WASHINGTON (JCHAYWARD.COM)-Former BLT Steak renowned chef Victor Albisu joined JC on Wednesday to prepare a dish from his new restaurant, Taco Bamba, set to open in Falls Church in January.
Albisu prepared Spicy ‘Shroom – Portobello Mushroom Tacos with Chipotle that were fabulous.
If you want to try Albisu’s food before January, Taco Bamba will be featured at Black Jack every Monday in December with an a la carte menu of tacos for $40. You can see the menu here.
1 lb portobello mushrooms
6 tablespoons unsalted butter
3 cloves garlic, sliced
1/2 teaspoon salt
Freshly ground black pepper
2 teaspoons chipotle puree
1 tablespoon finely chopped cilantro
1 cup grated cotija cheese
8 soft corn tortillas
Garnish with Lightly toasted pumpkin seeds, grilled corn and sliced heart of palm
In a blender puree a small can of chipotles in adobo sauce. Remove the mushroom stems, chop and reserve. If any of the mushrooms are large. Cut the caps into 1/4-inch thick cubes and reserve
Heat a cast iron pan for about 2 minutes over medium-high heat. Melt 3 tablespoons of the butter in the pan and add half of the mushrooms. Saute the mushrooms until golden brown and caramelized, about 6- 8 minutes. Transfer this batch of mushrooms to a plate, and repeat with the other half of the mushrooms, with the remaining 3 tablespoons butter, garlic, salt, and pepper. Turn off the heat and return the first batch of mushrooms to the pan. Add the chipotle puree and cilantro and stir to combine. Sprinkle on the cheese and gently stir to melt the cheese.
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas, and garnish with corn, pumpkins seeds, and more cheese.