Posts Tagged With: Vegetarian

Huevos Rancheros with Mole

 

Hello, Amy here, full from a hardy brunch. Earlier this week my friend invited me to lunch at the Tucson Botanical Garden, where we enjoyed a lamb empanada, calabacitas tamal and huevos rancheros made with mole, black tepary beans and queso fresco. It was ALL soooo good, but I think you can guess my favorite!

Café Botanica is delicious, adorable (the old adobe Friends’ House, inside or on the patio) has really nice staff, and is open 8am-2pm daily. You do have to pay admission or be a member to get to the café, so we wandered, looking at plants in the shade and a gallery or two after our meal. Perfect afternoon.

I had never heard of huevos rancheros with mole, and I had to make it at home, often! Since I was only making brunch for two, I used dry corn tortilla meal I had on hand instead of buying or making a batch of highly perishable fresh masa. Maseca is a common brand name in Tucson grocery stores, or online.

Café Botanica used parsley in their masa for flavor and color, so I chopped a few leaves of quelites (young amaranth greens) raw and mixed them into the masa. This of course is optional, but quelites are so prolific this year with our above average rainfall this summer. Recently Carolyn used amaranth seed her in corn tortillas.

Add enough water to make a soft dough. Mix about a quarter cup meal to a few tablespoons water and adjust as necessary. If it is too dry, it will crack. If it is too wet, it will stick to your hands. Form into two balls, cover, and let rest for a few minutes. Then reassess the moisture.

Place the ball in a plastic bag and flatten with a tortilla press, a dinner plate or a rolling pin.

Thoroughly heat a comal (a dry cast iron griddle) over medium heat and put tortilla to cook. Flip a few times until both sides are covered with brown spots. No need to keep them hot, they’ll be fried!

Next I made a small amount of Mano y Metate Mole Dulce with oil and veggie broth. Other varieties of mole would work, and any broth you like. Since the dish was vegetarian, I decided to keep with the theme.

Café Botanica used black tepary beans, but I used a summer squash from the Tucson CSA. I had never heard of Tromboncino before this year, and we love the taste and its trombone shapes! As a mature, winter squash, it resembles its relative the butternut. Even as a baby, it is slightly yellow on the inside with tender skin and really nice flavor. I sautéed it with onion, salt and pepper.

Next fry the tortillas in a little bit of oil until beautiful brown and fragrant.

Fry eggs over medium, or to taste. These eggs were from a friend of a friend. The deep color of the yolk is due to the hen’s diet and I bet these birds eat plenty of fresh greenery and insects.

Assemble the dish: tortilla, squash, egg. You could melt some cheese over the tortilla if you want.

Finally, top with the Mole Dulce and I’itoi onion tops. My new favorite.

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Categories: Cooking, Mexican Food, Sonoran herb, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

Mole Tasting Saturday, January 21

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photo: Lani Roundy Axman

Come Saturday, January 21 at 1pm for a taste! Amy here, inviting you to Alfonso Gourmet Olive Oil Store at Oracle and Magee in Tucson for a little discussion about mole and to purchase fresh Mano Y Metate Mole Powders. Plus attendees take home a 60ml bottle of olive oil!

This photo was from Galeana 39, my friend Curtis Parhams’ gift shop in Phoenix where you can also purchase my mole powders.

In the foreground you see Mole Dulce Popcorn, my mom’s favorite recipe with her favorite variety of mole. Yes, you can just sprinkle mole powder on the buttered popcorn, but this method is better.

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photo: Curtis Parhams

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Take a tin of Mole Dulce powder and cook in a few tablespoons oil in a very large skillet. You can use more oil than if you were making mole sauce because it is standing in for butter on the popcorn. I prefer a mild tasting olive from Alfonso, but any cooking oil will work. After the paste is fragrant, bubbly and a shade darker, toss air-popped corn into the paste and mix until all the kernels are seasoned. Salt to taste and enjoy the sweet, salty, spicy treat while it’s still warm!

After talking about the basic components that build mole sauces, the varieties of mole and a little about Mano Y Metate, I’ll prepare Mole Dulce with butternut squash cubes.

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I start with a butternut squash, peeling and cutting into bite sized pieces. Then cook a tin of Mole Dulce powder in 2 tablespoons oil on medium heat. Nancy Alfonso said they had new fresh oil varieties since I was there last, so I’m excited to try them Saturday. Anyway, cook the paste and then add veggie or chicken broth. In a few minutes, the sauce comes together and the cubes of squash go in the pot. Simmer until tender. Alternately, you can precook the squash cubes until barely tender before adding to the sauce. We’ll enjoy these bites on toothpicks, but at home you could put on a tostada or fresh tortilla and garnish with cilantro or green onion. Serve with beans, rice and a salad for a vegetarian meal or as a side dish with another meal.

So if you’re in Tucson and want to stay dry, come taste a wild diversity of high quality extra virgin olive oils, some mild, others pleasantly bitter, some peppery.  Many infused with herbs or other ingredients. Last time I took home Blood Orange infused olive oil, perfect for cilantro chutneys! Yes some perfect for salads, but also for cooking. They also have butternut squash seed oil, oil expressed from squash seeds. Amazing! Alfonso Gourmet Olive Oils and Balsamics 7854 N.Oracle Road- Southeast corner of Oracle and Magee. They also have a River and Campbell store.20161119_105930

Categories: Cooking, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , , , , , , , | 3 Comments

Soup Weather: Adobo Mixed Veggie Stew

013 Hello, this is Amy. I always love a bowl of hot soup, but especially when evenings are cool. We’ve been camping in the yard this week with our new dog, Leila and eating lots of soup. I have many basic templates and here is one of the easiest. Adobo powder really brings together the disparate characters in the veggie drawer. The entire CSA share in one big pot!A1 tin

Adobo refers to many different things around the world. It comes from the word adobar, to marinate. Made into a sauce (especially with vinegar) or used dry, it does make an excellent marinade. Mano Y Metate Adobo is made with Santa Cruz Chili, hot. This is very special chile from Tumacacori, Arizona. That bright red color! I pair that with a little chile ancho for depth. Sesame seed and organic corn tortilla meal give the finished soup or sauce some body. Cumin and Mexican oregano are two of the standout spices, with cloves and Mexican cinnamon in the background. Five flavors: spicy chile, the little bit of ancho has a hint of bitter, plenty of salt and evaporated cane juice for balance. All that’s missing is sour from a lime wedge squeezed into the bowl.

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To make a soup, put a tin of Adobo powder and a few tablespoons of oil in a soup pot.

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Cook over medium heat until it turns a shade darker in color and smells fragrant.

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I have listed below some of the specific vegetables I used simply because I love them. Use what you have and love. Fresh or leftover meat is a great addition. Every single ingredient in this recipe is optional.

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Add the longer cooking veggies and stir to prevent sticking. Before it burns, add a quart of water or broth. When making Adobo into a sauce, I insist upon using broth. However, for this soup water works fine.

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Add the quicker cooking veggies as inspired, including precooked posole or beans, if using. I cook the posole and beans separately to ensure that they cook thoroughly but not at the expense of overcooking the tender veggies.

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When everything is tender, salt to taste. Garnish with lime wedges, avocado, thinly sliced white or green onion and cilantro.

Ingredients:

Mano Y Metate Adobo Powder
Cooking oil, like mild olive
Water or broth
Summer squash (zucchini, patty pan)
Winter squash (Delicata)
Potatoes (Red LaSoda, Yukon Gold, Purple)
Sweet Potato (Beauregard)
Sweet peppers (various colors and shapes)
Chiles (roasted and peeled, or diced and sautéed in oil first)
Tomatillo
Onion (red)
Garlic
Blue posole (heirloom dry posole available from NS/S or Flor de Mayo. The Savor Sisters promise at least one post soon about traditional posole.)
White Tepary Beans
Salt
Lime wedges, green onion, avocado and cilantro for garnish

Mac and Leila

Mac and Leila

Categories: Cooking, herbs, Southwest Food | Tags: , , , , , , , , , , , , , , , | Leave a comment

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