- Filling:
- 5 guajillo chile peppers, stemmed and seeded
- 5 limes, juiced
- 2 cloves garlic
- 2 pinches ground cumin
- 3 whole cloves
- 2 cups water, divided
- 2 tablespoons vegetable oil
- 1/2 onion, halved and cut into thin slices
- 1 1/2 (12 ounce) packages textured vegetable protein
- Salsa:
- 4 tomatoes
- 4 dried chile de arbol peppers, stemmed
- 1 slice onion
- 1 clove garlic
- salt to taste
- 1 (32 ounce) package corn tortillas
- Garnish:
- 1 large onion, chopped
- 1 bunch cilantro, finely chopped
- Place guajillo peppers in a saucepan, cover with water, and boil until softened, about 10 minutes. Drain.
- 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.
- 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.
- 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.
- Roast tomatoes and peppers until charred, 5 to 10 minutes. Cool tomatoes slightly. Peel.
- Combine peeled tomatoes, peppers, 1 slice onion, 1 clove garlic, and salt in a blender; blend until smooth. Pour salsa into a small bowl.
- Warm corn tortillas in a skillet. Divide vegetable protein mixture amongst tortillas and top with salsa, chopped onion, and cilantro.
05/21/2018
recipepes.com
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