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Vegan Hotcakes

Vegan Hotcakes, Adriana Guillen, Hot Cakes, Pancakes, AMDV, Authentically Mexican Deliciously Vegetarian, Breakfast, Brunch

I recently shared with you my Mexican Hotcakes recipe but I really wanted to create a vegan one for my vegan followers.  So today I present you with my Vegan Hotcakes!

These Vegan Hotcakes will be full of flavor, soft, and fluffy!  I know it sounds too good to be true but trust me even my non-vegan husband was not able to taste the difference; he is kind of a pancake snob.  His exact remarks “They are very good in flavor just a tad bit less fluffy than your regular pancakes.  I would have never known they were vegan.”

There is not much trick to them, except the way I substitute the banana and milk. I blend the banana and milk so much that it becomes frothy.  That gives me almost the same consistency as beating the egg whites, not exact but some air goes in it.  The second trick is using coconut oil (use organic, raw, unrefined coconut oil please) it works just like butter because they have the same cholesterol level, an important piece to a good pancake.

I hope you enjoy them!

Makes approximately 4 large pancakes

Vegan Hotcakes, Adriana Guillen, Hot Cakes, Pancakes, AMDV, Authentically Mexican Deliciously Vegetarian, Breakfast, Brunch

 

Ingredients:
1 cup flour
2 teaspoons baking powder
1/4 cup sugar
1/4 teaspoon salt
1 very ripe banana
1 cup coconut milk
3 tablespoons coconut oil, melted
1/4 teaspoon vanilla extract

 

 
Vegan Hotcakes, Adriana Guillen, Hot Cakes, Pancakes, AMDV, Authentically Mexican Deliciously Vegetarian, Breakfast, Brunch

- In a large bowl mix the flour, baking powder, sugar, and salt. Mix together well.

- In a blender, mix the coconut milk, banana, and vanilla.  Blend until it froths.  I used my nutribullet with the flat blade, which causes more froth.  The froth is very important if you want fluffy pancakes.

- Add the milk mixture into the flour and briefly mix together. Then add the coconut oil and mix briefly again. Here is the most tricky part, if you mix too much your pancakes will be tough! So restrain yourself. I promise lumps are TOTALLY ok!

The trick to this is to make sure that you don’t over work the flour! The more you mix the more tough everything will be. Mix to incorporate but don’t over do it.  Your end batter should be thick and it’s okay if there are some lumps.

Toppings used in Mexico: sweet condensed milk or Mexican Cajeta.

-  To cook them: usea low/medium hot pan.  Add a little bit of coconut oil, add the pancake batter, and cook them until you start seeing bubbles on the top.  You will know if they are ready if you are able to flip them without the batter running everywhere.  Make sure you use your heat wisely otherwise you will end up with brown pancakes that are uncooked on the inside; specially since coconut oil burns faster than most other oils.

Pickled Red Onions (Cebollas en Escabeche de Naranja Agria)

Cebolla en escaveche

When I was last in Tulum, Mexico I found that most plates were served with these delicious red onions as a topping and honestly they made everything so delicious!  There were several variations from fresh, to spicy, pickled in vinegar, etc. but I loved the fresh ones the best.  They were added to everything and sometimes even served on the side so you could continue adding them as you desired.  Traditionally, they are mostly for meat plates like cochinita pibil or to be served with seafood but I found that they brighten up even vegetable dishes.  The secret ingredient in this recipe is bitter orange.  I often pickle my onions with lime juice, as you have seen before in my recipes, but there is something so special about bitter oranges that I cannot describe when paired with a red onion.

Some groceries stores do carry bitter oranges but just in case you can’t find them look for the juice that is bottled.  I have tried this recipe with both fresh and bottled juice and it’s delicious either way.  Obviously, always go for the fresh bitter oranges but if you can’t find them settle for a good quality bitter orange juice.

So here is a super simple recipe on how to make them so you can add them to everything!

Yields approximately 1.5 cups

Ingredients:
1/2 red onion
1 cup bitter orange juice
1 teaspoon black pepper
1 teaspoon sea salt
1/2 teaspoon of oregano
1/2 of habanero pepper, thinly sliced (optional)

- Remove the skin from your red onion and thinly slice

- Place the red onion in a bowl and add the black pepper, sea salt, oregano, habanero (optional) and bitter orange juice.

- Allow the onions to pickle for at least 1/2 hour.  That’s it!

Click Play to Watch Step by Step Video

Huevos de Albañil (Brick Layer Eggs)

One of the most commonly known Mexican breakfast recipes is that of huevos rancheros and I’ve share that recipe with you before.  But one that you may not have heard about, yet you should, is Huevos de Albañil.  Simply put, Huevos de Albañil, is a fried egg in a delicious tomatillo salsa. The name of this dish translates to Bricklayer Eggs, because the stories say that this recipe was very common amongst construction workers.  I still don’t know how it hasn’t made it into mainstream Mexican food because we definitely eat this in most traditional Mexican households and I want to share it with you.

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Capirotada (Mexican Bread Pudding)

capirotada adriana guillen

Mexican desserts are known to not be overly sweet, they are delicate and fragrant. This is probably the reason for why I don’t have much a of sweet tooth, though during Lent season I always have an exception for a dessert called: Capirotada.

Capirotada, also known as Mexican Bread Pudding, is a delicious combination of flavors such as cinnamon, cloves, piloncillo, and fried bread. This dessert is often eaten during the Lent season but it can be served during any holiday. Many regions of Mexico often include cheese but today I want to show you a vegan recipe for capirotada.

