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Nut Seed Tacos

Ingredients
  8 inch flour tortillas 8
  Raw peanuts 3⁄4 Cup (12 tbs), cooked
  Sunflower seeds 1 Cup (16 tbs), cook 2/3 cup with the peanuts and roast 1/3 cup
  Canned tomato paste 6 Ounce
  Cumin seeds 1 Teaspoon
  Dried crushed chili pepper 1⁄2 Teaspoon
  Cayenne 1 Pinch
  Garlic 3 Clove (15 gm)
  Roasted sesame seeds 10 Tablespoon
  Tomato slices 6
  Chopped green onions 2 Tablespoon
  Chopped parsley 1 Tablespoon
  Chopped lettuce 3⁄4 Cup (12 tbs), tossed with wine vinegar
  Wine vinegar 2 Tablespoon
  Grated cheese 1⁄3 Cup (5.33 tbs) (Use More If Needed)
Directions

Put the cooked peanuts and sunflower seeds into a blender with the tomato paste, cumin seeds, chili peppers, cayenne, and garlic; buzz until smooth, adding stock if the mixture is too thick to puree completely.
Turn the puree into a small saucepan and cook over low heat until it's very thick. Stir in the roasted sunflower and sesame seeds.
Brown the tortillas lightly on both sides. Fold in half while they're still hot.
Put the tortillas, filling, and remaining ingredients on the table in separate plates or bowls.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Mexican
Course: 
Snack
Method: 
Browned
Restriction: 
Vegetarian

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