Check out my recipe for Mexican Smashed Potatoes on the Taco Cleanse Blog!
Check out my recipe for Mexican Smashed Potatoes on the Taco Cleanse Blog!
If you follow my Instagram than you’ve seen that the last few weeks I’ve been pretty consumed with making vegan tacos. It isn’t the first time I’ve dedicated my life to tacos and, I can tell you, it won’t be the last. I’ve had so much fun and I’ve learned a ton from Jason’s wonderful book Vegan Tacos. I love his infectious enthusiasm for tacos. In fact, when I read the way that he described eating a fresh tortilla for the first time I kind of fell in love with him. He’s a kindred spirit. The book is filled with pictures of him making tacos for his friends and family in his lovely backyard kitchen and you can really see that he wants to spread the gospel that tacos are life, or the best parts anyway.
Vegan Tacos starts with a history of the tacos, including Jason’s own family’s brushes with Mexican culinary legends. He then goes into all the different special ingredients so you can tell your cascabel chile from a habenero and then talks about tools that you might invest in like a comal or a molcajete. Won’t someone out there please get me a molcajete? I have to make my guacamole with a potato masher like some sort of philistine! It then gets into the most important chapter, the tortilla. I’ve long been a tortilla snob at restaurants but for my own taco making my tortilla press was stored on top of the refrigerator and neglected to very special occasion status. I was perfectly happy to get tortillas, still warm mind you, from Fiesta or Central Market. But, with Jason’s encouragement, I’ve gotten into the habit of pressing out tortillas every day. I even broke my old aluminum tortilla press and sprung for the cast iron version. It’s true what he says, the cast iron one presses out much thinner tortillas. Now that it’s habit and I’ve gotten good I can make quite a few in no time. Making your own tortillas makes all the difference in the world and is the only way you will ever get to the perfect taco.
The next chapter has other essential skills and recipes to elevate your taco making. Jason uses mojo de ajo in most of his recipes and though I had never heard of it before I knew I’d have to make up a batch to fully enjoy the book and I’m glad I did. This garlic and citrus infused oil has made all the difference in sauteing. I love it and it will become a kitchen staple. There are also recipes for pressed seitan, achiote paste, chorizo, and techniques like pan roasting vegetables. Not in this chapter but towards the end of the book with the condiments are some recipes for vegan cheese, a fermented Mexican Crema, Queso Fresco from homemade tofu, and Queso Oaxaca which is a melting cheese based on a Miyoko recipe. Having all of these base recipes and techniques has definitely elevated my taco making and having all these components on hand makes dinner tacos a snap to prepare after work.
After that we get into the main part of the book, the taco filling recipes starting with Tacos de Asador or “Tacos with fillings charred over an open flame.” I sadly don’t have a grill anymore so I couldn’t fully utilize these but Jason does give directions for cooking them on the stove top or in the oven. You can see my Vampire Tacos above didn’t quite curl up like bat wings without the heat of the grill. I really want to try the Tacos with Smoked Mushrooms, Jalapeño, and Lime from this chapter and the Yucatecan-Style Barbecue so maybe I will just bite the bullet and get a grill.
The next chapter is Tacos de Guisados “Tacos made with stewed fillings” and these tacos made good use of vegetables in recipes like Tacos with Sweet Potato & Chard or Mole Tacos with Seared Zucchini, Wilted Chard, and Pepitas Chard but there are also “meat” heavy recipes like Tacos with Vegan Sausage, Seitan, and Chorizo or the Tacos with Hot Dogs in Tomato Salsa. I made the Tacos with Pintos Borrachos, Poblano Strips, and Queso Fresco except I was out of peppers and I added avocado and green chile peanuts and they were so so easy and delicious. Jason always gives tips to make short cuts in recipes or tips to make them more healthy too.
Next is Tacos de Comal “Tacos made with sautéed fillings.” which are probably the tacos that most non-Mexicans are most familiar with except with vegan spins like Baja-Style Tacos with Lobster Mushrooms and Ten-Minute Seitan Carnitas it also has traditionally vegan tacos made from Cactus (nopales) or Potato and Peppers (rajas) which is what I usually get a Mexican taco stands around Austin that use lard in the beans. I’ve never gotten one with purple potatoes though! It’s pictured up top. Tonight I am going to make Tacos with Huitlacoche and Fresh Corn from this chapter. Jason gives plenty of tips throughout all the sections like how to remove cactus needles or make sure you wash your huitlacoche from its canning liquid if it isn’t fresh. This kind of stuff is so helpful for a newbie and so often left out of cookbooks.
