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Lorenza

Lorenza Ávila

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Vegetarian Molcajete

15 mins
20 mins
Low
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This vegetarian molcajete has the great flavor of one with meat, but richer in vitamins, fiber and minerals. It is an excellent dish to share a weekend with family or friends and has a delicious Cuaresmeño chili sauce, as well as grilled vegetables such as nopal, pumpkin, cambray onion, bell pepper, tomato and mushrooms, all accompanied with fresh cheese.
Learn more about Lorenza Ávila

Ingredients

2 portions
  • 1 tablespoon oregano, for oil
  • to taste salt, for oil
  • to taste black pepper, for oil
  • enough oil
  • 6 nopal cambray, for grilled vegetables
  • 2 pumpkins, sliced for grilled vegetables
  • 6 cambray onions, in halves, for grilled vegetables
  • 1 cup yellow bell pepper, diced for grilled vegetables
  • 1 cup bell pepper, diced orange for grilled vegetables
  • 3 tomatoes, sliced for grilled vegetables
  • 1 cup mushroom, sliced for grilled vegetables
  • 6 slices fresh cheese, in rectangles for grilled vegetables
  • 1 clove garlic, for the sauce
  • 1/4 onions, for the sauce
  • 4 jalapeño peppers, for the sauce
  • 5 tomatoes, for the sauce
  • 1/4 cups fresh coriander, (leaves only) for the sauce
  • 1 tablespoon lemon juice, for the sauce
  • to taste salt, for the sauce
  • 1 cup Bay bean, whole, cooked to accompany
  • enough avocado, at your service
  • enough fresh coriander, at your service
  • enough corn tortilla, at your service

Preparation

In a bowl mix the oregano, salt, pepper and oil until completely incorporated. Reservation.
In a hot grill pan, pour oregano oil, place the cactus and varnish with a little more oil; cook until the grill lines are marked; reservation. Repeat the process with the pumpkin, the chambray onion, the yellow bell pepper, the orange bell pepper, the tomato, the mushrooms and the panela cheese. Reservation.
For the sauce, in a hot comal roast the garlic, the onion, the Cuaresmeño pepper and the tomato until they are cooked. On the molcajete, grind the garlic and onion until crushed, add the Cuaresmeño pepper and the tomato while grinding; incorporate cilantro, lemon juice and salt; Crush until you get a homogeneous sauce. Reservation.
On the molcajete with sauce, place the grilled vegetables so that they are all visible, add some berry beans and the grilled cheese. Serve with corn tortillas, avocado and coriander. Enjoy!

PRESENTATION

On the molcajete with sauce, place the grilled vegetables one by one, accompany with tortillas, avocado and cilantro.

TIPS

For the barbecue of your vegetables to be perfect, you must keep the grill very hot, in addition to taking care that your vegetables have a thick cut, this will prevent them from falling apart or breaking.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
26.2
kcal
1.31%
Carbohydrate, by difference
5.9
g
1.97%
Protein
1.5
g
3%
Total lipid (fat)
0.2
g
0.31%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (2)
Sandra Ávila
26/09/2019 18:57:19
Se ve muy sabrosa , gracias
Santa Teresita Chaires
14/09/2019 14:37:50
Excelente recetas y Muy sabrosa

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