INGREDIENTS
Four Large Portobello Mushrooms
6 Limes
1/4 tsp ground cumin
4 cloves of garlic
1/4 cup of vegetable oil
4 Poblano Chiles
2 large Onion
2 ears of Corn
Cilantro Pesto
Salsa
Cotija Cheese
12 tortillas
INSTRUCTIONS
Wash the Portobello Mushrooms using a mushroom brush. Here are some tips on how to clean and prepare a mushroom for cooking and Grilling
In a food processor combine 1/2 of one onion, 4 cloves of garlic, 1/4 cup of lime juice, 1/4 cup of vegetable or olive oil, 1 tsp of sea salt and 1/4 tsp of cumin. Blend until smooth.
Place mushrooms in a bowl and pour marinade over, making sure to coat all of the mushrooms. Set aside.
HEAT GRILL
Slice onion wide enough so that it stays intact when grilling.
Remove top and seeds from Chiles and cut in 1/2 lengthwise.
Remove Husks from Corn.
Lightly coat all vegetables with oil. Place directly on the grill and allow them to cook for about
5 minutes per side. Allowing them to get a little blackened but not too burnt. This will add a smokiness to the flavor.
When vegetables are done place chiles in a plastic or paper bag and fold over to trap the steam. Allow them to sit in the bag for 10 to 15 minutes. This will loosen the skin so that they can easily be peeled.
Once vegetables are cool enough to handle remove skin from chiles and slice, length wise. Remove Corn from cob using a sharp knife and cut onion rounds in 1/2. Place all items on a platter.
Remove Mushrooms from marinade and place on grill. Cook five minutes per side and slice adding them to the platter.
Serve with Warm Tortillas, Cotija Cheese Cilantro Pesto and Salsa. Allow guests to create their own.
The Final Product
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