Mexican Salsa Verde-Vegan

Super simple blender recipe for you. It is the same salsa verde that you can get in most Mexican restaurants here in Texas. My version is not too spicy, though you can make it more spicy depending on how many chiles you put in. The best part? This only takes about 5 minutes and has only a few ingredients!

Mexican Salsa Verde

2 small avocados

1/2 small white onion

1 jalapeno with seeds, you can also use serranos and use more if you want it hotter

10 sprigs of cilantro

2 tomatillos

1/2 cup water

1/2-1 tsp salt

Cut the ingredients into large chunks. Toss all the ingredients into the blender and puree until smooth! That’s it!

This goes very well with all tacos, tostadas, flautas, chips, and whatever else!

 

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Mexican Restaurant Style Shrimp Cocktail with Vegan Option

 

This is a pretty easy one for you guys. I really like to eat this to help top up on my veggies. This shrimp cocktail is almost exactly like they sell in mexican restaurants here in Texas and it a great way to eat a bunch of raw veggies. This will serve two people, but I’m a Texas so I usually eat it all myself, so plan accordingly if you are feeding a Texas sized crowd.

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Shrimp Cocktail

Serves 1-2

3 roma tomatoes, diced

1/2 white onion, diced

1 jalapeno, finely diced

a small handful of cilantro

juice of 1/2 a lime

tabasco sauce to taste I use probably 1/2 tsp

ketchup a bunch of it

6oz cooked frozen shrimp, thawed (leave out for vegan:) )

1-3 avocadoes

Dice up all of the veggies in a large bowl, minus the avocado. Squeeze the lime juice and shake in your tabasco. I usually give the tabasco a few good shakes because I like it spicy. Then add the shrimp. Next ketchup, use any brand you like, but I always use Heinz from Costco. You want the mixture to have enough ketchup that the cocktail looks nice and saucy but not too much. Top with sliced avocadoes and serve with tortilla chips

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Mexican Pozole Rojo con Pollo (Red Chicken Pozole) in the InstantPot

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Hola,

Buenas dias, tengo una receta para ustedes. Es una receta que me encantaba cuando trabajé en el restaurante Romeros Las Brazas. Siempre la comi cuando trabajaba los sábados y domingos! Es una sopa de pollo con hominy y una caldo rojo. Son las chiles que la hace rojo. Buen provecho!

Hello,

How are you all today. I have a recipe for yall. It’s a recipe that I loved  when i worked at Romero’s las Brazas. I would always eat it when I worked on Saturdays and Sundays. It’s a soup with chicken and hominy and a red broth. The broth is red from the chili peppers. Enjoy!

Esa receta tiene dos partes. Primeramente la salsa y segundo el caldo. Voy a enseñarte como hacer los dos partes.

This recipe has two parts. Firstly the sauce and second the broth. I will teach you how to make both of the parts.

Forgive me, I am working on my spanish writing and translations. So I am trying to write in spanish for my spanish speakers and english for the english speakers, since this is a traditional mexican recipe.

Sauce-Salsa

8 Guajillo chiles

2 Ancho chiles

6 cloves of garlic (dientes de ajo)

1/2 a white onion (cebolla blanca)

2 cups boiling water (tazas agua caliente)

2 tbsp oil (dos cucharadas de aceite)

Broth-Caldo

2 lbs chicken breast (dos libras de pechuga de pollo)

2 quarts water (dos cuartos de agua)

1 Tbsp salt (una cucharada de sal)

2- 28oz cans hominy drained (dos latas de hominy, agotado. 28 onzas)

1 white onion cut in quarters (una cebolla cortado en cuartos)

Directiones

Quitarles el rabo y las semillas del interior. Romper las chiles y tostarlos en un comal caliente y seco para tres minutos. Sacarlos de comal y se ponen en la agua caliente. Deja los chiles para diez minutos. Después, poner los chiles en una licuador con el ajo y cebolla. Puré para dos minutos. Caliente el aceite y cocina la salsa para cinco minutos.

En su olla de presión (yo uso Instant Pot)  pones el pollo, la agua, la cebolla, el hominy y el sal.Usando una colador, pasar la salsa sobre el pollo en la olla. Me gusta poner una cucharada de la salsa en el caldo también. Cubrir la olla y presione el botón de sopa para 40 minutos. Cuando  se ha terminado de cocinar, desmenuzar el pollo.

Sirves la sopa con repollo rallado, rábanos, tostadas, y limas.

Directions

Take the seeds and stems out of the peppers. Break up the chiles and toast them in a dry pan for about three minutes. Take them out and soak them in the hot water for ten minutes. Then put the soaked chiles and water in the blender with the garlic and onion. Puree for two minutes. Heat the oil in a pan and fry the sauce for five minutes.

Into the pressure cooker, put the chicken breasts, salt, onion, hominy, and water. using a strainer, strain the sauce over the chicken in the pot. You may pour water over the strainer to get more juice out. I like to put a spoonful of the sauce in the soup also. Cover the instant pot and push the soup button for 40 minutes. When it is done release the pressure and shred up the chicken.

Serve with shredded cabbage, sliced radish, tortilla chips, and limes.

FRI-YAY CLEAR THE CUPBOARD MEXICAN CHICKEN AND VEGETABLE SOUP WITH VEGAN OPTION

FRI-YAY SOUP

Fri-yay clear the cupboard Mexican chicken and vegetable soup with vegan option

2 chicken breasts
1 Tbsp. chicken bouillon
2 Tsp salt
2 cups water
Pressure cook on poultry 20 minutes
Shred in kitchen aid mixer
Omit this step completely for vegan

2 zucchini roughly chopped
6 carrots mine were thin you could use four fat ones roughly chopped.
2 sweet potatoes. Peeled roughly chopped. (I used one red yam and one Korean yam. Regular potatoes also go well, but my husband is allergic so I have to use yams.)
1 jalapeno
1 white onion small to medium size
1 cup corn
½ tsp chipotle powder
1 tsp salt
1 tsp granulated garlic
1 small can tomato sauce
1 can diced tomatoes with liquid
4 cups water

If doing vegan version add 2 tbsp. vegetable bouillon, a can or two of drained and rinsed black beans or navy beans, and additional salt to taste.

Place all ingredients into instant pot pressure cooker and push soup button adjust the time to 10 minutes. Quick release pressure and add ¼ cup torn cilantro leaves as a garnish.

Can be served with carb of choice including tortillas, bread, or rice.

Fresh finely shredded green cabbage would also go nicely.
* You can use anything you have in the fridge really, so bell peppers, asparagus, green beans, white potatoes, kale. It’s all good here