Seitan Asada Tacos

Ok, so these aren’t actually grilled or roasted, so calling these seitan asada isn’t actually correct. I also am not from TX and have never actually had real carne asada tacos...but they are pretty damned delicious if I do say so myself and have been praised by a few native Texans! This takes about two hours to make, but almost all of it is waiting for the seitan to bake.

Seitan Asada Tacos

1 ½ cup vital wheat gluten flour
¼ cup nutritional yeast
1 tsp cumin
½ tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
7/8 cup vegetarian beef broth or water
1 ½ tbs vegetarian Worcestershire sauce
1 ½ tbs soy sauce
2 tbs olive oil
6 cloves garlic, minced
1 large jalapeño, minced
juice of 2 limes
2 tbs olive oil
1 tsp chili powder
1 tsp cumin
½ tsp onion powder
½ tsp black pepper
¼ tsp Mexican oregano
salt and cayenne to taste

tortillas
pico de gallo
avocado slices

Make the seitan: Preheat the oven to 325º. Mix together the first seven ingredients in a large bowl. Stir the broth, oil, Worcestershire, soy sauce and 2 tbs olive oil together then stir into the dry ingredients, adding more broth if necessary. Kneed the seitan for a few minutes and shape it into a log shape. Wrap tightly in foil and bake for 75 – 90 minutes.

Slice the seitan into strips. Mix together the remaining 2 tbs oil, lime juice, garlic, jalapeño and spices. Sauté this over medium heat for 3 – 5 minutes. Add the seitan strips and cook another 5 – 10 minutes tossing to evenly coat the strips. Be careful not to over cook the seitan at this step or it will be tough to chew. This is best eaten immediately served wrapped in warm tortillas with fresh pico and avocado slices.