Soy curls have recently become one of my absolute favorite protein sources. They are shelf stable, so I can always have them on hand for an easy protein source. They also have a satisfying chewy texture and absorb flavor really well, making them super versatile. One of my favorite ways to use them is in tacos, marinated in salsa. For a weeknight meal, I will just marinate them in store bought salsa and throw them on store bought corn tortillas. But if you want to go the extra mile, this homemade salsa verde and sourdough discard corn tortillas are worth the time!
Sourdough discard corn tortillas
Ingredients (makes 11 small tortillas):
100g sourdough starter (unfed is fine)*
60g neutral oil (avocado, canola, etc.)
400g masa harina
Whisk the sourdough starter, oil, water, and salt together until the starter is well incorporated.
Add in the masa harina until well combined. Knead the dough for about 5 minutes, until it is soft and pliable. Let rest for 10 minutes or in the refrigerator until needed (can make the day before).
Roll the dough into balls of 75g each. This should make almost exactly 11 75g tortillas. Using a tortilla press, place each ball between 2 pieces of parchment paper in the center of the press, and press as hard as you can until very thin. Typically people will use plastic sheeting or cut up gallon plastic bags, but I tend to not have this on hand, so I use parchment paper. Alternatively, if you do not have a tortilla press, you can roll out each ball to a circle with a 6.5-7 inch diameter.
Cook each tortilla on in a dry shallow pan on medium high heat for about 2 minutes on each side, until there are dark spots around the edges on both sides.
Wrap the tortillas in a towel to keep warm until ready to use. Alternatively, store in a covered container in the refrigerator and reheat in the microwave or pan when ready to use. However, they are best when eaten fresh.
*I like to throw some sourdough discard in to use it up and to add a little bit of fermented flavor, but you can also leave it out or substitute with 50g flour and 50g water.
Soy curl taco meat
Ingredients (makes about 12 tacos, serves 4-6 people):
6oz Butler Soy Curls (about 3/4 of a bag)
1 cup water
1/2 tbsp vegetable bouillon (I like Better than Bouillon No Chicken Base)
1 cup salsa verde (homemade - see recipe below - or store bought!)
1 tbsp neutral oil
Mix the bouillon into your water until it is dissolved. Then, add the broth and salsa to the soy curls. Mix everything well and let sit for 10 minutes, or until needed (can make the day before and refrigerate).
Heat the oil in a pan over medium high heat. Add your marinated soy curls to the pan and cook, stirring occasionally, until heated through and somewhat browned, about 10 minutes.
4 tomatillos, cored and cut in half
1 serrano or jalepeño pepper, stem cut off*
Half a large onion, peeled and cut into thirds
4 large cloves of garlic
Juice of 2 limes
1 cup cilantro
1 tbsp maple syrup
1/2 tsp salt
Preheat your oven to 425 F. Place your tomatillos cut side down on a baking sheet along with your pepper, onion, and garlic. Roast at 425 until everything is soft, around 45-55 minutes.
Add all of the roasted vegetables to a blender with the remainder of your ingredients. Blend until it reaches a smooth consistency. Taste for acidity and salt. If necessary, add more lime and/or salt. If your salsa is too chunky, add water 1/4 cup at a time.
*The spice level of these peppers can vary widely. If you want a milder salsa, start with a jalapeño, not a serrano. Taste your pepper before you use it. If it is very hot, add only a small piece to the blender at a time, until your desired level of heat is reached.
Add your soy curls to a warm tortilla and top with your favorite taco fixings - I like extra salsa verde, cashew cream with lime, and extra cilantro. Enjoy!