Fiesta!
What's a vegetarian to do when she's got a bad craving for a nice Mexican dinner? Cook it herself of course. I'd planned to post this one weeks ago, but somehow never got around to it.
It was an awesome dinner. Tacos, Mexican style rice and (unfortunately) virgin coladas!
I'm so thankful that I was able to get my hands on taco shells. I certainly wasn't looking forward to making tortillas from scratch. Tacos were to be filled with (clockwise from top left) store-bought taco sauce, shredded lettuce, beans, and grated cheddar cheese.
Bean filling
makes 4 cups
1 can refried beans (I used El Mariachi)
1 big onion (sliced)
1 tomato (diced)
4 cloves garlic (minced)
1 tbsp crushed red pepper
2 jalapenos (minced)
salt to taste
2 tbsp oil
Heat oil.
Saute onions and garlic till the onions start to brown. Add tomato, jalapenos and crushed red pepper and simmer for 5 minutes.
Add refried beans. Adjust salt to taste.
Stir till well combined. Simmer for 3 minutes.
It's now ready to serve.
Mexican rice
serves 4
1.5 cups long grained rice (I used basmati)
4 cups tomato puree
1 big onion (chopped fine)
6 cloves minced garlic
4 tbsp oil
2 tbsp jalapenos (minced)
1 tbsp cumin powder
1/2 cup chopped cilantro
1/2 cup vegetable stock
salt to taste
Heat oil in a wok.
Add onions and garlic and saute till onions are transparent.
Add rice, and saute for just 1 minute on a very low flame.
Add tomato puree, cumin powder, crushed jalapenos, vegetable stock.
Stir gently to combine, and ensure that rice doesn't stick to the bottom of the pan.
Adjust salt to taste, and simmer for 25 minutes, or till almost done.
Stir in chopped cilantro. Cover wok until rice is fully cooked.
Pina Colada (virgin)
makes 2
There are quite a few recipes for this mocktail online, but this one best replicates the one I liked best, as served at Margarita's, my favourite Mexican restaurant in Singapore.
3 cups pineapple juice
1 cup coconut milk
2 scoops Ice-cream
Pineapple wedges for garnishing
Blend in a food processor and pour into serving glasses.
Top with whipped cream, and a slice of pineapple.
Notes:
The ice-cream - I prefer using pineapple sorbet, or if I can find it, any store bought coconut or pineapple ice cream. Vanilla works perfectly. If using vanilla ice cream, do add a drop of pineapple essence before blending. That brings out the pineapple flavour.
It was an awesome dinner. Tacos, Mexican style rice and (unfortunately) virgin coladas!
I'm so thankful that I was able to get my hands on taco shells. I certainly wasn't looking forward to making tortillas from scratch. Tacos were to be filled with (clockwise from top left) store-bought taco sauce, shredded lettuce, beans, and grated cheddar cheese.
Bean filling
makes 4 cups
1 can refried beans (I used El Mariachi)
1 big onion (sliced)
1 tomato (diced)
4 cloves garlic (minced)
1 tbsp crushed red pepper
2 jalapenos (minced)
salt to taste
2 tbsp oil
Heat oil.
Saute onions and garlic till the onions start to brown. Add tomato, jalapenos and crushed red pepper and simmer for 5 minutes.
Add refried beans. Adjust salt to taste.
Stir till well combined. Simmer for 3 minutes.
It's now ready to serve.
Mexican rice
serves 4
1.5 cups long grained rice (I used basmati)4 cups tomato puree
1 big onion (chopped fine)
6 cloves minced garlic
4 tbsp oil
2 tbsp jalapenos (minced)
1 tbsp cumin powder
1/2 cup chopped cilantro
1/2 cup vegetable stock
salt to taste
Heat oil in a wok.
Add onions and garlic and saute till onions are transparent.
Add rice, and saute for just 1 minute on a very low flame.
Add tomato puree, cumin powder, crushed jalapenos, vegetable stock.
Stir gently to combine, and ensure that rice doesn't stick to the bottom of the pan.
Adjust salt to taste, and simmer for 25 minutes, or till almost done.
Stir in chopped cilantro. Cover wok until rice is fully cooked.
Pina Colada (virgin)
makes 2
There are quite a few recipes for this mocktail online, but this one best replicates the one I liked best, as served at Margarita's, my favourite Mexican restaurant in Singapore.
3 cups pineapple juice
1 cup coconut milk
2 scoops Ice-cream
Pineapple wedges for garnishing
Blend in a food processor and pour into serving glasses.
Top with whipped cream, and a slice of pineapple.
Notes:
The ice-cream - I prefer using pineapple sorbet, or if I can find it, any store bought coconut or pineapple ice cream. Vanilla works perfectly. If using vanilla ice cream, do add a drop of pineapple essence before blending. That brings out the pineapple flavour.
1 comment:
We love Mexican food! Best one from San Antonio,TX!
Actually I also have Mexican dinner in my draft,but quite diff, from your's,so I am safe!:)I will post it next week!Your's looks great !!Thanks!
Post a Comment