**Beer Marinated Seitan Tacos**

To make beer marinated seitan tacos, start by boiling the seitan for about 45 minutes to an hour, which will help to break down its texture and make it more pliable. After boiling, remove the seitan from the pot and let it cool slightly before cutting it into very thin slices.

**Marinating the Seitan**

Now that you have your sliced seitan, it's time to marinate it in a mixture of beer, onions, coriander, garlic, chili, salt, and lime. Start by adding chopped onion to the pot with the sliced seitan, along with half a bunch of coriander leaves reserved for later use. Add two cloves of garlic and a bit of chilli powder, as well as a few stalks of fresh cilantro to add extra flavor.

Next, pour in beer, guesstimating the amount you'll need - it's always better to have more than less! Crack open another cold one and get ready to soak your seitan. The beer will help to tenderize the meat and infuse it with a rich, malty flavor that pairs perfectly with Mexican cuisine.

**Cooking the Seitan**

Once your marinating mixture is complete, let it sit for 5-10 minutes before cooking the seitan. Heat about two tablespoons of oil in a pan over medium heat, then carefully add the sliced seitan to the pot. Let it cook for a few minutes on each side, until the seitan is nicely browned and crispy.

As you're cooking the seitan, be careful not to move it around too much - you want to let it develop a nice crust on one side before flipping it over. Once it's cooked to your liking, remove it from the heat and add more of the beer marinade to the pot. This will help to deglaze the pan and add extra flavor to the dish.

**Finishing Touches**

Now that your seitan is cooked, it's time to plate up your tacos. Start by adding a spoonful of the seitan to a taco shell, followed by a sprinkle of coriander leaves, a squeeze of lime juice, and a dollop of vegan sour cream (more on this below). Finally, drizzle a bit of extra beer marinade over the top of each taco for an added boost of flavor.

**Vegan Sour Cream**

One of the best things about making tacos is that you can customize them to your liking. When it comes to adding a creamy element to your dish, vegan sour cream is a game-changer. We use a non-dairy yogurt alternative and add in some lime juice and chili lime salt for an extra kick.

**The Final Result**

And there you have it - beer marinated seitan tacos that are sure to impress even the most discerning taco lovers. With their rich, caramelized flavor and crispy texture, these tacos are a true delight. So don't be afraid to get messy with your tacos - after all, that's half the fun!

