WALNUT CHORIZO TACO SALAD
WALNUT CHORIZO TACO SALAD
SERVES 4 PORTIONS
FOR THE WALNUT CHORIZO
1 lb. (455 g) walnuts
3 tbsp. (45 ml) apple cider vinegar
2 tbsp. (15 g) ground ancho chili powder
1 tbsp. (9 g) garlic powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. freshly ground black pepper
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
2 bay leaves
FOR THE SALAD
4 large flour tortillas
1 lb. (455 g) green leaf lettuce, chopped
1 can (15 oz., or 425 g) black beans, rinsed and drained
1/4 tsp. ground cumin
1/8 tsp. salt
1 cup (180 g) chopped tomato
1/2 cup (80 g) diced red onion
1/4 cup (35 g) sliced black olives
1/4 cup (60 g) Silky Sour Cream
1 batch of Simple Guacamole (optional)
1/2 cup (130 g) Roasted Chipotle Salsa (optional)
2 tbsp. (2 g) minced fresh cilantro
NUTRITIONAL VALUES
Calories: 1055kcal
Fat: 74.6g (6.5g S.Fat)
Carbs: 69.2g
Protein: 43g
Sugar: 8.3g
Sodium: 771mg
<b sytle="font-size:12pt;"><u>METHOD</u></b> <br></br> <n style="font-size:10pt;">TO MAKE THE WALNUT CHORIZO Pulse the walnuts in a food processor until they are the size of coarse sand. In a food processor, combine the apple cider vinegar, chilli powder, garlic powder, cumin, coriander, salt, oregano, thyme, pepper, cinnamon, garlic, and bay leaves. <br></br> Heat the walnut mixture in a large skillet over medium-high heat. Brown the chorizo for 10 minutes, stirring occasionally, before reducing to a low heat and covering with a lid to keep warm. </n> <br></br> <n style="font-size:10pt;">TO MAKE THE SALAD Preheat the oven to 180°C/350°F. Place the tortillas in four large ovenproof bowls, making pleats to allow them to sit flush with the bottom. Bake the shells for 10 minutes with a small ovenproof bowl inside to help it hold its shape. Bake for 2 minutes more after removing the inner bowl. Allow the tortilla shells to cool for 5 minutes in the bowls. <br></br> Distribute the lettuce between the shells. In a mixing bowl, combine the black beans, cumin, and salt, and divide the beans among the salads. Add the walnut chorizo, tomato, onion, and black olives on top. <br></br> Serve each salad with a dollop of Silky Sour Cream, Simple Guacamole, and Roasted Chipotle Salsa, topped with a sprinkle of minced cilantro. </n>
RECIPE NOTES
Remove the Silky Sour Cream from the recipe to make it soy-free.
Ad
When we cook we are listening to the Blinkist* summaries - because it’s simply the best and you learn while having fun cooking.
* = Affiliate Link