Corn Salad

It has been a few years since my last post.  Let's see, what have I been up to?  Well we had a baby in 2014 and she is now 3 years old.  My mother came from Texas to meet the baby and she fell in love, found a reason to feel productive and has stayed to live with us.  We could not be happier! So today I was trying to plan what to make for lunch and I thought, ok I will make a pork shoulder in the instant pot with pineapple and guajillo chiles.  Then I thought, well what side can I make that would go well?  A corn salad that has lime, avocado, cilantro yum!  So here is my concoction, feel free to make it yours and add or take items to your liking.


3 Cups Corn (frozen or grilled corn on the cob) thawed and at room temperature
1/2 Red Bell Pepper (chopped)
1/2 Red Onion if large, if not then you can use two small ones (chopped)
2 Medium tomatoes chopped
1 Large Hass Avocado in cubes
1 Jalapeño pepper chopped (deveined and seedless if you don't want the heat)
Good handful of cilantro chopped
The juice of a lime or two (to taste)
Salt to taste
Pepper to taste
1 tablespoon olive oil


Mix everything together in a bowl and enjoy. Remember to taste after the lime juice and salt and pepper.  Enjoy!


I will post the recipe to the pork shoulder later this week.

Poblano Strips with Cream - Rajas con Crema

When you make this simple dish, you are going to kick yourself for not trying it earlier.  It is so easy and fast!  There are several versions of this recipe; some add corn and some do not.  I personally do not add corn to it because it changes the flavor of the dish, which is called Rajas (strips) con crema (with cream).  There is no mention in there saying strips with corn and cream.  Enough said!  You can add corn if your heart desires.  This dish is usually accompanied with warn corn tortillas, ohhhh so good!

Tip: if you happen to have leftovers, you can cook a chicken breast, add the rajas as a sauce on top, and serve with white rice.  You may also add more cream and serve it with spaghetti.

Ingredients

4 Poblano peppers

1-Onion

1 Tablespoon of Olive oil

½-Cup milk

½ -Cup Mexican crema

½-Cup of shredded Panela Cheese

Salt to taste

Char the Poblano peppers until the skin blisters.  Place them in a plastic bag so that they sweat and it is easier to remove the skin and the seeds.  Under running water peel the peppers and remove all the seeds and stems.  Cut the peppers and the onion into thin strips.  Heat the oil in a pan, add the onion, and cook until it is translucent and fragrant.   Add the peppers and mix for a few minutes so that the peppers and onion flavors meld.  Add the milk, cream and salt to taste.  Cook on low for ten minutes so that the milk can extract the flavors of the peppers and the onion.  Turn the heat off and add the Panela cheese stirring so that it can warm up.

Tip: if you want to remove the heat of the peppers, soak them in vinegar for 30 minutes after you have charred them and rinse in water before cutting them in strips.

Panela Appetizer - Panela al Limón

This appetizer is extremely delicious and light.  The reason that this appetizer is considered "light" is because the Panela and Fresco cheeses have a higher water content (58%) compared to other cheeses.  It serves well with tortilla chips and tastes even better if you make the chips yourself.  I will give instructions at the bottom of this recipe for those that want to make their own chips.

This appetizer is made with Panela cheese.  If you are unable to find, a good substitute can be Queso Fresco.  The difference between the two is that Panela cheese has less salt added and the milk is boiled to form the curds.  The Fresco cheese process does not boil the milk and has about twice the salt of the Panela cheese.  Just remember, if you use Fresco, control the salt that you add.

Ingredients

12 oz. Panela Cheese (Fresco is a good substitute)

2 Limes

2 Serrano chiles

½ Onion very finely chopped

¼ cup Olive oil

Salt to taste

In a large bowl add the finely chopped Serrano (you may remove the seeds if you wish) and the onion.  Dice the cheese into squares, do not make them too big as this is an appetizer) and add to the bowl.  Squeeze the juices of the two limes and add the Olive oil.  Mix and refrigerate covered until served.

Tortilla Chips:

I love the taste of fresh tortilla chips that will never be duplicated by the store bought ones.  I always buy a good quality corn tortilla.  I live in Chciago and I have found that I like the Milagro brand tortillas.  They are the closest you come to authentic Mexican tortillas.  Cut the tortillas as you would a pizza to make triangles.  At this point, you can fry them in hot oil or bake them in an oven at 325 F.  If you are baking them, place the triangles in a cookie sheet in one layer.  I cannot tell you the time you would bake on each side because it truly depends on your oven.  The tortilla will never become golden because you are not frying.  I would bake 5 minutes on each side until crisp.  Keep turning every 5 minutes until you have a crisp.  As the chips cool they will become crunchier.

Deconstructed Enchiladas Verdes – Enchiladas Verdes Desconstruidas

As I was cleaning the fridge on Saturday, I noticed that I had purchased some “tomatillos” the week before and they were getting ready to bite the dust.  I initially thought I would make a green salsa since my husband likes to snack on chips and salsa.  Then, as it got close to lunch, I figured I would make chicken with green salsa.  I open the fridge and for some reason (I think I have ADD), I take out the Chihuahua cheese and corn tortillas.  I thought about making enchiladas so I took out the Chicken and cooked it. 

I left the chicken cooking and went to take our puppy to the dog park.  When we got back my husband Scot and I were starving so I created a green enchilada dish, which was actually deconstructed.

I hope you enjoy it as much as we did!

Ingredients:

2 Chicken Breasts cooked and shredded (can use rotisserie chicken)

1 Cup defrosted corn or 1 can of corn (I like frozen corn because it is tastier)

2 Poblano peppers

1 Jalapeño

1 Bunch Cilantro

1 Onion sliced in rings

8 Tomatillos

2 Garlic cloves

½  Cup Mexican crema

2 Cups or more of shredded Monterrey cheese (can use your preference Chihuahua, Oaxaca, Manchego as long as it is a melting cheese)

1 TBSP Olive Oil

8 or so corn tortillas

 

1. Place the tomatillos and the jalapeño in a pan with a little vegetable or corn oil.  Make sure you peel the tomatillos and wash them, as they tend to be sticky.  Turn the tomatillos and jalapeño until you get some golden marks on all sides.  Add water to the pan to cover then halfway and let them simmer until they are partially cooked. 

2. Add the tomatillos and Jalapeño to the blender.  Add one or two slices of onion, cilantro to taste (I add a bunch) and about ½ a cup of water or chicken stock. Do not add the water that you used to cook the tomatillos because it has oil.  You may also take the seeds out of the jalapeño before you add to the blender.

3. Cut the Poblano Peppers, chop the garlic and slice the onion in rings.  In a pan with a little oil, cook the three ingredients until the onion is translucent and the garlic is fragrant. Add the corn.  If using frozen corn, make sure you have defrosted it first. 

4. Add the green salsa to the Poblano and onion mixture.  Add salt and pepper to taste.  Let it simmer for 10 minutes so all the flavors combine.  If the consistency dries out, add more water.  The consistency should be that of a tomato sauce for lasagna.

5. Fry the tortillas in oil. Remember that the oil has to be very hot so that the tortillas do not absorb all of it. The reason the tortilla is fried is so that it seals in and can withstand the sauce and cheese and not fall apart on you.  I recommend you lay out an open paper bag on your counter laid out with paper towels. Fry all the tortillas and place over the paper towels and cover with paper towels so that the excess oil is absorbed.

1. I used an ovenproof pie dish

2. Place 4 tortillas on the bottom

3. Add the shredded chicken (leave enough for a second layer)

4. Add half the green salsa and Poblano mixture

5. Add ¼ cup of the Mexican Crema or more to taste

6. Add ½ cup of shredded cheese or more to taste

Repeat layers making sure you end up with the cheese.

Cover with aluminum foil and place in the over at 350 F for 25 minutes. Then remove the foil and bake until the cheese has turned golden.  In my oven, I had to raise the temperature to 375 and it took about 12 minutes to get golden.

Cut in pie wedges and may accompany with some avocado slices and a salad.  Enjoy!

Assembly

Lasagna Azteca - Pastel Azteca

I found a recipe for a concoction called Paztel Azteca.  I think it should be called Lasagna Azteca because in reality, it is the same principle as lasagna, but instead of pasta layers, you use corn tortillas.  I have made it before, it is very good, and it goes a long way.  In my next entry, I will show you how to make it with mole sauce and with tomatillo sauce.

Ingredients:

2 Chicken Breasts cooked and shredded or cubed (your preference)

1 Cup defrosted corn or 1 can of corn (I like frozen corn because it is tastier)

5 Poblano peppers

1 Onion sliced in rings

3 Tomatoes

2 Garlic cloves

2 Cups Mexican crema

2 Cups or more of shredded Monterrey cheese (can use your preference Chihuahua, Oaxaca, Manchego as long as it is a melting cheese)

1 TBSP Olive Oil

10 or so corn tortillas

 

1. Place the tomatoes and garlic in the blender with about ½ cup of water or chicken stock. 

2. Roast the Poblano peppers in the oven, over the comal, or directly over your gas stove. 
    Once they have charred, place them inside in a zip-lock bag so that they can sweat and
    are easier to peel.  After about 5 minutes, peel the Poblanos over running water removing
    the skin, veins and seeds.  Cut the Poblanos into strips and set aside.

3. Heat a pan with the tablespoon of olive oil.

 

4. Slice onions into rings and cook in the oil along with the Poblano strips. Cook until the
    onion is translucent.

5. Add the tomatoes and garlic from the blender, the shredded chicken and salt and
    pepper to taste. Let it simmer for 10 minutes so all the flavors combine.  If the
    consistency dries out, add more water.  The consistency should be that of a
    tomato sauce for a lasagna.

 

6. Fry the tortillas in oil. Remember that the oil has to be very hot so that the tortillas
    do not absorb all of it. The reason the tortilla is fried is so that it seals in and
    can withstand the sauce and cheese and not fall apart on you.  I recommend
    you lay out an open paper bag on your counter laid out with paper towels.
    Fry all the tortillas and place over the paper towels and cover with paper towels
    so that the excess oil is absorbed.

Assembly

In an ovenproof rectangular glass dish (Pyrex), place the following layers:

1. Tortillas
2. Tomato chicken and poblano mixture
3. Corn
4. Crema
5. Shredded cheese

Repeat layers until you reach the top of the pan ending with shredded cheese.  Cover with aluminum foil and place in the over at 375 F for 20 minutes. Then remove the foil and let the cheese brown for about 5 minutes.

Serve by cutting in squares just as you would a lasgna.  Accompany with some avocado slices and refried beans. Enjoy

Tortilla Soup - Sopa de Tortilla

Times have certainly changed.  The way we interact with one another on a daily basis has certainly changed from our parent’s time.  This revolution in technology has enriched my life in many ways.  I have connected with so many friends I thought I would never hear from again.  Due to this advancement, I have made friends from all over the world.  People that I do not think I would ever have the opportunity of meeting, much less becoming friends. 

I have become friends with some people on twitter because we share the same addiction to watching the Real Housewives franchise on Bravo TV.  DO not judge, everyone has their own escape, and mine happens to be this ridiculously scripted show.  I signed on to twitter because two of the New Jersey housewives were feuding so I started to follow.   Before I knew it, I had become part of the followers.  I chimed in with my opinion occasionally, but mainly kept to myself.  Some of the fans are so vicious they attack anyone that says something about their beloved housewife.   This is how a met a very sweet girl from Mexico living in California with her husband.  I did not know her name except for her twitter name, Pat_ybirivi.  We became friends because we would get a kick out of the hard-core fans and their fits of raging insults on to whoever would dare say something not adoring about their favorite housewife.  One day Pat asked if anyone had a recipe for Chiles en Nogada and I chimed in and said, “I do, go to my blog and it should be my second entry. 

Last night she asked me for the recipe for the sopa de tortilla and I decided to get down to writing it.  Therefore, my dear twitter sister, here is the recipe you were looking for.  Remember that every recipe you make your own so feel free to tweak it.

Ingredients

4-Tomatoes

1-Onion

2-Garlic cloves

1-Pasilla chile seeds removed and cut in rings

1-TBSP of Canola, (any cooking oil will do)

1-Quart of chicken stock

½-Corn tortilla in strips

2-Epazote leaves (if you have it, if you don't its ok)

For Garnish

4-Corn tortillas cut in strips pan fried until crispy ( you may want to use more tortillas)

Panela cheese cut in cubes about ¼ cup per bowl

1-Pasilla chile cut in rings and fried with little oil until soft

Avocado cut into cubes

Some people like to added shredded Oaxaca cheese, so feel free to add it as a garnish

Tortilla Soup is traditionally made without chicken.  Only the stock is used.  I like to add the shredded chicken from the stock that I make.  I like to make it into a meal and not just an appetizer.  If you want to make your stock cook two breasts with about 2 quarts of water, add two celery stalks, half an onion, Serrano pepper, salt to taste, and a handful of cilantro cover and simmer until the chicken is cooked through.  Remove the chicken breasts, shred and set aside.  Pass the stock through a sieve to remove all the stems from the cilantro and the celery.  This will be the chicken stock used for your soup.

In a stockpot, add the canola, corn or vegetable oil.  Once the oil is heated, add the onion, the garlic and the pasilla chile rings.  Once the onion is translucent, add the chopped tomatoes and cook until the tomatoes are tender.  Add the chicken stock and if you have epazote, add the two leaves.  Let it simmer for about three to five minutes so that the flavors combine.  Add the 4 tortillas shredded with your hands and lower the heat.  Let the tortillas soften for about three minutes.  Remove the epazote leaves and blend with a hand blender or in a blender.  Be careful as the liquid is hot, if you do not have a hand blender, I recommend you get one, it is essential in my kitchen, especially for making the refried beans J. 

Return to the stock pot, add the chicken and let it simmer on low for another three minutes.  You are now ready to plate in a bowl.  I like to place the garnishes in separate bowls in the middle of your table so that everyone may add the quantities they like.    In different bowls place the fried tortilla strips, shredded Oaxaca cheese, panela cubes, avocado cubes, and the fried rings of the chile pasilla.

A low calorie tip is to place the tortilla strips in the oven until they are crispy!  Enjoy!

Coctél de Camarón - Shrimp Cocktail

If someone were to ask me “What is your favorite memory with your Dad as an adult”?  I would definitely say lazy Saturdays eating a shrimp cocktail and chatting about everything and everyone.  My sister Mariela and my brother-in-law Sami would come over with their two girls Raneem and Haneen and we would all just hang out, eat the cocktail and wait for the carne asada to begin.  I can also say this is a street food in Mexico, but I have never ever had the courage to eat it on the street.  Too scared to get sick!

I have to add here a funny story.  My parents, my two sisters Lorena, Mariela, and I were in Vegas and it must have been 1997 or so.  We were having lunch at the usual place where we stayed at the Treasure Island.  We were looking over the menu and I read shrimp cocktail.  I turned around and asked Mariela if she wanted to share it with me as an appetizer and of course, she said yes.  When the cocktail came, we were in shock because it was a plate with steamed shrimp and a red sauce on the side!!!!  I could not believe my eyes and my Dad said, what did you expect the Mexican kind?  I said is there any other kind?  Hahahaha! Yes, save yourself the comment, very ignorant of me!

Here is the recipe for the “Coctél de Camarón”.  Remember, you can choose to adjust as you find it better tasting for you!

1-Pound of cooked and deveined shrimp with tails and shells off

½-Chopped onion

2-Celery stalks

1-Avocado cut into small cubes

1-Serrano pepper finely chopped (you may remove the seeds)

10-Sprigs of cilantro

1-Cup of ketchup

Juice of 3-4 limes

Splash of Tabasco sauce to taste

Salt and pepper to taste

Whole lot of saltine crackers

Remove the tails and shells from the shrimp.  Cut each shrimp in half or in thirds if they are too big and place in a large glass bowl.   Add the onion, celery, Serrano, cilantro and avocado.  Mix with the ketchup and add limejuice one at a time to taste.  Remember that in cooking the key to making something delicious is to taste, taste, taste!  Salt and pepper and taste again.  Serve with saltine crackers and enjoy!

Elote En Vaso - Corn In a Cup Street Food

I remember when I was a little girl, my mom did not let us eat corn on the cob from street vendors in Mexico.  She said that the pots that they used to boil the corn were also used to wash their underwear! I know that is absolutely hilarious, but I think it was her way of making us grossed out and not be tempted to eat them.  It worked until I was a teenager and I felt like I could rebel against the conspiracy!  I ate it for my first time and I could not believe that my mother had kept me from such deliciousness! 

The preparation of corn depends on the part of Mexico you find yourself in.  If you visit Mexico City and southern states, they mainly sell the corn on the cob and add the condiments to the customer’s taste.  In the northern cities like Monterrey and Nuevo Laredo (where I am from), you have the option of corn on the cob or a cup.  I prefer to use the cup because you get to eat all the delicious juices of the corn and all the ingredients. 

When I moved to Chicago, it killed me that I could not find a place I could buy a corn in the cup.  I thought, “How could this be in such a Mexican neighborhood like Pilsen”?  One day I wanted one so badly I googled and searched for a recipe.  Not all the recipes I found matched the ingredients I knew it had.  I remember my cousin Ascelina had a snack store and she used to sell corn in a cup.  I called her and I coerced her to give me the recipe.  In reality, I knew the ingredients I just did not know what kind of chile sauce was used.  So here it is, adjust as necessary:

1-Cup corn (I use frozen when I want it fast)

1-TBSP Mayo

1-TBSP Butter

1-TBSP Crema Mexicana

Crumbled Queso Fresco to your liking, I happen to like a lot (all water has no fat, yeah!)

Salt to taste

For the chile sauce:

Mix 1-TBSP chile piquin powder with three limes and a splash of water to make it liquid.  Taste and add more water or lime as you desire.

Heat the corn in the microwave. Drain any excess liquid before mixing the ingredients in.  Add all ingredients and mix.  Add your piquin sauce little at a time, stir and taste.  When I say a little, I mean a drop at a time, this is hot, but ohh so good!  The suggestion above can serve probably two, but I actually eat it all as my lunch! 

Note: if you cannot find the powdered chile piquin, you can use the cascabel powder.  The authentic way is to use Piquin.  If you do not want the pepper hot sauce, just add the lime to the corn and skip it.  It will taste fantastic too!

Mexican Chorizo - Chorizo Norteño

If there is one thing I learned from my father when grocery shopping, is always read the ingredients of the chorizo before you buy.  Most chorizo's will have pork glands and very nasty and gross parts of the pig that you should not be eating.  Just because it has vinegar to mask any smell, it does not mean you should be eating any pork-by products.  There is only one brand in Texas that I know of that has only meat and that is the San Manuel Chorizo.  Look them up, they are very good and clean, my Dad new the owner and visited the plant.  He was very impressed. 

My mother used to make chorizo now and then.  She was into cutting fat from our diets before it was popular.  I found her recipe for chorizo and I feel like I need to share with all of my 4 followers! LOL!

To begin preparing chorizo, place all the ingredients in a large bowl:

1.5-lb Ground pork

1.5-lb Ground beef

4-tsp Salt

8-Tbsp Ground chile ancho*

4-Cloves minced garlic

½ tsp Ground garlic powder

2-Dry leaf oregano

2-tsp Ground cumin

1-cup Apple cider vinegar-good quality

1-tsp freshly ground black pepper

1-tsp Ground Thyme

*If you prefer for your chorizo to be more of a bright red color, you can prepare the chile ancho yourself by soaking the 8 chile ancho in hot water.  When the skin is soft, peel as much of the outer skin as you can and discard along with the stem and seeds.  Mix in the blender with half a cup of your apple cider vinegar.  Do this when you cannot find the ground chile ancho.  Remember that the quantities are the same, you are only preparing the chile in a different manner. 

Mix all ingredients until well blended.   Cover and place in the refrigerator.  Let it sit for 2-3 days so that the flavors penetrate the meat.  You may use all pork instead of the beef/pork mixture.  My mother was always into cutting fat way before it became popular.   After you have let the chorizo flavors meld together, you can begin to cook with it.  I recommend that you take 3-4 oz, wrap in plastic wrap, and place in a freezer bag.  These packages will last months in the freezer and each packet is a good serving size for two people.   You may also feel free to stuff in a casing.  I chose not to do so as I do not smoke or grill Mexican chorizo.   I hope you enjoy!

New Recipes Coming

Hi guys, I know I have laid low for the last few weeks, but I have been busy with the holidays.  I have been translating some recipes and writting new ones.

Since I am not a professional chef, I find it hard to write a recipe for Mexican dishes that I have been making all my life.

Be patient, I will deliver!

Happy Holidays!

Tacos de Papa - Potato Tacos

Cooking for me is a like a time machine.  It takes me back to specific points in time.  I can always remember when and where I was when I tasted something for the first time.  Food takes me back to relive certain memories of my life. 

I grew up in Mexico along the border with Texas.  My mom and her friends used to play cards, “Canasta” almost every morning as soon as the kids were off to school.  As we got older, they switched to another card game named “Paco”.  They used to play for about five hours and they would rotate houses every day.  One New Year’s Day, my older sister Lorena said she was bored and my mom said, “hmm would you all like to learn how to play “Paco”?  My brother Tito, my sisters Lorena, Mariela and I said yes. 

My mom sent us out to get some tacos de papa before we started from a place that was really close to the house.  The tacos de papa (potato tacos) were sold out of a house, it was not a restaurant.  They were very cheap and they would place them over a brown paper, then top with shredded cabbage and give you green salsa to take home.  They were awesome!  These tacos are famous in Laredo.  They have never shared their recipe, so I played around with different flavors and I came close.   We became great players and we formed our table with our friends and for years we would get together once a week and rotated friends houses just like our Mothers did.  “La Jugada”.

So here it is and I hope you enjoy it as much as I do.  There are no specific measurements so just eyeball it.  I normally make the tacos with left over mashed potatoes.

Good quality corn tortillas are the key to good tacos.  Here in Chicago my favorite have become from el Milagro tortilla factory.

4- Russet potatoes

1-medium onion

Milk as needed

Corn tortillas

Queso fresco

2-Cuos shredded cabbage

Salt and pepper to taste

Salsa verde to accompany

Dice one yellow onion and sauté in a heated pan with about two tablespoons olive oil.  Add salt and black pepper to taste.  If you are using left over mashed potatoes make sure to add a peeled potato into the pot so that the filling for the taco is not so loose and wet.

If you are not using mashed potatoes, I recommend peeling four russet potatoes and boiling them until tender.  Add them to your onions and mash together adding milk until it comes together.  It suppose to be a filling for the corn tortillas, so you want to make sure the mash is not very wet because you want it to stay inside and not to leak out of your tortilla.

Now we are ready to assemble.  Warm the corn tortillas in the microwave oven.  You want the tortillas to be soft and pliable.  Heat enough oil until it coats the bottom of the pan.  Using one tortilla at a time, add the potato filling to the side closest to you, about 2 tablespoons, and roll like a cigar.  I normally use a toothpick to keep the taco rolled up while it fries in the pan.  Add the tacos to the pan and turn until all sides are golden.   

Place tacos on paper towels so they can absorb the excess oil.  Keep adding oil to the pan for every batch.   To serve, place the tacos on your plate, place shredded cabbage on top and add your salsa verde to that.  I am going to give you a fabulous tip.  In the middle of your table, place a cookie sheet with brown paper bags and place your tacos on top.  Shred the cabbage on top sprinkle with queso fresco.  Let everyone reach out, grab their own taco, and add the salsa verde to their liking.

These tacos also go great with the Cilantro dressing I previously posted.

Enchiladas Potosinas - Chile Ancho Enchiladas

I love watching the Top Chef Texas competition on Bravo.  Although they claim to be impartial on the judging, I sometimes find that they tend to leave the troublemakers on till the very end.  For some reason, people like to watch drama.  I feel that those of us that watch it regularly watch it for the cooking.  For example, I do not remember during what season, but Mike Isabella broke chef code by not only stealing Richard Blais’ dish, he also denied it!  He should have been immediately eliminated, yet Top Chef grants him the winning dish and $20k.  Not cool! 

This week on the Texas edition, the 16 competing chefs had to create dishes for a Quinceañera.  This type of celebration is big; girls are presented to Society as young women.   As my husband and I were watching, I was appalled at what was being created and labeled as Mexican food.  For one, this is a cooking competition, and they decided to purchase the corn and flour tortillas already made.  Corn tortillas are easy to make, and flour tortillas, although hard to make, they could have purchased the ready to cook ones, which are fabulous. 

My idea for this post came from the poor Keith that was eliminated because he made enchiladas with flour tortillas.  When I see Keith talking about making flour tortilla enchiladas, I found myself talking to the TV saying, "flour? flour? what the hell?".  The judges criticized the other chefs for not telling him that enchiladas are not made with flour.  But, I actually think that  they didn’t tell him because the only Mexican chef was on the other team. 

Enchiladas Potosinas are little orange pockets of love!  The name is taken from the city they were created in, San Luis Potosi, which is located in central Mexico.  The first time I tried them was at Malinches restaurant in Monterrey, Mexico.  My sister was very good friends with the owner.  I used to go so often, and always eat the same thing that they did not even ask me, the just brought the enchiladas out for me.  I learned how to make them and here is my way.

2 Ancho chiles,

1-large garlic clove (2 if small)

4-cups of Maseca Masa Harina

1-teaspoon salt

water as needed (to soak chiles)

1-cup shredded Chihuahua cheese

½-cup of shredded Cotija or Añejo (they are the same cheese)

Crema Mexicana

Avocado

1-sliced onion

Comal (cast-iron skillet)

Slice the onions into rings and soak in a bowl with cold water and about ¼ cup salt.  This is the trick to make onions less pungent.  Set aside the bowl and rinse thoroughly when you are ready to serve the enchiladas.

So here we go, soak the ancho chiles in hot water for 5-10 minutes.  Once the chiles are soft, peel as much of the outer layer as you can.  Remove the seeds and the veins and put in the blender, add the garlic, salt and about ¼ cup of the cooking liquid.  You are looking for the consistency of a lose paste.  This is what you will use to form your tortillas.

Add this pasty liquid to the masa harina.  You are looking for a consistency that is not too wet, firm but soft.  I always stop adding the liquid as soon as the dough forms easily into a ball and no longer sticks to the sides of the bowl. 

I like small enchiladas, as cocktail appetizers, but you can make them the size you want.    You can use the quart size ziplock bag.  Open on the sides, place your tortilla ball in the middle, close the bag and use a large plate or pan to make into a tortilla.  Place on the comal for 1-2 minutes only on one side.  Remove and fill on the uncooked side with both cheeses.  Close and make sure you press to close.  You can use a fork to make sure the pocket is closed.  Return to the comal and cook thoroughly, you can tell when they are cooked when the dough doesn’t look raw.

Serve them on a plate; sliced avocado on top, sliced onions, crema Mexicana drizzled on top, and prinkle with cotija cheese.  They are great by themselves or accompanied by refried beans and rice.  If you have left over enchiladas, cover them tightly a freeze them.  They can be reheated anytime with a little oil in the pan.

I hope you enjoy them as much as I do!

Chocolate Flan Cake – Pastel Impossible Choco Flan

This cake has a wow factor that is out of this world.  It looks difficult because you are baking the cake at the same time as the flan.  The consistency when finished is incredible.  This is what I will be making for Thanksgiving.  I will take pictures and upload the step-by-step.

When I lived in Laredo, I tried this cake several times from a bakery in Nuevo Laredo, Mexico.  I knew the owner of the bakery, so I innocently asked if she would share her recipe with me.  Well, she said it was a guarded secret.  Some people do not share their recipes so freely, unlike me that started a blog for the world to see, lol!

To me, every person makes the recipe their own and tweaks it according to their flavor pallet.  I may tell you how to make this cake, and yes, you may make it several times until you start tweaking the flavors or the ingredients.  Therefore, a recipe is never definite.  A recipe is in constant change.   I knew as much that the cake was a regular cake and the flan was a regular flan.  I just could not figure out a way to put it all together.   I started to do some research and found a column by Sonia Ortiz in the Universal de Mexico newspaper.  I started to read her column on a daily basis and to my surprise; she finally printed the recipe to this cake.  It is because of people like Sonia, that our traditions in Mexico will not die.  (Yes, I know this cake is not traditional, but ohhhh soooo good)! 

I hope you enjoy it as much as I do, and remember that all recipes are in constant change, make it your own!

Chocolate Flan Cake  

For Cake

1-Can evaporated milk

3-Eggs

1-Cup vegetable oil

1-Box chocolate cake mix

2-Tablespoons melted butter

1- Cup of cajeta (dulce de leche)

½ Cup of chopped pecans

Preheat oven at 375F

Prepare a Bundt cake pan with removable bottom by smearing it with butter all around and in the middle too.  If you are afraid your pan does not seal tight, add foil paper to the bottom so that water does not leak through since it will bake in a water bath.   Once you have fully buttered the pan spread the Cajeta around the bottom of the pan and scattered the chopped pecans around the pan.

Mix the cake mix, 2 tbsp melted butter, 3 eggs, 1 can evaporated milk and the cup of vegetable oil at low speed.  Raise the speed until all the lumps are gone.  The more you mix the more air you incorporated into the batter.

For Flan

1-Can evaporated milk

1-Can condensed milk (la lechera or eagle brand)

6-Eggs

1-Tablespoon vanilla (use the good stuff not the imitation)

Place the evaporated milk, condensed milk, eggs, and vanilla and mix until all the ingredients have incorporated uniformly and the consistency is smooth and velvety.

You are now ready to set up your cake.  First, add your cake batter to your greased Bundt pan.  IT IS VERY IMPORTANT that you only add batter up to half way through the pan.  If you add more batter than the halfway mark, your cake will overflow while baking.   If you have cake batter left over, you can bake it separately. 

You are now ready to add the flan mixture from the blender to the Bundt pan, just let your flan fall into place around the pan.  When it is baking, the flan will naturally fall to the bottom because it is denser than the baked cake.

The cake will bake in a water bath for about 2 hours.   Put the Bundt pan inside a bigger pan.  You may use a lasagna pan.  The key is to bring the water only below the halfway point of your Bundt pan.  Place in the oven and check on it often to make sure you still have water while it bakes.  You will know it is ready when you get a clean toothpick out.  Clean toothpick means your cake is done.

Cool completely before you even try to plate.  I recommend you use a butter knife to insert gently around and then cover with a large enough plate, then turn over.  The cake should come out with the cake at the bottom and the flan with the pecans and cajeta on top.  Enjoy!!!!!!

Crema de Chile Poblano - Poblano Cream Soup

This cream of poblano soup is perfect for a winter day.  I actually enjoy it year round because the taste is so complex.  When working with peppers remember that everyone’s taste buds are different.  For me, four peppers are just right, but for you it may be too hot.  So add a pepper at a time to the blender and taste after each one.  You never know how hot a pepper is until it is too late.

Poblano Cream Soup

2 Tbsp of olive oil

4 Cups of milk

½ Tbsp flour (add 1 whole tbsp if you like a thicker consistency)

½ Diced onion

½ Cup of corn or one corn on the cob

5 Poblano peppers

Roast the poblanos directly over the gas burner if you have a gas stove.  On an electric grill you can roast them over an iron skillet or comal.  If you do not have an iron skillet you can roast them in an oven at 350 until the skin turns black and blisters.  Place them in a Ziploc bag for 5 minutes so that the poblanos can sweat.  Remove them from the bag, cut in half and remove the stem, seeds and veins.  Leave one poblano and cut in strips for garnish.

In a blender add the remaining poblanos and blend with the milk.

Add the olive oil and add the diced onion.  When the onion turns translucent add the corn until the corn warms through.  If you are using fresh corn from the cob, you will need to cook it for about 7 to 10 minutes stirring frequently until it turns tender.  Add the flour and stir quickly for about a minute until it cooks through.  Remember all you want to do is cook the flour to remove the raw taste.    Add the contents from the blender and stir constantly until it achieves the consistency of cream, not too thick.  Season with salt to taste.  Remember to add little at a time, always taste before you add more.  That is the key to seasoning.

Serve and garnish with the strips of poblano and drizzle crema Mexicana.  This is a delicious creamy soup that I hope you enjoy as much as I do. 

Sopa de Lentejas - Lentils Soup

As promised, here is the recipe for Sopa de Lentejas, lentil soup.  This is how I learned to make it from my Mom, MariaElena, which she probably learned from her mother Chawis.  There may be variations of it, but what I am sharing is the way I make it. 

1/2 bag of dried lentils

1 onion

3-4 tomatoes

2 garlic cloves

1 serrano pepper

bunch cilantro

3 slices of bacon

Salt to taste

I use a pressure cooker because the lentils will be done in about 30 minutes.  Make sure the lentils are clean, I rinse them under running water in a sieve and make sure there are no rocks or debris.  Chop the bacon and render it on medium heat.  Once the bacon is crispy, you can to drain the bacon grease before you continue.  I always leave about a tablespoon and a half.  Chop the half the onion and the garlic and add to the bacon.  In a blender add the other half of the onion, garlic clove, tomatoes, serrano pepper and bunch cilantro.  You can always add water to help with the blending.  Add the contents in the blender to your pressure cooker or pot.  Stir for about 3 minutes, just so it cooks a little.  Now add the rinsed lentils and a quart and a half of water.  The amount of water needed is to make sure it doubles the amount of the lentils.  Now you are ready to salt.  Add salt then taste, and add more if needed.  In a pressure cooker it will take about 30 minutes once the pressure builds.  In a regular pot,  it may take about an hour and a half. 

If you are using a pressure cooker, once the cooking is over, run the pot under cold water in your sink.  DO NOT open until the pressure and steam has escaped.  Open and taste, if the lentils are still tough, close the pot and cook for another 15-20 minutes. 

What makes these lentils Mexican is because we add the typical salsa to it which is the tomato, onion, garlic, serrano and cilantro.  I serve it with cubed chihuahua cheese for myself.  My Dad and my husband Scot prefer it with parmesean or cotija cheese.  This soup freezes wonderfully.  I put in the freezer in individual servings and take to work.  I do the same with all the soups I make and my husband and I always have homecooking for lunch!

Fideo (Vermicelli) Soup - Sopa de Fideo

As you all may notice, I write a lot about my family.  I was very blessed to grow up with awesome parents.  As we got older they became not only our parents but our friends as well.  Unfortunately, my Dad passed away April 28, 2010.  I was very lucky to spend his last two weeks by his side.    It is very hard to live without him.  That same year, my parents would have celebrated their 50^th wedding anniversary. We used to talk everyday and getting his advice or simply his approval is something that I cannot seem to get used to being without. 

My Dad loved life, he made everyone laugh.  He had an incredible energy that people were naturally drawn to him.  He loved soups.  I remember one day I made sopa de lentejas (lentil soup) and as he was eating he said “ahh, I love soup, I can eat it every day".  So in his honor here are a couple of his favorites.  Sopa de fideo (vermicelli soup) and sopa de lentejas (lentil soup).

Sopa de Fideo

One box of vermicelli (yellow box) if you can't find it angel hair pasta will work but you will have to break it into little one and a half inch pieces)

1 large onion 

3-4 tomatoes depending how big they are

1 serrano pepper

2 garlic cloves

Bunch cilantro

1 quart chicken stock

1 slice American cheese

1 Tablespoon corn, vegetable or canola oil is fine

Salt to taste

Heat the oil in a 2 quart sauce pan.  Once the oil is hot add the box of the vermicelli and brown lightly.  You have continuously stir it around because you do not want it to burn.  Dice about half the onion and one diced garlic at the same time and brown it all together.  Now that it is brown turn off the heat and remove from the heated stove.  In a blender, add tomatoes, the other half of the onion, one garlic clove, a bunch cilantro, and a serrano pepper.  If you do not like the heat, you can remove the seeds.  I like the heat, so I add one half, taste, and if not too hot, I add the other half.   Blend until a liquid consistency, if you need to add a little water to help blend.
Add the contents of your blender to the vermicelli and top it off with chicken stock.  Add water until you get to about 2 inches from the rim.  Taste for salt and add to taste.  Bring to a simmer and cook until the vermicelli is tender.  Turn off the heat when the vermicelli is al dente, because the soup is hot, the vermicelli continues to cook and you do not want to overcook it because it becomes too starchy and you will need to add more liquid.  Once the heat is off, add a slice of American cheese.  Yes it seems unconventional but believe me, it thickens the soup just slightly.  It does not work with cheddar cheese because it doesn’t blend well and it does not look good. Cover your pot and let the cheese melt.  Once the cheese is melted, stir and serve.  Yummy!  If you want to convert it into a meal shred some chicken and add it to the pot before serving.   

I will add the lentil soup in another entry.

Spaghetti Poblano (Espagheti Verde Crema Poblana)

I cannot remember when I started making the Poblano Spaghetti.   I want to say that the first time I tried this dish was during my sisters’ bridal shower.  You read correctly, both my sisters, Lorena and Mariela, got married in the same month in the same year!  We naturally combined their bridal showers! We were not being cheap; we just had the same group of friends.  I think our very dear friend Elena Moreno had the shower catered by her mom’s restaurant in Nuevo Laredo Mexico.  I am sure of it!

The first time I took a bite and savored this, my mouth and my taste buds had a party, a never ending party because this dish makes its appearance often and center stage.  It is very easy to make and I normally serve it as a side dish for the Thanksgiving turkey.  In our family, we love the whole turkey idea that we also have turkey and all its sides for Christmas Eve dinner.  You can make it during the year and it goes well with chicken.  I have tried different kinds of pastas and the best match is thin spaghetti.  Following is the recipe.

One reminder:  You never know how hot the Poblano pepper is going to be, so please add half a Poblano at a time.  Taste it between adding the Poblano and make sure the level of heat is one that you and your family can tolerate.  Remember that when your sauce hits the hot spaghetti, the heat will intensify a little.

1 box thin spaghetti

3-4 Poblano peppers

15 oz of crema Mexicana

Salt to taste

Shredded Chihuahua or Parmesan cheese for garnish

Follow the directions on the box of spaghetti and bring your water to boil.  Remember that once the water comes to a boil, to salt the water. 

While you wait for the water to boil, roast the Poblano peppers.  You can roast them in the oven, over an open flame in a gas stove, or over a comal or cast iron pan on an electric stove.  Once the peppers are black not burned, place them in a paper bag to sweat.  When peppers are cool enough to handle, you have to remove the stems, seeds and charred skin.  I find that it is easy to do this under cold running water.

In a blender, empty the contents of the crema Mexicana and add the salt to taste.  Add one Poblano at a time, or if you do not like spicy add half a Poblano at a time.  I usually add about 3 depending on the level of heat.

Once you have the crema tasting the way you want, add it to the cooked spaghetti.  Always reserve a little of the pasta water because you may need it to make the sauce creamier.  Once the crema has been incorporated to the spaghetti, if you feel that it is too tight, add pasta water until the pasta loosens a little.

Place the pasta in a rectangular Pyrex dish, spread the shredded cheese on top and cover with foil.  When you reheat, you can always add milk to loosen it up.  I hope you enjoy as much as I do.  If you cannot find crema Mexicana, let me know and I will be more than happy to tell you how to make your own.

This is the crema Mexicana, make sure it does not read Crema Agria because that is essentially sour cream.  What you need it the Grade A Table Cream.  There are many brands, but Cacique is probably the better tasting one.