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Vegan Picadillo

Meat and potato dishes are created all over the world and in almost every cuisine.  As a child my favorite meat and potatoes dish was Picadillo.

Picadillo is a ground beef dish with potatoes, carrots, tomatillos, and a tomato chile paste.  It is rich and full of flavor.  Also, it is very versatile since you can eat it as is next to rice; add more liquid and make it into a soup; serve it in tacos; or use it to stuff quesadillas, enchiladas, and even poblano peppers. My favorite way to eat it is in tacos.

Today I present you the vegan version of Picadillo. Enjoy!

 

Serves approximately 2 people

Ingredients
1/2 cup dehydrated soy flakes
1 potato
2 carrots
3 tomatillos
1 tomato
1 small onion
1/4 cup guajillo paste (add two chiles de arbol to make it spicy)
4 tablespoons of corn oil
4 1/2 cups water
4 teaspoons salt
2 teaspoon cumin
2 teaspoon black pepper

- Bring 3 cups of water and 1 teaspoon of salt to a boil.
- In the meantime, chop all of the vegetables.
- Add the dehydrated soy flakes into the pot of water and hydrate for about 7 minutes.
- In a large skillet, heat the oil on medium low heat. Then add the potatoes and carrots. Cook for about 7 minutes.
- Then add the onions, tomatoes, and tomatillos. Cook for another 3 minutes.
- Drain the now hydrated soy and squeeze all the water out using a cheese cloth (or strong paper napkin).
- Include the soy meat into the skillet with vegetables and cook for an additional 3 minutes. Adding black pepper, cumin, and the remaining salt.
- Finally, add the chile paste.  Add it to one area on the bottom of the pan first to sauté with the oils. Then mix well until it covers all of the other ingredients.
- Add 1 1/2 cups of water and simmer down to a thick sauce and until all the vegetables are fully cooked.

Done!

All of the flavors of a traditional beef picadillo are still present in this vegetarian dish making it perfect for anyone trying to omit meat (even if it’s for one day).

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.

Sopa de Xoconostle

I woke up and felt the chill in the air. Closed my eyes and pulled the sheets more tightly. Fall came early. Like an automatic switch, my brain translated fall into an excuse to eat soup for days. Oh how I love fall and a delicious soup to warm the heart.

To start off this soup season I wanted to share my favorite soup of all time: Sopa de Xoconostle.

Xoconostles, as I have shared with you in the past, are the sour fruit of the prickly pear cactus.  As you might imagine, this soup will be extremely subtle, citric, and rejuvenating. The best way to describe it is by saying that it’s the Mexican version of a Miso Soup.

As a child my mom made this soup quite often and I always felt happy and relaxed after eating it.  To me there is no more comforting food than the delicious broth of Sopa de Xoconostle.

Run to your favorite Mexican market and purchase the ingredients for this simple recipe that will soothe your heart.

Ingredients:
6 xoconostles
5 tomatillos
4 cloves of garlic
1/2 large white onion
1 jalapeño
1 tablespoon of coarse salt
1/4 cup cilantro (roughly chopped)
2 liters of water

- Bring 2 liters of water to a boil.
- In the meantime, cut both ends of a xoconostle and remove the skin using a paring knife.  If you would prefer, remove the seeds using a spoon (I like the seeds but they can be like pomegranate seeds, it’s your choice).
- Roughly chop the xoconostles and add to water. Lower heat.
- Chop tomatillos in quarters and add to water also.
- Rough chop the onion and add to the soup.
- Add the garlic, jalapeño, and salt.
- Continue simmering for approximately 30 minutes or until xoconostles are cooked. You will know when the xoconostles are cooked if they are firm yet easy to chew.
- As you turn off your heat add the cilantro. You can serve after 5 minutes.

Extremely simple yet so comforting this soup is. You can eat it as an appetizer before a meal or as a light entree.  I love to eat my Sopa de Xoconostle with some Mayocoba beans that have just been cooked by adding them inside the soup (don’t use canned beans as they will ruin the subtle flavors). Also, I prefer to have a warm corn tortilla instead of bread or crackers with it.

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.

Gustavo’s Veggie Pizza

I first of all want to say that I had a great summer break enjoying the city and working on many ideas. After exactly one month I’m back and ready to provide you with more recipes and other cool things to come.  Yay!

_________________________________________________________________________________

 

About 1 month ago I had the pleasure of doing a cooking demo for a wonderful organization calledMAChO.  Their mission is to empower kids to take control of their overall health by teaching them and their parents about nutrition, fitness, and personal development.  To learn more about them, get involved, or donate to this wonderful organization visit their website at http://machoprogram.org.

My demo was about being a vegetarian and how to cook easy vegetarian meals at home. I made a build your own veggie taco stand with melon pops for dessert. Before my demo, the kids had been learning about different styles of eating such as vegetarian and vegan and the reasons why someone would choose this lifestyle.  The kids were so wonderful and knowledgeable about health that we decided to do a special gift:  The first kid to answer what the difference between a regular carbohydrate and a complex carbohydrate is, would have the recipe of their choice posted in detail on my website.  The very special winner was Gustavo Crespo and he wanted me to break down how to make a veggie pizza with broccoli, bell peppers, onions, and mushrooms at home.

Gustavo, here is your very special veggie pizza from scratch! I am very proud of you and I hope that you continue living a healthy life.

