A step-by-step taco recipe with mushrooms, potatoes and peppers. Share with друзьями: 
Photo of the dish: ЭндрюPurcell Time: 50 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 medium chili peppers
- 3 medium potatoes, peeled and cut into pieces by 1.5 cm
- 2 tbsp. l olive oil
- 1.5 tbsp. l finely chopped cilantro
- 1.5 tbsp. l finely chopped parsley
- 2 tbsp. l (30 gr.) Butter
- 1 large onion, cut in half and thinly chopped
- 350 gr porcini mushrooms, peeled and finely chopped
- 1 clove garlic, minced
- 1/2 tbsp. sour cream
- 2 lime juice
- Corn tortillas, warm and varied sprinkles (cheese, green onions, chips, salsa) for serving
Recipes with similar ingredients: anchovy pepper, potatoes, cilantro, parsley, onions, porcini mushrooms, garlic, sour cream, lime juice, tortilla
Recipe preparation:
- Fry poblan just above the fire of a gas burner or grill, turning with tongs, until complete carbonization, about 10 minutes Put in a bowl, cover with a plate and let cool until until it is suitable for processing, about 10 minutes Scrape off charred skin with a knife; remove the stems and seeds. Cut chili blanched into strips and set aside.
- Put potatoes in a large pot and pour cold water; salt it. Put on a moderately high fire and cook until until it begins to become soft, from 5 to 6 minutes; drain liquid.
- Heat olive oil in a frying pan over medium heat. Add potatoes and fry until golden and crunch, about 4 min from each side. Using a slotted spoon, shift to a plate with a paper towel to absorb excess oil. Until potatoes are still hot, season with herbs and salt to taste. Dry the pan.
- In the same pan, heat the butter at a moderately high the fire. Add onions and fry, stirring occasionally, until golden colors, about 6 min. Add mushrooms and fry, periodically stirring for 6 to 8 minutes. Stir with the remaining seasonings and garlic cook 1 min. Add the fried chilli to the blanc, sour cream, lime juice and a few tablespoons of water; mix and warm, from 1 to 2 minutes. Season with salt and pepper. Serve the potatoes and the mixture mushrooms in corn tortillas with assorted toppings.
