Pati Jinichs Vegan Chilorio Tacos with Tofu
Ingredients
- 1 dried ancho chilies, rinsed, stemmed, and seeded
- 2 cups boiling hot water
- 1/2 cup apple cider vinegar
- 1/2 cup coarsely chopped white onion
- 1/2 cup fresh parsley leaves
- 2 cloves garlic, peeled
- 1 teaspoon Kosher salt or coarse sea salt, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper, or to taste
- 4 Tablespoons vegetable oil
- 2 pounds extra-firm tofu, cut into 1-inch x 1/4-inch thick strips
- 1 cup orange juice
- 12 small (6-inch) corn or flour tortillas, warmed
Instructions
Pati Jinich’s Vegan Chilorio Tacos with Tofu serves 18 original recipe by Vegetarian Times.
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