Smoky, bright, and textured from the mix of cauliflower, mushroom, and grilled pineapple, this vegetable taco gets its depth from the al pastor sauce rather than from meat. The crispy shallot on top adds crunch.
Ingredients
- 57 g (2 oz) cauliflower, blanched
- 57 g (2 oz) chanterelle mushrooms, grilled
- 28 g (1 oz) al pastor sauce (see recipe)
- 1 tsp crispy shallots (see recipe)
- 14 g (0.5 oz) grilled pineapple
- 2 corn tortillas
- Micro cilantro for garnish
Instructions
- 1Combine the blanched cauliflower, grilled chanterelles, and al pastor sauce in a bowl or sauté pan. Toss to coat.
- 2Heat on a grill or in a hot pan until warmed through and lightly charred at the edges.
- 3Warm the corn tortillas on a dry griddle or directly on a flame until soft and lightly charred.
- 4Divide the filling equally between the two tortillas.
- 5Garnish with the crispy shallots, grilled pineapple, and micro cilantro.
Cook's Note
Get the grill or pan very hot before you heat the filling, you want a little char on the vegetables, not just warmth. Steam-heated cauliflower on a lukewarm pan won't have any texture.
Best Served With
Mexican rice and black beans, or on its own with lime and hot sauce.
Why This Recipe Works
Al pastor sauce carries enough fat and acid to coat the vegetables and char slightly on a hot surface, which mimics what a protein does when cooked in sauce. The pineapple is sweet and slightly acidic, which lifts the smoke of the chipotle.
Make It Yours
- Swap chanterelles for king oyster mushrooms when chanterelles aren't available.
- Add a spoonful of avocado crema for richness.
Leftover Strategy
Components store separately, the filled taco doesn't hold well. Keep the vegetable mix refrigerated and reheat when needed.
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Pairing
Cold Mexican lager or agua de jamaica.
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