Tag: breakfast
Tetelas Oaxaca
Tetelas Oaxaca
Tetales are a refried black bean stuffed masa cake; much similar in concept to the Salvadoran pupusa. The tetelas are pan fried until crispy and topped with crumbled cheese, sour cream, salsa, and cilantro.
Equipment
- tortilla press
- gallon sized storage bag; cut into 2 sheets of plastic
Ingredients
- 1 cup masa harina flour
- 2/3 cup warm water
- 2/3 cup refried black beans
- vegetable oil for frying
Garnish
- queso fresco crumbled
- cilantro chopped
- Mexican sour cream
- red or green salsa
Instructions
- Mix together the mass flour and warm water.
- Roll into 4-6 equal sized balls.
- Place 1 sheet of plastic on a tortilla press. Place 1 of the dough balls in the center, with the other sheet of plastic on top.
- Flatten to 1/8” thick. Remove the top sheet of plastic.
- Place a heaping tbsp of refried black beans in the center of the pressed dough. Spread it around.
- Using the plastic, fold up the bottom third of the tetelas. Fold back the plastic.
- Fold over the right side at an angle. Fold back the plastic.
- Fold over the left side, creating a triangle. Seal the corners.
- Heat up vegetable oil on a griddle over medium high heat. Place the tetelas on the griddle.
- Fry for 4-5 minutes until crispy.
Yucatán Fried Beans
I love refried beans. This is possibly the easiest and most flavorful recipe to make Yucatán style fried black beans. Toast the onions and habanero. Purée the black beans with the onions. Fry the purée with the habanero until it reaches your desired consistency. That’s it. You can use either vegetable oil or lard to fry the beans in; depending if you want them vegan or not.
Equipment
- blender
Ingredients
- 2 slices white onion
- 1 habanero
- 4 cups cooked black beans with broth
- 2 tbsp vegetable oil or lard
- salt to taste
Instructions
- Dry toast the onion and habanero for 5 minutes in a sauté pan over medium high heat.
- Place the onions and black beans in a blender .
- Purée until smooth.
- Heat up vegetable oil or lard in a sauté pan over medium heat. Pour in the beans. Add the toasted habanero back in. Simmer for 5-10 minutes until the beans are thickened to your liking. Season with salt.
Labneh
I’ve been reading up on Somali cuisine to become more familiar with their culture; since in MN, specifically in Saint Paul/Minneapolis, we have the largest Somali population in the U.S. I’m pretty positive that unless you grow up in a Somali household, most Minnesotans and non-Somali Americans in general, couldn’t tell you one thing about Somali cuisine. There’s been a lot of uninformed xenophobia, prejudices, and bigotry toward Somalians in this country over recent years. And for what? Because too many people don’t take the time to educate themselves about what might seem as different, but is really the same as everyone else once you get to the root of humanity. It is the reason why I started Stoned Soup; to educate about culture through food. I believe that labneh can build that bridge, because it is that damn good and easy to make.
Labneh
Labneh is the East African equivalent of a cream cheese spread, but made with yogurt. You will need to use a full fat Greek yogurt for the best results. The yogurt is tied up in cheesecloth and suspended over a pot, left to hang for a day to rid of excess moisture. What you get is super thick yogurt with a cream cheese consistency. Mix in some salt and you have labneh. It is typically eaten for breakfast or for a snack; usually spread on bread.There are a variety of toppings that can go on top of labneh. The one in my recipe has sumac, pomegranate seeds, and basil; drizzled with olive oil. Nuts and honey is another popular combination. Another way labneh is prepared is to mix it with herbs, roll into balls, and store in olive oil.
Equipment
- cheesecloth
- metal skewer
- deep pot
Ingredients
- 2 cups full fat Greek yogurt
- 1/2 tsp salt
- sumac
- pomegranate seeds
- basil chopped
- olive oil
Instructions
- Place the cheesecloth over a bowl. Scoop the yogurt into the center.
- Tie up the cheesecloth tight. Push a metal skewer through the knot of the cheesecloth and suspend it over a deep pot; making sure that it doesn’t touch the bottom. Refrigerate for 24 hours and allow the excess liquid to drain.
- The next day, untie the cheesecloth. The yogurt’s consistency should be thick like cream cheese.
- Scoop out the thickened yogurt. Season with salt.
- Place a 1/2 cup smear of the labneh on a small plate. Sprinkle with sumac.
- Top with pomegranate seeds and chopped basil. Drizzle with olive oil. Serve with crusty bread or crackers.
Ful Medames
Ful Medames
Ful medames is a vegan staple of Egyptian origin and is consumed in various forms all over the Middle East, North and East Africa. The fava bean soup is typically eaten for breakfast and lunch, served with pita bread. It has a nice balance of savory, sweet, sour, and spicy.
Servings: 1
Ingredients
- 15 oz fava beans canned
- 5 garlic cloves minced
- 1 lemon juiced
- 1 tbsp ground cumin
- 1/2 tsp salt
- 3 tbsp parsley chopped
- 1/2 small tomato seeded; finely chopped
- 1/2 tsp cayenne pepper
- olive oil to serve
Instructions
- Mince the garlic. Place in a bowl with the lemon juice, salt, and cumin. Set aside.
- Heat up fava beans with it’s bean stock in a small pot over medium heat for 10 minutes.
- Transfer the beans to a bowl. Using a pestle or the back of a spoon, mash half of the beans.
- Stir in the garlic/lemon juice/cumin mix, tomatoes, and parsley.
