The contrasting flavor of the hominy (aka pozole), with the chewier seitan, all work together to make a very rustic-flavored taco in this recipe from Vegan Tacos by Jason Wyrick. Make them low-fat by simmering the seitan and hominy in the sauce instead of sautéing in oil. If you don’t want to use seitan, substitute potatoes, zucchini, chayote, mushrooms, or any vegetable that will provide a substantial texture. Just sauté the vegetables at a medium heat long enough to brown them before adding the sauce. You can even use pinto beans (but don’t sauté them).
Hominy and Seitan Tacos in Roasted Garlic Cascabel Sauce
(Tacos de Pozole y Seitan en Salsa de Chile Cascabel y Ajo Asado)
Makes 8 Tacos
Heat Level: 3
The Filling (choose either seitan strips or portobellos)
- 10 cascabel chiles or 4 guajillo chiles
- 1/2 cup rehydrating liquid (after rehydrating the chiles)
- 10 cloves garlic, pan-roasted
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- 1 tablespoon olive oil
- 2 cups seitan strips or 2 portobello mushrooms, cut into 1/2-inch thick strips
- 1 cup cooked, rinsed hominy
- 8 thick (5 to 6-inch) corn tortillas
- Rough salted chile powder
- A sprinkle of chopped roasted and salted peanuts per taco
- Bring a small pot of water to a simmer, add the cascabels, and simmer until soft, about 10 minutes. Reserve 1/2 cup of the simmering liquid and remove the stems from the chiles. In a blender or food processor, puree the chiles, roasted garlic, reserved simmering liquid, oregano, and salt. Set aside.
- Heat the oil in a sauté pan over medium heat. Add the seitan and sauté until lightly browned, about 5 minutes. Add the reserved sauce and hominy and simmer until the sauce thickens, about 5 minutes.
- Warm the tortillas. Fill them with the seitan hominy mixture and finish them off with a rough salted chile powder to taste and a sprinkle of chopped roasted salted peanuts.
From Vegan Tacos by Jason Wyrick. ©2014 Jason Wyrick. Used by permission from Vegan Heritage Press.