Vegetarian Alambre
Eva
Enjoy this delicious vegetarian alambre with cheese. The best part is that this vegetarian recipe is served with spinach tortillas made from fresh ingredients thanks to Eva®, which will provide the necessary color, flavor, and nutrients to your dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 4 cups Eva® Hydroponic Baby Spinach
  • 1 1/2 cups water, for the tortillas
  • 1 teaspoon salt, for the tortillas
  • 2 cups masa harina, ideal for making tortillas
  • 1 cup oats, ground, for the tortillas
  • 1 teaspoon baking powder, for the tortillas
  • 2 tablespoons avocado oil
  • 1/2 cups onion, in strips
  • 1 cup red bell pepper, in strips
  • 1 cup yellow bell pepper, in strips
  • 1/2 cups Poblano chile strips
  • 2 cups button mushrooms, in quarters
  • 1 cup oyster mushrooms
  • 1/2 cups cilantro, finely chopped
  • salt, for seasoning
  • pepper, for seasoning
  • 2 cups manchego type cheese, grated, can be vegan manchego cheese
  • guacamole, for garnish
  • lime, in quarters, for garnish
Preparation
40 mins
20 mins
Low
  • Blend the Hydroponic Baby Spinach Eva® with the water and salt until the leaves are well blended; to achieve this, you can do it gradually, it will take at least 3 minutes.
  • Sift the nixtamalized corn flour together with the ground oats and baking powder in a bowl. Then, mix and gradually add the blended spinach. Incorporate the ingredients with your clean hands until you obtain a hydrated and smooth dough. Once ready, take a portion of the dough the size of a ping-pong ball, place it on a tortilla press with plastic, and press until it forms a disc.
  • Cook the spinach tortillas for 2 minutes on each side, in a preheated comal over medium-low heat. Repeat until the dough is finished. Keep the tortillas warm until use.
  • Pour the avocado oil into a hot skillet and sauté the onion until it becomes shiny. Then, add the red bell pepper and the yellow bell pepper, cooking for 3 minutes to soften them. Next, add the poblano strips, the mushroom, and the shiitake. Season with chopped cilantro, salt, and pepper, cooking for 4 more minutes, and then it's time to add the grated cheese and gratin. Remove the skillet from the heat.
  • Prepare your vegetarian alambre tacos with the spinach tortillas. Serve with guacamole and lime.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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