Crock Tacos


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)



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Killer Recipes. Scratch Made. Real Food.

Gluten Free. Vegan. Soy Free.