Peanut butter and pickle sandwiches make some people squirm. Not we! In fact, we’re always looking for other non-traditional applications for the succulent salty cylinders. This week we found one in real way!
We’d heard tell of a hipster taqueria here in Los Angeles that’s become infamous for its beef and pickle tacos. Now, we can’t speak to whether they’re any good, (we’ve heard they are). But the sheer thought of a crème-drenched and steaming corn tortilla speckled with crispity-crunchity pickle confetti made us happy. So this week we tried our hand at a taco of braised winter veggies and seeds topped with creamy, vegan mayo and, yep, kosher pickles.
Tastes like beef? No. Tastes like pickles? Hell yes.
3 portobello mushrooms
1/2 white onion
3 cloves garlic
1 Tbs. canola oil
1/8 cup pepitas (pumpky seeds!)
1 tsp. ground cumin
1/4 cup soy sauce
2 chipotle peppers in adobo sauce
(or 1/4 cup enchilada sauce)
1/4 cup cilantro
3 pickles, finely chopped
mayonnaise (vegan or regular)
9 fresh corn tortillas
1. Chop your mushrooms, beet and turnip into 1-centimeter cubes. Finely chop the onion and mince your garlic. Heat a large skillet on high heat and add oil. Setting aside about half the onion for garnish later, throw your veggies into the pan and sauté for about 5 minutes. Add your pepitas once the veggies have gotten a good start, stir and cook until seeds are slightly toasted, about 3 minutes. Then add the ground cumin and soy sauce. Let cook for another 5 minutes so the soy sauce cooks off.
2. Once the veggies are tender (fork the beet, it should be soft) toss in your chopped chipotle in sauce (or enchilada sauce) and stir, lowering the heat to a simmer.
3. In the meantime, heat your corn tortillas on the griddle. Also chop your cilantro and pickles and toss with the rest of the chopped white onion.
4. Plate by smearing mayo on each tortilla followed by a twist of cracked black pepper. Add your veggie filling and topping with chopped pickle-garnish.
Beverage: Fantome Saison
Soundtrack: Juana Molina’s “Desordenado”