Southwest Vegan Tacos
| Serves | 2 |
|---|---|
| Day Part | Snack |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | Latin |
Tallboy Taco
Chicago
At Tallboy Taco, a Lettuce Entertain You concept, the kitchen created a taco geared to vegan spectators. The filling is made with a plant-based meat alternative that has gained popularity as a burger ingredient. Piled on top are housemade pico de gallo and arbol salsa.
Ingredients
Pico de Gallo
4 plum tomatoes, chopped
1/4 cup chopped white onion
1/2 cup chopped serrano chilies
Chopped cilantro
1 tbsp. lime
Pinch of salt
Salsa de Arbol
1 lb. tomatillos
2 dried arbol chilies
1 dried guajillo chili
2 garlic cloves, minced
1 tsp. salt
Tacos
Corn tortillas
Plant-based ground “meat”
Taco seasoning
Shredded lettuce
Steps
1. Prepare pico de gallo: In bowl, combine chopped tomatoes, onions and chilies. Add the cilantro, lime juice and salt. Taste and adjust seasoning as needed. Set aside.
2. Prepare salsa de arbol: Blacken the skins of tomatillos in a broiler or over a grill. Toast dried chilies in a skillet until blackened; place in pot of very hot water and let soak until tender, about 10 minutes; drain. Toast garlic in a warm skillet until sides are golden brown and garlic feels slightly soft to the touch.
3. In blender, combine garlic, chilies and half the charred tomatillos; blend 15-30 seconds (until pureed but still a little chunky. Add remaining tomatillos and salt; blend 15-30 seconds longer. Taste and adjust seasoning if needed.
4. For each taco: Deep fry a corn tortilla until crispy and mold into a taco shell. Cook 2 ounces plant-based meat on a griddle for 90 seconds, sprinkling taco seasoning on top as it cooks. When caramelized and crispy, spoon meat into taco shell. Top with shredded lettuce, pico de gallo and salsa de arbol.