Salvadorian Inspired Tacos Recipes

Steps:

• For the basting sauce: Add the honey, butter, coriander, cumin, salt, cinnamon, pepper and saffron to a small saucepan over low heat. Let cook 5 minutes, then remove from the heat and set aside.
• For the yogurt sauce: Combine the yogurt, vinegar, mint and garlic in a small bowl. Season to taste with salt.
• For the roasted tomatoes: Preheat the broiler.
• Quarter the tomatoes, then toss with the olive oil, salt and pepper. Place on a baking sheet and broil, checking occasionally to prevent burning, about 7 minutes, then turn over the tomatoes and roast until lightly charred, another 7 to 8 minutes. Set aside.
• For the pickled onions: Add the onions, vinegar, salt, sugar and 1 cup water to a small saucepan. Bring to a simmer, stirring to dissolve the sugar, then remove from the heat and set aside.
• For the meat: Grate the onion on the largest holes of a box grater and mix into the ground meat along with the salt. Shape the meat into 6 cigar shapes on koobideh swords or flat shish kebab skewers.
• Heat a grill or grill pan over high heat. Grill the kebabs, basting with the saffron sauce occasionally, until charred on the outside and cooked through, about 5 minutes per side.
• To serve: Preheat the oven to 300 degrees F.
• Warm the tortillas in a pan in the oven for 5 minutes.
• Spread a heaping spoonful of yogurt sauce on a tortilla. Add the meat, roasted tomatoes and pickled onions. Garnish with torn herbs.

Steps:

• Mix flour, water, vegetable oil, egg, and salt in a large bowl; knead until dough is smooth and no longer sticky.
• Form the dough into 8 golf ball-sized balls. Cover and let rest, about 20 minutes.
• Stretch each ball of dough into a thick tortilla.
• Heat a large skillet over medium-high heat. Cook each tortilla until browned and lightly puffed, about 1 minute per side.
• Layer refried beans, avocado, and queso fresco over tortillas. Drizzle crema on top; fold tortillas in half over filling.

Steps:

• Directions.
• Preheat oven to 200 degrees Fahrenheit.
• For curtido: Combine cabbage, carrots, onion, cilantro, and garlic in a large bowl and mix well.
• Mix water, apple cider vinegar, honey, oregano, pepper flakes, and salt in a small bowl.
• Drizzle wet ingredients over cabbage mixture, and mix together as you would a salad and its dressing.
• For refried beans: While curtido is marinating, begin refried beans. Heat olive oil in a skillet over medium heat.
• Add garlic and allow to lightly caramelize in pan.
• Add pinto beans, cumin, salt, and pepper flakes (use same type of pepper flakes as you used for the curtido to keep thread of taste).
• Stirring occasionally, allow beans to cook for 5 to 7 minutes. Remove from heat and mash immediately with a potato masher.
• For tacos: On a baking sheet, line up tortillas so they aren't overlapping (you may need 2 sheets). Place 1 cheese slice atop each, and place in oven for 2 to 5 minutes, watching closely until cheese is just melted.
• Top warm tortillas and cheese with a generous layer of refried beans, followed by a heaping spoonful of curtido. Squeeze lime juice over each, if using, then serve immediately.