These tacos are all about the chipotle crema – silky smooth cashew cream mixed with smoky, tangy, sweet chipotles in adobo. I just recently discovered this culinary delight when cooking from the Smith & Daughter’s cookbook and now I am trying to find any excuse to use them.
Truth is, it doesn’t really matter what is under that sauce but this combo happens to work beautifully and I always have the elements on hand. When I make these, I don’t even bother seasoning the vegetables because, again, it is all about the sauce. But feel free to riff on this and make it your own!
1/2 cup cashew cream
2 tablespoons chipotles in adobo
Ok, so if you read this blog regularly you know that I have a Vitamix and I think you should have one too. I use it every day, sometimes two and three times. If you don’t have one, soak your cashews.
To make cashew cream, add a 1/2 cup cashews to the Vitamix and just cover with water. Process until creamy and smooth. Add a bit more water if necessary. It tends to thicken up over time.
For the chipotles, it is a good idea to drop the whole can into the food processor and process until they are combined with the sauce. That way you can store it in a jar in the refrigerator and use it whenever.
To make the chipotle crema, whisk together the cashew cream and chipotles. Store in a jar in the refrigerator until ready to use.
Makes 4 tacos
8 corn tortillas (I like to double them up)
1/2 small onion
8 white or cremini mushrooms
1 bunch spinach
1/2 cup corn (frozen or canned or straight off the cob if corn is in season!)
Slice and sauté the onion. Slice the mushrooms. Add to a skillet and cook together until the onions are soft and the mushrooms are fragrant. The natural water from the mushrooms will help cook the onions.
Add the spinach and cover to let it wilt. Add the corn and heat through.
Char the tortillas. Double them up and stuff them with the vegetables. Douse them with chipotle crema. Enjoy!