Tacos take over the barbecue
There’s no better way to beat that summer heat than to fire up the grill for my veggie tacos with melty cheese. I prefer poblano peppers for their mellow bite, but feel free to use green bell peppers instead. Inspired by a mole (a traditional Mexican sauce), I add pumpkin seeds that have been roasted with cocoa, cinnamon, coriander, cumin and smoked paprika. Pile all that onto a warm corn tortilla with grated and melted cheddar cheese, bright pomegranate seeds and a dollop of sour cream, and this is one taco party you won’t want to miss.
Veggie Tacos With Melty Cheese
3 Ricardo Tested
Pumpkin seeds
1/2 tsp (2 mL) brown sugar
1/2 tsp (2 mL) cocoa powder
1/4 tsp (1 mL) ground cinnamon
1/4 tsp (1 mL) ground coriander
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) smoked paprika
2 garlic cloves, halved
1 tbsp (15 mL) vegetable oil
1/2 cup (80 g) pumpkin seeds
Tacos
6 poblano peppers or 3 green peppers
12 soft corn tortillas, about
6 inches (15 cm) in diameter
1 lb (450 g) mild cheddar cheese, grated
1/2 cup (125 mL) sour cream
1 jalapeño pepper, seeded and diced (optional)
3/4 cup (130 g) pomegranate seeds Lime wedges
Pumpkin seeds
In a bowl, combine the brown sugar, cocoa and spices. Set aside.
In a small non-stick skillet over medium-high heat, soften the garlic in the oil. Add the pumpkin seeds and cook for 1 minute, stirring, or until they begin to colour. Add the spice mixture and toss to coat the seeds. Remove from the heat and let cool. Discard the garlic. Tacos Preheat the grill, setting the burners to high. Oil the grate.
Oil the poblano peppers and grill for 3 minutes per side or until they begin to blacken. Lower the grill temperature to medium-low. Transfer the peppers to an airtight container, seal the lid and let them cool. Remove the skin and seeds, then slice the peppers into strips. Pat dry, if needed. Season with salt and pepper.
Lightly brush the tortillas with oil. Grill them on one side for 3 minutes. Add the cheese and continue to grill until it melts.
Carefully transfer the tortillas to a serving platter.
Garnish the tortillas with the peppers, sour cream, jalapeño, pomegranate seeds and pumpkin seeds. Serve with lime wedges.
Makes 12 tacos.