Arsip Tag: tacos

sweet potato tacos – smitten kitchen

Dipublikasi pada November 25, 2023 oleh pbnbigesdi

I used small tortillas (6″) and this fills 12 of them for an unheavy meal for 4 people. Please double the recipe if you’re even a little nervous that this won’t be enough food for you or your crew.

Heat is the trickiest thing for me to get right for everyone in recipes; some chili powders (and I’m referring to chili powder, the blend, not chile powder, which is just ground chiles) ranges wildly in heat. If yours is spicy and you like things spicy, go up to 1 tablespoon. If yours is mild but you’d like it spicier, also use 1 tablespoon and add some chipotle powder, cayenne or a few shakes of hot sauce to taste. If yours is very hot but you don’t want the dish to be too spicy for people who don’t like heat, just 1 teaspoon may be fine.

  • 2 pounds (about 4 medium) sweet potatoes, peeled and cut into 1/2 to 3/4″ cubes
  • Olive oil
  • 1 heaped teaspoon kosher salt
  • 1 heaped teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 to 3 teaspoons chili powder, to taste (see Note)
  • Chipotle powder, cayenne, or shakes of hot sauce, to taste (see Note)
  • 1/2 teaspoon sweet smoked paprika
  • 12 small (6-inch) or 6 medium (8 to 9-inch) flour tortillas
  • 1 15-ounce can refried black beans
  • 1 lime, in wedges
  • Sliced avocado, pickled red onions, pickled jalapenos, chopped fresh cilantro, hot sauce, Lazy Taco Slaw, or your choice(s) thereof, to finish
Heat oven to 400 degrees F. Toss tweet potatoes with 2 tablespoons of olive oil, then add salt, cumin, garlic powder, onion powder, chili powder, chipotle powder, and paprika and toss to evenly coat. If you’d like to roast the vegetables (for easier cleanup) on parchment paper, line a large baking sheet with it and spread the potatoes in a single layer. If you’d like to roast them directly on your baking sheet (I find they get more crisp this way), first coat it with 1 more tablespoon of olive oil, then spread potatoes in an even layer.

Roast potatoes for 40 to 45 minutes, tossing once or twice for even color.

To assemble, if you have a gas stove, I love running flour tortillas over an open flame to give them a little char and complexity. Otherwise, you can wrap the stack of them in foil and let them warm in the oven while the potatoes roast for 5 minutes.

Schmear some refried black beans on each tortilla. Add a big spoonful or two of roasted sweet potatoes. Squeeze a little lime juice over the potatoes and black beans (don’t skip this, please), and finish with toppings of your choice, shown here with a shake of hot sauce, sliced avocado, pickled red onions, and cilantro. Repeat with the remaining ingredients.

To get ours ready for the family meal, I get the tacos as far as the black beans, sweet potatoes, lime juice, and avocado, and let everyone take it from there. They stay warm for about 15 minutes nested, as shown, in a casserole dish.

…
Ditulis pada judi | Tag , , , , | Tinggalkan komentar

simple cauliflower tacos – smitten kitchen

Dipublikasi pada November 15, 2023 oleh pbnbigesdi

Don’t throw your cauliflower core away; you can trim and dice it too and it will roast up deliciously here.
Note: You can watch an Instagram Story demo of this recipe over here.
  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons cold water
  • 1/4 teaspoon granulated sugar
  • Kosher salt
  • 1/2 red onion, thinly sliced
  • 3 tablespoons olive oil
  • 1 large (3 pounds) head cauliflower, trimmed, chopped small, including core
  • Red pepper flakes
  • 1 heaped teaspoon ground cumin
  • 1 lime, halved
  • 1 15-ounce can black beans, drained and rinsed
  • 12 small (4 to 5-inch) or 8 medium (7-inch) corn or flour tortillas
  • 1/2 to 1 avocado, thinly sliced (to taste)
  • 1/2 cup crumbled cotija cheese
  • Chopped fresh cilantro
  • Hot sauce and/or pickled jalapeños
Heat oven to 450 degrees F.

Pickle onion: Combine vinegar, water, sugar, and 1/2 teaspoon kosher salt in a small bowl. Add onion and toss to coat. Set aside until needed.

Coat large baking sheet with 3 tablespoons olive oil. Add cauliflower to pan, sprinkle with 1 1/2 teaspoons kosher salt, red pepper flakes (to taste), and cumin and toss to coat, adding another tablespoon of oil if needed. Roast for 25 to 30 minutes, tossing pieces at the 15 minute mark so they take on a deep brown crisp on as many sides as possible. Remove from oven and immediately squeeze the juice from half a lime over the tray. Add black beans to pan, so they warm a bit before serving.

Meanwhile, heat your tortillas. Wrap them tightly in foil and place the packet in the oven for 5 minutes. For more color and texture, sometimes I char them first on the gas flame on the stove, or blister them in a dry pan. Keep them warm in a covered dish until ready to assemble.

To assemble tacos, scoop cauliflower-bean mixture onto a warmed tortilla. Add avocado, pickled red onion, cotija, cilantro, and hot sauce to taste. Serve with remaining lime half in wedges. Eat right away.

…

Ditulis pada judi | Tag , , , , | Tinggalkan komentar