Chef's Notes
When toasting dried chiles, avoid burning the chiles as this will develop bitterness.
Step 1: Preparing the Dried Chiles
- 3 each guajillo chiles, washed, stemmed and seeded
- 2 each arbol chiles, washed, stemmed and seeded
- 2 each ancho chiles, washed, stemmed and seeded
Heat a large sauté pan, then lightly coat with oil. Add a few chiles at a time and, using tongs, lightly toast on all sides. Remove from the pan, pat dry the oil and submerge in a separate pot of hot water to rehydrate.
Step 2: Blending the Chile Sauce
- 1/2 tsp (2 g) cumin, ground
- 2 tbsp (14 g) paprika
- 1 tbsp (1 1/2 g) oregano, dried
- Bragg’s amino acid to taste
- salt (to taste)
- black pepper, ground (to taste)
Combine the rehydrated chiles, cumin, paprika, and oregano in a blender and adding a little bit of water at a time, blend until smooth.
Season with a dash of Bragg’s amino acids, salt and pepper, as desired.
Step 3: Finishing the Chorizo con Papas
- 8 oz white button mushroom, finely chopped
- 14 oz (400 g) extra firm tofu block, drained, hand crumbled
- 8 oz russet potato, par-boiled, medium dice
In a hot pan, lightly sauté the mushrooms. Then add the tofu and chile sauce and heat thoroughly. Adjust the seasoning and set aside. This is the “chorizo” mixture.
In a separate hot pan, sauté the par-boiled potatoes until golden brown. Lightly season with salt.
Combine with the “chorizo” mixture.
Step 4: Serving the Tacos
- cilantro sprigs
- Sliced radish
- Lime wedge
Place a freshly made Corn Tortilla on a plate, spread Avocado Crema, spoon on the chorizo con papas, garnish with cilantro sprigs, sliced radish, and a lime wedge.