Eggplant barbacoa tacos
[vc_acf field_group="836" field_from_836="field_5ec7ef96179db"]This is a vegan version of the popular barbacoa tacos. You will need lots of eggplant, some tortillas and your favourite salsa.
Print Recipe
Ingredients
- 12 corn tortillas preferably from La Tortilleria
- 2 large eggplants chopped
- 3 tbsp olive oil
- 1/2 yellow or brown onion
- 4 garlic cloves
- 4 bay leaves
- 1 tbsp fresh mexican oregano replace with dry Mexican oregano or Marjoram
- Salt to taste
Garnish
- 4 Limes
- 1/2 white onion finely chopped
- 1/4 coriander bunch finely chopped
- Tomatillo salsa or your favourite salsa
Instructions
- Peel the eggplant, cut it in half and soak it in water with salt for half an hour, then drain it and chop it.
- Finely chop the onion, garlic, bay leaves, and fresh Mexican oregano.
- Heat a little bit of oil in a large pot over high heat, add the onion and let it cook until get transparent, add the eggplants, stir and cook for another 5 minutes.
- Add the garlic, bay leaves, Mexican oregano, pepper and salt to taste. Cook for a few minutes until the water evaporates almost completely and the eggplant becomes soft.
- Reheat corn tortillas and serve in tacos with lime, tomatillo salsa, onion, and coriander chopped.
- ¡Buen Provecho!