Most importantly, I have substituted the traditional use of lard for a healthy coconut oil. The flavors will not be comprised at all and every ingredient will be traditional. Furthermore, this recipe won’t be as mushy (for lack of a better word) as most bread puddings; it will still hold alittle crunch. When you bite into my capirotada you should taste the sweetness of the piloncillo; a slight hint of coconut; the fragrance of the Mexican cinnamon and cloves; a perfect touch of acidity from the orange; and the a perfect combination of crunchy and moist.

I hope you enjoy!

mexican bread pudding

Yields approximately 4 servings

Ingredients:
2 cups water
3 Mexican cinnamon sticks
2 cloves
1 cup piloncillo
1/4 cup fresh orange juice
5 tablespoons coconut oil
2 bolillos or 1 French baguette
1 orange thinly sliced
1 cup slivered almonds
1/2 cup raisins

capirotada dos adriana guillen

- Bring 2 cups of water, cinnamon, and cloves to a boil. Lower heat and cover for 10 minutes.
- Now add the piloncillo and orange juice. Under medium/low heat cook for approximately 15 minutes.
- In the meantime, in a large pan bring the coconut oil to about 325 degrees.
- Cut your bread into 1/2 inch thick slices and place in the coconut oil. Fry in oil for approximately 30 seconds on each side or until golden brown. The bread will be firm when done.
- Using 4 ramekins (or a baking container of your choice) place a layer of fried bread, sprinkle almonds and raisins, top with slices of orange, and finally pour the piloncillo syrup on top (just enough to soak the bread. Repeat the layers depending on your container. Only adding the orange slices on the top layer, otherwise it’s too acidic.
- Bake in an oven at 350 degrees for approximately 25 minutes. Use the medium rack for best results.

I love to eat this dessert with a sprinkle of toasted coconut and a little bit of condensed milk (but that’s not vegan). Feel free to add other fruits or even fried plantains!  In addition, the traditional recipe calls for bolillo bread but brioche and many others can work quite well also.

Also, you can prepare everything a day before but don’t place in the oven until 30 minutes before serving.

Provecho!

Screen Shot 2016-03-24 at 11.50.10 PM.png

Feel free to post your comments or questions.

All content © 2014 AdrianaGuillen.com All rights reserved. You may not take any images or content from this site without written permission.

Tacos de “Carnitas”

tacos de carnitas adriana guillen

To watch step by step instructions on this recipe click HERE.

One of the most recognizable dishes of Mexico all over the world is: Tacos. The basic composition of a taco is a corn tortilla, with some type of filling, with onions and cilantro, topped with a salsa of your choice, and a hint of lime juice. However, you can make a taco with whatever fillings you want and with whatever toppings you wish.

Today, I want to share with you the vegan version of a very popular taco: Taco de Carnitas or Pulled Pork Tacos. The most important ingredient of today’s recipe is: Jackfruit.  Jackfruit is the fruit from a tree in the mulberry family. Native to the South and Southeastern Asia. It is consumed in many ways but I like to use it because it’s healthy and it has a meat-like consistency. This is going to be the “carnitas” of my tacos. I’m using green jackfruit and I have shredded it with my fingers until I got this consistency; see like pulled pork.

If you can find fresh green jackfruit use it! But if you can’t it’s pretty easy to find it canned in brine at almost any Asian grocery store. Use the green jackfruit only as the ripe one will be too sweet.

Yields Approximately 10 Small Tacos

Ingredients:
1 can jackfruit
1 teaspoon Salt
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon nutritional yeast
1/4 sweet paprika
3 chopped garlic
1/4 chopped onion
10 tortillas

Ingredients Green Salsa
10 Jalapeños
3 garlic
1 teaspoon salt

- In a pan, under medium/high heat, I’m using 1/4 cup of oil (I prefer the taste of corn oil).
- Once the oil is hot I can add the shredded jackfruit and 1 teaspoon of salt.
- I want to make the jackfruit crispy but not fried.  It should take about 7-10 minutes.
- At this point I will reduce the heat down to medium and add the chopped onion, chopped garlic, cumin, and black pepper.  You want the onions to become translucent but you don’t want to brown the garlic or onion. Otherwise it will be bitter.
- Now, I can add the nutritional yeast and saute really quickly.
- Then I will add half of the salsa we prepared, which is about 1 cup.
- I’m reserving the rest of the salsa as a topping for the tacos. You can sauté this for about another minute just incorporate the flavors and cook the salsa with the oils.
- That’s it, the carnitas are done.

I’ve added the carnitas on top of the tortillas; sprinkled chopped onion and cilantro; added a little more salsa; and of course we can’t forget the lime juice to bring a balance.

They are so delicious!! The jackfruit has the texture of carnitas and the ingredients make all these flavors explode in my mouth.

So go on and make this healthier version of tacos de carnitas.

Buen Provecho!

tacos de carnitas

* To learn how to make corn tortillas from scratch read HERE or watch HERE.

 

 

 

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All content © 2013 AdrianaGuillen.com All rights reserved. You may not take any images or content from this site without written permission.

Sopa de Garbanzos

sopa de garbanzo soup

I often have hazy memories of walking softly through fields of garbanzo plants, while the sun set in the background.  These were some of the most picturesque memories of my childhood.  There was something about walking with care, so that the sticky substance on the pods would not get on my clothes, that brings so many feelings of a deep connection with nature.  At the end of the walk we would end up with bushels of fresh garbanzos that were perfect for roasting.

Roasted fresh garbanzo beans in the pod are amazing, specially when they are sprinkled with sea salt or even hot sauce.  Almost like the Mexican version of edamame.  However, when the garbanzo bean season would pass, what was left was dried garbanzo beans.  During these months, no matter what the weather was like, my mom would make a delicious garbanzo bean soup.  A soup that was enjoyable both warm and cold, made with simple ingredients, yet always hearty.  Filled with notes of cumin but allowing the garbanzo beans to stand out.

