Name: Vegetarian Alambre
Prep time: 60 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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.