Mexican Recipes for Lent
Growing up Catholic, Fridays meant Meatless Fridays even when it wasn’t the Lenten season. Every Friday we all gathered at our grandma’s house for lunch or dinner for her famous red enchiladas montadas (stacked). Check out the recipe in Latina Magazine and here.
Although we have not committed to that tradition year round, we still give up meat on Fridays during Lent. Following is a collection of our favorite Lent recipes which make me long for Lenten Fridays early in the week.
If you take part in Lent, remember you don’t have to substitute sabor during this time of reflection.
Enchiladas Verdes (Green Enchiladas)
(Substitute meat with cheese)
Freshly roasted green chile sauce over soft fried corn tortillas and topped with a mountain of cheese.
Frijoles de la Olla
A fresh pot of pinto beans is always welcomed as a side dish.
Refried Bean and Guacamole Tostadas
A dollop of guacamole spread over a crunchy corn tostada makes this the ideal go to meal in a hurry. If you have beans try frying them and spreading them over the other tostada. These two compliment each other like two peas in a pod.
Chiles Rellenos de Camarones y Queso (Cheese and Shrimp Stuffed Poblanos)
Chile rellenos perfected with shrimp and this ooey gooey cheese drizzle. Make plenty because no one eats just one.
Black Bean Salad
An easy go-to healthy and fresh cold salad. It can be used as a side dish or an appetizer served with corn chips. My kids lovvve this salad.
Elote en Vaso (Corn in a Cup)
Street food in a cup. The lime juice, cheese, crema, and corn are a surprisingly little treat any time of day.
Capirotada (Mexican Bread Pudding)
And our favorite dessert during Lent — This bread pudding tastes amazing warm or cold. The sweet notes of the piloncillo with the cinnamon give it its signature aroma.
Do you practice meatless Fridays during Lent?
Photos by Jeanine