Recipes RSS
Celebrate Spring with Oyamel's Vegetable Tacos
April 2017
Make these wild mushroom and chard tacos at home to celebrate the start of spring!
Taco de Hongos (Wild Mushrooms)
Makes 6 tacos
2 tablespoons EVOO
9 ounces mixed wild mushrooms
1 large shallot, diced
½ cup Mexican crema, or crème fraîche
1 teaspoon epazote
Salt, to taste
Pickled Onions (see below)
Good quality salsa
6 high quality corn tortillas, warmed
Heat the oil in a pan. Add the mushrooms and cook until golden brown. Add the shallot and cook until soft. Add the crema (or crème fraîche) and take off the heat. Add the epazote and salt. Warm the tortillas and wrap in a kitchen towel. Serve mushrooms and tortillas warm alongside salsa and pickled onions.
Pickled Onions
1 large red onion, thinly sliced
1 tablespoon kosher salt
1 small beet, thinly sliced
1 small habanero pepper
1 tablespoon grapefruit juice
1 tablespoon orange juice
2 tablespoons lime juice
Mix all of the ingredients together and allow to marinate for 24 hours.
Taco de Acelgas (Swiss Chard)
1 large red bliss potato, diced
4 tablespoons extra virgin olive oil, divided
1 shallot, sliced
1 bunch swiss chard, trimmed of stems and chopped
½ cup sofrito (see below)
Salt, to taste
Good quality salsa
6 high quality tortillas
In a medium saucepan, boil water to blanch the potatoes. When boiling, add diced potatoes and boil for 2 minutes. Drain and run under cold water to stop the cooking process, and set aside. Heat 2 tablespoons of oil in a sauté pan on low. Fry shallot slices until golden brown and crispy. Drain on a paper towel and set aside. Add the other 2 tablespoons of oil to the pan. Sauté the chard until it begins to wilt, and add blanched potatoes and sofrito. When the mixture is hot, season to taste. Warm the tortillas and wrap in a kitchen towel. Serve chard and potatoes and warm tortillas alongside salsa, topping each taco with fried shallots.
Sofrito
1 pound plum tomatoes
¼ cup extra virgin olive oil
2 jalapeno peppers
1½ pounds onions
Preheat oven to 350º. Roast tomatoes in the oven for 15 minutes, or until they are soft and their skins are blistered. While tomatoes are in the oven, thinly slice the onions and seed and mince the jalapenos. Heat oil in a sauce pot, and cook the onions and jalapenos until soft. Carefully remove the skins from the roasted tomatoes, chop coarsely, and add them to the pan. Cook until there is no excess liquid in the pan, about 20-30 minutes. Set aside for use in the taco recipe, and any excess can be stored in a sealed container in the refrigerator for up to a week.
-
Cold Tomato and Bread Salad
-
Tichi's Garbanzo Stew
-
Potato Chip Omelette
-
Turkey Croquetas (aka Leftover Croquetas)
-
Tortilla de Patatas
-
Sancocho Puertorriqueño
-
Tortilla con Pisto - Ultimate Brunch Guide
-
The Ultimate Brunch Guide
-
America Eats' Glazed Parsnips and Carrots
-
José's Mashed Potatoes with Manchego and Olive Oil
-
Get Your Island On with Beefsteak's Beet "Poke"
-
The Ultimate Tortilla Guide
-
Tortilla Española, Base Recipe
-
Variation 1: Tortilla de Patata con Chips
-
Variation 2: Tortilla with Tuna and Roasted Peppers
-
Variation 3: Tortilla con Pisto
-
Sesame & Sea Salt Tortas with Piquillo Peppers & Tuna
-
Rosemary Tortas with Cheese and Membrillo
-
Beefsteak's Marinated Beet Salad
-
Pan con tomate
-
Inspired By Beefsteak's Kimchi-Wa Bowl
-
Patricia’s Gazpacho With Picos
-
Mussels In Escabeche With Potato Chips
-
Bravas Bowl
-
Ode to Spring Vegetables
-
Russian Potato Salad for Your Spring Picnic
-
Roasted Red Pepper Spread
-
Mexican Fruit Salad
-
Asparagus with Spanish-Cured Ham
-
20 Vegetable Fried Rice
-
Traditional Catalan Flatbread with Roasted Peppers and Anchovies
-
Catalan-style Spinach
-
Catalan Roasted Eggplant, Peppers, Onion and Tomatoes
-
Brussels Sprouts with Ham and Apricots
-
Fried Potatoes with Cabrales Sauce and Fresh Blue Cheese
-
Gazpacho
-
Cauliflower with Olives and Dates
-
Artichokes with Quail Eggs and Spanish-Cured Ham
-
Patatas Bravas "New Way"
-
Herb-Marinated Olives
-
Chickpea Stew with Salt Cod
-
Green Chickpea Stew and Ibérico Ham