Chile Verde Seitan Tacos

Chile Verde Seitan Tacos
Vegan Chile Verde
Chile Verde is a popular Mexican dish with an aromatic green chile sauce with cilantro, and tomatillos that cook the protein, thus the translation name “green chile” of Chile Verde.I remember this was one of my favorite dishes from my mama’s Mexican seitan recipes.
This august I participated as a food vendor in the Tequila & Taco Festival in Santa Cruz, California and the reaction from the crowd to my Chile Verde was surprisingly satisfactory. Some Mexicans I offered samples to, were shocked and could not believe it was completely vegan! As a food lover and promoter of vegetarian Mexican food, I’d love to share this recipe with you and your family. I’ll be in the portland area on Saturday 9/26 at the Vegan Food & Beer Festival and in San Francisco Saturday & Sunday 10/3rd, 4th for World Vegetarian Day at SF County Fair Building at the Golden Gate Park. Come find me and try my Chile Verde and other new recipes, I’d love to meet you all in person!

Serves 4-8

Chile Verde Seitan
1 tbsp oil
1 tsp cumin seeds
1/2 yellow onion, finely chopped
1/2 jalapeño chile, minced
1 lb of seitan, chopped into 1/2-1 inch pieces
1 cilantro bunch
1 tsp salt
fresh cracked pepper

Salsa Verde
1 tsp oil
1 Poblano chile, minced
1/2 jalapeño chile, minced
1 yellow banana pepper, chopped
3 garlic cloves, peeled
8 tomatillos
1/4 cup water
1/2 yellow or white onion, quartered
1 tsp salt

8-12 corn tortillas
2 cups cabbage, finely shredded
2-4 limes, quatered
1/4 cup cilantro, chopped

Vegetarian Chile Verde Tacos

  1. Heat 1 tbsp of oil on a high flame and add cumin seeds, onions and chilies. Sauté onions until translucent and you can smell that goodness of all them flavors.
  2. Squeeze excess liquid from seitan and add to the sofrito (Mexican word for stir fry) and mix well. Crack some fresh black pepper and chop the cilantro bunch in half separating the stalks and leaves. Mince the stalks and add to the Sofrito and set leaves aside for later use.
  3. Continue to occasionally stir for the next 10 minutes or until seitan has become a bit crispy, browned and absorbed the spices. Lower the flame if your ingredients are burning.
  4. Meanwhile heat 1 tsp of oil in a large frying pan, and place chilies, garlic and tomatillos on a high flame and roast for 5 minutes, letting the tomatillos blacken in spots. Add 1/4 cup of water and cover for only 1 minute (cooking tomatillos too long makes them bitter and sour). Place onion in a blender with a tsp of salt and add the tomatillos, garlic, and chilies with no liquid. Blend salsa until smooth and thick, and then add cilantro and pulse for a few seconds to mix. And now, ladies and gentlemen, you have yourself a Mexican Chile Verde Salsa!
  5. Check on seitan stir fry and turn off when it has become crispy, then add enough salsa (about half of the blender) to soak the seitan to make it juicy but not soggy. Mix well and add remaining cilantro leaves. Save the rest of the salsa to serve on tacos.
    Heat up tortillas to your liking and add Chile Verde Seitan, salsa verde, cabbage, a sprinkle of cilantro and a squeeze of a lime.

Optional toppings could be: tomatoes, onions, avocado, crema, queso fresco, lettuce, Pico de Gallo etc… I had it with arugula and that was fabulous too!

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