If you love crispy tacos, cook these crunchy golden taquitos in corn tortillas, filled with a carrot stew in ancho chili sauce, served with a delicious vegan cream made from almond and cashew, yellow lemon juice, and coconut oil.
1 ancho chile, clean, deveined, and hydrated, for the filling
2 cloves garlic, for the filling
1 tablespoon vegetable oil, for the filling
1/2 onions
3 cups carrot, shredded for the filling
12 corn tortillas, hot
vegetable oil, for frying
pico de gallo
avocado, in wedges
Preparation
20 mins
20 mins
Low
For the vegan cream, blend the almond with the cashew, salt, water, lemon juice, and coconut oil until you obtain a very smooth mixture. Set aside.
For the filling, blend the tomato with the hydrated ancho chili and garlic until you get a sauce, set aside. Heat a skillet over medium heat with the oil, sauté the onion, and add the carrot and the sauce you blended earlier, cooking for about 10 minutes or until the carrot is soft. Remove and cool.
On a cutting board, fill your corn tortillas with the previous preparation, form your tacos, and secure with a toothpick if necessary.
Heat a skillet over medium heat with the oil, fry the tacos until crispy, remove from the frying and place on absorbent paper.
Serve 3 tacos on each plate over a bed of lettuce, add pico de gallo, the cashew cream, and avocado. Enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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