Pilar Valdes' Taco Assortment

Recipes & Cooking

ingredients

Mushroom Adobo Tacos

  • 2 Tbsp Vegetable Oil
  • 10-12 Oz Your Favorite Mushrooms (I recommend Maitake or shiitake, or a mix of both) Hand torn into 1-2 inch chunky pieces
  • 2 Cloves Garlic Minced
  • 1 Bay Leaf
  • 3 Tbsp Soy Sauce
  • 3 Tbsp Rice Wine Vinegar
  • 1/4 Cup Water or Vegetable Stock
  • 2 Tbsp Unsalted Butter
  • Freshly Ground Black Pepper
  • Flour Tortillas 4-inch/ "street taco" size - warmed through

Spicy Paneer Tacos

  • 1/4 Cup Greek Yogurt or Labne
  • 8 Oz Paneer Cut into 3/4" cubes
  • Zest of 1 Lime
  • 1/2 Tsp Turmeric
  • 3 Tbsp Vegetable Oil Divided
  • 1 Tbsp Tomato Paste
  • 1 Tsp Diamond Crystal Kosher Salt
  • 2 Tbsp Water
  • 1/2 Red Onion Sliced lengthwise
  • 1/2 Red Bell Pepper Trimmed and sliced lengthwise
  • 1" Ginger Peeled and minced
  • 1 Clove Garlic Sliced
  • 1 Serrano Chili Roughly chopped
  • 1/4 Cup Roughly Chopped Cilantro Stems and leaves
  • Diamond Crystal Kosher Salt
  • Freshly Ground Black Pepper
  • Corn Tortillas 4-inch/ "street taco" size - warmed through

Lentil ‘Meat’ Tacos

  • 2 Tbsp Vegetable Oil
  • 1/2 Cup Diced White Onion
  • 1 Clove Garlic Roughly chopped
  • 1/2 Cup Shredded Carrots
  • 2 Tbsp Tomato Paste
  • 1/4 Tsp Cumin Seeds
  • 2 Cups Cooked Lentils About 10-12 Oz (If using store-bought steamed lentils, Melissa's brand is great!)
  • 1 Tsp Smoked Paprika
  • 1/8 Tsp Chili flakes
  • Diamond Crystal Kosher Salt
  • Freshly Ground Black Pepper
  • Hard Shell Tacos
  • Vegan Sour Cream (Tofutti brand is great)

prep

INSTRUCTIONS: 



 



Mushroom Adobo Tacos: 



Set a large saucepan over medium heat. Add oil to the pan and swirl to coat. When the oil is shimmering but not smoking, add the mushrooms in a single layer, pressing down on them to ensure the maximum sear. Continue to cook without moving them until they take on a golden brown color, about 1 ½ minutes. To one side of the pan, add the butter. Place the minced garlic and bay leaf on top of the butter. As the butter melts, quickly flip over the mushrooms. Add the soy sauce and vinegar to the pan as well as the stock. Season the mushrooms with a few grinds of black pepper and swirl the pan to incorporate the sauce. Tip your pan and baste the mushroom with the sauce. Allow the mixture to bubble away until the mushrooms are cooked through but still retain a bite, and the sauce is reduced slightly, about 5 minutes more.  Discard the bay leaf. Check and adjust seasoning, then remove from heat.



To assemble: Grab some shredded lettuce and place in the tortilla and a tablespoon of cooked black beans. Add the Adobo Mushroom Filling. Top with sour cream, pickled onions and fresh cilantro sprigs. 



 



Spicy Paneer Tacos:



In a medium bowl, whisk together the yogurt, lime zest, turmeric, 1 tablespoon canola oil, 2 tablespoons water, tomato paste, and 1 teaspoon salt. Add the paneer and toss to coat. Set aside.



Set a skillet over medium high heat. Add 1 tablespoon of canola oil and swirl to coat. When the oil is shimmering but not smoking, add the bell peppers and the onions. Season with salt and pepper and saute for about 30 seconds, tossing occasionally. Immediately add in the chili, garlic and ginger. Toss the ingredients again - you are looking to cook the raw edge off, but maintain a good crisp. Cook for about 1 minute and transfer the contents to a bowl. Return the pan to the heat. Add another tablespoon of oil to the pan and swirl to coat. Add the paneer pieces to the pan in a single layer (reserve the marinade). Lower the heat to medium and saute, shaking the pan gently and turning over the pieces, until they develop a nice golden crust, about 4-5 minutes total. Remove the paneer and add them to the bowl with peppers. Return the pan to the heat. Add ¼ cup water, and scrape the bottom of the pan. Add the remaining yogurt marinade to the pan, and stir. Allow the sauce to cook on gentle heat, just 2 minutes more. Add the sauce to the paneer mixture. Season with a pinch of salt, the juice of half a lime, and the roughly chopped cilantro. Toss to coat. 



To assemble: Grab some shredded lettuce and place in the tortilla. Add the paneer filling. Top with pickled red onion and / or pico de gallo.



 



Lentil ‘Meat’ Tacos:



Set a pot over medium heat. Add oil and swirl to coat. When the oil is hot, add the onions. Season with salt and pepper, and saute until soft and translucent, about 4 minutes. Add the tomato paste, cumin seeds and garlic and saute until fragrant, just 30 seconds more. Add the carrots and season with salt and pepper. Continue to cook, stirring frequently, until the carrot mixture begins to take on color and soften, about 3 minutes. Add the lentils, spices and ¾ cup water. Season with salt and pepper and give the mixture a stir. Bring it to a boil, and then cover the pot with the lid slightly ajar, and reduce the heat to a gentle simmer. Simmer for about 10 minutes, stirring occasionally, allowing the flavors to meld. (Check the pot for moisture; lentils should feel loose, not soupy and not completely dry. If too dry, add water, 1 tablespoon at a time.) Check for seasoning, and adjust to taste. Remove from the heat. Puree ⅓ of the mixture, and then mix with the remaining lentils. Check for seasoning.



To assemble: Grab some shredded lettuce and place in the hard shell taco. Top with the lentil filling. Top with pico de gallo, guac and vegan sour cream. A squeeze of lime and fresh cilantro also work great!





 



 



 





 



 


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