SUNFLOWER TACO NEAT

This is a versatile version of a regular taco meat. It can be used on tacos, burritos, pastas, lasagnas, tapas or simply as a side topping to any dish you make. It is savory and high in protein and nutrients and adds texture to your fresh salads, rice or potatoes. You name it, enjoy this “neat” food and fill up the gap of flavors and substance in your meals.

INGREDIENTS

1 cup sprouted sunflower seeds 

¼ medium red onion - minced

½ chile serrano - minced

2 garlic cloves - minced

2 stems parsley - minced 

1 TBSP paprika

1 tsp sea salt

½ tsp black pepper

½ tsp cumin

2 TBSP olive oil 

PREPARATION

First, sprout the sunflower seeds the night before.  During the sprouting, rinse the sunflower seeds with fresh water and refill at least 3 times. The next day, rise again and drain the water from the seeds about 30 minutes before using it. Then, place a stainless steel frying pan on high heat.  Once the pan is hot, lower the temperature to low-medium. Place the sunflower seeds on the pan and roast until they become golden, using a flat metal spatula to avoid attachment to the pan. You will see that the water disappears and the seeds begin to look dry. Then, put the sunflower seeds into a food processor. Grind until the mixture becomes course, not as fine as a flour.

Put the same frying pan on medium heat.  Once hot, place the olive oil in the pan.  After a couple minutes add the garlic, onions, chile and parsley.  Fry for about one minute before adding the rest of the ingredients: sunflower seeds and spices.  Raise to high heat and mix continuously, frying for about 5 minutes.