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Capirotada (Mexican Bread Pudding)

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

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

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

I hope you enjoy!

Yields approximately 4 servings

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

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

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

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

Provecho!

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.

Chilaquiles

Major Disclaimer: By any means this is not the most healthy meal, but it is delicious and very traditional non the less.

In my part of Mexico it is very common to wake up and drink a hot chocolate, an atole (cornmeal drink), a coffee, or tea along with a piece of bread or fruit; a very small desayuno (breakfast). Then, at about 10am to 11am you would sit down and have a great almuerzo (brunch) with your family. Obviously, this was easy because school often began later in the day and because almost everyone worked on their farms and they could come back home easily. Honestly, this was one of my favorite meals of the day. It meant getting together and enjoying life with a hearty meal, this way the rest of the meals of the day were very light. Between 2pm to 4pm you would have la comida (supper) and finally at about 8pm you would have a cena (a very light dinner). These eating habits were much healthier than the american version that I later became accustomed to. I attempt to stick to these meal times whenever possible, specially on a beautiful cloudy New York Saturday like today.

Enjoy one of my favorite Almuerzos!

Yields: approximately 2 plates

Ingredients:

10 corn tortillas
1/4 cup chopped onion
1/4 cup chopped tomatoes
1/4 cup chopped jalapeños
1/2 teaspoon of garlic powder
1/4 teaspoon onion powder
1/2 teaspoon black pepper
1/4 cup water
1 cup Salsa Roja
Or substitute any of the other salsas that I have on this site they all go great with this meal.
1/3 cup of corn oil
Eggs

Toppings:
I love to simply add some crema agria and little bit of lime juice to give it some acidity.
However, you could use:
Crema agria
Queso Fresco
Shredded cheese
Avocado
More salsa
etc.

An even easier way to make this dish is to use store bought Mexican Style corn chips. However, the authentic home taste will be lost.

- Using a small sauce pan place about 1/2 teaspoon of corn oil and add chopped onions. Using low heat sauté onions allowing them to caramelize (approximately 5 minutes).
- Once onions are caramelized, add your tomatoes and jalapeños. Sauté for about 3 minutes, then add onion powder, garlic powder, and black pepper. Finally, add your water.
- Allow all of the ingredients to incorporate and for most the water to evaporate. When all incorporated add your Salsa Roja and simmer for about 4 minutes.
- Cut your corn tortillas into 1 inch squares. Making sure to cut the tortillas when cold to make it easier.
- In a deep pan, or deep fryer, heat your oil to 350 degrees.
- By a handful at a time, fry your tortilla chips. They fry really fast, so make sure to take them out of the oil when they turn golden. Don’t allow them to get brown or the taste will be awful. Moreover, don’t over crowd them or they won’t get crispy.
- Place your fried tortilla chips in a bowl with paper towels underneath, to remove any excess oil.
- Once all fried, in a new extended pan add about ½ tablespoon of oil, enough to coat the bottom of the pan.
- Add your sauce to the pan and let the oil incorporate with it.
- Finally, mix your tortilla chips with the sauce and cover with a lid for about 2 minutes on low heat.
- Chilaquiles are done!!!
- Now all you have to do is make an egg however you would like, I highly recommend a fried egg.
- Don’t forget a sprinkle of lime juice.

Enjoy

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.