May is here, and the Mexican holiday of “Cinco de Mayo” has come and gone for another year, but that is no reason not to continue celebrating the flavors of the south!
An easy way to do so is to enjoy Taco Tuesday every week! Gifting your body and soul with raw and vegan versions of traditional Mexican meat-laden fare encourages vitality and strength from your food. Tortillas, burritos, and quesadillas are all part of the great Mexican flavour that is now being served up all over the world, even here in Costa Rica. Ingredients like fresh tomato (tomate), cilantro (culantro), and many types of corn (maiz) and chiles help make up a multitude of flavor profiles and levels of spice to satisfy every palate. Other popular flavourings include garlic (ajo), onion (cebolla), chile powder, cinnamon (canela), and even coffee (cafe). In many Mexican chocolate desserts you can find smoky hints of chile, and churros and chocolate is a famous breakfast treat that often also incorporates coffee grinds.
Rich in flavour, and light on meat, Hacienda del Sol’s nut-based taco “carne” will fulfill all your savory “south of the border” needs. Órale!
Raw Nut Taco Ground
- 2 1/2 cups walnuts or almonds
- 2 tomatoes (medium to large), chopped
- 1 cup sun-dried tomatoes (preferably not in oil, and soaked in water if very hard)
- 1 Tbsp of lemon juice
- 1 Tbsp chilli powder (can add more if you want it to be spicier)
- 1 Tbsp cumin
- 1-2 cloves garlic, crushed
- ½ tsp oregano
- 1 tsp salt
Place the nuts and sun-dried tomatoes in a food processor and pulse about 10-15 times until a chunky yet combined consistency is reached. Don’t over-process.
Add in the fresh tomatoes and additional ingredients, and process until just combined.
At this point, you can refrigerate the mix in glass containers and use as a pâté or spread. If you have a food dehydrator, roll the dough into 1 inch balls, and place onto teflex dehydrator sheets. Dehydrate at 110° F until slightly firm but chewy in the middle.
Serve topped with guacamole, fresh salsa, & cashew sour creme, with a side of this sweet and spicy salad:
- 1 juice of one lemon
- 3 tablespoons rice vinegar
- 1 tablespoon honey
- 1 clove of garlic – chopped
- ½ teaspoon salt
- 2 jalepeño – seeded and chopped
- ½ teaspoon cumin
- 1 cup olive oil
Combine all in a blender, or shake vigorously in sealed jar. Reserve.
- ½ cup green cabbage – grated or sliced thinly
- ½ cup of red cabbage -grated or sliced thinly
- ½ carrot – grated
- ½ red pepper – finely chopped
- 2 tablespoons red onion – minced
- 2 tablespoons cilantro – chopped
Place all vegetables in a bowl. Just add the dressing* when ready to serve.
*For every ½ cup of vegetables adds 2 tablespoons of dressing.
To read more about the conscious culinary dining experience at Hacienda del Sol and to view our full menu click here.