Salvadorian-Inspired Tacos Recipe

Wake up your taste buds with this seasonal taco recipe, featuring a flavorful cabbage slaw that will become a staple ingredient for your tacos.

| May/June 2019

salvadorian-tacos

Photo by StockFood/ Vivi D'Angelo

These tacos feature the bright and tangy Salvadorian cabbage slaw known as “curtido.” The curtido recipe will make more than you’ll need for tacos. It keeps beautifully when refrigerated for up to a week, getting more flavorful each day. Added to a soft taco alongside the creaminess of melted cheese and the warmth of refried beans, the curtido will shine as your new go-to for Taco Night. I offer unending gratitude to Chef Peter Varkonyi of Brownsville, Vermont, for my introduction to this slaw.

Yield: 4 servings.



Ingredients:

For curtido:

  • 1 small green cabbage, thinly sliced
  • 2 carrots, grated
  • 1 small red onion, thinly sliced
  • 1 handful cilantro (stems and leaves), finely chopped
  • 3 to 4 cloves garlic, finely chopped
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon oregano, finely chopped
  • 1 tablespoon Aleppo pepper flakes (or red chili flakes)
  • 1/2 teaspoon coarse salt

For refried beans:

  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • One 15-ounce can pinto beans
  • 1/2 teaspoon cumin
  • 1 teaspoon coarse salt
  • 1 teaspoon Aleppo pepper flakes (or red chili flakes)

For tacos:

  • 8 soft corn tortillas
  • 8 slices cheddar cheese
  • 4 lime wedges (optional)

garlic-peas

Photo by Kate MacLean






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