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Blonde Ale Portobello Tacos with Chimichurri Sauce

The meaty portobello mushroom is the star here, full of texture and earthiness. It’s painted with a mixture of boozy chimichurri, olive oil, and red wine vinegar, then grilled to meaty perfection. 

Course Entree
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 4 servings
Calories 404 kcal
Author Natalie Wiser-Orozco


For the Tortillas:

  • 2 cups masa
  • cup blonde ale you can substitute water here
  • ½ teaspoon sea salt
  • ¼ teaspoon smoked paprika

For the Chimichurri

  • ¾ cup loosely packed minced fresh parsley
  • ¾ cup loosely packed minced fresh cilantro
  • 1/3 cup finely sliced scallions
  • 1 tablespoon finely minced garlic about 5 small cloves
  • 1/3 cup extra virgin olive oil
  • ¼ cup finely diced heirloom tomatoes
  • 1 tablespoon lemon juice
  • ¼ cup blonde ale if not using beer, omit, and substitute an additional teaspoon of lemon juice
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper

For the Mushroom Baste

  • 2 tablespoons the chimichurri mixture
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar

For the Tacos

  • 4 large portobello mushroom caps about 1 pound
  • 1 medium onion sliced (about 3 cups)
  • 3 anaheim or hatch chiles julienned (about 2½ cups)
  • ½ teaspoon sea salt
  • 12 corn tortillas or iceberg lettuce leaves if not using tortillas


For the Tortillas

  1. First, heat a cast iron skillet or flat top over medium-high heat.
  2. Cut a freezer bag to fit slightly larger than the size of your tortilla press, leaving the folded edge intact.
  3. Mix together the masa, beer, sea salt, and paprika, then divide the mixture into sixteen golf-size balls. To do this, I pat the mixture down in the bowl, and using a sharp knife, cut the dough into fourths. Shape each fourth into a log, cut into four equal pieces, then shape into balls yielding 16 balls of dough. While working the tortilla press, keep the remaining balls under a damp cloth so they don't dry out.

  4. Press each ball between the layers of thick plastic, then carefully peel the plastic off the pressed tortilla.
  5. Transfer to the skillet, and cook each side about 30-50 seconds, until the tortilla sets, and is faintly golden in spots. When the first side is set, it should flip over easily and shouldn't tear when doing so.
  6. Repeat for the remaining balls, keeping the finished tortillas under a warm, damp towel until ready to use.

For the Chimichurri

  1. Mix all of the ingredients for the chimichurri in a medium bowl and set aside.

For the Mushroom Baste

  1. Mix two tablespoons of the Chimichurri, olive oil and red wine vinegar in a small bowl, and set aside.

For the Tacos

  1. Heat an outdoor grill to medium heat. If you don't have an outdoor grill, you can use your broiler, or a 400ºF oven.
  2. Paint the mushrooms with the mushroom baste, and grill for 5-7 minutes on each side, or until the mushroom is golden brown and cooked through.
  3. Remove from heat, and allow to cool slightly on a cutting board.
  4. While the mushrooms are cooking, heat a tablespoon of olive oil in a skillet over medium heat and sauté the onions and Anaheim chiles with ½ teaspoon salt until slightly caramelized, about 10 minutes. Stir about every two minutes so they don't scorch.
  5. Slice the mushrooms into ¼ inch thick strips, and divide among 12 warm tortillas.
  6. Top the tacos with the onion/Anaheim chile mixture, and the chimichurri.
  7. Serve with hot sauce, a simple salad, and a nice blonde ale!