These mushroom tinga flautas (taquitos) are crispy, spicy, and delicious. The mushrooms are cooked in a spicy chipotle tomato sauce, rolled in a corn tortilla, and cooked until golden brown in the air fryer and topped with vegan crema, crisp lettuce, tomato, and sliced red onion. Why You'll Love this Recipe Traditionally flautas are fried... Read More The post Air Fryer Mushroom Tinga Flautas appeared first on Dora's Table ..read more

This was my favorite pan dulce as a child! Vegan cortadillo is a sweet vanilla cake topped with bright pink frosting, and colorful sprinkles. It's instantly recognizable at the panadería (Mexican bakery), sold in square or triangle slices, and adored by Mexican children everywhere. This is why it's also known as pastel de niños (kid's cake). Why You'll Love this Recipe Instead of making a homemade cake, I veganized a vanilla box cake mix, making this a super easy recipe. Traditionally it is served as a pan dulce (sweet bread) for an afternoon snack, but it can also double as a birthday cake ..read more

Get ready to spice up your Cinco de Mayo with 25 mouthwatering easy vegan tacos that your whole family will love! Whether you're celebrating with friends or family, these vibrant and flavorful tacos are sure to steal the show. From savory mushroom carnitas to vegan birria tacos, there's something for everyone to savor as we honor Mexican culture. They include some of your favorite plant-based protein, and range from traditional recipes to more modern ones. 1. Potato and Homemade Chorizo Tacos dorastable.com You can make your own chorizo or you can buy it. Find the recipe. 2. Crispy Coconut Li ..read more

These Stuffed Chilaquiles Verdes are filled with melty cheese, smothered in a roasted salsa verde, and topped with almond crema. They are perfect for brunch or a hearty breakfast! Why you’ll love this Recipe This recipe was inspired by a viral TikTok video by Mexican chef @emilioelchef, but stuffed chilaquiles are not actually a thing in Mexico. Traditional chilaquiles are made with homemade tortilla chips like these Chilaquiles Rojos and Chilaquiles Verdes, but I love the creativity of having the tortilla stuffed with cheese. Plus the recipe is vegan and gluten-free! Ingredients Tomatill ..read more

These are some of the best vegan Mexican recipes! A full menu of 22 Vegan Cinco de Mayo party food ideas so you don't have to stress about planning the menu for your next Mexican themed party. A History Cinco de Mayo is the commemoration of the battle of Puebla, that took place in 1862 in the Franco-Mexican war. The Mexican triumphed over the French in an unexpected battle of 6,000 French troops, against only 2,000 Mexicans! The battle was only one of many in the Franco-Mexican war, but the victory emboldened the resistance movement. Celebrating in the U.S. Cinco de Mayo may not be celebrat ..read more

 Let me show you how to cut jicama with this easy tutorial with step-by-step pictures and video. You may just find it's a great addition to your favorite recipes. What is jicama? Jicama, pronounced hick-a-ma, is an oval-shaped tuber from the legume family. Also known as a Mexican turnip or yam bean, jicama, though native to Mexico, is now grown around the world. It has a papery brown skin with a slightly yellow tint on the outside and the inside is white and juicy much like a raw potato. It tastes like a cross between a pear and a potato, a little bit sweet, but hearty. Jicama is one o ..read more

Who doesn't love creamy rice?? This Vegan Creamy Poblano Rice Casserole is an easy weeknight meal that will become a family favorite! A saute of chile poblano rajas, corn kernels, and tomato is layered with fluffy rice and vegan Mexican crema. With its creamy texture and subtle heat, it's a dish that's as comforting as it is satisfying.  Why You'll Love This Recipe This creamy rice casserole is an excellent way to use leftover rice. Plus it's easy to make, and it hits all the right notes, spicy, creamy, satisfying, and delicious. Making a vegan version of this classic Mexican homecooked ..read more

These spicy frijoles puercos are the perfect antidote to store-bought bean dip. Pinto beans are refried in vegan Mexican chorizo and topped with pickled jalapeños and vegan queso fresco. The best part is that they take less than 20 minutes to make, and are a sure hit with a crowd! Serve them with homemade tortilla chips or warm tortillas. Why You'll Love This Recipe Frijoles puercos translates to piggy beans, because traditionally they are made with pork lard and chorizo, so for this new healthy vegan version I am baptizing them no-piggy beans (frijoles no puercos)! They are everything you wou ..read more

These vegan tamales verdes (salsa verde tamales recipe) are perfect for the holiday season. They are spicy, tender, packets of corn filled with a hearty sauteed mushroom and bean filling simmeted in a tomatillo salsa. No meat is necessary to make this delicious dish, one of the many beautiful plant-based options that Mexican cuisine has to offer.  Why You'll Love This Recipe  They are the most delicious vegan tamales you will ever have! Plus this is my recipe for basic masa, which means you can use it to make any savory tamales you like! It is naturally gluten-free, vegan, and dai ..read more

These sweet blackberry and cream cheese tamales are filled with homemade blackberry jam and dairy-free cream cheese, they are sweet, tangy, tender, and delicious. Make them this tamales season for your next posada, Christmas party, or just for you. They are so good these will become your favorite dessert tamales! Why You'll Love This Recipe This is my famously viral tiktok recipe for Blackberry and Vegan Cream Cheese tamales. Blackberry and cream cheese is a very popular flavor combination in central Mexico. You can find blackberry and cream cheese paletas, ice cream, cheesecake, atole, and ..read more