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Foods from South of the Border

Chipotle-Honey Glazed Bacon

Chipotle-Honey Glazed Bacon

Chipotle-Honey Glazed Bacon6 slices of premium bacon
1/2 cup of honey
1/4 tsp chili powder
1/4 tsp garlic powder
1/2 chipotle pepper in adobo sauce, finely chopped
1 tbsp of the adobo sauce

Heat a large skillet, placing the heat on medium-low. Cook the bacon from about 7 minutes on one side, then flip, and cook another 5-6 minutes on the other side. The goal here is to warm up the bacon, get the majority of the fat out, however retaining a nice texture being careful not to overcook it. During this time, add the honey, powders, chipotle pepper and adobo sauce into a small sauce pan and place on very low heat. You just want the honey to warm through, while you incorporate the other flavors. So once the bacon cooked on both sides, remove the bacon and place on some paper towel to remove any excess fat. Discard the bacon grease, saving it for later, or placing in your grease container. Preheat your oven to 325 degrees. As your bacon is resting on the paper towel, brush some of the honey chipotle glaze on the top of each piece. Place on a baking sheet and cook for a few minutes. Remove the tray, flip over the bacon, brush with more glaze and return to the oven for a few more minutes. The outcome of this bacon is something wonderful. The texture changes just ever so slightly to create what almost appears to be bacon candy. It has a bit of chew from the honey, the awesome texture from the slow cooking, and the great heat from the chipotle pepper. This is a great snack, or better yet, served on that leftover turkey sandwich! Enjoy.

Chipotle Bacon Guacamole (Guacamole de Tocino)

Chipotle Bacon Guacamole (Guacamole de Tocino)

guac5 strips medium-thick bacon (full-flavored smoky bacon is great here)
3 medium-large (about 1 1/4 pounds) ripe avocados
1/2 medium white onion, chopped into 1/4-inch pieces
2 or 3 canned chipotle chiles en adobo to taste, removed from the canning sauce, stemmed, slit open, seeds scraped out and finely chopped
1 medium-large round, ripe tomato, cored and chopped into 1/4-inch pieces
1/4 cup fresh cilantro, loosely packed, coarsely chopped, thick bottom stems cut off
Salt
1 or 2 tablespoons fresh lime juice

In a large (10-inch) skillet, cook the slices of bacon in a single layer over medium heat, turning them occasionally, until crispy and browned, about 10 minutes. Drain on paper towels, then coarsely crumble. Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Using an old-fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree. Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and transfer to the bowl, along with the chipotle chiles, tomatoes, cilantro (save out a little for garnish if you wish) and about 2/3 of the bacon. Gently stir to combine all of the ingredients. Taste and season with salt, usually about 1/2 teaspoon, and enough lime juice to add a little sparkle. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve. Scoop the guacamole into a serving dish, sprinkle with the remaining bacon (and cilantro if you have it), and you’re ready to serve. Tip: If the tomato is really ripe and juicy, cut it in half widthwise (across its “equator”), then gently squeeze out the jelly-like seeds from each half. That’ll keep the guacamole from becoming runny. If you’re not serving right away, wait to stir in bacon to ensure the crispy texture!

Lomo Saltado

Lomo Saltado

1__Lomo_Saltado1 teaspoon minced garlic
2 teaspoons finely chopped ají limo (I just used a red bell pepper and cut into thin strips)
2 pounds beef, cut into strips (I used skirt steak and cut it into strips)
1 pound red onions, sliced
1 pound plum tomatoes sliced lengthwise into sixths
2 pounds large yellow potatoes, peeled and cut into sticks (I used a bag of frozen French fries)
3 ajíes amarillos, sliced fine (I used 2 yellow bell peppers)
6 tablespoons low sodium soy sauce
2 tablespoons fresh cilantro, chopped
1 pinch of ground cumin
Red wine vinegar (about 6 tablespoons)
Salt and pepper
Oil for frying (I used canola oil)

First- this makes a TON of lomo saltado so keep this in mind if you are feeding around less than six people. Heat enough oil to coat a large pan or wok and, over medium heat, sauté garlic and ají limo (or your substitution) for 2 minutes. Raise the heat, add meat and brown all over. Season with cumin, salt and pepper. Remove meat from the pan and set aside, keeping it warm. Add a little more oil to the pan if necessary and stir-fry onions until just barely soft, about 1 minute. Season with salt and pepper. Add a few drops of red wine vinegar to deglaze the pan, still stir frying the onions, let the vinegar evaporate, about another minute—the onions should have some bite. Remove from pan and set aside. Repeat the stiry fry steps with the tomato and set aside as well (there’s a lot of set aside in this recipe!) In a separate skillet, deep fry the potato sticks until just slightly golden. Remove with a slotted spoon, drain potatoes on a paper towel and season with salt and pepper. If you are using frozen French fries, follow the instructions on the bag. Return meat, onion and tomato to the wok. Add ajíes amarillos (or substitute) and soy sauce and cook for about a minute. Finally, add the French friends and mix everything together carefully. Garnish with chopped cilantro and serve immediately.

Tequila Infused Queso Fundido

Tequila Infused Queso Fundido

Tequila Infused Queso Fundido1 tablespoon olive or vegetable oil
1 large (10-ounce) ripe tomato, cored, seeded (if you wish) and cut into 1/4-inch pieces
1 medium onion, cut into 1/4-inch pieces
Hot green chiles to taste (roughly 1 large jalapeno or 2 large serranos), stemmed, seeded (if you wish) and finely chopped
3 tablespoons tequila, preferably a silver (blanco) tequila
8 ounces Chihuahua or other Mexican melting cheese, such as quesadilla or asadero, shredded (you’ll have about 2 cups)
1/2 cup chopped cilantro

Heat the oil in a very large (12-inch) skillet over medium-high. Add the tomato, onion and chiles, and cook, stirring nearly constantly, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook quickly, stirring, until nearly reduced to a glaze. (If you tip the pan toward an open gas flame, it will ignite. If you choose this route, simply shake the pan back and forth until the flames subside and the tequila has reduced to a glaze.) Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just meltedtoo long over the heat and the cheese will become tough, oily and stringy. Scoop into a warm dish, sprinkle with the cilantro and serve right away with tortillas for making soft tacos. You may want a little salsa, too.

Frijoles a la Charro (Spicy Bacon Pinto Beans)

Frijoles a la Charro (Spicy Bacon Pinto Beans)

frijoles a la charro1 lb dried pinto beans, rinsed
1 white onion, quartered
4 garlic cloves
6 slices bacon, uncooked
½ small white onion, diced
3 garlic cloves, minced
2 serrano chile peppers, diced
2 Roma tomatoes, diced
1 tsp salt
½ cup cilantro leaves, chopped

Place the beans in a large stockpot or clay olla and cover with plenty of water; soak for 6 hours or overnight. Drain and discard the soaking liquid. Return the soaked beans to the stockpot along with the quartered onion and whole garlic cloves. Add enough water to the pot to rise approximately 2 inches above the beans. Place the pot over medium-low heat and simmer, uncovered, for 2 hours, stirring occasionally, until the beans are tender. Check and stir the beans every 15-20 minutes to ensure that they are covered in water and not sticking to the bottom of the pan. Add more water to the pan if necessary to ensure that all of the beans are always covered with water. Once the beans are fully cooked, remove from the heat and discard the onion and garlic. Heat a large saucepan or Dutch oven over medium heat. Stir in the bacon and cook until it is crispy and golden brown. Stir in the diced onion, minced garlic and serrano peppers and cook for 3 min. Add the tomatoes and cook for 5 min, or until they have softened. Add the cooked beans and their cooking liquid to the pan and stir to thoroughly combine. Season with salt. Cook for 8-10 minutes longer until the flavors have blended and most of the liquid has evaporated. Taste and season with additional salt if desired. Serve hot, garnished with chopped cilantro levees.

