For me, summer in the city means lots and lots of tacos!
Next Taco Tuesday, up your game with these delicious potato tacos topped with pickled red onions and vegan chipotle crema!
Though each separate element may look intimidating, the onions and crema can be prepared ahead of time, and believe me, the end result is worth the effort. However, though the fillings are tasty, the real star of this dish is corn tortillas from a local company: Mi Tierra Tortillas. Located in Springfield, MA, Mi Tierra hand delivers their tortillas to City Feed every week; the tortillas are still warm when they arrive! These are the only corn tortillas I’ve ever eaten that don’t break in the middle of your taco, and the freshness of the ingredients is evident in every flavorful bite!
Pickled Onions:
1 medium red onion
1 c apple cider vinegar
1 c sugar
1 t salt
Pinch whole black peppercorns
Slice onion thinly, and place slices in a mason jar just big enough to fit. Heat the vinegar, sugar, and salt in a pan and whisk until the sugar and salt are completely dissolved. Sprinkle peppercorns over the onions, then pour vinegar mixture over the onions, filling the jar completely. Seal with an airtight lid. Let the jar cool, then refrigerate. Allow the onions to pickle for at least 24 hours before you enjoy!
Chipotle Crema:
1 c raw unsalted cashews
1 c oat milk
7 oz can chipotle peppers in adobo sauce
1 clove garlic
1/2 t paprika
1/2 t onion powder
2 T lime juice
Soak cashews in water for 3-4 hours, or until softened. This step can be omitted if you have a high power blender, but is essential if you don’t! Drain cashews, then combine with all other ingredients in a blender or food processor. Blend until smooth. Refrigerate until use.
Potatoes:
4-5 medium sized red potatoes
Cornstarch
Canola oil
Salt, ground pepper, garlic powder
Cube potatoes, then boil in salted water until fork tender, about 15-20 minutes. Lightly coat the drained potatoes in cornstarch. Pour about half an inch of oil in a large frying pan, and heat until the oil shimmers. Fry potatoes in batches, making sure not to crowd the pan. Remove potatoes from oil when crispy, and drain on a paper towel. Sprinkle salt, freshly ground pepper, and garlic powder over the potatoes while still hot. Repeat until all the potatoes have been fried.
Mi Tierra corn tortillas
Cilantro, lime wedges
To assemble:
Cold tortillas are more likely to tear, so I like to heat my tortillas directly on the burner, flipping every few seconds so they don’t burn. Each tortilla only needs about 10 seconds total on the burner. Top tortillas with potatoes, a few pickled onions, and a drizzle of crema, then garnish with chopped cilantro. Squeeze a lime wedge over your tacos right before you dive in!
Julia Massicotte will be creating and sharing recipes that showcase ingredients you can buy at City Feed every week! Currently working for us as a Floor Supervisor at City Feed and Supply, Julia is also a trained opera singer, avid fiber artist, and enthusiastic cook. She’s been helping her mother in the kitchen since infancy, but started cooking independently when she went vegetarian in sixth grade (she’s vegan now!). She favors simple recipes that bring out the best flavor in the fruits and vegetables she loves. She also enjoys venturing into more complicated recipes, including baking bread and sweets! Julia is looking forward to sharing the tips and tricks she’s learned over the last 20 years—keep your eyes peeled for her original recipes, and visit City Feed today to chat veggies with her!
