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Foods from South of the Border

Mexican Fruit Salad

Mexican Fruit Salad

Mexican Fruit SaladMexican Fruit Salad

When you buy Mexican fruit salad on the street, it’s assembled right then. The fruit is put in whatever container the vendor uses, most often a cardboard french fries kind of cup. Then lime juice is squeezed over it and salt and chili powder sprinkled on top. When you make it at home, assemble it at the last minute like this—the salt begins leeching juice from the fruit right away.

A quick note about this recipe. I’m usually very careful about giving specific ingredients, measurements and instructions. This time, I’m not even giving you the number of servings. Consider this more a guide than a legitimate recipe. But don’t let that deter you. Making this is brainlessly easy, and you will love the results. It’s delicious and healthy as a snack, and it makes a wonderful side for just about any kind of grilled meat, poultry or fish.

Mexican Fruit Salad with Chili Powder

Choose 1, 2, 3 or more fruits and/or vegetables—here are some that work well:
mango
pineapple [see Kitchen Notes]
watermelon
cantaloupe or other melon
cucumber or fresh pickles [see Kitchen Notes]
jicama [see Kitchen Notes]

lime juice
chili powder [see Kitchen Notes]
salt, to taste

Prepare the fruit. Slice up the fruits [and vegetables, if you’re using them]. For the salad you see here, I used pineapple, mango, watermelon and cucumber. Slice them into big chunks and spears—this is street food, often eaten with your fingers. You can make the salad ahead, up to this point, and chill the fruit until you’re ready to serve.

Assemble the salad. Place the fruit in a large, shallow bowl. Squeeze lime juice over it [for a generous salad for two, I used the juice of one lime]. Season generously with salt and chili powder. Stir gently with a rubber spatula to avoid damaging fruit and taste. You’ll probably want to add more chili powder; keep adding, stirring and tasting until you pick up the flavor of the chili powder and a little heat. Add as much chili powder as you and your dinner guests can comfortably take—that’s a key part of this salad’s charm. Serve immediately.

Kitchen Notes

First, a couple of quick general notes. There are countless variations on this theme. Coconut was one ingredient that turned up on occasion, as was lemon juice, but some recipes warned that the latter would be overly tart. I agree. A couple of fruits that were called out as not working well in this dish were bananas and berries. Feel free to experiment.

Picking a pineapple. This was the surprise hit of the version we made. Here is Marion’s no fail tip for picking a nice, ripe pineapple: Pull on one of the leaves at the top. If it pulls out easily, the pineapple is ripe. Period.

Cucumbers: Peel or no peel? Cucumbers add a particularly nice palate cleansing taste. The cucumber I used was relatively thin skinned and not waxed, so I didn’t peel it—the skin added an extra crunch and a nice dark green to the salad. If the skin is waxed, or if it tastes bitter [sample heavily as you make this salad], peel it. If you can find “fresh pickles”—also referred to as pickling cucumbers, smaller than salad cucumbers or, well, cucumbers—these work well in this salad. They can also be served alone with the lime juice, salt and chili powder as a refreshing salad or side dish.

What the heck is jicama? Pronounced hee-kah-ma, it is often referred to as the Mexican potato, according to Epicuirous.com. It is a large, bulbous root vegetable with “a thin brown skin and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked. Jícama is available from November through May and can be purchased in Mexican markets and most large supermarkets.” It is a particularly popular ingredient for Mexican fruit salad.

Chili powder, pure and simple. Every recipe had a different opinion on chili powder. Some advocated mixes meant strictly for fruit and found in Mexican markets. I’m sure it’s wonderful, but the brands vary and so do their sodium levels—and other ingredients, for that matter. One source called for grinding your own chiles; if you can find them, this sounds like a great idea. But honestly, I say go for the best pure chili powder you can find. Make sure it doesn’t contain cumin or other flavorings and you’ll do fine.

Chicken and Black Bean Enchilada Stacks

Chicken and Black Bean Enchilada Stacks

Just call this the lazy girl’s way of getting enchiladas in her mouth! The filling is slow cooked and layered between flour tortillas with sharp cheddar cheese and baked where everything melds together into a hot, delicious mess.

Chicken and Black Bean Enchilada Stacks

1 (11 ounce) can Ro-tel tomatoes and green chiles
1 cup chicken broth
2 teaspoons chili powder
1 teaspoon salt
½ teaspoon cumin
½ teaspoon dried oregano
4 boneless skinless chicken breasts (about 1 + ½ pounds)
1 (15-ounce) can black beans, drained and rinsed well
1 cup fresh or frozen corn
1 cup instant white or brown rice

5 (10-inch) flour tortillas
2 cups shredded sharp cheddar cheese
sour cream, for serving
Make the filling:

In a 4 or 5 quart slow cooker stir the Ro-tel, broth and all the seasonings together.
Add the chicken breasts, beans and corn. Cook on high 3 – 4 hours or low 5 – 6 hours.  Remove the chicken breasts to a cutting board and shred or cut into bite-size pieces. Stir back into the slow cooker. Cook the rice according to package directions and stir it into the slow cooker. If there’s a lot of liquid left take the lid off the pot and let it cook off. Assembly: Preheat oven to 400 degrees F. Grease a large baking sheet (wide enough to fit the tortillas). Place one tortilla in the center of the baking sheet. Spread ¼ of the filling out evenly almost to the edges. Sprinkle with â…“ cup cheese. Top with another tortilla and repeat the process 3 more times. Top the last layer of filling with a tortilla and sprinkle with the rest of the cheese. Bake 20 minutes. Remove from oven and let set 5 minutes. Slice it like a pie and serve with a dollop of sour cream.

Grapefruit Margarita

Grapefruit Margarita

Grapefruit Margaritra3 cups ruby grapefruit juice (fresh-squeezed or purchased)
2 cups tequila
1 cup triple sec or other orange-flavored liqueur
1/4 cup sugar

In a pitcher (at least 2-qt. capacity), combine 3 cups ruby grapefruit juice (fresh-squeezed or purchased), 2 cups tequila, and 1 cup triple sec or other orange-flavored liqueur. Chill until cold, at least 1 hour, or up to 1 day. Pour about 1/4 cup sugar on a rimmed plate. Cut a ruby grapefruit in half and rub rims of double old-fashioned glasses (8 oz.) with cut side of one half to moisten, then dip glass rims in sugar to coat. Fill glasses with ice cubes. Pour grapefruit margaritas over ice, taking care not to disturb sugared glass rims.

