These Roasted Poblano Shiitake Fajitas are extremely flavorful and healthy. The roasted poblano adds a lovely smokiness while the shiitake mushrooms add substance to the overall dish. The tortillas are the heroes of this dish. They are corn and gluten-free yet they have the consistency of a combination of corn and flour tortillas.
I haven’t been able to enjoy my favorite Mexican food recipes as much as I would like because I have a wheat and corn allergy. Angela (who used to work on CaliZona with me) and her two boys came for a visit last summer. One of Ang’s boys has celiac, so we were determined to develop a gluten/corn free tortilla. We tested this recipe 4 times and we still weren’t satisfied. So, I’ve continued to develop the recipe, which took 4 more attempts. We chose not to use xanthan gum, so they aren’t great for burritos but they do satisfy the tortilla cravings in a big way!
You can play around with this recipe by substituting any veggies that you like. Omit the cheese to keep it vegan.
Roasted Poblano Shiitake Fajitas with Gluten Free Tortillas Recipe:
Ingredients
- 6 - 8 Gluten Free Tortillas - recipe below
- 1 Tbsp Extra Virgin Olive Oil
- 2 Poblano Pepper - roasted - seeds removed and thinly sliced
- 1 Pound Shiitake Mushrooms - stems removed - thinly sliced
- 1 Yellow Onion- cut in half - sliced into thin half rounds
- 2 Cloves Garlic - minced
- 3/4 Teaspoon Sea Salt - to taste
- 1/4 Teaspoon Cumin
- 2 Cups Pinto Beans - I made homemade I choose to leave the beans whole
- Jack Cheese - to taste - shredded - optional
- Hot Sauce optional - I used my Hot Sauce de Arbol Y Ancho
Gluten-Free Tortillas
- 1/2 Cup White Rice Flour
- 1/2 Cup Sorghum Flour
- 1/2 Cup Garbanzo bean flour
- 1/2 Cup Tapioca Powder
- 1/4 Teaspoon Sea Salt
- 4 Tablespoons Butter
- 1 Tablespoon Chia Seeds - ground
- 7 Tablespoons Filtered Water - divided
Instructions
Start
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Start by making the beans and hot sauce or salsa if you're making them from scratch.
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Shred the cheese. Set aside.
Peppers
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Roast the poblano on top of the stovetop burner over medium-high heat.
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A gas stove works the best but it will work fine on an electric stove.
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Char the peppers on all sides turning with a pair of tongs.
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When good and charred, steam them for 10 minutes or longer in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems.
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Cut into thin strips. Set aside in a medium-sized bowl.
Onions/Mushrooms
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Heat a large skillet over medium heat.
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Add a tablespoon of olive or coconut oil, cumin and a 1/2 teaspoon salt. Add the onion and garlic, then saute until soft and slightly caramelized.
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Add to the bowl with the poblano. Set aside.
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Add the mushrooms and 1/4 teaspoon of salt to the skillet and saute until all the moisture is removed. About 15 minutes.
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Add the onions and poblano and remove from heat. Set aside until you're just about to serve. You will want to heat them up after the tortillas are done.
Tortillas
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In a small bowl, whisk together the water and the ground chia seed until it comes together. Set aside
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Whisk the flours and salt together well.
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Melt the butter and stir in.
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Mix in the chia egg with your hands.
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Preheat a cast iron pan over high heat for a few minutes.
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Separate the dough into 6 - 8 balls.
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Roll the dough out on a lightly floured surface. Roll thinly to about 1/8 inch.
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Gently flip onto the hot skillet. Flip the tortilla once it starts to bubble. About 30 seconds. Then cook for a few seconds more.
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Put the cooked tortilla on a plate and cover them with a towel to keep warm.
Repeat with the other tortillas.
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Assemble to your liking.
