Today for Meatless Monday, we are kicking off our Cinco de Mayo celebration with these poblano mushroom potato tacos! These tacos are filled with roasted poblano peppers, sautéed mushrooms, and onions with country-style skillet potatoes served in a cream sauce with a hint of lime The tacos are garnished with feta cheese and a spritz of fresh lime juice.
What is Cinco de Mayo?
is actually the celebration of the courage of the Mexican people during a battle in the city of Puebla, Mexico (100 miles east of Mexico City), on May 5th, 1862 naturally called “the Battle of Puebla”. During this battle, about 4,500 Mexican soldiers defeated the Mexican traitors and a French army of 6,500.
Cinco de Mayo is often a misunderstood holiday. Many think this day is the celebration of Mexican independence, but that happened 50 years before the Battle of Puebla. We celebrate Cinco de Mayo on a larger scale here in the United States than in Mexico.
Recipe Adaptations:
I changed up the original recipe a little bit. I used a package of blended, crimini, oyster, and portobello mushrooms. Feel free to you any type of mushrooms you like.
Also, I used feta cheese in place of cojita because it’s what I had on hand. Although feta is not traditional in Mexican cuisine, it gave the tacos a little something special and it rounded out the flavors nicely. I think I will be experimenting more with feta cheese in Mexican cuisine I loved the flavor combination I think you will too.
How To Make Poblano Mushroom Potato Tacos
Roast the Poblanos:
- There are lots of ways to roast chiles. You can roast them on a grill or bake them in an oven. When roasting your chiles, turn them every 2 to 3 minutes for a total of 6 to 9 minutes.
- Make sure they get blackened all over, then put them in a bowl, cover the bowl with a lid or plastic wrap and let them steam.
- When the chiles have cooled to touch, use your fingers or a dampened paper towel to strip off the charred skin.
- Cut them open, remove and discard the stem, seed pod, and inside veins. Cut the poblanos into strips and set them aside.
I did this a day ahead, wrapped the diced poblanos up and refrigerated overnight to save time the day I made the tacos.
Prepare the Skillet Potatoes:
- Meanwhile, put the potatoes into a small pot covered with cold water; season with salt, to taste.
- Bring the potatoes to a simmer over medium-high heat. Cook until tender, about 5 to 6 minutes; drain. In a large non-stick pan, heat 2 tablespoons of the butter over medium-high heat.
- Add the potatoes, season with a pinch of salt, and cook until golden and crisp, about 5 minutes per side.
- Remove them from the pan; while they are still hot, season with salt and allow to drain on paper towels.
Saute the Onions:
- Add the remaining two tablespoons of butter to the same pan used to cook the potatoes, over medium-high heat. Stir in the garlic; cook for 1 minute.
- Add the onions and saute, until golden, about 5 to 7 minutes.
Saute the Mushrooms:
Next, add in the mushrooms, saute until tender, about 5 to 7 more minutes.
Combine In Cream Sauce:
Add the roasted poblanos, sour cream, and lime juice; stir until warmed through, about 2 minutes. Sprinkle with cilantro and season with salt and pepper, to taste.
To Serve The Poblano Mushroom Tacos:
Serve the vegetable mixture immediately inside tortillas with feta cheese, extra fresh cilantro and extra lime juice.
Regardless of the real reason this holiday came to be, Cinco de Mayo translates into a celebration of Mexican culture, food, music, and beverage.
I hope this will help you get started!
Poblano Mushroom Potato Tacos
Ingredients
- 4 medium poblano chili peppers
- 3 medium potatoes cut into ½-inch pieces
- Kosher salt to taste
- 4 tablespoons unsalted butter divided
- 1 large onion halved and thinly sliced
- 8 ounces mushrooms chopped
- 1 clove garlic minced
- ½ cup sour cream
- juice of 2 limes
- 2 tablespoons fresh cilantro finely chopped
- fresh cracked black pepper to taste
- flour or corn tortillas
- 4 ounces feta cheese crumbled
- fresh cilantro and lime wedges for serving
Instructions
- Roast the chiles: There are lots of ways to roast chiles. You can roast them on a grill or bake them in an oven. When roasting your chiles, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. Make sure they get blackened all over, then put them in a bowl, cover the bowl with a lid or plastic wrap and let them steam. When the chiles have cooled to touch, use your fingers or a dampened paper towel to strip off the charred skin. Cut them open, remove and discard the stem, seed pod and inside veins. Cut the poblanos into strips and set aside.
- (I did this a day ahead, wrapped the diced poblanos up and refrigerated overnight to save time the day I made the tacos)
- Meanwhile, put the potatoes into a small pot covered with cold water; season with salt, to taste. Bring the potatoes to a simmer over medium-high heat. Cook until tender, about 5 to 6 minutes; drain.
- In a large non-stick pan, heat 2 tablespoons of the butter over medium-high heat. Add the potatoes and cook until golden and crisp, about 5 minutes per side. Remove them from the pan; while they are still hot, season with salt and allow to drain on paper towels.
- Add the remaining two tablespoons of butter to the same pan used to cook the potatoes, over medium-high heat. Stir in the garlic; cook 1 minute. Add the onions and saute, until golden, about 5 to 7 minutes. Add the mushrooms, saute until tender, about 5 to 7 more minutes. Add the roasted poblanos, sour cream, and lime juice; stir until warmed through, about 2 minutes. Sprinkle with cilantro and season with salt and pepper, to taste.
- Serve the vegetable mixture immediately inside tortillas with feta cheese, extra fresh cilantro and extra lime juice.
Colleen says
These look pretty yummy!
The Mountain Kitchen says
Thanks. They were! I live Poblanos and realized after this was written that I inadvertently did back to back poblano posts…lol!
Debbie from MountainMama says
I can only imagine the incredibly yummy smells in your house as this was cooking – mmmmmmm!!
The Mountain Kitchen says
Yes, indeed Debbie! ?
Julie is Hostess At Heart says
You know I’m a mushroom fan, and his recipe looks delicious!!!
The Mountain Kitchen says
You’ll love these, Julie.Thank you! ?