I had such fun "talking tacos" with Chef Jason Wyrick this past week on Jazzy Vegetarian Radio. Jason’s new book, Vegan Tacos, is a spicy showcase for his extraordinary taco recipes and tips. Tacos make the perfect fare for festive holiday entertaining and on this show, Chef Jason teaches us how to make tasty tacos in our own home kitchen. Plus, he shared great ideas for delicious and accessible vegan entertaining throughout the holiday season. Listen here.
Below you will find two of Chef Jason’s delicious, satisfying and sassy recipes from Vegan Tacos. Thank you for sharing these recipes with us Chef Jason!
Tacos Rápidos with Quick-and-Easy Pintos Borrachos
JASON: “This is my fast and simple taco that I make when it’s late at night and I don’t want to make anything too involved. It’s basically a fast cheat on pintos borrachos, jarred salsa, and whatever condiments I have sitting around. I still make the tortillas from scratch for this recipe because I am spoiled now when it comes to tortillas, but even then, it’s a very easy recipe.” (From Vegan Tacos by Jason Wyrick ©2014 Jason Wyrick. Used by permission from Vegan Heritage Press.)
Makes 4 tacos
Heat level: 1
The Pintos Borrachos
1/2 cup chopped onion
3 cloves garlic, minced
1 (15-ounce) can pinto beans, drained
1/4 cup beer
2 tablespoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
4 (5 to 6-inch) corn tortillas
- Your favorite vegan cheese (I use shredded Daiya brand)
- Whatever salsa you have on hand (I like chipotle)
- 1/2 cup roasted pepper strips or 1 (4-ounce) can diced green chiles
1. In a saucepan, combine the onion, garlic, pinto beans, beer, chili powder, cumin, and salt. Stir them together, then bring to a simmer over medium heat. Simmer for 7 to 8 minutes, stirring every few minutes.
2. To serve, spread about 1/4 cup of the bean mixture onto each tortilla, then top them with the cheese, salsa, and peppers or chilis.
Tacos de Guacamole
JASON: “Guacamole tacos are incredibly popular in Mexico and in my home. They are easy to make and highly addictive. I think it’s the very warm, satisfying feeling of the fresh tortilla coupled with creamy avocado. Even without the toppings, they are delicious. With them, these tacos become lively with lots of heat from the salsa and lots of zing from the pickled onions. When you are traveling, guacamole tacos are a fairly safe bet to be vegan at a taquería.” (From Vegan Tacos by Jason Wyrick. ©2014 Jason Wyrick. Used by permission from Vegan Heritage Press.)
Makes 4 tacos
Heat Level: varies with hot sauce
- Quick Carrots Escabeche (recipe follows)
- Pickled Red Onions (recipe follows)
- 1 cup guacamole
- 4 (5- to 6-inch) corn tortillas
Hot sauce, to serve
Make the carrots and set aside. Make the onions and set aside.
Make the guacamole and set aside.
Warm the tortillas, top with the guacamole, and then the carrots, onions, and hot sauce.
Quick Carrots Escabeche
- 1 teaspoon olive oil
- 1 carrot, cut diagonally into 1/8-inch thick slices
- 1/4 teaspoon Mexican oregano
- Pinch of salt
Heat the oil in a small skillet over a medium heat. Add the carrot, oregano, and salt and sauté for about 1 minute. The slices should still be firm, but not crunchy.
Pickled Red Onions
- 1/4 of a red onion, sliced into very thin strips
- Enough apple cider vinegar to cover the onion strips
- Pinch of salt
Place the onion strips in a bowl and cover them with apple cider vinegar mixed with a pinch of salt. These will be ready after 1 hour, are best after a day, and will keep in your refrigerator, covered, for a month.