"Fauxrizo" Taco Filling
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
48
Sourness
40
mins
Prep time (avg)
6
Difficulty
Ingredients:
6 tbsps
Coconut Oil2 tbsps
Sweet Paprika1 tbsp
Ground Cumin1 tbsp
Granulated Garlic2 tsps
Ancho Chile (powder)1 tsp
Ground Coriander1 tsp
Cayenne Pepper1 tsp
Oregano (dried)1 tsp
Ground Cinnamon3 tbsps
Apple Cider Vinegar1 cup
Corn (frozen grilled)1
Salt3 tbsps
Creme Fraiche3 tbsps
Mayonnaise1 cup
White Cabbage (shredded)1 cup
Jicama (julienned)1 cup
Cilantro (chopped fresh)Directions:
1
Warm 5 tablespoons of the coconut oil over medium heat in a cast-iron skillet
2
Add the onions and saute until golden brown, about 5 minutes
3
Add the meat substitute and stir to coat and just warm through, adding more oil as needed to prevent it from sticking
4
In a small bowl, combine the paprika, cumin, granulated garlic, ancho chile powder, coriander, cayenne, oregano and cinnamon
5
Stir in 3 tablespoons water and the vinegar
6
Pour the spice mixture over the meat substitute and stir to completely combine
7
Add the corn
8
Continue to cook until the mixture is hot, 10 to 15 minutes
9
If it starts to stick, add a little more water, 1 tablespoon at a time
10
Season with salt and pepper prior to serving
11
Fill each tortilla with some of the mixture and top with some of the Jicama and Cilantro Creme Fraiche Slaw and radish slices
12
Serve with lime wedges
13
Warm 5 tablespoons of the coconut oil over medium heat in a cast-iron skillet
14
Add the onions and saute until golden brown, about 5 minutes
15
Add the meat substitute and stir to coat and just warm through, adding more oil as needed to prevent it from sticking
16
In a small bowl, combine the paprika, cumin, granulated garlic, ancho chile powder, coriander, cayenne, oregano and cinnamon
17
Stir in 3 tablespoons water and the vinegar
18
Pour the spice mixture over the meat substitute and stir to completely combine
19
Add the corn
20
Continue to cook until the mixture is hot, 10 to 15 minutes
21
If it starts to stick, add a little more water, 1 tablespoon at a time
22
Season with salt and pepper prior to serving
23
Fill each tortilla with some of the mixture and top with some of the Jicama and Cilantro Creme Fraiche Slaw and radish slices
24
Serve with lime wedges
25
Whisk together the creme fraiche, mayonnaise and lemon juice in a large bowl and season with salt and pepper
26
Add the cabbage, jicama and cilantro and gently stir to combine
27
Taste and adjust the seasoning as needed
28
Whisk together the creme fraiche, mayonnaise and lemon juice in a large bowl and season with salt and pepper
29
Add the cabbage, jicama and cilantro and gently stir to combine
30
Taste and adjust the seasoning as needed