Photo: Spencer Davis
Mushroom, Rajas, and Corn Taco with Queso Fresco
14 ingredients
Makes 6 large tacos
openrecipes
Estimated Nutrition (whole recipe, rough)
527
Calories
18g
Protein
28g
Fat
58g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Epazote | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Anaheim chiles
- 1 poblano chile
- 1 cup fresh corn kernels (about 1 ear)
- 1 1/2 tablespoons olive oil
- Kosher salt
- 1/2 white onion, peeled and cut into 1/2-inch dice
- 1 large clove garlic, thinly sliced
- 6 ounces cremini or white button mushrooms, trimmed and quartered
- 6 fresh epazote leaves, chopped (about 1 tablespoon, optional)
- Fresh-ground black pepper
- 1/2 cup queso fresco, cut into small cubes
- 6 warm corn tortillas
- 1/4 cup grated cotixa or añejo cheese
- Cilantro sprigs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes