Primal Mushroom and Chile-Caramelized Onion Tacos

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I’m sending all my love and thoughts of healing to those in Boston this week (and always), so I thought I’d share my version of a recipe adapted from a local Boston favorite. This is one of the quickest most delicious weeknight meals that can be vegetarian, or made with ground turkey or beef–it’s up to you! The original recipe is from this cute little cafe and bookstore in Boston, called Trident. They have a variety of great events at Trident, including cooking demos, where a friend of mine got clued into this wonderful dish. Not only did she cook me dinner for a much-needed catch up, but she even shared the recipe. And now I’m sharing it with you.

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Mushroom and Chile-Caramelized Onion Tacos (Adapted from Joe Yonan) (Difficulty-Easy; Serves 4-6)

  • 2 Tbsp. extra-virgin olive oil
  • 2 tsp. ground ancho, chipotle or other chile powder
  • 1 tsp. ground cumin
  • 2 tsp. ground cinnamon
  • 1 large or 2 small red onions, thinly sliced
  • 5 cloves of garlic, thinly sliced
  • 2 tsp. coarse sea salt
  • 16 oz. mushrooms, sliced
  • 1 lb. organic free-range ground turkey or beef (optional)
  • 1-2 organic romaine lettuce heads
  • 4 oz. soft goat cheese, crumbled
  • salsa verde for topping
Heat the oil in a large skillet over medium heat. When it shimmers, sprinkle in the ground chile powder, cumin, and cinnamon and cook until the spices sizzle and are very fragrant, about 30 seconds. Toss in the onion slices, stirring to break them apart. Cook until the onion starts to soften, 3 to 4 minutes. Stir in the garlic and salt. Decrease the heat to low and continue to cook, stirring occasionally, until the onions are very soft, about 10-15 minutes.While the onions are cooking, wash and dry the romaine and pull the leaves off to use as taco “shells.”Increase the heat under the skillet to medium-high. Add the mushrooms, toss to combine and cook, stirring occasionally, until the mushrooms exude their juices and are just tender, 4 to 5 minutes. If using, add the ground turkey or beef to the hot skillet and brown. Drain any excess fat, and remove from the heat.Lay the lettuce leaves out on a plate. Divide the taco filling among the lettuce. Top each with a few crumbles of goat cheese, a generous drizzle of salsa verde, and enjoy!
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