Green herb tacos, roasted chayote squash, king oyster barbacoa, pepita from Plantlab: Crafting the Future of Food (page 206) by Matthew Kenney

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • VineTomato on December 15, 2017

    I was surprised to find this under the advanced section of the book as it was pretty straightforward to make, just lots of independent parts. I have never heard of a chayote squash, and without researching it first I decided to substitute it with butternut. The barbacoa sauce tasted like Old El Paso taco mix - which is not a bad thing - Kudos to Old El Paso. There was some pleasure in knowing I made it from scratch with fresh, whole ingredients. The pepita creme was okay - the grey colour was a bit off putting - next time I am going cashew chipotle creme!

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