- ½ cup Jasmine Rice
- 4 oz Cremini Mushrooms
- 1 Poblano Pepper
- 2 cloves Garlic
1 Sweet Onion
- 1 Lime
- 2 Tbsps Grated Cotija Cheese
- ¼ cup Mexican Crema
- 1 oz Sliced Pickled Jalapeño Pepper
- 2 Tbsps Vegetable Demi-Glace
- 6 Corn Tortillas
- 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin, & Dried Mexican Oregano)
1.If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and thinly slice the onion. Cut off and discard the stem end of the poblano pepper. Halve lengthwise; remove and discard the ribs and seeds, then thinly slice lengthwise. Peel and roughly chop the garlic. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime. Roughly chop the jalapeño pepper; thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the crema and lime zest; season with salt and pepper to taste.
2.In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
3.While the rice cooks, in a large pan (nonstick if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer; cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a plate. Wipe out the pan.
4.In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and poblano pepper; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the chopped garlic and half the spice blend (you will have extra spice blend); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until coated and softened. Add the cooked mushrooms, demi-glace, and 1 tablespoon of water. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Stir in the juice of 2 lime wedges. Season with salt and pepper to taste.
5.While the filling cooks, to microwave-warm the tortillas, stack on a damp paper towel; loosely wrap to seal. Microwave on high 30 seconds to 1 minute, or until heated through and pliable. To oven-warm the tortillas, stack on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack; warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
6.To the pot of cooked rice, add the juice of the remaining lime wedges and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Assemble the tacos using the warmed tortillas, filling, lime crema, and cheese. Serve the tacos with the finished rice on the side. Enjoy!