Vegan Mexican Recipes easy to follow, delicious, and healthy.

This is the dessert I have been mourning since the day I decided to stop eating animals. It is my absolute favorite! Carlota de limon ( in some regions of Mexico it is known simply as pay de limon) is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
It is extremely easy to make and it requires no oven, which is perfect for these hot summer days.
All this time I thought I would never eat this again, because Maria cookies are not vegan, at least the ones I had found (Gamesa).
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
However, on a recent trip to Mexico I discovered that Soriana ( Mexican supermarket) has their own brand of Maria cookies which are accidentally vegan. All that was left to do was veganize the lime cream.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Don’t be disappointed, even though I found the maria cookies in Mexico, I did some research and found an alternative on Amazon!! If you can’t wait until you get your vegan maria cookies on Amazon you could use graham crackers, or any other healthy tea style biscuit that you like.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Go make this and let me know if you like it as much as I do. You can tag me on Instagram with your creations.
Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.

The Recipe: Carlota de Limon

  • If you can’t find the cookies on Amazon, you can use graham crackers or animal crackers.
  • Use key lime juice for a more intense lime flavor.
  • As you’re layering your cookies and lime cream don’t press down on the cookies.
  • I like to use berries to contrast the sweet flavor of the ice box cake. Enjoy!!

Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.

Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
5 from 1 vote
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Carlota de Limon

Carlota de limon is a deliciously decadent key lime ice box cake layered with Maria cookies and a sweet-tart lime custard cream.
Course Dessert
Cuisine Mexican
Keyword carlota de limom, icebox cake
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 Servings
234 kcal
Author Dora S.

Ingredients

  • 1 package (16 oz). Silken tofu (soft)
  • 1/3 cup Almond Milk, unsweetened
  • 1 cup Sugar, or your favorite sweetener
  • 1/3 cup Key lime juice, fresh
  • 2 packs (sleeves) Vegan Maria cookies
  • 1 pint Strawberries

Preparation

  1. Place tofu, sugar, and almond milk in the blender. Turn blender on low setting and add in lime juice gradually, until the mixture thickens and coats the back of a spoon.
  2. Line the bottom of an 8×8 glass baking dish with parchment paper, add a of lime cream and cover it with a layer of cookies and pour some of the lime cream mixture on top; enough to cover them but not drown them.
  3. Repeat this process by adding another layer of cookies and then covering it with the lime cream, repeat until all the lime cream mixture and cookies have been used up.
  4. DO NOT PRESS DOWN on the cookies. You want a good layer of lime cream in between the cookies and pressing them down with push the lime cream to the sides.
  5. Place cake in refrigerator for at least 4 hours or until it has set.
  6. Invert the baking dish unto a plate. Carefully peel off the parchment. Decorate with strawberries or the fruit of your choice.
  7. Cut and serve cold.

Chef's Notes

If you want to substitute the sugar for agave or maple syrup omit the almond milk. You can use graham crackers if you can’t find vegan maria cookies

Nutrition Facts
Carlota de Limon
Amount Per Serving (1 serving)
Calories 234 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 14mg 1%
Potassium 102mg 3%
Total Carbohydrates 48g 16%
Dietary Fiber 1g 4%
Sugars 33g
Protein 2g 4%
Vitamin A 0.1%
Vitamin C 45.8%
Calcium 2.3%
Iron 1.3%
* Percent Daily Values are based on a 2000 calorie diet.

This might be the best paleta recipe I’ve ever made, and it’s a boozy popsicle! This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. Just thinking about it makes my mouth water.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

They’re inspired by the famous watermelon paleta shot, which is a very popular drink along the border of US-Mexico. The shot itself is supposed to mimic the Mexican spicy watermelon lollipop candy. So I’ve taken this concept and turned it into a deliciously spicy watermelon popsicle.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

This is the first time I’ve ever tried to make a boozy popsicle, but with this heat it sounds like the perfect solution to a stressful and hot day. They would also be perfect for an adult pool party or a day at the beach, but be sure to label them as adult popsicles otherwise your little ones might get a tummy ache.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

We recently had our baby boy’s first birthday party and I gave some of our guest this watermelon paleta shot to try and they loved it. I hardly tasted the tequila in there, but they assured me that they definitely felt it.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

I always try to come up with new paleta recipes in the summer. It’s so easy with my handy paleta mold, and whatever fresh fruit I have on hand. I also refer to Fanny Gerson’s book Paletas. Even though it’s not a vegan cookbook, a lot of the recipes are vegan or easily adaptable.

