Buñuelos & Cafe con Leche

Today was one of those days.  It was cold, windy and overcast in central Mexico.  And my mood seemed just as gray as the sky. (The kiddies were feeling it too!)

I've had days like this before, many years ago.  But those days, were always brightened by a good helping of Pappy's comfort food.

Feeling a little nostalgic, I stepped into the kitchen to see what I could conjure up.  I looked inside my fridge and pantry. Nothing came to mind. 

Then, I found myself thinking, "What would Pappy do?"

I couldn't help but smile, because I immediately knew what to make...Buñuelos! 

I know of atleast a dozen different ways to make Buñuelos, most of which consist of making your own dough. (I will share them in future posts.)

But the Buñuelos I grew up with, were made from store-bought flour tortillas.  

My kiddies had never eaten this type of Buñuelo before, and weren't too convinced that a good Buñuelo could be made from a flour tortilla.  But they were intrigued and stood watch as I fried tortilla after tortilla. 

To quote my kiddies, "Estan buenisimas!" (That means they're really good!)  Even Hubby couldn't believe that these delicious Buñuelos were made from flour tortillas!

Buñuelos

Ingredients:

• 1 cup granulated sugar
• 1 Tablespoon ground cinnamon
• 12 flour tortillas
• 1-1/2 cups vegetable oil

Directions:
In a medium bowl, combine the sugar and the cinnamon.  Set aside.

Heat the vegetable oil in a large skillet, over medium-high heat. 

Carefully, place a tortilla in the hot oil.  Fry the tortilla until light golden brown on both sides.

Transfer fried tortilla to a plate lined with paper towels.  Let it sit for a minute to absorb the excess oil.

Place the tortilla in the bowl with the cinnamon and sugar.  Sprinkle the sugar mixture over the tortilla, making sure that both sides are evenly coated.  Repeat with remaining tortillas.

Enjoy!!!

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Cafe con Leche

Nothing warms me up on a cold winter's day like a cup of Cafe con Leche (Coffee with Milk).

It's a childhood favorite that is still near and dear to my heart.

And it's so easy to prepare.  All you need is very warm milk and a little instant coffee and sugar. 

Cafe con Leche

Ingredients:

• 1 cup milk
• 1 teaspoon instant coffee granules (Regular or Decaf)
• 2 teaspoons sugar

Directions:
Heat the milk in a small saucepan until very warm.

Spoon desired amount of instant coffee granules and sugar into a coffee cup.  (I only use 1 teaspoon of coffee because it's for the kiddies. Feel free to make yours a little stronger.)

Pour the warmed milk into coffee cup.  Stir slightly to dissolve the instant coffee granules and sugar.  Enjoy!!!

With Love,

Leslie Limon

Ponche & Ensalada Navideño {Traditional Mexican Christmas Punch & Salad}

I love the week leading up to Christmas.  I'm usually busy baking wonderful goodies to share with my family.

Christmas in Mexico is filled with all sorts of yummy treats.  Everything from Buñuelos to Tamales to Ponche Navideño.

Ahhh...Ponche Navideño!  Christmas wouldn't be complete without it.  I can't recall a Christmas that Ponche Navideño wasn't served.  (Both in Mexico and the States.)

But I have a confession to make.  As much as I love to drink Ponche Navideño, I've never actually made it.  This was my first time and it was delicious!  My hubby couldn't believe that I had never made Ponche before.

Ponche Navideño is a hot beverage, laden with fruits, served during the holidays.

The base of the Ponche can be either Jamaica or Tamarindo.  But the color of the Ponche made with Jamaica is so festive and very fitting for the holiday season.

More important than the base of the Ponche are the fruits.  A must for any Ponche are tejocotes.  If you're in Mexico, you will have no problem finding them.  Unfortunately for those not in Mexico,  you might not be able to find them.  Look online or use crabapples or the smallest apples you can find!

