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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.

Sopa de Garbanzos

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

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

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

Serves approximately 2 bowls

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

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

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

Provecho!

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.

Chipotle Lentil Soup

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

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

Serves approximately 4 people

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

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

Provecho!

Feel free to post your comments or questions.

Mexican Pasta Salad

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

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

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

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

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

Serves approximately 4 people

Ingredients:

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

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

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

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.

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.

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.

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.

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.

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.

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.