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Ceviche de Soya, made with texturized soy protein, is a tasty and refreshing alternative perfect for meatless Mondays or Lent Fridays.



Ceviche de Soya recipe - lacocinadeleslie.com

Soya (texturized soy/vegetable protein) is a very popular ingredient here in Mexico. Not only is it a great alternative to meat, it's also budget-friendly and it's easy to store in your pantry. I use soya (TVP) most during Cuaresma (Lent). It's quick and easy to prepare, and is a perfect substitute for ground meat if your budget is tight or you're simply trying to eat more meatless meals. And best of all, it's super versatile. Some of my favorite ways to prepare soya is in carne adobada for tacos al pastor, sloppy Jose's, and picadillo.

But my favorite way to enjoy soya in a cool and refreshing Ceviche. Made with finely chopped fresh tomatoes, onion, serrano chiles, and freshly squeezed lime juice, Ceviche de Soya is perfect for a light lunch or no-fuss dinner. If you've never tried texturized soy/vegetable protein, this soy ceviche is the easiest and most flavorful way to enjoy it.

Like most ceviches, serve Ceviche de Soya atop crisp tostada shells and garnish with avocado slices and a few drops of your favorite bottled hot sauce. And while you're at it, serve yourself a tall glass of ice cold Agua de Jamaica or pop open a bottle of your favorite Mexican beer.

Mexican Soy Ceviche recipe - lacocinadeleslie.com


Yield: 8 to 10 servings

Ceviche de Soya

Ceviche de Soya, made with texturized soy protein, is a tasty and refreshing alternative perfect for meatless Mondays or Lent Fridays.

prep time: 30 MINScook time: 2 hourtotal time: 2 hours and 30 mins

ingredients:

For the soya:
  • 1/2 medium white onion
  • 2 cloves garlic 
  • 1 handful fresh cilantro 
  • 1 cube Knorr Suiza chicken bouillon 
  • 8 cups water 
  • 8 oz. texturized soy/vegetable protein 
For the ceviche:
  • 5 roma tomatoes, finely chopped 
  • 1/2 medium red onion, finely chopped
  • 1/2 medium white onion, finely chopped 
  • 4 serrano chiles, finely chopped
  • 1/2 cup fresh cilantro, finely chopped 
  • 1-1/2 fresh lime juice 
  • Tostada shells 
  • Mayonnaise or Mexican crema (optional) 
  • Avocado slices (for garnish) 
  • Bottled hot sauce (like Tapatío, Valentina or Tabasco) 

instructions


  1. To cook the soya, place onion, garlic, cilantro and bouillon cube in a large saucepan. Pour in the water. Bring to a boil over high heat. Reduce heat to low and let simmer for 5 minutes. Remove from heat. Using a slotted spoon, remove and discard the onion, garlic, and cilantro.  
  2. Add the dried soya to the hot broth. Stir gently to combine. Cover and let soak for at least 10 minutes until the soya is completely hydrated. Drain and let cool completely. 
  3. Once the soya has cooled completely, squeeze out any excess broth that the soya has absorbed. (You don't want the excess moisture to water down the ceviche.) 
  4. In a large serving or mixing bowl, add the drained and cooled soya, the tomatoes, onions, serrano chiles, chopped cilantro, and the lime juice. Stir gently to combine. Season with coarse salt to taste. Cover with plastic wrap and refrigerate for at least 2 hours before serving. 
  5. To serve, spread tostada shells with a little mayonnaise or Mexican crema, if desired. Top with a few heaping tablespoons of ceviche de soya. Garnish with avocado slices and a few drops of your favorite bottled hot sauce. ¡Buen provecho! 
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Ceviche de Soya

This hearty Mexican meatball soup with veggies simmered in a clear broth is just what you need when you're in the mood for some good old-fashioned comfort food like your abuelita used to make.


Albondigas en Caldo - lacocinadeleslie.com

Traditional Mexican Albóndigas Soup:

Albóndigas en Caldo is a traditional Mexican meatball soup simmered with carrots, potatoes, and calabacitas (zucchini) in a clear broth. It's a comforting soup for when you're craving a home-cooked meal or something to warm you up on a cold winter's day. And it's also my all-time favorite soup.

The flavor-packed albóndigas made with lean ground beef, onion, tomato, garlic, serrano chile, and oregano add a ton of flavor to the clear broth, which is also seasoned with a little extra oregano and fresh cilantro.

Once the soup is served, don't forget to garnish with chopped cilantro, a squeeze of fresh lime juice, and a spoonful of your favorite salsa. Two of my favorite salsas include my Chile de Molcajete (roasted tomatillo & árbol chile salsa) and Salsa Macha (an oil-based garlic & árbol chile salsa). And don't forget to have plenty of warm corn tortillas on hand.

Mexican Albondigas Soup - lacocinadeleslie.com

I will forever remember the first time I attempted to make albóndigas on my own. It was one of my biggest kitchen fails ever! I cooked one pound of meatballs in about ten quarts (40 cups) of water. (The recipe I'm sharing today calls for 2-1/4 pounds of meatballs in 16 cups of water.) No amount of salt or beef bouillon was enough to season the insane amount of water I added to my soup. And I also went a little overboard on the oregano. As I was adding a sprinkle of oregano to the broth, the stopper fell out and out poured at least half a bottle of oregano. It was a horrific mess! And to make matters worse, I was expecting company for dinner and had no other food in the house to feed them. Thankfully we ended up ordering pizza, and my friends were no-show's to dinner.

How to make authentic Mexican albóndigas: 

But, as we say in Spanish, "La practica hace al maestro." (Practice makes perfect.) It took me a couple of attempts, but I finally mastered my albóndiga recipe which borrows elements from both my grandparents' recipes and my suegra's. I add old-fashioned oats to my albóndiga mixture as an added binder, just like my abuelito used to do, I also add chopped onion and tomato like my suegra taught me, and I always add lots of veggies just like my grandma.

How to make albondigas (Mexican meatball soup) - lacocinadeleslie.com


Yield: 8 servings

Albóndigas

This hearty Mexican meatball soup with veggies simmered in a clear broth is just what you need when in the mood for some good old-fashioned comfort food like your abuelita used to make.
prep time: 20 MINScook time: 60 MINStotal time: 80 mins

ingredients

For the meatballs:
  • 2-1/4 lbs. lean ground beef 
  • 1/3 cup long-grain rice, uncooked 
  • 1/3 cup old-fashioned oats 
  • 1/3 cup dried bread crumbs 
  • 1-1/2 teaspoon coarse salt 
  • 1/2 teaspoon ground black pepper 
  • 1/2 teaspoon dried Mexican oregano, crushed 
  • 2 large eggs 
  • 3 roma tomatoes, finely chopped 
  • 1/2 medium white onion, finely chopped 
  • 2 garlic cloves, minced 
  • 1 chile serrano, finely chopped (optional) 
For the soup:
  • 16 cups water 
  • 6 medium carrots, peeled and roughly chopped 
  • 6 medium yukon gold potatoes. peeled and roughly chopped 
  • 1-1/2 teaspoons coarse salt 
  • 1/2 teaspoon dried Mexican oregano, crushed
  • 4 medium Mexican calabacitas 
  • Chopped cilantro (for garnish) 
  • Lime wedges (for garnish) 

instructions


  1. Combine the ground beef, rice, oats, and dried bread crumbs in a large mixing bowl; season with salt, black pepper, and crushed Mexican oregano. Stir in the eggs, tomatoes, onion, garlic, and serrano chile until completely combined. Divide and shape meat mixture into 1-1/2-inch meatballs. 
  2. In a Dutch oven or in stock-pot, pour in 16 cups of water. Carefully drop in the albóndigas, one at a time. Resist the urge to stir! (You don't want to break up the albóndigas.) Add a handful of fresh cilantro. Bring meatballs to a boil over high heat, skimming off any foam that rises to the top. Cover and reduce heat to low: let simmer for about 20 minutes. 
  3. Add the carrots and potatoes. Remember not to stir! Season broth with crushed Mexican oregano and coarse salt to taste. Cover and let simmer over low heat for 15 minutes. Add in the Mexican calabacitas. Taste broth and adjust seasoning, if necessary. Cover and let simmer for about 15 minutes until the calabacitas are cooked through. 
  4. To serve, ladle into bowls. Garnish with chopped fresh cilantro, a spoonful of your favorite salsa, and a squeeze of fresh lime juice. Serve with plenty of warm corn tortillas. 
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Comfort Food Classics: Albóndigas en Caldo (Mexican Meatball Soup)

Chocoflan, or Pastel Imposible, combines two irresistible desserts into one: rich chocolate cake and creamy vanilla-flavored flan.


