"Let's just say that if you're reading this and have enjoyed a similar meal, you will be blown out of the water by this authentic version from my cookbook "Plantas: Modern Vegan Recipes for Traditional Mexican Cooking." These tacos were a favorite of mine as a kid. I remember watching my Tía Chela making them, and they felt like such a treat. The secret here is using salsa to season your meat, rather than dried herbs and spices. It creates much juicier, deeper flavor."
"FILLING: 2 tablespoons neutral oil, such as avocado oil ½ medium white onion, diced small 3 garlic cloves, minced 2 large carrots, peeled and diced small 2 Yukon Gold potatoes, peeled and diced small ½ cup low-sodium vegetable broth 1 (12-ounce) package plant-based ground meat (such as Impossible or Beyond Meat) ¼ teaspoon sea salt SALSA: 1 tablespoon neutral oil, such as avocado oil 2 ripe Roma tomatoes ¼ medium white onion"
Tacos Dorados de Picadillo are crispy plant-based tacos made with a vegetable and plant-based ground meat filling seasoned by a blended salsa rather than dried spices. The filling begins with sautéed onion, garlic, carrots, and Yukon Gold potatoes, steamed with vegetable broth until tender, then combined with plant-based ground meat and salt. The salsa is made from roasted or raw Roma tomatoes, onion, serrano or jalapeño, garlic, broth, cilantro, oil, and salt, blended until smooth. Corn tortillas are filled, folded, and shallow-fried until crisp. Serve twelve tacos with guacasalsa for a juicy, deeper-flavored result.
Read at Boston Herald
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