Take advantage of the local produce that starts to appear as summer approaches with chef Eric Buonagurio’s crowd-pleasing tacos. It’s a vegetarian recipe that even meat lovers will enjoy, due in part to the multiple levels of flavor piled on — lime crema, mint-mixed veggies, pickled fresno chilies and turmeric tortillas. If you don’t own a tortilla press, substitute any store-bought brand of your choice. Top with queso fresco for a touch of salt, and add any leftover fresh mint leaves to garnish.
- 2 cups sour cream
- 2 tablespoons lime juice
- Zest of 1 lime
- 2 teaspoons salt
- 3 zucchinis
- 3 summer squash
- Olive oil
- 2 teaspoons salt
- 1/4 cup mint, chopped
- 4 cups red wine vinegar
- 2 cups sugar
- 1/3 cup salt
- 1 bay leaf
- 10 fresno chilies, sliced
- 3 1/2 cups masa harina
- 2 1/4 cups hot tap water
- 2 tablespoons ground turmeric
- 1 tablespoon salt
- 3/4 cup olive oil
- Mix the sour cream, lime juice, lime zest and salt together. Reserve for later.
- Slice zucchini and summer squash. Then, coat with olive oil and salt. Grill until tender.
- Once chilled, chop into cubes and add mint and salt to your taste preference. Reserve for later.
- Bring the red wine vinegar, sugar, salt and bay leaf to a boil. Once boiling, pour over your sliced chilies and reserve. (Chef's note: Keep in the fridge — they will stay good and get better with time!)
- Combine the masa harina, hot tap water, ground turmeric, salt and olive oil in a large bowl, and hand knead for 5 minutes. (Chef's note: Dough should be soft and should not stick when punched with fist. That means you're ready to press!)
- Lay plastic wrap on press and add golf ball sized amount of dough to the middle (about 1.2 ounces). Add plastic wrap on top, and press.
- Throw on to non-stick pan or cast iron skillet until brown. Repeat!
- Lay down your tortilla, then add lime crema and vegetable mix. Garnish with sliced fresnos. Put the lime on the side and you’re good to go! Light and perfect for your next get together.