Up next in 10
4 Vegan Mexican Food Recipes - Claudia joins Paula to make vegan Mexican dishes, including a vegan taco recipe, a homemade salsa recipe, and easy homemade guacamole. Positively Paula, Season 2, Episode 4.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
00:00 Intro
3:45 Guacamole Recipe: https://www.positivelypaula.tv/s02ep04
7:04 Homemade Salsa Recipe: https://www.positivelypaula.tv/s02ep04
9:20 Vegan Tacos Recipe: https://www.positivelypaula.tv/s02ep04
17:58 Vegan Horchata Recipe: https://www.positivelypaula.tv/s02ep04
------------------------
For more episodes of Positively Paula, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFW4fceMhkzsIfer9SGChS6
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
Sign up for my Newsletters: https://mailchi.mp/pauladeen.com/youtube
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
Show More Show Less View Video Transcript
0:27
- Wow. Oh, gosh, doesn't everything look delicious?
0:32
That's what I'm gonna do.
0:36
Mmm.
0:38
Hey, how are you, darling?
0:40
- Hey, how are you? - Hey, how are you doing?
0:44
- Hi, there? - How is everybody?
0:47
How is everybody?
0:49
Would y'all mind it I sat and ate with y'all?
0:51
- No, come on.
0:53
- Good, it's so great to see everybody.
0:55
[laughs] I'm starving!
1:00
How's lunch, y'all?
1:01
Is it good? Where are y'all from?
1:05
- We're from Texas. - Oh, thank you, darling.
1:08
- You're welcome. - Oh, my gosh.
1:11
I adore Texas folks. - Yeah.
1:14
- Well, we're actually thinking about moving here,
1:15
so that's what we're actually out here doing.
1:17
- Oh, you are? - Mm-hmm.
1:19
- Well, I have to tell you, she's a great place.
1:22
- So far, we've loved it.
1:24
- Well, listen. I want to ask y'all this.
1:26
This is, this is a rather serious question
1:30
so, you know, I'm just asking opinions.
1:33
We are thinking about making a huge
1:35
change in the restaurant.
1:41
We're thinking about taking it totally vegan.
1:43
- [laughs] - No, don't go there.
1:47
- I think it certainly is of the times,
1:51
and there's certainly is a large interest in that.
1:54
- Vegan, no.
1:56
- If I don't get--no. - I don't like that idea.
1:58
- That's a terrible idea.
2:00
- So keep the fried chicken?
2:02
- Keep the fried chicken. - Keep the fried chicken.
2:03
Keep the mac and cheese.
2:05
- We ain't going vegan.
2:06
[laughter]
2:09
I just wanted to see what y'all would say. It was so funny.
2:13
And, boy, she delivered, she delivered.
2:19
♪ ♪
2:21
He's gonna see all those sweet potatoes in my teeth.
2:24
- I know. - Nothing at all.
2:25
- I got green, probably.
2:27
[laughter]
2:31
I so hope y'all are enjoying the show.
2:33
And if you do.
2:35
Be sure to click like, subscribe and
2:38
notification bell so you'll never miss a video.
2:42
And we'll be right back after the break.
2:46
- Well, good morning, friends.
2:48
A little birdie told me that y'all really enjoyed
2:53
seeing my daughter-in-law, Bobby's wife, Claudia.
2:58
So I said, "Gosh, if y'all enjoyed seeing her,
3:01
I wanted y'all to see her some more."
3:03
So she is- instead of her cooking for me today,
3:07
she says she's gonna teach me how to do it.
3:10
- So what do you think we're doing?
3:12
What does all these ingredients scream to you?
3:15
- A salad. - No.
3:16
- No? - There's no lettuce, no.
3:20
Avocados. What do you think when you think about avocados?
3:24
- Delicious. - What country do you think of?
3:27
- Mexico. - Yes!
3:28
We're gonna make Mexican food! We're gonna make tacos.
3:30
- Oh, okay. - Yes, so.
3:32
- Okay, so what do I do? - So we're gonna make salsa,
3:37
and we're gonna make guacamole from scratch,
3:39
and then we'll take care of the tacos.
