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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.
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Ingredients

2 portions
  • 1 tablespoon oregano, for the oil
  • salt, for the oil
  • pepper, for the oil
  • oil
  • 6 nopal cambray, for the grilled vegetables
  • 2 pumpkins, sliced for grilled vegetables
  • 6 cambray onions, in halves, for the grilled vegetables
  • 1 cup yellow bell pepper, in cubes for the 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 the 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, (only leaves) for the sauce
  • 1 tablespoon lime juice, for the sauce
  • salt, for the sauce
  • 1 cup Bay bean, whole, cooked to accompany
  • avocado, at your service
  • fresh coriander, at your service
  • corn tortillas, 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 nopal and varnish with a little more oil; cook until 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, on a hot comal roast the garlic, onion, cuaresmeño pepper and tomato until they are cooked. On the molcajete, grind the garlic and onion until crushed, add the cuaresmeño chili and the tomato without stopping grinding; Stir in the coriander, lemon juice, and salt; mash until obtaining a homogeneous sauce. Reservation.
On the molcajete with sauce, place the grilled vegetables so that they are all visible, add a little bay beans and the grilled cheese. Serve with corn tortillas, avocado and cilantro. Enjoy!

PRESENTATION

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

TIPS

For the perfect grilling of your vegetables, 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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