Plant-Based Crispy Fried Tacos with Almonds and Raisins

Name: Plant-Based Crispy Fried Tacos with Almonds and Raisins
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 7 tablespoons, extra-virgin olive oil, divided; 1 , small onion, chopped fine; 2 , garlic cloves, minced; ½ teaspoon, minced canned chipotle chile in adobo sauce; ½ teaspoon, ground cinnamon; ⅛ teaspoon, ground cloves; 12 ounces, plant-based ground meat; 1 cup, vegetable broth; 2 tablespoons chopped, raisins; 1 tablespoon, cider vinegar; ½ teaspoon, table salt; ½ teaspoon, pepper; ¼ cup, slivered almonds, toasted; 12 , (6-inch) corn tortillas

5 comments

Is it really taco night if you don't have a trail of spice-infused oil running down your arm after biting into a shatteringly crispy taco shell?

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4 to 6

TIME1¼ hours

Plant-Based Crispy Fried Tacos with Almonds and Raisins

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

These tacos are a mash-up inspired by two classics: tacos dorados (crispy fried beef-filled tacos) and tacos de picadillo Oaxaqueño (ground pork tacos with onions, raisins, and warm spices). As with our Not-from-a-Box Weeknight Tacos (page ...

This is a members' feature.