This is the final
day of my Mexican week for now (there might be others to come) and
today I'm mainly just assembling the components that I shared with
you this week. But first of all I'm preparing the final pieces to the
puzzle: char-grilled vegetables. What could be a nicer
addition to a Mexican style vegetarian meal than some char-grilled
vegetables with their smokiness.
1 aubergine
2-3 peppers
1 can sweetcorn
Groundnut oil for
grilling
Heat a little
groundnut oil in a griddle pan and grill the sliced vegetables until they
have grilling marks. You can roast them further in the oven if they
are not quite done yet after the grilling.
I used canned
sweetcorn this time and just fried them in the griddle pan. It was
not the easiest thing as they just got between the griddles but they
got slightly grilled in the end.
Gotta love those griddle marks!
Assembly of the dish:
Place some grated
cheese, the char-grilled vegetables and refried beans on the tortilla
and serve the whole thing with the homemade sauces and sour cream on
the side. You can roll the tortillas to wraps, if you prefer, but I
chose to leave them open.
Add jalapeños to
the plate for extra spiciness.
Tomato and grilled pepper salsa, guacamole and sour cream.
I tend to eat a lot but this kind of plate is so filling that it's difficult to manage any seconds!
I hope you have
enjoyed this week's recipes, which basically are out of my comfort
zone. I tried to bring these dishes back to basics and hopefully
haven't insulted anyone through lacking authenticity in Mexican
cooking.
Thanks for reading and stay hungry!
Your VegHog
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