Posts

,

Vegan Caldo Tlalpeño Recipe

It is the first week of homeschooling, I am coming down with a cold, and all I want is a caldo tlalpeño. Caldo tlalpeño is traditionally a chipotle chicken soup, with chickpeas, carrots, rice, cilantro, avocado, and cheese. For this caldo tlalpeño recipe I have created a vegan version that will keep you coming back for more.

This vegan caldo tlalpeño recipe will keep you coming back for more. Zucchini, potatoes carrots and rice simmer in a chipotle vegetable broth

Caldo tlalpeño is one of my favorite comfort dishes. My mom, to this day, still makes a version of it whenever anyone one of us is sick. After moving to the U.S. I searched high and low for a restaurant that would serve a good caldo tlalpeño, but none of them measured up. Until finally, duh, I realized that I should just make it at home. It is super easy to make and it’s another one of those dishes that kids love.

There’s a legend behind this special dish. It is said that Mexican president Santa Ana (you know, the one that signed away 1/4 of Mexico to the U.S.,) was very hung over after 3 nights of partying and was looking for a quick remedy. He happened to be in Tlalpan, the largest borough of Mexico City. The cook gave him a chicken soup and when the president asked what the name of the soup was, she said caldo tlalpeño.

This vegan caldo tlalpeño recipe will keep you coming back for more. Zucchini, potatoes carrots and rice simmer in a chipotle vegetable broth

Homeschooling is going well so far. There has been a bit of whining and tears, but I already expected that. It’s actually kind of nice to not have to wake up at 6am and rush out the door to drop kids off at school. On the other hand, by 3 pm mommy is desperate for some alone time. Thank goodness for naps and TV!

I want to say a special thank you to all of you that took the time to respond to my email about the recipes you would like to see on the site. Apparently all of you really like chile rellenos and miss them terribly, so I will be working on that. If there’s any other dish you guys would like to see send me an email or respond to this post. I read every single one!

Caldo Tlalpeño Recipe

Instead of chicken I have used vegetable stock, and added potatoes and zucchini. To serve, garnish with avocado slices and a splash of lime juice. You can add baked tofu cubes to it for a more protein packed meal.

caldo-tlalpenCC83o-1
Print

Vegan Caldo Tlalpeño Recipe

Cook Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 10 cups Vegetable Stock
  • 3 cloves Garlic, crushed
  • 2 sprigs Cilantro, fresh
  • 1/4 cup Rice, long grain
  • 1 cup Potatoes, diced
  • 3/4 cup Carrots, diced
  • 1 1/2 cups Zucchini, diced
  • 1 cup Chickpeas, canned, drained
  • 1 ea. Chipotle chile, adobo, chopped
  • 1/2 Avocado, cut into cubes
  • 1 Lime, cut onto quarters

Preparation

  1. Pour vegetable stock, crushed garlic, and cilantro sprigs in a large pot and bring to a simmer.
  2. Add rice and simmer for 4 minutes.
  3. Add potatoes and simmer for 4 minutes.
  4. Add carrots and simmer for 4 minutes.
  5. Add chipotle in adobo and zucchini and simmer for 5 minutes.
  6. Add chickpeas and simmer for 6-7 minutes.
  7. Season with salt and pepper.
  8. Serve with avocado cubes and lime wedges.

Chef's Notes

It is the first week of homeschooling, I am coming down with a cold, and all I want is a caldo tlalpeño. Caldo tlalpeño is traditionally a chipotle chicken soup, with chickpeas, carrots, rice, cilantro, avocado, and cheese. For this caldo tlalpeño recipe I have created a vegan version that will keep you coming back for more.

 

, , ,

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. 

Subscribe and get a free cookbook

, , ,

Vegan Potato Adobo Tamales

I love Christmas. Yeah, I’m one of those people, and I don’t care about being politically correct. It’s so close! Can you feel it?  What’s not to like about Christmas? There’s family, good food, Christmas carols, cookies, and Jesus of course. Ok, ok, enough already.

One month from today our first e-book: Vegan Tamales Unwrapped will be available right here on Dora’s Table. It will only be $6.99!! It contains 18 different vegan tamal recipes. During the following weeks I will be sharing with you some of the recipes that are in the book, so you can start making tamales today. Unfortunately, my family is done with tamales for the rest of this year. During the process of making this book, there were at one point 480 tamales in my refrigerator! We gave some away, froze half of them, and ate as many as we could. Now my 6 yr. old thinks I can make tamales in the blink of an eye.

tamales in my freezer

The Recipe: Vegan Potato Adobo Tamales

These tamales that I am sharing with you today are filled with a mixture of potatoes and peas tossed in a spicy adobo sauce. The adobo is smoky, spicy, tangy, and has an earthy quality to it. The masa that surrounds it, is fluffy and light, and it’s all wrapped in a corn husk and steamed until tender. Enjoy!

