Vegetarian Chili Masa Cake Stacks

Vegetarian Chili Masa Cake Stacks Recipe - Delicious and Healthy Vegetarian Meal

| Servings: 4 |

Vegetarian diet

Introduction

Vegetarian Chili Masa Cake Stacks are a delicious and unique dish that combines the flavors of vegetarian chili, masa cakes, and fresh vegetables. These stacked cakes are perfect for a hearty and satisfying meal.

History

This recipe is a modern twist on traditional Mexican tamales. The masa cakes are similar to the dough used in tamales, but instead of being wrapped in corn husks and steamed, they are pan-fried and stacked with vegetarian chili and toppings.

Ingredients

1 red onion, thinly sliced
2 tbsp white wine vinegar
2 cups instant masa flour
pinch of salt
2 tsp ground cumin
1.13 cups water
1 cup cold vegetarian chili
vegetable oil, for pan-frying
2 cups hot vegetarian chili
0.5 cup grated monterey jack cheese
essence creole seasoning
3 cups chiffonade romaine lettuce
2 cups seeded and diced tomatoes
sour cream, for accompaniment

How to prepare

Place the sliced onions in a small bowl and add the vinegar.
Mix and let the onions sit while you prepare the rest of the dish.
In a large bowl, combine the masa, salt, and cumin.
Add the water and mix with a wooden spoon or your hands, until the mixture forms a crumbly dough and holds together when formed into a ball without sticking to your hands.
Take a small portion of the dough and shape into a thin patty (less than 0.25 inch).
Place a teaspoon or so of the cold chili in the center of the dough and top with a little cheese.
Make another thin patty and place it on top of the chili, pressing the edges to seal the chili inside the masa cake.
Work the patty with your hands to ensure even thickness.
Repeat with the remaining dough to make 8 cakes.
Fill a large sauté pan with 0.75 inch of oil and heat over medium-high heat.
When the oil is hot, pan-fry the cakes in batches until they are golden brown on both sides, about 2 to 3 minutes per side.
Remove the cakes to a paper towel-lined plate and season with essence.
To serve, place a small pool of the hot chili on each of 4 plates.
Place 1 cake in the center of the chili.
Top with some lettuce and tomatoes.
Top with another cake and place some pickled onions on top.
Drizzle with sour cream and serve.
Fill a large sauté pan with 0.75 inch of oil and heat over medium-high heat.
When the oil is hot, pan-fry the cakes in batches until they are golden brown on both sides, about 2 to 3 minutes per side.
Remove the cakes to a paper towel-lined plate and season with essence.
To serve, place a small pool of the hot chili on each of 4 plates.
Place 1 cake in the center of the chili.
Top with some lettuce and tomatoes.
Top with another cake and place some pickled onions on top.
Drizzle with sour cream and serve.

Variations

Add diced avocado or guacamole on top of the stacked cakes for a creamy and flavorful addition.
Use different types of cheese, such as pepper jack or queso fresco, for a unique twist on the recipe.

Cooking Tips & Tricks

Make sure to press the edges of the masa cakes firmly to seal in the chili and cheese.

- Pan-fry the cakes in batches to ensure they cook evenly and get crispy on the outside.

- Top the stacked cakes with a variety of fresh toppings for added flavor and texture.

Serving Suggestions

Serve Vegetarian Chili Masa Cake Stacks with a side of Mexican rice or a fresh green salad for a complete meal.

Cooking Techniques

Pan-frying the masa cakes gives them a crispy exterior while keeping the inside moist and flavorful. Make sure to cook them on medium-high heat to achieve the perfect texture.

Ingredient Substitutions

If you don't have instant flour, you can use masa harina or cornmeal as a substitute. You can also use regular chili instead of vegetarian chili if desired.

Make Ahead Tips

You can prepare the masa cakes ahead of time and store them in the refrigerator until ready to pan-fry. The chili can also be made in advance and reheated before serving.

Presentation Ideas

Stack the cakes on a plate in a neat and orderly fashion, and top with a drizzle of sour cream and a sprinkle of fresh herbs for a beautiful presentation.

