There's nothing quite a special as the food made by the hands of your Abuelita (grandmother). She is one of the few connections I have to my Mexican roots, with stories of her native culture and a knowledge of traditional cooking techniques that elevate treasured recipes. She has many gifts and I wish I could learn, follow and absorb her ways, making them my own. Sadly, many of mis primas (female cousins) don't appreciate the art of the kitchen and detest cooking, which I suppose is much more common in this era, but is something I find devastating for many reasons.
But not too long ago, my mother and I went to visit mi Abuelita and she began preparing food for us, as is Mexican custom. I slipped into the kitchen to observe--her movements were swift and purposeful. She never measures her ingredients... her recipes are perfected though the estimation of her careful eye. Thus, I gloss over the scene and memorize the amounts presented, as the smell of Chile Colorado fills the room. My Abuelita makes hers with pork, as does every other Mexican family, but in an attempt to make a vegan recreation, this VEGAN Chile Colorado was born. The sauce is the star of the show, inspired by my Abuelita's recipe and remains true to its roots.
Chile Colorado
- 2 packages of tofu, frozen then thawed
- 2 bay leaves
- 1/4 tsp Pepper corns
- Salt
- 1/4 tsp Cumin
- 6-7 Guajillo chiles
- 4 California chiles
- 2-3 Chiles de árbol
- 3 Garlic cloves
- 1/4 cup Onion
- 1 1/2 cups Water
- 2 tsp dried Oregano
- 2 tbsp olive oil
Preheat your air fryer to 400°F and remove your tofu from the package. Squeeze out the liquid from the tofu and tear it into chunks. Add the tofu chunks to the air fryer and cook for 20 minutes, tossing every few minutes to ensure even cooking. Once the tofu is golden and crispy, remove from the air fryer and set aside. On your comal or skillet, lay down a piece of aluminum foil and set your stove top to medium heat. Once the surface is hot, toast your Guajillo chilies, California chilies, and Chiles de Árbol. Toast the chilis until the skins are lightly browned. Place the Chili’s into a blender along with the bay leaves, peppercorns, salt to taste, cumin, garlic, onion, oregano, and water. Blend until completely smooth. Set a skillet over medium heat and add in the olive oil. Once the oil is hot, add in your Sauce, and tossing the tofu. Stir well to coat. Cook for 3 to 5 minutes, until the tofu has marinated well with the sauce. Serve in tortillas, and topped with desired garnishes. Enjoy!
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