"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
Taste and adjust the seasoning as needed
2
Warm 5 tablespoons of the coconut oil over medium heat in a cast-iron skillet
3
Add the onions and saute until golden brown, about 5 minutes
4
Add the meat substitute and stir to coat and just warm through, adding more oil as needed to prevent it from sticking
5
In a small bowl, combine the paprika, cumin, granulated garlic, ancho chile powder, coriander, cayenne, oregano and cinnamon
6
Stir in 3 tablespoons water and the vinegar
7
Pour the spice mixture over the meat substitute and stir to completely combine
8
Add the corn
9
Continue to cook until the mixture is hot, 10 to 15 minutes
10
If it starts to stick, add a little more water, 1 tablespoon at a time
11
Season with salt and pepper prior to serving
12
Fill each tortilla with some of the mixture and top with some of the Jicama and Cilantro Creme Fraiche Slaw and radish slices
13
Serve with lime wedges
14
Warm 5 tablespoons of the coconut oil over medium heat in a cast-iron skillet
15
Add the onions and saute until golden brown, about 5 minutes
16
Add the meat substitute and stir to coat and just warm through, adding more oil as needed to prevent it from sticking
17
In a small bowl, combine the paprika, cumin, granulated garlic, ancho chile powder, coriander, cayenne, oregano and cinnamon
18
Stir in 3 tablespoons water and the vinegar
19
Pour the spice mixture over the meat substitute and stir to completely combine
20
Add the corn
21
Continue to cook until the mixture is hot, 10 to 15 minutes
22
If it starts to stick, add a little more water, 1 tablespoon at a time
23
Season with salt and pepper prior to serving
24
Fill each tortilla with some of the mixture and top with some of the Jicama and Cilantro Creme Fraiche Slaw and radish slices
25
Serve with lime wedges
26
Whisk together the creme fraiche, mayonnaise and lemon juice in a large bowl and season with salt and pepper
27
Add the cabbage, jicama and cilantro and gently stir to combine
28
Taste and adjust the seasoning as needed
29
Whisk together the creme fraiche, mayonnaise and lemon juice in a large bowl and season with salt and pepper
30
Add the cabbage, jicama and cilantro and gently stir to combine