Steak, Poblano and Mushroom Tacos Recipe

Welcome to a delicious journey into the flavors of Mexico with this steak, poblano and mushroom tacos recipe. A delectable blend of juicy steak, rich poblano peppers, and fresh mushrooms make these tacos a surefire hit for any meal. The combination of flavors is indeed a treat for the taste buds.

Photos of Steak, Poblano and Mushroom Tacos Recipe

Poblano peppers are a type of chili pepper from Mexico. They are mild, and when cooked, they have a wonderful sweet and smoky flavor, which adds a unique taste to the tacos. If you can't find them in your local supermarket, you can substitute them with bell peppers. Baby portobello mushrooms are a smaller version of portobello mushrooms and are more tender and flavorful. Look for firm, smooth, and unblemished ones when buying.

Steak, Poblano and Mushroom Tacos Ingredients

Olive oil: Used to sauté the vegetables and cook the steak, it adds a rich depth to the overall flavor.

Garlic cloves: Add a strong, pungent flavor that gives a kick to the tacos.

Lime juice: Used in the marinade, lime juice tenderizes the steak and adds a citrusy zest.

Cumin: A warm, earthy spice that adds a layer of complex flavor.

Salt: Enhances the flavors of the other ingredients.

Black pepper: Adds a subtle heat and depth to the dish.

Flank Steak: A lean cut of beef that's full of flavor and perfect for grilling or pan-frying.

Poblano peppers: These mild chili peppers add a sweet, smoky flavor to the tacos.

White onion: Adds a sweet and tangy flavor when sautéed.

Baby portobello mushrooms: They have a meaty texture and an earthy flavor that complements the other ingredients.

Corn tortillas: The base of the taco, corn tortillas are gluten-free and have a firm, chewy texture.

One reader, Ange Rutledge says:

This steak, poblano, and mushroom tacos recipe is a game-changer! The flavors are incredible and the combination of ingredients is just perfect. The marinated steak is so tender and juicy, and the poblano and mushroom mixture adds a delightful earthy taste. It's a must-try for taco lovers!

Ange Rutledge

Techniques Required for Making Steak, Poblano and Mushroom Tacos

Marinating the Steak: Combine the olive oil, garlic, lime juice, cumin, salt, and black pepper in a large zip lock bag or in a baking dish. Add the flank steak and toss with the marinade until it is completely coated. Seal or cover with plastic wrap or foil, then refrigerate for 15 minutes or up to 1 day.

Cooking the Steak: Heat the sauté pan over medium-high heat. Remove the flank steak from the marinade and add it to the pan. Cook on each side for 4 to 5 minutes, turning once with tongs, until it reaches the desired level of doneness. Transfer the steak to a separate plate and let it rest for at least 10 minutes. Slice the steak into thin strips on the diagonal.

Sautéing the Vegetables: While the steak is resting, add the oil to the sauté pan and reduce the heat to medium-high. Add the onions and poblano peppers, then sauté for 5 minutes until the onions are soft. Add the mushrooms and continue sautéing for 2 minutes until they are cooked. Add the garlic, salt, cumin, and black pepper, then sauté for 1 to 2 more minutes until the garlic is fragrant. Season with additional salt and pepper, if needed.

Warming the Tortillas: Return the pan to heat, then add the corn tortillas, warming for about 10 seconds per side to soften. Remove the pan from heat.

Assembling the Tacos: Layer the sliced steak, vegetables, and cilantro on top of the warmed tortillas. Serve with avocado, lime wedges, salsa verde, and other toppings, and enjoy!

How To Make Steak, Poblano and Mushroom Tacos

This loaded tacos recipe is the perfect lunch meal to keep you full! It’s packed with tender steak, poblano peppers, and sautéed mushrooms.

