Anita Lo'S Roasted And Pickled Radish Tacos

• 1 bunch radishes with tops intact, washed (reserve the tops and the 3 smallest radishes for later; quarter the rest)
• 2 tablespoons olive oil
• one 2-inch tomatillo, husk removed, cut in half
• 1 small jalapeno, stem removed, cut lengthwise (or to taste: jalapenos vary greatly on the Scoville scale, so keep that in mind when using)
• Salt and black pepper to taste
• 1 large pinch cumin
• 1 small pinch cinnamon
• one 1/3-inch slice medium onion
• 1 clove garlic (smash 2/3, set aside remaining 1/3)
• 2 tablespoons white vinegar or cider vinegar (or more as needed)
• 5 tablespoons water
• 1 sprig cilantro
• 1 teaspoon lime juice
• To serve: 4 small corn tortillas, 1/4 cup queso fresco, crumbled, wedge of lime (optional-there should be enough acidity from the pickles and salsa)

1. Preheat a toaster oven or oven to 400u0b0F. Place the majority of the radishes, their tops, the olive oil, the tomatillo, and half the jalapeno in a bowl, season with salt and pepper and toss. Remove the tomatillo and jalapeno, and place to one side of the roasting pan. Add the cumin and cinnamon to the bowl with the radishes and toss again. Remove the radishes and place to the other side of the roasting pan. Bake until everything is softened, about 12- 15 minutes.
2. In the meantime, make the radish pickles: Cut the remaining 3 radishes into thin rounds and place in a small ramekin or bowl along with the onions, the other half of the jalapeno, and thernsmashed garlic. In a small saute pan, bring the vinegar, three tablespoons water, and a pinch of salt to a boil, then pour over the sliced radish mixture. (Note: If your radishes are on the larger side and the brine amount looks scant, you can easily double it.) Set aside to cool to room temperature.
3. When the roasting vegetables are soft, remove the tomatillo and jalapeno and place them in the container that came with your immersion blender (alternatively, you can use a mini food processor). Add the radish greens to the baking pan andrnreplace in the oven. Cook until wilted and remove. Taste and adjust salt and pepper. Place the remaining third of the garlic clove in with the tomatillo and jalapeno, add the sprig of cilantro, the teaspoon of lime juice, and the remaining water, and blend with the hand blender, to make a smooth salsa. Season to taste with salt and pepper. If the salsa is looking thin and you'd like to bulk it up, you can add some of the wilted radish tops to the blender and blend till smooth.
4. Reheat the tortillas in a dry hot saute pan, or on top of the toaster oven, one by one. Make the tacos with the roasted radishes and tops, garnished with a little salsa, pickles, and queso fresco. (Serve with wedges of lime if desired.)

radishes with, olive oil, jalapeufos vary, salt, cumin, cinnamon, onion, clove garlic, white vinegar, water, cilantro, lime juice, corn tortillas

Taken from food52.com/recipes/81620-anita-lo-s-roasted-and-pickled-radish-tacos (may not work)