This is one irresistible vegetarian taco
2 tablespoons sugar
2/3 cup Mexican crema
3 cups thinly sliced red cabbage
12 (6-inch) corn tortillas, warmed
1. Adjust oven rack to lowest position and heat oven to 500 degrees. Toss mushrooms, cauliflower, oil, and 1 1/2 teaspoons salt together on a rimmed baking sheet. Roast until liquid has mostly evaporated, 23 to 25 minutes. Stir 3 tablespoons chipotle into mushroom mixture and continue to roast until lightly browned, 3 to 5 minutes longer.
2. Meanwhile, combine onion, vinegar, sugar, and remaining 1/2 teaspoon salt in a large bowl. Microwave, covered, until hot, about 2 minutes. Combine crema and remaining 1 tablespoon chipotle in a small bowl.
3. Stir cabbage into onion mixture. Divide mushroom mixture, crema, and cabbage mixture evenly among tortillas. Serve.
(For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated and Cook’s Country — offers reliable recipes for cooks of all skill levels. See more online at www.americastestkitchen.com/TCA.)
©2024 America’s Test Kitchen. Distributed by Tribune Content Agency, LLC.
