Black Bean and Poblano Chile Torta

 

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Author: Jason Wyrick

Yield: 2 sandwiches

Ingredients

• 1 poblano chile

Roasted Garlic Aioli:

• 10 cloves roasted garlic
• ½ cup vegan mayonnaise
• Juice of 2 limes
• ¼ teaspoon salt
• Indian black salt, optional, for garnishing

Filling and Toppings:

• 2½ cups meatless strips or 3 cups chopped oyster mushrooms or 2 cups quartered cremini mushrooms
• ½ cup water
• 4 cloves garlic, minced
• 3 tablespoons guajillo chile powder
• ¾ teaspoon dried Mexican oregano
• ¼ teaspoon salt
• 2 tablespoons white balsamic vinegar or distilled white vinegar
• ¾ cup refried black beans
• ½ cup shredded vegan cheese, optional

Bread:

• 2 bolillo or telera rolls, halved (see note)

Instructions

1. Pan-roast the poblano, seed it, cut it into ½-inch thick strips, and set aside. While the poblano is pan-roasting, make the aioli. Purée the garlic, mayonnaise, lime juice, and salt in a blender or food processor and set aside.
2. In a small pot over medium heat, simmer the meatless strips or mushrooms in the water, garlic, chile powder, oregano, salt, and vinegar for 10 minutes. If you need to add a splash of water to keep the sauce hydrated, do so. Ultimately, the sauce should cook down so it coats the filling. Pull out a small amount of bread from the center of each half of the rolls, creating shallow boats in which the filling and toppings can sit. Toast the bread in a toaster, in the oven, or in a buttered skillet. Spread the filling on the bottom halves of bread and top with the poblano strips. Spread the black beans and then the aioli on the top portions of bread and sprinkle it with the Indian black salt. (Don’t close the sandwich, because the Indian black salt makes a nice presentation.) For a more decadent version of this sandwich, sprinkle the cheese on top of the filling and toast the bottom part of the sandwich until the cheese melts.

Notes

Note: If you can’t find bolillo or telera rolls, you can use ciabatta rolls or small baguettes instead.

Recipe from [i]Vegan Mexico[/i], copyright © 2016 by Jason Wyrick. Used by permission Vegan Heritage Press.

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Northern Mexico Chimichangas

 

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Author: Jason Wyrick

Yield: 4 chimichangas

Ingredients

• 1 teaspoon corn oil, plus more for frying
• 1 cactus paddle or large zucchini, trimmed and cut into ¾-inch dice
• Pinch salt
• 1 cup shredded seitan or 1 large portobello mushroom, cut into ¼-inch dice
• ¼ cup adobo sauce from 1 (7-ounce) can chipotles in adobo
• 4 burrito-size flour tortillas
• 1 cup refried beans
• 1 cup shredded lettuce
• Salsa of your choice

Instructions

1. Heat the oil in a medium skillet over high heat. Add the cactus paddle or zucchini and salt to the skillet, and cook for 7 to 8 minutes. Set aside. Toss the seitan or portobello in the adobo and set aside. Add enough oil to a deep fryer or Dutch oven to cover a burrito by 1 to 2 inches and bring it to 375°F.
2. Along the left side of a tortilla, spread ¼ cup of the Refried Beans, leaving about 2 inches uncovered on both the bottom and top of the tortilla. Place ¼ cup of the seitan or portobello on top of the beans, followed by 2 to 3 tablespoons of cactus. Roll the tortilla closed about halfway. Fold the top and bottom of the tortilla inward, then tightly roll the rest of the tortilla closed, tucking the top and bottom folds into the tortilla as you roll it, making a burrito. Repeat this with the remainder of the filling and tortillas.
3. Working one at a time, add a burrito to the hot oil, holding it closed with tongs, and fry it for 2 minutes. Remove from the heat and transfer to a paper towel to drain. Repeat with the remaining burritos. Serve with shredded lettuce and your favorite salsa.

