Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.com
- 8 ounces dry Soy Curls
- 2 cups boiling water
- About ½ to 1 tablespoon Better Than Bouillon vegan chicken bouillon (or to taste of another brand)
- 2 tablespoons plus 1 teaspoon homemade chili powder (see recipe on Everyday Dish)
- 2½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 onion (any variety), peeled and diced
- 1 package of corn tortillas
- In a measuring cup, mix together the bouillon and boiling water. In a large bowl, combine the Soy Curls and boiling water mixture. Let sit for 10 minutes, stirring occasionally, until the Soy Curls are rehydrated.
- In the jar of a Blendtec blender (or the Twister jar), fill about ⅓ of the way and pulse until the Soy Curls are well shredded. Remove to a large bowl, and do the same with the rest of the Soy Curls until they are all shredded.
- In a large bowl, toss the Soy Curls with the chili powder and cumin.
- Heat a large skillet over medium high heat. Spray the bottom with oil or use 1 tablespoon of olive oil. Add the onion and the Soy curls and cook, stirring as need, until the onion is starting to color and soften, about 10 minutes. Remove the skillet from the heat.
- Place a small skillet over medium high heat and fill the bottom with about ¼ to ½ inch of olive oil. Let it heat while you roll the taquitos.
- If the tortillas aren’t too soft, you can heat them in the microwave on a plate (without the bag) for about 20 seconds. This will soften the up enough to roll.
- Working with one tortilla at a time, place a spoonful or two of the Soy Curl filling along the edge of the tortilla. Tightly roll up the tortilla around the filling so that you have a cigar shape. Check to see if the oil is hot enough in the skillet. Once it’s hot, carefully place the taquito in the oil seam-side down. Repeat the process with the rest of the filling. When the taquitos are golden (which takes about 4 to 5 minutes), carefully turn them over using tongs or a fork, and cook them on the other side until golden and crispy.
- Using tongs, remove the taquitos from the skillet to a plate or baking sheet that is line with paper towels. Repeat with the remaining taquitos. Let them drain for a moment, and then serve the taquitos hot, with salsa on the side.