TACOS WITH MUSHROOMS, CABBAGE AND CHIPOTLE RANCHERA SALSA

TACOS WITH MUSHROOMS, CABBAGE AND CHIPOTLE RANCHERA SALSA image

Number Of Ingredients 19

1 tablespoon extra virgin olive oil
1 pound mushrooms, cut in thick slices
1 bunch scallions, white and light green parts, finely chopped
2 garlic cloves, minced
Salt and freshly ground pepper to taste
1 small head cabbage
1/4 cup chopped cilantro
1/4 to 1/2 cup Chipotle Ranchera Salsa
8 corn tortillas
Queso fresco to taste
For the salsa:
1 small onion, cut in half, or 1/2 medium onion
1 14-ounce can tomatoes, with juice
1 or 2 serrano chilies or jalapeños (more to taste), seeded for a milder salsa, roughly chopped
1 garlic clove, roughly chopped
1 chipotle chili in adobo, stemmed
1 tablespoon canola oil
Salt to taste
Water as needed

Steps:

1. Salsa: Line a baking sheet with foil and place the onion on it. Broil 5 to 10 minutes, turning once, until charred. Remove from the heat and when cool enough to handle, cut in large dice and place in a blender with the tomatoes, serranos, garlic and chipotle. Purée until smooth. Heat the canola oil in a heavy saucepan or skillet over medium-high heat until a drop of the purée sizzles immediately on contact. Add the purée, season to taste with salt and cook, stirring often, until the sauce darkens and thickens, leaving a canal when you run the cooking spoon across the bottom of the pan, about 15 minutes. If you want a thinner sauce, thin out with water as needed. Remove from heat. Taste and adjust salt. 2. Heat a large, heavy skillet over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms and sear, stirring often or tossing in the pan, until they are lightly colored and beginning to sweat, 3 to 5 minutes. Add the scallions and cook, stirring, for about 1 minute, until tender. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. 3. Season the mushrooms with salt and pepper and stir in the cabbage. Cook, stirring often, until the cabbage is tender, about 5 minutes. Add salt and pepper to taste and stir in the cilantro and 1/4 to 1/2 cup of the salsa (to taste). 4. Heat the tortillas. Top with the mushroom/cabbage mixture, sprinkle with cheese if desired, and serve.