ALBÓNDIGAS EN SALSA CHIPOTLE

This past weekend I had the pleasure of speaking at the Blogalicious Weekend conference at the Ritz-Carlton South Beach in Florida. I had an absolutely incredible time and was inspired by so many of the women I met, but more on that later this week.

albóndigas

The kind folks at Kenmore hosted a pop-up kitchen at the conference and invited me several weeks ago to do a cooking demo using their kitchen. There was one challenge: I had to choose a recipe that could be made only using small appliances.

I thought for several days about what I could make with only access to a blender, a convection toaster oven, a toaster, a stand mixer, an induction pad, a food processor, a coffee maker or teakettle and a slow cooker. It was a tough decision because I really wanted to make rajas con crema, but without a sink and an oven, I didn’t think I could pull it off.

A few weekends ago, my mom was foraging through my refrigerator looking for a snack and I ended up giving her some albóndigas (meatballs) over rice. She loved them so much that she gobbled up the last of what little was left in a Tupperware from a few nights before.

The next day at 7 a.m. – a Sunday – my mom called to tell me she’d been up all night thinking about albóndigas and that she needed my recipe so she could make them herself that day. Seldom in my life has my mom, who is an amazing cook, called me for a recipe – it’s always me calling her. That’s when I decided if they were good enough for mom to call me at 7 a.m. on a Sunday and risk waking me up on the one day a week that I like to sleep in, then the Blogalicious crowd would surely love this recipe, too. If you weren’t able to see it live in Miami, check out the video below of the cooking demo from start to finish.

YouTube Preview Image

Albóndigas are a simple comfort food, easy to make and even easier to eat. Some people like to make their albóndigas bigger so they can accommodate a whole egg filling on the inside. José only likes them without egg, so a few months ago I finally learned this recipe from our family friend, Esmeralda. This is her recipe, so we fondly call it albóndigas estilo Esme (or in English: meatballs, Esme-style) in our house. It’s a simple but traditional Mexican food sure to please the whole family…. 

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Classic guacamole recipe

mi papel picado bicentenario

¡Feliz Día de la Independencia, México!

Did you watch the Grito last night?

In my house, we hung papel picado and waved our Mexican flag as we watched the celebration starting in Mexico City’s zócalo. My heart was filled with emotion seeing the zócalo, where I have stood in awe many times, brimming with people from all corners of Mexico to celebrate the bicentennial of Independence from Spain and 100 years since the Revolution.

If you missed the Grito, the shout of independence honoring Mexico’s national heroes, you can watch it here:

If you want to watch last year’s Grito and attempt a very traditional Independence Day recipe, you can check out the chiles en nogada I made and posted last year here on The Other Side of The Tortilla…. 

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MERMELADA DE HIGO CON CHILE

mermelada de higo con chile en yogur

A few summers ago when I was visiting Mexico City, my suegra and I went to the Mercado Coyoacán to pick up some handmade tortillas and oranges for making fresh-squeezed juice. As always, we strolled through the market at a leisurely pace, taking in all the sights and smells of all of our favorite stalls.

One of her favorite stalls, run by a wrinkled old lady, had an abundance of just-picked figs. The viejita stood in the middle of the aisle with her hands cupped, filled with figs as she cried, “Higos! Higos!”

We stopped to say hello to the woman and she cut open a fig to show me the inside. It was perfectly pink. She must’ve seen the look of excitement on my face because she stuffed two figs in my hand and said they were a gift to enjoy. She gave my suegra a few as well and after thanking her profusely and buying a few oranges, we were on our way.

higos

I don’t recall seeing fresh figs in the grocery store while I was growing up – and I’m not sure if that’s the reason why they fascinate me so much now, as if I have a lot of catching up to do or if, like many things, I’ve just gained a new appreciation for them while in Mexico. Figs have been growing in Mexico for centuries; the Spaniards are credited for bringing them to the New World in the 1500s.

