I’m happy to be hosting Jason Wyrick, author of Vegan Tacos, on his blog tour today. He’s here to share his tips on the essential components of a good taco as well as a cocktail that pairs well with any Mexican food. My son-in-law, a skeptic and omnivore, who LOVES chilies, didn’t believe a book on vegan tacos was possible. He looked at the cover, shook his head and said, “Well, ok, I give him credit but a whole book on vegan tacos?” I said, “Rob, not only is this book filled with vegan versions of traditional tacos, and unusual fusion tacos too, it’s a treasure trove of information about types of chilies and how to use them, the origins of this cuisine, and much more.”
What happened next was delicious weekend fun. I made the Grilled Lime Margaritas with Mesquite Smoked Salt--the optional chili in the glass for Rob but not in my daughter’s or mine. Rob took his margarita and the book to the porch and I watched him read it cover to cover. He asked if he could keep my copy! I directed him to the giveaway, as Jason has been kind of enough to share a copy of his book for one lucky blog reader. Just follow the instructions at the bottom of this post to enter for a chance to win.
From Jason:
The Four Essential Components of a Good Taco
When I talk about making tacos, I talk about building tacos. That’s because tacos are a multi-component dish. From the tortilla to the filling to the salsa to the toppings, each component is layered one on top of the other to create a complex, engaging experience with every single bite. Understanding what each of those components is and how they work will help you make your own killer tacos! While each of these components is important, some are more important than others. I’ve placed them in order of importance for you, so you can create the best taco experience possible. Now read on, taquero!
The Tortilla: The tortilla is the foundation of every taco. It’s the first component you hold in your hand and it’s the first component you taste. Without a tortilla, there simply is no taco. That’s why, unless I am serving a lot of people, I make my own tortillas. If you can find fresh masa (I purchase mine from one of my local Mexican markets), it only takes a few minutes to make fresh tortillas and it is totally worth the effort. There’s nothing like holding a warm fresh soft corn tortilla in your hand. You can also make your own masa from the dried ground corn called masa harina that is often found in big bags of many grocery stores and it doesn’t take that much longer to make your own masa than if you purchased it premade. If you need, or simply want, to purchase premade tortillas, look for ones that are made fresh daily (again, probably at a local Mexican market.) Trader Joe’s has a decent handmade white corn tortilla, as well. I just strongly urge you not to get those dried, cardboard tasting tortillas so common at most markets because then the foundation of your taco will taste like, you guessed it, dried cardboard. Not fun! If you are using premade tortillas, make sure you take the time to warm them so they become pliable and the flavor of the corn can develop.
The Filling: The next component is the filling, which is the heart of your taco. The filling should be the most substantive part of your taco and it should be the predominant flavor. When you are making your filling, think about all the ways you can add flavor to it. My favorite way to do that is by using chile sauces and powders, but I’m also a chile addict. Other great ways to get more flavor into your fillings is by grilling them, or browning them at a fairly high heat in a pan. I often gravitate towards mushrooms when making taco fillings because they absorb flavors well, they brown nicely, they’re hearty, and they can typically withstand the rigors of the grill or the high heat of a saute pan. When you are making your own filling, don’t be shy with the flavorings. If you’re not sure if you’ve got enough flavor in your filling, add more spices, add more salt, brown the filling more. It’s a rare instance when more flavor is a bad thing.
The Sauce: A few tacos have the sauce cooked right into the filling, like with BBQ tacos, but the sauce component is usually comprised of salsas, crema, guacamole, and other, well, saucy things. Sauces are important because they help tie all the flavors of a taco together. They also typically add acidity to a taco, whether that’s from the lime juice in guacamole or salsa, or the sourness from vegan crema. Most sauces are salsas, and they usually add heat, as well. My go-to sauces are salsa verde and chipotle salsa. These salsas are very versatile and it’s rare that a taco is not improved by a big spoonful of one of these delicious salsas!
The Toppings: These are the accent pieces of a taco and the right topping will take a good taco and make it a great taco. Toppings are the components that add little pops of flavor or texture, the ones that fill in the gaps in your taco experience. Is your taco missing some crunch? Add in a crunchy topping like peanuts or fried chiles. Does your taco need some heat? Minced serrano chiles are perfect for sprinkling on top. Acidity? A squeeze of lime or vegan queso fresco will bring your taco to life. A few cuts of cilantro, a couple slices of carrots escabeche, three or four slices of pickled onions, or even a couple cloves of roasted garlic are all examples of fine taco toppings.
Grilled Lime Margarita with Mesquite Smoked Salt
Margaritas are great when they are made with fresh lime and good alcohol. It’s a classic drink that’s now part of the Mexican experience. I wanted to change things up a bit and make something a little darker, a little more mysterious and alluring. That’s what the mezcal and the smoke are to me. It permeates the entire drink, from the char of the grilled limes to the smoky mezcal to the shot of smoked salt on the rim of the glass. You can, of course, forgo grilling the limes and just use regular salt and good tequila blanco to make the classic margarita, but I hope you find the smoky version I created here to a sultry companion to your tacos.
Makes 4 Drinks
Ingredients:
- 8 large limes, cut in half diagonally (see note)
- 1/4 cup agave nectar
- 4 shots mezcal or tequila reposado or añejo (I used reposado tequila)
- 6 tablespoons (2 shots) Cointreau or other good quality orange liqueur
- Mesquite smoked salt
- Sprinkle coarse sugar
- Option: Make it spicy by placing a dried chipotle meco at the bottom of each glass
Note:
I cut limes in half diagonally because it exposes more surface area of the lime to be grilled and it also makes them easier to juice.
