Spicy Potato and Cauliflower Tacos
with Cilantro and Pumpkin Seeds
Yield: 6 tacos
1 tablespoon canola oil
1/2 onion, finely diced
1/2 pound red or yellow potatoes, finely diced
1 tablespoon dried oregano
1/2 teaspoon salt
1/2 cup plus 1/3 cup vegetable broth or water
1/2 cup chopped fresh cilantro
1/4 cup raw, unsalted, shelled pumpkin seeds
1 whole pickled jalapeno pepper, stem removed
6 taco-sized corn tortillas
Heat the oil in a skillet over medium-high heat. Add the onion, potatoes, cauliflower, oregano, and 1/4 teaspoon of the salt. Saute, stirring frequently, for 3 minutes. Add the broth, cover, reduce the heat to medium, and cook 5 minutes.
Meanwhile, place the cilantro, pumpkin seeds, pickled jalapeno, remaining 1/4 teaspoon salt, and 1/3 cup vegetable broth in the blender. Puree. When the potato-cauliflower cooking time is up, remove the lid and stir in the cilantro mixture.
Just before serving time, wrap the trotillas in a tea towel and heat in a microwave oven until steaming hot, about 1 minute. (Alternatively, you may toast the tortillas one at a time in a hot, dry skillet or over a gas flame, turning frequently.) Place one-sixth of the filling along the center of each tortilla and fold. Serve hot.