These Ain't Yo Mama's Tacos!
Team: Rebel Diablos
Host School: Leland and Gray Union Middle High School
Age Group: High School
Recipes eliminate peppers due to a team member’s allergy.
Pico de Gallo recipe adapted from Pico de Gallo: Classic Fresh Tomato Salsa (https://www.thespruceeats.com/pico-de-gallo-salsa-3060443)
3 tablespoons finely chopped onion*
2 cloves garlic, finely minced*
3 large ripe tomatoes, peeled, seeded and chopped
⅓-½ cup canned corn, drained
⅓ - ½ cup black beans (after soaking and boiling)
2-3 tablespoons cilantro, finely chopped
1 ½ - 2 tablespoons fresh lime juice
¼ - ½ teaspoon ground cumin, to taste
Salt and pepper, to taste
Guacamole recipe adapted from Easy Homemade Guacamole Recipe (https://www.inspiredtaste.net/20172/our=favorite-guacamole-recipe-with-v...)
¼ cup finely minced onion*
3 ripe avocados
1 ½ tablespoons fresh lime juice
1 large Roma tomato, deseeded and diced
¼ cup cilantro, finely chopped
½ teaspoon cumin
½ teaspoon salt or cumin, to taste
Taco recipe adapted from: Jerked Jackfruit Tacos with Grilled Pineapple by Matthew Prescott (https://matthewprescott.com)
¾ cup maple syrup*
¾ cup apple cider vinegar
½ cup olive oil
½ cup water
2 tablespoons ground cinnamon
2 tablespoons plus 2 teaspoons ground black pepper
2 tablespoons dried thyme
4 teaspoons ground allspice
1 teaspoon ground nutmeg
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
10 medium potatoes, cubed*
1-20 oz can pineapple slices
16 -6-inch flour tortillas
5 cups shredded purple cabbage, sliced very thin
1 ½ cups sour cream*
3 cups sharp cheddar cheese, shredded*
1 bunch green onions, thinly sliced
1 cup fresh cilantro, chopped
4 limes, cut into 6 wedges each, for serving
*Signifies local ingredient.
Do all pre-preparation steps (shredding cheese, shredding cabbage, chopping herbs, etc) and set ingredients aside, until ready to assemble.
To make the salsa:
Put chopped onion and garlic in a bowl.
Pour boiling water over them and let them sit, this “de-flames” the onion, making them less intense.
Prepare the other vegetables.
Drain the onions in a strainer, then combine onions, garlic, chopped tomatoes, corn, black beans, cilantro, cumin, and lime juice. Add salt, pepper, and more cumin to taste.
Cool in refrigerator until ready to use.
To make the guacamole:
Add diced onion in a small bowl and cover with boiling water, set aside. This “de-flames” the onion, making them less intense.
Cut avocados in half, lengthwise and use a knife to pop out the seed.
Using a spoon, scoop out the flesh and add to a bowl.
Add lime juice, then use a fork to mash the avocado until creamy, but still slightly chunky.
Stir in tomato, cilantro, de-flamed onions, salt and cumin.
Taste the guacamole and adjust flavor with additional salt, cumin, and/or lime juice.
Cover with plastic wrap, pushing the plastic wrap down against the guacamole until ready to use.
To make the taco filling:
Wash and cut potatoes into ½-inch cubes. Place cubes of potatoes in water, to avoid browning.
Drain potatoes into a colander and pat dry with clean dish towels. Dry the bowl too.
Place drained potatoes back in the dry bowl and toss with 1 tablespoon olive oil.
Spread potatoes on baking sheet.
Bake at 350’ for approximately 30 minutes.
While potatoes are baking...
In a small bowl, combine the maple syrup, vinegar, olive oil and water. Set aside.
Combine the cinnamon, black pepper, thyme, allspice, nutmeg, garlic powder, onion powder, and salt in a small bowl. Set aside.
Place a large, flat-bottomed skillet over a medium-high heat. Add a few tablespoons of olive oil, to coat the pan. Add the cubed potatoes and continue to cook and stir until potatoes are lightly browned and slightly crisp.
Sprinkle the spice mixture over potatoes and stir for about 2 minutes, or until fragrant.
Pour the syrup mixture into the skillet and heat until the sauce thickens and coats the potatoes.
Place another large, flat-bottomed skillet over a medium-high heat. Once hot, add the pineapple rings, a few at a time, until they have all been seared until lightly browned (a couple minutes on each side). Cut into small chunks and set aside.
Warm the tortillas, in a heated skillet, on the stove, putting each in the heated skillet one-at-a time, slightly toasting each.
To assemble tacos, place a heated tortilla on a plate. Spoon 1-2 tablespoons of guacamole in the tortilla and spread over surface of tortilla. Spoon about ¼ cup of potato-spice mixture in the center of each taco. Top with ¼ cup of purple cabbage, 1-2 tablespoons of shredded cheese, 2-3 tablespoons of the salsa, a few dollops of sour cream, and top with a sprinkling of fresh chopped cilantro and green onions. Gently fold edges of tortilla up around the filling. Secure with 1-2 toothpicks. Garnish plate as desired.