3:41
- Okay, okay. - So let's do
3:42
the guacamole first.
3:44
- Guaca--guacamole? - Guacamole. Guac.
3:47
So let's cut this.
3:49
- I think I make pretty good guacamole.
3:51
- Oh, then I don't need to tell you anything. You make it.
3:52
- No, no, no. - I'll eat it.
3:55
So, yeah, and Haas avocados are usually the best for guacamole,
3:58
and they have, like, the most flavor.
3:59
- Uh-huh. - And what you were saying,
4:00
they're full of calories,
4:02
but it's all, like, really healthy fat.
4:03
- Good calories. - Yeah, so.
4:05
People sometimes are afraid of avocados.
4:07
They shouldn't be. Do you put onions on it?
4:09
- Yes. - Okay.
4:10
There's onion and there's a bunch of lemon.
4:11
I like it really lemony.
4:13
- I like it limey. - Yeah, limey.
4:14
- I like it real limey. - You know, in my country
4:17
we call these lemons.
4:18
- You do? Why?
4:20
- I don't know, but we call them lemons and when--
4:21
- But it's not a lemon. - Well, to me it's a lemon.
4:24
I mean, I learned that it's not a lemon,
4:26
but when I married Bobby he would be like,
4:28
"Okay, go get some lemons."
4:29
And I would show up with a bunch of this.
4:31
He's like, "Why did you buy limes?"
4:33
I'm like, "You told me to get lemons, here they are."
4:35
These are green lemons and then these are yellow lemons.
4:38
- Uh-uhh, uh-uhh. - Yeah, but now I learned.
4:41
- Well, I'm gonna go ahead and squeeze--
4:43
- There you go.
4:45
- Some lime on this because avocados turn dark--
4:48
- Yes. - Very, very quickly.
4:50
- There we go.
4:52
- All right, I like a lot of onion.
4:54
- Do you like big chunks or small chunks?
4:57
- Medium. - Medium?
4:59
- Medium. - And then do you put tomatoes
5:01
in your guacamole or no?
5:02
Some people do, some people don't.
5:03
- Sometimes I do, sometimes I don't.
5:05
I'm not, not crazy, crazy.
5:08
- So, maybe, add one since we have so many of them?
5:10
- Yeah.
5:12
- That's what my mom does. - And you'll need to taste it,
5:15
and see if it needs some more lime juice--
5:18
- Oh, yeah, I like that. Let me get a fork.
5:20
- Because I used half of a--- - I like it very lemony, limey.
5:26
- Do you like your tomatoes in big chunks or little chunks?
5:29
- Whatever.
5:31
- Do you like it like that? - Mm-hmm.
5:34
♪ ♪
5:38
Yummy. Only one?
5:40
Okay, yeah, we're gonna make salsa anyway, so.
5:43
- All right, so taste that and see what we're--
5:46
- What's going on?
5:47
- What we're needing for it, yeah.
5:50
- Mm-mmm.
5:51
- It's good? - Mm-hmm.
5:52
- Is it good? No more lime? - I mean, I really like lime,
5:57
so I'm not afraid of adding more, but you be the judge.
6:00
- Okay. Well, let's do it. - I mean, it's pretty good.
6:03
- It definitely needs more salt, right?
6:08
Probably not to you.
6:10
- I was gonna say it was really salty, but, yeah, sure.
6:13
- It's really salty?
6:15
- Add more salt.
6:16
- Well, this will cut the salt, - I like it very lemony, yes.
6:19
I love lemon. I put lemon on everything.
6:21
- This is lime. - I'm sorry, lime.
6:23
American lime.
6:26
- All right, what goes in it next?
6:28
- Now, we're gonna make salsa.
6:30
- Is that it? - Yeah, that's it.
6:32
- I'm gonna clean this up, Claud--
6:34
- Okay.
6:35
- And then we'll start the other dish,
6:37
so y'all please don't go anywhere.
6:38
Stay with us.
