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This post was created in partnership with California Strawberries. All thoughts and opinions are my own.

These mouthwatering pepinos locos will be the talk of your next party. Crisp cucumbers are made into cups, dipped in chile powder, then filled with juicy California strawberries, Japanese style peanuts, tamarind candy, and then drizzled with chamoy and lime juice.

cucumbers, peanuts, tamarind candy, chamoy, and strawberries on a white background

This snack is part of a Mexican party culture where “la botana” is king. Botana means snack, but when Mexicans talk about botana it encompasses all the delicious dishes that one prepares for a party with friends, and believe me there are lots of parties! Botana can be anything from chips, peanuts, and fruit to guacamole, gorditas, and queso fundido.

cucumber cups on a white plate with a dotted rim
a glass bowl with chamoy and a white plate with chile powder and cucumber cup being dipped in

Pepinos locos or crazy cucumbers are perhaps an unusual combination, but for us it has all of our favorite elements lime, chile, sweet chamoy, and fresh fruit. They are incredibly popular with the younger crowd (especially teenagers), but people of all ages enjoy them as well. The addition of strawberries to this Mexican botana makes it an extra special treat.

cucumber cups with chile rim on a white plate with dotted rim

We Love Strawberries!!

We love strawberries in this house we like to add them to our desserts like this carlota de fresa, but we also love to make paletas, salads, pancakes, and even tamales. The best part is that they are not only delicious but healthy! Strawberries are full of vitamins and nutrients. Did you know that one serving of strawberries has a full day’s value of vitamin C?? They are also packed with antioxidants, and potassium, folate, and fiber.

chile covered cucumber cups filled with peanuts and strawberries

California Strawberries:

California is the nation’s leading producer of strawberries. Which means that it’s probable the strawberries you are getting from your local grocery store are from California. California’s rich, sandy coastal soils, western ocean exposure and moderate temperatures are the perfect combination for a year-round strawberry growing season. We actually lived in California for about 3 years and we loved going strawberry picking at our local Orange County farm. California strawberries are so sweet and juicy right of the vine!

pepinos locos on a white plate with chamoy poured over them surrounded by strawberries and limes

The Recipe: Strawberry Pepinos Locos

  • You can add chopped mango for a pop of color and sweetness.
  • I recommend you use tajin chile powder which is widely available in grocery stores.
  • If you can’t find Japanese style peanuts you can add regular peanuts.
close up of pepinos locos, filled with peanuts and strawberries on a white plate.

This post was created in partnership with California Strawberries. THIS IS WHERE YOU CAN FIND THE RECIPE FOR THE STRAWBERRY PEPINOS LOCOS

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.

Known as the land of the seven moles, Oaxaca’s crown jewel is without a doubt Mole Negro. A dark smoky, slightly bitter, and incredibly rich sauce is paired with cauliflower in the vegan version.

Toasted peanuts, bread, tortillas, plantains, and pumpkin seeds in a saute pan.

Don’t let the ingredient list for this black mole scare you. Mole is quite simple to make, it’s only a little time consuming, but it is the combination of ingredients such as chile chilhuacle rojo and negro, chile mulato, chile pasilla, burnt tortilla, peanuts, raisins, pumpkin seeds, and chocolate that makes this dish so unique.

Charred tomatoes, tomatillos, garlic, and onion in a saute pan.

This particular version a little bit non traditional since it substitutes coconut oil for lard, goji berries for raisins, and has the addition of turmeric. All beautiful ingredients that serve to enrich the sauce while keeping its authentic flavor.

Dried chiles soaking in water in a stainless steal pot.

Our Vegan Mexico Project

This recipe is part of an amazing project called Our Vegan Mexico, where 32 talented cooks will be showcasing, right here on Dora’s Table, 32 vegan Mexican recipes. Each recipe will be representing one state of the Mexican union.

Chocolate being added to the mole negro sauce.

With this project, I am hoping to encourage the Mexican community in the U.S., and the people of my country to take a chance and make the change to a plant-based diet. This recipe, which is representing the state of Oaxaca, is the creation of Fernanda Alvarez from @lahealthymexicana here she tells you a bit of her story.

Fernanda’s Story:

I was proudly born and raised in Mexico. Five years ago I arrived in the United States and I now call it my home. I am passionate about sharing health and well being through food, and I am a firm believer that you don’t need to consume animals, that what is needed is more superfoods, and more home-cooked meals.

When I was 15 years old I was diagnosed with hypoglycemia, but for a long time, I had been living with food intolerances that did not allow me to live a happy life.

Mole negro enmoladas on a talavera plate and a bright orange tablecloth with flowers behind it.

When I discovered and experienced that I could heal everything that was keeping me from living a healthy life with food, I decided to share it with the world so I could help other people live longer and better lives regardless of their intolerance or illness while at the same time nourishing themselves with delicious food.

Fork digging into a plate of mole negro enmoladas

The Recipe: Oaxacan Mole Negro

  • If you can’t find hazelnuts you can use almonds
  • You can also use cranberries instead of goji berries
  • If you are gluten-free, you can use gluten-free bread instead.
  • You can also serve your cauliflower enmoladas with this almond crema.
  • Chile chilhuacle is a chile native to Oaxaca that is hard to find out of the state. I order mine from here.
  • If you want to make this without oil you can toast all the ingredients in a dry pan, and instead of frying the sauce you can simmer it.
Fork taking a bite of enmoladas away from the plate.
Mole negro enmoladas on a talavera plate and a bright orange tablecloth with flowers behind it.

Oaxacan Mole Negro Cauliflower Enmoladas

Oaxaca’s crown jewel is without a doubt Mole Negro. A dark smoky, slightly bitter, and incredibly rich sauce is paired with cauliflower in the vegan version.
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Course: Main Course
Cuisine: Mexican
Keyword: mole negro, oaxaca, traditional
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 servings
Author: Dora S.

Ingredients

  • 2 cups Extra virgin coconut oil
  • 1 cup Chile chilhuacle negro dried
  • 1 cup Chile chilhuacle rojo
  • 1 cup Chile Mulato
  • 1 cup Chile Pasilla
  • ¼ cup Sesame seeds
  • ¼ cup Peanuts raw
  • ¼ cup Pecans raw
  • ½ cup Hazelnuts raw
  • ¼ cup Pepitas pumpkin seeds, raw
  • 2 Corn tortillas
  • 3 Slices whole wheat bread
  • 2 Large red onions
  • 4 Garlic cloves peeled
  • 2 Ripe plantains peeled
  • ¼ cup Goji berries
  • 8 Plum tomatoes cut into dice
  • 10 Tomatillos husks removed, cut into dice
  • 1 tsp. Salt
  • 1 tsp. Ground nutmeg
  • 1 tsp. Ground cinnamon
  • 1 tsp. Dried oregano
  • 1 tsp.Dried thyme
  • 1 tsp. Ground ginger
  • 1 tsp. Ground cumin
  • 1 tsp. Ground turmeric
  • 5 Whole cloves
  • 5 Whole allspice
  • ¼ cup Coconut sugar
  • 1 cup Dark chocolate dairy-free
  • 4 Avocado leaves toasted

To Serve:

  • 10 corn tortillas
  • 1 Large head of cauliflower
  • ¼ cup Coconut oil extra virgin
  • Sea salt
  • 1 tsp. Smoked Paprika
  • 1 tsp. Ground cumin

Pickled Red Onions:

  • 1 Large red onin
  • 2 Limes juiced
  • 2 tbsp. water
  • 1 tsp. Oregano

Crema:

  • 1 cup Sunflower seeds hulled, raw
  • 1 ½ cups Water
  • 1 tsp. Sea salt
  • 1 Lime juiced
  • 1 tsp. Nutritional yeast

Instructions

To make the crema:

  • Fill a large glass container with water and add the sunflower seeds. Let them soak overnight in the refrigerator. (Preferably one day before you make the mole.)
  • Drain the seeds.
  • Place the sunflower seeds, water, salt, lime juice, and nutritional yeast in the blender and process until smooth.
  • You can adjust the lime and salt to taste or even add some other spice like jalapeño, ginger, turmeric or nutmeg.

To Make the Mole:

