Vegetable Cucuruchos With Chile De Árbol Vinaigrette Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the julienned carrots, bell peppers, cabbage, and cilantro.
• STEP 2.In a small bowl, whisk together the olive oil, lime juice, chile de árbol, garlic, honey, and salt.
• STEP 3.Pour the vinaigrette over the vegetables and toss to coat evenly.
• STEP 4.Warm the tortillas in a dry skillet until pliable.
• STEP 5.Shape the tortillas into cones and secure with toothpicks.
• STEP 6.Fill each cone with the vegetable mixture and serve immediately.

Cooking Tips

• You can adjust the spiciness of the vinaigrette by adding more or less chile de árbol.
• If you don't have chile de árbol, you can substitute with other spicy peppers like serrano or jalapeño.
• To make the cucuruchos ahead of time, prepare the vegetable filling and vinaigrette separately. Fill the tortilla cones just before serving to prevent them from getting soggy.

Storage and Serving

• These vegetable cucuruchos are best served immediately to maintain their crispness.
• If you have leftover vinaigrette, store it in an airtight container in the refrigerator for up to 3 days.
• You can use the leftover vinaigrette as a dressing for salads or as a marinade for grilled vegetables.