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!

So far we’ve made strawberry, coconut, corn, Mexican chocolate, banana-pecan, cucumber-chile, and mango-chile paletas. I’m excited to make these over and over again for the rest of the summer.

The Recipe: Watermelon Paleta Shot

  • I used my favorite Corralejo Tequila, but you can use any tequila you want.
  • We prefer Tajin chile powder for these.
  • Because of the alcohol it is best to freeze these overnight.
  • If your watermelon is super sweet, you can reduce the amount of sugar.
  • Enjoy!
This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!
5 from 1 vote
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Watermelon Paleta Shot

This watermelon paleta shot is a combination of sweet watermelon, lime juice, tequila, and chile powder. So good it makes my mouth water!
Course Dessert
Cuisine Mexican
Keyword paleta shot, watermelon paleta, watermelon popsicle
Prep Time 15 minutes
Servings 10 paletas
99 kcal
Author Dora S.

Ingredients

  • 4 cups Diced watermelon, seedless
  • ½ cup Tequila, (Corralejo reposado)
  • 3 tbsp. Lime juice, fresh
  • ½ cup Sugar or sweetener of your choice
  • 10 tsp. Tajin chile powder

Preparation

  1. Place the watermelon, tequila, lime juice, and sugar in the blender and process until smooth.
  2. Place 1 tsp. of chile powder at the bottom of each popsicle mold.
  3. Pour in watermelon mixture into molds, snap on lids, insert popsicle sticks, and freeze overnight.

Chef's Notes

If tequila isn’t really your thing or you want these to be less alcoholic use only 1/3 of a cup of tequila. I used my favorite Corralejo Tequila, but you can use any tequila you want. We prefer Tajin chile powder for these. If your watermelon is super sweet, you can reduce the amount of sugar.

Disclaimer: The post is in partnership with Hernán & may include affiliate links.

Are you a fan of Mexican hot chocolate?? Well you are going to love these Mexican hot chocolate popsicles.  Maybe the thought of eating frozen hot chocolate doesn’t get you excited, but let me change your mind.

These Mexican hot chocolate paletas (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.

These Mexican hot chocolate paletas are creamy and sweet, chocolaty and rich, with a touch of cinnamon. They are everything that’s good about Mexican chocolate but in paleta form.

These Mexican hot chocolate paletas (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.

For this recipe I used my new favorite Mexican hot chocolate: Hernán. I found out about Hernan at a local festival here in San Antonio and I instantly fell in love with their all-natural, vegan products.

These Mexican hot chocolate paletas (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.

Hernán is the real deal, and I’m not talking about adding cinnamon to cocoa powder and calling it Mexican chocolate. I mean real, authentic, Mexican chocolate sourced from Chiapas, and ground with sugar and cinnamon. In fact, the cacao used to make Hernan Mexican hot chocolate is organic and from a biodiversified plantation! I can’t wait to experiment more with Hernán chocolate, maybe I’ll make Mexican chocolate ice cream next.

These Mexican hot chocolate paletas (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.

I tried several ways of making this recipe, testing out several different plant milks and methods, but I couldn’t get them creamy enough.Doing some research online, I found a couple of recipes that were doing chocolate and avocado popsicles and I thought maybe I should try it.

These Mexican hot chocolate paletas (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.

I’m not going to lie, I was super hesitant to use avocado in this recipe. I thought it would change the taste too much. Finally I decided to give it a go and I was shocked. The avocado makes this the creamiest chocolate popsicle ever, without any unhealthy animal fats, and it doesn’t affect the flavor at all.

The kids loved them and I hope you like them too!

Hernán has created a special coupon code for Dora’s Table’s readers!! Type MexChoc20 for 20% off Hernán Mexican Chocolate

The Recipe: Mexican Hot Chocolate Popsicles (Paletas de Chocolate)

  • The recipe calls for 1 tablilla per cup of milk, but if you really like dark chocolate I would use 1 1/2 tablillas per cup of milk.
  • You can use any sweetener of choice, maple syrup would be really good with this though.
  • Make sure your avocado is ripe
  • This is the mold that I used to make these.
  • Enjoy!
These Mexican hot chocolate popsicles (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.
5 from 1 vote
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Mexican Hot Chocolate Popsicles

These Mexican hot chocolate paletas (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon. 
Course Dessert
Cuisine Mexican
Prep Time 20 minutes
Servings 6 popsicles
131 kcal
Author Dora S.

