These Garbanzorizo Taco Wraps are full of flavor and the sun-dried tomatoes and liquid smoke add depth. The pineapple pico de gallo is a wonderful complement to the garbanzorizo, while the pickled hibiscus adds the perfect amount of tang to the mix.
How has your July been going? We’ve had a great one so far! We started it off with a train ride with our friends through the redwood forest at the Roaring Railroads at Henry Cowell state park. If you are in the area, I highly recommend it! After the train ride, we went on a hike to a plateau overlooking the redwood forest where we had some wine and snacks. That’s my kind of day!
Beto and clan spent the night with us for the Fourth festivities at our beach. We did our usual beach BBQ and reconnected with a family we met last year. We were able to watch the fireworks from their balcony overlooking the beach. It was a whole new perspective and incredible to watch!
A few days later, we attended Sevie’s 4th birthday party and shortly after that we had a nice afternoon of food and wine with Robby’s ex-coworkers. And to top it off, we went on our usual bike rides in Monterey and Santa Cruz. Now it’s time to relax until our next adventure onto Wisconsin for my family reunion.
I created this vegan chorizo because of my love for soyrizo. I have eliminated soy from my diet so I developed something similar using garbanzo beans. They’re made from a combination of garbanzo beans and sun-dried tomatoes seasoned with my taco spice mix. Thus, creating a unique and healthy taco “meat” you can use as a replacement for regular taco meat.
This recipe is adapted from my Garbanzorizo Tacos. I wanted to make a corn-free taco that would satisfy my taco cravings so I replaced the corn tortillas with butter lettuce. I also created a new salsa and I also added vinegar hibiscus flowers. I am really happy about how it turned out! You can leave out the queso fresco to make it vegan.
These wraps are great with lime in sparkling water or wine. They also are perfect with an ice-cold beer.
Garbanzorizo Taco Wraps with Pineapple Pico de Gallo and Pickled Hibiscus Flowers Cheesy Charred Broccoli Basil Wild Rice Casserole - CaliZona
Ingredients
Pickled Hibiscus Flowers
- 1/2 Cup Hibiscus Flowers
- 1/2 Cup Champagne Vinegar
Pineapple Pico de Gallo
- 1 Cup Pineapple - diced
- 2 Tomatoes - diced
- 1/2 Red Onion - diced
- 1 Jalapeno - minced
- 1 Garlic - minced
- 1/2 Cup Cilantro - roughly chopped
- 1 Tablespoon Lime - fresh juiced
- 1 Teaspoon Himalayan Salt
Garbanzorizo
- 3/4 Cups Dried Chickpeas uncooked – soaked 12 hours or more
- 1/4 Cup Sun-dried Tomatoes – minced - dry not packed in oil
- 2 Tablespoons Extra Virgin Olive Oil
- 1/4 White Onion – minced
- 2 Cloves Garlic – minced
- 1/4 Cup + 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoon Water
- 1/2 Teaspoon Liquid Smoke
- 1 1/2 Teaspoons Apple Cider Vinegar
- 1 Tablespoon + 1 1/2 Teaspoons Ancho Chili Powder (you can use already ground Ancho or grind your own in a coffee grinder
- 1 1/2 Teaspoons Paprika
- 1 Teaspoon Sea Salt
- 1/2 Teaspoon Hot paprika
- 1/2 Teaspoon Chili Pepper Flakes
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Dried Oregano
- 1/4 Teaspoon Coriander Powder
- 1/4 Teaspoon Cumin Powder
- 1/4 Teaspoon Black Pepper
- 1/8 Teaspoon Clove Powder
Wraps
- Butter Lettuce
- Queso Fresca Cheese - crumbled - optional
- Cilantro Sprigs - optional
Instructions
Pickled Hibiscus Flowers
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Prepare this 4 days to a week ahead.
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Add the hibiscus flowers to a jar and pour the vinegar over the hibiscus.
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Let sit for 4 days to a week. (I did a week) Strain into another jar.
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Save the hibiscus soaked flowers for other recipes.
Pineapple Pico de Gallo
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Dice the pineapple, tomatoes and onions into small cubes.
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Mince the jalapeño, cilantro and garlic as small as you can.
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Add the lime and salt.
Garbanzorizo
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Soak the garbanzos overnight for at least 12 hours in filtered water. Make sure the water is a few inches above the beans.
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Add the sun-dried tomatoes to a food processor and mince. Rinse and dry the garbanzos and add to the sun-dried tomatoes. Turn on and process until a fine crumble. Set aside.
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Mix all ingredients together for the sauce. Set aside.
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Add the onions to a straight-sided pan with 2 tablespoons of olive oil and sauté on medium-low heat for 5 minutes.
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Add the garlic and continue cooking for 5– 7 more minutes until the garlic starts to brown.
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When the garlic is golden, add the garbanzo mix and the sauce to the pan and cook on medium-low heat. You have to stir the whole time, for about 10 – 15 minutes.
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It will stick together at first and then slowly turn into a fine crumble. Keep smashing down any clumps.
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A thin layer will stick to the pan just like the soyrizo which is totally fine. You want to scrape it off at least four times. This helps with the crumbling out process.
Assembly
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Carefully pick off the leaves from the lettuce, wash and pat dry.
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Top with garbanzorizo, hibiscus flowers, crumbled cheese, and the pineapple pico de gallo. Add any additional toppings that you like.
Recipe Notes
I do not suggest canned garbanzo beans because they are soaked and cooked, which will make a different texture and flavor. Try not to let the soaking of dry beans overnight scare you. If you decided to postpone making it after you soaked them, just drain and rinse with filtered water and keep in the refrigerator.