Preparation: 10 minutes

Cooking: 15 minutes

Chill and Rest Time: 35 minutes

Total: 1 hour

Serves:

Ingredients

For Steak Marinade:

¼cupolive oil
4garlic cloves,minced
3tbsplime juice
1tspcumin
1tspsalt
½tspblack pepper,coarsely ground
1½lbflank steak

For Tacos:

2tbspolive oil
2large poblano peppers,stemmed, cored and cut into thin 2-inch strips
1medium white onion,or yellow, thinly sliced
8ozbaby portobello mushrooms,sliced or quartered
3garlic cloves
½tspsalt
¼tspcumin
¼tspblack pepper
corn tortillas,chopped fresh cilantro, avocado slices, lime wedges, salsa verde, crumbled cotija cheese or queso fresco, for serving

Instructions

Marinate Steak:

Combine the olive oil, garlic, lime juice, cumin, salt, and black pepper in a large zip lock bag or in a baking dish.
Add the flank steak, then toss with the marinade until it is completely coated.
Seal or cover with plastic wrap or foil, then refrigerate for 15 minutes or up to 1 day.

Tacos:

Remove the steak from the refrigerator, then let it rest for at least 20 minutes to come to room temperature.
Heat the sauté pan over medium-high heat.
Remove the flank steak from the marinade, then add the steak to the pan.
Cook on each side for 4 to 5 minutes, turning once with tongs, until it reaches desired level of doneness.
Transfer the steak to a separate plate, then let it rest for at least 10 minutes.
Slice the steak into thin strips on the diagonal.
While the steak is resting, add the oil to the sauté pan, then reduce the heat to medium-high.
Add the onions and poblano peppers, then sauté for 5 minutes until the onions are soft.
Add the mushrooms, then continue sautéing for 2 minutes until they are cooked.
Add the garlic, salt, cumin and black pepper, then sauté for 1 to 2 more minutes until the garlic is fragrant.
Season with additional salt and pepper, if needed.
Pour the vegetable mixture onto a serving platter, then set aside.
Return the pan to heat, then add the corn tortillas, warming for about 10 seconds per side to soften. Remove pan from heat.

To Assemble:

Layer the sliced steak, vegetables, and cilantro on top of the warmed tortillas.
Serve with avocado, lime wedges, salsa verde and other toppings, and enjoy!

Nutrition

Calories: 339.29kcal
Fat: 23.22g
Saturated Fat: 5.82g
Trans Fat: 0.00g
Monounsaturated Fat: 13.76g
Polyunsaturated Fat: 1.90g
Carbohydrates: 7.18g
Fiber: 1.33g
Sugar: 2.86g
Protein: 25.81g
Cholesterol: 77.11mg
Sodium: 497.14mg
Calcium: 52.84mg
Potassium: 638.23mg
Iron: 2.61mg
Vitamin A: 11.59µg
Vitamin C: 50.26mg

Crucial Technique for Perfecting Steak, Poblano and Mushroom Tacos

When marinating the flank steak, ensure to massage the marinade into the meat. This helps the flavors to penetrate deeper, resulting in a more flavorful and tender steak. Additionally, when slicing the cooked steak, always cut against the grain. This shortens the muscle fibers and makes the meat easier to chew and digest. For the poblano peppers, you can roast them before adding to the pan for a smoky flavor. To do this, place them directly on the burner of a gas stove or grill on high heat, turning occasionally, until the skin is completely blackened. Then, place them in a plastic bag to steam for a few minutes, which will make the skin easy to peel off. This extra step enhances the flavor of the peppers and adds a delicious complexity to your tacos.

Time-Saving Tips for Making Tacos

Prep ahead: Marinate the steak the night before to save time on the day of cooking. This allows the flavors to develop and the meat to tenderize for a more delicious result.

Efficient chopping: Chop all the vegetables and ingredients at once to streamline the cooking process and minimize prep time.

Multi-task: While the steak is resting, sauté the vegetables to maximize efficiency and get the meal on the table faster.

Ready-to-use ingredients: Consider using pre-sliced mushrooms and pre-made salsa verde to cut down on prep time and make the cooking process more convenient.

