This is for those who are deprived of good Mexican food. Soy Sauce! Ewww!
Guacamole de Molcajete
1 large garlic clove
12 leaves cilantro
1 large ripe but firm Haas avocado
12 crystals rock salt
1 tablespoon Mexican lime juice
1/3 cup peeled, deseeded, finely chopped and drained cucumbers
Freshly ground mixed peppercorns (black, green, white, pink, Szechuan)
Round tortilla chips
Grated cotija, as an accompaniment
Mash the garlic in the bottom of the molcajete (lava-stone mortar) using the rejolote (lava-stone pestle). Then crush the cilantro leaves. Mix in pulp from avocado and follow with a scattering of the rock crystals. Pour in lime juice, add cucumbers, and give a few good twists of pepper.
Stir together and serve from the molcajete (or any mixing bowl). Place a sampling onto round tortilla chips and top with a sprinkle of cotija (a white Mexican cow's milk cheese somewhat similar to Parmesan in texture).
Roasted Poblano Guacamole with Garlic and Parsley
2 medium (about 6 ounces) fresh poblano chiles
6 ounces (1 medium round or 2 plum) ripe tomatoes
2 garlic cloves, unpeeled
3 tablespoons chopped fresh flat-leaf parsley
3 medium-large (about 1 1/4 pounds total) ripe avocadoes
Salt
1 to 2 tablespoons fresh lime juice
2 tablespoons grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan
A few slices of radish for garnish
The poblanos, tomatoes, and garlic: Lay the poblanos, tomatoes, and garlic on a baking sheet and set 4 inches below a very hot broiler. Roast, turning every couple of minutes, until the chiles and tomatoes are soft, blistered, and blackened in spots and the garlic is soft, 12 to 13 minutes. Place the chiles in a bowl, cover with a towel, and let stand for 5 minutes, then wipe off the blackened skin. Pull or cut out the stems, seed pods, and seeds; rinse quickly to remove any stray seeds and bits of char. When the tomatoes are cool, peel off and discard their skins. Slip the papery skins off the garlic. In a mortar or food processor, make a coarse puree of the roasted garlic and poblanos (with both mortar and processor, it's best to start with the garlic, then add the poblanos); place in a large bowl. Chop the roasted tomatoes (for this recipe, it's best not to use any of the juice from the baking sheet) and add to the poblano mixture along with the parsley.
Finishing the guacamole: Cut the avocado lengthwise in half around the pit, twist the halves apart and remove the pits. Scoop out the flesh into the bowl with the flavorings. Using a potato masher or the back of a large spoon, coarsely mash everything together. Taste and season with salt, usually a scant teaspoon, then add enough lime juice to enliven all the flavors. Cover with plastic wrap, placing it directly on the surface, and refrigerate until you're ready to eat.
To serve, scoop into a decorative bowl or Mexican mortar, sprinkle with the queso anejo and stud with radish slices.
NO SUGAR!!!
Frijoles Borrachos: Drunken Beans
1 pound dried pinto beans
2 whole tomatoes, roughly chopped
1/2 white onion, diced
1 pickled jalapeno, thinly sliced
2 cloves garlic
2 fresh bay leaves
1 tablespoon dried Mexican oregano
12 ounces dark beer
2 quarts water
Salt and freshly ground black pepper
Wash the beans thoroughly in cold water, discarding any stones or rotten beans.
Place the beans in a wide, short saucepot (rondeau), and cover with water by 2 inches. Cook for 30 minutes, and then, add the tomatoes, onions, jalapeno, garlic, bay leaves, oregano, and beer. Cook until the beans are tender, about another 30 minutes.
With a potato masher, crush the beans, to thicken the bean liquid. Adjust the seasonings with salt and pepper.
Menudo
1 pound beef tripe, cut into small squares
3 fresh cloves garlic, minced
3 teaspoons salt
1/2 cup red chile powder
2 teaspoons oregano leaves
1 tablespoons coarse black pepper
1 teaspoons cumin powder
1/2 small onion chopped
1 small can hominy, yellow or white
Place beef tripe into a pot of boiling water, just enough to cover the tripe. Add garlic and onions and salt. Cover and cook for about 1 hour. When tripe is tender add the remaining ingredients including the hominy and cook about 15 or 20 minutes longer. Add more salt if needed. This is a spicy dish and it goes well with cilantro and a twist of lime. Corn tortillas are a good compliment.
