Saturday, December 6, 2014

Recipe: LA-Style Chimichurri Tacos

This week I finally got around to trying Chloe Coscarelli's "LA-Style Chimichurri Tacos". I'm hesitant to make anything that has a lot of mushrooms (that are not small enough to go unnoticed) or that uses cilantro, as my husband does not like either of those foods. Me? I LOVE mushrooms. I LOVE cilantro. I may also have a bit of an obsession with tasty food, but that's another post entirely.

These were very easy to make, though it took me awhile to prepare it because I was trying to determine the best order to make things for it all to get done efficiently. I spent a good portion of the time preparing the fresh vegetables that I'd need for EVERYTHING, rather than just getting done with one thing first. Lesson learned. Prepare the rice first! While that is cooking, prepare the Chimichurri Sauce. After the sauce is done and the rice is still cooking, wash and slice the mushrooms. Cook these in the last 5 minutes, as this part is very quick.  You'll want the mushrooms to still be hot when preparing your taco but you don't want to overcook them and have soggy mushrooms.



LA-Style Chimichurri Tacos
 
Source: Chloe Coscarelli, Chloe's Kitchen

Tomato Rice
2 Tbsp. olive oil
1 onion, finely chopped
1/2 tsp. sea salt
1 tomato, finely chopped (I used 2 medium vine-ripened tomatoes)
1/2 c. brown rice (I used a whole cup)
1 c. vegetable broth (I used 2 cups)

In a medium saucepan, heat oil over medium-high heat and add onions and salt. Sauté onions until soft. Add tomato, rice, and broth and bring to a boil. Reduce heat to low and simmer, covered, until all broth is absorbed and rice is cooked (this took almost 30 minutes). Turn off heat and let sit, covered, for 15 minutes.

Chimichurri Sauce
1 c. fresh cilantro
1/2 c. fresh Italian parsley
1/2 c. olive oil
1/4 c. lime juice
4 cloves garlic
2 Tbsp. agave
1/2 tsp. ground cumin
1 tsp. sea salt
1/2 tsp. black pepper

Add all ingredients to a blender or food processor and blend until all ingredients are well-combined and the herbs are finely chopped.

Taco Filling
2 Tbsp. olive oil
8 ounces crimini mushrooms, trimmed and sliced
1 15-ounce can black beans, rinsed and drained

In a large skillet, heat oil over medium-high heat and sauté mushrooms until they have released their juices. Add black beans and half of the Chimichurri Sauce and cook until heated through. Reserve the remaining half of the Chimichurri Sauce to spoon onto the taco, if desired (I highly recommend doing this... it is so good!).

You will also need 1 package of 8-inch tortillas.

To prepare the taco: add rice, then mushrooms. Then various toppings, if desired: red onions, lettuce, fresh tomatoes, avocado, or your favorite vegan sour cream. I did without the sour cream and instead used the chilled Chimichurri Sauce to add that bit of coolness to an otherwise hot taco.

Lastly, this can all be made in advance and the rice and taco filling can be reheated quickly. I wouldn't recommend keeping the mushrooms longer than 3 days.

The above photo is of the tacos without any additional toppings (the way my husband prefers). Below is a fully loaded LA-Style Chimichurri Taco!
 

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