The BEST Mexican Vegan Meat Recipe

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*affiliate link- I earn commissions from my sponsored links. Thank you for your support ❤️ For more delicious recipes, visit our website www.viewsontheroad.com Hello & welcome to the Views Kitchen, On today's meatless Monday we will be preparing a flavorful well-seasoned Chilorio using soy crumbles/curls. Chilorio is shredded seasoned pork that originates from Sinaloa, Mexico, and so happens to be one of my favorites. We will also be discussing yesterday's recipe regarding the thinly sliced potatoes debate 👩🏻‍⚖️🥔🤣 Remember this plant-based protein pairs well with many with a taco bowl, potatoes, and the options are endless amigos. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you 💕 Stephanie and, Cloud
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8 Oz. Soaked and hydrated soy
5 Guajillo dried chiles
2 ancho or pasilla dried chiles
2 Bay leaves
2 1/2 cubes Garden veggie bouillon (Edward & Sons) or 2 Tbsp choice of veggies seasoning
1/2 Tbsp Mexican Oregano
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
1 tsp black pepper
1 tsp ground cumin
1/8 tsp ground clove (spice)- (use half of a 1/4 tsp measurement amigos : )
1/2 Tbsp sugar (optional)
1 Tbs oil + extra for searing soy crumbles
Soaking soy ingredients
8 Oz. bag of soy crumbles or soy curls
4 cups warm water
1 Tbsp apple cider vinegar
1/2 tsp salt (Himalayan)
Vegan Cotija
1/2 cup cashews
2 Tbsp nutritional yeast (not baking yeast amigos : )
*save 2 1/4 cups of chili water to blend chiles
*Please make sure to cook soy chilorio a minimum of 20 minutes for the best flavor.
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🛑 I'm your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes 4 times a week. After all, we wouldn't be here without you 😘 Thank you 💕
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