Ahoy all! Tonight was taco night as were several days last week, we have had a serious craving for tacos lately and have been making and eating them like fiends. This all started some time ago when we found Mark and Amy’s tempeh tostadas recipe and started adding our own twists to it. Since then our recipe for fake taco meat has changed and transformed in all kinds of ways, but only until recently it changed leaps and bounds. It started by using chorizo-style seitan in lieu of tempeh. And last week our recent addiction used not our own seasoning mix but a pre-packaged taco sauce from Rick Bayless’ Frontera Grill. I’m not one to usually go for the pre-packaged mix, I’m the kind of guy who pre-packages my own spice rubs and seasonings that I commonly use. But a trip to Frontera Grill a few years ago has me convinced that the man really knows how to flavor food and deserved the title of Top Chef Master, so I figured what do I have to lose. So our quest for delicious tacos led us to a plastic bag that makes faux-rizo quite amazing. Add a whole bunch of other stuff, such as yummy beans, cheese, lettuce, and SeÃ±or Choppington’s guacamole,Â andÂ you’ll have a delicious meal in your hands.
- 1 package of fauxrizo (we use a seitan variety)
- 1/2 of a large purple onion chopped
- 3-4 cloves of garlic minced
- 1 poblano chopped
- 1 tablespoon buttery spread
- 1 package of Frontera Grill taco sauce (we used the New Mexico one today)
- salt and pepper to taste
- 1 can of black beans (we get the “spicy” kind) don’t drain
- 1 small can of green chiles
- 1 tablespoon oregano
- 1 tablespoon chili powder
- 1/4 teaspoon cumin
- 1/2 tablespoon kosher salt
- 1/2 tablespoon butcher’s pepper
To prepare the beans, throw all of the ingredients in a pot, heat it up to medium heat until the beans are heated all the way through. Lower the heat to a slight simmer for a short bit, then put on low. You don’t want to boil or simmer too long as the beans will split and you’ll end up with refried bean mush. I like my beans to look like beans.
To prepare the taco “meat,” heat a pan to medium heat. Add the buttery spread (or butter) and let it melt. Toss in the onion, garlic, and pepper. Sweat them for about 5-7 minutes; you could if you want even let them sit longer and caramelize a bit, if you like that kind of fajita thing. Add the seitan and cook until the seitan is cooked all the way through, about 5-6 minutes. Add the taco sauce cook for a little longer on medium then reduce to low for a short bit.
Once everything is ready, go forth and make tacos (or tostadas, or burritos, or nachos)!!!
As a disclaimer, I know that this is sort of right out of the playbook of Semi-Home Made with Sandra Lee, who, as mentioned in previous posts, I despise. But so far we have tried two of the Frontera Taco Sauces and both have proven to be quite tasty. I might in the future try to break down the seasoning and make my own version, if I do so successfully I’ll post it here. Also note, not all the sauces are vegan, so as soon as I figure out a substitute I will let my vegan friends know.
This is how Val feels about taco night… Did I mention how much we love tacos?