| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 314 | 9g | 1g | 49g |
| sugars | fibre | protein | salt |
| 2g | 7g | 9g | 0.98g |
Why I Love Mexican Vegan Gorditas with Zucchini and Peruvian Beans in Mulato Chili Sauce
Every so often, I stumble upon a recipe that immediately takes center stage in my kitchen. The Vegan Gorditas with Zucchini and Peruvian Beans in Mulato Chili Sauce is one such dish. I love this recipe due to its blend of robust flavors and nutritive ampleness, a simple yet standalone feast that needs no additions to shine. The melding of Mesoamerican origins with a dash of Peruvian twist exemplifies the richness and variety of Latin American cuisine, keeping my roots close to heart.
The Birthplace of flavoursome inspiration
The genesis of this delicious recipe lies in the heart of my culinary escapades and personal influences. Drawing inspiration from acclaimed Mexican Chef Enrique Olvera, I wanted to create a vegan dish that was not only hearteningly satisfying but also unapologetically flavor-intense. Adding a touch of Peruvian influence reflects my knack for experimenting with different Latin flavors in the kitchen.
Familiarity in Diversity
Every time I dig into these vegan gorditas, the medley of flavors reminds me of my favourite Spanish classics. It’s like biting into a reimagined vegan version of a hearty black bean enchiladas, but with a more complex profile of spices. Each morsel is a perfect balance of smoky, slightly spicy, and earthy tones, mirroring the exotic aroma and taste of a traditional Mexican mole sauce.
If you want to truly enjoy this dish’s gastronomic versatility, pair it up with a refreshing classic margarita, a perfect counterpart to the rustic zestiness of gorditas. This combination showcases a confluence of flavors that could very well be the star of your next dinner party.
After all, food is more than just sustenance. It’s a melange of culture, heritage, and personal journey. And with each bite of these Vegan Gorditas with Zucchini and Peruvian Beans in Mulato Chili Sauce, I indulge in the joy of cooking, the wonder of exploration, and the satisfaction of a well-cooked meal.
What You’ll Need
- 2 cups of masa harina
- 1/2 cup of warm water
- 1 teaspoon of salt
- 2 tablespoons of olive oil
- 2 zucchinis, diced
- 1 can (15 ounces) of Peruvian beans, drained and rinsed
- 2 Mulato chilies, seeds removed and finely chopped
- 3 cloves of garlic, minced
- 1 medium onion, chopped
- 2 cups of vegetable broth
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of cumin
- 1/2 teaspoon of oregano
- 1 tablespoon of tomato paste
- Salt and black pepper to taste
- Fresh cilantro and lime wedges, for garnish
Method
Step One
Combine the masa harina and salt in a mixing bowl. Gradually add the warm water, stirring until the dough forms. If it’s too dry, add a little more water.
Step Two
Divide the dough into equal portions and roll each one into a ball. Flatten the balls into 1/2-inch thick discs. Heat a tablespoon of olive oil in a pan over medium heat. Cook each gordita for approximately 3 minutes on each side, or until golden. Remove the gorditas from the pan and set aside.
Step Three
Heat the remaining tablespoon of olive oil in the same pan over medium heat. Add the diced zucchini, chopped onion, minced garlic, and finely chopped Mulato chilies. Sauté until the vegetables are tender.
Step Four
Add the drained and rinsed Peruvian beans to the pan along with the vegetable broth, smoked paprika, cumin, oregano, and tomato paste. Stir all the ingredients well until thoroughly combined. Reduce the heat to low, and let the mixture simmer for about 15-20 minutes, stirring occasionally.
Step Five
Season the bean and vegetable mixture with salt and black pepper to taste. Allow the bean mixture to cool slightly, then scoop a generous amount onto each gordita.
Step Six
Garnish each vegan gordita with fresh cilantro and a squeeze of lime juice. Serve and enjoy!
