INGREDIENTS
1/2 tsp
Ancho chile pepper, dried
1
head Garlic
3 cloves
Garlic
1 tsp
Garlic powder
2 tbsp
Green chiles, from a can
1
Heirloom tomato or 2 roma tomatoes, large
2 20 ounce cans
Jackfruit
1
Lemon, juice from
1 1/2 cups
Mushrooms
1/2
Onion, large
1/2 tsp
Onion powder
2
Pasilla or anaheim peppers
1
Red bell pepper
1 15 ounce can
Tomatoes, fire-roasted
1/4 cup
Tomato paste
1 1/2 cups
Vegetable broth
1/2
Avocado or guacamole
1/3 cup
Black olives
2 tsp
Liquid smoke
2 tsp
White miso
2 tbsp
Nutritional yeast
1 tsp
Paprika, smoked
1
Pepper
1
Salt
1
Salt, smoked
1
Salt and pepper
2 tsp
Olive oil
1
Olive oil spray
2 tsp
White vinegar
1 1/2 cups
Cashew, raw
1 1/2 tsp
Cumin
12
Corn tortillas
2/3 cup
Water
1/4 cup
Bragg liquid aminos (or tamari/soy sauce)