When Chilaquiles Met Sin Huevos Rancheros

6 Sep

I wanted something good. Something complicated and robust. Something to feed my hungry lion at home to make him say, “Oh My GOSH!” I didn’t come up with anything like that exactly, but what I did throw together made me excited. And very, very full. There were several parts, so it’s probably better not to be ravenous and in need of food!

Chilaqueros

What I Put In It:
Sauce

3 cloves of garlic
1 tsp onion powder
1 tbsp mexican oregano
1 tsp cumin
1/4 cup white wine
1 (15 oz) can tomato sauce
1 chipotle pepper
juice from 1 lime
salt

Seitan
two loaves homemade seitan
1 tbsp olvie oil
2 tbsp minced garlic
1 small yellow onion
1 tsp cumin
1/2 cup white wine
1 roma tomato
1 cup tomato sauce
1 tsp mexican oregano
2 tbsps worcestershire
cilantro

Black Beans
can black beans drained and rinsed
1 1/2 tsp cumin
splash tomato sauce (about 1 tbsp)
~1/4 cup of not beef bouillion
1tbsp butter

Vegetables
1 zucchini
1 squash
bay seasoning (or salt and pepper)
~3/4 cup not beef bouillion

Handful of Chips (I used Trader Joe’s Spicy Flax)

What I Did:
For the sauce, throw everything in the blender and blend on high until chipotle pepper is well chopped. Couldn’t be easier, right?!

Slice each portion of seitan into thin, thin slices. If you have a grater with large holes, that might work just as well (that hasn’t be tested, though. Just a hunch!). You don’t want them too thin that they fall apart.

NOTE: the seitan is made using a version that I always have on hand which is the Steamed White Seitan found in VIVA VEGAN! I’m sure, however, that store bought would work just fine. Or boiled chicken, if you’re into that sort of thing.

In a large skillet, cook the olive oil and garlic over medium heat, careful not to burn the garlic. Add the onion after about 30 seconds, and cook until the onions are soft and translucent. I threw the cumin

Raw and Unadulterated.

on top and stirred it all around before adding the wine, Worcestershire and tomato sauce. This should simmer for about 15-20 minutes. According to Terry Hope, you want your seitan to look juicy. You want juicy seitan, don’t you? If it’s dry, throw in some more wine, tomato sauce, or diced tomatoes.

While that cooks, heat your not beef broth in a large skillet. Add sliced vegetables and season with salt, pepper or -as I used -bay seasoning. Cook covered for 10-15 until they are soft and most of the liquid has absorbed. If your veggies start to stick, add more water, adjusting seasonings to taste.

Beans, just throw it all in a saucepan and let it do its thing.

The chips were a divine inspiration! Not really, but they did turn out quite tasty! After you’ve made the sauce by throwing everything in the blender and giving it a whirl, take a handful of chips, put them in a bowl and coat them in the sauce, twirling them around. You want the chips to be covered, but not drenched. Place them in an oven safe dish and cook them for 10 minutes at 350.

Once all is done, take the baked, sauced chips and place them on a plate. Pile 1/4 cup of seitan mixture on top of that, then 1/2 cup vegetables and finally 1/4 cup beans. This doesn’t have to be exact, but you do want more veggie than seitan or bean or the meal can get quite heavy. Top with chopped cilantro, and dig in. It’s heavenly, don’t you think? Maybe not heavenly, but a marriage I wholeheartedly endorse. Chilaqueros. Yum.

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