Heirloom Tomato Taco
This is called the Giuseppe Taco, we got the recipe from El Gastronomo Vagabundo taco truck.
Yield
6 servingsPrep
25 minCook
12 minReady
12½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Basil pesto | |||
| 1 | cup |
basil
leaves from 2 bunches, packed |
*
|
| 1 | cup |
pine nuts
|
|
| 4 | cloves |
garlic
peeled |
|
| 70 | grams |
Parmesan cheese
about 1/2 cup, 2 1/2 ounces |
|
| ½ | cup |
olive oil, extra-virgin
more if desired |
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| Ovendried tomatoes | |||
| 6 | each |
tomatoes
chopped, heirloom or vine-ripened |
|
| 3 | cloves |
garlic
thinly sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Tacos | |||
| 1 | x |
olive oil, extra-virgin
for drizzling |
*
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 1 | x |
sea salt
to taste |
*
|
| 1 | x |
mixed salad greens
baby or arugula, as needed |
*
|
| 1 | x |
Parmesan cheese
shaved or thinly sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Basil pesto: | |||
| 237 | ml |
basil
leaves from 2 bunches, packed |
*
|
| 237 | ml |
pine nuts
|
|
| 4 | cloves |
garlic
peeled |
|
| 7E+1 | grams |
Parmesan cheese
about 1/2 cup, 2 1/2 ounces |
|
| 118 | ml |
olive oil, extra-virgin
more if desired |
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| Ovendried tomatoes: | |||
| 6 | each |
tomatoes
chopped, heirloom or vine-ripened |
|
| 3 | cloves |
garlic
thinly sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Tacos: | |||
| 1 | x |
olive oil, extra-virgin
for drizzling |
*
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 1 | x |
sea salt
to taste |
*
|
| 1 | x |
mixed salad greens
baby or arugula, as needed |
*
|
| 1 | x |
Parmesan cheese
shaved or thinly sliced |
*
|
Directions
Make this recipe quicker by using store bought prepared pesto.
To make Basil Pesto:
Add basil, nuts, garlic, Parmesan and ½ cup (125 mL) oil in food processor. Pulse into smooth paste, adding extra oil if needed to achieve smooth consistency.
Season with salt and pepper.
Store in airtight container, with parchment paper pressed on top of pesto.
Refrigerate up to 4 days. (Makes about 1 cup/250 mL.)
To make Oven-Dried Tomatoes:
Arrange cut sides up on parchment-lined baking tray.
Season with salt and pepper.
Scatter garlic over tomatoes.
Set oven to lowest possible setting (about 170F/85C).
Place tomatoes in oven, leave door open a little.
Leave tomatoes in oven until tomatoes are mostly void of moisture, up to 12 hours. B
Best served warm or at room temperature.
If using gas oven, leave tomatoes in oven overnight on pilot light (do not turn oven on).
To assemble tacos:
Heat large skillet over medium high.
Brush lightly with olive oil.
Add tortillas, in batches.
Cook until undersides are lightly golden, about 30 seconds.
Flip; cook another 10 seconds more.
Spread 2 teaspoons Basil Pesto evenly over each tortilla.
Top each taco with 2 to 4 pieces oven-dried tomatoes.
Lightly season with sea salt.
Garnish with mixed greens, Parmesan and drizzle of olive oil.
Serve immediately and enjoy!
