I tried forever to figure out how to say Soy Curl fajitas in Spanish but it turns out I just don’t know how. Why are they even called soy curls? Are they like curls of smoke or curls of hair? I blame this lack of knowledge on my shitty Spanish teacher “Señorita Williams” who was like Peggy Hill without the enthusiasm. She also exclusively wore jumpers like this. I don’t think Fajitas are Mexican anyway. I’m pretty sure they are a tex-mex dish that was made up by cowboys or ranchers. Those poor folks didn’t have ready access to soy curls as we do these days so they had to use pieces of dead cows! Thankfully times have changed and this vegan version is super. The recipes took me a while to perfect. I think the key was to use a lot of oil, because otherwise the soy curls would stick to the pan rather than getting browned. Maybe my cast iron just isn’t seasoned well enough. I also used aji amarillo Peruvian pepper paste because I absolutely love it and I feel like it perks up any peppery dish but I’m sure any pepper paste would do. I have been loving the Yellowbird Sauce made with habañeros, too, but you could skip it or use whatever hot sauce you like. Finally, I had some fajita spice mix but if you don’t another seasoning mix would do, something that has onion and garlic powder along with salt and pepper.
Soy Curl Fajitas
4 Tablespoons olive oil
1 white onion cut in half moons
1 red pepper and 1 orange pepper cut in strips
4 cloves of garlic, chopped
2 cups of soy curls (re-hydrate in vegetable broth and then squeeze dry)
2 Tablespoons of aji amarillo pepper sauce
1 Tablespoons of yellowbird hot sauce
1 teaspoon of cumin
2 Tablespoons of soy sauce
2 tea spoons of fajita spice mix
Heat up a cast iron skillet over a medium hot flame and then add the oil. When shimmering toss in the peppers and onions. Once they are getting browned add the garlic, after it sizzles for 30 seconds add the soy curls and toss in the other ingredients. Cook until the soy curls are browned and serve on a tortilla with homemade guacamole or sour cream and scallions or sliced almonds for some crunch.
This recipe is going to be in the upcoming taco cleanse zine which we are feverishly working on! Luckily we are #TacoPowered and should get it done before veganmofo is over!
Yes! Fajitas are a firmly Texan dish.
I’ve never had a soy curl and now that you’ve suggested they’re made of hair, I probably never will. I’m wondering if there will be a Q&A session at the close of this cleanse. Inquiring minds want to know, for instance: do you prefer flour or corn tortillas?
PS: I really appreciate how specific and non-negotiable you are with your ingredients.
They are definitely not made out of hair, they are 100% soy bean but the word curl is being used in a way I don’t understand. Like how chicken fingers aren’t fingers. I’m going to write about tortillas soon, that’s a really good idea since I have a lot of feelings on the matter!
Oh YUM! I’m jealous of your Yellowbird and pepper paste sauces. You are one saucy dame.
yummy! i so want some of the yellow bird sauce!
I have never had soy curls because they just seem…odd…to me. The word curl throws me off too, as well as reconstitute. Anyhoo…these look amazing! I feel bad for those old timey cowboys who had to use beef for fajitas…blech.
I like soy curls, but somehow I always forget to use them, and the little bag drifts to the back of my fridge. I think it’s because not many recipes call for them, and I tend to be a cooks-from-recipes kind of gal. I hope you are feeling very clean after all these tacos.
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I just picked up a bag of soy curls and aji amarillo. I will have to make these tacos soon!
Let me know how they work out!!!
I’ve always wondered why they were called soy curls. At first I thought they would be called after soy carnitas (found in http://veganmiam.com/the-americas/mexico/mexico-city-yug-vegetariano-part-ii) or dehydrated chicharron. These tacos look so delicious – love any kinds of hot sauce and of course soy sauce!
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