Lita's Mexican Foods

Recipes

First, lightly fry the vegan chorizo, onion, garlic, and bell pepper in oil on medium/low heat until (about 5 minutes) in a pan.
Add potatoes, tomato paste, and 1 TBSP water. Continue cooking, stirring often.
Once potatoes start to soften, add salt and pepper, stir in.
Add more water if mixture becomes too dry, reduce heat and cover pan with a lid to make the potatoes soften up.
Once potatoes are soft, it’s ready!
Cook tortillas for 30 seconds on each side in a hot, dry pan.
Add potatoes to cooked tortilla, top with slices of avocado and salsa. Enjoy!

First, cook tortillas on for 30 seconds on each side with a hot, dry pan, set aside.
Preheat oven to 425.
Prep all vegetables and ingredients
Place cooked tortillas on a baking sheet and top with pesto/pizza sauce, vegetables, and some vegan cheese.
Put pizzas in the oven and cook on the high heat for about 10 minutes. KEEP AN EYE ON THEM. They will start to get crispy on the edges, but this will ensure that the pizza is not floppy. You can broil to melt/brown your cheese.
Remove from oven and cool slightly before eating. ENJOY!

8 Lita’s Organic Flour Tortillas, fully defrosted
Toppings – vegan cream cheese, humous, vegan pâté (Salt Spring Harvest makes great pâté)
Grapeseed oil
Small round cookie cutter
Large deep pan or bowl
Paper towel

Stack tortillas on top of each other so they line up well. Use your cookie cutter to make small circular cuts into the tortillas, using as much of the tortilla as possible (save the leftover bits, you can use them to make buñuelos).
Place a few layers of paper towel into your pan or bowl, this will be used to soak up excess oil after the canapés are fried.
Heat oil on medium high heat (use your hood fan). Test that it is hot by adding a tiny piece of tortilla to the oil, if it bubbles around it a lot, it’s ready. BE CAREFUL!
Carefully add round canapés to the oil, one at a time, separating them with space as they fry.
They should immediately puff up and begin to get golden on the underside, flip each with tongs and brown the other side until golden. It should only take about 20-30 seconds to fry them up. Remove all from oil and place on paper towel. Repeat until all are fried.
Be careful not to break them, and store in an airtight container or zip-lock bag until you are ready to top for your party.
You can fry them 1 day ahead as long as they are stored well.
When ready, top them with your favorite vegan topping and ENJOY!
Save the oil in a glass jar in your fridge to use again.

8 Lita’s Organic Flour Tortillas OR the left over tortilla bits from making Canapés
Cinnamon sugar mix – 1 cup vegan cane sugar, 2-3 TBSP ground cinnamon, ¼ tsp sea salt (optional), ½ tsp ground vanilla (optional)
Grapeseed oil

Heat oil on medium high heat (use your hood fan). Test that it is hot by adding a tiny piece of tortilla to the oil, if it bubbles around it a lot, it’s ready. BE CAREFUL!
Carefully add tortillas to the oil, one at a time, separating them with space as they fry.
They should immediately puff up and begin to get golden on the underside, flip with tongs and brown the other side until golden. It should only take about 20-30 seconds to fry them up. Remove all from oil and place in large bowl with the cinnamon sugar mixture.
Be careful not to break them while tossing them inside the mixture until they are all coated. Remove from mix and store in a container. Repeat until all tortillas are cooked, adding more cinnamon sugar mix to bowl if needed.
Keep stored in a large airtight container or zip-lock bag. You can prepare them up to 5 days in advance.
When ready, eat and ENJOY alone or with some vegan vanilla ice cream OR package them for handmade Holiday gifts.