Tomato Head’s Easy Cinco De Mayo Tacos

Celebrating Cinco de Mayo includes more than just deciding between frozen or on the rocks. Our blog is chock full of great recipes of your favorite Mexican dishes like pambazos, ancho and coffee roasted pork torta, sopes with chorizo and pickled onions, and chicken enchildas.

Enjoy this fun, easy to follow, flavor-packed recipe featuring chorizo sausage during tonight’s festivities.

1 can prepared refried beans

Pickled jalapeno

Chorizo sausage, sliced

Cheddar cheese

Shredded Cabbage

Chipotle Ranch Dressing

Soft Corn Tortillas

Preheat oven to 425 degrees.

Spread corn tortillas out onto a cookie sheet. Spread each tortilla with the equivalent of 1 tablespoon of refried beans.  Top with chorizo, cheese and jalapenos. Place tacos in the oven until cheese has melted and ingredients are hot, but tortillas are still soft – 5-7 minutes. Remove tacos from oven and top each taco with shredded cabbage and chipotle ranch dressing.

Serve immediately.

Cinco de Mayo Taco recipe

Tomato Head’s Pozole Verde

Mahasti’s variation on pozole verde is a great excuse to visit some of Knoxville’s Mexican and Latin American markets for the tomatillos and poblano peppers called for in this recipe. Share your version with us on Instagram, Twitter and Facebook.

Ingredients

9 cups Water

3 Chicken Breast, bone in with skin

2 Bay Leaves

2 Poblano Peppers

1.5 lb Tomatillo

1 cup Cilantro, leaves and stems

1 cup Onion

3 lg cloves Garlic

¼ cup Oregano

3 – 15.5 oz cans Bush’s Golden Hominy, drained and rinsed

1 Tbl plus 2 tsp Salt

For Serving:

Shredded lettuce

Sliced Radishes

Diced Onion

Cilantro leaves

Thinly Sliced Jalapeno

Sour Cream

Tortilla chips

Rinse chicken breast in cold, clean running water. Place chicken and bay leaves in large pot covered with 9 cups water. In a large pot, bring water to boil. Reduce heat to low and cook chicken for 25 minutes. Remove chicken from pot. Discard bay leaves. When chicken is cool enough to handle discard skin and shred chicken. Reduce heat to low.

While chicken is cooking, rinse, de-stem, and de-seed poblano peppers, set aside. Rinse and de-husk tomatillos, set aside. Wash cilantro, leaving stems attached. Peel and cut onion into medium size pieces. Peel garlic. Pick ¼ cup of oregano leaves. Drain and rinse hominy.

Place poblano peppers, and cilantro in the jar of your blender. Remove 1 cup of cooking liquid from the pot of chicken and add to the blender. Blend the peppers until smooth. Pour most of the blended pepper mixture into a large bowl, leaving about 1 cups worth behind in blender.  Add tomatillos, onions, garlic and oregano to the blender and blend until smooth. Pour tomatillo mixture into poblano mixture.

When Chicken has been removed from pot – add tomatillo-pepper mixture to pot. Add shredded chicken, hominy and salt. Increase heat to medium, stirring occasionally bring mixture to boil. Reduce heat to low and simmer soup for 15 – 20 minutes.

Serve hot with Sides of shredded lettuce, sliced radishes, diced onion, cilantro leaves, jalapeno, sour cream and tortilla chips.

Serves 10 – 12

¡Esperamos que lo disfruten!

Pozole Verde

Tomato Head’s Hummus Tartines with Moroccan Carrot Salad and Curried Cauliflower.

Moroccan Carrot Salad

4 cups Carrots, peeled and sliced

1 Tbl Vegetable Oil

Preheat oven to 350 degrees. Toss carrots with oil, place on a baking sheet in one layer. Bake Carrots for 10 minutes. Place Carrots in a medium bowl.

¼ cup Fresh Squeezed Lemon Juice

1 Tbl Honey

½ cup Raisins

½ tsp Salt

½ tsp Allspice, ground

Add Lemon Juice, Honey, Raisins, Allspice and Salt to Carrots.  Toss until evenly coated.

Curried Cauliflower

3 cups Cauliflower, cut into ½ inch pieces

¼ cup oil

1 tsp Salt

1 ½ tsp Curry Powder

In a medium bowl toss cauliflower with oil, salt and curry powder. Place on a baking sheet in one layer. Bake Cauliflower for 10 minutes.

To assemble Tartines –

Moroccan Carrots

Curried Cauliflower

Tomato Head Hummus

Flour Head Bakery Knoxville Sourdough

Slice Sourdough, and spread slices with Tomato Head Hummus. Sprinkle with Shredded Monterey Jack Cheese. Top with Curried Cauliflower and Moroccan Carrots. Bake in 350 degree oven until cheese has melted and vegetables are heated through.  Serve immediately.

Carrots can be served at room temperature as a side dish with Chicken, Fish or Steak.

Tartine with Hummus and Moroccan Carrots

Tomato Head’s Benedictine

We’ve got the perfect sandwich for summertime picnics – Mahasti’s Benedictine. Spread a generous amount of Benedictine on a slice of Flour Head Bakery Everyday White bread, top with Benton’s bacon, lettuce and tomato. You can also serve it as a dip with Flour Head Bakery pita crisps. Yum Yum Yum!

8 oz cream cheese, soft

1 cup cucumber, grated

¼ cup onion, grated

2 – 3 tsp jalapeno

¼ cup sour cream

¼ tsp plus a pinch of salt

Mix all ingredients together until well combined.

Hot or Not Dogs with spicy mayo, Asian slaw and fried egg on a Flour Head Bakery hot dog bun

Mahasti’s Hot or Not Dog recipe adds a sweet and tasty crunch that you typically don’t find with a grilled frankfurter. Plus, any reason to find another use for Sriracha is alright in our book. Flour Head Bakery’s hot dog buns will be for sale on Wednesday (and only Wednesday) at four Kroger locations (Farragut, Cedar Bluff, Bearden and Northshore), Three Rivers Market in Happy Holler and Butler & Bailey Market in Rocky Hill. Go get you some.

Be safe and enjoy our National Independence Day.

For the Slaw:

1 cup shredded Carrots

1 cup Daikon Radish

½ cup sliced Onion

1 Tbl Rice Vinegar

2 tsp Sesame Oil

¼ tsp Salt

Mix the ingredients together in a small bowl, until well combined.

For the Spicy Mayo :

½ cup Mayo or Veganaise

1 Tbl Sriracha Sauce

1 Tbl Soy Sauce

Mix the ingredients together in a small bowl, until well combined.

To assemble:

Spread spicy mayo on bun. Top with dog of choice, followed by slaw and an over easy egg (optional).

Hot Dog Buns

 

 

Tomato Head’s Tuna Salad

Our menu experienced some changes last fall. The tuna salad is no longer available but that doesn’t mean you still can’t enjoy this classic lunchtime sandwich. A few of our customers have since asked for the tuna salad recipe and today’s the day we share it with everyone. In Mahasti’s simple to follow recipe, she’s substituted sour cream for mayonnaise, thus lowering the calorie count. The addition of Sriracha lends some tanginess, while chipotle sauce adds a smoky profile. The bells peppers, relish and onion add a nice crunch.

Enjoy!

1 – 12 oz Can Tuna in water

2 Tbl Onion, chopped

¼ cup Red Bell Pepper, diced

2 Tbl Cider Vinegar

1 tsp Fresh Lemon Juice

2  heaping Tbl sweet pickle relish

2 heaping Tbl Dill Pickle, chopped

Scant ¼ cup sour cream

1/8 tsp Sriracha Sauce

1 tsp chipotle sauce (from a can of chipotle en adobo)

1/8 tsp garlic powder

1/8 tsp plus a pinch salt

Drain Tuna and squeeze out all of the water.  Transfer Tuna to a large bowl, add remaining ingredients and toss well with a spoon till everything is well distributed.

Serve on Flour Head Bakery Every Day White sliced sandwich bread.

Tomato Head’s Pizza with Kale, Sweet Potatoes, Caramelized Onion and Sausage

Here is a simple and healthy pizza recipe. I know what you’re thinking – healthy pizza? Yes, it can be done. By incorporating a few “Super Foods” like kale and sweet potato, Mahasti’s recipe is rich in many vitamins and minerals. And do not forget that great pizza doesn’t have to be smothered in cheese, and a lean, well-seasoned protein will be much friendlier to your waistline.

Today, we have a recipe for kale, sweet potato and caramelized onion pizza.

Kale is an excellent source of fiber, vitamin A and calcium. It also contains beta-carotene, which is believed to lower one’s risk of developing heart disease and cancer. Notice in the recipe how we don’t add sugar to the sweet potatoes robbing them of their nutrients. The Center for Science in the Public Interest regards sweet potatoes as one of the most nutritious vegetables because of the high levels of calcium, potassium, vitamin C and beta-carotene in each serving. They also recommend not removing the skins where many of the nutrients are found.

A little salt, pepper and oil showcase the flavors of each ingredient.  If you do not want to make homemade dough, you can purchase a 9 or 14” crust from either location of The Tomato Head, bringing a little Tomato Head home with you.

Although this recipe calls for a spicy sausage, swap it for soysage and you’ll have a vegetarian-friendly pie. Cooking should be fun and stress-free so play around with this recipe and share your successes with us.

For Kale:

8 cups Kale, chopped

½ tsp salt

4 Tbl Balsamic Vinegar

¼  cup oil

Wash Kale well and chop into thin strips.  Preheat oven to 400 degrees.  Toss Kale with oil, vinegar and salt.  Place the kale on a cookie sheet and roast in oven for 6 minutes.  Set kale aside to cool.

For Sweet Potato:

4 cups sweet potato

1/8 cup oil

1/2 tsp salt

¼ tsp black pepper

Scrub Sweet potatoes, and cut into small cubes or thick slices.  Toss sweet potatoes with Oil, salt and pepper.  Place the potatoes on a cookie sheet and roast in oven for 30 minutes or until soft.

For Caramelized Onion:

1 large Red Onion

¼ cup oil

¼  tsp salt

Peel and slice onion.  Place a large skillet over high heat, add oil, onion, salt and pepper.  Saute onion for 1 -2 minutes over high heat.  Reduce heat to low, cook onions, stirring occasionally, for 20 minutes.

To assemble pizza:

One prepared pizza crust

Shredded Mozzarella Cheese

Sweet Potatoes

Kale

Caramelized onion

Spicy sausage of your choice (We recommend visiting Three Rivers Market and selecting among the many area farmers such as West Wind Farm, River Ridge Farms and Mitchell Family Farm).

Preheat oven to 475 degrees – or follow the instructions on the prepared pizza crust.

Top pizza crust with desired amount of shredded cheese – followed by desired amounts of Kale, sweet potato, onion and sausage.  Place pizza on a preheated pizza stone, or directly on the middle rack of your oven.  Bake for 10 – 12 minutes or until the bottom of the crust is golden brown, and the cheese has melted.

Pizza’s may be assembled up to 2 hours in advance and kept cold in refrigerator.

Serve immediately.

Tomato Head’s Spicy Vietnamese Chicken Sandwiches with Carrot Slaw and Spicy Mayo

If you aren’t familiar with Sriracha hot chile sauce, where have you been hiding? “The Rooster” is perfect when mixed with hummus, used as a substitute for ketchup, or added to BBQ sauce to give it an extra punch. Mahasti has mixed Sriracha with mayo and soy sauce to create an extra spicy condiment that pairs well the sweetness of the rice wine vinegar and carrots in the cole slaw.

For the Slaw:

2 cups shredded Carrots

½ cup sliced Onion

1 Tbl Rice Vinegar

2 tsp Sesame Oil

¼ tsp Salt

Mix the ingredients together in a small bowl, until well combined.

For the Spicy Mayo :

½ cup Mayo

1 Tbl Sriracha Sauce

1 Tbl Soy Sauce

Mix the ingredients together in a small bowl, until well combined.

To Assemble the Sandwiches:

Baguettes

Thinly Sliced cucumbers

Chicken breast, cooked and sliced

Cut the baguettes into desired size and slice leaving one edge intact. Spread the bottom of the baguette with a generous amount of spicy mayo, top with chicken, thinly sliced cucumbers and slaw.

Serve immediately.

The slaw and mayo makes 4-6 sandwiches depending on the size of your bread.  The recipe can be easily doubled or halved for larger or smaller quantities.

Tomato Head’s Pambazos

This recipe for Pambazos makes me long for the days of Mahasti and Scott’s restaurant Lula. Years ahead of its time, their take on contemporary Mexican and southwestern cuisine was always fresh and interesting. This recipe would have definitely found a place on Lula’s menu. So the next time you’re thinking Mexican for supper, consider this instead of the ol’ El Paso.

To assemble the pambazos:

Rolls (Your favorite from Flour Head Bakery)

1 jar enchilada sauce, of your choice

Some cooked chicken breast, or tofu

Monterey jack cheese slices

Avacado

Salsa, of your choice

Sliced onion

Crema

Banana peppers or Jalapeno peppers

 

Cut rolls in half, and with a small spoon scoop out the insides of the rolls, leaving a ½ inch thick shell.

Pour the enchilada sauce onto a plate and place the rolls, one at a time in the sauce, cut side down, making sure the entire surface of the rolls are covered with sauce.

Fill the bottom of the roll with chicken, top with avocado slices and cheese.   Repeat with remaining rolls.

Heat about 2 tablespoons of oil in a large skillet, over medium heat.  Place as many sandwiches as will fit, without crowding, in the skillet, and cook pressing on the sandwiches constantly, flipping , until browned on both sides.  Transfer sandwiches to a cutting board, open sandwiches and top with banana peppers, salsa, sliced onion, and crema.  Repeat until all the sandwiches are cooked and assembled.

Serve warm.

Lula interior

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