As we are still experiencing cold weather in New York and in other areas of the country, I thought it would be the perfect time to share a recipe that means so much to me.  This is one of my favorite soups that I grew up with: Sopa de Garbanzos.

garbanzo soup sopa adriana guillen

Serves approximately 2 bowls

Ingredients:
2 cups cooked garbanzo beans
1/2 cup chopped onion
3 minced garlic
2 cups chopped vibe ripe tomatoes
2 teaspoons cumin
1/2 teaspoon black pepper
3 cups water or cooking liquid
1/4 cup corn oil
1 teaspoon salt or to taste

- In a pot, heat the oil under medium heat.
- Add the onion and cook for approximately 3 minutes. Allowing the onion to sweat out all of it’s flavors.
- Then add the garlic and sauté that for approximately 1 minute, just to bring out it’s flavor but don’t allow it to brown.
- Right after add the tomatoes and cook down for about 7 minutes.
- Now you’re ready to add the cumin, black pepper, salt, and garbanzos.
- Sauté for about 3 minutes then add the cooking liquid or water.
- Turn the heat down to low, cover, and cook down until it has thickened; approximately one hour and 30 minutes.
- If you prefer a thicker soup after 30 minutes you can take a cup of the garbanzos, grind them to a pulp, add back into soup, and cook down for one hour.

I love to eat this simple soup with corn tortillas but enjoy as you please.

Provecho!

sopa de garbanzo soup adriana guillen

Feel free to post your comments or questions.

All content © 2014 AdrianaGuillen.com All rights reserved. You may not take any images or content from this site without written permission.

Agua de Chia

Agua de Chia

Over the last few years I have seen an increase in the consumption of Chia Seeds. Often you will find these small, dark, sesame-looking-seeds, in health food recipes to add nutrients and protein.  Personally, I love to add them to smoothies and turn them into delicious pudding.  But did you know that Chia seeds are native to Mexico?

The Chia name originates from the Náhuatl word Chian, meaning oily.  This seed, comes from the flowers of a plant in the mint family. There are sources that claim that it can be traced as far back as the Aztecs.  Other stories share that during pre-Hispanic times villages would drink a water with chia seeds before going on long trips to gain strength and health. Today, they are consumed in many different forms during special religious holidays such as Lint, Dia de Los Muertos, and other Catholic Saint celebrations.

It is most common that you will find this seed being used in a drink called Agua de Chia. Therefore, I am sharing this delicous drink with you today. This is a good way to incorporate Chia seeds into your water with minimal effort. Plus, they are fun to drink, I like to think of them as the Mexican version of Tapioca Balls (boba).

agua de chia

Enjoy!

Yields approximately 4 cups

Ingredients:

2 teaspoons Chia seeds
1 large lime (or lemon if you prefer)
4 cups of water
2 tablespoons of raw sugar (adjust to taste)

- In a jar incorporate all of the ingredients.
- Mix well to dissolve the raw sugar.
- Allow the chia seeds to rest in the fridge for at least 1 hour. When they are ready they will plump up and your drink will become a bit thicker.

That’s it!

Fell free to add Chia seeds to all of your favorite drinks! An easy way to add some protein, omega 3′s, and other nutrients into your diet.

agua de chia

Provecho!

 

References:
Salvia Hispanica. (2014, February 4). Retrieved February 11, 2014, from Wikipedia: http://en.wikipedia.org/wiki/Salvia_hispanica

Zurita, R. M. (2012). Diccionario Enciclopedico De La Gastronomia Mexicana. Mexico Distrito Federal: La Rousse.

 

 

Feel free to post your comments or questions.

All content © 2014 AdrianaGuillen.com All rights reserved. You may not take any images or content from this site without written permission.

Mini-Gorditas

mini gorditas

The Super Bowl weekend is almost here and it brings me so much joy. Mainly, I am joyous because it is one of those “holidays” where people get together to cook delicious meals to share with loved ones! The only sad part about this “holiday” is that unfortunately most of the meals at these gatherings include many meat products. Now, I know there is nothing wrong with this but it is a sad day for a vegetarian (whether it’s you or your guest) when the only thing to eat all day is chips and salsa. I love salsa, don’t get me wrong, but I love other things too.

However, I have solutions to help you prepare plenty of vegetarian friendly meals for you and your vegetarian friends this Super Bowl Weekend. If you look through my website you will find salsas, guacamole, salads, and other side dishes recipes. Today, I wanted to bring you another recipe as an option for a vegetarian appetizer: Mini-Gorditas. This recipe takes almost no time to prepare, it’s bite sized, can provide a full protein, and there are no mock meats or weird ingredients involved. Not to mention that these Gorditas are 100% Authentically Mexican.

Growing up, my mom would make gorditas from the masa scraps for tortillas. We would fill them up with random ingredients but my favorite has always been refried beans. For this recipe I wanted to make them bite sized as an appetizer but feel free to make them larger and serve them as a main dish too.

I hope you enjoy!

mini gorditas

Ingredients for Gorditas:
1/2 cup masa harina
1/2 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup water

Fillings:
1 cup refried beans*
1 cup thinly sliced onions
1 lime
1/2 teaspoon salt
1/2 cup thinly sliced tomatoes
1/2 cup queso fresco, crumbled (omit for vegan)
Salsa or guacamole of your choice

- In a large bowl (or stand mixer) mix the masa harina, flour, salt, and baking powder.
- Slowly add the water allowing it all to incorporate into a lightly sticky dough. It should be a bit sticky and fluffy but should come together easily.
- Knead dough for about 5 minutes until you can form a very uniform ball.
- Separate the dough into 8 equal sized balls. They should be about the size of a plum.
- Press the balls into rounds that are about 2 inches in diameter (they will shrink and puff up when cooked).
- Using a comal (or skillet),under medium heat, cook each gordita on each side for approximately 2 minutes. Allowing each side to get small charred spots.
- Add the juice of 1 lime and 1/2 teaspoon of salt to the thinly sliced onions and allow to pickle for at least1 hour.

