An everyday meal, yes, but special nonetheless

When people ask me what is the most common lunch in Mexico, I always say Picadillo de Res. What could be easier than using ground beef, tomato salsa, carrots and potatoes? This dish is homey, comforting, filling and delicious. And, it makes the best tacos the next day. Trust me, you want some Picadillo in your weekly rotation.

If you’re anything like me, then it doesn’t matter if you forgot to defrost the beef. The beauty of this dish is you can start with frozen meat and it still works out great. Brown the meat, then make a salsa with tomatoes, onion, garlic and cumin and add it to the cooked meat. Add some diced potatoes and carrots, throw in some frozen peas if you want and let it simmer gently until the vegetables are cooked. All you need for a great meal is some rice, refried beans and tortillas. Excellent everyday fare.

PICADILLO DE RES
Ground Beef Hash

2 Roma tomatoes, chopped 
1 medium onion, chopped
2 garlic cloves, peeled
½-1 tsp ground cumin 
Salt and pepper to taste
1 Tbsp grapeseed oil
450 g lean ground beef or pork, or a combination of both
1 small carrot, peeled and diced
1 medium cooking potato, diced
1 cup frozen peas (optional)

Place tomatoes, onions, garlic, cumin, salt and pepper in blender and process until completely smooth. Reserve.

Heat oil in sauté pan and cook meat until it’s not longer pink. Add tomato sauce. Cook for 5 minutes and add the carrots and potatoes and bring to a simmer. Cover and cook until potatoes and carrots are tender and most of the liquid has evaporated. Add peas and cook another 5 minutes. Adjust seasonings.

Serves 4-6.

Pozole Verde, the way I remember it.

I learned about Pozole during my trips to Acapulco while I was attending university. My best friend at the time had relatives living there, so each time we could escape, we would go visit them. We had some very fun times in what was then a very popular beach town for international tourists and Mexicans alike.

Nowadays, unfortunately, Acapulco is in what we call a “zona caliente”, or hot zone, dangerous because of drugs and cartel activity. I don’t think I will return to Acapulco anytime soon, but I hold on to very good memories of my time there.

One of the things I love about Acapulco is the fact they had (and still have) an official city-wide Pozole day. Restaurants and home makers have a set day of the week dedicated to making and eating Pozole. Let’s just say it’s a specialty of the town, and it is absolutely delicious.

Pozole can be red, white or green depending on the region it’s made in. The red one is made with pork and chicken (or only pork, in some cases), and seasoned with dried chiles - they add heat and give it its colour. The white one is seasoned with aromatics and herbs, and the green one - my favourite, is chicken based, and seasoned with lots of green stuff like poblanos, tomatillos, cilantro, epazote and pumpkin seeds to give it a bit of a thicker texture. It is delicious!

The other ingredient that characterizes Pozole is the use of “maíz pozolero” or hominy corn. Yes, you can use canned hominy, but if you go the extra mile and cook your own corn from dried, you will never go back, trust me on this one. If you own a pressure cooker, you can cut the cooking time in half, but if you don’t have one, soak your hominy overnight and then cook as directed, it will go a bit faster. If you can’t find maíz pozolero, you can use dried Peruvian mote blanco pelado (peeled white corn), it works like a charm.

As in many Mexican soups, the garnish is just as important as the soup itself. Crown your bowl of Pozole with avocado, radishes and Mexican oregano, and add a generous splash of lime juice and serve with corn tostadas on the side. You will certainly feel like you are in Mexico, at least for a little while.

Pozole Verde estilo Acapulco
Green Pozole, Acapulco style

For the Hominy:
2 cups dry hominy corn
1/4 onion
2 cloves garlic
1/2 tsp salt

For the Pozole Verde:
450g fresh tomatillos, husked and washed, quartered
2 poblano peppers, roasted, peeled and deveined, chopped
2 jalapeño chiles, chopped
1/2 onion, chopped
2 cloves garlic, chopped
2/3 cup toasted pumpkin seeds
1 Tbsp dried epazote (or 8 fresh leaves)
1/2 cup chopped fresh cilantro
1 tsp Mexican oregano 
1 Tbsp vegetable or grapeseed oil
2 litres chicken stock 
3 chicken breast halves, poached and shredded
Salt to taste

For garnish:
1 avocado, peeled and cut into chunks
6 radishes, thinly sliced
Mexican oregano 
Lime wedges
Corn tostadas for serving

For the hominy corn:
In a medium saucepan, place the dry hominy corn. Cover with 2 inches of water and add onion, garlic and salt. Place it on the heat and bring to a boil. Turn down and simmer, covered, for 1 1/2 hours, until corn is tender, adding water if it evaporates too fast. Remove onion and garlic, drain and reserve. (This can be done a day ahead. Keep refrigerated until ready to use.)

