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Spicy Brussels Tacos
This taco recipe pairs the charred poblanos with tangy feta cheese to create a flavorful sauce that brings out the best in garlicky Brussels sprouts
Photo by Josh Jamison for Lolita Cocina & Tequila Bar
Servings
6
6
Cuisine Type
- mexican
Menu Part
- Entree
Main Ingredient
- Vegetables
Chef Cory Seeker
Lolita Cocina & Tequila Bar
Boston, Mass.
As corporate chef for Lolita Cocina & Tequila Bar in Boston, Cory Seeker has a large repertoire of taco recipes. This one pairs the heat and depth of charred poblanos with tangy feta cheese to create a flavorful sauce that brings out the best in charred garlicky Brussels sprouts. The taco is brought to life with a sweet and sour sauce filled with flavor from pineapple, citrus and smokey chipotles. The recipe makes a good choice for vegetarians and flexitarians looking for an alternative to meat-filled tacos.
Ingredients
Green Chili Pimento
4 oz. egg yolk
2 tbsp. spicy brown mustard
5 g garlic, peeled and sliced
1 oz. lime juice
16 oz. canola oil
250 g roasted poblanos
300 g feta cheese
2 tbsp. salt
¼ tsp. black pepper
¼ tsp. ancho chili powder
¼ tsp. ground cumin
Sonoran Sweet and Sour
½ oz. canola oil
200 g onions, sliced
1 qt. pineapple puree
1½ cups sugar
5 oz. champagne vinegar
3 oz. lime juice
1 lime, zested
2 tbsp. chipotle in adobo
1 tbsp. Worcestershire sauce
¼ tsp. ground cumin
Tacos
Olive oil
1 lb. Brussels sprouts, cleaned and quartered
Salt, to taste
6 flour tortillas (5-6 in. size)
Pickled red onions
Chopped cilantro
Grated cotija cheese
Steps
For green chili pimento, in food processor container, combine egg yolk, mustard, garlic and lime juice. With food processor running, slowly stream in oil to form a thick mayonnaise. Turn off processor, scrape down sides and add poblanos, feta, salt, pepper, ancho and cumin; pulse to incorporate. Refrigerate until ready to use.
For sweet and sour, Heat oil in medium saucepan; add onions and cook over low heat until tender. Stir in pineapple puree, sugar, vinegar, lime juice, lime zest, chipotle in adobo, Worcestershire and cumin.
Cook mixture over low heat until reduced and thickened. Carefully puree in blender; set aside to cool completely.
To assemble tacos, coat bottom of large skillet with olive oil; place over medium heat. Add Brussels sprouts and salt to taste; cook until tender and well charred.
For tacos, spread a tortilla with 1 tablespoon green chili pimento; top with charred Brussels sprouts and lightly drizzle with Sonoran sweet and sour sauce. Garnish with pickled onions, cilantro and cotija cheese.
Photo by Josh Jamison for Lolita Cocina & Tequila Bar
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