Love Mexican food? But hate yourself every time after you eat out, and feel all bloated from the grease ‘n salt in the meal? (And how is it no matter where you eat out, you reek after?) You need to read 200 Easy Mexican Recipes: Authentic Recipes From Burritos to Enchiladas asap! Every delectable you could dream of, from Horchata to dips, sauces, enchiladas, burritos to desserts…well you get the idea.
A number of the recipes are vegetarian (or even vegan) “accidentally” and if you are willing to use meat substitutes, many more can be vegetarian (and vegan cheeze, such as Daiya can be used as well). Which is what I did with the enchilada casserole, using faux-hamburger crumbles, such as Light Life or Gardein and so on.
Since my brother was visiting recently, I went all out and made a smorgasbord of food – all delicious!
Green Chile and Herb Rice (Page 98)
- ½ cup finely chopped roasted green chile peppers
- ½ cup fresh cilantro leaves
- 2 cloves garlic
- 3 Tbsp olive oil
- 2 cups cooked rice, white or brown
- Salt to taste
To roast the green chile, take your preferred chile (I used a large poblano pepper), place on a baking sheet. Roast 2 to 3″ under the broiler, flipping often, until the skin is charred. Place in a heat safe bowl, cover and let cool for at least 20 minutes. Rub off the skin, remove stem and seeds, then chop.
Blend the roasted chile with the cilantro, garlic and oil in a mini food chopper or food processor until blended. Mix with hot rice, season to taste with salt.
Stove Top Refried Beans (Page 100)
- 2 cans pinto beans, liquid reserved
- 2 Tbsp oil
Heat beans and ¼ cup reserved liquid in a large saucepan over medium-high. Bring to a boil and boil for 2 minutes. Reduce heat to medium-low. Using a potato masher, gently mash beans. Beans should be like a thick paste, not tunny. If too thick, add more reserved liquid, 1 tsp at a time, until bean mixture is thick, but not stiff
Heat a large skillet over medium-high. Add oil and beans and stir until well blended and bubbly, 4 to 6 minutes.
Serve, if desired, with crumbled queso fresco cheese, otherwise it is vegan-friendly.
Enchilada Casserole (Page 174)
- 24 6″ corn tortillas
- 3 cups enchilada sauce, green or red
- 1 package faux hamburger crumbles (use the precooked variety such as Gardein) or 2 cups faux chicken strips (Gardein)
- 3 cups shredded Monterey Jack or white cheddar cheese (for vegan use Daiya)
- 1 sweet onion, peeled and diced
- 1 cup shredded lettuce
- ½ cup sliced black olives
- 1 tomato, seeded and chopped
Preheat oven to 350°.
Place 6 corn tortillas in the bottom of a 9×13″ glass baking dish, overlapping as needed. Top with 1 cup of the sauce, spreading to the outer edges of tortillas. Top with half of the “beef” or “chicken” and 1 cup of the cheese. Garnish with one-third of the onion. Layer 6 more tortillas, 1 cup sauce, remaining “meat”, 1 cup cheese and half the onions. Top with the remaining 6 tortillas and sauce, cheese and onion.
Bake in preheated oven for 30 to 40 minutes until golden brown. Let stand for 5 minutes. Cut into squares and serve with the lettuce, olives and tomato.
I find enchilada casseroles bake best when tightly covered with foil, that is my preference. Thin a little sour cream with whole milk and drizzle over the wedges for a great flavor. The book has great recipes for green and red sauces, or use canned. Brands vary in heat/spice (and questionable ingredients – some green sauces have chicken broth), so read carefully.
FTC Disclaimer: We received a copy of the book for potential review.