Cauliflower has been one of my favorite vegetables since way before it became the popular veggie it is today. Whether it's steamed, baked and covered with cheese, battered and fried to a golden crisp, or simmered in a spicy tomato chipotle sauce, cauliflower is a versatile vegetable that can be enjoyed as a side dish or main dish. Simmered in a spicy tomato chipotle sauce, this Tinga de Coliflor is then wrapped in warm corn tortillas and topped with Cebollas Encurtidas (pickled red onions) and chopped fresh cilantro for a healthy taco perfect for meatless Mondays, taco Tuesdays, or any other night of the week.
Tinga de Coliflor
(Cauliflower Tinga)
Ingredients:
- 4 roma tomatoes
- 2 to 3 chipotle chiles
- 1 clove garlic
- 3 cups water
- 2 tablespoons vegetable oil
- 1 head cauliflower, cut into bite-size pieces
- 1/2 medium white onion, chopped
- Corn tortillas
- Pickled Red Onions
- Chopped cilantro
Directions:
Bring the tomatoes and water to a boil in a medium saucepan over medium-high heat. Cover and reduce heat to low; let simmer for 8 to 10 minutes until tomatoes are cooked through. Remove from heat and let cool slightly. Puree the tomatoes and the cooking water with the chipotle peppers and garlic in a blender until smooth.
Heat the vegetable oil in a Dutch oven medium-high heat. Saute the the cauliflower and onion for about 5 minutes, until the onion turns translucent. Pour in the tomato-chipotle puree. Let sauce come to a boil; season with salt to taste. Cover and cauliflower simmer for 12 to 15 minutes until the sauce has reduced slightly. Remove from heat.
Heat a comal, griddle, or non-stick skillet over medium heat. Heat the tortillas, about 30 seconds per side, until soft and pliable. Spoon 3 to 4 tablespoons of cauliflower down the center of each tortilla. Garnish with Pickled Red Onions and chopped cilantro. Enjoy!
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