Tag Archives: Mexican Cuisine

My Mexican First – Vegetarian Mushroom and Black Bean Burritos!

“If you are not from Mexico, what’s the first thing that comes to your mind when you talk about Mexican food?”

Well according to this blog I just read, its burritos. But really? Burritos is what you think about?

I think about beans. Though that may be due to the fact that I know what Mexicans-Americans are called when you want to be rude and disrespectful. In Spanish that word we used to be offensive is “frijolero”, this translates to beaner. It is the Spanish version of the horrible word Chink for a Chinese-American person or Gringo for an American or white person.

Anyway, if I am being fully honest, when I think about burritos I think about Americans. Although I know burritos originally come from Mexico, I think about Americans and how all my American friends love Taco Bell and burritos and all that other good stuff.

I actually don’t think I have ever had a burrito. I can recall most of what has gone in my mouth, but a burrito may not have ever been something I’ve ingested.

So yesterday was the first time I ever got to eat a burrito! Boy are they filling! But now I see why Americans like them so much. The recipe I followed was meant to make the burrito a Sriracha rice infused wrap, but A) I can barely handle spice and B) what exactly is Sriracha? Besides this thing all the Americans are raving about!

I got the recipe from Amuse Your Bouche though the direct link to the recipe can be found here.

Vegetarian Burrito with Chipotle Dipping Sauce
Vegetarian Burrito with Chipotle Dipping Sauce

Ingredients:

  • 1 cups (210g) basmati rice
  • 1 Tablespoon olive oil
  • 1 can (425g) diced tomatoes
  • 3 teaspoons paprika powder
  • 2 teaspoons cumin
  • 1 Tablespoon Tabasco sauce
  • Salt and pepper
  • 1 Tablespoon olive oil
  • 1 large clove garlic, minced
  • 1 cup (100g) mushrooms, sliced
  • 5 large flour tortillas
  • 1 can (425g) black beans
  • ¾ cup (86g) cheddar cheese, grated
  • ½ cup (25g) cilantro, chopped

Instructions:

  1. Preheat oven to 190ᵒC (375ᵒF)

  2. Boil rice as directed on package, approx. 15-20 minutes.

  3. Meanwhile in a medium wok heat up olive oil and pour in diced tomatoes and begin to cool. Mix in paprika powder, cumin, Tobasco sauce (you can add more if desired), and salt and pepper.

  4. Once rice is cooked, mix tomato and Tobasco sauce mixture into rice and set aside.

  5. In another frying pan (or reuse wok) sauté garlic and sliced mushrooms until fragrant and soft.

  6. To assemble the burritos, place large tortilla on a sheet of tin foil just a bit larger than wrap. Spoon three heaping tablespoons of rice in centre of the tortilla, spoon a couple tablespoons of black beans on rice, one tablespoon of mushrooms on beans, sprinkle with cheddar cheese, and top with chopped cilantro.

  7. Fold tortilla wrap into a large roll and fold tin foil around tortilla roll tightly. Place in preheated oven and cool for twenty minutes.

  8. Serve and enjoy!

Assembly of Vegetarian Burrito
Assembly of Vegetarian Burrito
Rolling of Burrito
Rolling of Burrito

You can also freeze the burritos if you do not want to cook them yet! But I’d cook them – as they are delicious! Though I’m sure they’d be better with Sriracha infused rice, but as a non-American I do not know what that truly tastes like. Though someone recently told me (and I’m quoting him) that it is so hot it makes you shit yourself. He however used less words and more emojis.

Well the recipe that you read above here is on the bland side if you like a kick in your meals, so in case you may feel it is kind of boring so I did make a dipping sauce (which is also a salad dressing)! My dad likes to add some pimiento to his meals, whether it be Sambal bajak or like last night, this dipping sauce. I got the recipe for the salad dressing/dipping sauce from here. Notice that this person has the same background/layout! I’ve not seen it on another persons blog before until now!

If you are wondering how large each of the burritos look like, here is a picture of each of the burritos when laying on our baking sheet before I baked them!

5 Burritos on Baking Sheet
5 Burritos on Baking Sheet

If this is what all burritos taste like, I am hooked. Anyway, I hope you all enjoy this recipe as much as my family and I have.

Happy eating!

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Mouthwatering Mexican with Homemade Sauces and a Salad

Oooh Mexican! Now that is one type of cuisine that everyone seems to love! Our family does not exclude that stereotype whatsoever. We definitely love it! Although it seems we prefer homemade Mexican dishes over attending restaurants which serve Mexican dishes. I don’t know about you, but most restaurants we’ve been to seem to have mediocre dishes. Even the guacamole seems to taste so boring at certain Mexican restaurants we have been to!

Well, when I make Mexican influenced dishes, they taste nothing BUT bland!

Before I give you the recipe for my spectacular meal, let me start by telling you that I made all the sauces from scratch. Including the garlic chili sauce (which you can EASILY buy in the store). Why did I make a garlic chili sauce from scratch? Well I mostly didn’t know that could be found in stores here. I mean it is a basic sauce, but so is Sriracha and I only know that to be in the States. So I always need to end up making spicy sauces similar to Sriracha, including this garlic chili sauce.

Garlic Chili Sauce

I got the recipe for the sauce on White on Rice Couple, but the direct link to the recipe can be found here. I mostly followed the recipe, except I used less chilis than the recipe called for. Much less chili’s. The recipe calls for a cup of chilis but I only used two. Just 2. And my mouth was still burning! Not sure how others can handle more than that.

Ingredients:

  • 2 chili peppers, chopped
  • 2 Tablespoons olive oil
  • 1 head of garlic, crushed and sliced
  • ½ (113g) red onion, chopped
  • 1 can (400g) chopped tomatoes
  • 4 Tablespoons rice vinegar
  • 3 Tablespoons sugar
  • 1 Tablespoon fish sauce

Instructions:

  1. Rinse, clean, and remove stems from chili peppers, dry peppers and then and thinly slice.

  2. In a small sauce pan, heat olive oil and add garlic and onion and sauté until fragrant.

  3. Then add can of tomatoes and chili peppers to garlic and onion and mix. Allow to simmer on low for a minute or two. Now add rice vinegar, sugar, and fish sauce and mix well.

  4. Allow sauce to simmer for five minutes, this will break down the heat from the chili peppers.

  5. Remove pan from heat and allow sauce to completely cool down.

  6. Once cool, pour tomato mixture into a small food processor and blend until smooth.

  7. Pour into a bowl or a sauce boat and use as desired.

When making this much, you make about a cup or so of the sauce. So I used some for my actual Mexican meal, but I’ve got so much that I will use it for multiple things this week! Plus my dad likes spicy so this should be good for him too!

I really do not know how people could handle a cup of chili peppers though, YIKES!

The recipe for the meal itself was found at Simple Roots Wellness, but the direct link for the website can be found here. This recipe calls for a Sriracha sauce, but as I said Sriracha is not found in any of the places I’ve lived as of late so I made my sauce with a garlic-chili sauce flavouring. And delicious it was!

Vegetarian Version

Ingredients:

  • 3/4 cup (100g) Vegetarian Meat Crumbles
  • 3 cloves garlic, sliced
  • 2 teaspoons chili garlic sauce
  • 1 Tablespoon molasses
  • 1 ½ teaspoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 Tablespoon dried oregano
  • 1 Tablespoon cumin powder
  • ½ teaspoon paprika powder
  • Salt & pepper to taste
  • ¼ cup (59ml) water

Salad:

  • ½ head lettuce, chopped
  • 1 can sweet corn
  • Roasted sweet potato
  • 1 tomato, chopped
  • 1 avocado, sliced
  • Bunch of cilantro, chopped

Cream Sauce:

  • ½ cup (100g) goat cheese
  • ¼ cup (59ml) water
  • 2 teaspoons garlic chili sauce

Instructions:

  1. In a small Wok, sauté veggie meat crumbles.

  2. Add sliced garlic and garlic chili sauce and mix well. Add molasses, tomato paste, and Worcestershire sauce to meat crumbles and mix.

  3. Season with dried oregano, cumin powder, paprika powder, salt and pepper, and water to veggie mince.

  4. Mix well and allow to simmer until liquid becomes a light sauce.

  5. Meanwhile combine goat cheese, water, and garlic chili sauce in a mini food processor until smooth. Pour into a small bowl and place in fridge.

  6. When ready to serve, place lettuce in a bowl and add choice of toppings. Top with veggie meat crumbles and slices of avocado.

  7. Drizzle on cream sauce and enjoy!

This recipe was originally meant to be made with actual mincemeat and as my parents do not eat veggie meat substitutes, I made them the original version of the recipe. If you wish to make the recipe with mincemeat then double everything from the chili sauce to the water for the meat. You can also double the ingredients for the salad. The goat cheese sauce is the same for both the veggie crumbles and normal mincemeat.

Ground Beef version

This was the first time I have ever touched mincemeat in years. I hate cooking it. The smell of the meat in a pan is God awful! I actually never even liked it when I did eat meat way back when.

Cooking it today made me think of middle school, when I took Food Economics. I did love that class. I even learnt how to sew in that class! But I also learnt that I dislike the smell of ground beef! Thankfully I still do!

Anyway, that is the meal for the evening! A fabulous meal indeed. One that each and every one of us truly loved. Including mom who dislikes goat cheese and yet she didn’t mind the goat cheese sauce! Lucky me!

If you all end up making this, I hope you enjoy it! It was a good one!

Lazy Mexican Sunday

The definition of lazy should be linked to my name. I can just imagine it. Flipping through one of the many dictionaries in our house and finding the word lazy which states this:

Lazy (n) – a person who is not very active such as Liselot.

Although the actual definition of lazy is an adjective, but hey! It could easily be a noun!

I have spent my day being lazy. Except I did make a delicious meal. If you like color like I do and you like a mixture of flavours in your mouth, this is truly for you.

Flautas de Pollo

How amazing does this look? I got the recipe from here, but as I used smaller wraps they didn’t quite take on the name of flautas or taquitos.

Ingredients:

  • 3 gorditas (small soft taco wraps)
  • 1 (238g) breast of chicken
  • ½ cup (74g) cheddar cheese, grated
  • Pinch of red pepper flakes
  • ½ an avocado, sliced

Pico de Gallo

  • ½ cup (74g)  tomatoes, chopped
  • ½ cup (74g) cucumber, chopped
  • ¼ cup (37g) red onion, chopped
  • 1 clove garlic, minced
  • ½ jalepeño, sliced and chopped
  • ¼ cup (37g) cilantro, chopped
  • 2 Tablespoons lemon juice
  • Salt and pepper to taste

Instructions:

  1. In a small frying pan, cook chicken breast thoroughly. Sprinkle with red pepper flakes and salt and pepper to add extra flavour.

  2. Turn oven to 175ᵒC (350ᵒF) and place three gorditas into oven for 4-6 minutes, while gorditas are warming up begin grating your cheese.

  3. Once chicken is cooked allow to cool and then begin to shred. When gorditas are warmed up, remove from oven and add shredded chicken to them. Top with cheddar cheese and wrap up (insert toothpick to ensure wrap won’t undo) and place back in oven for three minutes or until cheese has melted.

  4. During this time you can chop your tomatoes, cucumber, red onion, and jalepeño and place them into a small bowl. Mince your garlic and chop your cilantro and add that to the bowl as well. Squirt with about 2 Tablespoons worth of lemon juice and sprinkle with salt and pepper. Mix well.

  5. As you remove your “flautas” from the oven, open up and place a teaspoon or so of Pico de Gallo on top. Slice your half of an avocado and add two “strips” on top of your Pico de Gallo and re-wrap and enjoy!

IMG_4003 Pico de GalloWhen I first took a bite of the Pico de Gallo, I was so mystified by its taste. It was like heaven in my mouth. The spice from the jalepeños with the citrus from the lemon juice, the sweetness of the tomatoes, with the eye-watering tartness from the red onion – it was perfect! I haven’t had anything this wonderful in a while!

I immediately made two flautas and gobbled them all up. I can say that I am full now. But full and content. I am actually happy after that meal.

I definitely advise all of you to also make this as it is spectacular!

Anyway,

Buen provecho!

Colorful Mexican Stuffed Avocado

‘Tis the season to be colorful. The season of Spring is the perfect season to bring out all the colors in your closet or make-up drawers. Or in my case – place on a plate and indulge in!

