Up at the Villa and Gluten Free Tacos

"Give a plain woman a hat and a pretty woman a book.  Isn't that the idea?"- Up at the Villa, W. Somerset Maugham,(1941 novella)

The assumption here, made in 1941 is that a pretty woman doesn't think much and a plain woman can be made more attractive by wearing a hat.  I am glad times have changed.  Women can be smart AND attractive.  We can all read books and wear hats.  And run our own businesses, have careers and raise families.  Just takes some juggling.  Not always easy.  That is why I like tacos.  They are easy and the family loves them.

I got some organic pasilla peppers at the farmer's market.One of my favorite vendors grows all kinds of ingredients for Mexican food.  Usually these peppers are only available from Mexico.  I like to stuff them with a goat cheese mixture, top them with Monterey Jack cheese and bake them.  They are a delicious side dish for skirt steak and tomatillo sauce.  Because I had also gotten little corn tortillas, I made tacos with the baked peppers.  They were very tasty vegetarian tacos.

You can prepare the fillings ahead of time for tacos, then it is just assembly, which is great after a long day.

Baked Pasilla Peppers

Serves 4 people

2 pasilla peppers
4 oz. goat cheese
2 tbs. chopped cilantro
zest and juice of 1 small lemon
1 tbs. olive oil
1/2 tsp. salt
1 cup grated Monterey Jack cheese
12 small corn tortillas


Cut the peppers in half lengthwise so you have the biggest pockets for stuffing.  I cut right through the stem and leave it attached.  Carefully clean out the seeds and membranes.  Place in a baking dish cut side down and drizzle with olive oil.  Cover the dish with foil and roast for 15 minutes at 350 degrees.  Turn the peppers over, recover with the foil and roast for another 15 minutes.  Let cool.


While the peppers are roasting, combine the goat cheese, cilantro, lemon zest and juice and the tablespoon of olive oil.  Spread 1/4 of the mixture in the bottom of each pepper.  Top each pepper with 1/4 cup of the grated cheese and bake at 350 degrees for 35-45 minutes or until the cheese is lightly browned.  They can be served as a side dish or saved and re-heated when it is time for tacos.  One pepper will fill 3 small taco shells.


To make the tacos; fry the tortillas on both sides in a little butter until they are cooked but still soft.  Fill with slices of the cheese-stuffed pepper, sliced avocado, tomatillo sauce and a dollop of yogurt mixed with some tomatillo sauce.  Finish with baby lettuces or micro-greens.


Tomatillo Sauce

2 tbs.olive oil
1 1b. tomatillos, halved or quartered
1/4 cup chopped cilantro
1/2 tsp. ground cumin
1 tbs. sugar
zest and juice of 1 lime

Cook the tomatillos with a little salt in the olive oil for about 10 minutes until they change color and look like pulp.  The color will go from vivid green to olive green.  Process in a blender or small processor until the skins are chopped up, don't overdo it, you want to see the seeds.  Return to the pan on a low heat and add the rest of the ingredients.  Cook the sauce for a few minutes until it thickens a little, taste for seasoning.  If too tart add a little more sugar, it might need more salt and you should taste just a hint of the cumin.  Done, set aside, use it for tacos, sauce for steak or chicken, or in baked beans.  I make a batch of this sauce every week when tomatillos are in season.


To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.