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Ingredients
Filling:
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5 guajillo chile peppers, stemmed and seeded
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5 limes, juiced
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2 cloves garlic
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2 pinches ground cumin
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3 whole cloves
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2 cups water, divided
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2 tablespoons vegetable oil
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½ onion, halved and cut into thin slices
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1 ½ (12 ounce) packages textured vegetable protein
Salsa:
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4 tomatoes
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4 dried chile de arbol peppers, stemmed
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1 slice onion
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1 clove garlic
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salt to taste
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1 (32 ounce) package corn tortillas
Garnish:
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1 large onion, chopped
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1 bunch cilantro, finely chopped
Directions
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Place guajillo peppers in a saucepan, cover with water, and boil until softened, about 10 minutes. Drain.
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Combine lime juice, 2 cloves garlic, cumin, and cloves in a small saucepan over medium heat; bring to a boil. Remove from heat and cool for 5 minutes. Pour into a blender, add guajillo peppers, and blend until smooth. Add 1 to 2 tablespoons of the water if the sauce is too thick.
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Heat oil in a large saucepan over medium heat and cook onion slices until soft and translucent, about 5 minutes. Stir in vegetable protein; cook and stir for 2 minutes. Pour in guajillo sauce and remaining water; season with salt. Bring to a boil; reduce heat to medium-low cook, covered, until flavors combine, about 10 minutes.
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Combine tomatoes and chile de arbol peppers in a baking dish.
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Roast tomatoes and peppers until charred, 5 to 10 minutes. Cool tomatoes slightly. Peel.
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Combine peeled tomatoes, peppers, 1 slice onion, 1 clove garlic, and salt in a blender; blend until smooth. Pour salsa into a small bowl.
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Warm corn tortillas in a skillet. Divide vegetable protein mixture amongst tortillas and top with salsa, chopped onion, and cilantro.
Nutrition Facts (per serving)
579 | Calories |
9g | Fat |
72g | Carbs |
61g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 579 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 1g | 7% |
Sodium 720mg | 31% |
Total Carbohydrate 72g | 26% |
Dietary Fiber 12g | 44% |
Total Sugars 5g | |
Protein 61g | 121% |
Vitamin C 57mg | 64% |
Calcium 254mg | 20% |
Iron 11mg | 63% |
Potassium 501mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.