To plate:
- Cut each gordita in half almost all the way through, leaving a small portion attached so that it holds the fillings.
- Fill each gordita with beans, tomatoes, and lime pickled onions.
- Add queso fresco if desired. You can omit this for a vegan version.
- I love to eat mine with salsa roja and guacamole.

That’s it! A very easy recipe that will make any vegetarian happy during your Super Bowl party! Feel free to add other ingredients if you are not vegetarian such as chorizo, carne asada, carnitas, etc.

mini gorditas

Provecho!

* I like to make my refried beans from scratch but you can use canned refried beans if you prefer.  If you do make sure to add cumin, black pepper, and a little bit of oregano to bring out a better flavor.

 

Feel free to post your comments or questions.

All content © 2014 AdrianaGuillen.com All rights reserved. You may not take any images or content from this site without written permission.

Huevos Rancheros

huevos rancheros

To watch step by step instructions on this recipe click HERE.

Besides being a very traditional breakfast recipe of Mexico, Huevos Rancheros, is one of my favorite dishes to eat on Sunday mornings.

The first secret in making delicious Huevos Rancheros is in the salsa you prepare. It is important that you make it from scratch so you can have control of the flavor, the heat level you prefer, and of course because it’s much healthier. The salsa I prefer is a chunky tomato salsa with a little bit of heat.

My favorite egg to cook for this recipe is a basted egg.  However, you can cook your eggs whichever way you like best.

huevos rancheros

Yields Approximately 2 Cups of Salsa

Ingredients: 
1/4 cup oil
1 cup chopped onion
2 cloves of garlic
2 chopped Serrano peppers
2 cups chopped tomatoes
2 teaspoons cumin
1 teaspoon black pepper
1 teaspoon garlic salt
1 teaspoon onion powder
1/2 teaspoon oregano
2 tablespoons chopped cilantro
1/2 cup water
1/2 teaspoon of salt
Eggs
Corn Tortillas*
2 Limes

Salsa Instructions:
- In a sauce pan bring 2 tablespoons of oil under medium heat.
- First, add the onion and sauté it for about 2 minutes.
- Add the garlic and serrano peppers and sauté that for about 2 more minutes. You want to bring out the flavors of the onions, garlic, and serranos but not brown them.
- Sauté the cumin very quickly then add the tomatoes, onion powder, garlic powder, and black pepper.
- Sauté this for about 3 minutes and add the cilantro.
- Lastly, add the water, lower the heat, and cook down the salsa for at least 15 minutes.

Egg Instructions:
- To baste the egg cover the bottom of a pan with some oil and bring it to medium heat.
- Crack an egg open and carefully drop it into the pan. Sprinkle a little bit of salt.
- Tilt your pan to bring the oil to one side and using a spoon grab some of the oil and pour it over your egg. This will help to cook the top part very lightly.
- Once the edges are a little crispy but the yolk is still runny the egg is done.

To plate Huevos Rancheros you place tortillas on the bottom, add your eggs on top, and top it with as much salsa as you want. I like to also sprinkle a generous amount of lime juice to bring some acidity and balance.

Provecho!

huevos rancheros

* To learn how to make corn tortillas from scratch read HERE or watch HERE.

 

 

 

Feel free to post your comments or questions.

All content © 2013 AdrianaGuillen.com All rights reserved. You may not take any images or content from this site without written permission.

Ensalada de Quinoa

quinoa salad

Besides beans, Mexican Rice was another meal that was never missing in our home while growing up. Therefore, a quick meal on the go was always rice, beans, some pico de gallo, with avocado slices, and a lot of lime juice. It was full of flavor and full of vegetables, basically an amazing Mexican salad. Overall, our quick salad was healthy but as I grew up I found an amazing substitute to the not-so-healthy Mexican Rice: Quinoa.

Quinoa is a grain that originates from South America and over recent years its popularity has increased all over the world. I love to work with it as it’s a complete protein all by itself so it’s an easy way to include protein into any vegetarian meal. Not to mention that it is considered a superfood.

Today, I share with you my Ensalada de Quinoa recipe; an updated version of the Mexican Salads I grew up with. It’s extremely healthy as it has no oils or unhealthy dressing as most salads have. Not to mention that it is very easy to make.

I hope you enjoy it!

quinoa salad adriana guillen

Approximately 2 servings

Ingredients For Salad:
1/2 cup uncooked quinoa
1/2 cup cooked black beans*
1/3 chopped onion
1/3 chopped tomato
1/3 chopped avocado
1/3 chopped cilantro
1 teaspoon cumin
1 teaspoon black pepper
Pink Himalayan Sea Salt to taste (about 1 teaspoon)
Juice of 2 limes

Ingredients To Cook Quinoa:
1 cup water
1/8 of a medium onion
2 garlic cloves

To cook the Quinoa
- Using a colander rinse the quinoa under cold water.
- In a small pot, add rinsed quinoa, 1/8 roughly chopped onion, and garlic cloves.
- Bring to a boil, then lower heat to lowest setting, and cover.
- Cook until all water has been dissolved (approximately 15 minutes) then turn off heat and leave covered for another 15 minutes.
- Using a fork fluff up the quinoa.

