VEGETARIAN RECIPES
Mexican food is open to all, reguardless of dietry requirements. All of these recipes are suitable for vegetarins.
Vegetarian Recipes
Brussels Sprouts in Yellow Mole
From 'Tu Casa Mi Casa' by Enrique Olvera
Amarillito is the Mexican name of this unique sauce. It is a simple and fresh mole thjat compliments both meat and vegetables.Ingredients
- 4 tbsp vegetable oil
- 1 small white onion, roughly chopped
- 9 small garlic cloves, roughly chopped
- 6 dried guajillo chillies, seeded
- 4 plum tomatoes, roughly chopped
- 3 ears white corn
- 4 tomatillos, husked and rinsed
- 170g brussels sprouts, halved
- 3 small hoja santa leaves
- 6 whole cloves, ground
- 6 allspice berries, ground
- 2 tbsp sesame seeds
- 1 tbsp dried oregano
- 1 tbsp salt
Recipe
- In a large pot, heat 2 tablespoons of oil over medium heat.
- Add the onion, garlic, and chillies, and cook for 5 minutes, until fragrant and translucent.
- Add the tomatoes and cook for a further 10 minutes, until they change to a brick colour.
- In a separate pot of simmering water, cook the corn and tomatillos for about 10 minutes. Scoop out of the simmering water and set aside to cool.
- Bring the water to a boil and add the brussels sprouts to the same liquid and cook for 3-5 minutes, until bright green and crisp-tender. Reserve the cooking liquid, drain the brussels, and set aside.
- Slice the kernels off the cobs and transfer to a blender along with the tomatillos. Pulse to roughly chop. Add the tomato/chilli mixture, the hoja santa leaves, cloves, allspice, sesame seeds, oregano, and salt. Blend the Amarillito for 3 minutes, then strain.
- In a pot, heat the remaining 2 tablespoons of oil over a high heat. Once hot, add the Amarillito; adding some of the reserved cooking liquid if necessary to achieve a thin puree consistency. Bring up to a simmer and cook for 5 minutes, until the flavours meld.
- Just before serving, add the brussels sprouts to the Amarillito to reheat and serve hot in a bowl.
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