Here’s a great PARTY flavor fun recipe from friend
Chef Mayra, The Doctor of Flavor
http://www.chefmayra.com/
Check out her site… and check out this recipe!
Roasted Tomatillo Sauce:
8 tomatillos, washed and halved
1 large red onion, peeled and quartered
4 cloves garlic, coarsely chopped … Read More
3 tablespoons pressed canola oil, plus 3/4 cup
Salt and freshly ground black pepper
2 teaspoons chipotle puree
1/4 cup fresh lime juice
1 cup spinach leaves, blanched
3 tablespoons agave dark
Fried Blue Corn Tortillas:
2 cups pressed canola oil
12 (6-inch)organic blue corn tortillas
Salt
Vegan Sour Cream and Organic or Local Cilantro
Vegan Jack Cheese about One cup
*******************************
Roasted Tomatillo Sauce:
Directions
Preheat oven to 375 degrees F. Rub oil on tomatillos, onion and garlic with 3 tablespoons of oil and season with salt and pepper. Place in a roasting pan and roast until soft and golden brown about 20 to 25 minutes.
Place tomatillos, onions, garlic, chipotle, lime juice and spinach in a food processor and blend until smooth. With the motor running, slowly add the 3/4 cup extra virgin olive oil and season with dark agave and sea salt and pepper. **Keep warm in a bain Marie.
*************************************
Fried Blue Corn Tortillas:
Heat pressed canola oil in a medium saucepan to 365 degrees F. Fry tortillas, 1 at a time, until crispy. Remove to a plate lined with paper towels and season lightly with salt.
For filling I would Use Tofu Scramble, or Morning Star taco-burrito filling- or roasted Veggies or sauté tofu in garlic and chipotle
Assembly:
Place a teaspoon of vegan sour cream in 4 large shallow bowls to secure the tortillas. Place a fried tortilla on top of each dab of sour cream. Place some of the tofu scramble or your favorite feeling and vegan Cheddar or Jack on each tortilla and top with another tortilla, repeat and top with another tortilla. Top the tortilla with the remaining tofu scramble or your favorite feeling and vegan cheese and ladle the warm tomatillo sauce over. Garnish with chopped cilantro.