Tacos Dorados “Rolled tacos, fried golden and crisp.” which are more like flautas or taquitos are in the next chapter and I do want to try both the Tacos Dorados with Plantains, Black Beans, and Roasted Garlic and the Tacos Dorados with Squash Blossoms and Potato. The former is one of my favorite non-fried tacos so I can’t imagine how good it will be in dorado form! The latter will have to wait for next spring when squash blossoms are in season. Or maybe I could plant some right now…I could probably harvest the blossoms before the winter.
Then next is Los Otros Tacos “Other tacos in a class by themselves” which include the vegan mainstay they Guacamole taco and a recipe for Michoacan-Style Carnitas which I plan to make this weekend. There is a discussion for the latter of whether seitan or jackfruit make for better vegan carnitas so you can decide which is best for you.
Chapter 10 is Tacos de Canasta “Classic breakfast ‘basket’ tacos, sauced and steamed.” which I had never heard of but sounds super interesting. Basically you dip tortillas in a sauce, stuff them up with the different fillings, fold them, add them into a cooler or crockpot and then layer with caramelized onions and then parchment paper and keep alternating layers until you are all loaded up and can “sweat” the tacos. Whoa! I have to try these the next time I have overnight guests cause what a brunch would those make!
Next Chapter is the kind of breakfast tacos I’m used to, Tacos Mañaneros “Breakfast tacos from both sides of the border.” I tried the Chile Rellano with Hatch Peppers above. They are stuffed with a cream made from toasted pepitas, roasted tomatillos, and garlic but the recipe doesn’t call for the deep fry that I am accustomed too. Somehow they reminded me of the tacos I first had as a young’un at my beloved Jolly Tamale. Next time I’ll deep-fry them though using his tempura batter as suggested.
I also tried the Hash Brown and Black Bean Tacos with Tomatillo Avocado Salsa which were easy peasy since my salsa was already made.
He does have a recipes for tofu scramble too in the Breakfast Tacos with Poblano Strips, Mojo Scramble, and Pinto Beans which sounds delicious and I will surely try that soon.
The next couple of chapters are dessert tacos, think Spicy Cinnamon Tacos with Salted Coconut Cajeta Apples and Agave Crema and then Fusion Tacos but I haven’t tried any from either chapter yet. I don’t think I’m ready for Kimchee tacos YET!
The next section is “Toppings, Sides, and Drinks” which starts with traditional toppings like Taquería-Style Carrots Escabeche and Pickled Red Onions, moves into a whole chapter of salsas, hot sauces, and guacamoles like Toasted Pepita Sun-Dried Tomato Guacamole, and then continues with rice and bean recipes and other sides like Fruit with Chile, Lime, and Salt. And, then ends with a chapter on drinks that includes tons of aqua frescas, a discussion on pairing beer, tequilla, and mezcal, a recipe for a Grilled Lime Margarita with Mesquite Smoked Salt and even ends with a port. I am going to make the Watermelon Cactus Fruit Agua Fresca with Tequila Añejo Shots as soon as I can.
So you can see it’s very comprehensive. I think people who are willing to dive in and take on all the projects are going to get a lot out of this book. I also think that people who haven’t ever had a good taco could really get into this although it might seem a bit overwhelming. I think if they take advantage of the shortcuts and see the substitutions it should be pretty easy to follow though. Jason’s friendly approach and love of tacos really comes across so that should help quite a bit. This book seems terrific for folks on specialty diets as well. It would be easy to omit all the soy out of the recipes, Jason even gives directions for using peanut milk in the homemade tofu for the queso fresco recipe. Omitting gluten should be easy too, all you have to do is use beans for seitan or any of the other ingredients he always recommends like eggplant, mushrooms or sweet potatoes depending on the recipe. This goes for people following a whole foods based diet or an E2 diet as well. Since Jason started his road to veganism eating a health food diet and co-authored the book 21 Day Weightloss Kickstart with Neal Barnard, MD he has a lot of experience in that area. The only people who might struggle with this book are those unfortunate to not have a well stocked Mexican Market in town. Although there are plenty of substitutions offered I fear it might be really frustrating to not be able to use basic authentic ingredients like poblanos and masa.
So have I sold you yet? Are you worried I’m a shill? I’m not although they did give me a free review copy I am just an extreme lover of tacos! If you aren’t so sure yet here is the recipe for Hominy and Seitan Tacos in Roasted Garlic Cascabel Sauce which I made last night.
