TASTE Summer 2025

Ancho Cauliflower Tacos with Creamy Poblano Sauce

Serves 6 4

dried ancho chilies

1. Start by making ancho chili sauce. Remove stems and most seeds from dried ancho chilies. Place chilies in a medium heatproof bowl and cover with boiling water. Let sit for 20 to 30 minutes, until softened. 2. Transfer hydrated chilies to a blender. Add 2 tbsp (30 ml) soaking water and ½ tsp (2.5 ml) salt and purée until smooth. 3. In a large cast iron pan, heat grapeseed oil over high heat. Add cauliflower, 1 chopped poblano and onions and cook, stirring occasionally, until cauliflower is charring, about 5 minutes. Add ¼ cup (60 ml) ancho chili sauce, enchilada sauce, oregano, cumin, remaining 1 tsp (5 ml) salt and water. Reduce heat to medium and simmer until sauce has thickened slightly, about 10 minutes. 4. Meanwhile, make creamy poblano sauce. In a blender, combine mayonnaise, olive oil, remaining chopped poblano, cilantro, green onions, garlic, honey and lime juice. Blend until smooth and creamy. If needed, add a bit of water to achieve a pourable consistency. Set aside. 5. Heat a clean cast iron pan over medium heat. Warm tortillas in hot pan, 1 at a time, and transfer to a clean tea towel to keep warm. 6. To serve, divide ancho cauliflower mixture among warmed tortillas. Top with a drizzle of poblano sauce and garnish with some avocados, a sprinkle of pumpkin seeds and some crumbled cotija.

boiling water

5 cups (1.25 L)

kosher salt, divided

1½ tsp (7.5 ml)

grapeseed oil

2 tbsp (30 ml)

cauliflower florets poblano peppers, chopped, divided

6 cups (1.5 L)

2

onion, chopped

1 large

red enchilada sauce

½ cup (125 ml)

dried oregano ground cumin

½ tsp (2.5 ml)

½ tsp (2.5 ml)

water

1/3 cup (80 ml)

mayonnaise

½ cup (125 ml)

extra-virgin olive oil packed fresh cilantro leaves and tender stems, plus more for garnish green onions, chopped

2 tbsp (30 ml)

1 cup (250 ml)

3

garlic, minced

1 clove

honey

1 tbsp (15 ml)

fresh lime juice

¼ cup (60 ml)

corn tortillas

12

avocados, pitted and chopped

2

toasted pumpkin seeds crumbled cotija cheese

¼ cup (60 ml)

¼ cup (60 ml)

PAIRS WITH DOLCE TARDE (PAGE 73)

70

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