Due to unfortunate technical difficulties involving a smart phone that can’t seem to get it together in the screen not being messed up department, I am severely lacking on photographs this week. That being said, the food was out of this world, and I highly recommend trying it out. I found some stellar homemade tortillas at the farmers market this week, and I couldn’t help trying out the vegetables in the taco department.
You will need:
6 homemade tortillas
Layer 1: Squash
2 Tbsp vegetable oil
1/2 each: oregano, cumin, coriander
1.5 c. diced summer squash and zucchini
1/2 c. diced yellow onion
Heat the oil in a sautee pan, then add the spices and toast in the oil for about 2 minutes on medium, stirring frequently to avoid burning. Add the onions and cook until “creamy” looking, then add the squash and cook on medium.
Layer 2: Carrot
While the squash is cooking, grate:
1 cup carrot
Scooch the squash and onions over to one side of the pan, and add the carrot to the other, letting it cook separate from the squash.
Layer 3: Bell Pepper
2 bell peppers (we had one purple and one red)
1 Tbsp oil
Slice the peppers into about 1/2′ by 3′ slices, toss with oil and place in a flat oven pan. Broil in oven on low, stirring frequently so they begin get a dark roast on them, but do not burn.
Layer 4: Fresh Salsa
2 medium tomatos, diced
1 clove garlic, minced
2 Tbsp fresh cilantro
1/8 tsp salt
1/2 lime, juiced
1/4 serrano pepper, deseeded and minced
Place all the minced and diced ingredients into a bowl and stir to incorporate. Set aside to allow marination.
Assemble:
Once you have all your layers cooked, toast a tortilla in a pan on high so that its toasty on one side but soft on the other. To assemble, place your desired amount of each: squash, peppers, carrot, and fresh salsa. I also recommend adding your desired grated cheese as well as a little avocado (even though this takes away from the local points).
Enjoy with a light beer.
Cheers!
Molly
Recieving Time 