  • Set a large sauté pan to medium-high heat add all the chiles (stems and seeds removed), and toast lightly on both sides. Transfer to a bowl with cold water and set aside for later.
  • In a large pot or wok, add 1 cup of coconut oil and heat to medium heat. Add sesame seeds, peanuts, nuts, hazelnuts, pumpkin seeds, bread, tortilla, onion, garlic, plantain slices, and goji berries. Add them one at a time until they are a deep golden brown, then remove them from the pan, set them aside, and add the next ingredient.
  • Add the diced tomatoes and tomatillos to the pot, season them with salt, nutmeg, cinnamon, oregano, thyme, ground ginger, cumin, clove, turmeric, and allspice, cook until golden brown. Remove from pan and set aside.
  • Place all the fried ingredients plus the drained dried chiles in the blender, and process until smooth. Strain this mixture.
  • Heat a large pot to medium heat and add the remaining 1 cup of coconut oil, fry the sauce for 5 minutes and add the 5 cups of vegetable broth.
  • Add the coconut sugar, chocolate, and avocado leaves (previously toasted). Simmer for 45 min at medium heat, stirring constantly to avoid sticking.
  • While de mole is simmering, cut the cauliflower in small florets and sauté it with a little bit of coconut oil. Seasons with cumin, paprika, and salt to taste. Cover and let it pan steam for about 10 minutes or until tender. Add a little bit of water to the pan if necessary.
  • Prepare the crema (instructions above) and marinate the red onion with the lime juice, water, and oregano.
  • Fill the tortillas (heat them up for a couple of seconds in the microwave so they are easy to fold), and fold them in half.
  • Pour the finished mole
    sauce on top of the folded tortillas and drizzle some crema, and top with
    pickled red onions.

Notes

Chef’s Notes:
• If you can’t find hazelnuts you can use almonds
• You can also use cranberries instead of goji berries
• If you are gluten free, you can use gluten-free bread instead.
• You can also serve your cauliflower enmoladas with this almond crema.
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.

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.
5 from 1 vote
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Course: Main Course
Cuisine: Mexican
Keyword: peanut enchiladas, spicy peanut sauce, vegan enchiladas
Total Time: 30 minutes
Servings: 4 people
Calories: 387kcal
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

Instructions

To make the peanut sauce:

  • 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.
  • 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:

  • 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.
  • 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

  • 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.
  • 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.
  • 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.
  • Pour the rest of the peanut sauce on top of the enchiladas and drizzle almond crema on top.

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

Serving: 1serving | Calories: 387kcal | Carbohydrates: 57g | Protein: 18g | Fat: 10g | Saturated Fat: 3g | Sodium: 648mg | Potassium: 1392mg | Fiber: 12g | Sugar: 8g | Vitamin A: 7490IU | Vitamin C: 21.8mg | Calcium: 170mg | Iron: 4.3mg

Nutrition Facts
Peanut Enchiladas with Braised Greens
Amount Per Serving (1 serving)
Calories 387 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Sodium 648mg28%
Potassium 1392mg40%
Carbohydrates 57g19%
Fiber 12g50%
Sugar 8g9%
Protein 18g36%
Vitamin A 7490IU150%
Vitamin C 21.8mg26%
Calcium 170mg17%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.

What is capirotada? Well, according to google it’s Mexican bread pudding, but that’s not quite right. It differs greatly from American bread pudding because it does not have a custard base. It is toasted bread soaked in a piloncillo, cinnamon, and clove syrup, then layered with bananas, peanuts, raisins and toasted coconut. Traditionally it contains cheese, but for the vegan version I have simply omitted it. Piloncillo is unrefined whole cane sugar, and it has a very unique flavor.

This recipe for vegan capirotada is toasted bread soaked in a piloncillo-cinnamon syrup layered with bananas, peanuts, raisins and coconut.

This vegan capirotada (Mexican bread pudding) screams it’s Friday in lent. I realize it’s Thursday, but you know how it is when you have three kids demanding every minute of your attention. The other thing you should now is that my husband hates this dessert. Maybe hate is too strong a word, let’s just say he dislikes it very much. Though, I know many of you would agree that this is a dessert Mexicans hold close to their hearts, because it most likely reminds us of a special person who would make it without fail during lent.

This recipe for vegan capirotada is toasted bread soaked in a piloncillo-cinnamon syrup layered with bananas, peanuts, raisins and coconut.

Easter is right around the corner, and I’ve kind of been procrastinating like I always do. Also this year Karina’s birthday is on Easter. Any ideas for a vegan Easter-birthday party menu?

This recipe for vegan capirotada is toasted bread soaked in a piloncillo-cinnamon syrup layered with bananas, peanuts, raisins and coconut.

The Recipe: Vegan Capirotada

  • You can refrigerate the leftovers and eat it hot or cold.
  • If you cannot find bolillos feel free to use a baguette instead.
  • Toast the bread very lightly.
  • Feel free to add vegan cheese if you like. Enjoy!

This recipe for vegan capirotada is toasted bread soaked in a piloncillo-cinnamon syrup layered with bananas, peanuts, raisins and coconut.

This recipe for vegan capirotada is toasted bread soaked in a piloncillo-cinnamon syrup layered with bananas, peanuts, raisins and coconut.

