Chipotle Copycat Sofritas
Prep
15m
Cook
20m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Mexican Spice Mix
| 1/2 teaspoon dried organo leaves |
| 2 teaspoons ancho chili powder, ground |
| 1 teaspooon cumin, ground |
| 1/2 teaspooon coriander, ground |
| 1/2 teaspoon sea salt |
Sofritas
| 1 Tablespoon avocado or olive oil |
| 1/2 med onion, minced |
| 1 teaspoon minced chipotle in adobo sauce, more if you desire it more spicy. |
| 1 cup mexican beer |
| 6 leg lime wedges, fresh |
Chipotle Copycat Sofritas Directions
- Prepare the Mexican spice mix by combining all the spices in an airtight container with a lid and shaking to mix.
- To prepare the sofritas, place a large cast-iron skillet over a medium-heat stove. Add the oil and onions with the garlic and a pinch of salt.
- Saute the onions until soft.
- Add the chipotle peppers, chilis, and spice mix.
- Continue cooking and stirring until the flavor releases and the spices are fragrant., about 1 minute.
- Add the tomato paste and cook for another minute.
- Add the crumbled tofu and beer.
- Cook until the liquid has reduced and the flavors have blended about 5 minutes.
- Taste and adjust the seasonings to meet your desired tastes.
- Serve with rice or tortillas and fresh lime wedges.
Nutrition facts
Serving size 1/4 cup diet vegetarian Vegan gluten free lactose free
Per Serving
| Kcal: | 132 kcal |
| Fibers (g): | 3.9g |
| Sodium (mg): | 4.3mg |
| Carbs: | 17.3g |
| Sugar (g): | 1.9g |
| Fat: | 1.6g |
| Saturated fat (g): | 0.2g |
| Cholesterol: | 8mg |
| Proteins: | 2.7g |