Tortillas
To Latinos everywhere, these are not only our bread but usually our utensil at mealtime as well! Some like big and thin, some like them small and fat, depending on the region of the country you're from and the way your grandmother made them!
| 5 cups all-purpose flour |
| 2 tablespoons shortening |
| 2 teaspoons baking powder |
| 1/4 teaspoon salt |
| 1 1/2 cups boiling water |
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Mix together the flour, baking powder, and salt in large bowl. Cut in shortening to resemble cornmeal. Add water slowly, mixing with your hands to make a soft dough. You may not need all the water. | |
Knead a few minutes on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes. | |
Divide into small balls the size of golf balls and procceed to roll out into size and thickness you prefer. | |
Cook on top of stove over medium heat using a cast iron grill or heavy skillet until top is slightly bubbly then turning on opposite side for a minute or two. | |
Keep stacked and warm inside a clean dish towel. |
Cactus Salad
1 1/2 pounds fresh or prepared cactus paddles or nopales, needles removed
3/4 cup olive oil
1 1/2 teaspoons salt
4 Italian Roma tomatoes, cored, seeded and cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1 to 2 medium serrano chiles, stemmed, seeded and finely diced
2 bunches cilantro, leaves only, chopped
1/2 cup finely grated Cotija or Anejo cheese
1/2 cup red wine vinegar
1 teaspoon freshly ground black pepper
4 to 6 lettuce leaves
1 avocado, peeled, seeded and sliced for garnish
1/4 cup cracked black pepper garnish, recipe follows
Preheat grill or broiler. Place cactus paddles in a bowl and toss with 1/4 cup of the olive oil and 1/2 teaspoon of the salt. Grill or broil the paddles until grill marks appear on each side, or they turn dark green with black patches, about 3 to 5 minutes. Set aside to cool to room temperature. Cover and chill 2 to 4 hours or overnight. Cut cactus into 1/2-inch pieces. In a large bowl, combine the cactus, tomatoes, onions, chiles, cilantro and cheese with the remaining 1/2 cup oil, the vinegar, the remaining 1 teaspoon salt and pepper. Toss well. Serve on plates lined with lettuce leaves, and garnish with avocado slices sprinkled with cracked pepper garnish.
CRACKED BLACK PEPPER GARNISH
2 tablespoons cracked black pepper
1/2 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt
In a small bowl, stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish |
Rum Raisin Rice Pudding
1 cup short grain white rice
4 cups nonfat milk
4 sticks cinnamon
1 can sweetened condensed milk
1 vanilla bean, split and scraped
3/4 cup dark rum
1 cup golden raisins
Wash rice under cold running water until water runs clear and drain well. Bring milk to a boil with cinnamon sticks, add rice, return to a boil then reduce to a simmer. Cook 12-15 minutes or until just barely soft throughout, stirring occasionally. Add sweetened condensed milk and vanilla bean and continue to simmer very slowly covered for 10-15 additional minutes or until rice is plump and tender and sauce is the consistency of heavy cream. Chill in a bowl over ice water to stop cooking.
Place rum and raisins in a heavy bottomed pot and simmer over low heat until raisins have plumped and rum is almost gone. Set aside to cool and fold into chilled rice pudding. Serve icy cold with a dusting of cinnamon atop.
Chile-Cumin Shredded Beef Flautas
2 pounds boneless beef chuck, cut into 2-inch pieces
2 onions, 1 sliced and 1 minced
3 garlic cloves, 1 left whole and 2 minced
1 teaspoon salt
2 tablespoons olive oil
1/2 cup prepared tomato sauce
1 fresh or pickled jalapeno chile, or to taste, seeded and chopped (wear rubber gloves)
3/4 teaspoon ground cumin
Freshly ground black pepper
12 (7-inch) corn tortillas, warmed (see cook's note)
Vegetable oil, for frying flautas
3 cups shredded romaine or iceberg lettuce
Accompaniments: Guacamole, sour cream, and your favorite salsa
In a large saucepan, combine the beef, sliced onion, whole garlic, 1 teaspoon salt, and enough water to cover. Bring to a boil, lower the heat, and simmer, covered partially, until the beef is tender, about 1 1/2 to 2 hours. Let the beef cool in the broth and drain it, reserving 1/3 cup of the broth. Using 2 forks, shred the beef and set aside.
Heat the oil in a large skillet over moderately low heat. Cook the minced onion and garlic, stirring occasionally, until softened. Add the beef, tomato sauce, chile, cumin, reserved broth, and salt and pepper, and simmer, stirring, until thickened, about 3 to 5 minutes. Let the beef filling cool.
