Tacos. We love them, whether they are from a taco truck or the ones you make with a powdered seasoning packet from the store. (Don’t scoff, I’ve been asked to make those by high end private chef clients, so somebody really connects with the spice packet!) Crunchy shells, soft shells, just give us tacos. So it’s no surprise that we have Americanized the simple taco of Mexico by creating all sorts of fusion tacos. Korean tacos, Indian tacos, Thai tacos, all delicious in their own right.
For my entry into the not so authentic but darn tasty taco competition, I got a craving for the flavors in my favorite Walnut Beet Burger with a little more spice and excitement. So I cranked up the Vitamix to do the work of mincing up the beets, onions and walnuts.
And yes, you can enter to win a Vitamix a little further down….
Everybody knows the Vitamix is great for making smoothies and other purees. But It’s often overlooked as a tool for mincing. When I was taking a deep dive into everything the Vitamix can do for my book 300 Best Blender Recipes Using Your Vitamix, I explored the ways in which a fast, powerful blender can do more than just puree.
To make this taco filling, you’ll be utilizing the blender blades to quickly mince the hard beets. It goes so quickly, it’s really more of a matter of restraint than anything else. Just drop the pieces in one after the other, and the machine chops them and flings them up on the sides of the container, so you can add the next one. Then just scrape the mince into the hot pan. no need to wash the container, just follow with the onion, add to the pan, and quickly mince the walnuts to bits.
Sauteing the minced vegetables takes hardly any time at all, since the pieces are so small. A chopped tomato, some garlic and spices, and boom, you have a savory, slightly spicy taco filling. The sweetness of the beets, the richness and hint of bitterness from the walnuts, and a touch of miso round out a rich flavor. A few taco add-ins, like creamy avocado, tomato, lettuce and drizzles of sour cream and hot sauce, and you have a meal. Add a squeeze of lime for a little contrast, and it’s heavenly.
If you like real heat, feel free to add more. I live in Minnesota, where this might even be considered medium-hot.
Enjoy the tacos, and check out the chance to win below.
Chipotle Walnut Beet Tacos
Makes 4 tacos
3 medium beets, peeled and cubed
1/2 medium onion, quartered
1 cup walnut halves
1 medium tomato, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon oregano
1/2 teaspoon chipotle powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon red miso
1/2 teaspoon salt
small corn or flour tortillas
Remove the plug from the Vitamix lid and secure the lid. Select Variable Speed 6 and turn on the machine. Drop the beet cubes, one at a time, through the hole in the lid, mincing each before adding the next. It goes quickly. Spread the oil in a large saute pan and place over medium high heat. Scrape the beets into the pan and stir. Set the Vitamix container up again and repeat with the onions, scrape out into the pan. Put the container back on the machine, replace the lid and turn it on. Drop the walnuts in and mince, it only takes a second, so don’t make butter.
Add the tomatoes, garlic, oregano, chipotle, cumin, chili powder, miso and salt. Mash the miso into the mixture as you stir. Stir and scrape the beet mixture for about 8 minutes,until the beets are tender and the onions are soft. When the pan gets dry and the mixture starts to brown and stick, take off the heat.
Serve hot in tortillas, with tomatoes, lettuce, avocado, cilantro, and sour cream, if desired, add hot sauce.
a Rafflecopter giveaway