Saturday, January 28, 2012

Tacos Frescos

2 tbsp canola oil
6 corn tortillas
1/2 white onion, chopped
1 tsp garlic, chopped
1 yellow squash
1 butternut squash
1 zuccini squash
1 red pepper
1 gold pepper
1 roma tomato
1 bunch cilantro
1 tsp salt
1 tsp ground pepper
3 oz mozzarella cheese, sliced
2 oz cotija part skim crumbling cheese

Heat 1 tbsp canola oil in frying pan and braise the tortillas until golden, but not crisp. Gold over a wooden spoon handle and set aside. Chop all of the vegetables and reserve in bowls. Add onion to pan with 1 tbsp oil. Braise veggies except tomato and cilantro until edges are crips and browned. Salt and pepper to taste. Place a slice of cheese in each tortilla, then load the tortillas with crusted vegetables. Sprinkle with cotija, cilantro and tomatoes.

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