Thursday, January 6, 2011


One of the most wonderful features of the taco is adaptability. One day the taco hauls around pork to feed its carniverious fans. A few days later, the taco cozies up to chihuahua cheese, piles on the grilled veggies and bathes in roasted tomatillo salsa to appeal to a traveling vegetarian.

(berenjena = eggplant)

1/2 c chopped oregano
1/2 c chopped basil
1 c olive oil
1 eggplant, cut into 1/2 inch rounds
1 zucchini, cut into 1/2 inch slices
1 yellow squash, cut into1/2 inch slices
2 tomatoes, cut into 8 wedges each
12 oz chihuahua cheese, shredded
8 flour tortillas, preferably homemade. It is definitely worth making the additional trip to your local Mexican bakery. I got these tortillas from Nuevo Leon on 18th Street at Ashland.

Mix the oregano and basil in a food processor till finely chopped. Slowly add the oil until you have a pesto. This may be less or more than 1 cup.

Heat your grill on medium high.

Brush the pesto on one side of the vegetables. Place marinade side down on the grill. While on the grill, brush the marinade on the other side. Grill each side for about 3 minutes.

Meanwhile, heat your oven to 415 degrees. Place the tortillas on a baking sheet and sprinkle with cheese. Cook until the cheese is bubbly and a little golden, about 8 minutes.

Layer veggies on your taco. Top with toasty guajillo chile salsa (recipe below). Enjoy!

To reheat: place tortilla on tinfoil and veggies in pan on top of woodburning stove.

Rick Bayless' Salsa Roja de Guajillo Asado
(Toasty Guajillo Chile Salsa)

4 medium (about 8 ounces total) tomatillos, husked, rinsed and halved
3 garlic cloves, peeled
2 (1/.2 oz total) dried guajillo chiles, stemmed
2 T vegetable oil

Measure the oil into a large skillet and set over medium heat. Tear the guajillo chiles open and sweep out the seeds with your fingers. Lay the chiles in the hot oil. Turn constatntly until they're aromatic and have changed color slightly, about 30 seconds. With a slotted spoon, scoop the chiles into a blender jar, leaving behind as much oil as possible.

With a paper towel, wipe out the oil from the skillet (no need to wash it). Set the skillet over medium-high heat and lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the other side. Scoop into the blender jar and add 1/2 c water. Blend until nearly smooth. Pour into a salsa dish and cool.

Thin with a little additional water if necessary to give the salsa an easily spoonable consistency. Taste and season with salt, usually about 1/2 t.


  1. My taco looks delicious! You have to make it for me next time I'm in Chicago!

  2. That salsa looks so good, I'm surprised there are so few ingredients!

  3. Jenna - We'll feast.

    Dana - It is very delicious and super easy! I'm happy to see you're reading my blog!