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Mexican rice

Natural Goodness — Sun, 27 Dec 2020 02:48:13 +0000

Mexican rice is probably one of the most traditional dishes that Mexicans eat! It’s also one of the very few non-spicy Mexican recipes out there! So, join us to cook this!

Disclaimer: This post has affiliate links that help me to earn a small commission at no cost to you.

Mexican rice or Spanish rice?

Mexican rice looks very similar to Spanish rice, but the Spanish rice usses saffron threads and it has a yellowish colour.

Let’s make Mexican rice

Get the ingredients:

1 cup Long grain rice
2 tbsp Canola oil
1 can Chopped tomatoes (we like pomi)
100 g of peas or peas/carrot mix from a can
1/2 tbsp Vegetable stock Also called bouillon
2 medium garlic cloves
1 medium Onion
1 teaspoon crushed oregano
3 cup boiling water
2 Whole chilies I use bird’s eye, or jalapeño if available. You can get canned ones if you can’t get frech ones. We like Hatch brand
3 Banana Optional
10g Cilantro

Start by adding the 2 tbsp oil to a pan and set the heat at medium. Leave it in the stove for about 2 minutes.

Meanwhile, chop the onion in big pieces, so you can remove it at the end if you want

Add the rice, onion pieces and whole chilies and let them fry for about 10 minutes

Move constantly with a wooden spoon

Meanwhile, boil the 3 cups of water

Mix the veggie stock with 1.5 cups of boiling water.

Blend the chopped tomatoes, the garlic, the oregano and the veggie stock

Add the blended tomatoes and integrate very well

Add a cup of boiling water and mix it

Let it simmer for about 40 minutes, keep a close eye and add more water as needed, you’ll need to move it with a wooden spatula to avoid having a burnt rice.

Add the peas/carrot mix near the end.

Once the rice is cooked, remove the onions and chilies if you want and serve immediately

Optionally, slice the banana and add it to the rice

Enjoy!

Recommendations

Check the rice instructions! some rice take longer -some shorter- to make, and although this technique is a bit different because you first fry it
I use canned tomatoes because finding fresh and ripe tomatoes is not easy. If you do find them, just know that the rice will have a lighter color if you use fresh ones. The other substitute for tomatoes is tomato sauce, especially from the bran “La costeña”. A lot of people I know use it, but in my opinion, it tastes better if you use canned tomatoes and a good veggie stock
This rice goes amazing with salsa verde or red sauce!
The onions and the chilies are supposed to just infuse the rice, not to make it spicy or to make it taste like an onion! although I don’t remove them, the rice you find in restaurants do not come with pieces of onion or chilies

We hope you love this recipe as much as we do , it’s:

A not spicy authentic Mexican recipe!
A great side for other foods
Also, super easy to make!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

Mexican rice

Authentic recipe for Mexican rice

Course Breakfast, Dinner, Lunch

Cuisine Mexican

Keyword Mexican rice

Prep Time 1

Cook Time 0

Total Time 1

Servings 4 people

Calories 250kcal

Cost $ 5

Ingredients

1 cup Long grain rice
2 tbsp Canola oil
1 can Choped tomatoes
1/2 tbsp Vegetable stock Also called bouillon
2 medium Garlic cloves
1 medium Onion
1 teaspoon Crushed oregano
3 cup Boiling water
2 Whole chilies I use bird's eye, or jalapeño if available
3 Banana Optional
1 can Peas Or peas/carrot mix
10 g Coriander Optional

Instructions

Add the oil to the pan and turn the stove to a medium heat. Let the pan warm up for about 2 minutes.
Chop the onion in big pieces, so you can remove it at the end if you want
Add the rice, onion pieces and whole chilies and let them fry for about 10 minutes
Move constantly with a wooden spoon
Meanwhile, boil the 3 cups of water
Blend the chopped tomatoes, the garlic, the oregano, and the veggie stock
Add the blended tomatoes and integrate very well
Add a cup of boiling water and mix it
Let it simmer for about 40 minutes, keep a close eye and add more water as needed, you'll need to move it with a wooden spatula to avoid having a burnt rice
Add the peas near the end
Once the rice is cooked, remove the onions and chilies if you want and serve immediately
Optionally, slice the banana and add it to the rice, or add some cilantro if you want
Enjoy

Video

https://youtu.be/NsKGHQ656Lo

Notes

Check the rice instructions! some rice take longer -some shorter- to make, and although this technique is a bit different because you first fry it
I use canned tomatoes because finding fresh and ripe tomatoes is not easy. If you do find them, just know that the rice will have a lighter color if you use fresh ones. The other substitute for tomatoes is tomato sauce, especially from the bran “La costeña”. A lot of people I know use it, but in my opinion, it tastes better if you use canned tomatoes and a good veggie stock
This rice goes amazing with salsa verde or red sauce!
The onions and the chilies are supposed to just infuse the rice, not to make it spicy or to make it taste like an onion! although I don’t remove them, the rice you find in restaurants do not come with pieces of onion or chilies

The post Mexican rice appeared first on Natural goodness | Fuss free recipes everyone can make.

Vegan picadillo

Natural Goodness — Wed, 11 Nov 2020 22:22:18 +0000

Do you miss picadillo as a Mexican? miss no more! this easy and healthy Mexican vegan picadillo is super easy to make and it is delicious! Mexican approved (myself and my family!)

Disclaimer: This post has affiliate links that help me to earn a small commission at no cost to you.

How do I pick the best soy mince?

My favorite brand, if you are visiting from the US, is Now Foods Textured Soy Protein Granules. Just make sure the chunks are “small” do not buy big texturized soy for this recipe, it will not feel the same. I prefer organic brands as well, but it is up to you to decide

Making vegan picadillo

OK, so let’s get this started!, get your ingredients

7 oz Textured soy
2 medium-sized Potatoes
4 tbsp Tomato puree
7 oz Mix of carrot, peas
1 medium-sized Garlic clove
1 medium-sized Onion We like purple ones!
1/2 teaspoon Crushed oregano Optional
2 tbsp Olive oil Optional
1 cup boiling water
1 teaspoon Veggie stock Called bouillon as well

Put the pan at medium fire and add the oil in case that you are using it, add 6 tbsp of water if you are not.

Chop the onion and add it to the pan. Let it caramelize for about 3-5 minutes

Meanwhile, mince the garlic and add it to the pan

Dice the potatoes and add them to the pan

Add the peas and carrot mix

In a separate bowl, mix the boiling water with the veggie stock

Once it is integrated, add the tomato paste and also mix it

Add the texturized soy and the the mix of tomato paste, veggie stock and water to the pan

Let it cook for about 20 minutes until the texturized soy is soft and the potatoes are cooked. Cover with a lid to speed up the process.

Enjoy!

We hope you love this recipe as much as we do , it’s:

Very filling!
Ideal for tacos and tostadas
Mexican inspired
A great meat-free picadillo

Are you into Mexican recipes? how about trying these entomatadas!

Vegan picadillo

Vegan version of the traditional Mexican picadillo!

Course Breakfast, Dinner, Lunch

Cuisine Mexican

Keyword Natural Goodness recipes, Picadillo, Vegan picadillo

Prep Time 15

Cook Time 25

Total Time 40

Servings 4 people

Calories 490kcal

Ingredients

7 oz Textured soy Check recommendations
2 medium-sized Potatoes
4 tbsp Tomato puree
7 oz Mix of carrot, peas
1 medium-sized Garlic clove
1 medium-sized Onion We like purple ones!
1/2 teaspoon Crushed oregano Optional
2 tbsp Olive oil Optional
1 cup Boiling water
1 teaspoon Veggie stock Called bouillon as well

Instructions

Put the pan at medium fire and add the oil in case that you are using it, add 6 tbsp of water if you are not
Chop the onion and add it to the pan. Let it caramelize for about 3-5 minutes
Meanwhile, mince the garlic and add it to the pan
Dice the potatoes and add them to the pan
Add the peas and carrot mix
In a separate bowl, mix the boiling water with the veggie stock
Once it is integrated, add the tomato paste and also mix it
Add the texturized soy and the the mix of tomato paste, veggie stock and water to the pan
Let it cook for about 20 minutes until the texturized soy is soft and the potatoes are cooked
Enjoy!

Video

https://youtu.be/pD7ZaFcUANg

The post Vegan picadillo appeared first on Natural goodness | Fuss free recipes everyone can make.

Salsa de chile de arbol

Natural Goodness — Sun, 20 Sep 2020 13:09:07 +0000

This easy and delicious salsa de chile de arbol is a traditional sauce from Mexico that is served with tacos, gorditas, sopes and pretty much everything that calls for a great spicy sauce! With only 6 ingredients, this sauce is as easy as it is practical to make! and being vegan, and low calorie, it fits into every diet!

My mom always use as a base tomatoes, onion, garlic and coriander for sauces. Everything else depends on people’s preferences. I enjoy adding some veggie stock when I want something very savory, and some oil to give it body, but they are not necessary! I even skip salt because I think that when you don’t add it, the flavor of the chilies really comes on top and you can feel the heat!

What is chile de arbol?

This is a relatively small chili, but with a strong heat! They start green but turn red once they are mature enough. If you want to know more, follow this link.

You can find them in Amazon following this link. And some supermarkets have them. It all depends on where you live. It is very different from chile guajillo which is sometimes used as a substitute for ancho chile (used in chamoy!).

Also, it has become popular to use powdered chili! I do not recommend it as it is very spicy and a bit more difficult to estimate how much you actually need. Also, dried chilies tend to give the salsa a better taste.

I use red tomatoes because it is not easy to find “tomatillos” in London! feel free to experiment and use tomatillos instead, or to use a mix of tomatoes and tomatillos!

Let’s make salsa de chile de arbol!

Get your ingredients:

12 Medium sized tomatoes
10 Dried chile de arbol If you are using fresh, go only for 5
1 Onion
3/4 ounce Coriander
1 teaspoon Veggie stock powder Optional
2 Medium sized cloves of garlic
2 tbsp Canola oil Olive oil also works, optional!

Put a non-stick pan or casserole, at medium fire

Chop the onion into relatively small pieces and add them to the pan

Mince the garlic

Once the onion is caramelized (about 5 minutes) add the garlic

Remove the stems and most of the seeds of the dried chilies and chop them into small pieces. If you are using fresh chilies, do the same, but add half the quantity as I found them more spicy

Add the chilies and the coriander

Reduce the intensity of the fire and stir everything from time to time with a wooden spatula

Chop the tomatoes in squares and continue stiring from time to time

Add the tomatoes and stir very well. Cover with a lid and let it simmer for about 20 minutes. Once it is ready it should look more or less like this

Let the sauce cool down and use it on everything!

