Ease of Preparation: Easy
Yield: Serves 4-6
Ingredients:
Adobo Sauce:
- 1 cup (240 ml) dried ancho chilies, torn roughly, seeds removed
- 2 cups (470 ml) water, hot
- 8 garlic cloves, thinly sliced
- ¼ cup (60 ml) olive oil
- ½ teaspoon (2.5 ml) ground cinnamon
- ⅛ teaspoon (0.75 ml) ground cumin
- 1 teaspoon (5 ml) Mexican oregano
- 8 tablespoons (90 ml) apple cider vinegar
- Salt and pepper
Adobo Radicchio Tacos:
- 1 head radicchio, quartered, root still intact
- ½ cup (120 ml) Adobo Sauce
- 3 plum tomatoes, diced finely, inner flesh removed
- 1 jalapeno, diced finely, seeds and ribs discarded
- ¼ red onion, diced finely
- 1 lime, juice
- ¼ cup (60 ml) cilantro, chopped
- Crumbled feta, to garnish
- 6-8 blue corn tortillas, warm
Method:
For the Adobo Sauce:
In a blender, combine the chili and water. Allow to steep for 10 minutes.
Meanwhile, in a small skillet over medium-low heat, cook the garlic in the olive oil until golden, 3-4 minutes.
Add the garlic and oil, cinnamon, cumin, oregano, and vinegar to the blender. Season with salt and pepper and blend until a thick-yet-pourable sauce forms.
Refrigerate until needed.
For the Adobo Radicchio Tacos:
Preheat the grill to high.
In a large bowl, combine the quartered radicchio, olive oil and salt. Toss to combine and using your hands work into the interior of the wedges.
Using tongs, grill the radicchio, roughly 3-4 minutes per side. Brush with adobo sauce as it cooks.
Meanwhile, in a small bowl, combine the tomatoes, jalapenos, and red onion. Sprinkle the lime juice overtop, add the cilantro season with salt, and stir gently to combine. Set aside until needed.
Remove radicchio from grill and slice into thin shreds.
Make tacos with the shredded radicchio, tomato mixture, feta and tortillas.
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