April 1,2020

Tacos with Chili Sin Carne

Servings: Time:

Time: 1h 30”
Serves: 12 tacos


  • 12 tacos
  • ounces/100 grams/ 0.2 pounds granulated soy, dehydrated
  • 1 carrot
  • 1/2 onion
  • 1/2 celery stick
  • 28 ounces/ 800 grams/1.6 pounds tomato sauce
  • 1/2 tin sweet corn, drained
  • 1/2 tin red beans, drained
  • 1/4 glass still red wine (optional)
  • 1 tube tomato puree (optional)
  • Burrito spices
  • Olive oil, salt and pepper
  • 1 tomato, finely chopped
  • Fresh coriander, chopped
  • Side dishes: salsa, guacamole
  • Extra filling: kale, red cabbage


  • 1. Place the dehydrated soy in a large bowl, pour the tomato sauce in it and stir. Let to rest for 20 minutes.
  • 2. Chop the onion very finely and place in in a non-stick pan over low heat for a few minutes with 2 spoons of oil.
  • 3. Chop finely the carrot and the celery and place them in the pan with the onion as soon as the onion turns gold.
  • 4. Stir for 5 more minutes and then add the soy mix.
  • 5. Stir, cook 5 minutes and then add the wine and stir again (optional).
  • 6. Let the soy cook for about 30 minutes (If the mix gets dry while cooking, add a bit of water, but when ready all liquid must be absorbed). Add the concentrated tomatoes (optional) and stir.
  • 7. Pour in the corn, the beans, the spice, season with salt and and pepper and a spoon of olive if needed and stir to combine. Cook two minutes more.
  • 8. Fill your tacos, add the fresh coriander and the fresh tomato, stir gently, compose your tacos and serve.

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