Woodland Mushrooms, Herbs and Garlic Cooked in Parchment

Name: Woodland Mushrooms, Herbs and Garlic Cooked in Parchment
Ingredients: 6 tablespoons olive oil; 6-8 large garlic cloves, peeled and finely chopped; 2 thick bacon slices, cut crosswise in ½-inch pieces (optional; if left out, increase the oil by 2 tablespoons); 2 medium (8 ounces total) boiling potatoes like the red-skin ones, cut into small pieces (less than ½ inch); 1-2 dried arbol chiles, stemmed and chopped (or about ½ teaspoon red pepper flakes); A generous teaspoon salt; 12 warm corn tortillas; About ¾ cup Roasted Tomatillo Salsa; A couple of limes, cut into wedges; About a cup of Mexican queso fresco or other fresh cheese like goat cheese or mild feta

www.rickbayless.com

Experience the flavors of the woodland with Rick Bayless' Mushroom and Herb Tacos, cooked in parchment for a delicious twist. Servings: 12 tacos.

View full recipe on www.rickbayless.com

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Cooking tools:

Mixing bowl
Parchment paper
Plate
Butcher's twine
Oven
Baking sheet
Chef's knife
Cutting board
Tongs
Saucepan
Stove
Spoon
Measuring cup
Measuring spoon

Ingredients

6 tablespoons olive oil
6-8 large garlic cloves, peeled and finely chopped
2 thick bacon slices, cut crosswise in ½-inch pieces (optional; if left out, increase the oil by 2 tablespoons)
2 medium (8 ounces total) boiling potatoes like the red-skin ones, cut into small pieces (less than ½ inch)
1-2 dried arbol chiles, stemmed and chopped (or about ½ teaspoon red pepper flakes)
A generous teaspoon salt
12 warm corn tortillas
About ¾ cup Roasted Tomatillo Salsa
A couple of limes, cut into wedges
About a cup of Mexican queso fresco or other fresh cheese like goat cheese or mild feta