Tres Chiles Soy Curls

This plant-based beefy version of soy curls is astoundingly rich, tender, and
meaty. The minimal ingredients really highlight the true flavors within. Enjoy
over rice, in tacos, burritos, or even on potatoes!

Servings: 4 people

Author:

Prep Time
20 minutes

Cook Time
10 minutes

Total Time
30 minutes

Course:

Main Course Ingredient Plant Meat

Cuisine:

American Mexican

Keywords:

Beef southwestern

🧂 Ingredients

3-4 cups water, divided
2 ancho peppers, dry
4 morita peppers, dry
2 California peppers, dry

(or Guajillo)
¼ medium red onion, coarsely chopped
5 cloves garlic
½ lime, juiced
¼ tsp sea salt

(optional)
4 ounces soy curls, dry

Instructions

1 Remove seeds from the dry chiles and discard seeds. Add chiles to a small
saucepan with water and simmer for just a few minutes to soften. Discard chile
broth or save for a spicy, savory sipping broth.
2 Add chiles, onion, garlic, lime juice, and 1 cup water to blender (or food
processor) and pulse to combine into a thick, chunky sauce. Do not puree.
3 Add 1 more up of water (to make 2 cups total) Optionally, add salt to taste, I
used ¼ tsp sea salt. Pulse a few times to combine.
4 Pour sauce in an instant pot, add 4 ounces dry soy curls, and optionally a few
sticks of celery and a small carrot to impart some more great flavors.
5 Pressure cook on high for 5 minutes and quick release. Enjoy the plant-based
meat or set aside the veggies and shred the soy curls if you prefer! *Shredding
link in notes.