Again, I made another attempt to translate my title for this recipe into Spanish. Alice, who hails from Spain, has always been a big help in teaching me how to do this right. I think in many ways I am starting to at least learn how the title should be constructed. I'm not sure if I got this one quite right, but I actually remembered that you are supposed to put the "taco" (or quesadilla, burrito, fajita, etc.) in front of the rest of the title. This was a difficult concept for me to grasp as an American as English sentences are structured very differently than many other languages. I hope I got this right, and if anyone out there would be willing to correct my poor Spanish, it would be much appreciated. I really owe Alice for helping me everytime I've tried to do this - thanks Alice, you seriously rock! I hope to eventually go back and re-title all of my recipes in Spanish, this could take awhile, and I'd need a lot of help, but anyone who would be willing help would be the happy recipient of some lovely Mexican yummies from yours truly - sauces, dried or pickled peppers, that kind of thing, it has to be something that travels well, but I am taking offers... ;-)
Anyways, you may notice that I used shiitake mushrooms in this meal - not a very traditionally Mexican mushroom, but I am all about bucking tradition, and dammit, they are good in Mexican food. Let's just say it is my inner rebel shining through.
These were really good and they will be making their way into our regular dinner routine. I love tacos as they are really tasty, and super easy to make, and they are the perfect place to let the lovely local booty we've been rolling in shine through.
We made these last week - I've been a bit behind in my food posting due to Brett's What is Food series and the Quit Now Challenge, but I am starting to get caught up.
Just a reminder of the produce legend:
* = farmer's market
** = CSA
*** = Container or Community Garden
The "finished product" photo is of Brett's tacos, he really liked the addition of a little bit of cheese.
Tacos de Frijol Negro y Setas Shiitake
2 cup black beans, cooked
1/2 cup long grain brown rice, cooked
1-2 cups shiitake mushrooms, minced *
1 Super Chile, seeded and minced (or other hot pepper: serrano, jalapeno, etc) ***
1 cherry bomb pepper (or other sweetish pepper: banana, poblano, etc) *
1/2 green bell pepper, seeded and minced **
2 cloves of garlic, minced *
1/2 yellow onion, minced **
juice of half a lime
diced tomatoes **
Heat a few tablespoons of water in a small sauce pan. Add mushrooms, peppers, garlic and onion.
Cook for 10-15 minutes or until soft.
Add the beans, rice, corn and seasonings. Simmer for 10 minutes.
Layer filling, lettuce, and tomatoes in warmed taco shells.
I wish I could have one of these right now!
'Til next time!