Ingredients

  • 2 tablets (tablillas) Hernan Mexican chocolate
  • 2 cups Almond-coconut milk, unsweetened
  • 1 Avocado ripe, cut in half, flesh removed
  • 2 tbsp. Sugar or maple syrup

Preparation

  1. Bring the coconut-almond milk to a very low simmer over low heat. Add chocolate tablets and sugar, and stir with a whisk or molinillo.
  2. Once the chocolate has dissolved pour it in a container and let it cool completely in the fridge or freezer.
  3. Place the chocolate mixture and the avocado in the blender, and puree until smooth.
  4. Pour into popsicle molds, snap on the lids, and freeze for at least 5 hours.

Chef's Notes

• The recipe calls for 1 tablilla per cup of milk, but if you really like dark chocolate I would use 1 1/2 tablillas per cup of milk.

• You can use any sweetener of choice, maple syrup would be really good with this though.

• Make sure your avocado is ripe.

Nutrition Facts
Mexican Hot Chocolate Popsicles
Amount Per Serving (1 popsicle)
Calories 131 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Sodium 110mg 5%
Potassium 162mg 5%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Sugars 10g
Protein 1g 2%
Vitamin A 1%
Vitamin C 4.1%
Calcium 10.4%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Are you looking for more paleta recipes?? Check these out

Strawberry Paletas

Coconut Paletas

Cucumer-Chile Paletas

Mango-Chile Paletas

Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

Sweltering summer heat can only mean one thing, paletas!!! These cucumber-chile paletas are the perfect cucumber popsicle, not to spicy, sweet, and just the right amount of tart. (You can put lime and chile on almost anything and I’d totally eat it.) We are so happy to be participating once again in Lola’s Cocina Paleta Week. This year there are 10 vegan paletas! So be sure to head over there and check it out and share with #paletaweek.

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

Paletas are definitely a family favorite treat. Some of our favorites are strawberry, coconut, pecan, mango and tamarind, but there are so many other flavors out there like oreo, chocolate, watermelon, and of course cucumber. The kids love to help make them and they get super excited when they see the paleta mold come out.

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

Mexico has a history of unconventional ice cream flavors, some of them are even trendy now, but Mexico has been doing it for years. Some of the most popular ones are corn, avocado, arroz con leche, rose petal, and tequila and lime.

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

The beginning of the paleta industry can be traced to Tocumbo, Michoacan in the 1930’s. Where a family business, la Michoacana, flourished and spread to the rest of the country. You can find a Michoacana in almost any town in Mexico, and without a doubt you will be able to find vegan options there.

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

To find your vegan options, simply ask for paletas or helado de agua, which means from water. Paletas and helado de agua are made with a water base, and are just as delicious as there milky counterparts. One of the greatest things about Mexican paletas and ice cream is that they are made with local and fresh fruit. What are your favorite paleta flavors??

Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.

The Recipe: Cucumber-Chile Paletas (Cucumber Popsicles)

  • You don’t have to use a fancy cucumber to make this (a.k.a english cucumbers), a regular one will do.
  • Make sure to peel and remove the seeds.
  • Our favorite chile powder for this is Tajín, which is now available at most grocery stores.
  • Make sure that your pineapple is ripe for extra sweetness.
  • You can use any sweetener you prefer.
  • Enjoy!!
Cucumber-chile paletas (Cucumber popsicles with lime and chile). Not too spicy, yet sweet and a bit tart, the perfect combination.
5 from 1 vote
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Cucumber-Chile Paletas (Cucumber Popsicles)

These cucumber-chile paletas are the perfect cucumber popsicle, not to spicy, sweet, and just the right amount of tart.
Course Dessert
Cuisine Mexican
Keyword cucumber popsicles, vegan paletas
Prep Time 15 minutes
Servings 8 paletas
33 kcal
Author Dora S.

Ingredients

  • 2 ¾ cup Cubed cucumber peeled, deseeded
  • 1 cup Cubed pineapple, fresh
  • 2 tbsp. Sugar or your favorite sweetener
  • 2 tbsp. Lime juice, fresh
  • 2 tbsp. Tajín chile powder

Preparation

  1. Place all the ingredients in the blender, and process until smooth.
  2. Pour into your molds, snap on the lids, and freeze for at least 5 hours.
  3. After unmolding the popsicles, sprinkle them with some more chile powder and enjoy!!

Chef's Notes

If you don’t have popsicle molds, you can use shot glasses or small plastic cups. Pour mixture into glasses and freeze for 30 min to 1 hour. Insert popsicle sticks and freeze for 4 more hours.

