Capas de Taquitos with Portabellas (serves 4)
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.
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.
Add another 3 tortillas and the remainder of the rice.
Add the final three tortillas and pour the pureed tomatoes over all.
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.