A Vegetarian Eden in Seattle

(Page 2 of 2)

May/June 1999
By Natural Home Staff  
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Indeed, Café Flora represents a new and rare trend in the restaurant business: offering customers the finest food and service as well as a fine-tuned sense of responsibility for the community and the planet.

RELATED CONTENT

OAXACA TACOS

4 cups cold mashed potatoes
11/2 cups mixed, grated cheese (cheddar, mozzarella, smoked cheeses)
1/2 cup diced bell peppers
1/2 tablespoon ground chipotle chile or crushed red pepper
12 corn tortillas
1/4 cup vegetable oil

When making mashed potatoes, be certain not to add too much liquid; potatoes should be stiff. Season to taste.

Mix cheeses, peppers, and ground chile with the cold mashed potatoes.

Brush corn tortillas with oil on both sides, and lay them flat on a clean work surface. Using an ice cream scoop, place a dollop of cold potato mixture in the middle of each tortilla and flatten slightly with your hand. Roll the tortilla around the potato mixture, letting each side overlap. Secure with toothpicks.

Heat the filled tacos on a cookie sheet in a 425°F oven until the potatoes are hot and the cheese begins to melt, about 20 minutes. Carefully remove the hot tacos from the pan with a metal spatula.

Serve two tacos on top of black-bean stew accompanied by pickled jalapeño slices, lime wedges, cilantro dressed with lime juice and salt, shredded cabbage or lettuce, fresh salsas, and sour cream. Serves 6.

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