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.

Cajeta (Dulce de Leche) Brie Appetizer (Brie Encajetado)

Since the holidays are coming up, I decided to share an appetizer that I invented at my sister Lorena's house during Christmas.  I was helping her prepare for the Christmas dinner and Lorena asked me to place the brie and crackers in the serving dish.  I set everything up and the brie looked so sad to me.  It needed some sprucing up.  I had seen the brie made with dulce de leche and pecans, so I was looking in the pantry for that.  What I found was the cajeta (dulce de leche), salted roasted pistachoes, dried cranberries and pecans.

This appetizer is very easy to set up and it has an extremely wow factor for looks and taste.  You chose how much you want to make, you can buy the round or just the triangular size.  In a pretty serving dish place the brie  and cover with the cajeta.  For those of you that do not know, here is the downlow on cajeta.  Cajeta is a caramel sauce made in Mexico out of goat's milk.  In Argentina it is made with cow's milk and it is known as dulce de leche.  You can make it with which ever you like.  I have only made it with the Mexican version because that is what I have available.  Now that I am living in Chicago I will probably have to make with the Argentinean version.

To continue with the recipe, cover your brie with the caramel sauce.  Make sure it is enough to cover the entire brie.  In a food processor, pulse the pecans and the pistachoes until they are roughly chopped.  THe quantity is up to you.  I start with 1/4 cup of eac.  Now cover the brie with the dried cranberries and the chopped pecans and pistachoes.  Drizzle with a little more cajeta on top and you are done.  Use your favorite crackers.  I recommend the round cocktail.  Do not get saltines nor the flavored ones. 

I will be making this for Thanksgiving and will upload the picture when I do.  You will love it!

Borracho Beans (Frijoles Borrachos)

Ever since I can remember, my Dad made carne asada every Saturday without fail.  There was never a doubt what we were eating over the weekend.  I remember a Saturday that we were hit with torrential rains due to a hurricane.  The patio was flooded with about six inches of water, but that did not stop my Dad from making his carne asada.  He prepared the meat and changed into his bathing suit.  He went out to the patio with an umbrella in hand and his flip-flops in tow.  He loved the ritual.  All our friends knew that if they stopped over at the house on Saturday or Sunday, they were having carne asada and all the trimmings.  My parents always had an open door policy, so we always had a full house.

The side that never failed to make an appearance were the borracho beans.  My mom always made beans and placed them in plastic containers in the freezer so we always had a stockpile of beans.  The secret to the borracho beans is to finish them off with a can of beer.  There are no precise measurements because have to eyeball the amounts.  Therefore, I will list the ingredients and you can decide how much to add.

Beans with their liquid
Chopped onion
Chopped tomato
Serrano peppers
Bunch cilantro chopped
Bacon
Sausage (whatever you have on hand, polish, Oscar Mayer, Hebrew national)
Beer (again whatever you have on hand, never tried it with dark so you know)

Slice the bacon and place it in a large pot to render all the fat and cook it until crispy.  Once the bacon is cooked, drain the fat. Do not wash the pot you want all the bits and pieces that stick to the bottom.  Next, slice the sausage lengthwise in half and then again in half.  One or two sausages will do.  Once the sausage is crispy, drain again any fat that was released.  Now you are ready to add the onion and your Serrano pepper.  The size of the Serrano pepper is up to you. I usually add one Serrano cut in thick rounds.  Once the onion and the pepper are cooked, add the chopped tomato.  Add a little water is your tomato is too dry. 

Once all ingredients are cooked, it is time to add the beans.  Here is when you will decide how much beans you will add.  Remember that you eat borracho beans as a soup, so leave room to add the beer.  Simmer all ingredients in the pot for about 5 minutes; all you want is to incorporate the flavors throughout.  Now is the time to add the beer. Add little at a time because it will foam over if you are not careful.  So add a little and mix until you have added all the beer.  Let it simmer until the alcohol is cooked off.  Taste for salt and add the chopped cilantro.  TA DA, you have awesome borracho beans!  P.s. I will look for the picture of my Dad grilling during the storm and will upload it.

Cilantro Chicken - Pollo Encilantrado

I love the smell and the taste of Cilantro.  I have tried to grow it with no success.  I use it almost every day and I doubt that I could plant and harvest that much cilantro.   When I was about 12, my older sister Lorena was attending college in Monterrey, Mexico.  On a weekend visit home, she made us a cilantro dressing/dip she had learned how to make from her roommate’s grandmother.  The dressing was so amazing, that we have since then adopted it as part of our family recipes.  We use it as a dip or a salad dressing.  I will post the recipe if she gives me the authorization to do so.

By learning how to make this dressing, it gave me the idea that I could turn it into a marinade and a sauce.  Therefore, the cilantro chicken was born.  The first time I made it, I added milk and Mexican crema trying to make it creamy.  On one occasion, I did not have any cream so I kept it out and I added the vinegar for the missing acidity from the cream.  The result was excellent.  The following recipe can be made with the Mexican crema and the milk.  If you choose to go this route, just remember not to add the vinegar.  You do not want curds in your sauce.   If you have any questions let me know.

Cilantro Chicken - Pollo Encilantrado

2 Garlic cloves

1 Bunch of cilantro

4 TBSP olive oil

4 Chicken breasts (I prefer boneless since it cooks faster, but it works well with any cut of chicken)

Salt and pepper to taste

Preparation:

In a blender add the cilantro, garlic, olive oil, vinegar and salt and pepper to taste.  Mix on high until all ingredients are homogenous.  If you are having difficulty because it is too dry, add a teaspoon of water at a time until all ingredients come together as a sauce.  Remember to always taste and adjust for salt and pepper.

Next, in a pie plate, pour half of your cilantro sauce over the chicken.  Move around so that the chicken is covered with the cilantro.  Let the chicken rest for 5-10 minutes.  Since the cilantro is a strong flavor, you do not need to marinate overnight.  Heat the pan on high with a few swishes of olive oil.  You can use cooking spray on a Teflon surface if you like.  Sear the chicken on each side.  By searing the chicken, you are creating a barrier coat on the outside so that the juices do not escape and leave you with a very sorry looking and tasting dried chicken!  Reduce your heat to low and add the rest of your cilantro sauce.  Cover and let it cook for about 15-20 minutes.  Cooking time will depend on the size of your chicken.  This goes great accompanied with white Mexican rice.

Polvorones (Mexican Wedding Cookies)

When I was about 13 or 14 years old, my grandmother Chawis showed me how to make polvorones.  Polvorones, are what people in the U.S. refer to as Mexican wedding cookies.   The interesting thing is that I have never been to a wedding where these cookies were served.  I really do not think the wedding cookie was really well thought out.  Who, in their right mind, wants to eat powdered sugar when wearing your finest threads?  Believe me, when you go to a Mexican wedding, not only does it last 2 days, it is also a competition of who wore it best.  It is funny how every country has an adaptation of this cookie and they all claim it as theirs, “Italian wedding cookies”, “Polish wedding cookies” you get my point.

Anyway, back to my story.  The first time my grandmother made them, I was in love!  I remember asking my grandmother to show me how to make them.  She told me it was very easy to remember, two sticks butter 2 cups flour.  I quickly learned and made them often, especially during the holidays.  I used to place them in my mom’s crystal covered bowls throughout the house.  Over the years, I have made only one change, instead of two sticks of butter I now use ½ cup butter ½ cup shortening because it makes them more crumbly.  You can always only use butter, you choose.  Make them both ways and see which you like best.

2 cups all purpose flour

1/8 tsp salt

½ cup unsalted butter cut into chunks

½ cup of vegetable shortening

½ cup chopped pecans

1 egg

¾ cup confectioner’s sugar

Confectioner’s (powdered) sugar for dusting

Preparation:

Preheat oven to 350 degrees

In a large mixing bowl, mix the flour and salt.  Add the butter and shortening and mix with your hands until it looks like coarse meal and you will still see the little chunks of butter or shortening throughout.  In a food processor, chop the pecans.  Once the pecans are chopped, add the powdered sugar and pulse a couple of times until mixed.

Add the pecans and sugar mixture to the dough, and mix it through with your hands.  Now you can add the egg and combine using your hands.  The dough will begin to form and you will start to feel it soft, pliable, and able to come together.  Remember, the more you knead, the tougher the dough becomes and the cookies will not fall apart so easily.  You want it to come together.

