Traveling from the city to upstate after a long morning, we arrived very hungry and with limited food resources. Having brought along 2 portobello mushrooms, which in a previous time would have been grilled and eaten like burgers, I wondered how to turn them into a lunch that would stand up for itself in spite of that memory. We had just a few corn tortillas left in the fridge, some frozen corn, some frozen fresh parsley, and one tomatillo. That's how it started. This is how to do it -- in about 15 minutes a delicious treat - filling, nutritious and refreshing. You don't have to do the cashew sauce, and you could make a lot more of this and it would definitely disappear. If you have peppers, or wanted to add sliced onions to the saute, that would be marvelous too. We extended the meal with a few spicy corn chips and half a beer each. A side salad would also stretch this out. The other option is to make a whole bunch of these... with varying ingredients and turn it into a taco party!
Portobello Tomatillo Tacos
For the filling:
4 corn tortillas (6" stone ground)
2 Tblsp parsley
1/2 cup corn (fresh or frozen)
For the Sauce:
3 Tblsp roasted unsalted cashews
2 tsp Tamari
mixture of spices:
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/8 tsp salt
(make it hot if you want it that way)
2 Tblsp hot water or juices from the cooking pan
1. Slice the portobellos in thin strips. Roughly chop the tomatillo. Water saute these two ingredients in about 1/2 cup water, throwing in the shredded cabbage, parsley and corn. Stirring.
2. Put cashews, spices, and 2 tsp Tamari into a narrow tall cylinder for blenderizing ... add about 2 Tblsp hot water or juices from the cooking pan and grind until it is a pureed sauce.
3. Heat each tortilla over the hot burner (on low flame) turning from one side to the other (about 10-15 seconds each side), lay on a plate, load with vegetables, cover with cashew sauce.
Serve two overlapping tortillas per plate, ready to roll and eat.