Aubergine Portobello Taco
Vegetarian tacos with a unique twist: grilled aubergine & Portobello mushrooms, hoja santa herb, and your choice of toppings. #WhatDadCooked
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.whatdadcooked.com.
Cooking tools:
- Cast iron skillet
- Comal
- Nonstick skillet
- Baking sheet
- Grill
- Skillet
- Spatula
- Mixing bowl
- Blender
- Saucepan
- Serving platter
- Oven
- Aluminum foil
- Microwave
- Plastic tortilla warmer
- Zip-top bag
- Stove
- Chef's knife
- Cutting board
- Kettle
- Measuring spoon
- Pot
- Colander
- Tongs
- Slotted spoon
- Ladle
Ingredients
- Corn tortillas
- 2 large aubergines
- 2 large Portobello mushrooms.
- 1 large white onion, peeled and quartered
- 1 large dried ancho chilli
- 2 large dried guajillo chillies
- 2 large cloves of garlic
- 400g fresh tomatoes
- 1 tsp dried hoja santa, plus more to taste
- Toasted sesame seeds
- Optional taco accompaniments – amounts to suit
- Chopped lettuce
- Chopped tomatoes – or pico de gallo (chopped tomatoes, onion, chilli, coriander)
- Sliced avocado
- Grated or crumbled cheese (mild cheddar, Wensleydale, hard mozzarella, feta)
- Crema – Greek yoghurt, sour cream, or crème fraiche or a mix, with a little lime juice and seasoned with salt and pepper.
- Chopped red or green chillies
- Chopped coriander
- Limes
- Chilli sauces of choice…
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