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Categories:
onion garlic crimini mushrooms zucchini summer salt Cuban Seasoning ground cumin chile powder butter corn tortillas panela
Viewed: 50 - Published at: 9 years agoIngredients
- 1 whole Onion, Quartered And Sliced Thin
- 4 cloves Garlic, Minced
- 1- 1/2 pound Crimini Mushrooms, Sliced Thin
- 2 whole Zucchini, Sliced Thin
- 2 whole Summer Squash, Sliced Thin
- 1 teaspoon Salt
- 1 Tablespoon Cuban Seasoning
- 2 teaspoons Ground Cumin
- 1/4 teaspoons Chipotle Chile Powder
- 4 Tablespoons Butter, Divided
- 6 whole Corn Tortillas, Or Double The Amount If Serving 2 Per Serving
- 1- 1/2 cup Crumbled Panela (or Queso Fresco)
Method
- Chop the veggies and leave in separate piles.
- Mix the salt and spices in a small bowl and sprinkle evenly over all the veggies.
- Place 1 tablespoon of butter in a large skillet and heat to hight heat.
- Once the butter is melted, add the onions and garlic.
- Saute for 1-2 minutes until just barely soft.
- Remove from the skillet and add 2 tablespoons of butter.
- Once the butter is melted, add the mushrooms and saute and stir until brown and cooked through, about 5-8 minutes.
- Remove and add the last tablespoon of butter to the skillet.
- Add the zucchini and summer squash to the skillet.
- Saute and stir for 2-3 minutes until golden, but just barley cooked through and still firm.
- To serve, place a tortilla on a plate (you can double them up for extra stability) and load it with veggies.
- Top each taco with a generous sprinkling of crumbled panela cheese.
- Serve warm.