Vegan potato adobo tamales. They are filled with a mixture of potatoes and peas tossed in a spicy adobo sauce. The adobo is smoky, spicy, tangy, and has an earthy quality to it. The masa that surrounds it, is fluffy and light

If you would like to receive updates on the book and receive exclusive discounts, subscribe to our email list below.

Subscribe and get a free cookbook

Vegan Potato Adobo Tamales
Print

Vegan Potato Adobo Tamales

Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings 18 tamales
Author Dora Stone

Ingredients

Dough

  • 1 ½ cups (8 oz.) Vegetable shortening
  • 4 cups (1 lb. 2 oz). Masa harina
  • 1 ½ tsp. Baking powder
  • 1 ½ tbsp. Salt
  • 4 cups Vegetable stock or broth, warm

Filling

  • 1 ½ lb. Potatoes, peeled, cut into small dice
  • 1 cup Peas, fresh or frozen
  • 3 Ancho chiles, dry, deseeded
  • 1 ½ Pasilla chiles, dry, deseeded
  • 2 cloves Garlic
  • ¼ Onion, white
  • ½ tsp. Cumin, ground
  • ½ tsp. Oregano, dried
  • 1 Clove, whole
  • ¼ tsp. Cinnamon, ground
  • ½ cup Vinegar, white
  • ½ cup Chile soaking liquid
  • 30 Corn Husks

Preparation

  1. Soak the corn husks in hot water, in a large pot or in your kitchen sink. Place a plate over them to weigh them down so they are completely submerged. Let them soak for at least an hour.
  2. To make the filling, place the diced potatoes in a medium pot with salted cold water. Bring to a simmer and cook for about 6 min. or until the potatoes are slightly tender. When the potatoes are cooked, remove from the heat and pour the cup of peas into the water with the potatoes and let sit for 30 sec. Drain and set aside.
  3. To make the adobo, bring a small pot of water to a boil. Remove the stems and seeds from the chiles and drop them into the water. Turn heat down to the lowest setting and let the chiles sit in the water for 10 min. Remove the chiles from the water and place in blender. Reserve ½ cup of the chile soaking liquid. Add the garlic, onion, oregano, cumin, cloves, cinnamon, white vinegar, and ½ cup of soaking liquid to the blender and process until smooth. Season with salt and pepper.
  4. Pour the adobo on the cooked potatoes and peas, adjust seasoning, and mix well.
  5. To make the dough, beat the vegetable shortening, on medium-high speed, with an electric mixer, until it has doubled in size and is nice and fluffy, about 3 minutes. Add the baking powder, salt, and beat for 1 minute to incorporate into the shortening.
  6. Add half of the masa harina then add half of the vegetable stock. After it is completely incorporated, add the other half of masa harina and vegetable stock. Beat at low speed, until thoroughly mixed. It should have the consistency of a thick cake batter. If necessary add more vegetable stock until you reach that consistency. Taste the dough, and add more salt if necessary. It should be a little bit salty.
  7. For lighter and fluffier tamales, let the dough rest for an hour in the refrigerator. Remove the dough from the fridge and rebeat it, adding enough liquid to get it to the consistency it had before.
  8. Remove the corn husks from the water and set on paper towels. Reserve the largest husks to wrap the tamales and the small ones to line the steamer.
  9. To set up your steamer, fill the bottom with water making sure the water is not touching the steamer rack. Line the rack and sides of the steamer pot with corn husks. Set aside.
  10. Pull 24 pencil thin strips off of the corn husks and set aside. Take a husk and dry off the excess water with a paper towel. Place the husk in your hand with the tapered side away from you and the smooth side up. Using a spoon, spread 2-3 tbsp. of the dough (¼ inch thick) onto the corn husk, forming a 3 – 4 inch square. Leave a border of at least 3/4 inch on each side of the square.
  11. Place 1 ½ tbsp. of the filling in the center of the dough. Bring the two long sides of the corn husk together, this will cause the masa to surround the filling, and roll them in the same direction around the tamal. (If the husk is too small, fold one of the long sides towards the center, and then fold the other long side on top.) Fold down the empty tapered section of the corn husk, forming a closed bottom. This will leave the top of the tamal open. Tie with a corn husk strip to secure the bottom of the tamal.
  12. Place the tamal in the steamer vertically leaning against the side of the pot, with the folded part of the tamal on the bottom. Repeat this process until you run out of dough and all the tamales are in the steamer. Cover them with a layer of corn husks. If the steamer is not full, fill the empty spaces with more corn husks. Cover the pot and bring the water to a boil. Turn heat down to medium and cook for 40 minutes. Check the tamales, when they separate easily from the corn husk it means they are done. If they are not done, steam for 10 more minutes and check again.
  13. Remove steamer from the heat and let sit covered for 10 minutes. Uncover and let cool for at least an hour. Don’t be alarmed if the tamales seem really soft. As they cool, they will firm up.

