Foodies-7/17/2014 Tacos

Aleathia says:

This week's cook book review takes a look at Mark Miller's book Tacos.  Who doesn't love a damn taco? These are pretty fancy.  I'm giving you one veggie and one meat example.  This book has recipes for vegetarian, chicken, turkey, seafood, fish, pork, beef and breakfast tacos.  It also has a few recipes for salsas and slaws.  Get busy cooking!

Mushrooms with Roasted Corn and Marjoram

Makes 6 Tacos

2 medium poblano chiles (oil roasted, peeled, cored, seeded)

3 T butter

6 oz Portobello mushrooms, 1/4 inch slices

1.5 oz shiitake mushrooms (stemmed, cut in 1/4 inch slices)

2 garlic cloves, minced

1/2 tsp salt

1/4 tsp fresh ground pepper

1 cp fresh corn, dry roasted

1 T olive oil

1 tsp chipoltle puree (1 jar chipoltle peppers in adobe sauce, blended)

1 tsp fresh lime juice

2 tsp loose packed chopped fresh cilantro

1 tsp chopped fresh marjoram

white corn tortillas

garnish with fresh julienned basil or toasted pine nuts

*saute mushrooms in a large pan with butter, add garlic, salt and pepper until golden

*remove pan from heat.  Stir in corn, olive oil, chipoltle, lime, cilantro, marjoram.  Serve immediately

Paired beverages:  Pinot Noir or Tempranillo

Chicken with Chorizo

Makes 8 Tacos

1/2 cp water

1 T fresh lime juice

1 poblano chile, stemmed

1 jalapeno chile, stemmed

leaves from 1 bunch of cilantro

2 cloves garlic

1 tsp green chili powder

1/2 tsp cumin seed (toasted and ground)

1/2 tsp coriander seed (toasted and ground)

1/4 tsp Mexican oregano (toasted and ground)

1 tsp salt

1/4 cp fresh flat leaf parsley

1 bunch green onions, cut in big pieces

1.25 lbs boneless, skinless chicken breast (cut in 1/2 inch wide strips)

6 oz Mexican pork chorizo

1 T vegetable oil

1/2 white onion thinly sliced

yellow corn tortillas

*blend water, lime, chiles, cilantro, garlic, cumin, coriander, chili powder, oregano, salt, parsley, and green onions in a blender.

*cut chicken in strips and pour marinade over the chicken, cover and let stand 1 hour.

*saute onion until carmelized, then add chorizo.  Cook through fully.  Remove from pan but leave the fat.

*cook chicken in the same pan.  Pull chicken from the marinade without excess marinade.  Cook until done.

Serve with salsa of your choice.

Paired beverages:  Dark Beer or  Chilled Rose