Here we go. Love Mexican food? Think you had to give it up to eat Plant Based No Oils? Wrong. A savory chewy/crunchy taco. stuffed w/ peppers, onions, peppers tomatoes and spices is possible. Served in pan fried corn tortillas. Drizzled w/ nooch-based “cheeze”. Just because I’m eating healthy doesn’t mean I cannot enjoy my food.
Tacos Dorados are crunchy or hard tacos basically. Dorado in Spanish means gold. So, Tacos Dorados really means tacos cooked till golden. The Tacos Dorados are also akin to the flauta or taquito. Flautas & taquitos are fried in oil and not so healthy but using a good non-stick pan you can still get it good and golden. Golden = good. Good, crunchy and delicious tacos coming up.
The recipe use Guajillo Chiles . You can buy them here.
A guajillo chili or guajillo chile (chile guajillo in Spanish) is the dried form of mirasol chili, a variety of chile pepper of the species Capsicum annuum which is widely used in the cuisine of Mexico. Its heat (rating 2,500 to 5,000 on the Scoville scale) is considered mild to medium. They are sometimes used to make the salsa for tamales; the dried fruits are seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce.
Guajillo chilies may be used in pastes, butters, or rubs to flavor all kinds of dishes. Alternatively, they can be added to salsas to create a sweet side dish with a surprisingly hot finish.
One trick is when you cook these wonderful tacos is to let some of the potato filling spill out. You can make some mighty tasty crunchy bits to savor with your tacos.
Chewy crunchy good and savory plant-based oil-free tacos that will make your taste buds smile and they will stick to your ribs
Tacos & Filling
- 1 small onion sliced
- 3 cloves fresh garlic
- 1 guajillo pepper ( seeded & julienned )
- 1/2 cup veggie broth or water
- 1/3 poblano pepper
- 1 jalapeno
- 1 tbsp cumin
- 1 can fire roasted tomatoes 15oz
- 1/2 cup chopped cilantro
- 2 medium cooked potatoes
- 8 organic corn tortillas
Cheeze Sauce & Topping
- 1/2 cup nutritional yeast
- 1/2 cup salsa
- 1/2 cup raw cashews OR rolled oats
- 1/4 cup plant milk or veggie broth
- 2 pinches xanthan gum
- 1/2 fresh lime or lemon
Cook potatoes till just soft by preferred method. Boil, instant pot or microwave. Give potatoes a nice bite sized chop and set aside. Add onions and garlic to medium high preheated pan. Add just enough water or veggie broth to keep it from sticking. Cook till onions are translucent. Add peppers, cumin, the can of tomatoes and potatoes and cook till thick then add cilantro. Set aside. Heat a second pan to medium/medium high heat. Place a damp tortilla inside and heat till soft. Add a small amount of filling and fold taco over. Cook till browned turn and brown other side. Serve topped w/ cheeze sauce and salsa.
Cheeze sauce: place all ingredients in a high speed blender and process until smooth