Southwest Vegan Tacos

1. Prepare pico de gallo: In bowl, combine chopped tomatoes, onions and chilies.  Add the cilantro, lime juice and salt.  Taste and adjust seasoning as needed. Set aside.
2. Prepare salsa de arbol: Blacken the skins of tomatillos in a broiler or over a grill. Toast dried chilies in a skillet until blackened; place in pot of very hot water and let soak until tender, about 10 minutes; drain. Toast garlic in a warm skillet until sides are golden brown and garlic feels slightly soft to the touch.
3. In blender, combine garlic, chilies and half the charred tomatillos; blend 15-30 seconds (until pureed but still a little chunky. Add remaining tomatillos and salt; blend 15-30 seconds longer. Taste and adjust seasoning if needed.
4. For each taco: Deep fry a corn tortilla until crispy and mold into a taco shell. Cook 2 ounces plant-based meat on a griddle for 90 seconds, sprinkling taco seasoning on top as it cooks. When caramelized and crispy, spoon meat into taco shell.  Top with shredded lettuce, pico de gallo and salsa de arbol.