Speedy Vegan Carnitas:
:Makes enough to top 12 - 16 sopes
1 Tablespoon brown sugar
½ teaspoon orange zest
½ cup orange juice
1 Tablespon vinegar
1 cup water
½ teaspoon cumin
¾ teaspoon dried oregano
½ teaspoon salt
1 - 2 arbol chilis
canola oil
1/2 cup minced shallot
12 ounces seitan, drained, shredded into thin pieces and patted dry
Directions:
1. In a small bowl, whisk together brown sugar through chilis. Set mixture aside.
2. Heat 2 teaspoons oil in a large sauté pan over medium heat. Add shallot and a pinch of salt and sauté until starting to wilt.
3. All at once stir in the orange juice mixture. Bring to a simmer and continue cooking until slightly thickened. Remove mixture from the pan and set aside.
4. In the empty pan, add 1 Tablespoon oil and the shredded seitan. Saute seitan until the edges are browned.
5. Return sauce to the pan and simmer mixture together for 10 minutes.
Baked Sopes:
Makes 16 pieces
2 cups masa harina (approximately 10 ounces)
1 teaspoon salt
1 teaspoon baking powder
1 3/4 cups hot water
1 large egg beaten
2 Tablespoons vegetable oil
Topping options:
Chopped greens
Vegan Carnitas
Crumbled cheese, such as queso fresco
Cilantro
Lime wedges
Directions:
1. Preheat oven to 350 deg F. Line two sheet pans with parchment paper.
2. In a large bowl mix together masa harina, salt and baking powder. Add hot water and stir with a fork. Let rest for five minutes.
3. Add egg and vegetable oil. Stir together with a fork until it forms a soft dough. Roll mixture into balls slightly larger than a golf ball and place them on the prepared sheet pans.
4. Flatten each ball. Use a small glass to press center of the dough approximately 1/4" thick. Use damp fingers to form up ½” high edges.
5. Bake for 15 minutes. Plate sopes and fill with chopped greens, Vegan Carnitas, cheese, cilantro and a squish of lime.
Recipe courtesy of Chef Christina Dimacali of Clean Your Plate, Philadelphia
