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Recalentando como buena Mexicana. Tacos dorados de

Recalentando como buena Mexicana. Tacos dorados de puré de papa.

Crunchy tacos made with leftover mashed potatoes.

Bake at 400 degrees for 30 minutes, flip half way through. Top with shredded cabbage, crema, queso, pickled red onions, salsa, and a side of slow cooked beans 🤌

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#lunesdefrijoles #tacosdorados #mexicanfood #mexicanfoodreels #comidacasera #recalentado #mexican #tacosdepapa

Chicharrón vegano en salsa ranchera Today’s a

Chicharrón vegano en salsa ranchera

Today’s antojito😮‍💨

Recipe:
100 grams vegan chicharron aka dried tofu skin
6oz oyster mushrooms
1/4 cup onion, diced
2 tablespoons avocado oil
1/2 cup v chicken broth (I mixed better than bouillon with water)
Salt to taste

Salsa ranchera:
4 tomatoes
1/4 onion
2 garlic cloves
3-4 serrano peppers
1 bouillon cube
1/4 tsp black pepper
Pinch of Mexican dry oregano
1/2 cup water

To make the salsa, char tomatoes, serrano peppers, onion and garlic cloves, blend with the rest of the salsa ingredients until smooth.

Crispy oyster mushrooms: generously drizzle avocado oil, season to taste with salt and black pepper, air fry at 400 for 35 minutes, tossing every 10 min, they are ready when crispy.

Heat a medium size skillet, add oil, diced onion, cook until translucent and lightly golden, pour in salsa, simmer on low for 10-15 minutes, break off chicharron into smaller pieces and add to simmering salsa, add broth, mix in well. Add crispy air fried oyster mushrooms, continue simmer for another 7 minutes. Adjust salt to taste.

So bomb with homemade corn tortillas!

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#chicharronensalsaroja #salsaranchera #mexicanfood #comidamexicana #mexicanfoodreels #veganchicharron #friedtofu #beancurd

#

Champiñónes al ajillo con chile guajillo Back t

Champiñónes al ajillo con chile guajillo

Back to basics—well, sort of, you guys know I love me a simple meal, and mushrooms are always in my weekly rotation.

20 oz mushrooms, I used white mushrooms and small king oyster.
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon salt *adjust to taste
2 tablespoon olive oil
1 tablespoon butter
5 minced garlic cloves

Cook the mushrooms until all liquid evaporates. Add oil, butter and minced garlic, cook until aromatic, about 2 minutes, mix in with mushrooms. Add seasoning, adjust to taste. Mix in thinly sliced toasted guajillo, finish with a squeeze of half a lime.

Enjoy with corn tortillas and a spicy creamy avocado salsa, a must!

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#champiñonesalajillo #mexicanrecipes #mushrooms #comidamexicana #mexicanfoodreels #mexicana #tacos #hongos #mushroomtacos

Atole de avena con chocolate A cozy cup of atole

Atole de avena con chocolate

A cozy cup of atole.

Oats are the thickening ingredient in this atole. I personally like tiny bits of oats with each sip so I didn’t blend all the way until completely smooth, almost though.

Recipe:
1 Mexican chocolate bar
1 large cinnamon stick
1 oz piloncillo, additional sweetness to taste
2 cup water
3 cups cold milk of choice
1/2 teaspoon vanilla extract
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Blend
3/4 cup oats (For a thicker atole, use 1 cup of oats)
1 -1/2 cold cup milk of choice

To a large pot over medium heat, add water, chocolate, piloncillo, and cinnamon stick. Cook until ingredients dissolve.

Blend oats with cold milk.

Pour blended oats into pot, add 3 cups milk, stir until the mixture thickens, about 15 minutes. Taste for sweetness, if needed add sugar to taste, I added 1 tablespoon extra. Add vanilla extract just before turning off the flame. Enjoy warm🤎

#avena #atoledeavena #mexicafood #comidaméxicana #mexican #mexicanfoodreels #oatmeal

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