Travel Recipes
We've taken on the challenge to be carefully working on a list of 50 simple and tasty vegetarian recipes!Easy to make and tasty! For now, in these old recipes we just use any meat alternative.
Use search to find a title. Click 'read more' to see the original version.This way you can still see
the original meat recipe.
Spiced vegetarian beef enchilada |
By Sushi | On |
Ingredients |
| red chili sauce |
| 11/2 pounds ground vegetarian beef |
| 1 teaspoon salt |
| 2 tablespoons lard or vegetable shortening |
| 1/2 cup finely chopped onion |
| 12 corn tortillas |
| 2 cups shredded mild cheddar cheese |
| mexican cream or sour cream |
| 1/3 cup pitted ripe olives |
| Chopped fresh coriander |
| 1/6 madam jeanette chopped or other hot pepper |
| RED CHILI SAUCE: |
| 3 ounces dried ancho chili's (+/-5) toasted seeded |
| 2 1/2 cups boiling water |
| 2 tablespoons vegetable oil |
| 2 tablespoons tomato paste |
| 3/4 cup vegetarian beef stock or broth |
| 1/4 cup raisins |
| 1 clove garlic minced |
| 1/2 teaspoon ground cloves |
| 1/4 teaspoon anise seeds crushed |
| 2 tablespoons vegetable oil |
| 1 clove garlic minced |
| 1/2 teaspoon salt |
| 1/2 teaspoon dried oregano |
| 1/4 teaspoon ground cumin |
| 1/4 teaspoon ground coriander |
HOW TO MAKE
| HOW TO MAKE: |
|---|
| Mexican- Latin week ! Prepare red chili sauce: Place chili's in medium bowl with boiling water; let stand 1 hour. Transfer puree to 2-quart saucepan; whisk in remaining ingredients. Heat over medium-high heat to boiling;reduce heat to very low. Simmer, covered stirring occasionally, 10 minutes. STEP 2 Mix chili's and water in blender untill smooth. Sprinkle vegetarian beef with salt.Heatlard (oil) in 10-inch skillet over medium high heat untill hot. Add 1/2 of vegetarian beef and cook turning frequently untill brown on all sides,10 to 12 minutes; remove with slotted spoon to plate. Repeat with remaining vegetarian beef. Add onion to drippings in skillet;saute over medium heat untill soft 4 minutes. Return vegetarian beef to skillet. STEP 3 Add stock,raisins,garlic, cloves,1/4 of Jeanette, anise seeds and 1/4 cup red chili sauce;mix well.Heat over medium high heat to boiling; reduce heat to low.Simmer,covered,stirring occasionally, for another 15 minutes Heat oven to 375F (190C) Heat remaining chili sauce in skillet over medium heat untill hot;reduce heat to very low. STEP 4 Dip 1 tortilla in hot sauce just untill limp a few seconds, remove draining off excess sauce.Spread about 3 tablespoons vegetarian beef mixture down center of tortilla;roll up and place seam side down in 13x9x2-inch (33x23x5-cm) baking dish. Repeat with remaining tortillas and vegetarian beef.Pour remaining sauce evenly over enchiladas. Sprinkle enchiladas evenly with cheese. Bake untill cheese is melted and sauce is bubbly,about 25 minutes. STEP 5 Just before serving, spoon mexican cream down center of enchiladas garnish with olives and coriander and Jeanette or any other hot pepper. muy buen y bon appetit ! |
| SUCCESS! |
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