Tag Archives: Mexican

Mexican Style Pickled Vegetables

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Mexican Style Pickled Vegetables

If you love hot and spicy food, you are in for a real treat.  This unassuming little dish of pickled vegetables will fire up your taste buds.  My Mexican Style Pickled Vegetables is a wonderful combination of marinated bright orange carrots, crunchy cauliflower and smoking hot Serrano peppers.  I like to serve my Mexican Style Pickled Vegetables whenever I make homemade tacos, burritos or enchiladas.

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Serrano Peppers.  Use gloves when slicing these little bad boys…  Also, be sure to not touch your eyes or nose after working with these peppers.  Wash your hands well after working with the peppers.  Trust me.  You will not like what they will do to you.  I made that mistake once.  If you can’t handle the heat from the Serranos in the dish, you can dial it down by simply adding milder peppers instead.

My Mexican Style Pickled Vegetables is not only easy to make but vegan too.  Next time you serve Mexican cuisine at your home, be sure to make a batch of these pickled vegetables to serve along side your favorite dishes.  Enjoy!  Tessa

Ingredients:

  • 1 pound carrots
  • 1 pound cauliflower
  • 3 Serrano peppers
  • 1 1/2 cup white vinegar
  • 1 cup water
  • 1/4 cup sugar
  • 4 bay leaves
  • 1 tsp salt
  • 1/2 tsp black peppercorns
  • 1 Tbs minced garlic

Begin by washing and peeling the carrots.  Slice diagonally into 1/2 inch pieces.  Set aside.  Wash and cut the cauliflower into bite sized florets and set aside with the carrots.  Trim the tops of the peppers and cut into 1/2 inch sized pieces.  In a non reactive pan, add vinegar, water, sugar, bay leaves, salt and black peppercorns.  Bring vinegar mixture to a boil, stirring constantly until the sugar has dissolved.  Add garlic, Serrano peppers, carrots and cauliflower.  Cook for an additional 3 – 5 minutes.  Remove from heat and let cool.  Store tightly covered in the refrigerator for up to a week.  Be sure to let the vegetables sit in the refrigerator for at least 12 hours before serving.  The longer it sits in the refrigerator, the spicier it gets.  This makes a pretty good sized batch, so feel free to cut the recipe in half.  Makes about a quart and a half of spicy pickled vegetables.

Flour Tortillas

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 Flour Tortillas

I have always loved homemade tortillas.  There are only a few Mexican restaurants here in Southern Oregon that serve homemade tortillas with their lunches and dinners.  And, their fresh homemade tortillas are usually the reason that I visit.  Tortillas are thin unleavened flat breads made from white, wheat or corn flour.  Depending on the type or size, tortillas are used to make tacos, burritos, enchiladas and many other Mexican and Latin American dishes.

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My favorite type of tortilla is made from flour and is small enough for tacos.  That is the type of tortilla that I will share with you today.  With few ingredients, one would think that they are super easy to make.  They are, but it takes a bit of practice to make a batch of perfectly round tortillas. Once you get the hang of it, it is likely that you would not want to purchase store bought again.  I sometimes use a tortilla press but a good rolling pin also works just fine.

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A tortilla press.  Tortilla presses can be made from wood, metal or plastic.  Don’t buy the plastic.  I broke my plastic tortilla press in half a couple of weeks ago.  If you are going to purchase one, look for one that is sturdy and can withstand a good amount of force.  My new tortilla press is made from cast aluminum.  I hope that I don’t eventually break this one too…

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I use a comal to cook my tortillas. A comal is a flat griddle used to cook tortillas and many other dishes.  It’s a bit over a foot in diameter and seems to be a versatile little pan.

My little flour tortillas are perfect for tacos, mini cheese quesadillas or simply warmed up with a little bit of fresh cream butter.  Makes 1 dozen flour tortillas.  Enjoy!  Tessa

Ingredients:

  •  2 cups white flour
  • 1 tsp baking powder
  • 1 Tbs lard
  • a big pinch or two of salt
  • 3/4 cup warm water

Place flour, baking powder, lard and salt in a food processor.  Pulse a couple of times to mix.  Add water and pulse again until the dough forms a ball.  Remove and knead on lightly floured surface until smooth and elastic.  Divide dough into 12 balls and cover with plastic wrap.  Let the dough sit for about 15 to 20 minutes.  Heat up a dry skillet or a comal to medium high heat.  Using a tortilla press or rolling pin on a lightly floured surface, roll a ball of dough into a 6 inch disk.  Place on the skillet and cook for just a few minutes on each side.  Remove and place cooked tortilla in a covered warmer.  Repeat with remaining dough.  Makes 12 tortillas.

Original recipe was lightly adapted from here.