Nutrition Facts
Cucumber-Chile Paletas (Cucumber Popsicles)
Amount Per Serving (1 Paleta)
Calories 33
% Daily Value*
Sodium 61mg 3%
Potassium 156mg 4%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 6g
Vitamin A 22.8%
Vitamin C 15.1%
Calcium 2.1%
Iron 4.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

I’ve been trying to recreate this recipe all of my adult life, and I’ve finally done it! These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too.

These <a target= So what makes these almond butter oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood. Our nanny/housekeeper Polita would make these for us when we were little and we absolutely loved them!

These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too. So what makes these almond butter oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood

Later the recipe was lost and Polita was not one to write quantities down. For years she we asked her to please recreate them, but too much time had gone by, and the recipe was just a long gone memory.

These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too. So what makes these almond butter oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood
Well, amazingly Polita still works with my mom, and has become a sort of lifelong companion part employee, part family. After going vegan, I had completely given up on ever tasting these again, but after interrogating Polita incessantly I finally came up with something good.

These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too. So what makes these almond butter oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood

So good, that I am very happy to say, that the sweet smell of these cookies baking in the oven makes the 6 yr old inside me feel loved, safe, and happy. Enjoy!!

These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too. So what makes these almond butter oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood
The Recipe: Piloncillo Almond Butter Oatmeal Cookies

  • To make these gluten-free, use oat flour instead of all purpose flour.
  • You can also use peanut butter or tahini instead of almond butter.
  • You can change up the nuts, use cranberries instead of raisins, or even add chocolate chips.

These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too. So what makes these almond butter oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood

These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too. So what makes these almond butter oatmeal cookies so special? I’m glad you asked. This is one of my favorite recipes from my childhood
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Piloncillo Almond Butter Oatmeal Cookies

These piloncillo almond butter oatmeal cookies are the perfect sweet treat, and they just so happen to be vegan too.

Course Dessert
Cuisine Mexican
Keyword almond butter oatmeal cookies, vegan oatmeal cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 cookies
152 kcal
Author Dora S.

Ingredients

  • 1 tbsp. Ground flax seed
  • 2.5 tbsp. Water
  • ½ cup Grated piloncillo
  • 4 tbsp. Almond butter, unsweetened
  • 1/3 cup Apple sauce, unsweetened
  • 1 tsp. Vanilla extract
  • 1 ¼ cup. Quick oats
  • 1/2 cup All-purpose flour
  • ¼ cup Chopped raisins
  • ¼ cup Chopped pecans
  • ½ tsp. Salt
  • 1 tsp. Ground cinnamon
  • 1/8 tsp, Ground clove
  • 1 tsp. Baking powder
  • ½ tsp. Baking soda

Preparation

  1. Preheat oven to 350°F.
  2. In a small bowl, combine flax seed, water, piloncillo, almond butter, apple sauce, and vanilla. Set aside.
  3. In a large bowl, combine flour, oats, raisins, salt, cinnamon, clove, baking powder, and baking soda.
  4. Pour the wet ingredients into the dry ingredients, and use a wooden spoon to mix until combined.
  5. Drop the dough by heaping tablespoons on a parchment lined sheet tray, 2 inches apart. Flatten cookies slightly with your fingers.
  6. Bake for 15 min. or until golden brown.

Chef's Notes

To make these gluten-free, use oat flour instead of all-purpose flour. You can also use peanut butter or tahini instead of almond butter. You can change up the nuts, use cranberries instead of raisins, or even add chocolate chips.

Nutrition Facts
Piloncillo Almond Butter Oatmeal Cookies
Amount Per Serving (1 cookie)
Calories 152 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 138mg 6%
Potassium 163mg 5%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 9g
Protein 3g 6%
Vitamin C 0.2%
Calcium 5.1%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema. They are crazy easy to make, and are so good you’ll be making them again and again.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

In Mexico these are known simply as encacahuatadas, and are a classic home cooked dish. They are usually filled with chicken, but your favorite vegetable filling will go great with these. They would make a great dinner, or even a good brunch option.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

Let me just say that I am obsessed with this sauce. I have been putting it on everything! So far it is perfect with the enchiladas, but you can also put it on your baked potatoes, polenta, pasta, tacos, buddha bowls, and tofu. I’m one of those people that falls in love with a sauce or dish and then I makes it over and over again until I get tired it. This is one of those sauces. So you definitely have to try it.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

Summer is coming up and I am so not ready to have all the kids home. Not ready!! The first couple of weeks are always a little rough, but once we get into a groove we really have fun. My two older ones are always arguing and bothering each other, which can get really stressful sometimes, but our sweet baby is always all smiles. What are some of your summer plans?? I’ll tell you what I am ready for, all the delicious summer fruit. 

