""Taco night" for many across the United States consists of an Americanized idea of Mexican food: ground beef cooked with a packaged seasoning mix, taco shells, lettuce, tomato and sour cream. Let's just say that if you're reading this and have enjoyed a similar meal, you will be blown out of the water by this authentic version from my cookbook "Plantas: Modern Vegan Recipes for Traditional Mexican Cooking.""
"These tacos were a favorite of mine as a kid. I remember watching my Tía Chela making them, and they felt like such a treat. The secret here is using salsa to season your meat, rather than dried herbs and spices. It creates much juicier, deeper flavor. Tacos Dorados de Picadillo/Crispy "Beef" Tacos Makes 12 tacos Ingredients FILLING: 2 tablespoons neutral oil, such as avocado oil ½ medium white onion, diced small 3 garlic cloves, minced 2 large carrots, peeled and diced small 2 Yukon Gold potatoes, peeled and diced small ½ cup low-sodium vegetable broth 1 (12-ounce) package plant-based ground meat (such as Impossible or Beyond Meat) ¼ teaspoon sea salt SALSA: 1 tablespoon neutral oil, such as avocado oil 2 ripe Roma tomatoes ¼ medium white onion 1 serrano or jalapeño pepper, stemmed and seeded 2 garlic cloves, peeled"
The recipe yields 12 crispy Tacos Dorados de Picadillo made with plant-based ground meat and a steamed vegetable filling. The filling combines onion, garlic, carrots, potatoes, vegetable broth, and plant-based ground meat, seasoned with sea salt. A fresh salsa of tomatoes, onion, serrano or jalapeño, garlic, cilantro, and broth is used to season the filling rather than dried spices. Corn tortillas are folded around the filling and fried in neutral high-heat oil until crispy. The tacos are served with guacasalsa, a mixture of guacamole and salsa verde, for bright, creamy contrast.
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