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Chick’n Street Taco Dinner for Twenty-Five Recipe

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Chick’n Street Taco Dinner for Twenty-Five

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Seasoned Black Beans:
3 pounds dried black beans, soaked for 8 hours
3 gallons filtered water
4 bay leaves
6 whole cloves garlic, skin removed
1 1/2 tablespoons ground cumin
1 1/2 tablespoons onion powder
1 2 oz. can tomato paste
Freshly ground Himalayan salt and black pepper, to taste
Cilantro Lime Rice:
5 cups white rice
9 cups filtered water
1/2 cup vegan butter
2 teaspoons Himalayan salt, freshly ground
1/2 cup fresh lime juice
1/2 bunch cilantro, stems removed and finely chopped
Chick’n Street Tacos:
4 pounds Extra Firm Organic High Protein Tofu
1 5 oz can avocado oil spray
3 tablespoons Santa Maria, Mesquite or Adobo dry seasoning
50 street taco sized organic corn tortillas
Tracy’s Creamy Chipotle Sauce:
1 2 oz. package silken tofu
1/4 cup cashew pieces, soaked 4 hours and drained
1 tablespoon light miso paste
1 tablespoon dijon mustard
1 tablespoon apple cider vinegar
1 1/2 tablespoons adobo sauce, (the sauce from canned chipotle chilis)
1/2 a lime Juice
Additional Accompaniments:
1/2 medium head green cabbage, thinly sliced
1/4 head purple cabbage, thinly sliced
2 15 oz containers fresh guacamole
2 15 oz. containers f fresh roasted salsa or pico de Gallo
6 limes, cut into wedges
Additional cilantro for garnish


  1. The Beans:
  2. Place the dried beans in a large bowl or container. Cover them with 2 gallons of filtered water and soak them for 8 hours or overnight.
  3. Drain off the excess water and refrigerate the beans covered until ready to cook.
  4. Place the soaked beans in an extra large stock pot, add filtered water until the beans are covered by 1 1/2 - 2 inches. Add the whole bay leaves and peeled garlic. Bring to a boil and skim off any foams that develops.
  5. Reduce the heat and simmer for 1.5 hours stirring occasionally. As the water is absorbed add just enough to keep the beans covered. During the last 30-45 minutes add the cumin, onion powder, and tomato paste. Continue simmering and stirring occasionally until the beans are tender. Remove the whole garlic cloves and bay leaves. Add freshly ground salt and black pepper to taste.
  6. The Rice:
  7. Combine the rice, water, vegan butter, and salt in a medium stock pot. Bring it to a boil, reduce the heat then cover and cook for 25-30 minutes or until the water has been absorbed.
  8. Drizzle the lime juice over the cooked rice and fluff it with a fork. Cover and let it sit for 5-10 minutes. When ready to serve plate the rice with a sprinkle of freshly chopped cilantro and a wedge of lime.
  9. The Tacos:
  10. Use a dense protein-rich tofu, suggested brands include San Diego Soy Dairy and Wildwood. Remove the blocks from the packaging and break them into chunks by hand. Slice the chunks into thin rough-cut pieces to resemble sliced chicken pieces.
  11. Heat a large flat-grill or two large frying pans to medium high.
  12. Spray a light even coat of avocado oil over the tofu pieces. Transfer them to the grill or frying pans. Cook the tofu 2-3 minutes on each side stirring occasionally with a spatula until it begins to lightly brown. Reduce the heat and sprinkle on the seasonings. Continue cooking an additional one-two minutes then transfer to a covered dish until ready to serve.
  13. Chipotle Cream:
  14. Place all the ingredients for the chipotle cream in the jar of a blender and blend until smooth. Transfer to squeeze bottles for serving.
  15. Additional Accompaniments:
  16. Prepare a salsa bar for guests. Combine the green and purple cabbage in a large bowl, provide tongs for serving. Place the salsa and guacamole in serving bowls, provide serving spoons. Include a bowl of lime wedges.
  17. Heat the tortillas by placing them directly on a flat grill or in a dry frying pan. Heat them briefly on both sides then transfer to a holding dish, cover with a clean towel to keep warm.
  18. Plate each meal. Use a slotted spoon to serve the beans, place a scoop of rice along side the beans and top with chopped cilantro. Place two tortillas on each plate and fill them with the grilled chick’n. Have dinner guests add their own accompaniments as desired.
  19. Note:
  20. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit
Course: Dinner
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