All Vegan Mexican Recipes. America runs on meat, it seems that being a Vegan could be a tad bit difficult especially for the beginners. Here are some all Vegan Mexican Recipes to shake things up! Enjoy!
Vegan Queso Recipe…What?!
Vegan Tortilla Soup
Sautéed Tomato Mushroom Burritos
Vegan Tres Leches Cake
Spicy Bean tacos
1. Cover the rice well with boiling water and let it soak for about 45 minutes. Place the meats in a large bowl and mix well.
2. Trim the squash and chop them very finely. Add the squash and chopped onion to the meat.
Blend the eggs with the herbs and spices until smooth. Mix well into the meat. Add salt.
3. Drain the rice and add it to the mixture. Make 24 meat balls, each about 1-1/2 inch in diameter, or any size of your preference.
4. Pour the boiling water over the tomatoes and cook it for about 5 minutes.Skin the tomatoes, place them into the blender along with the chopped garlic clove and blend until almost smooth.
5. Heat the oil and cook the onion gently, without browning, until soft.
6. Add the tomato puree, bring it to boil, and let it cook fast for about 3 minutes. Add the broth to the tomato sauce and bring it to simmer.
7. Add the meatballs, cover the pan, and let them simmer for about one hour and 15 minutes to one hour and 30 minutes. Serve in deep bowls with plenty of sauce.
If you want to make this soup a little spicy add some sliced jalapeños to the simmering sauce. Or add some canned chipotles to the blender with the tomatoes.
If you try it let me know how it turned out.
Website with recipe: http://www.mexicoinmykitchen.com/2013/03/MeatballSoupsopadealbongidas.html
Thursday April 11, 2013 8am to 11pm
Committed to providing educational opportunities for first generation and low income students, Sonora Grill will donate 100% of all sales on April 11th to the Weber State University Foundation.
An anonymous donor will match Sonora Grill’s gift up to $25,000.
We are encouraging everyone to make reservations for the event, by calling the restaurant at 801-393-1999 or online here.
Please visit the Dining for Dollars Event Page on Facebook and join the conversation.
We will be live tweeting the event! Look for hashtag #diningfordollars!
The menu for this event will be posted here soon. Check back!
Please visit the Sonora Grill Press Page to download logos or posters for this event.
Salt Lake Tribune, March 20, 2013
ABC 4, March 25, 2013
Salt Lake Magazine, April 4, 2013
Chew and Chat, April 4, 2013
KSL, April, 11, 2013
Standard Examiner, April 11, 2013
2012 was an absolutely awesome year for The Sonora Grill. After almost 5 years in business, we are absolutely thrilled to announce that 2012 was our best year in business yet.
And what a delicious year it was.
From Made Fresh Guacamole, to Carnitas Nortenas, to our absolutely delicious Fresca Margarita, 2012 has proved that you love our dishes as much as we do.
So without further ado, here are our 10 most popular dishes from 2012.
By far the #1 most popular dish at The Sonora Grill in 2012 was the Made Fresh Guacamole.
The Made Fresh Guacamole was the #1 seller at over 7300 dishes, out pacing #2, by a whopping 2000 dishes. Made with 2 fresh avocados right at your table, it is no wonder that it made #1.
Coming in at #2 was the Fresca Margarita, aka House Margarita. You enjoyed over 5300 Fresca Margaritas last year. Perhaps, because it is The Best Margarita in Utah? We offer house, mango, pomegranate, strawberry, or guava flavored, on the rocks or blended. Cheers.
Right behind the Fresca margarita, was the #3 most popular dish, Flautas, at 4868! Flautas are crisp flour tortillas filled with shredded chicken and Mexican cheeses. They are truly delicious.
#4 on the winning list is Carnitas Nortenas, a favorite of many of our customers. This dish features our famous pan fried pork, with citrus undertones. Served with a side of our coconut rice and black beans, it’s no wonder that 4500 dishes of this winner were enjoyed.
#5 was our Carne Asada Tacos. You enjoyed over 3300 plates of Carne Asada Tacos! More then anything on our menu, these tacos capture the feel and flavor of Mexican street tacos, made with grilled steak, guacamole, and lime.
#6 was our Carne Asada Burritos. Wow, over 2700 of these. This specialty burrito it filled with diced top sirloin, anaheim peppers, onions, and portobello mushrooms, topped with smoky salsa and melted Mexican cheeses.
#7 was the Chile Rellenos, right behind the Carne Asada burrito, at over 2700 dishes enjoyed. We make our own Chile Rellenos by roasting two poblano peppers, and filling them with a mix of authentic Mexican cheeses. They are then fried them to order in our light beer batter. Delicious.
#8 was the Stacked Chicken Enchilada, at 2400. Our stacked enchiladas are two corn tortillas
covered in red enchilada sauce and layered with Mexican cheeses and chicken or beef.
#9, was our Blackened Fish Tacos. These spicy tacos are habanero blackened and season. You enjoyed 2391 dishes of these spicy delights!