Best Chocoflan recipe - lacocinadeleslie.com

Happy New Year, friends! This year I've decided against New Year's resolutions. Well, maybe not entirely. I do have one small New Year's resolution, and once you hear what it is, I'm sure you'll agree it's the best New Year's resolution ever. Inspired by the old addage of, "Life is short, eat dessert first!"... My one resolution for 2018 is to bake more desserts. At least once a week.

To kick off my New Year's resolution, I'm sharing this classic Chocoflan, a fun and flavorful dessert that combines the richness of a chocolate cake with the light creaminess of a tradtional flan. This is one of those dessert recipes that is perfect for when you want to impress guests with an elegant dessert that looks like it took hours for you to make, but you won't believe how incredibly easy it is to prepare. If you can make a cake mix cake, then you'll have no problem whipping up a Chocoflan.

Chocoflan is also known as Pastel Imposible, but this cake is pure magic. You start by layering the cake batter and then the flan mixture into a Bundt pan, but during the baking process, the flan mixture seaps through the cake batter to the bottom of the pan, so when you turn your finished Chocoflan onto a serving platter, the flan magically appears on top of the cake. Sounds impossible, but it's not. It's magic!


How to make chocoflan - lacocinadeleslie.com




Yield: 12 servings

Chocoflan (Pastel Imposible)

Chocoflan, or Pastel Imposible, combines two irresistible desserts into one: rich chocolate cake and creamy vanilla-flavored flan.
prep time: 10 MINScook time: 45 MINStotal time: 55 mins

ingredients

For the chocolate cake:
  • 3/4 cups Mexican cajeta or caramel topping 
  • 1 ( box) Betty Crocker Devil's Food cake mix
  • 1-1/4 cups water 
  • 1/2 cup vegetable oil 
  • 3 large eggs
For the flan:
  • 1 (14 oz.) can sweetened condensed milk 
  • 1 (10 oz.) can evaporated milk
  • 3 large eggs 
  • 1 teaspoon vanilla extract 
  • Boiling water (for the water bath) 

instructions


  1. Preheat oven to 350°F. Lightly spray a 12-cup Bundt pan with cooking spray. Drizzle the Mexican cajeta along the bottom of the Bundt pan, swirling lightly to coat. 
  2. In a medium mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on low speed for about 30 seconds, just until combined. Increase speed to high and beat for about 3 minutes until cake mix is thick and creamy, like a chocolate milkshake. Pour batter into Bundt pan over the cajeta. DO NOT STIR! 
  3. For the flan, puree the sweetened condensed milk, evaporated milk, eggs, and vanilla extract in a blender until smooth. Gently pour the flan mixture into the Bundt pan, over the cake mix. Again, resist the urge to stir. 
  4. Place the Bundt pan inside a larger baking pan. Fill the larger baking pan about halfway with boiling water. Bake the chocoflan at 350° for 45 minutes. Remove from heat. Let cool completely. Turn chocoflan onto a serving platter. Refrigerate until ready to serve. Enjoy! 
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*Originally posted back in March 2010 to celebrate my 100th recipe here in my cocina. The recipe and instructions remain the same, all I've done is update the photos and added a printable recipe card. 













Chocoflan (Pastel Imposible)

Irresistible homemade Macaroni and Cheese made with American cheese, butter, and Mexican crema.



Easy Macaroni & Cheese recipe - lacocinadeleslie.com

I have a confession to make.  When Hope was two years old, I introduced her to a new food, that quickly became her favorite...Macaroni and Cheese.  But not just any macaroni and cheese, it was the kind that comes in a blue box.  She loved it!  And every time we went to the grocery store, she would spot the blue box and scream "Mac-Cheese".  Whenever I wasn't sure of what to make her for lunch or dinner, she would say "Mac-Cheese!"  She was crazy about the stuff.

Fast forward to almost a year later, when we moved to Mexico.  Sure, Hope liked the food that my suegra prepared for her, but she still wanted her mac & cheese. This being a small town, far from the big city and large grocery stores, the stuff in the blue box was no where to be found. I did buy a few boxes of the different Mexican brands, but none of them came close to the yummy goodness of the stuff in the blue box.

Stovetop macaroni and cheese recipe - lacocinadeleslie.com

Then began my desperate search for the perfect homemade version.  Some were baked.  Some had a bechamel sauce base.  But still, I hadn't found a recipe that was pleasing to my little girl's taste buds.

Finally, one day, I really didn't feel like making yet another bechamel sauce, so I decided to use a few shortcuts.  I cooked my macaroni according to package directions.  Then in a separate bowl,  I melted a little bit of butter, added some Mexican crema, a splash of milk, and oodles of good ol' American cheese.  To finish it off, I seasoned it with salt, pepper, and paprika before presenting it to my princess, Hope.   

I waited with bated breath as she tasted this easy stovetop macaroni and cheese.

She turned to me with a very serious look, then flashed me the biggest smile and said, "Mommy, this is the BEST mac & cheese EVER!" And I've made it the same way ever since.


Coditos con Queso - lacocinadeleslie.com


Yield: 6 to 8 servings

Macaroni & Cheese

Irresistible homemade Macaroni and Cheese made with American cheese, butter, and Mexican crema.
prep time: 10 MINScook time: 20 MINStotal time: 30 mins

ingredients:

  • 8 oz. elbow macaroni pasta 
  • 4 tablespoons butter 
  • 3/4 cup Mexican crema 
  • 1/4 cup milk
  • 8 oz. American cheese slices 
  • 3/4 teaspoon paprika 
  • 1/4 teaspoon ground black pepper 

instructions


  1. Cook macaroni pasta according to package directions; drain and rinse with with cold water.
  2. Melt butter in a medium saucepan over medium heat. Stir in Mexican crema, milk, and American cheese slices. Stir with a wire whisk until cheese has melted completely. Season with paprika, ground black pepper, and salt to taste. 
  3. Add the cooked macaroni, stirring gently until completely pasta is completely coated with the cheese sauce. Simmer over low heat until heated through. Remove from heat. Buen provecho! 
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Comfort Food Classics: Macaroni and Cheese #ThrowbackThursday

Arroz con Leche is the ultimate in Mexican comfort food. Creamy and delicious with a hint of cinnamon, this Mexican rice pudding is a warm and comforting hug in a mug.



How to Make Mexican Arroz con Leche - lacocinadeleslie.com

Classic Mexican Arroz con Leche 

Arroz con Leche is another of those traditional Mexican dishes that takes me back to my childhood. I don't think there was a week that Pappy didn't whip up a huge olla (pot) of Arroz con Leche. Pappy was of the belief that Arroz con Leche was the caldo de pollo (chicken soup) of desserts, in that it could cure just about anything. And he was always looking for an excuse to make this creamy deliciousness: birthdays, rainy days, holidays, Tuesdays, sick days, and any day ending in the letters "s" or "o". (The days of the week in Spanish end in either "s" or "o": lunes, martes, miércoles, jueves, viernes, sábado y domingo.)

How to Make Traditional Mexican Arroz con Leche 

Every family has their own unique recipe for Arroz con Leche. Today I'm sharing the classic version, made with just rice, water, milk, cinnamon, sugar, and raisins, if you like them. There are other versions of Arroz con Leche that also include sweetened condensed milk and evaporated milk, which I'll be sharing soon, but today it's all about the traditional arroz con leche like our abuelitos (grandparents) and favorite tías (aunts) used to make. 


Traditional Mexican Arroz con Leche recipe - lacocinadeleslie.com


Yield: 8 servings

Arroz con Leche

Arroz con Leche is the ultimate in Mexican comfort food. Creamy and delicious, this Mexican rice pudding is a warm and comforting hug in a mug.+-w
prep time: 5 MINScook time: 60 MINStotal time: 65 mins

ingredients:


  • 1 cup long-grain rice 
  • 4 cups water
  • 1/4 teaspoon salt 
  • 1 (3-inch cinnamon stick) 
  • 4 cups whole milk 
  • 1/2 to 1 cup granulated sugar 
  • 1 cup raisins or dried cranberries (optional) 
  • 3 tablespoons cornstarch (optional) 
  • 3 tablespoons whole milk (optional) 

instructions


  1. Bring rice, water, salt, and cinnamon to a boil in a large saucepan over high heat. Cover and reduce heat to low; let simmer for 12 to 15 minutes until the rice is cooked through and almost all of the water has evaporated. (That starchy water that remains after the rice is cooked through is what is going to help make our arroz con leche extra creamy.) 
  2. Stir in the 4 cups of milk. Cover, leaving lid slightly ajar; let simmer, stirring occasionally, for about 15 minutes or until milk comes to a boil.
  3. Sweeten with granulated sugar to taste. If adding raisins or dried cranberries, stir them in with the granulated sugar. Cover, leaving lid slightly ajar (to preven milk from spilling over); let simmer for an additional 15 to 20 minutes until rice mixture is thick and creamy. 
  4. Remove from heat. Let cool slightly. Serve warm or let cool completely and refrigerate until ready to serve. Spoon rice pudding into bowl or coffee mugs. Sprinkle with ground cinnamon. Buen provecho! 
Tips:
  1. To help thicken your arroz con leche, mash the rice lightly with a potato masher.
  2. If your arroz con leche is still not creamy enough for your taste, dissolve the cornstarch in the cold milk. Stir into the rice pudding, and let simmer until desired thickness. 
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Comfort Food Classics: Arroz con Leche (Mexican Rice Pudding)

Spicy Valentina hot sauce marinated grilled chicken topped with Manchego cheese and served on a toasted telera or bolillo roll with lettuce, tomato, and red onion.


Mexican Buffalo Chicken Sandwich - lacocinadeleslie.com

It's National Sandwich Day and I thought what better way than to share this saucy and delicious Torta de Pollo Valentina. It's like a grilled Buffalo Chicken Sandwich, but with a slight Mexican twist by using Salsa Valentina, a staple in many Mexican kitchens. Traditionally, tortas are served on a toasted telera or bolillo roll, but any sandwich roll will work.

Torta de Pollo Valentina - lacocinadeleslie.com

This torta is super easy to put together and can be ready in less than 30 minutes. You can marinate the chicken in the morning, before walking out the door, and it'll be ready to fry or grill when you get home. Once you try this Mexican buffalo chicken sandwich, you'll see why it's one of my go-to meals for when I need to get lunch (or dinner) on the table in a hurry.

Buffalo Chicken Torta - lacocinadeleslie.com


Yield: 6 to 8 servings

Torta de Pollo Valentina (Buffalo Chicken Sandwich)

prep time: 2 hourcook time: 30 MINStotal time: 2 hours and 30 mins
Spicy Valentina marinated grilled chicken topped with Manchego cheese and served on a toasted telera or bolillo roll with lettuce, tomato, and red onion.

INGREDIENTS:


  • 2 lbs. boneless, skinless chicken breast cutlets
  • 1 cup Valentina hot sauce, divided
  • Vegetable oil (for frying)
  • 1-1/2 to 2 cups shredded Manchego cheese
  • 6 to 8 telera or bolillo rolls
  • Mexican crema
  • Lettuce
  • Sliced tomato
  • Sliced red onion

INSTRUCTIONS:


  1. Arrange chicken breast cutlets in a large bowl or baking dish. Top with 3/4 cup of bottled Valentina hot sauce, stirring to combine, until the chicken is evenly coated. Cover with plastic wrap and refrigerate for at least 2 hours before using.
  2. Heat about 2 tablespoons of vegetable oil in a grill pan or large skillet over medium-high heat. Fry the marinated chicken, 4 to 5 pieces at a time, for about 5 minutes until golden brown. Turn chicken over, brush with a little of the remaining 1/4 cup of Valentina hot sauce. Top with about 3 tablespoons of shredded Manchego cheese. Cover grill pan and let chicken cook for 3 to 5 minutes until cooked through and light golden brown. Transfer chicken pieces to a heat-proof plate.
  3. Split open the telera or bolillo rolls. Toast in the same grill pan with 1 tablespoon of butter (optional) until light golden brown on both sides. Remove from heat. Spread cut sides of toasted rolls with Mexican crema. Layer lettuce, tomato, and onion on the bottom half of the roll. Top with 2 to 3 pieces of pollo Valentina and the top half of the roll. Serve with your favorite pasta salad or chips. Enjoy!
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Torta de Pollo Valentina (Buffalo Chicken Torta) #NationalSandwichDay

Mole Dulce is a delicious labor of love made completely from scratch with Mexican chocolate, dried ancho chiles, piloncillo, cinnamon, pumpkin seeds, and more.



