I went to the Mt. Pleasant Vancouver Farmers Market a couple of Sundays ago to check it out as I’ll be selling my jam there next Sunday, July 10. All the markets have a different vibe and this one feels like a chilled out place. Kind of ‘pleasant’ really.
While visiting as a shopper, I bought some yummy pastries from Livia Sweets and perused some of the other offerings on display with the thought that I’d find some groceries to make lunch with. I came upon a tortilla tent (Lita’s Mexican Foods) that was giving out samples of their tortillas. I bought the whole wheat tortillas on the spot and started to plan my lunch. Here’s what I made:
Jordan’s Jam BBQ Jam Tacos
Makes enough for 6 to 8 tacos
Time: 20 minutes
Small pot, spoons, cheese grater, wooden spoon, frying pan, knife, cast iron pan OR small plancha (grill top) OR comal (flat griddle).
Taco filling ingredients:
- 1/2 cup quinoa
- 1/2 cup white rice
- 2 tbsp cooking oil (I like grapeseed oil)
- 1/2 red onion, sliced thinly
- 1/3 Serrano chili, minced
- 1 celery stalk, chopped into 1/4″ pieces
- 1 potato (small yellow/red) chopped into 1/4″x 1/4″ cubes
- 1/2 broccoli floret (medium size), chopped into bite sized pieces
- 3 garlic cloves, minced
- 1 large kale leaf, chopped into small pieces
- 1/4 cup corn (fresh, frozen or canned)
- salt and pepper, to taste
1 package of Lita’s Whole Wheat Tortillas (4″ size)
- 4 tbsp shredded cheese (more if you like it cheesy)—cheddar is good for this
- 1/2 avocado, chopped into 1/4″ cubes
- 1/4 cup cucumber, chopped into 1/4″ cubes
- 1 tbsp lime juice
- 1/2 small (125mL) jar of Jordan’s BBQ Jam
- 1/4 cup sour cream or plain yogurt
Options: cilantro, shredded lettuce, diced tomato, diced green onion
Make the filling
Put 1/2 cup each rice and quinoa in a small pot and add 1 1/4 cups water. Bring to a boil at high heat stirring once or twice as it begins to boil. Once at rapid boil turn heat down to low and cover for 15 minutes. After 15 minutes, fluff the mixture with a fork, remove from heat, and let sit covered for 5 more minutes.
After turning the rice/quinoa mixture to low, heat 2 tbsp of cooking oil in a frying pan on medium high heat. Add thinly sliced onions and minced Serrano chili and sauté for 3 to 5 minutes or until the onions just start to brown and begin to soften. Add the celery, potato, and broccoli. Cook for around 10 minutes, stirring a few times to keep from getting too brown. Add garlic, kale and corn and cook for another 5 to 8 minutes.
While the taco filling is sautéing, chop the avocado and cucumber. Place in a bowl together and toss with a little lime juice (adds flavour and keeps the avocado from going brown).
Grate the cheese.
Make the tortillas
Heat a cast iron frying pan (or whatever you have, see Equipment list) on medium heat for 5 minutes. When it’s heated, place two tortillas in the pan. Cook tortillas until slightly brown (maybe minute or less), then flip over and repeat. (The tortillas may puff up a little while this is happening but the air goes away once they are removed from the heat.)
Plate the tortillas and add a spoonful of the quinoa/rice mixture to each, a spoonful of the veggie mixture, a spoonful of the avocado and cucumber mixture, the shredded cheese, and dollop each of sour cream and Jordan’s BBQ Jam.