Tag: mexican food

Tortas de Chilaquiles – Mexican Sandwiches

I’m a simple woman. I see chilaquiles, I have chilaquiles.

The first time I had them was at Puerto Alegre in San Francisco roughly 10 years ago. I fell in love with the dish and red mole immediately. Both of these are hard to come by here in the Netherlands so I’ve had to make due with instant sauces and Thai-Mexican mashups of my own making.

The cookbook Comida Mexicana by Rosa Cienfuegos surrounded by a few empty tomatillo husks.

Comida Mexicana – Rosa Cienfuegos

Lucky for me, GoodCook (one of my favorite Dutch cookbook publishers) were kind enough to send me a copy of their newly released a translation of Comida Mexicana (UK only) by Rosa Cienfuegos. It’s a stellar read. With amazing photography by Alicia Taylor. As well as wonderful personal story of creating a home away from home.

There’s lots of stuff I want to cook from this book, but the tortas de chilaquiles (a chilaquiles sandwich) was my number one.

A closeup of salted black totopos (fresh fried nachos made from fresh tortillas).

Sourcing Mexican ingredients

As mentioned, it can be hard to find Mexican ingredients in the Netherlands. In the past 10 years the situation has improved greatly however. So I was able to order tomatillos and jalapenos to make fresh salsa verde, as well as fresh tortillas to fry my own totopos from Westland Pepers. The tortillas are made by Tortillería Taiyara, who supplies all the best eateries and tokos in the Netherlands. You can also order your totopos ready-made from her.

A scathering of empty green tomatillo husks.

Schnitzelgate

I decided to make mine with tofu schnitzel because I am trying to cut back on meat. To make this I froze my tofu straight from the shop. Thawed it. Pressed it and then coated it in panko. You are of course free to use veal, which the original recipe calls for, or buy storebought schnitzel because why the fuck not.

A jar of salsa verde.

All this? For a sandwich?

This recipe may seem like a lot of work for a sandwich but it’s a DAMNED good sandwich and you can skip a bunch of steps by going with store-bought totopos, schnitzels and salsa verde (if you’re lucky enough to have any nearby).

A tortas de chilaquiles (chilaquiles bread roll) with chilaquiles made with black totopos, sour cream, tofu schnitzel and feta cheese.

Tortas de chilaquiles - Chilaquiles sandwiches

Dorothy Porker
A recipe for tortas de chilaquiles (Mexican chilaquiles sandwiches) from the cookbook Comida Mexicana by Rosa Cienfuegos, made vegetarian with tofu schnitzel.
Prep Time 15 mins
Cook Time 15 mins
Tofu freezing, thawing and pressing time 2 d 30 mins
Course Lunch, Snack
Cuisine Mexican
Servings 6 tortas

Equipment

  • Freezer, if making your own tofu schnitzels
  • Heavy object, if making your own tofu schnitzels
  • Griddle pan, if making your own salsa
  • Blender or food processor, if making your own salsa
  • Deep fat fryer or frying pan, if making your own totopos
  • Deep plate x2, if making your own schnitzels
  • Large frying pan x2

Ingredients
  

For the salsa verde, you can also use store-bought

  • 21 oz - 600 g tomatillos fresh or canned
  • 20 jalapeno peppers
  • 1 white onion coarsely chopped
  • 1 clove garlic
  • 1 T - 15 g salt
  • 1 bunch coriander coarsely chopped

For the totopos, you can also use store-bought

  • neutral oil for deep fat frying
  • 12 fresh corn tortillas cut into 8 pieces each
  • salt to taste

For the tofu schnitzels, you can also use store-bought

  • 1 egg whisked
  • 2/3 c - 150 ml milk the heaviest milk you can get, nutmilk is fine
  • 1 T - 15 g salt
  • freshly ground black pepper to taste
  • 1 pack firm or semi-firm tofu frozen in its liquid, thawed, then pressed for 30 minutes and cut into 1/2" - 1 cm slices
  • 1 c - 100 g bread crumbs I used panko (Japanese breadcrumbs) because I'm fancy, but use whatever
  • sunflower oil for shallow frying

