Photo by Alison Penn
Servings: About 8 tacos in 6-inch tortillas
VEGETABLE MIX
4 ounces snow peas, cut
½ inch 1 cup sweet corn
1 cup zucchini, medium dice
1 cup squash, medium dice
1 cup tomatoes, small dice
1 bunch rainbow chard, stems cleaned, chopped
½ cup chopped green onions
In a mixing bowl, place all the ingredients. Save covered in the cooler.
CHIPOTLE BUTTER
1 pound butter room temperature
¼ cup chipotle puree (puree canned chipotle peppers in adobo sauce by blending until smooth)
Place both ingredients in a mixer and whip until well incorporated.
Note: You will have more chipotle butter than you need for this recipe. Store extra in refrigerator for future use.
PICO DE GALLO
2 cups tomatoes, small dice
2 cups red onion, small dice
1 bunch cilantro, chopped
4 serranos, finely chopped
2 ounces lime juice
Salt to taste
Place all the ingredients in a mixing bowl, mix with a spoon gently, not mashing the tomatoes.
Note: Extra pico de gallo is great as a topping on other salads or appetizers. Store in refrigerator. It will be good for several days.
ASSEMBLY
1 cup cotija cheese, grated
1 package corn tortillas
Heat up your corn tortillas and keep them in a warmer. In a sauté pan at medium-high heat put 1 tablespoon of the chipotle butter (you will have to work quickly as it will smoke fast), 2 cups of the vegetable mix. Sauté for 1 minute and add some salt. Keep stirring and taste to see if it needs more seasoning.
Place your tortillas in a plate, put a spoonful of the vegetables in the middle going from end to end. Add 1 tablespoon of pico de gallo and one of the cotija cheese.
Recipe courtesy of Chef Daniel Marquez of Zacatecas Restaurant