Enjoy! Are you looking for great dishes that go great with this sauce? how about some gorditas? or some sopes?

We hope you love this recipe as much as we do , it’s:

Ideal for tacos, gorditas and sopes
An essential Mexican sauce
Spicy and delicious!

Salsa de chile de arbol

Easy Mexican sauce with chile de arbol

Course Appetizer, Side Dish

Cuisine Mexican

Keyword mexicanvegan, Vegan

Prep Time 15

Cook Time 25

Total Time 40

Servings 4 people

Calories 70kcal

Cost 5

Ingredients

12 Medium sized tomatoes
10 Dried chile de arbol If you are using fresh, go only for 5
1 Onion Go red for the antioxidants!
3/4 ounce Coriander
1 teaspoon Veggie stock powder Optional
2 Medium sized cloves of garlic
2 tbsp Canola oil Olive oil also works, optional!

Instructions

Get your ingredients
Put a non-stick pan or casserole, at medium fire
Chop the onion into relatively small pieces and add them to the pan
Mince the garlic
Chop the onion
Once the onion is caramelized (about 5 minutes) add the garlic
Remove the stems and most of the seeds of the dried chilies and chop them into small pieces. If you are using fresh chilies, do the same, but add half the quantity as I found them more spicy
Add the chilies and the coriander
Reduce the intensity of the fire and stir everything from time to time with a wooden spatula
Chop the tomatoes in squares and continue stiring from time to time
Add the tomatoes and stir very well. Cover with a lid and let it simmer for about 20 minutes
You'll have to "mash" the tomatoes once they have been softened
Let the sauce cool down and use it on everything!
You can blend it, but I actually prefer to see and feel the texture of all the different ingredients!
Enjoy!

Notes

Oil and veggie stock are not necessary! but they do give some extra kick to the recipe
If you are too sensitive to spiciness, maybe start with one or two chilies and increase the amount until you are happy with the result. I think 10 chilies is just the right amount as long as you remove the stems and seeds!

The post Salsa de chile de arbol appeared first on Natural goodness | Fuss free recipes everyone can make.

Entomatadas

Natural Goodness — Mon, 03 Aug 2020 21:41:41 +0000

A very traditional and easy Mexican recipe! join me to make this dish!

My mom, even though she’s from the north of Mexico, used to do this dish very often. I loved to have entomatadas for breakfast!

Entomatadas are everywhere in Mexico, and most Mexican moms know how to make them. It is a very representative dish that has multiple variations. For example, some fill the tortillas with them, some add avocado, and beans, some people add onion. Also, guess what, it is Mexican and it is not -neccesarily- spicy! so, when someone asks about a Mexican dish that does not need a spicy kick, just present them with this great option!

Let’s make entomatadas!

First, put 2 tbsp of olive oil in a pan at medium heat for about 2 minutes

Chop the onion and add it to the pan. Stir until it caramelizes

Mince the garlic and add it as well

Add the tomato paste the water and salt. Then, integrate everything well.

Put the other 2 tbsp of oil in another pan and heat at medium fire. This will be used to fry the tortillas!

Put two tortillas in the pan. Make sure they overlap as little as possible. If you have a bigger pan, you might put more, but you will also need a stronger fire and probably more oil to fry them properly. Remember: we don’t want tostadas! we only want them lightly fried!

once they are a bit fried, you need to submerge them in the tomato sauce and flip them to cover them well

Once they have the sauce, you can put them in a plate and fill them with refried beans. I use 2-4 tbsps of beans.

Add more tomato sauce, sour cream, coriander avocado, and enjoy them!

Fry, fill and add the sauce

My mom says that it is easier to fry them and then add the filling, and then dip them in tomato sauce. I kind of disagree, but I thought I showed you this as well in case it seems easier for you!

So, you basically fry the tortillas and fill them with beans

Then you add the tomato sauce and leave it to rest for a minute or two at medium fire.

After that, you transfer them to a plate and add sour cream, avocado, coriander, and you enjoy them!

Entomatadas recommendations!

Feel free to add 1 teaspoon of vegetable stock (bouillon) to the tomato sauce, it enhances the flavor, but it is also a bit too much, in my opinion
For vegan sour cream, my favorite is to use a very thick cashew creamer (basically cashew cream). I find it very similar to “media crema”. If you don’t like cashews, try sunflower sour cream, or if you want a very light version, use tofu sour cream
Frying the tortillas makes them more “solid” and this avoids the tomato sauce to soften the tortillas so much that they’ll fall apart. So yes… oil is kind of needed for this recipe. However, if you want them oil-free, at least heat the tortillas until they are a little bit more solid, and then continue with the rest of the steps

We hope you love this recipe as much as we do , it’s:

Traditionally Mexican!
Very easy to make
Delicious and it has a very peculiar taste!
Mexican but not spicy!

Entomatadas

Mexican recipe for entomatadas!

Course Breakfast

Cuisine Mexican

Keyword Mexican Vegan, Vegan recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings 2 people

Calories 650kcal

Cost 10

Ingredients

1 Small can of tomato paste
1 cup Water
2 tbsp Olive oil For the sauce. Any vegetable oil works.
2 tbsp Olive oil For frying the tortillas. Any vegetable oil works.
1/2 Medium sized onion
2 Cloves of garlic
1 teaspoon Salt Optional
6 Corn tortillas

Instructions

Put 2 tbsp of oil in a pan at medium fire and let it heat for about 2 minutes
Chop the onion and add it to the pan, stir it constantly until it caramelizes
Add the minced garlic and the salt
Mix well for about a minute and then add the tomato paste and the water
Integrate everything until you have a thin sauce that you can use to dip the tortillas
Put the other 2 tbsp of oil in another pan at medium fire to fry the tortillas. Place two tortillas in the pan
Let them fry for about one minute or two, and then flip them, leaving them for another minute or two. I usually fry two tortillas at once, it all depends on how many you can fit without much overlapping!
Submerge in tomato sauce and flip them!
Fill them with refried beans (or whatever you fancy, really!)
Decorate with more tomato sauce, sour cream, coriander and avocado (I love them with cashew cream, look for the recipe in the recommendations below)
Enjoy!

Fry, fill and add the sauce

Instead of submerging the tortillas, you can also fry them, add the beans and then put them in a pan to add the sauce. I prefer to first dip them and then add the filling, but I thought I mentioned this as my mom swears it is the way to go with entomatadas hehe
Fry the tortillas and fill them, then arrange them in a pan, and add the sauce directly
Leave them for a minute or two there and then transfer to a plate
Decorate as above (coriander, avocado, cashew sour cream) and enjoy!

Video

https://youtu.be/fBPpOqSNwaU

Notes

For a vegan sour cream, I really like them with a very thick cashew creamer. But you can also try the sunflower seed sour cream or for a light version, the tofu sour cream
If you want to make your own tomato sauce, try making the easy pasta sauce, but make sure tomatoes are ripe! (strong red) and that you remove the seeds and skin! you’ll also need to boil them for more time to make the sauce thicker! also use only tomatoes, no herbs or spices apart from a pinch of salt

The post Entomatadas appeared first on Natural goodness | Fuss free recipes everyone can make.

Tortas de papa

Natural Goodness — Tue, 07 Jul 2020 18:50:09 +0000

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Tortas de papa is a traditional Mexican recipe that some think it is difficult, but, actually they are super simple to make! I made a vegan version of this recipe, because I particularly don’t like egg in potato patties and also because it was yet another experiment with psyllium husk!

Are you into Mexican recipes? look at our tamal de elote recipe or our sopes!

What are “tortas de papa”?

Tortas de papa (potato patties) is a very traditional Mexican street food. You will find them everywhere! they are so simple, yet so delicious and easy to make!

Traditionally, they’ll be made with eggs and a lot of times with some cheese. I wanted to make a vegan version, and I think they are very amazing! if you miss the cheese, and you are vegan, I suggest you add some vegan mozzarella to the recipe!

Let’s make potato patties! (tortas de papa)

So first get your 7 ingredients:

4 medium sized potatoes
2 tbsp vegan butter (we love Vitalite!)
2 tbsp all-purpose flour (I actually use spelt flour, feel free to do so)
1 teaspoon psyllium husks
1 teaspoon salt
1 teaspoon black pepper
1 tbsp olive oil or corn oil, or just butter, to coat the patties when roasting them or frying them

Put the potatoes to boil at medium fire. Leave them for about 30 minutes, but be mindful! check them at 20 minutes, if you can easily introduce a knife, they are ready. You don’t want to overcook the potatoes, they’ll make the patty a bit less solid (which is definitely not cool!)

Let the potatoes cool down or drain them and run cold water. This will make it easy to manage them. Once they are “cold enough”, peel them and mash them in a bowl.

Start by mashing potatoes, salt, pepper, and butter

Then add the psyllium husk, flour and integrate well

Form the patties and put them in an oven tray. You can also fry them in a pan at medium fire, just make sure the pan is very anti-adherent!

Add some oil to the patties using a rubber spatula

Put them in the oven for about 20 minutes at 200 degrees Celcious or 392 Fahrenheit. And yes, I don’t flip them! if you coat all the patty well, you shouldn’t need to flip them. Note that if you use a pan, you do need to flip them!

Enjoy!

We hope you love this recipe as much as we do , it’s:

A very traditional Mexican recipe
A vegan version of “tortas de papa” (vegan potato patties)
Easy to make and very delicious, you can also customise it!

Tortas de papa

A vegan version of this traditional Mexican recipe for tortas de papa!

Course Breakfast, Dinner, Lunch, Snack

Cuisine Mexican

Keyword Mexican Vegan, Potato patties, tortas de papa

Prep Time 20

Cook Time 30

Total Time 50

Servings 2 people

Calories 350kcal

Cost 4

Ingredients

4 Medium-sized potatoes
2 tbsp Vegan butter
2 tbsp All purpose flour You can use spelt flour as well
1 teaspoon Psyllium husks To hold them together
1 teaspoon Salt
1 teaspoon Black pepper
1 tbsp Olive oil To coat the patties or just use more butter!

Instructions

Put the potatoes to boil for about 30 minutes at medium heat. When you can introduce a knife "easily" you know they are done. Don't overcook it! it will make the patties a bit sluggish
Leave the potatoes to cool down, or if you are very hungry like me, just run some cold water over them and remove the skin! You can fry it separately if you don't want to throw it away)
Put the potatoes in a big bowl and mash them
Integrate first the butter, pepper, and salt
Continue with the psyllium husk and flour
Form the patties and put them in an oven baking tray
Coat them with oil or butter
Put them in the oven for about 20 minutes at 200 degrees Celcious or 392 Fahrenheit
Enjoy!

Video

https://youtu.be/xb0zjZwQN9g

Notes

These are as delicious as the normal potato patties that use egg! I would say that I like them even more as I don’t like the flavor of egg mixed in a pattie
You can add your own toppings, I normally love to mix them with some coriander, chopped tomato or cucumber, etc
Calories depend on the size of the potatoes and the specific flour/butter/oil you use!

The post Tortas de papa appeared first on Natural goodness | Fuss free recipes everyone can make.

Sopes

Natural Goodness — Fri, 03 Jul 2020 15:27:08 +0000

It turns out that sopes are one of the most traditional Mexican recipes! you find them everywhere in Mexico. So, if you are a Mexican living abroad, or a tourist that tried them, this is definitely one of those foods you will want to have again! and guess what? they are super simple to make, only 3 ingredients and about 15 minutes to make this delicious sopes!

What are them, anyway?

Sopes are made from the same “dough” that corn tortillas are made (masa harina). They are just a thicker version that is usually also smaller and that has some “cup” like form. They basically have a border so they can hold other food on them. Btw… How do you pronounce sope?… so – pe. The first part so it is like when you say “so, what are we having for dinner” the pe part you pronounce like when you say “perhaps”.

They are part of a bigger category we call antojitos Mexicanos they are also known as picaditas in Tierra Caliente, Guerrero. In Mexico City (my hometown) they are in most places circular and relatively small, but in other restaurants they are long and they are even made of blue corn masa harina!

The amount of calories in sopes is about 120 kcal for this recipe (small sopes). Bigger sopes have way more calories, my friends. It depends a lot on the toppings, this is just for the corn base with the oil.

Sopes toppings

Refried black beans or just some mashed beans will work if you can’t find refried in your store. Note that the most traditional way to use them is to put them at the bottom of the sope and then add the other toppings
Onion, avocado, tomato in cubes
Lettuce and sour cream. I love sunflower sour cream on this, but you can use tofu sour cream if you want a lighter version
In some places, they use diced cooked potatoes
Some spiciness! I love adding either salsa roja, or salsa verde. You can also add pickled jalapeños or carrots!

Sopes recommendations

They keep well in the fridge for about a week, they may dry a bit, so put them in the microwave or a pan with some drops of water to warm them up
For masa harina, I recommend to buy either Maseca or Pan, although this last one is more recommended for arepas
As always… easy with the spiciness! add a little and then more and then decide if you want more

Do I seriously have to make them?

I think they are very easy to make! but if you don’t have enough time, you may find them in certain Mexican food grocers. In the UK, you can buy them in some restaurants like Mestizo or if you are in the US you may be able to order them from MexGrocer.

But seriously, give them a try! just buy some masa harina and the toppings and you will have quick sopes

Shall we make sopes, friends?

First get your ingredients, basically:

1 cup of masa harina. I recommend Maseca if you live abroad, or Pan, but it is not quite the same!
3/4 cup of water. Or as needed! it needs to have the consistency shown in the pictures below
Pinch of salt. OK to get scientific here, a teaspoon will do. This is optional, I actually rarely put salt!
1-2 tablespoons of vegetable oil
Toppings of your choice. Normally: refried beans, chopped onion, tomato in cubes, coriander, sunflower sour cream or tofu sour cream

Mix the masa harina, water and salt in a bowl. The consistency should be like this. While you make the sopes, add the oil to a pan and pre-heat at medium strength.

Create the sopes with your hands, or with a tortillera if you have one! I make them with my hands, it is super easy. The ingredients yield 4 sopes of the size you normally get in Mexico, basically think about dividing the masa into 4 equal parts and then give them form.

Once this has been done, you just have to rise the sides a bit to give them the proper form of a sope

Put the sopes in the pan and cover them with a lid so they are well cooked, no one wants raw sopes :P. Let them cook for about 5 minutes and then flip them for another 5 minutes

Enjoy

We hope you love this recipe as much as we do , it’s:

As Mexican as it gets, this is probably one of the most famous antojito Mexicano you’ll ever find!
Super customisable, add whatever topics you may like!
Easy recipe for sopes, sopecitos,

Sopes

Traditional Mexican recipe. One of the few you can find almost all across the country!

Course Breakfast, Dinner, Lunch, Snack

Cuisine Mexican

Keyword Mexican Vegan

Prep Time 5

Cook Time 10

Servings 4 sopes

Calories 120kcal

Cost 2

Ingredients

1 cup Masa harina Maseca is probably the best you can find abroad
3/4 cup Water
1 teaspoon Salt

Toppings (all optional, add your own!)

1 cup Refried beans
1/3 cup Cilantro
1/2 cup Sunflower seed sour cream or tofu sour cream
1/2 cup Diced tomato
1/2 cup Diced onion
1/2 cup Chopped lettuce
1/2 cup Pickled carrots/jalapeño chilies

Instructions

Get the ingredients
Mix them
Add 1-2 tbsp of oil to a pan and put it and preheat at medium heat
Form the sopes. You don't need a tortillera, but if you have one it might be helpful!
Once you have a sope, you can make them like "cups" by raising the sides a little bit
Add them to the pan and leave them to cook for about 10 minutes. Cover them with a lid. Flip at 5 minutes in and cover them again
Enjoy!

Video

https://youtu.be/jXiDKwCdA6I

Notes

Calories area approximate per sope and it only considers the sope, not the toppings!
This goes amazing with sunflower sour cream or if you prefer a seed free version, try tofu sour cream
Add refried beans, onion, avocado, tomatoes!
Serve them hot, they are not good cold!
They keep in the fridge for about a week, but they dry up. Add some drops of water and heat them in a pan or the microwave it this happens
They keep for months in the freezer, but the texture once unfrozen might be a bit different

The post Sopes appeared first on Natural goodness | Fuss free recipes everyone can make.

Tamal de elote dulce

Natural Goodness — Sat, 20 Jun 2020 11:35:16 +0000

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Tamales, oh tamales! Keep reading for the easiest and delicious 5 ingredient tamal de elote dulce recipe that you’ll ever find!

Into Mexican desserts? make sure you try Chamoy! Into desserts in general? check all our desserts here!

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Tamales are one of the most traditional Mexican dishes. You find them everywhere, and there are a lot of variations! One of my favorite are tamal de elote dulce. It is a dessert like tamal, used for breakfast, dinner, or simply as a snack. If someone is angry at you, make them some tamales and they’ll get happier (or at least, that’s what my grandma used to say :P).

A lot of people think that they are difficult to make, and that they can take a lot of time. This is because the most traditional way to make them involves using corn husks and a big “tamalera” which is a huge steamer. But you know how we love to break the rules and make things easier! so, by making a small batch (who needs 50 tamales anyway?) you can get this done in about 40 minutes! Follow us to know how to make tamal de elote dulce!

Let’s make tamal de lote dulce!

Get your ingredients:

5 cups of sweetcorn kernels (about 6 sweetcorn ears)
1 1/4 cup of cornflour. If you are in the US, this is my favorite. Just make sure you buy one that is actually corn flour and not “masa harina” or white corn flour. It has to be yellow corn flour!

1 cup of vegan butter (Vitalite is my favorite, feel free to use any butter that works for you)
1 cup of agave syrup or any other sweetener. To be fair, sweet corn is very sweet, so, perhaps start with 1/2 cup and add more if you need it. This one is my favorite from Amazon.

1 teaspoon baking powder
1 tablespoon ground cinnamon (Optional)

First. start by removing the end of the corn and the husks to facilitate removing the kernels

Keep the husks if you want to use them to steam the tamales. Put them in hot water to make them more manageable.

Put the corn straight and cut it with a sharp knife on a cutting board. Or even better, use a large bowl and remove the kernels inside the bowl. Trust us, people living with you will thank you for this. If they get angry about any mess… just give them some tamales, it is proven to make people happier!

Blend the corn kernels in a blender or a food processor. Here you should not blend them for like ages! maybe 30-40 seconds at medium speed, we do want to feel the kernels when we eat the tamal! a food processor would work better than a blender, but as you can see, I used my Nutri Ninja, without any issues!

Melt the butter and integrate the corn flour, vegan butter, agave syrup, baking powder and cinnamon in a bowl

Cornflour butter cinnamon

Now add the blended sweetcorn kernels. I find it easier to do it in a pot at a low fire, but it is up to you, integrating everything in a big bowl also works!

Tamal de elote dulce dough

Add the tamal dough to the husks or use aluminum foil or parchment paper to create rectangular tamales. I use about 8 tablespoons per tamal, if you want to use the corn husks to make them look like the tamales you would eat in Mexico, go ahead! I personally find that a bit more difficult, and I know that in some places it is not easy to find the corn with the husks! so I tried wrapping them in parchment paper and aluminum foil and it worked just fine!

Put them in a steamer. Note that you do not need a fancy tamalera for this a normal steamer will work!

Make sure you cover the steamer and let them cook for about 25 minutes. Check them at 15 minutes! we don’t want overcooked tamales. I know some recipes call for more than 1 hour. But this heavily depends on your steamer, and the strength of your stove. You know they are ready when the dough is solidified and it does not stick to the husk or the parchment paper, so check them periodically!

Unfold, fall in love, and prepare to eat!

Enjoy!

Also, hello rectangular tamal de elote dulce:

Tamales FAQ

Can I use parchment paper to make tamales? Yes, and also aluminum foil
How much dough do I put? As much as you want! OK no… I put about 8 tablespoons for each tamal, that’s a “small tamal” but I like them small so I can eat like 10
What’s the best vegan butter? I love Vitalite I hope they have it where you live!
How to reheat tamales? You can put some drops of water on top of it and put it in the microwave for about 40 seconds, or in a pan at a medium fire
Can you freeze tamales? Yes, but they will not be the same. They should last months in the freezer!
How long will they keep in the fridge? About a week! but after 2-3 days, they’ll become drier, just add some drops of water and put them in the microwave if this happens

We hope you love this recipe as much as we do , it’s:

Just like the original recipe of tamal de lote dulce! but vegan!
Simply delicious for breakfast, lunch, dinner, as a dessert!
One of the most traditional Mexican recipes!

Tamal de elote dulce

The easiest way to make Mexican tamales!

Course Breakfast, Dessert, Dinner, Lunch, Side Dish

Cuisine Mexican

Keyword Tamales, Vegan tamales

Prep Time 15

Cook Time 25

Servings 20 people

Calories 250kcal

Cost 15

Equipment

Blender

Ingredients

4 cups Sweetcorn kernels Approx 5 ears of seetcorn
1 1/4 cup Corn flour
1 cup Vegan butter
1 cup Agave syrup Or another sweetener of your choice
1 teaspoon Baking powder
1 tablespoon Ground cinnamon Optional

Instructions

Cut the end of the corn and remove the husks
If your corn had husks and you want to use them to make the tamales, put them in a big bowl of hot water. This will make them much more manageable when adding the tamal dough!
Using a knife, remove the kernels by putting the corn standed up in a large cutting board, or preferably inside a big bowl to keep the kernels from going all over the kitchen. Trust us, people living with you will tahnk you for not making a huge mess! (although offering them tamales can alleviate any issues if they get angry at the mess)
Blend the sweetcorn kernels for about a minute. If you have a food processor, it will also work. The trick is not to blend them too much! we want to feel the corn kernels when we eat the tamal!
Meanwhile, integrate the cornflour, butter, agave syrup baking powder and cinnamon in a bowl
Integrate the sweetcorn kernels with the dough. You can do it in a pot at a low fire to facilitate the process
You can use corn husks to wrap the tamales and prepare them for boiling. If you don't have them, feel free to use parchment paper or aluminum foil. Whatever method you use, the key point is to wrap them very well so the dough don't get moist from the steamer! Add about 8 tablespoons to make each tamal
Put the tamales in a steamer. Yes! you don't need a fancy tamalera for this!
Make sure you cover the steamer!
Let them cook for 25 minutes. Check them at 15, just to make sure they don't overcook!
Enjoy!

Video

https://youtu.be/xXFWK2SzCO4

Notes

Only 5 ingredients are the base! if you don’t live in Mexico, this recipe will suit you very well, because it does not require a tamalera and I even tested if you can make them without wrapping them in corn husks!
Yep… they are calorie-heavy! It also depends a lot on the size of the tamales that you make. I am putting a very rough estimate of calories due to this
This is my favorite vegan butter, it tastes sooo good! I hope you can find this or a good one near you

The post Tamal de elote dulce appeared first on Natural goodness | Fuss free recipes everyone can make.

Chamoy

Natural Goodness — Tue, 14 Apr 2020 23:18:26 +0000

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Did you try Chamoy while being in Mexico? or, are you a Mexican feeling homesick (I am raising my hand here lol) If so, I bet you know it is the only sauce made for that fruit, the only one. If you are missing it and wondering: Is it easy to make Chamoy? you bet! just 5 ingredients and a blender. This is a very traditional Mexican recipe that combines spiciness with sweetness and even a bit of sourness from the limes. Join me to discover this great sauce!

Into Mexican desserts? try out tamal de elote dulce! or check all our desserts here!

Disclaimer: This post has some affiliate links that help me to earn a small omission to continue creating great posts for you.

What can I use Chamoy for?

With mangos, apples other fruits, and jicamas. My friend, if you tried it before, you know what I am talking about!
How to make Chamoy apples? just buy an apple, cut it however you prefer, and add this thick sauce to it!
If you are lucky enough to have tajin, then use it on top of this!
Mangonadas, oh yes, yes! I love Mangonadas, that’s basically crushed ice with mango juice and mangos combined with Chamoy, it is soo addictive, here is the recipe!
With beer (micheladas with Chamoy)
With tequila shots (dangerous stuff, you’ll be drunk before you know! but it is soo good!)

chamoy mango apple

What are the traditional ingredients?

Apricot jam, prunes, chile ancho, sugar, salt, lemon juice, and water (some people also use -jamaica-, I mean hibiscus flowers!). This recipe is for a thick Chamoy! feel free to add more lemon juice or water to thin it
You can adjust the recipe, for example, it is very common to do a tamarindo Chamoy version of this recipe, just add some tamarind pulp!

We hope you enjoy this sauce. It’s:

Spicy, sweet and sour!
Easy to make at home, even if you live in Europe (like me!)
Super addictive!

Looking for more Mexican recipe inspo? how about salsa roja, or a tofu scramble?

Where can you buy Chamoy?

If you are not in Mexico or the US, probably in a Mexican shop, or online (e.g. Amazon) :(. But, as you can see, it is super easy to make, and most supermarkets should have all the ingredients!

Let’s make chamoy!

Get your ingredients:
3/4 cup Apricot jam (if you are in the US, I like this one because it does not have added sugar)
2 teaspoon Chile ancho flakes (substitute with 1-2 natural unveined unseeded chilies if you can find them, you can get them from Amazon US as well)
1/3 cup lime juice
2 tbsp sugar (or another 2 tbsp of the jam if you want no sugar added!)
1 teaspoon salt
4 prunes (optional)
2 tbsp tamarind pulp (optional)

Chamoy ingredients

If using chili flakes, you can put them in 1/4 cup of boiling water and let them sit, so they are easier to blend. The same applies to the prunes! especially if your blender is not very powerful.

Add all the ingredients to a blender and blend for about a minute until they are well integrated

Chamoy ingredients in blender

Enjoy!

Chamoy animated

Chamoy

Traditional Mexican recipe used as a sauce for fruit, micheladas, chamoyadas, mangonadas, etc!

Course Side Dish

Cuisine Mexican

Keyword chamoy, chamoyada, mangonada, Mexican Vegan, side, Vegan

Prep Time 5

Cook Time 0

Total Time 5

Servings 4 people

Calories 220kcal

Author Roberto

Equipment

Blender

Ingredients

3/4 cup Apricot jam Feel free to make your own!
2 tablespoon Chile ancho flakes Substitute with 1- 2 natural chilies if you can find them where you live! unveined and unseeded
1/3 cup Lime juice Or the juice of 4 big limes
2 tbsp Sugar I use brown sugar. Make sure it is vegan friendly! Replace with another 2 tbsp of jam if you want this to be "no sugar added"
1 teaspoon Salt
4 Prunes Optional
2 tbsp Tamarind pulp Optional, makes it a bit more sour!

