Showing posts with label tortilla shells. Show all posts
Showing posts with label tortilla shells. Show all posts

Tofu Tacos!

3:40 PM by in the kitchen with the Fernandezs
Tofu is not native to Latin American recipes, but people are eating vegan and vegetarian foods with classic Latin American flavors.

¡Tacos de Tufu! (Spanish)
Serves 4

2 4-ounce (225 g) organic extra-firm tofu
2 Tbs. (30 ml) each: soy sauce or GF liquid aminos  and avocado oil
1/3 cup (45 g) organic tomato paste
paprika, cumin, chili powder, oregano and/or thyme
minced garlic
sliced shallots
sliced cremini organic mushrooms
8 organic coin tortillas

toppings:
diced avocado
(GF) cheese
organic lime juice
organic salsa
(GF) cheese
chopped chipotle chili peppers
green chilis 
shredded organic lettuce

uno 1.  Press out the water in the tofu for about 1o minutes.


dos 2. Use a folk to crumble the tofu.


tres 3.  Whisk together the oil, spices, tomato paste, garlic, and soy/liquid aminos.


cuatro 4. Mix the remaining sauce and tofu


cinco 5. Heat a skillet to medium-high and add the tofu mixture. Cook until warmed.


seis 6. Remove the tofu and set aside.


siete 7. Sauté the mushrooms and shallots.


ocho 8. Heat the tortilla shells.


nueve 9. Serve: tofu and mushroom mixtures with the toppings of choice.




Vegan Enchiladas

11:33 AM by in the kitchen with the Fernandezs
Enchiladas are a main stable of Mexican cultural dating back thousands of years to the ancient Aztec and Maya civilizations. They wrapped food (small fish, beans, or squash) in corn tortillas. 
When the Spanish explorers arrived, they added cheese, pork, and chicken, Enchiladas Suizas. 

They are also part of the Tex-Mex and broader American cultures. Both sides of the broader frequently serve them for weddings, Christmas, and national holidays or dinner tonight!

For our vegan friends, try...
Enchiladas veganas (Spanish)
serves 8
Preheat the oven to 350ºF/175ºC)

~Use organic ingredients as best as possible.~
Be creative and add your favorite vegetables.

avocado oil
chopped: bell peppers and onions
minced garlic
2 cups (260 g) chopped: kale, spinach, and/or chard
pinto or black beans, rinsed
1/2 cup (65 g) frozen corn
1/2 - 1 cup (120-240 ml) enchilada sauce (taste as you are cooking)
8 warm tortillas
grated vegan cheese [for no-vegan (DF) cheese]
chopped cilantro or parsley
garnish: vegan yogurt or sour creams [no-vegan (DF)]
optional: lime juice

~Náhuatl (Aztec) spoken by over a million people.~

ce /seh/  1.  Spray olive oil in a baking dish.


ome /oh-meh/ 2. Sauté the half of the bell peppers and onions in skillet with a Tbs. (15 ml) of avocado oil for about 3 minutes.


yei /yeh-ee/ 3.  Add the garlic for a minute.


nahui  /nah-wee/ 4.  Stir in the chopped greens and corn. Cook about 2 mixtures.


machuilli  /mah-kwee-lee/ 5. Stir in enchilada sauce to taste. Remove from the stove.


chicuace /chee-kwah-seh/ 6. Place a tortilla on a work space.


chicome /chee-koh-meh/ 7. Add some cheese, vegetables, and beans.


chicukei /chee-kway/  8. Roll the tortilla, seam-side down, place in the baking dish. Repeat with the rest of the tortillas.


chiconahui  /che-k-nah-wee/ 9. Add more encalada sauce over the shells.


mahtalctli /nah-tlahlk-tlee/ 10. Sprinkle with more cheese.


matlactli once 11. Bake about 20 minutes.


matlactli omome  12. Remove and rest for 5 minutes.


matlactli omei 13. Garnish with the yogurt/sour cream and cilantro/parsley.


matlactli onnaui  14. Drizzle optional lime juice.


caxtolli /kahk-stoh-lee/ 15. Serve warm.


Xitlacua cualli 

/she-tlah-kwah kwah-yee/

Eat well.




Korean "Tacos" with Kimchi

4:18 PM by in the kitchen with the Fernandezs
Kimchi /kimchee/ is a side dish of salted and usually fermented cabbage or radish. Now the seasoning can be mild to, should I say, spicy chili, garlic, ginger, and other "ingredients". Start with a small jar of mild kimchi the first time. If you like it, then try these tacos. Oh, kimchi has a "different" smell. 

김치 타코 (Korean)
/gimchi tako/
Severs 4

8 (gluten-free) tortillas
2 tsp. (10 ml) olive oil
8 organic eggs, lightly whisked
2 ripped avocados
2 Tbs. (30 ml) organic lime juice
4 Tbs. (dairy-free) yogurt
1 cup (130 g) chopped kimchi, lightly blotted dry
sliced organic scallions

일 /il/ 1. Warm the tortillas in a skillet, cover, set aside.


이 /ee/ 2. Heat the oil and scramble the eggs for about 4 minutes. Then remove from the heat.


삼 /sam/ 3. Blend the avocados, lime juice and yogurt.


사 /sa/ 4. Fill the tortillas with the scrambled eggs, topping with the kimchi and scallions. 


오 /oh/ 5. Drizzle the avocado sauce.


