Chik'n Tinga

You say taco, I say tostada.

Having the opportunity to veganize a friend’s family recipe has been a highlight of my career as a chef. Not only do I get to share their stories and history but it also helps create a bridge to their familyies that they’ve been missing. Being able to take dishes that are otherwise completely inaccessible to plant-based eaters are always my favorite to make.

Recipes like this are a window into different cultures and serve as a great way to get to know the people in your life.

The alternative you use for your protein is up to you. You can chose from seitan, tvp, mushrooms and even shredded tofu. Anything you cook in this sauce will turn into an amzing filling for any taco.

In this recipe we are using Butler Soy Curls. Don’t let the name decieve you, these little tender morsel taste like what ever you want and have an amazing texture that works amazing for recipes where you would traditionally use chicken. When I have left overs, I make a dip out the left overs with sour cream and Violife shreds.

The tinga tostadas can be dressed up however you’d like. Here we used canned refried black beans, diced onion and cilantro. Some foods from a can are great and are huge time savers that can take making dinner on a busy day go from a chore to a quick humble brag on instagram.

Ingredients

  • 2 cubes bouillon
  • 4 cups water
  • 1 package bulter soy curls
  • 4 tsp salt
  • 2 cloves garlic (whole)
  • 1 medium yellow onion (quartered)
  • 1 large tomato
  • 1 (7 Oz) can chipotle in adobo
  • 1/4 cup canola oil
  • 1 clove garlic- minced
  • 1 tsp powdered achiote (optional)
  • 20 flour taco tortillas

INSTRUCTIONS

1.In a medium bowl rehydrate in cold water the Soy Curls for ten minutes and drain, squeezing of any excess liquid.

2.Next, in a large pot (6 quarts) bring the 4 cups of water to a simmer with the salt, 2 whole cloves of garlic, the quartered onions, one large tomato and 2 bouillon cubes.

3.Using a counter top or hand blender, process the chipotle peppers and sauce on high until completely incorporated.

4.After giving our pot a quick rinse and dry, sauté the diced tomatoes and garlic for about 5 minutes on a medium-high heat. Then add in the sauce from the blender.

5.The way you handle the Soy Curls is up to you. In this iteration I left them whole to make the recipes quicker for a busy weeknight. But if you’re taking you time. Use a fork or your hands to shred the Curls before adding them to our sauce and simmering for at least 15 minutes. The longer you can let it simmer, the more flavor can develop.

6.For the tortillas, coat the the bottom of a sauté pan or cast iron (preferably a cast iron, as it distributes heat more evenly) on a medium heat until golden on both sides. Allow them to drain on a wire cookie rack or plate lined with paper towel for maximum crunch.

Recipe by
Cody Lentini - Published on 5/18/2022, 10:14:20 PM