Use a buttered cookie sheet or a butter flavor cooking spray.  With your hands, form the cookies into 1-inch balls.  Place them about an inch apart and bake for 15 minutes or until they turn a light golden color.  Dust the cookies with the extra powdered sugar and you are done!  Tip: I use a bowl with sugar and toss the cookies in the sugar, easier than dusting.  Enjoy

Enchiladas Suizas

The aromas of my grandmother’s kitchen was always filled with the delicate smell of something magical happening.  Isaura or Chawis as we called her, managed to transform your bad day into a good day filled with love through her cooking.  My grandmother was not a very touchy feely kind of grandmother.  She was very strict and rarely showed affection.  I think she showed her love through her cooking.  Every single time you complimented her cooking, she would say something was off, or needed a little bit of this or that.  She never accepted a compliment.  I inherited her recipes and every single one has four to five corrections.  She always found something to change.

She had a tough life.  She was born in 1909 to a wealthy family.  Her grandfather remarried and the new family managed to keep all the inheritance so my grandmother and her mother, Hortensia were pretty much left on their own. 

My grandmother married a dashing young man of Lebanese descent, Antonio.  He was so handsome and smart; people say he had the charisma of a movie star.  He had a promising career in politics.  He founded the worker’s union in Nuevo Laredo Mexico.  He was the first to receive a license as a Customhouse Broker in Nuevo Laredo.  Unfortunately, God had other plans for him and he died in a car accident when he was about 32 or 33 years old.  My grandmother was suddenly alone and with three children.  She felt she had to be the disciplinarian and had to be both the father and mother.  Chaguis never got over his death.  She used to play de piano by ear, meaning she never took a lesson.  One time when she was about 95, she was playing a song and she started crying saying Antonio, why did you leave me?  She loved him so much until she died August 4, 2008.  

There are so many dishes that I remember her making.  As she got older, in her 70-80’s, she did not make many of them often because she considered them to be fattening.  She was obsessed by cholesterol, sodium, fat, etc.  Nevertheless, sometimes she managed to forget about all of that and make wonderful dishes.  Following is my adaptation of Enchiladas Suizas.  She didn’t write it down but I remember her making them with me several times.  Enchiladas Suizas is a traditional Mexican dish made popular at a restaurant in Mexico City that is now a franchise named Sanborn’s.  This restaurant is famously known for its vibrant blue tiles used throughout the place.

Enchiladas Suizas

10 green tomatillos (the green kind with the husk)

2 serrano chiles

1/2 cup of Mexican Cream

Salt to taste

1 cup chicken broth

10 sprigs of Cilantro

12 corn tortillas

1- 1/2 cups shredded cooked chicken

3/4 cup Chihuahua, Monterrey or Manchego cheese (Mexican Manchego not the Spanish)

1/3 cup roasted not salted pumpkin seeds (this was my addition, it gives a nutty flavor)

1 Tbsp. olive oil

Boil the tomatillos with the Serrano peppers for five minutes until they change color and before the skin bursts.  Cool slightly and grind in the blender with the chicken broth, cilantro and pumpkin seeds.  Sauté the sauce in olive oil until it has slightly thickened, about five minutes.    Add the cream and season with salt.  Bring to a slight boil for about 3 minutes. 

Heat about 2 tablespoons of oil, canola, corn, or veg.  Once the oil is hot, pass a tortilla through it.  You are looking for the tortilla to be pliable, so it will be about 30-45 seconds on each side.  Take out the tortilla and place in a paper towel to absorb the excess oil.  Fill the tortilla with shredded chicken and roll.  Place seam down in a Pyrex, or oven safe rectangular dish. Once the dish is full, cover the enchiladas with the Suiza sauce and cover with the shredded cheese.  Place in a 400 F oven for about ten – 15 minutes, until the cheese has melted.  Since I usually only cook for my husband Scot and I, I found individual baking rectangular dishes at Marshalls.  I place three enchiladas in each and cover with the sauce and cheese.  We eat directly from each baking dish.

Serve with white Mexican rice

The powerful "Chile" Pepper

The chile (pepper), besides being one of the most widely used spices in the preparation of Mexican food; it is also commonly used in folk medicine.  In Mexico, the chile is essential in giving flavor to any dish and is without a doubt, the national condiment by excellence.  There are more than 100 types of chiles and for this reason; it has been called “la pimiento de esta tierra”, meaning the pepper of this earth.

The chile provokes a taste that cannot be classified as neither sweet nor salty, but just simply as spicy.  The stinging sensation in the mouth that modifies and sometimes takes precedence over other flavors is what gives it the reason for “being” in typical dishes such as mole, tinga, salsas, tacos and the indispensible enchiladas.

The chile has very unique properties.  As a natural stimulant, it is believed to cure certain types of pain.  Scientists say it releases its own opiates in the brain, which are very effective in helping to cope with the “cruda”, hangover.  It entices the appetite, reduces the effects of the flu, helps dispose of the toxins (because it makes you sweat).  It is also said what when it is smeared over a bald spot, it makes hair grow and it even eliminates the spell of the “evil eye”.

No matter what is said about the chile, we do know that it contains significant amounts of vitamin C and a variety of minerals essential in good nutrition. 

The level of heat or spiciness that a chile contains depends on seven closely related alkaloids (capsaicinoids).  In early 1900, Wilbur Scoville invented a test to determine the relative different spicy peppers.  A certain amount of capsaicin from each type of pepper was extracted with alcohol and mixed in various concentrations with sweetened water.  Testers would taste the chile and drink water.  The number of glasses needed to subside the heat indicated the heatness of the chile.  The higher the number meant the more water one needed to drink to make the burning go away.   This is how the Scoville table was born. 

I can tell you from experience that the Scoville table means nothing!  For example, some Serrano peppers carry no heat.  Then there are some that will burn on the way in and will burn just as much on the way out.  What I recommend is to add one chile at a time and keep tasting after each addition.  You never know what you are going to get! So do not ruin your dishes, add one at a time.

I don’t know about you, but I sometimes have a hard time knowing the difference between chiles.  Below are the most common ones used for Mexican cooking:

Chile de Arbol

The chile is a "treelike" lush plant with thick woody stems or in some cases stemless. It has a tanic, smoky, and grassy flavor.  In pod form, it can be used to flavor oils and vinegars.

 Chile Chipotle

This little chile can make you cry and has become very popular among “foodies” on this side of the border!  This chile is actually a dried, smoked, red jalapeño.  It is smoky and sweet in flavor with tobacco and chocolate tones, a brazilnut finish and a subtle, deep, rounded heat.  In the states, the chipotle is widely available in adobo sauce.  I am going to be honest, I am a chicken and I will usually only use the adobo when it is called for in a recipe.  These little suckers can be “hot”!

Chile Pasilla 

This chile looks like the ancho but it is thinner.  It has the same texture as the ancho and the only difference is that it is elongated.  Its name is derived from the raisin, because when this chile is dried it looks like one.  It has some berry, grape, and herbaceous tones, and a hint of liquorice. The pasilla is also mild and it is a perfect substitute for the ancho when you can’t find it.  The pasilla can be cut into rings, fried, and used as a garnish for the tortilla soup.  The veins and the seeds can be sautéed and it is common be used as a condiment in restaurants. 

Chile Guajillo

The guajillo chile's thin, deep-red flesh has a green tea flavor with berry overtones. Its fruits are large and mild in flavor, with only a small amount of heat.  They are sometimes used to make the salsa for tamales.  The dried fruits are seeded, soaked, pulverized to a thin paste, and then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce.  Guajillos may be used in pastes, butters or rubs to flavor all kinds of meats, especially chicken.  Alternatively, they can be added to salsas to create a sweet side dish with a surprisingly hot finish.  It is always recommended to use a sieve after you use the blender because the skin is tough.

Chile Mulato

The mulato has a blackish brown color and its shape is similar to the ancho. It has a much thicker skin and is not as flexible as the ancho. Its flavor is somewhat sweet with slightly bitter chocolate undertones.  It can sometimes turn out to be a little spicy.  This chile is the most important ingredient in the Mole Poblano.

Chile Ancho

This chile is the dried version of the Poblano. It is the most popular and common dried pepper in Mexico.  It has a sweet smoky flavor.  The skin has a shiny flexible texture, never rough.   It is used to color the broth for Pozole, menudo, and for the pork tamales.  When this chile is soaked it acquires a brick color.  In many parts of Mexico the ancho is also known as the stewing chile because it is used in sauces for stews and to color soups and salsa’s. The ancho chile is often confused for the mulato chile which is darker and bigger. 

