Ingredients
The following ingredients have 4 Servings
- 4 tablespoons neutral oil (, such as canola or a light olive oil, divided)
- 20 ounces ground seitan
- 16 ounces baby bella mushrooms (, halved)
- 2 1/2 medium onions (, chopped)
- 4 cloves garlic (, minced)
- 16 oz . cans tomato paste
- 2 tablespoons dried oregano
- 3 tablespoons chili powder
- 1/2 bottle bottle dark beer (, stout recommended)
- 1 cup not-beef broth or water
- 1 teaspoon ground chile pequín or cayenne pepper
- 1/2 tablespoon sweet paprika
- 1 tablespoon Tabasco
- 1/2 teaspoon ground cumin
- 2 tbsp whole chipotle peppers
- 2 tablespoons masa harina or corn meal
- 1 chopped white onions (, to serve)
- 1 jalapeños (, fresh or pickled, to serve)
- 1 chopped cilantro (, to serve)
Instruction
- Heat 2 tablespoons oil in a 6-qt. pot over high heat and sauté ground seitan 'til slightly browned. Remove with slotted spoon and set aside. Add 1 tablespoon oil and sauté mushrooms 'til browned; remove with slotted spoon and set aside.
- Heat 1 more tablespoon oil, then add onions and garlic; cook until lightly browned, about 5 minutes. Return ground seitan to pot; stir in tomato paste. Cook, stirring frequently and scraping bottom of pot with a wooden spoon, until tomato paste is caramelized, about 12 minutes. Add oregano, chili powder, chile pequín, paprika, tabasco, and cumin; cook, stirring frequently, for 1 minute.
- Add broth or water, beer, mushrooms, and chipotle peppers; bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, about 2 hours. Stir in masa harina; season with salt. Simmer, stirring, until thickened, about 5 minutes.
