Tag Archives: burritos

Chipotle-Style Sofritas

Generally, eating out–especially fast food, and being vegan in Western Colorado is not an easy thing.  And THEN(!) Chipotle introduced its fabulous Sofritas (Crumbled tofu marinated and braised in chipotles, poblanos and other spices….slurp!).  So yummy!  Any time we’re in the Chipotle neighborhood, we’re there for a Sofritas Burrito.  Michael suggested we could figure out how to make this spicy tofu nirvana ourselves; we are “accomplished” vegans, after all, now that we’ve been cooking with tofu for over a year.  🙂

By chance, another blogger liked one of my posts, and I clicked his link “to see what he’s been up to” from the WordPress notification that always shows up with a like.  In the sidebar of his blog, there it was.  Chipotle Sofritas Recipe!  I always have tofu, but needed the poblanos.  Unfortunately, none to be found, so I used a combo of serranos and cubanelles.  The resulting sofritas were spicy (thanks serranos!) and close enough to the Chipotle flavor that I wanted to make them again.

I found poblanos, adjusted the seasoning just a bit and voila!  Homemade sofritas!

sofritas yum1

Plan ahead–the sofritas are best after marinating for at least two hours.

ingredients

  • 1/4 cup chipotles in adobo sauce
  • 2 poblanos, roasted, peeled and seeded
  • 1 14-0z package extra-firm organic tofu (Get organic to avoid GMOs)
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp chili blend–like a fajita mix or a chili powder of your choice
  • 1 tsp garlic powder
  • a splash of lime juice
  • 1/4 cup broth–I use No Chicken broth
  • 1 bay leaf

Roast your poblanos, either in a 400F oven or on your grill.  I chose my outdoor grill–it was a beautiful day!  Roast, turning until blistered on all sides.

roast poblanos

Place the peppers in a plastic bag and seal to steam.  This will help the skins slip right off.

steam poblanos

Drain tofu and place on a clean kitchen towel.

drain tofu and place on towel

Wrap the towel around the tofu and place something on top to help press out most of the remaining liquid.

add weight to press water out

When the peppers have cooled enough for you to handle them, peel by rubbing them gently with your fingers.

peel poblanos

Then remove the seeds and stem.

seed poblanos

Place the cleaned poblanos in your blender.

poblanos in blender

Then add the chipotles, cumin, chili blend, salt, garlic powder, oregano, lime juice and broth.

everything else in blender

Blend until smooth.  Oh my does this smell amazing.  I think it would be a great sauce for all sorts of things!

blended sauce

Crumble the tofu into mostly uniform pieces.  I like mine to be about the same texture as cooked and crumbled ground beef.

crumble tofu

all crumbled

Add the sauce and stir to mix.  Toss the bay leaf in–it will add to the flavor as you cook the sofritas later, and cover with plastic wrap.  Refrigerate at least 2 hours or over night.

add sauce and bay leaf

Place the marinated sofritas in a pan and heat, stirring until heated through–about 10 minutes.  I added a bit more broth to help keep the mixture moist.

sofritas in pan

Then serve it up however you like!  Use it however you might use seasoned taco meat.  We decided to make burritos with brown cilantro rice, pinto beans, avocado and lettuce.

sofritas yum2

How do you like YOUR burrito?  Last time we made sofritas, we combined the leftover sofrita, beans and rice and made it into enchiladas the next night.  Yum-yum-yummy!

You’ll have leftover chipotles, and they won’t keep long in the refrigerator.  I like to place individual peppers with a bit of adobo sauce into snack size bags, seal them and then seal them into a freezer bag.

freeze leftover chipotles

Then I can thaw out however many chipotles I need for a particular recipe later.  🙂

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Filed under dairy-free, dinner, lunch, recipe, restaurants, vegan, Vegetarian

Melt-in-your-mouth Slow Cooker Carnitas

OMG you MUST make this recipe!  I’ll wait while you run to the store for a pork shoulder.

Back?  Great!  You gotta love pork shoulder–at under 2 bucks a pound, you get a lot of meals for your money.  My grocery only sells whole shoulders–usually 10 pounds or so.  This recipe calls for a 2-pounder.  I just go ahead and buy a whole one.

When I get home, I get a cutting board that can go in the dishwasher, sharpen my knife and cut the shoulder into more workable pieces.  I tried to cut 3 equal pieces, but as this is “bone in” I was limited to how I could cut it.  I ended up with 2 pieces that were about 2 pounds and a larger one containing the bone, about 4 pounds.  Safety note:  wash hands carefully, before and after handling raw meat.

Then I put the pieces in freezer ziplocs, label and freeze for later.  One of them just went into the fridge because I wanted to use it the next day for these amazing carnitas!!!

This recipe couldn’t be easier and can be started before you leave for work in the morning.  When you get home, dinner will be mostly ready and your house will smell divine!

Gather up your ingredients for Melt-in-your-mouth Slow Cooker Carnitas:  (based on a recipe from Low-Carb Slow Cooker Recipes)

2 pounds of pork shoulder  (Definitely use the cheaper pork shoulder as opposed to the pricer and leaner tenderloin.  The tenderloin will be too dry to “pull.”)

1 cup water

2 large onions, peeled and quartered

3 fresh jalepenos, chopped, seeds and all–it will not make the meat overly spicy.   (I have a bag of frozen jalapenos from last year’s garden–I just get out what I need and let them thaw on the counter.  Pickled jalepenos would make this recipe too vinegar-y.)

8 cloves of garlic, minced

2 tsp ground coriander

2 tsp ground cumin

2 tsp dried oregano

1/2 tsp salt

1/2 tsp pepper

Trim the excess fat from the pork–you won’t get it all, remove the rest as you shred it later.

Place meat in the slow cooker, add water and the rest of the ingredients.

Handy tip:  Hot peppers can literally burn your skin, and anywhere else (eyes–ouch!) that you touch.  To minimize this, use rubber gloves or handle the pepper by its stem.  I hold it by the stem and make some cuts lengthwise and then cut across, retaining the stem end to use as a “pusher.”  Scoop up the pepper pieces with your knife and push them into the pot using the stem end.  I still wash my hands thoroughly with soap and water after.

Cover and cook on low setting for 8-10 hours, or on high setting for 4-5 hours.  (I did the high setting and was super happy with the results!)  Remove the meat to a shallow bowl and discard the cooking liquid.

Use two forks to shred the amazingly tender and succulent meat.  Be ready to slap any hands that wander by and try to sneak some before dinner!  You, as the cook, are allowed to taste.  This is called “quality control.”

Use this uber-yummy spicy pork to make sandwiches, burritos or tacos.  We made tacos.  I set out cheese, salsas, sour cream, sliced avocado, chopped green onion, queso, flour tortillas, soft corn tortillas, lettuce, and hard taco shells.  Mr16 made his with 2 flour tortillas with a layer of queso in between, lots of meat, green onion and cheese:

DH is watching his carbs so made his with lettuce leaves, meat, green onions, salsa and cheese (low carb option):

I made mine with soft corn tortillas, cheese, meat, tomatillo salsa, avocado, green onion, sour cream and lettuce:

We had enough meat for 2 tacos a piece (remember there is a teenager eating here–he uses lots of meat in his tacos!), plus some leftover.  I am totally making this again….I’m dreaming of a yummy carnitas burrito with pinto beans and green chili…..mmmmmmm!

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