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

The Recipe: Spicy Peanut Sauce Enchiladas

  • Your favorite veggie filling will be perfect with these
  • If you are allergic to peanuts you can use cashews or almonds.
  • Corn tortillas are the best option for this recipe.
  • You can use cashew or almond crema
  • Do not place these in the oven because they will fall apart.

 

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.
4 from 1 vote
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Peanut Enchiladas with Braised Greens

These spicy peanut sauce enchiladas, also known as encacahuatadas are smoky, creamy, savory, and full of umami. They are filled with sautéed mushrooms, and braised greens with hominy, bathed in a spicy guajillo-peanut sauce, and drizzled with almond crema.
Course Main Course
Cuisine Mexican
Keyword peanut enchiladas, spicy peanut sauce, vegan enchiladas
Total Time 30 minutes
Servings 4 people
387 kcal
Author Dora S.

Ingredients

Sauce

  • 8 Guajillo Chiles stems and seeds removed, rinsed
  • 1-2 Chipotle pepper in adobo
  • 2 Garlic cloves
  • 1 cup Peanuts, toasted
  • 1 Plum tomato, roasted
  • 1/8 tsp. Ground clove
  • 1 cup Vegetable stock

Filling

  • 1 lb. Mushrooms. cremini sliced
  • 3 Garlic cloves, minced
  • 8 oz. Spinach or other leafy green, roughly chopped
  • 1 can (14.5 oz) Hominy, drained, rinsed
  • 12 Corn tortillas
  • 1 cup Almond crema

Preparation

To make the peanut sauce:

  1. Bring a small pot of water to a boil. Drop in the guajillo chiles and turn heat down to a simmer, let simmer for 10 min.
  2. Drain guajillo chiles and place in blender with peanuts, chipotle chiles, garlic, roasted tomato, clove, and vegetable stock. Blend until smooth. If necessary add more stock until you reach the desired consistency.If you do not have a high powered blender, strain the sauce. Set aside.

To make the filling:

  1. Add ¼ cup of water or vegetable stock to a large sauté pan set to medium-high heat. Add mushrooms and sauté for 5-6 minutes, or until almost all the moisture has evaporated from the mushrooms and they are beginning to brown. Add more liquid if necessary.
  2. Lower heat to medium-low and add the garlic, cook for 1 min. Add the spinach and stir. Cover pan and let spinach cook down, 2 -3 minutes. Add hominy and stir to combine. Season with salt and pepper. Set aside.

To assemble

  1. Bring a medium sauce pot to low-medium heat and pour in sauce. Heat just enough to get it hot. If it simmers, the sauce might break.
  2. Warm corn tortillas in the microwave for 30 seconds or in the oven at 350F on a sheet tray for 5 min. Just enough so that the tortillas are soft enough to be rolled.
  3. Spread 2-3 tbsp. of the peanut sauce on the bottom of a 9 x13 baking dish, Place 1 tbsp. of filling on each tortilla. Roll and place on baking dish. Continue this process until you have used up all the tortillas and the entire filling.
  4. Pour the rest of the peanut sauce on top of the enchiladas and drizzle almond crema on top.

Chef's Notes

If the sauce and the filling are hot there is no need to put the enchiladas in the oven. If you would rather place them in the oven do so at 350°F for 5-7 minutes. If you are allergic to peanuts you can use cashews or almonds. Corn tortillas are the best option for this recipe.

Nutrition Facts
Peanut Enchiladas with Braised Greens
Amount Per Serving (1 serving)
Calories 387 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Sodium 648mg 27%
Potassium 1392mg 40%
Total Carbohydrates 57g 19%
Dietary Fiber 12g 48%
Sugars 8g
Protein 18g 36%
Vitamin A 149.8%
Vitamin C 26.4%
Calcium 17%
Iron 23.8%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: The post is in partnership with Hernán & may include affiliate links.

What doesn’t go well with mole?? I don’t know, but I’m willing to test every possible combination to find out. Either way, you can’t go wrong with enmoladas (also known as mole enchiladas), filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds.

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
Once again I have partnered with Hernán mole to make this recipe super easy, and convenient. I have a confession to make: I probably have only made mole 3 times in my life! Making mole isn’t hard, but it is terribly time consuming, and requires over 15 different ingredients! That’s why I love using Hernan mole. In less than thirty minutes I can have dinner on the table.

