Corn, Poblano and Mushroom Tacos with Chorizo and Guacamole

corn, poblano and mushroom tacos with chorizo
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
hit them!
Corn, poblano and mushroom tacos with chorizo
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.
Corn, poblano and mushroom tacos with chorizo
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

Corn, Poblano and Mushroom Tacos with Chorizo and Guacamole
Serves 6
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!
                                                           Coconut Rum Tres Leches Cake
Tacos with corn, poblanos, mushrooms and chorizo are perfect for taco night. Leave out the chorizo and you have veggie tacos. Top with guac and you have a fiesta! #tacos #Mexicanfood

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  • Balvinder Ubi
    May 18, 2016 at 1:37 am

    SO READY TO TRY IT LOOKS DELICIOUS!!!Enjoy your vacation to China!

  • Sippity Sup
    May 15, 2016 at 12:46 am

    I love taco. I could have packed light! I'd say I don't eat much, but you'd probably know I was lying. GREG

  • Marissa
    May 13, 2016 at 11:07 pm

    That trip! I'm jealous…and these tacos look absolutely incredible.

    • Abbe Odenwalder
      May 17, 2016 at 3:28 am

      I will share it all with you! And even these tacos!

    • Abbe Odenwalder
      May 17, 2016 at 3:49 am

      I will share it all with you! And even these tacos!

  • Biz
    May 11, 2016 at 5:30 pm

    OMG, how exciting is your trip going to be?! I will live vicariously through you – I haven't been out of the country, except to canoe in Canada, and well, I didn't really see much of the country – but Vancouver is on my foodie bucket list.

    Raising hand to emotional/stress eating! I need to cut it out quick though!

    • Abbe Odenwalder
      May 17, 2016 at 3:24 am

      Would love to go to Vancouver. Trust me your time will come to travel. I am so glad you are doing well, my friend. Wish we were together to help each other out!

  • shannon weber
    May 11, 2016 at 3:51 pm

    How exciting, all your upcoming travel (and potential travel)! Really, how much fun: i'm super thrilled for you. Tell your mom i agree with her: Cooking Light magazine is my secret weapon of sorts when it comes to my everyday, non-blog eating. I like how simple their recipes are, but they have finesse, and great flavor. I honestly don't know that i've ever had a CL recipe fail, ever. I don't remember seeing these tacos, but i'm totally going to make them: they look perfect (and not at all discombobulated!) 🙂

    • Abbe Odenwalder
      May 17, 2016 at 3:22 am

      Good to know about Cooking Light. I've started to pay more attention! And they had these tacos, but without chorizo. Yes, it is hard to keep things "light"!

  • Holly @
    May 11, 2016 at 12:02 pm

    Your tacos look great and look like a page out of a travel magazine. Can't wait to see what food you discover and share from the big trip to China in September.

    • Abbe Odenwalder
      May 17, 2016 at 3:21 am

      Can't wait Holly! I want to try all the street food and luckily my boy knows where to go!

  • Cheri Savory Spoon
    May 8, 2016 at 1:37 am

    Fantastic tacos Abbe, they look so full of flavor. Love all the spices you used. Wow, China and Europe in one year, sounds wonderful. I cannot travel light for the life of me, wish you the best. Happy Mothers Day!

    • Abbe Odenwalder
      May 17, 2016 at 3:21 am

      Thanks Cheri! For a long time I have done so little traveling. I miss it and can't wait!

  • SavoringTime in the Kitchen
    May 7, 2016 at 5:30 pm

    How wonderful both prospects sound – visiting your hubby in Europe AND visiting your son in China! Yes, you need to train like you're going to be in a marathon 🙂 Can't wait to see photos! I love all of your Mexican food that you post. We are huge fans and going out for some tonight 🙂

    • Abbe Odenwalder
      May 17, 2016 at 3:20 am

      The strange thing is that there aren't many Mexican restaurants we love here. At least not close by. Much better to make your own! Thanks Susan!

  • Sugar et al.
    May 7, 2016 at 12:51 am

    Have a wonderful trip my friend! These tacos look fabulous and bursting with flavor and colour!

