Saturday, January 15, 2011

Deconstructed Tacos

Meaty chickpea taco filling, avocado-cilantro mash, crispy torilla crumbles, spicy tomatillo salsa, roasted corn and warm, sweet red pepper salsa.

Chickpea Taco Filling
2-15oz cans Chickpeas, drained
2 tbl canola oil
2 tbl chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp cumin
1 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes
1 tsp dried oregano

Preheat the oven to 350. Line a baking sheet with foil.
Toss the beans with all of the spices and oil. Spread in an even layer on the baking sheet and bake until the beans are crisp, 20-25 minutes, tossing once after 12 minutes.
Transfer the beans to a food processor and pulse a few times until the beans have a crumbled consistency.

Tomatillo Salsa
1 tbl canola oil
1/4 cup sweet onion, minced
1 jalapeno, seeded and minced
1/2 tsp sea salt
3 garlic cloves, minced
6 small tomatillos, small dice
juice of 1 lime
2 tbl freshly chopped cilantro

In a small sauce pot, heat the oil and saute the onions and jalapeno over medium heat until soft and translucent, 7 minutes. Add the salt and garlic and toss to toast for 1 more minute. Add the diced tomatillos and lime juice and cook over medium heat for 10-15 minutes until the tomatillos have broken down. Toss in the cilantro and taste to season with more salt if necessary. Cool down and chill until ready to serve.

Avocado Mash
1/8 tsp coriander seed
1 avocado
1/4 cup cilantro
1/2 tsp sea salt

Using a mortar and pestle, mash the corinader seed into a coarse grind. You can also use a food processor. Add the remaining ingredients and mash to the consistency of a chunky salsa. Taste and season. Chill until ready to serve.

Warm Red Pepper Salsa
1 red bell pepper
1 tbl canola oil
2 garlic cloves, minced
1 chipotle chili in adobo sauce, minced
1 hot house tomato, seeded, small dice
2 tbl apple cider vinegar
1 tsp organic sugar
1/4 tsp salt

Preheat the oven to broil.
Place the whole red pepper right on the oven grate and broil until charred on all of the sides.
Place the hot pepper in a paper bag and let steam for 10 minutes. This will help the skin come off easier. Peel off the skin and chop into a medium dice.
Heat the oil up in a small saute pan and toast the garlic for 1 minute. Add the tomato, red pepper, vinegar, sugar and salt. Bring to a low simmer and cook for 15 minutes until most of the moisture has reduced. Serve warm.

Roasted Corn, Tortilla Crumbles
2 cups corn kernels, frozen or scraped from the cob if in season
4 tbl extra virgin olive oil, divided
1 tsp cumin
5-6" corn tortillas, quartered
2 tsp salt, divided
1/4 tsp pepper

Preheat the oven to 375.
Toss the corn kernels with 2 tbl of oil, cumin, 1 tsp of salt and pepper. Spread on an even layer on a baking sheet and roast for 20 minutes until slightly charred.
On another baking sheet, toss the corn tortillas with 2 tbl oil and 1 tsp salt. Bake for 10 minutes until crisp.

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