Veggie Recipe

Remove stems and seeds from the dried guajillo chiles. Briefly toast the chiles in a dry skillet over medium heat, 10–20 seconds per side, until fragrant but not burnt.

Place toasted chiles in a bowl and pour 1 cup of very hot (just-off-boil) water over them. Soak for 15 minutes until softened.

Meanwhile, char the roma tomato and quarter of a white onion: place directly over a gas flame or under a broiler until skins blister and blacken in spots, about 6–8 minutes, turning to char evenly. Alternatively, sear in a hot skillet with a little oil.

Drain the soaked chiles, reserving about 2–3 tablespoons of the soaking liquid. Transfer chiles to a blender with the charred tomato, charred onion, 1 clove garlic, 1 tsp apple cider vinegar, 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 2–3 tbsp of the chile soaking liquid.

Blend on high until very smooth, about 1 minute. Taste and adjust salt or a splash more vinegar if needed. If the salsa is too thick, add up to 1–2 tbsp water to reach a pourable but slightly thick consistency. Set aside.

Prepare vegetables: thinly slice the yellow onion; mince 3 garlic cloves; slice bell pepper; halve and slice zucchini; thinly slice carrot; clean and slice mushrooms; cut corn off the cob (if using fresh). Pat vegetables dry if they are wet.

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 2 tbsp extra-virgin olive oil and swirl to coat.

Add the sliced onion and sauté 2–3 minutes until starting to soften and become translucent.

Add the minced garlic and cook 30 seconds until fragrant, stirring so garlic doesn't burn.

Add bell pepper, carrot, and mushrooms. Sauté 3–4 minutes, stirring occasionally, until vegetables begin to brown at the edges.

Add zucchini and corn kernels. Continue to sauté 3–4 minutes until zucchini is tender-crisp and corn is cooked through.

Season the vegetables with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground cumin and 1/2 tsp smoked paprika. Stir well and cook 1 more minute to toast the spices.

Finish the filling by removing the pan from heat, adding 1 tbsp fresh lime juice and 2 tbsp chopped cilantro. Toss to combine and taste; adjust seasoning if necessary.

Warm the corn tortillas: stack and wrap in a clean kitchen towel and heat in a skillet over medium heat or in a covered skillet for 30–60 seconds per side until pliable, or warm directly on a griddle until slightly charred at the edges.

Build tacos: place about 2–3 tablespoons of the sauteed veggie filling on each tortilla (adjust to preference). Spoon 1–2 teaspoons of guajillo salsa over the veggies on each taco.

Top with crumbled queso fresco or cotija if using, a few pieces of pickled red onion if desired, and an extra sprinkle of chopped cilantro. Serve immediately with lime wedges on the side.