Live Naturally Magazine
https://livenaturallymagazine.com/recipes/carne-asada-tacos-ozo/
Export date: Tue Sep 21 17:53:36 2021 / +0000 GMT



Carne Asada Tacos

 

Carne Asada Tacos

  • 12 ounces OZO™ Plant-Based Mexican Seasoned Ground
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 15 corn tortillas
  • 1 1/2 cups Monterey Jack cheese, (shredded)
  • 1/2 cup white onion, (diced)
  • 1/2 cup Fresh cilantro, (chopped)

Guacamole:

  • 4 avocados, (peeled and chopped)
  • 3 serrano peppers, (seeded and diced fine)
  • 1 tablespoon fresh cilantro, (chopped)
  • 3 garlic cloves, (chopped)
  • 1/2 tablespoon salt
  • 1/2 cup water

Salsa Roja:

  • 1 cup dried red chilies
  • 4 stewed tomatillos
  • 2 cups vegetable stock
  • 1 can stewed tomato
  • 2 garlic cloves
  • 1/4 cup salt
  1. Make the guacamole, see recipe below.

  2. Make the Salsa Roja, see recipe below.

  3. Add 1 tablespoon of oil to a large griddle or cast iron pan over high heat. Once the oil is hot, add the OZO Plant-Based Mexican Seasoned Ground and cook for 6-8 minutes or until the meat is browned on all sides and starting to crumble. Move to the side of the griddle to keep warm.

  4. Reduce heat to medium/medium-high and add a bit more oil to the griddle. Place the tortillas on the griddle and top with a generous amount of cheese. On half of the tortillas, add some of the cooked OZO Plant-Based Mexican Seasoned Ground, onion, cilantro, red sauce, and guacamole.

  5. Place the other tortilla, cheese side down, on top of the fillings.

Guacamole:

  1. Add the avocados, serrano peppers, cilantro, garlic, salt, and a bit of water to a blender.

  2. Blend until smooth, adding water as needed to thin it down.

  3. Transfer to a bowl and set aside.

Salsa Roja:

  1. Add the chilies, tomatillos, vegetable stock, stewed tomato and ½ cup of its stewing liquid, garlic, and a bit of salt in a blender.

  2. Blend until everything is well incorporated, adding salt to taste.