Juni's Taco Relleno
As MasterChef Season 9 and summer are coming to an end I wanted to take some time and reflect on some of the experiences of the show and the fun that is summer cooking.
I am still in awe at the fact I made it on to this TV show that is watched by millions around the world. I met so many wonderful people and I am so glad I was able to share this experience with them. We all come from different backgrounds but somehow managed to connect over our love and appreciation for food. I’m so excited to see who takes the title of MasterChef this season!
My journey in the MasterChef kitchen started with my chile relleno. It is a fried poblano pepper that I stuffed with potatoes, broccoli, sautéed onions, garlic, manchego and spices. It’s served over a chipotle tomato sauce and drizzled with crema and shaved red cabbage. This recipe was inspired by what my mom used to make when I was a kid. I took those familiar flavors and tried to elevate them and add my vegetarian twist.
I think that cooking is like art and in art a painting is never finished an artist just abandons his work. So I felt that my chile relleno recipe could be reworked and made into something that would be great for the end of summer grilling season. I took all the flavors of my chile relleno and made them into a portable and delicious “taco relleno.” It is a poblano tortilla filled with grilled potatoes, broccoli, onions and it’s topped with queso fresco and a cilantro lime slaw.
Tortillas are the vessel that carry all the good stuff that is in a taco but people often neglect the versatility and possibilities that it can hold. A tortilla does not always have to be a plain Jane flour or corn tortilla. It can have depth and flavor. I took inspiration from Cesar and all the magic he does with his tacos by coming up with chicharon, eggplant and gaujillo tortillas.
To make a tortilla it’s surprisingly easier than you think. You take 4 simple ingredients: masa harina, salt, water and a bit of oil. You mix it all together and you have a basic corn tortilla. If you want to add flavor to the tortilla all you have to do is modify your liquids or solids ratios. For my poblano tortilla I lightly coated my poblanos with oil and roasted them. This allows the skin to burn a little and makes them so much easier to peel after you steam them. I then blend the peppers with some water until you get a fairly smooth consistency. I left mine a little chunky because I like to see the bits of pepper in my tortillas.
You incorporate the liquid peppers and oil into your salted masa harina and knead until you have a play-doh consistency. You don’t want them to be too wet but also not too dry or they’ll crack and fall apart on you. You take a small ball and flatten it with your tortilla press. This cooks for about 30 seconds to a minute on each side.
Then the easier and tastier part is making your filling. I took potatoes, onions and broccoli and tossed them with a little olive oil, cumin, garlic powder, onion powder, chili powder, smoked paprika, salt and pepper. Then over a hot grill or skillet sear the veggies to get some nice grill marks and add a bit of char flavor. The filling can definitely be customized to your liking, you could take those same spices and toss your favorite protein with them. Tempeh is great for grilling or you could even do a nice skirt steak.
While your veggies are cooking its time to make the slaw. I used a mandolin to thinly slice the red cabbage but you can also use a sharp knife and thinly shave the cabbage. You toss your cabbage with a bit of salt, freshly chopped cilantro and some lime juice. Super quick and delicious! The acidity of the slaw adds a nice contrast to the spice of the veggies.
Now for the fun part! Assemble your taco with your grilled veggies, top it off with queso fresco or crema and add a spoonful of slaw. Bon appetit!
Taco Relleno
Yields about 8 tacos
Tortillas:
2 poblano peppers
1tbsp olive oil
1 1/2 cups masa harina
1/2 cup of water
Pinch of salt
Slaw:
1/2 head of red cabbage
1 bunch of cilantro
1 lime
Salt and pepper
Filling:
2 russet potatoes
1 broccoli crown
1 sweet onion
1/2tbsp cumin
1/2tbsp paprika
1/2tsp oregano
1/2tsp chili powder
1tsp onion powder
1tsp garlic powder
Olive oil
Salt and pepper
Queso fresco
To make the tortillas start by rubbing the peppers with a little oil and put on grill. Grill on each side for about 2-3 minutes each. Remove from heat and put in a bowl covered with plastic wrap to steam. Once cooled, peel the peppers, devein and add to a food processor with water. Pulse until smooth. Combine purée with masa harina, oil and salt. Knead dough adding additional water if necessary to reach play dough consistency. Using tortilla press make tortillas and cook on a skillet or griddle for 1 on one side and about 30 seconds on the other. Set aside.
Using sharp knife or mandolin thinly cut red cabbage. Mince cilantro. Toss with juice of 1 lime, salt and pepper to taste.
Slice onions and potatoes into about 1/4in slices. Cut broccoli crown into florets and cut florets in half. In a bowl combine all spices, vegetables and oil. Toss to evenly coat. On a hot grill lay potato slices, onions, and broccoli. Cook onions and broccoli for about 2 mins each side and potatoes for 3-4 each side.
To assemble slice potatoes into thin slices and place in between tortilla. Add onions and broccoli. Top with queso fresco and a spoonful of slaw. Bon appetit!