| Prep: 20 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 10g | 1.5g | 45g |
| sugars | fibre | protein | salt |
| 7g | 7.9g | 6g | 0.75g |
Why I Love Mexican Vegan Asparagus Golden Tacos with Chile de Árbol Sauce
I’ve often found myself inspired by a global palette of flavors and cuisines, each whispering a history, enduring memories and cherished traditions of various cultures. It is this connection that fuels my love for experimenting with food. On one such escapade, I stumbled upon a gem, a testament to the rich culinary tradition of Mexico: Vegan Asparagus Golden Tacos with Chile de Árbol Sauce. A dish that challenges the traditional norms of Mexican cuisine and pushes the envelope for what vegan food can be.
The Dance of Flavors
Much like a dance that requires perfectly timed steps and grace to create a mesmerizing spectacle, this recipe too is a blend of different elements coming together to form a burst of pleasing tastes on your palate. The crunch of asparagus, golden color hint of the turmeric paste, and the fiery kick of the chile de árbol sauce strikes a perfect balance, creating a symphony of flavor that dances off the tongue.
The artistry behind the creation of these tacos is much like the Flamenco dress of Spain, layer upon layer of thoughtful detail creating an overall stunning display. The lessons I learned teaching dance permeate into my approach to crafting and executing a recipe. Embracing the rhythm of the moment, each stage in making this taco recipe unravels in differing tempos, yet they all sync harmoniously into a fascinating culinary dance.
Inspired by Legends
This recipe pays homage to the legendary chef and author, Diana Kennedy, widely regarded as the global authority on Mexican cuisine, who has devoted much of her life to preserving and sharing the regional cuisines of Mexico. Her contribution to Mexican cooking has left a trail for future generations of chefs to follow, instilling a deeper appreciation for Mexican food beyond its borders. It was her exploration of plant-forward recipes that inspired me to create these vegan asparagus golden tacos.
The tacos, although a stand-alone marvel, can be beautifully paired with traditional Mexican sides like Spanish Quinoa, or a cool, citrusy Pico de Gallo for an added tangy twist.
The Vegan Asparagus Golden Tacos with Chile de Árbol Sauce celebrate the beauty of plant-based foods, taking the humble asparagus to new heights. Whether you’re vegan or not, a lover of tacos or newcomer to the Mexican culinary scene, this recipe, with its inviting aroma, beautiful presentation and delightful crunch, will surely make you fall in love with vegan food, and mark itself as a favorite in your culinary repertoire.
What You’ll Need
- 24 small corn tortillas
- 2 pounds of fresh asparagus, trimmed
- 2 tablespoons of olive oil
- Salt to taste
- 2 tablespoons of turmeric
- 1 teaspoon of black pepper
- 5 tablespoons of filtered water
- 15 dried chile de árbol peppers
- 6 cloves of garlic
- 1 tablespoon of apple cider vinegar
- Salt to taste
- 1 cup of water
- Fresh cilantro leaves
- Lime wedges
- A small red onion, finely chopped
For the golden paste
For the chile de árbol sauce
Toppings
Method
Step One
Start by preparing the golden paste. In a small bowl, mix together the turmeric, black pepper and filtered water until you have a smooth paste. Set this aside for now.
Step Two
Next, turn your attention towards the chile de árbol sauce. Remove the stems from the chiles and place them in a small saucepan along with the garlic cloves. Cover them with the cup of water and place on a stove over medium heat. Simmer for 15 minutes.
Step Three
After 15 minutes, transfer the softened chiles and garlic, along with the water they simmered in, to a blender. Add in the apple cider vinegar and salt. Blend until you have a smooth sauce. Set this aside for now as well.
Step Four
Now, let’s move on to the asparagus. Toss the asparagus in the olive oil, salt, and the golden paste we prepared earlier. Ensure that the asparagus is well coated in the paste.
Step Five
Roast the asparagus in a preheated oven at 400°F (200°C) for about 15 minutes, or until tender and lightly browned.
Step Six
While the asparagus is roasting, warm the corn tortillas in a dry skillet over medium heat.
Step Seven
To assemble the tacos, place a few stalks of roasted asparagus on a tortilla. Drizzle some of the chile de árbol sauce over the asparagus and then top with chopped onion and fresh cilantro leaves. Serve with lime wedges on the side for squeezing over the tacos.
Step Eight
Your Vegan Asparagus Golden Tacos with Chile de Árbol Sauce are ready to serve. Enjoy this delicious and healthy meal!
