Wednesday, April 9, 2008

Authentic Mexican

After school yesterday I came home and wanted to make a quick dinner. I didn't have a lot of ingredients (since I barely went to the farmers market today) so I decided to make something classic... enchiladas.
But these weren’t' just any enchiladas, they were my Tofu-Veggie-Enchiladas. The dish was accompanied by a simple salad of iceberg lettuce and Mexican table cream. Dinner was ready in less than an hour, and the whole family loved them, even mom, and the hardest critic of "Americanized Mexican food". It is indeed going in my list of favorites!


4 Burrito-style flour tortillas
1/2 head of cauliflower
1/2 bunch of rapini* (cut into thirds)
1/2 onion (chopped)
1 package of firm tofu
2 cans crushed tomatoes
4 tablespoons spicy enchilada sauce, hot sauce, or homemade Mexican salsa
1 1/2 to 2 cups Monterey jack cheese (grated)

For the salad:

1/2 head of lettuce
1/2 cup of Media Crema**

On a hot wok spray non-stick spray
Put onions, cauliflower and rapini, sauté for about 1/2 hour or until vegetables are tender. Season with salt, parsley flakes, and pepper. Cut tofu into 1/2 inch cubes and throw in with vegetable mixture.

On a blender or food processor mix, crushed tomatoes, salt & pepper, 1/2 cup water and salsa. Blend until a smooth sauce is formed, set aside.

On a hot griddle spray non-stick spray and lay the tortilla a few seconds on each side, until it browns a bit. Repeat procedure for all four tortillas, making sure to re-spray each time.

Meanwhile get an oven-safe mold, butter and put some of the sauce mixture on the bottom. Fill each tortilla with the vegetable mixture, fold burrito style and lay with the opening down on the mold. Do the same for the remaining three, make sure to fill them up and use all the vegetable mixture.

Pour the rest of the sauce on top, and top with grated cheese. Place in the oven at 350F and bake for 30 -40 minutes or until cheese is melted and looks bubbly and crusty. (Everyone knows how enchiladas look!!)

Meanwhile wash the lettuce, and add Media Crema.

When the enchiladas are done, take them out, cut them in half, and serve with the salad and some more hot sauce. Everyone will love them!!

*Broccoli Rabe (pronounced Broccoli Rob) is also referred to as rabe or rapini. This is another leafy green vegetable that is frequently eaten in Southern Italy and has become popular in the United States. The vegetable has a slightly bitter taste and is frequently steamed or lightly sautéed in olive oil.

** Media Crema is a thick cream made by Nestle and widely popular in Mexico. Commonly you can find it at any Latino Market; however, if you can't find it or don't live near one, is a great place to get it, and other Mexican products!!

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