A fiesta for farmworkers and a special birthday
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Ready for a taco revolution that’ll make your taste buds do the salsa? Let’s taco ‘bout Farm Fresh Fiesta Tacos – a culinary fiesta that’ll have you saying “¡Ay, caramba!” faster than you can say “guacamole!”
Picture this: Right around the corner, it’s Aug. 6, 2024. The sun’s blazing, and we’re celebrating not one, but two special occasions – Farmworkers Appreciation Day and my wife’s birthday. Talk about a double whammy of awesomeness.
Let’s rewind the clock to 1962, when Cesar Chavez and Dolores Huerta founded the National Farmworkers Association, later United Farm Workers. These trailblazers fought tooth and nail for farmworkers’ rights, paving the way for the 2012 declaration of Aug. 6 as Farmworkers Appreciation Day.
Without further ado, let’s dive into our Farm Fresh Fiesta Tacos, a recipe so good it’ll make your abuela weep tears of joy.
Ingredients
- u 4 ears of corn (because more corn equals more fun).
- u 2 tablespoons olive oil (extra virgin).
- u 1 red onion, diced.
- u 4 garlic cloves, minced.
- u 1 jalapeno, finely chopped (adjust for desired spiciness).
- u 1 each – red, green and yellow bell pepper, diced.
- u 2 teaspoons homemade taco seasoning (mix cumin, chili powder, paprika and oregano).
- u Salt and pepper to taste.
- u ¼ cup fresh cilantro, chopped.
- Juice of 1 lime.
- 1 cup Greek yogurt (healthier than sour cream).
- 1 chipotle pepper in adobo sauce plus 1 teaspoon sauce.
- 2 teaspoons agave nectar (nature’s candy).
- 12 corn tortillas (homemade if you’re feeling fancy).
- 2 ripe avocados, mashed.
- Crumbled queso fresco (feta’s Mexican cousin).
- Garnish: extra cilantro, sliced radishes, pickled red onions.
Instructions
- Fire up the grill. Char those corn ears until they’re singing corridos.
- In a sizzling pan, saute onion, garlic and peppers in olive oil until they’re doing the cha-cha.
- Add corn kernels, taco seasoning, salt and pepper. Let the fiesta simmer.
- Blend Greek yogurt, chipotle, adobo sauce and agave for a creamy dream.
- Warm tortillas on the grill or in a dry pan – no soggy tacos allowed.
- Assemble your masterpiece: tortilla, avocado smash, veggie mix, chipotle crema, queso fresco and garnishes.
But wait, there’s more. No fiesta is complete without a show-stopping side dish. Allow me to introduce you to Elote Esquites Extravaganza. This off-the-cob version of Mexican street corn will have you dancing the ”Mexican Hat Dance” in no time.
Ingredients
- 4 cups corn kernels (fresh or frozen).
- 2 tablespoons butter.
- ¼ cup mayonnaise
- ¼ cup Mexican crema (or sour cream).
- ½ cup cotija cheese, crumbled.
- 1 teaspoon chili powder.
- 1 lime, juiced.
- ¼ cup cilantro, chopped.
- 1 jalapeno, finely diced (optional for extra kick).
Instructions
- In a large skillet, melt butter over medium-high heat. Add corn and cook until charred, about 7-10 minutes.
- In a bowl, mix mayonnaise, crema, half the cotija, chili powder and lime juice.
- Toss the hot corn with the creamy mixture.
- Top with remaining cotija, cilantro and jalapeño if using.
- Serve warm and prepare for flavor euphoria.
So, mis amigos, as we celebrate Farmworkers Appreciation Day and my wife’s cumpleanos, let us raise our tacos high.
Here’s to the farmworkers who make our meals possible, to family, to love and to tacos that are anything but ordinary.
Remember, life’s too short for bland tacos. Viva la Farm Fresh Fiesta.
Now, if you will excuse me, I have a date with a taco, some elote esquites and a birthday cake. ¡Buen provecho!
Barry Cohen welcomes your thoughts, suggestions and feedback. Email him at barrycohen210@gmail.com.