Plant Powered Mexican by Kate Ramos

Author:Kate Ramos
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2021-01-15T00:00:00+00:00

INGREDIENTS

FOR THE ENCHILADA SAUCE

1 can (14 ounces, or 397 g) fire-roasted tomatoes

1 small white onion, chopped

2–3 chipotles in adobo sauce

2 cloves garlic, chopped

2 teaspoons (10 g) kosher salt

1 teaspoon dried Mexican oregano

1 teaspoon ground cumin

INGREDIENTS

FOR THE ENCHILADAS

2 tablespoons (30 ml) olive oil

2 chayote squash, peeled, pitted, and chopped

2 small red bell peppers, cored, seeded, and chopped

1 red onion, half chopped, half thinly sliced

3 ounces (85 g) soft chèvre goat cheese, crumbled

10 ounces (280 g) grated manchego cheese (about 2½ cups grated)

Kosher salt, to taste

8 (6-inch, or 15-cm) tostadas

2½ cups (440 g) Sofrito Black Beans (here) or 2 cans of black beans (15 ounces, or 425 g each), drained and rinsed

½ cup (8 g) chopped fresh cilantro (tender leaves and stems), plus more leaves for garnish

3 cloves garlic, minced

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.