Click here to go to printable recipe:  Vegetarian Delight Tacos

Since I started my blog in 2018, every October 4 – marked as National Taco Day in the US and Canada – I have been sharing a list of tacos prepared for my posts during the year (click on highlighted year numbers to visit my lists from 2018, 2019, 2020, 2021, and 2022.)  This year, instead of a list, I am sharing a new taco recipe, inspired by a photo my sister sent me a while ago:

As it may be appreciated in the photo, the fresh cheese, called requesón, is similar to ricotta, and the avocado side salad is basically pico de gallo salsa with avocado chunks.  The small bowl contains beans from the pot – frijoles de la olla.  In the brevity of the description, there is no mention of the lime, but including it on the side was a great idea, for a fresh sprinkle on each taco.  Preparing fresh blue corn tortillas is not necessary, but really gives the tacos a wonderful balance.  

I used a variety of mushrooms, including (clockwise from top left) shiitake, Portobello, cremini, and oyster:

The filling is a mix of much more than mushrooms and garlic, including Swiss chard, corn kernels, onions, cilantro, and guajillo peppers; the result is a vegetarian mix with a complex flavour, so I named my rendition of the dish accordingly.

Vegetarian Delight Tacos – Tacos de delicia vegetariana

Printable recipe: Beans from the pot – Frijoles de la olla

Printable recipe:  Vegetarian Delight Tacos

Ingredients (for four portions)

2 cups cooked beans with broth, such as de la olla (printable recipe above)
2 cups requesón, or ricotta cheese
12 small corn tortillas, OR 
          1 ½ cups nixtamalized corn flour, preferably blue and 1 cup water, as needed
2-3 ears fresh corn OR 1 cup frozen corn kernels 
½ lb (225 g) assorted mushrooms; wiped clean, and sliced
1 bunch Swiss chard; washed, stems and leaves sliced separately
2 guajillo peppers; wiped clean, stems and seeds removed
4 cloves garlic; peeled, and sliced thinly
¼ white onion; peeled, and chopped
¼ cup cilantro; washed, and chopped, plus washed sprigs for garnish
2 tomatoes; washed, and chopped
¼ red onion; peeled, and chopped
2 avocados; washed
1-2 limes; washed, and cut into wedges
2 tbsp oil
Salt and black pepper, to taste

If using flour, prepare dough for tortillas – mix nixtamalized corn flour and 3/4 cup water (photo below, left).  Continue mixing, adding a little more water at a time, until all the flour is moist, and dough may be formed into a ball; cover and let rest (photo below, right):

If using fresh corn, prepare corn kernels – Remove and discard husks and silk from the corn, and rinse ears.  Place in a large capacity pot with water over high heat; bring to boil and cook for 5-8 minutes (photo below, left).  Remove pot from heat, and transfer the corn to a plate; allow to cool down, then shave the kernels off the cobs with a sharp knife (photo below, right):

Discard cobs.  Measure corn kernels (should be between one and one and a half cups); reserve.

Re-hydrate guajillo peppers – Using kitchen scissors, cut guajillo peppers crosswise, into very narrow ribbons (photo below, left).  Place in a bowl, and fill with boiling water; allow to rest, to rehydrate (photo below, right):

Keep in water until needed.

Prepare filling –  Warm up oil in a large pan over medium heat; add white onions, and cook until translucent, then incorporate sliced Swiss chard stems (photo below, left).  Cook for 2-3 minutes, stirring, then add corn kernels (photo below, right):

Stir to incorporate.  Drain water from soaked guajillo slices, then add them to the pan, along with the sliced garlic (photo below, left).  Stir, then incorporate sliced mushrooms (photo below, right)

Continue cooking for one minute, then add Swiss chard leaves (photo below, left).  Stir to incorporate to the rest of the veggies, and continue cooking just until the leaves have wilted (photo below, right):

Stir in half the chopped cilantro, season with salt and pepper, to taste, then remove from heat and reserve until serving time.

Prepare avocado side salad – Mix together tomatoes, red onion, and the rest of the chopped cilantro; wait to peel and cut avocados into small cubes until serving time, so it will not turn dark, adding to the other veggies, and seasoning with salt, to taste:

If making tortillas – Warm up a griddle, comal, or iron skillet over medium heat.  Divide the reserved corn dough (masa) into 12 portions, approximately 35 g each.  Working with one portion at a time, form into a ball, and place between plastic sheets, either on a flat surface, or a tortilla press (photo below, left).  Flatten by pressing down with a cutting board, or a mould with a flat bottom, or by closing the tortilla press (photo below, centre).   Remove flattened dough disc from the plastic sheets, peeling onto one hand (photo below, right):

Place disc (about 5 in – 12.7 cm in diameter), on hot griddle or skillet (photo below, left).  wait a few seconds, until the edge starts to dry (photo below, right):

Flip disc (photo below, left).  Allow to cook until the surface starts to form small bubbles (photo below, right):

Flip a second time, then cook for one more minute or so; often, the tortilla starts to swell with hot air, indicating the time to remove from the griddle. Mine did not this time, but were done fine after a minute.  Remove from heat, then repeat with the rest of the dough.  Keep tortillas warm in a clean kitchen towel.

Warm up beans.

Assemble tacos and platter – Place one warm tortilla on the serving plate, then scoop some filling on one half of the tortilla (photo below, left).  Top with a generous scoop of requesón (or ricotta cheese, photo below, right):

Repeat with two more tortillas, folding the tacos, and propping in a row; serve a portion of beans in a small bowl, and place on the plate, supporting one side of the row of tacos.  Add a scoop of avocado side salad to the plate, and finish by garnishing tacos with a sprig of cilantro, and placing a lime wedge on the side:

Repeat for the other portions.

I thought this platter looked very similar to the one in the photo from my sister, and my husband said it looked better, so I guess it became its own beast by birthright in my kitchen (LOL).  A sprinkle of lime juice and salt really enhanced the tacos.  The whole taco was in itself a fiesta of textures, colours, and flavours: 

HAPPY TACO DAY!

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I am bringing my recipe to Full Plate Thursday #661 with Miz Helen @ Miz Helen’s Country Cottage.

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I am also sharing my post at Thursday Favourite Things #629, with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, and Linda @ Crafts a la Mode.

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I am joining Fiesta Friday #505  with Angie @ Fiesta Friday, this week co-hosting with Pauline @ Beautiful Voyager.

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I am sharing my recipe at What’s for Dinner? Sunday Link-Up #440 with Helen @ The Lazy Gastronome.