Here is a list of kimchi dishes: https://veggiefernandezs.blogspot.com/2021/11/kimchi-dishes.html


or 


Korean Chicken: https://veggiefernandezs.blogspot.com/2018/10/korean-fried-chicken.html


Korean Chicken and Bean Salad: https://veggiefernandezs.blogspot.com/2014/07/korean-chicken-and-bean-salad.html


Make your own kimchi: https://veggiefernandezs.blogspot.com/2011/06/kim-chee.html

Tofu Fajitas à la Vegan

12:32 PM by in the kitchen with the Fernandezs
Finding Latin American vegan dishes without meat can be difficult. Tofu is a nice alternative.

Fajita (Spanish: little strips) is grilled meat, chicken, or shrimp served with sizzling onions, bell peppers and various toppings.
Fajitas de tofu (Spanish)
Serves 4
Preheat the oven to 400ºF (200ºC)

~Use organic ingredients if possible.~

14 ounces (400 g) extra-firm tofu
1 tsp. (5 g) or more to taste, each: paprika, chili powder, and Himalayan salt
1/2 tsp. (2,5 g) or more to taste, each: garlic powder, black pepper, cumin, and sugar
bell peppers, thinly sliced
red onion, thinly sliced
2 Tbs. (30 ml) olive or avocado oil
(gluten-free) tortilla shells
optional toppings:
  • red or green salsa
  • pico de galio
  • lime wedges
  • (dairy-free) shedded cheese(s)
  • shredded lettuce
  • chopped cilantro and/or parsley 
  • sliced jalapeños
  • (dairy-free) sour cream, Mexican crema  and/or yogurt
  • diced tomatoes
  •  guacamole
  • slice avocado

uno 1.  Drain the tofu. Wrap with a towel and place a heavy object on top for at least 15 minutes or place in a microwave for 2-4 minutes.


dos 2. Whisk the seasonings.


tres 3. Add the bell peppers, onions, and 1 Tbs. (15 ml) oil. Mix.


cuatro 4. Place on a baking sheet with parchment paper.


cinco 5. Slice the tofu into strips. 


seis 6. Toss with 1 Tbs. (15 ml) oil and the rest of the spices.


siete 7. Add to the baking sheet, without touching the vegetables.


ocho 8. Bake for 30-35 minutes.


nueve 9. Serve on top of tortillas shells and any of the optionals items.


diez 10. Serve with organic: 

  • Mexican rice, Spanish rice, or cilantro-lime rice
  • refied or back beans
  • Mexican street corn (elote), corn salsa, or roasted corn on the cob
  • tortilla chips with salsa or queso (cheese)
¡Buen Provecho!
"Good profit or seize"


Try some of the other tofu recipes:

https://veggiefernandezs.blogspot.com/search/label/tofu




Fajitas

8:37 AM by in the kitchen with the Fernandezs
Mixing Texas and Mexican ingredients = Tex-Mex American cuisine (aka Tejano). It once referred to steps of beef skirt steak, fajitas now are made with variety of fillings. Here is one with lots of spices! Add some of the bottom dishes, if you like for a ¡Una Cena Deliciosa! (A Delicious Dinner)
Preheat the oven to 390F (200C)
organic chicken thighs, sliced thinly
sliced organic red onions
slice three different colors of organic bell peppers
olive oil
organic lime juice
(gluten-free) organic tortilla shells

spices (adjust the amount to taste and amount of chicken):

suggestions:
2 tsp. (10 g) paprika
1 tsp. (5 g) each:
  • coriander
  • chili powder or cayenne pepper
  • garlic powder
  • cumin
  • ginger
  • oregano
  • organic sugar
  • Himalayan salt
Topicing:
  • (dairy-free) cheese
  • (DF) organic sour cream
  • (DF) organic yogurt
  • organic lettuce or spinach
  • guacamole
  • a salsa


uno 1. Mix the spices.

dos 2. Marinade the chicken with a little olive oil and some lime juice for 15 minutes.

tres 3. Place the bell peppers and onions.

cuatro 4. Sprinkle spices over them, mix altogether.

cinco 5. Bake for 20 minutes.

seis 6. Cook the chicken with some oil, inside temperature of 165F/74C

siete 7. Place the vegetables and chicken in bowl.

ocho 8. Warm the tortillas. 

nueve 9. Serve




Chicken Tacos à la Greek

11:35 AM by in the kitchen with the Fernandezs
Spanish tacos with a Greek twist!
Τάκος κοτόπουλου (Greek)
/takos koteopoulou/
Serves 4

1 pound (130 g) organic chicken breast, cut into strips
1 Tbs. (15 ml) olive oil
cooked organic brown rice
can of organic chickpeas, rinsed and drained
dill 
1/2 organic lemon or lime zest and juiced
1/2 cup (120 ml) organic (dairy-free) yogurt
1/2 cup (65 g) organic peeled cucumber
capers
8 (gluten-free) taco-size tortillas, heated
thinly sliced organic red onion
feta or diary-free goat cheese
organic cherry tomatoes, cut into fourths

ένα / EN-a/ 1. Heat oil over medium-high heat.


δύο /THEE-oh/ 2. Cook the chicken cubes for about 7 minutes until brown on both sized, temperature 165F/74C.


τρία /TREE-a/ 3. In a bowl, combine the cooked rice, chickpeas, dill, 1/2 of the zest and juice.


τέσσερα /TESS-air-uh/ 4. Tzatzuki sauce:

Mix together 1/4 cup (60 g) yogurt, 1 Tbs. (15 g) dill, capers, rest of the lemon zest and juice.


πέντε /PEN-day/ 5. Layer each tortilla with chicken, cheery tomatoes, rest of the cucumber and red onion.


έξι /EX-ee/ 6. Drizzle some tzatziki sauce, extra dill, and cheese on top. 


εφτά /EF-TA/ 7. Serve with the rice and chickpea mixture on the side. 


oκτώ /oc-TOH/ 8. Refrigerate any leftovers.


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