Asparagus is in-season, and I purchased mine from Mick Klug Farms at Green City Market. In addition to asparagus, one of my favorite finds at that market is the Brun-uusto Baked Cheese from Brunkow's. You can throw this cheese on the grill and the magic happens. I thought what a great idea to combine the two into a farmer's market taco creation. The inspiration came from from Chef David Dworshak at Takito Kitchen in Wicker Park.
I paired this dinner with a bottle of Lagoon Hill, Sauvignon Blanc, a personalized wine delivered to my doorstep from Tasting Room by Lot 18. I recommend you try the wine tasting kit; it's only $9.99.
It's simple and fun! I tasted... I rated.... and Tasting Room's WinePrint technology personalized the wines that suit my palate! I am so relieved to be part of this program because now I don't have to settle or attempt to choose wines at the store, all the bottles that are delivered to me are just right!
Ancho Chile Sauce
2 ancho chile pods, seeded and stemmed
1 chipotle chile or 1 tablespoon sauce from 1 can chipotles en adobo
1 small yellow onion, finely sliced
2 garlic cloves, grated
1 tablespoon olive oil
1 tablespoon apple cider vinegar
2 teaspoons dried oregano, preferably Mexican
2 teaspoons of fresh lime juice from about 2 limes
1 cup, water
2/3 cup Mexican crema or sour cream
Fresh ground pepper and kosher salt to season
Heat the ancho chiles in a sauté pan over medium high heat, turning occasionally for about 3 minutes or until toasted. Place the ancho chile in a bowl with the hot water. I use my electric water kettle to achieve the perfect water temperature. You can also heat the water in a microwave safe bowl for 1 minute. Let it steep until the ancho chiles are softened.
Using the same saute pan, heat 1 tablespoon of olive oil over medium high heat adding the onions; cook for about 6 minutes or until translucent, soft and lightly browned. Add the garlic and oregano, cook for about 30 seconds and the vinegar, chitople chile and cook for about one minute. Transfer this mixture into a blender along with the ancho chiles, crema (sour cream), and lime juice. Pulse until smooth and blended. Season to preference with fresh ground pepper and kosher salt. If you can't buy ancho chile, just omit that preparation and make chipotle sauce!
Grilled Asparagus Taco
2 - 2 1/2 lbs of asparagus, bottoms trimmed
1/2 teaspoon olive oil
Fresh ground pepper and Kosher salt
1 block of Brunkow's Brun-uusto Original Baked Cheese
1 package of corn tortillas
(I used freshly delivered Atotonilco tortillas)
Pickled red onions
Fresh Cilantro leaves
Toss and coat the asparagus in olive oil and season with Kosher salt and fresh ground pepper. Make sure your grill is cleaned and gently wiped down with olive oil. Heat your grill or indoor grill pan to medium heat. Grill the asparagus for 7-10 minutes, until charred and fork tender. Turn the asparagus every few minutes so they cook and brown evenly. Remove from heat. Cut into 1-inch segments. While the asparagus is on the grill, throw your block of Brun-uusto on the grill too and cook to your melted preference.
To plate tacos, double stack your warmed tortillas. Spread the ancho chile sauce on tortilla, divide asparagus and cheese between the tortillas. Top with pickled red onions and cilantro. Serve immediately and garnish with lime wedges. Enjoy!