{"id":17753,"date":"2021-07-10T09:00:28","date_gmt":"2021-07-10T13:00:28","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=17753"},"modified":"2021-07-09T12:41:08","modified_gmt":"2021-07-09T16:41:08","slug":"enjoy-2-taco-recipes-from-chef-carlos-roberto-erez","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2021\/07\/10\/enjoy-2-taco-recipes-from-chef-carlos-roberto-erez\/","title":{"rendered":"Enjoy 2 Taco Recipes from Chef Carlos Roberto Erez"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Tacos al Pastor from Chef Carlos Roberto Erez<\/strong><\/p>\n\n\n\n

(Fills\nabout 10-12 tacos)<\/p>\n\n\n\n

TVP and Sauce<\/em><\/p>\n\n\n\n

8\ndried Chile Guajillos peppers<\/p>\n\n\n\n

1\ndried Chile Mulato or Ancho pepper<\/p>\n\n\n\n

1\ncup TVP chunks<\/p>\n\n\n\n

2\nteaspoons olive oil<\/p>\n\n\n\n

1\/4\ncup finely minced yellow onions<\/p>\n\n\n\n

2\ncanned chipotle peppers<\/p>\n\n\n\n

8-10 garlic gloves, minced<\/p>\n\n\n\n

Juice of 1\/2 fresh orange<\/p>\n\n\n\n

1\/4\nteaspoon ground cumin<\/p>\n\n\n\n

1\/2 teaspoon dried oregano<\/p>\n\n\n\n

1\/2 teaspoon cinnamon<\/p>\n\n\n\n

Deseed dried peppers and hydrate by boiling for about 8 minutes.\nKeep pepper-boiling water to blend other ingredients together.<\/p>\n\n\n\n

     Meanwhile, rinse TVP and in a separate\npan, rehydrate TVP by boiling in water for 15 minutes over medium-low heat.\nDrain thoroughly and set aside when done.<\/p>\n\n\n\n

     Add olive oil to a\npan and saut\u00e9 onion over low heat, until lightly browned and fragrant.      <\/p>\n\n\n\n

     Next, cook the\nsauce for the Tacos al Pastor for about 15 minutes. Add rehydrated peppers,\npepper-water, chipotles, garlic, orange\njuice, cumin, oregano, and cinnamon to a pan and simmer over low\nheat, stirring occasionally for 15 minutes. Sauce will thicken and reduce. Add\nsauce to TVP and allow to marinade a few hours in the fridge or up to 24 hours.<\/p>\n\n\n\n

Assemble Tacos<\/em><\/p>\n\n\n\n

1\/2 cup finely minced yellow onion<\/p>\n\n\n\n

3 teaspoons olive oil, divided<\/p>\n\n\n\n

Taco shells or tortillas, your favorite<\/p>\n\n\n\n

Fresh cilantro or oregano, to serve<\/p>\n\n\n\n

Shredded lettuce, radishes or other favorite taco toppings to\nserve<\/p>\n\n\n\n

Pineapple Salsa<\/em><\/p>\n\n\n\n

1 pineapple, skinned and diced<\/p>\n\n\n\n

Salt, to taste, optional<\/p>\n\n\n\n

1-3 Jalape\u00f1o peppers, seeded and minced (to taste)<\/p>\n\n\n\n

2 cucumbers, minced<\/p>\n\n\n\n

1\/2 purple onion, sliced<\/p>\n\n\n\n

Juice from 1 lime<\/p>\n\n\n\n

\u00a0\u00a0\u00a0\u00a0 To make the tacos, add marinated TVP to a skillet with onions and olive oil. Saut\u00e9 over low heat until onions are light brown and everything is cooked through.<\/p>\n\n\n\n

     While doing that, begin\npreparing the pineapple salsa. Finely chop pineapple and saut\u00e9 in olive oil\nuntil charred. This will sweeten the flavor. Add salt if desired.<\/p>\n\n\n\n

     Meanwhile, toss Jalapeno, cucumbers,\npurple onion and cilantro with fresh lime juice. Add charred pineapple.<\/p>\n\n\n\n

     To assemble tacos, layer TVP and onion,\nand pineapple salsa and other taco toppings as desired into a taco shell.<\/p>\n\n\n\n

Tofu Con Rajas Poblanas from Chef Carlos Roberto Erez<\/strong><\/p>\n\n\n\n

(Fills about 10-12 tacos)<\/p>\n\n\n\n

Tofu Filling<\/em><\/em><\/p>\n\n\n\n

1 box firm tofu<\/p>\n\n\n\n

Salt, to taste, optional<\/p>\n\n\n\n

3 Poblano peppers<\/p>\n\n\n\n

S<\/em>auce<\/em><\/em><\/p>\n\n\n\n

4 plum tomatoes, quartered<\/p>\n\n\n\n

1 teaspoon olive oil<\/p>\n\n\n\n

1\/4 large yellow onion, chopped<\/p>\n\n\n\n

3 fresh Jalape\u00f1os, seeded and sliced (more or less,\nto taste)<\/p>\n\n\n\n

4-5 cloves peeled garlic<\/p>\n\n\n\n

4 Tablespoons cilantro, finely minced<\/p>\n\n\n\n

1 teaspoon garlic powder, optional<\/p>\n\n\n\n

Salt, to taste, optional<\/p>\n\n\n\n

Taco shells or tortillas<\/p>\n\n\n\n

Favorite toppings (such as chopped lettuce, radishes, cilantro, etc.)<\/p>\n\n\n\n

For the tofu filling, cut tofu into small pieces and sprinkle with salt.\nPut tofu in an air fryer at 350 or medium power for about 15 minutes, or spread\nout on a sheet pan and bake in the oven about 20-30 minutes at 350, until edges\nare crispy and hard.<\/p>\n\n\n\n

    \nMeanwhile, roast Poblano peppers over open flame of gas stove or, in\nyour oven set to broil. They should be pitch black when ready. Place them in a\ncontainer to sweat for several minutes, until it\u2019s easy to peel the skin. This\nprocess imparts a delicious smokey flavor. Peel skin and then slice into thin\nslivers. Set aside.<\/p>\n\n\n\n

      To make the sauce, saut\u00e9 tomatoes in olive oil over\nmedium heat for about 2-4 minutes until they begin to wilt. Add onion,\nJalape\u00f1os, and fresh garlic. Cook until all ingredients are lightly charred.<\/p>\n\n\n\n

     Add to a blender with\ncilantro and garlic powder, and pulse until it is the texture of salsa. Add\nsalt to taste. If you want a smooth sauce, add a little water and pur\u00e9e again. <\/p>\n\n\n\n

\u00a0\u00a0\u00a0\u00a0 Transfer sauce to pan and cook over medium heat until slightly reduced. Stir in sliced Poblanos and cooked tofu. Serve in taco shells or tortillas of choice with other toppings, as desired. <\/p>\n","protected":false},"excerpt":{"rendered":"

Tacos al Pastor from Chef Carlos Roberto Erez (Fills about 10-12 tacos) TVP and Sauce 8 dried Chile Guajillos peppers 1 dried Chile Mulato or Ancho pepper 1 cup TVP chunks 2 teaspoons olive oil 1\/4 cup finely minced yellow onions 2 canned chipotle peppers 8-10 garlic gloves, minced Juice of 1\/2 fresh orange 1\/4 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-17753","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17753","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=17753"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17753\/revisions"}],"predecessor-version":[{"id":17755,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17753\/revisions\/17755"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=17753"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=17753"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=17753"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}