As I'm quite fond of intending to make little tiny buns and not actually following through, (Yeast requires planning ahead, Man.) that orange chipotle barbecue sauce palled around with the only bread item we had on hand - corn tortillas. And dang did we have some tasty tacos composed of random odds and ends pulled out of the fridge.
To make 4 barbecued seitan tacos, you will need:
1 small fist-sized piece of seitan, shaved thin with a serrated knife
about 1/3 cup orange chipotle barbecue sauce (but you're not going to measure this, right? Just shake some over the seitan until it looks like enough.)
about 1 T. canola oil
1 green onion, chopped
1 small avocado, sliced
1 leaf of romaine lettuce, shredded
4 corn tortillas, pan fried in about 1/8 inch of canola oil to make taco shells
Heat 1 Tablespoon canola oil in a large (preferably cast iron) skillet over medium high heat. Add shaved seitan and barbecue sauce. Heat until you have some caramelized bits (this will take about 3-5 minutes). Add the green onion and cook for one more minute.
Scoop seitan into crispy taco shells. Top with avocado, shredded lettuce, and Mexican hot sauce.
Devour.
*So it's not actually barbecued, but the combination of the sauce and the high heat in the cast iron skillet will get you some serious grillin' flavor without having to get out the charcoal chimney.
