Chile Verde

Updated: Mar 15

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If you noticed my previous Kung Pao Veg recipe, I talked about how I stumbled upon ChefSteps video on YouTube. I am gonna use the same veg-nut concoction for this recipe as well. I really pondered why it took me so long to post any Mexican recipe; because this tastes super yummilicious even without all the meat!



I couldn't get my hands on any Jalapeño, so I am using a mixture of Japanese Shishito peppers and green chili padi. The combination does make up for the spiciness. Feel free to explore with different types of green chilies, you are after all the artist and the plate is your canvas.



I learned a very simple trick from my Mexcian friend (who is an excellent cook) by soaking tortilla into seasoned oil (on low heat), which not only keeps the tortilla warm but also adds flavors. Just a few seconds will do. In closing, I hope you will give this vegan Chile Verde a try.


 

Ingredients:

Inspired by ChefSteps

(Serve 4)

  • Veg:

  • Shiitake Mushrooms Coarsely Sliced, 400g

  • Cauliflower Coarsely Sliced, 800g

  • Pecans / Walnuts, 200g

  • To Blitz:

  • Shishito Peppers Halved Deseeded, 4

  • Green Chili Padi Halved Deseeded, 2

  • Or Jalapeño Halved Deseeded, 5

  • Tomatillos Halved, 5

  • Vegetable Stock, 3/4 Cup

  • Shishito / Jalapeño, 1

  • Fresh Lemon Zest, 1/2 Lemon

  • Fresh Lemon Juice, 1/2 Lemon

  • Parsley / Coriander, A Handful

  • Taco Seasoning Homemade or Hexa, 1 TBSP

  • To Cook:

  • High Quality Olive Oil, 2 TBSP

  • Yellow Onion Finely Sliced, 1

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Granulated Sugar, Pinch

  • Garlic Finely Minced, 3 Cloves

  • Vegetable Stock, 1/4 Cup + 1/2 Cup

  • Mushroom Powder, Pinch

  • Taco Seasoning Homemade or Hexa, 1 TBSP

  • Tacos:

  • Grapeseed / Sunflower / Peanut / Canola Oil, 3 TBSP

  • Taco Seasoning Homemade or Hexa, 1 TBSP

  • Tortilla Homemade, 4

  • Pickled Green Chilies / Jalapeño Finely Chopped Homemade, A Handful

 

Equipment:

  • Cast Iron Skillet / Pan

  • Oven

  • Blender

 

Directions:

  1. Please visit my "How To Pickle Almost Anything" page for the recipe.

  2. Please visit my "How To Make Tortilla" page for the recipe.

  3. Please visit my "How To Make Taco Seasoning" page for the recipe.

  4. Prepare the veg.

  5. Preheat oven to 70 degree celsius or 160 fahrenheit.

  6. Transfer the mushrooms and cauliflower onto a baking tray lined with parchment paper, spreading out evenly.

  7. Wack into the oven and bake for 2.5 hrs.

  8. Transfer into a food processor and blitz until coarsely ground.

  9. *Do not take it too far as it will become a paste.*

  10. Transfer onto a large mixing bowl.

  11. Blitz the pecans in the food processor. Pulse it a few times for coarse ground.

  12. Transfer the pecans into the bowl as well.

  13. Mix everything together until well combined.

  14. The ratio is 1 part nuts, 2 parts mushrooms and 4 parts cauliflower. This is a fantastic plant-based substitute for ground meat as inspired by ChefSteps.

  15. This recipe requires 200g of this veg-nut mixture.

  16. For the blitzing...

  17. Lay the tomatillos and peppers onto a baking tray lined with parchment paper.

  18. Broil in the oven for 15 to 20 mins or until lightly charred.

  19. Remove from oven and transfer the tomatillos and peppers into different bowls.

  20. Wrap the bowls with cling film and set them aside for 15 mins to steam.

  21. Unwrap, and use the back of a knife to remove the flesh from the charred skins.

  22. Transfer the flesh into the blender.

  23. Add in the rest of the ingredients.

  24. Blitz until smooth and set aside.

  25. For the cooking...

  26. In a skillet over medium heat, add olive oil.

  27. Once the oil is heated up, add in the onion.

  28. Season with salt, pepper and sugar.

  29. Saute until translucent.

  30. Add in garlic and saute until aromatic.

  31. Deglaze with 1/4 cup of vegetable stock.

  32. Add in the tomatillo mixture and stir to combine well.

  33. Season with salt, pepper and mushroom powder.

  34. Add in another 1/2 cup of vegetable stock and stir until well combined.

  35. Add in 200g of the veg-nut mixture and taco seasoning.

  36. Mix until well combined.

  37. Cook until thickened. Taste and adjust for seasonings with salt and pepper.

  38. Remove from heat and set aside.

  39. Prepare the tacos.

  40. In a small bowl, add oil and taco seasoning.

  41. Mix until fully combined.

  42. In a skillet over low heat, add in the oil mixture.

  43. Soak the tortilla into the oil for 5 to 10 seconds.

  44. Flip and continue soaking for another 5 seconds.

  45. Remove from heat and transfer onto a serving plate.

  46. Repeat the process with the remaining tortillas.

  47. Ladle the tomatillo mixture over the tacos.

  48. Garnish with the pickled chilies.

  49. Serve immediately.


1 part pecan, 2 parts mushrooms and 4 parts cauliflower. Fantastic plant-based alternative.


A flavor bomb...


Yummilicious!

 

Recipe Video:



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