Soy Curl Barbacoa — Chez Dugas (Print)

Notes

Deeply savory and smoky from the blend of dried chiles. Excellent over rice, in tacos, burritos, or on potatoes. Shredding soy curls is optional; they are flavorful either way. Smoky chiles help reduce the need for added salt.

See The Definitive Guide to Shredding Soy Curls for how to shred soy curls.

Ingredients

3–4 cups water, divided
2 ancho chiles, dried
4 morita chiles, dried
2 California chiles, dried (or guajillo)
1/4 medium red onion, coarsely chopped
5 cloves garlic
1/2 lime, juiced
1/4 tsp sea salt, to taste
4 oz soy curls, dry

Instructions

Remove and discard seeds from dried chiles.
Simmer chiles in water for a few minutes until softened.
Drain and discard the broth (or reserve for some other use).
Add softened chiles, onion, garlic, lime juice, and 1 cup water to a blender.
Pulse into a thick, chunky sauce. Do not puree completely.
Add 1 more cup water and optional salt. Pulse briefly to combine.
Pour sauce into a pressure cooker and add dry soy curls.
Pressure cook on high for 5 minutes, then quick release.
Optionally remove any added vegetables and shred soy curls if desired.

Makes 4 servings