Plant-Based Barbacoa Street Tacos
Yield: 50 portions
Time: 30 minutes
Ingredients
1 package Proterra Savory Barbacoa-Inspired Plant-Based Crumbles
10 cups water
½ cup vegetable oil
Corn tortillas (street taco size)
Red onion, sliced
Cilantro, chopped
Ancho Chile Roasted Corn:
1 lb. frozen corn kernels
2 Tbsp ancho chile powder
Salt
Pepper
Oil
Preparation
1) Prepare and cook plant-based barbacoa according to instructions
2) For the Ancho Chile Roasted Corn, combine all ingredients in a bowl and toss to coat evenly
3) Place corn mixture in a greased baking sheet and roast for 15 minutes at 375˚F
4) Assemble tacos by adding plant-based filling, red onion, cilantro and ancho chile roasted corn to tortillas