6:45
I hope y'all are enjoying the show
6:48
and I want to hear from you.
6:49
Tell me what recipes or videos you'd like to see me
6:52
make by just leaving a short comment below.
6:56
Now, let's get back to the show, y'all.
7:03
- In your country, what makes for a good salsa?
7:06
- I guess it's just the same.
7:09
- What's the rules for it? - No, there's no rules.
7:11
You know there's no rules in the kitchen.
7:12
- Yeah, yeah.
7:14
- No, I think just like that.
7:15
I feel salsa's not as popular in my country.
7:17
We do something that is like a guacamole,
7:19
but it's called guasacaca.
7:22
- Who? - Guasacaca.
7:23
- Guasacaca? - Yes, guasacaca.
7:26
And it's kind of like a guacamole,
7:28
but it's like big chunks of avocado.
7:31
It's a very chunky, and you throw the pits in there too,
7:36
and it has more tomato,
7:37
and it has a lot of onions,
7:39
but it's kind of like a very chunky guacamole.
7:41
It's delicious.
7:43
- And some pepper.
7:44
- Oh, would you add some of this?
7:46
- And how about-- so you don't put any peppers in it?
7:51
- I mean, you can, but---
7:55
- Now, do you use the stems too?
7:59
- Sure. - Okay.
8:00
- [laughs]
8:02
- Well, let's do it. - Why not? It's easier, right?
8:05
- Yeah.
8:06
- Look, if it comes from the ground, you can eat it all.
8:08
- The stems are, yeah, the stems are pretty.
8:11
- This is gonna be the top of the tacos.
8:13
- Okay. - The same with the guacamole,
8:15
but if- you can also eat it with chips.
8:19
- Yeah. - So, you can also add
8:21
a jalapeno, like, a little bit
8:22
of jalapeno pepper to make it spicy.
8:24
- See, I would like the jalapeno, even though I'm not--
8:27
I don't like a lot of hot stuff.
8:29
- Yeah, a jalapeno's good
8:31
and it's, like, with the guacamole, but--
8:32
- I know you're about to faint about the salt,
8:34
but the lime, the lime just screams for salt.
8:38
- Let me try. That's fine.
8:40
- Like a margarita, you know?
8:41
- I don't like margaritas. I don't like the taste.
8:43
- That's the one drink that I like.
8:45
- That's interesting.
8:47
- I love a margarita. - I don't like a margarita.
8:48
I like mojitos.
8:49
- I don't like mojitos. - Mmm.
8:54
Oh, you know what's really good?
8:55
- What? - Remember that time
8:56
that you made this salad base that used a tortilla,
8:59
and then you did the shape like this,
9:00
and you put it in the deep fryer, and then you used it,
9:03
and then we made a Mexican salad on top of it?
9:05
But you grabbed the tortilla
9:07
and you did something funny that you did this.
9:09
- Oh, I used a ladle. I stuck a ladle in it
9:11
so it was shaped like a bowl. - Like a bowl.
9:13
- Yeah! - And then you deep fried it.
9:15
We have to make that again.
9:16
You haven't made that in a long time.
9:18
- So, now, what are we doing now?
9:20
- Now, we're gonna make tacos,
9:22
and so the mushroom is gonna be like your meat substitute.
9:26
Like, it's gonna give you that texture.
9:28
- Yes, and this is, this is like eating meat right here.
9:32
- Yeah, yeah. - All right.
9:33
Now, are we frying them whole
9:34
like that or sauté them?
9:36
- We're gonna salt--sau-- I hate that word.
9:38
- Say it.
9:39
- We're gonna sau--sauté them.
9:42
- Yes, that was great.
9:44
- Let's move on.
9:45
- Your English is a lot better than my Spanish,
9:47
I'll tell you. - You think so?
9:48
- Como este usted? Muy bien, gracias.
9:50
- There you go! - That's all I remember
9:52
from Spanish 50 years ago.
9:54
- There you go. That's most than other Americans know.
9:56
That's pretty good.
9:59
So we're gonna cut this and this,
10:01
and we're gonna sauté, sauté it.
