Tres Chiles Soy Curls

Craig Dugas

This plant-based beefy version of soy curls is astoundingly rich, tender, and meaty. The minimal ingredients really highlight the true flavors within. Enjoy over rice, in tacos, burritos, or even on potatoes!

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Prep Time 20

Cook Time 10

Total Time 30

Course Ingredient, Main Course, Plant Meat

Cuisine American, Mexican

Servings people

Equipment

Pressure cooker (Optional. You could instead just add a bit more water and simmer on the stovetop until rich and tender)

Ingredients

3-4 cups water, divided
2 ancho peppers, dry
4 morita peppers, dry
2 California peppers, dry (or Guajillo)
¼ medium red onion, coarsely chopped
5 cloves garlic
½ lime, juiced
¼ tsp sea salt (optional)
4 ounces soy curls, dry

Instructions

Remove seeds from the dry chiles and discard seeds. Add chiles to a small saucepan with water and simmer for just a few minutes to soften. Discard chile broth or save for a spicy, savory sipping broth.
Add chiles, onion, garlic, lime juice, and 1 cup water to blender (or food processor) and pulse to combine into a thick, chunky sauce. Do not puree.
Add 1 more up of water (to make 2 cups total) Optionally, add salt to taste, I used ¼ tsp sea salt. Pulse a few times to combine.
Pour sauce in an instant pot, add 4 ounces dry soy curls, and optionally a few sticks of celery and a small carrot to impart some more great flavors.
Pressure cook on high for 5 minutes and quick release. Enjoy the plant-based meat or set aside the veggies and shred the soy curls if you prefer! *Shredding link in notes.

Notes

Shredding Soy Curls

See How to Shred Soy Curls for tips on shredding soy curls!

Keyword beef, southwestern