Mai-Tacos

Name: Mai-Tacos
Ingredients: 1 serrano chile, halved lengthwise; 2 tablespoons olive oil, divided; 12 ounces maitake mushrooms, coarsely chopped (about 6 cups); 3 green onions, thinly sliced; 2 garlic cloves, minced; 1/4 cup organic vegetable broth; 1/2 teaspoon kosher salt, divided; 1/8 teaspoon ground red pepper; 2/3 cup canned unsalted pinto beans, rinsed and drained; 1 cup fresh corn kernels; 1/2 poblano chile, seeded and julienned (about 1/2 cup); 8 (6-inch) corn tortillas; 1 cup thinly sliced napa (Chinese) cabbage; 3 ounces queso fresco, crumbled (about 3/4 cup); 8 teaspoons Mexican hot sauce (such as Valentina); 8 lime wedges

16 ingredients

5 steps

Ingredients

1 serrano chile, halved lengthwise
2 tablespoons olive oil, divided
12 ounces maitake mushrooms, coarsely chopped (about 6 cups)
3 green onions, thinly sliced
2 garlic cloves, minced
1/4 cup organic vegetable broth
1/2 teaspoon kosher salt, divided
1/8 teaspoon ground red pepper
2/3 cup canned unsalted pinto beans, rinsed and drained
1 cup fresh corn kernels
1/2 poblano chile, seeded and julienned (about 1/2 cup)
8 (6-inch) corn tortillas
1 cup thinly sliced napa (Chinese) cabbage
3 ounces queso fresco, crumbled (about 3/4 cup)
8 teaspoons Mexican hot sauce (such as Valentina)
8 lime wedges

Directions

1

Remove and discard seeds and membranes from half of serrano. Finely chop both chile halves.
2

Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add mushrooms; saute 4 to 5 minutes or until mushrooms are browned, stirring occasionally. Add serrano, green onions, and garlic; saute 30 seconds. Add broth, 1/4 teaspoon salt, and red pepper; reduce heat, and cook 3 minutes or until mushrooms are tender. Stir in beans. Remove mushroom mixture from pan; wipe pan clean with a paper towel.
3

Increase heat to high. Add remaining 1 tablespoon oil to pan; swirl to coat. Add corn and poblano; saute 2 minutes or until slightly softened. Stir in remaining 1/4 teaspoon salt.
4

Heat tortillas according to package directions.
5

Place 1/3 cup mushroom mixture in each tortilla. Divide corn mixture evenly among tacos. Top each taco with 2 tablespoons cabbage, 1 1/2 tablespoons cheese, and 1 teaspoon hot sauce. Serve with lime wedges.