that is A special kind of taco for passing a rally at Mi Tocaya Antojiría in Chicago. “When I eat it, do you like me, shit, is it delicious?” Said chef Diana Davila. It should be as good as the great tacos you would eat on the streets of Mexico. I also ask: has it been seen before? “
Salsa-sprinkled tacoslojo is a local dish of San Luis Potosí, the home of the Davila family, but it is not well known in the state. In Davila’s final slow food fast recipe, she shares a speedy take. Kesofresco brings richness and chili to vegetarian carrot potato fillings. Pan-fry until lightly crispy and top with cheese, shredded cabbage, onions and sour cream to make these tacos really a meal.
—Kitty Greenwald is a chef, food writer and co-author of “Slow Fires” (Clarkson Potter).
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These meatless tacos are fast and satisfying
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