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Showing posts with label Vegetarian Meals. Show all posts
Showing posts with label Vegetarian Meals. Show all posts

December 21, 2020

This savory Vegan Posole Verde with pinto beans and hominy is perfect for both special occasions and everyday dinners.

February 18, 2020

Easy to make, budget-friendly, and preservative-free tortillas. Homemade flour tortillas are delicious, chewy, and a taste uncomparable to a store-bought tortilla.
Perfect for burritos, quesadillas, chimichangas, wrap and more!

Some say the origin of the Flour Tortilla was Northern Mexico and this is why so many plates are made with flour tortillas like Quesadillas as well as Burritos, Chimichangas, and Fajitas served with a flour tortilla.

 Oldest found tortillas date back as far as 10,000 years BC and were made of native maize with dried kernel. It was the principal food of the Aztecs who lived in Mesoamerica.

Tips on Making Flour Tortillas:

Making flour tortillas will take some practice. My first tortillas as a teenager had some odd shapes ...some looked square, some tortillas had a cracker texture.  Looking back on why I failed was because I rushed the recipe, I skipped kneading and didn't let the dough rest.

Follow each step, make sure ingredients are fresh. 

Flour tortillas will firm up when stored in the refrigerator, just warm up again on the comal or skillet. 

Rolling out tortillas: I lightly flour the surface and flour the rolling pin. Pat down the dough ball, and roll up and down, turn dough right, roll again, turn... repeat...

If your tortilla is not totally round, you can carefully stretch it to be round.

Cost of making Homemade Flour Tortillas

Homemade flour tortillas cost approximately 5 cents each, $.60 - $.90 a dozen.

Store-bought tortillas approximately 25 cents each, $3 a dozen. (prices according to regions)

Flour tortilla dough, with dough balls

How to make Flour Tortillas:

Following all the steps to making a flour tortilla is the secret to succeeding in creating a delicious soft tortilla.

Let's start
Mix dry ingredients until well blended (give your flour a quick stir before measuring)

Cut in lard or shortening ( I use a pastry cutter, but you can use your hands). Add water, a little at a time. cleaning the bowl with the dough as you go. (You may need less or more warm water)

Knead the dough for about 5 minutes (do not skip), until soft and smooth but not sticky. (picture below) 

    Smooth tortilla dough

    Do not use flour on the surface to knead. Kneading in the same bowl is okay, but no extra flour unless sticky. 

    Place dough on cutting board, cut in half, then cut halves into halves, keep cutting until you have 16 dough pieces (7-in tortillas) (my way of achieving equal size balls) 

    Shape into 16 balls; Place on parchment paper and cover with a dishtowel and let stand for 20-30 minutes (do not skip this part) Allowing the dough to rest lets any of the liquid absorb into the flour, which will give you a softer tortilla after cooking.

    Roll out each ball on a lightly floured surfaced (too much flour will turn out a dry tortilla)

    Place each on a hot comal or cast iron pan, the tortilla will start to bubble up, then flip. 

      Tortillas should be lightly brown on both sides (if tortillas are showing dark spots right away put the heat down a little). 

      Cover tortillas as you cook them in a clean dishcloth, or tortilla warmer.

      Right coloring for Tortilla

      What do I use to cook Tortillas?

      Cast-iron Pan - Cast-iron pans provide even distribution of heat properly all around and perfect for fajita size tortillas.

      ComalNonstick Carbon Steel Round Comal 13 inch is what I use for large burrito size tortillas.

      Storing Homemade Flour Tortillas

      Refrigerator: Flour Tortillas will store for up to 2 weeks in the fridge. Store them in sealable plastic storage bags.

      Freezer: Store tortillas in freezer storage bags, squeeze all the air out. Tortillas will be good for up to 3 months.


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      November 19, 2019

      A sopapilla is a crispy, deep-fried pastry that can be covered with honey, powdered sugar, or syrup. Perfect for the Holidays, or any special occasion.

