AUTUMN SQUASH TACOS, GREEN TOMATO SALSA, JALAPENO CREMA
When you live in San Diego if you aren’t eating Tacos on a Tuesday you aren’t a real person.
Drive across the border into Mexico and if you aren’t eating Tacos you aren’t eating
Tacos are the Ploughman’s sandwiches of Mexico, however Californians too have their own
versions and London has got a little bit dizzy with the hybrids.
Here is a DL recipe that is V tasty and great for Vegetarians too!!
Makes 10 tacos
1 butternut squash
1 green courgette
1 yellow courgette
1 medium onion, sliced
2 cloves garlic, chopped
2 fresh mild green chillies (Anaheim or Hatch)
3 fresh jalapeño peppers, chopped
2 pinches of ground cumin
2 small – medium tomatoes
6 green tomatoes
50g mint chopped
salt & pepper
10 corn tortillas
150g crumbled feta cheese
sprigs of fresh coriander
1. Preheat oven to 200°C. Cut the squash into small cubes, put on baking tray, sprinkle with a little ground corriander, salt and pepper and drizzle with olive oil. Put in oven and cook for 15-20 mins until soft. Remove and set aside.
2. Heat a tablespoon or two of oil in a large sauté pan on medium high heat. Add the courgettes, onions, garlic, green chiles, and 1 jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned. Stir in the chopped tomatoes lower the heat to low. Let gently cook for several minutes.
3. To make the green tomato salsa put the tomatoes, juice from 1 – 2 limes (depending on taste), salt and pepper in a blender and blitz. Add the chopped mint and blitz again.
4. To make the jalapeño crema put 2 jalapeños, 300ml greek yoghurt, juice 1 lime, salt & pepper to taste in a blender and blitz until mixed well and light green in colour.
5. You are going to want to heat up the tortillas first, first to soften them, and then to melt the cheese. The best way to do this is on the stove top, preferably in a cast iron pan, work in batches.
6. Heat a dollop of olive oil (or other vegetable oil) in a large cast iron frying pan, on medium high. Add a tortilla to the pan, moving it around a bit, and turning it over, so that it spreads around the oil. Let the tortilla heat until it develops little bubbles of air pockets. Then place a piece of cheese on one side of the tortilla, and use a metal spatula to fold the other side of the tortilla over the cheese. Heat until cheese is melted, then remove from pan. Note that if you have a big enough pan, you can have one tortilla folded over while you have another tortilla doing its initial heating.
7. Open the tacos and spoon some of both the cooked veggie filling into them. Sprinkle on chopped coriander, a dollop of tomato salsa, jalapeño crema and crumbled feta cheese. Serve immediately.