Tried this recipe? Please click on the stars to rate it! Click the heart to bookmark.
A little spicy, a little smokey, loaded with garlic and balanced with subtly sweet and tangy citrus, these vegan Pollo Asado tacos are amaaaaazzzzing! The marinade is delicious with any seitan or even soy curls, but my favorite is with the washed flour chicken seitan included in this recipe.
Ingredients
Directions
Start by adding about 2 1/2 cups of water and mix it into your flour. If it's not forming into a dough, add a little more. It's easier to wash if it's a little bit sticky as opposed to dry and crumbly, but too much water can make it fall apart when washing. Make sure the water is fully incorporated. You can either knead it into a ball or simply let it rest in the bowl like this for 15 minutes. Then cover it with cool water and let it rest again for about an hour.
Wash that flour! If you're new to flour-washing, check out this step-by-step tutorial here. For this I washed until there was about 5-10% starch left, and in the final wash the water was cloudy/hazy.
Don't forget to save that starch! So many things you can do with it!
Once washed, drain your ball of gluten for at least 20-30 minutes. If you haven't already, now's a great time to mix together the Chickun Bouillon. Add the drained gluten to a food processor with the Bouillon and blitz. If you don't have a processor, you can use a knife or kitchen scissors to cut the seasoning into the gluten.
After the seasoning has been incorporated, transfer the dough to a cutting board so it can continue to drain and let it rest for at least 30 mins, or until the gluten is strong enough to pull and stretch without breaking.
Once rested, stretch the seasoned gluten into a long rope, then tightly twist and knot or braid it. This is done to develop the meat grains, which will also make the longest, stringiest shreds.
Heat 2 tbsps oil in a large skillet on medium. Once shimmering, add the knotted gluten and lightly brown, about 5 minutes on each side. Allow the seared seitan to cool in the pan for just a few minutes off the burner to help avoid splattering, then pour in the broth.
Simmer the chickun on very low heat, barely bubbling, for about an hour, flipping occasionally. (I flipped about every 15 mins.) Allow to cool to room temperature.
If you have a grill pan or plan to cook under the broiler, rip the chickun into small shreds so it gets thoroughly covered with the marinade. Alternatively you can cut into chunks for skewers, or make cutlet-sized pieces. You can even leave it whole, though the larger the pieces, the less of the marinade flavor will permeate.
Mince the garlic together with the salt to make a paste. Add it to a small bowl along with all of the remaining marinade ingredients and whisk together. Pour most of the marinade over the seitan, reserving about 2 tbsps to coat the chickun after the final cook. Let it marinade the in fridge for several hours or overnight.
Since the seitan is already cooked, you're just looking to heat it through and develop a nice char with a little crunch. If using a gas grill, preheat to medium high. Toss the marinated shreds into a grill basket or prepare chunks on skewers. Shreds should take about 5 minutes to blacken, and you won't need to stir them at all to get a nice mix of charred vs juicy bits. Skewered chunks and larger pieces will need a little more fussing and flipping to develop a little char on all sides.
If using a broiler, keep an eye on those shreds, which depending on your oven may take only a couple minutes or up to 5 to develop some crunchy, blackened bits.
If using shreds, the recipe makes enough for 12 delicious tacos (street-style size or a little larger) and top with even more deliciousness like avocado, cilantro, vegan cheese, an extra squeeze of lime, or any of your favorites!
Ingredients
Directions
Start by adding about 2 1/2 cups of water and mix it into your flour. If it's not forming into a dough, add a little more. It's easier to wash if it's a little bit sticky as opposed to dry and crumbly, but too much water can make it fall apart when washing. Make sure the water is fully incorporated. You can either knead it into a ball or simply let it rest in the bowl like this for 15 minutes. Then cover it with cool water and let it rest again for about an hour.
Wash that flour! If you're new to flour-washing, check out this step-by-step tutorial here. For this I washed until there was about 5-10% starch left, and in the final wash the water was cloudy/hazy.
Don't forget to save that starch! So many things you can do with it!
Once washed, drain your ball of gluten for at least 20-30 minutes. If you haven't already, now's a great time to mix together the Chickun Bouillon. Add the drained gluten to a food processor with the Bouillon and blitz. If you don't have a processor, you can use a knife or kitchen scissors to cut the seasoning into the gluten.
After the seasoning has been incorporated, transfer the dough to a cutting board so it can continue to drain and let it rest for at least 30 mins, or until the gluten is strong enough to pull and stretch without breaking.
Once rested, stretch the seasoned gluten into a long rope, then tightly twist and knot or braid it. This is done to develop the meat grains, which will also make the longest, stringiest shreds.
Heat 2 tbsps oil in a large skillet on medium. Once shimmering, add the knotted gluten and lightly brown, about 5 minutes on each side. Allow the seared seitan to cool in the pan for just a few minutes off the burner to help avoid splattering, then pour in the broth.
Simmer the chickun on very low heat, barely bubbling, for about an hour, flipping occasionally. (I flipped about every 15 mins.) Allow to cool to room temperature.
If you have a grill pan or plan to cook under the broiler, rip the chickun into small shreds so it gets thoroughly covered with the marinade. Alternatively you can cut into chunks for skewers, or make cutlet-sized pieces. You can even leave it whole, though the larger the pieces, the less of the marinade flavor will permeate.
Mince the garlic together with the salt to make a paste. Add it to a small bowl along with all of the remaining marinade ingredients and whisk together. Pour most of the marinade over the seitan, reserving about 2 tbsps to coat the chickun after the final cook. Let it marinade the in fridge for several hours or overnight.
Since the seitan is already cooked, you're just looking to heat it through and develop a nice char with a little crunch. If using a gas grill, preheat to medium high. Toss the marinated shreds into a grill basket or prepare chunks on skewers. Shreds should take about 5 minutes to blacken, and you won't need to stir them at all to get a nice mix of charred vs juicy bits. Skewered chunks and larger pieces will need a little more fussing and flipping to develop a little char on all sides.
If using a broiler, keep an eye on those shreds, which depending on your oven may take only a couple minutes or up to 5 to develop some crunchy, blackened bits.
If using shreds, the recipe makes enough for 12 delicious tacos (street-style size or a little larger) and top with even more deliciousness like avocado, cilantro, vegan cheese, an extra squeeze of lime, or any of your favorites!
Leave A Comment
You must be logged in to post a comment.