Ingredients:
Marinade: Dried Chilis: 1 Guajillo ,1 California, 1 Pasilla, & 3 Chili Arbols
1/2 red onion diced
6 cloves of garlic
Juice of 1 orange
Juice of 2 limes
1 Tbsp chili powder
4 Tbsp soy sauce
1/4 tsp liquid smoke
1 tsp Trader Joe's vegan chicken less seasoning salt (or your fave seasoning salt)
2 tsp unsweetened cocoa powder
Filling + Toppings:
1/2 bag of soy curls and 1 small oyster mushroom bloom
6-8 tortillas *check out my homemade recipe HERE
Salsa verde *check out my homemade recipe HERE
Cilantro
Diced onion (can use the other 1/2 of the onion from the marinade)
Instructions:
Place soy curls in a container and fill with water to let them rehydrate while prepping the marinade. Remove the stems and seeds of the dried peppers.
In a small pot over medium high heat add a drizzle of olive oil. Add your onion, garlic and cook until the garlic and onions brown and blister. Add chili powder and seasoning salt then 2 cups of water. Bring it to a boil then add orange juice, lime juice, soy sauce and liquid smoke. Bring the liquid to a simmer then let cool down for a few minutes.
Add to blender and blend until smooth. Drain the water from your soy curls and pour the marinade over them. If you are using mushrooms you can shred those on top and mix them in with the marinade and soy curls. Let marinate for about 30 minutes.
Once your done marinating add a large drizzle of olive oil to a large pan over medium high heat. Drain the soy curls saving the marinade. Cook the soy curls for 10 to 15 minutes letting them get really brown and crispy adding in marinade a little at a time.
Towards the end of cooking is when I some cocoa powder for color. This is optional and it didn’t make it taste like chocolate just gave it some color and deeper flavor.
Fill tortillas with filling and add salsa verde, onions and cilantro.
