Crispy Cauliflower Tinga Tacos Food

CRISPY CAULIFLOWER TINGA TACOS

Steps:

• Heat Olive Oil in a Pan. As the Oil shimmers, add the chopped onions & chopped Cauliflower Heads in the pan. Fry over medium-high heat for 5 minutes. Preheat the oven to 425F or 220C.
• Now, in the same pan, add the Chipotle Adobo Sauce, Red Enchilada Sauce, Garlic Powder, Oregano, Smoked Paprika, Water, Salt & Pepper. Toss to combine and cook over medium-high heat for 5-6 minutes, until the sauce thickens and coats well with the Cauliflowers.
• Warm the tortillas in the oven for 3-4 minutes. Now, grease a baking dish with olive oil. Place the Tortilla on it, add the cheese and the cauliflower mix in it. Grease each tortilla with olive oil. Fold it and repeat with other Tortillas. Pop it in the oven at 425F or 220C for 5-7 minutes. Flip after 5-minutes.
• Make Crema by scooping out the Avocado and mixing it with Yogurt or Sour Cream, Lime Juice, Honey, Salt & Pepper.
• Serve the Crispy Cauliflower Tinga Tacos with Crema, Lime Juice, Cilantro, and some shredded lettuce and sala. Enjoy!

CRISPY CAULIFLOWER TACOS

Steps:

• Preheat the oven to 200 degrees F. Heat about 2 inches vegetable oil in a large Dutch oven or cast-iron skillet over medium heat until a deep-fry thermometer registers 350 degrees F. Set a wire rack on a rimmed baking sheet.
• For the cabbage slaw: Toss together the green cabbage, red cabbage, cilantro, lime juice, honey, sour cream and 1/2 teaspoon salt in a large bowl. Set aside.
• For the chipotle avocado sauce: Combine the chipotle in adobo sauce and the cilantro in a mini food processor, pulsing until finely chopped and scraping down the sides as needed. Add the avocado, lime juice, sour cream and 1/2 teaspoon salt and process until smooth. Transfer to a small bowl and set aside.
• For the crispy cauliflower: Whisk together the white rice flour, all-purpose flour, baking powder, garlic powder, paprika, cayenne and 1/2 teaspoon salt in a large bowl. Slowly whisk in the beer until smooth (the texture and consistency should resemble pancake batter).
• Dip one-third of the cauliflower florets in the batter and coat well. Allow the excess batter to drip off and carefully place cauliflower into the hot oil. Fry until cauliflower is tender and golden brown on all side, 4 to 5 minutes total.
• Transfer with a slotted spoon to the prepared baking sheet, season lightly with salt and hold in the warm oven. Bring the oil back to 350 degrees F. Repeat with the remaining cauliflower and batter and fry two more batches.
• To toast the tortillas, warm in batches in a dry large skillet over medium-low heat, 5 seconds per side, or wrap in a damp kitchen towel and microwave for 25 seconds. Wrap in a dry kitchen towel to keep warm.
• To assemble, spread a layer of the Chipotle Avocado Sauce in the center of each toasted tortilla. Top with a few pieces of Crispy Cauliflower, Cabbage Slaw and pico de gallo. Serve with lime wedges.