CHICKPEA STEW
I got a lot of folks responding to this when I posted a photo last week so I thought I’d make a video.
This is kind of a pantry meal that I made when I was kicking it at my friend @danieljtorres house. As I was making it we were laughing at the thought of this being a punk go staple for some reason. At some point in time whether you we were on tour, at a random punk house, or found yourself near a Food Not Bombs table (is that still a thing?), there was a chickpea stew of some kind.
Once while on tour this dude housed us after a show in Mississippi and made something similar to this for our band. He even prepped them out with a side of rice and packaged them individually in Tupperware for each of us. I think of that moment pretty often. Not only was it delicious but it was such a sweet gesture to extend to a complete group of stinky strangers who you’ve only known for just a few hours.
The recipe is pretty straight forward. Anything you have in the fridge or pantry you toss it in there! In this case garlic, onions, cherry tomatoes (canned works too), oyster mushrooms, spices and the chick peas. I’m not too picky in what spices to choose, kind of whatever I’m feeling. This time I used fennel seeds, coriander, chili flakes, and paprika. Once all the ingredients are married together I let it cook on a medium heat for 10 minutes, sometimes I let it go for longer, as long as you keep an eye on the liquid not cooking out too much. You can always add more water. I also added a spoonful of yogurt at the end to give it a more rounded fatty feel to it.
#chickpearecipes #chickpeas
Papas bravas with Korean chili crisp
My bud @splangerdanger gave me one of his batches of chili crisp earlier this month 🫶🏼 so I made some bravas with it.
My first line job was at this Spanish tapas bar where they served something similar to this. We would fry the potatoes starting raw and it took FOREVER to cook. We had this table top fryer that held no more than 3 orders at a time, pretty annoying now that I’m thinking about it. But I did love how they always came out nice and crispy.
I don’t really want to go through the trouble of making a little fry station at home so I found a different solution. Boiling the potatoes till they’re soft, cool them down, mix in some corn starch and pan fry them. The cornstarch sticks to the potato and gives a crunchy outside and a soft inside. But it’s very important that as soon as you add the potato’s to the pan DONT TOUCH IT for at least 4/5 min on medium high heat. We want to build the crispy edge, and that ain’t gonna happen if you keep stirring it around.
Once they’re crispy I mixed in the chili crisp and chives, served it over a dollop or yogurt (cuz that’s what everyone’s doing nowadays so F it)
The chili crisp was garlicky, spicy and sweet! If you wanna try this out and don’t have access to Chili crisp try playing with other spices. One of my first tests I did crushed coriander seeds with garlic and that came out pretty great too! I recommend adding it a minute out before your potato’s are done in the pan. Cheers!
#chilicrisp #papasbravas #friedpotatoes
Salsa verde guisado
If you ordered green tamales from me this past holiday season you may recognize this filling. It’s a very straight forward roasted salsa verde with the addition of pumpkin seeds. When I was first testing this, I wasn’t a fan of how thin the guisado was coming out. I started adding the pumpkin seeds as a additional form of fat to help thicken up the guisado as it stews. The texture is also really helpful when you’re using it as a tamale filling. It tends to stay in the tamal rather than slowly ooze out during the steam.
For some reason the camera didn’t upload this part but I did stir in a dollop of cream to add a creamy fatty mouth feel to it. Yogurt of even vegan mayo would do 😁
#guisados #guisado #
Seared chile guero with lemon cream and salsa macha. If restaurant offers chile toreado I always order some for the table!
Not gonna lie, my spice level isn’t very high. My dad always tells me “you use to be able to handle the spice”. But the reality is that it’s always been hot, I suck it up cuz i genuinely enjoy the flavors. That’s the problem of being Mexican, you are expected to be able to handle off the chart scoville units. It’s bullshit! 🥵
Another year tryna make a dollar out of fifteen cents.
Thanks to all of you that have supported me this year!
1. California te extraña
2. One of one custom Nike screamo shorts
3. Talk to my manager
4. Mantra crew, sick of you
5. Got any tacos?
6. No job too big or too small
Fideo seco with salsa verde and charred dried chiles.
My dad always makes me traditional fideo when I’m sick and it’s truly the best. But I’ve been seeing seco version floating around more often and it ain’t bad either. Maybe I’ll make a tutorial reel on it 🤔
#fideo #fideoseco
When I’m in a pinch and have nothing to eat I always go for this avocado salad that takes me 5 minutes to make. Also just now realizing without the salsa macha this is totally raw vegan 🤔 if you’re into that sorta thing. The key here is to slice all the veggies THIN af!
Avocado, Persian cucumber, red onion, radish, dill, oregano, squeeze of lime and salsa macha
Slide two another quick classic! Guacamole with salsa macha 👌🏼
