Paula and I arrived home from our Canada trip in the early afternoon. After we unpacked everything and checked out the mail, we went grocery shopping. I had chosen a few recipes for us to enjoy before we left for holiday so we bought the ingredients for them along with the other groceries that we needed to get things going after our holiday. Tonight we had MOP tacos, a recipe that I found in the summer issue of Rachael Ray’s magazine. MOP stands for mushrooms, onions and peppers and they were quite tasty! It also was an easy meal to prepare, which was perfect since we were tired after getting up at 4 AM to catch our first flight home.
- 2 tablespoons of olive oil
- 8-10 ounces of sliced cremini mushrooms
- 2 poblano chiles (halved lengthwise, seeded and thinly sliced)
- 1 large onion, quartered and thinly sliced
- 4 large cloves garlic, thinly sliced
- 1 large jalapeño, thinly sliced (Note: I did not use the jalapeno since Paula doesn’t like too much heat in her food)
- 1 tablespoon of ground cumin
- 1 tablespoon of chopped fresh thyme leaves
- Salt and pepper
- 1 lime, juiced (about 2 tablespoons)
- 4-6 small (5- to 6-inch) soft corn or flour tortillas
- Optional toppings: chopped or shredded lettuce, crumbled mexican blend, queso asadero or queso fresco cheese, diced tomatoes, fresh cilantro and hot sauce
Heat a large skillet over medium-high to high heat. Add the oil to the pan. Cook the mushrooms, stirring occasionally, until the are browned. This should take about 8 minutes. Add the poblanos, onion, garlic, jalapeño (if used), cumin and thyme. Season with salt and pepper. Cook, tossing often, until the chiles are crisp-tender. This will take about 5 more minutes. Douse with the lime juice.
In a large, dry skillet over high heat or directly over the open flame on a gas stove, cook the tortillas, turning occasionally, until charred in spots, about 2 minutes.
Fill the tortillas with the mushroom-onion-poblano mixture. Top with the toppings of your choice and enjoy!