Tacos de Pozole y Seitan en Salsa de Chile Cascabel y Ajo Asado
I love using cascabel chiles in this taco for their pure red chile flavor. They are a nice looking chile, so I always put a few on the plate for presentation. The contrasting flavor of the hominy (aka pozole), with the chewier seitan, all work together to make a very rustic-flavored taco. This is one of my favorite taco creations. Make them low-fat by simmering the seitan and hominy in the sauce instead of sautéing in oil. If you don’t want to use seitan, substitute potatoes, zucchini, chayote, mushrooms, or any vegetables that will provide a substantial texture. Just sauté the vegetables at a medium heat long enough to brown them before adding the sauce. You can even use pinto beans (but don’t sauté them).
REGION: CASA DE JASON | HEAT LEVEL: 3 | MAKES 8 TACOS
The Filling (choose either seitan strips or portobellos)
10 cascabel chiles or 4 guajillo chiles
1/2 cup rehydrating liquid (after rehydrating the chiles)
10 cloves garlic, pan-roasted
1/2 teaspoon dried oregano
2 cups seitan strips or 2 portobello mushrooms, cut into 1/2-inch thick strips
1 cup cooked, rinsed hominy
8 thick (5 to 6-inch) corn tortillas
Rough Salted Chile Powder
A sprinkle of chopped roasted and salted peanuts per taco
1. Bring a small pot of water to a simmer, add the cascabels, and simmer until soft, about 10 minutes. Reserve 1/2 cup of the simmering liquid and remove the stems from the chiles. In a blender or food processor, puree the chiles, roasted garlic, reserved simmering liquid, oregano, and salt. Set aside.
2. Heat the oil in a sauté pan over medium heat. Add the seitan and sauté until lightly browned, about5 minutes. Add the reserved sauce and hominy and simmer until the sauce thickens, about 5 minutes.
3. Warm the tortillas. Fill them with the seitan hominy mixture and finish them off with a rough salted chile powder to taste and a sprinkle of chopped roasted salted peanuts.
THIS GIVEAWAY IS NOW CLOSED
If you got to the end of what is probably the longest review I’ve ever written than surely you are interested in winning a copy of Vegan Tacos please have a US address and a valid email that you check and comment below with an answer to this question: An extraterrestrial lands in your backyard and says, “take me to your taco”, what do you do?
I tried forever to figure out how to say Soy Curl fajitas in Spanish but it turns out I just don’t know how. Why are they even called soy curls? Are they like curls of smoke or curls of hair? I blame this lack of knowledge on my shitty Spanish teacher “Señorita Williams” who was like Peggy Hill without the enthusiasm. She also exclusively wore jumpers like this. I don’t think Fajitas are Mexican anyway. I’m pretty sure they are a tex-mex dish that was made up by cowboys or ranchers. Those poor folks didn’t have ready access to soy curls as we do these days so they had to use pieces of dead cows! Thankfully times have changed and this vegan version is super. The recipes took me a while to perfect. I think the key was to use a lot of oil, because otherwise the soy curls would stick to the pan rather than getting browned. Maybe my cast iron just isn’t seasoned well enough. I also used aji amarillo Peruvian pepper paste because I absolutely love it and I feel like it perks up any peppery dish but I’m sure any pepper paste would do. I have been loving the Yellowbird Sauce made with habañeros, too, but you could skip it or use whatever hot sauce you like. Finally, I had some fajita spice mix but if you don’t another seasoning mix would do, something that has onion and garlic powder along with salt and pepper.
Soy Curl Fajitas
4 Tablespoons olive oil
1 white onion cut in half moons
1 red pepper and 1 orange pepper cut in strips
4 cloves of garlic, chopped
2 cups of soy curls (re-hydrate in vegetable broth and then squeeze dry)
2 Tablespoons of aji amarillo pepper sauce
1 Tablespoons of yellowbird hot sauce
1 teaspoon of cumin
2 Tablespoons of soy sauce
2 tea spoons of fajita spice mix
Heat up a cast iron skillet over a medium hot flame and then add the oil. When shimmering toss in the peppers and onions. Once they are getting browned add the garlic, after it sizzles for 30 seconds add the soy curls and toss in the other ingredients. Cook until the soy curls are browned and serve on a tortilla with homemade guacamole or sour cream and scallions or sliced almonds for some crunch.
This recipe is going to be in the upcoming taco cleanse zine which we are feverishly working on! Luckily we are #TacoPowered and should get it done before veganmofo is over!
