Corn Mushroom Tacos Recipe By Chef Rick Bayless

Ingredients

• 2 fresh poblano chiles 2 tablespoons vegetable oil 1 medium white onion, finely chopped (about ¾ cup)4 garlic cloves, finely chopped (about 1 tablespoon)1 medium tomato (roughly 8 to 10 ounces), diced 2 cups packed, roughly chopped lobes of huitlacoche Salt 3 tablespoons chopped epazote or cilantro leaves 12 corn tortillas

Directions

1. Roast the chiles over a gas flame or below a broiler until blackened on all sides, about 10 minutes. Cover with a kitchen towel and let stand 5 minutes. Peel the chiles, discard the stem and seeds and rinse briefly. Cut the chiles into ¼-inch dice.
2. In a medium skillet, heat the oil until shimmering. Add the onion and cook over medium heat, stirring, until lightly browned, about 7 to 10 minutes. Stir in the garlic and cook for 2 minutes longer. Increase the heat to medium-high, add the tomato and cook, stirring occasionally, until its juices have reduced, about 4 minutes.
3. Add the poblanos and huitlacoche and simmer, stirring often, until reduced and quite thick, about 10 minutes. Season with salt and add the chopped epazote or cilantro. The filling can be made up to 4 hours ahead and refrigerated until ready to serve.
4. Place a steaming basket in a large saucepan filled with ½-inch of water and bring the water to a boil. Wrap the tortillas in a clean kitchen towel, place in the steamer and cover with a tight lid. Boil for 1 minute, then turn off the heat and let stand without opening the steamer for 15 minutes.
5. Just before serving, reheat the filling. Spoon some of the filling into a warm tortilla and fold it over. Repeat with the remaining tortillas and filling and serve right away.