Ingredients

Pickled Red Onions

½ cup, Cider vinegar
1 ea., Garlic clove, sliced
½ tsp., Mexican oregano
¼ tsp., Black pepper, ground
as needed, Salt
1 ea., Onions, red, sliced thin (1/16”)

Chipotle Salsa

1 cup., Onion, roughly chopped
3 ea., Chipotle Meco chiles, stemmed
8 oz., Tomatoes, cored
4 ea., Garlic cloves
1 – 1 ½ cups, Water
as needed, Salt
as needed, Ground black pepper
1 ea., Sugar, a pinch

Tomatillo Salsa Cruda

8 oz., Tomatillos, husks removed, rinsed, cut in ¼” dice
1 ea., Onion, ¼” dice, rinsed
½ ea. or as needed, Jalapeño, minced
½ cup, Cilantro, chopped
as needed, Lime juice
as needed, Salt

Plant-Based Crumbles

1 lb., Nasoya Plant-Based Meat Crumbles
1 oz., Canola oil
1 cup, Onion, small dice
1 tbsp., Garlic, minced
as needed, Salt
as needed, Ground black pepper

24 ea., Corn tortillas, 4”
½ cup, Chipotle Salsa (see above)
as needed, Tomatillo Salsa Cruda (see above)
3 ea., Avocados, peeled, seeded, and sliced
¼ cup, Micro cilantro or cilantro sprigs

Method

1. For the Pickled Red Onions: Bring the vinegar, garlic, and aromatics to a simmer. Hold warm, but do not reduce.

2. In a separate small pot, bring some water to a boil. Add the onions and drain after 10 seconds.

3. Place the onions in the vinegar mixture and add water, if necessary, to completely cover. Adjust seasoning with salt and pepper. Let it sit overnight.

4. For the Chipotle Salsa: Combine the onion, chiles, tomato, and garlic in a small saucepan. Add water to just cover. Bring to a simmer and cook, uncovered, for 30 to 45 minutes or until the liquid has reduced by half. Let it cool slightly.

5. Blend until smooth. Season with salt and pepper.

6. For the Tomatillo Salsa Cruda: Combine all ingredients in a bowl. Season with lime and salt as needed.

7. For the Nasoya Plant-Based Meat Crumbles: Heat a sauté pan over medium low heat. Add the oil and onions. Cook until translucent. Add the garlic and cook until it becomes aromatic. Add the Nasoya Plant-Based Meat Crumbles and sauté for 5 – 10 minutes or until slightly browned. Season with salt and pepper.

8. To Serve: Heat a corn tortilla. Place a spoonful of tofu crumbles in the center of the tortilla. Top with a drizzle of the chipotle salsa, a spoonful of tomatillo salsa and pickled onions. Place a slice of avocado and a sprig of cilantro on top.