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. Filthy Batch.