Did you ever notice how almost every culture has their own version of a taco? I made a Chinese version last week (Chinese pancakes with pork and zhajiang sauce) but today we’re doing Mexican! To change the traditional taco to a more modern version, I prepared a wild mushroom, flank steak, and poblano taco with avocado and corn guacamole and roasted red pepper salsa.
Wild mushroom, flank steak and poblano tacos
1 hrTotal Time
6 red bell peppers
1 large ripe tomato
1/2 yellow onion
1/2 bunch cilantro
1/2 tsp salt
1/8 tsp black pepper
1/4 cup fresh lime juice
Avocado corn guacamole
1 ripe avocado
1/2 cup fresh corn kernels or frozen
1 jalapeno, minced
1/2 small onion, chopped
1/4 cup chopped cilantro
juice of 1 lime
salt and pepper
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
2 tsp chile powder
1 tsp cumin
1 tsp paprika
juice of 1 lime
1 lb flank steak
1/2 medium onion, thinly sliced
8 ounces bella mushrooms, sliced
1 poblano pepper, seeded and thinly sliced
1/4 cup cilantro, chopped
salt and pepper
8 6-inch corn tortillas
1/2 cup shredded Mexican cheese
Preheat oven to 400 degrees F.
Prepare the salsa. Lay the red bell peppers and jalapenos on a sheet tray. Roast in the oven for 10 minutes or until they start to darken. Remove and put in a large bowl. Cover with plastic wrap and leave aside for 10 minutes. Unwrap the bowl and carefully peel the outer skin membrane from the bell peppers and jalapeno. Discard the seeds and stem from the bell pepper, but reserve the seeds from the jalapeno.
Cut the tomato and onion into large chunks. Combine with the roasted bell peppers and jalapeno with the cilantro, salt, pepper, and lime juice in a blender. Blend until smooth. Taste and season accordingly.
Prepare the avocado corn guacamole. Mash the avocado and mix together with the corn, jalapeno, onion, and cilantro and season with the lime juice, salt, and pepper. Set aside.
Prepare the tacos. Combine oil with salt, pepper, garlic, chili powder, cumin, paprika, and juice of 1 lime. Add to the flank steak and let sit for 30 minutes.
Heat saute pan over medium-high heat. Add the flank steak and cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan. Add 1 tbsp oil to the same pan and add the onions, mushrooms, and poblano pepper. Season with salt and pepper and saute until the vegetables have softened, about 5 minutes. Remove from heat.
Slice the steak across the grain into thin slices. Heat the corn tortillas and top each tortilla with steak, sauteed vegetables, guacamole, and salsa. Top with cheese and serve.
Since I was cooking 15 pounds of meat today, I decided to roast the flank steak in the oven rather than on the stove top. Roast in the oven at 350 degrees F for 30 minutes or until the desired degree of doneness.
Let the meat rest for 15 minutes before slicing against the grain. After I sliced the meat, I mixed it with the sauteed vegetables and added the juices from the meat to the mixture.
The avocado corn guacamole is great on chips as well as these tacos. The meat is seasoned but not strong in flavor so the sauces and vegetables really shine in this meal. It actually reminded me of a fajita. For an extra filler, I also made Mexican rice. Love, love, love this meal! Healthy and satisfying, just how I like it.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.