Roasted chickpea tacos with avocado cream and salsa criolla

By | May 03, 2016


Avocado Cream

flesh of 2 avocados
juice of two limes
2 tablespoons water
2 tablespoons extra virgin olive oil

In a food processor (or high-powdered blender) blend the avocados, pinch of salt, lime juice and water until very smooth. While the blender is running, drizzle in the oil. Use as the base of your open-faced softshelled tacos or as a condiment on top.

Roasted Chickpeas

1 (15 oz.) can of chickpeas, drained and rinsed
1 tablespoon fresh lime juice
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground coriander

Preheat oven to 400F. In a medium bowl, whisk together cumin, coriander, paprika, salt, lime juice, olive oil and water. Stir in chickpeas. Place seasoned chickpeas on a baking sheet lined with parchment paper. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy but still chewy. Remove from oven and set aside.

Salsa Criolla

1 large red onion, sliced paper thin
½ cup fresh-squeezed lime juice
2 teaspoons extra virgin olive oil
2 tablespoons chopped cilantro
sea salt to taste

Combine onion, lime juice, olive oil and salt in small bowl. Let it marinate for 30 minutes to overnight (in the fridge). Stir once half way through marinating time to make sure all the onions get soaked in the juice. Add the cilantro and combine right before serving.

Homemade Corn Tortillas makes about 8 tortillas

2 cups masa harina
1¼ cup hot water
pinch of salt

Dissolve salt in a glass bowl with 1¼ cups of warm water. Slowly pour the masa harina into the water, stirring as you go. Mix until combined; smooth but not sticky. Form into a ball. Cover and let rest on the counter for 30 minutes to 2 hours. Cover with a damp tea towel to prevent the top from forming a crust. Lay out two sheets of parchment paper and find a casserole dish or pyrex with a smooth bottom to help you press out the dough. Pinch off a golf-ball sized chunk of dough and roll into a smooth ball. Set between two pieces of parchment and start to flatten a bit with your hand. Continue with hands, or for even edges, grab your pyrex and put your weight into it over the sheets of parchment and the ball. Remove, peel back parchment. Voila! Cook for two minutes on each side in a nongreased frying pan (cast iron is best). Set aside and begin to stack them up. Fill with raw or roasted seasonal vegetables, avocado sour cream, roasted chickpeas and salsa criolla.

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