For the Vegan Chorizo:

Ingredients: 

• 1 cup Cooked Chickpeas
• 1 cup Cooked Lentils
• ½ cup Chorizo Oil
• 2 tbsp Finely Chopped Cilantro
• 2 tbsp Gluten Free Flour
• 1 tbsp  Apple Cider Vinegar Powder
• 1 tbsp Cayenne Pepper
• 2 tbsp Psyllium Husk(fine ground)
• To Taste Kosher Salt

Instructions:

1. Place Chickpeas and Lentils in a food processor and pulse until a chunky mix forms. There should be large pieces, but no whole chickpeas.
2. In a bowl, mix the Chickpea and Lentil Mix with all other ingredients until fully incorporated. Season with salt.
3. In a hot pan over medium/high heat, warm 1 tbsp of your preferred cooking oil. Once hot, sear and mix the Vegan Chorizo until hot throughout. Set aside for your tacos!

For the Chorizo Oil:

Ingredients: 

• 1 cup Olive Oil
• 2 cloves Fresh Garlic
• 6 Tbsp  Cumin Seed
• 1 Tbsp Sweet Paprika
• 1 Tbsp Ground Turmeric
• ¼ Jalapeno Cut in Half

Instructions:   

1. In a saucepan over low/medium heat, combine the olive oil, garlic and cumin. Cook the mixture until the garlic cloves become golden brown.
2. Add the remaining ingredients and cook for another minute. Remove from heat and let the mixture cool.
3. Once cool, blend the ingredients together until a course paste forms. Set aside for use!

For the Cassava Tortillas

Ingredients:

• 2 cup Cassava Flour
• 2 pinch  Kosher Salt
• .8 tsp Cream of Tartar
• 1.5 cup Warm Water
• ¼ cup Olive Oil

Instructions:

1. Combine the cassava flour, salt, baking soda and cream of tartar in a bowl by whisking thoroughly.
2. In a separate bowl, combine the warm water and olive oil, then slowly add the dry ingredients to the wet and mix by hand.
3. Once completely mixed, make 1.5oz ball by hand.
4. Once complete, using a tortilla press, make the tortillas by placing the ball of dough between two pieces of wax paper, placing it onto the press, and pressing until thin.
5. After all the ball have been pressed into thin discs, toast them in a nonstick pan over medium heat, until golden brown.
6. Set aside for use.