1 whole ancho chilies, seeds and stems removed (buy @lamexikana.no)
1 whole pasilla or guajillo chilies, seeds and stems removed (buy @lamexikana.no)
¼ cup homemade or store-bought low-sodium veggie stock
1 teaspoons sunflower oil
½ teaspoon dried oregano
½ teaspoon dried ground cumin seed
½ tablespoon achiote powder or paste (buy @lamexikana.no).
1 chipotle chili can 200gr in adobo sauce, plus 2 teaspoons sauce from can (buy @lamexikana.no)
1/8 cup distilled white vinegar
¼ whole cloves garlic
¼ teaspoons kosher salt or normal salt
1 teaspoons sugar
½ pineapple, peeled, cored, and blended
Directions for the marinating:
- Place chilies in a large saucepan over medium high heat and cook, turning chilies occasionally, until puffed, pliable, lightly browned in spots, and very aromatic, about 5 minutes. Add chicken stock (it should boil immediately), then pour contents of pan into a small bowl. Cover loosely and set aside.
- Wipe out saucepan, add oil, and return to medium-high heat until oil is shimmering. Add cumin, oregano, and achiote and cook, stirring frequently, until aromatic but not browned, about 30 seconds. Add chipotle chilies and cook until aromatic, about 30 seconds longer. Add vinegar, salt, and sugar and remove from heat.
- Scrape contents of saucepan into a blender along with pineapple, garlic and chilies with their soaking liquid. Blend on high speed until completely smooth, about 1 minute, scraping down sides as necessary. Set sauce aside to cool slightly, but keep warm.
Directions for the filling:
1 cauliflower (medium/big)
1 bag nopales (approx. 800gr) (buy @lamexikana.no)
1 can poblano chili (approx. 780gr) (buy @lamexikana.no)
4 thick slices from a ripe sweet and fresh pineapple, cubed
4 large chunks Oaxaca cheese*
A few spoons of sunflower oil**
A handful of fresh chopped fresh cilantro for garnish
Directions for the filling:
On a hot grill pour a few spoons of sunflower oil onto the grill/pan until it becomes hot but not smoking.
We will be adding all ingredients in the order of hardness to cook
First add cauliflower and grill until start turning golden and slightly darker, then add pineapple chunks and grill together, then add poblano chili chunks continue cooking everything together and finally add nopales chunks and grill.
Add cheese and wait till it melts and a little brown in places, this adds to the flavor.
Keeping the marinating mixture warm, pour it at the end and mix all ingredients well, let it rest for a while in order for the ingredients to get well marinated. When our dish is ready, add the handful of fresh chopped cilantro on top for garnish, (make sure your guests do not have cilantro allergies first. Otherwise it can be put on the table for those who like cilantro on their tacos.
Ready to serve! (Now go to “To Finish and Serve”: part).
Recipe Notes for filling:
*depending on how much cheese you like. This is a Mexican cheese so you may not be able to find it but these are great Norwegian alternatives as long as it melts well, or use either Italian style Mozzarella or any string Cheese.
**Enough for grilling all ingredients.
Directions to Finish and Serve:
19 to 24 corn tortillas, heated and kept warm (buy @lamexikana.no)
¼ cup finely minced fresh cilantro leaves and tender stems
½ medium white onion, finely diced
2 to 3 limes, cut into 8 wedges each for serving