Another ingredient is sugarcane.  It's been awhile since I've been to the States, so I don't know if sugarcane is even available.  I'm lucky because we have a vendor, just around the corner, that sells bags of cañas (sugarcane) already peeled and cut into 1-inch chunks.

But don't let these hard to find ingredients stop you from trying this delicious beverage.  As with most recipes, use what you like and try to incorporate what is in season. (I'm thinking Cranberries!)

Ponche Navideño de Jamaica



Ingredients:

• 1 cup dried Jamaica flowers
• 3-1/2 quarts water (14 cups)
• 1 cup sugar
• 3 cinnamon sticks (3-inches in length)
• 6 ounces tejocotes
• 6 ounces sugarcane (cut in 1-inch chunks)
• 6 ounces pitted prunes
• 6 ounces pecan halves
• 6 ounces guava (quartered)
• 6 ounces apple (cut in 1-inch cubes)

Directions:

In 4 quart stockpot, bring water and Jamaica flowers to a boil.  Reduce heat to low and let simmer 10 minutes or until the water is a deep wine color.

Using a slotted spoon, remove the Jamaica flowers from the pot; discard.  Stir in the sugar.  Add the remaining ingredients.  Cover and simmer on low heat for 60 to 90 minutes or until the fruits are tender.  (This is the best holiday air freshener!)

                                      

Taste for sweetness.  Add more sugar, if necessary.  To serve, ladle Ponche and fruits into cups.  (For an Adults Only beverage, add a shot of tequila to each cup!)  Enjoy!!!

      

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Ensalada Navideña

Ensalada Navideña is a traditional fruit salad served as a side dish or dessert with any Christmas dinner.  This is one of those recipes that varies from family to family.  I've had it with shredded cabbage, shredded carrot, celery, guava, and even coconut.  But in our family, less is best!  (This version would be a great palate cleanser between courses!)

Ensalada Navideña

Ingredients:

• 4 cups apple, finely chopped
• 1 (20 oz.) can crushed pineapple, drained
• 1/2 cup pecans, coarsely chopped (I love pecans, so I used 1 cup)
• 3/4 cup Mexican crema
• 1/4 cup sweetened condensed milk
• 1 cup raisins (optional)
• 1 cup chopped celery (optional)

Directions:

In large mixing bowl, mix the apple, pineapple, pecans, crema and sweetened condensed milk, until well combined.  (I'd add the raisins, but no one else likes them!)

      

Transfer to serving bowl.  Sprinkle with ground cinnamon and garnish with pecan halves.  Enjoy!!!

   

With Love,

Leslie Limon

Bolillo Snack Pizzas

Friday nights are our family movie night.  We either rent a movie, watch a DVD we already own or watch a movie on T.V. 

While there is always popcorn a plenty to be enjoyed, my kids (and Hubby) always want something a little more filling. But, I would prefer to sit and watch the movie with my family than spend most of that time in the kitchen.  So what's a mom to do? 

Pop a few Bolillo Snack Pizzas in the oven!!!  All you need are Bolillos, a jar of pizza sauce and whatever you can find in your fridge and/or pantry.  My girls and I love veggies such as mushrooms, tomatoes, olives, zucchini and bellpepper on our bolillos pizzas. Hubby prefers deli ham, canned pineapple and jalapeño peppers.  And my boys are partial to salami or pepperoni.  The possibilities are endless!  The entire family can help put these together and best of all, it allows you more free time to spend with your family.

Bolillo Snack Pizzas

Ingredients:

• Bolillos (about 1 per person)
• 1 jar pizza sauce
• Your choice of toppings (I used salami)
• Oaxaca or Mozzarella cheese, sliced or shredded

Directions:
Preheat oven to 375ºF.

Slice the bolillo rolls in half lengthwise.  Spoon pizza sauce over cut sides of bolillo.  Garnish with your favorite toppings.  Top with lots of shredded or sliced cheese.

