On my Amazon wish list for my birthday I always have cookbooks as that’s an easy option for friends and family. This year I noticed Provecho by Edgar Castrejon and added it and it was as purchased for me by my sister. This is a very fun book that will be loved by those that abode gluten and meat. I’m making arepas inspired by his recipe in that book.
1 1/2 cups masa—-I use Tres Latino masa
3 Tbl nutritional heat
Salt to taste
Corn…canned sweet corn. 15 ounces
Water to adjust for the right texture
The arepas should come together like this
For the green salsa…I toasted the ingredients below and gave them a whir and now they simmer a bit.
For the red sauce…
Roasted tomato, shallot, jalapeño, with garlic, rehydrated California peppers and Mexican oregano.
The two sauces
For the beans…
The beans are leftover “refried” pintos from another post. I added roasted jalapeño and some Chile soaking liquid to simmer and blend.
My curtido is crazy good after the extra fermentation time. Sadly, this is her last appearance.
I wanted something extra so I grabbed some salad shrimp that got dressed up with chili and some lime juice
Then I just loaded them up as a vehicle for the toppings
I started this adventure a week ago as the curtido needs 2 days to ferment so the rest of the time it can hang in the fridge.
A half a head of cabbage, 2 grated carrots, and 2 garlic cloves
I did use 1 tsp of salt and 1/8 tsp of culture…plus about 1 tablespoon of Mexican oregano.
And she got treated to 3 days on the counter at room temp
The sauce starts with three anchos and one California soaking in warm water. Once they soften (retain the water) they are cleaned of seeds and hard stems and added to 1 big Roma and 3 garlic close, a dash of liquid smoke and a quarter of an onion in the blender. Adding soaking water as needed.
The sauce mixture goes on the lowest heat to simmer down by 1/3 volume then adding reserved chili liquid to reach a somewhat runny consistency.
I forgot to soak the beans in advance so they did a cycle in the Instant Pot on pressure cooker. After that I added my home made low sodium no chicken broth—substitute as you will…onion, garlic powder. Simmering slowly to eliminate liquid.
I just mush them in the pan so I have some solid pieces but mostly mashed.
The Pupusas were made with 2 cups masa and 1 1/2 cups water, and a little salt. My Pupusas were small and this recipe yielded 8. You just mix the ingredient and go for a Play Doh texture adding a little more water or a little masa if needed. I filled these with cheese—you can use any melting cheese you want really, but I had a white Mexican cheese.
My dough was rolled into 8 balls. Take a ball and press your thumb in to make a deep indentation. Fill that with about 1 Tbl cheese, close your hole and flatten the pupusa, which next gets fried. you can make this vegetarian by using beans instead of cheese as the filling.
I had a jicama sitting around so I cut that into sticks and sprinkles with tajin and lime.
I’ve made this a few times but haven’t really written it down. I’m sure I have some pics poking around the blog. This is definitely a measure by feeling and throw stuff in dinner but it’s gluten free and meat free.
For the coleslaw….
Super easy. I’m not a huge fan of the heavy creamy slaws so I lean toward vinegar and oil types. This one has:
1/2 head coleslaw, cored and sliced
1 green onion, sliced
3 garlic cloves, sliced
1/2 red bell pepper, diced
1/2 jalapeño, sliced
1/4 cup apple cider vinegar
2 Tbl olive oil
Teaspoon dried onion
Tbl dried shallots
Salt to taste
About a teaspoon black pepper
About a Tbl of sugar
Mix it up and let it sit at room temp a couple hours.
For the jackfruit….
1 can jackfruit with the fleshy part pulled apart and the solids finely chopped
1 Tbl honey
1 Tbl molasses
1 Tbl mustard
2 Tbl olive oil
2 Tbl sugar
1 Tbl Worcestershire
1 Tbl soy sauce, tamari or coconut aminos
1 small can tomato paste
I used flatirons dark and smoky pepper blend—like 1/2 teaspoon. You can use and nice yummy smoky pepper to add some depth and smoke.
I sautéed all ingredients except tomato and beans until onion nice and wilted.
Then I stirred in the paste…and it need some liquid to thin it out. I used about 1/2 cup of leftover bean cooking broth.
I’m revising my bean meatball recipe to become a brat seasoned sausage and see where we go…served along some dressed up sauerkraut.
For the beans…This is a bit labor intensive. This time I’m using pintos. Soaked, then boiled until cooked through just so they are finished and creamy inside. I used 16 ounces and boiled with about a teaspoon mustard seed to add a little flavor that will build with the brat seasoning. Next I used:
8 ounces mushrooms sliced small abs sautéed down with the onion
1/2 onion small dice and sautéed with the beans
1/2-3/4 cup almond flour
Teaspoon white pepper
Teaspoon onion powder
1 Teaspoon mustard seed
Mix it all up and roll into sausages and wrap in plastic wrap.
