Spicy Brussels Tacos
| Serves | 6 |
|---|---|
| Ingredients | Vegetables |
| Menu Part | Entree |
| Cuisine Type | Mexican |
Chef Cory Seeker
Lolita Cocina & Tequila Bar
Boston, Mass.
As corporate chef for Lolita Cocina & Tequila Bar in Boston, Cory Seeker has a large repertoire of taco recipes. This one pairs the heat and depth of charred poblanos with tangy feta cheese to create a flavorful sauce that brings out the best in charred garlicky Brussels sprouts. The taco is brought to life with a sweet and sour sauce filled with flavor from pineapple, citrus and smokey chipotles. The recipe makes a good choice for vegetarians and flexitarians looking for an alternative to meat-filled tacos.
Ingredients
Green Chili Pimento
4 oz. egg yolk
2 tbsp. spicy brown mustard
5 g garlic, peeled and sliced
1 oz. lime juice
16 oz. canola oil
250 g roasted poblanos
300 g feta cheese
2 tbsp. salt
¼ tsp. black pepper
¼ tsp. ancho chili powder
¼ tsp. ground cumin
Sonoran Sweet and Sour
½ oz. canola oil
200 g onions, sliced
1 qt. pineapple puree
1½ cups sugar
5 oz. champagne vinegar
3 oz. lime juice
1 lime, zested
2 tbsp. chipotle in adobo
1 tbsp. Worcestershire sauce
¼ tsp. ground cumin
Tacos
Olive oil
1 lb. Brussels sprouts, cleaned and quartered
Salt, to taste
6 flour tortillas (5-6 in. size)
Pickled red onions
Chopped cilantro
Grated cotija cheese
Steps
- For green chili pimento, in food processor container, combine egg yolk, mustard, garlic and lime juice. With food processor running, slowly stream in oil to form a thick mayonnaise. Turn off processor, scrape down sides and add poblanos, feta, salt, pepper, ancho and cumin; pulse to incorporate. Refrigerate until ready to use.
- For sweet and sour, Heat oil in medium saucepan; add onions and cook over low heat until tender. Stir in pineapple puree, sugar, vinegar, lime juice, lime zest, chipotle in adobo, Worcestershire and cumin.
- Cook mixture over low heat until reduced and thickened. Carefully puree in blender; set aside to cool completely.
- To assemble tacos, coat bottom of large skillet with olive oil; place over medium heat. Add Brussels sprouts and salt to taste; cook until tender and well charred.
- For tacos, spread a tortilla with 1 tablespoon green chili pimento; top with charred Brussels sprouts and lightly drizzle with Sonoran sweet and sour sauce. Garnish with pickled onions, cilantro and cotija cheese.
Photo by Josh Jamison for Lolita Cocina & Tequila Bar