Category: Tacos

Wash and dice cauliflower into small pieces. Also, grate onion and set aside. Puree tomato, ginger, and garlic and set aside.

Make Curry Masala – Heat 1 tbsp oil in a pan, add cumin seeds, fry for 1 minute. Add grated onion and fry until they turn lite brown. Now, add pureed tomatoes, ginger and garlic mixture with 1/4 teaspoon salt and then fry till tomatoes are fully cooked and oil separates ( about 7-10 minutes). 4-5 minutes into cooking, add curry powder and red pepper and then continue frying.

Add cauliflower, coat in masala with remaining 1 tbsp oil. Fry for 5 minutes on medium-high heat, then turn the gas stove to low and cook for 5-10 minutes or until cauliflower is cooked but not mushy. Additional Notes: add 1-2 tbsp water if masala sticks to bottom of the pan.

Just before finishing cooking, add frozen peas and cook for another 1-2 minutes. Taste and adjust salt. Mix in fresh chopped cilantro and set aside.

To Assemble Tacos: Warm tortillas shells in microwave or on gas flame until soft and ready to serve. On each taco add 2-3 tablespoon curry cauliflower, top with fresh chopped onion, cilantro, cheese, and good

Prepare the red chiles by cutting the tops off and removing the stem. We like to use scissors because the dried chiles can be tough. Then, cut a slit down the side of the chile to split it open. The majority of the seeds will shake right out. Use your fingers or a spoon to scrape any additional seeds off and pull off any dried veins.

Place the chilies in a bowl and cover it with hot water. They will need to soak 20 to 30 minutes depending on how thick they are. Use a spoon to occasionally push them under the water if they float too much. After you soak the chiles the water will be a brownish color like very diluted coffee. Depending on the chile, it may be bitter or it may have the flavor of the chiles in it, which may be similar in flavor to diluted coffee. If the water is bitter, discard it. If the water has a good flavor to it, you can use it in with the beef broth for extra flavor. Chop the chiles into fine bits. Use a food processor or blender if you want.

Cut the beef into 1-inch chunks. We find this easier if the meat is partially frozen or you can have your butcher do it.

Peel the onion and discard the papery outer skin. Chop or dice into fine 1/4 inch pieces or smaller.

Peel the garlic and crush it or chop it finely.

In a large pan, add the oil and begin to saute the onions for about a minute to soften them. Turn the heat to high and add the beef into the pot and turn the pieces often until all of the beef is browned and beginning to get a little crispy on the edges (it doesn’t matter if it is cooked all the way through.) Add in the garlic and continue to cook the mixture for another minute. Transfer the cooked beef mixture to your slow cooker and add the beef broth.

Add the red chiles, bay leaves, thyme, cumin, and oregano. We start with 1/2 teaspoon of salt and add some later if needed. Turn the slow-cooker to low and let it cook for about 6 hours.

Taste the stew and add more salt or seasonings as necessary. Remove the bay leaves and discard them.

Serve the stew with fresh chopped onion, chopped fresh cilantro, and a stack of steaming hot tortillas. Serve each bowl with a lime wedge.

In a large dish, bowl, or a ziplock bag, whisk together the orange juice, garlic, oil, vinegar, chile powder, coriander, paprika, oregano, cumin, pepper, and salt. Add the chicken thighs and marinate covered in the fridge for 2 hours. Do not marinate for more than 4 hours otherwise the chicken will start to break down.

Remove the chicken from the marinade, lightly brush the basket with oil, and place the chicken in a single layer in the air fryer basket and cook at 360°F for 12 minutes, flipping halfway through.

Remove the chicken thighs from the air fryer and chop or shred. If the chicken is slightly underdone, don’t worry, it’s getting cooked again (see notes).

If needed, warm your tortilla shells in the microwave to make them pliable. Rub both sides with oil (or spray with cooking spray), lay flat and top half of the tortilla evenly with chicken and a layer of cheese (if desired). Gently fold the tortilla in half, and place in the air fryer basket, flat.

Air fry on 400°F for 6-7 minutes, flipping once, or until the tortilla is crispy and the cheese is melted. Repeat as needed. The tortillas will continue to crisp up as they cool. Let rest on a rack while you are prepping your remaining tacos.