10:05
- Yes, okay.
10:06
- So, when I got here a little bit earlier today
10:10
I made some brown rice and black beans
10:13
to along with our tacos.
10:14
- Oh, you did? - Yeah.
10:15
- I love black beans and rice. - Yes.
10:18
- I love beans and rice period. - Yeah.
10:21
- Now, did you cook that using dried beans
10:24
or did you just use the can?
10:27
- I used--just canned beans.
10:30
- I like the canned beans.
10:31
- Yeah. We need to be simplifying.
10:33
- Now, is this half a onion gonna be enough?
10:36
- We'll find out. - Now, I'm gonna,
10:38
I'm just pedaling all these--
10:40
- Yeah, just do it.
10:41
- So they'll stay consistent with our mushrooms.
10:45
- Mushrooms? - Yes.
10:46
- Our humongous mushrooms? - Yes.
10:48
- Somebody's really hungry. - Gus, are you hungry, buddy?
10:54
This is a vegan meal, this is a vegan meal.
10:56
- "What's up, what's up? Oh, I'm hungry too, Mommy."
10:58
- And you too, Max.
11:00
I don't think y'all would like it.
11:01
- Oh, they'd love it, come on.
11:03
- All right, so, is this a little olive oil you got me?
11:04
- So that is a oil, vegetable oil.
11:08
- Oh, a vegetable oil, okay.
11:11
So in the pan this goes.
11:15
- Mmm. Yummy.
11:18
- And, you know, you have to be very careful
11:20
when you're sautéing garlic
11:24
because garlic will burn so quickly on you.
11:27
- That's true. - So it's gonna help that
11:29
we've got onions and peppers
11:34
to help keep it from burning.
11:35
- I got you. - So do you like yours
11:38
just lightly sautéed or do you like them soft?
11:43
- I think I like them on the softer side. What about you?
11:46
- Okay, I like mine on the soft too.
11:49
- There we go. - For a taco.
11:50
I'm gonna start sticking some portabella mushrooms in there.
11:56
- Do it, do it, and then I have a surprise for you.
11:58
- Oh, you do?
12:00
- Well, actually I have a few surprises for you.
12:01
- Yah! I love good surprises
12:03
- Some that you're gonna love,
12:05
and some that you may not love that much.
12:08
- What are we eating for dessert, sand?
12:10
- No, there's no dessert.
12:12
- Sand tarts?
12:13
- What? Sand tarts? - Sand tarts.
12:16
I was being a smart aleck.
12:17
- What are those? - Well, actually it's a cookie
12:20
that my grandmother made that we all loved,
12:22
but, you know, sand,
12:24
there's probably no calories in sand, right?
12:27
- Like air cookies, maybe? - Air cookies.
12:29
- Water cookies?
12:31
[laughter]
12:33
So are you ready for the first surprise?
12:35
- I am so ready for the first surprise.
12:37
- Okay, let's open oven number one.
12:39
- Okay. Oh, gosh, sweet potatoes.
12:44
- Yes.
12:45
- I adore sweet potatoes. - Yeah, take them out.
12:46
- Oh. Is this our dessert? - No-ah.
12:50
- No-ah.
12:51
- This is gonna be in the stir fry.
12:52
In the tacos.
12:54
- What? We're gonna stir fry sweet potatoes in here?
12:57
- Yes, and then we're gonna put them in the tacos,
12:58
and it's gonna be amazing. Trust me.
13:00
- Oh, my gosh.
13:06
I so hope y'all are enjoying the show.
13:09
And if you do.
13:11
Be sure to click like, subscribe and
13:14
notification bell so you'll never miss a video.
13:18
And we'll be right back after the break.
13:22
[upbeat music]
13:24
- All right, now I've got this set on low--
13:26
- Oh, there you go. - On this griddle.
13:28
- Yeah, maybe we can start warming up the tortillas,
13:29
and I'll go ahead and throw this in the pan.
13:32
- Okay, and I cut this down real low
13:34
so you may want to cut that back up.
