Tag Archives: mexican recipes

Butternut Squash and Bean Tamale Filling

Posted on by October 26, 2014

Butternut Squash and Bean Tamale Filling came about after trying out the tamale filling recipes of others, because I wanted to make one of my own. I decided on a vegetarian filling, since the tamale dough itself is so rich in and of itself. The beautiful colors of the beans and squash in this one make it special. It paired well with both the tomatillo salsa and the chile rojo, and it was much easier to prepare than the chile lime chicken and mushroom kale fillings, so that helped on a busy tamale party day. Any leftovers of this Butternut Squash and Bean Tamale Filling are great with poached eggs and tortillas for breakfast. 1 cup shallots (or red onions if you can’t easily find them) 1 jalapeño seeded and diced 2 cloves garlic olive oil 1 can black beans 1 cup pinto beans 2 cups butternut squash; peeled, seeded and diced (the size of a bean) ½ cup cilantro ½ cup queso fresco or other fresh cheese (even feta works in a pinch) 1 teaspoon cumin seeds salt 1 lime zest and juice Chop the shallots or onions medium fine. In a large frying of sauté pan, add the … Continue reading →

Susan’s Mexican Pickled Vegetables

Posted on by October 27, 2014

Sadly, Susan’s Mexican Pickled Vegetables is one of the Thanksgiving 2012 menu items that just didn’t get photographed, so bear with the shoddy picture and the lack of step by steps. Next time I make it, I’ll add them. Like most of my Thanksgiving Menu, the recipe is closely based on another recipe: Elvia’s Mexican Pickled Vegetables, to which my dear friend Susan introduced me. Of course, I had to tweak it a little here and a little there. I switched up the veggies to suit my preferences and changed the spice profile just a little. Susan’s Mexican Pickled Vegetables are great for any Mexican themed event- a big upside is that you can make ahead, up to a month. I set out cocktail cookies and Clementine Rosemary Margaritas along with Susan’s Mexican Pickled Vegetables, so guests could have a little something to nibble on while they awaited the first course. 1 tablespoon black peppercorns 2 teaspoons allspice berries 2 teaspoons coriander seeds ½ cup extra-virgin olive oil 1 medium onion, thinly sliced 10 cloves garlic, peeled 1 small head cauliflower; broken into small florets 1 small head broccoli; broken into small florets 3 medium carrots, cut into ¼-inch rounds 1 large … Continue reading →

Portabella Poblano Tacos

Posted on by October 27, 2014

I love these easy, quick, healthy, Portabella Poblano Tacos; they’re great for a weeknight meal. They’re flavorful and satisfying and are easy to make at high quality regardless of the season. Because of how beautifully the Portabella Poblano Tacos present, they’re great for guests, too. If you’ve never made them before, I challenge you to take this as an excuse to work on those tortilla making skills. Tortillas are surprisingly easy to make, and the homemade ones bring this dish to the next level. Another versatile element of this dish is that by changing up the peppers, you can change the spice level with ease. If you prefer mild, you may wish to use bell peppers instead of poblanos, or go half and half. The poblanos aren’t super hot, but they definitely have a little kick. Like things really hot? Add is some jalapeño as well. I’ve included amchur powder as an ingredient in these Portabella Poblano Tacos. Amchur powder is really cool and totally worth tracking down in an Indian grocery store or online. Amchur powder is dried mango powder and while lemon juice substitutes well, this is a great spice to have on hand. It adds a great depth … Continue reading →