Tacos de Chile Relleno
By Gerry Loredo
Ingredients
- 4 slices bacon
- 2 poblano peppers
- 1 small white onion
- 8-12 medium mushrooms
- 8 ounces chicken (or pork loin)
- 6-8 corn tortillas (or flour if you prefer)
- Melting cheese (optional)
Chop the bacon, poblano peppers, onion, mushrooms and chicken (or pork). In a skillet on high heat, fry the bacon for a couple of minutes until the pan gets greased and then saute the peppers and onions. After a couple of minutes, add the mushrooms and cook another 3-4 minutes and then add the meat. Make sure to move around with a spatula to ensure it doesn't burn or stick. Once the meat is cooked, heat up your tortillas on a griddle and then make your tacos with the "chile poblano." Tastes even better if you melt in cheese at the very end.