Steam the sausages like 15-20 minutes and then move to freezer. Once frozen, the sausages can be cooked straight from frozen.
For the sauerkraut…This recipe is inspired by a recipe in my great grandmothers recipe box that she learned from her own mother. Using a raw kraut keeps this cold salad as true to original , and preserved the probiotic punch of the sauerkraut. For mine I use:
Raw sauerkraut at the quantity you would like. I generally cook for two so 1 cup is sufficient for us especially since I will be adding other ingredients
Raw carrot, grated, to your taste. Probably 1-2
Grated raw daikon. About 1/4-1/2 cup. I was amazed to find the prevalence of radish in Eastern European cooking.
1 green onions chopped
1/2 stalk celery medium chop
Black pepper to taste
Just about a tablespoon of sugar. I’m not a fan of a lot of sweet so you might want a dash more for yourself
2 Tablespoon apple cider vinegar
2 Tablespoon olive oil (that’s my go to oil)
1-2 garlic cloves (or more if you are me)
Dash of red pepper flakes
Scant teaspoon of salt
Black pepper to taste
Mix all the sauerkraut ingredients and give the flavors time to marry for a few hours.
This is batch 4 of my attempts at cultured beans. The first batch was black beans made with the fermentation liquid from a hot sauce batch plus salt. It was yummy but too salty for my taste. The second batch was creamy creamy white beans that I made with salt and yogurt whey and they were yummy but I must have put a dirty spoon by accident or something because after they were finished and I scooped some, they grey fuzz so I trashed them. Batch three were garbanzos made with buttermilk whey—they were okay but I’m not a fan of the buttermilk whey. So I bought some powdered culture. This batch is cannelini with salt and culture. They taste great going into the jar.
They need the skins busted open. They don’t need to be mashed but they do need the skin broken so the culture can get in. These beans soaked a day then I boiled them with dried garlic and some fresh rosemary.
Smash them up with the culture—about 4 Tablespoons and 1 Tablespoon salt. I used Cutting Edge Culture at 1/8 tsp/4 Tbls water.
Pack into the jar and leave it out 3 days….and fingers crossed that we have some magic.
And finally they are ready for fun! These are super creamy with a nice sour bite and no overwhelming salt flavor.
I soaked a batch of Rancho Gordo Corona Beans (which I see are sold out with a waitlist today — so I lucked out with my two bags.
This guys grow when soaked!
I cooked them with leftover cooking broth from the buckeye beans.
The broth is less clear than normal due to the cooking broth. These beans cook up to be nice and creamy with a flavor reminiscent of baked potato. Sautéed a batch with some beet greens as a seat for some mahi.
More corona bean stories to come! It’s a big batch.
It started with me bumping into a recipe for pinto bean breakfast sausage….and then I saw piles of pinto bean sausages around. I decided on beans, mushrooms and garbanzo flour as a binder since I had that on hand. i started with some Rancho Gordo Buckeye Beans.
I processed the beans up, and finely chopped like a ploy d of mushrooms
After a nice cook down as far as they could go, I married the beans , some garbanzo flour, and the mushrooms with some Rancho Gordo Mexican Oregano, Penzey’s Justice, Deliciou vegan bacon seasoning, onion, garlic, salt. These guys became meatballs. They were wrapped in plastic. The ones I used, I steamed and the others are in the freezer.
After steaming, I sautéed them. I served them with my previously mentioned dried spaghetti squash, a summer squash melange and some homemade chimichurri
No idea what else to call this dish. It is 100 percent inspired by the tempeh y salsa recipe in La Vida Verde by Jocelyn Ramirez which I would never even have glanced at it had it not been for the amazing chicharrones en salsa at El Mirasol that Jim used to devour breakfast lunch or dinner back when we ate red meat. My dish started out with a batch of Rancho Gordo Buckeye beans made “the Rancho Gordo way.
I think took about 8 ounces of Lions Mane and did a fine dice and sautéed it until it became crisp but not burnt
I took half the finished drained buckeye beans and mashed them and then gave them the refried beans treatment with olive oil not lard and a splash of Mexican oregano.
I took two poblanos (1 for each of us) and seeded them by just a slit along the top. These were put in the toast setting on the airfryer on the medium setting. Once warm and pliable I stuffed them with leftover white rice that I flavored with Rancho Gordo Felicidad Chipotle Sauce. I set these in a warm oven to get themselves warm and let the flavors mingle.
Meanwhile I decided this was a good time to try the Adonis Spritz recipe found in Bon Appetit recently which I made in Ken whiskey glasses made as a collab with Mattel and Dragonglass
The plating went together like this:
Warm beans on the bottom of the pasta bowl, the chili stuffed with rice on top. I had put just a dab of cheese on both to melt while in the warm oven. I sprinkled the Lions Mane pieces (my chicharrones) on top, then drizzled a fire roasted salsa, then drizzled some Chema with sliced avocado on the side. Garnished with some tomato and cilantro