12ounces340 g store-bought soy chorizo, casings removed, crumbled, or 2 recipes Seitan Chorizo Crumbles
4clovesgarlicpeeled and left whole
1teaspooncoarse sea salt
6burrito-style flour tortillas
¼cup5 g fresh cilantro or 20 g curly parsley
Instructies
Preheat the oven to 400°F (200°C, or gas mark 6).
Place the tomatoes, bell pepper, lemon (cut side down), onion, and garlic on a large baking sheet.
Drizzle the vegetables with olive oil and sprinkle with sea salt.
Toss to coat evenly.
Roast for 20 minutes or until the tomatoes look deflated, checking once to prevent burning.
In a skillet, brown the soy chorizo over medium heat for about 8 minutes.
Set aside.
Crush the roasted garlic with the flat of a knife and transfer it to a food processor.
Add three-fourths of the roasted tomatoes, roasted onion, cilantro, and the juice from the roasted lemon.
Pulse the mixture a few times, leaving it chunky.
Cut the roasted bell pepper into large chunks.
Assemble the tacos by placing roasted bell pepper and remaining whole tomatoes on a warm tortilla.
Top with chunky salsa and browned chorizo.
Repeat for the remaining tortillas.
Notes / Tips / Wine Advice:
Wine advice:Pair with a chilled Sauvignon Blanc or a crisp Mexican lager.Variation:Add 1 cup (155 g) fresh pineapple chunks or a couple of peeled, pitted, and chopped ripe peaches while roasting the veggies, for a delicious fruity salsa version.