Saddle up partners! Here's a taco recipe inspired by the love of tacos from Justin Large of Big Star. Can you make this for under $14? Give it a shot!
Tacos de verdolaga y hongo
Ingredients:
2 TB olive oil
1 lime
1 pkg whole wheat tortillas
1 red onion sliced 2/3 cup
3 tbsp cilantro for garnish
2 portabella mushroom caps, sliced into 1/8ths
4 garlic cloves sliced
½ cup fresh garbanzo beans, deshelled (or canned)
1 can chipotle peppers
2 cups verdolaga fresca (or substitute spinach, kale, or collard greens)
¼ cup queso fresco
I small taro root or sweet potato , peeled and sliced thinly for garnish
1 tsp kosher salt
1 lime, cut into 1/4ths
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Drain adobo sauce from canned peppers. Marinate portabella mushrooms in adobo sauce and set aside
Deep fry sliced taro root or sweet potato in fryer, or fry in frying pan with olive oil and set aside
Heat olive oil on medium heat to smoke, then increase heat to high
Add onions, garlic, garbanzo beans, sauté for 5 minutes, and salt to taste
Reduce heat to medium, add portabella mushroom mix and sauté 3-6 minutes
Add 2 TBP of sliced chipotle peppers, sautee for 3-4 minutes
Heat tortillas on a separate medium heated skillet or directly on grill
Arrange tortillas on plate and top with mixture. Top with queso fresco, garnish with cilantro and squeeze lime slices on top.
