This verdolagas receta, is a delicious edible plant popular in Mexico. It is made using a mild but flavorful salsa, and paired with some meaty portobello mushrooms for a satisfying bite. This recipe is great for those wanting to eat more nutritious Mexican food!
Verdolagas Receta
I had never tried verdolagas until I visited Mexico as an adult. Lots of people have heard of this flavorful plant but many don’t know how to cook them. It is also very hard to find verdolaga recipes online because it was mostly used by the older generations in Mexico as well as some indigenous people in what is now the state of Michoacan.
The best verdolaga receta is one that is passed down by our family through generations. I am very lucky to have both of my parents alive and well enough to tell me how to prepare these foods. I truly think this is an underrated vegetable that adds more nutrients to the Mexican cuisine. Make it and let me know what you think by commenting and rating it below! 🙂
Ingredients for Verdolagas
Verdolagas: Also known as purslane in English. You can find these in Mexican grocery stores, farmers markets, and specialty grocery stores. They are typically in season during the summer and autumn in Mexico. The entire portion of the verdolaga is edible but some people prefer the top part of the stems.
Portobello mushrooms: These are my favorite mushrooms because they are pretty meaty and flavorful but you can truly pick any kind of mushroom that you prefer.
Cumin seeds: I was told to not substitute this as it gives it lots of flavor. If you don’t have cumin seeds, you can substitute with ground cumin. I typically use a molcajete to grind my cumin seeds, click here to buy a good quality molcajete. You can also use a pestle and mortar to grind them.
Puya chili: This is a dried chili sold in bags at the store. It has a kick but is overall mild if you have a Mexican palette for spiciness. You can also use arbol chilies (spicer than puya), guajillo (milder than Puya), or California chilies (the mildest). The good thing about these dried chilies is that you can use them for many other recipes!
Onion & Tomatoes: These are essential for flavor but you have sensitive to these, try shallots, and red bell peppers as alternatives.
Eat this Verdolagas Receta with:
Homemade beans (Frijoles de la olla)
Verdolagas in Salsa Verde (By Nancy of Mexican Made Meatless)
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Verdolaga Recipe
- Total Time: 20 minutes
- Yield: 6 1x
- Diet: Vegan
Description
This verdolaga recipe (verdolaga receta), is a delicious edible plant popular in Mexico. It is made using a mild but flavorful salsa, and paired with some meaty portobello mushrooms for a satisfying bite. This recipe is great for those wanting to eat more nutritious Mexican food!
Ingredients
- 2 cups Verdolagas (purslane), roughly chopped
- 1–2 portobello mushrooms, diced
- 1 teaspoon cumin seeds
- 1 garlic clove
- 1 Chile Puya or dried chili of choice (see above)
- 1/4 cup water
- 1/2 onion, diced
- 2 tomatoes, diced
- Salt and pepper to taste
Instructions
- Grind cumin seeds in a molcajete or a pestle and mortar. Add garlic clove, puya chili, splash of water, and salt. Grind until a thick paste forms and continue adding water to form a sauce that is easy to pour out.
- Turn a pan on medium heat and add a bit of oil. Once the oil is hot, add diced onions. Cook for about 5 minutes.
- Next, add diced tomatoes and chili sauce. Cook for about 1 minute.
- Add mushrooms, cook for about 5 minutes, and then add verdolagas along with salt and pepper. Cook for about 3 minutes until verdolagas are cooked but not overly cooked.
- Serve immediately with beans, tortillas, vegan cheese, or rice.
- Prep Time: 10
- Cook Time: 10
- Category: sides
- Method: Stove
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
I was very impressed! Healthy and yummy
I grew up eating verdolagas in Cananea Sonora, Mexico delicious vegetable, loved it!
They are amazing! 🙂
This is so good I almost forgot I was eating all these veggies lol