Nut Seed Tacos
|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|
|Garlic||3 Clove (15 gm)|
|Roasted sesame seeds||10 Tablespoon|
|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)|
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.