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!

It’s harder than you think to find a mole paste that is completely vegan and free of additives or preservatives. If you do find yourself in Mexico ask before eating mole, since it is often made with lard and chicken stock. Mole enchiladas is one of my go to dinners. I have filled these with braised greens and potatoes, but you can also fill them with zucchini and black beans, roasted poblano pepper and corn, or mushrooms and greens.

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
If you want to give Hernan Mole a try be sure to visit their site.

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
The Recipe: Mole Enchiladas with Braised Greens and Potatoes

  • Use corn tortillas. Flour tortillas become very gummy when soaked in sauce.
  • You can use any leafy greens you prefer such as spinach, kale and swiss chard.
  • Make sure not to over cook the potatoes or you’ll end up with mashed potatoes and greens.
  • You can also top this with almond crema.
  • Enjoy!!
Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
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Vegan Mole Enchiladas with Braised Greens and Potatoes

Mole enchiladas (enmoladas) filled with braised greens and potatoes, and topped with avocado slices, vegan cotija, and toasted sesame seeds. Super easy and delicious!
Course Main Course
Cuisine Mexican
Total Time 30 minutes
Author Dora S.

Ingredients

  • 2 Russet potatoes, medium, peeled, diced (about 2 ½ cups)
  • 1 cup Diced onion
  • 2 cloves Garlic minced
  • 4 cups Spinach or Swiss chard
  • 1 jar Hernan Mole Poblano
  • 2 - 3 cups Vegetable stock
  • 12 Corn tortillas
  • ¼ cup Toasted sesame seeds
  • 1 Avocado, sliced

Preparation

  1. Fill a medium pot with cold water and add potatoes. Bring to a simmer over medium heat, and let cook for about 6 minutes or until the potatoes are tender, but not mushy. Drain the potatoes and set aside.
  2. While the potatoes are cooking, heat a large sauté pan to medium-low heat and add the onion. Cook the onion for 3-4 minutes or until it is tender and translucent. If the onion begins to stick, add some water or vegetable stock to the pan.
  3. Add the garlic and let cook for 2 more minutes. Add greens, and if necessary add more vegetable stock. Mix well.
  4. Once the greens are cooked, add the potatoes, season with salt and pepper and stir. Set aside.
  5. In a medium sauce pot bring one cup of vegetable stock to simmer over medium heat. Add in mole paste and stir with a wooden spoon until the mole paste is dissolved, about 3 – 4 minutes.
  6. Pour in 1 more cup vegetable stock and stir. Once the mole reaches the desired consistency remove from heat. Add as much vegetable stock as necessary.
  7. Wrap the tortillas in a moist paper towel and place in the microwave for 30 seconds. Repeat until the tortillas are warm and flexible.
  8. Take 1 ½ tbsp. of the filling and place it on a tortilla. Fold the tortilla in half over the filling. Repeat until you have filled all the tortillas. (Work fast or everything will get cold!)
  9. Using a large serving spoon, pour mole on each plate and spread to cover the width of the plate. Place 3 filled tortillas on top of the sauce on each plate, then cover with more sauce.
  10. 10. Top with avocado slices, toasted sesame seeds, and vegan cotija. Serve immediately.

Chef's Notes

Use corn tortillas. Flour tortillas become very gummy when soaked in sauce. You can use any leafy greens you prefer such as spinach, kale and swiss chard. Make sure not to overcook the potatoes or you'll end up with mashed potatoes and greens. You can also top this with almond crema.

 

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I love a good margarita! This spicy hibiscus ice margarita is the perfect combination of tart, sweet, and spicy. Plus you can’t go wrong with tequila. I’m happy to be a part of Hola Jalapeño’s margarita week again this  year, and I can’t wait to try all the delicious and creative margaritas.

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!

Last year I shared my pineapple-chile margarita which is one of my favorites. I decided to ask my husband for help, since he is the cocktail expert in our house. We played around with the idea of reshooting some of my old margarita posts (they really need new pictures), but I really wanted to do something different, and he suggested we incorporate flavored ice. He actually developed this recipe for his job, so all I had to do was adapt it for home use. This turned out to be more difficult than it sounds because apparently he doesn’t measure anything, he just improvises. After a couple of deliciously failed attempts at recreating his drink I finally did it.

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!