Ingredients for dough:
1 cup bread flour
1 teaspoons sugar
1/4 teaspoon yeast
1/4 cup water
3/4 teaspoon salt
2 teaspoons olive oil

- Using a food processor add flour, sugar, and yeast and pulse twice to mix.
- As food processor is mixing feed water slowly. Leave mixture in food processor and leave to rest for 10 minutes.
- Then add salt and olive oil and mix between 30-60 seconds until sticky and ball forms.
- In a clean and oiled counter space knead for about 3 minutes.
- Grease a glass bowl, add dough ball, and cover. Rest in the refrigerator for 24 hours minimum.
- When ready to use, take out from the refrigerator 1 hour before to rest at room temperature.
- Roll dough on a flowered surface until you get the desired shape and it is about 1/8 of an inch thick.  This dough will be so flexible you can use your fingers to stretch. Leave it thicker at the crust.
- Or go to your favorite neighborhood pizzeria and ask for dough if you are in a hurry!

Ingredients for sauce:
1 28 ounce sauce San Marzano tomatoes
1 tablespoon olive oil
2 garlic cloves
1 tablespoon chopped onion
1 teaspoon oregano
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon red wine
1/2 teaspoon vinegar

- Add tomatoes, oregano, black pepper, salt, wine, and vinegar into a food processor. Pulse until you have a smooth sauce.
- In a sauce pan, add olive oil, onions, and garlic. Sauté for about 2 minutes then add sauce.
- Over low heat cook sauce for about 5 minutes.

Toppings:
Sliced fresh mozzarella cheese
Shredded parmigiano reggiano cheese
Sliced yellow onions
Sliced yellow bell peppers
Sliced red bell peppers
Sliced green bell peppers
Sliced cremini mushrooms
Sliced broccoli
As much a you like!

- Preheat your oven and stone or comal for 1 hour at 450 degrees.
- Placing the oven rack at the very top, closest to the broiler.
- I used a comal to cook my pizza in but you can use a cookie sheet or preferably a pizza stone.
- Add corn meal or semolina flour to the bottom of your comal or pizza stone. Then place pizza.
- I layered sauce, mozzarella cheese, parmigiano reggiano, and vegetables.
- Bake pizza for about 10-15 minutes until the cheese is melted and the crust is crispy.

Pizza is ready!!

MAChO, thank you so much for giving me the opportunity to share my lifestyle and food with the amazing kids, families, and all of your team.  What you guys do is a gift that these kids will take with them for their entire lives.  Please keep doing what you do and I hope to help again. Thank you!

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.

Xoconostle Pico de Gallo

In my part of Mexico, where cacti grow abundantly, we eat so much of what a cactus has to offer.  Not only do we eat the cactus pod, the sweet fruits like tunas and pitayas, but also the sour fruit called xoconostles.  Pronounced hoko-nose-leh.

Xoconostles have been used for thousands of years and they are finally making their way into Mexican markets all overUnited States. They look something like this:

During my dad’s recent visit to Mexico, he brought me back some extremely fresh xoconostles.  I am trying to be gentle with them and make them last because there is nothing like wild xoconostles from my village.

The recipe I show you today is one of the most simple ways to introduce anyone to this sour fruit: Pico de Gallo.  A dimension of sourness that’s unlike any other, will be added to this pico by the xoconostle. Be prepared, you’re going to love it!

Yields approximately 2 cups

Ingredients:
6 xoconostles
1/3 cup chopped white onion
1/3 cup chopped cilantro
1/4 cup cilantro
6 dried chiles de arbol
1 lime
Salt to taste

- Cut the ends of the xoconostles and peel completely.
- Now you have to remove the seeds. Cut xoconostles in half. Using a small spoon remove the seeds.

- Chop the xoconostles and mix with the other chopped items in a bowl.
- Using a molcajete, mortal and pestle, or spice grinder grind the chiles de arbol into flakes. Add the flakes to the other items.
- Lastly, add the juice of the lime and salt to taste (approximately 1/2 teaspoon).

Now you can eat this pico de gallo as you would any other pico. Add it as a topping for tacos, salads, burritos, etc. My favorite way to eat it is on top of a nice bowl of frijoles de la olla with some small pieces of corn tortilla mixed in there. You can find my recipe for these Mayocoba beans here.

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.

Rajas with Grilled Peppered Tofu

As the summer is still in full force and your grills are getting much attention I wanted to give you a yummy spicy side dish: Rajas.

Rajas are roasted poblano peppers that have been cooked with corn and some type of cream or cheese. I love crema agria but you can use sour cream, Crème fraîche, cream cheese, or any type of soft cheese. Regardless of what cream or cheese you use it will add a tangy and creamy flavor.

It is very common that you serve Rajas with a steak or carne asada. For us veggies I made a grilled peppered tofu!

Yields: approximately 2 servings

Ingredients:
1/2 block extra firm tofu
3 poblano peppers
1/2 small onion
1/2 cup yellow corn
1/4 crema agria
2 tablespoons olive oil
Salt and black pepper to taste
Nutritional yeast to taste
1 large lime

- Roast poblano peppers in broiler, open flame, grill, comal, skillet whatever is easiest for you. Roast them until they have blackened.
- In the meantime, drain, wash, and dry off tofu block.
- Cut tofu into 1/4 inch fillets. Sprinkle about 1/4 teaspoon fresh black pepper on each side and a dash of salt.
- Once peppers are roasted, drop into a plastic bag for about 1 minute. The steam will help to make it easier to remove the skins. Remove as much of the skins as possible.
- Place tofu fillets on the grill, grill pan, or comal. Make sure it’s really hot before you do so. Grill each side for about 3 minutes.
- Once tofu is done sprinkle nutritional yeast on each side while still hot.
- Grill corn and then remove kernels. If using frozen corn drop it into a hot skillet to char for about 3-5 minutes. Works almost the same.
- Cut poblano peppers open. Remove all seeds and veins if looking for a very mild taste. Then cut into 1/8 inch strips.
- In an extended skillet, heat the olive oil (over medium heat) then add corn and onions. Sauté for about 3 minutes.
- Now add the poblano strips and sauté for about another 3 minutes.
- Turn off the heat and add crema agria. Mix well until all of the items are incorporated. Add salt and pepper to taste.
- Lastly, add some lime juice to every piece of tofu and cut as you please.
- Serve immediately.

