Tacos Recipe

Prepare vegetables

Trim woody ends from asparagus and cut stalks on a diagonal into 1.5–2 inch pieces. Clean mushrooms by wiping with a damp cloth and slice into 1/4" thick slices. Peel and thinly slice the yellow onion into rings. Mince the garlic and chop the cilantro.

Grill or sauté onion

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until onions are deeply browned and softened, about 10–12 minutes. Remove and set aside.

Cook asparagus and mushrooms

In the same skillet, add remaining 1 tablespoon olive oil and increase heat to medium-high. Add asparagus pieces and cook 3–4 minutes until bright green and starting to char. Add sliced mushrooms and cook 4–5 more minutes until mushrooms release moisture and brown. Add minced garlic, smoked paprika, cumin, salt and pepper; cook 30–45 seconds until fragrant. Return the grilled onions to the pan, squeeze 1 tablespoon lime juice over the vegetables, stir in chopped cilantro, adjust seasoning, then remove from heat and keep warm.

Warm tortillas shortly before serving so they are pliable. Heat a cast-iron skillet or comal over medium-high. Brush each corn tortilla lightly with vegetable oil and warm 20–30 seconds per side until slightly blistered and pliable (or warm a stack wrapped in a damp towel in the microwave for 30–40 seconds). Keep wrapped to stay warm.

Assemble tacos by placing 2 warmed tortillas per serving, spooning a portion of the vegetable filling onto each, then topping with black beans, rice, a dollop of guacamole, and a spoonful of either salsa diablo, pico de gallo, or tomatillo salsa as desired. Finish with crumbled cheese and a squeeze of lime.

Rinse the rice under cold water until water runs clear. In a small saucepan, combine rinsed rice, 2 cups water or broth, 1 teaspoon oil and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with fork before serving.

In a small saucepan over medium heat, add drained and rinsed black beans with 2 tablespoons water, 1 teaspoon cumin, 1 teaspoon garlic powder and 1/2 teaspoon salt. Warm gently for 5–7 minutes, mashing slightly with the back of a spoon for a creamier texture. Stir in 1 tablespoon lime juice at the end and keep warm.

Halve and pit avocados, scoop flesh into a bowl and mash to desired texture. Fold in diced tomato, minced shallot, 1 tablespoon lime juice, 1 tablespoon chopped cilantro, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Cover with plastic wrap pressed to the surface to prevent browning until ready to serve.

Roast tomatoes and chiles: place tomatoes, arbol chiles and unpeeled garlic cloves on a hot skillet or under a broiler until charred and softened (8–10 minutes), turning so all sides blacken. Peel garlic. Transfer roasted ingredients to a blender, add vinegar and 1/2 teaspoon salt. Blend until smooth (add 1–2 tablespoons water if too thick). Taste and adjust heat/salt. Cool to room temperature before serving.

Finely dice the roma tomato and white onion. Mince jalapeño (remove seeds for less heat) and chop cilantro. Combine in a bowl, add 1 teaspoon lime juice and 1/4 teaspoon salt. Stir and let sit 5–10 minutes to meld flavors before serving.

Place tomatillos and serrano (or jalapeño) in a skillet or under broiler and roast until blistered and softened, about 6–8 minutes. Transfer to blender with garlic, cilantro, 1 tablespoon lime juice and 1/2 teaspoon salt. Blend until mostly smooth. Taste and adjust salt or heat. Chill or serve at room temperature.

Cut lime into wedges. Crumble cotija or queso fresco if using. Serve alongside tacos for squeezing and sprinkling.