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Swiss Chard, Portabella Mushroom, and Squash Tacos with Corn Esquites

December 7, 2010

This past weekend we went on our first date since the school year started, yep, it is December. With our aim on the 9:30 club to see The Walkmen, who AAM knew in high school, we decided to eat at Rosa Mexicana in Chinatown– which is directly in between our workplaces and the only place with last minute open reservations. I ordered their vegetarian tacos, and well, I couldn’t stop thinking about how good they were.

So, I did my best to replicate the menu tonight. The veggies are perfect for the Fall/Winter season, and the corn esquites are fantastically rich on top. I tend to agree with Julia Child, fatty or rich foods are totally fine in moderation. However, I made a few modifications to the recipe. Because I don’t cook with lard, for obvious reasons, I substituted with mayo. Additionally, I used paprika and cayenne pepper to replicate the heat of Serrano chiles, since I forgot to pick them up at the grocery store. But because the rest of the meal is super healthy, go ahead and enjoy the fried corn treat. You can serve the corn on the side, but we preferred it on the taco.

Swiss Chard, Portabella Mushroom, and Squash Tacos with Corn Esquites

  • Olive oil
  • 2 cups of diced butternut squash (peel, slice, then dice the squash).
  • 2 cups of chopped rainbow swiss chard
  • 2 portabella mushroom tops diced
  • 1/4 cup of diced onion
  • 1 clove of garlic minced
  • 1/2 tspn paprika
  • 1/2 tspn chili pepper
  • 1/2 tspn cumin
  • 1/2 tspn black pepper
  • 1 tspn kosher salt
  • Corn tortillas (I used flour, but wish we had corn)
  1. Saute the butternut squash, onion, and garlic in the olive oil over medium heat, and stir in all the spices, for 8-10 minutes.
  2. Turn down the heat to low and throw the mushrooms and swiss chard and cook down. Once the swiss chard is cooked through (looking more like cooked spinach), your mixture is done.
  3. Serve on a corn tortilla.

Corn Esquites (Fried Corn)

  • 1/4 cup of onions
  • 2 tb butter/or substitute*
  • 1 can of corn (3 ears of corn)
  • 2 tb mayo/veganaise*
  • 1 tpn paprika
  • 1 tspn cayenne pepper
  • 1 tspn kosher salt
  1. Saute the onion in the butter and let it soften.
  2. Throw in the corn, mayo, paprika, and cayenne pepper
  3. Let cook for 10 minutes or so

*Vegans just substitute with vegan butter and mayo, and you have a great meal!


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