Summer Tacos With Corn Green Beans And Tomatillo Salsa Recipes

TACOS WITH GREEN BEANS, CHILES AND TOMATILLO SALSA

Steps:

• Steam the green beans or blanch in salted boiling water for 4 minutes. Transfer to a bowl of cold water, then drain and dry on paper towels or a clean kitchen towel. Cut into 3/4-inch lengths. Toss with the chiles, onion, tomatoes, cilantro, salt, pepper, cheese, and chopped hard-boiled eggs.
• Whisk together the lime juice, olive oil and salsa. Taste and adjust salt and pepper. Toss with the beans.
• Heat the tortillas: wrap in a kitchen towel and place in a steamer basket over 1 inch of boiling water. Bring to a boil, cover the pot and steam 1 minute. Turn off the heat and allow to sit for 10 to 15 minutes without uncovering. Top with a spoonful of the bean salad, garnish with a handful of shredded cabbage if desired, fold the tortilla over and serve.

SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA

Steps:

• Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.
• Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.
• Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

STEAK TACOS WITH TOMATILLO SALSA

Steps:

• Heat a large cast-iron skillet over medium-high heat. Add the cumin seeds and toast, stirring occasionally, about 1 minute; transfer to a bowl. Add the garlic and chiles to the skillet. Cook, turning occasionally, until soft and blackened in spots, about 5 minutes. Transfer to a food processor and let cool. Add the cumin seeds, vegetable oil, 1/4 cup lime juice and the brown sugar and puree until smooth. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer to a resealable plastic bag and add the steak, shaking well to coat. Refrigerate, 1 to 4 hours.
• Soak the onion in a bowl of cold water. Meanwhile, wipe out the skillet and heat over high heat. Cook the tomatillos, turning, until well charred, about 7 minutes. Transfer to a plate and let cool. Remove the charred husks and roughly chop the flesh. Drain the onion. Wipe out the food processor; add the tomatillos, onion, cilantro and the remaining 1 to 2 tablespoons lime juice and puree until smooth. Season with 3/4 teaspoon salt and a few grinds of pepper; set aside.
• Meanwhile, bring the steak to room temperature, about 30 minutes. Preheat a grill to high. Remove the steak from the marinade and shake off any excess. Lightly oil the grill, then grill the steak until charred on the bottom, about 5 minutes. Flip and cook until charred on the other side, 1 to 3 more minutes. Transfer to a cutting board and let rest 10 minutes.
• Warm the tortillas on the grill. Thinly slice the steak against the grain. Double up the tortillas and fill with the steak and tomatillo salsa. Top with cheese and radishes.

SALMON TACOS WITH GREENS AND TOMATILLO SALSA

Steps:

• Preheat the oven to 300 degrees. Cover a baking sheet with foil and lightly oil the foil. Place the salmon or arctic char on top. Season with salt and gently rub the salt into the surface of the salmon. Add pepper to taste. Fill a roasting pan or cake pan halfway with boiling water and place it on the oven floor. Place the fish in the oven and bake 10 to 20 minutes (depending on the thickness), until white beads of protein appear on the surface and the fish can be pulled apart with a fork. Remove from the heat and allow to cool until you can handle it. If desired, scrape away the white protein beads, then flake the fish and place in a bowl. Discard the skin. Season the fish well with salt and pepper.
• Steam the spinach or chard just until wilted, about 1 minute for spinach, 2 minutes for chard, or blanch in boiling salted water (20 seconds for spinach, about 1 minute for chard). Transfer to a bowl of cold water, then drain and, taking the greens up by the handful, squeeze out excess water. Chop medium-fine.
• Heat the olive oil over medium heat in a heavy, medium size skillet and add the garlic and chile. Stir until fragrant, 30 seconds to a minute, and add the greens and salt and pepper to taste. Stir and toss in the pan for about a minute, until nicely infused with the oil, garlic and chile. Remove from the heat and add to the fish. Stir in 1/2 cup of the salsa. Taste and adjust seasonings.
• Heat the tortillas: wrap in a kitchen towel and place in a steamer basket over 1 inch of boiling water. Bring to a boil, cover the pot and steam 1 minute. Turn off the heat and allow to sit for 10 to 15 minutes without uncovering. Top the hot tortillas with the fish. Spoon on a little more salsa and if desired, garnish with crumbled cheese and shredded cabbage. Fold the tortillas over and serve.

GRATED SQUASH, CORN AND TOMATILLO TACOS

Steps:

• Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and chiles. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute, and add the grated squash, the corn kernels, and salt and pepper to taste. Cook, stirring, until the squash has wilted in the pan and the corn is tender, about 5 minutes. Stir in the cilantro, taste and adjust seasonings. Remove from the heat.
• Warm corn tortillas: Wrap them in a dish towel and place in a steamer above 1 inch of water. Bring the water to a boil, cover tightly and steam for 1 minute. Turn off the heat and allow to sit for 10 to 12 minutes.
• Spoon the warm corn and squash mixture onto the hot tortillas. Top with a generous spoonful of salsa, a sprinkling of cheese, and if desired, a handful of shredded cabbage. Fold up the tortilla and serve.

CORN AND GREEN BEAN SALAD WITH TOMATILLO DRESSING

Steps:

• Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chili, lime juice, cilantro sprigs, onion, garlic and olive oil to the blender and blend until smooth. Taste and adjust salt, and set aside.
• Steam the corn kernels (or steam the entire ear, then cut the kernels off) and beans above one inch of boiling water for five minutes, until tender. Remove from the heat, refresh with cold water and drain on paper towels. Place in a bowl and toss with the tomato, radishes, chives and the dressing. Line a platter or wide bowl with the lettuce leaves, top with the salad, sprinkle on the crumbled cheese and serve.