I did have to buy a colossal ice cube tray . I tried the recipe with regular ice cubes, and even though it did work, the giant ice cubes worked much better. To make the hibiscus ice, I steeped dried hibiscus flowers in hot water for 20 min. then added some sugar, and chile piquín. I then strained the liquid, and used this to make the ice. Once the ice was frozen I made a classic margarita and poured it over the hibiscus ice. As the hibiscus ice melts, it infuses the classic margarita with a sweet and tart hibiscus flavor.

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!

The Recipe: Spicy Hibiscus Ice Margarita

  • If you can’t find chile piquín at your local Mexican market, you can use tajín
  • Use a whiskey glass to serve the margarita, so the ice fits.
  • Shake the classic margarita with ice in a tumbler, before pouring it over the hibiscus ice.
  • My favorite tequila for margaritas is Corralejo reposado.
  • Enjoy!

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!
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Spicy Hibiscus Ice Margarita

I love a good margarita! This spicy hibiscus margarita is the perfect combination of tart, sweet, and spicy. Plus you can't go wrong with tequila!
Course Drinks
Cuisine Mexican
freeze time 1 day
Total Time 15 minutes
Servings 2 people
Author Dora S.

Ingredients

Hibiscus Ice:

  • 1 cup Dried hibiscus flowers
  • 4 cups Water
  • 1/2 cup Sugar
  • 1 tsp. Chile piquín powder

Classic Margarita:

  • 8 oz. Corralejo Tequila, reposado
  • 2 oz. Cointreau
  • 2 oz. Lime juice, fresh
  • 1 tbsp. Coarse salt

Equipment:

  • 1 Jumbo ice cube tray

Preparation

Hibiscus Ice:

  1. Combine water, sugar, and hibiscus flowers in a large pot and bring to a simmer. Once it simmers, remove from heat and let steep for 20 minutes. Strain and add 1 tsp. of chile piquín. Let cool.
  2. Pour hibiscus mixture into jumbo ice tray and freeze overnight.

Classic Margarita:

  1. Run a lime wedge around the edges of two whiskey (rocks) glasses, and dip them on the salt. Set aside.
  2. In a cocktail shaker combine tequila, Cointreau, and lime juice. Fill the shaker with ice and shake until completely chilled.

All together:

  1. Unmold 4 jumbo ice cubes, and place in the prepared glasses. Pour classic margarita over the hibiscus ice and serve.

Chef's Notes

If you can't find chile piquín at your local Mexican market, you can use Tajín. Use a whiskey glass to serve the margarita, so the ice fits.

Did you know you could make a Mexican style crema with almonds?? That’s right, a delicious and smooth crema made without dairy! Most recipes call for cashews, but cashews are pretty expensive, so I stared using almonds instead and loved the result. In fact, I think almonds work better since they are not as sweet as cashews. This almond crema can be drizzled on your enchiladas, tacos, sopes, or pretty much any vegan Mexican dish.

Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!

The best part of this crema is that it is very versatile. You can add chipotle to it and drizzle it on pasta, or you could add roasted poblano to it and make poblano cream enchiladas. You could even omit the garlic, and add a banana to make an almond banana yogurt.

Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!

It is super easy to make and you don’t necessarily have to have a high powered blender. (I have a Vitamix , which was a wedding gift, that I love and use almost everyday.) If you do have a high powered  blender, you can be lazy like me and make this crema without peeling or soaking the almonds. If you don’t have a high powered blender you will have to soak the nuts the night before, peel them, then blend them.

Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!

Mexican crema is much thiner than than sour cream, so if you’re looking for a sour cream recipe simply reduce the amount of liquid in this recipe. The possibilities are endless with this almond crema!

Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!

The Recipe: Almond Crema

If you have a high powered blender:

  • Add nuts as is, just make sure to blend until the sauce is very smooth.

If you have a regular blender:

  • Soak raw almonds for at least 8 hrs.
  • Peel and blend.
Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!
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Almond Crema

Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!
Total Time 15 minutes
Servings 4 people (1 1/2 cups)
Author Dora S.

Ingredients

High Powered Blender Crema:

  • ½ cup Almonds raw
  • 1 clove Garlic
  • ¾ cup Water
  • ¼ cup Almond milk unsweetened ( or vegetable oil)
  • 1 tbsp. Lemon juice fresh

Regular Blender Crema:

  • ½ cup Almonds raw
  • 1 clove Garlic
  • ¼ - ½ cup Water
  • ¼ cup Almond milk unsweetened (or vegetable oil)
  • 1 tbsp. Lemon juice fresh

Preparation

High Powered Blender Crema:

  1. Place the almonds, garlic, water,almond milk, and lemon juice in the blender and process until smooth. Season with salt and pepper.

