Chipotle Grilled Mushroom Taco Bar Recipes

GRILLED CHIPOTLE PORK TACOS WITH RED SLAW

Steps:

• For the pork: Combine the cilantro, lime juice, oil, chile powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat.
• For the red slaw: Combine the cabbage, cilantro, oil, vinegar, chile powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside.
• Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.
• Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer to individual plates. Divide the pork and a little slaw among the tortillas. Top each tortilla with a teaspoon of sour cream and serve with lime wedges.

VEGGIE AND MEAT LOVER'S TACO BAR

Steps:

• For the cauliflower: Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower and cook until it begins to soften, 3 to 4 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring frequently. Stir in the salsa and 1/4 cup water. Bring to a simmer and reduce the heat to low. Cook until the liquid has been mostly absorbed by the cauliflower, about 5 minutes.
• For the chorizo: Heat the olive oil in another large skillet over medium-high heat. Add the chorizo and use a wooden spoon to crumble into bite-size pieces. Cook, stirring frequently to break apart, until browned, 5 to 7 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring occasionally. Stir in the salsa and 2 tablespoons water. Bring to a simmer and reduce the heat to low. Cook until the liquid has thickened slightly, about 3 minutes.
• For the black beans: Heat the olive oil in a small skillet over medium heat. Add the onions and cook until tender and translucent, 6 to 7 minutes. Add the black beans with their liquid and the sriracha. Bring to a simmer and reduce the heat to low. Simmer on low for about 10 minutes. Use a wooden spoon to gently mash the beans, leaving some texture.
• For the tacos: Build the tacos with the tortillas, black beans, your choice of cauliflower or chorizo and desired toppings.

HEALTHY GRILLED CHIPOTLE PORK TACOS

Steps:

• Combine the cilantro, lime juice, oil, chile powder and garlic in a large dish. Add the pork slices and turn to coat; let sit for 15 minutes at room temperature. Preheat a grill or grill pan over medium-high heat.
• Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork all over with 1/2 teaspoon salt. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.
• Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer to individual plates. Spread each tortilla with some sour cream. Divide the pork and avocado among the tortillas. Top each taco with salsa and sprinkle with cilantro sprigs. Serve with lime wedges.

TACO BAR

Steps:

• Set a 12-inch saute pan over medium heat and add the olive oil. Once hot, place the onions in the pan and saute until translucent, 3 to 4 minutes. Add the garlic and cumin to the pan and continue to saute until fragrant, about 1 minute. Add the beef to the pan and cook, breaking the pieces up as they cook, until the meat is browned, about 8 to 10 minutes. Season with the chipotle pepper and the salt. Add the beef broth and tomato paste to the pan and bring to a simmer. Cook the meat, stirring occasionally until most of the liquid has evaporated, about 20 minutes. Remove from the heat and serve with the garnishes for guests to assemble their tacos to their liking.
• In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lime juice, and salt and mash with the back of a fork until mostly smooth.
• Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours.
• Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend.
• Serve as an accompaniment to fish tacos, or other dishes, as desired.

GRILLED WILD MUSHROOM AND KALE TACOS WITH CHIPOTLE SALSA RECIPE - (4.3/5)

Steps:

• Chipotle Salsa: 1. Preheat the broiler. In a flat pan, brush onion quarters with 1 tsp. of the oil. Broil on a rack about 5 inches from the heat about 8 minutes, turning once, until soft and golden. 2. In a small skillet, heat the remaining oil over medium. Add garlic and sauté until soft and golden, shaking the pan occasionally. 3. In a blender, combine onion, garlic, tomatoes (including juices), chipotle peppers, bay leaf, cumin, basil, oregano, cinnamon, black pepper, and allspice. Puree until smooth. Pour the mixture into a large saucepan and simmer for 30 minutes. Season to taste with salt. Salsa will last for about a week stored in the refrigerator in an airtight container. Tacos: 1. Heat a gas grill or large heavy skillet over medium-high heat. In a large bowl, toss the mushrooms with 2 tbsp. of oil, and grill or sauté them in skillet until browned and just cooked through. Remove mushrooms from heat, cut into slices, season with salt and pepper, and spoon Chipotle Salsa to taste on top. 2. In a large skillet, heat remaining oil over high. Add the kale and cook about 5 minutes or until crisp, turning often. Season to taste with salt and pepper. 3. Spoon mushrooms onto tortillas, garnish with the kale and goat cheese, and serve with some of the remaining salsa on the side.