Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Remove the stems and seeds from 3 dried ancho chiles and 3 dried guajillo chiles, then place them in a heatproof bowl and cover with boiling water for 20 minutes until softened.

2. 2

   Heat 1 tablespoon of olive oil in a clay pot over medium-high heat, then brown 500 grams of seitan chunks on all sides for 5 minutes, and set them aside.

3. 3

   In a blender, combine the softened chiles, 2 halved roma tomatoes, 1/2 medium roughly chopped white onion, 4 peeled garlic cloves, 1 teaspoon cumin seeds, 1/2 teaspoon dried Mexican oregano, 3 whole cloves, 1 small cinnamon stick, and 1/2 cup of the chile soaking water, then blend until very smooth.

4. 4

   Carefully strain the blended sauce through a fine-mesh sieve directly into the clay pot, discarding any solids left in the sieve.

5. 5

   Add the browned seitan back to the clay pot, pour in 4 cups of vegetable broth, 2 tablespoons of white vinegar, 2 small bay leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, stirring gently to combine.

6. 6

   Bring the mixture to a simmer, then cover the clay pot and cook over low heat for 2 hours, stirring occasionally until the sauce has thickened and the flavors have melded.

7. 7

   Taste and adjust seasonings as needed, then remove the bay leaves before serving this hearty stew.