Pastel Azteca (Mexican Lasagna)

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Pastel Azteca is the Mexican answer to the lasagna.  Layers of tortillas, sauce, cheese and delicious fillings are placed in a casserole dish, then baked to golden yumminess is achieved. The tortillas soak up the sauce creating a soft, almost velvety texture. It is super easy to make and very satisfying. Continue reading

Vegan Spinach Corn Arepas

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Arepas, the South American cousin of the Salvadorian pupusa and Mexican gordita, is a thick corn patty that is a staple of Venezuelan and Colombian cooking.  My sources tell me the difference between a Venezuelan arepa and a Colombian arepa is that a Venezuelan arepa is stuffed with yummy fillings while the Colombian one is used more as accompaniment (like a tortilla or dinner roll would be used).  Either way this little corn patty sure is delicious. Continue reading

Molletes

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Looking for a quick and easy breakfast idea?  Molletes are the answer.  They are fast, simple and delicious.  You are basically looking at bread, beans, cheese and salsa heated through to make one scrumptious and portable meal.  Yes, breakfast (or lunch or dinner or snack time) can be this easy.  Slice a roll in half, slather some garlicky beans, top with cheese, watch it become gooey then spoon some salsa on top.  Pretty easy!  Yum, yum, yum, yum, yum. Continue reading

“Huevos” Revueltos

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Huevos revueltos, or scrambled eggs, make for a quick and easy breakfast meal.  Usually huevos revueltos are kept simple with eggs and some salt and pepper.  But why stop there?  I say add some veggies for flavor and color.  And while we are on the subject of flavor, chipotle peppers add a ton of flavor.

This recipe turns scrambled eggs into a vegan-friendly, spice-filled dish.  Skip the eggs and make it with tofu instead.  Add peppers, onions and tomatoes to really kick it up a notch.  So filling, so tasty, so incredible.  Patting myself on the back now. Continue reading

Chipotle Tempeh Sopes

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Tempeh is a patty made of fermented soybeans and sometimes additions like barley, millet and rice.  It has a slight sour taste due to the fermentation.  Tempeh has a great crunchy texture which makes it a great choice as a ground meat substitute.

Sopes are thick fried masa cakes with a raised edge (to keep all the toppings on bay). Commonly sopes are topped with beans, meat, lettuce, tomato and cheese or sour cream. Yum, yum.

For this recipe I have made a spiced-filled chipotle tempeh filling.  A little heat, a little spice and some good crunch from the tempeh.  A simple mash to some pinto beans creates the perfect base for the tempeh filling.  Top with some crisp lettuce and cool tomatoes and you have a great combo of flavors. Continue reading

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

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

Stuffed Chiles

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The classic Mexican chile relleno consists of a roasted pepper filled with cheese, battered and fried, then drenched in tomato sauce.  Stuffed green bell peppers are usually stuffed with a rice and ground beef filling, nestled in a pool of tomato sauce and baked until the peppers almost fall apart.  So I say let’s merge the two.  Take the spice of the poblano with the heartiness of the rice stuffing and let those bad boys swim in a pool of tomato goodness.  Yum yum. Continue reading

Huevos Divorciados

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Huevos Divorciados or divorced eggs is a Mexican breakfast dish that is just too funny to not eat.  It consists of two fried eggs, side by side, separating (i.e. divorcing) the two different sauces.  Simple to make and simple to eat.  Fun to say as well. Continue reading

Red Tomato Sauce

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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