Greek Almond Cookies, something sweet and delicious.

One of the things I love most about my job is that I am always learning, experimenting and of course, tasting foods from all over the world. Not for nothing is my business called The Cultural Kitchen!

I don’t know what comes first for me, is it my love for food, my love for travel, my love for culture, my love for learning, my love for eating or my love of sharing. I think it is a perfect combination of all of those that keeps me going and striving to learn something new every day. For me, it is truly a joy to spend my days in the kitchen cooking, experimenting and coming up with recipes that I can teach in my classes. The kitchen is my happy place.

I am preparing my next class and we will be making the foods of Greece. For every class I teach, I go on a little “trip” the weeks prior as I nail down the menu for that particular class. In this case, I’ve been cooking Greek food and having all sorts of fun making some dishes I have not made before, or tweaking some others, like these Greek Almond Cookies. I love how many cultures have their very own take on this cookie, and one of my favourites is the Mexican version of these, called Polvorones de Nuez.

These cookies come together super quick with items you likely have in your pantry, save some roasted almonds, and for flavouring, a bit of rose or orange blossom water and brandy. The rose or orange blossom water is key in these, and if you like that flavour, go ahead and mist the baked cookies with a bit more before you dust them with icing sugar. I like to keep these cookies a bit on the less sweet side, but if you prefer a bit more sweetness, roll them in the icing sugar rather than dusting.

These cookies keep well in a tin, but in my experience, they go fast! Enjoy with a cup of tea or coffee.

Greek Almond Cookies
Kourabiedes

1 cup raw almonds
250 butter, room temperature (1 cup + 2 Tbsp)
2/3 cup icing sugar, plus more for dusting
2 1/4 cups all-purpose flour
1/8 tsp salt
1 tsp baking powder
1 tsp vanilla
2 tsp rose water or orange blossom water
2 Tbsp brandy

Preheat oven to 350°F.

 Spread almonds on sheet pan and bake for 15 minutes or until fragrant and toasted.

Remove and cool. Once cool, chop almonds finely. 

In large bowl combine butter and icing sugar.

Add flour, salt and baking powder and mix to combine. 

Add the vanilla, rose water, brandy and almonds, and mix well. 

Shape the cookies using a small ice cream scoop, and place on parchment lined sheet pans. Make them round and make a slight indentation in the centre of the cookies to flatten them slightly.

Bake for about 20 minutes, or until bottoms are light golden.

Cool cookies completely.

Dust cookies with icing sugar.

Makes about 60 cookies.

Stuffed Jalapeños should make your next taco.

In my hometown of Monterrey, it is common to eat tacos for breakfast, lunch and dinner. There are taquerías of all kinds, from the ones that only make barbacoa, or steak tacos, but then there are the ones that make tacos sudados (steamed tacos), tacos de canasta (another variation of steamed tacos, built in a basket), tacos de guisados (stew tacos) and so many more! You could eat a different kind of taco for every meal of the week. It is a sensory delight!

At one of my favourite joints, at least when I lived there was Tacos Mode, at el Centrito in San Pedro. They had a great variety of tacos, from chicharrón en salsa verde to potato to the best bean tacos, but one of my absolute favourite was the Jalapeño Relleno taco. Like a mini stuffed poblano, but spicier, and the perfect size for a taquera tortilla.

Regular stuffed jalapeños are made with a picadillo filling, then battered and fried. They are so spicy but you want to continue eating them even if they are burning your mouth like hellfire. You can’t imagine, but trust me, they are delicious!

Last week I made picadillo and luckily I had some leftover, and then I came across some of the biggest Jalapeños I have ever seen - the universe was conspiring for me to make these, and I need to share this with you so you can make them too! I prefer to skip the batter part, as I like to make these healthier (though I confess, I dislike frying food in copious amounts of oil). I am deviating from the original recipe, but they still taste absolutely amazing.

So next time you find yourself with leftover picadillo, make some stuffed Jalapeños, they make a great appetizer (or main taco meal!). These are usually very spicy, and the roasting intensifies the heat level, so make sure you seed and devein completely to mitigate that a bit. And it may be a good idea to wear gloves as you seed and devein them, as the capsaicin can burn your skin.

Serve with tortillas and your favourite salsa and make it a party!

Jalapeños Rellenos
Stuffed Jalapeño Chiles

12 large Jalapeño chiles
2 cups leftover and cold Picadillo
12 small corn tortillas
Your favourite Salsa

Char chiles over an open flame or under the broiler until skins are completely blistered and blackened all over.

Once they are all done, place them in a bowl and cover them so they can steam for about 10 minutes, this makes the skins come off easier. I like to use a paper towel to remove the skins.

Make a “T” incision at the base of the crown, just below the stem, going only halfway down the height of the chile (don’t cut all the way through, we want the stem to stay attached). Carefully, using a paring knife, cut off the seed pod and all the veins. If you leave veins, the chile will be very spicy. Continue with all the chiles.

Stuff with 2-3 Tbsp picadillo - this will depend on the size of your chile. You want to use enough to shape them back the way the chiles were when whole, though they don’t have to be closed, you should leave the tops exposed to show the filling.

Place chiles cut side up on a baking tray. At this point, you can refrigerate until ready to use, up to two days. When ready to eat, preheat the oven to 375°F and cover the tray with tin foil. Bake until warmed through, about 15 minutes.

Serve on tortillas with your favourite salsa.

Makes 12 tacos.

This Picadillo makes the best Chiles Rellenos.

Picadillo is one of the most popular meals in Mexico. Every cook makes their own version, whether for stuffing poblanos or jalapeños, for eating with beans and rice or making tacos or burritos. It is one of the easiest and tastiest dishes you can make! Economical, easy to make and versatile, that’s why we like it so much. It is especially kid friendly too.

I have posted another recipe for picadillo here in the blog, but this one I like particularly for stuffing peppers, as it has more concentrated tomato flavour and it is more compact. Poblanos are our stars when we think of stuffing peppers, but you can also stuff anchos or fiery jalapeños.

For these peppers, I prefer making a pork picadillo, but you can certainly make it with beef, veal, or a combination of meats. The only thing you need to be mindful of, is to dice your potatoes and carrots small, no more than 1/4”, so they can cook fairly fast; also, we don’t want them to be too chunky in the peppers. If your picadillo is very loose when the vegetables are cooked, simply cook it a bit longer, uncovered, to evaporate the liquids. It needs to be fairly dry so the chiles rellenos are not runny. I like to serve these on a pool of guajillo tomato salsa for a nice presentation.

