Spicy Eggplant Barbacoa Tacos<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tEddie Garza
\n\u00a1Salud!<\/i><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tIn the cattle ranching regions of Mexico, barbacoa is typically made with meat from a cow\u2019s head\u2014the eyes, cheek, brains, and more. The combination of the mostly unwanted parts gives the meat a texture unlike any other. Since going vegan, I\u2019ve been on a mission to find a good alternative to this traditional Sunday morning meal at Casa Garza. Enter eggplant. A longtime star in the vegan culinary scene, eggplant\u2019s versatility really shines in these perfectly textured ranch-style tacos. <\/i><\/p>
Ingredients<\/span><\/p>- 2 eggplants, shredded on the large holes of a box grater<\/li>
- 3 cups water<\/li>
- Juice of 2 limes<\/li>
- 1\u00bc teaspoons salt, divided, plus more for seasoning<\/li>
- 1 tablespoon vegetable oil<\/li>
- 1 medium white onion, diced, divided<\/li>
- 3 garlic cloves, minced<\/li>
- 1 fresh chile de \u00e1rbol or serrano chile, seeded and minced<\/li>
- 1 tablespoon ground cumin<\/li>
- 1 teaspoon dark chili powder<\/li>
- \u00bd teaspoon dried Mexican oregano<\/li>
- \u00bd teaspoon chipotle chili powder<\/li>
- \u00bd teaspoon freshly ground black pepper, plus more for seasoning<\/li>
- 1 (15-ounce) can diced tomatoes, drained<\/li>
- 8 corn tortillas<\/li>
- \u00bc cup chopped cilantro<\/li>
- 2 limes, quartered<\/li><\/ul>
Directions<\/span><\/p>Soak the shredded eggplant in the water with the lime juice and 1 teaspoon of salt for 5 to 7 minutes. Drain and squeeze out the excess water.<\/p>
Heat the oil in a large skillet on medium-high heat. Saut\u00e9 half the onion with the garlic and chile de \u00e1rbol or serrano chile for 3 to 4 minutes. Add the cumin, chili powder, oregano, chipotle powder, pepper, and remaining \u00bc teaspoon salt, and saut\u00e9 for 2 more minutes.<\/p>
Add the shredded eggplant and cook for 10 to 15 minutes, stirring as needed. You want the eggplant to cook out some of the liquid and brown slightly. In the last 5 minutes of cooking, add the tomatoes and season again with salt and pepper.<\/p>
Serve on warm corn tortillas with the rest of the chopped onion and cilantro. Serve with lime wedges.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t![\"\"](\"https:\/\/peaceadvocacynetwork.org\/wp-content\/uploads\/2019\/09\/Spicy-Eggplant-Barbacoa-Tacos-Eddie-Garza-IMG.jpg\")
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t
Eddie Garza
\n\u00a1Salud!<\/i><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tIn the cattle ranching regions of Mexico, barbacoa is typically made with meat from a cow\u2019s head\u2014the eyes, cheek, brains, and more. The combination of the mostly unwanted parts gives the meat a texture unlike any other. Since going vegan, I\u2019ve been on a mission to find a good alternative to this traditional Sunday morning meal at Casa Garza. Enter eggplant. A longtime star in the vegan culinary scene, eggplant\u2019s versatility really shines in these perfectly textured ranch-style tacos. <\/i><\/p>
Ingredients<\/span><\/p>- 2 eggplants, shredded on the large holes of a box grater<\/li>
- 3 cups water<\/li>
- Juice of 2 limes<\/li>
- 1\u00bc teaspoons salt, divided, plus more for seasoning<\/li>
- 1 tablespoon vegetable oil<\/li>
- 1 medium white onion, diced, divided<\/li>
- 3 garlic cloves, minced<\/li>
- 1 fresh chile de \u00e1rbol or serrano chile, seeded and minced<\/li>
- 1 tablespoon ground cumin<\/li>
- 1 teaspoon dark chili powder<\/li>
- \u00bd teaspoon dried Mexican oregano<\/li>
- \u00bd teaspoon chipotle chili powder<\/li>
- \u00bd teaspoon freshly ground black pepper, plus more for seasoning<\/li>
- 1 (15-ounce) can diced tomatoes, drained<\/li>
- 8 corn tortillas<\/li>
- \u00bc cup chopped cilantro<\/li>
- 2 limes, quartered<\/li><\/ul>
Directions<\/span><\/p>Soak the shredded eggplant in the water with the lime juice and 1 teaspoon of salt for 5 to 7 minutes. Drain and squeeze out the excess water.<\/p>
Heat the oil in a large skillet on medium-high heat. Saut\u00e9 half the onion with the garlic and chile de \u00e1rbol or serrano chile for 3 to 4 minutes. Add the cumin, chili powder, oregano, chipotle powder, pepper, and remaining \u00bc teaspoon salt, and saut\u00e9 for 2 more minutes.<\/p>
Add the shredded eggplant and cook for 10 to 15 minutes, stirring as needed. You want the eggplant to cook out some of the liquid and brown slightly. In the last 5 minutes of cooking, add the tomatoes and season again with salt and pepper.<\/p>
Serve on warm corn tortillas with the rest of the chopped onion and cilantro. Serve with lime wedges.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t
In the cattle ranching regions of Mexico, barbacoa is typically made with meat from a cow\u2019s head\u2014the eyes, cheek, brains, and more. The combination of the mostly unwanted parts gives the meat a texture unlike any other. Since going vegan, I\u2019ve been on a mission to find a good alternative to this traditional Sunday morning meal at Casa Garza. Enter eggplant. A longtime star in the vegan culinary scene, eggplant\u2019s versatility really shines in these perfectly textured ranch-style tacos. <\/i><\/p>
Ingredients<\/span><\/p> Directions<\/span><\/p> Soak the shredded eggplant in the water with the lime juice and 1 teaspoon of salt for 5 to 7 minutes. Drain and squeeze out the excess water.<\/p> Heat the oil in a large skillet on medium-high heat. Saut\u00e9 half the onion with the garlic and chile de \u00e1rbol or serrano chile for 3 to 4 minutes. Add the cumin, chili powder, oregano, chipotle powder, pepper, and remaining \u00bc teaspoon salt, and saut\u00e9 for 2 more minutes.<\/p> Add the shredded eggplant and cook for 10 to 15 minutes, stirring as needed. You want the eggplant to cook out some of the liquid and brown slightly. In the last 5 minutes of cooking, add the tomatoes and season again with salt and pepper.<\/p> Serve on warm corn tortillas with the rest of the chopped onion and cilantro. Serve with lime wedges.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t