If you pay attention to the produce in the grocery store or at your local farmer’s market, you may have noticed figs are in season right now. Recently, my friend Gina who lives in Los Angeles mentioned that she had an over-producing fig tree. Jokingly, I told her if she wanted to get rid of some of her extra figs, she could send them to me and I’d put them to good use. After a few emails, the figs were on their way to Chicago. They arrived perfectly bubble wrapped in a box and as Gina had picked the figs before they were ripe so they’d survive being shipped cross-country, they were just starting to ripen. … 

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RAJAS CON CREMA

rajas con crema

Rajas con crema, a hearty dish made with poblano chiles, onion, Mexican sour cream and a little bit of cheese, is a favorite in my house. And by favorite, I mean that over the last few months we’ve been eating it at least once a week. As one friend puts it, “anything that comes out of your kitchen at least once a week has got to be good.”

There are two tests for me to know if I’ve made a good batch: first, whether I get a “que rico,” and second, whether I get a “pica.” I know it’s particularly yummy when I get a groan with the first bite and a “pica bien rico!” According to José, rajas con crema are the best when the poblanos have a spicy bite, but they’re not too hot. Usually you can tell how hot the poblanos are when you’re removing the seeds after roasting because the heat will burn your skin and if you breathe in too deeply, you might cough. If those two things don’t happen, sometimes I skip the vinegar and water soak after roasting the chiles. If you soak them too long and all the heat dissipates, the chiles are a little sweet rather than spicy but still delicious nonetheless…. 

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CHILES EN NOGADA

ChileEnNogada

chile en nogada

Cinco de Mayo is not Mexican Independence Day—a statement that usually surprises my non-Mexican friends. Every September, I practically go on a two-week blitz campaign to educate my friends about the real Mexican Independence Day.

The celebration technically begins on September 15th, La Noche del Grito. People all over Mexico gather in their town squares and many watch on television as the clock strikes eleven and the president shouts “Viva Mexico,” and the crowd echoes back the same. “Viva la independencia!”

It’s a grand display of national pride; much like the Fourth of July with the fireworks, parades and parties. I always love watching it on TV, seeing the zócalo in Mexico City filled to the brim with people.

This year, I was standing in my living room with a hand full of queso fresco as I watched El Grito. I was in the middle of making a special sauce, and just as the clock struck eleven, I was about to put the cheese into the blender with milk and walnuts. I didn’t want to miss the big moment, so there I was, cheese in hand, watching my TV and trying not to drip on the floor.

If you’ve never seen El Grito before, here’s your chance:

For 2009, I decided to make my own chiles en nogada, a very typical (and somewhat labor intensive) dish served around this time of year that showcases the colors of the Mexican flag. When I told my suegra my plans weeks before, she asked if I’d be able to find all the ingredients. I had to go to a few stores in order to get everything, and actually, the only ingredient that was difficult to find was a decent-looking pomegranate.

This recipe is from a traditional Spanish-language cookbook by Susanna Palazuelos I received as a gift from my suegra a few years ago, and is adapted to our liking. The original recipe calls for some ingredients I don’t care for so I adjusted portions and some substitutions, but the core of the recipe is still the same. The results were excellent and I even shared some with a few Mexican friends here in Chicago who had never before tasted this very traditional dish.

Walnuts WEB

nueces

RECETA:

  • 10 chiles poblanos
  • 2 tbsp salt
  • 1 tbsp white vinegar
  • 1 pomegranate, seeds reserved
  • A few sprigs of parsley to decorate each chile

NOGADA

  • 1 ½ cup walnut halves
  • 1 ¼ cup milk (2% or whole; you will use 1 cup of the milk to soak the walnuts)
  • 1 ½ cup Mexican cream (crema de leche espesa)
  • 10-12 ounces of queso fresco
  • 2-3 tbsp cane sugar
  • a big pinch of salt