CHILES RELLENOS DE PICADILLO CON SALSA DE TOMATE Y CHILE GUAJILLO
Stuffed Poblano Peppers with Tomato Guajillo Salsa

Picadillo - Ground Beef Hash
2 large Roma tomatoes, chopped (2 cups)
1/2 tsp ground cumin
Salt and pepper to taste
350 g lean ground beef, veal or pork, or a mixture
1 medium onion, diced (3/4 cup)
2 garlic cloves, peeled and minced
1 medium carrot, peeled and diced (3/4 cup)
1 medium non-starchy potato, peeled and diced (1 cup)
1 Tbsp tomato paste
1/2 tsp Mexican oregano
1/4 cup water

Chiles - Peppers
4-5 poblano chiles, roasted, peeled and deveined

Salsa de Tomate con Chile Guajillo – Guajillo Tomato Sauce
2 large Roma tomatoes
2 cloves garlic, chopped
1 small onion, chopped
1 chile guajillo, toasted on dry skillet until aromatic, then seeded and crumbled
1/4 cup chicken stock
1 tsp vegetable oil
Salt to taste

For the Picadillo:
In blender jar, combine tomatoes, cumin, salt and pepper. Process until smooth. Reserve. 

Heat oil in sauté pan and cook meat until no longer pink. Add onion and garlic, and sauté until onions are translucent; add carrots, potatoes, tomato paste, Mexican oregano and cook for one minute. Add the blended tomatoes and water and bring to a simmer. Cover and cook until potatoes and carrots are tender, 15-20 minutes. If it is still too wet when the vegetables are tender, cook, uncovered, until most of the liquid has evaporated. Correct seasonings. Reserve for stuffing peppers.

Char poblano chiles over an open flame or broil until skins are charred. Place in a bowl and cover them to steam. Remove skins and then cut a slit down the side to carefully remove veins and seeds. Stuff peppers with picadillo and place on plate with the cut side up. Reserve and keep warm.

For the Salsa:
Place tomatoes, garlic, onion, guajillo and chicken stock in blender container or food processor and process until very smooth.

In medium saucepan, heat the oil and cook the sauce until reduced, about 10 minutes. Season with salt.

Serve stuffed chiles with salsa.

Serves 4-5.

Saffron Panna Cotta is a very easy, yet sophisticated dessert.

As the weather gets nicer, and by that I mean warmer (I’m in Ottawa after all), I start looking for cool desserts, and panna cottas are perfect sunny weather treats! These are so easy to make and so delicious! Panna cotta in Italian means cooked cream, so you just warm up some cream, add sweetener and some gelatin and you have a panna cotta.

Traditional panna cottas are flavoured with vanilla, with a simple fruit or compote garnish. Today, I’m giving these a north African twist, by using Moroccan saffron and culinary argan oil. The result is a gorgeous yellow dessert that reminds me of Spring and sunny days to come, with a subtle sweetness and a je ne sais quoi essence - it is hard to descipher the flavour, but it is so yummy you don’t want it to end!

I’ve been using this culinary argan oil by Idora, and let me tell you, it is DELICIOUS! It is an organic roasted argan oil and I wanted to use it on other recipes (I drizzle it on my salads every day); when I was gifted their saffron to try out I came up with this recipe. Both ingredients make these panna cottas special, but if you don’t have the argan oil, you can still make the saffron panna cotta. A tip on the saffron, make sure you crush it to a powder before adding it to the cream, as it will colour and infuse the cream much better than leaving the strands whole - since it is an expensive spice, you want to make the most of it.

If you’re in Ottawa and want to try these products, send me a message and I’ll put you in touch with the vendors. Otherwise, you can order from their website. I hope you try this recipe and let me know what you think!

Saffron Argan Panna Cotta

400 ml 35% cream plus enough milk to make 2 1/4 cups total
3-4 Tbsp sugar, or to taste
1/4 tsp saffron threads, crushed
1 Tbsp culinary argan oil
Pinch salt
2 Tbsp water
2 1/4 tsp unflavoured gelatin
Chopped pistachios or almonds for garnish

In small saucepan place cream, milk, sugar, saffron, argan oil and salt. Heat over medium low heat, stirring, until sugar has completely dissolved. Bring it just to a slow simmer, then turn off the heat and steep for 30 minutes.

Meanwhile, in small bowl, mix water and gelatin. Let it soften for 2 minutes.

This recipe makes about 600ml, pour mixture into 4 small glasses or jars, cover and chill for 6 hours, preferably overnight. Serve, garnished with pistachios.

Serves 4.

Huevos Rancheros make an epic breakfast.

On weekends, when I have a bit more time to cook breakfast, I often make Huevos Rancheros. This is truly a decadent but easy meal that will give you energy for the whole morning. All you need to serve with your eggs is a bit of salsa and avocado, but if you have beans, they make a perfect pair.

Huevos Rancheros come together really fast, all you need is to soft fry a corn tortilla (never wheat flour!), then quickly fry some sliced ham and fry an egg. There are choices in all of these simple steps. For example, you can cook the tortilla a bit longer if you like it crispier; adding cheese in between the tortilla and the ham is optional, but I love doing this as it adds a bit more protein to the final dish. The egg, well, we all have our preferences, but I like mine barely cooked - the yolk super tender, but you are the master of your own domain, so cook the eggs the way you like them. After that, serve with salsa and avocado, and beans if you have them.

If you are cooking for your family, preheat your oven and have a sheet pan ready. Soft fry all the tortillas first and put them on the sheet pan, then add the cheese on those tortillas and keep them in a warm oven. Then cook all the ham and put it on top of the tortillas, and last, cook all the eggs. Keeping the tortillas in the oven is a great way to make sure everyone gets a warm meal - as no one likes cold eggs! Huevos Rancheros for a crowd? No problem.

Next time you have a craving for a delicious Mexican breakfast or brunch, look no further!

Huevos Rancheros
Ranch Style Eggs

2-3 Tbsp vegetable oil
4 corn tortillas
4 slices ham
4 slices melting cheese such as Menonita, Monterey Jack or Havarti
4 eggs
Salt and pepper to taste
Salsa of your choice
Avocado slices

Heat a large frying pan and add oil.

Soft fry tortillas, only a few seconds per side, we are only looking to warm them up and soften them.

Remove to a baking tray and put a slice of cheese over each tortilla. Keep in a warm oven.

Fry ham slices in same pan, also very quickly, we are only looking to warm it up. Place a slice of ham over each tortilla. Keep in the warm oven.

Next, fry eggs. To cook over easy, crack eggs onto frying pan, sprinkle with salt and pepper and cook over medium heat for 1-2 minutes, then flip carefully and cook on the second side for 1-2 minutes.

Place a cooked egg over each tortilla and serve immediately, topped with salsa and avocados.

Serves 2.

Quick, easy, creamy, spicy shrimp make the best tacos!

Shrimp is one of the quickest things you can cook, making them a great choice for any day of the week. These creamy, spicy, succulent shrimp come together in 10 minutes and they make a great taco! But they can also be a delicious pairing for pasta or a side of rice or quinoa.

I confess, for the longest time I was not a fan of shrimp, but I’ve come to realize it’s the small shrimp I don’t like; I prefer the larger, meatier ones, so I tend to buy the wild Argentinian pink shrimp, or like in this case, the large, 16-20 per pound size. They cook in 2-3 minutes, so it is important to have your mise en place done so you can get through the recipe quickly.

For this recipe, there are a couple of things that I do to simply my prep. First of all, defrost the shrimp on a small tray in the fridge overnight - the tray will catch any liquid that invariably leaks out from the bag, saving you the cleanup job after. Second, when I buy a can of chipotle chiles in adobo, I purée the whole thing and then store in a jar in the fridge. That way, I don’t have to chop (they stain your boards horribly!) when I need them. I usually have crema or crème fraiche on hand, but you can use whipping cream or sour cream; if you use whipping cream, you will have to remove the shrimp from the pan before you add it, to give the cream a chance to reduce without the shrimp overcooking. Just let it boil down and once you have the right consistency, add the shrimp and finish your dish. Use whatever tequila you have on hand. I usually drink a reposado tequila, so that is what I use, but white or silver works great. I would not use an aged tequila here, but if that’s all you have, go for it! Other than that, this is a super simple dish to make.  

Camarones Enchipotlados al Tequila
Creamy Chipotle Shrimp with Tequila

340g raw 16-20 shrimp, thawed, peeled and deveined
Salt and Pepper to taste
1 Tbsp butter
1 clove garlic, minced
3-4 Tbsp of your favourite tequila
1/2 cup crema, crème fraîche, sour cream or whipping cream
2-3 tsp chipotles in adobo, minced, or more to taste
4 Tbsp chopped cilantro plus more for garnish
Corn tortillas for serving

In medium bowl, toss shrimp with salt and pepper to taste.

In large frying pan, melt butter over medium high heat. Add garlic and cook for one minute, just until fragrant - make sure it does not burn.

Add seasoned shrimp and cook for one minute per side - they should still be raw inside.

Add tequila and ignite to flambé. Let flames subside as you shake the pan.

Immediately add crema and chipotles and quickly stir shrimp into sauce.

Add cilantro and serve immediately with corn tortillas.

 Serves 2-3.

This Salsa de Tomate con Chile Guajillo is delicious and versatile.

In every Mexican household there is an unwritten rule: to have at least one type of salsa in the fridge at all times. Usually there are two or three varieties, because different salsas have their best applications, so we have to be prepared!

Usually, there is a green and a red salsa in my fridge, and a third is the popular Salsa Macha that goes with many things (including non-Mexican recipes - it is brilliant in Asian dishes!). When making tacos, if there is a variety of salsas, I will often use at least two, because I cannot decide which I like best! When eating a steak, you need salsa, and in my breakfast eggs, a spoonful of salsa is a must. So you see, salsa is a mandatory component of many Mexican meals.

There are hundreds of ways of making salsa, and I never use a recipe. I know, I have been making salsa for years, but really, it is a combination of tomatoes or tomatillos, onions and/or garlic and chiles, whether fresh or dried or a combination, adding herbs like cilantro if you like. If you play with these things, you will come out with salsa, and the beauty of the game is that every salsa is a bit different.

Salsas can be raw, cooked, roasted or oil based, as in the case of Salsa Macha. You can find lots of different salsa recipes here in the blog, but if you embrace your adventurous spirit, you can make your own and feel confident in your choices by knowing you are making your very own salsa.

If you use fresh chiles, your salsa will be bright, but if you use dried, your salsa will have a deeper more complex flavour; dried chiles also give you a different, denser texture, especially when you use the larger chiles like guajillos or anchos, that’s why when making salsas for enchiladas, for example, we always use dried chiles, so the salsa has a better coating ability.

Today’s salsa is a combination of fresh and dried chiles, but it is not too spicy. It is a cross between the fresh and dried chile salsas and I am really pleased with how it turned out. It can be used in any application, including coating tortillas for enchiladas, so it is pretty versatile. You can substitute ancho chiles for the guajillos if you like, and if you don’t have piquín, simply omit them (though that would be another different salsa!). Have fun with it and let me know how it goes!

Salsa de Tomate con Chile Guajillo
Tomato Salsa with Chile Guajillo

1 Tbsp vegetable oil
4 small Roma tomatoes, cut into chunks
2 Jalapeños, stemmed and chopped
1 wedge of onion (about 1/4 cup), chopped
1 guajillo chile, stemmed and seeded
2 tsp dried piquín chiles
3 small cloves garlic
Salt to taste
1/3 cup water

In medium frying pan, heat oil over medium heat and add guajillos and garlic. Make sure to cook guajillo quickly, turning after a few seconds to fry on both sides - we don’t want to burn it, just toast it in the oil. This will take only a minute or two.

Add jalapeños and onion and cook 2-3 minutes, then add tomatoes and piquín chiles. Stir for a minute, then add water and salt. Cover pan and simmer for 10 minutes.

Transfer everything (including any leftover liquid) to the blender and process until smooth. Adjust seasoning and serve.

Makes about 2 cups.

Sicilian inspired Eggplant Involtini are easy to make and so delicious!

I have to say, I haven’t always loved eggplant. Growing up in Mexico, it was never something we ate, so I really did not know it. But when I started working at DiVino Wine Studio, the owner insisted on having eggplant recipes on the menu, so I started experimenting and cooking with this purple vegetable. While there, I went on a spectacular cooking trip to Sicily and it was there where my love of eggplant truly began. I have never looked back.

These days I have embraced the Mediterranean diet, and eggplant dishes abound! You can find a few recipes here on the blog, like Turkish mains, salads and dips, and now I’d like to share these amazing eggplant rolls (involtini in Italian). They are easy to make, especially if you already have some tomato sauce in the fridge. There’s no cooking required, save the roasting of the eggplant slices, then you assemble and at that point you can refrigerate or freeze the pan, or bake it just before serving.

I hope you try these, they taste a bit like a low carb lasagna. I wanted to avoid using bread, so instead of using fresh breadcrumbs in the filling, I substituted fresh spinach; if you want to make these the way they make them in Sicily, go ahead and use breadcrumbs instead. Serve them with a salad and some vino for a memorable meal.

Involtini di Melanzane
Eggplant Rolls

2 large eggplants, sliced into 1/2 thick slices lengthwise (peeled if you want, but I like leaving the skin on)
5 Tbsp olive oil
1 tsp salt
1/2 tsp ground black pepper

Filling:
2 cups ricotta cheese, strained if too runny
1 cup shredded pecorino or Parmigiano Reggiano
1 cup chopped spinach (if using frozen, make sure it’s well drained)
3 Tbsp chopped basil
2 Tbsp fresh lemon juice
Salt and ground black pepper to taste
1 tsp mild Aleppo pepper flakes (optional)
2 1/2 cups marinara tomato sauce

Topping:
2 cups shredded mozzarella cheese
1/2 cup Parmigiano Reggiano
2 Tbsp chopped basil

Place eggplant on parchment-covered baking trays. Brush both sides with vegetable oil and sprinkle with salt and pepper. Bake in a 400°F oven for 20 minutes, they should be pliable. Let rest 5 minutes before filling.

For filling, in medium bowl place ricotta, pecorino or Parmigiano, spinach, basil, lemon juice, salt, pepper and Aleppo flakes. Combine well.

Divide cheese mixture among slices of roasted eggplant. Place filling on the wide ends and roll up tightly. Once all rolls are made, prepare a baking pan where the rolls fit in one layer, usually an 8” x 8” pan but you can use whatever you have.

Place half of the sauce on the bottom of the pan, then arrange the rolls seam side down on top of the sauce. Top with remaining sauce. Sprinkle with mozzarella cheese mix.

Bake at 375°F for 25-35 minutes, until bubbly and internal temperature is at least 165°F (if your rolls have been refrigerated, they may take a bit longer to reach temperature).

Serve with a sprinkle of pecorino or Parmigiano and basil leaves.

Serves 6-8.

An easy and beautiful dessert: Citrus Spiced Poached Pears

I am always looking for new recipes to make in my classes and we made these Citrus Spiced Poached Pears in a recent World Tapas class. These are Moroccan inspired and they are super easy to make, we presented them with vanilla ice cream and they were a hit!

Making pears for dessert is great - when I worked at DiVino Wine Studio we had some balsamic roasted pears with whipped goat cheese on the menu and they were always sold out. I’m telling you, pears are underrated and almost never taken into consideration when we’re thinking of dessert ideas, but I’m here to tell you, they are sublime! And especially because they can be made a few days ahead.

This particular recipe starts with making a sugar caramel - while not strictly necessary, this caramel is what gives the pears that lovely golden hue, plus the final sauce has a complex and deep flavour. The spices come through in a subtle way that complements the mild flavour of the pears. It is a very elegant, yet very simple dessert.

Choose whatever pears you have available, but I love using the little Rocha pears. I serve one or two and they look adorable on a plate. Your pears should be ripe but still firm; if pears are too soft, they will become really mushy after poaching, so keep an eye on that. For the small Rocha pears, there is no need to core the centres, but for all other pears, it is best to core. I use a melon baller or a small spoon to do the job.

As I mentioned before, you can make this dessert two or even three days ahead. Store pears and syrup separately and when ready to serve, bring to room temperature or warm up slightly. A dollop of your best vanilla ice cream is delicious if you want to kick things up a notch!

Citrus Spiced Poached Pears

8 pears, ripe but still firm
1 cup granulated sugar
2 cups orange juice
1 1/2 cups water
10 green cardamom pods, gently crushed
6 whole cloves
2 small cinnamon sticks
1/4 tsp ground ginger
Vanilla ice cream, optional

Peel pears without removing stems. Trim the bottoms so they can stand upright when serving.
If you prefer, you can halve pears instead, and core the centres with a small spoon or melon baller.

Place sugar in medium sauce pan. Cook over medium high heat, without stirring and tilting pan sideways, until sugar turns to a medium dark caramel, 8-10 minutes.

Carefully pour in the orange juice and water and cover pot to bring to a boil (this will help dissolve the caramel that seizes when you add the liquids). Once caramel has dissolved, add the cinnamon stick, ginger, cardamom and cloves along with the pears.

Bring to a boil once again and then turn heat down to simmer, covered, until the pears are tender but firm, 25-35 minutes depending on the size and ripeness of the pears. Test pears using the tip of a knife - if it goes in easily, they are done.

Remove pears from poaching liquid and increase heat to bring the liquid to a vigorous boil. Cook, uncovered, over high heat until sauce thickens to your liking, 15-20 minutes.

Serve at room temperature or a bit warm; place pears upright on dessert plates. Add a scoop of ice cream if you like and drizzle syrup.

Serves 8.

Chicharrón en Salsa Verde is a great filling for many antojitos.

My last two posts have been written with the aim to get to THIS post. Making Chicharrón in the air fryer has finally made it easy for me to make this delicious dish that for many, many years I have yearned to make (and eat!) but could not, because chicharrón is not easy to come by in Ottawa. Once I discovered how easy it was to make the crispy pork belly in the air fryer, then it all fell into place rather nicely.

As I’ve mentioned before, chicharrón is a very popular food in Mexico, so naturally we would have to come up with different ways to cook it, and one of the tastiest and easiest is to simmer it in salsa for a tasty side, filling for tacos, sopes or gorditas. It’s as easy as putting the chicharrón and salsa together and you have an awesome dish.

If you happen to have beer in the house, then add a bit to the pan as the chicharrón is simmering, it will give it a great taste. But if you don’t, water works perfectly fine. You can also make chicharrón in salsa roja, but the most traditional is made with green salsa.

I hope you try this one of these days - if you like pork and salsa, you will love this!

Chicharrón en Salsa Verde
Crispy Pork Belly in Green Salsa

2 cups salsa verde
2 cups chicharrón, cut into 1/4” pieces
1/4 cup water or beer

In medium saucepan, heat up salsa verde and bring it to a simmer.

Add chicharrón and water or beer and simmer for 10 minutes.

Serve with tortillas or use as a filling for your favourite antojitos.

Makes about 4 cups.

Another way of making Salsa Verde, and it makes an outstanding condiment.

Making Salsa Verde has never been so easy and so delicious! I started making salsa this way fairly recently, and since I learned this method, it is one I use often. Cooked salsas have always been my preference, as they last longer, and making them this way ensures all the vegetables are completely cooked before blending, so it works perfectly every time. The addition of oil in the salsa gives it an emulsified texture, creating a creamy mouthfeel which I find very nice.

This salsa stands on its own very well, and you can adjust the amount of chiles to suit your taste, but I created this particular salsa to go with the pork belly I made last week, so I did not want it to be too spicy. As always, you can use this recipe as a bouncing board as you go forth and create your own recipe; you can use different chiles or even red tomatoes, or a mixture of red tomatoes and tomatillos; cilantro in the blender or added at the end, the variations are limitless. Have fun and make it your own!

Salsa Verde Rústica
Rustic Salsa Verde

1 Tbsp vegetable oil
10-12 medium tomatillos, halved
1/4 medium white Spanish onion, cut into chunks
2 garlic cloves, peeled and halved
1 large Jalapeño chile, cut into chunks
1/4 cup water or chicken broth
1/4 cup cilantro, roughly chopped
Salt to taste

In medium saucepan, heat oil and add tomatillos, onion, garlic and jalapeño.

Cook over medium high heat until vegetables are starting to get some colour, 5-7 minutes.

Add water and immediately cover. Bring temperature down and simmer for 5 minutes.

Place vegetables and any remaining liquid in the blender jar.

Add cilantro and salt and blend, making sure salsa retains a bit of texture.

Adjust seasoning.

Makes about 2 cups.

Making Chicharrón has never been so easy.

Have you ever tried chicharrón? If you like pork and crunchy fat, then chicharrón would be your most decadent indulgence. No one has ever said chicharrón is good for you, but I’m here to say, if there is moderation, then it definitely can be enjoyed! There are a few kinds of chicharrón, but what I’m talking about is chicharrón prensado, which is made by frying bits of pork and skin and pressing it so a lot of the fat is removed. It is a mixture of meat and fat that is crunchy, salty and absolutely delicious.

One of the first places I always visit when I go home to Monterrey is Carnicería Ramos - in México, you can buy cooked chicharrón prensado at butcher shops, and they keep it warm so you can buy it and start eating it right away if that is what you like to do. It is one of the most satisfying salty snacks you could ever eat, so as soon as I pay for it, I sneak a piece or two before saving the rest to eat at home.

I had always made peace with the fact that I would never ever make chicharrón at home - it just is a lot of work to go about it the traditional way, so that is why those visits home always include a visit to the butcher. Until I got an air fryer, then everything changed!

Full disclosure: I did not come up with this idea, I got my inspiration from Instagram. But when I saw a few people cooking pork belly this way, I knew I had to try. And it works like a charm! Not only is the chicharrón amazingly good, but it is super easy to make. Granted, it is not exactly the same as the one in Mexico, but I am happy with the results. It tastes really, really close.

So if you have an air fryer, and you like pork and crunchy fat, this recipe is for you! Chicharrón makes an excellent appetizer served with guacamole and tortillas, and it also makes a great “guiso”, one of those popular dishes of meat stewed in salsa. Chicharrón en Salsa Verde is coming up on the blog next. So without further ado, let’s get to the recipe.

Chicharrón de Puerco
Pork Chicharrón

750g skinless pork belly, cut into 1” thick slices, then scored 1” apart all across, without cutting through the skin
3/4 tsp kosher salt (or 1/2 tsp table salt)
Guacamole
Salsa of your choice
Lime wedges
Tortillas

Preheat air fryer to 390°F.

Cut pork belly slices to fit your air fryer - slices should be about 5” long. Salt pork belly on all sides and place, skin side up, leaving a bit of space around every piece on air fryer basket, only so that the pieces are not touching each other. If you have a small air fryer, you may have to cook pork in batches.

Cook for 37-40 minutes, until pork is cooked and skin is completely crunchy.

Cut into smaller pieces and serve with guacamole, tortillas, salsa and lime wedges.

*Save the rendered fat for cooking, just remember it is salty, so adjust accordingly when using it.

Serves 6.

Chiles Rellenos, but way easier.

A few weeks ago, I had three lovely people in class, and they requested making two kinds of chiles rellenos. The first ones, of course, the iconic Chiles en Nogada, those delicious pork and fruit filled poblano chiles covered in a creamy walnut sauce (find the recipe here in the blog), and the second ones were some ancho chiles stuffed with cheese in a tomato sauce.

There are many ways of making chiles rellenos, and most of the time you will find them made with the fresh poblano, but making chiles rellenos with ancho chiles is so much easier and faster! You only need to seed, devein and soak them in hot water for about 10 minutes and you’re ready to stuff!

In terms of stuffing, the sky is the limit. You can make a meat filling, or a bean filling, potato and chorizo or simply cheese. We decided on a combination of mushrooms and two kinds of cheese with cilantro and they are so good I decided to share this recipe with you today.

The chiles themselves are really good, but serving them with a pool of caldillo de tomate takes them over the top. A caldillo is a loose tomato salsa flavoured with Mexican oregano, cumin and chicken stock and it really brings everything together.

Next time you have a craving for chiles rellenos but cannot find fresh poblanos in the store (like it so often happens here in Ottawa), why not try this recipe instead?

CHILES ANCHOS RELLENOS DE QUESO Y HONGOS CON CALDILLO DE TOMATE
Mushroom Cheese Stuffed Ancho Chiles with Tomato Sauce

Caldillo:
5 Roma tomatoes, chopped
1 garlic clove, peeled
1 small piece onion
3 sprigs cilantro
1 small chipotle chile in adobo, optional
1/4 tsp ground cumin
1/2 tsp Mexican oregano
Salt to taste
½ cup water or chicken stock
1 tsp vegetable oil

Chiles:
4 ancho chiles
4 cups mushrooms, chopped
1 Tbsp vegetable oil
1/2 cup diced white onion
1 garlic clove, minced
2 cups shredded melting cheese – Oaxaca, Gouda, Havarti, or a combination
1 cup crumbled panela, feta, or strained ricotta cheese, or a combination
1/4 cup chopped cilantro
Salt and pepper to taste
Cilantro leaves for garnish

To make Caldillo, in blender jar, place tomatoes, garlic, onion, cilantro, chipotle, cumin, oregano, salt and water. Blend until smooth.

In medium saucepan, heat vegetable oil and cook salsa for 10-15 minutes, until it changes colour. Adjust seasoning and reserve.

Meanwhile, carefully slit open chiles and remove seeds and most of the veins (if chiles are too dry, soak them first, then seed and de-vein) leaving stem intact if possible.

Fill medium saucepan with water and bring to a boil, then turn off the heat. Toast chiles on the comal a few seconds, only until fragrant. Add chiles to saucepan and soak for 7-10 minutes, covered, until soft and pliable. Remove from liquid and pat dry. If possible, carefully remove some of the skin. 

Heat large frying pan and cook mushrooms in dry pan until starting to brown. Add oil and onions and cook until golden. Add garlic and cook for another minute. Remove from pan and cool to room temperature.

In medium bowl, combine cheeses and cilantro with cooled mushroom mixture and season with salt and pepper to taste. Fill chiles with cheese mushroom mixture and arrange cut side up on baking tray. Bake at 350°F for 15 to 20 minutes, until chiles are warm and cheese is melted.

Serve immediately, in a pool of caldillo, garnished with cilantro leaves.

Serves 4.

This Salad Topper is so good, you will want to eat it every day.

A few years ago I met the folks at Spicetionary, a small company here in Ottawa that specialized in making spice blends. One of the owners, Rafa, was from Venezuela, and as it often happens when Latino meets Latino, we became friends right away. Rafa and his wife Laurel are the nicest people and we did some collaborations and we would always talk food, recipes and flavour combinations.

One of the products Rafa and Laurel created was a delicious salad topper. When I bought it, I went through it in no time and would go back to get it time and again. Fast forward and Covid happens. Unfortunately, for Rafa and Laurel the business was hit hard and they decided to close their doors. I was so sad to see all their hard work come to a stop like that, as it happened to a lot of small businesses during and after the pandemic.

This recipe is in honour of Spicetionary and Rafa and Laurel. I remember some of the ingredients in their recipe, but you know me - I cannot leave well enough alone, so I added more delicious crunchy and healthy things to it. It is so good and really addictive, because it adds crunch, spice, and interest to your salads!

If you’re starting your year on a healthy note, try this salad topper to enhance your greens. You can add any other things you like to it. Other nuts or seeds would be delicious. What else would you like in your blend?

Crunchy, Spicy Salad Topper

1/2 cup roasted pumpkin seeds
2 Tbsp sumac
1 Tbsp roasted sesame seeds
2 Tbsp mild Aleppo pepper
1 Tbsp nigella seeds
1/2 - 1 Tbsp Himalayan pink salt
1 Tbsp chia seeds
1 Tbsp hemp hearts

Mix everything together in a small bowl. Store in a glass jar.

Makes about 1 cup.

My Father's Caesar Salad is the best!

Caesar Salad has become one of the most popular items on restaurant menus, and for good reason! But do you know when and where it was created?

It may surprise you to know it was in fact in Mexico in the 1920’s! In the era of prohibition, Americans would often cross the San Diego border into Tijuana to enjoy nights out without alcohol restrictions. Cesar Cardini, an immigrant Italian chef and restauranteur was the owner of Cesar’s Restaurante Bar in the Hotel Cesar. He invented this salad, and it is said it was made table side as it is still done today in many places.

As the story goes, it was the night of the 4th of July in 1924, when a group of customers descended on the restaurant late at night. It had been a busy night and there was not much left in the kitchen, but since they demanded something to eat, Cesar put together a salad using things he had on hand: romaine lettuce leaves, Parmesan cheese, olive oil, lime juice and Worcestershire sauce.

Stories abound on the exact ingredients used on the original recipe, but let’s just say the Caesar Salad has clear Italian roots, yet was born on Mexican soil. It is also clear that it is a beloved salad by many people, and I learned to make mine as my Dad taught me. To this day, it is a favourite salad in my family and my kids request it at every family gathering.

If you are squeamish about the raw egg yolk, coddle the egg for 4 minutes, then scoop the egg yolk into the dressing, or if that still doesn’t jive with you, remove it altogether. If using anchovy fillets, make sure you mash them well before adding the rest of the ingredients. As a variation, you can add chipotle chiles in adobo to the dressing for a slightly spicy kick!

My Father’s Caesar Salad

1 tsp anchovy paste, or 2 anchovy fillets
1 generous tsp Dijon mustard
1 clove garlic, minced
1 egg yolk
Salt and cracked black pepper to taste
A few shakes of Tabasco Sauce
A few shakes Worcestershire Sauce
Juice of ½ large lemon (about 2 Tbsp)
6-8 Tbsp extra virgin olive oil
3 romaine hearts, split into leaves
2 cups croutons
2/3 cup grated Parmesan cheese

In large bowl, place anchovy paste, Dijon mustard, garlic, egg yolk, salt, Tabasco and Worcestershire sauces and lemon juice. Whisk until smooth.

Start drizzling olive oil, whisking constantly, until dressing is emulsified and to your taste. Add cracked black pepper.

Taste for seasoning and add more salt if needed.

Arrange romaine leaves on platter and sprinkle with croutons and Parmesan cheese.

Drizzle with dressing and toss gently to combine.

Serve immediately.

Serves 6.

Recipe testing gone wrong in the very best way: Cajeta con Nuez

I have been wanting to test a recipe for Glorias estilo Linares for a while. Partly because it is a very delicious sweet from my region of Mexico, but also because they are very hard to obtain in Canada.

This month I was determined to make some for Christmas and after doing my research, I came up with a recipe I thought would work just fine.

I have been making candy and working with sugar for quite a few years, so I thought I could ace this no problem. Well, it turns out, it is a bit more difficult than I thought! The recipe started out nicely, but when it came to finishing the candy and taking it to the exact ball stage, I missed the mark by a few degrees. And a few degrees can mean a lot!

The problem is, during all my research I never came across any texts giving the exact temperature, so I tried to guess the best I could using the clues other cooks have given. Unfortunately, my recipe did not reach the correct temperature, therefore it did not harden as expected.

While this is a disappointment, it is not unexpected. As a product development chef, I am used to trying, trying and re-trying recipes multiple times until I they come out right. And though this recipe did not come out the way I wanted it to, it is by no means a waste, as it is a delicious Pecan Cajeta that can be used in multiple ways, so I decided to share the recipe with you. As for the Glorias, I will keep trying until I get them right!

Cajeta in Mexico is always made using goat’s milk, or a combination of cow and goat’s milk. The goat milk gives this caramel sauce its distinctive tang, but if you can’t find it or don’t like it, use cow’s milk instead. I love pecans in everything, and obviously I had added them thinking this recipe would become Glorias (which have pecans), but if you would prefer to keep this nut free, feel free to omit them.

This sauce can be used to top your favourite waffles, pancakes, pound cakes, ice cream, etc. You may want to warm it up slightly before serving, as cajeta tends to get a bit grainy as it sits.

Cajeta con Nuez
Dulce de Leche with Pecans

4 cups whole cow’s milk
4 cups goat’s milk
5 cups granulated sugar
2 tsp vanilla extract
5 Tbsp corn syrup, liquid glucose, honey or maple syrup
1 tsp baking soda
2 1/4 cups coarsely chopped toasted pecans
Pinch of sea salt

In large heavy Dutch oven, place goat milk, cow milk, sugar, vanilla and corn syrup.

Bring mixture to a slow boil, stirring so sugar dissolves.

Once it comes up to a boil, add baking soda and continue stirring, increasing and decreasing heat so mixture does not boil over. You cannot leave it unattended or it will do just that. You have to stir very often to make sure milk does not scorch.

Cook until mixture starts to thicken - this will take more than an hour, increasing and decreasing heat as needed and stirring frequently until mixture turns a medium dark colour, is bubbling vigorously, is thick and it coats the back of a spoon. If you have a probe thermometer, the mixture should reach 226° - 227°F.

Turn off heat and let mixture cool down for 30 minutes.

Mix in chopped pecans and salt and then pour mixture into a smaller bowl to let cool completely. Spoon into glass jars. Keep refrigerated.

Makes about 6 cups.

From Chef Pepe Hernández' kitchen, these tamales are delicious!

After years of Instagram conversations, this Fall I finally met Chef Pepe Hernández in person. Pepe is the owner of Yokot’an, an amazing restaurant in Monterrey (Garza García), México that showcases Chef Pepe’s roots and love of food from his native Tabasco.

If you ever have a chance to go visit, please order an Infladita de Piloncillo, one of the best items on Yokot’an’s menu - it’s a fried puffy tortilla filled with Cochinita Pibil and it is just outrageously good. Pepe made it for my sister’s birthday on our last visit and it is just amazing. We have tried quite a few items off his menu, and everything has been delicious. I particularly remember some Tostones with Cochinita that we devoured in no time, some Enmoladas, one of the Chef’s best and his French Toast, not too sweet but completely decadent. I also remember an Horchata con Café that was really refreshing, something I had never tried before.

But one of the things Chef Pepe is known for are his tamales, and that is what actually gave him his start. Before he opened the restaurant, he used to make tamales and sold them at San Pedro de Pinta, an outdoor market/community event in Garza García. We are so happy he decided to take the leap and open Yokot’an! He just celebrated his 8th Anniversary and I could not be happier for him. He deserves all the success for all the love and hard work he’s put into his restaurant.

As I mentioned before, Pepe and I only knew each other via Instagram. Over the years we had exchanged conversations, and even after eating at his restaurant a few times I had never been able to meet him in person. This time around, I made sure to connect and made a point of visiting when he was going to be there. Pepe is such a kind and talented person and he makes the most gorgeous and delicious food!

We started chatting as if we had known each other forever and when he suggested a collaboration, I did not hesitate. Pepe gave me his famous Tamal recipe and I am so excited to share it with you! I present to you his tamal on a plate that was gifted to me by Pepe. This has been so much fun! Thank you for sharing Chef!

A few notes on this recipe. I have made adaptations because I cannot find fresh nixtamalized masa in Ottawa, so I am using Maseca. If you can find Maseca for Tamales, that is great, but I could not find it this time around. This masa for tamales is very soft, like cake batter. It is better suited to make tamales in banana leaves. The use of oil in the recipe makes it possible to make plant based tamales, if that is something that you are interested in making. I am using Cubanelle pepper as I cannot find Anaheim in Canada.

I have to say, these tamales are delicious and pretty easy to make. You can use any type of filling you want. I think this recipe would make excellent vegan tamales, so I hope you give them a try!

Tamales estilo Tabasco, from Chef Pepe Hernández
Yokot’an

3 1/2 cups Maseca
3 1/2 cups warm water
3/4 cup neutral oil (vegetable, corn, canola, grapeseed) or rendered pork lard
2 2/3 cup chicken or vegetable stock
1/3 cup minced Cubanelle or Anaheim chile
2/3 cup minced white Spanish onion
2 Tbsp kosher salt, or to taste
2 1/2 packages banana leaves, cut into 25 x 30 cm pieces and wiped clean
3 1/2 cups pulled chicken
3 cups mole sauce

To prepare banana leaves, cut them into 25 x 30 cm squares (10 x 12”) approximately, and trim the centre rib of the leaves off. That part will be discarded. Wipe the leaves very well with a damp towel and then place each cut piece over an open flame or on a hot comal to soften them, moving them constantly so they won’t burn. You will see they become pliable and shiny. Repeat until all pieces are done.

In large bowl, combine Maseca and water and knead into a smooth ball. Let rest, covered, while you prepare everything else.

When your mise en place is ready, add oil to masa and knead to combine.

Add chicken stock in 4 additions, mixing as you add liquid every time. You should have a very loose masa that resembles cake batter.

Add Cubanelle pepper, onion and salt and mix well. You are ready to make tamales.

Place one piece of banana leaf in front of you and spoon some masa in the centre (between 1/3 and 1/2 cup). Top with 2 Tbsp chicken and 2 Tbsp mole sauce. If some of your banana leaf pieces are a bit smaller, add less masa to them, to make smaller tamales.

Gather the top and bottom edges and bring them together. Make a couple of folds down (as if you were closing a paper bag) until you reach the filling, then fold the edges in towards the centre, forming a rectangle.
If you want, you can tie with a piece of banana leaf, but I find you don’t really need to tie them. Repeat until all tamales are formed.

Prepare your steamer by filling with water and lining racks with extra pieces of banana leaf.
Layer tamales on racks. I like using my Asian steamer because it has several flat racks - it works great for banana leaf tamales. If you don’t have one, any pot with a steamer rack works. Arrange tamales so that they overlap each other and try not to stack more than three levels of them. Cover tamales with more banana leaf pieces or parchment paper.

Bring water in steamer to a rolling boil, then turn down to a steady simmer and set the timer for 1 hour. If you throw in a couple of pennies to the water in the pot you will hear them rattling as the tamales cook. If the noise stops, it means your water has run out, so time to add more. The last thing you want is for your tamales to taste burnt!

At the one hour mark, take one tamal out and let it rest for 5-6 minutes. Peel the banana leaf off and if it releases from the leaf easily, then the tamal is cooked. If masa is still soft, then re-wrap and continue to cook for another 15-20 minutes and test again. Tamales will be done when they release from the leaf easily. It is very important to let them rest a few minutes before you check, as the masa will be extremely soft coming out of the pot. Once tamales are cooked, remove from steamer and let them cool off on baking sheets. Store in fridge for 5-7 days. Can be frozen.

Enjoy with your favourite salsa.

Makes about 24 tamales.

A Christmas favourite cookie: Polvorones de Nuez

For me, Christmas is all about family, tradition, and lots of food memories. If you have read my past Christmas recipe blogs, you may recall me talking about the foods I ate as a child during the holidays, but most especially the sweet treats my family made.

I come from a real foodie family, with accomplished cooks and bakers everywhere! Perhaps that is why when December comes around, I start itching to make all kinds of sweet treats! I love making candy, from almond and pecan garapiñados (recipe here in the blog), pecan caramels, and caramel, pecan and chocolate turtles. Every year I try something new - this year I will try making Glorias, the sweet milk and pecan candy popular in my hometown (stay tuned for that recipe!). On the cookie department, I love making brown sugar shortbread, Argentinian alfajores and these Mexican Wedding Cookies studded with pecans.

You may wonder why there are pecans in most of my sweet treats? Well, pecans are native to my area of Mexico, and growing up, we had a huge pecan tree right in our front yard. I remember harvesting pecans every year and the nuts made their way into a lot of our recipes. But to be honest, even if I hadn’t grown up with pecans in my front yard, what’s not to like? Buttery, rich and beautifully flavoured, pecans make delicious confections any way you look at it.

So without further ado, here is my recipe for Pecan Mexican Wedding Cookies. If you want to make these nut free, simply omit the pecans. These cookies are so delicious I have to restrain myself (remember I’m not eating sugar these days?). They keep well in a tin, for 2-3 weeks. I have kept them for longer, to be honest, but they sure won’t last long because they’re so good! I hope you make some this holiday season, and enjoy with your afternoon tea or coffee.

Polvorones de Nuez
Pecan Mexican Wedding Cookies

2 cups all purpose flour
½ cup icing sugar, plus scant 1/2 cup for dusting
1 pinch salt
1 tsp vanilla extract
1 cup unsalted butter, softened slightly
1/2 cup chopped toasted pecans

Preheat oven to 350° F.

Mix flour, icing sugar and salt in mixer bowl.  Stir in the vanilla.  Add butter and mix until it comes together. Add pecans and mix until completely distributed. If you don’t have a mixer, you may do this by hand, just try to handle the dough the least possible, as the heat from your hands will warm up the butter too much, and the dough will be more difficult to handle.

Shape dough into 3/4” balls, then flatten into circles, and place on un-greased or parchment-covered cookie sheet. You can use a small ice cream scoop to make things easier. If you want a different shape, you may also shape the balls into logs, then bend to make crescents.

Chill cookies for 30 minutes. Bake for 20-25 minutes, or until slightly browned on the bottom.

Cool off completely, then roll thoroughly in icing sugar. Store in a tin.
These keep well for about 2-3 weeks.

Makes about 60 cookies.

Crispy, spicy, tangy chickpeas are an addictive and healthy snack.

These crispy chickpeas are so delicious and they are inspired by a snack my aunt Celina used to make for us when we were kids. She used to present us with a bowl of cooked chickpeas doused in lime juice and sprinkled with salt and powdered chili, which us kids devoured as soon as she brought them out. I specifically remember eating these with my cousins, while bathing in the hot springs pool of her family’s country home in San Juan Cosalá, on the shores of lake Chapala. If you want to try her recipe, go ahead, it’s a deliciously simple and healthy snack.

I have started to incorporate more salads into my diet, and as a result, I am always looking for healthy and interesting toppers for them. As you know, us Mexicans love anything with lime juice, salt and chili, so that is what we’re using in this recipe. Crisping chickpeas in the air fryer is amazing because it is so quick and easy, and they are an addictive and healthy snack. You may want to make more as you’ll see they go pretty fast!

Garbanzos con Chile y Limón
Crispy, Spicy Air Fried Chickpeas

2 cups cooked chickpeas (rinsed if canned)
1-2 Tbsp Tajín seasoning
1 Tbsp olive oil
1 Tbsp lime juice
Salt to taste (only if needed)

In medium bowl combine chickpeas, Tajín, olive oil and lime juice. Toss to combine.

Preheat air fryer to 390°F. Place chickpeas in greased air fryer basket and cook for 15-20 minutes, shaking the basket once or twice during cooking time.

When chickpeas are done to your liking, remove from basket and let cool down. They will continue to crisp up as they cool.

Use them as a snack or as a salad topper.

* If you don’t have an air fryer, you can roast the chickpeas in the oven. First, make sure the chickpeas are completely dry, so use paper towels to remove every bit of moisture. Then season them and spread on a parchment-covered sheet pan and roast in a preheated 400°F oven for 25-35 minutes, tossing once or twice, until crispy.

Makes about 1 1/4 cups.

Champurrado for one, the vegan version.

Mexicans have been drinking “atoles” for centuries. As you’ve heard me say many times, Corn is King, and atoles are yet another way to enjoy our most venerated food item.

Atoles are warm drinks that are enriched (and by that I mean thickened) with corn masa or cornstarch. There are myriad flavours for atoles, from strawberry and vanilla to the chocolate version that becomes a Champurrado.

Atoles are nutritious, filling and comforting drinks, and when you add chocolate, well, it just goes to the next level of goodness. Very easy to make, you can make a large batch and keep it in the fridge for a few days and warm up a mug as you please.

Champurrados are usually made with Mexican table chocolate, which has sugar. As I am cutting out most sugar from my diet, today I’m making a healthier version, using plant based milk (cashew), Maseca, unsweetened cocoa powder, just a a tiny bit of brown sugar and a pinch of cinnamon.

The next time you have a craving for hot chocolate, why don’t you make some Champurrado?  You will love it!

Champurrado para Uno
Champurrado for One

1 cup plant based milk (any kind), or your favourite milk
1 Tbsp Maseca
1/2 Tbsp unsweetened cocoa powder
Pinch brown sugar or piloncillo, or to taste
Pinch ground cinnamon

Place milk, Maseca and cocoa powder in small saucepan and whisk to mix everything together.

Turn on the heat to medium and whisk until mixture comes to a low boil.

Continue to simmer until mixture thickens somewhat, it should be a little thicker than whipping cream.

Add sugar and cinnamon and whisk briskly to make it foamy.

Serve immediately.

Makes one serving.