LIME CILANTRO PORTOBELLO TACOS

my friends, i don’t want to come across all braggy braggerson, but i made those tortillas.  with my BARE HANDS!  ok, my bare hands and a tortilla press.  color you impressed?!  well, i have to confess, making tortillas is mind blowingly simple.  like, really really really simple.  i had NO IDEA.  but now that i’m in the know about how easy, fast and superior homemade tortillas are there’s no going back to those store bought, rubbery suckers.  the hardest part of the whole homemade tortilla making adventure was finding organic masa, but don’t worry, i’ve done the leg work for you.  enough organic masa to last you for many, many nights of delicious homemade tacos.  start with these portobello ones, they’ll knock your socks off!  xx- sarah  {more after the jump}

 

 

INGREDIENTS:

2 large portobello mushrooms

3/4 cup shredded purple cabbage

1 avocado

1 bunch cilantro

1 jalapeno pepper, thinly sliced and de-seeded (unless you want some extra kick in which case leave the seeds be!)

1/3 cup fresh squeezed lime juice 

1/3 cup extra virgin olive oil

1/2 teaspoon sea salt

3/4 cup masa

grapeseed oil

 

METHOD:

- rinse and thoroughly clean two large portobello mushrooms

- prepare mushroom marinade by combining olive oil, fresh squeezed lime juice, 1 tablespoon finely chopped cilantro and 1/2 teaspoon of sea salt

- you’ll want to marinate the mushrooms for as long as possible, preferably 8 or more hours.  i started mine in the early evening and made them for an early lunch the next day.  to marinate, place mushrooms and marinade in a large plastic ziplock, give them a few shakes and refrigerate.

- when mushrooms are marinated you’ll grill them (i used a grill pan) over medium heat until cooked through (a couple of minutes on each side)

to make tortillas:  

- combine 3/4 cup masa with 1/2 cup of hot water and knead with hands.  add more water if needed, or add more masa if mixture seems too wet.  you’re looking to achieve the consistency of brand new play-doh.  you’ll know you’re spot on when you’re able to pull a full tortilla out of the press.  i played around for a bit to get it just right, but it only took fussing with the mixture a little bit at a time to get there!

- lightly coat a cast iron pan in grapeseed oil and heat on medium low

- cover the top and bottom of the tortilla press* with large ziplock bags or saran wrap.  roll a ball of masa dough about 1 1/2″ big in the palm of your hands in place in the center of the press

- gently use the top press to flatten the tortilla, then peel away and add to the pan.  

- cook for 30 seconds or so on each side

-continue with the rest of the dough (this amount of masa makes roughly 7 tortillas) until all are dough is used.  keep cooked tortillas warm by wrapping in a damp tea towel and placing in a dutch oven over LOW heat  

* if you do not have a tortilla press, use your hand or a rolling pin to flatten tortillas!

to make tacos:

- assemble tacos by laying tortillas with slices of the grilled portobellos, slices of avocado, cilantro, cabbage and jalapeno.  squeeze with lime juice.   serve hot and enjoy!