September 27, 2013

Pozole - Vegetarian

Ingredients

  • Hominy (Mexican style)
  • vegetable broth
  • chiles anachos
  • garlic
  • tomato
  • cloves
  • oregano
  • cabbage salsa
Preparation

Use a can of Hominy. Rinse out in a strainer.


Use store bought vegetable broth (or make your own).

Boil chiles anchos with tomatoes.



Add oregano, garlic and cloves.











Blend tomatoes, cloves, chiles anchos, garlic and oregano.


Boil hominy with vegetable broth at low heat for an hour, or until hominy is tender.


Use a strainer to filter out sauce and add to the boiling hominy with broth.






Add cabbage salad and tortilla chips. Enjoy with lime and radishes.


September 16, 2013

Pav Bhaji

Ingredients

  • Potatoes
  • Tomatoes
  • Red onion
  • Bell peppers
  • Garam masala
  • Haldi
  • Salt
  • Chili 
  • Lime 
  • Cilantro 
  • Olive oil
  • Buns - pav

Preparation

Wash, peel and cut golden potatoes.


Use a glass container and cook them in the microwave until tender.



Chop tomatoes, bell peppers, and red onion.



Brown the onion



Add the tomato


bell peppers. Steam them in a pot.


Add haldi, garam masala, salt and chili.


Add cooked potatoes. Keep cooking on low heat (20-30mins) and make it into a fine mix by breaking the potatoes with your spatula. (Do not use a blender!)



Garnish with cilantro.



Eat as a sandwich with hamburger buns. Add lime to taste.


Enjoy!


August 25, 2013

Empanadas


Ingredients

Preparation

Mix corn masa. Make corn tortillas in the tortiadora. 



Add chicken tinga or other stuffing (like potato stuffing).


Fold and seal.

Cook in a flat pan. Add a small amount of olive oil.





Top with Salvadorean sour cream.



Add lettuce.

Salsa verde.

And, pico de gallo... Enjoy!


August 18, 2013

Enchiladas

Ingredients
  • Chiles guajillos 
  • Tomato
  • Garlic powder
  • Corn starch
  • Queso seco
  • Corn Tortillas 
  • Cabbage salsa 
Preparation
Wash tomatoes and chiles guajillos (Two chiles per one medium size tomato).



Steam them in a pot with some water. The amount of water should be based on how deep the pot is. You want the sauce to have a thicker consistency.


Blend the tomato and chiles guajillos.



Use a strain to get rid of excess pieces of tomato and chile.


You want to end up with a soft-textured sauce.


Add corn starch to thicken (if needed).


Dissolve a teaspoon of starch in a small amount of water (just enough to dissolve starch).


Heat the corn tortillas in a flat pan.


You can fry them in oil, or simply add some oil to make them more crunchy.



Submerge the tortillas in the enchilada sauce.


Add cabbage salsa.


Add queso seco.


 

Roll and enjoy!