PICADILLO

  • 1 lb pork loin, cut into a few sections
  • 6 cups water
  • about 1/3 of a white onion (a big slice)
  • 7 cloves of garlic (3 whole, 2 crushed for the pork broth; 2 crushed for the picadillo)
  • 1 bunch of fresh flat parsley, divided (3/4 will go in the broth, ¼ will go in the picadillo)
  • 1 to 1 ½ tbsp salt
  • ¼ cup of vegetable oil
  • ¾ of a cup of white onion, finely chopped
  • 1 large red tomato, peeled, seeds removed and finely chopped
  • 1-2 apples, peeled and finely chopped (yields about 1 cup)
  • 1 large pear, peeled and finely chopped (yields about ¾ of a cup)
  • 1 large peach, peeled and finely chopped (yields about ½ a cup)
  • ¾ cup golden raisins
  • ¼ cup almonds, blanched, peeled and finely chopped
Picadillo WEB

picadillo

THE NIGHT BEFORE: Blanch the walnuts for about 5-7 minutes, let cool slightly and peel the skins off. This is the most important part of the recipe not to cheat on, because the skin is bitter. It will take you awhile to do it, but trust me, you don’t want to leave the skins on. Put the skinned walnuts into a measuring cup and cover with 1 cup of milk, cover with saran wrap and leave in the refrigerator overnight. It took me about 1 hour from start to finish with prepping the walnuts.

Measure out ¾ of a cup of golden raisins and rehydrate them by covering with water (room temperature). Let them rehydrate overnight. Drain the water in the morning and reserve the rehydrated raisins until you are ready to use them.

DAY OF:
Using a slotted spoon, transfer the walnuts out of the milk and into a blender. Pour about ¾ of the milk into the blender. Discard the rest. Add the Mexican cream, fresh milk, sugar and salt to the blender. Crumble the queso fresco over the ingredients in the blender so it is easier to incorporate (you want the sauce to be completely smooth with no lumps). Blend until very smooth. Pour into a container and refrigerate.

To prepare the relleno, fill a pot with 6 cups of water and add the slice of onion, 3 whole cloves of garlic (peeled but not chopped), 2 cloves of peeled and crushed garlic, the little bunch of parsley and ½ tbsp of salt. Bring to a boil and add the pork loin piece by piece. Allow it to boil gently for about 15 minutes and then let it simmer for about 40  minutes or until the pork is fork-tender. Remove the meat from the broth and let cool a bit. Shred by hand or with a fork and set aside. Reserve about 1 cup of broth. (Use the rest for another recipe like soup if you wish—you just  made pork stock.)

I suggest you chop everything for the picadillo first.

Start with the garlic: crush 2 cloves and add to a large pan. Chop ¾ of a cup of white onion and add to pan. Peel and remove the seeds from the tomato and then finely chop. Set aside in a prep dish. Chop the ¼ of a bunch of parsley left and add  to prep dish with tomatoes.

Peel and finely chop the apple, pear, peach and blanched almonds. Set aside in another prep dish.

Heat your pan on the stove with the ¼ cup of oil. Add the garlic and onion and cook for about 4-5 minutes on medium heat or until the onion is transparent, but be careful not to burn it. Add the chopped tomatoes and parsley (distribute evenly in pan) and let cook for about 5 minutes without stirring it. (That’s why you need to distribute it evenly in the pan.)

Stir the oil, garlic, tomatoes and parsley briefly. Incorporate the rest of the salt (1/2 to 1 tbsp), the apple, pear, peach, raisins and almonds and cook over medium heat for about 5 minutes. Add the shredded pork loin and the reserved broth. Continue cooking at medium heat for 7-10 minutes or until the fruit has cooked and the mixture looks thickened. Let the picadillo come to room temperature and reserve.

