ไม่สามารถเล่นวิดีโอนี้
ขออภัยในความไม่สะดวก
Bricia Lopez's Vegan Aciento | Genius Recipes
ฝัง
- เผยแพร่เมื่อ 10 มี.ค. 2020
- Bricia Lopez trades pork for garlic and a whole lot of nuts & seeds in her Genius vegan twist on aciento. Plus, Kristen (with a little help from Bricia) makes memelas to pair with the Oaxacan savory spread. GET THE RECIPE ►►f52.co/3aLywH5
To make the aciento:
20 cloves garlic (generous 2 ounces/60 grams), peeled
1 1/2 cups (310 grams) nonhydrogenated vegetable shortening
1 cup (130 grams) pumpkin seeds
1 cup (140 grams) sunflower seeds
1/4 cup (36 grams) peanuts (preferably raw), skin removed, if any
1 1/2 teaspoons sea salt
To make the memelas:
2 cups masa harina corn flour (Bricia Lopez recommends Bob’s Red Mill)
1/2 teaspoon sea salt
1 1/2 to 2 cups hot water
1/4 cup (80 g) aciento
10 ounces (280 g) crumbled cashew cheese
Watercress or purslane (tossed in a bit of olive oil and citrus vinegar, if you like)
SUBSCRIBE TO FOOD52 ►► f52.co/2HN7Dp8
CONNECT WITH FOOD52
Web: food52.com
Facebook: / food52
Instagram: / food52
Pinterest: / food52
Twitter: / food52
Food52 newsletter: f52.co/newsletter
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Genius recipes really is putting out different content. I don’t subscribe to many diff food channels anymore because they’re so repetitive and recipes are constantly being recycled. This series is just so personable and I learn so many new things, so thank you!!
So glad you're enjoying watching! If you'd like to watch more "Genius Recipes," all of the episodes are over here: f52.co/genius-recipes
Hope you enjoy!
I was in Oaxaca just over a year ago, and really missed tasting the aciento because I'm vegetarian now. It's been really hard to detach from the porky flavor of my youth growing up in Mexico. I wasn't expecting much from this recipe but was intrigued. But OH MY GOD. It tastes like pork!!! There's something about the combination of seeds and the tostiness that just hits that spot. I prefer it without cheese because I can really taste it more. Just a sprinkling of good salsa does the trick. Thank you Bricia!! I loved eating in your restaurant when I had the chance. The mole is epic. This aciento is even more so!
So glad you enjoyed this recipe, Alma!
I just love Kristen! She gives a lot of great instructions through out the video, I can't wait for more videos with her. ❤️
Hi Judy, so glad you're enjoying Kristen's videos! You can watch her other "Genius Recipes" episodes over here: f52.co/genius-recipes
And of course we have new episodes on Wednesdays! Hope you enjoy!
Wow, this was something else!
I really have to make this memelas now and I really have to go to Oaxaca. I love these kinds of videos, where a chef walks you through their recipe and we get to hear a lot of beautiful stories from another country or culture. It feels like I’m there with you chatting and cooking. Don’t ever stop.
You also ask great questions while talking to fellow chefs.
Bricia makes everything tastes so much better
Food52 always gives me prop goals 😍😍😍
I dont know her name, but the chef that hosts this has such calming energy and seems so excited and invested in her videos that makes it such a wholesome and fun video.
Hi Mead, the host is Kristen Miglore -- she hosts all of our "Genius Recipes" series! You can watch more of her videos here: f52.co/genius-recipes
Hope you enjoy!
Thanks yet again
That looks and sounds soo great- have to try it! I love mexican food and can hardly find any good / authentic one here in Germany/ Hamburg ..! Thank you for bringing up all kind of nations and their special foods!!🎄🦄💫
Looks yummy! Great video.
Glad you enjoyed watching, Billy!
Would coconut oil work in place of shortening?
Naice
This is genius....see what I did there? ^^ Bricia did such a great job!
Anyone make this? How did it taste?
I really wish the every single vegan recipe didn't contain nuts and seeds.
Carrots?