Wednesday, September 24, 2014

avocado tacos (and some awesome salsa.)

Last week I discovered one of my favorite farms finally set up shop on Thursdays across the street from my office.

Upon discovering this, I practically wept.

I manage to encounter a farmer's markets at least 5 of the 7 days a week and usually these markets have everything I could possibly need depending on the season we are in.  But most lack the "rare" produce - concord grapes, sugar pumpkins, and tomatillos.  These are the items that I love getting my hands on at least once a season. These are the kind of ingredients that makes cooking fun and interesting.

When I stumbled across the tomatillos last week, I knew fresh salsa was in order.  It also happened to coincide with the discovery of the most epic-ly simple recipe from the NYTimes.  This recipe is the kind of thing I want to eat when I am exhausted and have minimal energy to cook anything.  Avocado wrapped in corn tortillas with homemade salsa? Yes, yes, and more yes.  The salsa is both robust and mild.  It plays well with neutral flavors but manages to add an extra dimension of smokiness that you can never get from store bought salsa. Eating simple has never tasted so good.

Avocado Tacos 
Recipe adapted (barely) from the NYTimes

You will have A LOT of salsa left which if you ask me it's a good thing.  I am already planning on spooning in on baked sweet potatoes and pouring it over bean and cheese enchiladas.  It would be killer on a breakfast taco as well.

Serves 3 - 4 depending on your level of hunger

4 pasilla chiles
½ teaspoon coarse sea salt
2 garlic cloves
10 tomatillos, boiled in salted water for 15 minutes or until soft
Juice of half a lime
3 avocados, sliced thin
12 corn tortillas
½ cup chopped cilantro
Optional toppings: Crumbled queso, sliced radish, black beans, lime juice

Make the salsa: Snap the stems off the chiles and remove the seeds. Using tongs, carefully hold the chiles over a medium flame to char on all sides. Transfer chiles to a food processor, add the salt and process into a powder. Add the garlic and tomatillos and purée until smooth.  Add lime juice.  Taste.  Add additional salt if necessary. (This makes 1 pint salsa, more than needed; refrigerate the rest in an airtight container for up to 2 weeks.)

To serve, place 3 or 4 slices of avocado on each tortilla and top with salsa, cilantro, and any additional toppings of your choice.

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