For the tortas de chilaquiles

  • 4 c - 1 l salsa verde recipe to follow, or store-bought
  • 2 lbs - 1 kg totopos recipe to follow, or store-bought
  • 6 teleras (Mexican bread rolls) I used what the Dutch call 'an Italiaanse bol', look for something slightly firmer on the outside but soft on the inside
  • 2 T - 30 ml sour cream
  • 2 T - 30 g cojita cheese I used crumbled feta
  • 6 tofu schnitzels recipe to follow, or store-bought

Instructions
 

First, make the salsa verde

  • If you were able to source fresh tomatillos, remove the husk and wash 21 oz - 600 g of tomatillos. If using tinned tomatillos drain and pat dry.
  • Griddle them on a very hot griddle with 20 jalapenos and coarsely chopped white onion until they turn black on the outside. You can also do this directly over a hot flame if you dare.
  • Move all of the blackened tomatillos, jalapenos and onion to a blender or food processor with 1 clove of garlic, 1 T - 15 g of salt and 1 bunch of coarsely chopped coriander and blend until fine. If the sauce is too coarse add water until you get your desired consistency.

Now, make the totopos

  • Heat oil in a deep pan or in a deep fat fryer to 180° C - 360° F.
  • Fry the tortillas cut into 8 pieces in batches until crisp and starting to brown. Usually once they start floating and stop bubbling they are done.
  • Drain on some kitchen towel and season with salt.

Next, make the tofu schnitzels

  • Mix the whisked egg with 2/3 c - 150 ml of milk, 1 T - 15 g of salt and freshly ground pepper in a deep plate. Place in the slices of tofu and leave to soak for 3 minutes.
  • Place 1 c of bread crumbs in another deep plate and heat a decent layer of sunflower oil in a large frying pan.
  • Coat the tofu slices in breadcrumbs and fry until golden and crisp. This should take 5 minutes per side or so.

Now, make the chilaquiles

  • Heat almost all of the 4 c - 1 l of salsa verde in a large frying pan on a medium heat. Add the totopos and a cup of water, stir and heat through for 5 minutes or so. If you like your chilaquiles a little crispier, I'd skip the water and the 5 minutes.
  • Remove from the heat.

Tortas de chilaquiles, ASSEMBLE

  • Cut your teleras or whatever bread rolls you're using in half, top with a scoop of the cooked chilaquiles, the sour cream, cojita or feta, tofu (or other) schnitzel and a little bit of uncooked salsa verde and dig in.

Notes

  • Obviously these tortas do not keep and should be eaten straight away.
  • The salsa verde will keep for about a week in an airtight container in the fridge and are great for dipping chips or having on any number of tacos.
  • Totopos will keep for about a week in a cookie tin.
Keyword chilaquiles, Mexican food, sandwiches, tortas

Zoek je dit recept in het Nederlands? Ga dan naar vettesletten.nl voor tortas de chilaquiles, Mexicaanse broodjes chilaquiles.

Tacos de Moronga – Boudin Noir Tacos

My manperson’s family has a vacation home in France, where many good sausages can be found. Since my mother-in-law (not by law, but by ease of communication) found out I am into sausages she brings me back a bunch from the local market. My order is always the same: duck, merguez, chorizo and Boudin noir.

As Boudin noir always comes in one big piece and my manperson doesn’t eat them, I needed a plan. Those fuckers are heavy and having them plain is kind of meh, to me.

Tacos de Moronga: Black Pudding Tacos

A quick Google around led me to these amazing black pudding tacos from Mexican Food Memories. I’m sure there are textural differences between Boudin noir, the black pudding sold in Mexico and the UK and ‘bloedworst’ sold here. Still, it’s all blood and fat so it works either way. I say this without ever having tasted a real Mexican black pudding taco.

The recipe may look complex but is surprisingly easy. You will need the tang from the pickled shallots and lime. And you will need to fry your tortillas. Be sure to invite a friend, this shit is festive.

How do you eat Mexican Boudin Noir tacos?

The recipe might look complex at first but it really isn’t that hard. You do really need the acidity from the pickled shallots and the lime to break up the fattiness of the sausage. And you really need to fry your tortilla skins to get some extra texture going in this dish.

Also be sure to invite someone over for dinner, because this really is a rather festive affair. This dish should do you nicely as a main for lunch, brunch or dinner. With maybe a light, tangy salad on the side.

Squeamish eater? Sorry

Unfortunately for more squeamish eaters I don’t have an alternative protein to black pudding to make these tacos work. You could try any of my other taco recipes.

If Boudin noir and black pudding are totally your thing, be sure to check out my recipe for Boudin noir-Brussel sprout hash.

A miniature foodtruck with a Boudin Noir taco on top, in front of a blue backdrop

Tacos de Moronga - Mexican Boudin Noir Tacos

Dorothy Porker
Hearty Boudin noir or black pudding tacos with refreshing shallot pickles and lime juice, perfect for a gathering of non-fussy eaters.
Prep Time 25 mins
Cook Time 15 mins
Course Brunch, Dinner, Lunch, Main course
Cuisine Mexican
Servings 2

Equipment

  • Small saucepan
  • Heatproof bowl or jar
  • Twee large skillets or frying pans

Ingredients
  

For the pickled shallots (optional)

  • 6 medium shallots peeled and thinly sliced
  • 1/4 c - 60 ml apple cider vinegar
  • 2 T - 30 gr sugar
  • pinch salt

For the topping

  • 3 oz - 75 gr Boudin Noir or black pudding cut into chunks
  • 1 medium tomato chopped, I prefer plum tomatoes
  • 1/2 green bell pepper chopped
  • 1/2 medium onion chopped
  • 3 cloves garlic finely chopped

For the taco shells

  • 10 small tortillas corn really is preferred in this case
  • 1 T - 15 gr chili flakes or powder ancho is preferred
  • neutral oil for shallow frying

To finish

  • 1 large red chili deseeded and thinly sliced
  • bunch coriander finely chopped
  • 1 lime cut into wedges

Instructions
 

Make the pickled shallots (optional)

  • You can buy ready-made shallots in a pinch, but in Europe I've found it's hard to find a store-bought pickle that comes close to the freshness of Mexican pickles.
  • Place 1/4 c - 60 ml of vinegar in a heavy based saucepan together with 2 T - 30 gr of sugar and a pinch of salt.
  • Once the vinegar has reached a light simmer, stir to dissolve the sugar, turn off the heat, pour over the 6 sliced shallots (in a heatproof bowl or jar) and leave to cool.

Make the toppig

  • Heat some oil in a frying pan. Simmer down the 1/2 a chopped onion and 3 chopped cloves of garlic until translucent.
  • Once the onion and garlic have cooked through, add 1 chopped tomato and 1/2 a chopped green pepper.
  • Once the tomatoes and pepper have started to soften, add 3 oz - 75 gr of Boudin noir in chunks and stir while this cooks through. This will take 5 to 10 minutes. Take off the heat and season to taste.

To fry the taco shells

  • Heat a decent layer of neutral oil in a second frying pan and add 1 T - 15 gr of chili flakes.
  • Once the oil and chili have begun to heat through, start frying your tortillas one by one. You don't want them to crisp up entirely, just get a nice chew in the middle with some crunch to the edges.

Assemble your Boudin Noir tacos

  • To serve, take 2 small tortillas, placing one on top of the other. Top them with a few spoonfuls of the Boudin Noir mixture, a bit of pickled shallots, a few slices of fresh chili, a sprinkling of coriander and a squeeze of fresh lime juice.

Notes

Any remaining pickles will keep for about a month in a closed container in the fridge.
Keyword black pudding, boudin noir, Mexican food, tacos, tacos de moronga

Zoek je dit recept in het Nederlands? Ga naar vettesletten.nl voor Mexicaanse Boudin noir of bloedworst tacos.

Veggie Sweet Potato Burrito

I love a good portable snack.

The first time I had a burrito proper was in San Francisco. My friends dragged me and my jetlag to The Mission, to the wonderful Puerto Alegre, where I did not understand the menu and ordered a cheese burrito. Which, for those not in the know, is basically a burrito with an actual block of melting cheese inside, topped with more melting cheese on the outside.

A veggie burrito with sweet potato wrapped in tin foil and cut in half with eyes stuck on them

It was great (though the one thing I never got over after that trip is the red mole chilaquiles I had a few mornings after), but I couldn’t really handle more than two bites (see also, the Chicago deep dish pizza debacle a few years prior to this). The doggy bag I took home that night could’ve easily lasted me the entire trip, were it not for my desire to Eat More Things.