Spicy, sweet, smoky, and creamy.

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.

Guacamole

People constantly ask me for a guacamole recipe. Today I give you the most traditional and simple guacamole.

Guacamoles are like Moles, in the sense that every family has a different recipe and special ingredients they use. There are many different varieties and they all have the same outcome: a delicious avocado dip!!!

The secret and basis to a guacamole is using fresh and ripe avocados, a lot of lime juice, some heat, and the right amount of salt of course.  From there, you can add whatever else you want and call it a guacamole.  However, I will say sometimes adding too many ingredients takes away from the beautiful flavor of the avocados, the basic ingredient of every guacamole.  I advice to be creative but add your ingredients wisely.

My guacamole is simple and it allows the avocado flavor to stand on its own.  At the same time you will get some heat and the delicious acidity of the limes. It’s simple yet perfect.

Enjoy!

Yields approximately: 2 cups

Ingredients:
1 large avocado
1 tablespoon chopped jalapeño
2 tablespoons chopped white or red onion
2 tablespoons chopped cilantro
1/2 teaspoon coarse sea salt
Juice of 1 large lime

- Using a molcajete (or mortal and pestle) smash the chopped jalapeño for about 10 seconds. Just enough to crush it.
- Cut the avocado length wise in half. Using your knife, remove the pit of the avocado. Then, using a spoon scoop out the entire avocado from each half.
- Add avocado, onion, and cilantro to molcajete. Smash avocado while mixing all other ingredients at same time. Smash until you have achieved the desired consistency (I like mine a little chunky).
- Squeeze lime juice on all ingredients and add salt. Mix well until salt has completely integrated with all ingredients.

I love this guacamole! If you are looking for something more extravagant I really enjoy BC Hoffman’s version on Recipe Wars. Click here to watch the video.

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.

Arroz Con Leche

I may not have much of a sweet tooth but I can never say no to a delicious Arroz Con Leche.

Arroz Con Leche simply translates to: Rice With Milk.  However, this dessert is a lot more than just rice with milk!  It is a sweet, creamy, and fluffy treat that you can enjoy hot or cold.

Next time you have a Mexican Fiesta try this delicious pudding.

Yields: approximately 4 cups

Ingredients:
1 cup white rice
1 stick Mexican cinnamon
1 cup water
1 1/2 cup whole milk (organic preferably)
1/2 cup condensed milk
1/3 cup raisins (optional)

 

- In a medium pot add rice, water, and cinnamon stick. Breaking cinnamon stick into large pieces.
- Bring water to a boil then reduce heat to the lowest setting. Leave covered and don’t open the lid for about 10 minutes.
- Once all water has dissolved add milk, condensed milk, and raisins. Cook on extremely low heat to prevent milk from breaking.
- Cook for about 7-10 minutes until milk has reached a thick texture. You want a milky texture and for the rice will be plump.
- Do not allow the milk to dissolve completely or the pudding will harden when cold.
That’s it? How easy! If serving hot it is ready to eat. If serving cold you want to leave more liquid since it becomes thicker as it cools.

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.

Vegan Ceviche

I feel extremely thankful that my mom introduced me to many foods at a young age! My palate became diverse very early in my life.  When most children are asking for candy I was asking for ceviches and shrimp cocktails.  Although we had ponds where we fished in my village, my favorite ceviche was still from the street stands in the small town near us.

We would travel many miles of dirt road, often by foot, then caught a ride from a family member and traveled some more to get to the nearest town. It was an entire day’s jouney. While my mom shopped for spices and groceries that we didn’t have in the village, my older sister Lorena and I would sit and eat ceviches and shrimp cocktails from a street vendor my mom trusted. I was only three but I appreciated every flavor and emotion that came from indulging in the best ceviche I’ve ever had.

When I became vegetarian I had to say goodbye to ceviche. While I don’t ever crave beef, poultry, or any other kind of meat I do often miss fish, specially ceviche and shrimp cocktails. While talking to my sister Lorena the other day, she shared that a friend of friend had used textured soy to make a ceviche. We didn’t have a recipe but we sat on the phone and shared ideas on how to make it. So, here is my version of a vegan ceviche with a lot of input from another amazing home cook: my sister Lorena!

As a side note: I find it so refreshing that my sister has shared the same love of food that our mom shared with us, with my niece.  Since she was only 2 she was already eating sushi and would look at octopus and say “Yum, Pulpo.”  Thank you Lorena for being an inspiration.

Yields: approximately 8 tostadas

Ingredients for dehydrated soy:
1 cup dehydrated soy flakes
1/4 white onion
2 garlic cloves
2 bay leaves
6 peppercorns
2 teaspoons coarse salt

Ingredients for ceviche:
1/2 white onion
2 roma tomatoes
1 cup cilantro
2 serrano chiles
3 limes
2 teaspoons salt (or less)
3 avocados

Ingredients for tostadas:
8 Tortillas
1/4 cup oil

Cooking soy
- Bring 8 cups of water to a boil.
- Add onion, garlic cloves, bay leaves, peppercorns, and coarse salt.
- Boil for about 5 minutes and add dehydrated soy.
- Cook for about 7-10 minutes so that the flavor can be absorbed.

While the tofu is cooking work on the rest of the ingredients.

- Chop the tomato, onion, serrano chiles, and cilantro.
- Place the chopped ingredients into a food processor.
- Pulse three times, mix, then pulse another three times. The ingredients should be a little larger than minced.
- Remove ingredients from food processor into a large mixing bowl (glass or plastic).
- By this time the soy should be cooked. Therefore, remove onion, garlic, and peppercorns and drain completely. You don’t want any juice to remain.
- Add the hydrated soy to the bowl and add the lime juice and salt to taste. Mix well.
- Allow ceviche to cool in the refrigerator for at least 15 minutes.

