Hey there, fellow taco enthusiast! Let’s set the record straight: these tacos might not be straight outta a Mexican street stall, but they’re a gout-friendly twist on the childhood classics I know and love (Taco Bell vibes included, no shame!).
Tonight, the taco-craving monster reared its head, but beef was a big no-no. Thankfully, store shelves are stocked again, but Gout said: “Nope, not today, buddy!” So, I pulled a bait-and-switch with some amazing Beyond Beef, and guess what? Pantry magic (yes, there might be some odd stuff in there!) did the rest, with fresh tortillas as the grand finale.
Store-bought tortillas just don’t capture the magic of the real deal. Have you seen those stunning tortillas de sobaqueas from Hermosillo, Mexico? Talk about handmade heaven!
These ladies are true tortilla whisperers, turning simple dough into fluffy masterpieces with just their hands and a little love. It’s mesmerizing to watch, and it makes you appreciate the skill and tradition that goes into every single bite.
Beyond beef tacos ingredients
Beyond Beef: This is a plant-based meat substitute made by the company Beyond Meat. These products are made from ingredients like pea protein, brown rice protein, and coconut oil, and they aim to simulate the taste and texture of ground beef, often used in burgers, tacos, and other dishes.
New Mexico chili powder. New Mexico chili powder boasts a distinctive smoky note, thanks to the sun-dried chilies used in its blend. This adds a touch of earthy complexity that regular chili powder often lacks, elevating your tacos beyond basic beefiness.
Onion powder. Unlike fresh onions, which can add bite or moisture, onion powder contributes a consistent, dry essence that builds layer upon layer of savory goodness. It’s like a flavor whisperer, hinting at onion without overwhelming the other ingredients.
Garlic powder. While not as pungent as fresh garlic, garlic powder offers a subtler and warmer layer of flavor. It avoids overpowering the other spices while still adding a distinct and complex character to your meat.
Chopped green chilies. Pre-diced and canned, they’re a time-saving hero. No chopping, no seeding, just pop the lid and unleash the green goodness! Think of them as your lazy friend who always shows up to the party with a delicious dip.
Tomato sauce. Tomato sauce adds a subtle sweetness and acidity that can round out the savory, sometimes salty, notes of ground beef and taco seasoning. It creates a deeper, richer flavor profile, especially if using a flavorful sauce like chipotle or roasted tomato. I used El Pato brand sauce.
Onions. As onions cook, they caramelize, releasing sugars and developing complex flavors that blend beautifully with the spices and seasonings in your taco mix. It’s like adding a secret layer of deliciousness!
Safflower oil. Unlike some oils with strong or nutty flavors, safflower oil is relatively neutral. This means it won’t compete with the spices and seasonings you’re using for your taco filling, letting the true stars of the show shine through. Your carefully crafted blend of chili powder, cumin, and garlic won’t have to fight for attention!
Let’s get this taco party started! First things first, heat up your pan on medium heat with a splash of safflower oil (think 1/2 tablespoon). Now, toss in those diced onions (½ cup is the magic number!) and cook them until they’re soft and see-through like little flavor ghosts. This should take about 2-3 minutes, so no need to rush – let the oniony goodness bloom!
Next, grab that can of diced green chilies and dump it in! Let them simmer alongside the onions until most of the liquid has evaporated. Think of it as a mini moisture-removal mission. Trust me, this step concentrates the chili’s flavor like nobody’s business! ️
Voila! We’ve got our flavorful base prepped and ready for the taco adventure to come. Stay tuned for the next exciting episode – taco meat arrives!
Time to unleash the Beyond Beef beast! Crank up the heat to high and toss in those plant-powered crumbles. Grab your trusty spatula and give them a good smash-and-grab, breaking them into bite-sized nuggets of deliciousness. Let’s get this taco party started!
Okay, let’s add some visual flair to our Beyond Beef! While the science behind its “bleed” is pretty cool, we’re aiming for a more classic taco ground beef vibe today. To get that golden brown goodness, just give it a stir-fry like a dance partner, then let it rest for a minute to deepen the color. Remember, patience is key here – too long and it might become a bit clingy and charry. And don’t forget to be the bottom of the pan’s BFF, giving it a friendly scrape now and then. With a little love and attention, your Beyond Beef will be rocking that taco-worthy tan in no time!
Alright, taco warriors! Let’s get this fiesta fueled! Once your meat is rocking that golden tan, dial down the heat like you’re at a beach bonfire. Now, unleash the flavor bomb! Sprinkle in that magical mix of cumin, chili, garlic, and onion powders – let their aroma fill the kitchen like a pre-taco pep rally. And don’t forget the star of the show – pour in that glorious can of El Pato tomato sauce. Let it simmer and soak up all the deliciousness like your taste buds taking a dip in a flavor pool.
While the sauce gets saucy, prep your tortilla troops! Toast them up in a dry pan for that smoky char, or zap ’em in the microwave if you’re feeling speedy. Soon, we’ll have an army of warm, welcoming tortillas ready to embrace all that spicy goodness.
Get ready for a flavor explosion in every bite!
We all have those nights where even guacamole feels like a marathon! No shame in taking the shortcut with some freshly mashed avocado for your tacos. Sometimes simple and delicious is the way to go! Plus, who needs the extra chopping and blending when you can savor those creamy, buttery avocado chunks right there and then? It’s like a mini guacamole fiesta in every bite! So cheers to embracing the lazy win and savoring the simple pleasures!
Hey there, fellow plant-powered taco champions! Did you dive into that delicious recipe and have your taste buds doing the salsa dance? If so, I’d be doing cartwheels (vegan cartwheels, of course!) if you could share it on Pinterest! ✨
Seriously, every share spreads the plant-based love and helps this site blossom like a field of happy kale plants. Plus, who doesn’t love inspiring others with culinary masterpieces (even if they’re taco masterpieces made with beans and not beef)?
So, if you’re feeling the love, please click that Pinterest button and let the taco joy flow! And don’t forget to tag us so we can see your amazing creations!
Thanks for being a plant-powered hero, and happy taco-ing!
- 1/2 teaspoon New Mexico chili powder Any Chili powder will work
- 1/4 teaspoon Cumin ground
- 1/4 teaspoon Onion powder
- 1/4 teaspoon Garlic powder
- 4 oz Chopped Green Chilies 1 small can (4oz)
- 7.75 oz Hot tomato sauce 1 can el pato (or the brand that you have)
- 1 pound Beyond Beef
- 1/2 Tablespoon Safflower oil
- 1/2 Cup Onion diced
- 8 Tortillas
- On medium heat add 1/2 Tablespoon of oil to a pan.
- Add 1/2 cup diced onion and cook until translucent.
- Add a 4 ounce can of diced green chili peppers, cook until most of the moisture has evaporated.
- Turn the heat up to high and add the Beyond Beef. Use your spatula to break it apart.
- Keep stirring and cooking until the Beyond Beef gets some color.
- Turn the heat to low and add the seasonings (cumin, chili, garlic and onion powders) and the can of tomato sauce.
- Cook until the sauce is absorbed.
- Using a dry pan on medium heat toast your tortillas.