Smokey Green Chile Tacos

Smoked shredded mushrooms, creamy salsa verde, spinach, and smoked almonds with a side of black beans.

Short history: Chile peppers are originally from the lowlands of Brazil. Birds are the main “spreaders” of the seed – birds cannot feel the spiciness of the chile, and their digestive systems do not harm the seed as it passes through the bird. It is thought that the chemicals in chile peppers that make them hot – capsaicinoids – was an evolutionary deterrent meant to keep mammals from eating the berries, ensuring that only birds were eating and successfully spreading the berries. Capsaicin is also a great natural anti-inflammatory, and chile peppers are also natural immune boosters.

Reheating instructions: Warm in a pan over medium for 2 minutes or microwave on high for 2 minutes and fill the tortillas

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