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Mexican Potato Scramble

I’ve spent the last week feeling overwhelmed and incredibly empowered. The first weekend of March, I attended a conference for Latina bloggers called #WeAllGrow Summit. The conference was 3 days long and it was amazing! It is organized by Ana Flores and the team at Latina Bloggers Connect. Imagine over 300 Latina women (a couple of men too) in the same place. The conference tag line is, “If one grows, we all grow,”and that is precisely what it was meant to do and did. I was very nervous at first, because I was going alone and I am incredibly awkward in large social situations. I am a total introvert, and speaking to so many people can be intimidating. I had nothing to worry about though. Everyone was very welcoming and friendly and I met so many women that are doing remarkable things with their blogs and businesses.

#weallgrow summit

Photos by Robson Muzel and #weallgrow summit 2016

I’d like to introduce you to a couple of them. There’s Laura and her sister Catalina of Las Recetas de Laura and Spicy Latina Mom. They are both from northern Mexico like me, so it was great to meet other norteñas. They have a healthy Mexican food blog and a youtube channel. I finally got to meet Alejandra Graf from Piloncillo & Vainilla, a fellow vegan blogger, and a real sweetheart. I want to publicly say a huge thank you to two special ladies Diana Cortes and Ana Cruz. They embraced me and made me feel welcome when I didn’t know anyone, and was kind of wandering around trying to find someone to talk to. Diana has a really cool online boutique that curates Mexican made shoes, clothing, home goods, and accessories. All of their items are very unique and beautiful. Ana Cruz is a talented radio host, and lifestyle blogger at Rollos de Mujeres.

We All Grow Summit

Besides socializing and connecting with other bloggers I was also able to attend several conferences, and I learned quite a bit from them. We are now working on starting a youtube channel and seriously upping our social media game. There are so many things to do, and not enough time for all of them, especially when we are trying to run two blogs at the same time.

#weallgrow summit

Photos by Robson Muzel and #weallgrow summit 2016

Something did happen at the conference that impacted my life for the better and opened my eyes to a whole new world. I was born and raised in Mexico and came to this country about 12 years ago. It took me leaving my country to truly appreciate it, but leaving also gave me an increased sense of pride of where I came from. Let’s just say my “mexicaness” increased by 75%. In the beginning most of my sentences started, ” Did you know that in Mexico…” However, whenever I met someone who was 1st or 2nd generation American, but identified themselves as Mexican, I was quick to correct them and say that they actually weren’t. For me back then being Mexican meant that you were born in Mexico. Which technically is still true, but what does it really mean to be Latina now? Do you have to speak Spanish? Are you less of a Latina if you don’t? What if you don’t look Latina? The women at the conference answered all these questions for me with their beautiful selves, with their pride in their roots (even if their Spanish wasn’t perfect), and with their desire to pass the language and culture along to their children. There is no longer one definition of what it means to be Latina. I just hope my children will one day be like all the women at #WeAllGrow, and identify themselves as Latino, and proud of it!

Now that I’ve talked your ear off, let’s get back to the cooking.

This Mexican Potato Scramble is a spicy, savory and satisfying dish with all the flavors of Mexico. Serve on warm corn tortillas with salsa.

The Recipe: Mexican Potato Scramble

I really don’t like tofu scrambles. Maybe I just haven’t had a good one, or I enjoy real eggs too much to accept tofu as a substitute. The one thing I do enjoy is a savory breakfast every once and a while. When I am looking for something savory and satisfying I make this Mexican potato scramble. I just substituted the egg with potatoes, and followed a very traditional recipe for making Mexican scrambled eggs. The result is a spicy, savory and satisfying dish with all the flavors of Mexico. Serve on warm corn tortillas, and if you’re brave enough, some hot salsa. Enjoy!

This Mexican Potato Scramble is a spicy, savory and satisfying dish with all the flavors of Mexico. Serve on warm corn tortillas with salsa.

This Mexican Potato Scramble is a spicy, savory and satisfying dish with all the flavors of Mexico. Serve on warm corn tortillas with salsa.