You can eat this with corn chips or tostadas. I prefer to make my own tostadas at home to avoid crazy ingredients or preservatives. Here is how:
- Bring oil to 350 degrees.
- Slowly and carefully place a cold tortilla into the oil.
- Press down with a spatula, to cook evenly, for about 30 seconds.
- Flip tortilla and press down with spatula for approximately 30 seconds. Tortilla should be crispy and golden on both sides.
- Remove from oil and place in paper towels to absorb remaining oil.

Now all you have to do is plate your tostadas as you wish.
- I like to put a little bit of Mexican lime mayo or crema (but that will make them not vegan of course) on my tostada first.
- Spread the ceviche on the tostada.
- Add slices of avocado.

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.

Cilantro and Roasted Jalapeño Hummus

Every once in a while I like to give your recipes that are Mexican yet involve one or two ingredients that are not. For example you might remember the Vegetarian Mexican Sushi Roll and Tofu Al Mojo de Ajo. Today I present you another one of these recipes: Cilantro and Roasted Jalapeño Hummus.

I know hummus is not Mexican but when you look at my ingredients you find that it’s pretty close to a salsa. I simply substituted the tomatoes for garbanzo beans. Plus, who does’t like hummus? Enjoy!

Yields: approximately 2 cups

Ingredients:
1 1/2 cup cooked garbanzo (chickpea) beans
1 cup cilantro
1 1/2 jalapeños (or less for less heat)
1 garlic
2 tablespoons toasted sesame seeds (or 1 tablespoon tahini paste)
1/4 cup lime juice
2 tablespoons garbanzo cooking liquid
1 tablespoon extra virgin olive oil
1 tablespoon lemon infused olive oil
1 teaspoon sea salt

- Roast the jalapeño and garlic on a comal, skillet, or broiler. Remove when they are charred on all sides. Then remove as much skin as possible.
- Place all ingredients in a food processor and blend until you achieve a smooth consistency.

That’s it! How easy, right?

I like to eat my hummus with thick flour tortillas. Only if I make them at home though, I don’t like processed tortillas. So here is my quick Tortilla Bread recipe.

Yields: approximately 10 small tortillas
Ingredients for Tortilla Bread recipe:
1 cup flour
1 tablespoon oil
1/2 cup water
1/4 teaspoon salt
Plus approximately 1/2 cup flour to knead

- Mix flour and salt first. Then add water and oil.
- If dough is too sticky add more flour, one tablespoon at a time, until you reach a sticky soft dough.
- Knead for about 5 minutes until dough is soft.
- Separate dough into 10 small balls.
- Using a rolling pin, roll the balls of dough until they are about 1/8th inch thick and round.
- Cook on a comal or skillet for about 1 minute on each side under medium-low heat. If using the comal allow them to have a little bit of char.

Yum! So delicious!!

 

 

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.

Paletas de Horchata

Summer is here and the hot weather calls for something cool. Therefore, here is the recipe for a delicious popsicle with no crazy chemicals or colors (as most commercial popsicles have). Also, this recipe is extremely easy!

Horchata is a very popular drink that you find all over Mexico and in Mexican restaurants all over the United States. So, why not make this drink into a paleta?

Yields: approximately 12 paletas

Ingredients:
1 cup white rice
1 stick Mexican cinnamon
6 cups water
1 cup raw brown sugar

- Using a blender or spice grinder, grind the rice and cinnamon stick as much as possible.
- Add 4 cups of water in the blender and blend the rice and cinnamon powder for about 30 seconds.
- Pour the entire mixture and the remaining 2 cups of water in a glass jar. Let the mixture sit for at least 12 hours in the refrigerator.
- Blend the mixture one more time this time adding the sugar.
- Now strain using a very fine strainer or cheese cloth.
- Pour the horchata into the popsicle molds and freeze for about 5 hour or until done.

The paletas are ready! If you have any left over horchata or if you would like to make less paletas you just have to add more water and an horchata drink is ready.

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 Seco Relleno

A chile relleno simply means stuffed pepper. The traditional chile relleno most is a poblano pepper stuffed with cheese and coated with an egg batter then fried. Although extremely delicious (and vegetarian) I wanted to share a different kind of chile relleno.

I was inspired by Southern Mexican cuisine and their use of plantains. So I took a dry chile ancho (which is the dry and smoked version of a poblano) and stuffed it with black beans, rice, and plantains. Finally I topped the chile with a creamy cilantro sauce.

You should expect a smokey, spicy, and sweet combination. Completely vegetarian, but could be vegan if vegan mayo is used. I hope you enjoy!

Yields: approximately 6 chiles

Ingredients for rice:
1 cup rice
2 whole garlic
2 cups water
1 teaspoon salt
1/2 cup roughly chopped onion
Pinch of saffron

Ingredients for beans:
2 cups cooked black beans
1/3 cup chopped onions
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
2 cloves of garlic
1 tablespoon chopped jalapeño
3 tablespoons oil
1/2 cup water
3 bay leaves
2 teaspoons cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon salt (depending on pre-cooked beans

Ingredients for Plantains:
1 cup coconut oil
2 very ripe plantains

Ingredients for cilantro sauce:
2 cups cilantro
1 1/2 jalapeños
1 tablespoon onion
3 garlic
2 tablespoons mayo (substitute w/vegan mayo for vegan)
1 tablespoon apple cider vinegar
1/4 cup water
2 teaspoons black pepper
1 teaspoon salt

Ingredients for chiles:
6 chiles ancho
3 cups water
1/4 cup shaved piloncillo

Begin with your rice first:
- Wash rice and place in pot with water, onion, garlic, saffron, and salt.
- Bring to a boil and lower heat. – Cook with lid on for about 15 minutes, until water has dissolved completely.
- Turn off heat and let it sit until ready to serve. Don’t open lid, so rice can become fluffy.

