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tvp-taquitos recipe

Date:    Fri, 05 Nov 93 11:51:45 EST
 From:    Crispin Cowan (crispin@csd.uwo.ca)
 TVP Taquitos
 This recipe is adapted from _High-Flavourr, Low-Fat Cooking_ by Steven
 Raichlen.  The book is pretty good:  excellent recipes, mediocre to
 poor fat content, but with the analysis provided with each dish, and
 decidedly non-vegitarian.  This recipe used to be Turkey Taquitos until
 I changed it.
 I think it's really yummy, but it's also on the high end of my heat
 tollerance.  Controlling the heat should be pretty easy by reducing the
 jalapeno peppers.
 saute'ing liquid (whatever you prefer, I use cooking spray)
 1 onion, finely chopped
 2 cloves garlic, minced
 1 or 2 jalapeno peppers, seeded & minced (I used 4 or 5 slices from a
 1 pound fresh tomatillos, husked & finely chopped (I used tomatos
 	'cause I couldn't find tomatillos)
 1/2 cup veggie stock
 1/4 cup chopped cilantro
 1/4 teaspoon ground cumin
 1/2 teaspoon sugar
 1 tablespoon lime juice
 salt & pepper
 2 cups TVP
 Saute onion, garlic, and peppers over medium heat for 2 to 3 minutes,
 until soft but not brown.  Add the tomatillos and chicken stock.
 Simmer, covered, 6 to 8 minutes, or until the tomatillos are soft.
 Stir in the cilantro, cumin, sugar, lime juice, salt, and pepper.  If
 the salsa seems too tart, add suger.  If too thick, add water.
 Stir the TVP into the salsa sind simmer 2 to 3 minutes.  Glop onto a
 tortilla, fold over, and eat.  The salsa saves for at least a week in
 the fridge to be glopped onto tortillas later as a quick meal.
 kwvegan vegan