Chile Verde
- Daniel
- Mar 7, 2022
- 3 min read
Updated: 2 days ago
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
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
Tacos:
Grapeseed / Sunflower / Peanut / Canola Oil, 3 TBSP
Pickled Green Chilies / Jalapeño Finely Chopped Homemade, A Handful
Equipment:
Cast Iron Skillet / Pan
Oven
Blender
Directions:
Please visit my "How To Pickle Almost Anything" page for the recipe.
Please visit my "How To Make Tortilla" page for the recipe.
Please visit my "How To Make Taco Seasoning" page for the recipe.
Prepare the Veg-Nut Mixture
Preheat oven to 70°C (160°F).
Spread mushrooms and cauliflower on a parchment-lined baking tray.
Bake for 2½ hours until dry and slightly golden.
Blitz in a food processor until coarsely ground—avoid turning into a paste.
Pulse pecans until coarsely ground and mix with the mushroom-cauliflower blend.
Combine using a 1:2:4 ratio of nuts, mushrooms, and cauliflower.
Measure out 200g of this mixture and set aside.
Make the Tomatillo Sauce
Broil tomatillos and peppers on a tray for 15–20 minutes until charred.
Transfer to bowls and cover with cling film. Let steam for 15 minutes.
Peel off the skins and transfer flesh to a blender.
Add the remaining sauce ingredients and blitz until smooth. Set aside.
Cook the Filling
Heat olive oil in a skillet over medium heat.
Add onion, season with salt, pepper, and sugar, and sauté until translucent.
Stir in garlic and cook until aromatic.
Deglaze with ¼ cup of vegetable stock.
Add the tomatillo sauce and stir to combine.
Season with salt, pepper, and mushroom powder.
Stir in another ½ cup vegetable stock, the veg-nut mixture, and taco seasoning.
Cook until thickened. Taste and adjust seasoning. Remove from heat.
Prepare the Tortillas
Mix oil and taco seasoning in a small bowl.
In a skillet over low heat, warm the oil mixture.
Soak tortillas in the oil for 5–10 seconds per side.
Transfer to a serving plate. Repeat with the rest.
Assemble and Serve
Spoon the filling onto the tortillas.
Garnish with pickled chilies.
Serve immediately.
1 part pecan, 2 parts mushrooms and 4 parts cauliflower. Fantastic plant-based alternative.
A flavor bomb...
Yummilicious!
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