2tablespoonslime juiceapproximately the juice of one lime
1pinchcayenne for more heatoptional
Preheat the oven to 375 degrees F. Pulse all ingredients in a 10 cup food processor until the mixture is crumbled and evenly ground. Try to avoid over-pulsing into a paste. It will still be good even if you over-pulse it.
Bake for 25 - 30 minutes, flipping every 10 - 15 minutes to help it brown evenly. If making a smaller batch, it will take less time to cook. Be sure to watch to avoid burning or drying out the taco "meat."
Serve in tacos, nachos, bowls, etc. Store leftovers in the fridge for about a week or freeze for a month.
Nutrition Information is approximate.
If you like medium heat, make this according to the measurements below. If you are wary about spicy food, go light with the chili powder, maybe only add one chipotle in adobo, and skip the cayenne. Once you've processed to a crumbled mixture, taste it and add more spice if desired. If you add another chipotle in adobo, try and pulse it quickly so that your crumble doesn’t become a paste. You can mix in more chili powder with a spatula if desired.
Raw, Cooked, or Baked?
The choice is yours. I like them all for different reasons.
This is really good raw right out of the food processor. It makes a nice cold taco salad or cold burrito bowl.
Sometimes I don't want the oven on heating up my wee apartment, but I want browned, warm taco "meat". In a large non-stick pan or skillet, toss the “meat” to brown it. If you want your "meat" to get a little saucy, just add a little water.This also works great when you've frozen your taco "meat" and you want to make dinner quickly.
Spread the taco "meat" on a greased, parchment paper-lined, or sil-mat lined baking sheet and bake in the oven. I was pleased by how much this didn't stick to a lightly greased baking sheet if that helps you make a decision.www.planttestkitchen.com