Mole Dulce recipe - lacocinadeleslie.com

Mole is one of those traditional Mexican dishes in which no two recipes are alike. Every family has their own recipe on how to make each kind of mole. Yes, there are several types of mole that range from spicy to sweet, and also vary in color from Mole Amarillo to Mole Negro. One of my favorite moles, and also the first kind of mole I learned to make, is Mole Dulce. It's a sweet, velvety smooth sauce made with Mexican chocolate and a variety of ingredients.

How to make Mole Dulce from scratch - lacocinadeleslie.com

This recipe is a great starting point for those who have never made mole from scratch. Depending on my mood I sometimes add more ingredients like raisins, almonds, peanuts, or coffee, to add even more flavor to my Mole Dulce. I cook the chicken and make the broth from scratch to use in my Mole Dulce, but you can use canned chicken stock and a rotiserrie chicken to save time in la cocina. See tip below for directions on how to cook the chicken and make homemade stock from scratch.

Easy Mole Dulce with Chicken recipe - lacocinadeleslie.com


Yield: 6 to 8 servings

Mole Dulce

prep time: 15 MINScook time: 75 MINStotal time: 90 mins
Mole Dulce is a delicious labor of love made completely from scratch with Mexican chocolate, dried ancho chiles, piloncillo, cinnamon, pumpkin seeds, and more.

INGREDIENTS:


  • 1/2 cup vegetable oil (for frying) 
  • 1 bolillo roll, cut in 1-inch slices
  • 4 dried ancho chiles
  • 3 roma tomatoes, cut in quarters
  • 6 tomatillos, husks removed
  • 2 garlic cloves
  • 3 tablespoons unsalted pumpkin seeds
  • 1 (3-inch cinnamon stick)
  • 5 peppercorns
  • 5 whole cloves
  • 1 tablet Mexican chocolate (Ibarra or Abuelita brand)
  • 5 cups hot chicken broth
  • 1/3 cup piloncillo, grated
  • 3 lbs. cooked chicken
  • Toasted sesame seeds (optional)

INSTRUCTIONS:


  1. Heat 3 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Fry the bolillo slices in the oil until golden brown. Transfer fried bolillo slices to a large heat-proof bowl; set aside.
  2. Add 1 tablespoon of vegetable oil to Dutch oven, if necessary. Fry the dried ancho chiles for 1 to 2 minutes, until the chiles start to plump up. Transfer chiles to heat-proof bowl with the bolillo slices.
  3. Add 1 tablespoon of vegetable oil to the Dutch oven, if necessary. Fry the tomatoes and tomatillos until lightly charred and cooked through. Fry the garlic until light golden brown. Transfer to the heatproof bowl with the bolillo slices and ancho chiles.
  4. Toast the pumpkin seeds, cinnamon stick, peppercorns, and whole cloves for about 1 minute. Remove from heat. Transfer to heat-proof bowl with the other ingredients.
  5. Add the Mexican chocolate to the bowl with all of the fried ingredients. Pour in 4 cups of the hot chicken broth. Let soak for at least 10 minutes until the chiles have softened; remove stems from chiles.
  6. Working in batches, puree the bolillo slices, ancho chiles, tomatoes, tomatillos, garlic, pumpkin seeds, cinnamon stick, peppercorns, cloves, and Mexican chocolate with the chicken broth they were soaked in until smooth.
  7. Heat 2 tablespoons vegetable oil in the Ductch oven over low heat. Strain the puree into the hot oil, stirring with a wire whisk to prevent lumps from forming.
  8. Stir in the the remaining 1 cup of chicken broth and the grated piloncillo. Simmer over low heat, stirring occasionally, until the piloncillo has completely dissolved. Adjust seasoning, if necessary.
  9. Once mole sauce starts to boil, add the cooked chicken pieces and let simmer over low heat for 5 to 8 minutes until heated through. When serving, garnish mole with toasted sesame seeds, if desired. Serve with Mexican Rice and warm corn tortillas. Buen provecho!
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*To cook the chicken and broth from scratch, bring 3lbs. of bone-in skin-on chicken pieces to a boil with 16 cups of water, 1 medium onion, 3 cloves of garlic, 2 bay leaves, a handful of fresh cilantro, 1 tablespoon coarse salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon crushed oregano. Skim off any foam that rises to the top. Cover and reduce heat to low; let simmer for 60 to 90 minutes until chicken is tender.