    • Abbe Odenwalder
      May 17, 2016 at 3:19 am

      You are so sweet-just like your sweets!

  • Karen (Back Road Journal)
    May 6, 2016 at 1:39 pm

    So much exciting news for the months ahead. While maybe not as light as the magazine suggests, your version of the tacos sounds delicious.

    • Abbe Odenwalder
      May 6, 2016 at 5:01 pm

      Thanks so much Karen! Not as light-but heck I blotted them really well. And we all need protein!

  • Paula | Vintage Kitchen
    May 6, 2016 at 8:20 am

    With the adobe from the chipotles and the chorizo, these is a sensational recipe Abbe! Love that you're going to China! Trips have a way of making me very happy and also very anxious, jaja. Enjoy the process!

    • Abbe Odenwalder
      May 6, 2016 at 5:00 pm

      Thanks Paula! Love it when I'm finally on the plane. Nice hearing from you!

  • mimi rippee
    May 5, 2016 at 1:43 pm

    These look absolutely fabulous and bursting with flavor!

  • Lea Ann (Cooking on the Ranch)
    May 5, 2016 at 12:08 pm

    I can't imagine there's anyone out there that doesn't love tacos, but I suppose there's always one. 🙂 Congrats on that trip to China. And those trips to the Asian markets are always dangerous, I always come home with way too many vegetables.

  • Tricia Buice
    May 5, 2016 at 11:25 am

    Have a great trip! Take pictures!

    • Abbe Odenwalder
      May 6, 2016 at 4:59 pm

      Thanks Tricia! Plenty of time to plan, but I wish you were here to show me how to take photos! Your trips are always documented so well!

  • Tricia Buice
    May 5, 2016 at 11:24 am

    Taco perfection Abbe! And a great line up too. Love the addition of mushrooms – yummy!

  • Angie Schneider
    May 5, 2016 at 6:02 am

    Mexican food is irresistible, isn't it! These tacos look fabulous.

    • Abbe Odenwalder
      May 6, 2016 at 4:58 pm

      Thanks Angie! Any taco is a good taco in my book!

  • Liz Berg
    May 5, 2016 at 12:57 am

    What fabulous tacos, Abbe! We're having brats tomorrow—I'm a bad food blogger 😉

  • Adam J. Holland
    May 4, 2016 at 11:07 pm

    The poblano peppers and chorizo brought me here, but your use of the word 'discombobulated' made me fall in love all over again. — Excellent job! This looks wonderful!

    • Abbe Odenwalder
      May 6, 2016 at 4:57 pm

      Oh, you are too cute! I do feel like that a lot Adam. And I've always loved that word!

  • Karen Harris
    May 4, 2016 at 9:35 pm

    I just love foods with a Mexican flair. These look so good. Since I am at a loss for our supper tonight, these look very tempting.

    • Abbe Odenwalder
      May 6, 2016 at 4:57 pm

      Thanks Karen! They were good with lots of feta!

  • Kitchen Riffs
    May 4, 2016 at 9:19 pm

    Happy Cinco de Mayo! Definitely need chorizo in this. Love its flavor! Really good looking dish. But we need to talk about China! Wow, such exciting news! You'll have a wonderful time, I'm sure. Congrats! You'll be posting many, many pictures of your trip, right? 🙂

    • Abbe Odenwalder
      May 6, 2016 at 4:56 pm

      Great minds think alike, John! I am excited and can't wait to start planning. The hard part will be how to narrow down where I want to go. We don't want to be in a different room every night. Lots of photos which means now I need to learn how to take those!

  • La Table De Nana
    May 4, 2016 at 9:19 pm

    Well that's exciting!

    Pack light?
    Sure but let's bring a big suitcase and bubble wrap:)
    You are way younger than we are..
    my husband has been retired ..20 yrs!
    You are great in the Mexican fare 🙂
    I know nothing..happy to learn!

    • Abbe Odenwalder
      May 6, 2016 at 4:53 pm

      I don't know about way younger. Manservant will be turning 60 on the plane heading home from China- and we all know I'm almost 30! Thanks Monique. I never had Mexican food until I turned 18 and then I never stopped!