I love Mexican cuisine, the flavours are amazing. I stopped buying taco kits when we made the decision to go additive free, which meant we went without one of our favourite Mexican meals for quite some time. Then, not so long ago, a very clever friend of mine developed a recipe for a fantastic Mexican spice mix. I made it and was hooked. Tacos were back on the menu. Much to the kids delight, the amazing lady that runs the buying group I shop with recently imported some additive free taco shells. They had them for the first time tonight and LOVED them!
Serving suggestions under recipe
1 brown onion, quartered
2 garlic cloves
10g extra virgin olive oil
250g Roma tomatoes
300g tempeh, cut into 1-2cm pieces
60g tomato paste
2 tbs (20g) Skinnymixer’s Mexican spice mix
10-20g tamari (depending on how salty you like it)
1. Into mixer bowl, place onion, garlic and oil. Chop for 5 seconds/speed 5/MC on. Scrape down sides of bowl. Cook for 5 minutes/steaming temperature/speed 1/MC off.
2. Add tomatoes and tempeh. Chop for 8 seconds/speed 4/MC on.
3. Add tomato paste, Mexican seasoning and tamari. Cook for 10 minutes/100/reverse/speed 1/MC on.
Use either lettuce leaves or taco shells to hold your fillings. Start with a spoonful of “mince”, then top with sliced tomato, guacamole (recipe here) and sour cream – there are some great dairy free recipes around for those that can’t have dairy. Leftover taco “mince” the next day can be heated and spread over shredded lettuce and tomato and topped with a dollop of guacamole.