Instructions

Make sure you have all the ingredients
If you are using fresh chilies, make sure to remove the seeds and veins unless you want it very spicy! If you are using chili flakes, a good trick is to put them with a little bit of water the day before so they are softened and then, they'll integrate better when blending
If you are using prunes and your blender is not too powerful, I suggest that you put them in a little container with some boiling water for 10 minutes to prepare them for the blender
Add all the ingredients in the blender and blend in high for about 1 minute. Check if everything is very well integrated and blend again if required
Enjoy!

Video

https://www.youtube.com/watch?v=MvuswxfTjWM

Notes

Calories depend on the apricot jam used! read the label and the resulting chamoy will have a little bit less than that due to the lemon juice
For selecting the best jam: I like St. Dalfour Jam because it uses fruit juices instead of sugar, but you don’t have to buy this brand! my recommendation is to check that the jam does not contain added sugar
Chile ancho flakes are commonly found in supermarkets, just ask and they are very likely to have it in stock. Of course, it tastes better with fresh chile ancho, but I know it can be difficult to find (I live in London and, I have this issue!)
Lime juice. I love being practical, just like you, so, if you don’t want to extract the juice of the limes, just buy the juice in the supermarket, it is usually cheap and very convenient for a lot of recipes!
This recipe is great as a side dish with fruits like mango and apples. It is ideal for chamoyadas, mangonadas, micheladas!
The traditional recipe includes the prunes! but I honestly prefer it without them. For a twist, you can make this sourer if you include pulparing pulp. Depending on where you are coming from in Mexico, there can be other variations for the recipe

The post Chamoy appeared first on Natural goodness | Fuss free recipes everyone can make.

Vegan enchiladas

Natural Goodness — Wed, 18 Mar 2020 21:28:33 +0000

So, the other day I had a delicious cauliflower and, since you can do everything with them, guess what! I made a delicious sauce for a vegan enchilada.

Coriander, avocado, and onion made the delicious sauce, I have put some scrambled tofu inside and it turned just delicious!

What is special about this enchilada?

Cauliflower is full of benefits, it is another way to include more veggies in your diet!
The mix of ingredients make it taste a bit different than most chili based sauces. This should be good for people who don’t like spicy sauces on enchiladas

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Vegan enchilada

Healthy vegan enchilada

Course Breakfast, Dinner, Lunch

Cuisine Mexican

Keyword enchilada, Mexican Vegan, Spicy food

Prep Time 10

Cook Time 10

Total Time 20

Servings 2

Calories 400kcal

Cost 5

Equipment

Blender

Ingredients

400 g Cauliflower (a medium cauliflower, basically)
20 g Coriander
1/2 Medium-sized avocado
1/2 tbsp Veggie stock powder
1/2 Medium-sized onion
2 Bird's eye chilies
1/2 Orange pepper bell for decoration Optional
2 Chopped garlic Optional
1 cup Water

Instructions

Boil the cauliflower for about 10 minutes
Chop the onion and the chilies
Put the chilies and the onion in a saucepan with 2 tbsp of water or 1/2 tbsp of oil until they caramelize
put all the ingredients into the blender
Prepare a burrito with your preferred filling. We love them with tofu scramble!
Add the sauce on top of it, and enjoy it!

Notes

Coriander makes this sauce amazing!
Calories are very relative, depend on what you put on your burrito!
Be careful with the chilies, they can be very, very spicy!

The post Vegan enchiladas appeared first on Natural goodness | Fuss free recipes everyone can make.

Vegan chilaquiles

Natural Goodness — Sat, 07 Mar 2020 12:21:49 +0000

I have been making chilaquiles almost since I started liking plant-based food. I think they are delicious and a very filling way to start your day! Depending on the totopos that you choose to use, they can even be healthy

I am using my salsa roja recipe, along with my vegan sour cream recipe and I have cut my steak recipe into small pieces to add it instead of chicken, I have also substituted lentils with chickpeas so it has a lighter colour :).

And in regards to totopos, I like Manomasa tomatillo’s version! they taste very nice and they are relatively healthy.

Vegan chilaquiles

Vegan version of this classic Mexican dish

Course Breakfast, Dinner, Lunch

Cuisine Mexican

Keyword Chilaquiles, Mexican Vegan, Vegan

Prep Time 20

Cook Time 50

Total Time 1 10

Servings 2

Calories 600kcal

Ingredients

1 cup Mexican red sauce (see link below)
1/2 cup Vegan sour cream (see link below)
100 g Mexican seitan steak (see link below)
50 g Totopos (We like Manomasa tomatillo)
50 g Cooked beans (as a side, we like black beans)

Instructions

Cut the steak in whatever way you like. I sometimes like to cut it into small pieces
Add the totopos to a plate, then the sauce and at the end the sour cream
Put the beans in a small pot and add some extra red sauce
Enjoy

Video

https://youtu.be/1GBeOGnp1P8

Notes

Mexican salsa recipe
Sour cream recipe
Mexican steak recipe (substitute lentils with chickpeas to make it lighter)
This is a very filing recipe and full of calories, I suggest to have it ocassionally rather than on regularly
Calories are approximate. They depend on the totopos, and the amount of salsa/sour cream

The post Vegan chilaquiles appeared first on Natural goodness | Fuss free recipes everyone can make.