Notes

From Vegan Mexico, copyright © 2016 by Jason Wyrick. Used by permission Vegan Heritage Press.

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When I want to add a little extra pop and sizzle to my tacos, I look at those four principles to see if any of them are missing and I find easy-to-use ingredients that fill that gap. The following five ingredients are quick, no-fuss ways that will take your tacos to the next level. When you use these ingredients, don’t overload your taco with them. A little bit goes a long way, allowing them to balance the other flavors and textures of your taco without overwhelming it.

Fried Chiles de Arbol (heat, crunch) – Just one or two of these are enough for any taco. They provide a satisfying crunch and are perfect for people that love heat. They have what I like to call a back-end heat. They don’t seem too hot when you first bite into them, but the heat sensation develops over several seconds. It’s a really cool experience, if you like spicy food. To make these, simply drop a small handful of dried chiles de arbol into a couple inches of 375°F oil for a few seconds, until they puff and crisp, then set them aside to drain. I love using these with tacos that feature beans.

Roasted Poblano Strips (heat on the lighter side) – A great way to add mild heat to a taco, these are simply roasted poblano chiles that have been cut into strips. They provide a full-bodied chile flavor without the searing heat of the chiles de arbol. To make them, simply roast the poblano, remove the seeds and stems, and cut it into strips sized to fit your taco. These are great additions to just about any traditional Mexican taco and many of the fusion tacos, as well.

Pickled Onions (acidity) – These are thinly sliced red onions that have marinated in vinegar for at least an hour. They’re a little sweet and they hop with acidity. The longer you let these pickle, the sweeter they become and the more the sweet flavor of the onion and the pop of the vinegar meld. To make them, just make thin slices of red onion and submerge them in vinegar. Apple cider vinegar is my preference. An hour is my minimum time for these to marinate. You only need four or five slices of onion per taco to get the effect of them. I like adding these to tacos that have flavors that are on the heavier side, like seitan-tacos.

A Light Squeeze of Lime (acidity) – Fresh and bright, limes add a refreshing high-end note to just about any taco. I only use one wedge at most on a taco, a wedge being one-eighth of a lime. It may not seem like a lot, but lime juice can easily overtake other flavors, so just a squeeze is enough to lighten the flavor of a taco.

Toasted Salted Pepitas (salt, crunch) – Pepitas are hulled green pumpkin seeds and they are absolutely delicious. You can find these in the Mexican aisles of many grocery stores, at Trader Joe’s, and just about any Mexican market. They’re easy to toast and salt yourself, but even easier to buy them that way. A sprinkle of these guys on a taco is enough to get shots of saltiness and bits of crunch in each bite.

Adapted from Vegan Tacos by Jason Wyrick. ©2014 Jason Wyrick. Used by permission from Vegan Heritage Press.

The post 5 Ingredients to Make Your Vegan Tacos Pop and Sizzle appeared first on Chic Vegan.

Most taquizas are informal with just a few people standing around a grill or kitchen table with tortillas in hand, but some of them can get quite large. While it’s easy to put together a taquiza for four or five people, putting one together for thirty is a big production and requires logistical skills to pull off.

Here are a few tips to pull off a large taquiza:

Serve Three Fillings and Three Salsas: I generally serve three fillings, three salsas, and a variety of toppings. With just three fillings and three salsas, you can create nine different tacos. Plus, if you reserve the number of fillings you make, you’ll have people asking you to do it again and you can create a completely different taquiza. My ideal choice for the three fillings is a bean filling, a taco de comal or cazuela filling, and a taco de asador so I can get my grill going.

Start a Day Ahead: Start cooking a day ahead of time. That’s when I usually make beans, pickled onions, condiments that will last a day, and the salsas. The day of the event, I make my other fillings, the guacamole, and the tortillas.

Enlist Help: I used to try and pull off large events by myself, but it meant I didn’t get to participate in the party as much as I would like and I denied other people the pleasure of giving back by helping out. If you have some friends that are willing to help you make a few ingredients or do some shopping, take them up on it! No one wants a stressed out host and cooking with your friends is fun. Even if they aren’t perfect cooks, a joyful experience is more important than perfect food.

