Chop. Low. Leave. Return. Tacos.
GF. V. SF. NF.
Ingredients:
"Meat":
4 large portobello caps (cut into thick slices or half slices)
1 onion (sliced)
1 16 oz jar of your favorite salsa
1 tsp salt
1 tsp pep
1 tbsp cumin
Slaw:
1 cup shredded carrots
1/4 cup vegan mayo (I use Follow Your Heart Soy Free Vegenaise)
1 tbsp lime juice
1 tsp chili powder
(Mix and keep in fridge until serving)
Extras:
Corn tortillas
Guac & chips (duh)
Directions:
Oil up the inside of your crock
Line the bottom with onion slices
Add the shrooms
Pour on the salsa
Season with salt, pep, and cumin
Set to low for 8 hours (this is really flexible - I have set this at 7am, returned from work at 6, and it still turns out perfect)
Serve in a corn tortilla (I throw mine on the cast iron griddle for 2ish minutes a side), top with slaw - plays nice with chips & guac
Vicious Variations:
The best add-ins: chopped green chilies for a kick or sliced bell peppers for a fajita style taco
Sound Mate:
Yngwie Malmsteen - Rising Force
It will rip your mind (these tacos)
