FNF - Chicken Seitan and Bean Sopapillas

Take that GUY! This is my vegan take on a dish I saw on this episode of Diners, Drive-ins, and Dives. The recipe is loosely based on a dish served at Salsa Brava in Flagstaff. I've had a chance to go there, but will have to visit next time I'm in Flag. Don't be scared by all of the recipes and steps. You can make the enchilada sauce, the cilantro cream, the seitan, and the beans a day or two before, so assembly is quick the day you put it together. I hope you decide to try this one. It is a real show stopper!

Frying up.


The finished giant sized masterpiece.


How does one go about making such a monstrous dish? The recipe(s) are below.

Chicken Seitan and Bean Stuffed Sopapillas

Makes 4 giant servings.

1 recipe sopapilla dough
1 recipe marinated chicken seitan
1 recipe refried beans
1 cup vegan cheddar (preferably Daiya)
1 recipe pasilla/ancho enchilada sauce
1 recipe chipotle cream
Oil heated to 375 for deep frying

Pre-heat oven to 500.

It is very important to have all of your ingredients set out and ready for assembly before you roll out the dough. Otherwise you run the risk of letting the dough get too wet and warm to puff up properly.

Prepare the refried beans and let them cool to room temperature. If already made and refrigerated, bring to room temperature.

Sear the marinated seitan steaks until they are brown and slightly crispy. Cool enough to be able to dice small.

Bring enchilada sauce to room temperature.

Divide sopapilla dough into 4 equal sized balls. Roll one out to about 6 inch round. Working quickly so the dough does not get wet, layer with cheese, chicken, then beans. Fold over to make 1/2 circle. Drop into hot oil immediately. Make sure to keep sopapilla submerged with heat proof tongs. Fry for about 2-3 minutes per side until golden brown. Transfer to cookie sheet. Repeat 3 more times with remaining dough balls.

Once all of the sopapillas are crispy and brown ladle enchilada sauce over the top and sprinkle with cheese. Bake until cheese is melty and bubbly. Drizzle with Cilantro Cream. Serve with extra enchilada sauce on the side. This one should be served immediately or you will lose the crunchy texture of the sopapilla.

For the sopapilla dough:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup warm water

Mix all of the ingredients together to form a tacky but not wet dough. Let sit for 2 hours.

Marinated Chicken Seitan

1/2 pound of your favorite chicken seitan cutlets, steaks, or roast cut into steaks about 1/4 inch thick
1/4 cup lemon lime soda
1/4 cup water
2 tablespoons lime juice
1 tablespoon red wine vinegar
2 tablespoons soy sauce
2 tablespoons tequila
2 teaspoons black pepper
2 teaspoons chili powder
1 teaspoon granulated garlic or garlic powder
1/2 teaspoon chipotle powder

In a shallow dish (I used and 8 x 8 cake pan) mix all of the marinade ingredients. Add seitan making sure there is one layer and the marinade covers most of it. If it doesn't, you'll need to turn it over 1/2 way through the marinading. Marinade for at least two hours.

Holy Frijoles Refried Beans
Makes 2 cups

1 large clove garlic, minced
1 small onion, diced small
2 teaspoons annato infused oil
1 tablespoon chopped green chiles (hatch preferably)
1/2 teaspoon epazone or mexican oregano
1/2 teaspoon chili powder
1/8 teaspoon cumin
1/2 teaspoon salt (or to taste)
1 - 15 oz can pinto beans with liquid

Heat oil in small sauce pan. Saute garlic until it is golden brown being careful not to burn it. Add onions and chiles and saute for about 5 minutes until onions are softened. Add dried spices and saute for 2 more minutes until fragrant. Add beans. Saute for 20 minutes until beans have thickened and only a small amount of liquid remains. Cool to room temperature. Can be stored in the refrigerator for 2-3 days.

Pasilla/Ancho Enchilada Sauce
Makes approximately 3 cups

4 large dried pasilla/ancho chilis
2 cups boiling water
1 tablespoon vegetable oil
1 large onion, diced medium (about 3/4 cup)
4 large garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon chili powder
28 oz can fire roasted crushed tomatoes

Rehydrate chilis in boiling water for 15-20 minutes until soft. Once rehydrated remove stem and seeds. Roughly chop.

In medium saucepan heat oil. Add garlic and saute for about 30 seconds. Add onions and saute until slightly soft. About 5 minutes. Add dried spices and saute for about 2 more minutes. Add pasillas and saute for 2 more minutes, adding a small amount of tomatoes if it gets too dry. Add entire can of tomatoes and simmer for 20 minutes. Using an immersion blender, regular blender or food processor blend until sauce is fairly smooth making sure there are no chunks of pasilla remaining. Saute for 10 more minutes. Can be stored for 2-3 days.

Cilantro Cream

1/2 cup non-dairy vegan sour cream
2 teaspoons unsweetened soy cream (Preferably Wildwood Brand, it has the least amount of sugar)
1/8 teaspoon granulated garlic
1/8 teaspoon granulated onion
1/2 teaspoon salt
1/4 cup chopped cilantro (measured after chopping)

In a small bowl mix all ingredients. Let sit for at least 1/2 hour to let flavors meld. Can store up to 1 day in the refrigerator.