Salad
- Allow the cooked quinoa to cool off, then remove the pieces of cooked onion.
- In a large salad bowl add all the ingredients: black beans, onions, tomatoes, cilantro, avocado, cumin, black pepper, lime juice, and salt.
- Carefully, mix everything until well mixed.

That’s it! If you would like you can top the salad with a bit of crema agria. Also, to make the salad Tex-Mex you can add roasted corn. I love to eat my salad with flax seed corn chips or homemade corn tortillas. Which ever way you decide to eat it will be delicious.

quinoa salad

Provecho!

 

*If you need help on how to cook dried beans visit my recipe here.

 

 

 

 

Feel free to post your comments or questions.

All content © 2014 AdrianaGuillen.com All rights reserved. You may not take any images or content from this site without written permission.

Vegan Pozole

vegan pozole adriana guillen

Christmas time in Mexico, was always a very special experience for me.  My family would gather at my grandmas home on Christmas Eve and we would line up table after table of delicious food.  Our feast would begin at about 9 p.m. and we would all sit and enjoy every dish presented to us.  At about 11 p.m. we would start caroling or as we call it in Mexico, posadas.  Posadas are a type of caroling that re-play the experience that Mother Mary and Joseph went through as they asked for a place to stay before giving birth to baby Jesus.  At exactly midnight, we would do a lullaby for baby Jesus then place him to sleep in the nativity set.  Soon after, we would gather to break a piñata filled with candy and fruits (including sugar canes) that even the adults would get a chance to hit while blindfolded.  Lastly, we would start a bonfire and sit and talk until the morning hours.  Later in that day, after we rested for a couple of hours, we would eat all of the left overs and reminisce about the night before.

Obviously, I am nostalgic about Christmas time in Mexico as everything was about being with family, keeping the traditions of posadas, and eating delicious food.  Our family never worry about presents but only about what delicious meal to bring to our gatherings.  Besides Tamales the second this that was always present during Christmas was a delicious soup called Pozole.

Pozole is a dried chile based soup with hominy*, topped with fresh cabbage, onions, cilantro, and lime juice.  Traditionally, this soup is made with pork but today I present you with a delicious and easy vegetarian version of Pozole.

vegan pozole adriana guillen

Yields approximately 4 servings

Ingredients:

10 chiles Guajillo
2 puya peppers
3 cloves garlic
1 tablespoon cumin
1 tablespoon black pepper
1/2 tablespoon salt
1.5 hydrating liquid from chiles
1/4 cup corn oil
1 29 oz can of cooked hominy (rinsed)
1/4 of small white onion
7 scallions (roughly chopped)
2 bay leaves
4 inch stick of fresh marjoram
2 “Not-Beef Buillon” cubes
5 cups water

 

- Remove all the stems from guajillo and puya chiles. Open up and remove all seeds and veins while cutting up into pieces with your hands.

- Boil about 1 quart of water and add the dried chiles.  Hydrate for about 5-7 minutes and remove from heat.

- Place all chiles in blender and add garlic, cumin, black pepper, salt, and 1.5 cups of hydrating liquid from the chiles. Blend until very smooth.

- Once sauce is very smooth, strain in a fine mesh strainer to remove all chile skins.

- In a large pot add the corn oil and the sauce together. Turn on the heat to medium and stir, stir, and stir until everything is fully incorporated (approximately 5 minutes).

- Now you are ready to add all of the other ingredients: hominy, onion, scallions, bay leaves, marjoram, Buillon cubes, and water.

- Bring everything to a boil then lower heat. Cook everything under low heat for approximately 40 minutes.
It’s ready!

A pozole is not ready until you serve it with shredded cabbage, chopped onions, cilantro, and TONS of lime. In my family we always add extra heat by serving it with my Salsa de Jitomate.

Provecho!

vegan pozole adriana guillen

*Dried corn that has been hydrated in an alkili solution that removes the hull and germ, making it easier for our bodies to digest.

 

 

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All content © 2013 AdrianaGuillen.com All rights reserved. You may not take any images or content from this site without written permission.

Chipotle Lentil Soup

chipotle lentil soup

While having a conversation with my mom the other night, she shared that while she was pregnant with me she ate a lot, a lot of lentils. I laughed and said “no wonder I love lentils so much.”  I could eat lentils everyday!  During the winter time is when I eat the most lentils; as my all time favorite lentil dish is moms lentil soup.

Over the years, I’ve made a couple of small changes to my moms soup to bring out and even more bold flavor.  Today, I present you with my Chipotle Lentil Soup.  This soup is spicy, acidic, warm, and delicious of course! I hope you enjoy.

chipotle lentil soup adriana guillen

Serves approximately 4 people

Ingredients:
1 cup lentils
1/2 cup chopped yellow onion
2 cups chopped tomato
2 garlic cloves
2 teaspoons cumin
2 teaspoons curry powder
1 teaspoon black pepper
1 tablespoon sea salt
1 chipotle en adobo
3 sprigs of cilantro
10 cups water
3 tablespoons of olive oil
2 limes
- Cook lentils for about 20 minutes in 6 cups of water, then drain.
- In a pot sauté the onions for about 5 minutes under low heat (do not brown them).
- Add the cloves of garlic and allow them to sauté for about 2 minutes.
- Then add the tomatoes and sauté for another 6 minutes.
- Now add the cumin, black pepper, and curry powder. Mix well and add the lentils.
- Finally, add the chipotle and the water. Bring to a boil then cover and cook for at least 50 minutes under low heat.
- At 40 minutes of cooking, add the cilantro. You can remove before serving.

When serving I always add several drops of lime to each plate. The acidity in the lime will bring a perfect balance.

chipotle lentil soup

Provecho!

