|Prep Time||1 hour|
This recipe is really all about the tomatoes. For the best results, make these tacos in summer, when tomatoes are at their sweetest and seasonal best. Thicker-fleshed varieties, like Romas, work better for this filling, as they give off less juice and cook down to a firmer consistency. After roasting, the tomato slices turn soft and crinkly.
Thin shavings of buttery, piquant Spanish Manchego cheese make a wonderful addition, as do leaves of peppery arugula or sprigs of cilantro. Pumpkin seeds are available toasted, which deepens their flavor, or you can easily toast them yourself in a hot, dry skillet.
These tacos can easily be served in place of a salad course for a dinner party. The pesto will hold for one week in the refrigerator and shines with pastas, seafood, or meat dishes. For a quick version, substitute about four ounces purchased roasted tomatoes, stocked at specialty markets. Look for them in bulk where olives are sold, packed with herbs and a bit of oil.
|1||lb. small Roma tomatoes, cored|
|2||tsp. kosher salt|
|6||poblano chiles, oil-roasted, peeled, cored, and seeded|
|¾||cup pumpkin seeds, lightly toasted|
|¾||tsp. green chile powder|
|2||tsp. lemon-infused olive oil|
|1||Tbsp. fresh lime juice|
|1||cup loosely packed, coarsely chopped fresh cilantro leaves|
|8||(5½-inch) soft yellow corn tortillas|
|~||Chopped fresh basil or mint leaves, for garnish|
This content is from the book Tacos by Mark Miller.
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