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Aug 16, 2007

Category:Appetizers
Cuisine:Mexican
Special Considerations:Vegan


Sizzling Soy Chicken Taquitos

Crispy tortillas encase spicy soy chicken to create this delicious dish that is perfect as an appetizer or a main course.

3 Tbsp. canola oil, plus additional oil for frying the taquitos
1 medium onion, diced
2 medium Anaheim peppers
2 cloves garlic, minced
1 lb. vegetarian chicken, torn into small pieces (try Worthington Chic-Ketts or Morningstar Farms Meal Starters Chik'n Strips)
1 28-oz. can crushed tomatoes
2 Tbsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. cayenne pepper
1 tsp. oregano
2 cups faux chicken broth or vegetable broth
Salt, to taste
18 to 24 corn tortillas

  • Heat the oil in a large saucepan and add the onion, peppers, and garlic. Sauté for 2 to 3 minutes. Add the vegetarian chicken and continue cooking for 3 more minutes.
  • Blend the tomatoes, chili powder, garlic powder, cumin, cayenne pepper, and oregano in a blender and pour into the saucepan. Bring to a boil and add the broth. Simmer over medium heat, covered, for about 25 minutes. Season with the salt.
  • Wrap the tortillas in a damp cloth, place in the oven, and heat through, until soft, under low heat.
  • Strain the sauce and place 1 Tbsp. of the mixture in the center of each tortilla. Roll the tortilla tightly and use a toothpick to hold it. Repeat for the remaining tortillas.
  • In a medium sauté pan, heat enough oil to cover the taquitos two-thirds deep. Fry the taquitos for 2 to 3 minutes. Remove from the pan and drain on a paper towel.
  • Remove the toothpicks and serve with your favorite salsa, nondairy sour cream, and guacamole on the side.
Makes 8 to 10 servings
Visibility: Everyone
Posted: Thursday August 16, 2007, 1:32 am
Tags: vegetarian_basic_101 [add/edit tags]

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