Go Back
Print

Mexican Food

Servings 0

Ingredients

Tamales

  • 2 big fresh corn run through knife from up to down to get the kernels (should be enough for 2 c kernels)
  • 1/2 c water
  • 1 c yellow cornmeal
  • 3/4 of a medium size onion chopped
  • 2 cloves of garlic minced
  • 1-2 tbsp olive oil
  • Freshly cracked black pepper
  • Salt to taste 1/2 tsp
  • Enough clean dry corn husk.

Morisqueta con chorizo

  • 2 c of cooked rice
  • 2 c of chorizo
  • 1/2 of a medium size onion diced
  • 1 tbsp olive oil
  • 1- 2 Roma tomatoes sliced/roughly chopped
  • Salt to taste
  • Fresh lime juice for serving, optional

Vegan chorizo

  • 4 c of TVP
  • 2 heaping tbsp smoked paprika powder
  • 1 tsp cayenne powder
  • 1/2 tbsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp each cinnamon powder allspice powder, and dried oregano
  • A pinch or two freshly cracked black pepper
  • 1/4 tsp each Kala namak Indian black salt and clove powder
  • 1 tbsp salt
  • 4 cloves of garlic minced
  • 2 tbsp vegetable shortening for that fat taste of meat chorizo
  • 2 tbsp olive oil
  • 1/4 c apple cider vinegar
  • 1 tsp brown sugar

Aguas frescas de melon

  • 1 cantaloupe
  • 1 lime
  • 1/4 c sugar
  • 3-4 c water

Empanadas de manzanas y pasas

  • 2 c flour
  • 2 tbsp sugar
  • A pinch of salt
  • 3/4 c vegan margarine
  • 1 tbsp red kidney bean aquafaba
  • 1/4 c ice cold water

Filling

  • 2 apples peeled and chopped
  • 1 tbsp water
  • 1/4-1/3 c sugar
  • 1 tbsp cornstarch
  • 1/2 tsp each cinnamon powder and allspice powder
  • A pinch of salt
  • 1 handful raisins

Instructions

Tamales

  • Enough clean dry corn husk.
  • Process corn and water in a blender, milky but slightly lumpy. Pour into a bowl.
  • Preheat oil, saute onion and garlic until translucent. Take off from heat, add it to corn bowl, mix.
  • Add 1/4 c at a time of the cornmeal, mixing nicely each time.
  • Place 1 heaping tbsp of corn mixture (since the husk isn't wide, unless you stack overlapping one another, then you can have more than 1 tbsp filling) on a corn husk, wrap and secure tightly with either corn husk ribbons or a string.
  • Bring water to fully boil, drop tamales and cook for 20 minutes. Take out tamales with a slot and let cool slightly (warm is awesome but room temperature is best for my kids).

Morisqueta con chorizo

  • Heat oil, brown slightly onion
  • Stir in chorizo and tomatoes
  • Stir in rice and season with salt
  • Cook until rice is warm enough.
  • Serve and enjoy 😊

Vegan chorizo

  • Place everything on a pan, cook stirring continuously until bubbly and shortening melted
  • Stir in TVP and 2 c warm water
  • Take off from heat and let stand for an H before using

Aguas frescas de melon

  • Process cantaloupe meat, freshly squeezed lime juice, sugar and water to a fine mixture. Strain.
  • Pour punch into a jug and add some ice cubes

Empanadas de manzanas y pasas

  • Mix and knead. Let rest in the fridge while making the filling.
  • Place everything for filling in a pan, cook til thicken and apples softened, the stir in raisins.
  • Let cool to room temperature before filling the skins
  • Let's make the turnovers!
  • Roll skins, cut circles and place each on the empanadas maker. Place filling in center and shape using the maker. If you don't have the maker, just cut circle, place filling, fold and tada 😉
  • Bake in preheated 400 F for 15 minutes
  • Take out turnovers and brush them with a mixture of 1 tbsp brown sugar dissolved in 1 tbsp red kidney beans. Place back into oven and bake for another 10 minutes.
  • Cool on rack and enjoy 😋😋😋😋