Vegan Tacos Placero - In Partnership with The Simpler Living
If you are a Mexcian Taco enthusiast, you will know what is Tacos Placero. It is an open-faced burrito, kinda like a burrito/taco on steroids. To put things in perspective, it is like a platter of rice, vegetables, cheeses and meat on top of 2 or 3 tortillas. Once you visualized, this is a vegan version of that perception.
You can choose any toppings to go along with the taco-spiced cauliflower couscous. I decided to keep things simple by using black beans and corn kernels. The black beans have been hydrated by cooking off the liquid. To make life easy, I am using canned corn kernels. I dried toasted them in a skillet, without any oil, until they are almost charred. You can use fresh corn if desired. Wrap the corn with aluminum foil and grill over a griller or in an oven until almost charred. Be sure to brush the corn with melted butter on halfway mark.
As for other toppings, you can use avocados, tomatoes, potatoes, salsas or even some roasted brussels sprouts. The possibilities are endless. Just keep the trio combination in mind: rice, toppings and cheeses. You will be a Tacos Placero expert in no time. Without much delay, let's get started with the recipe.
Ingredients:
(Serve 4)
Taco Spiced Couscous:
Cauliflower Florets, 400g
Olive Oil, 4 TBSP
Garlic Finely Minced, 4 Cloves
Sundried Tomatoes Coarsely Chopped, 40g
Kale, 40g
Smoked Paprika, 1 TSP
Chili Powder, 1 TSP
Cumin, 1 TSP
Chili Flakes, 1/2 TSP
Sea Salt, Pinch
Black Pepper, Pinch
Fresh Lime Juice, 1 Lime
Fresh Lime Zest, 1 Lime
Tacos:
Corn Kernel, 800g
Black Beans Canned, 800g
Chipotle In Adobo Sauce, 1/2 TBSP Adjust To Preference
Corn Tortilla, 8
Vegan Cheese Sauce, For Serving
Coriander Coarsely Chopped, For Garnishing
Equipment:
Cast Iron Skillet / Pan
Griddle
Directions:
Please visit my "My Grilled Pizza: L'uva" page for the vegan cheese sauce.
Prepare the couscous.
Transfer the cauliflower florets into a food processor.
Blitz until fine, almost resembles like cooked rice consistency.
*Do not over blitz as it will form a paste.*
In a skillet over medium heat, drizzle in olive oil.
As soon as the oil is heated up, add in garlic.
Saute until aromatic.
Add in sundried tomatoes and kale.
*To prepare the kale, remove and discard the stalks. Take a large bunch of the leaves, squeeze and chiffonade.*
Saute until the kale has wilted slightly.
Add in the cauliflower.
Saute until well combine.
Add in paprika, chili powder, cumin and chili flakes.
Saute until aromatic.
Taste and adjust for seasoning with salt and pepper.
Remove from heat.
Finish off with fresh lime juice and zest.
Toss to combine well.
Set aside until ready to use.
Prepare the tacos.
In a skillet over medium heat, add corn.
Dry toast the corn until browned and almost charred.
Remove from heat and set aside.
In the same skillet over medium heat, add beans and chipotle.
Cook the beans skillet until almost all the liquid has evaporated.
Remove from heat and set aside.
In a griddle over medium heat, place in the tortilla.
Grill tortilla until charred on both sides.
Repeat the process for the remaining tortillas.
Remove from heat and place onto serving plates.
Add the couscous over the grilled tortillas.
Spoon black beans and corn on top of the couscous.
Drizzle the vegan cheese sauce over the top.
Garnish with some coriander.
Serve immediately.