Bake on a lightly greased cookie sheet for 10 to 15 minutes.  Enjoy!!!

With Love,
Leslie Limon

Red & Green Chicken Enchiladas

When I think of Mexican food, a few things come to mind; tortillas, beans, tamales, and enchiladas.  I love a good enchilada! 

Enchiladas can be made with a number of sauces and fillings.  Today, I am sharing with you, my favorites...Red and Green enchiladas.

My grandmother only prepared enchiladas for certain occasions; my birthday and potlucks.

My grandparents ALWAYS used canned enchilada sauce and their enchiladas always turned out great.  It wasn't until I got married that I began to experiment with different sauces.  My favorite "go to" sauce is made with dried ancho and guajillo chilies, onion and garlic.  I always cook the chilies in hot water to rehydrate them, but depending on my mood, I will either boil or toast the onion and garlic.  (Both methods result in a delicious sauce.)

For both of the recipes featured today, I used shredded chicken, but you can use shredded beef or pork.  To cook the chicken, I cover it with water and add half of a medium onion, a clove of garlic and a sprig of cilantro.  (Don't forget to season with salt and pepper.)

The last and one of the most important ingredients is the cheese.  There are so many cheeses that work well with enchiladas.  I say, have some fun and use your favorite.  I used queso fresco and Oaxaca cheese. 

Red Chicken Enchiladas

Ingredients:

• 3 dried ancho chilies
• 2 dried guajillo chilies
• Half of a medium onion
• 1 clove garlic
• 1 pound shredded chicken breast
• 3 tablespoons finely chopped onion
• 2 dozen corn tortillas
• Queso fresco
• Oaxaca cheese

Directions:
Combine the shredded chicken and 3 tablespoons of chopped onion; season with salt and pepper.  Refrigerate until ready to use.

Place the dried chilies, onion and garlic in a medium saucepan; cover with water.  Cook over medium heat until chilies have been completely rehydrated. (About 15 to 20 minutes.)

After chilies are done, let them cool slightly.  Remove the stems and seeds from chilies.  Puree chilies, onion and garlic with 3 cups of hot water or chicken broth in a blender or food processor until smooth.  Pour into a glass bowl and season sauce with salt; set aside until ready to use.  (I don't recommend that you pour the sauce into a plastic bowl, because the sauce with stain the bowl.)

Heat the corn tortillas on a griddle or comal until warm and soft.  (Traditionally, the tortillas are fried in oil, then dipped in the enchilada sauce.  But I prefer to heat my tortillas on a comal with just a teaspoon of vegetable oil.)

Spoon 1/3 cup of enchilada sauce in the bottom of a 9-inch square baking dish.  (This prevents the enchiladas from sticking to the pan.)

Before getting started on the assembly, make sure you have all of your ingredients ready and grouped together.

To assemble the enchiladas, dip a corn tortilla in the enchilada sauce.  Transfer tortilla to a plate.

Spoon equal amounts of shredded chicken and queso fresco down center of the tortilla.

Roll up tortilla and place seam-side down in baking dish.  Repeat with remaining tortillas.

After the first layer is completed, spoon an additional 1/3 cup of enchilada sauce over enchiladas and top with shredded Oaxaca cheese. Repeat with remaining ingredients for the second layer.

Once the second layer is completed, pour remaining sauce over enchiladas. Top with shredded Oaxaca cheese.  Bake in a preheated oven at 350ºF for 30 to 35 minutes.   Enjoy!!!

*Yields 18 to 24 enchiladas.

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Green Enchiladas

Green enchiladas are my favorite! 

Gramm usually prepared hers with corn tortillas.  But that all changed one day, when she was whipping up a batch of enchiladas to take to a church potluck.  She opened the refrigerator door to find that she only had flour tortillas.  Not wanting to let the folks at church down, she "altered" her recipe.  Of course, they were a big hit and I have made green enchiladas with flour tortillas ever since!