Quick heating: Warm the tortillas in batches to speed up the process and have them ready to assemble the tacos swiftly.

Substitute Ingredients For Steak, Poblano and Mushroom Tacos Recipe

flank steak - Substitute with portobello mushrooms: Portobello mushrooms have a meaty texture and a rich, umami flavor that can serve as a satisfying substitute for steak in vegetarian tacos.
poblano peppers - Substitute with bell peppers: Bell peppers can be used as a substitute for poblano peppers, providing a similar sweet and mild flavor with a slightly different texture.
baby portobello mushrooms - Substitute with oyster mushrooms: Oyster mushrooms have a delicate texture and a mild, earthy flavor that can work well as a substitute for baby portobello mushrooms in the tacos.

Presentation Tips for Mouthwatering Tacos

Elevate the plating: Arrange the tacos on a sleek, modern plate, ensuring each component is visible and well-organized to showcase the vibrant colors and textures.
Garnish with finesse: Sprinkle micro cilantro or finely chopped chives over the tacos for a pop of color and a touch of freshness.
Incorporate artistic drizzling: Drizzle a vibrant salsa verde or a zesty lime crema in an artistic pattern around the plate to add a visually appealing element.
Utilize elegant serving ware: Present the tacos on a stylish, artisanal ceramic platter or a polished wooden board to add a touch of sophistication to the dish.
Emphasize symmetry and balance: Arrange the tacos in a symmetrical pattern, ensuring that each element is thoughtfully placed to create a visually balanced presentation.
Highlight the steak: Position the thinly sliced steak as the focal point of the dish, allowing it to take center stage and showcase its succulent texture and rich flavor.
Incorporate vibrant accents: Add a pop of color to the plate with a side of vibrant salsa or a sprinkle of edible flowers for a visually striking presentation.
Emphasize the taco's texture: Consider adding a delicate sprinkle of flaky sea salt on top of the tacos to enhance the overall textural experience.
Create a refined ambiance: Set the stage with ambient lighting and elegant table settings to create a sophisticated and inviting atmosphere for the presentation of the dish.
Incorporate a touch of drama: Consider using a sleek, minimalist backdrop to allow the vibrant colors of the tacos to stand out and create a visually captivating presentation.

Essential Tools for Making Steak, Poblano and Mushroom Tacos

Grill: A grill is essential for cooking the flank steak to perfection, giving it a delicious smoky flavor.
Sauté pan: This pan is perfect for sautéing the poblano peppers, onions, and mushrooms, allowing for even cooking and caramelization.
Tongs: Tongs are useful for flipping and handling the steak while it's cooking on the grill.
Chef's knife: A sharp chef's knife is necessary for slicing the steak and chopping the vegetables with precision.
Cutting board: A sturdy cutting board provides a stable surface for slicing and chopping ingredients.
Zip lock bag or baking dish: This is used for marinating the flank steak, allowing it to absorb the flavors of the marinade.
Serving platter: A serving platter is essential for presenting the cooked vegetables and sliced steak in an appealing manner.
Lime squeezer: This tool is helpful for extracting the maximum amount of juice from the limes for the marinade.
Measuring spoons: Measuring spoons are necessary for accurately measuring the quantities of spices and seasonings for the marinade.
Grater: A grater can be used to finely grate garlic for the marinade, ensuring it's evenly distributed.
Corn tortilla warmer: This is useful for warming the corn tortillas, keeping them soft and pliable for assembling the tacos.

