SHISHITO PEPPER TACO WITH POACHED EGG
PG tested
Blistered shishitos are the meat, so to speak, of this vegetarian taco. The salsa comes together quickly and would be terrific for chip dipping. I sprinkled a little crumbled queso fresco on top.
For salsa
2 tablespoons vegetable oil, divided
2 tablespoons pepitas (pumpkin seeds)
3 guajillo chilies, stemmed and seeded
½ red onion, rough chopped
4 garlic cloves, peeled and halved
5 Roma tomatoes, cored and halved 1 cup water Kosher salt 3 tablespoons cider vinegar
For tacos
1 teaspoon rice vinegar Kosher salt, divided 8 eggs Black pepper, to taste 1 pound shishito peppers 1 tablespoon vegetable oil Ponzu sauce (Japanese citrus-based condiment) 2 Roma tomatoes, sliced 8 corn tortillas, warmed
2 tablespoons extra-virgin oil
Make salsa: In a 10-inch cast-iron skillet over medium heat, warm 1 tablespoon oil. Add pepitas and guajillo chilies and toast until aromatic, about 2 minutes. Remove from heat and set aside.
Add remaining 1 tablespoon oil to skillet. Add onion and garlic and saute over medium heat until onions turn translucent, about 3 minutes. Add tomatoes, water and pepita/pepper mixture. Cover and cook until tomatoes are soft, about 10 minutes. Season with salt.
Transfer contents of skillet to a blender and blend on high speed until completely smooth. Add the vinegar and adjust to taste. (I added only 1 tablespoon.)
Poach eggs: Fill small saucepan with water halfway up to top, and bring to a simmer over medium heat. Add 1 teaspoon rice vinegar and a pinch of salt. One at a time, carefully crack egg into small saucer, and then add egg to water. Cook for about 30 seconds to 1 minute, turning egg in water gently without breaking the yolk. Use a slotted spoon to transfer egg to paper towel. Immediately season with salt and pepper. Repeat with remaining eggs.
Make tacos: Wash and dry shishitos and place in bowl. Drizzle with vegetable oil and season liberally with salt.
Heat cast-iron skillet over high heat. Add shishitos and roast until they are blistered and puffy in places and turn a deeper green all over. Place in bowl and toss with ponzu sauce until coated.
Layer shishitos, eggs, tomato slices and salsa on warm tortillas. Drizzle with a little olive oil, if desired, and serve immediately.
Makes 8 tacos.