Vegan Chorizo with Fresh Flour Tortillas

Aye Carumba! You’re going to be obsessed with this recipe! Like, up there in your top 5 go-to dishes. Because it’s just so simple, and just so utterly delicious. (Utterly, ha-ha, cause ya know…it’s vegan. Or wouldn’t that be utterless?) I really do try with the puns. But it’s just not my specialty. Luckily, food is! So bare with me and my bad jokes and you’ll end up with some delicious tacos, burritos, taquitos, whatever you decide to do with your chorizo and tortillas. That’s the great thing about Mexican food. It all relatively has the same base, but from there you have a multitude of options of dishes to make with those simple ingredients. Amazing right?! I know!!

Although simple, there are a few steps to this process. So without further adieu, we’re just going to jump right in and get this thing rolling. Let’s start out with the tortillas. Like most breads (and variations thereof) the dough requires a bit of sitting. So we’ll get that out of the way so it’s ready to rock once your chorizo is ready!

First, of course, you must gather your ingredients. You will need flour, salt, baking powder, vegetable oil, and warm water. Not luke-warm. Like, almost hot, but not quite. That’s where we want it.

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You’re going to sift your dry ingredients together, and then slowly drizzle in the oil as you mix. I suggest using a rubber spatula for mixing. It’s my favorite mixing instrument. Once your mixture begins to look a bit crumbly, add the water and quickly mix so that the dough starts to form a ball. Now, you need to decide how big you want your tortillas to be. For little tortillas, use a little scooper, or a tablespoon to size your portions. On a lightly floured surface, form your little scoops into balls, careful not to overwork the dough or else it will get tough. Set aside your little dough balls beneath a kitchen towel, so that they don’t dry. If you leave them out exposed, they will dry up quickly and crack and then they are of no use to you. They’re fussy little dough balls!

Right. So while those fussy balls are sitting, you’re going to start putting together your chorizo. The most important aspect of this dish is the flavor. You’re going to need an assortment of peppers: dried acho chiles, guajillo chiles, and chile de arbol. I also like to throw a little chipotle in the mix for good measure. You’re also going to need paprika, garlic, oregano, cumin, coriander, mushrooms, and tofu.

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Alrighty, so now that you’ve got your mise en place all together (French Culinary term for all that you need. It directly translates into, “everything in its place”) The first thing you are going to do is drain your tofu. If you recall in my last post, Bahn Mi Pizza, I explained how to compress the tofu between two plates to gently squeeze out the excess water. This is the quickest and most effective way that I have found to drain tofu.

The next thing you’re going to do is soak your peppers. Before you do this, remove all of the seeds and stems. Because they’re just not tasty.

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Taking a quart sized sauce pan, fill it ¾ of the way with water and bring that water to a bowl. Once it is boiling, add the peppers, and reduce the heat to low. Allow the peppers to sit for at least 10 minutes.

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While you’re waiting for the peppers to soak, crumble the tofu into a large bowl. Chop up your garlic and oregano, and set aside. Unless you’re using dried oregano. Then skip that part, obviously.

Once the peppers are soaked and softened, save a cup of the soaking liquid, and drain the rest. Unless you have plans to do something with that pepper water. Be creative! Then, add them to a blender with all of your ingredients, except for the tofu and mushrooms. Blend until smooth, adding some of the pepper water to get things moving in the blender. Once it has formed into a smooth paste, you can either strain it through a fine mesh sieve, or keep it chunky. I prefer to keep it chunky. Add 2/3 of the pepper paste to the crumbled tofu and mix it in so that it’s all incorporated.

In a large sauté pan, heat up a bit of vegetable oil. Then add your chopped mushrooms and sauté them until they begin to brown. Add the remaining 1/3 of the pepper paste and continue to sauté for 1 or 2 minutes longer. Remove these from the pan.

In the same pan, heat up a bit more oil. And then add your tofu. Saute until the tofu reaches the desired crispiness that you prefer. The firmer the tofu, the crispier it will get. When you are satisfied, turn off the heat and add the mushrooms into the tofu mixture. Mix thoroughly, and set aside. Cover it with some foil to keep it warm while you make your tortillas!!!

