VEGETARIAN RECIPES
Mexican food is open to all, reguardless of dietry requirements. All of these recipes are suitable for vegetarins.
Vegetarian Recipes
Stuffed Ancho Chillies with Goat's Cheese
From 'The Road to Mexico' by Rick Stein
Chillies are an essential ingredient in a multitude of Mexican dishes, but none more so that this one. The chillies are the star of the show in this recipe, as they get stuffed with everything else. Ingredients
- 300g soft goat’s cheese
- 250g ricotta or curd cheese
- ½ tsp salt
- 12 turns black peppermill
- 2 tbsp olive oil
- ½ onion, chopped
- 4 cloves garlic, bashed
- 6 ancho chillies
- 2 bay leaves
- 1 tsp dried oregano
- 2 tsp soft brown sugar
- Coriander sprigs, for garnish
- For the Tomato Sauce
- 3 dried guajillo chillies, stems removed and seeds shaken out
- 6 large plum tomatoes, roughly chopped
- 1 tsp tomato puree
- ½ large onion, quartered
- 6 cloves garlic, bashed
- ½ tsp dried oregano
- 2 tbsp olive oil
- Salt
Recipe
- First make the tomato sauce:
- Soak the guajillo chillies for 20 minutes in just-boiled water, then drain them.
- Place the tomatoes, tomato puree, soaked chillies, onion, garlic, and oregano in a pan with about 350ml of water.
- Cook for about 15-20 minutes, then pour into a blender and blend until smooth.
- Heat the oil in a pan and sieve in the liquidized sauce.
- Season with salt and cook gently over a low heat for about 10 minutes. Set it aside until ready to serve.
- Mash the cheese in a bowl and season with salt and black pepper.
- Heat the olive oil in a pan and fry the onion, garlic, and chillies. After a few minutes, add the bay leaves, oregano, sugar, and enough water to cover (about 600ml). Simmer the chillies gently for 15-20 minutes until tender, then remove them to a colander and leave to cool. Discard the onion, garlic, and herbs.
- Preheat the oven to 180°C/Fan 160°C.
- When the chillies are cool enough to handle, score down the length of one with a small sharp knife, making sure you do not cut through both sides. Open it out a little and scrape out the seeds. Fill with one-sixth of the cheese mixture and secure with a cocktail stick. Continue to fill the remaining chillies in the same way.
- Put them on a greased baking tray and bake for about 10 minutes until the cheese is heated through.
- Remove the sticks and serve each chilli on a pool of warmed tomato sauce, topped with a sprig of coriander.
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