Happy Cinco de Mayo!

In the time i've lived in San Francisco i was in close encounter with the Mexican community and it's amazing food.

One of the most celebrated days in California is the Cinco the Mayo.It marks the victory of the Mexican army against the French in the Battle of Puebla

But wars apart is above all the day to celebrate the Mexican heritage.

To honor this day i've decided ,as its been our tradition for the last years ,to make a vegan Mexican dinner with Poblano influences.

Its really hard to find most of the ingredients that are used in Mexican food so i just made some adaptations.

First of all i started experimenting with the making of corn tortillas, i put together 2 cups of corn flour and one cup of water and it was a big mess then i added bit of wheat flour salt,a bit of olive oil and more warm water.. and then kneed it and roll it into a small ball .After i spread it with a roll and cooked it in a very hot cast iron pan.

Then i made a mega fast Poblano Bean Mole with Mexican style rice and served it with guacamole and chips. Was like eating main course and dessert at the same time :)

I hope you all enjoy it too!

Poblano Bean Mole

4 shallots

4 garlic cloves

1 jalapeno(i used canned one so i put more

25g dark chocolate

250 g can of diced tomatoes

500 g can of black beans (drained and rinsed)

1 tea spoon of coriander seeds

1 star anis

paprika

5 allspice grains

splash of cinnamon

salt &sugar

olive oil

Put some olive oil in a cooking pan then add minced shallots and garlic, then drop all the spices in and the jalapeño. After is all infused join the tomatoes and splash of salt and sugar and let it cook for a bit.Next add the beans and mix well . At last, add chocolate involve and voila :)megafast ,megatasty.

ps: since we didn't have any fresh chilies i added a pinch of cayenne for more pungency

Mexican style rice

500g rice

250 can tomatoes (open a big 500g can for both recipes ;)

1 onion 5 garlic cloves

2 bay leaves

turmeric

cumin

bunch of parsley

olive oil

water

smoked salt

Simmer in a pan the oil with the onions and garlic and then add the bay leave the turmeric and cumin,then add the rice.Add one liter of boiling water and let it cook covered, in low for 10 minutes.After that turn the stove off and add the smoked salt and parsley and mix.Enjoy!!!

My partner also made a nice refreshment to go with it:) with oranges, kiwis,orange-limes from our backyard and a splash of tabasco...served in martini glass toped with our chocolate peppermint...