📝 About This Recipe
Experience a delightful twist on plant-based tacos by swapping traditional fillings for the ancient, nutty heartiness of whole-grain sorghum. These tacos feature sorghum pearls simmered to al dente perfection and then sautéed with smoky chipotle and black beans for a satisfying 'pop' in every bite. It’s a nutrient-dense, gluten-free masterpiece that honors Mexican flavors while celebrating the incredible texture of heritage grains.
🥗 Ingredients
The Sorghum Base
- 1 cup Whole grain sorghum (rinsed thoroughly)
- 3 cups Vegetable broth (low sodium)
- 1 piece Bay leaf
- 1/2 teaspoon Salt
The Taco Filling
- 1 can Black beans (15 oz, drained and rinsed)
- 2 tablespoons Olive oil
- 1/2 cup Red onion (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Chipotle in adobo sauce (finely minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
Zesty Lime Crema
- 1/2 cup Greek yogurt or Sour cream
- 1 tablespoon Lime juice (freshly squeezed)
- 1 teaspoon Lime zest
Assembly & Garnish
- 8-12 pieces Corn tortillas (small street taco size)
- 1/4 cup Fresh cilantro (chopped)
- 3 pieces Radishes (thinly sliced for crunch)
- 1 piece Avocado (sliced)
- 1/4 cup Cotija cheese (crumbled)
👨🍳 Instructions
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1
In a medium saucepan, combine the rinsed sorghum, vegetable broth, bay leaf, and salt. Bring to a rolling boil over high heat.
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2
Once boiling, reduce the heat to low, cover tightly, and simmer. Cook for 50-60 minutes, or until the sorghum is tender but still has a pleasant, chewy bite (similar to al dente pasta).
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3
Drain any excess liquid from the sorghum and discard the bay leaf. Spread the sorghum on a plate to let steam escape for 5 minutes; this helps it crisp up later.
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4
While the sorghum cooks, prepare the Lime Crema by whisking the Greek yogurt, lime juice, and lime zest in a small bowl. Set aside in the refrigerator to let flavors meld.
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5
Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the diced red onion and sauté for 3-4 minutes until softened and translucent.
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6
Stir in the minced garlic, chipotle in adobo, cumin, and smoked paprika. Cook for 1 minute until the spices are fragrant and the oil turns a deep red.
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7
Add the cooked sorghum and the black beans to the skillet. Stir well to coat every grain in the spice mixture.
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8
Press the mixture down with a spatula and let it cook undisturbed for 3-5 minutes. This creates 'socarrat'—crispy, charred bits of sorghum that add incredible texture.
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9
Give the mixture a final stir, season with extra salt or lime juice to taste, and turn off the heat.
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10
Warm your corn tortillas directly over a gas flame for 10 seconds per side or in a dry pan until pliable and slightly charred.
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11
To assemble, spoon a generous portion of the sorghum and bean mixture into the center of each warm tortilla.
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12
Top with sliced avocado, radish rounds, a sprinkle of Cotija cheese, and fresh cilantro.
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13
Drizzle the Lime Crema over the top and serve immediately with extra lime wedges on the side.
💡 Chef's Tips
For a shorter cook time, soak the sorghum overnight in water; this can reduce simmering time by 15-20 minutes. Don't overcook the sorghum to the point of mushiness; its best quality is the caviar-like pop it provides. If you can't find Cotija cheese, a salty Feta is an excellent substitute. To make this vegan, simply use a dairy-free yogurt or a cashew-based cream for the drizzle. Leftover filling is excellent the next day served over a bed of shredded kale or as a burrito stuffer.
🍽️ Serving Suggestions
Serve with a side of Mexican Street Corn (Elote) for a full fiesta experience. Pair with a crisp, cold Mexican lager or a tart Hibiscus (Jamaica) iced tea. A side of pickled red onions adds an extra acidic punch that cuts through the smoky sorghum. For dessert, light cinnamon-dusted churros finish the meal perfectly.