Mexican Cooking Session at Maria´s place.
For this night´s cooking session I thought about a vegetarian yet very Mexican menu. Ive meet Maria in the supermarket and I would improvise my recipe with what we find that night.
In this case, we used Cabbage, Carrots, and Potatoes; this were the vegetables that we found in the supermarket which at that night had not much to offer. To make the tortitas we used egg, parmesan cheese, and bread, however, you can modify the recipe to be vegan and even gluten free. For the sauce, we use Guajillo Chili, my classic recipe, but you can try with more sorts of chili.
In my experience chili guajillo works very well with Spanish wines, more specifically with Garnacha (Garnatxa or Grenache) or Rioja wines in general, this time, we had a Tempranillo Reserva.
You can serve the tortitas with rice and salad but this night we ate it in tacos.
to bread the tortitas
Glutenfrei Laktosefrei Milcheiweisfrei Vegan Vegetarisch
- Wash all the vegetables
- Cut the vegetables into big pieces
- Steam all the ingredients until they are soft
- Smash the ingredients with a potato masher or a food processor. Be careful not to make Pure
- Add the parmesan cheese and mix
- Put some oil or butter in a pan and heat it up
- Make a burger with the vegetables, soak the burger in the beaten egg and bread it
- Put the burger in the pan, when both sides are gold brown they are ready.
- Heat up some olive oil in a pan
- Add the whole tomatoes, Onion (cutted in big dices) and a garli clove into the pan and broil for around 10 mins.
- Meanwhile remove the stems, seeds and veins from the guajillo peppers
- Broil the guajillo peppers in a pot or saucepan. Move constantly so they dont burn.
- When the guajillo pepers change their color add them into a mixer with the other ingredients.
- Mix all ingredients, bring the sauce back to the saucepan and season to taste.
- Let it cook until it boils and turn heat off.
- Salsa is ready