Chef's Notes

If you would like to make these with fresh masa, replace the masa harina with 2 lbs. of fresh masa. To substitute the vegetable shortening, you can use 8 oz. of coconut oil. For tamales without fat, use 8 oz of cooked, unsweetened pumpkin.

, , ,

Potato Gorditas

I have a confession to make. This is kind of embarrassing, but I’m going to tell you anyway. I have a huge culinary crush on Rick Bayless. Why am I telling you this? Well, because to make these potato gorditas I didn’t make my own salsas.

I bought the tomatillo salsa and the double roasted tomato salsa. The Frontera brand is named after Rick Bayless’s restaurant in Chicago. When I graduated school I applied for a job at his restaurants, but there were no positions available. Then a couple of years later, Thomas and I went to the James Beard Awards in NY and he was there!

This vegan recipe for potato gorditas is easy to make! Gorditas are a type of corn griddle cakes that you can stuff with almost anything.

 

Oh my gosh I can’t believe I’m going to tell you the next part, but here it goes. I wanted to go up to him and just introduce myself and say thank you for everything he’s done for Mexican cuisine in this country, but I didn’t want to be lame. The people at the James Beard Awards are mostly all restaurant professionals, it’s not the kind of party where you ask people for autographs. So instead I just kind of followed him around for a little bit, at a distance of course, while I gathered enough courage to do the grown-up thing and casually introduce myself. I couldn’t do it. Maybe next time, Rick Bayless, maybe next time.

This vegan recipe for potato gorditas is easy to make! Gorditas are a type of corn griddle cakes that you can stuff with almost anything.

The Recipe: Potato Gorditas

Anyway, the salsas are really good and he also has some other products as well. Back to the recipe. Sheesh! These gorditas are the real deal. They’re easy to make and they’re gluten-free. I love my gorditas with cheese, but in this case we’ve filled them with potatoes in salsa verde and salsa roja. Gorditas are actually my go-to easy family dinner. Whatever you do, do not go to Taco Bell and try their gorditas, just don’t. Serve these with more salsa and guacamole. Enjoy!

This vegan recipe for potato gorditas is easy to make! Gorditas are a type of corn griddle cakes that you can stuff with almost anything.

Corn gorditas stuffed with potatoes in tomato and tomatillo salsas. A vegan recipe.
Print

Potato Gorditas

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 gorditas
Author Dora Stone

Ingredients

  • 4 Russet potatoes, peeled, cut into small dice
  • 2 cups Maseca* corn masa flour.
  • ¼ tsp. Salt, kosher
  • ¼ tsp. Baking powder
  • 2 ¼ cups Warm water
  • 1 cup Salsa Verde, or your salsa of choice
  • 1 cup Salsa Roja, or your salsa of choice
  • 1 tbsp. Vegetable oil Optional

Preparation

  1. Place potatoes in a pan with cold salted water, bring to a boil and immediately turn heat down to a simmer. Cook potatoes until fork tender, about 15 min. Drain potatoes and set aside.
  2. Meanwhile, in a large bowl combine the masa flour, salt, and baking powder. Pour in 1 ¾ cups of warm water. Mix with your hand. The dough should be the consistency of soft playdough. If it is too dry add more water, until you reach the desired consistency. Cover with a moist paper towel and let rest 5 min.
  3. Set a large sauté pan to medium heat and add 1 cup of salsa verde. Bring to a simmer and add half of the potatoes. Stir to coat potatoes with sauce. Season and remove from heat. Repeat these steps with a different pan, the rest of the potatoes, and the salsa roja.
  4. Uncover your dough and divide it into 2oz. balls. You will be able to make about 12ea. Place on a surface covered with plastic wrap. Flatten the balls with your hands to make a round patty about 1/3 in. thick. Continue this process with the rest of the balls.
  5. Set a large cast-iron pan, comal or griddle to medium-high heat. Add 1 tbsp. of oil (optional). Once the oil is hot add the masa rounds and let cook for 3 min. and then flip. Let cook for 3 -4 min more until brown spots appear on the gordita and it is hard to the touch.
  6. Repeat with the rest of the rounds. Then, using a sharp serrated knife cut a slit in the edge about half-way around its circumference, making a sort of pocket. Fill each gordita with the desired potato mixture. Serve with sliced avocado or guacamole.

Chef's Notes

These gorditas can also be fried in a shallow pan with oil at 350F. Fry 2-3 minutes on each side until golden brown, then cut, and fill.

Subscribe and get a free cookbook