OOOh it’s all coming together so wonderfully! Exciting, isn’t it?! Now, remove the towel from your pretty little dough balls. Lightly flour a clean surface, and let’s get rolling! (Hehe) I’m a bit disappointed, because I bought this adorable little tortilla press from Olvera Street in Los Angeles a few years back, but apparently it’s just for show because it doesn’t work. So I had to do it the old fashioned way, using a rolling pin. Which is fine. It still works. But damn the manufacturers who produced these useless tortilla presses! Damn them to hell!

Heat a flat pan, be it a sauté pan, or a griddle. Roll out your little dough balls until they are 1/8” thick, and relatively round. They’re not going to look perfect, because you’re not using a press (EH HEM! Okay, I’m a bit salty about this I’ll admit).

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Place them on the hot pan or griddle, and cook until it begins to bubble. This should take under a minute. Flip it over and cook the other side for 45 seconds or less. Be careful to watch the heat and how quickly these are cooking. You’ve worked too hard to let them burn!

When they are done, fold the kitchen towel in half and place your finished tortillas inside the pocket of the towel.

Once they are done, you can load them up with your chorizo and other toppings of your choice! I used tofutti sour cream, poblano pico de gallo, and avocados. But you can use an assortment of salsas, roasted potatoes, any roasted or sautéed vegetables really. It’s up to you! Be creative! And congratulate yourself for working so hard, by shoving your face with this deliciousness. You deserve it!

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Vegan Chorizo with Fresh Flour Tortillas

  • Servings: 10
  • Difficulty: medium
  • Print

Ingredients

For Tortillas:

3 cups flour

1 tsp baking powder

1 tsp salt

1/3 cup vegetable oil

1 cup warm water

For Chorizo:

1 block extra firm tofu

8 oz mushrooms

2 ancho chiles

4 chiles de arbol

6 guajillo chiles

1 tbsp chipotle powder

1/2 tsp coriander

4 cloves garlic

1 tbsp oregano

1 tbsp paprika

1/4 cup apple cider vinegar

1/2 tsp cumin

2 tbsp vegetable oil

Directions

  1. For Torillas, sift dry ingredients together into a large bowl.
  2. Drizzle in vegetable oil, mix until incorporated.
  3. Add warm water and quickly stir so that the dough forms into a ball.
  4. Using a scoop or spoon, portion the dough.
  5. On a light floured surface, roll the dough portions into balls. Lay under a towel and allow to rest for at least 30 minutes.
  6. Compress your block of tofu between two plates to squeeze out the excess water.
  7. Remove the stems and seeds from your dried peppers.
  8. Bring a quart of of water to a boil, add the peppers, simmer for 10 minutes.
  9. Remove the peppers, saving 1 cup of the soaking liquid.
  10. Blend peppers with chipotle powder, coriander, garlic, oregano, paprika, apple cider vinegar, cumin, and salt to taste. Blend into smooth paste.
  11. Crumble tofu, add 2/3 of chile paste and mix thoroughly.
  12. Heat some vegetable oil in a saute pan, add mushrooms and stir until brown.
  13. Add remaining 1/3 of chile paste, and saute for 3/4 minutes longer. Remove from pan.
  14. In the same pan, heat up a bit more oil. Add the tofu. Saute until the tofu reaches desired crispiness.
  15. Combine mushrooms with the tofu, mix well. Remove from heat and cover.
  16. On a lightly floured surface, roll out dough balls with a rolling pin until 1/8″ thick.
  17. Heat a saute pan, cook on one side until it begins to bubble. Flip and cook the remaining side for 45 seconds.
  18. Repeat until you have cooked all of the tortillas. Once cooked, place in the pocket of a folded towel.

Serving Suggestions: Serve with vegan sour crea, pico de gallo, salsa, avocados, guacamole, roasted potatoes, roasted vegetables!!!

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