Capas de Taquitos with Portabellas (serves 4)

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I think if we ever adopt a Chihuahua, we shall name her Taquito – Little Taco. But with such a cute Schnoodle (named Rudy) lying innocently at my feet, I can’t really entertain the idea of introducing a new little dog into the family! As a compromise, tonight we prepare our own Tacquito meal. Our Tacquitos may not be cute and fluffy, but we expect they will offer a magnificent burst of southwestern flavor, just in time for Cinco de Mayo, the festival day of Mexican-American heritage and pride.

They are, however, very spicy, warming and celebratory. We enjoyed them immensely.

And thanks, to Will, for cleaning up while I finish the post so that we can watch a movie tonight. ~ Glyn and Will

Capas de Taquitos with Portabellas

2 4” portabella mushroom caps, diced
½ c chopped onion
1 clove garlic minced
1 jalapeno, minced
1 red hot pepper, minced
2 tbsp. toasted pumpkin seeds
1 tbsp. olive oil
2 tbsp. raisins
2 tbsp Tuaca
½ c. rice cooked in one cup vegetable bouillon and 1 envelope Goya Sazon
½ tsp ground cumin
¼ tsp. chipotle powder
¼ tsp. ground cinnamon
9 soft corn tortillas
1 can Rotel-Tomatoes, pureed with ¼ tsp. each of cumin, cinnamon, and chipotle, and warmed.

 

Cook the rice.

Meanwhile, saute the onion, garlic, peppers and mushrooms in the olive oil and add to the cooked rice.

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Stir in the raisins, pumpkin seeds and spices, and 2 tbsp. Tuaca.

Place three tortillas in the bottom of an oiled 9” baking dish. Add half the rice mixture.

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Add another 3 tortillas and the remainder of the rice.

Add the final three tortillas and pour the pureed tomatoes over all.

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Bake at 350 for 20 minutes.
(If it looks like it’s drying out, add ½ cup of water, as it bakes)

Serve with Quacamole.

This entry was posted by Glyn Ruppe-Melnyk.

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