Roasted Veggie Tacos with Handmade Tortillas

by Casey Engleman on July 22, 2014

in Condiments, Entertaining, Main Courses, Vegetables, Vegetarian

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If ever there were a time to dine outdoors, with one’s hands, on produce heavy dishes, THIS IS IT. Tacos usually mean meat, but in this case, Casey has conjured up a veggie recipe that is so flavorful, you’ll be too busy tasting all the goodness to miss the… – Amy

That time of year has come where it’s at long last appropriate to dine outside. Praise, praise be the sunshine! There is nothing quite like riding your bike through the neighborhood and smelling that unmistakable smell of grills roaring with charcoal glory. The whole scene just reeks of summer and good times.

However, there are those occasions when you’re feeling the outside dining vibes, but wanting to indulge in something a little less carnivorous. Not to worry, as these tacos are full of diverse tastes and textures, and they offer ultimate satisfaction no matter your present appetite. From the sweet yet spicy radish and citrus salsa to the chipotle aioli slaw to the homemade guajillo-scented tortillas (yes, believe me, its much easier than it sounds and oh so worth the minimal extra effort), there are any number of gloriously delicious taco combinations that can and do result from this spread.

I understand that this seems like a lot of recipe action and a lot of ingredient action. But it is, inherently, very simple, and perfect for a gathering. What is more communal and convivial than creating your own amazing tortillas that you toast over open flames? Have some friends over, open a few brews, enjoy the sun, and welcome the warmth… with tacos!

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Roasted Veggie Tacos with Handmade Tortillas

Eat Boutique Editor’s Note: Though you can purchase corn tortillas from your local store, these handmade variety are pretty darn special. For those of us without a tortilla press (which has just been added to our holiday wish list), Casey offers an alternative technique with just two baking sheets. Don’t despair if your tortillas are a bit thicker than you’re used to or take a little moxie to get the hang of, because in the end you will have your very own tortillas made with love. Feel free to also mix-and-match the salsa and slaw, because both are divine on their own or together.

Serves 4

Ingredients:

Guajillo Tortillas

  • 1 cup masa harina (corn flour)
  • 1 teaspoon salt
  • 3/4 cup to 1 cup warm water
  • 2 tablespoons guajillo paste (rehydrate guajillo peppers by soaking them in hot water, then blending)

Roasted Veggies

  • 2 parsnips, peeled and cut into small pieces
  • 3 to 4 carrots, cut into small pieces
  • 1/2 white onion, small dice
  • 3 cloves garlic, roughly chopped
  • olive oil
  • 2 teaspoons of cayenne or chili powder
  • 1 teaspoon of ground cinnamon
  • salt and pepper
  • 1 pound oyster mushrooms

Chipotle Lime Cabbage Slaw

  • 2 Tablespoons mayonnaise
  • juice of 1 lime
  • 1 teaspoon chipotle pepper powder
  • salt and pepper
  • 1/2 small head green cabbage, sliced thin

Radish Citrus Salsa

  • 8 small radishes, diced small
  • 1 orange, segmented with juice
  • 1/2 red onion, small dice
  • zest of one lime
  • zest of one orange
  • 1 tablespoon honey
  • 2 teaspoons hot sauce
  • salt and pepper

Directions:

  1. Begin by making the dough for the tortillas. Mix the masa and salt, then add the water and pepper paste until the mixture becomes uniform and dough-like, but not sticky to the touch. Set aside and allow to rest for 1 hour.
  2. Preheat the oven to 425 degrees. Place the parsnips, carrot, onion and garlic on a baking sheet in a single layer and toss with oil, chili powder, cinnamon, and salt and pepper. Place in the oven. Mix the mushrooms with olive oil, salt, and pepper in a medium bowl. After ten minutes, give the veggies a toss, and add the mushrooms to one side of the pan. Roast until golden and softened.
  3. To make the slaw, begin by mixing the dressing. In a bowl, mix together the mayonnaise, lime juice, chipotle powder, salt and pepper. Whisk this until is makes a uniform mixture. Toss with the sliced cabbage and refrigerate until ready to serve.
  4. For the salsa, mix the radishes, oranges, and onion with the juice and zests, honey, hot sauce and salt and pepper. Taste for any additional seasoning or adjustment to your preference. Refrigerate until ready to serve.
  5. And now, the tortillas. Roll the reserved masa dough into the shape of a large golf ball, about 1 1/2 to 2 inches in diameter. Place in the center of a tortillas press between two sheets of plastic wrap and flatten to a circle. If you don’t have a tortilla press, simply use two baking sheets lined with plastic wrap. Preheat a skillet on the stove over medium low heat. (Conversely , you could do this over the flame on a charcoal grill for added flavor and those amazing grill marks!) Toast until the side being heated it set and noticeably cooked, about 2 to 3 minutes. Flip and repeat on the other side. Once cooked, store on a plate beneath a towel dampened with warm water. Continue with the remaining dough.
  6. When ready to eat, set up a spread of all the accoutrements, turn on some festive music, and start composing taco goodness!

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Illustrations courtesy of Katie Eberts.

Eat Boutique discovers the best small batch foods by boutique food makers and shares our version of #foodgiftlove. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.

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Casey Engleman

Casey Engelman is a freelance writer and chef-in-training based out of St. Helena, California. She is currently learning to master the ways of the kitchen at the Culinary Institute of America. A lover of all things food-filled, she cherishes time in the kitchen and at the table sharing meals and making memories.

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