Siete Foods’ Recipes for Grain- and Dairy-Free Mexican-Inspired Dishes
Green enchilada egg bake, chilaquiles, and Mexican cauliflower rice
By Jessi Cape,
1:43PM, Wed. Apr. 8, 2020
Austin-based Latinx food brand Siete Family Foods makes healthier versions of Mexican American heritage flavors with products like grain-free chips (made with avocado oil) and grain-free tortillas, hot sauces, sprouted bean dip, and cashew queso.
The local Garza family may have hit the big time in the CPG market (and apparently everyone’s favorite gooper, Gwyneth Paltrow, said she’s a big fan of the brand), but they’re staying true to their roots while amping up the nutritional values. Here are their recipes for green enchilada egg bake, chilaquiles, and Mexican cauliflower rice.
Green Enchilada Egg Bake
1 Siete Green Enchilada Sauce
4 organic free range eggs
half red onion, thinly sliced
1 lemon, juiced
Salt and pepper
Fresh chopped cilantro
Dairy Free “Sour Cream”
1/4 cup cashews, raw
2 Tbsp nutritional yeast
3/4 cup water
1/2 lemon juiced
1 pinch salt
1) Combine red onion, lemon juice, and a pinch of salt. Cover and refrigerate for at least 4 hours or overnight if possible.
2) Preheat oven to 350°F
3) In a wide oven-safe pan, place enchilada sauce and heat to medium. Let sauce simmer for 5-10 minutes to get slightly thicker.
4) Gently crack each egg into sauce, leaving enough room in between each egg. Season each egg yolk with salt and pepper.
5) Place in the oven and bake for 10-12 minutes or until egg whites are cooked through
6) Blend all sour cream ingredients in a blender until completely smooth. Refrigerate until ready to use.
7) Serve with a drizzle of dairy free sour cream, pickled red onions, and chopped cilantro
Baked Tortilla Chips:
8 Grain Free Almond Flour Tortillas
1 Tbsp avocado oil
1/2 tsp sea salt
2 cups salsa verde
4 fried eggs (optional)
1 avocado, diced
1 roma tomato
1/2 cup black beans
3 Tbsp chopped red onion
2 Tbsp chopped cilantro
1) Preheat oven to 400°F. Line a baking sheet with parchment paper.
2) Slice each whole tortilla into triangle pieces [Note: We made 8 triangles out of 1 tortilla]
3) Place triangle tortilla slices on the baking sheet and brush both sides with avocado oil. Sprinkle tops with sea salt.
4) Place tray in oven and bake until golden brown, about 10 minutes
5) Heat a skillet to medium heat and add salsa verde. Raise heat to medium-high and bring to a simmer.
6) Remove from heat and add in the baked tortilla chips
7) Toss to coat all sides and then cover with lid and let sit for 2-5 minutes
8) Uncover and add your favorite toppings! We used black beans, tomatoes, fried eggs, avocado, red onion, and cilantro.
Mexican Cauliflower Rice
4 whole roma tomatoes
1 bay leaf
1 1/2 tsp salt
1/4 cup of avocado oil
1 whole head of cauliflower, cut into pieces
1 cup of frozen peas and carrots
1) Using a food processor, pulse cauliflower in batches until finely minced. Set aside.
2) In a small sauce pot, boil tomatoes with 1/4 onion for 5-7 minutes, until tomatoes are tender
3) Remove tomatoes and onion from water and blend with salt
4) Warm up oil in large sautè pan over medium-high heat
5) Once the oil is hot, carefully and quickly add tomato/onion purée to oil
6) Add bay leaf and cook the mixture over medium heat until the purée darkens and slightly thickens
7) Add peas, carrots, and cauliflower to the pan, and cook over medium heat for 8-10 minutes, or until cauliflower is tender
8) Taste and season with salt, if necessary
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