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Prep time
20 minutes
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Cook time
2 hours
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Serves
4
Author Notes
This is one of those recipes... Diana Kennedy was a goddesss, & this is loosely based on a pork tinga she picked up in Puebla.
Holy crap, is this recipe magical. It packs a punch, but it's not too spicy. Serve with tortillas, guacamole, sour cream, the whole nine.
Notes:
(1) Any kind of vegan chicken substitute will do, you just need to be able to shred it a bit. Jackfruit works for this, but needs to be sauteed in oil with bloomed cumin and Mexican oregano.
(2) Get low-sodium versions of your stock. Make it yourself! It's easier to control the level of salt.
(3) To make this more authentic / less vegan (hahaha), swap out the chicken substitute for shredded chicken, the veg. broth for low-sodium chicken broth, and the chorizo for chorizo, for god's sake..! —Ian
Ingredients
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6 ounces
soyrizo
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.5
white onion
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2 cups
shredded cabbage -- the finer the better
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4
cloves garlic
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3
roma tomatoes, finely chopped
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3
chiles en adobo
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2 tablespoons
adobo business from the can
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2 cups
vegan chicken substitute (see notes)
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.33 cups
vegan mushroom or vegan chicken broth
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4 tablespoons
olive oil
Directions
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Torch some stuff: separate the two of the garlic cloves, in their paper and halve the onion. Halve the tomatoes. Place everything under a broiler, onions cut-side up, tomatoes cut-side down, until they're blackened and look burnt. Once cool, peel the garlic and finely dice the onion and tomatoes.
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Add the oil, and crumble the soyrizo into a large dutch oven over medium-low heat. The goal here is to gently cook the soyrizo, and to flavor the oil. Don't let it brown.
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Drain the fat, reserving ~3tbsp. Up the heat to medium. Toss in the cabbage, the raw and torched garlic, the onion. Now's a good time to add salt! Saute until the vegetables soften.
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Dice and add the tomatoes and the chilis. Cook until most of the "juice" has been absorbed or boiled off. The mixture should look almost dry.
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Pure taco fodder. You've won the day!
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