This Mexican Potato Scramble is a spicy, savory and satisfying dish with all the flavors of Mexico. Serve on warm corn tortillas with salsa.
Print

Mexican Potato Scramble

Prep Time 6 minutes
Cook Time 15 minutes
Total Time 21 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 3 cups Diced, Russet potatoes
  • 1 cup Finely chopped, White Onion
  • 1 Chile Serrano, minced
  • 1 cup Diced, tomatoes
  • 1/4 cup Vegetable stock or potato water

Preparation

  1. Fill a large pot with cold water and the diced potatoes. Bring to a simmer over medium heat, and let cook for about 6 minutes or until the potatoes are tender, but not mushy.
  2. While the potatoes are cooking, heat a large sauté pan to medium-low heat and add the onion and serrano peppers. Cook the onion and peppers for 3-4 minutes or until the onion is tender and translucent. If the onion begins to stick add some water or vegetable stock to the pan.
  3. Add the diced tomatoes to the pan and cook for about 6 minutes, or until the tomatoes begin to break down and become more of a sauce.
  4. Drain the potatoes, but reserve 1/4 cup of the potato water.
  5. Add the potatoes and the potato water to the pan. Mix well and cook for 1 more minute.
  6. Season with salt and pepper and serve with warm corn tortillas and salsa.

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Vegan Potato and Chorizo Tacos

I’m still recovering from the Christmas and New Year celebrations. I can’t seem to catch up with the kid’s school work or any of my work for that matter. We spent almost 3 weeks in Mexico with my family, and it was incredible, as always. The kids were spoiled rotten by their grandparents and so was I. Since I didn’t have to cook, clean or do laundry while I was there, we spent many hours sitting around in our pijamas, sipping hot tea and chatting, while the kids ran amok like wild animals.

vegan potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

The hubby and I were even able to get away for a couple of days and go to Austin. It had been 6 years since we had been without the kids for more than a day! We kind of fell in love with Austin a little bit. It’s a pretty cool town. Once we got back to California I was so sad. It hurts to be so far away from family, it’s not right. I miss them terribly.

Vegan potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

Vegan potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

However, I did return with a renewed mission or purpose for this blog. My mother (the reason I started this blog) has continued to have health problems. This is motivating me to keep going and to keep creating delicious vegan Mexican recipes that my mom would like to eat, in the hope that maintaining a vegan (plant-based) diet can help improve her health. Just like my mom and I, there are many others who would like to continue eating the foods they love and grew up with without sacrificing their health or the lives of animals. I hope this blog and these recipes can help other Latino families make the transition to a vegan (plant-based) way of life.

My crazy family

my crazy family

The Recipe: Vegan Potato and Chorizo Tacos

This is where these potato and chorizo tacos come in. Potatoes and chorizo or chorizo con papas is traditionally a breakfast dish, but I see no reason why this couldn’t be a good lunch or dinner option. You can use store-bought vegan chorizo or you could make the homemade version. Either way, as soon as you mix the chorizo with the potatoes you will understand why this is such a popular dish in Mexico. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa. Make sure you have good tortillas though. My favorite tortillas right now are the Tortilla Land uncooked corn tortillas. It really is like eating your tortillas recién hechas (just made). Enjoy!

Vegan potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

Potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.
Print

Potato and Chorizo Tacos

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 1 tbsp. Vegetable oil, optional
  • 1 cup Onion, white, minced
  • 3 cups Potato, peeled, diced
  • 1 cup Vegan chorizo, cooked (see note)
  • 12 Corn tortillas
  • 1 cup Your favorite salsa

Preparation

  1. Heat 1 tbsp. of oil in a large sauté pan at medium-low heat. Add onions and cook until soft and translucent, about 10 min. It’s ok if they brown a little bit.
  2. While the onions are cooking, place your cut potatoes in a small saucepot with salted water. Bring the water up to a simmer at high heat. Lower heat to medium and let the potatoes cook for 5 minutes.
  3. Drain the potatoes and add them to the pan with the onion. Turn heat up to medium-high. Cook potatoes and onions for 5 minutes or until the potatoes begin to brown. Add more oil if necessary.
  4. Add cooked chorizo to the pan and mix well. Cook for one more minute.
  5. Season with salt and pepper.
  6. Serve with warm tortillas and the salsa of your choice.

Chef's Notes

You can buy vegan chorizo or try this homemade vegan version. 

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Homemade Vegan Chorizo

Chorizo is one of my comfort foods. Nothing beats a breakfast of huevos con chorizo, warm corn tortillas and salsa molcajeteada. Of course as a vegan, there aren’t many chorizo options. This recipe though, might change your mind about vegan chorizo. This has to be my most tested recipe. I tried many versions of this, one made with quinoa, one with tempeh, another with tofu, and one with just mushrooms. After many failed chorizo attempts, I give you the best homemade vegan chorizo recipe you will be able to find.

This recipe for homemade vegan chorizo is the only one you will ever need. It is spicy and crumbly, with notes of clove and coriander.

