Walnut-Mushroom Taco Meat

🥘 Ingredients

• raw walnuts ¾ cup
• cremini mushrooms or white button mushrooms 1 cup
• Kosher
• Freshly
• dried Mexican oregano 1 tsp
• ground cumin 1 tsp
• chili powder 1 tsp
• ground coriander ½ tsp
• garlic powder ½ tsp
• smoked paprika ½ tsp
• onion powder ¼ tsp
• cayenne pepper use ⅛ for less heat 0.12-0.25 tsp
• soy sauce or tamari 1 tsp
• 1 teaspoon lime juice

1. 1

   Prepare: raw walnuts , cremini mushrooms or white button mushrooms , Kosher salt, Freshly cracked black pepper, dried Mexican oregano , ground cumin , chili powder , ground coriander , garlic powder , smoked paprika , onion powder , cayenne pepper use ⅛ for less heat , soy sauce or tamari , 1 teaspoon lime juice .
2. 2

   Toast the walnuts. Add the walnuts to a dry skillet over medium-low heat and toast for 4-5 minutes , stirring frequently, until they smell toasty and are darker in spots. Or, spread them out on a sheet pan and toast them in a preheated oven at 350ºF / 175ºC for 7 minutes.
3. 3

   Add the toasted walnuts to a food processor. Perform a few long pulses until the walnuts are very finely chopped, but don’t over-process, or it'll start turning into walnut butter.
4. 4

   To the food processor, add the chopped mushrooms, heaping ¼ teaspoon kosher salt, several cracks of black pepper, Homemade Taco Seasoning, lime juice, and soy sauce. Blend for a few seconds, followed by several pulses until everything is very finely chopped but not smooth like a dip or patê. Taste, adding more lime juice or soy sauce, as needed.
5. 5

   Store this mixture in a labeled airtight container and refrigerate for 2 to 3 days.