 

 

 

Feel free to post your comments or questions.

All content © 2013 AdrianaGuillen.com All rights reserved. You may not take any images or content from this site without written permission.

Chocanela

chocolate canela

The weather in New York City has definitely dropped and all I seem to crave is warm soups and hot drinks. My all time favorite hot drink is Mexican Hot Chocolate.  Hot chocolate in Mexico can be dated back to the Aztecs and it’s definitely still a staple today.

A hot chocolate in Mexico is very creamy yet thick with dark chocolate.  Today, I want to show you my version, something I like to call:  Chocanela.

My grandma, in my fathers side, used to make delicious Mexican Cinnamon Tea (Te de Canela) every single day. It always brings me great memories of the cold mornings and how her tea made me feel so comforted. This is what gave me inspiration to combine my favorite hot drink with my grandma’s delicious tea.

My Chocanela, is much lighter than Mexican Hot chocolate and has the perfect subtle hint of cinnamon. Here is how it’s made (for video instructions check back soon.

chocolate canela

Yields: approximately 2 servings

Ingredients:
1 (90 grams) round tablet of Mexican chocolate
2 Mexican cinnamon sticks
2 cups of whole milk
2 cups of water

- Bring the water to a boil and add the cinnamon sticks. Boil for approximately 10 minutes under low-medium heat.
- In the meantime, in another pot, add the chocolateto the milk and dissolve completely under low-medium heat. Never bring the milk to a boil. Use a whisk and keep whisking until everything is dissolved into the milk.
- After the 10 minutes of boiling the cinnamon tea, turn off heat and let it steep for another 10 minutes.
- Finally, incorporate the tea into the chocolate mixture and whisk until it’s all incorporated.
(Add additional sugar if desired)

Yum!! So good!

chocolate canela

Provecho!

 

 

Feel free to post your comments or questions.

All content © 2013 AdrianaGuillen.com All rights reserved. You may not take any images or content from this site without written permission.

Corn Tortillas

corn tortillas adriana guillen

Growing up in Mexico everything my mom cooked was always from scratch. When we moved to the US, one of the most difficult things to make from scratch was corn tortillas. Yes, it was much easier to go to the grocery store and purchase a packet of them, but nothing has ever compared to all natural fresh tortillas.

The corn we used was from the crops in our family. We would physically remove the dried maize with our hands from the cob; boil it all night with lime; and wake up extremely early to get the corn grounded. There was a time when my mom would even ground her own corn in a metate.  Eventually, a family in a nearby village bought an electric grinder and people would line up with their cooked maize to get beautiful and smooth corn masa.

The closest thing I can find in the US to natural corn masa is: Masa Hariana. Masa harina is the dried version of cooked and ground maize with no additives or preservatives. It’s easy to use as since all you have to do is add water.  Today, I am showing you how to make these natural corn tortillas at home.  You can also watch a video description of this recipe in my videos.

Yields: approximately 10 medium corn tortillas

Ingredients:
-1 cup masa harina
- 3/4 cup of water
- Salt is optional

corn tortillas adriana guillen

- Add water to the masa harina.
- Mix well for about 2 minutes.
- Make into small balls.
- Place in a tortilla maker and press.
- Remove, very carefully from press.
- Place in a hot comal or skillet.
- Cook on both sides for about 1 minute each.

So easy and healthy!

If you don’t want to invest in a tortilla maker you can just press them with something heavy by placing plastic in between so they don’t stick.

corn tortillas adriana guillen

Provecho!

 

 

Feel free to post your comments or questions.

All content © 2013 AdrianaGuillen.com All rights reserved. You may not take any images or content from this site without written permission.

Chile Relleno

chile relleno

One of my favorite meals to order at Mexican restaurants is Chiles Rellenos, which simply translates to stuffed peppers.  The basic form of this recipe uses a roasted chile poblano, that’s then stuffed with cheese, coated with an egg batter, and fried lightly.  I love ordering them at restaurants because it’s almost impossible to mess up the flavor and because I am able to eat it without smelling like one when I leave the restaurant.  Between roasting and the slight frying required for this dish your home will definitely acquire some yummy scents when you make this dish. None the less, it is completely worth it in the end.

I love Chiles Rellenos so much because of the perfect combination between a chile poblano and the melted cheese inside of it.  However, there are any different ways to make a Chile Relleno. I’ve shared a recipe with you before that uses a chile ancho (dried version of the poblano) but today I wanted to share with you the most commonly made Chile Relleno.

Enjoy! You can also watch a video description of this recipe in my videos.

Serves approximately 4 people

Ingredients:
4 chiles Poblanos
2 cups Oaxaca cheese*
2 eggs (separated)
1 cup corn oil for frying chiles

Ingredients for Sauce:
1 chopped tomato
1/2 chopped medium onion
1 minced garlic
2 sprigs of cilantro
1 tablespoon of corn oil
1.5 cups water

roasted stuffed chile relleno

- Roast the chiles poblanos on a skillet, comal, broiler, grill, or on an open fire until they are blackened completely.

- Using a plastic bag (or container with a lid) place the roasted chiles poblanos inside the bag and allow to steam for about 1 minute (not longer than that to avoid over cooking). This will help to remove the skins more easily. Then remove all skins.

- Very carefully, make a small vertical slit (about 2/3 of the chile) on the chile. Then remove the seeds, using a small spoon.

- Fill the inside of each chile with cheese. A quick trick is to help seal the chile using a toothpick. This will help keep the chile closed but with practice you won’t even need this.

- Place the egg whites in a bowl and using a stand mixer or hand mixer whip your egg whites to medium peaks. Then add the egg yolks and whip until you get stiff peaks. Be careful to not over-whip or your eggs will turn into liquid.

