We LOVE tacos. Let me go ahead and promise you, there will be a plenty more of taco recipes to come. You just can't beat them. You can make endless varieties and tacos are made for a million different seasonal creations. Cumin squash and chickpea cilantro, grated zucchini with lime spiked black beans, tofu al pastor, mushroom tacos, and so many more. Plus, they are great for having people over, everybody can assemble their own - great for picky eaters. A good friend of mine told me once that pie is the perfect food (I mean you can make a big one, a small one, a sweet one, a savory one!) and I would agree if it weren't for tacos. These tacos take a bit longer to make than the usual tacos I prefer but they are worth it! The following recipe was adapted from this recipe, which I made once a long time ago. I added mushrooms in this one, which was so good that next time, I will make it with just mushrooms.
Tortillas, they never last a long time in our house. Used up in wraps, or with hummus, or our favorite - huevos rancheros. Here I made corn tortillas which are tasty and easy, but flour are fine as well. (I won't lie, I love the standard international section flour tortillas.) Also, I should mention this is pretty spicy but I gave tips to make it less spicy if you need.
Please make these sometime - you'll thank me.
Recipe (This makes a ton! Eat as many tacos as you will, save for leftovers, or freeze. Tacos comin' out o yo ears!)
Tofu extra firm - 2 packages (cut into cubes)
Mushrooms - I had 1/2 container of button mushrooms left. Quartered
Yellow onion - 1 large onion, chopped.
Olive oil - several TB. (2-3)
Garlic - 4 cloves, minced.
Chipotle peppers in adobo sauce - (I used 7oz of La Morena brand) *see note
Cumin - 1TB
Coriander - 2tsp
Cinnamon - 1tsp
Cloves - 1/2tsp
Chile power - 2tsp
Unsweetened coco powder - 3TB
Molasses - 1TB
Peanut butter - 2TB
Tomato paste - 6oz can
Vegetable broth - 2 1/2 cups
Honey (or agave if vegan) - 1TB
Guacamole (I know everybody has their favorite but, just in case)
Avocado - 2
Garlic - 3 cloves minced
Red onion - 1/4 of a large once, chopped small
Tomato - 1/2 chopped (if in season)
Cilantro - 1/2cup loosely packed, minced
Jalapeno - 1 minced (seeds removed if you don't like spicy)
Limes - juice of two limes
Salt to taste - a few good pinches.
Corn tortillas (makes 12 6" tortillas)
Masa Harina - 2 cups ( I used bob's red mill masa harina & recipe)
Salt - 1/2tsp
Hot water - 1 1/2cups (you might want a little extra water too)
*Some chipotle pepper in adobo brands are much spicier than others, all of them being spicy. Taste the adobo sauce and tone this ingredient amount down if you think you need too. This recipe is fairly spicy but remember some of the spiciness will be cut with the chocolate, molasses, tomato paste, honey, and peanut butter.
Preheat over to 475 degrees. Put a kettle of water on the stove or heat up 2 cups of water on the stove until just boiling. Get your tofu out and set it out to press (see technique in this post). Mix together salt and masa harina. Once water is hot, slowly pour in 1 1/2cups of the hot water, stirring simultaneously with a wooden spoon until it forms a thick ball. A few dry bits are ok. Add a little extra water if you feel you need more, I didn't. You don't want this too wet, kind of like the texture of corn grits that have been left out too long and are kind of hard. Leave it on the counter to sit while you do everything else. Once tofu is pressed (it is also not the end of the world if the pressing step is skipped) then cut into 1/2 inch - 1 inch cubes. Toss with 1-2TB of olive oil. Spread on a baking sheet and bake for 30-45 minuets (on the longer side if unpressed) until golden. Flip every 15 minuets.
Chop up all the mole ingredients, including the chipotles in the adobo. Heat up large, deep skillet in 1-2TB of olive oil on medium heat. Add garlic and onions. Let soften and get fragrant for several minuets. Add chipotle peppers and all the adobo sauce, along with all the spices. Cook for several more minuets. Add remaining ingredients (except tofu and mushrooms). Simmer for 20 minuets. Put in a blender and process until smooth. Pour back into a pan and add tofu. Simmer for 10 minuets. Add mushrooms. Simmer for another 10.
While sauce is simmering, make the guacamole. Mash together the avocado and garlic. Stir in onion, jalapeno, tomato, and cilantro. Squeeze in lime juice and sprinkle with salt, stir and taste until happy!
Heat up a skillet on high heat on the stove top. Take out the masa harina "dough" ball and divide into 12 wedges. Roll each wedge into a ball. Place a piece of wax paper on the bottom of the tortilla press. On top of the wax paper, place a ball in the center of the press. Squeeze the press down to flatten. Add into the hot skillet. Let cook until just starting to golden a minuet or two on each side. Repeat with all 12.
Assemble the tacos! Add spoonfuls of mole on the corn tortillas, top with guacamole, and sprinkle with extra cilantro and fresh squeeze of lime juice. Tastes better when served with a margarita.