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Tacos de “Carnitas”

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!

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

Feel free to post your comments or questions.

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!

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.

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.

Ensalada de Quinoa

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!

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.

Provecho!

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

Feel free to post your comments or questions.

Vegan Pozole

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.

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!

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

Feel free to post your comments or questions.

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

- 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.

Provecho!

Feel free to post your comments or questions.

Sopa Mexicana de Vegetales (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

- 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!

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.

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.

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!

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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.

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.

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.

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

Feel free to post your comments or questions.

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!

Feel free to post your comments or questions.

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.

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!

Feel free to post your comments or questions.

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

• 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.

Soyrizo Tacos

I often find that when people think of Mexican food the first thing that comes to mind is Tacos.

Tacos definitely play an important roll of Mexican cuisine. However, from my experience, a large number of people in the United States have never enjoyed a real Mexican taco. Most of the tacos found in America are either Tex-Mex or Mexican-American involving some questionable “taco meat,” hard shells, and weird toppings like bottled salsa and lettuce.

A real Mexican Taco consists of a protein, chopped onion, and chopped cilantro in a corn tortilla; while a hint of lime juice and salsa finish it off. This is the type of taco that you will find all over Mexico’s streets with a variety of protein options.

Before turning vegetarian, my FAVORITE taco was a chorizo taco. I could seriously eat 10 of these little things in one seating. Therefore, I had to learn how to adapt chorizo as a vegetarian option.

I hope you enjoy these tacos as much as I do.

Yields: approximately 10 small tacos

Ingredients:
1 cup soyrizo – I make my own but a much easier option is to just buy it. After many tastings, my favorite is Trader Joe’s Soyrizo. It is super tasty and has the least preservatives.
1/4 cup chopped onion
1/4 cup chopped cilantro
10 small corn taco tortillas (I make my own)
1 lime
Salsa Roja

Ingredients for soyrizo:
1/2 cup texturized soy protein (TVP)
1 quart of boiling water
1 teaspoon salt
1/2 teaspoon finely chopped garlic
3 tablespoons of guajillo sauce
1/2 teaspoon smoked sweet paprika
1/2 teaspoon of cayenne pepper
1/4 teaspoon onion powder
1teaspoon white vinegar
2 tablespoons corn oil

To make soyrizo (skip if buying pre-made):
- Hydrate TVP in boiling water for about 7 minutes. When soft, drain water and rinse under cold water to remove bitter taste.
- Using a cheese cloth squeeze all of the water from TVP. Leaving as dry as possible.
- In an extended pan, heat oil under medium heat. Then add TVP and garlic and sauté for about 1 minute.
- Immediately after, add paprika, onion powder, cayanne, and guajillo sauce. Allow for sauce and spices to really incorporate with the TVP (about 1 minute).
- Lower your heat and add white vinegar.
- Cook your soyrizo until it begins to brown and become crispy.

Hint: Make sure to really spread your soyrizo out on the pan when cooking. Do not over crowd.

To serve, simply place soyrizo on top of corn tortilla and add, onion, cilantro, lime, and salsa on top.

That’s it!

Mexican Vegetarian Sushi Roll

In honor of his birthday, yesterday, here is the recipe of his favorite food that I make: Mexican Vegetarian Sushi.

I decided to become vegetarian to not support factory farming practices; secondly because I love animals and could never kill one myself; and lastly to be more healthy. As a result of this you would think that I miss meat, but I really don’t. The only thing I really miss is fish, specially in sushi! The only two reasons I choose to stay vegetarian and not become pescetarian is to not support the deterioration of our seas and because the alternative (fishing farms) is just too cruel and unhealthy. Luckily, I created a solution to my sushi craving: recipe for vegetarian sushi.

My vegetarian sushi won’t be found in a restaurant, has mexican ingredients, and it’s truly vegan, except for the spicy mayo. It is also a nice alternative for non-shushi-lovers. Trust me on this, this sushi has turned many non-shushi-lovers into sushi cravers. I hope you enjoy it!

Yields: approximately 4 maki rolls

Ingredients:
1 cup sushi rice
1 1/4 water
2 tablespoons of sushi vinegar (if you can’t find, use rice vinegar with a pinch of salt and sugar)
1/2 cup chopped onion
1/2 cup chopped cilantro
1/4 cup chopped jalapeño (seeds and veins removed)
1 avocado
1 medium sized cucumber
2 tablespoons of toasted sesame seeds
8 toasted nori sheets

For Mexican Spicy Mayo:
2 tablespoons of mayonnaise (vegan mayo if preferred)
1/2 teaspoon of Sriracha sauce
3 tablespoons of my Salsa de Jitomate

Other topping:
Unagi (eel) Sauce
I’ve found that this sauce is actually not really made from eel, yay!