The best part about Vegan MoFo is reading the hundreds of other blogs participating and getting ideas for meals to eat, places to go, things to covet, cookbooks to buy, and dogs to maybe someday pet. It can actually get kind of overwhelming as the month goes on and the unread posts in your reader start to pile up. Mine is starting to get pretty bad even though I’m reading tons every day. On one of the first days I pinned this post by Tahini Too about a bowl she had ’cause it sounded so good, “quinoa, black beans, steamed kale, carrots, maple tempeh, local hazelnuts, and a magical sauce”. It sounded perfect I love hazelnuts and a magical sauce that maybe contained cilantro and coconut sounded like the perfect sauce to add to my bowl repertoire. Somehow between reading it and recreating it I forgot about the maple tempeh (which was arguably the most exciting part) and decided to go a little Indian with the sauce. Over the weekend we had a cilantro chutney from a recipe from Lord Krishna’s Cuisine and the magic sauce was a riff on that. It was very different than the chutney in the end, really simple to make but was kind of a unique flavor and pretty delicious. All that cilantro made it taste really vibrant and the siracha added just a little pep. I even wrote down the recipe.
Magic Coconut Cilantro Sauce
1 teaspoon cumin
3 teaspoons gomasio (sesame seeds with sea salt)
1/2 cup of coconut milk
2/3 cup cilantro
1 teaspoon of Siracha
Toast the cumin and sesame seeds for a minute or two in a dry skillet, blend with other ingredients.
I poured it on top of quinoa, chickpeas, steamed red chard, grated carrots, and toasted hazelnuts.
I had no idea how easy it is to make homemade peanut butter cups until I saw some pics on design sponge and then read more on Martha Stewart. All you do is melt some chocolate, brush some into a cupcake wrapper, chill, add a peanut butter mix, and top with more melted chocolate and chill again. Both recipes mixed a bunch of sugar with their peanut butter and they also had some crispy element to add more texture. I didn’t want any crispy texture though, I wanted something more like a Reeses Peanut Butter Cup so I omitted that. Then I then had the inspiration to use Peanut Butter & Co’s White Chocolate Wonderful because it is sweet and unique tasting and already has sugar added so I could omit the mixing in sugar step. The result was the simplest decadent dessert I have ever made: no mixing, only one bowl, and I didn’t even have to turn the oven on or measure anything. Next time I think I will use more peanut butter and less chocolate, just barely covering the peanut butter on top.
They are really so amazing. I brought some to work for Valentine’s day and my coworker immediately said I should be selling them which I think I will try with the rest of my coworkers, “happy valentines day, I made you a treat 40 dollars please”.
Sometimes I get really ridiculous ideas for pictures like restaging an incident when my friends broke my dining room table, or the famous KFC bowl redone but this one in particular was a long time coming. I think it was two Christmases ago that I came up with the plan to form a tree out of mashed potatoes and Brussels Sprouts but I have yet to make it for the actual meal because I keep thinking of ways to make it more complicated; cranberry decorations! ravioli and beggar’s purses surrounding the tree like presents! a star anise topper! gravy whipped into a snow like foam! The possibilities are endless really but the problem is the more you add the more people think you are a lunatic. It is a fine line.
We did this simple test run to see if the tree would even hold up and it did quite well. First we made mashed potatoes with roasted garlic and herbs. Then sautéed the sprouts (cut in half) with onions and balsamic. Then formed a pyramid with the potatoes and pressed the sprouts into them. Next time we are going to make the potatoes a little thicker so that they hold together better and cook the brussels sprouts with a nice miso glaze so they aren’t so dry. I also think chilling them in the fridge would also be a good idea. Finally, we baked them in the oven about 5 minutes, just to make sure everything was toasty and warm and then plated them (carefully) with a spatula. Everyone gets their own tree! What could be better?
I saw the most beautiful picture of this chocolate & peanut butter pretzel tart the other day on Pictures and Pancakes and I fell madly in love. Not only was the picture captivating but the recipe made me swoon. I couldn’t stop thinking about it. Chocolate and peanut butter covered pretzels are one of my most favorite treats in the world and as soon as I saw it I immediately began thinking of different ways I could veganize it. In the end, the hardest part was finding a fluted tart pan. I went to a couple different places before I entered the madness that is bed bath and beyond– right smack dab in the middle of the shopping season– before I finally found the perfect one. I had to buy the mini tart pans because there is nothing more fun than having a whole fabulous dessert all to yourself. I kept thinking I would make a cashew base but when I was at the co-op the other day I bought a box of mimic cream hoping that it would work.
