Just like these tacos look a bit discombobulated, I’ve felt a bit the same since Passover. It’s rush, rush, cook, cook, clean, clean and then it’s over. How quick and fast it comes. But life moves quickly and has brought exciting news in the last week, Manservant who has been anchored here the last few months, will now be working in Europe for six months. I think this means they will pay for me to visit, but I am still awaiting the final result. So exciting, huh, but I’ve got something bigger and better.
China! Well China is bigger than Europe, is it not? Finally, finally, finally… we have booked our trip to visit Alex Odie San China Boy. September will find us arriving, for I think the Mid Autumn festival, and we will be there for three weeks. I’ve never had a vacation for three weeks, unless we talk about summer vacation. Even Zoe is meeting us there, so I’m not sure China will know what has
Planning the trip will take some time. Alex Odie San China Boy has told me to pack light and walk a lot before I come. Good advice and I am motivated. (So Mom-how did you get in here?) Well, my mom is a huge fan of the Cooking Light magazine and I decided to really read it. There are lots of enticing recipes in there and though I’m not sure I think they are all so light, I followed one to the T. (Well, not quite.) But almost. Yes, we are on a new regime around here and for some reason my body has been wanting to eat-which is not good! Sometimes I can exist without much and other times I just want to gorge. I know for a fact that I eat under stress and I’ve been feeling stressed for awhile. Even going to China makes me feel stressed, because even though the tickets are bought and paid for, I still worry about the rest! I know it will work out, but after so many tough years, I have a hard time being carefree.
So back to this damn recipe. Who doesn’t love tacos? I just went to the Asian market where I bought more than a pound of fresh shitake mushrooms for like $3. They looked so good, I couldn’t resist. So then I saw this recipe and knew I should try it. But I had chorizo in the fridge, too. And yeah, you know, chorizo wasn’t in the recipe, but it should be. So if you want to leave the chorizo out, no problemo, but if you use a really good brand and blot it really well, I think it will not be so bad. Well, it’s not bad, it’s really good, but you know what I mean.
So happy Cinco de Mayo, my friends. Let’s celebrate Mexico’s victory over France in 1862 and also my upcoming trip!
Corn, Poblano and Mushroom Tacos with Chorizo and Guacamole
Time to Make: About 30 minutes
Almost From: Cooking Light
1 lb fresh chorizo (I use Boulder brand) (optional)
Guacamole (Look here) (You may want to leave the pineapple out and double this with 2 avocados)
1/4 c Mexican crema or sour cream
1 T adobo sauce from a can of chipotle peppers (I always have a container of these in my fridge. They keep forever.)
2 T olive oil
2 c fresh yellow corn from about 4 ears or use frozen (I used the frozen charred corn from Trader Joe’s)
1 c finely chopped, stemmed and seeded fresh poblano peppers (the dark green kind of which you need about 2)
4 c sliced mixed mushrooms (I used 1/2 shitakes and 1/2 domestic)
4 minced garlic cloves
12 corn tortillas-warm
6 T crumbled cotija or feta cheese
Fresh cilantro for garnish
1.Heat a large cast iron pan and add chorizo and cook until done-crumbling as it cooks.
2.While chorizo is cooking prepare guacamole and chipotle sauce. Mix crema or sour cream with sauce from chipotle. Whisk well. Set both guacamole and sauce aside.
3.When chorizo is done cooking, remove from pan to a paper towel lined plate. Blot well. Wipe out pan with another paper towel and add 1 T oil. Add corn and cook 4 minutes or until corn is caramelized and slightly charred, stirring occasionally. Place corn in a small bowl and set aside. (You can skip this step if you bought the corn from Trader Joe’s).
4. Add 1 T oil back to pan and add poblanos. Saute 4 minutes or until tender. Add mushrooms and garlic; saute 2 minutes. Stir in salt to taste. Add chorizo and corn back to mushroom mixture and keep warm while you make the tortillas.
Assembly: On a warm tortilla, spread 1 1/2 T of guacamole in a 4 inch circle on tortilla. Top each with about 1/4 c of mushroom mixture, 1 1/2 t chipotle sauce and 1 1/2 t cheese. Garnish with cilantro. OLE!
More for your fiesta!