Taco Tuesdays, Mexican Pickled Carrots + 10-Minute Purple Slaw

The ubiquitous jar of spicy, pickled carrots is our favorite condiment nestled on the metal shelves of taco trucks everywhere. The tart veggies enliven not just tacos but almost any food you can imagine - scrambled eggs, beans and rice, sandwiches, salads, even as a garnish on rich, thick soups  and stews. They're beyond simple to make and last for months in the fridge so make a batch to have close whenever lunch or dinner needs a helping hand: Peel and wash 5 carrots and slice into thin diagonal pieces. Drop in a well-cleaned quart jar. Add to the jar 3-4 quartered red radishes, a cup or so of thinly sliced yellow or white onions, 2 sliced jalapeno peppers and 1 clove of garlic (chopped or sliced). Now, in a saucepan bring to a rolling boil 1 cup white vinegar, 1 cup water, 4 t. salt, 1-2 t. sugar, 2 t. dried oregano, 1 t. whole black peppercorns and 3-5 bay leaves. Boil for a minute or two and then pour into the jar with the carrots and veggies. Allow to cool then close with a lid and store refrigerated.

All we need to accompany a nostalgic taco dinner is a side of slaw.

We're going Retro with the hard shells tonight: Black Bean Tacos with Pickled Carrots, Sour Cream and Pecan-Chile de Arbol Salsa. You'll find the SALSA RECIPE right here in the ARCHIVES. Just swap out the sunflower seeds in the original recipe for raw pecans. Note that the pecans will need to be pan roasted as well.

Leftovers Lunch of Tacos, Slaw and Parmesan-Tomato Toast.

Start by slicing 1/2 of a small-ish red cabbage into very thin shreds. Now chop the shredded cabbage into ever smaller pieces. Transfer the cabbage to a large mixing bowl and add to it 4 sliced scallions (green and white parts). Pour over everything 1 T. olive oil, 1/2 t. salt, 1 heaping t. sugar, 1/2 t. cumin powder and 2 T. each lime juice and apple cider vinegar. Mix very well with your clean hands, tossing and tossing and tossing some more. Rinse your hands - which will be a mess by now - stir in (with a spoon this time, thank you) 1/2 cup chopped cilantro.  You can certainly enjoy the slaw right now but the flavor will improve if refrigerated for an hour or more.


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