And it did.
This is the most luscious and fantastic dessert I have ever made. It is so creamy that it will knock your socks off. Honestly, don ‘t even wear socks if you make it.
8 Tablespoons of Earth Balance
1 1/4 cups coarsely crushed pretzels
3/4 cup powdered sugar
1/2 cup whole wheat pastry flour
1 Tablespoon of ground flax seed mixed with 3 Tablespoons warm water
1/4 cup creamy peanut butter
1 1/2 cups sweetened MimicCreme*
10 oz bittersweet chocolate chips
Either a 10-inch fluted tart pan with removable bottom or six smaller ones.
Beat the margarine with 3/4 cup of crushed pretzels and the sugar until creamy. Beat in the flour and the flax mix. Add the rest of the pretzels and mix.
If you are making individual tarts divide the dough into six pieces. Take each piece of dough and flatten with a rolling pin between two pieces of parchment paper. You want them thin but not so thin that they will be hard to handle later, like a quarter of an inch. Chill in the fridge for 30 minutes.
Take the dough out, peel off one sheet of parchment, invert the tart pan on top of the dough and then flip the whole thing over. Press the dough into pan peeling off any that is overhanging and pressing it anywhere it is cracked.
When the dough is in the tart pans put them all back in the fridge for another half hour. Preheat the oven 350.
Take the tarts out of the fridge, put the parchment paper back on top and weight it down with beans or pie weights. Bake in the oven for about 20 minutes (30 if you are doing one big tart) and remove the parchment paper and pie weights. Bake another 5-10 minutes being very careful to check often so it doesn’t burn on top.
In the meantime heat up the mimic cream in small saucepan. Once it starts to simmer turn it off and add the chocolate chips. Stir until melted.
Remove the tart pans from the oven and spread a thin layer of peanut butter on the crust. Sprinkle some salt on top of the peanut butter. Top with the chocolate mix. If you like, garnish with roasted salted peanuts. Put in the fridge at least 4 hours. Spend that time anticipating chocolaty goodness. Enjoy!
*note regarding MimicCreme-
I got the mimic cream at wheatsville co-op, but it seems like something Whole Foods or other similar places would carry. It is a realitivly new product made out of nuts that works for baking (but not drinking) At the co-op it is by all the shelf stable vegan milks and I would imagine it would be there at WF too. It is in a carton that is smaller than regular soy milk but not nearly as small as soy cream and it is a square box.
If they don’t have it I bet you could use soy creamer. I think coconut or hemp milk would work too. In the recipe you just simmer the milk and melt the chocolate in it and then set it in the fridge like a chocolate ganache recipe. It did seem a lot creamier than that so I think a high fat milk would work best. Maybe blend in some soaked nuts too if you want to go all out.
My general approach to working with non vegan recipes is this:
Step 1: Substitute animal products with vegan alternatives or omit
Step 2: Add kale or another leafy green.
The way I see it, you can never have too many leafy green vegetables in your life. In fact, when people ask me any sort of nutritional question my go to answer is, “I think Kale has a lot of _____”. In my mind vegetables make anything healthy and although it isn’t entirely true or even close to whole story it works for me. I love them. I think this is the first time I added Kale to rice, though, and it worked amazingly!
This recipe is based on one I saw on Chow that was adapted from Diana Kennedy’s arroz verde from her book The Essential Cuisines of Mexico. Diana Kennedy is definitely one of my heros, if you are interested in cooking Mexican food or just knowing more about it I recommend all of her books. They have so much information and description of all of these techniques that most non-Mexicans know little about.
3 roasted hatch peppers, stems, seeds, and membranes removed, coarsely chopped (any other pepper, like poblanos or serranos will work some will be spicy and some won’t so choose accordingly)
2 green onions, coarsely chopped
1 cup coarsely chopped cilantro leaves (about 1/2 bunch)
1 cup of coarsely chopped Kale (about 1/2 bunch)
1 teaspoon salt
1/4 cup water
2 tablespoons vegetable oil
2 tablespoons earth balance
1 1/2 cups long-grain white rice
2 cups vegetable broth
In a blender, pulse the peppers, scallions, kale, cilantro, and salt with the water
Heat oil and earth balance in your rice pot (ie one with a lid). When the earth balance starts to liquefy , add the rice. Sauté, stirring occasionally for ~ 3 minutes.
Add blended ingredients to the pan and mix well. Simmer for 1 minute, then stir in vegetable broth.
Return mixture to a simmer, then reduce heat to low. Cover and cook until liquid is completely absorbed and rice is tender, about 14 minutes.
Remove from heat and let rice sit, covered, for 5 minutes. Uncover and squeeze lime juice over rice. Fluff up and Enjoy!
We had the rice with the fabulous refried beans, avocado, and verde salsa. They were the best rice and beans tacos I can remember having! They would be perfect for St. Patrick’s Day!
Over the summer I went to San Fransisco and had the best refried beans of my life at an all vegan Mexican restaurant called Gracias Madre. It was confusing to my sense of Texas pride to be bettered by California (of all places). It was even more confusing to discover I had developed Texas pride but I guess if you live here long enough it seeps in.
The whole meal there was fantastic but the beans were magical, they were so creamy and nuanced. I couldn’t figure out how they made them. I tried several different recipes but they always ended up either a little pasty or not as nearly flavorful. I researched a little further and found these instructions from a Mexican restaurant that suggested roasting the garlic, not using olive oil, and a really long simmering time and those all seemed like great tips. For some reason, a lot of recipes, including this one, just have you simmer the beans and then mash them but my experience is that better flavor is created through frying them after the beans are done. I also decided to add some nut milk because I thought that might be the difference with the Gracias Madre beans. I don’t know if this is what they do at all, but we were swooning over these beans in the same way we were at Gracias Madre so I am naming them after that! I think you could easily do the first step in the crock pot, I’ll have to try it and let ya’ll know
Lucky umber 24 Kayci, who loves spicy chili with cornbread. Send me your address and Tasty Bite will send you a vegan pack of goodies.
I became obsessed with gallo pinto when I went to Costa Rica a few years ago. It is one of my favorite dishes to make at home on the weekend because no matter how broke you are or how many people you have coming over you can always whip up black beans and rice, especially if you have a bunch of Lizano in the fridge (in austin you can get it at Tears of Joy) and fried plantains on the side. Make the rice and beans the night before you plan to have the gallo pinto because it will only work with day old rice. You can keep the rice and beans in the fridge for a week so that you can easily have gallo pinto whenever you want.
1 cup rice, (any will work, I used basmati)
1 tsp Vegeta or half of a vegetable broth cube
1 cup black beans
2 bay leaves
1 tsp cumin seeds
1 tsp coriander seeds
2 dried ancho chilie peppers, seeds removed (any other pepper can be subbed, some will be more spicy, anchos aren’t spicy, you can also use jalapeños or bell peppers just add them when you add the garlic instead)
1 Tbsp oil
1 large onion, chopped
6 cloves or garlic, chopped
1/3 cup cilantro, chopped and packed
Soak the beans for at least 8 hours. If you live somewhere that is really hot (e.g. Texas in the summer) you should do this in the fridge.
When the beans are done soaking change the water (add about 7 cups), add a couple bay leaves, and bring to a simmer for around 90 minutes. You will need to check the doneness of the beans at around 1 hour because the timing will vary depending on how dry your beans are. You can also do this step in the crock pot. Whatever you do, make sure that you save some of the cooking water with the beans because you will need it later.
Dissolve the broth cube or 1 teaspoon of Vegeta in 2 cups of water. Add 1 cup of rice, bring to a simmer, and then reduce heat to almost off for 35-60 minutes depending on what kind of rice you are using. It works best to refrigerate the rice overnight because then it drys better.
Toast the cumin, coriander, and dried peppers until fragrant and then grind in either a spice grinder or mortar and pestle. (Conversely, if you are short on time or don’t have the seeds you could also toast the powders and when you put in the garlic). Add enough oil to cover the bottom of the skillet and place it over medium heat. When the oil is hot, add the onion. Sauté for 5 minutes, until the onions start to turn translucent. Add the garlic and the spice mixture and sauté another minute. Add a little more oil if you can’t see any and turn the heat up. Add the rice and stir fry for about a minute breaking up any chunks but don’t smoosh the rice. Once all the rice has changed color add the beans starting with just one cup until you have a pleasing ratio of rice to beans. Also add some of the bean cooking water with the beans. Gently mix and once everything is heated through adjust the spices, add the cilantro, and turn off the heat. To make the mold, press the Gallo Pinto into a small bowl, invert a plate on it, and then flip both over and lift up the bowl. Serve with the lime, salsa (preferably lizano), tofu scramble, and fried plantains.
Have a Happy Weekend, if I can get this guy out of bed we are supposed to go camping, but if you watch the video you will see that Dinger is sometime hard to rouse.