This recipe is liked by 0 person(s). |
TACOS - GROUND BEEF - "Fauxrizo" Taco Filling with Jicama and Cilantro Creme Fraiche Slaw
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
"Fauxrizo" Taco Filling Serve with Coconut Lime Black Beans [Fiesta Fare] Recipe courtesy of Damaris Ingredients | |
5 to 6 tablespoons | coconut oil |
1 cup | finely diced yellow onions |
1 package (12 to 14 ounces) | ground meat substitute, such as seitan, or you can replace with ground beef or ground pork |
2 tablespoons | sweet paprika |
1 tablespoon | ground cumin |
1 tablespoon | granulated garlic |
2 teaspoons | ancho chile powder |
1 teaspoon | ground coriander |
1/2 teaspoon | cayenne pepper |
1/2 teaspoon | dried oregano |
1/4 teaspoon | ground cinnamon |
3 tablespoons | apple cider vinegar |
1 cup | frozen grilled corn |
Salt | |
freshly ground black pepper | |
Eight 6-inch | corn tortillas, warmed |
Jicama and Cilantro Creme Fraiche Slaw, recipe follows | |
4 | radishes, thinly sliced |
Lime wedges, for serving | |
Jicama and Cilantro Creme Fraiche Slaw: | |
3 tablespoons | creme fraiche |
3 tablespoons | mayonnaise |
1 | lemon, juiced (1 to 2 tablespoons) |
Salt | |
freshly ground black pepper | |
1 cup | shredded white cabbage |
1 cup | julienned jicama |
1/4 cup | chopped fresh cilantro |
Directions
Warm 5 tablespoons of the coconut oil over medium heat in a cast-iron skillet. Add the onions and saute until golden brown, about 5 minutes. Add the meat substitute and stir to coat and just warm through, adding more oil as needed to prevent it from sticking.
In a small bowl, combine the paprika, cumin, granulated garlic, ancho chile powder, coriander, cayenne, oregano and cinnamon. Stir in 3 tablespoons water and the vinegar. Pour the spice mixture over the meat substitute and stir to completely combine. Add the corn. Continue to cook until the mixture is hot, 10 to 15 minutes. If it starts to stick, add a little more water, 1 tablespoon at a time. Season with salt and pepper prior to serving.
Fill each tortilla with some of the mixture and top with some of the Jicama and Cilantro Creme Fraiche Slaw and radish slices. Serve with lime wedges.
Jicama and Cilantro Creme Fraiche Slaw:
Whisk together the creme fraiche, mayonnaise and lemon juice in a large bowl and season with salt and pepper. Add the cabbage, jicama and cilantro and gently stir to combine. Taste and adjust the seasoning as needed.
Read more at: http://www.foodnetwork.com/recipes/damaris-phillips/fauxrizo-taco-filling.print.html?oc=linkback
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe