Plant Based Chorizo Tacos

Fri, 24 May 2024

INGREDIENTS:
For The Pickled Cabbage:
1 (1Kg) Medium size red cabbage, thinly sliced
3 ½ cup red wine vinegar
3/4 cup water
1 ½ cups sugar
4 teaspoon salt
1 cup fresh water
2 tablespoons golden raisins
For The Plant-Based Chorizo:
2 cups chickpeas from a tin (500 grams)
1 cup chopped Spanish onions
5 garlic cloves, minced
4 tablespoons smoked paprika (30 grams)
1 tablespoon ground cumin (10 grams)
1 tablespoon ground coriander (5.5 grams)
2 teaspoons chili powder (5 grams)
1/2 teaspoon ground black pepper (2.5 grams)
1 teaspoons salt (7 grams)
2 tablespoons nutritional yeast (7 grams)
1/2 teaspoon ground cinnamon (2.5 grams)
2 dry guajillo pepper (5 grams)
3/4 cup hot water (150 grams)
1 tablespoon apple cider vinegar (10 grams)
1/4 cup sunflower oil (50 grams)
For The Guasacaca Sauce:
2 cups fresh coriander leaves (50 grams)
2 cups fresh parsley leaves (50 grams)
5 garlic cloves
1 spring onion, chopped
Juice of 1 1/2 limes
2 teaspoons apple cider vinegar
2 ripe avocados
1/4 cup avocado oil (or any other oil)
For The Tacos:
8-10 small corn tortillas
Have fun with your garnish
Lime wedges, for serving

METHOD:
For The Cabbage:
1). Prepare the Cabbage: Remove the outer leaves of the cabbage, then cut it in half and
remove the core. Thinly slice the cabbage using a sharp knife, mandoline, or food
processor.
2). Combine Vinegar, Water, Sugar, and Salt: In a large saucepan, combine the red wine
vinegar, 3/4 cup water, sugar, and salt.
3). Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar and
salt are fully dissolved. Let it cool down before adding the cabbage.
4). Cabbage and Raisins: Add the thinly sliced cabbage and golden raisins to a sterilized glass
jar, then pour to pickling liquid ensuring that the cabbage is fully submerged.
For The Plant-Based Chorizo:
5). Prepare the Chickpeas: Drain and rinse the chickpeas from the tin. Pat them dry with a
paper towel. Then smash the chickpeas until you have a smooth paste-like consistency.
6). Prepare the Guajillo Peppers: Place the dry guajillo peppers in a bowl and cover them with
the hot water. Let them soak for 15 minutes to soften. Then blend or chopped the guajillo
pepper, keep the water.
7). Cook the Chorizo: Heat the sunflower oil in a large skillet over medium heat.
8). Cook the Onions and Garlic: Add the chopped onions and cook for 3-4 minutes until
softened. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
9). Add the Spice Mixture to the skillet and cook, stirring frequently, for 2-3 minutes until
fragrant. Add Chickpeas to the skillet with the spice mixture. Stir well to coat the chickpeas
evenly with the spices.
10). Add the Water and apple cider vinegar and let it Simmer: Reduce the heat to low and let the
mixture simmer for 10-15 minutes, stirring occasionally, until the chickpeas are heated through
and the flavors have melded together.
For The Guasacaca Sauce:
11). Prepare the ingredients, In a blender or food processor, combine the avocados, spring
onion, garlic, coriander, parsley, avocado oil, apple cider vinegar, salt and lime juice.
12). Blend until smooth and creamy. If the mixture is too thick, you can add a little more oil to
reach your desired consistency.
For The Tacos:
13). Warm the corn tortillas in a dry skillet over medium heat or wrap them in a kitchen towel.
Place a layer of pickled cabbage on the bottom of each tortilla. Add a generous spoonful of the
plant-based chorizo on top of the cabbage.
14). Drizzle with the guasacaca sauce.Garnish with anything you love i.e: chili flakes, coconut
bacon, pickled onions. Serve with lime wedges on the side.
15). Enjoy your delicious and healthy tacos with pickled cabbage, plant-based chorizo, and
guasacaca sauce.