Signature Walnut “Chorizo” Tacos

 

 

Signature Walnut “Chorizo” Tacos

 

Makes 8 servings

 

Pickled Vegetables

 

Ingredients:

½ cup lime juice

1½ tsp sugar

¾ tsp sea salt

8 radishes, thinly sliced

2 medium jalapeño peppers, thinly sliced

1 large garlic clove, thinly sliced

 

Instructions:

In a small bowl, stir together lime juice, sugar and salt. Stir in radishes, jalapeño and garlic.

Let stand for 30 minutes to pickle.

California Walnut “Chorizo” Crumble

Ingredients:

 

2 cups Signature Walnuts

1½ cups (or 15 oz can) black beans, rinsed and drained

3 Tbsp olive oil, divided

1 Tbsp white vinegar

1 Tbsp smoked paprika

1 Tbsp ancho chili powder

1 tsp dried oregano

1 tsp kosher or sea salt

1 tsp ground chipotle

1 tsp ground cumin

1 tsp ground coriander

Instructions:

 

Place walnuts and beans in a food processor. Pulse until coarsely chopped. Add 2 Tbsp oil,

vinegar, paprika, chili powder, oregano, salt, chipotle, cumin and coriander. Pulse until the

mixture is finely chopped and resembles ground meat. Stir several times, moving the mixture

from the bottom of the food processor bowl to the top to evenly mix. Heat remaining oil in a

large nonstick skillet over medium. Add “chorizo” mixture to the skillet. Cook for 10 minutes,

or until mixture is nicely browned and resembles ground meat, stirring frequently. May be

prepared several days ahead and stored tightly covered in the refrigerator.