Ingredients
- 96 Each Pre-cut Unfried Yellow Corn Tortilla Chips (06941)
- As Needed Salt
- 6 cup Refried pinto beans, seasoned, prepared, warm
- 36 Oz. Taco-Seasoned Tofu see related recipe
- 6 cup Charred Corn Mix see related recipe
- 6 cup Tomatoes, fresh chopped
- 3 cup Cotija cheese, crumbled
- 3 cup Guacamole, fresh prepared
- 3 cup Pickled Jalapeño, sliced
Directions
- To make Taco-Seasoned Tofu, coarsely crumble drained tofu and toss in combined mixture of taco seasoning and cayenne pepper until thoroughly coated. Hold refrigerated.
- To make Charred Corn Mix, toss vegetables with olive oil and season with salt and pepper. Grill veggies until charred, about 3 minutes. Let cool, then dice and combine. Reserve refrigerated.
- To prepare single serving, use hands to lightly separate any clumps of precut unfried chips before frying. Deep fry at 350°F for approximately 30-40 seconds or until bubbling stops and desired color is achieved. Drain and immediately toss with salt to season. Transfer chips to 10" cast iron serving vessel. Top with ½ cup seasoned refried beans, 3 oz. Taco-Seasoned Tofu, ½ cup Charred Corn Mix, ½ chopped tomato, ¼ cup crumbled Cotija, ¼ cup guacamole and ¼ cup pickled jalapeño slices. Serve immediately.
Ingredients- 5 1/4 Lbs. Extra Firm Tofu, drained well
- 2 1/4 cup Taco seasoning
- 1 Tbsp. Cayenne Pepper
Directions
- Coarsely crumble drained tofu
- Toss in combined mixture of taco seasoning and cayenne pepper until thoroughly coated
- Hold refrigerated.
Ingredients- 3 Each Corn on the Cob, husked, silks removed
- 1 Each Red Onion, sliced in 1/2" rings
- 4 Each Bell Peppers, multicolored, seeded, stemmed
- 1/2 cup Olive Oil
- 2 tsp. Salt
- 1/2 tsp. Black Pepper
Directions
- Toss vegetables with olive oil and season with salt and pepper
- Grill veggies until charred, about 3 minutes
- Let cool, then dice and combine. Reserve refrigerated.