      Stir in water; mix until dough is smooth. Kneading the dough is very important to make sopapillas. Lightly flour a flat surface and knead the dough for 3-5 minutes. 

      Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3-5 inch squares. 

      Heat oil in deep-fryer to 375 degrees F. Fry until golden brown on both sides. Drain on paper towels and serve hot.

      Powder Sopapilla with powder sugar, cinnamon sugar, or drizzle with honey

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       Servings - 16                   

      4 cups flour
      2 tsp. baking powder
      1 tsp. salt
      1 tbsp sugar
      4 tbsp. shortening
      1 1/2 cup warm water
      Cooking oil for frying
      Honey or powder sugar 


      In a large bowl, stir together flour, baking powder, salt, sugar, and shortening. Stir in water; mix until dough is smooth. 

      Kneading the dough is very important to make sopapillas. Lightly flour a flat surface and knead the dough for 3-5 minutes. 

      Cover and let stand for 20 minutes. Place a lightly wet towel over rolls to keep the dough from drying out.

      Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3-inch squares. 

      Heat oil in deep-fryer to 375 degrees F. Fry* until golden brown on both sides. Drain on paper towels and serve hot.

      *Flip sopapilla the first 3-4 seconds you place it in the fryer, and flip again, this will help dough puff up.

      October 31, 2019

      It only takes a few minutes to whip up our tasty corn and black bean salsa. Serve as a dip with chips or as a side dish with chicken or pork.

      Spiced up tomatoes, black beans, & corn are the colorful components of this zesty salsa!

      Our Spicy Black Bean Corn Salsa is filling and more flavorful than a plain tomato and chile blend, and is vegetarian-friendly.


      Spicy Black Bean and Corn Salsa with fresh tomatoes, chile peppers, and red onions. Perfect appetizer with tortilla chips, or as toppings on tacos.


      • 2 cans 15oz. Black beans, rinsed and drained
      • 2 cans 15.5 oz Whole Kernel Corn, drained
      • 3 large tomatoes, seeded and chopped
      • 1 medium red onion, diced
      • 2 jalapeños, seeded and diced
      • 2 serranos, seeded and diced
      • 1/2 cup lime juice
      • 1/2 tsp salt
      • 1/2 tsp ground cumin
      • 1/2 cup fresh cilantro, minced
      • Crumbled Cotija cheese (optional)
      • Avocado, diced (optional)

      1. In a very large bowl, combine all ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

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            June 10, 2019

                 Mexican Sweet Corn Cakes, Tomalitos, Tamalito, Spoonbread, or Cornbread, whatever the name, this delicious treat is addicting!! Perfect little side with any meal, tasting like a combination of moist cornbread and tamale dough. If you crave spiciness, add jalapeño bits to the corn mixture batter. This recipe may not be an authentic Mexican side dish, but it is a great complement to any Mexican meal.

            Mexican Sweet Corn Tomalito  on plate


            May 10, 2019

            Capirotada is a traditional Mexican food dessert similar to a bread pudding made with bread, raisins, fruit, nuts, and simple sugar syrup, perfect warm or cold.  Capirotada is usually eaten during the Lenten period, it is one of the dishes served on Good Friday.

            There are various preparations of the dish. It is generally composed of toasted bolillo or baguette and soaked in an infused syrup made of the following: whole cane sugar, which is known as piloncilloclove, and cinnamon sticks.

            Ingredients for Capirotada

            Bread - Bolillos, baguettes, and French Loaf are the best types of bread to use.

            Fruit - Banana is typically used in Capirotada, but you can use any combination of these fruits; dates, apples, raisins, apricots, and pineapple.

            Nuts - Almond slices, chopped walnuts, pine, and pecans are great add-ins.

            How to make Capirotada

              • Tear the loaf of french bread into 2 to 3-inch pieces, and place on a baking sheet.

