Vegan Tacos

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I can’t believe I ate them all, these vegan tacos I prepared using Chef Wendy Centeno’s recipe. These vegan tacos are as good or better than tacos of carne asada or carnitas. The Spanish introduced into Meso-America, pork, goat and beef. Pairing it with the corn tortilla turned out to be very deliciosos but before this, amaranth and quinoa preceded carne asada. This recipe is indicative of the existence of so many traditional Mexican dishes you can classify as vegan.

Gotta try this recipe. Let’s get started.

Ingredients

Serves 3-4

Roasted Cauliflower

1 large cauliflower, purple variety if available

1 teaspoon powdered garlic

½ tablespoon ground cumin

½ tablespoon ground oregano

1 teaspoon salt

½ teaspoon ground pepper

½ cup extra virgin olive oil

Taco

2 dozen corn tortillas, preferably mini 4 inch diameter size for soft tacos

½ cup chopped cilantro

⅓ cup diced onion

Olive oil

2 lemons or limes, quartered

Mayan Sauce

½ tablespoon vegetable oil

3 roma tomatoes

¼ onion

½ or 1 habanero chile, stem removed.

½ cup toasted pumpkin seeds

1 clove garlic, peeled

1/3 cup water

⅓ bunch of cilantro

1 teaspoon salt

Preparation

Roasted Cauliflower

Wash and dry the cauliflower then finely dice it and transfer to a roasting pan.Evenly spread over the diced cauliflower garlic powder, cumin, oregano, salt, pepper and olive oil and mix to evenly distribute the ingredients. Place the roasting pan under the oven broiler and roast the mixture until the cauliflower is charred This takes about 15 minutes, but stir every 5 minutes to ensure the cauliflower is coated with the olive oil. When done, remove and set aside.

Mayan Sauce

In a hot pan heat the olive oil. Add tomatoes, onion, garlic and habanero chile and cook until each item is blackened. Once blackened, place into a food processor. When finished with this task, add the water to the pan and scrape any blacked residue. Place this to the food processor.

Add the cilantro to the processor and liquify the ingredients. Add water as necessary to obtain the liquid consistency of pan cake mix. Remove the sauce and set aside.

Taco Assembly

In a small bowl mix the cilantro and onion to be used as a taco garnish and set aside. Lightly spray or brush each tortilla with olive oil then heat 2 at one time. Layer 2 tortillas on a serving plate and place 2 tablespoons of cauliflower in the center. Top with cilantro/onion mix and squeeze lemon or lime juice over the cauliflower. Place dollops of Mayan sauce on each taco and serve. Tacos are folded for eating.

Note

The color of cauliflower doesn’t make a difference in the flavor. The high degree of charing in the roasting add a char flavor and a bit of crunch. Visit Wendy’s social media presence @Guayabakitchen.

Buen Provecho

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