Tiny Beefy Tacos

60 minutes | Serves 4 (makes 32 Tiny Tacos)

Ingredients:

Taco Sauce

  • 2 cups beefless broth
  • 2 Tbsp tomato paste
  • 1 Tbsp minced onion
  • 2 Tbsp chili powder
  • 1/2 Tbsp cumin
  • 1 Tbsp smoked paprika
  • 1 Tbsp garlic powder
  • 1 Tbsp nutritional yeast
  • 2 Tbsp masa harina
  • 1 tsp vegan worcestershire
  • 2 Tbsp chipotle in adobo

Avocado Lime Sauce

  • 2 Avocados
  • 1/2 cup vegan yogurt (or sour cream)
  • 1/3 cup cilantro
  • 5 cloves garlic
  • 1/3 cup lime juice
  • 1 jalapeno
  • 1 Tbsp nutritional yeast
  • 1 Tbsp brine from pickled jalapeno jar (optional)
  • Salt and pepper to taste

Directions:

  1. Combine all the ingredients for the Avocado Lime Sauce and blend in a blender or food processor. Add more lime to make it zippier, or jalapeno to make it spicier. Set aside in the fridge to chill.
  2. In a bowl combine all the ingredients for the Taco Sauce and whisk thoroughly.
  3. In a pan over medium heat, add a bit of oil and brown the Alpha Crumbles, about 8-10 minutes.
  4. Add the taco sauce to the pan and stir to combine. Bring to a simmer, then cover and reduce to desired consistency. You want something close to a Sloppy Joe type of texture.
  5. Once your taco beef is cooked to your liking, remove from the pan and refrigerate.
  6. Now you can either use your tortillas as is and you’ll have bigger Tiny Tacos, or you can use a cookie cutter (about 3 1/2 inches) to make them even smaller. You can use the scraps for tortilla soup.
  7. Heat up a pan with some oil and warm the tortillas so they are pliable. Don’t cook them too long, you don’t want them to get crispy, just heated through so they will bend without cracking.
  8. Fill each tortilla with a heaping teaspoon of taco filling. Carefully fold and gently press so that the filling “glues” the taco closed. Place each taco on a cookie sheet.
  9. Once you’ve folded all your tacos (you should have around 32) put the cookie sheet in the freezer and freeze for about 20 minutes.
  10. Heat up about a 1/2 inch of oil in a big skillet. Fry each taco, for about 2-3 minutes per side. Let them cool on a rack.
  11. Once all tacos are fried, serve with the avocado lime sauce and enjoy!