Taco Bake

Taco Bake

1 lb. ground beef
1 onion, chopped
¾ C. water
1 package (1 3/4 ounces) taco seasoning
1 (15 ounce) can tomato sauce OR 2 cans (8 ounce each) tomato sauce
1 package (8 ounce) shell macaroni, uncooked
1 can (4 ounce) mild chopped green chilies
2 C. mild shredded cheese

In a skillet, brown ground beef and onions, drain fat. Add the water, taco seasoning and tomato sauce; mix. Simmer for 20 minutes. Transfer to crock pot. Stir in macaroni and chopped green chilies. Cover and cook on Low for 6 – 8 hours or on High for 3 – 4 hours. In the last 30 minutes of cooking top with shredded cheddar cheese. Serves 6 to 8

Chilaquiles

Chilaquiles

These chilaquiles are better made with old tortillas than with young ones — though the latter will work, as long as you let them get stale in a 200-degree-or-so oven for an hour. The other important ingredient is bacon fat, which can be old or new, but must be the result of cooked bacon past. Together, with garlic, pepper, onion, chile and tomato, the two become the very rich and appealing base of this dish that is somewhere between a solid and a stew. At the very end, there is an egg, which is filling and enlivening at once.

2 tablespoons bacon fat Chilaqueles
1 tablespoon vegetable oil (or you can use all bacon fat)
4 to 6 dry tortillas, of the kind described as having ‘‘seen better days,’’ quartered
3 cloves garlic, smashed and chopped
½ medium red onion, chopped small
½ red or yellow pepper, chopped small
1 to 2 teaspoons coarse salt, to taste
4 to 4 ½ cups large chopped fresh or canned tomatoes (no juice if from can)
½ tablespoon pickled spicy chiles, or a few dashes Tabasco or other hot sauce
4 eggs
1 full cup cilantro or mint, stems removed, left as leaves
2 limes
Grated or crumbled Cheddar or queso blanco (optional)

Preheat oven to 400. In a heavy low-sided casserole, heat the bacon fat and vegetable oil (or just bacon fat) over medium-high heat, until a speck of salt just sizzles if dropped in. Fry tortilla pieces in 2 batches until just lightly browned, removing to a plate. Lower heat to low, and add the garlic, onion, chopped pepper and salt. Cook about 3 minutes, until onion has started to become translucent. Add tomatoes. Cook 5 minutes, stirring often, for fresh tomatoes. If you’re using canned, add a drizzle of water, and cook 8 minutes, until they have become lightly stewy. Add pickled chiles. Add fried tortillas, and stir. Add a drizzle of water now, to keep them from sticking. Lower heat, and partly cover the pot for about 20 minutes, opening to stir every few minutes. When the stew has been cooking about 15 minutes, remove a tortilla, and taste a sliver. Cook until the tortillas are completely tender. Make 4 little wells in the stew. Crack eggs, one by one, into a teacup or ramekin, then tip each into a well. Salt yolks and white lightly. Put egg-topped stew into oven for 5 to 8 minutes, until whites are set and yolks still very slightly runny. Remove, top with fresh herbs and serve in a casserole or pot, with wedges of lime for each person to squeeze. Serve cheese alongside, if you want.

Rellenos de Camarones (Shrimp Stuffed Poblano Peppers with Green Chile Cream Sauce)

Rellenos de Camarones (Shrimp Stuffed Poblano Peppers with Green Chile Cream Sauce)

Green Chile Cream Sauce

3 Poblano Chiles, dry roasted, stemmed, seeded, and peeled
¼ White Onion, dry roasted
1 clove Garlic, dry roasted
¾ C. Mexican Crema
¾ C. Half & Half
1 tsp. dried Mexican Oregano
½ tsp. Salt

Shrimp

2 T. Olive Oil
2 cloves Garlic, minced
1 Chipotle Chile en Adobo
¼ tsp. dried Mexican Oregano
1 lb. Shrimp, peeled, cleaned, tails removed
2 T. Butter
½ tsp. Salt

4 Poblano Chiles, dry roasted, stemmed, seeded and peeled
½ C. shredded Monterey Jack Cheese
½ C. chopped Cilantro

When ready to make sauce, place all ingredients for green chile cream sauce in blender or food processor and puree for 2 minutes or until very smooth. Heat in a medium saucepan over medium heat until it is warmed through. Do not bring to a boil or simmer.

In blender or food processor, puree oil, garlic, chipotle and oregano until smooth. Place in large bowl; add shrimp, toss to combine and marinate for 20-30 minutes in the refrigerator. Heat butter in large sauté pan until shimmering. Add marinated shrimp, being careful as it will splatter. Cook 3-4 minutes, until shrimp are just beginning to form their C shape. (They do not need to be cooked through, as they will finish in the oven.) Preheat oven to 350. Add ½ C. shrimp inside each chile, top with a spoonful of cheese and gently squeeze chile closed around the filling. Place on baking dish, seam side up, and repeat with remaining chiles. Place in oven and heat 6-8 minutes, until heated through, shrimp is finished cooking and cheese is melted. Serve with warm chile green cream sauce and sprinkled with cilantro.

Chorizo & Corn Casserole

Chorizo & Corn Casserole

1 lb. chorizo sausage, cooked and drained of fat
3 C. shredded Cheddar cheese, about 12 oz.
2 T. all-purpose flour
½ tsp. black pepper
¾ C. milk
4 oz. cream cheese, softened
â…” C. sliced green onions, divided
1 tsp. hot sauce (or more to taste)
2 plum tomatoes, seeded and diced
¼ C. fresh cilantro, chopped
4 cans (15.25oz.ea.) Whole Kernel Corn, well drained

Preheat oven to 350°F. Toss together cheese, flour and pepper in a medium bowl; set aside. Stir together milk, cream cheese, â…“ C. green onions and hot sauce in a 9×13-inch baking dish. Add corn and shredded cheese mixture; stir well to blend evenly. Mix in chorizo, tomatoes and cilantro. Cover and bake 30 minutes. Uncover and sprinkle with remaining â…“ C. green onions.

Homemade Flour Tortillas

Homemade Flour Tortillas

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2 cups bread flour
1 tsp baking powder
1 tsp salt
1/4 cup vegetable shortening or lard
3/4 cup hot (115-130 degrees) water- I just let the tap get as hot as it can.

Combine all ingredients in a large bowl or the bowl of a heavy-duty stand mixer. Mix by hand or on low speed until the dough comes together. Knead by hand or with the dough hook on low to medium speed until smooth, 4-6 minutes.
Divide the dough into 8 pieces and roll them into balls. Cover and let rest for 20 minutes.
Roll out each ball of dough into a 6-8 inch round about 1/8 inch thick. If the dough is resistant, move to the next piece and return later to finish rolling. Heat a large cast-iron or nonstick skillet over medium heat. Slide the tortillas into the skillet one by one, cooking until brown spots appear, about 30 seconds on the first side, 15 seconds once flipped. Cover the cooked tortillas to keep warm while you cook the rest. Serve warm.

Quesadillas with Roasted Poblanos & Onions (Rajas)

Quesadillas with Roasted Poblanos & Onions (Rajas)

40559848bd75cdab4e59113540445f5e2 small fresh poblano chiles
1/2 cup loosely packed fresh cilantro
1 Tbs. plus 2 tsp. vegetable oil
1/2 large white onion, thinly sliced lengthwise (about 1-1/2 cups)
Kosher salt and freshly ground black pepper
Four 8-inch flour tortillas
2 cups grated Monterey Jack cheese (about 8 oz.)
1/2 cup sour cream

Roast the peppers: Turn a gas burner to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 to 8 minutes per pepper. (If you don’t have a gas stove, you can char poblanos similarly over a hot grill fire or lay them on a foil-lined baking sheet and char them under a hot broiler, turning them with tongs). Immediately after roasting, put the poblanos in a bowl, cover, and set aside to steam and loosen the skins. When they’re cool enough to handle, peel the charred skin off with your hands or a small paring knife. Pull out and discard the stems and seed clusters. Slice the peppers into 1/4-inch-wide strips and put them in a small bowl. Put a baking sheet in the oven and heat the oven to 150°F (or its lowest setting).

Make the rajas: Heat 1 Tbs. of the oil in a 10- or 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, 3 to 5 minutes. Add the poblano strips, season with a generous pinch of salt and a few grinds of pepper, and cook, stirring occasionally, until the peppers are heated through, another 1 to 2 minutes. Transfer to a plate and wipe the skillet clean.

Make the quesadillas: Heat 1/2 tsp. of the oil in the skillet over medium-high heat until hot. Add one tortilla and scatter over it a quarter of the cheese, a quarter of the poblano mixture, and a quarter of the cilantro. When the tortilla smells toasty and the bottom is browned in spots, in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining ingredients to make three more quesadillas. Cut each quesadilla into wedges and serve with the sour cream on the side.

Sopa de Garbanzo (Chickpea Soup)

Sopa de Garbanzo (Chickpea Soup)

2314324979_2c56bb40dd_o3 T. oil
1⁄2 small onion, chopped
1 clove of garlic, chopped fine
1⁄2 T. fresh mint leaves or 1⁄2 teaspoon dried
11⁄2 cups chicken broth
1 cup cooked garbanzos (canned or cook ½ cup dry) save liquid
salt and pepper to taste
3 eggs

Heat half of oil in a skillet and sauté onion and garlic until soft. Put them in a blender or processor with about 1⁄2 cup of cooking liquid from beans. Puree and add to saucepan. Mix in remaining broth and simmer about 5 minutes. Season to taste with salt and pepper. Heat remaining oil in skillet and fry eggs to your preferred degree of doneness. Put an egg into each of 3 soup bowls and pour soup over. 3 servings.

Crunchy Black Bean Tacos

Crunchy Black Bean Tacos

d947aa6ed17451ae474729f6f581db862 C. black beans, cooked
½ C. red onion, minced
1 tsp. cumin
1 tsp. paprika
2 T. cilantro, chopped
4-6 ounces pepper jack cheese, grated
2 T. olive oil
1 avocado, sliced
Pinch of salt and pepper
8 corn tortillas
Hot sauce
Salsa
Sour cream

In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well. In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape. As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once. Cook each taco for about 3 minutes per side until they are nicely browned and crispy. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream. Note: Corn tortillas are resilient to heat. Don’t worry about burning them. They are very flexible. Just be sure to cook them on each side long enough to get them really crispy.

Quick and Easy Blender Salsa

Quick and Easy Blender Salsa

1-rotel-canned-tomato-salsa-recipe-mountain-mama-cooks-2 14 oz can diced tomatoes
1- 10 oz can orginal Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
1 tsp. honey (do not leave this out!  It makes the salsa taste like restaurant salsa!)
1/2 tsp. salt
1/4 tsp. ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

Chilles Relleno con Picadillo

Chilles Relleno con Picadillo

FOR THE PICADILLO:
¼ cup canola oil
4 cloves garlic, finely chopped
1 small white onion, finely chopped
2 lb. ground beef
1 tsp. ground Mexican canela (available at ranchogordo.com) or cinnamon
1 bay leaf
¼ cup plus 2 tbsp. finely chopped pimiento-stuffed green olives
¼ cup blanched, slivered almonds, finely chopped
¼ cup raisins, finely chopped
2 tbsp. finely chopped pickled jalapeños
1 15-oz. can whole peeled tomatoes in juice, crushed Kosher salt and freshly ground black pepper, to taste

FOR THE CHILES:
8 poblano chiles
2 cups canola oil
1 cup flour
4 eggs, separated
Kosher salt and freshly ground black pepper, to taste
Salsa roja, to serve
Crumbled Cotija and chopped cilantro, for garnish

Make the picadillo: Heat oil in a 6-qt. saucepan over medium-high heat. Add garlic and onion, and cook, stirring, until soft, about 5 minutes. Add beef, and cook, stirring, until browned and all liquid is evaporated, about 12 minutes. Drain off any oil or fat in pot and discard; return pot to heat. Add cinnamon and bay leaf, and cook, stirring, until fragrant, about 2 minutes. Add olives, almonds, raisins, jalapeños, and tomatoes, and cook, stirring until thickened, about 5 minutes. Remove from heat, and season with salt and pepper; set aside. Make the chiles: Heat broiler to high. Place poblano chiles on a foil-lined baking sheet and broil, turning as needed, until blackened all over, about 20 minutes. Transfer chiles to a bowl, and let cool. Peel and discard skins and stems; cut a slit down the length of each chile. Remove and discard seeds and ribs, keeping chile intact. Place about ½ cup picadillo inside each chile, and tightly close chile around filling. Refrigerate until ready to use. Heat oil in a 12″ skillet over medium-high heat. Meanwhile, place flour on a shallow plate, and set aside. Beat egg whites in a bowl until soft peaks form; whisk in egg yolks, and season with salt and pepper. Working in batches, dredge each chile in flour, shaking off excess, and then coat in egg batter. Place in oil, and fry, flipping once, until golden brown and filling is heated through, about 5 minutes. Using a slotted spoon, transfer chiles to a wire rack to drain. Transfer to serving plates and drizzle with salsa, if you like; top with cheese and cilantro before serving.

Cucumber Agua Fresca (Agua de Pepino)

Cucumber Agua Fresca (Agua de Pepino)

Agua-Fresca-Up4 cups water, divided use
1/2 cup sugar, plus more, to taste
1 English cucumber, peeled and roughly chopped
1/4 cup lime juice, plus more, to taste
Spearmint sprigs, for garnish (optional)
Ice cubes

Blend 3 cups of water with the sugar in a blender until the sugar has completely dissolved, about 30 seconds. Add the cucumber and lime juice and blend again until it is very smooth. Strain the mixture through a sieve and into a large container, and then stir in 1 cup of water. Gradually season the agua fresca to taste with more sugar and lime juice. Chill the pitcher in the refrigerator, then stir, thoroughly, add the mint sprigs, if using them, and pour the agua fresca into ice-filled glasses.

Beer-Mopped Rib Eye Steaks with Bacon, Onions and Garlic

Beer-Mopped Rib Eye Steaks with Bacon, Onions and Garlic

Use a dark beer to add an extra layer of flavor to this steak dish. And make sure you build your fire under only one side of the grill.

Bsteakseer mop:
12 ounces dark beer
2 tablespoons ancho chile powder
2 tablespoons paprika
1/4 cup brown sugar
2 chipotle chiles, canned in adobo
2 tablespoons adobo from canned chiles
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons red vinegar
1/2 cup peanut oil or extra-virgin olive oil

Bacon, onions and garlic:
1 large or 2 small white onions
4 cloves garlic
1 tablespoon extra-virgin olive oil
2 slices bacon
1/2 teaspoon salt
1/2 teaspoon black pepper
1 jalapeño, cut into very thin round slices
1/2 cup Italian parsley, stemmed, loosely packed

2 (16-ounce) rib-eye steaks
Extra-virgin olive oil, for garnish

For the beer mop: Pour the beer into a sauce pot. Bring to a boil and reduce to 1/2 cup. Remove from heat. Add the chile powder, paprika and brown sugar. Stir and transfer the mixture to a blender. Add the chipotle chiles with sauce, salt, pepper, red wine vinegar and oil. Purée until smooth. For the bacon, onions and garlic: Peel the onions and cut into approximately 1/2-inch pieces. Peel the garlic and roughly chop. Cut the bacon into small pieces. In a broad skillet, heat the olive oil. Add the bacon and lightly sauté. Add the onions and garlic and sauté until lightly golden brown. Remove from heat. Prepare a hot charcoal fire to one side of a grill. brush the steaks with the beer mop and grill over the charcoal fire. (For medium rare, about 6 to 8 minutes per side.) Baste occasionally to generate a caramelized and mahogany-colored look. Move the steaks to the side of the grill without charcoal and allow to rest. To serve: Reheat the bacon, onion and garlic mixture until very hot. Add the jalapeño slices and parsley leaves. Slice the steaks on the bias into 1/4-inch slices. Arrange the slices on a platter and spoon the bacon, onion and garlic mixture over the steak. Drizzle with extra-virgin olive oil. Serve with roasted fingerling potatoes.

Arcade Midtown Kitchen’s Men without Women Margarita

Arcade Midtown Kitchen’s Men without Women Margarita

Arcade-Midtown-Kitchens-Men-Without-Women-Margarita1 1/2 ounces mescal (Fidencio Classico)
1/2 ounce tequila (Dulce Vida Reposado)
1/2 ounce maraschino (Luxardo)
1/2 ounce lime juice
1/2 ounce honey syrup (2:1 mix)
1 egg yolk
1/8 ounce Fernet Branca
Lime wheel, for garnish

Combine mescal, tequila, maraschino, lime juice, honey syrup and egg yolk together. Shake. Then add ice. Strain into coupe glass. Float Fernet Branca on top. Garnish with lime wheel.

Queso Blanco

Queso Blanco

queso1 cup monterey jack cheese or 1 cup asadero cheese or 1 cup chihuahua cheese, shredded fine
4 ounces green chilies
1/4 cup half-and-half
2 tablespoons onions, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)

Put all ingredients in a double boiler and heat on medium. Cook until melted and well blended, stirring occasionally. Serve with fresh tostadas or hot flour tortillas.

Watermelon Lime Agua Fresca

Watermelon Lime Agua Fresca

9watermelon-lime-aqua-fresca-recipe-drink-730x611 cups cubed seedless watermelon (about 1/2 a watermelon)
1/2 cup fresh lime juice (from about 3 limes)
1/4 cup simple syrup (or to taste)

In a blender, puree the watermelon chunks until they’re smooth and liquidy (you might need to do this in batches, depending on how large your blender is). Set a colander over a bowl or a pitcher and strain watermelon puree, discarding pulp and any seeds. Stir in the lime juice, and stir in simple syrup to taste. Serve chilled, over ice, with a lime wedge for a garnish.

Guanajuato-style Enchiladas (Enchiladas del Portal)

Guanajuato-style Enchiladas (Enchiladas del Portal)

Latin-Flavors-Enchiladas
Guajillo salsa:
20 guajillo chiles
2 cloves garlic
1 tablespoon sea salt
Pinch of cumin seeds
Pinch of dried oregano

Enchiladas:
3 tablespoons canola oil
2 cups crumbled ranchero cheese or queso fresco
1 cup finely chopped onion
18 day-old corn tortillas

Garnish:
3 cups romaine lettuce, finely shredded
6 whole romaine lettuce leaves
3 cups potatoes, cooked and cut into small cubes
3 cups carrots, cooked and cut into small cubes
2 cups crumbled ranchero cheese or queso fresco

For the guajillo salsa: Clean each chile with a damp kitchen towel. Open each and remove the seeds and ribs. Dry roast the chiles in a skillet over medium heat, taking care not to burn them. Transfer the chiles to a saucepan of hot water and soak for 20 minutes. Transfer the chiles to a blender and reserve soaking water. Add the garlic, sea salt and cumin with some of the reserve water and blend to obtain a thick salsa. Set aside. For the enchiladas: Mix the crumbled cheese with the chopped onion and set aside. Heat the oil in a skillet. Take a tortilla, soak it in the guajillo salsa and place in the skillet, and fry each side for 10 seconds. Transfer the tortilla enchilada to a plate. Place 2 tablespoons of the onion and cheese mixture on the center of the tortilla, roll it and set aside in a warm tray. Continue this process with the remaining tortillas. To serve, place a large leaf of lettuce in the center of a plate. On the top of the lettuce, place diced potatoes and carrots alongside three enchiladas. Cover the enchiladas with shredded lettuce and crumbled ranchero cheese.

Salmon Tacos with Jalapeno Cream

Salmon Tacos with Jalapeno Cream

4e6de37a31c706293d2718a86fceda301 ½ pounds fresh salmon
1 teaspoon chili powder
¾ teaspoon cumin
½ teaspoon onion powder
1 teaspoon paprika
¾ teaspoon salt
¾ teaspoon pepper
2 tablespoons olive oil
8 6 -in tortillas
1 cup sour cream
4 tablespoons lime juice
3 tablespoons cilantro, chopped
1 jalapeno, diced
Pinch of salt

Combine chili powder, cumin, onion powder, paprika salt and pepper in a small bowl. Rub spice mixture over salmon. Cook salmon in olive oil in a preheated skillet. Continue to cook salmon until no longer pink, about 4 minutes per side. While salmon cooks, combine sour cream, lime juice, jalapeno, cilantro and salt in a bowl. To serve, place salmon in a warmed tortilla and top with jalapeno cream. Serve with avocados and salsa if desired.

Burrito Party

Burrito Party

fajitas-de-pollo-xThrow a Cinco de Mayo burrito party in minutes

As a holiday, Cinco de Mayo stirs up more hoopla north of the Mexican border than south of it—but any excuse for a party that involves Mexican food is good enough for us. Best yet, it’s easy to do: Just buy what you need for a burrito buffet at the supermarket; if there’s a Mexican market near you, the choices for fillings and fixings get even better. Guests build their own burritos, so all you have to make is the slaw. When it’s this easy, you just might want to think about a Cinco de Junio next.

What to buy ( Makes about 10 servings.)

Appetizers and drinks
Tortilla chips and salsa and/or guacamole
Fried pork rinds (chicharrónes)
Pickled jalapeño chiles
Chile-lime roasted peanuts or garbanzos
Mexican beer and sodas

Burrito bar
8 ounces cotija or feta cheese
1 1/2 C. crema (Mexican sour cream) or sour cream
1 1/2 C. salsa (1 or 2 types)
1 head iceberg lettuce
1 ounce fresh cilantro
5 green onions
2 avocados (8 oz. each)
or 1 1/2 C. guacamole
1 lime
2 or 3 cans (16 oz. each) black, pinto, or refried beans
About 2 pounds boned cooked meat or 2 roasted whole chickens (1 3/4 lb. each)
10 fresh flour tortillas (10 in. wide)

slawMexican slaw
2 limes
3 T. vegetable oil
1 head cabbage
4 to 6 ounces radishes
1 ounce fresh cilantro
Salt and pepper

Pineapple sundaes
3 pounds peeled and cored fresh pineapple
1 1/2 C. caramel sauce like Mexican (goat-milk) cajeta
1 1/3 C. sweetened flaked or shredded dried coconut
2 1/2 quarts vanilla ice cream
Guests build their own burritos, so all you have to make is the slaw.

Burrito Bar

Notes: At many Mexican delis, you can find great cooked filling choices like carnitas (slow-cooked pork) and carne asada (marinated beef steak). And meat sections often carry ready-to-grill marinated meats such as lomo de res (beef), puerco adovado (pork), or fajitas de pollo (chicken). If those options aren’t available, look for rotisserie chickens from a supermarket deli.

1. Crumble cotija cheese and put in a bowl. Place crema and salsa in containers. Rinse lettuce, cilantro, and green onions. Finely shred enough lettuce to make about 5 C. and place in a container. Chop cilantro and thinly slice onions (including green tops); put in containers. Pit and peel avocados, thinly slice into a bowl, and mix with 2 T. lime juice.

2. In a 2- to 3-quart covered pan over medium heat, stir beans often until hot (adding a little water, if needed, to refried beans), about 5 minutes. Transfer to a bowl and keep warm. Or heat, covered, in a microwave oven at full power (100%), stirring once, until hot, 3 to 4 minutes. If using whole beans, lift beans from liquid with a slotted spoon or drain in a colander.

3. Tear cooked meat into coarse shreds or cut into thin slices. If using a whole roast chicken, pull meat off bones and shred; sliver skin and include (or discard if desired). If meat is raw, grill it, then slice into bite-size pieces. Serve warm or at room temperature. To reheat, place meat in a microwave-safe bowl, cover, and heat in microwave oven at half power (50%), stirring occasionally, 2 to 3 minutes.

4. Drizzle 1/4 C. water over a dish towel. Wrap tortillas in towel and overwrap with microwave-safe plastic wrap. Heat in a microwave oven at full power (100%) until hot and steamy, 1 to 2 minutes. Remove plastic wrap and set towel-wrapped tortillas in a basket or covered casserole.
5. Arrange cheese, crema, salsa, lettuce, cilantro, onions, avocados, beans, meat, and tortillas on the table. Makes 10 servings.

Mexican Slaw

1. Squeeze 3 T. juice from limes into a large bowl. Add vegetable oil and mix.

2. Rinse cabbage, radishes, and cilantro. Finely shred enough cabbage to make 3 quarts. Thinly slice radishes to make about 1 C. Chop enough cilantro to make about 1/2 C. Add cabbage, radishes, and cilantro to dressing. Mix gently. Add salt and pepper to taste.

Pineapple Sundaes

Notes: Scoop balls of ice cream onto a baking sheet and freeze for easy serving. Cut pineapple into bite-size chunks. Put pineapple, caramel sauce, coconut, and ice cream balls into bowls (see notes). Makes about 10 servings.

Fiesta Taco Casserole

Fiesta Taco Casserole

1 pound ground beef
1 can (15-16oz) spicy chili beans, undrained
1 C. salsa
2 C. coarsely broken tortilla chips
1/2 C. sour cream
4 medium green onions, sliced (1/2 cup)
1 medium tomato, chopped (3/4 cup)
1 C. shredded Cheddar or Monterey Jack cheese (4oz)
Tortilla chips, shredded lettuce, salsa if desired

44ec6722-6c64-4d52-9aba-a772e93e537e

Heat oven to 350. Cook beef in 10″ skillet over medium heat 8-10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally. Place broken tortilla chips in ungreased 2-quart casserole dish. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese. Bake uncovered 20-30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and salsa.

Savory Pork Carnitas

Savory Pork Carnitas

Savory-Pork-Mexican-Carnitas-31 Boston butt pork roast (3-4 pounds), trimmed of visible fat
1 pkg. reduced-sodium taco seasoning
3 cloves garlic, sliced
1 large onion, quartered
1 can (4oz) whole green chiles, drained
6-8 flour tortillas (10″)
Shredded lettuce
Chopped tomatoes
Sliced avocados
Sour cream or queso fresco
Lime wedges
Chopped fresh scallions or Red Onions and fresh cilantro sprigs, for garnish

Place the pork roast, taco seasoning, garlic, onion, and chiles in a 4 1/2-6 quart slow cooker and add about 1 cup of water. Stir to combine. Cover the cooker and cook the pork until it is tender enough to shred, 6 hours on high heat or 10 hours on low. Remove the pork from the cooker and shred the meat with a fork. Spoon some of the shredded pork evenly down the center of a tortilla and roll it up. Repeat with the remaining pork and tortillas. Serve the filled tortillas with shredded lettuce, chopped tomato, sliced avocado, sour cream, and lime wedges. Garnish them with the chopped scallions and cilantro sprigs.

Chicken Picadillo

Chicken Picadillo

5a66ca51be40a101257d0e30b9add04a2 tsp. olive oil
1 large yellow onion, finely chopped
1 medium green bell pepper, rinsed and finely chopped
1 medium red bell pepper, rinsed and finely chopped
1½ T. garlic, mashed (about 3 cloves)
12 oz. boneless, skinless chicken breast, cut into thin strips
1/3 C. no-salt-added tomato sauce
1/3 C. low-sodium chicken broth
1/3 C. lemon juice
¼ tsp. ground cumin
2 bay leaves
1/3 C. water
¼ C. golden seedless raisins

1 T. fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp. dried coriander)
1 T. capers, drained
2 T. green olives, chopped

Heat olive oil in a large sauté pan over medium heat. Add the onion, bell peppers, and garlic, and sauté until vegetables are soft, about 5 minutes. Add the chicken, and stir fry for another 5–10 minutes, until chicken is no longer pink inside. Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken. Cover the pan, and reduce the heat. Simmer for 10 minutes. Remove the bay leaves, and garnish with fresh cilantro, capers, and green olives, and serve.

Enchiladas de Mole Rojo

Enchiladas de Mole Rojo

enchiladas-de-mole-negro-o-mole-rojo-oxacan-cuisine3 ½ C. Mole Rojo
24 Corn Tortillas
1 C. Canola Oil
2 ½ C. Cooked Chicken, shredded
¾ C. Queso Fresco, finely crumbled
Small White Onion and thinly sliced
Parsley sprig

Heat the mole over low heat and dilute with water (the mole should be thin). Simmer over low heat for 10 minutes or until the mole is heated through. Heat the oil in a medium skillet. Using tongs, quickly pass the tortillas in the hot oil to soften. Do not let the tortillas get crispy. Immediately drain the tortillas on paper towels or on a wire rack. Place a tortilla on a serving plate. Place the shredded chicken on one end and roll to close. Repeat with remaining tortillas.  Cover the enchiladas with the warm mole and heat through for 10 minutes. Garnish with queso fresco, onion, and parsley sprigs.

Salvadoran Pupusas

Salvadoran Pupusas

Salvadoran Pupusas

 

½ head green cabbage, cored and shredded

1 small white onion, sliced

2 medium carrots, grated

4 C. boiling water

1 C. distilled white vinegar

1 T. dried oregano

2 tsp. kosher salt

 

1 tsp. vegetable oil

1 lb boneless pork shoulder, cut into 1-inch (2-cm) cubes

1 tsp. salt

1 medium tomato, diced

½ green bell pepper, diced

1 small white onion, diced

PUPUSA DOUGH

 

4 C. masa harina

2 tsp. salt

3 C. cold water

 

1 C. grated mozzarella cheese

1 C. refried bean, cooked

1 T. vegetable oil, for frying

 

Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain. In a liquid measuring C. or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido any leftover liquid in the bowl to an airtight jar or container. Chill for at least 20 minutes in the refrigerator, or chill overnight for best results. Make the chicharrón: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown. Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside. Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture. Fill a small bowl with water and a bit of oil and set near your workstation. You’ll wet your fingers with the mixture as you work to keep the dough from sticking to your hands. Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round. Fill the dough round with ½ T. chicharrón paste, 1 tsp. refried beans, and 1 tsp. mozzarella cheese. Fold the dough over the filling until it’s completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients. Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas. Serve the pupusas with curtido. Enjoy!

Taco Seasoning

Taco Seasoning

Taco-Seasoning-BLOG-380x4501 Tablespoon Flour
1 Teaspoon Chili powder
1 Teaspoon Paprika
3/4 Teaspoon Salt
3/4 Teaspoon Minced onion
1/2 Teaspoon Cumin
1/4 Teaspoon Cayenne pepper
1/4 Teaspoon Garlic powder
1/4 Teaspoon Sugar
1/8 Teaspoon Ground oregano

Combine all of the ingredients in a small bowl.

Velveeta-free Queso

Velveeta-free Queso

QuesoDip3 tablespoons flour
3 tablespoons melted butter
1 cup heavy cream
2 cups milk
2 1/2 cups grated sharp cheddar cheese
4 ounces cubed cream cheese
Salt
Pinch ground cayenne pepper
Your favorite salsa (or Rotel)

In a heavy saucepan over medium-high heat, stir 3 tablespoons flour into 3 tablespoons melted butter and cook, stirring constantly, for 2 minutes. Gradually whisk in 1 cup heavy cream until smooth, then whisk in 2 cups milk. Simmer gently until the sauce is thick enough to coat a spoon, about 5 minutes. Remove from the heat and whisk in 2 1/2 cups grated sharp cheddar cheese, 4 ounces cubed cream cheese until melted and smooth. Season with salt and a pinch ground cayenne pepper. Add in your favorite salsa, about 1 1/2 cups, or to taste.

Guacamole Salad with Black Beans & Corn

Guacamole Salad with Black Beans & Corn

2 tomatoes, seeded and diced
1/2 cup red onion, sliced very thinly
2 jalapenos, seeded and minced
Kernels from 2 ears of fresh corn
1 (15 oz) can black beans, drained and rinsed
Juice of 1-2 limes
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 avocados, seeded, peeled and diced

In a large bowl, place tomatoes, onion, jalapenos, corn, and beans. Squeeze over the juice of 1 (very juicy) or 2 (somewhat stingy) limes, drizzle with olive oil. Season with salt and pepper and toss gently. Taste for seasoning. When ready to serve, gently fold in avocados.

(I made up a big batch for the fridge and just left out the avocado. I slice it and add it in when we’re ready to eat.)

Instant Pot Creamed Mexican Sweet Corn

Instant Pot Creamed Mexican Sweet Corn

Instant Pot Creamed Mexican Sweet Corn

 

6 ears fresh corn, kernels scraped, or 6 cups frozen corn kernels (from 2 [16-ounce] bags)

¾ cup water

1 small shallot, minced

2 tsp. cornstarch

2 T. unsalted butter

1 tsp. fine sea salt

1 cup half-and-half or almond-milk creamer

½ cup grated parmesan, plus extra for serving

 

Freshly cracked black peppercorns

Cayenne

1 firm-ripe avocado, peeled and quartered (optional)

Lime wedges

 

Place the corn kernels, water, shallot, cornstarch, butter, and salt in the inner pot of the pressure cooker. Lock on the lid and Pressure Cook on high pressure for 3 minutes. Let the steam release naturally.  Open the lid and stir in the half-and-half and parmesan. Cook further on the Sauté setting to thicken the cream if desired, about 2 minutes. 3. Serve the creamy corn warm, sprinkled with black pepper and cayenne, topped with the avocado, and with a lime wedge on the side.

Cheese and Chorizo Souffle (Mexico)

Cheese and Chorizo Souffle (Mexico)

1⁄2 cup chorizo
4 eggs, separated
1⁄2 cup masa harina
4 oz. sharp cheddar cheese, grated
2 cups milk
1⁄4 teaspoon salt
1 T. butter or margarine

Stir-fry the chorizo until red color is gone. Lift out of pan with a slotted spoon and drain on paper towels. Set oven to 350 degrees. In a saucepan, mix masa with milk. Add butter and heat, stirring, until mixture boils. Simmer 5 minutes, stirring frequently. Beat egg yolks, stir in a little of the hot masa, then put that mixture in with rest of masa. Heat, stirring, for 1 minute. Remove from heat and stir in cheese and salt. Stir in sausage and let cool to lukewarm. With clean beaters, beat egg whites until stiff-but-still-moist peaks form. Fold egg whites into masa mixture. Bake about 50 minutes. 4 servings.

Orange & Jicama Pico de Gallo (Rooster’s Bill)

Orange & Jicama Pico de Gallo (Rooster’s Bill)

1 1⁄2 cups chopped jicama
Salt to taste
2 oranges, sectioned to remove membranes
Chile powder
Juice of 1 lemon

Cut orange sections into 2 or 3 pieces each. Mix jicama, oranges, lemon juice and salt. Chill. Serve in cocktail glasses or custard cups with chile powder sprinkled on top.

Ancho Adobo Tacos de Bistec with Grilled Corn and Tomatillo Salsa

Ancho Adobo Tacos de Bistec with Grilled Corn and Tomatillo Salsa

Grilled Corn and Tomatillo Salsa:
3 to 4 ears fresh corn
3 fresh tomatillos, papery skin removed, rinsed well and diced (about 1 cup)
1/4 cup chopped fresh cilantro
1 green onion, chopped (about 2 tablespoons)
1 radish, halved and thinly sliced (about 2 tablespoons)
2 tablespoons diced red onion
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon diced jalapeño peppers
1/4 teaspoon salt

Ancho Adobo Steak:
6 cloves garlic
1/4 cup fresh cilantro leaves
6 tablespoons fresh lime juice
2 tablespoons water
1 tablespoon powdered ancho chile pepper, such as McCormick Gourmet Collection
1 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon crushed red pepper
1/2 teaspoon coarse ground black pepper
1/2 teaspoon ground cumin
1 1/2 pounds boneless beef sirloin steak
3 boiler onions, halved
12 corn tortillas (5 1/2-inch)

For the salsa, remove husks and silk strands from corn. Soak in water for 15 minutes. Grill corn over medium-high heat 10 minutes or until tender and lightly charred, turning occasionally. Cut kernels off cobs (about 2 cups). Mix corn, tomatillos, cilantro, green onion, radish, red onion, lime juice, oil, jalapeño peppers and salt in large bowl until well blended. Cover. Refrigerate at least 15 minutes to blend flavors. For the steak, place garlic, cilantro, lime juice, water, ancho chile powder, salt, paprika, red pepper, black pepper, and cumin in food processor. Cover. Process until smooth. Reserve 2 tablespoons. Place steak in glass dish. Add remaining adobo; turn to coat well. Cover. Refrigerate 15 minutes or longer for extra flavor. Remove steak from adobo. Discard any remaining adobo. Grill steak over medium-high heat 3 to 4 minutes per side or until desired doneness, brushing with reserved 2 tablespoons adobo. Grill onions 2 to 3 minutes per side or until slightly charred. Grill tortillas 1 minute per side or until warmed. Slice steak into thin slices. Slice onions into thin strips. Serve steak and onions in tortillas. Top with salsa. Tips: Boiler onions are small onions with a sweet, pungent flavor. They are often used whole in recipes for stews, kabobs and roasts. If unavailable, substitute cippolini or small sweet onions.

Yield: 12 Tacos
Serving Size: 1 Taco
Calories: 399
Fat: 11g
Fiber: 5g

Baja Dip

Baja Dip

1 cup hummus
1 cup ripe avocado, cubed
1 T. fresh lime juice
½ cup chunky tomato salsa
½ sour cream
2 T. fresh cilantro, chopped

Using a rubber spatula, spread the hummus over the bottom of a 1-quart glass or ceramic bowl. Layer the avocado cubes on top and sprinkle the lime juice all over. Top with layers of the salsa, then sour cream and the cilantro. Serve with tortilla chips.

Lomo Saltado (Peruvian Stir-Fried Beef & Potatoes)

Lomo Saltado (Peruvian Stir-Fried Beef & Potatoes)

Peanut Oil for Frying
1 lb. Yellow Peruvian Potatos, cut into Batons

2 lb. Filet Mignon, cut into strips
4 T. Peanut Oil
Salt & Pepper to taste

Red Onion, quartered
4 Tomatoes, quartered
1 Aji Amarillo Pepper, seeded, veined and julienned
1 T. Roastde Garlic Paste

2 T. Sugar Cane Vinegar
4 T. Soy Sauce
2 T. Oyster Sauce
½ C. Beef Stock

2 C. cooked white rice, for serving
½ C. diced Scallions, for serving
3 T. chopped Cilantro, for serving

Heat the peanut oil in a pan or wok adequate frying. Fry the potatoes until golden brown; remove and drain on paper towels. Season the beef with salt and pepper. Heat the wok over high heat; add the peanut oil and once the oil is smoking, add the meat. Sear the meat in the flames from the fire until the meat is evenly browned; remove the meat from the wok. . Return the wok to the cook top; sear the onion, tomatoes, and ají amarillo. Season with garlic paste. Once the ingredients are seared, return the meat to the wok and cook with vinegar, soy sauce, oyster sauce, and beef stock until reduced, about one minute. Transfer to a serving platter and garnish with the cilantro and scallions. Serve with the fried potatoes and white rice.

Pepian de Pollo

Pepian de Pollo

3 pound chicken cut into pieces, or use chicken thighs, which have the most flavor
3-4 cups chicken broth
1 1/2 teaspoons salt
5 medium-sized roma tomatoes
5 medium tomatillos, husks removed
2 medium onions, skin on
4 large cloves garlic, in skins
½ cup sesame seeds
1/4 cup pepitas (shelled pumpkin seeds)
2 sticks canela (the softer, easily shredded type of stick cinnamon usually found with Mexican spices, not the hard stick cinnamon)
1/2 teaspoon red pepper flakes or to taste
1 pasilla chile
2 guajillo chiles
1 ancho chile
2 corn tortillas
1/2 teaspoon achiote powder or paste
1/4 teaspoon black pepper

pepian

Place chicken, broth and salt in a large pot and bring slowly to a boil, reduce heat and let simmer until the chicken is cooked through, but not quite fork tender (about 20-30 minutes). While the chicken is simmering, put tomatoes, tomatillos, onions and garlic on a large comal, cast-iron or nonstick skillet. Turn the heat on to medium and let the vegetables dry-roast. Turn them with tongs and let them get charred on all sides. The onion peels might start to look pretty black, but you’ll remove the outer skins anyway. This will take 15 minutes or so. When they are soft and roasted, move them on a plate where they can cool enough to handle. While the vegetables are roasting, and in another dry skillet, put the sesame seeds, pepitas, cinnamon, and red pepper flakes over low heat. Toast them, tossing, and once you can smell and see they are getting browned and toasted, remove them from the heat and pour into blender. Set the pan back on the heat and now toast the pasilla, guajillo and ancho chiles, lightly, turning them a few times. When you can smell the chiles warming, becoming fragrant (just a couple of minutes) take them off heat and turn onto a plate. Now, put the corn tortillas into the pan and again, let them toast, dry, until they are crisped. Whirl the toasted seeds and spices in the blender and pulse to a coarse powder. Take the stems off and seeds out of the dried, toasted chiles and put them into the blender along with the crisped tortilla (which you can cut or crush into pieces with your hands). Blend this mixture well, but you might need a cup or so of chicken broth from the pot to help the process along. That’s OK. Turn this finely blended mixture into a bowl and set aside. Next, trim stem ends and skins from the cooled, pan-roasted vegetables. The softened garlic will come right out of the skins. Put these into the blender and blend to a smooth sauce. Add the tomatoes and onion mixture to the the seeds and chiles mixture and mix well. (You can also put these all into the blender to further process, if there is room.) Add the achiote and pepper and whirl until smooth. Taste for salt. Now, drain the chicken stock from the pot with the cooked chicken and set aside. Then, pour in the contents of the blender, stir gently and add 2 cups of the chicken broth. Simmer the chicken until fork tender (another 15-20 minutes) in the mixture. If it gets at all pasty, add some more broth. It should be a smooth, thick sauce that coats the chicken pieces well but isn’t sticky. Serve pieces of chicken on a plate covered generously with the sauce, or serve stew style in a bowl. (If you would rather have it as stew, which is how we had it at Kacao, use enough chicken broth to give it a more stew-like consistency.) Serve with white rice and more warm, corn tortillas.

Cheese and Mushroom Stacked Quesadillas

Cheese and Mushroom Stacked Quesadillas

7quesadilla-8 flour tortillas
4 cups Queso asadero or Chihuahua,shredded
1 cup salsas or guacamole of your choice

Hongos guisados:
2 T. canola oil
1 white onion, chopped
4 jalapeño chiles, chopped
2 garlic clove, chopped
1 lb. fresh mushrooms, rinsed and sliced
1 ½ T. fresh epazote leaves, chopped
Salt to taste

For hongos guisados: Heat the oil in a sauté pan; add the onion and chiles and sauté for 4 minutes. Add the garlic and sauté for 1 additional minute; mix in the mushrooms and reduce the heat to the minimum. Cover the mixture with a lid and let the mushrooms sweat for 10 minutes or until cooked through. Add the epazote and season with salt. Place 4 tortillas on a flat surface, using half of the cheese make a thin layer on top of each tortilla. Cover with a layer of the hongos guisados and top with another even layer of the remaining cheese. Cover each quesadilla with the remaining tortillas. Heat a comal or a griddle over medium-low heat; place the sincronizadas on top, pressing down with a spatula as they cook. The tortillas should have some brown spots, and be crispy, while the filling should be warm and the cheese melted. Serve warm with the salsa of your choice.

Pineapple, Lime and Spinach Agua (Agua de Piña con Espinaca y Limón)

Pineapple, Lime and Spinach Agua (Agua de Piña con Espinaca y Limón)

28275_l1/2 cup pineapple, peeled and chopped
1 lime, rinsed, quartered and seeded
1/2 cup baby spinach, lightly packed
1/4 cup sugar
3 cups water
Ice cubes, as needed

Combine the pineapple, lime, skin and all, spinach and sugar in a blender with 3 cups of water. Blend until it is very smooth, and then strain through a sieve into a large pitcher. Gradually season the agua fresca to taste with more sugar and stir thoroughly, then pour the agua fresca into ice-filled glasses, and serve immediately.

Pineapple Agua Fresca

Pineapple Agua Fresca

pineapple-agua-fresca-300x2002 cups ripe pineapple, peeled and cut into chunks
1/3 cup sugar, plus more, to taste
4 cups water, divided use
1/4 cup freshly squeezed lime juice
8 spearmint leaves (optional)
Ice cubes

Blend the pineapple, sugar and mint along with 4 cups of water in a blender until it is very smooth. Strain the pineapple mixture through a sieve, smashing the solids to force out as much juice as you can, and into a large pitcher. Gradually season the agua fresca to taste with more sugar and lime juice. Chill the pitcher in the refrigerator, then stir thoroughly; add the mint sprigs, if using, and pour the agua fresca into ice-filled glasses.

Mexican Limeade (Agua de Limón)

Mexican Limeade (Agua de Limón)

2 limes, rinsed, quartered and seeded
1/4 cup sugar
3 cups water

Combine the limes, skin and all, sugar and water in a blender. Blend until very smooth, then strain through a sieve into a large pitcher. Season to taste with more sugar; stir thoroughly. Pour into ice-filled glasses.