Azuki chilaquiles

Corn is an icon of activism for natural food and the fight against genetically modified organisms (GMOs). Today, the Quotidian Cooks are taking you to Mexico for a loaded breakfast. Between chilaquil and chilaquil we will talk about a great example of clean food rights.

In 2007, three hundred Mexican NGOs and associations launched the national campaign Without Corn, There is no Country. Two years later, they carpeted the main square in the capital city, the D.F., with a map of Mexico made with 35,000 kilos of corn grains. Impresive, isn’t it? Among other demands they requested a permanent ban to the transgenic corn crops authorized by the government. After five years of activism, in 2013 the Mexican Federal Court dictated the temporary suspension of transgenic corn crops in the whole country.

The Plaza del Zócalo in Mexico City, covered with corn as a protest against GMO corn crops. The corn grains form a map of Mexico. February, 26, 2009. AFP PHOTO/Ronaldo SCHEMIDT

The same menace threatens the rest of the world. In the United States, seventy per cent of processed foods in supermarkets contain GMOs. As a reaction, the Enviromental Working Group (EWG) has developed a Shopper’s Guide to Avoid GMOs.  In Europe, with food safety regulations stricter than in the USA, GM corn import is not allowed. Attention, because this is going to change if the TTIP (Transatlantic Trade and Investment Partnership) is approved. We are opening here a matter for discussion and, from our point view, of action. When we created this blog we decided to work to help our readers making informed decisions about health and food. This is one of them.

Let’s go back to Mexico, as to understand the corn movement, we have to look at corn with eyes wide open. Corn is the main staple food in Mexico and the main source of affordable food for most of its people. But it is also the symbol of indigenous cultures. Mayan mythology tells how the gods made human beings out of white corn and yellow corn after trying to make them from clay or wood and reject them as faulty. The mythical origin of corn gives a sacred character to its production and transforms Mexican food in an experience beyond flavours.

Chilaquiles de azukis con aguacate y verduras

In our opinion, the great Mexican culinary experience is breakfast. Yes, having breakfast in Mexico is a complete feast: juices or waters made of tropical fruits: papaya, pineapple, mamey… with corn dough dishes: tamales, enchiladas, chilaquiles… eggs, frijoles and spicy sauces from serrano, árbol, ancho, cascabel chiles… washed down with Veracruz’s mahogany-red coloured coffee. Honestly, it is difficult to beat!

Here we are going to make a humble variation of our favourite mexican breakfast: chilaquiles. Traditionally, chilaquiles are a way to use corn tortillas that are becoming stale. Cut in triangles and fried, they become a crunchy cereal, ideal for breakfast… the Mexican way.

This is a vegan version and we add azuki beans to corn in order to complement its nutrients. Many cultures traditionally combine pulses with cereals, in order to achieve proteins with a high biological value. Azukis add a fresh, herbaceous flavor and a very breakfast-like mood to corn.

The Azuki is an oriental bean which contains all essential aminoacids and it has the particularity that it perfectly adapts both to salty and sweet dishes. We will also use them to make desserts. It has many relaxing and alcalinizing properties on the body and a lot of vitamins from the B group. You can find their nutritive properties and how to cook them here.

For this recipe, you can cook them having soaked them the night before or buy them cooked. We would also avoid frying the tortillas. Instead, we will toast them in the oven until they are crunchy. The chopped tomato and avocado, together with the jalapeños or serrano chiles give them a refreshing touch. If you don’t like or can’t stand the spiciness, one green pepper will do. The avocado gives us healthy fats, which are much needed. As an option, for the flexitarian folks, you can slightly grill them with a cheese of your choice, better if it has a high melting index, like the italian provolone or the Cypriot halloumi.

You can serve it as a first course, a side dish or, if you dare, as a complete breakfast in the Mexican way, as a great tribute to Mexican people and the corn cultures.

Azuki Chilaquiles

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: TQC

Serves: 4

Ingredients

• 1 cup (250 g) of plain azukis or 500 g if they are already cooked
• 1 large onion, finely chopped
• 1 garlic head
• 1 large tomato or 12 cherry tomatos, oven-roasted, peeled and chopped
• 1 jalapeño or serrano chile or 1 green pepper
• 1 avocado
• 1 lime
• 12 corn tortillas cut in triangles
• Vegetable oil
• Salt and pepper

Instructions

1. Set the oven at 350 °F.
2. When it reaches the temperature, roast tomatoes and garlic (and the green pepper if we choose this option) for 25 min or until they can be peeled off. Set aside.
3. At the same time, toast the tortillas in the oven for 15-20 min. until they are crunchy. Set aside.
4. Sauté the onion in oil until it becomes transparent and it starts to get brown.
5. Add the peeled tomatos and squashed garlic.
6. Add chile or green pepper, finely chopped.
7. Sauté during some minutes and pour the cooked azuki. Mix in with the diced avocado.
8. Finally, add the chilaquiles and stir gently in order to combine all flavours while keeping the chilaquiles crunchy.
9. Season with salt and pepper and dress with lime juice to taste.

Culinary Tips

If we want a fresher dish we can directly sauté the tomatoes and garlic and skip the oven step, but the roasted touch suits the dish very well.
The tortillas in the oven can get burnt after 15 minutes. You must watch them carefully after the min. 15 in order to get them crunchy, not burnt.
It is essential that the chilaquiles are crunchy. When the tortillas are added to the cooking, don't let them to overcook; they just have to be combined with the rest of ingredients and get warmed.
If you cannot find corn tortillas you can replace them by natural corn nachos. Their ingredients must be: corn,oil and salt.
We can also add guacamole at the end, instead of avocado dice.
As an accompaning sauce, chipotle or pico de gallo sauces work very well. In a more contemporary version, a sauce made of tahine, lime or lemon juice, turmeric, water and salt adds another layer of complexity.

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