And coming in at #10 was our Baja Fish Tacos at 2246 dishes enjoyed! Our Baja style tacos, feature beer-battered seasonal fish, and are an authentic representation of tacos that you would find in Baja Mexico.
Because of these successes we were able to open our Walk Up Window, Sponsor Weber State Athletics, Sponsor the Sonora Racing Team, and contribute to many other things that we feel make our Ogden community an awesome place to Live, Work, and Play.
Also, a very special thanks to our staff for making this happen, and coming to work each and every day with a smile on your faces.
Here is to another great year at Sonora Grill. We appreciate each and every one of you, and look forward to you enjoying many more delicious culinary delights coming from our kitchen.
It’s hard to believe that Anaheim Chiles turn from this:
We use dried peppers in a variety of our recipes, from authentic Mexican soups to our handmade sauces and salsas.
To dry your chiles, leave them on the vine, fresh out of the garden and store them in a cool and dry place, like a basement, until they turn into this rich red color. You can also dry them in a food dehydrator, to expedite the process. Both methods will yield peppers that will store for several months, if not up to a year.
When you are ready to cook with the chiles, put them into a bowl and pour boiling water on top of them to reconstitute them. Let them soak for up to 15 minutes. Your peppers are then ready to use. You can keep or discard the seeds. If you use the seeds the peppers will be much hotter. Put them through a blender or chop them into your recipe!
1 fresh coconut, pulp and juice (a small tin of coconut cream may be used in a pinch)
400ml evaporated milk
1 cup long grain rice, soaked for 2 hours in 1 cup boiling water
1 cup sugar
500ml cold water
2 teaspoons vanilla essence
100g ground almonds
1 teaspoon ground cinnamon
Ice, as needed
For more facts about the origin of this drink and where we got this recipe go to:
Spring is slowly coming around the corner. The time when we can grow our own fruits and vegetables, like the tomatillo. Tomatillos are Sonora Grill’s favorite little fruit in the kitchen. It is the main ingredient in our salsa verde and in many other of our dishes. In this blog we want to show you how to grow your own tomatillo plants, and if you just want to buy them from a store we will show you 10 diverse recipes that include these little guys. Enjoy!
How to plant and grow Tomatillos inside or outside.
10 Tomatillo recipes
Make a marinade:
Mix puréed broiled tomatillos with fresh lime juice, chopped serrano chile, and a pinch of salt. Add a little olive oil and use to marinate fish, shrimp, or chicken before grilling.
Fettuccine with Tomatillo and Cilantro pesto
(not really Mexican but yummy and Vegetarian too!)
Chicken Tomatillo and Chile Soup
Shredded chicken and tomatillo tacos w/queso fresco
Roasted Tomatillo Shrimp Tacos w/honey-lime slaw
Tomatillo Chicken Stew
We are pleased to announce Cooking Classes at The Sonora Grill.
We invite you to learn the secrets of Sonora Grill’s authentic Mexican flavor. Owners Steve Ballard and Dalton Jones will demonstrate how to create authentic Mexican cuisine using the finest fresh ingredients. It will be a fun, informative class with lots of great food.
Must register for class in advance. Please call (801)393-1999 with your voucher code.
Seems like an extra chilly day today in downtown Ogden. Soup recipe to warm up our locals. Enjoy!
3 tablespoons vegetable oil
¾ cup white onion, chopped
1 serrano chile, finely chopped, seeding optional, add more or less to taste
3 cups fresh corn kernels or thawed from frozen
8 cups chicken broth
3 cups packed chipilín leaves, rinsed
2 cups corn masa flour, or Maseca
1 ¾ cups water
8 oz or about 1 cup queso fresco, crumbled, may substitute for farmer’s cheese or a mild feta
½ cup vegetable shortening or lard
½ teaspoon kosher or coarse sea salt, divided
Mexican cream, optional, to garnish
Heat oil in a soup pot over medium heat. Add the onion and cook for about 4 to 5 minutes, stirring occasionally, until it has completely softened, the edges have begun to slightly brown and there is a sweet smell stemming from the pot. Add the chile, stir and cook for another couple minutes. Toss in the corn, stir and let it cook for about 3 to 4 minutes. Pour in the chicken broth. While it comes to a simmer, prepare the masa for the dumplings.
In a bowl, combine the corn masa flour with the water, the vegetable shortening and a pinch of salt. Combine and knead with your hands until the dough is soft and homogenous, it will take a minute. Add the crumbled queso fresco and knead into the dough.
Once the soup comes to a gentle simmer, add the chipilín leaves. Once it is heated through, lower the heat to low and start shaping the dumplings. With your hands, make about 1 to 1½” balls, as you make them, gently drop them into the soup. Once you are done with all the balls, let the soup cook for about 20 more minutes. It should be gently simmering. The balls should be cooked through and as they cooked in the soup they should have thickened to the consistency of a thin porridge. But it will be a most delicious one! Serve hot. You may garnish with some fresh cream on top of each individual soup bowl.
Recipe and Picture Credit: http://www.patismexicantable.com/2012/09/chipilin_soup_with_masa_and_fresh_cheese_dumplings/