Pozole - Vegetarian

Ingredients

• Hominy (Mexican style)
• vegetable broth
• chiles anachos
• garlic
• tomato
• cloves
• oregano
• cabbage salsa

Preparation

Use a can of Hominy. Rinse out in a strainer.

Use store bought vegetable broth (or make your own).

Boil chiles anchos with tomatoes.

Add oregano, garlic and cloves.

Blend tomatoes, cloves, chiles anchos, garlic and oregano.

Boil hominy with vegetable broth at low heat for an hour, or until hominy is tender.

Use a strainer to filter out sauce and add to the boiling hominy with broth.

Add cabbage salad and tortilla chips. Enjoy with lime and radishes.

Enchiladas

Ingredients

• Chiles guajillos 
• Tomato
• Garlic powder
• Corn starch
• Queso seco
• Corn Tortillas 
• Cabbage salsa 

Preparation
Wash tomatoes and chiles guajillos (Two chiles per one medium size tomato).

Steam them in a pot with some water. The amount of water should be based on how deep the pot is. You want the sauce to have a thicker consistency.

Blend the tomato and chiles guajillos.

Use a strain to get rid of excess pieces of tomato and chile.

You want to end up with a soft-textured sauce.

Add corn starch to thicken (if needed).

Dissolve a teaspoon of starch in a small amount of water (just enough to dissolve starch).

Heat the corn tortillas in a flat pan.

You can fry them in oil, or simply add some oil to make them more crunchy.

Submerge the tortillas in the enchilada sauce.

Add cabbage salsa.

Add queso seco.

 

Roll and enjoy!

Tamale

This one a long process! Start with the tamale flour and mix well.

Then wash the corn husks. Prepare your meat - tinga pollo - or your choice.

Wrap the meat in the corn flour batter.

Place in a steaming cooker - takes about an hour.

Ready to serve - with cabbage salsa!