MONTEREY FRESH TACO RECIPE

Monterey Fresh Gilroy Garlic Braised Portobello Taco with Aged Monterey Jack

Created by Chef Tim Wood, Carmel Valley Ranch

Roasted Portobello 10 ea
½ Cup Chopped Garlic
½ Cup Chopped Shallots
½ Cup Chopped Parsley
½ Cup Chopped Thyme
2 Cups Extra Virgin Olive Oil

Directions:
Break the stems off of the Portobello mushroom. Place the gill side of the mushroom up on the pan. Season with salt and pepper. Then, combine garlic, shallots, EVOO, and herbs. Place 3 tablespoons of mixture onto the Portobello mushroom. Roast at 350 degree Fahrenheit for 20 minutes. Let it cool and enjoy!

Honey Cabbage
1 Head of Purple Cabbage
1 Cup Red Wine Vinegar
1 Cup Carmel Valley Ranch Honey
Salt & Pepper

Directions:
Thinly slice the cabbage, almost like coleslaw. Using heavy bottom rondo place cabbage, honey, vinegar and salt and pepper. Braise the cabbage on low heat stirring every 10 minutes. Cook for 30-40 minutes or until the cabbage is tender.

Pickle Onions
2 Red Onions
4 Cups of Waters
4 Cups of Red Wine Vinegar
½ Cup Chili Flakes
1 Cup Salt
1 Cup Carmel Valley Ranch Honey

Directions:
Radial slice the onions. Bring water, vinegar, chili flakes, salt, honey to boil. Pour hot brine over onions in non-reactive container. Let sit overnight, and enjoy!

Parsnip Chips
3 Quarts of Vegetable Oil
4 Parsnips & Salt

Directions:
In heavy bottom pan heat oil to 325 degrees Fahrenheit. Peel parsnip length wise. Peel till you reach the core. Fry in oil until the chips are amber in color. Season with salt after fry and let cool in a dry place.

Mesa Tortillas
2 Cups Mesa Flour
1 ½ Cups Warm Water
Salt & Pepper

Directions:
Combine flour and water in bowl until dough is soft. Use a plamha to shape tortillas. Cook on a dry griddle until tortillas are crispy on the edges. 2 minutes on each side.

Chipotle Crema
1 Quart Sour Cream
1 Can Chipotle in Adobo
1 Lemon Zest/Juice

Directions:
Puree chipotles add to sour cream and lemon. Combine.

Aged Monterey Jack

Build Tacos to your liking with the above ingredients
This recipe can build 18-20 tacos depending on how much you stuff into each tortilla

*All ingredients sourced from the Carmel Valley Ranch Garden and local sustainable farms.

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