

20 Corn tortillas
150g Onion – finely chopped
15g Fresh coriander – chopped
Adobo sauce:
2 Litres water
32g Essential Cuisine Beef Flavoured Vegan Stock Mix
35g Garlic – finely chopped
5g Salt
2g Mexican oregano
1g Dried thyme
30g Street Food Chef Dark Mexican Style Seasoning
170ml Red wine vinegar
170ml Orange juice
170ml Lime juice
60ml Olive oil
15g Fresh coriander – chopped
1. Marinade the Smoked Tofoo in half the Beef Flavoured Vegan Stock Mix for 30 minutes.
2. Add all the adobe sauce ingredients in a pan. Simmer and reduce to about 2 litres and cool.
3) Shred the Smoked Tofoo and add a little of the stock.
4) Mix the coriander and onion together.
5) Warm through the corn tortillas, add the tofoo with some of the onion, coriander mix.
6) Serve with a cup of the broth for drinking or dunking the taco.