YIELD: 6 servings
Tomatillo Salsa:
8 oz. fresh tomatillos, husked, washed and cut in quarters
2 cloves garlic
¼ cup diced onion
1 Tbsp. olive oil
1 Tbsp. minced jalapeño pepper
2 Tbsps. fresh lemon juice
½ cup chopped cilantro
1 tsp. ground cumin
1 tsp. ground coriander
2 tsps. rice-wine vinegar
Sea salt and pepper, as needed
Jicama Tacos:
1½ cups vegetable broth
8 oz. bulgur/red-rice blend with quinoa flakes
1 cup small-dice mango
1 cup roasted corn kernels
¾ cup small-dice avocado
4 Tbsps. minced green onion
4 Tbsps. minced fresh mint
2 Tbsps. fresh orange juice
2 Tbsps. fresh lime juice
2 Tbsps. extra-virgin olive oil
½ tsp. ground black pepper
18 slices jicama, cut 1/16" thick on a deli slicing machine
Cilantro sprigs for garnish
1. For tomatillo salsa: Place all ingredients in a food processor and blend until smooth. Season with sea salt and pepper. Chill for service.
2. For jicama tacos: To boiling vegetable broth add the bulgur/rice blend. Stir well and remove from heat. Wrap with plastic wrap and set aside for 20 minutes. When all liquid is absorbed, turn out on sheet pan and cool completely.
3. Combine 2 cups bulgur/rice blend, ¾ cup mango, corn, avocado, onion, mint, orange and lime juices, olive oil and pepper. Mix well and chill for 15 minutes. Reserve remaining mango.
4. Lay the jicama slices out on a clean surface. In the center of 1 jicama slice place 2 Tbsps. bulgur/rice mixture. Carefully roll up like a cigar. Repeat with remaining jicama slices, holding each chilled until finished.
5. Per order: Arrange 3 “tacos” on a plate. Place 2 oz. tomatillo salsa in a decorative cup, and garnish the plate with reserved mango and cilantro sprigs.
Recipe: Anthony Lauri, Chartwells Higher Education, Miami, FL. Photo: Indian Harvest, Inc.
