Impromptu Mexican spicy black bean soup #vegan style

Hello old friends,

I'm in  desperate need for some time off lately, I'm sure that this time of year you're all feeling the need for rest, relaxation and all day pajamas, I hear ya!  I've been dreaming about my upcoming vacation to Mexico, pretty much counting down the moments until I feel the sand and sun. I've been recovering over the last few weeks from whiplash, after recently being in a car accident. Yes I'm going to completely skip over what happened because luckily nobody was hurt and thankfully it wasn't my fault, but I'm ready for some days off, like 14 of them in a row - at least. 

In the meantime I crave flavors of spicy, smoky and sweet, you know anytime any day I'm ready to enjoy a big bowl of soup so I was super inspired when I whipped this deliciousness up.

I had some black beans I had cooked the day before, yes most of us health nuts actually cook our own beans, it's so much better then opening a can and way healthier. I wanted to do something satisfying, spicy and vegetarian. Soup is the ultimate way to pack vital nutrients into your body and it just happens to also be my favorite thing to cook as you've noticed if you've been following me the last five years. This soup takes roughly 30 minutes and will knock your sox off!


INGREDIENTS:
2 small carrots - fine chop
2 small celery - fine chop
1 large Spanish onion - fine chop
1/2 small butternut squash - fine chop 
4 garlic cloves - minced
black beans - about 1.5 cups or a can
tomato passatta - 1/3 cup 
1 dried guajillo chilies - fine chop
2 dried chili de arbol - fine chop
1L vegetable stock
fresh cilantro stems - 2 tbsp fine chop
dried Mexican oregano - big pinch crumbled
Miguelito - about 1 tbsp
cumin - about 1tsp
smoky paprika - about 1tsp
cinnamon - small pinch
tamarind paste - optional 1-2 tbsp
lime juice - 1-2 limes
Coconut oil - 1-2 tbsp

COOK: 
Sautee the onion in coconut oil, add garlic and continue until translucent then add in the carrot, celery and squash. Cook until everything is soft about 5 -10 mins. Add pasatta, chillies, dry spiced and herbs and continue to cook for another minute then add stock, beans and cilantro. Simmer until veggies have softened then add in the tamarind paste. 

SERVE:
A splash of lime juice and fresh chopped cilantro leaves. 

Gastropost: Coconut pulled chicken tacos

You all know I love Mexican food. Here's a delicious spread that will wow your guests at your next fiesta. You will need a whole chicken (2 breasts & 2 thighs), patience and about 3 hours to divide & conquer. 

 WET:

1 can coconut milk

1/2 cup coconut juice

pinch salt & black pepper

2 dry roasted serrano chilies

4 dry roasted garlic cloves

2 dry roasted onions

6 dry roasted green onions (whites)

handful of cilantro 

1 lime - zest

1/2 lime juice

Step 1 - In a hot cast iron pan dry roast onions, garlic (with the skin on), cinnamon, & chillies. * Discard garlic skin & tops of chilies before adding everything to a blender or a tall liter container & blend until smooth.

DRY RUB:

1 1/2 tbs oregano

1 1/2 tbs toasted cinnamon

1 1/2 tbs coriander

1 1/2 toasted cumin seed

1/2 tbs salt

1/2 tbs black pepper

pinch red chili flake

Step 2- - Generously dust chicken on both sides with dry rub. In a hot cast iron pan sear chicken on both sides. Then add the "wet" and cover with tin foil. Bake at 250 for 2 hours or until chicken easily pulls away from the skin. 

Step 3 - Place chicken off to the side to be pulled removing the bones & reduce the stock (simmer on the stove) by half - about 30 mins.  

WHITE CORN TORTILLAS: 

1 cup  Harina P.A.N. flour

1 1/4 cup warm water

pinch of dry rub

pinch of salt

Step 4 - slowly combine water to four and spice mixture. Form dough into small round balls. Line your tortilla press with parchment or wax paper so that the tortillas do not stick. You can also use the back of a pan on a sturdy surface to flatten the tortillas. In a hot cast iron pan dry roast the tortillas on each side until slightly golden.

FRESH CORN & CHAYOTE SALSA: 

1 cob of fresh sweet corn - kernels

1 chayote squash - chopped

multi colour cherry tomatoes - chopped

1 garlic clove - minced

1 avocado - cubed

1/2 lime - juice 

tbs avocado oil - or olive oil 

pinch of tajin spice

mint - finely chopped 

pinch salt & pepper

JICAMA & CABBAGE SLAW: 

1/2 jicama - julienned 

1/4 red cabbage - julienned 

1/2 lime juiced 

1 green onion - finely sliced

1 tbs olive oil 

pinch red chili flakes 

pinch salt & pepper 

Step 5 & 6 - chop everything & enjoy

Additional toppings: Danielle coconut chips, Cholula

Pulled chicken tostada with chopped salsa fresca & avocado salad

I'm just crazy about Mexican food! I visit Mexico as often as I can, which usually translates to once a year if I'm lucky.  Truth be told I'd move there in a second if life permitted. This dinner was created they way all great dinners are created - from a combinations of leftovers and things that needed to be used before they started to go bad. As you know I always have my Mexican must have spices on hand to transform simple fresh (or not so fresh) ingredients into a delicious fiesta of the mouth. There's really no recipe for this meal, i'll simply explain my method and if you have similar ingredients you can create your own version of this delightful dish.



PULLED CHICKEN -
I poached two bone in chicken breasts and added a couple chipotles in adobo sauce to the poaching broth. (They are spicy so only use 1 if you don't love spice). They add a nice acidity and smoky flavor to the chicken. Let chicken rest for a few minutes before pulling or shredding off the bone.
BLACK BEANS - In a small pot simmer black beans (canned with liquid) with 1 crushed garlic clove, tsp cumin, paprika, tajin spice, and pinch of cayenne pepper (optional). Let cook for 15 mins or so and squeeze juice from 1 or 2 limes before serving.
TOSTADA - Follow directions on the box of Harina PAN (pre-ccoked white corn meal). Divide into small balls - then flatten those balls into tostada shape. To cook heat a skillet with a small amount of vegetable oil and/or butter and fry on each side until golden.
CHOPPED SALSA FRESCA - Chop cucumber, tomatoes, onion, avocado, and cilantro or mint. Squeeze fresh lime juice and sprinkle with tajin spice, Miguelito Chamoy and a pinch of salt.