13:36
- Okay, cool.
13:37
- And I can't believe it, y'all.
13:38
I think she is gonna actually let me deep fry some of these.
13:42
- [mock gasps] - Right?
13:45
- Yeah, sure. Make some chips? - These are so good.
13:49
Yes, we're gonna make our own tortilla chips.
13:52
- There we go. Just save some so we can make the tacos.
13:56
- You know what--
13:57
- I never had Paula Deen tortilla chips.
13:58
- You've never? - No, I'm excited.
14:01
- Wow, you want to taste a hot chip?
14:04
- Yes, I do.
14:05
Oh, you know what's a delicious secret ingredient for those?
14:07
- What? - Ta-da!
14:11
Just a little bit. Just a touch.
14:15
- I like corn tortillas.
14:19
- I bet they're good. Let's see.
14:20
- Uh-uh, they're hot.
14:21
- You have to wait until they cool down.
14:23
That's why they're funky. You have to wait. Let's wait.
14:26
Five minutes.
14:27
♪ ♪
14:33
Well, this is ready.
14:35
- Okay, it is? - Yeah, so I'm gonna go ahead
14:37
and heat up some of these tortillas--
14:39
- Okay.
14:40
- So we can start fixing our plates.
14:42
♪ ♪
14:45
- This is delicious, Claud. - I know.
14:48
- You might win me over with the corn versus the flour.
14:51
- See, and with the lemon-- the lemon- the lime.
14:53
- Ooh, with the lime. - Yes, so good.
14:56
- So good.
14:57
- So are you ready to make your tacos?
15:00
- Yes. - If you want, go ahead.
15:02
You can start putting this together,
15:04
and I'm gonna put some of the rice
15:06
and beans for us in this little plate.
15:12
- Okay. So I want to get my meat,
15:18
which is my mushroom.
15:21
I want to get some peppers.
15:25
- And I have one more surprise for you.
15:27
- You do?
15:29
- Remember, there's the oven number two.
15:30
- Yes.
15:31
Oh, and I want to try and get that sweet potato.
15:34
- Oh, yeah, the sweet potato.
15:35
- Look at this, look at this, y'all.
15:38
- Let's get some plates. - Wow.
15:42
- Oh, that's not even close to being ready.
15:45
- This isn't? - No guacamole.
15:46
The salsa. Remember we made all that?
15:48
- Okay, okay, did I put too much stuff on it?
15:50
- No, that's good.
15:52
Got this.
15:54
- Now, we got some... - Tomatillos.
15:57
- Tomatillos right here, y'all. It's really good.
16:01
I'm gonna put a little bit of that on mine.
16:03
- And then you want to put those two things in there.
16:05
- There's no heat to it, no heat to it.
16:08
All right, so I'm gonna put my guac.
16:12
- Here's your rice and beans.
16:14
- Wow, I can't eat all that.
16:17
- And, no, you will. - All right.
16:19
I need to get us a female spoon...
16:23
- Oh. - For the...
16:27
♪ ♪
16:29
A female spoon, y'all, has the holes in it.
16:34
And in the restaurant,
16:36
you know, when you're working on the line,
16:40
people let you know what, you know,
16:42
pass me a spoon, well, you have to let them know--
16:44
- Wait, wait, wait. - That's not ready?
16:45
Still not ready? - No, still not ready.
16:47
So I have the secret thing for you.
16:49
- Oh, okay.
16:50
- The surprise. - Okay.
16:52
- Which I think you're gonna hate.
16:53
- I am? Is it tofu, is it tofu?
16:57
- Let's open oven number two.
17:02
Take it out, take it out.
17:08
So this thing, I made it yesterday.
17:10
- It's not goat cheese, is it? - No, it's not goat cheese.
17:13
- I'm not eating any goat cheese.
17:14
- I want you to try it,
17:15
and then we'll see. - What is it?
17:18
- Just try. Don't get too crazy on it.
17:20
Oh, wow. - Don't get too much.
17:22
- Oh, yeah, you're gonna like it.
