If I have to pick my favorite cuisine, it’s definitely Mexican. I love it how they always combine colorful vegetables with the spices! No more words needed...
Ingredients for tortillas:
- 350-400 g of flour
- 2 dcl of water
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 2 tablespoons of olive oil
Preparation:
- Put all dry ingredients in a bowl and mix well. Form a hole in the middle and pour the oil into it, and slowly add water while mixing it with a wooden spoon. Knead with your hands until the dough is formed. If the dough sticks, add flour.
The dough is ready when it no longer sticks to your fingers and is nicely soft. If you add too much flour, the dough will be hard. The dough must rest for at least two hours, to form a starch, but the best is to keep it in the fridge overnight wrapped in foil.
- The dough is then divided into equal parts, each part should be the size of a hen's egg (about 100 g). Roll each piece using a roller in the shape of a circle until it is about 1-2 mm thin. Make sure you have all the tortillas rolled up because they are baked in a couple of seconds and you won’t have time to roll the dough in the meantime. Cover them with a clean cloth.
- Place the pan on the stove and heat it on maximum heat for about 3-4 minutes. Do not add any oil. When the pan is very hot, start baking. Place the dough in a pan, and leave it for about 4-5 seconds and turn it over for another couple of minutes, then remove the tortilla to a plate and cover it with a slightly damp cloth.
Ingredients for salsa:
- 1 half pint jar of whole tomatoes (homemade pelati)
- 2 teaspoons of white vinegar or lemon juice
- 1 teaspoon of oregano
- 0.5 teaspoon of ground coriander
- 2 carrots
- 1 green pepper
- 1 red onion
- 2 teaspoons of chili powder (or as much you like)
- a pinch of sugar
- a pinch of salt
Preparation:
- Finely chop the vegetables and mix them in a bowl with the other ingredients.
- Let salsa rest in the fridge for at least two hours or even better overnight, to soak up the flavors.
You could also can your salsa using water bath process.
Ingredients for nacho:
- 200 g of potatoes
- 100 g of carrots
- 100 g tofu
- 30 g of olive oil
- 25 g of nutritional yeast
- 1 tablespoon of white vinegar
- 1 teaspoon of vegetable salt or salt
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of turmeric
- 1/2 teaspoon of sweet paprika
Preparation:
- Cook carrots and potatoes.
- Blend them along with the other ingredients until smooth.
- Before serving, transfer it into a saucepan and heat it up, while whisking it. If too thick add some water.
Ingredients for re-fried beans
- 200 g of dry beans
- 3 tablespoons of olive oil
- 1 onion
- 3 cloves of garlic
- 1 teaspoon of cumin
- 1 teaspoon of chili
- pepper and salt to taste
Preparation:
- Soak the beans in water for 6 hours. Drain and place in a large pot with plenty of water and cook for one hour. Drain the water and mash the beans.
- Chop the onion and fry it in olive oil. Add crushed beans, chopped garlic and spices. Cook for another 4 minutes while stirring.
Ingredients for boiled rice:
- a cup of rice
- 1 tablespoon of olive oil
- 2 cups of water
- a pinch of salt
- 1 teaspoon of hot sauce
Preparation:
- Wash rice in a lot of water and drain it.
- Put 2 cups of water with salt in a pot and bring to boil.
- In another pot, heat up olive oil and fry your rice for a minute while stirring. Add boiling salty water and cover with a lid. Simmer for 5 minutes on the lowest heat.
Ingredients for burritos:
- tortillas
- salsa
- nacho
- re-fried beans
- boiled rice
- chopped green salad (I used arugula)
Preparation:
- Start filling tortillas by placing 2 tablespoons of rice on it, then place some mashed beans on it, add some salsa on top of that, drizzle some nacho over it and place green salad on top of that.
- Fold them like a letter, first bend it on the sides, then on the bottom and roll it around.
Burritos are also great reheated in the oven. I like to make a bunch of it, wrap it in foil and freeze it for lazy days.
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STOPM-M-M! That does look good and now I am hungry! Beautiful and yummy post @blackberryskunk!
I would love to share some 😊
🤤 wow... just finished lunch and i'm "hungry" again?!
Haha, where does the ideas come from? Hunger.
Hunger? I never felt hunger in my life... no idea what that is. Not sure if i'm lucky about this, but watching the pictures of what you make in the kitchen makes me feel "hungry"... 🙃
I'm happy for that :)
Wow! Count me in for this meal. It's a shame there are few vegan options at Mexican restaurants, because I really do like the flavors. Vegetarian is quite easy to arrange at any random restaurant, but one has to be aware there's a giant jar of Manteca in every Mexican kitchen.
I’m almost ashamed to admit I’ve only been to a Mexican restaurant once. I loved it! Unfortunately, there are no Mexican restaurants in the wider area.
I will watch out to keep Manteca out of my burritos next time I'm dining out. Thanks for a tip.
I was just dreaming of eating some Mexican then I felt too lazy to make it but now looking at your beauties, I just may have to get something going. Yummmmmm!!!!!
I could eat Mexican every day! 😋
Yummy, I just ate dinner and this made me hungry again 🤤🤤
I get hungry ony by thinkig of Mexican food! 🤤
Thank you for stopping by @skylinebuds.
OH this is the one I missed? Looks so good. Add some jalapenos with that - tons of them - and you got yourself a deal.!
I will sure add some jalapenos with it... but in summer. This summer I was too hungry for them and I have no more left. In spring I will surely grow a whole lot of them.
Thank you for your comment @riverflows!