Best Mushroom Rajas And Corn Taco With Queso Fresco Recipes

Mushroom Tacos with Charred-Corn Salsa image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 10

6 tablespoons vegetable oil
1 teaspoon grated lime zest and 2 tablespoons fresh juice
4 teaspoons chipotle-in-adobo sauce
1 pound portobello mushrooms (3 to 4), cut into 1/2-inch planks
Kosher salt and freshly ground pepper
1 cup finely chopped white onion (1/2 large)
1/2 cup sour cream
2 ears corn, shucked
8 corn tortillas
Cilantro sprigs, for serving

Steps:

Heat grill to medium-high. In a small bowl, whisk together 5 tablespoons oil, 1 tablespoon lime juice, and 2 teaspoons chipotle sauce; brush mixture onto both sides of mushrooms. Season generously with salt. In a large bowl, stir together lime zest, remaining 1 tablespoon lime juice, and onion; season with salt and pepper. In another small bowl, combine remaining 2 teaspoons chipotle sauce, sour cream, and 1 tablespoon water; season with salt.
Grill mushrooms, flipping once, until charred in places, 3 to 4 minutes a side; transfer to a plate. Grill corn, turning occasionally, until charred, 6 minutes. Cut kernels off cobs; stir into onion mixture with remaining 1 tablespoon oil. Season with salt and pepper. Grill tortillas, flipping once, 30 seconds. Top tortillas with sourcream mixture, mushrooms, corn salsa, and cilantro; serve.

Mushrooms with Roasted Corn and Marjoram image

Yield makes 6 tacos

Number Of Ingredients 15

2 medium poblano chiles, oil-roasted, peeled, cored, and seeded (page 154)
3 tablespoons (or more) butter
6 ounces portobello mushrooms (preferably small, with fresh, closed gills), cut into 1/4-inch-thick slices with stems
1 1/2 ounces shiitake mushrooms, stemmed, cut into 1/4-inch-thick slices
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup fresh corn kernels, dry-roasted (page 157)
1 tablespoon olive oil (preferably Spanish)
1 teaspoon chipotle puree (page 153)
1 teaspoon fresh lime juice
2 teaspoons loosely packed chopped fresh cilantro leaves
1 teaspoon chopped fresh marjoram
8 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Julienned fresh basil or toasted pine nuts (page 164)

Steps:

Cut the prepared poblano chiles into 1/4-inch-thick strips (rajas); set aside.
Preheat a heavy skillet large enough to hold the mushrooms in a single layer for about 2 minutes over medium-high heat. Melt the butter in the pan, then add the mushrooms, garlic, salt, and pepper, and sauté until the mushrooms are golden brown and caramelized, 6 to 8 minutes.
Remove the pan from the heat and stir in the corn, olive oil, chipotle puree, lime juice, cilantro, and marjoram. Serve immediately or keep warm in the pan until ready to serve.
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and basil. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and basil, fold, and eat right away.