The recipe takes a little bit of time, but believe it is worth it. This chorizo is spicy and crumbly, with tons of umami flavor and notes of clove and coriander. To make this chorizo you first have to press the tofu for 30 minutes. Place in between two plates with a heavy object on top. This eliminates the excess water in the tofu, creating a better texture for the chorizo. Then crumble it into a large bowl.

chiles

Take your dry chiles, and remove the stems and seeds. Bring a pot of water to a boil and drop the chiles inside. Turn the heat down to the lowest setting and let sit for 10 minutes.

This recipe for homemade vegan chorizo is the only one you will ever need. It is spicy and crumbly, with notes of clove and coriander.

Remove the chiles from the water and place in the blender. Reserve ½ cup of the chile soaking liquid. Add the garlic, oregano, cumin, cloves, paprika, coriander, apple cider vinegar, and ¼ cup of soaking liquid to the blender and process until smooth. If necessary add the remaining ¼ cup of the soaking liquid to get things moving in the blender. Strain the chile mixture. Add half of it to the crumbled tofu.

This recipe for homemade vegan chorizo is the only one you will ever need. It is spicy and crumbly, with notes of clove and coriander.

Mince your mushrooms finely. I recommend you do this with a knife not a food processor. Sauté them until golden brown and a bit crispy. Add the remaining half of the chile puree and cook for a couple more minutes until the mixture has thickened.

This recipe for homemade vegan chorizo is the only one you will ever need. It is spicy and crumbly, with notes of clove and coriander.

Sauté the tofu until golden brown and crispy. In a large bowl combine the cooked mushrooms and tofu and check your seasoning. The chorizo possibilities are now endless. I will be making papas con chorizo, torta de chorizo, sopes con chorizo, and many more dishes. I can’t wait for you to try them. Enjoy!

This recipe for homemade vegan chorizo is the only one you will ever need. It is spicy and crumbly, with notes of clove and coriander.

The Recipe: Homemade Vegan Chorizo

The finished chorizo will keep in your fridge for 3-5 days, or you can freeze for up to 3 months. To increase the spiciness add more chile de arbol.

homemade vegan chorizo
Print

Homemade Vegan Chorizo

Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 15 oz. (almost a pound!)
Author Dora Stone

Ingredients

  • 1 block Tofu, extra firm, 12oz.
  • ½ lb. Mushrooms, finely chopped
  • 6 Chile guajillo, dried, seeded
  • 2 Chile ancho, dried, seeded
  • 4 Chile de arbol, dried
  • 4 cloves Garlic
  • 1 tbsp. Oregano, dried
  • ½ tsp. Cumin, ground
  • 2 Cloves, whole
  • 1 tbsp. Paprika, ground
  • ½ tsp. Coriander, ground
  • ¼ cup Apple cider vinegar
  • 2 tbsp. Vegetable oil, optional

Preparation

  1. Remove tofu from package and place in between two small plates. Place a can on top of the plates and leave like this for 30 min.
  2. Bring a small pot of water to a boil. Remove the stems and seeds from the chiles and discard them. Drop the chiles into the boiling water. Turn heat down to the lowest setting and let the chiles sit in the water for 10 min.
  3. Remove the chiles from the water and place in blender. Reserve ½ cup of the chile soaking liquid.
  4. Add the garlic, oregano, cumin, cloves, paprika, coriander, apple cider vinegar, and ¼ cup of soaking liquid to the blender and process until smooth. If necessary add the remaining ¼ cup of the soaking liquid to get things moving in the blender.
  5. Season the chile mixture with salt and pepper and pass through a fine strainer. Set aside.
  6. Drain the water from the tofu and crumble with your hands into a large bowl. Pour half of the pureed chile mixture into the bowl with the tofu and stir to combine. Set aside.
  7. Heat a large sauté pan to high heat and add 1 tbsp. of oil. Once the oil is hot add the finely chopped mushrooms and continue to cook until the mushrooms begin to brown, about 6-7 min.
  8. Lower heat to medium-low and pour in the remaining half of the chile mixture. Stir and continue to cook for 3-4 minutes, until the mushrooms begin to absorb the chile mixture. Remove from pan and place in a large bowl.
  9. Heat a non-stick sauté pan set to medium heat, add 1 tbsp. of oil. Add the tofu mixture and continue to cook until the liquid begins to evaporate and tofu becomes crispy, 7-8 minutes. You can make the tofu as crispy as you like. (Be careful not to overcrowd the pan or the tofu will never get crispy.)
  10. Pour cooked tofu mixture into the bowl with the mushrooms and mix well to combine. Adjust seasoning.

Chef's Notes

The finished chorizo will keep in your fridge for 3- 5 days, or you can freeze for up to 3 months. You can add it to your tofu scramble, tacos, tortas, sopes, etc. To increase the spiciness add more chile de arbol.

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