Frijoles Negros con Arroz Tradicionales

Frijoles Negros con Arroz Tradicionales

Frijoles Negros con Arroz Tradicionales1 can (15 oz) BUSH’S® Black Beans, drain and reserve juices
1 Tbsp olive oil
3/4 cup finely chopped onion
1/2 cup finely chopped green pepper
1 cup diced tomatoes
1/2 tsp thyme
1 tsp garlic salt
3 T. cider vinegar
1/2 tsp hot pepper sauce
2 cup cooked rice
Lime wedges (optional)

In large skillet, heat olive oil; cook onion and green pepper until crisp tender. Stir in tomatoes, beans, thyme and garlic salt; cook 3 minutes. Add vinegar, pepper sauce, and reserved juices continue to cook 5 minutes. Serve over rice. Garnish with lime wedge (optional).

Cuban Avocado, Watercress, and Pineapple Salad (Ensalada de Aguacate, Berro, y Piña)

Cuban Avocado, Watercress, and Pineapple Salad (Ensalada de Aguacate, Berro, y Piña)

Cuban Avocado, Watercress, and Pineapple Salad (Ensalada de Aguacate, Berro, y Piña)2 bunches watercress
One 2 1/2-pound pineapple, peeled, cored, and cut into four 1-inch-thick slices
1 T. sugar
3 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
2 T. cider vinegar or fresh lime juice
1/8 tsp. ground cumin
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 large Florida (West Indian) avocado or 2 Hass avocados
1 small red onion (5 oz.) thinly slivered lengthwise
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Preparing the Watercress: Place the watercress in a colander and rinse under cold running water to remove any grit or sand. Discard any yellowing leaves and remove the tough stems; for this salad, you want only the leaves and tender stems. Pat dry with paper towels and refrigerate while you prepare the rest of the salad.

Broiling the Pineapple: Preheat the broiler. Place the pineapple slices on a baking pan and sprinkle the sugar evenly on top of them. Broil about 4 inches from the heat source, turning once, for 10 minutes on each side, until lightly golden brown. Let cool, then cut into 1-inch cubes. Set aside.

Preparing the Dressing: Place the garlic, olive oil, vinegar or lime juice, cumin, salt, and pepper in a small bowl and whisk to combine. Taste for seasoning. Set aside.

Peeling the Avocado: Cut the avocado(s) lengthwise in half around the pit and remove the pit. Place the avocado halves cut side down on the work surface and slice lengthwise into 1-inch-wide wedges. Peel each segment by hand or with a paring knife, and cut into 1-inch cubes.

Assembling the Salad: Place the watercress in a medium bowl and toss with half the dressing. Arrange on a large platter. Add the pineapple and avocado to the same bowl and toss with the rest of the dressing. Mound the pineapple and avocado over the bed of watercress. Garnish with the slivers of red onion and serve immediately.

Escabeche de Cebolla (Yucatan Pickled Red Onion)

Escabeche de Cebolla (Yucatan Pickled Red Onion)

escabeche de cebolla1 large red onion, peeled and very thinly sliced
1/4 tsp. black peppercorns
1/4 tsp. cumin
1/2 tsp. Mexican oregano
2 garlic cloves, crushed
1 bay leaf
1/2 tsp. kosher salt
3/4 cup apple cider vinegar

Place the sliced red onion in a large mason jar (or divide if using smaller jars). In a small pot, heat the vinegar to black pepper, cumin, oregano, garlic, bay leaf and salt. Bring to a boil. Remove from heat. Pour the hot vinegar spice mixture over the red onion. Cover and refrigerate. Your onions may not turn bright pink immediately. We found that the gorgeous bright pink color will develop and deepen as the onions rest, covered overnight. These pickled onions will keep for up to 2 weeks refrigerated.

Rajas con Crema (Roasted Poblanos with Cream)

Rajas con Crema (Roasted Poblanos with Cream)

Rajas con Crema (Roasted Poblanos with Cream)6 fresh poblano chiles, fire roasted, stemmed, seeded and skinned
1 T. butter
1 white onion, sliced lengthwise (root to tip), 1/4-inch slices
2 cloves garlic, minced
1/2 tsp. salt
1 cup Mexican crema (Mexican sour cream) or crème fraîche
1/2 cup grated Monterey Jack cheese

Cut the chiles into long strips, about an inch wide. Many recipes call for thin strips, about a half inch wide, which you can do if you want. I just like them with thicker strips. Set aside. Heat the butter (can use vegetable oil instead if you want) in a large cast iron skillet on medium heat. Add the onions and cook until translucent, about 3 to 4 minutes. Add garlic and cook an additional 2 minutes. Add the poblano chiles to the onions. Sprinkle the chiles with salt. Reduce heat to medium-low. Add the Mexican crema. Gently stir to coat the chiles. Let cook for several minutes, until the chiles are completely cooked through and the sauce is bubbly and a little reduced, then sprinkle in the grated jack cheese. Stir with the hot crema sauce until the cheese has melted and mixed in with the crema sauce. Serve with warmed corn or flour tortillas.

Ensalada de Aguacate (Golden Avocado Salad with Jalapeno-Cilantro Vinaigrette)

Ensalada de Aguacate (Golden Avocado Salad with Jalapeno-Cilantro Vinaigrette)

Ensalada de Aguacate (Golden Avocado Salad with Jalapeno-Cilantro Vinaigrette)1 C. Cilantro Leaves
2 small Jalapeno Peppers, stems removed
½ C. White Wine Vinegar
Juice of 2 Limes
1 clove Garlic
½ tsp. Salt
1 C. EVOO

½ C. Flour
2 Eggs, slightly beaten
1 C. Panko
2 Avocados, pitted, peeled and cut into 1” wedges, about 6 wedges per avocado
Salt
2 C. Canola Oil

12 C. baby Arugula
Salt
Pepper
1 pt. Cherry Tomatoes, halved

In blender puree cilantro, jalapeno, vinegar, lime juice, garlic and salt until smooth. Slowly drizzle in the oil until well combined and set aside.

Place flour, eggs and panko into 2 separate shallow bowls to set up a dredging station. Season avocado with salt and dredge in flour, egg, then panko. Place on parchment and repeat for all wedges. Heat oil in Dutch oven over medium high heat until shimmering. Gently place the breaded avocado wedges in oil (in batches as necessary) into the hot oil and cook 3 minutes, turning once, until golden brown. Transfer to paper lined tray to drain. Place arugula in bowl and toss with dressing. Season with salt and pepper. Divide among 4 plate, sprinkle with tomatoes and top with avocado.

Light Crema de Chile Poblano Soup

Light Crema de Chile Poblano Soup

Light Crema de Chile Poblano Soup1 1/4 cup low-sodium chicken broth
2 large poblano chiles, roasted, peeled, seeded and veins removed
1/4-inch thick slice of a large white onion, roasted on a comal or skillet
1/4 to 1/3 cup Cacique Crema Mexicana
1/4 tsp. kosher salt, or more to taste
Optional garnish: Swirl of Crema Mexicana and freshly chopped chives

Roast poblano chiles and allow to sweat in a plastic bag. After 15 minutes, peel the skin off the chiles, cut them open and remove the seeds and veins. While the chiles are sweating, roast the 1/4-inch thick slice of a large white onion on a hot comal or skillet until each side starts to get some brown spots, a few minutes per side. Add the poblano chiles, roasted onion, chicken broth, crema mexicana and salt to a blender and blend on high until the contents are completely pureed and smooth. Transfer the contents of the blender to a saucepan and cook over medium heat, whisking occasionally until it comes to a boil after about 5 minutes. It will begin to bubble toward the top of the pan; reduce the heat and continue to simmer for another 2 minutes.

Serve and garnish with a swirl of Cacique crema mexicana and about a half tsp. of freshly chopped chives.

Sopa de Chile Poblano (Roasted Poblano Soup)

Sopa de Chile Poblano (Roasted Poblano Soup)

Sopa de Chile Poblano (Roasted Poblano Soup)2 lb. poblano chiles
6 tbsp. unsalted butter
1 large white onion, roughly chopped
1 rib celery, roughly chopped
1 medium carrot, roughly chopped
4 oz. spinach, roughly chopped
1⁄3 cup minced parsley
4 cups chicken stock
2 cups milk
1 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup crema or sour cream
1 serrano chile, stemmed, seeded, and minced
Fried tortilla strips, to garnish

Heat broiler to high heat. Place poblano chiles on a foil-lined baking sheet, and broil, turning as needed, until blackened all over, about 20 minutes; transfer to a bowl and let cool. Peel and discard skins, stems, and seeds; roughly chop, and set aside. Heat butter in a 6-qt. saucepan over medium-high heat. Add onion, celery, and carrot, and cook, stirring occasionally, until soft, about 10 minutes. Add chopped poblanos, spinach, and parsley, and cook, stirring, until slightly wilted, about 3 minutes. Add stock and milk, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 35 minutes. Remove from heat, stir in cream, and season with salt and pepper; puree in a blender until smooth, at least 1 minute. To serve, divide soup among serving bowls and then dollop with about 1 tbsp. crema in the center of each; garnish with some of the serrano chiles and tortilla strips.