While your rice is cooking start your beans:
- Heat oil in a deep pan and add onions. Sweat the onions under low heat for about two minutes.
- Add garlic and sauté for about 1 minute. Then add jalapeño, green bell pepper and red bell pepper and sauté for about 3 minutes.
- Now add black beans and incorporate with al the ingredients for about 2 minutes. Then add water, bay leaves, cumin, black pepper, oregano, and salt if needed.
- Cook beans for about 20 minutes under low heat.

By now the rice should be ready and resting. Fry the plantains while the beans are cooking:
- Heat the coconut oil at about 300 degrees, not too high or the plantains will burn very quickly.
- Cut your plantain by half (lengthwise) and then cut into 8ths.
- Place the plantain pieces in the coconut oil and fry for about 3 minutes on each side. They will look very golden brown when ready.
- Set aside on a paper towel to remove excess oil. Then chop into small cubes.

While the beans are finishing make the creamy cilantro sauce:
- Place all ingredients (cilantro, onion, garlic, jalapeño, mayo, vinegar, water, salt, and black pepper) in a blender and blend until smooth and creamy.

The last step is the chiles:
- Bring water to a boil and add piloncillo.
- Lower heat and add chiles. Soak chiles for about 7 minutes. They should be soft but still hold together.
- Make a slit lengthwise and carefully remove seeds and veins.

Everything will be ready by now, so you are ready to plate!
- Stuff the chile with beans, rice, and plantains.
- Finish off with the cilantro sauce

So delicious and filling! 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.

 

 

Habanero Lime Jicama and Manila Mango Salad

Summer to me is just so whimsical. I love the entire package that comes with it: the happy energy as you walk by the bistros, breathtaking sunsets, farmers market strolls, movies at the park, the way fireflies illuminate a dark Central Park walk… I could go on for days. Though, the best part to me is the fact that I have an excuse to eat salads all the time.

Since the official summer start is in tomorrow, I’m already getting started.  Sorry, I couldn’t wait for the salads bonanza to begin. So here is a delicious Mexican, spicy, tart, sweet, and crunchy jicama salad with manila mangos.

Serves:  approximately 4 people

Ingredients:
1  small jicama
1 manila mango
1 pomegranate
1/4 cup pink grapefruit wedges
1/2 habanero chile
3 mint leaves
1 red onion
1 lime
1 teaspoon pink Himalayan salt
3 cups of microgreens

- Slice the red onion very thinly and place in a bowl with water for about 5 minutes. Then remove the water and add the juice of one lime plus a pinch of salt. Let it sit to pickle.
- Remove the skin of the jicama and mango.  Then Julianne both.
- Remove pomegranate skin and drop all seeds into a bowl of water. This method will help the white little bits of skin on the seeds to separate and come to the surface.
- Cut the skin including the white part of the pomegranate. Now slice each wedge out from the transparent skin that separates them. You should end up with a complete wedge but only the meat of the grapefruit. Then thinly slice each wedge width wise.
- Super finely chop the habanero chile. Do not leave the seeds or veins.
- Finely chop the mint leaves.
- In a bowl mix the jicama, mango, pomegranate seeds, grapefruit, chopped habanero, chopped, mint, and salt.  Now add ONLY the juice from the picked red onion. Let this sit for about 5 minutes.
- Serve salad over a bed of microgreens.

If you eat meat you will like this salad next to a steak. As for me, I love it just like this!

Provecho

 

 

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Nopales Hash (Nopales con Papa)

I have come to the conclusion that my Nopales (prickly pear cactus) Soup will be the dish that people will remember me by.

It brings a smile to my face to know that more and more people are becoming knowledgeable of what this delicious and nutritious ingredient is all about.  As not many people know howto work with this ingredient and since I keep getting asked about other ways to eat it, I decided to share this very simple nopales recipe: Nopales con Papa.

This is a perfect side dish to any meal you would normally eat with potatoes. As a vegetarian or vegan, you can serve it next to your favorite type of beans and eat with corn tortillas to make a complete meal. For some heat eat eat with a pickled jalapeño.

Servings: approximately 4

Ingredients
2 prickly pear cactus pads
1 large potato
2 small onions
4 cloves of garlic
1 quart of water
2 tomatillo husks
2 teaspoon salt
1 teaspoon garlic powder
Pinch of dried oregano
1/4 teaspoon black pepper
2 tablespoons of corn oil
Cilantro for garnish

- Buy cactus pads that have all the spines removed.
- Dice cactus pads and place in a pot with the water. Add one roughly chopped onion, all cloves of garlic, and 1 teaspoon salt. Bring to a boil and cover. Cook for about 15 minutes, until the cactus is soft.
- In the meantime, dice the potato and the remaining onion.
- In an extended pan heat the corn oil and add the potatoes. Cook under low heat.
- After about 5 minutes add the onions and continue cooking.
- By now, the cactus should be cooked. Drain all the liquid and remove the onion and garlic that was cooked with the cactus.
- Add the cactus to the potatoes and continue cooking on low heat.
- Now add the garlic powder, 1 teaspoon of salt, black pepper, and oregano.
- Continue cooking for approximately 5 minutes or until the potatoes are fully cooked.
- To serve sprinkle fresh chopped cilantro.

Provecho!

 

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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.

Torta de Chayote

Last weekend I had the opportunity to go to the American Museum of Natural History and explore a special exhibition called “Our Global Kitchen.”  More specifically they had a special section of a replica of an Aztec Market as it was back in 1541 (not sure why that year).  As I came across that I got the chills. Almost every single ingredient there, was something I grew up eating; a lot. I have always known that I must have been part Aztec but I never knew that their cuisine was imbedded in me.

