veggietacosThis recipe is inspired by the amazing veggie tacos at El Parasol, a longtime favorite in northern New Mexico. Carrots, potatoes and cauliflower don’t exactly sound like they’d make a great taco. But meat-eaters have been known to order these instead of beef or chicken, just because they’re so tasty!

1 lb. cauliflower, cabbage or broccoli, cut into small chunks

3/4 lb. potatoes, diced into 1/2″ chunks

1/2 lb. carrots, chopped into about 1/2″ chunks

2 cloves garlic, minced

2 Tablespoons olive oil

1/2 teaspoons oregano

1/2 teaspoons ground coriander seed

1/4 teaspoons ground cumin seed

Salt and pepper

1 dozen corn tortillas

Oil for frying

Chopped green chile, or your favorite salsa

Cotija (crumbly, salty Mexican cheese) or grated Cheddar

 

Heat the olive oil in a large skillet on medium-high. Add minced garlic and fry for a minute or so, then add the vegetables and toss with the spices. Cover and cook about 10 minutes, stirring once or twice, until the vegetables are tender. Turn the heat to low and continue to saute, stirring occasionally, until the vegetables are lightly browned, about 15 minutes.

 

The key to delicious, authentic tacos is the way you cook the tortillas. Add 1 teaspoon of oil to a small, hot skillet – heat should be medium – high.  Put in one corn tortilla and fry it until it starts to puff up a little, then flip it over. Set another tortilla on top of it to soak up some of the oil, then flip both together. Fry until the bottom tortilla is slightly browned, then flip again and fry until the bottom of the other tortilla is slightly browned. They should become very soft and puff up a little bit as they cook. You need two for each taco, otherwise they tend to fall apart. (If you don’t want to fry the tortillas in oil, you could make these into enchiladas instead of tacos, by just slathering them in green or red chile sauce.)

 

Scoop the filling onto the tortillas, and fold them over gently. Top with chopped green chile or salsa, and crumbled Cotija or grated cheddar. Serves 4.

 

Blogger Amy White is totally obsessed with vegetables and  fruits. Amy can be found every Friday right here, and on her blog, www.veggieobsession.com.

 

Stephanie Cameron

Stephanie Cameron

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
Stephanie Cameron

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