These Meatless Tacos Are Quick and Satisfying

PEPPER RALLY Two types of dried chile bring concentrated flavor as well as modulated heat to the brick-red salsa.

PEPPER RALLY Two types of dried chile bring concentrated flavor as well as modulated heat to the brick-red salsa.

Photo: CHELSEA KYLE FOR THE WALL STREET JOURNAL, FOOD STYLING BY PEARL JONES, PROP STYLING BY VANESSA VAZQUEZ

The Chef: Diana Davila

Illustration: Michael Hoeweler

Her Restaurant: Mi Tocaya Antojería, Chicago

What She’s Known For: Authentic Mexican cooking—traditional dishes and regional classics as well as her own creations—served with warmth and hospitality

IT TAKES A special sort of taco to pass muster at Chicago’s Mi Tocaya Antojería. “When I eat it,” said chef Diana Davila, “am I like, Damn, that’s delicious? It has to be as good as a great taco you’d eat on the street in Mexico. I also ask: Has it been seen before?”

Salsa-drenched tacos rojos are a regional specialty in the Davila family’s native city, San Luis Potosí, but little known stateside. In Ms. Davila’s final Slow Food Fast recipe, she shares her speedy take. Queso fresco brings richness and tang to the vegetarian carrot-potato filling. Pan-fried until lightly crisped, topped with more cheese, shredded cabbage, onions and sour cream, these tacos truly make a meal.

—Kitty Greenwald is a chef, food writer and the co-author of ‘Slow Fires’ (Clarkson Potter)

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