Vegan Tacos by Jason Wyrick

Author:Jason Wyrick
Language: eng
Format: epub
Publisher: Vegan Heritage Press
Published: 2014-09-07T16:00:00+00:00

Baja-Style Taco with Lobster Mushrooms (at top, here); Mushroom Taco (here)

CHAPTER

Tacos de Comal

“Tacos made with sautéed fillings.”

Mushroom Tacos

Enchilada-Style Tacos

Mushroom Chorizo Tacos with Black Beans and Chayote

Baja-Style Tacos with Lobster Mushrooms

Tacos with Purple Potatoes and Roasted Poblanos

Cactus Tacos

Sonoran Tacos

Tacos with Huitlacoche and Fresh Corn

Ten-Minute Seitan Carnitas

Tacos Americanos

Bricklayer Tacos

Tacos Rápidos with Pintos Borrachos

When tacos de comal are served at a taquería, they are referred to as “tacos a la plancha.” A plancha is a large, smooth metal griddle. The ingredients are placed on the plancha and quickly sautéed or seared on the super-hot surface. In a way, a plancha is like a giant comal. It’s just a smooth, flat cooking surface, and that’s just a really long way of saying you should cook these in a large skillet.

I strongly suggest using a skillet that is at least 12-inches in diameter. Since the fillings for these tacos are cooked quickly and at a fairly high heat, you don’t want to crowd the pan with ingredients. That just slows down the cook time and that won’t do any favors for the texture of the food. Also, the heavier the pan, the more evenly it will cook, making a better taco.

Although these tacos require you to be at the stove the whole time, many of them cook very quickly. When I am in a rush, these are the tacos I tend to make, and I often use the “Make It Simple” options to save time. Plus, they are a lot of fun to cook! You get to see the ingredients transform immediately and, soon after, turn into delicious tacos. Just keep an eye on the ingredients so they don’t burn, and you’ll become a maestro taquero.

The easiest tacos de comal to make are the Tacos with Potatoes and Poblano Strips, the Mushroom Tacos (using your favorite vegan cheese alternative instead of making the ones in the recipe), and the Ten-Minute Seitan Carnitas. Tacos Rápidos are also incredibly easy and, as you can tell from the name, quick to make.

Mushroom Tacos

Tacos de Hongos

The mixed mushrooms are the stars of this taco, so I leave them fairly unadorned so their flavors can shine. Oyster mushrooms give the taco a heavily browned flavor; the shiitakes add earthiness; and the creminis a sort of mellowness, all working together to provide a complex flavor in every bite. The taco is topped off with roasted habanero crema for a piquant bite. For less bite, omit the habanero. These tacos can be a little light, so I sometimes add a cup of cooked black beans at the end of the recipe to make the filling heartier. (See photo on here.)

REGION: CASA DE JASON | HEAT LEVEL: 7 | MAKES 6 TACOS

The Filling

1 guajillo chile (to make guajillo powder) or 1 teaspoon chili powder

2 tablespoon olive oil

4 cups oyster mushrooms, chopped into big 2-inch pieces

10 to 12 small fresh shiitake mushrooms, stems removed and cut in half

10 to 12 cremini mushrooms, quartered

4 cloves garlic, minced

1 ½ tablespoons chopped epazote, optional

¾ teaspoon salt

The Tortillas

6

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