Fresh Portobello mushrooms sautéed with onions, fresh epazote and a touch of red wine. Served into corn tortillas with avocado slices and rice. Garnished with lettuce, pico de gallo and sour cream with a kick of fire burned chile morita sauce.
Portobello Mushroom Tacos with Epazote
A large tortilla filled with garden veggies including zucchini, yellow squash, carrots, tomatoes, onion, broccoli and green peppers; smothered with cheese and enchilada sauces. Served with...
Three corn tortillas with sautéed fresh veggies including zucchini, yellow squash, onions, carrots and broccoli, glazed with cheese sauce and tomatillo sauce. Served with Spanish rice, lettuce,...