Ask People to Bring Drinks and Other Goodies: Cooking for a lot of people can get expensive. Don’t be shy about asking people to bring drinks, beer, tequila, salsas, chips, a salad, or anything else you think will go well with your tacos. Just tell them specifically what brands you want and where to get them so you don’t have something show up at your vegan taquiza that isn’t vegan.

Set Your Salsa and Condiment Bar away from Your Grill or Cooking Area: Don’t set up your taco “assembly” bar near your cooking area. You want to divert traffic away so you have some space to play. On a related note, you don’t want a lot of other stuff going on around your taco bar. It’s no fun trying to put together a taco while you’re getting bumped and jostled.

Don’t Use Your Best, Breakable Serving Vessels and Dinnerware: If you have a lot of people trying to make tacos, someone may accidentally drop something that you really don’t want broken. This is especially true if you are serving alcohol, so don’t set everything out in expensive bowls and plates.

Let People Make Their Own Tacos: It’s part of the experience! Let people assemble their own tacos. Not only do they get a personalized taco, they do all that work.

Work That Grill: If you have a grill, I encourage you to use it when you are hosting a taco party. The smoke and open flames are intoxicating and you look awesome when you are working it.

Find a Friend to Make Tortillas: If you are at the grill, you probably don’t have time to make fresh tortillas and there is nothing like a fresh tortilla just off the griddle to lift your taquiza to a state of soul-satisfying extravagance. Ask a knowledgeable friend to make the tortillas during the taquiza. If you need to make them ahead of time, make sure the tortillas stay moist and warm and try to make cooking the tortillas the last bit of cooking you do.

The Big Cheat: One of my local Mexican markets makes incredible salsa fresh every day. If I am going to be pressed for time, I purchase my salsa from them instead of making it. If you are in the same position, I highly encourage you to purchase your favorite salsa instead of making it.

Have fun!: As the taquiza host, your job isn’t just to serve good food, it’s to provide an enjoyable experience and you enjoying yourself is part of that. It rubs off on your guests, so relax, make some good food, eat some good food, and spend some time with your friends.

If you are hosting a small taquiza, many of these tips still apply. You probably won’t have to worry about traffic issues and crowding, but even if I am doing a taquiza for four, I still ask people to bring drinks and help out in the kitchen. And if they’re not willing to contribute? I become the Taco Nazi. No taco for you!

From Vegan Tacos by Jason Wyrick.  ©2014 Jason Wyrick. Used by permission from Vegan Heritage Press.

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The Tortilla

The tortilla is the foundation of every taco. It’s the first component you hold in your hand and it’s the first component you taste. Without a tortilla, there simply is no taco. That’s why, unless I am serving a lot of people, I make my own tortillas. If you can find fresh masa (I purchase mine from one of my local Mexican markets), it only takes a few minutes to make fresh tortillas and it is totally worth the effort. There’s nothing like holding a warm fresh soft corn tortilla in your hand. You can also make your own masa from the dried ground corn called masa harina that is often found in big bags of many grocery stores and it doesn’t take that much longer to make your own masa than if you purchased it premade. If you need, or simply want, to purchase premade tortillas, look for ones that are made fresh daily (again, probably at a local Mexican market.) Trader Joe’s has a decent handmade white corn tortilla, as well. I just strongly urge you not to get those dried, cardboard tasting tortillas so common at most markets because then the foundation of your taco will taste like, you guessed it, dried cardboard. Not fun! If you are using premade tortillas, make sure you take the time to warm them so they become pliable and the flavor of the corn can develop.

