Charred Asparagus Tacos with Creamy Adobo and Pickled Red Onions

Name: Charred Asparagus Tacos with Creamy Adobo and Pickled Red Onions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 ancho chiles, stemmed and seeded; 1 kilograms asparagus (green, white, or a mix), bottoms trimmed, cut into 1-inch segments; 1 chipotle chili and 1 tablespoon sauce from 1 can chipotles en adobo; 1 Tbsp cider vinegar; 24 corn tortillas warmed; 1 leave Fresh cilantro; 2 teaspoons medium cloves garlic, grated on a microplane grater (about; 2 teaspoons fresh juice from 2 limes; 4 servings Kosher salt and freshly ground black pepper; 4 servings Lime wedges; 158 milliliters sour cream or Mexican crema; 1 small onion, finely sliced; 2 teaspoons dried oregano; 4 servings Pickled Red Oniona; 4 servings Queso fresco or queso cotija; 2 Tbsps vegetable oil

Charred Asparagus Tacos with Creamy Adobo and Pickled Red Onions might be just the Mexican recipe you are searching for. One portion of this dish contains roughly 19g of protein, 19g of fat, and a total of 606 calories. This gluten free recipe serves 4. Head to the store and pick up ancho chiles, garlic, corn tortillas, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It works best as a main course, and is done in approximately 30 minutes.

Instructions

Heat ancho chiles in a medium saucepan over high heat, turning occasionally, until toasted and fragrant, about 3 minutes.

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Ancho Chili Pepper

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Sauce Pan

Transfer to a microwave-safe measuring cup and cover with 1 cup water. Microwave on high heat until just simmering, about 3 minutes.

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Water

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Measuring Cup

Microwave

Let steep until chilis are softened.

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Chili Pepper

Drain chilis, reserving liquid.

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Chili Pepper

Meanwhile, heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering.

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Cooking Oil

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Frying Pan

Add onions, and cook, stirring frequently until softened and lightly browned, about 8 minutes.

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Onion

Add garlic and oregano and cook, stirring frequently, until fragrant, about 30 seconds.

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Oregano

Garlic

Add vinegar, chipotle chili and sauce, and reserved chili liquid. Scrape up browned bits from bottom of pan.

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Chipotle Chiles

Vinegar

Chili Pepper

Sauce

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Frying Pan

Transfer contents to jar of a blender along with soaked chilis, sour cream, and lime juice. Blend on high speed until completely smooth, about 1 minute. Season to taste with salt and pepper and set aside.

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Salt And Pepper

Lime Juice

Sour Cream

Chili Pepper

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Blender

Heat remining tablespoon oil in a large skillet over high heat until smoking.

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Cooking Oil

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Frying Pan

Add asparagus, season with salt and pepper, and cook without moving until well charred on bottom, about 2 minutes. Toss and repeat, allowing asparagus to char before tossing again. Repeat until all asparagus is charred and softened, 8 to 10 minutes total.

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Salt And Pepper

Asparagus

Transfer to a large plate.

Form 12 double stacks of tortillas.

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Tortilla

Spread a tablespoon of sauce over each one. Divide asparagus evenly between tortillas. Top with pickled onions, cheese, and cilantro.

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Pickled Onion

Asparagus

Tortilla

Cilantro

Cheese

Sauce

Serve immediately with lime wedges and extra sauce.

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Lime Wedge

Sauce

Equipment

Ingredients

Servings:

ancho chiles, stemmed and seeded 1kilograms

asparagus (green, white, or a mix), bottoms trimmed, cut into 1-inch segments 1

chipotle chili and 1 tablespoon sauce from 1 can chipotles en adobo 1Tbsp

cider vinegar 24

corn tortillas warmed 1leave

Fresh cilantro 2teaspoons

medium cloves garlic, grated on a microplane grater (about 2teaspoons

fresh juice from 2 limes 4servings

Kosher salt and freshly ground black pepper 4servings

Lime wedges 158milliliters

sour cream or Mexican crema 1small

onion, finely sliced 2teaspoons

dried oregano 4servings

Pickled Red Oniona 4servings

Queso fresco or queso cotija 2Tbsps

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Francis Ford Coppolan Oregon Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 21 dollars.