"WEBVTTKind: captionsLanguage: enif you ever have a have a plate of food that looks a bit ugly whack some of this on it and all your dinner guests would be like ah that looks so pretty hi I'm Mary llama tej I'm the founder of Club mexicana we do big of Mexican food across three different venues in London and today I'm gonna be showing you how to make a staple of Mexico City tacos but we're gonna do them vegan our own version so it's gonna be beer marinated seitan tacos and we're gonna marinate the seitan in Oakland off the air everybody always asked me how do you make seitan it's really complicated it's like vegan voodoo is really not so what you really need for Satan is this strong gluten flour which you can get in any good health food shop so I'll go about a cup and a half add some water to it I'm gonna start mixing up and we'll add in some soy sauce so soy sauce is really crucial in vegan cooking it's something that really helps give things a bit of a depth of flavor that it adds some salt as well another thing that's really good to add into vegan food is this scary-sounding nutritional yeast it's not the yeast that you would put into bread it's got all sorts of nutrients and it's actually got quite a lot of b12 in it as well I'm gonna add some smoked paprika to this one just because it's a really really nice smoky flavor that I want and then just like really get your hands in you can see it's gone from that flour to a more solid dough if you did this in a mixer you would have a pretty solid don't ready to go in about 20 to 30 seconds on a high speed but I like to make everything quite hard work for myself I'm doing with my hands you want to really stretch the gluten in exactly the same way as making bread or making pizza dough so this is the end product really looks like meat to really get that that firm texture you would boil it so I'd boil it quite rapidly for about 45 minutes to an hour and you'll notice that it will it will just push push the texture down basically what I'm gonna do is I'm just gonna cut really really thin slices so once you've got a big bowl of chopped up seitan this is what we're gonna stop marinating it this is the thumb part where you get messy and get the beer going probably pull yourself class really laid out as flat as you possibly can and then start chopping basically so the first thing that I'm gonna put in is some nice onion so I want to go the onion chopped up really really fine I just put all of that in there with them so put a bit of coriander in I go about this much which is probably about half a bunch and you just want to reserve the leaves because you can chuck them on the tacos at the end and they look really pretty and add some freshness and also as you go you can always just add a few more stalks in just to add a bit more flavor and a bit of a stalk a bit so I just keep on adding more and more every time I cook garlic cloves I put two cloves in for this amount of satan' bit of chilli of course say a bit I lot in my favorite lines I would put three lines in for this recipe this is the fun part the beer for this amount I would guesstimate too but let's crack another one open and see how we get on yeah that's looking really nice little bit of salt and then we're kind of ready to get our hands in mix trying not to spill the beer everywhere using beer for a marinade works really really well it works especially well for Mexican cooking because if you've ever had beer with Lima neck you know that those two flavors work pretty well it's like it zing a the hut the hops give it some kind of like slight bitterness and it just rounds everything off really nicely I love beer okay so that's pretty much ready you can let that marinade sit for anything between five to ten minutes 24 hours but five to 10 minutes you're gonna be able to define Mike it's still gonna is still gonna be really tasty so the marinade should be ready now so let's get cooking it I'm gonna add about two tablespoons of oil again with my hands what I'm gonna do is I'm gonna take out the seitan and I really want to reserve as much beer as possible because I'm gonna add that right at the end it's gonna fit so that stays wet so any liquid and oil is gonna do this don't be afraid of it it just means that everything is working as it should what I really like to do is just not move it around too much let it really crisp up and brown on one side and then you can stop moving it okay this is almost ready I'm going to put more of the beer into here so what this will do is kind of deglaze the pan a little bit but it also kind of just gives it more flavor to absorb so what we've done is kind of dehydrated the seitan as we've been cooking it and then it's it's hungry for soon there's some moisture and if we add the beer at this moment you get way more of the beer flavor in the dish and just let it cook off so I can see it all just bubbling up now they're getting to a really good stage now and you can see that the actual color of the Phaeton has changed massively so that's coming from the beer itself is like has sugar in it and it's caramelizing and it's basically doing that to the seitan take it off the heat you don't want it to cook any more than that right so I'm ready to start plating up the tacos now absolutely the best part there we go I saw somebody I like to always you put a little bit drizzle it over all of that and then it's always really good to have it on the table as well so that you can add more to every mouthful pink onions again I'll just be sparing with these they they look so pretty and it's really tempting to just last the whole dish with pink but just want to keep it simple a Chili's a bit of a chili fiend so I'm gonna be pretty generous with these vegan sour cream we've always got off how is it vegan if it's got sour cream on it the answer is we use a vegan yogurt poly undercut just add that little bit of lime right at the end and a tiny bit of chili lime salt so there you have it beer marinated Satan tacos and well it's really caramelized on the Satan so the beers really binding everything together heaps of lime in it mmm yeah delicious you have to get messy with