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1
For the dressing: Whisk up the Chermoula Sauce with the vinegar and vegetable juice.
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2
Store in the refrigerator until ready to serve.
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3
For the taco topping: Char the poblanos over a flame on a gas burners or char under the broiler until the skins are blackened all over.
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4
Place the peppers in a bowl.
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5
Cover and cool the peppers slightly.
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6
Then peel and seed the peppers, and chop.
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7
Reserve for later use.
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8
Heat the oil over medium-high to high heat, add the mushrooms and brown a few minutes then add the corn and cook until it starts to brown as well, 5 to 7 minutes more.
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9
Add the garlic, onions, oregano, chili powder and some salt and pepper.
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10
Cook until the onions are tender crisp, couple of minutes, then deglaze pan with the beer.
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11
Add the tomatoes and poblanos, and cook to just heat through.
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12
Turn off the heat and cool.
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13
Store in the refrigerator for a make-ahead meal.
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14
Reheat over medium-high heat until just hot through.
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15
To serve, line a serving platter, bowl or individual shallow bowls with the lettuce and fill with the warmed salad.
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16
Top with Tortilla Strips, cheese, peppers and scallions.
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17
Pour the dressing evenly over top and serve.
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18
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.
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19
Preheat the oven to 400 degrees F. Cut the tortillas in half and then into thin strips, 1/8- to 1/4-inch thick.
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20
Spray lightly with the nonstick cooking spray, then season with salt, and sprinkle with some coriander and cumin.
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21
Arrange on baking sheets in a single layer and bake until crisp.
