Meatless Mexican Home Cooking - Verdura Pibil & accompaniments

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* Exported from MasterCook *

 

Vegetables Baked in Banana Leaves (verdura Pibil)

 

Recipe By :Nancy Zaslavsky

Serving Size : 8 Preparation Time :0:00

Categories : Side Dish Vegan

vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 carrots -- peeled and cut in thirds

3 medium yams -- peeled and quartered

8 small turnips -- peeled and quartered

5 summer squash -- such as chayote,

-- zucchini, or pattypan, quartered

1 winter squash -- (acorn or butternut)

1/2 cup recado rojo or achiote paste

1 teaspoon kosher salt

1/2 cup orange juice

2 limes -- juiced

1 tablespoon vegetable oil

2 white onions -- thickly sliced

3 tomatoes -- thickly sliced

2 habanero chiles

May Serve With:

Panuchos

Yucatan Yellow Rice (arroz Amarillo)

 

Preheat the oven to 350 F.

 

Put the prepared vegetables in a large bowl. In a small bowl, combine the

seasoning paste, salt, orange juice, lime juice, and oil. Spread the mixture

over the vegetables.

 

Roughly line a large Dutch oven, stockpot that fits into your oven, or roasting

pan with 2 large banana leaves (about 2 feet x feet), leaving some overlapping

the sides. If the leaves are very thick and brittle, boil them for 1 minute to

soften. You may also singe them on both sides over a gas burner to soften.

Place the vegetables over the leaves.

 

Spread the onions and tomatoes over the vegetables. Nestle one whole habanero

chile in the center of the pot to be removed at the end of cooking (be sure the

chile is not cut open or your entire pot of pibil could be too spicy). Place

another banana leaf on top and tuck the leaves around the vegetables to seal in

all the flavors.

 

Cover the pot tightly (or use foil on a roasting pan) and bake for 2 hours.

Remove the top layer of banana leaves and discard. Remove the habanero chile

and set it aside. Remove 3 banana leaves, washed, with their nonpliable center

ribs cut away the vegetables to a large platter or bowl. Discard the remain-

ing banana leaves. Rosario cuts the remaining habanero chile in half and places

it in a small dish with the baked chile. People who enjoy spice wipe a tortilla

over the cut chile for a little of its heat and unique flavor. Chileheads take

a piece of either the cooked or raw habanero chile to eat along with their

vegetables.

 

Cuisine:

" Mexican "

Source:

" Meatless Mexican Home Cooking "

S(Formatted by):

" Nancy Braswell "

Copyright:

" St. Martin's Press, 1997 "

 

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Per serving: 385 Calories (kcal); 7g Total Fat; (14% calories from fat); 8g

Protein; 78g Carbohydrate; 0mg Cholesterol; 570mg Sodium

Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 6 Vegetable; 1/2 Fruit; 1 Fat; 0

Other Carbohydrates

 

Serving Ideas : Rosario says to serve pibil with Yucatecan accompaniments of

pureed black beans & yellow rice. She offers pibil with Panuchos to her guests

on special occasions.

 

 

NOTES : Pibil, Yucatan's most famous dish, is usually made with either pork or

chicken, and flavored with a recado (seasoning paste), before being wrapped in

banana leaves and lowered into a pit for slow underground cooking. Rosario

generously rubs paste over vegetables, then wraps them in banana leaves before

baking in her home oven for this fabulously flavored low-fat meal. You can buy

huge, fresh banana leaves in Latino or Filipino markets. Frozen or dried leaves

are available in many Asian markets.

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* Exported from MasterCook *

 

Panuchos (tortillas Filled With Black Bean Puree)

 

Recipe By :Nancy Zaslavsky

Serving Size : 8 Preparation Time :0:00

Categories : Snack Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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8 corn tortillas -- on the thick side

1 cup refried black beans -- seasoned with epazote

2 tablespoons vegetable oil

2 habanero chiles -- halved

 

Heat a tortilla on an ungreased comal or griddle.

 

Remove to a plate. With a knife, carefully cut a horizontal slit in the

tortilla and form a pocket.

 

Spoon about 1/4 cup beans into the pocket. Spread the puree around and flatten

the tortilla with your fingers, being careful not to break the fragile tortilla

layers. Repeat with the remaining tortillas.

 

Heat the oil in a skillet. Carefully lay a panucho in the hot oil for 20

seconds. Turn it over and cook until the tortilla bottom is lightly brown and

crisp, about 1 minute. Remove from the oil and place on paper towels to drain.

For authenticity, offer halved habanero chiles for people to gently and quickly

wipe across their panucho - for flavor and spice.

 

Cuisine:

" Mexican "

Source:

" Meatless Mexican Home Cooking p. 67 "

S(Formatted by):

" Nancy Braswell "

Copyright:

" St. Martin's Press, 1997 "

Yield:

" 8 panuchos "

 

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Per serving: 468 Calories (kcal); 11g Total Fat; (19% calories from fat); 10g

Protein; 89g Carbohydrate; 0mg Cholesterol; 587mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 6 Vegetable; 1/2 Fruit; 2

Fat; 0 Other Carbohydrates

 

Serving Ideas : Rosario says that panuchos are served instead of plain torti

 

NOTES : Panuchos are adored by everyone on the Yucatan peninsula, especially at

fondas in the Valladolid market. Pull up a stool to watch a woman split open a

handmade tortilla and dexterously stuff it with epazote flavored black bean

puree. Then she puts the filled tortilla on a comal and browns both sides. You

choose whether to have toppings mounded on yours, or just a bit of vinegared

red onion.

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* Exported from MasterCook *

 

Yucatan Yellow Rice (arroz Amarillo)

 

Recipe By :Nancy Zaslavsky

Serving Size : 4 Preparation Time :0:00

Categories : Grains Side Dish

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup medium-grain white rice

1 1/2 tablespoons vegetable oil

1/4 onion -- cut into 4 slices

3 thick slices red bell pepper

3 thick slices green bell pepper

1/2 medium tomato -- coarsely chopped

1/2 teaspoon bijol coloring -- or

1 teaspoon turmeric -- or

1 tablespoon achiote paste (rounded)

1/4 scant teaspoon kosher salt (to taste)

8 grinds of black pepper

1 1/2 cups Basic Vegetable Broth or water

 

Rinse the rice under running water until the starches run clear. Drain well,

then shake the strainer to rid the rice of all moisture.

 

Heat the oil in a large saucepan (with cover). Add the onion, bell pepper, and

tomato. Cook until golden. Add the rice and stir, coating the grains with oil.

Continue to stir until the rice is just beginning to cook and change color. Add

the Bijol or turmeric, salt, and pepper to the rice. Add the hot broth, bring

to a boil, cover, turn down the heat, and simmer for 25 minutes. Turn off the

heat and let the rice rest for io minutes before removing the cover. Fluff the

grains with a fork before serving.

 

Cuisine:

" Mexican "

Source:

" Meatless Mexican Home Cooking p. 120 "

S(Formatted by):

" Nancy Braswell "

Copyright:

" St. Martin's Press, 1997 "

 

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Per serving: 241 Calories (kcal); 6g Total Fat; (21% calories from fat); 4g

Protein; 43g Carbohydrate; 0mg Cholesterol; 282mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat;

0 Other Carbohydrates

 

NOTES : The color of this rice is wonderful - especially with the addition of

red and green pepper slices. Bijol coloring powder (Bijol can be purchased in

Latino and Caribbean markets) adds the bright yellow that gives this rice the

regional stamp of the Yucatan peninsula, but you can substitute turmeric or 1

tablespoon achiote paste for Bijol.

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