              • Preheat oven to 375°F, place the baking sheet in the oven for 15 minutes. Remove from oven, and let cool. 
              • In a medium saucepan, mix brown sugar, water, cinnamon, and clove. 
              • Bring to a boil; simmer on low heat for 15 minutes
              • Combine bread, raisins, fruit, nuts, and butter in a large bowl.
              •  Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 11 x 8-inch baking dish coated with cooking spray.
              • Bake at 350° for 20 minutes. Place shredded cheese on top of Capirotada in the last 5 minutes of baking. 
              • Serve warm, or cold

                May 9, 2019

                Sopa de Fideo also referred to as Sopita de Fideo, is a tomato-broth noodle soup that is a part of the cuisines of Mexico, and Southwestern cuisine. Perfect complement to a lunchtime sandwich, or wrap.


                May 8, 2019

                Frijoles Azteca, savory black beans with onions, nopal (cactus), jalapenos, topped with crumbled bacon. Perfect as the main dish for dinner, or on the side.

                Black Beans with Nopal Cactus topped with Cotija cheese

                Frijoles Azteca (Black Beans with Nopal Cactus)
                Preparation Time: 15 minutes
                Cooking time: 4 hours
                Servings: 4-5

                • 1 cup dry Black beans, cleaned and rinsed
                • 1 cup Nopalitos, clean and cut into 1/2 in. strips
                • 1 small onion, diced
                • 1 tsp. minced garlic
                • 1 lb. bacon cooked and crumbled(omit-vegetarian)
                • 1 jalapeño, stemmed, seeded, and sliced
                • Cotija, crumbled
                • 1 tbsp vegetable oil
                • Salt to taste

                1. Place black beans, and 4 cups water in a slow cooker, cook on high for 4 hours. Add water as needed to keep from drying. Do not overcook
                2. When beans are cooked, drain and save liquid.
                3. In a large skillet on medium heat, add oil and stir in most of the chopped onion (reserve a little to use as a garnish) and minced garlic. Then add the Nopalitos (cut cactus), and jalapeños continue frying until they are heated through, a few minutes more. Stir in the drained beans, and salt to taste stirring for 2 to 3 minutes to incorporate the flavors. Stir 3 cups of the liquid into the beans and Nopalitos.
                4. Bring to a slow boil, stirring from time to time. Reduce heat and cook for 15-20 minutes, or until Nopalitos are tender.
                5. Serve in bowls, top with diced onions, crumbled cotija cheese, and crumbled bacon.
                6. Optional toppings: Tomatillo salsa, minced cilantro.

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                April 30, 2019

                Easy Chilaquiles Verdes is a traditional Mexican dish, served with refried beans, eggs (scrambled or fried), meat, and guacamole as a side dish.
                Easy Chilaquiles Verdes, traditional Mexican dish

                Corn tortillas are cut into quarters and lightly fried and placed in a chile mixture

                The fried tortillas are simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix. It is commonly garnished with crema, crumbled queso fresco, raw onion rings, and avocado slices.

                April 29, 2019

                Spicy Enchiladas Verdes loaded with cheese in a savory Tomatillo Salsa Verde sauce. These Enchiladas are incredible! Every bite will be bursting with an appetizing flavor. 

                April 6, 2019

                These crispy potatoes are infused with the Mexican flavors of chorizo sausage. Breakfast, lunch, or dinner meals can be created from these flavorful potatoes.

                April 4, 2019

                Sweet Potato and Black Bean Tacos will be your favorite meatless meal after the first bite. They’re incredibly easy to prepare, flavorful, and filling.

                March 28, 2019

                Easy Homemade Taco Seasoning without all the fillers and additives from the store-bought packets.

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                Homemade Taco Seasoning 
                Makes abt. 1/2 cup

                 2 tbsp chili powder
                2 tbsp ground cumin
                1 tbsp smoky paprika
                1 tsp cayenne pepper
                1 tsp cinnamon
                2 tbsp garlic powder
                1/2 tsp red pepper flakes
                1/2 tsp sea salt, fine
                1/2 tsp ground black pepper


                Mix all ingredients in a small bowl. Store in an airtight container
                Use 2 tablespoons of seasoning for every pound of meat, and 1/2 cup of water to incorporate the seasoning into the meat.


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