Storing and Freezing Instructions for Tacos

If you have any leftover steak, poblano peppers, or mushrooms, store them separately in airtight containers in the refrigerator for up to 3-4 days
To reheat, simply warm the steak and vegetables in a skillet over medium heat until heated through, then assemble the tacos as desired
For longer storage, you can freeze the cooked steak and vegetables separately in freezer-safe containers for up to 2-3 months
To thaw, transfer the containers to the refrigerator overnight, then reheat as mentioned above
It's not recommended to freeze the assembled tacos, as the tortillas may become soggy and lose their texture
If you have any leftover corn tortillas, wrap them tightly in plastic wrap or aluminum foil and store them in the refrigerator for up to 1 week, or in the freezer for up to 2 months
To reheat tortillas, wrap them in damp paper towels and microwave for 30-60 seconds, or wrap them in foil and warm them in the oven at 350°F (175°C) for 10-15 minutes

How To Reheat Leftover Tacos

The best way to reheat leftover steak, poblano and mushroom tacos is to separate the components and reheat them individually. This will ensure that each ingredient maintains its optimal texture and flavor.
Start by removing the steak from the tortillas and vegetables. Slice the steak into thin strips if it's not already cut.
Preheat a skillet or griddle over medium-high heat. Once hot, add a small amount of olive oil or butter to the pan.
Add the sliced steak to the hot skillet and quickly sear it for about 30-60 seconds on each side, just until it's heated through. Be careful not to overcook the steak, as it can quickly become tough and dry. Remove the steak from the pan and set it aside.
In the same skillet, add the poblano peppers, onions, and mushrooms. Sauté the vegetables for 2-3 minutes, stirring occasionally, until they are heated through and slightly softened. If the vegetables seem dry, you can add a splash of water or chicken broth to the pan to help steam them and prevent sticking.
While the vegetables are reheating, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving them for 15-20 seconds, or by heating them briefly on a hot griddle or skillet.
Once the steak, vegetables, and tortillas are heated, reassemble the tacos by layering the steak and vegetables on the warm tortillas. Top with fresh cilantro, salsa, avocado, or any other desired toppings.
If you prefer to reheat the entire taco at once, wrap the assembled tacos in foil and place them in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through. Keep in mind that this method may result in slightly softer tortillas and less crisp vegetables.

Interesting Trivia About Steak, Poblano and Mushroom Tacos

Flank steak is a lean and flavorful cut of beef that is perfect for grilling or sautéing. It is a great source of protein and iron, making it a nutritious choice for a taco filling.

Is Making These Tacos at Home Cost-Effective?

The cost-effectiveness of this steak, poblano, and mushroom tacos recipe largely depends on the availability and cost of ingredients in your area. While flank steak and poblano peppers can be pricier, the recipe's versatility and ability to feed a family of four make it a reasonable option. The approximate cost for a household of four people can range from $25 to $35, earning a solid 8/10 rating for flavor, nutrition, and affordability.

Are Steak, Poblano and Mushroom Tacos Healthy?

This steak, poblano, and mushroom tacos recipe has both healthy and unhealthy aspects. On the positive side, it includes nutrient-dense ingredients like:

Flank steak, which is a lean protein source
Poblano peppers and onions, which provide fiber, vitamins, and minerals
Mushrooms, which are low in calories and rich in antioxidants
Garlic, known for its anti-inflammatory properties
Lime juice, a good source of vitamin C

However, the recipe also has some less healthy components:

The use of olive oil in both the marinade and sautéing process adds significant calories and fat
The salt content may be high, especially if additional salt is added during the seasoning process
Corn tortillas, while gluten-free, are still a refined carbohydrate

To make this recipe healthier, consider the following suggestions:

Reduce the amount of olive oil used in the marinade and sautéing process, or opt for a lower-calorie cooking spray
Use low-sodium ingredients and be mindful of added salt during seasoning
Choose whole grain or sprouted corn tortillas for added fiber and nutrients
Include more vegetables, such as bell peppers, tomatoes, or lettuce, to increase the fiber and nutrient content
Serve with a side of fresh salsa or guacamole for added vitamins and healthy fats
Opt for Greek yogurt instead of sour cream as a topping to reduce fat and increase protein

By making these simple adjustments, you can enhance the nutritional value of this delicious and satisfying meal. The combination of lean protein, fiber-rich vegetables, and whole grain tortillas can create a well-balanced dish that supports overall health and wellness.

