Braised Mexican-Spiced Vegetables

Braised Mexican-Spiced Vegetables Recipe - Vegetarian Food from Mexico

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Braised Mexican-Spiced Vegetables is a vibrant and flavorful dish that brings the essence of Mexican cuisine to your table. This recipe is a celebration of vegetables, spices, and the art of braising, creating a dish that is both nourishing and satisfying. Perfect for vegetarians or anyone looking to add a delicious and healthy option to their meal rotation, this dish is sure to impress with its depth of flavor and colorful presentation.

History

The history of braising vegetables with Mexican spices dates back to the indigenous peoples of Mexico, who mastered the art of combining local produce with rich, aromatic spices to create dishes full of flavor and nutrition. Over time, this culinary tradition was influenced by Spanish colonization, which introduced new ingredients and cooking techniques. Today, this recipe stands as a testament to the fusion of indigenous and Spanish influences, creating a dish that is both traditional and contemporary.

Ingredients

1 tsp ground coriander
1 tsp chili powder, preferably Mexican
3 cups peeled, cubed winter squash (0.75 inch pieces)
0.5 tsp salt, or more to taste
1 medium red bell pepper, cut into 0.75 inch squares
1 cup frozen corn
1 tsp fresh lime juice
Fresh cilantro sprigs for garnish (optional)
1 tsp dried oregano
1 tbsp vegetable oil
5 scallions, cut into 1 inch pieces
1 stalk celery, thinly sliced on diagonal
10 large tomatillos (8 oz (227 g)), husked, rinsed and quartered
2 medium cloves garlic, minced

How to prepare

In a medium saucepan, heat oil over medium heat. Add scallions and celery and cook, stirring occasionally, until softened, about 4 minutes.
Add tomatillos, garlic, oregano, coriander, and chili powder. Cook, stirring occasionally, for 4 minutes.
Stir in 1.5 cups of water, cover, increase heat to high, and bring to a boil.
Add squash and salt, and return to a boil. Reduce heat to medium-low, cover partially, and simmer for 5 minutes.
Stir in bell pepper and continue simmering, partially covered, until squash is almost tender, about 3 to 5 minutes.
Stir in corn and simmer, partially covered, until all vegetables are just tender, about 5 minutes.
Remove from heat and stir in lime juice. Add a little more salt if necessary.
Serve hot, garnished with cilantro if desired.

Variations

For a heartier version, add black beans or chickpeas. You can also vary the vegetables according to seasonality, using zucchini, eggplant, or sweet potatoes as alternatives.

Cooking Tips & Tricks

To maximize flavor, ensure that the spices are fresh and of high quality. Toasting the spices slightly before adding them to the dish can also enhance their flavor. When braising, maintain a gentle simmer to ensure the vegetables cook evenly without becoming mushy. Adding the vegetables in stages, according to their cooking times, will help achieve the perfect texture for each component.

Serving Suggestions

Serve this dish as a main course with a side of quinoa or rice for a complete meal. It can also be served as a side dish alongside grilled chicken or fish for a protein-packed dinner.

Cooking Techniques

Braising is the key technique used in this recipe, which involves cooking the vegetables slowly in a small amount of liquid. This method allows the vegetables to absorb the flavors of the spices and become tender while retaining their structure.

Ingredient Substitutions

If tomatillos are not available, green tomatoes or a splash of green salsa can be used as a substitute. For a different flavor profile, swap the winter squash for sweet potatoes.

Make Ahead Tips

This dish can be made ahead and refrigerated for up to 3 days. The flavors will continue to meld and develop, making it even more delicious when reheated.

Presentation Ideas

Serve in a colorful bowl, garnished with fresh cilantro and a wedge of lime on the side. A dollop of sour cream or a sprinkle of cotija cheese can also add a touch of creaminess and flavor.

Pairing Recommendations

Pair this dish with a light, crisp white wine such as Sauvignon Blanc or a refreshing Mexican beer to complement the flavors.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if necessary to prevent drying out.

Nutrition Information

Calories per serving

Each serving of this delicious vegetable dish is relatively low in calories, with approximately 100-120 calories per serving. This makes it an excellent choice for those looking to enjoy a flavorful meal without consuming too many calories.