Working with 1 warmed tortilla at a time, and keeping the others covered with a kitchen towel, spread about 2 rounded tablespoons of the filling down the center of each tortilla, roll up the tortillas, enclosing the filling, and secure the ends closed with wooden picks. Keep the rolled tortillas covered with plastic wrap. The flautas may be prepared up to this point 2 hours in advance and kept covered tightly with plastic wrap and chilled.
Pour enough oil into a straight-sided skillet to reach about 1/2-inch up the sides. Heat the oil over moderately high heat until it is hot but not smoking. Fry the flautas in batches, turning them, until crisp, about 2 minutes. Transfer them with tongs to a paper towel-lined plate to drain. Spread the lettuce on a platter or divide it among 6 plates, arrange the flautas on it, and top them with guacamole, sour cream, and salsa.
Mexican Red Rice
1/3 cup vegetable oil
3 cups long grain rice, rinses
1 medium onion, chopped
5 Serrano chiles, or to taste, stemmed, seeded if desired
2 garlic cloves, chopped
3/4 cup chicken stock, vegetable stock, or water
3 cups Red Tomato Salsa (recipe follows)
Preheat the oven to 350 degrees. Heat the oil in a medium heavy saucepan or skillet over medium low heat. Saute the rice, stirring constantly, until golden and crackling, about 5 minutes. Add the onions and Serranos and cook until the onions just soften. Then add the garlic and saute until the aroma is released. Pour in the stock or water and the tomato salsa, mixing well to combine. Transfer to a 4 quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, 3040 minutes. Stir and serve hot.
RED TOMATO SALSA
2 tablespoons vegetable oil
1 medium onion, thinly sliced
4 cups diced canned Italian plum tomatoes
1 cup tomato juice
2 garlic cloves, peeled
1 large jalopeno chile, stemmed, seeded if desired
1 teaspoon salt
Heat the vegetable oil in in a medium skillet over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade, or a blender. Add the remaining ingredients except salt and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust seasoning and serve as dipping sauce for chips or use in other recipes.
Yield: 1 1/2 quarts
3 1/2 cups fish stock or clam juice
1/2 cup golden or red raisins
3/4 cup olive oil
1 medium white onion, thinly sliced
3 garlic cloves, chopped
3 Italian Roma tomatoes, peeled, seeded and julienned
Salt and freshly ground black pepper
2 medium red bell peppers, seeded and julienned
2 medium yellow bell peppers, seeded and julienned
2 medium poblano chiles, stemmed, seeded, julienned and cut into bite-sized pieces
2 1/2 pounds octopus, blanched, cleaned and cut into bite-sized pieces
1 bunch of cilantro, chopped
Juice of 2 limes
In small saucepan combine fish stock and raisins. Bring to a boil, reduce to a simmer and cook, uncovered, until the raisins are plump and light gold in color, about 20 - 25 minutes. Transfer to a medium bowl and set aside. In a large skillet heat 2 tablespoons of the olive oil over high heat. Saute the onion 3 to 5 minutes until translucent and limp. Add garlic and saute about 30 seconds. Stir in tomatoes with 1 teaspoon salt and 3/4 teaspoon pepper and cook 2 to 3 minutes. Remove from pan and set aside. In same skillet saute peppers in four batches, adding 2 tablespoons of oil for each batch. The peppers should remain crisp and colorful, like a stir-fry. Transfer each finished batch to a platter to cool. Then transfer to the bowl with raisins and stock. Add the tomato mixture (cooked vegetables can be refrigerated overnight if desired.) In same skillet, heat the remain 2 tablespoons oil over high heat until almost smoking. Sprinkle the cleaned octopus with salt and pepper. Saute octopus, stirring constantly, about 2 minutes. Add the cooked vegetable mixture, oregano, lime juice and 1/4 teaspoon each of salt and pepper. Stir and toss well to heat through and to combine the flavors.
Beef Fajitas
1/4 cup fresh lime juice
1/4 cup tequila
4 cloves garlic, peeled and smashed
2 tablespoons roughly chopped cilantro leaves
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon dried crushed Mexican oregano
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds flank steak, fat trimmed
2 teaspoons salt
1 teaspoon ground black pepper
6 large flour tortillas
1 red bell pepper, stemmed, seeded, and thinly sliced
1 green bell pepper, stemmed, seeded, and thinly sliced
1 yellow bell pepper, stemmed, seeded, and thinly sliced
1 large white onion, thinly sliced
1 tablespoon minced garlic
Lime wedges, accompaniment
Cold Mexican beer, or tequila shots
In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
Preheat the grill to high, and preheat the oven to 325 degrees F.
Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.
Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.
Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.
Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots.
Bueno!
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