Vegan Carnitas Tacos

• Produce

  • 2 Bay leaves
  • 4 large cloves Garlic
  • 2 (14.5 oz cans Hearts of palm, whole
  • 1 tsp Mexican oregano, dried
  • 1 Yellow onion, medium

• Canned Goods

  • 1/2 cup Vegetable broth

• Condiments

  • 1/4 tsp Liquid smoke

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Kosher salt
  • 1 tsp Paprika

• Oils & Vinegars

  • 3 tbsp Grapeseed oil

• Frozen

  • 1 (8-count package Old El Paso™ whole wheat taco boats

Found on thewanderlustkitchen.com

Description

Ingredients

• 1/2 cup vegetable broth
• 4 large cloves garlic, pressed
• 1 tablespoon brown sugar
• 1 teaspoon dried Mexican oregano
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon liquid smoke
• 1/4 teaspoon cayenne pepper
• 1 medium yellow onion, thinly sliced
• 3 tablespoons grapeseed oil
• 2 bay leaves
• 2 (14.5 oz) cans whole hearts of palm, torn into small strips
• 1 (8-count) package Old El Paso™ Whole Wheat Taco Boats, warmed
• Optional Toppings: shredded red cabbage, pickled jalapenos, avocado slices, chopped cilantro

Directions

• In a small bowl, whisk together the broth, pressed garlic, brown sugar, oregano, paprika, salt, liquid smoke, and cayenne pepper. Set aside.
• Place the sliced onions in a large pan and set it on the stove over medium-high heat. Allow the onions to sweat as the pan heats up for 4 to 6 minutes, stirring frequently, until browned and semi-translucent.
• Add the vegetable oil, the whisked marinade, the shredded hearts of palm, and the bay leaves to the pan. Stir well and turn the heat down to medium. Let cook, stirring frequently, until the marinade has absorbed and the hearts of palm is tender, about 8 to 10 minutes. Remove the bay leaves and discard.
• Divide the hearts of palm mixture into the 8 taco boats. Garnish with desired toppings and serve hot.