Page 15 - AzVEG Booklet

Filing: Tortillas:
3 large Portobello mushrooms, lightly rinsed Corn oil, for frying
and patted dry 12 (6-inch) corn tortillas
2 fresh ears of corn, shucked
2 tablespoons olive oil Toppings:
¼ teaspoon coarse salt 2 cups shredded red leaf lettuce
¾ cup refried black beans 1.2 cup salted pepitas (shelled pumpkin
seeds)
Sauce:
4 guajillo chilis, stemmed, seeded, and
rehydrated
4 ancho chilis, stemmed, seeded, and
rehydrated
1 cup reserved chili water
Juice of 1 lime
1 teaspoon dried Mexican oregano
¾ teaspoon salt

Filling: If you have a wood-fire grill, light it with alder or mesquite wood, or use
alder or mesquite chips soaked for an hour. If you have a gas grill, use soaked
mesquite chips. Allow the flames to die down and the wood to get very hot.
Brush the portobellos and corn with olive oil and toss them in the salt. Grill
then\m until the corn develops dark brown spots and the portobellos develop
deep grill lines. On a very hot grill, this should only take about 5 minutes. Let the
portobellos and corn cool until you can handle them, then slice the portobellos
into ¾-inch wide strips and cut the corn kernals off the cobs. Set aside.
Sauce: In a blender or food processor, puree the guajillos, anchos, chili water, lime
juice, oregano, and salt. Heat the sauce in a medium skillet over low heat. Place
a medium skillet on a burner next t the sauce and place a plate near the sauce.
Add a ¼-inch layer of oil into the skillet and bring it to 375-degrees F. Add a tortilla
to the oil for about 3 seconds.
Submerge the fried tortilla in the sauce for about 10 seconds, then transfer to the
plate. Slather 1-1/2 tablespoons of the refried black beans on one side of the
tortilla and top the beans with about 3 portobello strips and 2 tablespoons of corn.
Fold the tortilla in half and transfer to a plate. Repeat this process with the remain-
ing tortillas.
Spread the remaining sauce evenly over the tortillas and top them with the shred-
ded lettuce and pepitas.
Time Saving Tip: Rehydrate the chilis for the sauce while you grill the portobellos
and corn.
Note: If you don’t have a grill, you can slice the portobellos and sauté them over
high heat for 5-6 minutes in the oil and salt. Use the corn fresh instead of cooking
it.