One ingredient that I stood out and was highly talked about was the Chayote. This is a vegetable similar to a squash that is native to Mexico.  My mom grew these in our garden and I would eat them very often. It was just so special to learn more about my ancestors and find that my cuisine in 2013 is still being influenced by the Aztec cuisine from 1541!

As a tribute to my Aztec roots I decided to create a torta that any vegetarian would love that is high on potassium, fiber, protein, and many other vitamins and minerals using a Chayote.

These are easy to find now a days in Hispanic markets and I often see them in Asian markets as well.

Yields: approximately 4 tortas

Ingredients:
2 chayotes
1/2 cup Italian bread crumbs
1/2 cup Panko crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon sweet paprika
1/2 teaspoon black pepper
1 teaspoon pink Hymalian salt
1 egg
1 tablespoon Nutrition Yeast
2 tablespoons of corn startch
2 avocados
1 red onion
1 lime
4 jalpeños en escabeche
1 cup refried Mayocoba beans
4 torta breads (telera or bolillo)

- Slice your red onion very thinly and place in a bowl with water for about 5 minutes. Then remove water and add the juice of one lime plus a pinch of salt. Let it sit to pickle.
- Mix all bread crumbs, onion powder, garlic powder, sweet paprika, black pepper, salt, and nutritional yeast.
- Beat your egg in a separate plate and set aside.
- Slice your chayote into 1/4 inch thick rounds. Dry off excess water on both sides. Then dust all of them with the corn starch. This will keep the moisture inside the chayote and away from the breading so that it doesn’t become slimy.
- Dip, one chayote round at a time, into the egg mixture and then coat it with the breading.
- Place chayote patties on a lightly oil coated baking sheet.

- Once all chayote patties are ready, cook in a 350 degree oven for approximately 40 minutes. Until the breading is crispy and the inside of the chayotes are cooked. They should be crispy on the outside yet soft like a squash on the inside, but firm.
- You can also fry your chayote patties. They are quite delicious fried yet less healthy.
- Smash your avocados to the point it creates a chunky paste. Add a pinch of salt and some lime juice so that it doesn’t oxidize so quickly.
- Slice, lengthwise, some jalapeños en escabeche.
- Cut your torta bread in half. Spread your smashed Mayocoba beans on the bottom half of the bread and the avocado on the other half.
- Place one or two chayote patties on your bottom torta bread with beans. Then add the pickled red onions. Top with the jalapeños and place the top half of the bread with avocado on top.

Wow! These are so yummy. A great vegetarian torta and even an alternative to a veggie burger.

Provecho!

 

 

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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.

Ensalada de Frijol y Rábanos con Vinagreta de Jalapeño (Bean and Radish Salad with a Roasted Jalapeño Vinaigrette)

If you have followed my Instagram, you have probably read that for some bizarre reason I have been receiving Bon Appétit Magazines. I have never ordered them yet they keep appearing in my name. Regardless, I am extremely thankful for this! These magazines have been inspiring me.

One special recipe, of the April 2013 issue really spoke to me: White Bean and Radish Salad. It looked delicious yet I thought “how great would this be in a Mexican version with some nice heat.” So here is my Ensalada de Frijol y  Rábanos con Vinagreta de Jalapeño

Yields: approximately 4 servings

Ingredients:

2 cups Mayocoba beans (no liquid)
3 radishes
3 scallions
1 jalapeño
1 clove of garlic
1/4 avocado
1 tablespoon chopped cilantro
1/2 teaspoon pink Himalayan salt
1/2 teaspoon black pepper
3 tablespoons lemon infused olive oil
5 tablespoons extra virgin olive oil
1/2 lime

- Cook Mayocoba beans as instructed on my previous post.

- Roast a jalapeño and garlic as desired on a pan, over open fire, broiler, grill, etc.

- Cut the radishes in half then slice thinly.  Place in a bowl with cold water and about 1/4 teaspoon salt. This method will remove the spiciness from the radishes.

- Thinly slice your scallions.

- Remove the black skin from the jalapeños and garlic and place in food processor. Use half of the jalapeño for less heat.

- Add the olive oils to the food processor along with the salt, black pepper, avocado, and the juice of half a lime.  Process until you acquire a very smooth consistency and everything is incorporated.

- In a bowl mix your beans, radishes, scallions, and chopped cilantro.

- When ready to eat add the lemon lime jalapeño vinagrete.

I love Mayocoba beans but if you would prefer to use other beans this recipe can still work. Try using white beans, even black beans.  This will be a great new way to prepare your bean salad as a side dish for many entrees.

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.

Jalapeños en Escabeche

My lovely mom always tells me the story of a time when I was three years old and she took me to the doctor.  I was ill with some sort of stomach problem and the doctor put me on a medication.  My mom almost embarrassed asked the doctor “Can she eat chiles with this medication?” Laughing, the doctor responded “Like a good Mexican, she can’t eat unless she has her chiles.” In the end I was able to eat my chiles, thank goodness, but I don’t think that it was normal for me to love chiles at three years old.

Obviously, my love for spicy foods began at a very early age and this love has never ended. I specially love pickled jalapeños and there is nothing better than making them at home. Allow me to share this amazing recipe for Jalapeños en Escabeche.

Yields: approximately 1, 28 oz jar

Ingredients:
10 jalapeños
1 small onion
1 small carrot
5 cloves of garlic
10 peppercorns
2 cloves
4 bayleaves
1 tablespoon of brown sugar
2 teaspoons of salt
1 cup white vinegar
1 cup water
1/3 cup corn oil

- Wash jalapeños throughly. Using a toothpick make several small holes on every jalapeño. This will allow all the flavor to really penetrate each pepper.
- Thinly slice carrots into 1/8 of an inch slices.
- Thinly slice onions as well.
- In a pot, add oil and jalapeños, cooking under low heat. Make sure to stir often. What you are trying to do is slightly fry the jalapeños before they pickle in the vinegar. This method allows the natural oil from the peppers to be released intensifying the flavor.
- After about 5 minutes add your carrots and onions.
- Fry all ingredients for about another 5 minutes.
- Turn off heat and add water, vinegar, and all the spices.
- Transfer on to a glass jar and let it cool down.
- Once everything has cooled down, keep in your refrigerator for at least 3 days without opening. All of the flavors will intensify. If you try to eat them before they will be too acidic.
- Now they are ready to eat!

