With guajillo salsa and avocado cilantro lime crema
this post was submitted on 26 Mar 2025
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I'd call the flavor a cross between green bean and asparagus.
To get the slime out without mucking up your pan, boil it for 15 minutes. Add a chunk of onion, cloves is garlic, salt, pepper to the water for flavor. Then drain, rinse with water, and 90% of the slime will be gone. Then just combine with the rest of your cooked filling.
If you are going for a vegetarian taco, I recommend adding queso de frier (friable cheese) for that hit of salt, fat, and chewy texture. Dice it up into small pieces. Fry it with a touch of neutral oil until it's brown and crispy on all sides.
i will try this next time! My method does leave the cast-iron pan pretty crusty
the cheese is also a great suggestion