If there’s one thing about tacos, it’s that they never get old. Especially since there are so many fun ways to make them. (Gotta hand it to the team atKogi BBQ who revolutionized what you can put in a tortilla when they launched their Korean taco truck in Los Angeles back in 2008.)
In our Moroccan Rascos—that’s a taco made with our Ras El Hanout Spice Blend (shout out to our friend Abby and her boyfriend Ashton for the awesome name and this delish recipe)—we take the boldness and flavor up a level with zesty red onions, crispy jalapenos, some snappy fresh red peppers, all topped with a mouth-watering garlic sauce called Toum, a traditional sauce found through the Levant.
The best part about our Rascos is that they can be made vegan or with meat and with as few or as many toppings as you’d like—but whatever you choose, don’t forget the Toum! This is a cravable and drool-worthy weeknight meal everyone in your household will go crazy for!
(NOTE: If you are meat eater and want to make this even easier, you could skip the sweet potatoes and red peppers. Just add the red onion in when you put in the garlic and ginger.)
Handful fresh cilantro or Italian parsley, roughly chopped
1 packet of Masi Masa Ras el Hanout Spice Blend
2 TBSP tomato paste (recommend the paste in a tube)
1 C vegetable stock or broth
1 TBSP reduced-sodium tamari or soy sauce
1-2 TBSP golden raisins (optional)
4 dried apricots, finely chopped (optional)
2 15 oz cans garbanzo beans, drained and rinsed —OR— 1 lb ground lamb or beef
Toum Garlic Sauce
1 head of garlic (about 12 cloves), peeled
1 teaspoon Kosher salt
1 ¾ C neutral oil (grapeseed or sunflower seed best)
Juice from 1 lemon
Make the Toum
Note: this process can take up to 10 minutes—it’s important not to rush it!
Pulse the peeled garlic plus 1 teaspoon of Kosher salt in a small food processor until minced (very small pieces, but not creamy).
Add the juice of one lemon and pulse a few times till combined.
With the food processor running, slowlydrizzle about ¼ cup of the oil from the top opening of the food processor.
Add about 1 TBSP of ice water and keep the processor going.
Continue alternating back and forth between ¼ C of oil with 1 TBSP of ice water until the sauce has thickened and increased in volume (it should look whipped and fluffy).
Set aside. (Toum can be made in advance—it will last up to 4 weeks in the fridge.)
Make the Rasco Filling
Veggie Option (skip this step if doing meaty option):
Roughly mash one can of drained garbanzo beans with a fork in a small-medium bowl. Set aside.
For both Meaty & Veggie Option
In a large skillet over medium heat, heat 2 TBSP olive oil and sauté grated sweet potato, ½ cup diced red onion, ½ cup diced red pepper, and 1 TBSP diced jalapeño peppers until potatoes begin to soften, about 7 to 10 minutes.
Add a tablespoon or so of water if the veggies start to stick and/or to prevent burning.
REMOVE FROM PAN & SET ASIDE
In same skillet, add the minced garlic and ginger and sauté for one minute, stirring constantly.
Add pack of Masi Masa Ras el Hanout Spice Blend stir constantly until fragrant, about 1 minute.
Meaty option:Add lamb or beef, and cook, stirring often to break up meat until almost cooked through.
Veggie option: Add mashed and whole garbanzo beans, stir to incorporate into spice mixture.
Add the sweet potato mixture, broth or stock, chopped apricots and raisins. Stir well to incorporate all the ingredients.
Reduce heat to low and simmer uncovered for 5-10 minutes (more for meat), stirring occasionally. (The veggie mixture should be thick, but not dry. The meaty mixture should be a little moist.)
Serve in flour tortillas or stuffed into pita bread topped with Toum and chopped cilantro or parsley, lettuce, diced red onions, red peppers and jalapeños.