Tag Archives: Baja Corn Chowder

MEXICALI CHOP – With Crunchy Tortilla Strips

I came upon this recipe for Mexicali Chop Salad recently on Vegetarian Times website and thought I would share it with you.  This recipe is courtesy of Real Food Daily…a restaurant I have yet to try, but hope to soon!  I think this salad would make a wonderful meal paired with my Baja Corn Chowder and topped off with my Mexican Wedding Cake Bites.

Ann Gentry who is the chef-owner of Real Food Daily in the Los Angeles Area wrote this about her recipe, “When Real Food Daily first opened, I used to sneak away to a nearby Mexican-inspired restaurant for a black bean–and-corn salad with guacamole, chips, and a beer.  One day, I realized I could make my own version.”

Extra Dressing will keep for one week in the fridge.

INGREDIENTSServes 8

TORTILLA STRIPS

1 1/2 tsp. canola oil

3 6-inch corn tortillas

1/2 tsp. chili powder

1/4 tsp. maple crystals or sugar

1/8 tsp. salt

 

DRESSING

1/2 cup olive oil

2 cloves garlic, minced (2 tsp.)

2 tsp. ground cumin

2 tsp. ground coriander

1 tsp. sugar

1 tsp. salt

1/3 cup lime juice

1/4 cup chopped green onion

1/4 cup cilantro leaves

Pinch cayenne pepper

 

SALAD

1 head romaine lettuce, sliced (8 cups)

2 medium tomatoes, chopped (2 cups)

1 avocado, diced (1 cup)

3 celery stalks, sliced (1 cup)

1 cucumber, seeded and diced (1 cup)

1 cup fresh or frozen, thawed corn kernels

3/4 cup cooked pinto beans

1/2 cup jarred roasted red bell peppers, rinsed, drained, and sliced

1/3 cup finely chopped red onion

1. To make Tortilla Strips: Preheat oven to 350°F. Brush oil on tortillas. Cut in half, then cut into 1/8-inch-wide strips. Spread on baking sheet. Combine chili powder, maple crystals, and salt in bowl. Sprinkle chili powder mixture over strips. Bake 15 minutes, or until crisp. Cool.

2. To make Dressing: heat oil, garlic, cumin, coriander, sugar, and salt in saucepan 2 to 3 minutes over low heat, or until garlic begins to sizzle.

3. Blend remaining Dressing ingredients with garlic oil in blender until smooth.

4. Toss together all Salad ingredients with Tortilla Strips and 1/4 cup Dressing.

For a printable version of this recipe click here.

Top image of Mexicali Chop courtesy of kathrynlovett.com

Image of Ann Gentry courtesy of VegNews.com

Bottom image of Mexicali Chop courtesy of VegetarianTimes.com

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Filed under Beans/Legumes, Gluten Free, Main Dish, Recipes, Salad, Salad Dressing, Vegan, Vegetables, Vegetarian

BAJA CORN CHOWDER

Fresh corn is so good this time of year.  When I created this chowder I was interested in making a corn chowder with a Baja twist, but I wanted a chowder that celebrated the crisp sweetness of the corn and did not drown it out with too many other flavors…it deserves to be the star!  This chowder will thicken the longer it sits.  If it becomes too thick, add some water or some more broth.  I also like to have different textures in my chowder.  You are more than welcome to blend all of the soup…I prefer to blend some of the soup and keep some of the corn and veggies chunky.

Below I listed some flavor options for those who are looking for a little more zing.  This time I made the chowder as it is written in the recipe below without the flavor options…I will add those next time I make the chowder.

INGREDIENTS – Serves 4-6

1-2Tbs. olive oil
1 yellow onion, finely diced
1 red bell pepper, finely diced
¾ cup celery, finely diced
¾ cup carrot, finely diced
2 tsp salt
1 tsp ground coriander
3 cups corn (I used grilled corn)
32 ounces vegetable broth
6 corn tortillas, browned
Pepper to taste
.

ADDITIONAL FLAVOR OPTIONS

½-1 jalapeno, very finely diced
1 tsp. cumin
.

GARNISH

Chopped cilantro
Dash paprika (for color)
Lime wedges

~

Collage 1 Baja Corn Chowder

Heat the olive oil in your soup pot over medium heat and sauté the onion, bell pepper, celery, and carrot (and jalapeno if using).

After sautéing for 5-7 minutes, add the coriander, salt, and pepper (and cumin if using).  Mix well to combine.

Add the corn and mix well.

Collage 2 Baja Corn Chowder

Pour the broth into the vegetable mixture and bring to a boil.  Once the soup has reached a boil, reduce the heat to simmer.  Place the tortillas onto the top of the soup for 2-3 minutes (this will soften them).

Remove the tortillas from the top of the soup and put them in your blender (I use my Vitamix).  Pour 6-8 ladles of soup and veggies over the tortillas.

Very carefully blend the tortillas and soup (Always be VERY careful when blending hot liquids).  You may need to do the blending in two batches.

Return the blended soup to the soup pot and mix well.

The soup is now ready to be served with the cilantro, lime, and a dash of paprika.

Baja Corn Chowder compress 11

For a printable version of this recipe click here.

8 Comments

Filed under Gluten Free, Recipes, Soup, Vegan, Vegetables, Vegetarian