Verduras a la Mexicana, or Mexican-style vegetables, is a vibrant and flavorful side dish that's both incredibly healthy and surprisingly easy to make. This simple recipe showcases the best of Mexican cuisine, using readily available ingredients to create a dish bursting with fresh, zesty flavors. Forget complicated techniques and lengthy prep times; this recipe is perfect for busy weeknights or a quick and satisfying addition to any meal. The bright colors and satisfying textures make it a welcome addition to your table, whether served alongside grilled meats, fish, or enjoyed as a vegetarian delight.
This recipe balances the sweetness of corn and bell peppers with the subtle heat of jalapeños and the tang of tomatoes and onions. The addition of cilantro adds a fresh, herbaceous note that perfectly complements the other ingredients. Ready to experience the deliciousness of Verduras a la Mexicana? Let's dive into the simple step-by-step process to create this delightful dish.
Tools Needed
- knife
- cutting board
- plastic bag
- frying pan
- stove
Ingredients
- Mushrooms (baby vela preferred): 500g
- Zucchini
- Poblano peppers: 3
- Ripe tomatoes: 3
- Onion: 1/2
- Garlic: 2 cloves
- Serrano peppers (optional)
- Epazote (or cilantro)
- Salt
- Panela cheese or fresh cheese
Step-by-Step Instructions
Step 1. Prepare the Vegetables
- Clean the mushrooms with a damp paper towel, removing dirt and stems. Cut zucchini into cubes.
- Roast the poblano peppers to make them easier to peel. Place them in a plastic bag to sweat, then peel, seed, and cut into strips.
- Chop the tomatoes, onion, and garlic. Finely chop the serrano peppers (if using).
Step 2. Sauté Aromatics and Tomatoes
- In a pan with hot oil, sauté the onion for 5 minutes. Add garlic and serrano peppers (if using) and cook for 1 minute.
- Add the chopped tomatoes and salt, cooking until they release their juices (about 5 minutes).
Step 3. Cook the Mushrooms and Zucchini
- Add the mushrooms and cook for 6 minutes, stirring occasionally.
- Add the zucchini, season with salt, stir, lower the heat, and cover the pan for 10 minutes.
- Add the epazote and poblano pepper strips, stir, and cover for another 5 minutes.
Step 4. Melt Cheese and Serve
- Add the cheese cubes, cover, and cook for 5 minutes until the vegetables are cooked and the cheese is softened.
- Serve hot with warm corn tortillas.
Read more: Spicy Mexican Beef Stir-Fry: Restaurant-Quality Recipe
Tips
- Use baby vela mushrooms for a meatier texture.
- Don't overcook the poblanos in the plastic bag, as they will break easily when peeling.
- Adding serrano peppers enhances the flavor, but it's optional.
- Cilantro can be substituted for epazote.
Nutrition
- N/A
FAQs
1. Can I make this recipe vegetarian/vegan?
Yes! This recipe is naturally vegetarian. To make it vegan, ensure your broth or cooking liquid is vegetable-based and omit any cheese for serving.
2. How can I adjust the spice level?
Easily! Remove the seeds and membranes from the jalapeños for less heat, or add more for extra spice. You can also adjust the amount of chili powder used.
So there you have it – a quick, healthy, and incredibly flavorful side dish that’s perfect for any occasion. This Verduras a la Mexicana recipe is a testament to the deliciousness of simple ingredients, expertly combined. Enjoy this vibrant and satisfying dish as a healthy addition to your culinary repertoire!