Stuck on an Inspiration

It's happened ever since I was little.

I quick picture would pop in my head. I'd snowball it into a painting, an image, or a craft.

It was there, in my thoughts, haunting me. I'd impulsively set to get it out of my head. Painting, glueing, sketching.

A lot of times my hands just couldn't duplicate what was going on up there. Other times it would be exactly what was running around in my mind.

I've learned to not get too upset that my skills aren't exactly up to the challenge of my imagination.

Recipes work the same way for me. Flavors dancing around in clear view. I jot them down in little books and pieces of paper.

Most get made. Only some exactly as they seem in my visions. Few are even better.

This recipe is one that's been flitting through my mind, and it turned out just as hoped.

Potato mushroom tacos weren't exactly some far out there, uber creative idea. They were simply a glimpse of what I wanted a veggie taco to be.

I wanted an earthy meaty taste so naturally mushrooms were in it. The potatoes seemed logical since they are filling and rich. The sauce is simply necessary to bring it all to a certain intensity I was going for.

Potato and Mushroom Tacos

For the potato and mushroom filling

1 small container of Portabella mushrooms, cleaned chopped into small pieces
1/2 pound russet potatoes, cleaned and cut into 1 inch pieces
1 Tablespoon olive oil
1 Tablespoon butter
1/2 small onion, diced
1 clove garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin powder
salt

In a large pot boil the cut potatoes just before they are finished cooking. They need to be a little undercooked. Drain and set aside.

Preheat the oven to 450º.
In a large sauté pan heat 1 tablespoon of olive oil and 1 Tablespoon of butter. Heat over medium heat and add the mushroom and onion. Sauté just until the mushrooms start to release liquid. Then add the garlic, cumin powder, chili powder and salt. Toss potatoes in the mushrooms then place on a baking sheet. Roast in preheated oven until the potatoes are cooked and crispy - about 10-13 minutes.

For the sauce

1 dried pasilla chili pod
1 dried chile arbol
1/2 cup boiling water
1/2 cup mayonnaise
1/2 cup greek yogurt
1 jalapeno diced
2 teaspoons cumin powder
1/2 lime juiced
salt and pepper

In a small bowl add the chili's. Pour the hot water over the top and cover the bowl. Let them sit at least 15 minutes. In a food processor add the mayo, yogurt, jalapeno, and cumin powder. Drain the chili's (you could save the water to use in salsa or sauce. Sometimes there is a little grit on the bottom of the bowl, just don't use that). Tear apart the chiles and add to the processor. If you don't like things too hot throw out the seeds from the pods. Blend everything together until it's smooth. Add in lime juice and salt and pepper to taste.