For the Pozole Verde:
In blender container, place tomatillos, roasted poblanos, jalapeños, onion, garlic, pumpkin seeds, epazote, cilantro, oregano and a bit of chicken stock. Blend until completely smooth.

In large saucepan, heat oil and cook sauce over medium heat for 10 minutes. Add chicken stock, shredded chicken and cooked hominy corn. Add salt to taste and simmer, partially covered, for at least 30 minutes. Adjust seasoning.

Serve, garnished with avocado chunks, radish slices and crumbled Mexican oregano. Serve with lime wedges and corn tostadas.

Serves 4-6.

Pozolillo, Pozole's easier but equally tasty cousin.

On one of my visits home to Monterrey, I was chatting with my aunt Miriam. As we always talk about food, she told me of a recipe her sister - my aunt Celina - had recently mentioned. “A recipe that’s so easy and so delicious I just had to make it”, she said. That recipe was Pozolillo. 

What? Pozolillo? Never heard of that! That was the only nudging I needed to research and of course, make. The dish is, indeed, easy to make and delicious, but I could not find much history behind it. It seems it is made in the southwestern States of Guerrero and Jalisco, but there doesn’t seem to be much more info than that - at least, none that I could find.

In Mexico, we all know Pozole, that delicious and famous soup made with chicken, pork and hominy. Pozolillo, as the name implies, is an easier version of its cousin Pozole, which is delicious, but the recipe takes a good 2-3 hours to make. When you’re short on time but you have a craving for Pozole, this is the right recipe for you.

When we work with poblano chiles, usually they need to be roasted, so they can be peeled and deveined. While this is a very easy step, it does add 10-15 minutes to our prep time. The beauty of this recipe is that we can skip the roasting, using the chiles seeded and chopped instead - nice and quick.

I always have home made stock in the freezer, which makes the best soups, but if you don’t have it, commercial stock is fine - as long as it’s low in sodium. If you don’t have a cooked chicken breast, you can use leftovers from a rotisserie chicken from the supermarket. 

All you have to do is throw the poblanos, tomatillos, onion, garlic, chiles and cilantro into the blender, then cook the sauce a bit before adding the stock, corn kernels and the shredded chicken to that, then season and simmer. This soup comes together very quickly. Some shredded lettuce, sliced radishes, diced avocado and lime juice complete the garnishes for a totally delicious, yet very easy soup, perfect for a weeknight meal, or a lazy Saturday night at home.

Pozolillo
Chicken, Poblano and Corn Soup

2 poblano chiles, seeded and cut into chunks
5 medium tomatillos, husked, washed and cut into chunks
1 medium white onion, peeled and cut into chunks
2 garlic cloves, peeled and roughly chopped
2 serrano or jalapeño chiles, stemmed and cut into chunks
½ bunch cilantro (leaves and stems), chopped roughly (about 1 cup)
2 1/2 litres chicken stock
1 double chicken breast, poached and shredded
3 ears of corn, kernels cut off 
2 Tbsp kosher salt or to taste
1 tsp grapeseed or vegetable oil

Garnishes:

2 cups shredded iceberg or romaine lettuce
5-6 radishes, very thinly sliced
3 limes, cut into wedges
1 avocado, cut into chunks (optional)
Corn tostadas (optional)

In blender container, place poblano chiles, tomatillos, onion, garlic, serranos and cilantro. Add a bit of broth to make it easier to blend. Process until completely smooth. 

In large pot or Dutch oven, heat oil and add chile puree. Cook for about 10 minutes, stirring often. Add broth, corn kernels, shredded chicken and salt. Simmer for 30-40 minutes to let flavours develop. Adjust seasoning and serve hot. Garnish bowls with shredded lettuce, sliced radishes and a sprinkle of lime juice. If you want, you can also add chunks of avocado and tostadas on the side.

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

Creamy, mildly spicy and delicious.

I love to cook with the seasons, and here in Ottawa, Canada, my favourite time is August and September, when the local markets abound with beautiful fresh corn. A bit less frequently I find poblanos, jalapeños and tomatillos, but when I do, this is the first recipe I make. If I was in Mexico, this would be a frequent item at the table, but in Canada, it’s a special treat.

This recipe is pretty simple to make… the hardest thing to do is to roast the poblanos. I know people who skip this step and use the peppers just as they are, but I think roasting them adds a subtlety of flavour, a smokiness that adds a whole other dimension to the dish. You decide what you want to do, but either way, it is a delicious and decadent dish. Pair it with flour tortillas for an experience out of this world. Taco night elevated to a higher plane, if I may venture to say.

In a pinch, you can make this with frozen corn, but if you have fresh cobs, it is way more delicious. The cheese we would use in Mexico is a fresh queso fresco, not salty at all, and almost a bit squeaky when you chew. That is the perfect cheese. In Canada, it is not very easy to find, so use Italian Tuma cheese (which is also a very fresh cheese), or Feta - both of those work great. Adjust your salt levels accordingly.

One last thing to mention is that this dish can be very mild, or it can be very, very spicy. It will depend on your poblanos. In Canada, they never seem to be spicy, but for you, it will vary depending on where you are and where the peppers come from. Either way, creamy, spicy or not, slightly sweet and smoky make a truly delicious taco. Yum.

RAJAS POBLANAS CON QUESO
Creamy Poblano Strips with Cheese, Corn and Crema

3-4 poblano chiles (about 2 cups roasted strips)
2 Tbsp butter
1/2 Spanish onion, julienned (about 2 cups)
1 clove garlic, minced
2 ears of corn, kernels removed with a knife (about 3 cups)
1 cup queso fresco, Tuma or Feta cheese, cut into 1/2” cubes
1/4 cup crema, crème fraîche or sour cream
Salt and Pepper to taste
A few epazote leaves, optional

Roast whole poblanos over an open flame, either on your stovetop, on the BBQ or under the broiler, turning often, until the skins are pretty blistered and black. Place in a bowl and cover with a plate and let them sweat for about 10 minutes. Remove the stem, seeds, veins and skins, and then cut them into thin strips.

In medium sauté pan over medium high heat, melt butter and add onion and peppers, and cook until onion is soft. Add garlic and corn and cook for another minute, until garlic is fragrant.

Add crema and whipping cream and bring mixture to a boil. Cook until reduced and thick, then cheese. Season with salt and pepper and epazote, if using. Mix gently to combine.

Serve warm with tortillas. This is also delicious as a side for your favourite steak.
Serves 4

For Step by Step images, check out my album on Facebook - The Cultural Kitchen.

Mmmm....... Barbacoa....

Barbacoa is one of Mexico's most beloved pit-cooked preparations. Do not confuse barbacoa with American barbecue, it has no similarity whatsoever with grill cooking. Instead, it is an ancient tradition that starts with a hole in the ground. Coals line the bottom and when the coals are ready, a huge pot is set over the coals. Into the pot go water, aromatics and beans like chickpeas, and then on a rack over the liquid goes the meat, wrapped in banana leaves or pencas de maguey (agave leaves). A metal cover goes over the top, the pit is sealed with dirt and cloth and the whole thing cooks long and slow, usually overnight. 

Barbacoas are traditionally enjoyed for breakfast, with plenty of tortillas for making tacos, an assortment of spicy salsas and lots of onion, cilantro and lime wedges. The broth becomes a delicious consomé, and perfect accompaniment for the tacos.

I remember growing up in Monterrey, when I lived at the ranch, we would have a barbacoa at least once a year. All the ranch hands and their families would join us and it would be a happy affair. In northern Mexico, it's traditional to have a whole cow's head cooked in the pit, and the meal is outrageously good, the meat so tender it falls apart. Perfect taco fare.

There are different kinds of barbacoas - cow, goat, pork, lamb, turkey and even fish. You may be familiar with Cochinita Pibil from Yucatán - that is pit cooking at its best. In Jalisco, they make Birria, made of lamb or goat. In northern Mexico, as I mentioned, the cow's head is preferred, with the tongue being the most coveted. There are many regional variations, and what I'm sharing with you today comes from Oaxaca where a chile adobo coats and flavours the meat. 

This lamb barbacoa may not have gone into a pit in my back yard, but it is still very, very good. Even better, it is made in the crock pot so you can prep it and walk away to come back 8 hours later to enjoy a fabulous meal. Invite your friends over because Barbacoa calls for a party!

Barbacoa de Borrego estilo Oaxaca
Lamb Barbacoa, Oaxaca style

1.5-2kg bone-in lamb shoulder
2 ancho chiles, seeded and de-veined
4 guajillo chiles, seeded and de-veined
3-4 garlic cloves, peeled and left whole
1 Tbsp piloncillo, chopped (or dark brown sugar)
2 Tbsp apple cider vinegar
1 Tbsp Mexican oregano
1 tsp canela, ground
1 Tbsp kosher salt, or more to taste
2-3 cups water

In medium saucepan, bring 2 cups of water to a boil. Place cleaned anchos and guajillos in boiling water and turn off heat. Cover and let sit for 15-20 minutes, until chiles are soft and re-hydrated. Remove chiles from soaking water and place in blender jar along with garlic, piloncillo, vinegar, oregano, canela and salt. Add a bit of the soaking liquid if your blender needs help. Process to make a smooth paste.

Cut lamb into large chunks (about 3"). Place in large bowl and add chile paste. Toss meat and chile paste to coat all over. Let sit for 30 minutes. Line crock pot with banana leaves. Add marinated lamb and water, just enough to barely cover the meat. Place banana leaf over the meat and cover. Turn slow cooker to the "slow" setting. 

After 5 or 6 hours, taste the meat - it won't be completely ready, but adjust seasonings at this point. Add more salt if needed. Cook for another 2 hours, or until meat shreds easily.
To serve, shred the meat into small chunks. If liquid is too runny, you can place it in a small saucepan and reduce to a thicker consistency. Pour it over the meat and serve with corn tortillas, chopped cilantro, chopped onions and salsa.

Serves 8-10
 

The best Enchiladas ever!

I really can't believe I have never posted the recipe for Enchiladas Suizas. They are, hands down, my favourite of them all..... and there are lots of different enchiladas out there!

These are special, not only because they're delicious, but because they bring back memories of my childhood in Mexico. My Nana is famous for her Enchiladas, and these are made the way she made them - after all, I learned from her!

When we were kids, we would ask Nana for Enchiladas Suizas at least once a week, if not more. What's not to like? Corn tortillas, chicken, green salsa, cheese, crema. Yum. Just writing this makes my mouth water (and I have just finished eating the plate I photographed!).

My Nana is getting on in years, and she doesn't make Enchiladas anymore, but every time I went home, she would welcome me with a warm plate. And just so you get an idea of how much I like them, years ago we drove from Ottawa to Monterrey, and we were supposed to arrive by suppertime. For one reason or another, we got delayed and we didn't get home until 2am. Nana was not only awake to welcome us, but she had her Enchiladas ready! That is one memory I will never forget, and perhaps that is one of the reasons I like this recipe so much. It just takes me back home.

Aside from all the sentimentalism, these Enchiladas are just delicious. Soft-fried corn tortillas, filled with shredded poached chicken, then rolled up tightly and then sprinkled with melting cheese; 2-3 minutes under the broiler, then bathed in a mild tomatillo salsa and drizzled with crema. It is a feast for the senses. The secret here is to have a salsa that has NO CHILE (yes, you heard me). Enchiladas are supposed to be "bathed" in salsa, so you don't want a scorcher of a salsa here. And the second secret is to have lots of salsa, so every bite you take is really covered in salsa. So now you know the secrets to a great Enchilada. Make these and send me your pictures. Buen Provecho!

ENCHILADAS SUIZAS
Chicken Enchiladas with Tomatillo Sauce
 

SALSA DE FRESADILLA PARA ENCHILADAS
Green Tomatillo Salsa for Enchiladas

12-15 tomatillos
1/2 small onion
1 clove garlic
1/2 cup chopped cilantro
Salt to taste
1 tsp. vegetable oil

Remove husks from the tomatillos, wash well and place in a saucepan with onion and garlic, and cover with water.  Bring to a rapid simmer and cook only until tomatillos are soft, but don't let them burst open. 

Remove tomatillos, onion and garlic from water and place in blender with the cilantro. Process until smooth.  Heat oil in saucepan and add salsa. Cook for 5 minutes. Season to taste with salt and a pinch of sugar if salsa is too acidic. Salsa should not be too thick. If you cook it too long and it gets too thick, thin with a bit of water. Reserve. 

CREMA- Cream
If you don't have access to a Latin grocer, here is an easy way of making your own Crema.

½ cup sour cream
2-4 Tbsp milk, table cream or whipping cream

Add milk to sour cream, whisking until very smooth and you have a pouring consistency

FOR THE ENCHILADAS

16 corn tortillas
450g poached and finely shredded chicken
1/2 cup vegetable oil
1 cup shredded brick or Monterey Jack cheese
2-3 cups Salsa de Fresadilla
½ cup crema

Heat oil in large frying pan. Place tortillas, one at a time, in hot oil, 20 seconds per side.  The purpose of this is to soften the tortillas. Drain on paper towels. 
Place 2-3 Tbsp shredded chicken on each tortilla and roll up tightly. Place seam-side down on sheet pan. Continue until you have used up all your chicken.

Sprinkle enchiladas with cheese and put under the broiler for a couple minutes until cheese is melted. Serve enchiladas on plates, topped with a generous amount of salsa and drizzled with crema.

Serves 4.

P.S. In case you are wondering, the term "Fresadilla" is from Northern Mexico, where we call tomatillos "Tomates de Fresadilla", as opposed to Central Mexico, where they are simply called "Tomates" or "Tomates Verdes" (and yes, they call regular tomatoes "Jitomates"). A bit confusing? Maybe, but that's the beauty of Mexican regional nomenclature!

Tepache, a lightly fermented pineapple drink.

What is Tepache? In Mexican culture and gastronomy it is a traditional and well loved slightly fermented pineapple drink. Popular since the old days, it was, and still is, very common in most of Mexico, especially in areas that are very hot. 

Historically, Mexican people (myself certainly included), are very thrifty and frugal in the kitchen. No ingredient ever goes to waste. In the case of this Tepache, peeling a pineapple to enjoy the fruit bears double results. That is something amazing and powerful when you have to feed a large family. 

The fun thing about Tepache is that you use the peel and core of the fruit. You place it in a non-reactive recipient and cover with water. You can simply use pineapple and piloncillo, but people like to spice things up by adding canela and even vanilla beans to the mix. 

The concoction sits on the counter, at room temperature, and then the magic begins. Fermentation starts and the longer it sits, the stronger (and more alcoholic) the brew becomes. 

In Mexico, the hot weather aids the speed of fermentation, so the drink can be ready in a couple of days, but in more northern climes, where it's not so hot, it could take a bit longer. 

I like my Tepache only slightly fermented, so it usually sits for only two to three days. And I only make it in the summer months, because the warm weather helps. It reminds me of Kombucha, which I enjoy very much. 

Now... a pitcher of Tepache continues to ferment as it sits in the fridge. Don't be surprised if it is stronger the next day. I like to consume it fairly quickly. Make some Tepache the next time you host a barbecue. Serve cold, with lots of ice and garnished with a pineapple wedge. I guarantee it will disappear fast!

Tepache
Fermented Pineapple Cooler

Peel and cores of 2 very well washed pineapples, cut into 2" chunks
3 litres water
½-1 cup piloncillo, chopped (or dark brown sugar), or more to taste
2 x 2" sticks canela

In large plastic or glass container, place water and piloncillo or brown sugar. Stir to dissolve. Add the pineapple peels and cores, as well as the canela sticks.

Cover with cheesecloth and let sit, on the counter, for 2-5 days. The longer it sits, the stronger it will be. Make sure the cheesecloth is secure over the top of the container, so no fruit flies (if there are any) can get in. Mixture will start foaming as it ferments, and that is OK.

You can start tasting it after two days and if it tastes good to you, then it’s ready. Remove all peels and cores and strain into a large pitcher. Add more piloncillo if you want it sweeter.
Serve over ice, garnished with pineapple chunks.

Pasta in a taco? Yes, and it's delicious!

I just got back from a quick trip home to visit family and while I was there my sister and I ate in quite a few restaurants and cantinas. I noticed that Tacos de Fideo are featured in many menus, and it's not hard to wonder why..... they are delicious!! I tell you, you can put anything in a tortilla and it will taste awesome, and this recipe is proof of that. 
I remember Sopa de Fideo from my childhood - it would either be a brothy soup, or a dry pasta, always flavoured with tomato. I love both versions, but these dry Fideos, seasoned with a tomato salsa with chipotles and Mexican oregano are outstanding. They are even better when you put them in a taco and crown them with cotija cheese, crema and avocado. Trust me, you have to try these. And when you do, you will feel as if you're in Mexico.

Tacos de Fideos Secos
Vermicelli Pasta Tacos

For the Fideos:
1 Tbsp grapeseed oil
2 1/2 cups vermicelli
3 large Roma tomatoes, chopped
1/2 small onion, chopped
1 clove garlic, peeled
1 chipotle chile in adobo, or more to taste
1 cup water
1 tsp Mexican oregano
Salt and Pepper to taste

For the Tacos:
Grapeseed Oil
Corn tortillas
Cotija or Feta cheese, grated
Crema
Sliced Avocados
Cilantro for garnish
Cooked chorizo for garnish (optional)
Lime wedges

In blender container place tomatoes, onion, garlic, chipotle and water. Blend until completely smooth. You should have 3 cups of sauce.
Heat 1 tsp grapeseed oil in medium saucepan and cook salsa over medium heat until it comes to a boil. Season with salt and pepper to taste.
Meanwhile, in large frying pan, heat 1 Tbsp grapeseed oil and cook vermicelli over medium low heat until it's golden brown. 
Add hot salsa and mix to combine. Turn heat down and cook, uncovered and without stirring, for 13 minutes.
Stir pasta gently after 13 minutes and cook for an additional 2 minutes.
Fideos can be served as a side dish garnished with cotija cheese and crema.

For the Tacos de Fideo:
In medium frying pan heat enough grapeseed oil to cover the bottom of the pan. Soft-fry tortillas only to soften them and warm them up. Drain them on paper towels.
Fill tortillas with warm fideos and top with cotija cheese. Drizzle with crema and serve with avocado and lime wedges. Garnish with cilantro.



 

When there are wild mushrooms, one must make Menudo.

A few years ago, I went to visit my maternal uncle Eduardo. He has always loved food and cooking, so much so that he became a chef and opened a restaurant in my hometown of Monterrey. He has since retired, but continues to cook at home, and this is a recipe he made for me. I wanted to learn, so I was his sous chef for the afternoon and we had a great time. The food, of course, was delicious!

Menudo is a beloved Mexican dish famous not only for its flavour, but for its power as a hangover remedy. Older teens and adults alike end all-nighters eating menudo at local restaurants in the wee hours of the morning. The thing about Menudo is that it's made with tripe - specifically honeycomb tripe, which is the second stomach of the cow - as well as pig trotters, and I have to admit, it smells pretty strong when you're cooking it at home. This deters many home cooks from making it, hence its popularity at restaurants.

Well, this menudo is neither made with tripe, nor stinky while you cook it. Furthermore, it is vegetarian, but can easily be made vegan if you use water instead of stock. The texture of the wild mushrooms like oyster or maitakes resembles the tripe, and that's how this dish got its name.

The recipe is very easy and the technique is common among Mexican recipes. Roast tomatoes, onions and garlic, toast and re-hydrate dried chiles, blend to make a sauce and then cook the sauce before adding the rest of the ingredients. Sound easy? It is! 

I hope you give this Menudo a try - it is very easy and elegant enough for a fancy dinner. Why not make it for 5 de Mayo? Go ahead and impress your guests!
 

MENUDO DE SETAS
Wild Mushroom Stew with Guajillo Chiles and Epazote

6 guajillo chiles, stemmed and seeded
1 white Spanish onion, peeled and quartered
1 small red onion, peeled and and quartered
8 roma tomatoes, whole
6 garlic cloves, unpeeled
1 Tbsp vegetable oil or lard
1 handful fresh epazote leaves, or 2 tsp dried
2-3 bay leaves
1 tsp dried marjoram or Mexican oregano
2 kg wild mushrooms, or a variety of mushrooms, sliced or torn apart
2 litres chicken stock
1/2 tsp cracked black pepper
Salt to taste

Garnish:
½ onion, minced
1 handful cilantro, chopped
2 limes, cut into slices

Heat a cast iron griddle over medium heat and toast chiles just until they start to get fragrant, 1-2 minutes. Place on a medium bowl and cover with boiling water. Soak for 15-20 minutes, or until completely pliable. Drain and set aside.

On griddle, roast tomatoes, onions and unpeeled garlic until charred all over. Place tomatoes, onions, garlic and 1 cup chicken stock in blender container and blend until very smooth. 

In a large pot or Dutch oven, heat lard or vegetable oil. Pour sauce into pan and mix well with the oil. Add epazote, bay leaves and marjoram or oregano. Cook at low heat, stirring often, to let flavours blend. After 15 minutes, add mushrooms, 2-3 cups stock, pepper and salt to taste. Continue cooking, partially covered, until sauce is well seasoned and mushrooms are soft, another 30 minutes.

For garnish, mix diced onion and chopped cilantro in a small bowl. Set this at the table, along with lime slices. Serve stew in bowls, and let people add the cilantro/onion mixture to their own bowls. Sprinkle lime juice if you like. Serve corn tortillas on the side.

Serves 8.

This is one of the top two cookies in the world for me, and it's not Mexican.

Christmas is the only time of year when I allow myself to unleash the baker in me. I'm a better cook than baker, but I do enjoy a good sweet every now and then. 
Tradition in my family dictates that in the days leading up to Christmas, there must be an insane amount of sweets made - candy more than baking - from homemade marzipan fruits, to a sort of pecan fudge (but not really fudge, since there's no milk in it), to candied nuts to caramels. My family's Christmas dessert table was insane! What every little kid dreams of.
Fast-forward to my life now.  I hate to say that I'm falling way short on the sweet-making. I have a busy daytime job that leaves me little energy for baking or even cooking at night, so I try to catch up on my traditions ON or AFTER Christmas Eve.
This year, since the 24th fell on a Sunday, I did all my baking during the day. I made my favourite cookies - all of which contain a decent amount of butter. Fighting for number one and two on my list are Mexican Polvorones (otherwise known as Mexican Wedding Cookies) and Argentinian Alfajores. I honestly can't decide which ones I like best, I suppose it depends on the day I'm eating them. But if you put them both in front of me at the same time I really struggle to decide!
I will make a blog post about Polvorones at a later date, but today, I want to show you how to make the outrageously delicious Alfajor.
Alfajores are made in many South American countries and in the Caribbean, as well as in Spain, though those differ greatly from the Latin ones. In Latin America, they are a sandwich cookie, with dulce the leche in the middle. Argentina, Uruguay, Peru, Venezuela, Paraguay, Bolivia, Chile, Colombia, Brazil and Puerto Rico are amongst the Alfajor-making countries, though this recipe was given to me by a Salvadorean friend.
Recipes vary - some recipes have cornstarch, others cassava, some have lime or lemon zest, coconut, even chocolate, but all of them have dulce de leche in the middle. This recipe is a classic butter cookie, baked and then filled, then dusted liberally with icing sugar. Yes, they are a little time-consuming to make since you have to roll them out, but keep the dough cold and it will be pretty easy to do. I like to make small ones that you can eat in one bite, but if you want to finish faster, you can make them big!
I hope you make some soon, because I know you'll love them!

ALFAJORES
Argentinian Butter Cookies with Dulce de Leche Filling

2 1/3 cups flour
1/3 cup icing sugar
1 cup butter
1 cup dulce de leche
Icing sugar for decoration

In mixer bowl, cream butter and icing sugar until light and fluffy. Add flour and mix to incorporate. Turn out dough onto a piece of plastic. Wrap and refrigerate dough for 30-60 minutes.

Roll out dough on floured surface to 1/8" thickness, and cut into desired shapes.  Prick all over with a fork and place on parchment-covered baking trays. Bake in 350°F oven for about 15-18 minutes, or until the edges turn golden. Cool on a rack.  When cookies are cool, fill with dulce de leche and then sprinkle tops with icing sugar.

Makes about 40 small cookies.

It isn't Christmas without Garapiñados!

Candy making has a long-standing tradition in Mexico. After the conquest and through to the XVIII century, candy making was in the hands of Catholic nuns in the many convents around the country. The nuns became specialists in the making of the regional sweets so famous in Mexico today. For these nuns, candy making, and the subsequent sale of these candies, provided them with additional income that helped house and feed the hundreds of women within the convent walls. The nuns had the tradition, knowledge and ingredients of the old world, but in the new world,  they had a wealth of new ingredients to play with. This is where the real fusion happened, and what we know as Mexican candies today was created.

One of these traditional candies is Almendras Garapiñadas. A popular street snack in Mexico as well as in Spain, particularly during Christmas, it is traditional to find candied peanuts in the south, whereas in the north you would find pecans.  I like to make mine with almonds.

Garapiñados, as these candied nuts are called, are traditionally made in the copper pots made in Santa Clara del Cobre, Michoacán, but I find that a heavy Dutch oven works just as well. The process is very easy: melt down sugar, add nuts, stir constantly until the melted sugar crystallizes, and then continue stirring until the sugar melts once more to create beautiful shiny nuts. Because you have to stir for so long, I prefer to use almonds instead of the traditional peanuts, as they hold up much better during the cooking process. Peanuts tend to separate into two halves while you cook, and though this does not affect the flavour one bit, I prefer the look of a whole almond instead.

During the holiday season, these Almendras Garapiñadas make beautiful hostess gifts. But make sure you keep some for yourself, as they are deliciously addictive!

Almendras Garapiñadas
Candied Almonds

4 cups raw whole almonds
1 cup sugar
¼ cup water
1 Tbsp ground canela (or cinnamon)
1 tsp vanilla

In large, heavy pot, combine sugar, water, canela and vanilla. Bring to a boil over high heat and then add almonds. Lower heat to medium high and stir constantly with a wooden spoon until the sugar coats the almonds and looks dry, about 10 minutes.  Turn heat to medium low and continue stirring until the sugar begins to melt again and becomes glossy. This could take another 10-15 minutes.

Turn out almonds onto a parchment-lined baking tray or a silicone pastry mat, and toss and stir as they cool, otherwise, they will clump together.

Store in a tin and keep them dry.
Makes about 5 cups.

Craving something sweet? Make some Sugar Tortillas!

Some of the earliest memories I have are of food. Specifically, food that came out of my Nana’s kitchen. As incredible as it seems today, Nana used to make tortillas EVERY DAY. We were spoiled beyond belief!

While we were at school, Nana would be in the kitchen, getting ready for what is in Mexico our big meal, around 2pm. As soon as we came home, we would gather around the kitchen table to enjoy our lunch. She would always make our favorite food, and invariably, there would be a simple dessert, like Arroz con Leche, but these tortillas were meant for our Merienda, or afternoon treat!

These sweet little tortillas are a favourite treat of mine - comfort food at its best. They are like a cross between a cookie and a biscuit.  They are super fast to make if you use a tortilla press. Ask your little ones to help you press the dough, they will have a fun time at it. 

Vanilla was not present in Nana’s recipe, but I like the flavour when I use it. You can use extract or ground vanilla bean, which gives the dough a pretty speckled look.

You cook these tortillas on the griddle, just like you do corn or flour tortillas. In just 25 minutes, you can have a platter of these treats, ready to delight your little ones. If you eat them while they’re warm, they will be soft… but if you eat them once they’ve cooled off, they will be crispy. You decide how you like them best. I cannot resist eating one or two as they come off the griddle! Store them in a tin to keep them nice and crispy. Serve them smeared with cajeta for dessert, or plain with a cold glass of milk. Either way, they are delicious!

Tortillas de Azúcar
Sugar Tortillas

2 cups flour
1/2 cup shortening
1/2 cup sugar
1/2 tsp baking powder
1 egg
¼ cup milk
1 tsp vanilla extract

In a large bowl, mix dry ingredients.  Add shortening and mix well, working dough with your hands.  Add egg, milk and vanilla and knead until you have a smooth dough that’s not sticky.

ivide dough into 24 pieces the size of a ping pong ball.  Press with a tortilla press until they are about 3’ wide and ¼’ thick.

Cook over medium heat on an un-greased griddle for about 1 minute and then turn over with a spatula and cook for another minute.  The tortilla should be nicely browned on both sides.

Place on a wire rack and let cool.  These tortillas are soft when warm but harden to a crisp when cool.

Store in a tin for 3-4 days.
Makes 24.

This recipe was first published at www.thelatinkitchen.com

Viva México!!!

Independence Day (September 16) is Mexico’s most important non-religious celebration. After all, it took the country 11 years to achieve independence from Spain. We all know that war causes devastation in a country, and an 11-year war is way too long.

More than 200 years later, we still celebrate that most important day. In every Mexican city and town, politicians re-enact the original call for arms that Father Miguel Hidalgo made in the town of Dolores, in central Mexico. Flags, cheers, fireworks and a lot of national pride rule the day (and night). 

Since Mexicans are a patriotic bunch, the celebrations for Independence are at the top of the list. The colours of the flag are everywhere, from food displays in grocery stores to storefront windows, to the food we make at home and in restaurants. 

It is common to order a “Banderita” at the bar. Three shots make up this patriotic drink: lime juice, silver tequila and Sangrita, in that order from left to right, to mimic the colours of the flag. It is the perfect trio to celebrate la Independencia.

Well, we all know what lime juice and silver tequila are. But how about Sangrita? Sangrita is a chaser that is traditionally served alongside tequila. Many versions of it abound, and you can certainly buy commercial Sangrita, but nothing beats this recipe made at home. The best ones are always a mixture of orange, lime and tomato juices, but my version has a bit of fresh celery, Serrano chile, onion and cilantro in the mix. It is addictive and delicious, and can easily be enjoyed alone as a vegetable cocktail or spicy morning juice. I even mix it with beer to make a spicy drink that is both thirst-quenching and delicious. Salud!

BANDERITA
Patriotic Tequila Cocktail

1 shot freshly squeezed lime juice
1 shot white or reposado tequila
1 shot sangrita (recipe follows)

Sangrita

2 cups V8 juice
1 cup freshly squeezed orange juice
4 Tbsp freshly squeezed lime juice
5 tsp minced onion
5 tsp minced Serrano chile
5 tsp minced celery
3 Tbsp packed cilantro leaves
2 tsp kosher salt, or to taste

Banderita:
Serve in 3 shot glasses and line them up in order from left to right: lime juice, tequila and sangrita. The colors mimic the Mexican flag.
Drink a sip of lime juice, then a bit of tequila and chase with sangrita.

Sangrita:
Place all ingredients in blender container. Process until well combined, but not completely liquid, it should have a touch of texture. Serve sangrita cold in shot glasses.

Makes about 3 1/2 cups Sangrita
This recipe was first published at www.thelatinkitchen.com

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