fbpx

The hocus pocus behind our Magik Taco

by | May 1, 2019 | 0 comments

Ok, so there are a lot of ingredients in this one, luckily most of them are repeated and most of the cooking part is just mix/blend/sautee all ingredients together…. And a lot of these are spices etc which you should have in the spice rack at home.

Trust us, it’s worth it! And haven’t you seen witches and wizards toiling over a boiling cauldron for hours? That’s how magik happens, in this case we are making magik for your taste buds.

Here’s the recipe so you can try this for yourself at home.

If spending this long in the kitchen isn’t your cup of tea, then drop in to Pachamama’s Kitchen and we will make you some Magik Tacos in around 10 minutes.

Recipe

2 hours prep and cooking time for the soaked beans.

45mins if using canned beans.

Ingredients:

Spicy Black Beans:
  • 150g Black Beans, soaked overnight (or 1 can of Black Beans, discard the liquid)
  • 4 tsp Salt
  • 1 medium Chilli, deseeded and diced
  • 4 tbsp Lemon Juice
  • 1 tsp Cayenne Pepper
Pico de Gallo (the fresh salsa part):
  • 3 Tomatoes, deseeded and finely diced
  • 1/2 medium Chilli, deseeded and finely diced
  • 1/4  Red Onion, finely diced
  • 1/2 Capsicum, finely diced
  • 1 cup Coriander (leaves and stalks), finely diced
  • Dressing of: 1 tbsp Olive Oil, 1 tbsp Lime Juice, 1 tsp Cayenne Pepper, pinch of salt
Umami Mushrooms:
  • 500g Your favourite Mushrooms, sliced 1/2 cm thick
  • 3 tbsp Olive Oil
  • 1 tsp Smoked Paprika
  • 1 heap tbsp Nutritional Yeast
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • Salt to taste
Cashew Cheese:
  • 220g Raw Cashews (soaked overnight in the fridge, or 1 to 2 hours in warm water)
  • 2 tbsp Lemon Juice
  • 1 tsp Salt
  • 1 tsp Smoked Paprika
  • 1 tbsp Olive Oil
  • 1/4 cup Nutritional Yeast
  • 1 1/2 cups Filtered Water

Method:

  1. For the Spicy Black Beans, cook the beans in salted water for up to two hours
  2. If you haven’t soaked your cashews, cover them in a pot with warm water and leave the Cashew Cheese prep right till the end. Aim to soak for 1.5 to 2 hours.
  3. For the Pico de Gallo, mix all the dressing ingredients together and set aside. Mix all the other ingredients together then add the dressing and mix it all well. Keep in a bowl in the fridge till everything else is ready.
  4. for the Umami Mushrooms, heat the oil in a large flat pan, sauteeing the mushrooms on a high heat in batches so they are spaced out and can start to turn golden brown.
  5. Add all the other ingredients (+ the first batches of mushrooms) and sautee for a few more minutes. Take off the heat and season to taste
  6. Once the Black Beans are cooked, cool in a bowl in the fridge, then toss together with the other ingredients and place back in the fridge.
  7. Returning to your Cashew Cheese, drain the cashews and add to a blender. Add all other ingredients to the blender and blend until smooth. Pour into a jar and keep in the fridge for up to 6 days.
  8. When everything is ready, land all your bowls on the table, heat some tortillas or soft tacos for a minute each side and enjoy!