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!