Chimole chick’n tacos

This recipe was developed by Chef Steven Frueh at Rutgers University during one of our product trainings.

Servings: 3
Serving size: 3 tacos

Ingredients

1 13.66 ounce can coconut milk, chilled
1/2 7 ounce can of chipotle peppers in adobo sauce
1/2 cup red onion, diced
3 cloves garlic, diced
1 tablespoon cumin
1 tablespoon oregano
2 limes, juiced and zested
1 tablespoon sugar
1 cup vegetable broth
1 tablespoon cocoa powder
1 10 ounce package Barvecue Naked BVQ
1 cup lettuce, shredded
1 cup tomato, diced
1/4 cup NUMU cheese
9 corn tortillas

Garnish
Cilantro
Pumpkin seeds, toasted
Salt, to taste
Pepper, to taste

Preparation

1. Add chilled coconut milk, lime zest, salt and pepper to a bowl. Mix together to make coconut lime cream. Hold in the refrigerator until ready to serve.
2. Combine the chipotle peppers, red onion, garlic, cumin, oregano, lime juice, sugar, vegetable broth and cocoa powder to a blender and blend until smooth.
3. Add Barvecue BVQ and chipotle mix into a sauce pan. Simmer for 10 minutes.
4. Meanwhile, toast the corn tortillas. Then, layer lettuce, tomatoes, chipotle BVQ, coconut lime cream, vegan cheese, pumpkin seeds and cilantro. Serve immediately.