Vegan Capirotada

4.5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Author: Dora Stone

Ingredients

  • 5 Bolillos, large, stale, cut into 3/4 inch slices
  • 8 oz Piloncillo (1 cone)
  • ½ Ceylon Cinnamon stick
  • 4 cups Water
  • 2 Cloves, whole
  • 2 Bananas, sliced into rounds
  • ½ cup Raisins
  • ½ cup Roasted peanuts
  • ¼ cup Coconut, shredded, toasted, unsweetened
  • 2 tbsp. Sprinkles

Instructions

  • Turn on oven broiler on high.
  • Place sliced bread on a sheet tray and place under broiler 1 -2 min. or until bread is golden brown.
  • Flip the pieces of bread over and repeat the process. Remove from oven and set aside.
  • Preheat oven to 350F
  • In a small sauce pot, bring water, piloncillo, clove, and cinnamon to a boil. Turn down to a simmer and stir until the piloncillo has dissolved. Strain and place liquid back into the pot.
  • Add the raisins, and ¼ cup of the roasted peanuts to the liquid and bring back up to a simmer. Take off heat and set aside.
  • Line the bottom of an 8 X 8 square pan with a layer of bread. Pour ¼ of the liquid over the bread and cover with banana slices, raisins, and peanuts. Add another layer of bread and repeat the process. You should be able to fit 3 layers of bread.
  • When the final layer of bread has been laid down, pour the remaining liquid on top and cover with banana slices, toasted coconut, ¼ cup of remaining peanuts, and some sprinkles.
  • Cover with aluminum foil and bake for 15 to 20 min. or until syrup is absorbed. Remove from oven and let rest for 20 min. then serve

Notes

Refrigerate leftovers. Can be eaten hot or cold. If you cannot find bolillos use baguette or french bread.

 

This recipe for Noche Buena salad or Mexican Christmas Eve Salad is a classic in every Mexican household. Ok, maybe not in every Mexican household but it´s a pretty popular Christmas recipe. It brings a little bit of healthy into an otherwise indulgent season. Think of it as a palate cleanser, with the earthiness of the roasted beets, the sweetness of the apple, and the acidity of the orange and pomegranate your body will be thankful for some light fare.

I spent the last two weeks running around like crazy. I made over 200 tamales to sell! With the packing and the school recital and everything else, the making of the salad kind dropped down to the very bottom on my to do list. Even with all the craziness, I’m glad I get to share this recipe with you.

This vegan recipe for Noche Buena salad or Mexican Christmas Eve salad has crisp lettuce, apples, oranges, jicama, beets, and pomegranates.

The kiddos and I are enjoying our time at my mom’s house, of course we are being spoiled silly. My grandmother passed away a couple of months ago, so even with the joy of being together there is still a hint of sadness. This will be our first Christmas without Güeli. My heart goes out to all of you who might be grieving the death of a loved one this Christmas. We will try to focus instead on the beautiful smiles of children on Christmas morning, the good food, and the birth of a baby unlike any other who came into this world to bring us joy. Merry Christmas!

The Recipe: Noche Buena Salad

It is thought that this recipe or variations of it have been around since the 1830’s. It is a true Mexican classic. You can also use boiled or canned beets. If you do not want to make your own dressing, this salad will pair really well with balsamic vinaigrette.

This vegan recipe for Noche Buena salad or Mexican Christmas Eve salad has crisp lettuce, apples, oranges, jicama, beets, and pomegranates.

This vegan recipe for Noche Buena salad or Mexican Christmas Eve salad has crisp lettuce, apples, oranges, jicama, beets, and pomegranates.

Noche Buena Salad

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Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 4 Servings
Author: Dora Stone

Ingredients

  • 2 hds. Romaine chopped
  • 3 Beets, medium, roasted or steamed cut into slices
  • 1 cup Jicama cut into matchsticks
  • 3 Oranges cut into supreme
  • 1 Apple, sliced
  • ¾ cup Pomegranate, seeds
  • 1/3 cup Peanuts, roasted, chopped

Dressing

  • 1/3 cup Orange juice fresh
  • ¼ cup Vinegar white
  • 1 clove Garlic minced
  • 2 tbsp Olive oil optional

Instructions

  • Toss the chopped romaine with the rest of the ingredients, or arrange the ingredients on top of the lettuce.
  • To make the dressing whisk the orange juice, vinegar, and garlic together. Slowly add the oil and continue whisking. Season with salt and pepper. Pour over salad.

Notes

You can also use boiled or canned beets. If you do not want to make your own dressing, this salad will pair really well with balsamic vinaigrette.