LunchDinnerMain Course

Seitan Birria Tacos Filling

Name: Seitan Birria Tacos Filling
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 30 g dried guajillo chili stems and seeds removed; 30 g dried ancho chili stems and seeds removed; 5 g dried arbol chili stems and seeds removed; 1 pcs tomato roughly chopped; 0.5 pcs yellow onion roughly chopped; 4 clove garlic peeled; 0.5 tsp cumin seed; 0.5 tsp coriander seed; 0.25 tsp clove ground; 1 pcs cinnamon stick; 2 pcs bay leaf; 4 cup vegetable broth; 2 tbsp apple cider vinegar; 1 tsp dried oregano mexican variety preferred; 450 g seitan drained and patted dry, cut into large chunks; 1 tbsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper ground

This recipe creates a rich, savory, and slightly spicy seitan filling for birria tacos. The seitan is braised in a flavorful chili broth until tender and shreddable. It's perfect for a hearty and satisfying vegan meal.

An original recipe by Forkin

Total time: 1 hr 25 min
Serves: 4
Difficulty: Medium
Per serving: 273 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

chili sauce

30 gdried guajillo chili, stems and seeds removed
30 gdried ancho chili, stems and seeds removed
5 gdried arbol chili, stems and seeds removed
1 pcstomato, roughly chopped
0.5 pcsyellow onion, roughly chopped
4 clovegarlic, peeled
0.5 tspcumin seed
0.5 tspcoriander seed
0.25 tspclove, ground
1 pcscinnamon stick
2 pcsbay leaf

braising liquid

4 cupvegetable broth
2 tbspapple cider vinegar
1 tspdried oregano, mexican variety preferred

main

450 gseitan, drained and patted dry, cut into large chunks
1 tbspolive oil

seasoning

0.5 tspsalt
0.25 tspblack pepper, ground

Equipment

forks · skillet · saucepan · blender · fine-mesh sieve · large pot · dutch oven · heatproof bowl

The method

Step by step

1
Place dried guajillo chilis, ancho chilis, and arbol chilis in a heatproof bowl.
2
Pour enough boiling water over the chilis to fully submerge them.
Cook’s note: Use a plate or bowl to keep the chilis submerged if they float.
3
Let the chilis rehydrate for 15-20 minutes until softened.
About 15 min
4
While chilis rehydrate, heat a dry pan over medium heat.
Cook’s note: A cast iron skillet works well for toasting.
5
Add tomato, yellow onion, and garlic to the dry pan and toast, turning occasionally, until slightly charred and fragrant, about 5-7 minutes.
About 7 min
6
Add cumin seeds, coriander seeds, ground clove, and cinnamon stick to the pan and toast for 1-2 minutes until fragrant.
About 2 min
Cook’s note: Be careful not to burn the spices.
7
Drain the rehydrated chilis, reserving some of the soaking liquid.
8
Transfer the rehydrated chilis, toasted vegetables, and toasted spices to a blender.
9
Add vegetable broth, apple cider vinegar, and dried oregano to the blender.
10
Blend until completely smooth, adding a little reserved chili soaking liquid if needed to achieve a pourable consistency.
About 3 min
Cook’s note: This may take a few minutes in a standard blender; a high-speed blender will make it very smooth.
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.
About 5 min
Cook’s note: Discard the solids remaining in the sieve. This step ensures a smooth birria sauce.
12
Add bay leaves to the strained sauce.
13
Heat olive oil in a separate large skillet or pot over medium-high heat.
14
Season the seitan chunks with salt and black pepper.
15
Sear the seitan in the hot oil until browned on all sides, about 5-7 minutes.
About 7 min
Cook’s note: Do not overcrowd the pan; sear in batches if necessary.
16
Transfer the seared seitan to the pot with the chili sauce.
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.
About 45 min
Cook’s note: Stir occasionally to prevent sticking. The longer it simmers, the more tender and flavorful the seitan will be.
18
Remove bay leaves from the pot.
19
Using two forks, shred the seitan directly in the pot.
About 2 min
Cook’s note: It should pull apart easily if cooked long enough.
20
Serve the shredded seitan filling hot with your favorite taco shells and toppings.
Cook’s note: The rich broth (consomé) can be served alongside for dipping.

Per serving

Nutrition

71%Score

Calories: 273kcal
Protein: 32.3g
Carbs: 28.7g
Fat: 7.7g
Fibre: 7.6g
Sugar: 4.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover seitan birria filling in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if needed, until warmed through.