A beautiful salad at harvest time

Late summer and early fall make me think of the Fiestas de la Vendimia - harvest clebrations at wineries around the world, and specifically reminds me of a visit to the oldest winery in the Americas: Casa Madero. A few years back, I spent a few days at la Casa Grande, at Hacienda San Lorenzo in Parras, Coahuila, in northeastern Mexico.

My gracious hosts explained the whole process of making wine, from planting the vines to the harvest and then the pressing, fermenting and ageing process. The result is the most spectacular and award-winning wines you could ever taste.

Aside from the wines, they also have a full parcel of land where they grow all their fruit and vegetables, so the hacienda is pretty self-sufficient. Among all this bounty, of course there are table grapes, and I remember picking the most succulent and juicy grapes I have ever tasted - straight from the vine.

This recipe is in part inspired by those wonderful grapes. I love a good salad in late summer, and this one is delicious combining sweet and savoury on the same plate. The grapes impart sweetness, the tart Granny Smith apples give it some tang, and the pepitas a nice crunch. Jamaica infusion stands in for vinegar in a spectacular vinaigrette.  Use your favourite combination of greens, decorate with a few of the Jamaica flowers, and you will have a feast of colors on your plate.

Jamaica, or hibiscus, is used for making aguas frescas, but I like to find other uses for common ingredients. Hibiscus is tart by nature, so it easily takes the place of vinegar in the dressing. Just make sure the infusion is nice and strong. Whatever is left can be used for a glass of Jamaica agua fresca. Just add water and sugar to taste and you can enjoy your drink as you prepare your salad.

ENSALADA VERDE CON MANZANA, UVAS, PEPITAS Y VINAGRETA DE JAMAICA
Leaf lettuce salad with green apples, grapes, pepitas and hibiscus vinaigrette

Salad:
1 head red or green leaf lettuce, washed and torn into bite-sized pieces
1 green apple, cored and very thinly sliced
1 small bunch of green or red seedless grapes, washed and halved (about 2 cups)
½ cup pepitas, toasted

Hibiscus infusion:
1 cup water
1/2 cup hibiscus flowers

Vinaigrette:
4 Tbsp jamaica infusion
1 tsp Dijon mustard
½ cup extra virgin olive oil
½ tsp kosher salt
¼ tsp freshly ground pepper

Combine water and hibiscus flowers in small saucepan and bring to a boil. Turn heat down and simmer, uncovered for 10 minutes. Strain and cool completely, reserving jamaica flowers.
Makes a bit over 1/2 cup.

In medium bowl, combine jamaica infusion, mustard, salt and pepper. Make sure salt is dissolved. Start whisking in olive oil very slowly until dressing is emulsified. Correct seasonings.

In large bowl, arrange lettuce, green apple, grapes and a few of the reserved jamaica flowers. Drizzle with vinaigrette and toss very well. Sprinkle with pepitas and serve immediately.

** Hibiscus infusion keeps in jar in fridge for 1 week. You can use it to make Hibiscus Agua Fresca by adding enough cold water and sugar to taste.

Serves 4 - 6
This recipe was first published at www.thelatinkitchen.com

A non-recipe for you to make the best treat for Dad!

A few years ago, my friends Arturo and Mariana took me to a seafood restaurant called Los Aguachiles, in Playa del Carmen. Since that time, Los Aguachiles opened other branches in different cities in Mexico, and two of those are thankfully in my hometown of Monterrey.

Since I love that restaurant, every time I go back home I eat there once (or twice, depending on the length of my stay), and I ALWAYS order the tuna tostada. It is simple, but absolutely delicious, so I started making it at home whenever I get the craving.

This is my interpretation of that delicious tostada. This is not a recipe, but I will tell you what to do so you can make it at home too! Dad would love it with a cold beer on the deck on a hot summer evening.

Tostada de Atún Fresco estilo Aguachiles
Raw Tuna Tostada Aguachiles style

For the tuna:
350g sushi quality raw tuna loin
Soy sauce to taste
Sesame oil to taste
Lime juice to taste

For the Chipotle Mayo:
1 cup mayonnaise
2-4 Tbsp chipotle chiles in adobo, minced, or more to taste

For the toppings:
Finely shredded red cabbage
Finely sliced red onion
Avocado slices
Chopped cilantro
Black or white toasted sesame seeds
Fried thinly sliced leeks (optional)
Corn tostadas
Lime wedges to serve

For the tuna, if your tuna is frozen, it's ready to use. If it's fresh, put it in the freezer for at least 20 minutes - this will make it easier to cut. Cut it into 1/4" dice. Place in a bowl and add enough soy sauce, sesame oil and lime juice to taste. It should only have enough of these three items to season without making it too runny. Refrigerate until ready to use, but no longer than 15 minutes.

For the chipotle mayo, simply combine the mayo with enough minced chipotle chiles (with adobo sauce) to taste. It should be a nice brick colour (the darker, the hotter!). Any leftover chipotle mayo is great in sandwiches, with steamed baby potatoes, fries or crab cakes. I'm sure you won't have a problem finding uses for it.

When you're ready to serve, spread a good amount of chipotle mayo on the corn tostadas. Top with a mound of tuna and start garnishing: start with red cabbage, then the onion, then avocado and then cilantro. Sprinkle with sesame seeds and serve right away. Pass along the lime wedges and more chipotle mayo to drizzle on top.

Now, sit back and enjoy. And don't forget the ice cold beer!
Happy Father's Day!


 

Something Sweet for Mom on her special day.

I am not afraid to tell you I have a love affair with pecans. Hailing from northern Mexico, it is impossible not to love the delicious buttery nuts. Growing up in a ranch in Monterrey, I remember we had huge pecan trees in the yard. We all looked forward to harvest time, when the nuts would fall from the trees. As kids it was exciting to collect bags of them and then sit around the table shelling them so our Nana would bake us a pie.

Pecans are the only nut native to North America, and they have been a food source for natives for hundreds of years, both in Mexico and the US. 

In Monterrey, there are countless local candies and pastries made using pecans, and often cajeta, that delicious milk concoction prepared using slowly simmered goat's milk and sugar until the mixture is a delicious and gooey caramel spread. 

That is my inspiration for this tart. An easy dough made in the food processor is enhanced with even more nutty goodness in the form of ground pecans is put on a tart pan and blind baked until golden. 

The flaky crust is then filled with a mixture of cajeta and toasted chopped pecans. To make things even more delicious, top that with toasted coconut. Please use unsweetened coconut, as the cajeta is already plenty sweet on its own. 

If you make this recipe, you will have an impressive dessert that is very easy to make, but is beautiful and delicious to serve your guests. Add some berries for an acidic contrast to the sweet tart and you will have a match made in heaven. Perfect for celebrating with Mom on Mother's Day.

Tarta Doble Nuez con Cajeta y Coco
Double Pecan Tart with Cajeta and Coconut

For the pastry:
1 1/3 cups unbleached all purpose flour
1 egg yolk
¼  cup sugar
¼ ground pecans
Pinch salt
½ cup unsalted butter, cut into ½” cubes
2-4 Tbsp ice-cold water

For the filling:
1 cup dulce de leche
3/4 cup chopped pecans, toasted
½ cup unsweetened shredded coconut, toasted

To make the pastry: place the flour in a bowl of a food processor. Add the egg yolk, sugar, ground pecans and salt. Pulse a couple of times to mix. Add the butter and pulse until butter is pea-sized. Add two tablespoons of ice water and pulse, adding more water, a tablespoon at a time, only until dough starts to come together in bowl. Turn out onto floured board, knead lightly into a ball, cover with plastic wrap and refrigerate for at least one hour.

Preheat oven to 350°F. 
Roll out the dough to 1/8” thickness. Drape over 8” tart pan with fluted removable sides. Trim dough 1” larger than the sides of the pan and tuck excess dough under the edge.

Place a piece of foil or parchment over dough and fill with pie weights or dry beans.  Bake for 25 minutes. Remove weights and foil and continue baking, another 15-20 minutes, or until tart is golden brown. Remove from oven and remove foil and weights. Cool tart crust.

Meanwhile, in medium bowl, combine dulce de leche and pecans. Spread mixture in tart crust. Top with coconut. Serve with berries if desired.

Makes one 8" tart.
This recipe was first published at www.thelatinkitchen.com

Aguachiles are perfect for Cinco de Mayo!

Move over ceviche - here is your cousin Aguachile! All over the world there is a newfound love for seafood cocktails. Everybody knows ceviche, whether it is Peruvian or Mexican, but what exactly is Aguachile? Deliciously tangy and spicy, this semi-raw shrimp dish makes you feel like there’s a party in your mouth! All you need is a beer or Mezcal to complete the picture.

But let’s back up a bit... Aguachiles were born in the Pacific coast of Mexico, specifically in the areas of Sonora and Sinaloa, where shrimp and seafood is ultra fresh and brought in with the catch every single day. In a perfect world, we would make this dish with the freshest shrimp straight off the boat. 

Unless you live on the coast and have access to that kind of freshness, we all have to use frozen shrimp. It’s OK, your Aguachile will still be delicious. The trick is to use small shrimp, no larger than 31/40’s. The smaller shrimp are best since this dish is served within minutes or preparation, and the shrimp will be almost raw. Smaller shrimp, therefore, will “cook” in the lime juice a bit faster than larger ones. 

You can make Aguachile with fish or scallops, or whatever you fancy. Just remember, this is a dish where the food is eaten almost raw, so make sure you get sushi quality fish, or high quality seafood.

Aguachiles can be white or red, depending on the ingredients used. The basic and original aguachiles are white, with lime juice, Serrano and piquín chiles making up the sauce. Red aguachiles have the same ingredients as the white, but they also include bottled red salsa or dried chiles. 

I love cilantro, so I incorporated it in the sauce, making this a beautiful green aguachile. Delicious and spicy, this is the perfect party dish for sharing. Serve it with corn tostadas and have plenty of beer available in case your guests think it’s too spicy!

Aguachile de Camarón al Cilantro
Shrimp Aguachile with Cilantro

Juice of 4 large limes, enough to make 1/2 cup juice
1 lb 31/40 shrimp, peeled, deveined and butterflied
1 small serrano chile, chopped
1/2 cup tightly packed cilantro, stems and leaves
1 tsp kosher salt, or to taste
½ English cucumber, sliced thin
¼ small red onion, thinly sliced
Tostadas or corn chips, to serve

Place butterflied shrimp on a large plate. Cover with fresh lime juice and let sit for 10-30 minutes, depending on how “cooked” you like them.

When they are done to your liking, drain shrimp and pour the lime juice into blender container. Add cilantro, Serrano chile and 1 tsp kosher salt. Process until very smooth. Taste for seasoning and adjust if necessary.

On serving platter, arrange cucumber slices around the edges of the plate, mound shrimp in the centre and red onions around the shrimp. Spoon enough lime mixture over shrimp and vegetables. There should be enough liquid on the bottom, but the shrimp should not be “swimming” in liquid. 

Garnish with cilantro leaves and serve with tostadas or chips.

Serves 4.
This recipe was first published at www.thelatinkitchen.com

The most addictive snacky (and healthy) salad.

As a child growing up in Mexico, I was introduced to healthy snacks early on. It was common to munch on fruits or vegetables as an after-school treat. As I got a bit older, I started sprinkling lime juice, salt and powdered chile on everything. By the time I was a young adult, these types of flavours influenced my choices of foods in life. Just the thought of a plate of cucumbers or mangos sprinkled with lime juice, salt and chile makes my mouth water, and memories of my childhood come flooding back. They say food has a memory, and I agree completely.

I love to travel Mexico, and I’ve been lucky to be able to do so. Everywhere you go, whether it’s a small village or a huge metropolitan city, it is common to see fruit vendors on the streets, especially around the markets and plazas. They will offer their fruit peeled and cut, sprinkled with powdered chile and lime. It can be thick, round jícama slices on a stick (resembling huge lollipops), whole or sliced (fairly green and tangy) mangos, cucumbers, oranges, mandarines, watermelon, etc.  

This recipe is born from the inspiration of those street vendors, mixing some of those flavors together. It is always a hit because it’s so refreshing, and is great to serve when the weather is warm outside, but also in the cold winter months, to bring some sunshine indoors.

I make this recipe with pineapple, mangos, cucumber, jícama and oranges, but you could easily add watermelon, kiwis, apples or even carrots, it just depends on the flavor profile you want. The key to this is to cut everything the same size - about ¼” dice. If you let the salad sit for a couple of hours, the flavours will develop nicely. Just make sure you serve it cold, and offer your guests a beer or tequila for a perfect match!

Ensalada de Frutas y Verduras con Chile
Fruit and Veggie Salad with Chile

¼ pineapple, cored and cut into ¼” dice (about 2 cups)
¼ medium jícama, peeled and cut into ¼” dice (about 2 cups)
½ an English cucumber, cut into ¼” dice (about 1 cup)
2 mangos, cored, peeled and cut into ¼” dice (about 1 cup)
4 oranges, peeled with a knife, cut into slices, and then cut into ¼” dice (about 2 cups)
Juice of 1 lime, or more to taste
½ tsp kosher salt, or to taste
1 tsp ancho chile powder, to taste (or you can use Tajín powder)

Place all fruits and veggies in a bowl, then season with lime juice, salt and ancho chile powder or Tajín. You can refrigerate for a couple of hours before serving.

Makes about 8 cups.
This recipe was first published at www.thelatinkitchen.com

Are you an Avocado lover?

Lately I have been on a yogurt kick. I make my own pressed yogurt and use it instead of sour cream, cream cheese and even goat cheese. I mix it with chia seeds, ground flax seed and honey and eat it for breakfast with my homemade nutty granola. I mix it with hummus and spread it on naan, sprinkled with a bit of sumac and a drizzle of fruity olive oil. I spread it on toasted bagels and top with gravlax, red onions and capers. And this can go on, and on, and on…

I love avocados. I love chiles, limes, green onions and cilantro. And you know I love yogurt. So why not mix these ingredients together? That’s how this recipe was born. Instead of making the usual Guacamole (that you eat with corn chips), I wanted to make something different including yogurt, to eat with veggies instead, and after the indulgence of winter, this recipe feels just right.

I often say that Mexicans have a genetic predisposition to sour, spicy and tangy flavors. Thinking of things like tamarind, mangos or fruit with lime, salt and chile makes my mouth water. That is the same kind or reaction I get when I mix chiles, limes, green onions and cilantro. While some of these ingredients came to Mexico from Asia, they found a great place in our cookery - they fit in perfectly. 

For the texture we want to achieve in this recipe, we need a food processor. It only takes a minute or so to get the texture we want. Add more chiles or cilantro, according to your taste. The addition of yogurt only heightens the tanginess of the flavour profile in the mix. Balance it with salt and mix very well. Serve with crudités, or chips if you prefer, and enjoy with a nice cold glass of Pinot Grigio.

Dip de Aguacate y Yogurt
Spicy Avocado and Yogurt Dip

2 medium ripe avocados, peeled and cut into large chunks
½ cup plain yogurt
2 green onions, white and green parts, chopped (about 1/3 cup)
½ cup chopped cilantro
1 serrano or Jalapeño chile (with seeds), chopped
½ lime, juice of
½ tsp kosher salt, or to taste

Place avocado, yogurt, green onions, cilantro, chiles and lime juice in the bowl of food processor. Process until very smooth, about 1 minute.

Remove from food processor and add salt to taste. Serve with vegetable crudités or chips.

Makes 1 3/4 cups.
This recipe was first published at www.thelatinkitchen.com

A spicy shrimp broth, just the ticket for this rainy weather.

Have you ever been in a Mexican Cantina? Cantinas are establishments of long-standing tradition, and up until recent years, they were the domain of men. You heard me. Men only - no dogs, women, beggars or men in uniform (referring to soldiers) allowed, in that specific order.  Cantinas started to appear around the 1850’s, and not until 130 years later, women were finally admitted. At first, these gutsy women patrons were frowned upon, but as years went by, Cantinas have become great places to visit for excellent drinks and phenomenal food - for men and women alike.

Since the early days, Cantinas have offered alcohol and food, and the purpose of that food is to open the appetite. Among the typical dishes you will find traditional “antojitos” like Sopes, Gorditas and Picaditas, Meatballs in Chipotle Sauce, Carnitas and Quesadillas, among many others. Most Cantinas have excellent Chefs, and once a week they offer more complex dishes like Cabrito and Pozole. Menudo and Caldo de Camarón are always on the menu for those who need to nurse a hangover.

Full-flavoured, a bit spicy and totally satisfying, this Caldo de Camarón is the perfect soup. You can serve it cantina-style in tiny shot glasses or small cups, or go all-out-and-fancy for your dinner guests and serve larger portions in soup bowls.

Ingredients for this soup are readily available at your grocery store. In Mexico, we use large dried shrimp for this recipe. If you can’t find them, it is perfectly acceptable to use smaller dried shrimp.  As with many dishes, this soup is much better if served one day after it’s made. You can simply garnish with chopped Serrano chile and onion, but make it amazing by garnishing with a few sautéed shrimp. Buen Provecho!

Caldo de Camarón Cantinero
Shrimp Soup, Cantina Style

2 Tbsp vegetable oil
1 medium onion, chopped
2 stalks of celery, chopped (2/3 cup)
2 carrots, peeled and chopped (1 cup)
4 garlic cloves, peeled and chopped
3 bay leaves
1 medium potato, peeled and chopped (1 ½ cups)
3 guajillo chiles, stemmed, seeded and de-veined
3 tomatoes, chopped (3 cups)
1 cup tiny dried shrimp
4 cups water
2 Tbsp fresh epazote leaves, or 1 tsp dried
1-2 tsp kosher salt, or to taste

½ cup chopped onion
1-2 serrano chiles, minced
1 lime, cut into wedges
Sautéed shrimp for garnish, optional

In large saucepan, heat vegetable oil. Add onion and celery. Sauté for 2 minutes, until vegetables start to soften. Add carrots and cook 3 minutes longer. Add garlic and bay leaves. Cook another 2 minutes. Add potato and guajillo chiles. Stir 2 minutes. Add tomatoes and cook for 5 minutes, until they start to break down. Add shrimp, 4 cups water and epazote leaves. Bring mixture to a boil, then turn heat down and simmer, partially covered, for 30 minutes.

Place cooked mixture in blender container. Process until very smooth. Strain through a sieve, pressing down on solids to get the most out of the cooked mass. In same stock pot, heat 1 Tbsp vegetable oil. Pour in strained mixture. Simmer, slowly, adding salt ONLY if necessary, 10-15 minutes, to allow flavors to blend.

Serve hot, garnished with chopped onion and serrano chile, and squeeze in a healthy dose of lime juice. If you want, decorate bowl with a few sautéed shrimp.

Serves 6-8.
This recipe was first published at www.thelatinkitchen.com

When you're feeling like a bit of street food, make Tlacoyos!

Tlacoyos are a very old traditional Mexican food - they have been around since pre-hispanic times. If you walk into any market in Mexico, you will inevitably find vendors (who are almost always women) making the most delicious antojitos. You can walk down the aisles and you can see stall after stall of food that emit the most wonderful aromas. The stall’s menus most likely include tlacoyos, quesadillas, sopes and huaraches, all antojitos made with fresh masa - and if you’re lucky, you will find the ones made with blue masa, which is not as common as the white or yellow.

Tlacoyos are typically filled with refried beans, fava beans or a ricotta-like cheese called requesón, but nowadays you can find tlacoyos filled with chicharrón, chilorio or a variety of other fillings. The fresh corn masa is stuffed with whatever filling is ordered, then expertly patted down by the cook to a torpedo shaped cake, taking care that the filling doesn’t poke through the masa. The tlacoyo cannot be too thick or it will be doughy and raw inside, as it cooks directly on the cast iron or clay comal.

Tender on the inside, and crispy on the outside, tlacoyos are topped with nopalitos, salsa, queso fresco and crema. They are so delicious you will find it hard to eat only one!

If you think about it, these Tlacoyos are a very humble dish made with very simple ingredients. Nevertheless, by using very well seasoned and flavorful beans in the filling and an amazing salsa, you can elevate this simple dish to something heavenly. Suddenly, simple becomes spectacular.

Next time you have some friends coming over, why don’t you recruit them into the kitchen and show them how to make tlacoyos? They will have fun making them with you and even more fun when you all sit down to enjoy the meal!

Tlacoyos
Masa Cakes filled with Beans

2 cups Maseca
1 ¾ cup water (or more, as needed)
1 cup refried beans
1 Tbsp ancho chile powder
1/3 cup vegetable oil

Garnish:
1 cup crumbled queso fresco
Salsa of your choice
½ cup crema

Combine refried beans and ancho chile powder. Set aside.

Combine Maseca and 1 cup water in large bowl. Mix until well blended, adding more water as needed until dough comes together. It should be fairly moist, but not sticky. It should clean the sides of the bowl as it comes together.  Divide into about 8 equal portions; shape each portion into ball about the size of a smallish tennis ball. Keep dough covered as you work, so it does not dry out.

Heat a cast iron griddle over medium heat. Flatten one ball of dough at a time on your hand and place 1 generous Tbsp of beans in the center, folding sides of dough over beans to enclose them completely.  If dough seems dry as you work, handle dough with wet hands. Once you have dough ball completely enclosing beans, flatten as you shape dough onto an oval shape. Pat it until it is about ¼” thick. 

Place patty on hot griddle and cook about 4 minutes per side, until it’s lightly golden. It could take more than a couple of turns to cook completely. Just keep an eye on them so they don’t brown too much. Repeat with all patties.

Place cooked tlacoyos on a clean tea towel. This can be done up to four hours ahead.

Just before serving, heat vegetable oil on a medium frying pan. Cook tlacoyos in oil just until they are lightly golden and slightly crispy. Drain on paper towels.

Serve immediately garnished with your favorite salsa, a sprinkling of queso fresco and a drizzle of crema.

Makes about 8 Tlacoyos, serving 4.
This recipe was first published at www.thelatinkitchen.com

Super Bowl Snacks anyone?

I am not a football fan by any stretch of the imagination, but what I do get excited about is the food! Making a selection of yummy snacks is where it's at for me. And this Chile de Uña is perfect for the occasion - delicious, super easy to make and a crowd pleaser for sure!

This  particular recipe for Chile de Uña comes from Guadalajara, Mexico. Since I tried it, I have done lots of research but have yet to find anything quite like it. The name translates to “Fingernail Chile”. It is said that in the old days, when men went to work in the fields, their wives would follow to prepare their food. Due to the lack of proper cooking utensils (like knives), women would prepare this recipe by cutting or pinching the ingredients with their fingernails. While the thought of this is not that appealing, it does explain the name. 

There are many recipes for Chile de Uña. They often include tomatoes, lime juice, cilantro or even carrots - giving it more of a likeness to a Pico de Gallo. I can only think that this version is an attempt to modernize a traditional recipe.

When I was in Guadalajara, I had this recipe made with Queso Fresco, that mild fresh cheese available everywhere in Mexico. Queso Fresco is not readily available in Ottawa, so I substitute Feta and it gives the dish a slightly different flavor, and while it is not traditional, it is nonetheless delicious.

This recipe is very easy to prepare. The tangy flavor of the tomatillos combines with the saltiness of the feta cheese perfectly. The onion is there to give it balance and the chipotles give it smoke and spice. Depending on the cheese you use, you may or may not need any salt. And if your tomatillos are too acidic, you may need to add a touch of sugar to balance the flavors. Just make sure you let the salsa rest a little bit before serving it, so that everything melds together. And all that liquid that accumulates on the bottom? As my friend Rick says - we could make a cocktail out of that!

Chile de Uña
Tomatillo, Chipotle and Cheese Salsa

450g (about 10 medium) husked, washed and diced small (about 2 ¼ cups)
½ cup onion, minced
1-2 Tbsp chipotle chile in adobo, minced (to taste)
3/4 cup queso fresco or feta cheese, cut into ¼” dice
Salt to taste
Sugar to taste
Corn chips or tostadas to serve

In medium bowl, combine tomatillos, onion and chipotles.  Mix well. Add cheese and mix gently. Check your seasonings and add salt only if necessary. If salsa is too acidic, add a pinch of sugar.

Serve with chips or tostadas.

* Depending on the type of cheese you use, you may or may not need salt.  
** If you want to serve this as a salad, cut tomatillos, onions and cheese a bit larger and you can serve it on a lettuce cup for a nice presentation.

Makes about 2 cups
This recipe was first featured at www.thelatinkitchen.com

Tortilla Soup's most delicious cousin.

What could be more comforting than a delicious bowl of soup? I would say nothing much, especially in the middle of winter, when the days are short and dark in Ottawa....

Mexican soups are always simple to make, but with great ingredients, even the simplest recipes can taste heavenly. That is the case of my Sopa Azteca. It starts with a great homemade chicken broth, enriched with a salsa made with tomatoes, onion, garlic, ancho chiles and tortillas. This salsa gets cooked first in a splash of oil, then the broth is added, along with Mexican oregano and epazote.

Simmer for about 30 minutes, and you're ready to enjoy one of the best soups you've ever had. Of course, not before garnishing with fried tortilla strips, cheese, fried ancho chile strips, avocado and a splash of lime. Yup. You will feel like you are instantly transported to Mexico!

I hope you make this soup very soon, I think you will love it!

Sopa Azteca
Aztec Soup

1 cup water
2 tomaotes chopped roughly
1 small onion, chopped
1 large clove garlic, chopped
2 small ancho chiles, , stemmed, de-veined and soaked in boiling water for 10 minutes
2 corn tortillas, torn into pieces
1 tsp vegetable oil
8 cups chicken broth
1 sprig fresh epazote, or ½ tsp dried (optional)
Salt to taste
1/2 tsp Mexican oregano

Garnish:
6 corn tortillas, cut into thin strips and fried until crispy
3 ancho or pasilla chiles, cleaned, de-veined and cut in thin strips, then fried until crispy
Crumbled Feta cheese
Avocado chunks
Lime wedges

In blender jar, combine water, tomatoes, onion, garlic, the two small ancho chiles and the 2 tortillas. Process until very smooth. 

Heat oil in a deep large saucepan and cook tomato mixture for about 10 minutes. Add the chicken broth, epazote (if using), salt to taste and oregano. Cook over medium-low heat for 30 minutes.  Check seasonings and serve.

To serve, place some fried tortilla strips in a bowl and ladle the soup over them. Garnish with ancho chile strips, crumbled cheese and avocado chunks. Sprinkle lime juice over the soup.

Serves 4-6.

Encacahua - what?

Encacahuatado translates to “full of peanuts”, and it refers to one of the many traditional Mexican sauces. It is a type of mole, containing peanuts and often sesame seeds. Most of these sauces have tomatoes, dried chiles, onions and garlic and the sauce is more like an orange to brick color. These moles are meant to be served over meats.

Encacahuatada, in the feminine gender, refers to a type of Enchilada, which is supposed to be completely enveloped in sauce. And since the sauce for these enchiladas is made with peanuts, then the name for them becomes Encacahuatadas. 

This “recipe” was given to me by my dear friend Javier, who got it from a lady in Oaxaca during one of his travels. Mind you, this was not an exact written recipe, but more like a story passed on from one person to another. As Javier told me about it, I was immediately making mental notes and decided to change some things to suit my liking. The result is this sauce. 

The sauce for these unusual Encacahuatadas is made with peanuts and poblano chiles, and some bread that gives it body. It is also different because it has crema and milk, as well as some chicken broth. 

The resulting sauce is creamy and delicious, with only a slight kick of spice. To use this sauce in enchiladas, we use corn tortillas and fill them with shredded chicken, but the sauce is elegant enough to serve over roasted chicken breasts or even salmon, as well as an easy topping for pasta. 

Overall, a very easy and delicious sauce that can have many uses, depending on your weekly menu or entertaining plans. Give it a try. If you don’t have time to make Encacahuatadas, then make the sauce and serve it over chicken or fish. Your family will thank you.

Encacahuatadas Verdes
Enchiladas with Poblano Peanut Sauce

1 large onion, roasted
3 roasted poblano chiles, peeled, seeded and de-veined
1 serrano or jalapeño chile, chopped
2 Tbsp lard or vegetable oil
½ cup raw peanuts
1 - 3” piece baguette, chopped (1 cup) or 2 corn tortillas, torn up
1/2 cup crema
1/2 cup milk
1-2 cups chicken broth
1 tsp kosher salt, or to taste
3-4 cups shredded chicken
18 corn tortillas
3 Tbsp + ¼ cup vegetable oil
Additional cream for drizzling
1/3 cup chopped roasted peanuts for garnish

In large frying pan, heat 2 Tbsp vegetable oil. Add roasted poblano, Serrano, onion, peanuts and bread chunks or tortillas. Sauté until everything is soft and mixture is fragrant, about 5 minutes. Place mixture in blender container along with the milk, crema and ½ cup of the chicken broth. Process until completely smooth. 

In medium saucepan, heat 1 Tbsp oil. Pour mixture into saucepan and cook over low heat for 10 minutes, adding more chicken broth to achieve a thick sauce that coats the back of a spoon. Add salt and cook another 5 minutes, taking care not to let it boil. Keep sauce warm.

In another medium frying pan, heat ¼ cup vegetable oil. Soft-fry tortillas about 20 seconds per side, only to soften them. Drain on paper towels and keep warm while you do all the tortillas. Fill each tortilla with some shredded chicken and roll up tightly, arranging on tray seam side down. Keep warm as you finish filling all tortillas.

To serve, spoon a pool of sauce on each serving plate. Top with 3 or 4 filled tortillas and cover completely with sauce. Drizzle with crema and garnish with peanuts. Serve hot.

Serves 4-6
This recipe was first published at www.thelatinkitchen.com

A colourful salad to ring in the New Year!

When I was a teenager in Mexico, I spent lots of time with my maternal grandparents. That   included traveling with them to their "casa de campo", which was up in the hills of Pachuca, in a little town called Mineral del Chico. Getting to that house implied an 8-hour drive from Monterrey, and those trips always included a stop to visit one of my Grandfather's colleagues.

You see, my grandfather Rodolfo was a celebrated medical doctor and the only times he went away he managed to arrange meetings to compare notes with fellow doctors. And that's how we came to be in the home of Dr. Carranco and his eccentric wife Doña Maricela in the city of Pachuca, Hidalgo.

It was December, and we were spending Christmas up at the cottage, but after that long drive we did our customary stop at the Carranco household. Not surprisingly, there was Christmas dinner, complete with Doña Maricela's version of Ensalada de Nochebuena. 

I don't remember that whole meal, but I do remember the salad. It was the first time I had it and it was memorable because it was horrible. Did I mention Doña Maricela was eccentric? Well, she was also a bad cook, but what she lacked in talent in the kitchen she made up with a love of people and welcoming warmth for her guests.

That salad turned me off beets for many years, but thankfully, I am over that aversion and today I must say they are a favorite vegetable of mine.

This salad is traditionally served for Christmas Eve dinner in Mexico, and it is a welcome and fresh addition to the rich turkey dinners with all the trimmings. The colors on the salad platter are vibrant and rich, and the combination of sweet beets, crunchy jícamas, sweet oranges, tangy pineapples and crunchy apples on a bed of lettuce make a perfect balance with the red onion and meaty pecans. The beautifully pink creamy dressing ties it all together perfectly.

You don't have to serve this salad on Christmas Eve..... why not make it for New Year's Eve? Your guests will love it!

Ensalada de Noche Buena

For Salad:
1 small green leaf lettuce, washed and torn into bite sized pieces
6 small beets, trimmed
4 navel oranges, washed well
2 Royal Gala apples, washed well
1 small jicama, peeled
¼ pineapple, cored and peeled
½ small red onion
½ cup toasted pecans
½ cup cilantro leaves

For dressing:
1 cup crema
6 Tbsp orange juice (from oranges segmented)
2 Tbsp white wine vinegar
1 tsp orange zest
1 ½ tsp kosher salt, or to taste
2 slices beet (saved from salad beets)

Trim beets and wrap in tin foil. Place on a tray and bake in a 450°F oven for about 30 minutes, or until soft. Remove from oven and let cool 5 minutes. Wearing gloves, peel beets. Slice beets thinly and reserve.

While beets are roasting, work on the prep. Zest one orange. Reserve zest. 

Cut tops and bottoms of oranges and then cut off skin, removing white pith. Working over a bowl, cut between the membranes to remove segments. When all segments are done, squeeze the remaining orange membranes to remove most juice. Reserve segments. Divide orange juice, reserving 6 Tbsp for dressing, and the rest to add to sliced apples.

Cut apples in half, remove seeds and slice thinly. Immediately place them in a small bowl and toss with leftover orange juice from segmenting oranges.

Peel jicama, cut in half, and then cut into thin slices. Cut pineapple into thin slices. Cut red onion into very thin slices.

To prepare salad dressing, combine crema, orange juice and zest, white wine vinegar and salt. Stir to make sure salt is completely dissolved. Add a couple of slices of cooled roasted beet to dressing and stir gently to allow the beets to color the crema. Do this for about 5 minutes - the longer you do this, the more color you will get.  

When ready to serve, arrange lettuce on the bottom of a shallow platter. Arrange beets, jicama, pineapple, apple, orange segments and red onions decoratively over lettuce. Drizzle with dressing and sprinkle with toasted pecans and cilantro leaves. Serve immediately.

Serves 4-6
This recipe was first published at www.thelatinkitchen.com
 

It's a Christmas treat!

Mexican buñuelos are some of my favorite treats. They used to be made only for Christmas, although in recent years, they have become increasingly available at fairs and other celebrations throughout the year. Buñuelos are like fried wheat flour tortillas that are covered in sugar and canela or piloncillo syrup. There are a few different kinds of buñuelos: the huge buñuelos de rodilla (said to be named after the way cooks used to stretch the dough over their knees) that can measure 12", the regular sized buñuelos, 6"-7", and buñuelos de molde, which is what we’re talking about today.

I love how pretty these buñuelos are. There are a few designs of molds out there, and all make beautiful fritters. This particular mold, though, belonged to my maternal Abuelita Amalia, and when I left Mexico she gifted it to me. Back then, I tried making buñuelos and let's just say they didn’t turn out so well. OK, they didn’t turn out at all! Deeply disappointed, I washed my mold and put it away.

Fast-forward to a couple of decades later and after years in the restaurant industry, I spotted the mold in my basement while packing for a move. I made a mental note to try it again once I was settled and that’s exactly what I did. This time around, though, I actually knew what I was doing.

The recipe is very simple and it comes together very quickly. The trick, though, is in the handling of the mold. Since the buñuelos are deep-fried, the secret to using the mold is to have the mold sizzling hot, so keep it submerged in the oil until you are ready to use it. And every time you dunk it in the batter, make sure it’s as hot as it can be. You will hear a distinct sizzle when the hot mold touches the batter,  and hold it there for at least 30 seconds, to make sure the batter adheres securely to the mold. Transfer it to the hot oil and after 30 seconds or so, carefully pry fritter off the mold with a rubber spatula. If you let it cook on the mold until completely browned, chances are you won’t be able to pry it off in one piece. Once the fritter is free of the mold, it will brown quickly. After you remove the fritter from the oil, dunk the mold again into the oil and leave it there until you are ready to use it again.

Once you master this little trick, you will be a buñuelo maker pro. Your family will thank you, because these make the best treats. Enjoy and Feliz Navidad!!!

Buñuelos de Molde
Christmas Fritters

3 egg yolks
2 cups whole milk
2 cups all purpose flour
1 tsp baking powder

3-4 cups vegetable oil
1 cup granulated sugar
1 ½ Tbsp ground canela

Metal mold with handle

In blender container, combine egg yolks, whole milk, flour and baking powder. Blend until completely smooth. Pour batter into a medium bowl.

In a shallow plate, combine sugar and canela. Mix well and reserve.

In medium tall saucepan, heat vegetable oil until it reaches 370°F. Place metal mold in oil and heat for 5 minutes.

Before you start frying, have a tray lined with paper towels and another tray lined with parchment. Have a silicone spatula and a chopstick ready as well.

To begin frying, remove mold from oil and drain most of the oil. Dip mold into batter only deep enough that the edges of the mold are submerged. Do not submerge the mold totally. You will hear a sizzle from the hot mold.

Remove mold from batter and dunk mold into hot oil. Wait about 10 seconds and start pushing the edges of the dough off the mold with silicone spatula. Once it’s off the mold, cook the buñuelo in the hot oil until it’s golden brown. The whole process takes about 1 minute. Use chopstick to remove buñuelo from hot oil and drain most of the fat off. As soon as the buñuelo is out of the fat, place mold in oil again to keep hot.

Place cooked buñuelo on paper towel to drain for 30 seconds. Immediately place on sugar plate and turn to coat completely with sugar. Place on parchment covered tray and let cool completely. Continue until all batter is done.

Makes 20-36, depending on size of mold
This recipe was first published at www.thelatinkitchen.com

An elegant and complex sauce, but pretty simple to make!

Pipián is one of the many types of Moles made in Mexico. Pipianes go back to pre-hispanic times in Mexico. Sauces thickened with seeds - pumpkin or squash seeds to be precise - are what native Mexicans used to cook. These sauces were either red or green, depending on the ingredients used: red pipianes are made with dried chiles, while green ones are made with pumpkin seeds. Pipianes were served with turkey or quail, and subsequently with chicken, after the Spanish brought the birds from the old world. 

This Pipián Verde is made with pepitas, sesame seeds and tomatillos, and it can be made very quickly. It is a thick, velvety sauce with a slight kick from the chiles. Very simple to make, yet very elegant and delicious, you can eat it with chicken, salmon, shrimp or even pasta! 

If you have a very powerful blender, you can simply blend all the ingredients together, but if you don’t own one, I suggest you grind the sesame seeds first in a coffee grinder to get them going before adding them to the rest of the ingredients in the blender. Otherwise, the sesame seeds won’t be ground fine enough and your sauce will be coarse. We are looking for a very smooth, fine textured sauce here.

If you don’t have a coffee grinder and your blender is only so-so, you can use tahini paste (6 Tbsp) instead of the sesame seeds. I have done this on occasion and it does save some time and the results are pretty good. Not exactly the same, but still delicious.

Next time your boss is coming over for dinner, or you want to impress your mother-in-law, make this Pipián Verde. They won’t be disappointed and you will get brownie points!

PIPIÁN VERDE CON CAMARONES
Green Pumpkin Seed Sauce with Shrimp

½ cup raw sesame seeds
1 cup raw pumpkin seeds, + more for garnish
1 lb tomatillos
1 large onion, coarsely chopped
3 Jalapeño chiles (or 6 Serranos)
6 cloves garlic
1 Tbsp dried epazote
2 Tbsp manteca (lard) or olive oil
6 cups chicken stock
1 Tbsp kosher salt, or to taste

2 lb large shrimp
½ tsp kosher salt, or to taste
1/4 tsp ground black pepper, or to taste
1 clove garlic, smashed

3 Tbsp olive oilOn a dry griddle or comal, roast chopped onion, chiles and unpeeled garlic. Toss every few minutes until everything is charred all over, about 10 minutes. Remove from griddle and peel garlic cloves. Place in blender jar. 

Toast the sesame seeds over medium heat in a dry frying pan until golden and fragrant, around 5 minutes.  Toast pumpkin seeds in the same way – they will puff up nicely. Place sesame seeds and pumpkin seeds in blender jar along with onions, chiles and garlic.

Meanwhile, in saucepan, cook tomatillos with enough water to cover until they are soft, about 10 minutes.  Drain tomatillos and place in the blender with onion, chiles, garlic, sesame seeds and pumpkin seeds. Add epazote and about 1 ½ cups chicken stock.  Process until very smooth, adding more stock if necessary to make a very smooth sauce. 

In a large sauce pan, heat manteca and add the blended sauce. Cook over medium heat for about 5 minutes, stirring every so often.  Slowly add 2-3 cups stock and continue cooking over medium low heat until the sauce thickens and covers the back of a spoon.  Season with salt to taste.

In large frying pan, heat 2 Tbsp olive oil. Add crushed garlic clove and cook until oil is fragrant. Remove garlic. Season shrimp with salt and pepper and cook in frying pan, turning often, until pink, 2-4 minutes.

Serve a pool of pipián on the plate and arrange shrimp on top. Garnish with toasted pumpkin seeds. Serve with white rice.

Serves 8.
This recipe was first featured at www.thelatinkitchen.com

A different sort of Chicken Stew

A few years back I went to visit my aunt Celina in Guadalajara, Mexico. My aunt is one of those women who keeps a perfect house, from the decorations in her house to the food she cooks to the way the table is beautifully set at all times, even when no one is coming to visit.

When we get together, we always end up talking about food. That is something we all share in our family: a love of food and our traditions. During one of our conversations we talked about Cuachala.

What is that, I asked?  Coming from the north, I had never heard of such a dish. My aunt smiled and got ready to educate me on the subject.

Cuachala is a chicken stew thickened with masa that is commonly made in every household in the southwestern States of Colima and Jalisco. Every home cook has his or her version, according to family traditions. Over there, they typically use dried chiles like Mirasol (what we in the north know as Guajillo or Cascabel) and Anchos, but there are some people who like things spicy and include de arbol chiles in their Cuachala. 

This is a very simple dish that's made in three stages. First, soak the chiles and cook and shredthe chicken. Then, make the salsa, and finally, put everything together. Sounds easy? It is! 

The real trick to a delicious Cuachala is to let the stew cook slowly so flavors can develop. The masa is added towards the end to help the mixture thicken just so. 

Serve your Cuachala piping hot in deep bowls and garnish with finely chopped onions, flakes of chile de arbol and a healthy squeeze of lime juice. Some people like to add a scoop of rice into the stew. Either way, just don't forget the corn tortillas!

Cuachala
Chicken Stew with dried chiles and masa

1 large chicken breast
1 chicken leg quarter
1 carrot, cut into thirds
2 cloves garlic
1 bay leaf
1 sprig cilantro
1 tsp kosher salt
8 cups water

4 guajillo chiles
1 roma tomato
1 lb tomatillos
2 cloves garlic
¼ cup Maseca
2 Tbsp lard or vegetable oil

To serve:
Cooked rice
Chile de arbol flakes
Lime wedges
Corn tortillas

In medium saucepan, place chicken breast and leg, cover with 8 cups water and add carrot, garlic, bay leaf, cilantro and salt. Bring to a boil and then turn down to simmer and cook, partially covered, until meat is tender, about 20 minutes. Remove meat from broth and shred finely. Set aside. Strain broth and reserve.

Meanwhile, heat cast iron griddle or frying pan. Toast guajillo chiles taking care not to burn them, 1-2 minutes. At the same time, roast tomato and un-peeled garlic, turning until nicely browned, about 10 minutes.

Place guajillo chiles (seeds and all) in a bowl with tomatillos and top with boiling water. Soak for 10 minutes or until soft. Remove chiles and tomatillos from soaking water. Reserve tomatillos. Place chiles in blender container along with the roasted garlic. Add 1 cup of the broth and process until completely smooth.

In large saucepan, heat 2 Tbsp lard and pour in guajillo salsa. Bring to a boil and then turn down and simmer for 10 minutes.

Meanwhile, place roasted tomato and tomatillos in the blender. Add ½ cup of the shredded meat. Add 1 cup of the broth and blend until completely smooth. Add tomato mixture to guajillo salsa in saucepan. Bring to a boil and then turn heat down to simmer for 15-30 minutes, seasoning with salt as you go. 

In small bowl, mix the Maseca with a few tablespoons of water, until you have a smooth dough. Combine with 1 cup of the broth and make sure all masa is dissolved. Add this mixture to the pot and simmer for 5-10 minutes, stirring every few minutes to make sure it doesn’t stick to the bottom. Season to taste with salt.

Cuachala should be fairly thick, like a stew. If it thickens too much, add a bit more of the broth. Serve with lime wedges, chile flakes, rice and tortillas.

Serves 4-6
This recipe was first published at www.thelatinkitchen.com

Cooler weather calls for soup, and this one is delicious!

Puchero, or Mole de Olla, is a popular Mexican dish. Beefy broth studded with vegetables, chunks of tender beef and bone marrow is a satisfying yet light meal, perfect for those Fall days.

The original Puchero was brought to México by the Spanish. Once it hit Mexican soil, though, creative native cooks put their stamp on the dish. Puchero varies from region to region, and every home cook has his or her own style of making it. In the north of the country, where there are cattle ranches aplenty, Puchero is made with beef, but as you get farther south, the recipes include beef and pork, and even chicken as it does in the Yucatán.

In central México, Puchero is an event. It is served as a three course meal starting with the broth. The clear broth is served with chopped raw onion and cilantro, as well as avocado and a sprinkle of lime juice. The vegetables come next on a platter, followed by the meat.

In my hometown of Monterrey, Puchero is always made with beef, but the vegetables are the cook’s choice. My paternal grandmother used to say that Puchero wasn’t Puchero if it did not have white turnip. Many cooks add mint as it simmers to give it a special taste. I like to add chayote to my Puchero, along with the traditional carrots, potatoes, zucchini, onion, tomato, corn, green beans and cabbage. Aside from the beef and vegetables, the one ingredient that absolutely has to be in a Puchero is beef bone marrow.  Marrow bones impart a ton of flavour to the broth, and the marrow is a delicious treat for the few lucky ones who happen to get it in their bowls!

Serve your Puchero with warm corn tortillas and lots of lime wedges on the side. It is the perfect cool weather dish. 

Puchero
Beef and Vegetable Soup

600g stewing beef (from the shank, including marrow bone)
2 garlic cloves
1 small onion, thinly sliced
4 small carrots, peeled and sliced ¼” thick
2 white potatoes, peeled and cut into ½” dice
2 stalks of celery, sliced ¼” thick
2 cobs corn, cut into 2” rounds
2 cups sliced cabbage
1 chayote squash, peeled and cut into ½” dice
2 zucchini, quartered lengthwise and cut into ½” pieces
2 thick stalks cilantro
2 stalks mint
4 quarts water
2 cups green beans, cut into 1” pieces
Salt to taste
1 lime, cut into wedges

In Dutch oven, place meat, 1 tsp kosher salt, 2 cloves garlic and 4 quarts water. Bring to a simmer, and then cook slowly, skimming foam as it rises to the top as it cooks for 1 ½ - 2 hrs. Remove garlic cloves. Add onion, carrots, potatoes, celery, corn, cabbage, chayote, zucchini, cilantro and mint stalks. Cook for another 15 minutes and add the green beans. Cook another 5-10 minutes, or until all vegetables are soft. Serve hot, with a slice of lime and corn tortillas on the side.

Serves 6
This recipe was first published at www.thelatinkitchen.com

One of my family's go-to recipes is the perfect Fall side.

There are many recipes for stuffed zucchini out there, and they are universally loved because they are loaded with cheese. These delicious Calabacitas Rellenas are easy to make and are especially  popular with picky teens. Who can resist melty, cheesy goodness?

When we plan a meal, we tend to choose the protein first, and then we choose starches and vegetables after that. These zucchini boats would complement any meat or fish you decide to serve on your dinner plate. And if you are vegetarian, they would be a perfect addition to your meal, packing a serving of protein on your menu.

Since my family comes and goes at different times, I like to make a large batch and have it ready to bake, either in the oven, or in the microwave. Everyone is happy when there’s food in the fridge and it can be reheated in a jiffy.

I like to think this dish is Mexican. I certainly remember it from my childhood. It was part of our everyday food repertoire, and we had Calabacitas Rellenas at least every two weeks. If you think of it though, this dish could be from anywhere in the world, if you vary the kind of cheese and the herbs you use.

In Mexico, we use Chihuahua or Manchego cheese (or any kind of mild cheese that melts beautifully), and season with Mexican oregano. I like to keep these simple, but you could also add chopped tomato and fresh herbs if you want a more colourful dish. I prefer to use the small white Mexican calabacitas, as they are usually more tender and have less seeds. If you’re having trouble getting your kids to eat their vegetables, make a batch of these zucchini boats and watch them disappear!

Calabacitas Rellenas
Zucchini Boats with Cheese

6 white zucchini, sliced lengthwise
1 cup shredded Mozzarella or Brick cheese
½ tsp kosher salt
¼ tsp black pepper
½ tsp Mexican oregano
2 Tbsp butter, melted

Wash zucchini, trim both ends, and slice in half lengthwise. Using melon baller, scoop out flesh, leaving 1/8” thick walls. Reserve trimmings. Brush edges of zucchini halves with a bit of the melted butter and bake, cut side down, in a 350°F oven for 10 minutes.

While zucchini is baking, chop trimmings roughly and place in a medium bowl. Add the cheese, remaining melted butter, salt, pepper and oregano.

Fill zucchini halves with this mixture, tamping down so they don’t overflow.

Increase oven temperature to 375°F. Bake zucchini for 10-15 minutes, or until cheese is melted and is starting to brown. Serve hot.

Serves 6
This recipe was first published at www.thelatinkitchen.com

Delicious, easy and sophisticated. Behold the best brunch recipe!

Poblano chiles are some of the most beloved chiles in the Mexican pantry. Ranging from fairly mild to boldly spicy, you can find poblanos stuffed, roasted, sautéed with other vegetables or pureed into sauces. A versatile ingredient that has many faces, the poblano is the star of this recipe.

This is such a luxurious dish: creamy, cheesy with a slightly spicy poblano chile sauce. Soft-cooked eggs in a crock served with fresh corn tortillas make for a delicious and satisfying breakfast or brunch experience.

Spicy poblano chiles, cream and cheese are a classic combination. You will find many dishes with a variation of the same ingredients. And that's because the spicy poblano chile pairs beautifully with cream and cheese.

Usually we would start with roasted and peeled peppers, but the beauty of this dish is you can do it without the trouble of roasting. Cut and seed the peppers, sauté with the onions, and then puree in the blender with the cream until smooth.

You can make the sauce ahead of time, and put the dish together with the eggs and bake just before you are ready to serve. This makes it a perfect dish for entertaining.

You can make individual portions, or you can make one large pyrex with 8 or 10 eggs that you can bring to the table and serve your guests. The baking time varies from 15-20 minutes and up to 30, depending on how cooked you like your eggs.

Serve with bread, as you would see in Mexico City, or serve with corn or flour tortillas, as you would see everywhere else. Either way, you will taste a delicious and sophisticated egg dish that will impress your company.

Huevos Poblanos
Poblano Eggs

6 poblano chiles, stems, seeds and veins removed, then chopped
1 medium onion, chopped
1 ½ cups crema (or sour cream)
¾ tsp kosher salt, or to taste
1 Tbsp vegetable oil
8 eggs
1 cup shredded Old Cheddar, Monterey Jack, or Brick cheese
2 Tbsp butter

Preheat oven to 400°F. Wash chiles and split them open. Remove stem, seeds and veins, then chop. In medium frying pan, heat oil and add poblano chiles and onions. Cook over medium heat until they are nice and soft, around 8 minutes. Let cool.

Place chile onion mixture in a blender container and process with the crema and salt until you have a very smooth sauce. Reserve.

Butter individual molds (or a large mold - pyrex or clay dishes work well here), allowing for one or two eggs per dish according to your guests’ preferences.

Divide chile sauce between mold(s) and then carefully break eggs into the sauce, making sure the yolks do not break. Sprinkle cheese over eggs and sauce and bake in 400°F oven for 15-20 minutes, or until sauce is bubbly and yolks are cooked to your desired degree.

Serve in the molds with fresh tortillas.

Serves 4-8
This recipe was first published at www.thelatinkitchen.com

The best ribs ever!

Mexicans have a love affair with the Pig. Pork is the most beloved protein in the Mexican diet. There, I said it. And we can thank Christopher Columbus for that, since he’s the one that brought domesticated pigs to the Americas on his second voyage. They say that he brought only 8 pigs, and from those, they multiplied and eventually they were taken from Hispaniola to Mexico, central and south America.

Why is pork so popular? And why do we love it so? I Perhaps it’s because the meat is rich-tasting and it does not dry out easily when cooked. Mexican cooks have always been thrifty, and the whole hog is used, from nose to tail. Modern hogs are leaner, so the meat is good for you. Any way you look at it, there is no reason not to like pork.

By now you know I adore pork. There is something indescribably good about slow cooked pork. It becomes pull-apart tender and delicious with the treatment of low heat, and in Mexico there are many famous recipes that cook pork this way.

These baby back ribs are baked on a low oven for a couple of hours, then brushed with spicy piloncillo glaze. They can also be done on the barbecue. Trust me, they are irresistible and oh so easy to make!

Piloncillo is a raw sugar commonly used in Mexico. If not available, you can use dark brown sugar instead. Simply make a syrup with chopped piloncillo and water, then add canned chipotle chiles and blend. The glaze lasts a few months in your fridge. Mix the glaze - as much or as little as you want - with enough barbecue sauce to baste your ribs and there you have it. You can use this sauce for any other grilled meats in your repertoire, provided you want a bit of spice.

COSTILLITAS DE CERDO CON SALSA PICANTE DE PILONCILLO
Baked Baby Back Ribs with Spicy Piloncillo Glaze

Glaze:
½ cup crushed piloncillo (Mexican raw sugar), or packed brown sugar
½ cup water
½ cup chipotle chiles in adobo, pureed
3 cloves garlic, minced

Ribs:
1.5kg baby back ribs (about two racks)
2 cloves garlic, minced
1 tsp ancho chile powder
1 tsp kosher salt
½ tsp black pepper
2 Tbsp olive oil
1/3 cup barbecue sauce
4 Tbsp piloncillo glaze

Combine piloncillo, water, chipotle puree and garlic in a small saucepan. Bring to a simmer. Cook uncovered, over low heat until the syrup has thickened, about 20 minutes. Let cool. Place leftover glaze in a jar and store in fridge for 2 weeks.
Makes ¾ cup glaze.  

Preheat oven to 300°F. Mix barbecue sauce with 4 Tbsp glaze.

Place ribs on baking sheets (I like to use my stoneware pans), meaty side up. Combine ancho chile powder, salt, and black pepper. Rub minced garlic over ribs, then sprinkle with spice mixture. Drizzle with olive oil and make sure everything gets coated well with garlic and spices.

Bake uncovered in oven, for 2 hrs. At this time, you can start brushing some of the glaze mixture on the ribs. Bake for another 15 minutes and brush some more glaze on. Bake for an additional 15 minutes, or until glaze has thickened on meat. Cut into small portions and serve warm.

Serves 4.
This recipe was first published at www.thelatinkitchen.com

A delicious cold salad on a hot summer day is just the thing!

“Salpicón” has its roots in 18th Century Spain, where an assortment of ingredients were diced or sliced and then mixed together. Beef, chicken or fish were used, and then they were mixed with onion, black pepper, olive oil and vinegar.

After the Spanish came to Mexico and Central and South America, the dish was adopted and transformed, creating a fusion with local ingredients. Nowadays, you can find Salpicón anywhere from Mexico to Argentina, and each country makes it in a slightly different way. In Colombia the term Salpicón also means a mixture of different fruits, bound together with juice. It is served ice cold by itself, or over ice cream as a delicious dessert.

This particular Salpicón is inspired on a Mayan venison dish that is served all over the Yucatán Peninsula, where it is called “Zic de Venado”. It is traditionally eaten on the day of the Virgin of Guadalupe, on December 12.

As venison is not available to everyone, I like to make this dish using beef. My cuts of choice are the flank or flap steaks, because they shred beautifully. It is important to add aromatics to the water as the meat cooks, because this starts to flavour the meat from the start. After the meat is cooked, shredded and cooled, then we make a dressing using lime juice and orange, and season with Mexican oregano.

I like to make this salad with tomatoes, Serrano chiles, red onion, radishes, cilantro and avocados. You could also add shredded iceberg or romaine lettuce to add a bit more crunch, as well as cooked, diced potatoes for a slightly heartier dish.

This salad is light, delicious and good for you. You can make mini tostadas and serve as an appetizer, or use large ones and serve as a salad or main course.

SALPICÓN DE RES
Shredded Beef Salad

908g flank or flap steak
2 litres water
1 small onion, peeled and halved
2 garlic cloves, peeled
4 sprigs cilantro
10 whole peppercorns
1 tsp kosher salt

¼ cup fresh lime juice
1/8 cup fresh orange juice
¾ tsp kosher salt, or more to taste
½ cup extra virgin olive oil
1 tsp Mexican oregano

2 plum tomatoes, diced
2 serrano or jalapeño chiles, minced
½ small red onion, peeled and very thinly sliced
½ cup radishes, cut into matchsticks
½ cup chopped cilantro

2 avocados, sliced lengthwise for garnish
Tostadas

In large pot, place meat, water, onion, garlic, cilantro sprigs and salt. Bring to a boil and then turn heat down to simmer, partially covered, until meat is tender, around 30 minutes. Remove meat from broth and shred finely. Let cool. Broth can be reserved for another use.

In a medium bowl, combine orange juice, lemon juice and salt. Stir until salt dissolves. Start adding olive oil in a thin stream while constantly whisking so dressing emulsifies. Add Mexican oregano.

Place cooled meat in a non-reactive large bowl. Pour dressing over meat and add tomatoes, red onion, radishes and cilantro. Toss to combine. Taste and add more salt if needed. Garnish with avocado slices and serve immediately on Tostadas.

Serves 6
This recipe was first published at www.thelatinkitchen.com