4.01.2008

Mexican Series #6 WW Burrito with Hongos Guisados























As a bookish cook, I usually try various recipes from different books. For the first time, I find myself cooking through a book- Authentic Mexican by Rick Bayless - all the vegetarian recipes i.e. The Mexican Series is a chronicle of this cook through.

Whole wheat burritos uses whole wheat tortillas which are a variation on this recipe from Authentic Mexican. I substituted one cup of the all purpose flour with Whole wheat flour. The texture of the tortillas and their taste was quite good.

Update: This weekend I was at an Mexican restaurant with good reviews in Philadelphia. The texture of their flour tortillas was silken smooth and soft. Quite unlike the texture of my flour tortillas. The flour tortilla recipe needs more work.

As for fillings I usually turn towards sauted peppers and onions with jalapenos and oregano. Yawn. After trying some of the various quesadilla/enchilada/empanada fillings recipes in his book, I highly recommend the Stewed Mushrooms with Onions and garlic - Hongos Guisados. Ive also used this Mushroom recipe as a layer in lasagna and it works beautifully. It has become my go to recipe for Mushrooms.

To assemble the Burrito, Lay out a line of the Hongos Guisados Mushrooms in the middle of the tortilla. Top with a little canned Refried Beans, some chopped lettuce , grated cheddar cheese and onions. You can optionally grill it at a high temperature for a delightfully smoky flavor. Wrap and serve with a fresh salad.

Hongos Guisados Recipe:

12oz Fresh mushrooms, washed and chopped in half
1/2 medium onion diced
1 Jalapeno , diced
2/3 cup broth
1/2 small lime, juiced
1 tbsp oil
1 large tomato, roasted or boiled, cored, peeled and chopped
2 cloves garlic, roughly chopped
11/2 tbsp epazote(or cilantro)
Salt to taste

1.Cooking the mushrooms:Place the mushrooms, onion, chile, broth , lime juice and oil in a medium sized saucepan. Bring to a boil ove rmedium high heat, cover and cook 3 min. Uncover and cook until all the liquid has evaporated and the mushrooms begin to fry in the fat.
2. Finishing the mixture. While the mushrooms are cooking, puree the tomato with garlic in a blender or food processor and optional epazote and cook for about 5 min, until the liquid has evaporated and the mixture is thick. Season with salt and cool before using.

Other fillings I tried:
1. Potatoes with Swiss chard Acelgas Guisadas
Tastes a lot like aloo palak. Not very mexican to my palette.
2. Potatoes and Green Chiles Papas con rajas
Aloo sabji again. Yawn.

I just love the look of the fresh green swiss chard. The folds of its leaf recall some distant hidden valley. If you are still reading the post, and are curious about the swiss chard potato recipe, here it is!






















Swiss Chard with tomatoes and Potatoes.
Acelgas Guisadas

1 tbsp vegetable oil
1 small onion thinly sliced
1/2 chile jalapeno
1 ripe medium small tomato, roasted or boiled
2 small boiling potatoes, diced
1/2 cup broth
Salt
1/2 bunch small swiss chard , stems cut off and leaves sliced crosswise into 1 inch strips

1. The flavorings: In a medium size saucepan, heat the oil over medium heat. Add the onion and chile and cook, stirring frequently until the onion ins lightly browned. Roughly chop the tomato, add it to the pan and cook for 3-4 minutes longer to reduce the liquid a little.
2. The poatoes. Stir in the potatoes, broth , optional epazote and salt. Cover, and cook over medium low heat until the potatoes are tender about 10 minutes. Check the amount of liquid, If too much boil down.
3. Steam cooking the chard: Mix in the chard, cover and cook over medium heat until the greens are tender. Uncover and taste for salt. There should be enough tomatoey broth to coat the vegetables. Serve right away.

3 comments:

Uma said...

Looks delicious.

Mansi Desai said...

I loved your fillings! sounds like a nice recipe:)

Rajee said...

Good combination. Looks great.