Tacos with Chili Sin Carne
ounces/100 grams/ 0.2 pounds granulated soy, dehydrated
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)
Olive oil, salt and pepper
1 tomato, finely chopped
Fresh coriander, chopped
Extra Filling (optional)
Place the dehydrated soy in a large bowl, pour the tomato sauce in it and stir. Let to rest for 20 minutes.
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.
Chop finely the carrot and the celery and place them in the pan with the onion as soon as the onion turns gold.
Stir for 5 more minutes and then add the soy mix.
Stir, cook 5 minutes and then add the wine and stir again (optional).
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.
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.
Fill your tacos, add the fresh coriander and the fresh tomato, stir gently, compose your tacos and serve.