CHILAQUILES VERDES

Chilaquiles are a staple in my house – great for any meal: breakfast, lunch or dinner. When making them for breakfast, I serve an egg (fried or scrambled) on top; for lunch and dinner I usually add shredded chicken, but that can be left out if you’re serving it to a vegetarian. Whenever I go to a potluck dinner or any kind of event where I have to bring a dish, this is my tried and true recipe that always disappears quickly once served and the guests always end up calling me for the recipe the day after. And, ahem… chilaquiles are also known as the quintessential Mexican cure for a hangover.

This past weekend I made my famous chilaquiles verdes for my Salsa Showdown cooking show at the Kenmore Live Studio and they were a huge hit. The video of the show will be available soon, but I’ve already gotten dozens of requests to post the recipe! A lot of people from the audience came up to me after the show to say that they were impressed with not only the taste of the dish, but also how simple it was to prepare and that they felt confident they could make it at home. That’s always my goal here ­– to teach you recipes and break them down so you feel comfortable making them on your own. I hope you’ll try my chilaquiles, and if you do, please leave a comment below to let me know how you liked them!

One of the great things about the salsa verde for my chilaquiles is that it’s a very versatile salsa that can also be used for enchiladas as well as a few other dishes. Be sure to check back later this week for my recipe for enchiladas verdes…. 

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FRIJOLES CHARROS

frijoles charros

For weeks, José has been bugging me to make his Tía Carola’s frijoles charros. Outside of El Charco de Las Ranas, his favorite taquería in Mexico City, Tía Carola’s frijoles charros are the only ones he has ever raved about.

Until now.

When I asked for the recipe a few weeks ago, it felt like I was playing “teléfono descompuesto” with at least three people – where something surely gets lost every time someone relays the message on to another person. José called his sister, who called his aunt; then his sister called him back and he translated the ingredients to me. Note that he only relayed the ingredient list and not the portions. And he only got a vague set of instructions. Apparently, Tía Carola is not exactly keen on lots of details and also hasn’t made this dish in at least 10 years. I’d be lying if I said I wasn’t a bit nervous about making this vaunted recipe with such a vague idea of what I was supposed to do.

I returned from the store with a big bag of frijoles pintos (in English: pinto beans). José argued with me that I had bought the wrong beans because they were supposed to be frijoles bayos. I knew that, but couldn’t find them at the store so I settled confidently on a hand-sifted bag of carefully chosen pinto beans. I settled the argument with a quick google search that ended in my favor, which had me secretly feeling proud on the inside that I knew frijoles pintos and frijoles bayos were not the same, but often interchangeable because of their similarities in taste, color and texture ‑ especially in this recipe.

I knew when José argued with me about the beans that he was going to be a tough customer to please. I lit one of my San Judas Tadeo candles (the patron saint of lost causes and desperate situations) and hoped for a culinary Hail Mary pass with my limited instructions and the guesswork lying ahead. I was short on time with no room for mistakes since I was making the frijoles charros for lunch on a weekday and all I had as a backup were some emergency TV dinners in the freezer. Who could have ever imagined there could be so much pressure behind a pot of beans?

As I served the frijoles charros, my stomach was in knots. Would they live up to Tía Carola’s recipe? I waited for the verdict as he savored the first spoonful…. 

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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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SOPA DE FIDEO

sopa de fideo

Sopa de fideo is a comfort food for me–full of one specific fond memory.

Let me explain. Last summer, after more than a decade of dreaming about visiting Teotihuacan, I finally made the 40-kilometer trip northeast of Mexico City with my suegro and my cuñada. I had yearned to visit this archaeological site since I first learned about it in history books as a kid. The Aztec pyramids fascinated me and I never dreamed I’d be able to travel there, let alone make it all the way to the top of the famed Pirámide del Sol.

After what seemed like a long car ride on the highway from Mexico City (in reality, it was only about 25 miles), we finally arrived at Teotihuacan. I had worn loose clothes to be comfortable while climbing, and as it was cloudy, I decided against wearing a hat. I had also decided that I couldn’t climb to the top of the Pirámide del Sol without toting two cameras so I could have the advantage of shooting photos with two different lenses without risking getting dirt in my camera’s sensor. Sort of crazy on all accounts, right?… 

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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

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