Soy Curl Barbacoa
Rich, smoky soy curl barbacoa with dried chiles and lime.
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
- 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.
• Prep: 20 mins • Cook: 10 mins • Total: 30 mins
Makes 4 servings
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Notes from Craig
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.