Editor's Opinion on These Delightful Tacos

The combination of marinated flank steak, sautéed poblano peppers, and mushrooms in warm corn tortillas creates a delightful fusion of flavors and textures. The marinade infuses the steak with zesty and savory notes, while the sautéed vegetables add a smoky and earthy dimension. The dish is versatile and customizable, allowing for a variety of toppings and accompaniments to suit individual preferences. Overall, this recipe offers a delicious and satisfying taco experience that is sure to impress.

Enhance Your Steak, Poblano and Mushroom Tacos Recipe with These Unique Side Dishes:

Grilled Corn on the Cob: Create a zesty chili-lime butter to slather on the grilled corn for a burst of flavor that complements the steak and poblano perfectly.

Mango Salsa: Whip up a refreshing mango salsa with red onion, jalapeno, and cilantro to add a sweet and spicy kick to your tacos.

Cilantro-Lime Rice: Prepare a fluffy cilantro-lime rice to serve alongside the tacos, adding a bright and citrusy element to the meal.

Similar Recipes to Try If You Love These Tacos

Grilled Vegetable Skewers: Marinate the vegetables in a balsamic vinaigrette before grilling for a delicious and healthy side dish.

Braised Beef Stew: Slow cook beef with root vegetables and herbs for a hearty and comforting stew that is perfect for a cozy night in.

Mango Coconut Rice Pudding: Combine creamy coconut milk with sweet mango and aromatic rice for a tropical twist on a classic dessert.

Butternut Squash Soup: Roast butternut squash and blend with warm spices for a velvety and comforting soup that is perfect for fall.

Lemon Garlic Roasted Chicken: Marinate a whole chicken in a zesty lemon and garlic mixture before roasting to perfection for a flavorful and juicy main dish.

Appetizers and Desserts That Complement Steak, Poblano and Mushroom Tacos

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of cheese, herbs, and breadcrumbs. Bake until golden and crispy for a delicious bite-sized treat.

Bruschetta: Elevate your appetizer game with bruschetta topped with a vibrant mix of tomatoes, basil, garlic, and balsamic glaze. Serve on toasted baguette slices for a burst of fresh flavors in every bite.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will satisfy any sweet tooth.

Berry Parfait: Layer juicy mixed berries with creamy Greek yogurt and crunchy granola for a refreshing and satisfying dessert. The combination of sweet and tart flavors, along with different textures, creates a delightful treat.

Why trust this Steak, Poblano and Mushroom Tacos Recipe:

This recipe guarantees a mouthwatering experience with flank steak marinated in a blend of olive oil, garlic, and zesty lime juice. The combination of poblano peppers, mushrooms, and onions creates a symphony of flavors, while the warm corn tortillas provide the perfect vessel for this delectable creation. Trust the expertise behind this recipe to elevate your taco game and indulge in a culinary adventure that will leave your taste buds craving for more.

Share your thoughts on the Steak, Poblano and Mushroom Tacos Recipe in the Recipe Sharing forum section.

FAQ:

How long should I marinate the steak?

Marinate the steak for at least 15 minutes, but for best results, you can marinate it for up to 1 day for maximum flavor.

Can I use a different cut of meat for the tacos?

Yes, you can use other cuts of beef such as skirt steak or sirloin if you prefer. Adjust the cooking time accordingly based on the thickness of the meat.

What can I substitute for poblano peppers if I can't find them?

If you can't find poblano peppers, you can use green bell peppers as a substitute. They will provide a similar texture and mild flavor to the dish.

Can I make this recipe vegetarian?

Absolutely! You can substitute the steak with grilled tofu or tempeh for a vegetarian option. You can also add extra vegetables like zucchini or corn to enhance the flavors.

How can I store the leftover tacos?

If you have any leftover tacos, store the components separately. Keep the steak, vegetables, and tortillas in airtight containers in the refrigerator. When reheating, warm the components individually to maintain their flavors and textures.