Chilaquiles

This is one of the first dishes that my mother-in-law (mi suegra) taught me how to make. It is a versatile dish, one that can use various salsas, cheeses or protein sources. For example, sometimes they have scrambled eggs in them or a green salsa, or will have cream, etc. There is a recipe in the April 2007 Vegetarian Times on page 35 that looks delicious, but I haven't tried it yet. Their method of making it is quite different from the method I normally use. Here is the method used for the pictured dish:

Pedro and I made this together. While I was making some chiltomate (also known as salsa de jitomate), Pedro lightly fried strips of freshly made corn tortillas in about 2 tablespoons of oil. (We are so happy that there is now a tortilleria where we live and we can get freshly made tortillas). He fried them until they were starting to get crunchy, but still were pliable. Then he added the Quorn and chiltomate and sauted until the Quorn was defrosted and the flavors were absorbed. Then he topped the dish with shredded cheese. Lacto-ovo vegetarian.

Asian Fusion Tacos

Here is a vegetarian version I adapted of Rick Bayless' Pato Doradito Para Taquear, Estilo MP. It is a dish he presents as Asian Fusion on series four of his PBS show Mexico One Plate At A Time. My vegetarian version is the dish the Pedro requested for his latest birthday dinner.

This is how I make it. I make and simmer the soy sauce mixture as directed. While it is simmering, I wash and cut the vegetables. When the sauce is ready, I heat up some oil in a wok or other pan and add my assorted vegetables. I normally use shredded carrots, onion, green beans, mushrooms, red bell pepper or other pepper, and whatever other vegetable I have on hand. After sauteing to my satisfaction, I will add a bag of Quorn and the soy sauce mixture and let the dish simmer on low until the Quorn is heated and has absorbed the flavors and the vegetables cooked to my liking. However, if you prefer your veggies crispy, toss them with a bit of the soy sauce mixture and remove them before you add the rest of the sauce and the Quorn.

One way I serve them is to just make simple tacos of the vegetable/quorn mixture and Tomatillo Salsa on fresh corn tortillas. Another way, is to make tacos using fresh corn tortillas, refried black beans, the vegetable/Quorn mixutre and Tomatillo Salsa with cubes of avocado. Note: I do not prepare the tomatillo salsa in the manner that Bayless describes in this recipe, because I find uncooked tomatillos to be very harsh. If you follow his recipe, I recommend you boil or roast the tomatillos before putting them in the blender. Ovo vegetarian.

Inca Red Quinoa with Quorn

Pedro and I invented this dish together. Inca Red Quinoa w/ Quorn , tomato, carrot, red onion, garlic and roasted tomatillo salsa. Ovo-Vegetarian.