I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Poblano Shiitacos
...in your mind.
Poblano Shiitacos

Poblano Shiitacos

There’s something about this that makes me want to eat about 50 of them. Makes 5 or 6, but probably 5 delicious fricking tacos - Cilantro Sauce

Ingredients

  • 6 ounces nonfat Greek yogurt
  • 1 large clove garlic, chopped
  • 1 small (or 1/2 of one large) bunch cilantro, mostly tops but some stems are always ok
  • Juice of 1/2 lime
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • Kosher salt & fresh ground pepper to taste

Directions

  1. Put all sauce ingredients in a processor and mix until smooth - set aside, and/or put into a squeeze bottle
  2. Blacken poblanos - either broil in oven until blackened on all sides, or over an open flame on the stove
  3. Then place in a bowl, cover with plastic wrap and leave 10 minutes. Peel off the black, remove seeds and slice into thin strips
  4. Heat a non stick pan to medium, add a tablespoon each of oil and butter and then the mushrooms
  5. Cook until beginning to soften, 3 to 4 minutes then add poblanos - continue to cook
  6. Add garlic powder, cumin & Kosher salt - stir well to combine
  7. Heat tortillas until just beginning to get a wee bit crispy, add a layer of yogurt, the mushrooms & poblanos, a good squeeze of cilantro sauce, red onion, some cheese and and a final sprinkle of chopped cilantro.
Poblano Shiitacos

Poblano Shiitacos

There’s something about this that makes me want to eat about 50 of them. Makes 5 or 6, but probably 5 delicious fricking tacos - Cilantro Sauce

Ingredients

  • 6 ounces nonfat Greek yogurt
  • 1 large clove garlic, chopped
  • 1 small (or 1/2 of one large) bunch cilantro, mostly tops but some stems are always ok
  • Juice of 1/2 lime
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • Kosher salt & fresh ground pepper to taste

Directions

  1. Put all sauce ingredients in a processor and mix until smooth - set aside, and/or put into a squeeze bottle
  2. Blacken poblanos - either broil in oven until blackened on all sides, or over an open flame on the stove
  3. Then place in a bowl, cover with plastic wrap and leave 10 minutes. Peel off the black, remove seeds and slice into thin strips
  4. Heat a non stick pan to medium, add a tablespoon each of oil and butter and then the mushrooms
  5. Cook until beginning to soften, 3 to 4 minutes then add poblanos - continue to cook
  6. Add garlic powder, cumin & Kosher salt - stir well to combine
  7. Heat tortillas until just beginning to get a wee bit crispy, add a layer of yogurt, the mushrooms & poblanos, a good squeeze of cilantro sauce, red onion, some cheese and and a final sprinkle of chopped cilantro.