RoastedPoblano WEBRoast the chiles over an open flame and peel them. Make a large cut down the side of each chile, making sure to not break them or rip the skin. (I suggest using latex gloves for the next step.) Using your fingers, carefully remove the seeds from inside the chile and then use the knife to remove any large veins. If you need a full tutorial with step by step instructions on how to roast them, you can reference my post on how to roast poblano chiles.

In a large bowl, dilute 2 tbsp of sea salt and 1 tbsp of white vinegar with water to completely cover the chiles. Let them soak for 40-60 minutes. This will take a little bit of the heat out of them if they are too spicy. After soaking, rinse the chiles with cool water and pat them dry as much as possible with paper towels. With a spoon, add a little bit of the relleno to each chile, being careful not to overfill them.

While the chiles are soaking in the salt, water and vinegar solution, cut the ripe pomegranate and reserve the seeds in a prep dish. To remove the seeds without making a mess, slice the pomegranate with five cuts but don’t slice all the way through. Submerge in a bowl of cool water, pull apart the slices and remove the seeds gently by hand. Rinse gently.

Pour the nogada over the chile filled with picadillo and sprinkle the pomegranate seeds on top. Garnish each chile with parsley and serve at room temperature.

semillas de granada

semillas de granada

HOW TO: ROAST POBLANO CHILES

PoblanoChile

a fresh poblano chile before roasting

Poblano chiles are used for a number of Mexican dishes such as chiles rellenos, chiles en nogada and rajas to name a few. I can’t think of any dish I make without roasting the poblano chiles first, which gives them a more robust flavor.

I sometimes make the mistake of using my bare hands to peel, devein and remove the seeds of a poblano chile because it doesn’t smell too spicy. Usually each time I do, I get fooled and the back of my hands feel like they’re burning for the rest of the day. A few times, I’ve scratched my forehead only to feel the searing sensation and have a little red raspberry spot to show off my mistake.

You can save yourself from the burn by wearing fitted latex gloves.

There are several methods for roasting chiles. The two ways I prefer are over a direct flame or on a hot comal. Either way, be sure not to burn the meaty flesh of the chile or it will have a bitter taste. With both methods as the skin starts to blister, you’ll hear what sounds like little zaps of electricity or sizzling—that’s normal.

OVER A FLAME

  • Place 1-2 chiles directly on the stove burners over a medium flame. Turn with kitchen tongs as each side blisters until the skin is toasted and blackened. It should take several minutes per side and about 10-12 minutes total.

ON A COMAL

  • If you don’t have a comal, use a cast-iron or heavy non-stick skillet. Heat over medium flame and add 2-3 chiles to the comal. Turn them until the surfaces are toasted and blackened. The amount of time it takes will depend on whether you have a gas or electric stove and the thickness of your comal or skillet.
RoastedPoblano WEB

poblano chiles after roasting

TO SWEAT THE CHILES

Place the chiles in a sealed, plastic Ziploc bag to “sweat” for about 15 minutes. (You can also refrigerate the chiles for a day or two after sweating if you are not ready to peel, devein and remove the seeds for use.) Sweating has two purposes: first to remove the skin and then to cook the chile a bit further in its own vapors to acquire the characteristic taste of a freshly roasted chile. Have a bowl or plate ready to hold the skinned chiles.

Put on your latex gloves.

After 15 minutes, open the bag and one at a time, pinch part of the skin so it tears and peel it off. Remove the skins from each chile and transfer them to the bowl or plate you have waiting. Discard the skins.

To devein and remove the seeds, cut a slit along the side of the chile. Use your fingers to dislodge the seeds. Pull out what you can with your fingers and then using a slow but steady stream of cool water, rinse the inside of the chile. This should flood the rest of the seeds out if you knocked them loose but couldn’t remove them with your fingers.

Feel for any thick veins along the side of the chile. Using a small paring knife (and being careful not to pierce the skin) gently cut the veins away from the skin. Pat the chiles dry with a paper towel to remove any extra moisture inside and out.

Now the chiles are ready to prepare for a dish.

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