Smoky Poblano-And-Portobello Tacos

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 large poblano chile peppers

3 tablespoons vegetable oil

3 medium portobello mushroom caps, sliced

4 baby yukon gold potatoes, halved and very thinly sliced into half-moons

1 large red onion, halved and thinly sliced

4 cloves garlic, thinly sliced

1 1/2 teaspoons ground cumin (about 1/2 palmful)

1 teaspoon dried oregano (about 1/2 palmful)

Salt and pepper

1 cup beer, such as Negra Modelo

12 corn tortillas, charred over a burner or in a dry skillet, then wrapped in foil or placed in a kitchen towel

2 cups shredded extra-sharp smoked cheddar or extra-sharp cheddar cheese

Lime wedges, fresh cilantro and sour cream, for serving

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