This is an easy, quick sauce. A few minutes and you are done. This flavorful sauce has a great balance of sweetness, spice and just a hint of heat. It is not meant to be spicy but if the heart desires the heat index can be revved up with just a few more peppers or something spicier, like serranos or even habaneros. Pour it on enchiladas, tamales, eggs. You name it it works. Continue reading
Picture this: a fresh, warm, crusty roll slathered with spicy chorizo and warm beans. Crisp lettuce, sweet tomatoes, coooool avocado and creamy melt-in your-mouth cheese. Oh yum. Summer just got better and it is all thanks to the mighty torta-the Mexican answer to the sandwich. Tortas are not only yummy but versatile as well. They can be served hot or cold and filled with just about any type of protein and veggies you have on hand.
For this recipe I took an authentic torta filling and turned it vegetarian (or vegan). Most meat-free chorizo tastes just like the traditional beef or pork chorizo (a spice-filled sausage). I smashed it up with some beans to create a fantastic, flavorful filling (try saying that 5 times fast!). With a well-seasoned filling it is best to keep the veggies simple. Just a little lettuce, tomato, avocado and cheese to help cut through the spice and voila! Lunch/dinner-heck even breakfast is served. Don’t worry about any leftovers either. The filling makes for killer tacos. Continue reading
So the assumption is enchiladas are always tortilla rolls filled with cheese and heavy fillings. Not always true though. Enter the stacked enchilada. These bad boys are light, fresh and definitely not rolled. Simply sauté some summer veggies and through them in the middle of some tortillas with a bit of cheese and sauce. You can make a stack as tall as you like. Then you just dig in and cut through, kinda like a pizza. Once you make stacked enchiladas you will never want another rolled one again. Continue reading
Summer and corn go hand in hand. Something about munching on corn on the cob on a sunny afternoon that is just delightful. It is the perfect summer snack.
It is amazing just delicious one little vegetable can taste. Mexican-style corn on the cob includes the use of several toppings. I’m glad it does. The end result is this sweet, salty, buttery, tart, spicy treat to munch on. You take a bite and the toppings stick to your face and your hands and your clothes… But that is what summer is all about. Continue reading
Time for dessert. Then again it is always time for dessert? It is hard to resist ending a meal without having something sweet so why not end it with brownies. Not just any brownies, Mexican brownies. They are a bit of a cheat but the end result is still delicious. I use store bought brownie mix (I know, I know) to make these extra special brownies. A simple addition of cinnamon and cayenne pepper turn them into an incredible dessert. Top them with cajeta, a goat’s milk caramel, or dulce de leche and you get these wonderful slightly hot, spicy, sweet, chocolaty brownies that are heavenly. Nirvana is a good way to explain the result. Continue reading
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
I went to a great Japanese restaurant a few weeks ago and had a delish tofu and teriyaki dish. It was this soft tofu and mushroom patty with a crispy crust smothered in teriyaki sauce. It was this great blend of flavors and textures. Soft, crispy, sweet, salty. Continue reading
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
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
Samosas and Empanadas: fraternal twins, long-distance family members or brothas from a different motha? Who knows? But both sure are tasty traditional treats.