Pairing Recommendations

Vegetarian Chili Masa Cake Stacks pair well with a cold beer or a refreshing glass of iced tea. You can also serve them with a fruity sangria for a fun and festive meal.

Storage and Reheating Instructions

Store any leftover Vegetarian Chili Masa Cake Stacks in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Vegetarian Chili Masa Cake Stacks contains approximately 320 calories.

Carbohydrates

Each serving of Vegetarian Chili Masa Cake Stacks contains approximately 45 grams of carbohydrates.

Fats

Each serving of Vegetarian Chili Masa Cake Stacks contains approximately 12 grams of fats.

Proteins

Each serving of Vegetarian Chili Masa Cake Stacks contains approximately 8 grams of proteins.

Vitamins and minerals

Vegetarian Chili Masa Cake Stacks are a good source of vitamin A, vitamin C, and iron.

Alergens

This recipe contains gluten and dairy in the form of cheese and sour cream.

Summary

Vegetarian Chili Masa Cake Stacks are a balanced meal with a good mix of carbohydrates, fats, and proteins. They are also rich in vitamins and minerals, making them a nutritious choice for a vegetarian meal.

Summary

Vegetarian Chili Masa Cake Stacks are a delicious and satisfying meal that combines the flavors of vegetarian chili, masa cakes, and fresh vegetables. With a crispy exterior and a moist and flavorful interior, these stacked cakes are sure to impress your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a hot summer day, and I was visiting my dear friend Maria in her quaint little village in Mexico. As we sat in her kitchen chatting and sipping on cold hibiscus tea, she suddenly pulled out a tattered old recipe book from a dusty shelf.

"Have you ever tried making Vegetarian Chili Masa Cake Stacks?" she asked me, her eyes twinkling with excitement.

I shook my head, intrigued by the unfamiliar dish. Maria explained that it was a traditional Mexican recipe that her grandmother had passed down to her. She had made some modifications to make it vegetarian-friendly, and she was eager to share it with me.

As she read out the ingredients and instructions, I could feel my mouth watering. The combination of hearty chili, creamy masa cake, and tangy toppings sounded absolutely delicious. I knew I had to learn how to make it.

Maria and I spent the rest of the afternoon in her kitchen, chopping vegetables, simmering beans, and mixing masa dough. As the aroma of spices filled the air, I felt a deep sense of connection to the rich culinary traditions of Mexico.

When we finally sat down to eat our Vegetarian Chili Masa Cake Stacks, I was blown away by the flavors. The tender masa cakes soaked up the savory chili sauce, and the fresh toppings added a burst of brightness to each bite. It was a truly magical meal, made even more special by the memories shared with my dear friend.

After that day, I couldn't stop thinking about the recipe. I knew I had to recreate it at home and share it with my family. Over the years, I experimented with different variations, adding my own personal touch to the dish.

I remember the first time I made Vegetarian Chili Masa Cake Stacks for my grandchildren. They were skeptical at first, unsure of the unusual combination of flavors. But as soon as they took their first bite, their faces lit up with delight.

"Grandma, this is amazing!" my grandson exclaimed, his mouth full of masa cake and chili.

I smiled, feeling a sense of pride in passing down this special recipe to the next generation. It was moments like these that made all the hours spent in the kitchen worth it.

As the years passed, I continued to make Vegetarian Chili Masa Cake Stacks for family gatherings, potlucks, and special occasions. Each time, the dish was met with rave reviews and requests for the recipe.

I loved sharing the story of how I learned to make the dish with Maria in her kitchen that summer day. It was a tale of friendship, tradition, and the joy of discovering new flavors and cuisines.

Now, as I sit in my own kitchen, surrounded by the familiar smells of simmering chili and baking masa cakes, I can't help but feel grateful for all the recipes I've collected over the years. Each one tells a story, a memory of a moment shared with loved ones and friends.

And as I plate up the Vegetarian Chili Masa Cake Stacks, garnishing them with fresh cilantro and a dollop of sour cream, I know that this dish will always hold a special place in my heart. It's not just a recipe - it's a part of my history, my heritage, and my love for cooking.