Nutty Soft Tacos
I have been making these tacos for my family for over 25 years. This recipe makes enough for dinner and leftovers for a couple of lunches. The filling may also be frozen for later use. We consider this a richer food because of the nuts used, so I usually only make it once or twice a year. Toppings for the tacos may be varied according to your tastes.
Serves: Makes about 3 cups
Prep Time: 15 min
Cook Time: 15 min
Place the peanuts and raw sunflower seeds in a saucepan with water to cover. Cover and cook for 15 minutes. Drain off remaining water and reserve. Place the cooked peanuts and sunflower seeds in a food processor. Add the roasted sunflower seeds, the sesame seeds, the cumin seeds and about 1/2 cup of the reserved cooking water. (Add more water if necessary to reach 1/2 cup.) Process until blended. Add the tomato paste and process until well blended. Add more water, a small amount at a time, until mixture is a spreadable consistency. Serve warm or cold. Place a line of the filling down the center of the tortilla, layer on the toppings and salsa of your choice, roll up and eat.