A tin foil wrapped veggie sweet potato burrito with a face on it

This burrito is killer too, but it won’t require you to have a good long lay-down after. I found it in Lucky Peach’s Power Vegetables. It’s filling minus the lay-down, and perfect for road trips once you’ve figured out how to wrap it.

A veggie burrito with sweet potato wrapped in tin foil and cut in half with eyes stuck on them

Veggie Sweet Potato Burrito

Dorothy Porker
This sweet potato burrito inspired by Lucky Peach presents Power Vegetables is the perfect portable snack (even from the kitchen to the sofa).
Prep Time 20 mins
Cook Time 30 mins
Course Dinner, Lunch
Cuisine American, Mexican, Texmex, Vegan, Vegetarian
Servings 2

Equipment

  • Oven
  • Baking sheet
  • Parchment
  • Bowl
  • Frying pan or skillet, optional
  • Tinfoil, optional

Ingredients
  

For the sweet potato

  • 1 large sweet potato peeled and cubed (2x2 inches/ 5x5mm)
  • 1 T - 15 ml neutral oil I use sunflower, just avoid olive oil for this
  • 1/2 t - 2.5 gr cumin powder
  • 1/2 t - 2.5 gr ground coriander
  • 1/2 t - 2.5 gr chili powder
  • pinch salt
  • pinch pepper

For the pico de gallo

  • 3 large tomatoes de-seeded and finely chopped
  • 1 small shallot finely chopped, rinsed in cold water post-chop
  • juice of 1 lime
  • 1 bunch coriander finely chopped, stems included

To construct the burrito

  • 2 large tortilla skins of choice, I prefer corn tortillas
  • 1 c - 250 gr cooked rice
  • 2 T - 30 gr sour cream optional
  • 1/2 c - 125 gr shredded cheese optional
  • 1/2 c - 125 gr kidney beans rinsed, black beans also work
  • 1/2 avocado thinly sliced or cubed, optional
  • 5-10 pickled jalapeno slices more or less to taste

Instructions
 

To make the sweet potato

  • Preheat your oven at 200° C/ 400° F and line a baking sheet with parchment.
  • Mix your cubed sweet potato with the oil and spices. Spread onto the parchment paper in a single layer. Bake for 30 minutes, giving them a toss at the halfway mark.

Make your pico de gallo

  • Mix together the chopped tomatoes, shallot, coriander and lime juice in a bowl. That's it. That's the recipe.

Assemble your burrito

  • Preheat a dry frying pan over a high heat. Briefly heat the tortilla skins in the pan on both sides, until they get a little color on them. Be sure not to overheat them as they will dry out and break when bending.
  • Place your tortilla skins on a flat surface. Be sure to have a large square of tinfoil at the ready next to your tortilla skins.
  • Create a layer of rice in the center of each of your tortilla skins, then a layer of beans, sweet potato cubes, avocado, pico de gallo and finally, if using, jalapenos, cheese and sour cream.
  • Fold in the two narrowest opposing sides and fold the widest side over the top of these opposing sides and the contents of your burrito.
  • Give it a little tug and tuck to really tighten up your filling and roll up your burrito tightly before wrapping it into the tinfoil. Using the tinfoil to get the tightest wrap possible.
  • If these words make no sense to you try this nifty little burrito wrapping video. Keep in mind with practice, it can be done!

Notes

Lucky Peach also ads salsa verde to his burritos, as it's quite hard to come by tomatillos here and there's already so much flavor going on they can easily do without.
Same goes for the cheese and sour cream, or almost any of the other ingredients mentioned. Though you wouldn't want to end up with an empty tortilla skin.
If you don't like eating the same things 2 days in a row and want to make the most of a sweet potato, you could make my sweet potato fries one day and tuck them inside this burrito the next.
This burrito will keep overnight in the fridge to be taken on a road trip the next day and make for a perfect lunch. I don't think it'll keep much longer, but I won't blame you for trying.
Keyword burrito, easy vegan, easy vegetarian, Mexican food, sweet potato, tex mex, travel food

Zoek je de Nederlandse versie van dit recept? Ga dan naar VetteSletten.nl voor vegetarische zoete aardappel burritos.