Spicy Red Chilaquiles

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Sometimes the least complex dishes tend to be the tastiest.  A few simple, delicious ingredients is all it takes to make a great dish packed with flavor come to life.

Chilaquiles are a breakfast staple.  Smothered tortillas and eggs topped with cheese make for a scrumptious and hearty meal.  Sometimes a tangy green sauce is used but this time I am using a quick red tomato and chipotle sauce to soak the crispy tortillas in. Continue reading

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Mexican Cauliflower “Rice”

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For some time now I have seen several recipes for turning cauliflower into “rice”.  It seemed pretty simple and looked quite delicious so I decided to give it a try.  Good thing I did.  The method works best for turning any type of fried rice recipe rice-free (i.e. using cauliflower to make steam rice may not such a great idea).  As a bonus the cauliflower gives the rice dish more flavor and a better texture.  Plus it is ready to go a lot sooner than traditional rice.  I took a true and tried Mexican rice recipe, nixed the rice and brought in the cauliflower.  The end result is a bit spicy, a bit sweet from the bell pepper and a whole lot of yuminess. Continue reading

Frijoles Charros

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Frijoles Charros roughly translates to cowboy beans.  These yummy beans originated out on ranches as a way for cowboys to make a hearty, warm pot of beans.  Glad someone thought to do this because they are yum-my.  The key ingredient to frijoles charros (aside from the beans) is good old fashioned bacon.  It helps give it a smoky zing.  I have substituted it with vegetarian bacon but the salty smoky flavor is still there.  Add some onions, tomatoes and chilies and you got yourself one filling bowl of beans. Continue reading

Calabacitas (Squash)

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Calabacitas, or squash, is a perfect side dish or appetizer for springtime.  This dish brings clean flavors together to make a very simple yet tasty dish.  I grew up eating this delicious mix of flavors.  Squash just works great with sweet corn and the acidity in the tomatoes. Continue reading

Black Bean & Mushroom Chile Rellenos

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Chile Rellenos are about traditional as Mexican cooking gets. Who knew stuffed peppers could be, not only delicious, but filling as well. Spicy. Saucy. Cheesy. What is not to like about them? There are many variations as to how to make chile rellenos and what to stuff them with but most recipes call for roasting the peppers, to bring out the most flavor, and using some sort of cheese. This recipes calls for earthy flavors, like black beans and mushrooms, and sweet onions to balance it out. A generous sprinkling of creamy cheese finishes the peppers off. Add a tangy tomato sauce to the plate and goodness has been reached. Yum, yum. Continue reading

Spicy Tofu Gorditas

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Gorditas, the Mexican brother of Salvadorian Pupusas, are pretty easy to make and can be enjoyed anytime of the day. Fillings for gorditas differ and there are definitely no set rules as to what you can use to fill these little corn pockets of joy. For this recipe I have marinated tofu in a spicy tomato sauce then sautéed with onions and peppers to create a great filling. The warm, steamy pockets get filled to the brim with the tofu filling and topped with cheese and lettuce. So simple yet so delicious Continue reading

Vegan Fideo Seco

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Fideo Seco is the not-so-famous cousin of Sopa de Fideo, or vermicelli soup. Fideo Seco has virtually the same flavor profile as the soup version but is normally a side dish rather than an actual soup. The end result creamy, almost risotto like, noodles bathed in spicy tomatoness, intermingled with tons of veggies. Continue reading

Huevos Rancheros Florentine: Yup. I. Went. There.

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What are good Saturday morning breakfast ideas while trying to decide whether to face the cold, rainy, foggy world or stay indoors wrapped up in a blanket?  Two favorite options of mine: Huevos Rancheros and Eggs Florentine.  Two distinct dishes, both very tasty treats.  But you shouldn’t eat both at the same time, right?  Well maybe you should.  Hmmm.  I decided to combine the two and create one egg dish filled with hints of both. Continue reading