17:23
It's white. It looks like mayonnaise though.
17:25
- Kind of.
17:27
♪ ♪
17:31
Not bad. It's kind of sweet.
17:33
Is it blue cheese?
17:34
- It's a vegan cheese.
17:37
- Vegan cheese? - Mm-hmm.
17:38
It's a vegan nacho cheese that I made to bring here.
17:41
- Mm-hmm, mm-hmm.
17:43
- So see if maybe you wanted to put it in your taco?
17:46
- Mine is done, mine's great. - Okay, good.
17:47
I'll use it for mine. Better, I get more.
17:51
- Let's not go crazy. - One step at a time, right?
17:56
- Yes.
17:58
- Since we're having a Mexican theme meal,
18:02
I thought that we can make horchata.
18:04
- Who? - Horchata.
18:05
- Horchata? - Yeah, guasacaca, horchata.
18:08
- All right. - Remember that. Guasacaca.
18:09
Horchata. - Guasacaca. Horchata.
18:12
- So horchata is a rice drink
18:13
that is made traditional in Mexico.
18:15
I love how I'm talking about Mexican cuisine
18:17
as if I was Mexican with so much property.
18:21
But it's a Mexican drink,
18:23
and usually they make it from scratch,
18:27
and they make the rice milk from scratch,
18:29
but just to make things easy, I just bought the rice milk.
18:33
You can just get it at the grocery store.
18:35
- Is it in the milk section? - Yes.
18:37
It's gonna be with the dairy-free milk.
18:39
So where they have, like, almond milk and all this.
18:41
- Okay, okay. - So we're gonna add
18:46
the rice milk.
18:48
- To what? - To this pitcher.
18:50
It's just a pitcher.
18:52
- Okay. - And then,
18:53
this is four cups of rice milk,
18:55
and we're gonna add half a cup of coconut sugar.
18:58
And we talk about coconut-- - Coconut sugar?
19:00
- Yes, we talk about this because--
19:02
we talked about this before that the coconut sugar
19:05
has a lower glycemic index,
19:06
so your sugar spikes are not as crazy.
19:09
- Okay. - So it's a good alternative
19:11
for people who are trying to...
19:13
- How you gonna shake it? - Oh, I'm gonna shake it.
19:16
I got this guy right here.
19:18
I need one of these in my kitchen.
19:20
So I'm just gonna shake it.
19:25
Let's get this guy.
19:27
You can make it with white sugar,
19:30
but I'm gonna make it with coconut sugar.
19:32
Okay, so I'm gonna go ahead.
19:35
I'm gonna serve you some over ice so that it is very simple.
19:40
I'm doing a mess right here.
19:42
And then, we're gonna sprinkle some cinnamon.
19:44
Do you like cinnamon? - Yes.
19:49
- Mmm, mmm, you're gonna love it.
19:52
- Uh-huh. Good. - Mmm, good.
19:55
So good, so good.
19:57
Come on. So good.
20:02
- That's delicious. - Ah, see?
20:07
Really good.
20:08
- But that mushroom--
20:10
- It's good. It's like meat.
20:12
- It's like meat. - Yeah, it's like a steak.
20:14
I usually, that's what I do, when I cut it--
20:16
- That's why I wouldn't want it chopped up. I would like to--
20:18
- You like it like that? - Mm-hmm,
20:19
because it's like a big piece of meat.
20:21
- Yeah, yeah, it's just perfect. It's delicious.
20:24
- Well, y'all, I think Claud gave us some great ideas.
20:28
So until next time, friends,
20:30
we send you love and best dishes every time.
20:35
Thank you, baby.
20:37
- You're welcome. You were so good.
20:40
Now, everyone come eat guacamole.
20:41
There's a lot there.
20:43
♪ ♪
20:50
Hey, y'all, it's Paula Deen.
20:52
Now, if you enjoyed this video, be sure to like it
20:56
and click the subscribe button as well as the notification
20:59
and bail to be alerted when I post a video.
21:03
Love and Best Dishes Y'all.
#Food & Drink
#Hobbies & Leisure