Baby Bird
03-01-2008, 11:43 PM
I've had tacos on my mind for 2 weeks, and finally satisfied the urge tonight! Here's the recipe (There are several component parts, so I sort of built up to making them over the two weeks) Let me know what you think...so far, my most beloved SAD fiance just gave this 2 thumbs up, so this goes into rotation for us!
Crema
meat of 2 young coconuts (I drank the water for breakfast this morning)
about 1/4 C of water
Blend in blender until it thickens up (It will start out fairly thin)
Salsa Fresca
2 large tomatoes
1/2 small onion
nice handful of cilantro
1 jalapeno (cut out the seeds and pith if you want the flavor but not the heat)
juice of 1 large lime (1-2 Tablespoons)
1 clove of garlic
1/4 t. of salt, or to taste
Chop the tomatoes, onion, cilantro, jalapeno, and garlic. I did this in the food processor: tomatoes in one batch, onions in the next, and a third round for the cilantro, jalapeno and garlic. This keeps things from getting too liquified. I also drained a little liquid off my tomatoes, as they were VERY watery-juicy.
Combine everything in a bowl.
Taco "Meat"
1/2 C pistachios, soaked for at least 2 hours
salt to taste
2 t. ground cumin
1 T. Chili powder
2 t. ground coriander
1/4 to 1/2 t. garlic powder
1/4 to 1/2 t. onion powder
Combine the spices and salt in a container. I used a tupperware and shook like crazy. No spoon to wash that way.
Drain the pistachios and rinse them. Place them in a bowl. Sprinkle the spice mix on top. You may not need all of it. Taste as you go along. Adjust salt as necessary.
Chop the wet, seasoned nuts in your Food processor. Aim for the consistency of ground beef. Small pieces, but not paste, in other words.
Dehydrate the chopped nuts for several hours, until they are a little dry on the outside, but still moist and chewy on the inside.
Tacos
1 Head of butter-type lettuce. I used a fancy baby romaine. You want soft leaves, small center rib, roughly round-ish. You get the picture.
1 avocado
+ All of the above
Lay the washed and dried lettuce leaves out on a plate. Start with a slice or two of avocado. Next a few tablespoons of the pistachio "meat. Top with the salsa and crema.
Crema
meat of 2 young coconuts (I drank the water for breakfast this morning)
about 1/4 C of water
Blend in blender until it thickens up (It will start out fairly thin)
Salsa Fresca
2 large tomatoes
1/2 small onion
nice handful of cilantro
1 jalapeno (cut out the seeds and pith if you want the flavor but not the heat)
juice of 1 large lime (1-2 Tablespoons)
1 clove of garlic
1/4 t. of salt, or to taste
Chop the tomatoes, onion, cilantro, jalapeno, and garlic. I did this in the food processor: tomatoes in one batch, onions in the next, and a third round for the cilantro, jalapeno and garlic. This keeps things from getting too liquified. I also drained a little liquid off my tomatoes, as they were VERY watery-juicy.
Combine everything in a bowl.
Taco "Meat"
1/2 C pistachios, soaked for at least 2 hours
salt to taste
2 t. ground cumin
1 T. Chili powder
2 t. ground coriander
1/4 to 1/2 t. garlic powder
1/4 to 1/2 t. onion powder
Combine the spices and salt in a container. I used a tupperware and shook like crazy. No spoon to wash that way.
Drain the pistachios and rinse them. Place them in a bowl. Sprinkle the spice mix on top. You may not need all of it. Taste as you go along. Adjust salt as necessary.
Chop the wet, seasoned nuts in your Food processor. Aim for the consistency of ground beef. Small pieces, but not paste, in other words.
Dehydrate the chopped nuts for several hours, until they are a little dry on the outside, but still moist and chewy on the inside.
Tacos
1 Head of butter-type lettuce. I used a fancy baby romaine. You want soft leaves, small center rib, roughly round-ish. You get the picture.
1 avocado
+ All of the above
Lay the washed and dried lettuce leaves out on a plate. Start with a slice or two of avocado. Next a few tablespoons of the pistachio "meat. Top with the salsa and crema.