This will be more spicy than your regular store bought jalapeños but a lot more flavorful.

Moreover, if you want to can these peppers all you have to do after you pour the contents in the jars and close the lids is:
- Boil the jars
- Remove and cool until you hear the pop-pop-pops of the seals forming.

Enjoy!

 

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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.

Photos by Adrian Davila

Tofu al Mojo de Ajo

First, thank you to all whom have served this beautiful country. Although I am not a natural born citizen of the United States, I am forever grateful for the beauty and success that this country has provided me. Therefore, thank you, thank you, thank you for all the brave souls who have put their life on the line for this mesmerizing country.

While most of America is grilling today I will be using my comal instead. I live in the middle of NYC and I have no grill. Therefore, I improvise with my handy comal and trust me it gives anything a great flavor.

Mojo de Ajo simply means “in a bath of garlic” and it is a very popular sauce used all over Mexico. You often find it with seafood but I have decided to make it my own today by using it on tofu. I wanted something other than a regular BBQ sauce on this day and of course a touch of my Mexico in the recipe. In addition, this sauce is so good that you can use it on anything: lobster, steak, shrimp, any fish, etc. If you are vegetarian/vegan then this will be a new dish you can add to those grilling days!

I hope you enjoy.

Yields: approximately 4 plates

Ingredients for Tofu:
1 block of organic, non-GMO, extra firm tofu
1/3 cup extra virgin olive oil
5 cloves of garlic
1/3 cup vegetable broth
1 chipotle in adobo
1/2 teaspoon of black pepper
1/2 teaspoon of salt
1 tablespoon lime juice

Ingredients for Brown Rice Salad:
1 cup brown rice
2 quarts water
1 orange bell pepper
1 tomato
1 small onion
3 tablespoons chopped cilantro
1 large lime
1/2 teaspoon of cumin
1/2 teaspoon of black pepper
1 pinch of sweet paprika
Salt to taste

- Drain, wash, and dry your tofu very throughly. You want it to be very dry before it hits the comal or grill. Cut it into 1/4 inch slices. The dry it some more by placing on paper towels.
- Bring 2 quarts of water to a boil and add your brown rice. I have found that this is the best way to cook brown rice perfectly every time. Lower the heat to low/medium and allow the rice to cook. In about 25 minutes your rice will be cooked and all you will have to do is drain all the water. Perfect brown rice in no time.
- While you give your tofu enough time to dry, slightly smash your garlic cloves and add them to your olive oil in a small pan. Under low heat, allow the cloves to release flavor until they are slightly golden. Once golden, remove from heat and cool off.

- Chop all your vegetables in the meantime: tomato, onion, and bell pepper. Place in a bowl and add the juice of a large lime.
- By now, your olive oil should be cooled enough. In a food processor, place your olive oil, garlic cloves, vegetable broth, chipotle, black pepper, salt, and lime juice. Then blend all of the ingredients until very smooth. Place aside on a bowl.
- Your rice should be cooked by now and drained off. You are now ready to add all of the chopped vegetables with lime juice to the brown rice. Now add cumin, black pepper, sweet paprika, salt, and top with chopped cilantro. Mix well.
- Now on to the tofu. Brush some regular olive oil and a pinch of salt to both sides. Then place on comal or grill under medium heat. Do not turn until edges are starting to show a golden color (about 4 minutes). Flip tofu and grill the second side (about another 4 minutes). Remove from heat.
- As soon as you remove the tofu from the heat smother, yes smother, your mojo de ajo sauce on both sides. Rest tofu in sauce for about 5 minutes, flip, and add more sauce. I have found that this method allows the tofu to gather great taste, yet it still keeps the texture and taste of the grill without burning it. If you marinate tofu before grilling it for some reason it never acquires a grilled texture very well.
- Keep tofu in a warm place until you are ready to serve. Brown rice salad should be cold.

Provecho!

 

 

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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 Nopales (Cactus Soup)

For the rest of my life this dish will hold a special place in my heart. A year ago I sat in my New York living room watching the beginning of a 3rd season of MasterChef.  A very special person in my life looked at me and for the 3rd year in a row he said “You need to go on MasterChef.” I stared at the hopefuls presenting their signature dishes to the judges and giggled. “I should” I responded, yet I didn’t mean it. The idea was too grandiose to comprehend. Then he asked “What would you cook for the judges?” I thought for about 30 seconds and said “I think my Sopa de Nopales. It would be different, no one has presented that,and it’s delicious.”

Months later, after many reminders of how I needed to audition, I gathered myself together and thought “I have nothing to lose.” I knew I wanted to transition my career into a culinary one and that my passion was truly with food. Many more months later, after countless rounds of auditions, I found myself in front of three amazing people in the culinary world presenting my Sopa de Nopales.

An idea that started out of a giggle but my heart knew what it was saying. It knew what I needed to stand out. It knew that I needed to use the ingredients that represented me and where I came from.

I hope this dish brings you as much joy as it has to me in my life.

