Ingredients
- 24 Each 6" White Corn Tortillas (10620)
- 2 cup Avocados, smashed
- 2 cup Brown Rice, & quinoa blend, prepared
- 2 cup Vegetable succotash (onion, corn, pepper, squash, etc.), sauteed
- 1/4 cup Lime Juice
- As Needed Salt
- 48 Each Squash blossoms, fresh
- 1 1/2 cup Flour
- 1 cup Corn Starch
- 2 1/2 cup Water, ice cold
- 2 cup Self-rising Flour
- 36 Oz. Romesco Sauce (for Crispy Stuffed Squash Blossom Tacos), see related recipe
- 24 Oz. Vegan crema or thinned sour cream
Directions
- To make squash blossoms, combine smashed avocado, brown rice and quinoa blend, and sautéed succotash. Transfer mixture to a zip-top bag and hold refrigerated. Gently open the squash blossom petals and remove any pistil or stamen by using your fingers to snap them off. Cut a corner of the bag and insert all the way to the bottom of the open blossom. Pipe about 1 tbsp. of filling inside. Close petals around filling. Refrigerate filled squash blossoms until firm, at least 30 minutes.
- Combine self-rising flour and cornstarch in a mixing bowl and whisk in ice cold water until batter is smooth and has the thickness of pancake batter.
- To prepare single serving, dredge 4 filled squash blossoms in flour, dip in batter, and deep fry at 350°F for 1-1 ½ minutes. Place two warm corn tortillas on work station, spread each with 1 ½ tbsp. Romesco Sauce and top each with 2 fried squash blossoms. Drizzle with vegan crema or thinned sour cream as desired.
Ingredients- 6 guajillo chiles, dried
- 1 cup red wine vinegar
- 2 3/4 cup olive oil
- Mission 10" heat pressed flour tortillas
- 3 cup onions, chopped, browned
- 3 Tbsp. garlic, chopped
- 25 Oz. Roma Tomatoes, seeded, diced
- 1 1/2 cup red bell peppers, roasted, diced
- 3/4 cup almonds, slivered, toasted
- 2 1/2 tsp. Spanish Paprika
- 3/4 cup chicken broth
- 1 1/4 tsp. salt
Directions
- Remove the stems and seeds from the dried chiles. In a small bowl, soak the chiles in the vinegar for 30 minutes. Remove the chiles, reserving the vinegar, and scrape the flesh off of the skins. Return the flesh of the chiles to the vinegar and discard the skins.
- In a skillet over medium-low flame, heat the olive oil. Tear the Mission® flour tortillas into smaller pieces and fry in the oil until golden brown. Remove from the oil and set aside. Add the onion and garlic to the oil and sauté until just starting to turn golden brown. Add the tomatoes, roasted bell peppers and return the tortillas to the pan. Continue cooking for 2 minutes.
- Transfer to a food processor. Add the vinegar and chile flesh and the remaining ingredients and process to a smooth mixture.
