1 lb. vegetarian chicken, torn into small pieces
3 Tbsp. canola oil, plus additional oil for frying the taquitos
1 medium onion, diced
2 medium Anaheim peppers
2 cloves garlic, minced
1 28-oz. can crushed tomatoes
2 Tbsp. chili powder
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. cayenne pepper
1 tsp. oregano
2 cups faux chicken broth or vegetable broth
Salt, to taste
18 to 24 corn tortillas
•Heat the oil in large sauce pan and add the onion, peppers, and garlic. Sauté for 2 to 3 minutes. Add the vegetarian chicken and continue cooking for 3 more minutes.
•Blend the crushed tomatoes, chili powder, garlic powder, cumin, cayenne pepper, and oregano in a blender and pour the mixture into a pan. Bring to a boil and add the broth. Cover the pan and simmer over medium heat about 25 minutes. Season with salt to taste.
•Wrap the tortillas in a damp cloth, place in the oven, and heat through, until soft, under low heat.
•Strain the sauce and place 1 Tbsp. of the mixture in the center of each tortilla. Roll the tortilla tightly and use a toothpick to hold it. Repeat for the remaining tortillas.
•In a medium sauté pan, heat enough oil to cover the taquitos two-thirds deep. Fry the taquitos for 2 to 3 minutes. Remove from the pan and drain on a paper towel.
•Remove the toothpicks and serve with your favorite salsa, nondairy sour cream, and guacamole on the side.
Makes 8 to 10 servings