Taco evenings across the United States often feature a version of Mexican cuisine that leans heavily into American adaptations: ground beef blended with a seasoned packet, accompanied by taco shells, shredded lettuce, diced tomato, and grated cheese or sour cream. However, a recipe from the cookbook Plantas: Modern Vegan Recipes for Traditional Mexican Cooking offers a distinctive and more authentic experience—crafted entirely plant-based yet rich in flavor and tradition.
Growing up watching her aunt prepare this dish, the author recalls these tacos as a cherished treat. The signature element distinguishing these tacos is the use of salsa as the seasoning base for the "meat" filling, rather than relying on dry herbs or spice mixes. This approach results in a moist, deeply flavored filling that elevates the dish beyond the standard comfort of taco night.
Ingredients and Preparation
The filling starts with sautéing aromatics and vegetables: diced white onion, minced garlic, peeled and diced carrots, and Yukon Gold potatoes, all cooked gently in a neutral oil such as avocado to maintain a clean flavor profile. Once lightly softened, a splash of low-sodium vegetable broth aids in steaming the vegetables until tender.
The plant-based ground meat substitute, commonly one from brands like Impossible or Beyond Meat, is then added and browned, seasoning only with a light dusting of sea salt to enhance natural tastes. Meanwhile, a smoky salsa is prepared separately by charring raw ingredients such as ripe Roma tomatoes, a quartered onion, a stemmed and seeded jalapeño or serrano pepper, and whole garlic cloves in a hot skillet, which imparts a charred depth to the final blend.
These ingredients are transferred to a blender with additional vegetable broth, fresh cilantro, and sea salt, creating a smooth, flavorful salsa that is folded into the filling, then simmered further to marry the flavors.
For assembly, corn tortillas are quickly warmed on a hot skillet or comal, preserving their pliability. Each tortilla is filled with a measured portion of the picadillo-style mixture, which is then folded to enclose. If necessary, toothpicks can secure the fold during cooking.
The filled tortillas are then shallow-fried in batches in a generous pool of high-heat neutral oil until a golden, crispy exterior forms, enhancing both texture and taste. After frying, the tacos rest briefly on paper towels to absorb any excess oil.
Serving suggestions include a side of guacasalsa, a hybrid condiment combining guacamole with salsa verde, adding a creamy and tangy complement to the crispy tacos.
About the Recipe Creator
Alexa Soto, a Mexican-American recipe developer and mental health supporter, curates her culinary creations through her blog, Fueled Naturally. Residing in San Diego with her family and canine companions, her work delves into traditional Mexican flavors reinterpreted through modern, plant-based lenses.
This recipe is excerpted from her 2024 cookbook Plantas, a tribute to vegan adaptations of traditional Mexican cuisine, emphasizing authentic taste and cultural resonance.