book - Mushroom and Corn Tacos with Serrano Chiles

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Mushroom and Corn Tacos with Serrano Chiles

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 pound button mushrooms

1 tablespoon canola oil

2 medium serrano peppers -- seeded and minced

1/3 cup finely chopped white onion

2 cloves garlic -- minced

1 cup fresh or frozen corn kernels -- see note

2 tablespoons minced fresh epazote leaves

1/4 teaspoon salt

8 standard-sized corn tortillas

1 1/2 cups finely shredded green cabbage

 

Brush or wipe any loose dirt from the mushrooms and quarter them. Heat the oil

over medium-high heat in a heavy-bottomed skillet that has a tight-fitting lid.

Saute the chiles, onion, and garlic, stirring frequently, until the onion begins

to get limp, about 3 minutes. Add the mushrooms, and saute 2 minutes longer,

then stir in the corn, epazote, and salt. Add 2 tablespoons of water and

immediately cover the pan.

 

Reduce the heat to low and cook 10 minutes. Remove the lid and continue to cook

1 to 2 minutes, if necessary, until there is no more than about a tablespoon of

liquid remaining in the pan.

 

Meanwhile, wrap the tortills in a clean tea towel and heat them in a 250F oven

for 10 minutes right before serving time.

 

Transfer the mushroom mixture to a serving bowl and place on the table. Put the

shredded cabbage on a plate and place it on the table, along with the warmed

tortillas. Serve immediately, inviting diners to make their own tacos.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 82 Calories; 2g Fat (25.2% calories from

fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 109mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

 

NOTES : Almost Instant

This is a delightful combination of traditional Mexican flavors. If you can't

find fresh epazote, you may substitute cilantro. These delicious tacos come

together very quickly--you'll want to make them often. Serve with your favorite

salsa on the side.

Note: If using fresh corn, you will need about 2 medium ears to yield 1 cup

kernels. If using frozen corn kernels, place them in a colander and rinse

briefly under warm water to melt off any ice crystals before adding them to the

dish.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0