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.

All content © 2014 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.

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.