It’s hard for me to believe that until I met Marilyn I didn’t like Mexican food! Do you believe that?? Isn’t it crazy?? But I know why… My experiences with Mexican food weren’t good. The tortillas weren’t flavorful, the beans were bland and for many years I never gave myself the chance to try it again. I remember when I was already living in Seattle, Marilyn was very enthusiastic and decided to make a “surprise” dinner with a Mexican theme. I was embarrassed to tell her that I wasn’t a big fan of that kind of food, but I had to say it and her answer was short and direct: you should try my Mexican tacos first and after that you can have your opinion about it. Since that day, my friend, I tried it and of course I loved it and I am the one that is always asking her to make tacos over and over again. This time she found these healthy and delicious tortillas.. one is made with black beans and wheat and the other one is made with blue corn and flaxseed..both by Mission Artisan Style Tortillas (here). We also used a peach barbecue sauce that we made for a different recipe to add to it! A great beginning recipe to start with was one found on CHOW. We added our own sauce, slaw and a different chicken recipe…Be creative and create your own taco!
Ingredients for mushroom tacos
1 tablespoon vegetable oil
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 fresh poblano seeded and cut into 1/4-inch-thick strips
1/2 medium yellow onion, sliced into 1/4-inch-thick strips
1 garlic clove, minced
1 1/2 teaspoons kosher salt
1/2 pound portobello mushrooms, cleaned and sliced into 1/4-inch-wide strips
1 medium Roma tomato, medium dice
2 tablespoons coarsely chopped fresh cilantro
1 teaspoon freshly squeezed lime juice
corn tortillas, warmed
avocados, thinly sliced
Directions for the veggies:
Heat oil in a large sauté pan over medium heat until shimmering. Add cumin and oregano and cook until fragrant, about 1 minute. Add chile, onion, garlic, and 1 teaspoon of the salt and cook until onion is tender, about 7 minutes.
Add mushrooms and remaining 1/2 teaspoon salt and cook, stirring occasionally, until mushrooms are browned and tender, about 6 minutes.
Remove the pan from heat and stir in tomato, cilantro, and lime juice. Season with salt and freshly ground black pepper. Divide mixture among tortillas and serve with avocado and tomatillo slaw with optional garnishes.
Ingredients for the chicken tacos
1 lb. cooked, shredded chicken
2 T. chile powder
2 T. ground cumin
1 T. minced garlic
1 T. smoked paprika
1 T. chile flakes
1 T. olive oil
1 can (14.5 oz) diced tomatoes with juice
kosher salt and pepper
Heat olive oil over medium high heat. Add chile powder, cumin, garlic, paprika and chile flakes and cook until fragrant. Add shredded chicken and tomatoes and sauté. Season to taste with salt and pepper. Mix with peach barbecue sauce (amount to your liking) and heat through. Place in tortilla on top of avocado tomatillo slaw with optional garnishes.
Cabbage Slaw with Avocado Tomatillo Dressing
2 tomatillos, husked and quartered
2 tablespoons chopped cilantro
1 small jalapeño, seeded and quartered
1 garlic clove
6 tablespoons sour cream
1 ripe Hass avocado—halved, peeled and pitted
4 cups finely shredded red or green cabbage (12 ounces)
8 corn tortillas
Hot sauce and lime wedges, for serving
Directions for the Dressing
In a food processor or blender, puree the tomatillos with the cilantro, jalapeño and garlic until smooth. Add the sour cream and process until smooth, then add the avocado and pulse until creamy. Transfer the dressing to a large bowl and season with salt and pepper. Add the cabbage and toss to coat.
INGREDIENTS AND DIRECTIONS FOR THE PEACH BARBECUE SAUCE
2 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
2 c onion, chopped
1 Tbsp garlic, minced
2 c fresh peaches, peeled and chopped
1 c bourbon
2 small chipotle chili peppers in adobo, seeds removed
1 c water
4 c ketchup
1/2 c dark molasses
1/2 c apple cider vinegar
1/4 c dijon mustard
1/4 c worcestershire sauce
1 Tbsp smoked paprika
2 Tbsp ground ancho chili pepper
1 tsp salt
1/2 tsp freshly-ground black pepper
Heat the butter and oil over medium heat in a 4-quart or larger sauce pan.
Add the onions and cook, stirring often, until the onion are translucent, about five minutes.
Add the garlic and cook until fragrant. Add the peaches, bourbon and chipotle peppers and cook, stirring often, until the bourbon has almost completely cooked out, about ten minutes.
Pour the mixture along with the water into a blender and blend until smooth.
Pour the mixture back into the sauce pan and lower the heat to low.
Add the remaining ingredients, cover and simmer for 30 minutes, stirring often to keep the sauce from sticking and burning.
Fill the tortillas with the chicken or with the veggies. Top with the cabbage slaw and serve right away with the hot sauce, avocado and lime wedges.
Beijos e Tchau!
Ludmilla and Marilyn Chudda