New Recipes Grilled Portobello and Rajas Salsa Taco with Queso Fresco

This vegetarian main is coated in Bobby's special rub and grilled to perfection.
Directions for: Grilled Portobello and Rajas Salsa Taco with Queso Fresco

Ingredients

Bobby's Rub for Beef and Pork

cup ancho chile powder

2 Tbsp ground coriander

2 Tbsp dry mustard

2 Tbsp paprika

2 Tbsp freshly ground black pepper

2 Tbsp kosher salt

1 Tbsp chile de arbol

1 Tbsp ground cumin

1 Tbsp dried oregano

Portobello Mushrooms and Rajas

2 portobello mushrooms, stems removed

Canola oil, for brushing vegetables

1 large or 2 medium Anaheim chiles

1 large yellow bell pepper

1 large red bell pepper

Kosher salt and freshly ground black pepper

cup chopped fresh cilantro

2 Tbsp extra-virgin olive oil

6 scallions, thinly sliced

1 Fresno chile, finely diced

Juice of 1 lime

Tortillas and Toppings

8 (8-inch) flour tortillas

1 cup crumbled queso fresco

Lime wedges, for serving

Directions

Bobby's Rub for Beef and Pork

1. Combine the ancho chile, coriander, mustard, paprika, black pepper, salt, chile de arbol, cumin and oregano in a bowl. Set aside 2 tablespoons for the mushrooms. (Store the remaining spice rub, tightly covered, in a cool, dry place for up to 6 months.)

Portobello Mushrooms and Rajas

1. Heat a grill to medium high.

2. Brush the mushrooms generously with canola oil and season the gill sides with the reserved 2 tablespoons spice rub. Brush the Anaheim chile and bell peppers with canola oil and season with salt and pepper. Put the mushrooms spice-side down on the grill. Put the peppers on the grill and cover the grill. Grill the mushrooms, turning once, until a knife inserted in the thickest part meets no resistance, 4 to 5 minutes per side. Transfer to a cutting board and tent with foil to keep warm. Grill the Anaheim chile and bell peppers, turning, until charred on all sides, 10 to 15 minutes (the Anaheim will take a few minutes less than the bell peppers). Transfer the peppers and chile to a bowl, cover tightly with plastic wrap and let rest 10 minutes.

Tortillas and Toppings

1. For the tortillas and toppings: While the peppers rest, warm the tortillas on the grill a few seconds on each side; keep warm.

2. Remove the skins and seeds from the bell peppers and chile. Thinly slice the peppers, chile and mushrooms and combine in a bowl. Add the cilantro, olive oil, scallions, Fresno chiles, lime juice and salt and pepper.

3. Fill the tortillas with the vegetable mixture and top with queso fresco and a squeeze of lime.

See more: Dinner, Herbs, Main, Mexican, Mushrooms, Vegetables, Grill, Vegetarian