- Dip the chile into the egg batter and coat on all sides, very gently.

- Place the the chile into the frying oil (at about 325 degrees) for about 45 seconds on each side or until the egg is golden brown.

- Repeat process with the rest of the chiles.

To make the tomato sauce:

- Place a tablespoon of corn oil into a small sauce pan.

- Sauté the onion until golden then add the garlic and sauté for another minute.

- Now add the tomato and sauté for about 5 minutes under low heat.

- Add the water and the sprigs of cilantro and allow the sauce to reduce until your preferred consistency (I like my sauce chunky).

That’s it!
My mom always used the left over oil from the chiles to make refried beans and it gave them such a special flavor. You might want to try that. Moreover, if you have leftover egg batter, drop some of the poblano seeds into the batter, then drop a spoonful of this into the oil to make some yummy seed puffs.

*Lastly, I love using Oaxaca cheese but you can use panela, manchego, chihuahua, queso fresco, even fresh mozzarella (an easy substitute for Oaxaca), or any Mexican cheese that you prefer.

chile relleno adriana guillen

Provecho!

 

Feel free to post your comments or questions.

All content © 2013 AdrianaGuillen.com All rights reserved. You may not take any images or content from this site without written permission.

Mexican Rice

mexican rice adriana guillen

Rice is one the most eaten foods in Mexican cuisine. It is very common to serve a main dish with rice and beans on the side. As a vegetarian, this combination of rice and beans becomes very important as it is one of the easiest ways to get a full serving of protein.  There are many ways to prepare rice but the most common is the red, tomato based, Mexican Rice.

Unfortunately, I have found that very few restaurants have tasty Mexican Rice and that there are many terrible recipes floating on the internet today for this dish. Therefore, I wanted to provide you guys with a recipe that truly embodies what a tomato based Mexican rice should taste like. You can also watch a video description of this recipe in my videos.

Serves approximately 4 people

Ingredients:
2 cups long grain white rice
2 vine ripe tomatoes
1/4 of a large white onion
2 medium garlic cloves
2 cups water
2.5 teaspoons of salt
2.5 tablespoons of corn oil

mexican rice

- It is very important that you wash the rice very thoroughly before cooking. Wash by running under warm until water runs clear.
- Leave rice to dry completely (approximately 1 hour). Mix with your hand every now and then so that it dries evenly.
- In the meantime, blend the tomatoes, onions, garlic, and salt until you have a smooth sauce.
- Once rice is dry, add the corn oil and rice into a large pot. Mix the rice well so that the oil coats every grain. – Under medium heat, brown the rice to a golden color but do not over toast. The trick here is to mix constantly so that all the rice browns evenly.
- Lower the heat and add the tomato sauce.
- After about 1 minute add water, cover, and cook under lowest heat setting for approximately 15 minutes.
- Cook until all liquid has evaporated. Mix at about 5 minutes to make sure tomato sauce is well incorporated with all the rice.

Yum!

mexican rice

Provecho!

 

 

Feel free to post your comments or questions.

All content © 2013 AdrianaGuillen.com All rights reserved. You may not take any images or content from this site without written permission.

Mexican Pasta Salad

mexican pasta salad

It’s no surprise that when I first became vegetarian my entire family couldn’t understand it. The criticism, jokes, and sometimes even the ridicule that I was put under was something that, although difficult to understand, gave me a reason to continue further on this meatless path.  However, it never really upset me.

What did upset me, quite a lot I must confess, was the fact that I could hardly ever find anything to eat at family gatherings. It was disrespectful to bring my own meal, yet their idea of providing a vegetarian meal was really bizarre.  Basically, I was expected to either eat lettuce and tomatoes or to eat around the meat in dishes.

Now, I understand that one of the reasons why vegetarians are often left with no food options at gatherings is because people just don’t know what to make.  So, I have created an easy and fool proof recipe that anyone, vegetarian or non-vegetarians alike, can make and enjoy: Mexican Pasta Salad.

Pasta salad is prepared in so many ways, by so many cultures, and for all types of gatherings.  From picnics at a park to more intimate events, pasta salad is somewhere to be found.  What I love the most about this recipe is that it can be served as a side dish AND it’s a complete meal all by itself.

Please stop starving your vegetarian friends and go make this pasta salad for your next gathering. Your vegetarian friends will thank you and everybody will enjoy!

Serves approximately 4 people

Ingredients:

2 cups uncooked brown rice fusilli pasta
1 large avocado, cubed
1 large vine ripe tomato, chopped
1 small cucumber, chopped
1/4 onion, roughly chopped
1 celery stalk, roughly chopped
1/3 cup mayo (vegan mayo for vegan)
1/3 cup cilantro
The juice of 1 large lemon
1 tablespoon of extra virgin olive oil
1/2 cup baked tofu (optional), cubed
Salt and pepper to taste

- Cook the pasta as directed, depending on what pasta you used.
- In a large bowl, add pasta, avocado, tomato, cucumber, and tofu.
- Using a food processor, add the onion and celery and pulse until you reach a very fine mince. Then add to pasta.
-In a food processor or blender, add mayo, cilantro, lemon juice, and olive oil. Process until smooth.
- Mix all the pasta ingredients carefully then add dressing, salt, and pepper to taste.

As a side note, you can use any pasta you want but I like brown rice pasta as it is healthier for you. Also, baked tofu is easy to find at any health store (I love the flavor from Trader Joe’s). Otherwise, marinate it and bake it for about 40 minutes on a 350 degree oven. Moreover, you can substitute the tofu for ham if you are not vegetarian.

mexican pasta salad

Provecho!

 

 

Feel free to post your comments or questions.

