The Other Side of the Tortilla

Mexican recipes, culture and travel destinations

garlic

2 Recipe

Botana de Chicharrón con Salsa Verde

Mexico is a very nose-to-tail consumer when it comes to eating animals; like in many other developing countries, and often motivated by economic circumstances in an effort to use the whole animal and not leave much—if any—waste, there are a lot of delicious and unique foods that have come out of this scrappiness. One of these simple delicacies is chicharrón, made of fried pork skins. 

Botana de chicharrón con salsa verde

This botana, or appetizer, of chicharrón served with salsa verde is very typical in Mexico. Generally, these pork skin cracklings are made by boiling the skin, hanging it to dry, then deep frying it in hot oil until the skin puffs up. They’re by no means a healthy snack, so should be eaten in moderation, but they’re a guilty pleasure worth the indulgence.

They’re not quite the same as processed food pork rinds or pork cracklings you might find in a potato chip-like bag in the supermarket. For that reason, it’s best to buy them from your local carnicería or near the butcher’s counter in any Mexican market.

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0 Comer Sano/Eat Healthy

Sopa de frijol negro con chipotle

Check out this fantastic and hearty black bean and chipotle chile soup I made this week. There are three reasons I love this recipe: First, you can make it in the blender—so it’s very easy to clean up afterward. Second, the whole recipe from prep to bowl can be made in 15 minutes or less! And last but not least, this recipe is very healthy—it’s low-fat and high in fiber. It makes a great first course if you divide into smaller portions, or with a little bolillo roll and butter, it can make an excellent and filling lunch or dinner.

black bean chipotle soup…

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0 Chiles

Salsa de tres chiles

In case you missed it last week… check out our salsa de tres chiles on the Kenmore Genius Blog – the ultimate fresh, homemade dip for your tortilla chip! Warning: you may never be able to eat crappy restaurant “salsa” ever again after tasting this stuff. You know what I’m talking about – that runny, watery, often bland mess of tomatoes, onion and jalapeños they serve at chain restaurants. You’ll have to visit the Genius Blog for the full recipe with instructions, but here’s a sneak peek of the video:

[youtube]http://www.youtube.com/watch?v=qjYHU9woZ1s[/youtube]

  • Give this post a Facebook “Like” or a +1 on Google+ if you pledge to never eat bad salsa again!
Disclosure: I am compensated for my posts on the Genius Blog and provided with Kenmore small appliances to test but all my recipes and opinions, about the appliances and otherwise, are my own.

2 Chiles

Mexican Chimichurri Marinated Flank Steak

Who doesn’t love to grill? With the 4th of July coming up, I know that we’re going to be out on the patio all weekend to enjoy the sunshine while sipping on some limonada with friends, grilling up some cebollitas and this tangy new recipe I came up with for the #MizkanLatino cooking challenge.

José, Mr. Picky-Picky when it comes to me experimenting with new ingredients, said this dish both smelled and tasted fantastic! With his stamp of approval, you know it has to be good. A note about the use of jalapeños in this recipe: you can absolutely leave the seeds and veins in the jalapeño if you want to give your chimichurri a little kick. I removed them in the video so that the chimichurri wouldn’t be spicy, but would still have all the flavor of a jalapeño so that I could serve it to guests who were a little apprehensive about eating spicy food.

I used flank steak here (also known as falda de res) but you can substitute with another cut such as skirt steak (arrachera) if you like.

Be sure to check out the linky below throughout the week to see more videos and recipes from others participating in this challenge with me. You can also find out more about Holland House products on the Mizkan website.

[youtube]http://www.youtube.com/watch?v=UD-Ta0YKUS0[/youtube]…

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37 How To

Crock-Pot frijoles de la olla

Frijoles de la olla are a staple in Mexican cuisine. Traditionally, they’re cooked in a clay pot over a fire, or on the stove, but this version is adapted for cooking in a slow-cooker or Crock-Pot.

I love the community on our Facebook fan page. I posted a question asking what their favorite Mexican recipes are that they’ve adapted for crock-pot cooking. Overwhelmed with the number of delicious suggestions, I decided to whip up a batch of slow-cooked beans as my final tribute to National Slow-Cooking Month.

A few notes: if you don’t have a guajillo chile at home but you have other dried chiles, any other red chile you like and have is a fine substitute. If you have frijoles bayos instead of pintos, that’s a fine substitute as well.

To prep this dish the night before, add everything to the crock-pot except the liquids, pork neck bones and salt. The next day, add the liquid and pork neck bones and turn on high.

To make this dish vegetarian friendly, you can leave out the pork neck bones and use vegetable broth instead of chicken broth.

If you’re planning to let this cook while you’re at work all day, use a slow-cooker that has a timer that will turn the heat off or to a very low “keep warm” setting after the cooking time. You can then add the salt, reheat them for 30-60 minutes in the slow-cooker and enjoy!

The results were tremendous, so I recorded a video recipe to show you just how I did it. As we’re preparing for a blizzard here in Chicago this week, I’m glad to have leftovers of this hearty, warm bean dish that is great as a snack, a side dish, or even a main dish with some garnishes.

How to make beans in a slow-cooker via theothersideofthetortilla.com
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Slow-cooker frijoles de la olla

Prep

Cook

Total

Yield 8-10 servings

A no-fuss recipe for frijoles de la olla made in a slow-cooker or Crock-Pot with pinto beans.

