STALK TACOS

STALK TACOS

STALK TACOS

STALK TACOS

STALK TACOS

We used to make this dish with broccoli in a restaurant whereI was a young cook. It called for only florets — no stalks. We’d turnsurplus stalks into the daily soup, but every once in a while I’d makea version of this taco for our staff meal.
Prep Time 25 mins
Cook Time 45 mins
Course STALK TACOS
Servings 6 (12 tacos)

Equipment

  • 1 SMÅÄTA Chopping board
  • 1 IKEA 365+ Glass
  • 1 SANDVIVA Tea-towe

Ingredients
  

ROASTED BROCCOLI

  • 2 pieces canned chipotle peppers in adobo
  • 1 tbsp (15 ml) apple cider vinegar
  • 1 tbsp (15 ml) honey
  • 2 tbsp (10 ml) olive oil
  • 1 clove garlic, finely minced
  • 1 pinch kosher salt
  • 6 broccoli stalks

BLACK BEAN HUMMUS

  • 2 tbsp (30 ml) olive oil
  • 1 jalapeño chili, stemmed and roughly chopped
  • 1 cup (172 g) cooked black beans
  • ¼ cup (60 ml) tahini
  • 3 cloves garlic, smashed and roughly chopped
  • ½ tbsp (1¼ g) ancho powder
  • ¼ cup (50 g) cotija cheese, crumbled
  • ¼ cup (60 ml) lime juice
  • Salt to taste

RED CABBAGE SLAW

  • 2 cups (140 g) red cabbage, thinly shavedon a mandoline
  • 1 tbsp (15 ml) mirin
  • 1 tbsp (15 ml) rice vinegar
  • 3 dashes hot sauce
  • 1 pinch kosher salt

GARNISHES

  • 12 corn or flour tortillas of your choice
  • 2 cups (480 g) black bean hummus(recipe above)
  • 1 hass avocado, cut into 24 slices, lengthwise Roasted broccoli (on previous page)
  • 1 cup (250 ml) sour cream
  • cup (140 g) red cabbage slaw (recipe above)
  • 1 tbsp (½ g) cilantro, roughly chopped
  • ½ cup (100 g) cotija cheese, crumbled
  • 2 limes, each cut into 6 wedges

Instructions
 

ROASTED BROCCOLI

  • Preheat the oven to 400°F (205°C).
  • In a food processor, combine the chipotlepieces, apple cider vinegar, honey, olive oil,garlic, and kosher salt. Blend into a coarsepurée. Set aside.
  • Peel the fibrous outer layer off the broccolistalks and discard.
  • Slice the broccoli stalks on a bias and placein a large mixing bowl
  • Add the chipotle purée and toss thoroughlyuntil the broccoli stalks are evenly coated.Transfer to a parchment-lined baking sheetand spread in a single layer, allowing gapsbetween each piece
  • Roast for 8 to 10 minutes.

BLACK BEAN HUMMUS

  • Add the olive oil to a large pan and set overmedium heat. When the oil is shimmering,add the jalapeño chili and sweat for2 minutes
  • Add the black beans to the pan, alongwith the tahini, garlic, and ancho powder.
  • Stir the mixture and continue cooking forabout 3 minutes until it steams.
  • Remove the bean-tahini mixture from the heat and transfer to a food processorwith the cotija cheese and lime juice.Process until smooth. Taste the hummusand adjust the seasoning with salt.

RED CABBAGE SLAW

  • Combine all the ingredients in a largemixing bowl. Toss well and set aside.

ASSEMBLY

  • Cook the tortillas as per packaginginstructions and place on a serving tray.
  • Spread a couple of tablespoons of the blackbean hummus on each tortilla using theback of a spoon. Add 2 slices of avocadoto each taco. Top with 3 or 4 pieces of theroasted broccoli.
  • Garnish with a couple of dollops of sourcream, red cabbage slaw, cilantro, anda sprinkling of cotija cheese. Squeeze acouple of the lime wedges over the tacosand serve the rest on the side.

Notes

If you can’t find cotija cheese, feta is a suitable substitute.
Keyword STALK TACOS
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