Sautéed Mexican Mussels with Chorizo and Tequila

Sautéed Mexican Mussels with Chorizo and Tequila

Sautéed Mexican Mussels with Chorizo and Tequila4 Tomatoes, diced plus additional for garnishing
3 T. olive oil
8 oz. Mexican chorizo, fresh or store-bought, casings removed
1 T. shallot, minced
3 garlic cloves, thinly sliced
2 tsp. fresh jalapeño pepper, finely chopped
1½ cups dry white wine
2 pounds mussels, scrubbed and debearded
1 tsp. salt
â…“ cup fresh cilantro leaves, coarsely chopped
½ cup good quality silver tequila (ex: Herradura Blanco)

Heat the olive oil in a heavy bottom sauté pan over medium high heat. Once the oil is shimmering but not smoking, add the chorizo to the pan and cook for approximately 5 minutes, stirring often, until the sausage is thoroughly cooked through. Remove the chorizo from the pan and pat dry with a paper towel to remove all excess oil. Pour off and discard the excess fat from the pan, leaving approximately 1 T. of chorizo fat in the pan. Add the minced shallot to the sauté pan and cook for about 3 minutes, stirring occasionally, until the shallot is soft. Add the sliced garlic and diced jalapeño to the pan and cook an additional 3 minutes, stirring occasionally until both are cooked through. Keep the sauté pan on medium high heat and return the chorizo to the pan. Stir in the wine and tomatoes and then mussels. Sprinkle 1 tsp. salt over the mixture and bring to a boil. Once the mixture has reached a boil, cover the sauté pan with aluminum foil or a heavy lid and cook covered for approximately 8-10 minutes until the majority of the mussels have opened. Remove the pan from the heat and discard any unopened mussels. Spoon the mussels and broth into serving bowls and sprinkle with chopped cilantro and top with 4 oz. of silver tequila. Top with additional diced tomatoes. Serve with crusty bread or fresh corn tortillas.

Mejillones con tequila

Mejillones con tequila

1Mejillones con tequila tsp. vegetable oil
½ red pepper, diced
½ small onion, chopped
½ cup tequila
¼ cup water
juice of 1 lemon
freshly ground black pepper to taste
2 T. chopped jalapeno chilies (optional)
1 kg of fresh mussels, scrubbed and beards
1/3 cup chopped cilantro

In a large pot, heat oil over medium heat. Add the red pepper and onion. Cook for 5 minutes stirring constantly. Add the tequila, water, lemon juice, pepper and jalapenos. Bring to a boil and add the mussels. Sprinkle the cilantro over the mussels and cover well. Let steam cook 3 to 4 minutes until all the mussels have opened (discard any remaining closed).

Rellenos de Camarones y Queso

Rellenos de Camarones y Queso

Rellenos de Camarones y Queso1 red bell pepper, roasted, peeled, and chopped
8 poblano peppers, roasted and peeled
2 T. olive oil
1 pound peeled and deveined medium shrimp, chopped
1/2 tsp. salt, divided
5 garlic cloves, minced
1 1/2 T. all-purpose flour
¼ tsp. ground red pepper
1/2 cup crema Mexicana or sour cream
3/4 cup fat-free milk, divided
3/4 cup (3 oz.) shredded quesadilla cheese
½ cup queso fresco, crumbled
2 T. chopped fresh cilantro, and sprigs
2 T. fresh lime juice
Pomegranate seeds (optional)

Fire up a comal on the stovetop. Rinse the poblano chiles and bell pepper thoroughly and pierce each with a knife. Place them on the comal and let them roast evenly. You will have to keep an eye on them, making sure to turn them over until all sides are roasted. When done, the skins should be evenly blistered and mostly black. Place roasted chiles and pepper into a plastic bag and close the bag. Cover the plastic bag with a kitchen towel. The steam will help the blackened skin to separate. When cool, rub off the blackened skin, careful to keep the stem intact on the poblano chiles. Using a small sharp knife, carefully slit chiles open along 1 side. Remove seeds, leaving stems attached. Set aside to fill later. Chop the bell pepper and discard stem and seeds.

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle shrimp with 1/4 tsp. salt. Add shrimp to pan; cook 3 minutes or until done. Remove from pan. Add garlic to pan; sauté 30 seconds, stirring constantly. Sprinkle with flour and ground red pepper; cook 1 minute. Slowly add crema Mexicana, stirring with a whisk. Stir in 1/2 cup milk; cook 1 minute, stirring constantly. Remove from heat; let stand 2 minutes. Add quesadilla cheese and 1/4 tsp. salt, stirring until smooth.

Place 1/3 cup cheese mixture in a large bowl; reserve remaining cheese mixture. Add bell pepper, shrimp, cilantro, and juice to 1/3 cup cheese mixture in bowl; toss to coat. Stir 1/4 cup fat-free milk into reserved cheese mixture. Spoon 3 T. of cheese sauce on 4 plates. Stuff each poblano chile with 6 T. shrimp mixture. Place 2 stuffed poblanos on cheese mixture and garnish with crumbled queso fresco, cilantro, and pomegranate seeds (optional).

Carne Asada Roja (Red Chile Marinated Rib Eye Steaks)

Carne Asada Roja (Red Chile Marinated Rib Eye Steaks)

Carne Asada Roja (Red Chile Marinated Rib Eye Steaks)16 guahillo Chiles, stemmed, seeded, dry roasted and rehydrated
5 cloves Garlic, dry roasted and peeled
2 tsp. Cumin Seeds
1/3 T. Mexican Oregano
1 T. Cider Vinegar
3 C. Vegetable or Chicken Broth
1 tsp. Canola Oil
1 T. Salt
1 T. Sugar
6 12oz. Ribe Eye Steaks (1” thick)
Olive Oil, for grill
Sliced Avacado
1 C. Salsa Roja

Puree the rehydrated chiles, garlic, cumin, oregano, vinegar and 1 C. broth in blender for 5 minutes, until extremely smooth. Heat canola oil in heavy bottomed saucepan over medium high heat. Once oil is hot and begins to shimmer, pour the pureed chiles mixture into the pan. Be careful, as the sauce will splatter. Immediately stir and reduce heat to medium low. Simmer, stirring often for 10 minutes, until sauce thickens and begins to darken. Stir in remaining 2 cups broth along with salt and sugar. Continue to simmer for 20 minutes more to reduce slightly. Remove from heat and season with additional salt if desired. Transfer to a large, shallow baking dish and set aside to cool completely prior to marinating the steak. Place steaks in marinade, making sure the pieces are well coated. Cover and refrigerate a minimum for 4 hours, to overnight. Preheat grill over medium high heat. Lightly brush grill grates with oil. Grill steaks for approximately 12 minutes for medium rare, turning once. Allow steaks to rest for 5 minutes before serving. Serve with sliced avocado and topped with warm salsa roja and fresh cilantro if desired. Spicy Bacon Pinto Beans make a nice side.

