Spicy Brussels sprouts taco
At Lolita Cocina & Tequila Bar, which has two locations in Boston, one in Back Bay and the other in Fort Point, corporate chef Cory Seeker makes a creamy sauce by blending egg yolk, brown mustard, garlic, lime juice, and canola oil and then adding salt, pepper, ancho chile powder, and cumin powder along with roasted poblano peppers and feta cheese.
He makes a sweet and sour sauce by sweating onions in canola oil and then adding pineapple purée, Champagne vinegar, lime juice and zest, sugar, Worcestershire sauce, cumin, and chipotle and adobo, cooking it until it thickens and then puréeing it.
Cooks quartered Brussels sprouts in olive oil with a little salt until they’re well charred and soft.
He spreads a tortilla with the creamy poblano sauce, then adds the Brussels sprouts, drizzles them with the sweet and sour sauce, and then adds cotija cheese, cilantro, and pickled onions.