tacos along youif you ever have a have a plate of food that looks a bit ugly whack some of this on it and all your dinner guests would be like ah that looks so pretty hi I'm Mary llama tej I'm the founder of Club mexicana we do big of Mexican food across three different venues in London and today I'm gonna be showing you how to make a staple of Mexico City tacos but we're gonna do them vegan our own version so it's gonna be beer marinated seitan tacos and we're gonna marinate the seitan in Oakland off the air everybody always asked me how do you make seitan it's really complicated it's like vegan voodoo is really not so what you really need for Satan is this strong gluten flour which you can get in any good health food shop so I'll go about a cup and a half add some water to it I'm gonna start mixing up and we'll add in some soy sauce so soy sauce is really crucial in vegan cooking it's something that really helps give things a bit of a depth of flavor that it adds some salt as well another thing that's really good to add into vegan food is this scary-sounding nutritional yeast it's not the yeast that you would put into bread it's got all sorts of nutrients and it's actually got quite a lot of b12 in it as well I'm gonna add some smoked paprika to this one just because it's a really really nice smoky flavor that I want and then just like really get your hands in you can see it's gone from that flour to a more solid dough if you did this in a mixer you would have a pretty solid don't ready to go in about 20 to 30 seconds on a high speed but I like to make everything quite hard work for myself I'm doing with my hands you want to really stretch the gluten in exactly the same way as making bread or making pizza dough so this is the end product really looks like meat to really get that that firm texture you would boil it so I'd boil it quite rapidly for about 45 minutes to an hour and you'll notice that it will it will just push push the texture down basically what I'm gonna do is I'm just gonna cut really really thin slices so once you've got a big bowl of chopped up seitan this is what we're gonna stop marinating it this is the thumb part where you get messy and get the beer going probably pull yourself class really laid out as flat as you possibly can and then start chopping basically so the first thing that I'm gonna put in is some nice onion so I want to go the onion chopped up really really fine I just put all of that in there with them so put a bit of coriander in I go about this much which is probably about half a bunch and you just want to reserve the leaves because you can chuck them on the tacos at the end and they look really pretty and add some freshness and also as you go you can always just add a few more stalks in just to add a bit more flavor and a bit of a stalk a bit so I just keep on adding more and more every time I cook garlic cloves I put two cloves in for this amount of satan' bit of chilli of course say a bit I lot in my favorite lines I would put three lines in for this recipe this is the fun part the beer for this amount I would guesstimate too but let's crack another one open and see how we get on yeah that's looking really nice little bit of salt and then we're kind of ready to get our hands in mix trying not to spill the beer everywhere using beer for a marinade works really really well it works especially well for Mexican cooking because if you've ever had beer with Lima neck you know that those two flavors work pretty well it's like it zing a the hut the hops give it some kind of like slight bitterness and it just rounds everything off really nicely I love beer okay so that's pretty much ready you can let that marinade sit for anything between five to ten minutes 24 hours but five to 10 minutes you're gonna be able to define Mike it's still gonna is still gonna be really tasty so the marinade should be ready now so let's get cooking it I'm gonna add about two tablespoons of oil again with my hands what I'm gonna do is I'm gonna take out the seitan and I really want to reserve as much beer as possible because I'm gonna add that right at the end it's gonna fit so that stays wet so any liquid and oil is gonna do this don't be afraid of it it just means that everything is working as it should what I really like to do is just not move it around too much let it really crisp up and brown on one side and then you can stop moving it okay this is almost ready I'm going to put more of the beer into here so what this will do is kind of deglaze the pan a little bit but it also kind of just gives it more flavor to absorb so what we've done is kind of dehydrated the seitan as we've been cooking it and then it's it's hungry for soon there's some moisture and if we add the beer at this moment you get way more of the beer flavor in the dish and just let it cook off so I can see it all just bubbling up now they're getting to a really good stage now and you can see that the actual color of the Phaeton has changed massively so that's coming from the beer itself is like has sugar in it and it's caramelizing and it's basically doing that to the seitan take it off the heat you don't want it to cook any more than that right so I'm ready to start plating up the tacos now absolutely the best part there we go I saw somebody I like to always you put a little bit drizzle it over all of that and then it's always really good to have it on the table as well so that you can add more to every mouthful pink onions again I'll just be sparing with these they they look so pretty and it's really tempting to just last the whole dish with pink but just want to keep it simple a Chili's a bit of a chili fiend so I'm gonna be pretty generous with these vegan sour cream we've always got off how is it vegan if it's got sour cream on it the answer is we use a vegan yogurt poly undercut just add that little bit of lime right at the end and a tiny bit of chili lime salt so there you have it beer marinated Satan tacos and well it's really caramelized on the Satan so the beers really binding everything together heaps of lime in it mmm yeah delicious you have to get messy with tacos along you\n"