Vegan Chile Colorado
Rick Martinez
Photo by Julia Gartland. Food stylist: Anna Billingskog. Prop stylist: Ali Slagle.
- Serves
- 8
- Prep Time
- 20 Minutes
- Cook Time
- 1 Hour 20 Minutes
Ingredients
- 5 (78g / 2 3/4 oz) chiles anchos, stemmed and seeded
- 3 (21g / 3/4 oz) chiles pasillas, stemmed and seeded
- 4 (20g / 3/4 oz) chiles guajillos, stemmed and seeded
- 3 (8g / 1/3 oz) chiles morita, stemmed
- 1/4 cup (40g / 1 1/2 oz) raisins
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon whole black peppercorns
- 1 teaspoon dried oregano, preferably Mexican
- 1 teaspoon dried sage
- 2 dried bay leaves
- 2/3 cup extra-virgin olive oil, divided
- 2 (1.8kg / 4 lbs) cauliflowers, cored, halved and sliced into 3/4-inch-thick pieces
- 1 (232g / 8 1/4 oz) sweet potato, beet or plantain scrubbed clean, peeled and chopped into bite-sized pieces
- 1 pound (453g) cremini or button mushrooms, cleaned and chopped
- 1 (398g / 14 oz) white onion, chopped
- 5 garlic cloves, chopped
- 2 tablespoon (24g / 3/4 oz) Diamond Crystal or 1 tablespoon plus 1/2 teaspoon Morton kosher salt
- Steamed rice and tostadas, for serving
Featured Video
Vegan Chile Colorado
Directions
- Step 1
In a large saucepan set over high heat, bring 5 cups water plus the anchos, pasillas, guajillos, moritas, and raisins to a boil in a large saucepan; cover, remove from heat, and let sit until chiles are very tender, about 30 minutes. Transfer chiles and soaking liquid to the jar of an upright blender and puree, starting on the very lowest speed and gradually increasing to high, until completely smooth. Set aside until ready to use.
- Step 2
In a spice grinder, grind cumin, coriander, peppercorns, oregano, sage, and bay leaves until fine. Set aside until ready to use.
- Step 3
In a large, heavy pot over medium-high heat, warm 2 tablespoons oil over medium high. Add half of cauliflower and cook, leaving them undisturbed, until browned underneath, 3 to 4 minutes. Toss and continue to cook until browned on both sides, 3 to 4 minutes more. Transfer to a large bowl. Continue with another 2 tablespoons of oil and remaining cauliflower.
- Step 4
In the same pot, heat an additional 2 tablespoons oil. Add half the mushrooms and cook, undisturbed, until browned underneath, 3 to 4 minutes. Toss and continue to cook, until browned on both sides, 3 to 4 minutes more. Transfer to a bowl with cauliflower. Continue with another 2 tablespoons of oil and remaining mushrooms. Heat remaining 2 tablespoons oil in same pot and cook onion, garlic, and salt, stirring occasionally and scraping up any browned bits from the bottom of the pan, 6 to 8 minutes. Add ground spice mixture and cook, stirring frequently, until very fragrant, about 1 minute. Add sweet potato, cauliflower, mushrooms and any accumulated juices and stir in chile puree until completely coated. Bring to a boil, cover, reduce to low and simmer, stirring occasionally, until vegetables are very tender, about 1 hour.
- Step 5
Serve warm with rice and tostadas.