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Find the list of ingredients for this dish below
This recipe creates extra chipotle sauce that can be stored in the fridge for future meals
Ingredients for two(6 Tacos):
-6 Taco Tortillas
-3 Cloves of Garlic
-1 Small Cos Lettuce
-200g Chipotle Peppers in Adobo Sauce
-300mls Vegan Mayo
-1 Can of Chickpeas
-½ Cup of Corn Kernels
-2 Tbsp Tomato Paste
Prepare your ingredients. Matchstick carrot. Shred cos lettuce. Dice garlic and coriander. Wedge lime.
Put aside a small amount of the chipotle peppers and sauce (roughly 2-3 small peppers). Place the remaining peppers, mayo and ¼ cup of water in a food processor and combine. Place in the fridge.
Get a stainless steel fry pan, this is used because we are going to mash in the same pan. If you don’t have a stainless steel fry pan use whatever you have and transfer to a bowl for mashing.
Add oil to the pan and heat. Add corn kernels and cook until brown. Add garlic, smoked paprika, tomato paste and remaining chipotle peppers. Mix and cook for 1 minute. Add chickpeas and ¾ of water. Cook for 5 minutes.
Using a utensil, mash chickpeas until they thicken and there are no large sections left.
Build tacos: tortilla, lettuce, carrot, chickpea mixture, chipotle sauce, coriander, lime juice.
Eat it all and hate yourself.
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