Our next 100% organic plant-based whole food recipe in collaboration with Benjamin & Anne Marie from La Pachamama Organic is a delicious superfood packed taco recipe.
Inspired by our Super Naturals Kombucha & Shiitake Purifying Sheet Mask. Feed and enrich your body with a powerhouse of Mother Nature’s finest ingredients. Discover how you can make this delicious Blue Corn Shii-Tacos recipe.
BLUE CORN SHII-TACOS
It’s easy to make your own corn tortillas and just the smell of it makes it worth it! We love using purple corn, but you can use any nixtmalised corn flour.
“Nixtamawhat?” It’s Mexican for corn wizardry that makes the tortillas extra tasty and better digestible. And it gives that typical aroma and flavour to them. Tortillas are the perfect base for any kind of topping.
In this recipe the hero to top our tortillas is the shiitake mushroom. Shiitake mushrooms are prized for their flavour, but they are also powerful little health soldiers, helping to fight cancer and protecting your immune system, and that’s just the start. Shiitake mushrooms are in fact so healthy, you can buy them in capsules as a supplement. But you can also simply eat them and get all the nutritious benefits!
All of the elements for this dish can be made well in advance, which makes this a perfect dinner to share with friends. The only thing that needs to be done in the last moment is the tortillas. Have fun with this recipe!
Red onion quick pickle
- Juice of 1 lemon
- ¼ teaspoon salt
- 1 red onion, sliced
- Add all the ingredients to a jar.
- Close the lid and shake the jar vigorously.
- Set aside for a couple of hours, while shaking from time to time.
- 50g aquafaba (the liquid from a jar of chickpeas) (1.75 oz)
- 25g whole chickpeas (0.88 oz)
- 20g dijon mustard (0.71 oz)
- 10ml apple cider vinegar (0.33 fl oz)
- 1 tablespoon chipotle in adobo sauce
- 1 teaspoon maple syrup
- ½ teaspoon salt
- 130ml olive oil (4.4 fl oz)
- Place all ingredients, except the olive oil, in a tall jug and pulse with a hand-held immersion blender until smooth. Then stream in the olive oil slowly to emulsify. The mayo will thicken further upon refrigeration.
- 1 teaspoon chilli flakes
- ¼ chopped shallot
- 150 gr fresh papaya (5.29 oz)
- 2 or 3 garlic cloves
- ¼ teaspoon ground cumin
- ¼ teaspoon turmeric juice + zest of 1 lime
- ½ teaspoon dijon mustard
- 1 tablespoon cane or coconut sugar
- 1 teaspoon salt
- Handful of chopped coriander and/or basil
- Add all ingredients to a high-speed blender and blend. Store in a jar in the fridge for up to a week.
- 1 onion, sliced
- 250gr shiitake mushrooms, sliced (8.82 oz)
- 1 garlic clove, crushed
- 2 tablespoons olive oil
- 1 tablespoon toasted sesame oil
- 4 tablespoons tamari
- 1 tablespoon maple syrup
- ½ teaspoon smoked salt
- salt & pepper to taste
- Slice the onion finely. Heat 1 tablespoon of olive oil in a frying pan on low to medium heat, add the onions and sauté until well caramelised. This will take about 10 – 12 minutes. Set aside and keep the frying pan for the next step, no need to wash it.
- Heat the remainder of the olive oil as well as the toasted sesame oil in the frying pan on medium to high heat and add the shiitake mushrooms. Sautee them until they are all nicely browned and well-cooked, for about 10 minutes. Adjust the heat if necessary.
- Add the crushed garlic and sauté for a minute, before adding tamari and maple syrup. Stir and sauté for another minute. Turn the heat off.
- Stir the caramelised onions in and add the smoked salt. Season to taste with salt and pepper.
Blue Corn Tortillas (makes 5 to 6)
- 100g nixtamalized blue corn flour (3.5 oz)
- 150ml water (5.07 fl oz)
- ¼ teaspoon salt
- A tortilla press or 2 cutting boards, lined with 2 pieces of baking paper
- Mix the salt through the flour and create a well in the centre. Add the water a splash at a time, all the while combining with the flour with one hand. Once combined, cover dough and allow to rest for 15 minutes.
- Divide the dough into golf ball sized portions. Then using a tortilla press or simply two cutting boards lined with baking paper, press down firmly to form a tortilla roughly 3 - 4mm thick.
- Fry in a medium-hot dry frying pan or on a BBQ hot plate for 60 seconds one side and 45 seconds the other. Once done, store inside a folded a clean tea towel to keep warm, while you fry the remaining tortillas.
- 1 ripe avocado, sliced
- 1 handful of rocket salad
- Shaved radishes
- 1 tablespoon chopped coriander
- lime wedges
Lay the tortillas out on a board. Cover each tortilla with a dollop of chipotle mayo. Add shiitake mushrooms. Add a couple of avo slices to each tortilla. Top with papaya salsa, and a teaspoon of pickled red onion. Scatter the board with rocket, radish slices, coriander and lime wedges.
This recipe is inspired by our certified organic Super Naturals Kombucha & Shiitake Purifying Sheet Mask which aims to effectively restore balance to stressed or thirsty skin.
Want to learn more about La Pachamama? Based within the Spanish hillside of Andalucía, both Benjamin and Anne Marie are passionate about growing and creating 100% organic plant-based whole food recipes which work in harmony with Mother Nature. Shortly after Anne-Marie’s first trip to Peru and Bolivia in 2008, Pachamama Catering was born. The name originates in honour of ‘Pachamama’ the goddess referred to by the indigenous people of the Andes – She is an “Earth Mother” type goddess that gives us life, feeds us and presents natural abundance upon us.
For more delicious vegan recipes from La Pachamama, discover their cook book here https://www.pachamamaorganic.eu/buy-the-cookbook/