Tag Archive for 'Tortilla Land'

Harvest Tacos – Give the Turkeys a Break

IMG_4822

When my friends at Tortilla Land generously sent me some of their newly formulated gluten free corn tortillas I began to think about creating a vegetarian harvest taco. With the Thanksgiving holiday lurking, time was of the essence, so I admittedly took a few short cuts to arrive at this recipe but the longer version for preparation is certainly an option!

Harvest Taco

Lentil Pesto

1 (17.63 oz) package lentils, approximately 2 cups cooked

1/2 cup ricotta

1/2 cup vegetable broth

Taco Filling

1 TBS vegetable oil

1 small yellow onion, sliced lengthwise

2 cloves garlic, minced

1 1/2 cups pumpkin or mixed root vegetables, skin removed, cut similar size

1 TBS butter

1/2 cup vegetable broth

1 medium size zucchini, halved and sliced 1/4 inch thick

1 cup mushrooms, sliced

1 1/2 cups prepared chestnuts, coarsely chopped

1 tsp fresh sage, chopped

1 sprig rosemary, whole

2 tablespoons chili powder (medium-spicy blend)

salt to taste

14 Tortilla Land corn tortillas

cheddar cheese

avocado (optional)

sour cream (optional)

Tabasco sauce (optional)

Directions

In a blender combine cooked lentils (premade or homemade), ricotta and vegetable broth. Mix on high until well blended. Keep a bit of the texture and resist the temptation to add more broth to smooth it out. Set aside in a bowl.

In a large skillet, heat oil over medium heat. Add onion and saute a minute or two, then add garlic and pumpkin or root vegetables. Add butter and cook for 5-7 minutes until slightly browned. Add in broth, cover skillet with a lid and cook for 10-12 minutes until vegetables begin to soften.

Begin to prepare tortillas according to package directions. Keep tortillas warm in a 200 degree oven on a heat proof plate. Place optional garnishes in serving bowls.

In the skillet, add oregano and chili powder, stirring until well combined. Add salt to taste. Before adding in zucchini, mushrooms and chestnuts check to see if other vegetables are almost soft enough to eat. Allow 10 minutes for zucchini, mushrooms and chestnuts to cook as it is best if these have a bit of crunch to them.

To prepare tacos, layer ingredients over warm tortillas in this order: lentil pesto, cheese, harvest taco filling, and additional garnishes as desired. I served the tacos with two additional dishes — refried beans and Spanish rice.

Serves 4-6

Kalua Pork Tacos & Grilled Pineapple Relish

IMG_1555

It seems that since the sun first peeked out in mid-June, I’ve had a hankering for Hawaiian inspired dishes. But being a native Californian I also like to incorporate a healthy dose of Mexican fare into every day meals. If you are looking for a new way to switch up your typical 4th of July BBQ, I hope that this post will inspire you to make the ultimate Hawaiian taco. With Tortilla Land‘s fresh flour tortillas at hand, this is a do-ahead dish that is just too good to resist. Get your hula skirt on and drop your jaw, these Kalua Pork Tacos will leave your friends counting down the days until next year’s party.

Kalua Pork Tacos

Taco Ingredients

1 (6 lb) pork shoulder or butt roast

1-1/2 TBS pink Hawaiian sea salt

1 TBS liquid smoke flavoring

24 (6-inch) flour tortillas (I used 2 packages of Tortilla Land flour tortillas)

cherry tomatoes

cilantro

pineapple relish (below)

Taco Directions

Pierce pork all over with a sharp knife. Rub liquid smoke over meat and then rub in salt. Place roast in a slow cooker.

Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.

The next day, cut tomatoes and cilantro and mix well. Prepare pineapple relish. Before serving, I deviated from the typical package directions and put my tortillas on the BBQ, over a medium heat. Tortillas cooked for 35-40 seconds on each side. As the tortillas cook they tend to puff-up, flip and turn to brown on both sides.

Remove meat from slow cooker, and shred, adding drippings as needed to moisten. To assemble tacos place a tortilla on your plate and in the center add a healthy line of shredded meat, garnish with tomatoes, cilantro and pineapple relish. Fold taco in half and eat!

Grilled Pineapple Relish

1 whole Pineapple, cleaned and cored, cut into long spears

1 (12 oz) bag frozen pineapple

1/4 cups of Scotch Whiskey

1/3 cups of brown sugar

1/3 cups of soy sauce

Relish Directions

On a BBQ, roast large slabs of pineapple for 2-3 minutes on each side. Remove from BBQ and rough cut 2 spears of pineapple into small-size piece. Use remaining spears of pineapple to garnish the plate.

Place the frozen pineapple into a food processor while frozen and pulse until the fruit is in fine chunks.

In a medium-size pan, over low heat, add the frozen pineapple, brown sugar and Scotch Whiskey. Cook for 15 minutes at a low simmer, stirring occasionally, to let the flavors meld together.

Before serving, add the chunked BBQ pineapple to the relish, cook stirring until slightly softened.

Serve at room temperature.

Note: This dish is especially nice when served with rice and beans.

Makes 24 tacos.

Tortilla Land Flour Tortilla Information:

All Natural Ingredients: Wheat Flour, Water, Canola Oil, Salt, Sugar – yep, that’s it.

Nutritional Facts: www.tortillaland.com/index.php/tortillas (click on Nutritional Facts)