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 haven’t made this in a bit but was thinking about it coming home from work…
It’s your regular tuna filets marinated in picked juice before cooking.
After it’s looking a little cooked—-like 2-3 hours you can pan fry your tuna.
Once pan fried to just barely done, you can shred it to your liking with a fork. I’m happy with pretty decent sized chunks.
Next you add the fun stuff…1-2 green onions to taste, 3 or so Tablespoons of green olives, some sliced pickle to taste, powdered dill, salt and pepper to taste….and I dislike an all Mayo tuna so I use this: 1.5 Tbl Mayo, 1.5 Tbl lemon olive oil, and 2 Tbl vinegar of choice.
Mix it up and let it rest for like 30 minutes or more so everything marries well.
I served on a salad with some cucs, tomatoes and micro greens.
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.
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.
This white chili came out a little yellow thanks to homemade low sodium “chicken broth.” It can be made vegan my omitting the sour cream and cheese or by swapping in plant based version.
I cooked my beans and assembled my ingredients (note, I saved my bean cooking broth for use back in the chili).
Not pictured is my broth blend and the mushrooms. I sautéed onion chopped onion in olive oil, adding in one yellow bell chopped, one anaheim chopped with some salt, the pepper blends shown and a touch of the oregano Indio. After everything sautéed I added 1/2 the bag of corn and 8 ounces of chopped mushrooms and let it all sautéed until the mushrooms were cooked. Then I added in my bean broth, my low sodium “chicken” broth and water. Here I added in another teaspoon or so of the oregano Indio and let it simmer about 30 minutes. Garnished with radish, cilantro, cheese and sour cream.
One note about the oregano Indio.
This treasure of from my newly discovered Rancho Gordo in Napa. This oregano is grown for them as a partnership with an organization in Mexico. It’s more earthy than Mexican oregano and lacks the citrus notes. I like it.