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Carne Asada Beer-Marinated Seitan Tacos
Carne Asada Beer-Marinated Seitan Tacos
Sharing plate
1.5 hours

We’re obsessed with Club Mexicana’s seitan taco recipe, a very carne-free take on classic carne asada flavours. Chef and founder Meriel Armitage says: "If you can get hold of seitan (or even give making it from scratch a go), this marinade uses easy-to-gather ingredients for a stand-out main dish. Chewy, succulent, spicy and punchy, this Club Mex riff on a classic carne asada recipe can be served with your favourite taco toppings — although we heartily recommend making a batch of pink pickled onions to go alongside."

Recipe courtesy of

Marinated seitan

  • 250g seitan, shredded into thin strips
  • 3 garlic cloves, finely chopped
  • 1 red onion, peeled and finely chopped
  • 1 bunch coriander (including the stalks) chopped
  • 2 tsp dried chilli flakes
  • 800ml beer
  • 2—3 limes, juiced
  • 2 tbsp vegetable oil

To serve

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  1. Place the shredded seitan in a large bowl or dish.
  2. Add all of the marinade ingredients to the seitan and mix well with your hands. Make sure the seitan is coated very well with the marinade and all of the pieces are separated and not stuck together, so it’s easy for the seitan to absorb as many of the flavours as possible.
  3. Cover with cling film and leave in the fridge for at least 1 hour and up to 24 hours. The longer you can leave it the better.
  4. When you’re ready to cook the seitan, heat a little oil in a large frying pan.
  5. Squeeze out any marinade (don’t throw it away — set aside) and gently press the seitan into the pan, making sure the pan isn’t too crowded so all the strips can colour nicely.
  6. Leave to brown on one side for 5—10 minutes, then flip the strips over to cook on the other side.
  7. Once browned and crisp all over, add the remaining marinade and cook the seitan on a medium-high heat until the liquid reduces down and has almost completely evaporated.
  8. In the meantime, heat the tacos and get the rest of your toppings ready for serving.
  9. When ready, remove the seitan from the heat and spoon onto the warmed tacos.
  10. Top off with pink pickled onions, salsa, sour cream and coriander, or any of your favourite taco toppings.
  11. Squeeze a lime over all of them just before serving for extra zing.
  12. Eat with your hands while hot — no cutlery allowed!

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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