What you will need:
- Corn Tortillas
- Bell Peppers (I used yellow and orange)
- Portobello Mushrooms
- Sweet Onion
- Fresh Cilantro
- Chili Powder
- Roma Tomatoes
- Green Onion
- Spring Mix
- Olive Oil
- Jalapeño (optional)
- Hot sauce (optional- I love Tapatio)
- Tortilla chips (optional)
I like to start by making my pico, so I can munch while the rest is cooking… The amount of each ingredient will depend on how many bellies you’re trying to feed. You can tell from the picture that the tomato ratio is about 2:1 with the rest of the ingredients.
You will want to try and chop enough ingredients to distribute between all of the dishes you will be preparing…
- Finely chopped jalapeño (optional) will be added to the pico and the bell peppers
- Cilantro will be added to the pico, pepper blend, and guacamole, as well as garnish if you choose
- Finely chopped cucumber will be added to the pico and guacamole
- Green onion will be added to the pico and the guacamole
Chop your roma tomatoes (I use romas because they are the most meaty tomato, meaning they don’t contain as much water and seeds as other breeds.) Chop your cucumber, cilantro and green onion, add a pinch of salt, the juice from a lime and a lemon… you mainly just want the citrus to coat the pico, rather than liquefy it. Add some finely chopped and seeded jalapeño if you want to spice it up.
Take some of that finely chopped jalapeño, finely chop some garlic, seed and slice your bell peppers, slice your onions and portobellos and add it all to the skillet.
If the pan seems full, don’t worry too much as it will cook down quite a bit. Drizzle with a little bit of olive oil and a pinch of salt and turn on medium to high heat. Once everything starts to cook down you are going to season the heck out of it. Add your cumin, paprika, chili powder and fresh cilantro.
While the onions and peppers are softening, start warming up your tortillas, I place the tortillas directly on the stove hot plate on medium heat, flip to create slight brown rings on each side and then pace them between two plates… this takes a minute on each side, but watch them so they do not burn… and start prepping your guacamole.
I like my guacamole kind of chunky, so I split my avocado and dice it before scooping it out of the shell. Add your green onion, cucumber, cilantro, a pinch of salt and a little bit of lime juice and mash and fold the ingredients together with a fork until its the consistency you like.
Pile everything high atop those warm corn tortillas and douse in Tapatio… Holy YUM!