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Vegan Chorizo Tacos with Masa Queso
Ingredients
  • subheading: Adobo Sauce:
  • 6 dried morita or chipotle chiles
  • 4 dried guajillo chiles
  • 4 whole cloves
  • 2 teaspoons dried cumin seeds
  • 1 tablespoon dried Mexican oregano
  • 2 tablespoons canola oil
  • 1 medium onion, sliced
  • 5 garlic cloves, sliced
  • ¼ cup apple cider vinegar
  • 2 teaspoons light brown sugar
  • Kosher salt
  • subheading: Mushroom Chorizo:
  • 2 tablespoons canola oil
  • 1 pound shitake mushrooms, stemmed, thinly sliced
  • ¾ cup cooked brown rice
  • Kosher salt
  • subheading: Masa Queso:
  • 1 tablespoon unsalted butter
  • ½ small onion, finely chopped
  • 1 small garlic clove, finely chopped
  • ½ cup whole milk
  • ⅓ cup heavy cream
  • 2 tablespoons finely ground masa for tortillas
  • 3 ounces Gruyère, shredded
  • Kosher salt
  • subheading: Assembly:
  • 1 tablespoon canola oil
  • 8 tortillas, warmed
  • Pickled red onions, sautéed mushrooms, chopped cilantro, and lime wedges (all optional; for serving)
  • subheading: Special Equipment:
  • A spice mill or mortar and pestle
Steps
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