Chipotle Copy Cat Sofritas – In Taquitos!

My family loves Sofritas Burrito Bowls from Chipotle! So, I found a copy cat recipes of their sofritas. Another thing I love is my mother’s taquitos. I came up with the idea to make sofritas taquitos. SO happy I did! Family approved. I will for sure make these again and again. I hope you enjoy!

 

Chipotle Sofritas Sauce:

3 chipotle in adobo

3 tablespoons of the adobo sauce

2 tablespoons olive oil

2 cup vegetable broth

1 tablespoon cumin powder

2 teaspoon oregano

1 teaspoon sea salt

3 tablespoon lime juice

1 tablespoon coconut sugar

1 Serrano pepper (roasted over flame, seeds and skin removed)

2 tablespoon tomato paste (no salt added)

.5 teaspoon minced garlic

Tofu:

2 10 ounce packages of extra firm tofu (drained and smashed between napkins to remove liquid)

2 tablespoons olive oil

Taquito:

Rudis spelt tortillas (2 packages)

guacamole and salsa for dipping

 

Preheat oven to 425. In blender, add prepared serrano pepper, chipotle peppers and adobo sauce, garlic, cumin, oregano, tomato paste, olive oil, sale, lime juice, sugar and 1/4 cup vegetable broth. Process to puree and set aside. Pat dry tofu with paper towel. Heat 1 tablespoon of olive oil in a non-stick pan, Add half of the tofu and fry until crisp on both sides. Set aside on paper towels to absorb more liquid and oil. Repeat this with the other half of the tofu. Wipe out pan. Add 1/2 of the sofritas sauce, heat. Add half of the tofu to the sauce and mix until coated, breaking the tofu into crumbles. Once completely mixed and crumbled add the other half of the sauce and tofu mixing and crumbling as well. Once it is all combined add the rest of the broth and bring to a boil. Stir often and simmer for another 5 minutes. Scoop about 2 tablespoons of the Sofritas mixture onto each tortilla and roll tightly. Place seam side down on a baking sheet lined with parchment paper. Bake for 20-25 minutes until tortillas have crisped/hardened into shape. Serve with salsa and guacamole.

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