3/4 cup Chermoula Sauce, recipe follows
2 tablespoons sherry vinegar
1/4 cup vegetable juice or tomato sauce
2 poblano chiles
3 tablespoons vegetable oil
12 ounces button mushrooms, quartered
2 cups corn kernels (about 4 ears corn)
3 to 4 cloves garlic, chopped
1 red onion, chopped
1 teaspoon dried Mexican oregano
1 tablespoon chili powder, such as Gebhardt's
Salt and freshly ground black pepper
1/2 cup beer
One 15-ounce can diced tomatoes or tomatoes with green chiles
2 romaine hearts or 1 head of iceberg lettuce, chopped
Tortilla Strips, recipe follows
Crumbled queso fresco or shredded sharp white Cheddar
Pickled jalapeno pepper rings or banana pepper rings
Scallions
1/2 cup fresh basil
1/2 cup fresh cilantro
1/4 cup fresh mint
About 1/2 cup EVOO
2 to 3 jalapeno peppers, seeded and coarsely chopped
1 to 2 cloves garlic, grated or chopped
1 shallot, coarsely chopped
Juice of 1 lime
Salt and freshly ground black pepper
Place the basil, cilantro, mint, EVOO, jalapenos, garlic, shallots, lime juice and some salt and pepper in the food processor and pulse to finely chop, about the same as a loose pesto.
8 corn tortillas
Natural nonstick cooking spray
Ground coriander
Ground cumin
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