The Filling

The next component is the filling, which is the heart of your taco. The filling should be the most substantive part of your taco and it should be the predominant flavor. When you are making your filling, think about all the ways you can add flavor to it. My favorite way to do that is by using chile sauces and powders, but I’m also a chile addict. Other great ways to get more flavor into your fillings is by grilling them, or browning them at a fairly high heat in a pan. I often gravitate towards mushrooms when making taco fillings because they absorb flavors well, they brown nicely, they’re hearty, and they can typically withstand the rigors of the grill or the high heat of a saute pan. When you are making your own filling, don’t be shy with the flavorings. If you’re not sure if you’ve got enough flavor in your filling, add more spices, add more salt, brown the filling more. It’s a rare instance when more flavor is a bad thing.

The Sauce

A few tacos have the sauce cooked right into the filling, like with BBQ tacos, but the sauce component is usually comprised of salsas, crema, guacamole, and other, well, saucy things. Sauces are important because they help tie all the flavors of a taco together. They also typically add acidity to a taco, whether that’s from the lime juice in guacamole or salsa, or the sourness from vegan crema. Most sauces are salsas, and they usually add heat, as well. My go-to sauces are salsa verde and chipotle salsa. These salsas are very versatile and it’s rare that a taco is not improved by a big spoonful of one of these delicious salsas!

The Toppings

These are the accent pieces of a taco and the right topping will take a good taco and make it a great taco. Toppings are the components that add little pops of flavor or texture, the ones that fill in the gaps in your taco experience. Is your taco missing some crunch? Add in a crunchy topping like peanuts or fried chiles. Does your taco need some heat? Minced serrano chiles are perfect for sprinkling on top. Acidity? A squeeze of lime or vegan queso fresco will bring your taco to life. A few cuts of cilantro, a couple slices of carrots escabeche, three or four slices of pickled onions, or even a couple cloves of roasted garlic are all examples of fine taco toppings.

Adapted from Vegan Tacos by Jason Wyrick. ©2014 Jason Wyrick. Used by permission from Vegan Heritage Press.

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 BBQ Sweet Potato and Chile Peanut Tacos

Makes 12 Tacos

Heat Level: 4

Ingredients:

The Filling

• 1 medium yellow onion, cut into 1/4 inch strips
• 
2 small sweet potatoes, cut into 2 x 1/2-inch strips
• 1 tablespoon olive oil
• Water
• 1/2 teaspoon salt
• 2 cups Texas-style BBQ sauce
• 2 tablespoons peanut butter

The Slaw

• 1 cup vegan mayonnaise
• 4 cloves garlic
• Juice of 2 limes
• 1/2 teaspoon salt
• 2 cups shredded cabbage

The Chile Peanuts

• 1 tablespoon olive oil
• 1/2 cup chopped, roasted salted peanuts
• 1/2 teaspoon chipotle powder
• 1 teaspoon ancho powder or chili powder

The Tortillas

• 12 (6-inch) flour tortillas

Preparation:

1. Heat the oil in a skillet over a medium-high heat. Add the onion and sauté until well browned, about 10 minutes. Add the sweet potatoes and enough water to come up about 1/2 inch up the pan. Cook the sweet potatoes until they are soft, about 8 minutes. You will need to replenish the water as it cooks down. Season with the salt and lower the heat to medium.
2. In a bowl, stir together the BBQ sauce and peanut butter, then stir the sauce mixture into the pan with the sweet potatoes and bring to a simmer. Cook for 5 minutes, then set it aside.
3. In a bowl, combine the vegan mayo, garlic, lime juice, and salt. Toss the cabbage with this mix and set it aside.
4. In a small skillet, heat 1 tablespoon of oil over medium heat. Add the peanuts and sauté for about 2 minutes, slowly stirring them. Remove the pan from the heat and immediately season the peanuts with the chipotle and ancho powder.
5. Warm the tortilla. Fill them with the BBQ sweet potatoes and onions, then the slaw, and top with chile peanuts.

From Vegan Tacos by Jason Wyrick. ©2014 Jason Wyrick. Used by permission from Vegan Heritage Press.

The post BBQ Sweet Potato and Chile Peanut Tacos appeared first on Chic Vegan.