- Wash your sushi rice very well under cold water, until water runs clear.
- Place rice in a pot and add water. Bring water to a boil under high heat and immediately lower heat to lowest setting and cover.
- Cook rice for about 10 minutes until water is dissolved then turn off heat and leave covered for about 20 minutes. IMPORTANT: NO Peeking!!! You want all of the steam to finish cooking the rice until soft.
- In the meantime, chop your onion, cilantro, and jalapeño. Set aside for later.
- Cut your avocado in half and remove the pit. Now using the tip of your knife slice your avocado while it’s still in the skin. Once sliced, take a spoon and gently push it in closets to the skin and scoop it out. This will allow you to remove the avocado from the skin and the slices will be perfect. Do the same with the other avocado half.
- Cut your cucumber in half (long ways) and remove all the seeds with a spoon. Now julienne them a little thick.
- Your rice should be ready by now. Open the lid and move to a large container, preferably a wood bowl where you can spread out your rice.
- Add the sushi vinegar over the rice and mix. Fan out your rice until cooled (don’t let it become cold).
- Now you are ready to make your maki rolls:
- Place a nori sheet on top of your sushi mat.
- Wet your hands with cold water so rice doesn’t stick to you.
- Add rice and press onto your nori sheet covering almost all of it. Make sure you get all the edges too. Leave a 1/4 of an inch section on the bottom without rice (will help adhere when rolled).
- Sprinkle sesame seeds all over your rice.
- Add your ingredients: avocado, cucumber, cilantro, onion, and jalapeño.

- You are now ready to roll! Make sure you are rolling tightly. When you get to the end, add water with your finger to the 1/4 inch of the nori with no rice. Roll all the way and tighten with your sushi mat.
- Cut your roll into pieces
- For the Mexican Spicy Mayo: Mix mayo, Sriracha, and Salsa de Jitomate all together until completely blended.
- Top your sushi pieces with eel sauce and your spicy mayo.
Provecho!

Feel free to post your comments or questions.

Enchiladas Placeras

When I was a child my mom would always allow me choose the meal to be served ay my birthday parties. Since I knew that the meal I chose would be cooked by my mom I always asked for her Enchiladas Placeras.

Enchiladas Placeras, which are potato enchiladas, are the enchiladas you will find all over Guanajuato, Mexico. On rare occasions, you will also find some enchiladas made with chicken and salsa verde but these are the enchiladas you will find in my part of Mexico. To be honest I didn’t know what cheese enchiladas drenched in sauce were until I came to the United States; must I say I was I disappointed.

So without further-a-do here is the recipe for my favorite Enchiladas Placeras:

Yields: approximately 10 enchiladas

Ingredients for guajillo sauce:
6 chiles guajillos
2 garlic
2 teaspoons cumin
1 teaspoon black pepper
3/4 teaspoon salt
2/3 cup of chiles boiling liquid

Ingredients for stuffing:
10 corn tortillas
2 large potatoes or 4 small (I prefer yellow potatoes)
1/2 teaspoon salt
4 tablespoons of corn oil

Ingredients for garnishing salad:
1 vine ripe tomato, diced
1 small onion, diced
1 1/2 cups chopped cabbage
1 lime
Salt to taste

Toppings:
Salsa de Jitomate
Crema Agria

Before we get started I must state this: please do not substitute any of the ingredients as you will loose the unique flavor (specially in the corn tortillas as opposed to flour tortillas)

- First, mix your diced tomatoes, onions, and cabbage in a bowl. Add the juice of 1 lime and salt to taste. Set aside and allow lime to pickle the ingredients while you cook.
- Remove all stems from guajillo 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 liquid from the chiles. Blend until very smooth.
- Once sauce is very smooth, strain in a fine mesh strainer to remove all chile skins.
- While creating the guajillo sauce, boil your potatoes, with the skin, in water until fully cooked.
- Once potatoes are cooked, remove skins, add salt, and smash like mashed potatoes. Consistency should be soft and fluffy.
- Heat your tortillas in a skillet, comal, or direct heat, however you prefer. Make sure not to steam them as you want them to be a bit tough. Otherwise, your tortillas will break when in oil.
- In a deep skillet or wok (yes we have wok like pans in Mexico made from both metal and terracotta, they are called Cazos) heat about 2 tablespoons of corn oil. Leaving the other 2 tablespoons for replenishing the oil as you cook. There should only be enough oil to coat the bottom of the wok.
- Dip one tortilla at a time into the guajillo sauce, making sure to coat both sides evenly.

- Gently place the tortilla with sauce in the wok with oil and allow it to fry for about 10 seconds. Flip the tortilla with a spatula (don’t use tongs) and fry the second side for another 10 seconds. Remember, you are not deep frying the tortilla you are just allowing it to touch the oil gently to adhere the sauce and change the flavor.

- Remove the tortilla and place in a plate. Fill the tortilla with the mashed potatoes and roll tightly but gently.
- Continue doing this until you have completed all 10 enchiladas.
*HINT* I find it easier to make all the tortillas first, place them one on top of the other as you gently fry them, and then stuff them one by one. It’s also much faster.
- Once you have your tortillas you can plate them as you wish using making sure to add the garnishing salad, salsa de Jitomate, and crema agria. If you would like to use sour cream instead of Mexican crema agria, I would suggest that you dilute it with a touch of whole milk and add some salt to it first.

Enjoy!

Feel free to post your comments or questions.