comino

Te explicamos paso a paso, de manera sencilla, la elaboración de la receta de Mojo rojo y verde con patatas cherry. Ingredientes, tiempo de elaboración,

Dúo de mojos canarios con patatas cherry. Receta de picoteo

116count Patatas cherry

2count Pan duro en rebanadas finas

5count Dientes de ajo

Pimentón dulce

Pimentón picante

Comino molido

Cayena

Pimiento rojo

Aceite de oliva

Vinagre de vino blanco

1count Cilantro fresco

Pimienta negra molida

Pickled Grape Salad Recipe from Pati&#039;s Mexican Table Season 9, Episode 10 Sabores Norteños&quot;

Pickled Grape Salad

Cotton Candy grapes (or green seedless grapes, halved)

serrano chile (halved and thinly sliced)

orange juice

lime juice

lime zest

orange zest

cumin seeds (toasted and crushed)

onion

rib celery (sliced)

salt

olive oil

cilantro leaves (roughly chopped)

mint leaves (roughly chopped)

In a medium bowl, toss the grapes with the serrano, lime and orange juices and zests, cumin, red onion, celery, salt and olive oil and toss until fully coated. Add the cilantro and mint and toss to incorporate.

An updated version of this recipe is also in my book, Plant-Based on a Budget.

The name chilaquiles is derived from the Nahuatl (the language of the Aztecs in Mexico) word chil-a-quilitl which means “herbs or greens in chile broth.”

It used to be one of my favorite breakfast dishes as a child. It’s traditionally made with eggs and cheese, but since I no longer eat those things I did my best to improvise on this tasty plant-based version. Like a lot of our other dishes, this Chilaquiles recipe can be changed using the produce you have on-hand. As long as you have the tofu, the tortillas, and the spices, you can really add any other veggies (i.e. chopped spinach, corn, diced tomatoes, canned or fresh jalapeños, etc).

If you’re on a time crunch, you can also replace the tortillas with a generous handful of tortilla chips.

Tofu Chilaquiles

vegetable oil

corn tortillas

garlic

cumin

chili powder

cilantro (chopped)

Salt (to taste)

pinto beans

Bottle of salsa (your choice of red or

avocado

cilantro (minced

In a large frying pan over medium-high heat, heat the oil and fry the tortilla strips for about 1 minute on each side. Once tortillas are crispy, add onions and garlic and saute until onions are translucent.

Add tofu, cumin, chili powder, cilantro, salt, and cook on medium-high for five minutes stirring frequently. Stir in the pinto beans.

Serve and garnish with drizzled salsa, avocado slices, and fresh cilantro

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Pickled Grape Salad

Tofu Chilaquiles

The most viewed comino recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine