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
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
When the weather turns chilly the best way to fill up on is with a nice, steaming bowl of soup. It warms you up from the inside out. When looking a great vegan soup I think pozole is a good way to go. Traditionally, pozole is a pork and hominy soup with a spicy chile base but it is just as easy to nix the pork and still have a delicious bowl to fill up on. As a bonus, the vegan version is ready to serve in less than an hour.
This recipe keeps the heat level on the mild side. Ancho chiles tend to have a bite to them without being too hot. If you feel the need to bump it up a notch you can always add guajillo or dried chipotle peppers.
In addition the garnishes play just as much a role in the soup as the soup itself so don’t skimp on them. I like mine with a lot of lemon, lettuce, onion and a few slices of radishes. Plus I always crush up tortilla chips into the bowl and let them soak up the spice-filled broth. Continue reading
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
Fall is here and it is time to strike up those ovens and start roasting some veggies. Roasting really brings out the best out of vegetables. The sweet, nutty goodness is one of a kind.
Roasted cauliflower makes for a great taco filling. The soft texture of the cauliflower balances a crispy, crunchy fried tortilla to create one delish taco. Dress the tacos with a little cabbage, salsa and cheese and you have one incredibly flavorful bite. Continue reading
For most people a quesadilla consists of an enormous flour tortilla stuffed with an insane amount of cheese, griddled, then topped with guac, sour cream and chunky salsa. Well I am not sure what the folks in Mexico’s capital would have to say when they see that. Out in Mexico City quesadillas look a lot different. A lot. For starters they are significantly smaller and use a corn tortilla as a base. Second, fillings usually consist of something more than just cheese (although a cheese quesadilla is acceptable). A variety of vegetables make for great additions to a quesadilla. One of the biggest difference is these quesadillas usually get fried rather than just get thrown on a griddle. The end result is half-quesadilla, half-turnover. A crunchy outside that is filled with warm veggies and gooey cheese. 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 is here. And with summer comes fresh yummy veggies. There are lots of vibrant, crisp, colorful vegetables during this time of year. So why not make a quesadilla? Why not indeed.
This recipe uses summer staples like squash, mushrooms and chiles. Sauté them babies and stuff them into a homemade flour tortilla (or corn). A fresh simple recipe for all those summer vegetables. Continue reading
Picture this: a crispy, crunchy tortilla slathered with warm beans, then topped with earthy mushrooms, sweet corn and a little punch of heat. A mountain of lettuce, tomato, cheese and cool yogurt gone on next and voila! Mushroom and corn tostadas. What a fantastic meal for a warm day. These mushroom and corn tostadas are easy to make and are very satisfying. You got flavor and you got texture making these tostadas delicious. Continue reading
I first had brussel sprouts a little over a year ago. I did not know what I was missing out on. They have become one of my favorite veggies. Thank you to whoever decided to bring them puppies to the forefront. Since then I have tried to incorporate them into lots of tasty dishes. Who knew those little gems are bursting with so much flavor? I love the robust earthy goodness the wonderful brussel sprout brings to the table so why not make tacos with them. So easy to create and even easier to devour. Continue reading