Cochinita Pibil (Yucatan Achiote Seasoned Pork)

Cochinita Pibil (Yucatan Achiote Seasoned Pork)

Slow Cooker Cochinita Pibil Tacos2 large banana leaves
1/2 cup of Achiote Paste
2 cups of bitter orange juice, or one cup orange juice mixed with one cup of grapefruit juice
1/2 tsp. ground pepper
3 Pounds of boneless pork loin or pork shoulder cut in pieces
1 large red onion, sliced.
3-4 bay leaves
1/2 T. dried thyme
1 T. marjoram
1 T. dried Mexican oregano
1/2 cup oil or lard
1 turkey size oven bag
Salt to taste

Roast the banana leaf, if you bought it from the frozen section of the supermarket, wait until it is completely defrosted. To roast the banana leaf, place it directly over a medium hot fire of you gas stove, it will start changing color and getting some shiny while in contact with the fire. Make sure not to burn the leaves, we just want them to be pliable. Line your roasting pan with the oven bag and arrange the banana leaves overlapping as in the above picture. You can also use aluminum foil instead of the oven bag. In your blender, mix the Achiote (annatto) seasoning with the pepper and bitter orange juice. Add salt. Place the pork meat on the leaves. Pour the Achiote mixture over. And add the oil/lard to give it more flavor. Cover with the sliced onion and herbs. Fold the ends of the banana leaves over the pork. Close the oven bag and cut 3 or 4 slits according to packages instructions. If using aluminum foil wrap tightly . Add about 1 1/2 quarter of water to the roasting pan to create a steaming effect. One time, I forgot to add the water and it still came out great. Bake 2 1/2 hours in a preheated oven at 350 degrees. Add more water to the pan if needed. Remove roasting pan from oven and uncover the meat. The meat should be tender. If it isn’t, cover and return to the oven for another 30 minutes. To serve shred the meat and cover with the juice with warm tortillas and habanero sauce.

Empanaditas de Carne (Small Beef Turnovers)

Empanaditas de Carne (Small Beef Turnovers)

Empanaditas de Carne (Small Beef Turnovers)Dough
2 cups all purpose flour
1/2 teaspoon of salt
1/2 teaspoon of baking powder
4 tablespoons of butter
1/4 cup ice water

Filling:
2 tablespoons vegetable oil
1/2 cup white onion, shredded
1/2 bell pepper, diced
2 garlic cloves, minced
1/2 teaspoon ground achiote
1 teaspoon ground cumin
1/2 pound ground beef
1 cup diced and cooked potatoes
1/2 cup beef broth
Salt to taste
1 egg yolk

Make the filling: In a large skillet, heat the oil. Add the onions, bell pepper, garlic, achiote, cumin and cook for about 6 minutes over medium heat. Add the beef and cooked potatoes, and cook for about 7 minutes. Add the broth, season with salt and cook until meat is cooked through.

Make the dough: Place the flour and salt in a food processor. Add the butter, and water until a dough forms. Form a ball, cover with plastic wrap and place in the refrigerator for about 30 minutes.

On a lightly floured surface, roll out the dough into a thin rectangle. Cut out round disc shapes with a round cutter or a small plate. Fill empanada discs with beef mixture. Brush the edges with egg and close the filling by pressing the edges together to form a half moon. reheat oil in a deep pot to 375 degrees F. Fry the empanadas in the oil for about 3 minutes on each side. Remove from the oil and drain on paper towels.

Agave Glazed Bacon

Agave Glazed Bacon

Agave Glazed Bacon6 slices thick-cut hickory smoked bacon
2 tablespoons agave nectar
1 tablespoon southwest chipotle seasoning, mix (Mrs. Dash, Tones, Konriko or homemade)
1⁄4 teaspoon cayenne pepper (optional)

Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil. Arrange slices on baking sheet; bake until almost crisp (8-9 minutes). Drain the drippings from baking sheet and discard. In small bowl, combine agave nectar, chipotle seasoning and pepper. Brush bacon with the chipotle mixture; bake until glazed (8-10 minutes). Cool.

Sikil Pak (Mayan Pumpkin Seed Salsa)

Sikil Pak (Mayan Pumpkin Seed Salsa)

sikil Pak1 small white onion, peeled and sliced into rounds 1/4-inch thick
1 ¾ cups (about 8 ounces)pepitas, toasted, salted hulled pumpkinseeds
1/3 of a 15-ounce can diced fire-roasted tomatoes, undrained
1/3 cup fresh-squeezed orange juice
1/3 cup fresh-squeezed lime juice
2 generous tablespoons tahini or (or pulverized, toasted sesame seeds)
2 to 3 teaspoons habanero hot sauce (or a little chopped fresh habanero chile)
2 tablespoons roughly chopped cilantro
Salt

Set a large (10-inch) nonstick skillet (or a heavy skillet lined with foil) over medium heat and lay in the onion slices. When the onion is browned and softened on one side (about 4 minutes), turn the slices over and brown the other side (about 4 minutes more). Cool to room temperature, roughly chop them and scoop into a blender or food processor. Add the pumpkin seeds, tomatoes, juices, sesame seeds and hot sauce and process until completely smooth. Stir in the cilantro, then taste and season with salt, usually a scant teaspoon depending on the saltiness of the pumpkin seeds. Transfer to a serving bowl and serve with raw jicama, cucumber slices and tortilla chips.

Homemade Cajeta and Baked Churros

Homemade Cajeta and Baked Churros

cajetaHomemade Cajeta is so Addictive, and so Easy to Make! Serve with a big basket of Baked Churros for Dipping. If you like Dulce de Leche, you’ll adore this Mexican Caramel Sauce, made with Goat’s Milk!

For the Cajeta:
4 cups (1 quart) fresh goat’s milk
1¼ cup dark brown sugar
½ teaspoon kosher salt
¼ teaspoon baking soda
1½ teaspoons vanilla extract
For the Baked Churros:
¼ cup granulated sugar
1 teaspoon ground cinnamon
one batch Simply Perfect Pate a Choux
1 tablespoon unsalted butter, melted

To Make the Cajeta: Place the goat’s milk, brown sugar, salt, and baking soda in a large, heavy-bottomed pot, and heat until simmering. Keep the mixture at a simmer, stirring occasionally, until it’s reduced down to about 1½ cups (about 2 hours). It will be very thick and toasty brown. Stir in the vanilla extract, and immediately pour the hot caramel into a heat-safe vessel to cool. Sauce will continue to thicken as it cools.

To Make the Baked Churros: Preheat the oven to 425 degrees F. Place the sugar and cinnamon in a shallow dish and stir to combine. Set aside. Place the pate a choux dough in a pastry bag fitted with an open star tip. Pipe 4-inch long lines onto a parchment lined baking sheet. Bake for 25 minutes or until the churros are evenly browned, dry, hollow, and light.
Brush lightly with melted butter and coat with cinnamon sugar.

Arroz Poblano (Poblano Rice)

Arroz Poblano (Poblano Rice)

Arroz Poblano (Poblano Rice)3 T. vegetable oil, divided
1/2 medium white onion, chopped
2 poblano chiles, stemmed, seeded and chopped
1 clove garlic, peeled and roughly chopped
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 cup chicken broth, plus more if needed
1 cup long grain rice

Heat 2 T. oil in a medium, heavy nonstick skillet over medium heat. Add the onions and saute until translucent, about 3 minutes. Add the poblano chiles and saute, about 8 minutes. Mix in the garlic and cook until fragrant, about 1 minute. Season with the salt and pepper. Add 1 cup broth and bring to a boil. Turn off the heat and let cool. Transfer the mixture to a blender and process until smooth, about 1 minute. Measure the liquid yield from the blender, adding more chicken broth if necessary to yield 2 total cups of poblano liquid. Adjust seasoning to taste. Meanwhile, clean the skillet, place over medium heat and add the remaining 1 T. oil. Fry the rice until slightly golden. Pour the poblano puree into the skillet and bring to a simmer. Turn down the heat to medium-low and cover tightly. Cook for 30 minutes, turn off the heat and let rest for 10 minutes. Fluff with a fork before serving.

Frijole Negros Refritos (Refried Black Beans)

Frijole Negros Refritos (Refried Black Beans)

refried-black-beans-1x1-13 T. Canola Oil
½ C. thinly sliced White Onion
4 cloves Garlic, chopped
2 C. cooked Black Beans
Salt
Queso Fresco

Heat 2 T. oil in large sauté pan or dutch oven over medium low heat, until oil is hot and begins to shimmer. Add sliced onions and cook, stirring often, until onions have softened and begin to turn a light golden color. Stir in garlic and cook 3-4 minutes, until garlic is starting to get soft but not brown. Stir beans into pan and heat a minute. Remove from heat and set aside to cool slightly. Using an immersion blender, blend until relatively smooth. Leave a few bean chunks so it doesn’t resemble baby food. Heat remaining 1 T. oil in large sauté pan over medium low heat until oil is hot. Pour pureed bean mixture into pan and simmer, stirring frequently, for 20 minutes, until reduced and thickened. Season with salt and serve sprinkled with queso fresco.

Sailor Tacos with Two Chiles Creamy Sauce

Sailor Tacos with Two Chiles Creamy Sauce

Sailor Tacos with Two Chiles Creamy Sauce1 cup sour cream
1 T. lime juice
1 cup seedless Poblano chile, chopped
1 tsp. Serrano chile, with seeds
1 tsp. salt

1 tsp. salt
1 tsp. freshly ground white pepper
2 lb tilapia fillet
1 T. extra virgin olive oil
16 flour tortillas
2 cups purple cabbage, finely chopped

Blend all of the ingredients at medium speed on your blender for the creamy sauce, until everything is well incorporated. Salt to taste and reserve in the fridge until you are ready to serve the tacos.

Add salt and pepper to the fish fillets. In a saucepan, put the oil at medium to high heat and fry the fish fillets. Keep them hot until is time to serve. Warm the tortillas. You can use a comal if you have one, a regular sauce pan or in the microwave for about 1 1/2 minutes. In the center of the tortilla place the fish. Then add a bit of purple cabbage and close it like a taco. Serve immediately and accompany with the creamy sauce of two peppers.

Costillas Adobadas (Cocina de Tom: Pork Ribs in Red-Chili Sauce)

Costillas Adobadas (Cocina de Tom: Pork Ribs in Red-Chili Sauce)

Cocina de Tom Pork Ribs in Red-Chili Sauce3 pounds pork short ribs
Vegetable oil for sautéing
Sea salt and freshly ground black pepper

1 onion, unpeeled, sliced
3 cloves garlic, unpeeled, crushed with the flat side of a knife
1 large carrot and 1 stalk celery, chopped coarsely
1 bay leaf
1 dried chipotle pepper

A mix of 12 medium-sized dried chilis, such as guajillos, pasillas, and anchos, split open and stemmed and seeded
2 corn tortillas
6 tomatillos, husked
4 cloves garlic

To serve:
8-12 corn tortillas, heated, for tacos
1 bunch cilantro or parsley, chopped
1 small red onion (for quick pickling)
1 clove garlic
1/3 cup of mild vinegar, such as white-wine or cider
salt

In a heavy-bottomed frying pan, add just enough oil to cover the bottom of the pan and turn heat to medium. Using paper towels, or preferably a kitchen towel that will be quickly dropped into the wash, tamp dry the ribs on all sides. (This is key: Wet ribs won’t brown.) Season the ribs on all sides with salt and pepper and add to hot pan, bone side up. Brown the ribs on as many sides as you can. If the pan begins to scorch, turn the heat down. When the ribs are well browned, remove them and set them aside, and turn heat to low. (You may have to do this in batches). Add a cup or so of water to deglaze the pan, which means scraping the pan with a wooden spoon to liberate the flavorful browned bits that accumulated there. Turn off heat. Now arrange the sliced onion, the garlic, the bay leaf, the carrot and celery chunks, and the chipotle at the bottom of a Dutch oven-style pot (heavy) pot with a tight-fitting lid, and lay the ribs over the. Add the deglazing water from the frying pan, and add enough extra water to submerge the a little more than ribs halfway. Bring slowly to a simmer, cover, and turn heat to lowest setting. (You can also place the covered pot in an oven pre-heated to 300 degrees.) Let the ribs simmer for about 3 hours, then check. The meat should be fork tender and falling off the bone. (If it’s not, allow more time.) When the meat is done, turn the heat off and remove the ribs and any meat that has fallen off, setting them aside. (If making the dish a day ahead, wrap in foil and store in fridge overnight. If you’re making it for same-day eating, you can leave them out on a plate, covered with foil.) Pour the hot liquid through a fine strainer, straining out onions, etc., into a large measuring cup or bowl. Allow to cool in the fridge for at least an hour. This will allow the fat to rise to the top and harden, so it can easily get taken out. Defatting the stock in this way will lead to a clearer-tasting, more vivid sauce. Meanwhile, while the ribs are simmering, make the pickled-onion garnish. Slice the red onion thin and place the slices in a bowl. Pour boiling water over the onions until covered, and let them sit in it for a minute or two. Drain the water and return blanched onion slices to the bowl. add a pinch of salt, a grind of pepper, and a crushed and peeled clove of garlic. Add vinegar until onion slices are covered, and set aside.

Now make the sauce. Place foil at the bottom of a large cast-iron or other heavy skillet and place over medium heat. Toast the garlic gloves and tomatillos, turning occasionally, until the garlic has softened and turned black in spots and the tomatillos have blackened a bit and started to split open. Remove the foil from the pan, being careful not to spill the tomatillo juices. Peel the toasted garlic and drop it into a blender or food processor. Dump the tomatillos, juice and all, into the blender with the garlic. Set aside. Now toast the tortillas in the same skillet, until they’ve blackened a bit and gotten dried out. Tear one in half and add it to the blender. Set the other aside. Toast the chilis on the same skillet, maintaining medium heat. Open them flat and press them into the skillet with a tongs, a few at a time, a few seconds each side. Lay them into a bowl and and submerge with hot water for at least 15 minutes. Add the rehydrated chilis—discarding the water—to the blender with the garlic, tomatillos, and tortillas. Give it a heavy pich of salt and a lashing of ground pepper, and blend until smooth. You will probably have to scrape the sides of the blender down with a spatula. If the mixture is too dry to blend, add a little water. If it’s to loose and saucy, add a chunk of the reserved tortilla. What you should end up with is a thick and smooth paste.

Now you’ve got a chili paste, ribs that are falling off the bone, and a rich broth. It’s time to bring them all together. Add about the paste to a large pot, and stir in enough broth to make it nice and saucy—not to thick, not too thin. Add the ribs and any meat that has fallen off. Cover, and let the sauce come slowly to a simmer over medium-low heat. When the ribs are heated through, spread all the meat and bone on a platter, and spoon a little sauce over it, reserving the rest to serve at table in a bowl. Garnish with chopped cilantro, pickled onions, a lashing of your best sea salt, and a grind or five of black pepper. Serve with hot tortillas and side dishes—I always think braised greens go well with pork.

Carnitas de Puerco (Mexican Pulled Pork with Citrus & Cumin)

Carnitas de Puerco (Mexican Pulled Pork with Citrus & Cumin)

Carnitas de Puerco1 (5-6 lb.) Pork Shoulder
2 tsp. Cumin
2 tsp. Mexican Oregano
3 cloves garlic, peeled and crushed
2 Oranges, halved
1 Lime, halved
2 Bay Leaves
1 White Onion, peeled and Quartered
2 T. Sweetened Condensed Milk
12oz. can Mexican Beer
4 C. Water
2 tsp. Salt

For serving: Tortillas, Fresh Avocado Guacamole, Salsa Mexicana

Rinse pork shoulder under cool running water and pat dry with a clean paper towel. Move to cutting board and cut into 2 inch pieces. Cut as uniform as possible. Don’t trim fat; it will render in cooking and crisp the pork in the final stages of cooking. Place pork in heavy bottomed stock pot or dutch oven and toss with cumin and oregano. Add garlic, 2 orange halves, lime halves, bay leaves, onion, and sweetened condensed milk and pour the beer on top. Cover with water and bring to a boil, uncovered, over medium high heat. Once it reaches a boil, reduce heat to medium and continue simmering, stirring occasionally, for 90 minutes to 2 hours, until pork is fork tender and all liquid is evaporated. Stir more often as liquid evaporates to ensure pork does not stick to the pan. Preheat oven to 425. Once liquid has evaporated, transfer to oven safe dish (unless using Dutch oven) and discard bay leaves, onion, orange and lime. Sprinkle with salt and pour any pan drippings into roasting dish. Cook, uncovered, for 15 minutes, until golden brown. Remove from oven and squeeze juice of remaining oranges on top. Serve with tortillas, guacamole and salsa.

Huarache con Setas Silvestres (Crisp Corn Masa Sandals with Fragrant Mushrooms)

Huarache con Setas Silvestres (Crisp Corn Masa Sandals with Fragrant Mushrooms)

Huarche con Setas Silvestres1 ½ C. dried Masa Harina
½ tsp. Salt
1 C. Warm Water

2 T. Butter
½ T. EVOO
¼ tsp. dried Oregano
12oz. Assorted Mushrooms, cut into ½’ slices
2 cloves Garlic, finely chopped
1 tsp. Sherry Vinegar
½ tsp. Salt
1 tsp. Black Truffle Oil
4 T. Canola Oil

Optional, for Garnish: Salsa Mexicana, Queso Fresco, Watercress, Cilantro

In large mixing bowl, combine masa harina, salt and water and mix thoroughly. Knead 2-3 minutes until smooth. Divide into 4 equal size portions and roll to form a cigar shape. Place masa between to pieces of lightly oiled parchment paper. Using a tortilla press or rolling pin, press each into a sandal shape, about a quarter inch thick. Loosely cover with plastic wrap and set aside.

Heat butter and evoo in large sauté pan over medium heat until very hot and oil begins to shimmer. Add oregano, mushrooms and garlic and sauté for 3-5 minutes, stirring frequently to ensure the mushrooms do not stick and garlic does not burn. Stir in vinegar, salt and truffle oil and cook an additional 5 minutes, until mushrooms are soft. Taste and season with salt if needed. Set aside.

Heat 1 T. canola oil in large heavy bottomed pan or cast iron skillet over medium high heat until oil is hot. Place one hurache at a time in skillet and cook 2 minutes until it begins to blacken on the bottom. Flip and repeat with the other side an additional 1-2 minutes. Transfer to serving plate and repeat with remaining oil and huraches.

Spread a quarter cup of the mushroom mixture on top of each hurache, and sprinkle with garnish items, as desired.

Jalapenos Rellenos de Queso (Stuffed Jalapenos with Chihuahua Cheese)

Jalapenos Rellenos de Queso (Stuffed Jalapenos with Chihuahua Cheese)

12 Jalapeno Chiles, Dry Roasjalapeno rellenosted, Peeled and Seeded
¾ C. shredded Chihuahua or Jack Cheese
2 C. Canola Oil (for frying)
½ C. Flour
½ tsp. Salt
4 large Egg Whites
Avocado, Cilantro, Mexican Crema, for Garnish

Using the lengthwise slit in the jalapeno from de-seeding, gradually spoon in 1 T. of cheese into each pepper and tightly squeeze it to close the sides around the shredded cheese. Place prepared peppers on a waxed paper lined sheet tray and chill for 1-6 hours. In large sauté pan over medium high heat, heat the canola oil to 350. Meanwhile add flour to a shallow bowl and stir in the salt. Place egg whites in a medium size bowl and beat until soft peaks form. Dredge chilled peppers in flour, then dip into egg whites and carefully lay in hot oil Use a spatula or spoon to baste the peppers with hot oil. Once bottoms are golden, turn with slotted spoon or spatula and brown other side. Transfer to a wire rack or paper towel lined plate to drain. Garnish with diced avocado, cilantro and a dollop or crema.

Mexican Pintos with Cactus

Mexican Pintos with Cactus

2 cups dry pinto beans, rinsed
3 T. salt, divided
3 slices bacon, chopped
2 large flat cactus leaves (nopales)
1 jalapeno pepper, seeded and chopped
2 slices onion

Mexican Pintos with CactusPlace the pinto beans into a slow cooker, and fill to the top with hot water. Add the bacon, 2 T. of salt, jalapeno and onion. Cover, and cook on High for 3 to 4 hours, adding water as needed, until beans are tender. Remove any thorns from the cactus leaves, and slice into small pieces. Place in a saucepan with 1 T. of salt, and fill with enough water to cover. Bring to a boil, and cook for 15 minutes. Drain and rinse with cold water for 1 minute. Add to the beans when they are soft, and cook for 15 more minutes on High.

Nopales con Cebolla Caramelizada, Chile Guajillo y Queso Fresco (Nopal Cactus with Caramelized Onion, Guajillo Chile and Fresh Cheese)

Nopales con Cebolla Caramelizada, Chile Guajillo y Queso Fresco (Nopal Cactus with Caramelized Onion, Guajillo Chile and Fresh Cheese)

Nopal Cactus with Caramelized Onion, Guajillo Chile and Fresh Cheese3 dried guajillo chiles, seeded and torn into flat pieces
3 garlic cloves, unpeeled
1/214.5-ounce can diced tomato (preferably fire-roasted)
1 pound (8 medium) nopales cactus paddles
3T. olive or vegetable oil
1 large white onion, sliced 1/4-inch thick
Salt
A little sugar, if necessary
1 cup (4 oz.)crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
A big handful of cilantro leaves

Prepare the guajillo chile base. Heat a medium (10-inch) skillet over medium. Toast the chiles by using a metal spatula to press them against the hot surface for a few seconds, until very aromatic, then flipping and pressing the other side. Roast the unpeeled garlic, turning from time to time, until soft and blotchy-black in spots, about 15 minutes. Cool and peel off the papery skin. Break the chiles into smaller pieces and combine in a blender jar with the garlic and the undrained can of tomatoes. Blend until smooth—this will take a minute or so because of the tough chile skins. Clean and cut the cactus. Holding a paddle with a pair of tongs, trim off the edge that outlines the paddle, including the blunt end where the paddle was severed from the plant. Slice or scrape off the spiny nodes from both sides of the paddle. When all paddles are cleaned, cut them into squares that are a little larger than ½ inch. Prepare the dish. In a large (4-quart) saucepan, heat the oil over medium. Add the onion and cook, stirring regularly, until richly browned, about 10 minutes. Add the cactus, cover the pan and cook 5 minutes. Uncover, raise the heat to medium-high and cook, stirring frequently, until all of the cactus’s sticky stuff has evaporated and you hear the cactus sizzling in the oil. Immediately, set a medium-mesh strainer over the pan, pour in the chile mixture and press it through. Stir everything together and let it cook until the chile mixture has thickened to the consistency of tomato paste. Stir in ½ cup water, reduce the heat to medium-low and simmer 20 minutes. Taste and season with salt (usually about 1 tsp.) and a little sugar if necessary to balance the chile’s natural astringency. Serving. Serve the warm mixture with the fresh cheese, cilantro and warm tortillas if you want to enjoy the dish as a filling for soft tacos.

Grilled Panela Cheese & Green Sauce with Nopales

Grilled Panela Cheese & Green Sauce with Nopales

1 Panella Cheese Round (200-300grilled panela cheese and green sauce with nopalesg)
½ – 1 C. Green Sauce (Your Favorite)
2 Nopales Paddles, cleaned
Chopped Cilantro to taste
Toast or Corn Tortillas for Serving

Cut 2 slices parchment paper larger than the cheese. Grease the paper and place on your hot grill or skillet, and place cheese on top of the paper. Cook 5-6 minutes until cheese has been marked. Add the nopales to the grill and cook one side while the cheese grills. Flip Nopales at 3-4 minutes. Cover the top of the cheese with the second sheet of greased parchment paper and flip carefully. Cook an additional 4-6 minutes, until that side is marked and cheese is warmed through. Meanwhile, remove your nopales after 3-4 minutes on the second side, and set aside. Remove cheese to a plate, carefully removing parchment first. Slice cactus into thin strips. Place half sauce on the plate around the cheese, top the cheese with the cactus, then drizzle with remaining sauce and garnish with cilantro.

Cooking Nopales

Cooking Nopales

Cleaning cactus is no easy feat to accomplish. In fact, I was too scared to attempt it until I was older, for fear of getting pricked. That’s because even though the bigger needles are visible to the naked eye, there are also some tiny needles that are as clear as water and virtually invisible. You can blanch your cactus, boil it, saute it, or even cure it in salt for a different approach. Heck, some people blend cactus into their green smoothies. Note that the smaller the paddle, the more tender the cactus will be.

6 nopales (cactus pads)cactus

1 tomatillo husk (to reduce the viscosity effect)
1/4 white onion
1 garlic clove
1/2 tsp. of salt

VERY IMPORTANT TIP: Use kitchen tongs to hold the nopales or, better yet, wear gloves to protect your hands from the thorns. Once you are familiar working with cactus paddles then you can try to clean them without gloves. Place the cactus paddle on your cutting board and, using a sharp knife, trim off the edge. Scrape the spines, thorns or eyes, running your knife from back to front until completely clean. Turn the cactus paddles and do the same on the other side. Repeat the same steps with the rest of the cactus paddles. Finally rinse the cactus paddles and take them back to your clean cutting board. Place a medium size pot with 4 quarts of water to boil. Cut the cactus paddles in small strips. Once the water is boiling add the cactus, onion, garlic, 1/2 tsp. of salt and the tomatillo husk. Boil uncovered for about 8-10 minutes or until tender. The cactus will exude a sticky substance and most times will foam, so, pay special attention to this step to avoid the foam to spill over. Once cooked, drain and rinse the cactus. Let them drain completely or pat them dry with paper towels. Now, your nopales are ready to be prepared into salads, scrambled eggs, as an addition to your Mexican stews, etc. Note: Nopales also taste good grilled and topped with melted cheese. Just make 3-4 small cuts to each nopal after you cleaned the spines; brush them with oil and grill them for about 3 minutes on each side.

Tortilla de Maiz

Tortilla de Maiz

Tortilla de Maiz2 C. Masa Harina
½ tsp. Salt
1 ½ C. Warm Water

In a large mixing bowl, combine masa harina and salt. Slowly pour in warm water and mix with your hands until incorporated. Knead mixture until you have one large ball of dough. Pull a small bit of the dough off and roll into a ball to test the consistency. Squash the ball gently between the palms of your hands until about a quarter inch thick. The dough should squish easily in your hands without being too sticky and form a flat disc with rounded edges. If the disc has rough edges, it is too dry, and you need to add more water. If the dough sticks easily to your hands, it is too wet and you need more masa. Pull and equal size portion of dough from the larger piece and roll into a ball just larger than a golf ball. Place on sheet tray lined with parchment paper and repeat for all the dough. Keep the dough ball covered with a damp towel as you work to keep the dough from drying out. Heat comal over medium high heat. Put 2 6” round pieces of plastic (such as from a plastic shopping bag) and place one on the bottom of a tortilla press. Place a masa ball on the plastic and cover with the second plastic disc. Close cover and apply enough pressure to flatten the dough into a 5” tortilla. Lift lid of press, gently peel away the top layer of plastic, flip in your hand and peel away the other piece of plastic. Place tortilla on heated pan and cook 30 seconds, until bottom starts to brown and bubble. Turn tortilla over and cook 30 more seconds. Remove and set aside. Cover with a clean towel to keep warm. Repeat with remaining dough, stacking the tortillas on top of each other after cooking.

Authentic Homemade Mexican Chorizo

Authentic Homemade Mexican Chorizo

The key ingredient that gives Mexican chorizo its red color and spiciness is the Ancho chile powder.

1.10 lb. or 500 grams of ground pork
1 tbsp. cumin seed
1 tsp. coriander seed
5 whole cloves
2 bay leaves
¼ tsp. ground cinnamon
½ tsp. oregano
½ tsp. thyme
1 tbsp. granulated garlic
1 tsp. sea salt
5 whole peppercorns (or ½ tsp. ground black pepper)
2 tbsp. Ancho chile powder OR substitute with a combination of 2 tbsp. paprika mixed with ½ tsp. cayenne powder OR 2 tbsp. paprika mixed with 1 tsp. red chili powder
3 tbsp. apple cider vinegar (can substitute with red wine vinegar)

Handling chili powders can cause burning to your hands. I highly advice to use plastic gloves for handling the chili and chorizo. In a mortar and pestle grind the cumin seed, coriander seed and cloves. Break up the bay leaves with your hands as much as possible and add them to the spices in mortar and pestle, grind until you have a fine powder. Next add the remaining spices to the mortar and pestle and grind/mix until everything is well combined. In a large glass bowl using your hands break up the ground pork. Next you may want to put on some plastic gloves to prevent burning and staining to your hands. Pour in the vinegar and half the spices, spread them evenly on the pork, and start working it into the ground pork. Adding more of the spice mixture until it has all been used up. Keep working the meat until it turns red (from the chile) and all the spices have been well combined into the meat. It is best to let the chorizo sit overnight before cooking with it. This will allow all of the flavors to come together and make for a better tasting chorizo. Alternatively, you can freeze the chorizo until you are ready to use it. Since this chorizo does not have casings you can form or shape sausages or patties and keep their form by wrapping them in plastic kitchen wrap. Another way to store the chorizo in the freezer is by portioning out amounts and storing it inside plastic bags. This way you defrost what you need or want without having to use the whole large batch.
8.Now you are ready to use the chorizo in all of your favorite Mexican recipes like tacos, sopes, frijoles charros, chiles rellenos or any of your other favorite fusion recipes.

Salsa Mexicana

Salsa Mexicana

Salsa Mexicana½ medium white onion, chopped into 1/4-inch pieces
Fresh Hot Green Chiles to Taste (usually 1 or 2 serranos or 1 small jalapeno), stemmed, seeded (if you wish) and finely chopped
12 oz. (about 2 medium-small round or 4 to 5 plum) red-ripe tomatoes, chopped into 1/4-inch pieces
2 to 3 T. (loosely packed) chopped fresh cilantro (thick bottom stems cut off)
About 2 T. fresh lime juice

Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the green chile, tomatoes, cilantro and lime. Stir well, taste and season with salt, usually about 1/2 tsp.. Cover and refrigerate until you are ready to serve.

Chorizo de Mexicana

Chorizo de Mexicana

Mexican Chorizo

5 whole black peppercorns
3 whole cloves
¼ tsp. ground Cinnamon
½ tsp. Oregano (Mexican)
½ tsp. dried Thyme
2 tsp. Paprika
2 tsp. Salt
2 dried Ancho Chiles, stemmed, seeded, dry roasted and rehydrated
1 dried Guajillo Chile, stemmed, seeded, dry roasted and rehydrated
1 dried Chipotle Chile, stemmed, seeded, dry roasted and rehydrated
1 Chile de arbol, stemmed, seeded, dry roasted and rehydrated
2 cloves Garlic
2 T. Apple Cider Vinegar
1 lb. Fatty Pork (such as pork shoulder), coarsely ground

Place peppercorns, cloves, cinnamon, oregano, thyme, paprika and salt in a blender and blend until peppercorns and cloves are completely crushed. Add rehydrated chiles to blended spice mixture, along with garlic and apple sider vinegar. Blend for one minute. If necessary, feel free to add up to ½ cup of water to the mixture to ensure it is thoroughly blended. Place ground pork in large bowl and top with spice mixture. Using a large wooden spoon or your hands, mix the pork and spices. Cover and refrigerate for 12-24 hours to allow flavors to combine. Freeze or refrigerate until use. Note: Sausage must be fully cooked before eating.

Salsa Verde

Salsa Verde

8ounces (3 to 4 medium)tomatillos, husked and rinsed
Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeno), stemmed
2large garlic cloves, peeled
6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
1small white onion, finely chopped
Salt

Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually 1/2 teaspoon.Salsa Verde

Recado Rojo

Recado Rojo

Recado Rojo5 T. Annato Seeds
1 C. Warm Water
1 tsp. Cumin, ground
1 tsp. dried Mexican Oregano
5 Cloves, whole
1 T. Black Peppercorns
6 Allspice Berries
1 T. Salt
8 Cloves Garlic, peeled
1 Habanero, seeded
¼ C. Orange Juice
¼ C. White Vinegar
2 Lemons, juiced
2 tsp. Herradura Silver Tequila

Place annatto seeds in warm water and soak for 15 minutes to allow seeds to soften slightly. Drain and place in spice grinder along with Cumin and next 5 ingredients (through salt). Grind to a fine powder. Place garlic, chile, citrus juices, vinegar and ground spice mixture in a blender and blend for 2 minutes and blend until you have a smooth paste, 2 minutes or so. Add tequila and blend on high another 30 seconds. Remove to an airtight container and refrigerate until ready to use.

Fundamentals of Mexican Cooking

Fundamentals of Mexican Cooking

Fundamentals of Mexican Cooking

Achiote Paste (Recado Rojo)
Agave Nectar
Avocado
Beans, Black, Pinto
Canela (Mexican Cinnamon)
Cheeses: Queso Chihuahua, cojita, fresco, oaxca
Chiles, Dried: Ancho (poblano), Chile de Arbol, Chipotle (jalapeno), Guajillo (, Mulato, Pasila
Chiles, Fresh: Habanero, Jalapeno, Poblano, Serrano
Chiles, Canned: Chipotle in Adobo
Chorizo de Mexicana
Corn Husks
Herbs: Cilantro, Epazote, Flor de Jamaica (hibiscus flower), Hojo Santa, hojas de aguacate (Avocado Leaves), Mexican Oregano
Jicama
Limes
Manteca Pura (Rendered Pork Lard)
Masa
Mexican Chocolate
Mexican Crema
Nopales
Pepitas
Piloncillo (Panela)
Purslane
Sea Salt
Spices: Annatto, Cumin,
Tomatillos
Valentina (A tangy hot sauce)

Cazuelas (Glazed Ceramic Cooking Dish)
Comal (Flat griddle for roasting ingredients, toasting spices, and cooking tortillas)
Molcajete (Volcanic Rock Mortar & Pestle)
Tortilla Press

Traditional Techniques

Dried Chiles: Use a damp cloth to wipe the chile and remove any dust. With kitchen shears, cut off stem and make a slit on one side. Pry open and remove any seeds. Depending on recipe, you may need to reserve seeds. Heat cast iron pan or comal over medium low heat until hot. Working in batches, open chile and place it directly onto the pan, using tongs to push it down flat. Cook 30-50 seconds, flip, and repeat on the other side. Unless recipe states otherwise., remove toasted chiles to a glass bowl, cover with warm water, using a plate to weight down so they stay under water if necessary. Soak for 30 minutes, and discard soaking liquid.
Fresh Chiles: To dry roast fresh chiles (excluding poblanos), heat cast iron pan or comal over medium-high heat and place shiles in the pan to cook, turning often, until blackened on all sides. If chile needs to be peeled, place in a glass bowl, cover with plastic wrap and allow peppers to rest for 30 minutes until skin separates easily from the flesh and pepper is cool enough to handle. Using a paring knife, gently rub the skin off the pepper. To see, cut a slit from tip to base of the stem. Gently remove and discard seeds and ribs. Habanero and serrano chiles do not need to be peeled.

Garlic: Heat comal over medium high heat. Break garlic cloves away from head and place in pan. Cook for 3-5 minutes per side, until they are blackened in spots. Remove garlic, let cool and peel.

Onion: heat comal over medium high heat. Place a peeled and quartered onion in the pan and cook for 15 minutes, turning occasionally, until soft and blackened slightly.

Tomato: heat comal over medium high heat. Place whole tomato directly onto the hot pan. Cook, turning once or twice, until blackened on all sides.

Tomatilo: heat comal over medium high heat. Remove and discard husk. Rinse under cool water to remove sticky outer covering, pat dry, and place on hot pan. Cook, turning once or twice, until blackened on all sides but before it is about to burst.

Poblano Pepper: Turn flame of gas burner to medium high. Place chile carefully on open flame and cook, turning often until completely black. Place in a glass bowl, cover with plastic wrap and allow peppers to rest for 30 minutes until skin separates easily from the flesh and pepper is cool enough to handle. Using a paring knife, gently rub the skin off the pepper. To see, cut a slit from tip to base of the stem. Gently remove and discard seeds and ribs.

 

Mexican Sandwich Breads

Bolillos and teleras are right up there with tortillas when it comes to daily staples in the Mexican diet. Just as it is hard to find a small village, town, or city without its own tortilleria. it is almost impossible to find one without a panaderia (bakery). A panaderia begins its shifts long before the rooster has had its chance to crow at 3:00 or 4:00 in the morning; the mariachis haven’t even finished their singing for the night. Its main products are bolillos and teleras, both descendants of the French baguette. Few things are as delicious a few minutes after they have been taken out of a smoldering-hot brick oven.

Like baguettes, bolillos and teleras are very crunchy and golden on the outside, but they are different in a few ways. They are rolls rather than long thin breads, ranging from 5 to 6 inches in length, and chubbier, either round or oval. Bolillos and teleras have a thinner crust and more soft bread inside than in baguettes. That bready interior is called migajon. and it is usually removed before assembling tortas {but most people don’t discard it. they munch on it right after they remove it). Cooks also use migajon for bread crumbs or stuffings, or as an ingredient in albondigas- meatballs—or meat loaf.

The difference between bolillos and teleras is just the shape. A telera is a bit flatter and rounder than a bolillo and has two vertical lines running down its top, dividing the
bread into thirds, which helps you cut it into pieces when you attempt to eat it. A bolillo has a fold down the middle and two knots at each end, which are tighter than the ends of a telera. I have found that the roll that I call a bolillo is called a Portuguese bun in many Latin grocery stores in the DC area. To keep your Mexican bread (as the rolls are also called in some stores) fresh, store the rolls well sealed in a paper bag inside a closed plastic bag. If you know you are
not going to eat all of the rolls within a couple of days, freeze them just as you would
bagels.

Bolillos and teleras are used for so many things! They are cut and placed in a
bread basket in restaurants and homes; they are dunked in coffee, hot chocolate, or
atoles (masa based beverages) in the mornings; and. of course, they are used to make
an infinite number of tortas. They are incredibly delicious spread with refried beans
with cheese melted on top {molletes)—and make great bread crumbs and
croutons. Can’t find bolillos or teleras {or Portuguese buns)? You can substitute
French rolls, baguettes cut into shorter lengths, or petite baguettes.

Sheet Pan Supper: Fajita Flank Steak with Peppers & Onion

Sheet Pan Supper: Fajita Flank Steak with Peppers & Onion

sheet pan fajitas2½ pounds flank steak
4 cloves garlic, minced
¼ cup plus 2 T. extra virgin olive oil
3 T. Worcestershire sauce
¼ cup freshly squeezed lime juice (from 2 to 4 limes)
1 T. ground cumin
1 T. chili powder
1 T. sugar
¼ tsp. crushed red pepper flakes
1 tsp. kosher salt
Olive oil cooking spray
4 bell peppers (any color), stemmed, seeded, and thinly sliced
1 yellow onion, thinly sliced
8 to 12 small (6-inch) flour or corn tortillas, for serving
¼ cup chopped fresh cilantro leaves
Salsa, sour cream, sliced avocado, and Cotija cheese, for serving

Place the flank steak in a large zip-top bag or a shallow glass baking dish. Whisk together the garlic, olive oil, Worcestershire sauce, lime juice, cumin, chili powder, sugar, red pepper flakes, and salt in a small bowl. Reserve ¼ cup of the marinade for the vegetables and pour the rest over the flank steak, turning it to coat. Close up the bag or cover the baking dish and marinate the steak in the refrigerator for at least 2 hours, and up to 12. When you’re ready to cook, preheat the oven to 450°F with one rack about 4 inches from the broiler, another rack in the center position, and another in the bottom position. Line a sheet pan with aluminum foil, and mist it with the cooking spray. Toss the peppers and onion with the reserved ¼ cup marinade in a large bowl and spread them evenly on the prepared pan. Roast on the center rack until softened and starting to brown, 10 to 15 minutes. Remove the pan from the oven and turn the oven to broil. Wrap a stack of tortillas in aluminum foil and set it aside. Push the peppers and onion to the perimeter of the pan. Remove the flank steak from the marinade, allowing any excess liquid to drip off the meat, and place it in the center of the pan, surrounded by the vegetables. Place the pan on the top rack and broil the steak, flipping it once, until it begins to char on the outside and an instant-read thermometer inserted into the thickest part of the meat registers 125°F for rare or 135°F for medium-rare, 3 to 5 minutes per side. While the steak cooks, place the foil-wrapped tortillas on the bottom rack to warm through. Once the steak is finished cooking, remove the pan from the oven and turn the oven off. Leave the tortillas in the oven to continue warming while the steak rests. Allow the steak to rest, loosely covered with foil, for 10 minutes before slicing it thinly against the grain. Sprinkle with the cilantro. Serve the steak warm with the peppers and onion and tortillas. Pass the salsa, sour cream, avocado, and cheese at the table.