June 23, 2014
At Home with Friends


Veggie Tacos & Chipotle Sauce

I love the versatility of these tacos and the fact that I make the filling the morning of the party and keep it in a 200-degree oven or covered on the countertop until the party. Assembling the tacos is a great job to give to one of your guests.

Be careful. I had a guest assemble these and asked him to put a tiny amount of chipotle sauce on each tortilla. I walked away and he did the platter. They looked amazing! I bit into one only to find that he had smeared chipotle sauce, like cream cheese on a bagel, and the heat was unbearable. I got out the sour cream and we fixed the problem. Just shows you how versatile these are!



EVENT: Mexican Fiesta

SERVES: 10 – 12 people


6 – 8 large yellow, orange or red peppers (okay to use all colors)

4 cups chopped mushrooms

4 cups chopped zucchini

2 – 3 tablespoons grape seed or other neutral oil

2 – 3 tablespoons chipotle sauce

Salt and pepper, to taste

2 – 3 dozen 5 – 6” corn tortillas (I like Mission Extra Thin which come in a package of 24)

Shredded cabbage

Sour cream

Guacamole or avocado slices

Chipotle sauce



Make the vegetables:

1. Preheat oven to 425 degrees.

2. Place the whole peppers on a sheet pan and roast until the peppers are wrinkled and slightly charred.

3. Remove from the oven and when cool enough to handle, remove stems and seeds and chop the peppers. No need to remove skins.

4. Pour the oil into a large saute pan.

5. Saute the mushrooms, zucchini and roasted peppers in the pan. Saute until all the ingredients are soft.

6. Mix thoroughly.

7. Stir in the chipotle sauce.

8. Add salt and pepper to taste.

This can be made in the morning and kept in a pan at room temperature or covered in oven at 200 degrees.


Assemble the tacos:

1. Wrap a stack of approximately 10 tortillas in paper towels and warm them in a microwave, for 10 seconds.

2. Brush a thin smear of sour cream on each tortilla.

3. Top with cooked vegetables.

4. Top with shredded cabbage.

5. Top with guacamole or sliced avocados.

6. Offer chipotle sauce on the side.


EVENT: Mexican Fiesta

SERVES: 10 – 12 people



1 7 oz. can chipotle peppers in adobo sauce


There are two options for this sauce depending on the desired heat level.

Option 1 (hottest version)

1. Place the contents of the can into a blender and puree. Use as is.

Option 2 (milder but still hot)

1. Separate the contents of the can and puree the peppers in a blender.

2. Mix a small amount of the pureed peppers into the adobo sauce.