Although I am always colorful when it comes to food. Whether it is Spring, Summer, Autumn, or Winter, I will always find an excuse to add a pop of color to a normal white plate. Mexican Quinoa stuffed Avocado

This looks pretty festive for the season of Spring, wouldn’t you think?

And not only is this beautiful, but it is delicious too!

Although the recipe is considered as an appetizer, I’ve made this into a meal. Because why would someone combine all this protein for an appetizer? If this is the starter then the meal must be the size of a pea! Anyway, I got the recipe from here.

Ingredients
  • Avocados (1 small avocado per person)
  • 1 cup quinoa
  • 1 can black beans (rinsed)
  • 1 red pepper, chopped
  • 1 cup corn
  • 1 red onion, chopped
  • ½ cup chopped cilantro + some for garnish
  • 1 Tablespoon taco seasoning
  • 1 Tablespoon Greek yoghurt
  • ½ teaspoon lemon juice
Instructions
  1. Start by rinsing your quinoa well and then place it in a sauce pan and toast for about two minutes until the quinoa starts to smell ‘toasty.’ Add one cup of water or vegetable broth and bring to boil. Once boiling, reduce heat to simmer and cover. (To get fluffy quinoa, it’s really important to not stir it, just let it be, keeping a close eye on it)

  2. Chop the red onion and red pepper and add all the ingredients, minus the quinoa, in a bowl and mix well with the taco seasoning. Once the quinoa is finished and has cooled, add it to the vegetable mixture.

  3. Put the mixture in the refrigerator to cool.

  4. To assemble the avocados, begin by cutting them in half, removing the skin and the pit. (You can also scoop a little extra from the pit to add more room for the quinoa mixture – do this after you peel the skin off!)

  5. Scoop about ½ a cup of the quinoa mixture into each avocado, more if you can fit it.

  6. Finish by mixing Greek yoghurt and lemon juice together and adding a little dollop on top of the quinoa mixture and some chopped cilantro and serve.

  7. Enjoy!

Mexican Quinoa Stuffed AvocadoDoesn’t that look too much to be for an appetizer? Especially with the fact that black beans, quinoa, AND avocado have protein in it. Not to mention the fact that Greek yoghurt has protein too! Although, a dollop or two doesn’t give you quite the kick needed.

So that’s my dinner for this evening.

But, because I only used a tablespoon of taco seasoning there is a big chance that I’ll make taco’s tomorrow for dinner. I just need to buy lettuce, salsa, and wraps. I’ve got everything else to make a perfect taco or six. (When I was younger, I loved tacos so much that I would have between four to six – no lie) I don’t think I can accomplish that now though.

Y’all should totally make this. You could make it as it should be, an appetizer. OR you can eat it as I did as a meal.

Buen provecho, gente!

Vegetable Enchiladas for a Colorful Evening

So… there was a fiesta in my oven last night. No seriously, it seemed that I was at a proper Mexican party where a piñata let out enough color to celebrate. It was delightful. Most of all delicious too.

Last night’s meal was a mix of healthy vegetables and salsa to create a perfect enchilada. What a great thing to be eating on a Tuesday which kick starts the warmth to come during the week. It has been quite cold as of late, but yesterday was pretty warm and the remainder of the week will increase in temperature as well. So enchiladas definitely are making week look good.

Fiesta in Oven

Okay, so that doesn’t quite look like a fiesta or a piñata, but when it came out it sure looked impressive.

Colorful

Look at all those beautiful colors! Layers of colors at that. Perfection.

The recipe can be found here:

Ingredients

  • 1 poblano chile, cut into matchsticks
  • 2 red bell peppers, cut into matchsticks
  • 1/2 head of cauliflower (or one small cauliflower head), cut into 1/2-inch chunks
  • 1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
  • 1 medium onion, halved and slivered
  • 1 cup corn kernels, fresh or frozen
  • 3 Tablespoons heat-safe olive oil
  • 1 1/2 teaspoons ground cumin
  • 3 garlic cloves, minced
  • salt and black pepper
  • 1/2 cup chopped fresh cilantro
  • 2 cups homemade or store bought salsa/pico de gallo
  • 2 ounces baby spinach leaves (about 2 big handfuls)
  • 5 corn tortillas, teared into appropriate slices as needed
  • 2 cups shredded cheese (sharp cheese works best)
  • sour cream and thinly sliced scallions for garnish, if desired

Directions:

  1. Preheat the oven to 218ᵒC (425ᵒF). Lightly oil a large shallow roasting pan or rimmed cookie sheet.
  2. Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 20-30 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 175ᵒC (350ᵒF).
  3. Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
  4. Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
  5. Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Beautiful LayersCheck out those fantastic layers. Does it actually even look like layers to y’all?