Carbohydrates

This dish is a good source of carbohydrates, primarily from the winter squash and corn, providing the energy needed to fuel your body. A single serving contains approximately 20-25 grams of carbohydrates, making it a balanced option for those monitoring their carbohydrate intake.

Fats

The fats in this recipe come mainly from the vegetable oil used for sautéing. With only 1 tablespoon of oil used in the entire dish, the fat content remains low, contributing to the overall healthfulness of the dish. The total fat content per serving is approximately 3-5 grams.

Proteins

While this dish is primarily vegetable-based, it still offers a modest amount of protein from the corn and tomatillos. Each serving contains about 2-3 grams of protein. For a higher protein content, consider adding beans or a lean protein source such as chicken or tofu.

Vitamins and minerals

Braised Mexican-Spiced Vegetables are rich in vitamins and minerals, including vitamin A from the winter squash, vitamin C from the red bell pepper, and potassium from the tomatillos. This dish is also a good source of dietary fiber, which is beneficial for digestive health.

Alergens

This recipe is free from most common allergens, including dairy, nuts, soy, and gluten, making it suitable for individuals with various dietary restrictions.

Summary

Overall, Braised Mexican-Spiced Vegetables is a nutritious and balanced dish, low in calories and fats, with a good amount of carbohydrates, vitamins, and minerals. It's an excellent addition to any healthy diet.

Summary

Braised Mexican-Spiced Vegetables is a versatile, nutritious, and flavorful dish that celebrates the rich culinary heritage of Mexico. With its combination of vibrant vegetables, aromatic spices, and simple cooking technique, it's a perfect way to bring a taste of Mexico to your table. Whether served as a main or a side, this dish is sure to become a favorite in your recipe collection.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold close to my heart. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria and I have been friends for many years, and she has always been my go-to person for all things food-related.

As I walked into her kitchen, I was immediately enveloped in the delicious aroma of spices wafting through the air. Maria had a pot bubbling on the stove, filled with a colorful array of vegetables and fragrant Mexican spices. She greeted me with a warm smile and a hug, beckoning me to come closer to the stove.

"I'm making my famous Braised Mexican-Spiced Vegetables today," Maria explained, stirring the pot with a wooden spoon. "Would you like to learn how to make it?"

I eagerly nodded, knowing that I was about to embark on a culinary adventure that would forever change my cooking repertoire. Maria guided me through the process, explaining each step with patience and care. She showed me how to chop the vegetables, season them with the perfect blend of spices, and slowly simmer them in a rich and flavorful broth.

As the vegetables cooked, Maria shared with me the story behind this recipe. She told me that it was a family recipe that had been passed down through generations, originating from her grandmother who hailed from Mexico. Maria had made a few tweaks to the recipe over the years, adding her own unique touch to make it truly her own.

I watched in awe as Maria transformed simple vegetables into a dish that was bursting with flavor and complexity. The colors of the peppers, onions, and tomatoes blended together beautifully, creating a vibrant and inviting dish that was as pleasing to the eye as it was to the palate.

After a few hours of simmering on the stove, the Braised Mexican-Spiced Vegetables were ready to be served. Maria dished out generous portions onto plates, garnishing them with a sprinkle of fresh cilantro and a squeeze of lime juice. The aroma that filled the kitchen was intoxicating, and I couldn't wait to take my first bite.

As I savored the first mouthful of the vegetables, I was transported to a world of bold flavors and comforting spices. The sweetness of the bell peppers was perfectly balanced by the smoky heat of the chipotle chili powder, while the tomatoes added a rich and velvety texture to the dish. Each bite was a symphony of flavors that danced on my taste buds, leaving me craving more.

From that day on, Braised Mexican-Spiced Vegetables became a staple in my kitchen. I made it for family gatherings, potlucks, and quiet nights at home when I needed a comforting and satisfying meal. Every time I cooked this dish, I thought of Maria and the special bond we shared over our love of food and friendship.

Over the years, I have continued to make this recipe, adding my own twists and variations to suit my tastes and preferences. I have shared it with friends and family, passing on the tradition of this delicious dish to the next generation.

As I sit here now, reflecting on that fateful day in Maria's kitchen, I am filled with gratitude for the gift of this recipe and the memories that it holds. The Braised Mexican-Spiced Vegetables will always have a special place in my heart, reminding me of the joy of cooking and the power of sharing a meal with loved ones. And for that, I am truly thankful.