RED POZOLE - VEGETARIAN

 

I made Pozole!

I like to share my special recipe that I confectioned years ago. Usually pozole is made with chicken or pork, and I don´t like it, when I was kid I was removing the meat from the dish every time leaving only the hominy, but now I can eat this plenty.

Chile Colorado (the red sauce) is the basic and what it is going to bring all the flavor.

So let´s start with the Chile

CHILE COLORADO SAUCE INGREDIENTS.

You will find a big variety of dry chiles and sauces tastes, most of all delicious, so there are many way to make the sauce depending what kind of chiles we use.

For this one I have used.

4 dry California chiles

4 dry Pasilla chiles

4 bay leaves

1 spoon of chicken bouillon 

1/2 spoon of oregano

1 can of white hominy / 4 cups

Tajin- Optional

COMPANION INGREDIENTS

1 Lemon

1/4 white onion in small squares

1 radish in thin slices

1/2 cup of cut baby spinach 

1/2 cup of angel hair cauliflower 

Bolillo or French bread sliced

INSTRUCTIONS

Remove the tails from each dry chile, place the chiles inside a pot with 1 littler of water, let them boil.

Once they boiled they are ready to be drained BUT KEEP THE WATER, if the water is still very hot please be careful.

Place the chiles to the blender and add a little bit of the boiled water and liquify it.

Once you have the chiles blended and liquid as a sauce in another pan, put the sauce to drain to keep the sauce and remove the seeds and chile skin. Once your paste is drained, keep adding water to the drainer from the pot to keep making a dilution from the seeds and chile skin.

Now the paste is more liquid due the water that we have added.

Let the red liquid boil once more in our pot, add the bay leaves, oregano, chicken bullion and hominy for 15 or 20 minutes.

Now that the hominy has boiled with the sauce and condiments it´s ready to serve in a deep dish bowl, then add 1 spoon of onion in squares, cauliflower, spinach and radishes as you wish, squeeze 1/2 lemon and enjoy with a slice of bread.

You can add extra tajin powder and oregano for extra taste.

Enjoy!

AUTHENTIC FRESH NOPALITOS CACTUS SALAD

 

Hello!

Did you know that ¨NOPALITOS¨ A.K.A  prickly pear cactuses are edible? Well now I want to share with you this delicious and healthy recipe to enjoy any day of the year but the best season is during summer or any hot day.

The nopalitos are delicious if we give ourselves the task of preparing them creatively, they are also super healthy to help our digestion and the health of our intestines and because my love for Mexican cuisine is so big, I want to share this amazing recipe with you.

INGREDIENTS:

3 or 4 big cactuses....be careful with the spikes!

2 small red tomatoes

1 cup of cilantro

1/2 big to medium onion

1 1/2 lemon

1 tbs of oregano

A pinch of salt and black peper

a Pinch of Tajín powder for extra taste

Corn chips tortillas

INSTRUCTIONS

How to clean the cactus:

With a knife remove the spikes by rubbing the cactus, be sure to remove every single spike.

Wash the cactuses to keep them clean from spike residuals and dry them with a cloth or paper towel

Cut the cactuses in small squares and let them boil in a pot with sufficient water, you will see a lot of bubbles and a bit of slimy water, this is totally natural.

Once they boiled they are ready to be drained, if the water is still very hot please be careful.

Once the nopalitos are dry or almost dry transfer them to a bowl, they will feel slimy but this is normal and part of the consistency.

ADDING THE REST OF THE INGREDIENTS

Carefully cut the onion, the tomatoes in very small squares and chop the cilantro finely.

Add all these ingredients to the nopalitos and mix it all to blend all the ingredients.

Finally add the lemon juice, salt, pepper and oregano and mix well.

Place a portion on your plate and enjoy with tortilla chips.

Add tajín powder according your taste.

Enjoy!