Vegan Recipe PIPIAN ROJO CAULIFLOWER TACOS

Ingredients:

  • 1 Cauliflower

  • 5 Tortillas

  • 2 Grilled Tomatoes

  • 2 Grilled Green Tomatoes

  • 1⁄4 White Onion

  • 4 Chopped Garlic Cloves

  • 30g Almonds Whole

  • 30g Sliced Almonds

  • 30g Macademia Nuts

  • 30g Assorted Peanuts

  • 2 Soaked Ancho Chiles

  • 2 Soaked Guajillo Chiles

  • 1 tsp. Cumin

  • 1 tsp. Cinnamon

  • 1 piece of Chocolate de Metate

  • 300ml Vegetable stock

  • 100g Tahini

  • 1 Fresh Oregano Sprig

  • 1 Fresh Epazote Sprig

  • Sea Salt

    Directions:

  1. Clean the cauliflower, cut it in medium pieces, cover it with tahini sauce previously prepared (with lime juice, olive oil & garlic), top with sea salt to taste, and mix it well.

  2. Add the cauliflower with the tahini sauce to the Air Fryer and cook it for 12 minutes at 360°F.

  3. Meanwhile, in a small pot boil the Ancho and Guajillo Chiles with the vegetable stock.

  4. On a separate pan, toast the almonds and peanuts, and reserve. Grill the tomatoes, green tomatoes, and the 1⁄4 of onion, and reserve. Chop the garlic cloves, and reserve.

  5. To make the Piapian Rojo sauce, using a house blender, add the Soaked Ancho and Guajillo Chiles, reuse the same stock you used to soak the Chiles, add the grilled tomatoes, grilled onion, chopped garlic, oregano, epazote, the assortment of toasted peanuts, cumin, cinnamon, add sea salt to taste, and blend it all well.

  6. Before serving, warm up the tortillas. For plating, begin with the cauli flower as the base, drizzle with the Pipian Rojo sauce, top with sliced almonds, and finish off with fresh cilantro and epazote. Enjoy!

Matthew Revich