Chiles En Nogada (Stuffed Poblano Peppers in Walnut Sauce)

If there is one thing I have learned from years of watching cooking shows, is to taste, taste, taste!  I cannot stress this enough.  Even when I make meatballs of meatloaf, I get a little of the meat mixture and cook it and then try it to see if I need to adjust anything.  I never like to say put a tsp of salt, because I think salt and pepper should be up to the cook's pallet.  So if there is anything you need to learn is to taste everything as you go. 

I remember I was making pinto beans and I added too much salt!  In a panic I called my Mom and my Dad answered.  Mom was not home so I asked him what do I do, I added too much salt?  My Dad which was a great cook, tells me, anytime you add too much salt to anything, add a potato, the starch in the potato absorbs the salt.  It worked and I got to save the beans!

I am going to be honest with you, chiles in nogada where not a dish I grew up with.  My grandmother made awesome chiles rellenos, but for some reason did not make these kind.  I always thought they were hard to make and that is why everyone ate them at restaurants.  They are actually easier to make because you don’t have to cover them I egg whites and fry them like the traditional chiles rellenos.

One day my sister Mariela and I were at my Mom and Dad’s house talking about the nogada sauce.  I said to her, let’s  make them!  We googled and found a recipe.  The one that follows is the one we found but we adapted to what we had.  It seems like there are lots of ingredients that I am sure most people have them in their cupboards. 

I hope you enjoy them as much as we did.  I recommend you start with roasting the peppers so they can sweat and are easier to peel.  The beauty of this dish is that it is mainly served at room temperature.  You can make everything a day ahead if you are serving this for a party, your guests will be very impressed with this dish that is so traditionally Mexican.  Enjoy!  Feel free to ask me any questions! Buen provecho!

Chiles en Nogada

(stuffed peppers in walnut sauce)

4-6 poblano peppers

1 -2 pomegranates

For the filling:

2 TBSP olive oil

2 garlic cloves minced

½ large onion chopped (or one small one)

½ lb each of pork and beef (can make all beef if you like but not all pork)

½ cup of vegetable stock

½ TBSP thyme (powder)

½ TBSP Mexican oregano (powder or dried)

½ tsp cloves ground

½ tsp cinnamon (if you can find Mexican, it is better)

1 peach peeled and cut into small squares

1 apple peeled and cut into smalls squares

¼ cup slivered natural almonds

¼ cup pine nuts

Prepping the stuffing:

Heat the oil in a pan and cook the garlic and onion until translucent.  Add the meat, vegetable broth, thyme, oregano, cloves and cinnamon.  Cook until the broth is partially absorbed and the meat starts to brown.  Add the peach, apple, almonds and pine nuts.  Add salt and black pepper to taste.  The stuffing can be made the day ahead and store in the refrigerator.  Just make sure you warm it up before stuffing.

For the nogada (sauce)

1 Cup walnuts

½ Cup queso fresco

1 Cup milk

2 TBSP sherry

2 TBSP granulated sugar

Half a bolillo or 3 inches of French bread soaked in milk with 1 tsp cinnamon and one tsp sugar

Combine all ingredients in a blender and if the sauce is too thick or clumpy add more milk.  I have to admit I have omitted the bread and I can tell you that the result is still very good.    

Roast 4-6 Poblano peppers directly on a gas stove, on the broiler or on a comal (iron skillet).  I roast them directly over the flame on my gas stove and just char them until they have cooked through.  You are looking for the skin will turn black and that is ok.  Then place them in a paper bag close the bag so that they are easier to peel.  I always skip this step, I just start peeling directly under the faucet, and it works.  Once all the peppers have been peeled, make a slit and with your fingers discard as much of the seeds and veins as you can.  Try to take them all out because it can turn into an inedible pepper because of the heat. 

Stuff each pepper nicely and serve individually cover with the sauce.  Decorate with the pomegranate seeds and parsley flakes.  I honestly do not always use pomegranate seeds because I cannot find the pomegranate.  With or without the seeds they still taste amazing.  The seeds add crunch and tartness to the sweetness of the sauce.  If you do happen to find a pomegranate, make sure you are wearing an apron because the color of the pomegranate is hard to remove from clothing!