Well when it came to plating the meal I opted out from using sour cream and chives. It really was unnecessary for both the reason of adding more fat to the dish as well as the taste is fantastic without it!

You really should try this. It doesn’t plate all too attractively, but it tastes great.

Stacked Vegetable Enchiladas

Plus to make things even better, I took a little bit back to my apartment and decided to make an omelette with the enchilada mixture inside. Seriously that was perfection. I before eight in the morning and I am still full at four.  Usually I would be peckish but I am satisfied. Well maybe not now after writing an entry on food.

So this is definitely a five star meal. If I could have made it gluten free I would have too. But where does one find gluten free tortillas in the country of the Netherlands? If anyone can help me on that one please do!

I really hope you all try this meal out. It is great.

Buen provecho!

Homemade Mexican Lunch

To start the week off correctly, I decided to make homemade taquitos for lunch with my favourite recipe for guacamole on Monday. Unfortunately the salsa was just store bought, but the rest was made fresh from our kitchen and made with love. The recipe that I had found was from Just a Taste, but I changed the recipe some.

Taquitos, Guac, y Salsa

Below you can see the recipe that I used for the Taquitos:

3 Tablespoons olive oil
1 cup diced onion
2 cloves garlic, minced
2 Tablespoons fresh lime juice
1 1/2 teaspoons cumin
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
2 cups shredded breast of chicken
1 cup shredded cheddar and gruyère cheese
1 1/2 cups chicken broth
12 (6-inch) corn tortillas (6 whole wheat & 6 normal tortillas)

Directions:

Preheat the oven to 425ºF or 218ºC and line a baking sheet with parchment paper.

In a large saucepan, heat the olive oil over medium heat. Add the diced onion and garlic to pan, cook until it’s translucent, 3 to 5 minutes or until fragrant. 

Reduce the heat to low, and then add the lime juice, cumin, chili, salt and black pepper to the pan, stirring to combine. Add the shredded chicken, tossing to combine.

Transfer the chicken mixture to a large bowl and let it cool for 10 minutes, and then stir in the shredded cheese.

In a medium saucepan over medium heat, bring the chicken broth to a simmer. (I used the same pan after a quick wipe down to reduce cleaning afterwards) One at a time, dip each tortilla into the broth for 10 to 15 seconds, just until it’s pliable enough to roll. Transfer the tortilla to your work surface and place about 3 tablespoons of the chicken mixture on the lower third of each tortilla. Tightly roll up the tortilla, and then place it seam-side down on the prepared baking sheet. Repeat the filling and rolling process with the remaining tortillas.

Bake the taquitos for 15 to 20 minutes until golden brown and crispy. Serve with guacamole and salsa.

For the best guacamole we’ve ever had, here is a rough estimation of the recipe:

2/3 avocados chopped, then mashed
1 small onion, chopped
2 cloves garlic, minced 
1 tomato, chopped (optional)
2 Tablespoons vinegar
2 Tablespoons lemon juice
Salt and pepper to taste

Directions:

In a medium bowl, cut avocados in half and remove nut. Cube meat of the avocado and then remove from skin. Mash avocados to preferred consistency then add lemon juice to ensure avocado stays green. 

Chop onion and mince garlic and add to mashed avocado mixture. If adding tomatoes to your guacamole, chop and add with onion and garlic. Pour in vinegar and mix together until all is coated. 

Add as much salt and pepper that you need to acquired taste. 

The taquitos tasted good, a little on the bland side to my personal taste, but good never the less. If I make this recipe again, I will be sure to add more cumin and chili powder than just a couple teaspoons worth. They tasted much better when each bite had some guacamole or salsa with it.

If you try the taquitos recipe or my famous guacamole recipe, please let me know how it turns out and if you tweak it as I have!