Baja Cauliflower Tacos with Homemade Chipotle Mayo

Baja Cauliflower Tacos

Ingredients

• 2 cups masa harina ($0.25)
• 1 ½ cups hot water ($0.01)
• ¼ teaspoon salt ($0.01)

• ½ cup egg-free mayo ($1.52)
• 1-2 tablespoons adobo* ($0.08)
• 1 clove garlic, minced ($0.04)

• Pico de gallo, homemade or store-bought ($1.39)
• Shredded cabbage ($0.10)
• Lime wedges ($0.10)

• 1 small head of cauliflower ($2.40)
• 1-2 cups neutral vegetable oil ($1.60)

• 1 cup all-purpose flour ($0.08)
• ½ cup cornstarch ($0.16)
• 1 teaspoon baking powder ($0.01)
• 1 teaspoon onion powder ($0.01)
• 1 teaspoon garlic powder ($0.01)
• 1 teaspoon salt ($0.01)
• 1 teaspoon cracked black pepper ($0.01)
• 1-1 ½ cups Mexican-style beer (cerveza) or sparkling water ($0.80)
• 1 teaspoon yellow mustard ($0.01)

Instructions

1. Combine masa harina, salt, and warm water in a bowl. Knead to form a dough that sticks together, but isn’t coming off on your hands too much (add more water or flour as needed).
2. Roll pieces of dough about the size of a golf ball (~35-40 grams). Press until thin using a tortilla press, a rolling pin, or the bottom of a flat dish.
3. Preheat a seasoned cast-iron skillet or comal up to medium-high. Once hot, cook the tortillas on the first side for 10-15 seconds, flip and cook another 45-50 seconds, then flip once more and wait for them to puff.
4. Transfer to a tortilla warmer or tea towel to steam. Continue the same process with the rest of the dough.

1. Combine the mayo, adobo, and minced garlic in a bowl or container. Cover and transfer to your fridge while you prep the other toppings.

1. Make pico de gallo, shred the cabbage, and slice the lime wedges. Set aside.

1. Heat vegetable oil in a deep pot over medium. In the meantime, whisk the dry ingredients in a mixing bowl.
2. Add the mustard and enough beer or sparkling water to make a pancake batter consistency.

1. Once the oil has reached 350-375 degrees F (or a piece of batter floats to the top), coat the cauliflower florets in batter and fry in batches of 2-4 until golden, about 4 minutes.
2. Transfer to a cooling rack over top of a baking sheet or a paper towel-lined plate to drain excess oil. Continue the same process with the rest.

1. Add 2 pieces of cauliflower to a corn tortilla, then cabbage, pico de gallo, chipotle mayo, and a squeeze of lime. Enjoy!

• *Use the extra sauce from a can of chipotles in adobo.
• You can use store-bought corn tortillas, but make sure you heat them before serving.

Organic Masa Harina Bundle. Includes One-24 Oz Bag of Bobs Red Mill Masa Harina! Bobs Red Mill Golden Corn Flour is Great for Tortillas and Tamales! Comes with a BELLATAVO Fridge Magnet!

Buy Now!

As Amazon Associates, we earn on qualifying purchases.