Oaxacan Vegetable Tacos

With a flavorful roasted guajillo sauce

Guajillo Sauce:

4 Oz. Dried Guajillos

2 tsp. Cumin, ground

1 tsp. Clove, ground

1 tsp. Allspice, ground

1 tsp. Thyme

1 tsp. Salt

1/3 Cup Oregano

1 Head Garlic, cloves only (no skins)

1 Onion, chopped

Cook the guajillos in a hot, dry pan to get a little char on both sides and then add them to water that was recently boiling. Cover and let steep for 15-30 minutes. Next, remove the stems and seeds by hand. Discard the water and place all ingredients in a food processor. Pulse till smooth.

Vegetables:

2 Cups Grean Beans, blanched and cut

1 Cup Potato, diced & boiled

1 Cup Carrot, halved, sliced & boiled

1 Zucchini Squash, cut bite-size

1/2 Onion, diced

Boil potatoes and carrots in salted water. Blanch green beans.

Saute raw vegetables till they are soft, add a pinch of salt.

Add boiled and blanched vegetables and warm through.

Then, add half the recipe of sauce and coat well.

Cook another few minutes, stirring occasionally.

Taste for salt. Serve.

I hope you enjoy!

Pickled Red Onions:

1 Red onion, halved and sliced half moon

1 Cup White Vinegar (or Apple Cider)

1 Cup Water

3 Tbsp. Sugar

1 Tbsp. Salt

Place onions in a bowl or glass jar.

Bring the rest of the ingredients to a boil in a sauce pot.

Remove from heat and stir.

Once the sugar and salt have dissolved, pour over the onions.

Let sit for 30 minutes. Refrigerate or serve.