Recipe Ingredients
- 1 pack Morning Star Farms Veggie Chorizo Crumbles
- 1 cup shredded cheddar cheese
- 2 each ancho chiles
- 4 each guajillo chiles
- 4 each chipotle chiles
- 5 each Roma tomatoes
- ½ each large white onion; quartered
- 6 cloves garlic
- 1 teaspoon whole peppercorns
- 1 teaspoon cumin
- ½ teaspoon ginger
- 2 teaspoons oregano
- 1 teaspoon thyme
- 1/4 each cinnamon stick
- 3 tablespoons apple cider vinegar
- 2 cups vegetable broth
Recipe Directions
- Stem and shake the seeds out of the dried chiles. Toast them in a skillet for 30-60 seconds, or until they are fragrant.
- . Simmer your tomatoes, onions, chilis, and garlic cloves in a pot until soft. Drain the chilies and add them to a blender with the tomatoes, onion, garlic, apple cider vinegar, all the spices, and one cup of vegetable broth. Blend until smooth and strain with a fine-mesh strainer into a large stockpot.
- Add the rest of the vegetable broth and bring everything to a simmer for about 40 minutes until it begins to thicken.
- While the sauce simmers, add your veggie chorizo crumbles to a sauté pan with a tablespoon of oil and cook until the crumbles are heated up. Once the sauce is ready, add ½ cup of the sauce to the pan with the veggie chorizo and mix.
- To make the tacos, add oil to a separate pan. Dip your tortilla shells into the sauce and lay flat in the pan. Add veggie chorizo and shredded cheese to half of the tortilla and fold in half. Cook on each side until crispy and the cheese has melted.
- Garnish your tacos with diced white onions, chopped cilantro, limes, and a side of sauce for dipping.
