Tag Archives: New Mexican

Black Bean and Shiitake Enchiladas

Vegetarian enchiladas - Black Bean and Shiitake Enchiladas smothered with red chile #vegetarian #blackbeans @mjskitchen

 

Many years ago there was a restaurant downtown that served a dynamite shiitake mushroom burrito with red chile sauce.  I ordered it every time we went. Unfortunately, the restaurant eventually shutdown so I recreated the burrito in order to have it at home.  The burrito eventually evolved into a vegetarian enchilada with some minor changes.  We actually prefer the enchiladas more than the burrito.  They use corn tortillas instead of flour making for a lighter meal, and the mushrooms seem to be more complementary with the corn than the flour. Another “favorite” enchilada! 🙂  I hope you enjoy these as much as we do!

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Corn, Mushroom and Green Chile Tamales

Vegan green chile tamales with mushrooms and corn. #vegan #tamales @mjskitchen

 

I’ve been wanting to make vegetarian green chile tamales for a long time now, and the August 2012 Daring Cook Challenge inspired me to get it done! Rachael of pizzarossa challenged cooks to broaden their knowledge of cornmeal.  Since I already use quite a bit of cornmeal, I decided to work with a cornmeal product – masa harina or ground hominy – which is used for tamales.

Bobby and I both love tamales but I always feel guilty about eating traditional tamales because of all of the lard. These corn, mushroom and green chile tamales use canola oil (or butter*), vegetable broth and a few sauteed vegetables.  The total time – about 2.5 hours – is a lot shorter than traditional tamales that can take the whole day. This recipe makes 18 – 20 tamales.

For a vegan tamale use canola oil and follow the recipe as is.  If you don’t mind butter, refer to the Kitchen Notes for a little change in the process.

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