The VB6 Cookbook: “Chorizo” Tacos

Chorizo tacos

For any of you who are already bored after your first week of resolving to eat vegan, no meat, or less meat, here is a recipe from my forthcoming The VB6 Cookbook that might help you out. (Or if you’re a raging carnivore who just wants a delicious taco, this will also do the trick.)

“Chorizo” Tacos

Makes: 4 servings

Time: 20 to 45 minutes, depending on the desired texture

Ingredients:

Eight 6-inch corn tortillas

2 tablespoons olive oil

1 small red onion

1 tablespoon chopped garlic

1 teaspoon salt

½  teaspoon pepper

1½ pounds firm tofu (1½ blocks)

1 red bell pepper, chopped (optional)

1 tablespoon chili powder

2 limes, 1 halved, one quartered

¼ cup chopped fresh cilantro, for garnish

¼ cup chopped scallions, for garnish

Directions: 

1. Heat the oven to 400°F. Stack the tortillas on a large square of foil and wrap them loosely.

2. Put the oil in a large skillet over medium-high heat. Add the onion and garlic; sprinkle with salt and pepper. Cook, stirring occasionally until the vegetables soften, 3 to 5 minutes.

3. Crumble the tofu into the pan with your hands. Cook, stirring and scraping the bottom of the skillet occasionally, and adjusting the heat as necessary, until the tofu browns and crisps as much or as little as you like it, anywhere from 10 to 30 minutes.

4. When the tofu is almost ready, put the tortillas in the oven.

5. Add the bell pepper to the pan if you’re using it. Sprinkle the mixture with the chili powder; stir, and cook, continuing to scrape any browned bits from the bottom of the pan until the mixture is fragrant, less than a minute. Squeeze the juice of the halved lime over all, garnish with cilarntro and scallions, and serve with the tortillas and lime quarters.

More ideas:

• For a little more kick without being too fiery, try 1 or 2 poblano chiles instead of the bell pepper.

• Substitute 3 cups well-drained cooked or canned black or pinto beans for the tofu. (If you’re using  canned beans, rinse them before draining.)

• Use tempeh instead of tofu. It will be tangier and slightly denser, closer to the texture of ground meat.

•Small whole wheat tortillas are good here, too. Soften them the same way as described above.

 

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One Comment

  1. Betty Rhodes said...

    Everytime I see your name on my incoming email, I smile. You’re like an old friend. I’ve enjoyed your recipes enormously and have most of your cookbooks, but I enjoy your comments most of all. it’s like being in your kitchen, joking around and cooking some very tasty foods.
    You make me want to get out my pots and pans and experiment with flavors, etc. and that is quite an accoplishment, as I don’t especially like to cook, since I lost my husband, but I believe you when you say that we need to get back in the kitchen and cook our own meals, and stop eating junk foods.
    Anyway, thanks for always making my day.

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