Mole Dulce

Carne de Puerco con Chile is a classic Mexican dish, popular in Los Altos de Jalisco (the highlands of Jalisco), made with tender pieces of pork in a vibrant broth flavored with tomato, tomatillo, garlic, and chile de árbol.

Carne de Puerco con Chile recipe - lacocinadeleslie.com

Carne de Puerco con Chile was one of my suegra's (mother-in-law's) signature dishes--along with her Traditional Mexican Pozole Rojo and her Tostadas de Lomo (shredded pork tostadas)--and it was one of the first dishes she taught me how to make as a newlywed. Whenever she made it, my suegro (father-in-law) (who didn't like spicy food) would complain that the salsa/broth was too spicy, to which my suegra would respond that she had only added "un solo chilito!"

Whenever I made this dish during the four years that I was my father-in-law's caregiver, I was always sure to add un solo chilito (just one chile) to give the broth a little flavor without adding too much heat. Remembering that small detail about "un solo chilito" always brought a smile to my suegro's face, just as this dish always brings a smile to my family's face because it reminds them of my suegra.

The key to tender pieces of pork meat in your Carne de Puerco con Chile is to cook the pork meat first, then fry until golden brown before adding the homemade tomato and tomatillo salsa. For a more authentic Mexican flavor, like the kind you probably remember your abuelita (grandma) or tías  (aunts) making is to fry the pork in a little manteca de cerdo (lard), but you can also use vegetable oil. And finally, I add 8 dried árbol chiles which yields just the perfect amount of spice, but you can add as many or as few chiles as you'd like to fit your personal preference. Be sure to serve your homemade Carne de Puerco con Chile with plenty of Refried Beans, Ensalada de Nopales, and warm corn tortillas.

How to make Carne de Puerco con Chile - lacocinadeleslie.com


Yield: 8 servings

Carne de Puerco con Chile

prep time: 15 MINScook time: 1 hour and 45 MINStotal time: 1 hours and 60 mins
Carne de Puerco con Chile is a classic Mexican dish, popular in Los Altos de Jalisco (the highlands of Jalisco), made with tender pieces of pork in a vibrant broth flavored with tomato, tomatillo, garlic, and chile de árbol.

INGREDIENTS:


  • 2 lbs. pork stew meat, cut into bite-size pieces
  • 1/2 medium white onion
  • 4 garlic cloves, divided
  • 6 sprigs fresh cilantro
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 16 cups water, divided
  • 6 roma tomatoes
  • 12 tomatillos, husks removed
  • 8 dried árbol chiles
  • 2 tablespoons manteca (lard) or vegetable oil
  • Refried Beans
  • Ensalada de Nopales

INSTRUCTIONS:


  1. Bring the pork stew meat, onion, 2 cloves of garlic, cilantro, salt, black pepper, and 10 cups of the water to a boil in a Dutch oven over high heat, skimming off any foam that rises to the top. Cover and reduce heat to low; let simmer for about 90 minutes until the pork meat is tender.
  2. While the meat is cooking, prepare the salsa by bringing the tomatoes and tomatillos to a boil over high heat in a large saucepan with the remaining 6 cups of water; add the dried árbol chiles. Cover and reduce heat to low; let simmer for 10 to 12 minutes until the tomatoes are cooked through. Remove from heat and let cool slightly.
  3. Remove the cooked tomatoes, tomatillos, and árbol chiles with a slotted spoon and transfer to a blender cup; puree until smooth. Set aside.
  4. Remove the onion, garlic, and cilantro from the pork meat. Strain and reserve the pork broth. Return the pork meat to the Dutch oven over high heat and fry in the manteca or vegetable oil until golden brown. Stir in the tomato salsa and 2 cups of the reserved pork broth. Bring to a boil; season with salt to taste. Cover and reduce heat to low; let simmer for 20 minutes.
  5. To serve, ladle Carne de Puerco con Chile into bowls. Serve with a side of Refried Beans, Ensalada de Nopales, and warm corn tortillas. Enjoy!
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Comfort Food Classics: Carne de Puerco con Chile