Chilli Bean & Walnut Tacos
Wat u nodig heeft
Ingrediënten
Voorbereiding
Made with walnuts, black beans and an array of spices, the walnut “chorizo” in these crispy vegetarian tacos brilliantly mimics the texture and flavours of meaty chorizo.
*This recipe originally ran in the United Kingdom on HexClad.uk.
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Make the walnut chorizo. In a food processor, pulse walnuts until coarsely chopped. Add 2 tablespoons of the oil and remaining ingredients, then pulse again until finely chopped and the mixture resembles raw minced meat.
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Heat remaining 1 tablespoon of oil in a HexClad 10”/25 cm Hybrid Fry Pan over medium-high heat. Add the mixture along with ¼ cup/50 ml water. Season with salt. Fry for 8 to 10 minutes, stirring often, until lightly golden and the “chorizo” resembles cooked minced meat. Season with salt.
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Make the salsa. Heat a dry HexClad 8”/20 cm Hybrid Fry Pan over medium heat. Add garlic and chile and cook for a few minutes, until lightly charred. Peel the garlic and remove seeds from the chile. Transfer to a blender with ⅓ cup/75 ml water and the remaining ingredients; season with salt. Blitz until smooth, loosening with more lime juice if needed, then transfer to a serving dish.
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Assemble the tacos. Spread a generous amount of walnut chorizo on one side of each tortilla, then top with cheese and a few walnuts. Fold over and gently press down. Heat 1 tablespoon of oil in a HexClad 12”/30 cm Hybrid Fry Pan over medium heat. Add 4 of the folded tortillas and fry for a few minutes on each side, until golden and crisp. Repeat to fry the other tortillas. Place crispy tacos on a serving plate or board and serve with lime wedges and the salsa as a dipping sauce.
