Smoked Carrots Tacos

I have to admit, even though I live in KC, I don’t have experience with smoking meats.  After all I can go to my favorite BBQ joint and get some perfect smoked meat without the hours of labor that it took. I was excited to try this and get outside my comfort zone. It was easier than what I thought and just adds such a nice layer to the overall flavor. If you prefer not using your smoker you could always roast them instead. The key is to get thin carrots and on the smaller size. Lather them with olive oil, salt and pepper and let time do its magic – it takes about 60 -90 minutes. Hope you get to try these – vegan or not, they are just absolutely wonderful! Provecho!

carrot.jpeg

Ingredients

Carrots – thin smaller size or you can half larger ones

Olive Oil

Salt and Pepper

Wild Cherry smoking chips (or your preferred chips)

Maple syrup  

Endive

Black beans cooked (you can use canned and rinsed)

 

1 Eggplant

1 tbsp Tahini

1 bunch of cilantro

1 jalapeno

1 garlic clove

1 tsp of cayenne

1 tbsp of extra virgin olive oil

½ tsp of smoked paprika

Juice of a lemon

Salsa Macha (from Rick Bayless recipe) 

Microgreens *tip for KC peeps you can find these at Nature’s Own from our friends Food Life Joy

How to prepare

Start by getting your smoker ready. Scrub your carrots and rub olive oil. Season with salt and pepper and place in your smoker for 60 – 90 minutes. Time will vary depending on your smoker, it took 60 minutes on mine – I think my carrots were fairly thin.

In a grill or oven at 375 – wrap up the eggplant in foil and cook for 40 minutes or until the eggplant is completely collapsed. You can skip the foil if you want, I just find it easier to handle. Remove and let it cool down for 10 minutes. Remove the flesh and place it in a Vitamix or food processor along with lemon juice, tahini, garlic and jalapeno. Pulse until almost smooth, then add cilantro and pulse until you see it pretty small but not completely disintegrated. Place in a bowl and stir in paprika, cayenne and olive oil. Set aside.

Go ahead and make your salsa macha, set aside.

Half the endive and place on a very hot grill to get it charred on the edges. Remove and set aside.

Rinse the black beans, set aside.

Remove the carrots from the smoker and brush them with maple syrup. Lightly salt.

Heat up tortillas and you are ready to assemble. 

Assemble:

Place tortilla and smear about 1 tbsp of the eggplant aka Mexican style baba ganoush. Place a couple endive leaves, sprinkle black beans and stack 3 carrots. Drizzle salsa macha on directly on the carrots. Garnish with microgreens and serve with lime wedges. Provecho!