All content © 2013 AdrianaGuillen.com All rights reserved. You may not take any images or content from this site without written permission.

Camote Pudding with Piloncillo Sweet Cream

camote pudding

I often feel like I grew up in another world. When I share stories of my childhood I realize that my bringing up was a unique one; compared to most of American’s my age.

School was something I dreamed of since I could make up full sentences. Often, I would make up stories to my dad about going to school and would instruct myself my own homework. What child does that?! When the time came to be enrolled I was the happiest girl in the world that I didn’t even mind the 1 mile walk through high grass land and hills to make it to school.

My school was composed of a 1 room classroom, about 20 students between 1st-6th grade, and almost all the children would arrive by riding a horse or donkey. As humble as my school was, the education was quite advanced and the strictness allowed in the classroom shaped me well. What also made a huge difference in my education was the fact that my mom rarely allowed us to leave to school without a meal in our stomach. One of my favorite things to eat before school was a warm plate of camote with milk.

Camotes are a widely used yam in Mexico, often used in breakfast as they are high in nutrients and fiber. My mom often made them in a purée with fresh milk from our cows and a dash of brown sugar. Off to school I went with an amazing dish in my small stomach.

As the memories of camote fill my life with happiness I needed to share this happiness with you. I’ve updated my moms pudding to a dessert and created a Camote Pudding with Piloncillo Sweet Cream.

Yields: approximately 6 small puddings

Ingredients
1 camote (can be substituted with a regular yam)
3 cloves
1 Mexican cinnamon stick
3 cups water
4 Tablespoons piloncillo
1 tablespoon coconut milk
4 graham crackers
1 tablespoon steel-cut oats
1 Tablespoon heavy cream
1/2 cup sugar

Piloncillo Sweet Cream:
1 cup heavy cream
2 tablespoons of piloncillo
1 teaspoon vanilla extract

- Bring 3 cups of water to a boil adding the camote (cut into large equal sized pieces), cloves, cinnamon (broken up into pieces), and 1 tablespoon of piloncillo. Boil for approximately 15 minutes, under low heat, until the camote is fully cooked.
- In the meantime, you can work on the crust. In a food processor, combine graham crackers, oats, 1 tablespoon of piloncillo, and a pinch of salt. Pulse until you reach a crumb like consistency. Now add about 1 tablespoon of heavy cream slowly feeding it as you pulse. You are looking for a moist crumb consistency but not wet.
- Scoop the crumbs into the bottom of cupcake liners creating a thin crust. Place in a preheated oven at 450 degrees for 7 minutes.
- Once cooked, remove the skins of the camote and place in a food processor. Add 1 tablespoon of coconut milk and 2 tablespoons of piloncillo. Process until you reach a smooth consistency but somewhat firm.
- Remove the crusts from the oven and add a spoonful of the camote pudding (it doesn’t have to fill all the way to the top of the liner). Turn the oven heat down to 350 degrees and bake the puddings for approximately 15 minutes.
- Add 1/2 cup of sugar to the cooking liquid of the camotes and under low/medium heat reduce until it thickens. Keep mixing and use low heat to avoid burning the glaze.
- Lastly, add 1 cup of heavy cream, 2 tablespoons of piloncillo, and 1 teaspoon of vanilla extract into a mixer and whip until you reach soft peaks.
- Allow the pudding to cool before plating.

I like to plate it by adding excessive amounts of piloncillo sweet cream, glaze, and shavings of piloncillo.

Provecho!

sweet potato pudding

Sopa Mexicana de Vegetales (Mexican Vegetable Soup)

mexican vegetable soup

I’m sure most of us could relate to the comfort a bowl of soup can bring us when we are fighting a cold.  Since it seems that almost everyone around me has been sick, I wanted to share a very delicious but most importantly, very healthy Mexican vegetable soup.

My Sopa Mexicana de Vegetales brings me beautiful memories of my mom taking care of me with her delicious food whenever I was sick.  Thank you mom for taking care of me so well all my life.

Now, you don’t have to be sick to enjoy it but it will soothe your soul if you are. Enjoy!

Yields: approximately 6 large servings

Ingredients:
1 chayote
2 medium potatoes
2 medium vine ripe tomatoes
2 carrots
2 fresh corn on the cob
1 celery stick
1 onion
4 garlic cloves
2 tablespoons of coarse salt
8 sprigs of cilantro
2 teaspoon whole cumin
2 teaspoon ground pepper
1 teaspoon of oregano
1 egg (omit for a vegan soup)
10 cups of water

mexican vegetable soup

- Roughly chop all vegetables, excluding the cilantro and garlic. You can also cut your corn into 1 inch rounds if you would like.
- In a large pot bring the water to a boil then add all the vegetables and salt.
- Simmer soup (under low heat) for about 15 minutes then add cumin, black pepper, and oregano.  Continue to simmer soup for an additional 10 minutes.
- In a small bowl whisk the egg with a tablespoon of water until well mixed.
- Slowly, drop the egg into the soup while mixing. The purpose of the egg is to add flavor. Mix fast so that the egg almost disappears into the soup (no clumps).
- Add the cilantro sprigs and simmer for another 10 minutes.

This Soup is done!

mexican vegetable soup adriana guillen

Not only is this soup flavorful but it is very healthy.  You could saute the carrots, onions, tomatoes, garlic and spices with olive oil first but this is much healthier.  Also, you could include chicken or beef if you’re not vegetarian.  Regardless of how you prepare it make sure to enjoy it with tons of lime juice and cilantro.

Provecho

 

Feel free to post your comments or questions.

All content © 2013 AdrianaGuillen.com All rights reserved. You may not take any images or content from this site without written permission.