Regular Blender Crema:

  1. Boil water in a small pot and pour over almonds. Let sit overnight at room temperature.
  2. The following day peel the almonds. The skins should pop right off.
  3. Place the almonds, garlic, almond milk, and lemon juice in the blender. Add ¼ cup of water and process until smooth.
  4. If it is too thick, add the remaining ¼ cup of water.
  5. Season to taste with salt and pepper.

Chef's Notes

If you don't mind using oil, use it in place of the almond milk for a smoother sauce.

 

This Mexican fava Bean soup or Sopa de Habas is another classic Lenten dish. The fava beans are cooked until tender then simmered with onion, jalapeño, tomato and cilantro. It is a comforting soup for a cold day or a perfect start to a Lenten meal.

This Mexican fava Bean soup or Sopa de Habas is another classic Lenten dish. The fava beans are cooked until tender then simmered with onion, jalapeño, tomato and cilantro.
Mexican Lent food is some of my favorite, because it’s when there are more vegetable dishes available like nopales, chicales, and lentejas. My family owns a restaurant in Mexico, which ironically is a steak house type of restaurant. There’s also a lunch buffet, and during Lent the buffet includes all sorts of veggie dishes.

This Mexican fava Bean soup or Sopa de Habas is another classic Lenten dish. The fava beans are cooked until tender then simmered with onion, jalapeño, tomato and cilantro.

I guess it’s kind of funny that I crave Lenten dishes, since now I don’t eat meat anyway. Some of my other favorite Lenten dishes that I’ve successfully veganized are capirotada, cauliflower fritters, vegan shrimp cocktail, cauliflower ceviche, and aguachile. What are some of your favorite Lent dishes?

The Recipe: Mexican Fava Bean Soup (Sopa de Habas)

  • The consistency of this soup can be creamy or chunky. It’s up to you.
  • The fava beans are dried favas, not fresh.
  • You should be able to find them without a problem in your grocery store.
  • You could also make this recipe with chickpeas.
  • Adding nopales to this is another popular way to eat this soup

This Mexican fava Bean soup or Sopa de Habas is another classic Lenten dish. The fava beans are cooked until tender then simmered with onion, jalapeño, tomato and cilantro.

This Mexican fava Bean soup or Sopa de Habas is another classic Lenten dish. The fava beans are cooked until tender then simmered with onion, jalapeño, tomato and cilantro.
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Mexican Fava Bean Soup (Sopa de Habas)

Total Time 1 hour 30 minutes
Servings 4 Servings
236 kcal
Author Dora S.

Ingredients

  • ½ lb. Dried shelled fava beans, cleaned and rinsed
  • 2 Sprigs of cilantro
  • ½ Yellow Onion, peeled
  • 1 cup Diced yellow onions
  • 2 Garlic cloves, minced
  • 1/2 - 1 Jalapeño, minced
  • 3 Roma tomatoes, diced

Garnish:

  • 1 Toasted chile pasilla
  • 1/2 cup Diced tomato

Preparation

  1. If possible soak the fava beans overnight.
  2. The following day, place fava beans in a large pot and cover with water. Add cilantro sprigs and half onion. Bring to a simmer and let cook for 50 min. to an hour or until fava beans are soft and falling apart. (Or cook in instant pot set to manual, high pressure for 20 min.)
  3. While the fava beans are cooking, set a large sauté pan to medium heat. Add ¼ cup of water and add diced onions. Let onion cook for 3-4 minutes until tender and translucent.
  4. Add minced garlic and jalapeño and let cook for 2 more minutes. If onion begins to stick add a little more water or veg stock to the pan.

  5. Add diced tomatoes and cook for 5-6 minutes or until tomatoes have broken down.
  6. Once the fava beans are cooked, add the tomato mixture to the pot and simmer for 7-8 minutes. Season with salt and pepper.
  7. Garnish with diced tomatoes and toasted chile pasilla

Chef's Notes

You can puree the soup for a smoother texture or leave it chunky. Cooked nopales are a great addition to this soup.

Nutrition Facts
Mexican Fava Bean Soup (Sopa de Habas)
Amount Per Serving (1 bowl)
Calories 236 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 17mg 1%
Potassium 886mg 25%
Total Carbohydrates 42g 14%
Dietary Fiber 16g 64%
Sugars 7g
Protein 16g 32%
Vitamin A 22.9%
Vitamin C 17.8%
Calcium 8.7%
Iron 24.8%
* Percent Daily Values are based on a 2000 calorie diet.