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Spicy Almond Butter

What started as a toast recipe, ended up being a taco but what can we say? We are Mexicans after all and things usually end in taco form. What makes this recipe special is the glorious mixture of toasted almonds and Arbol chillies. Together with a few other ingredients make this lovely butter a fantastic way to kick your morning toast (or tacos) up a notch. Stay tuned for more uses for this spicy almond butter!

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Spicy Almond Butter

-3 Arbol chillies

-1 large garlic clove

-½ cup almonds

-1 tbsp honey

-1 tbsp fresh ginger

-1 tbsp tahini

-2 tbsp lemon juice

-3 to 4 tbsp extra virgin olive oil

-salt to taste

1 Set the oven to 176C 

2 Place the almonds on a baking tray and bake for 10 minutes stirring halfway. Remove the almonds from the oven and let them cool down a bit.

3 While the almonds are in the oven, lightly toast the Arbol chillies in a pan for a few minutes. Turn them often and make sure they don’t burn. They need to be bright red and fragrant. Remove them as soon as they are ready. 

4 In a food processor, add the almonds, Arbol chillies, garlic, honey, ginger, tahini, lemon juice, a pinch of salt and 3 tablespoons of olive oil. Work the mixture for a few minutes, it can take up to 10 or more minutes to come together. Pulse until the mixture goes from a paste to a more creamy texture. Add more olive oil for a softer consistency. Taste and adjust the seasoning with salt or lemon juice or honey. 

 

Notes

  • You can use almond butter as a base and build from there if you want to skip toasting raw almonds, just make sure you adjust the sweetness and salt accordingly.
  • Arbol chillies are not only spicy, but they also pack a beautiful nutty flavour which makes them perfect to be used in this recipe. 3 chillies will produce a very pleasant spicy butter, the kind that you feel on your lips but without being painfully hot. Reduce the amount if you are not comfortable with spicy salsas. 

 

Veggie Tacos

-corn tortillas

-2 cups sweet potato, diced small

-½ red onion, sliced

-1 cup chickpeas

-olive oil

-Adobo Seasoning, to taste

-avocado

-spicy almond butter

-feta cheese

1 Set oven to 180C

2 Add the diced sweet potato, onion and chickpeas to a roasting tin. Drizzle with a little bit of olive oil and season with Adobo Seasoning to taste. Mix well and bake in the oven for anything from 25 to 35 minutes or until the sweet potato is cooked through and the chickpeas and onions have started to roast. 

3 Warm the corn tortillas and keep them warm by wrapping them in a clean teatowel or inside one of our tortilla warmers.

4 Add a layer of spicy almond butter to the tortilla first, layer the roasted veggies and top with mashed avocado, crumbled feta cheese and any other fresh toppings you like.

 


Notes

  • These tacos are so filling and delicious! The spicy almond butter is the star, packed with amazing flavour, texture and spiciness!
  • You can use any veggies you like! We highly recommend sweet potato because the sweetness goes so well with the spicy almond butter but butternut squash could be a fantastic option too! 
  • By all means, you can use toast instead of tortillas! Just the combination of the spicy almond butter and mashed avocado is delicious!
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Enjoy!

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