Ingredients

  • 2 cups frijoles pintos (pinto beans)
  • 2 cups chicken broth (substitute with vegetable broth for a vegetarian version)
  • 4 cups boiling water
  • 1/2 of a white onion, sliced 1/4 inch-thick
  • 1 chile guajillo
  • 1/2 of a small head of garlic (about 4-6 cloves)
  • 1/2 teaspoon of ground cumin
  • a few pork neck bones (leave these out for a vegetarian version)
  • 2 1/2 teaspoons kosher salt (to be added in last 45 minutes of cooking)

Instructions

  1. First, rinse your beans under cool water to remove any dirt or debris and get rid of any broken beans. There’s no need to soak the beans overnight!
  2. Layer the onion slices along the bottom of the crock-pot. Place the beans directly over the top of the onions. Tear off the stem of the chile and tuck it into the beans and nestle the pork neck bones in the beans, too. Add the chicken broth. Remove the papery skin from the garlic cloves and place in the crock-pot whole. Add the ground cumin.
  3. You’ll notice the chicken broth isn’t enough to cover the beans and keep all the ingredients moist while cooking. Add 4 cups of boiling water over the top, making sure all the ingredients are under the broth and water and then put the cover on the slow-cooker.
  4. Turn the heat on to high for 5-6 hours (individual slow-cookers can vary slightly in temperature). If the beans start to get dry during cooking, add 1-2 extra cups of boiling water. I only had to add about one cup in the last hour. You can substitute boiling chicken broth in place of the extra boiling water if you like. Add the salt in the last 45 minutes of cooking and stir it in gently to incorporate.
  5. The beans should be soft to bite and have a nice broth when they’re finished, but shouldn’t be watery.

Cuisine Mexican

 

 

2 Plato fuerte/Main dish

ENCHILADAS VERDES

Last month at my cooking show at the Kenmore Live Studio where I made chilaquiles, I talked about the versatility of salsa verde. I can think of about a dozen uses for this sauce just off the top of my head, so when I make it, I usually make extra so that I can get a few different meals out of it. One of my favorite things to make with salsa verde is enchiladas.

This recipe is so easy to make; great whether you need to feed just a few or a whole family. A few weeks ago, I made these enchiladas for my suegro and he ate three helpings! I laughed and asked him whether they were that good or if he was very hungry and as he was about to take another bite, he said “both!” These are also a favorite of José’s.

If you want to make these vegetarian, you can substitute vegetable broth for the chicken broth in the salsa and fill them with cheese instead of chicken.

RECETA:

ENCHILADAS VERDES

FOR SALSA VERDE

  • A little over 1 pound of small tomatillos, husked & thoroughly washed
  • 3-5 serrano chiles (depending how spicy you like it), stems cut off and roughly chopped
  • 1-2 cloves of garlic
  • 1-2 slices of white onion
  • A pinch or two of salt to taste
  • 1-1 ¼ cup chicken broth or water

FOR THE ENCHILADAS

  • 3 cups shredded chicken (2 chicken breasts and some dark meat)
  • 6-7 oz (about ¾ cup) of shredded Chihuahua cheese
  • ½ cup crema Mexicana
  • A dozen corn tortillas
  • Some canola oil for frying the tortillas

To make the salsa:

First, husk and wash the tomatillos. Rinse them well in cool water.

Fill a pot with water (large enough to fit all the tomatillos) and bring to a boil. Put the tomatillos in and cook in the boiling water until the tomatillo flesh begins to get transparent. Using a slotted spoon, transfer the tomatillos to a blender. Add the onion, garlic and salt. Cut the stems off the serrano chiles and cut each chile into a few pieces so they’re easily chopped in the blender.

Start by adding 2 chiles to the blender with about ¾ of a cup of water or chicken broth and blend on high until smooth and the chiles and tomatillos are completely incorporated. Taste the salsa to see if it’s too hot; if it needs more chile, add them one at a time, blending & tasting the result until you are happy with the level of heat from the chiles. If it seems the salsa is not quite liquid enough, add another ¼ cup of water or chicken broth. The salsa will reduce slightly when cooked.

Pour blender contents into a saucepan and cook over medium heat until the salsa boils, occasionally stirring. Remove from heat.

For more on salsa verde, visit my original post on the topic.

You can either make a bone-in chicken breast from scratch or use a store-bought rotisserie chicken if you’re short on time. For bone-in chicken breast and chicken stock, you can just gently boil the chicken on the stove with a pinch or two of salt, a slice of onion and a small spring of cilantro or a few epazote leaves until the meat is cooked through. If you use a rotisserie chicken, buy one that’s low-sodium or barely seasoned. You can pour the juices from the container into a saucepan with a few cups of water and a chicken leg or two.

To make the enchiladas:

Preheat the oven to 350º F (177º C).

Heat a little bit of oil in a frying pan (just enough to coat the bottom of the pan) and lightly fry both sides of the tortilla. Each side will dome up when it’s ready to be turned. Drain on paper towels. Put a bit of the shredded chicken in the center of each tortilla and add a generous pinch of the shredded Chihuahua cheese. Roll them up and place seam-side down in a baking dish.

Spread the crema liberally over the top of the enchiladas and then ladle some salsa over them. Sprinkle the remaining cheese over the top and heat in the oven at 350º for 8-10 minutes to heat through. Then move to the top rack and broil on low until the cheese is completely melted and bubbly, with some brown spots. Remove from the oven. Using a spatula, transfer enchiladas to plates and finish with some extra salsa on top.

Yields 12 enchiladas. There will be some leftover salsa.

  • How do you like your enchiladas?