Seitan Birria Tacos Filling

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place dried guajillo chilis, ancho chilis, and arbol chilis in a heatproof bowl.

2. 2

   Pour enough boiling water over the chilis to fully submerge them.

   Kokkens note: Use a plate or bowl to keep the chilis submerged if they float.

3. 3

   Let the chilis rehydrate for 15-20 minutes until softened.

   Ca. 15 min.

4. 4

   While chilis rehydrate, heat a dry pan over medium heat.

   Kokkens note: A cast iron skillet works well for toasting.

5. 5

   Add tomato, yellow onion, and garlic to the dry pan and toast, turning occasionally, until slightly charred and fragrant, about 5-7 minutes.

   Ca. 7 min.

6. 6

   Add cumin seeds, coriander seeds, ground clove, and cinnamon stick to the pan and toast for 1-2 minutes until fragrant.

   Ca. 2 min.

   Kokkens note: Be careful not to burn the spices.

7. 7

   Drain the rehydrated chilis, reserving some of the soaking liquid.

8. 8

   Transfer the rehydrated chilis, toasted vegetables, and toasted spices to a blender.

9. 9

   Add vegetable broth, apple cider vinegar, and dried oregano to the blender.

10. 10

    Blend until completely smooth, adding a little reserved chili soaking liquid if needed to achieve a pourable consistency.

    Ca. 3 min.

    Kokkens note: This may take a few minutes in a standard blender; a high-speed blender will make it very smooth.

11. 11

    Strain the chili sauce through a fine-mesh sieve into a large pot or Dutch oven, pressing on the solids to extract all liquid.

    Ca. 5 min.

    Kokkens note: Discard the solids remaining in the sieve. This step ensures a smooth birria sauce.

12. 12

    Add bay leaves to the strained sauce.

13. 13

    Heat olive oil in a separate large skillet or pot over medium-high heat.

14. 14

    Season the seitan chunks with salt and black pepper.

15. 15

    Sear the seitan in the hot oil until browned on all sides, about 5-7 minutes.

    Ca. 7 min.

    Kokkens note: Do not overcrowd the pan; sear in batches if necessary.

16. 16

    Transfer the seared seitan to the pot with the chili sauce.

17. 17

    Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for at least 45 minutes, or up to 1 hour, until the seitan is tender and has absorbed the flavors.

    Ca. 45 min.

    Kokkens note: Stir occasionally to prevent sticking. The longer it simmers, the more tender and flavorful the seitan will be.

18. 18

    Remove bay leaves from the pot.

19. 19

    Using two forks, shred the seitan directly in the pot.

    Ca. 2 min.

    Kokkens note: It should pull apart easily if cooked long enough.

20. 20

    Serve the shredded seitan filling hot with your favorite taco shells and toppings.

    Kokkens note: The rich broth (consomé) can be served alongside for dipping.