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Garbanzorizo Tacos with Roasted Poblano Cayenne Salsa

8 - 10 servings

Ingredients

  • 3/4  Cups Dried Chickpeas uncooked - soaked 12 hours or more - 1 1/2 Cups cooked - minced in food processor
  • 1/4 Cup Sun-dried Tomatoes - minced with chickpeas
  • 1  Tablespoons  Extra Virgin Olive Oil
  • 1/4 White Onion - minced
  • 2  Cloves Garlic - minced
  • 8 - 10 Corn Tortillas

Sauce

  • 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

Salsa

  • 5 Large Tomatoes or 3 Pounds - blanched
  • 1/2 Onion - blanched
  • 3 Small or 1/2 pound Poblano Peppers - roasted
  • 5 Fresh Cayenne Peppers or 2 Habanero - roasted
  • 1 Garlic Clove
  • 1 Jalapeno - optional - stem removed - cut into 4 or 5 pieces
  • 3 Tablespoons Lime Juice - fresh squeezed
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Teaspoons  Sea Salt
  • 1 Cup Cilantro - leaves - packed

Vegetables

  • 1 Cup Lettuce
  • 2  Yellow Tomato - diced
  • 8  Radish - thinly sliced
  • 1/2 Cup Red Cabbage - minced

Garnish options

  • Cilantro
  • Limes
  • Sour Cream optional
  • Queso Fresco  optional
  • Corn Chips - for the remaining salsa

Instructions

  1. Soak the garbanzo beans overnight for at least 12 hours.  I like to make the salsa the day before but you can make it the same day.

Salsa

  1. Core the tomatoes and add to a pot, cover with water and bring to a boil.  When the skin begins to crack remove them and the onion with tongs. ( approx. 1 – 2 minutes)
  2. Let cool and remove the skins.
  3. Roast the poblano, cayenne and habanero on the stovetop at medium-high heat.  A gas stove works the best but it will work fine on an electric stove.
  4. Char the peppers on all sides turning with a pair of tongs.  When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  5. Take a paper towel and rub off the char.  It’s ok to leave a little of the char.
  6. Slice in half and remove the seeds and stems.
  7. Add everything to a food processor or blender and blend to desired texture.

Garbanzorizo

  1. Rinse and dry the garbanzos beans, then add the garbanzo beans and sun-dried tomatoes to a food processor.  (I don’t suggest canned garbanzo beans because they are soaked and cooked, which will make a different texture and flavor.)
  2. Turn on and process until a fine crumble. Set aside.
  3. Mix all ingredients together for the sauce.  Set aside.
  4. Add the onions to a straight-sided pan with 2 tablespoons of olive oil and sauté on medium-low heat for 5 minutes.
  5. Add the garlic and continue cooking for 5– 7 more minutes until the garlic starts to brown.
  6. While onions are cooking, prepare the lettuce, tomatoes, radish and cabbage and anything else you want to put in your taco.
  7. When the garlic is golden, add the garbanzo mix and the sauce to the pan and cook on medium-low heat.
  8. You have to stir the whole time, for about 10 - 15 minutes.
  9. It will stick together at first and then slowly turn into a fine crumble.  Just keep smashing down any clumps.
  10. A thin layer will stick to the pan just like the soyrizo but it's totally fine, it won't burn.
  11. This salsa is perfect for these tacos.  It is medium hot with wonderful flavors from the roasted poblano peppers.

Assemble

  1. Prep all the veggies and heat the tortillas in a cast iron pan on medium heat.
  2. I like to serve everything on the side so everyone can build their own tacos.