INGREDIENTS:
8 Prickly Pear Cactus Pads
16 Guajillo Chilies
4 Pulla Chillies
3 large white onions
6 cloves of garlic
4 tsp. of cumin powder
2 tsp. black Pepper
5 sprigs of cilantro
4 cups of water (2 for sauce, 2 for soup)
Husks of 4 tomatillos
½ cup of Mexican dried Shrimp or 1 sheet of nori
2 egg
1 tsp. of Panko crumbs
7 tbsp. corn oil
6 tsp. salt

Image owned by MasterChef

• Dice all four pads of prickly pear cactus.
• Roughly chop one of the onions.
• Boil the diced cactus and the onions with 4 large cloves of garlic, the tomatillo husks, and 1 teaspoon of salt; until tender (About 30 minutes).
• Devein and remove all seeds from the guajillo and pulla chillies. Then place in boiling water for about 5 minutes.
• In the meantime, dice the second onion and place aside for the soup.
• Puree chilies, along with 2 cloves of garlic, 2 teaspoons of cumin powder, 1 teaspoon of black pepper, 2 cups of water and about 1 teaspoon of salt in a food processor.
• In a pot, add 2 tablespoons of corn oil and sauté the diced onion until soft.
• Strain the chili paste through a colander to remove any skins.
• Add the chili paste to the sautéed onions and sauté for about 1 minute.
• Drain the cactus from boiling water and remove tomatillo husks, onions, and garlic cloves. Then add the drained cactus into the sautéed chili paste and sauté for about 2 minutes.
• Add the cilantro into the pot and sauté for about 30 seconds.
• Immediately add the one and a half cups of water to the pot and simmer on low heat for at least 15 minutes.  I try to leave it for about 40 minutes. For less thick of a constancy add 2 cups instead.
• Meanwhile, place the dried shrimp (removing the heads) and panko crumbs into a food processor and pulverize. Or substitute by using the nori.
• Separate the egg white from the yolk, and whisk until it forms soft peaks, then add egg yolks and whisk briefly until blended smoothly.
• Immediately add the dried shrimp powder to the eggs, and fold softly until completely blended.
• In a deep skillet add 4 tablespoons of corn oil and heat under medium to high heat. Once the oil is heated, drop in small balls of egg and shrimp mixture with a spoon. Fry on both sides until golden. Place on paper napkins to remove any excess oil.
• Your soup will be done by now. All you have left to do is cut your dried shrimp patties into cubes.
• Serve your soup and garnish with the dried shrimp croutons and fresh cilantro.

This is completely vegan if you omit the dried shrimp croutons.

Provecho!

Feel free to post your comments or questions.

 

All content © 2013 AdrianaGuillen.com All rights reserved.
Images shown on this specific posting are owned by MasterChef

Flor de Jamaica (Hibiscus) Quesadillas

One of the most popular drinks in Mexico is Agua de Jamaica (Hibiscus tea).  Whenever we make this agua at home I like to re-use the flowers and add them to food. You will end up with a great strong tea and delicious food!

I like to pair them with mild ingredients so that the Jamaica flowers are not over powered.

The following recipe is a perfect twist to your typical quesadilla.

Yields: approximately 4 quesadillas

Ingredients:
4 corn tortillas
3/4 cup of hydrated Jamaica flowers
1 cup of Oaxaca cheese
1/2 cup chopped yellow onions
1 small garlic chopped very finely
1/2 teaspoon black pepper
1 tablespoon olive oil
Salt to taste

- To hydrate the flowers: Boil 8 cups of water and add about 1/2 cup of dry Jamaica flowers. You should only need to soak the flowers for about 10 minutes but less if you would like an agua de Jamaica that is less strong.

- In an extended pan, heat olive oil and add chopped onions.
- Sweat onions for about 5 minutes under low heat.
- When onions are nice and caramelized add garlic and sauté for about 1 minute.
- Then, add Jamaica flowers and sauté for about 2 minutes.
- Add black pepper an salt and remove from heat after about 30 seconds.
- Warm up your tortillas in a comal or skillet. Hand made ones are even better.
- Add cheese and Jamaica flowers to tortilla. Fold and melt cheese under low heat.
- Once your tortilla is slightly crispy remove and Enjoy!

I love to eat them just as is because there is a perfect balance between the mild Oaxaca cheese and the acidity of the Jamaica flowers. Also, they are super yummy with flour tortillas.

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.

Fideo

Rice in Mexican cuisine is served very often.  Growing up, my mother often substituted a bowl of rice for something called Fideo.  Basically, fideo is a vermicelli like pasta that is broken down into small pieces.  The thinner the pasta is, the better the taste.  It is quite common to find fideo in soups, however, my mom always cooked it dry as you would a rice.  Using fideo as a side dish to any Mexican entre will make your dish feel like new.

This fideo recipe is very simple and I often like to eat it with a big bowl of avocado salad with a lime dressing.  Normally, I am not a food item brand endorser but when it comes to fideo I only like the one I grew up eating: La Moderna.  Fortunately, I have recently discovered that this brand is super awesome! The only two ingredients in their fideo are: semolina and dorum flour!! Making this dish preservative free and VEGAN!!!

Provecho!

Yields: approximately 2 cups

Ingredients:
1 bag of La Moderna Fideo (approximately 1 1/2 cups or dry fideo)
2 small vine ripe tomatoes (very ripe only)
1/2 a small onion
1 garlic clove
3/4 tablespoon salt
1 tablespoon corn oil
1 cup water

- In a blender, blend your tomatoes, onion, garlic, and salt until smooth.
- In an extended pan on low heat, mix oil and fideo until the oil covers every fideo strand. No need to pre-heat your oil.
- Mixing constantly, brown the fideo until golden. Fideo will brown very quickly so you have to move fast. Hint: only use low heat and mix constantly to cook evenly.
- Once golden, add your tomato and onion sauce. Mix well covering all the fideo strands and allow to sit for about 30 seconds.

- Place your cup of water in the blender you just used and move around to get any remaining sauce out. Add to fideo, lower heat to lowest setting, and cover.
- Fideo cooks very fast. Remove from heat after about 5 minutes or until soft and liquid has evaporated.

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.