Preparation:
Grill the limes until they develop blackened char lines. This will take about 5 minutes. Ideally, you should do this over a wood fire, but you can still do it with a gas grill. Flip the limes over and grill the round sides of the lime halves. This will further cook the lime and mellow out the flavor. Juice the limes into a pitcher or a bowl. Keep the lime rinds Stir the agave into the lime juice until they are thoroughly combined. Mix in the shots of mezcal and Cointreau. Take the inside of the juiced lime rinds and rim 4 margarita glasses. Sprinkle mesquite smoked salt and just a touch of sugar around the rim of the glasses. Add the margarita mix to the glasses and serve. This should be served at room temperature and not over ice, which does not play well with the smoky components.
From Vegan Tacos by Jason Wyrick. ©2014 Jason Wyrick. Used by permission from Vegan Heritage Press.
kerry smith says
I love this post! I always want to experiment with different taco fillings but never know what will taste good together so I usually go with with plain and simple. After seeing these beautiful pictures and reading this post I totally want to step out of the box. btw the margarita looks amazing too.
Carol War says
I love, love, love tacos! Would love to win this book!
Michael Suchman says
I love a grilled seitan taco filled with grilled veggies.
Lizzie says
One of my favorites lately has been baked tofu strips (lime, basil seasoned), broccoli slaw, and loads of avocado on corn tortillas!
Jennifer K says
I found this crazy recipe for radish and chickpea tacos and it actually really worked, it’s a favorite of mine now
Lisa says
I love me a good seitan taco.
Jess says
My current favorite is chickpea tacos. I’ve only made them a couple of times but they’ve turned out well.
Heather B. says
Wow, so hard to say what my favorite taco filling is! I’m torn between grilled portobello mushrooms and hearty grilled tofu… I so look forward to exploring this book. It sounds fabulous! And I agree wholeheartedly about tortillas… it really is so easy to make corn tortillas from scratch! It’s fun to do it with your kids, and I always use a ziplock bag that I’ve slit open on the sides so it opens like a book. I put my ball of masa dough in that, then insert it in the press to squeeze it into a tortilla. It makes it much easier to pull out the entire ziplock, unpeel the plastic from the tortilla, and toss it on the pan to grill. 🙂
Alison L. says
I like making one with veggie crumbles and vegan cheese in a crispy shell. I really don’t know of other ones that are vegan – this book would be a great source of inspiration for changing things up!
Terri Cole says
The best taco I’ve had recently was roasted sweet potatoes and poblano peppers, smoky black beans and watermelon-mango salsa. Thanks for the giveaway, this book looks fantastic!
Cheryl Hartman says
I Love Black Bean Tacos!
Lydia Claire says
A veganized version of a regular taco using Beyond Meat Feisty flavor.
Lisa A. says
I love any kind of tacos, but I prefer the soft ones to the crunchy. All fillings are good! 🙂
Becca says
I love lentil walnut taco meat salad
Susannah says
We love tacos, we just roasted 150 pounds of hatch green chile to freeze and use throughout the year, this cookbook would make a great addition for helping us use our chile.
sarah/appifanie says
Since “all of them” doesn’t work, I’ll go with the one I make most often. I put leftover tofu scramble in a corn tortilla with vegenaise, sriracha, and avocado if I have it.
Karen D says
Homemade refried beans, lettuce, salsa and cashew cream
Tanya Phillips says
Mine is with black beans and corn 🙂
Mari says
love mushroom tacos!
Simona says
I make them different every time! But I love using okara from my soy milk making with lots of spices and flavours 🙂
Carolsue says
Morningstar Farms meat crumbles, cheese, lettuce, tomatoes, jalapenos
Tami@NutmegNotebook says
Mexican food is my favorite! I love bean or lentil tacos!
Nitza says
Love tacos, my favorites are rajas and mushrooms and the mole tacos
EVA says
Does almond butter and banana in a corn tortilla count as a taco? Well, I heard this book contains dessert tacos, and I am too curious about those!
Fran says
There are dessert tacos in the book!
Tammy says
I love soft tacos with beans and guacamole. I need vegan taco help and this book would be perfect! Thank you.
Nicollette D says
I love sweet potato and black bean. I’ll never get over them!
Sara Markie says
Indian fusion tacos are ultimate. Tahini sauce with peas and carrots, pico de gallo, guacamole and old bay seasoning 🙂
Me says
Try Gold Curry, Cilantro, Cumin and Lime instead of Old Bay, there lies the Indian fusion Yo ask for (made this)
Steve says
Try Golden curry, cilantro, Pico, Tofu Scramble, Chopped Spinach, Arugula, Tahini as a sauce mixed with Vegan Sour Cream and Old Bay, Made this, is good and perfect fusion (E-me to address where you can buy this made!)
Beth says
I love black bean tacos with roasted sweet potato and lots of guacamole! 🙂
Alina says
This looks amazing! I just started following Jason on Instagram and the pictures of the tacos are mouth watering. I would love to have this book! Thanks and good luck to all 🙂
Rhean says
This is great timing! I just learned about this book yesterday and was about to buy it. I’ll hold of on that for just a bit 🙂
Rhean says
Oh right! My favorite taco recently used PPK’s ancho lentil filling with added potatoes.
Tracy says
I love chickpea tacos!
Natalie says
I love soft and hard tacos with all the delicious black and red beans,lettuce,shredded cheese,vegan sour cream and extra hot sauce.
Sharon Gjertsen says
I love vegan tacos with black beans, corn, Daiya cheese, avocado slices, and salsa. Maybe I’ll go crazy and add Tofutti sour cream.
Ali says
Really, any kind of homemade taco is my favorite — but I love having a salsa sampler platter so that I can add a different bit of salsa to each bite.
Ali says
I love any kind of homemade taco — especially with a variety of salsas.