My Green Enchilada Sauce has evolved over the years.  I used to prepare it with Serrano chilies, but sometimes the heat was too hot to handle.  I finally discovered that roasted poblano peppers add just enough heat and tons of flavor to the sauce.  Roasting all of the ingredients is the key to an excellent sauce!

Green Enchiladas are traditionally filled with shredded chicken.  I like to add a little chopped onion and Mexican crema. 

If you´re a fan of Green Enchiladas, I recommend you try them with flour tortillas!

Green Enchiladas

Ingredients:

• 1 pound shredded chicken
• 3 tablespoons finely chopped onion
• 1 cup Mexican crema or sour cream
• 2 Poblano peppers
• 1 pound tomatillos, husks removed
• Half of a medium onion
• 1 clove garlic
• 1 sprig cilantro
• 1 dozen flour tortillas
• Queso Fresco
• Oaxaca cheese

Directions:

In a medium bowl, combine the shredded chicken, 3 tablespoons chopped onion and Mexican crema; season with salt and pepper.  Refrigerate until ready to use.

In a large skillet, griddle or comal, toast the tomatillos over medium heat, until soft and slightly browned.  Transfer to a blender or food processor.

 Toast the Poblano peppers, onion and garlic.  Toast the peppers until they are nice and charred.  Place peppers in a plastic or paper bag for 5 minutes.  Remove burnt skin, stems and seeds from peppers.  

Place the peppers, onion and garlic in blender or food processor with the tomatillos.  Add the sprig of cilantro and 3 cups of chicken broth: puree until smooth. Transfer to large bowl and season sauce with salt.  (Sauce should be the consistency of pea soup.)

Spoon 1/3 cup of sauce into bottom of 9-inch baking dish or pan. (I used a larger pan because I doubled the recipe.)

Heat the tortillas on a griddle or comal.  (I'm an old pro, so I heat them directly over the flame.)

Arrange all of your ingredients.

Dip tortilla in sauce, making sure to coat both sides.

Transfer to a plate.  Spoon equal amounts of chicken and cheese down center of tortilla.

Roll up tightly and place seam-side down in baking dish.

After first layer is completed, spoon 1/3 cup of sauce over enchiladas.  Top with shredded Oaxaca cheese.  Repeat with remaining ingredients for the second layer.

Spoon 1/2 cup of sauce over enchiladas and sprinkle generously with shredded cheese.  Bake at 350ºF for 30 to 35 minutes.  Enjoy!!!

*Yields 1 dozen enchiladas.

With Love,

Leslie Limon

Tacos de Chorizo & Tostadas de Frijoles con Chorizo

Chorizo...I first fell in love with Chorizo when I was 5 years old.  (Well, that's the first memory I have of eating chorizo.)  Gramm and her sister-in-law Jessie, would get together a couple times of year for the sole purpose of  making homemade chorizo.  Their recipe called for ground pork, ground sausage, vinegar, chili powder and spices.  My only regret is that I didn't pay more attention to how they prepared it.  Actually, making my own chorizo sounds like a good project for after the holidays.  I digress.  I don't recall how many pounds of chorizo they would make, but it was enough to last for 3 or 4 months.  I never grew tired of eating chorizo.

When I was younger, Gramm used her chorizo in 3 dishes; chorizo con huevo (chorizo with eggs), chorizo con papas (chorizo with potatoes) and chorizo con frijoles (chorizo with beans).  It wasn't until I got married that I discovered the endless culinary possibilities of chorizo.  I could even write a book...101 ways with Chorizo.  But I prefer to share my recipes with you, here on my blog!

The first recipe is Tacos de Chorizo.  Tacos can be eaten at anytime of day; breakfast, lunch or dinner.  Yes, even breakfast.  My eldest daughter, Hope, loves having Tacos de chorizo for breakfast.   

Tacos de Chorizo

Ingredients:

• 1/2 pound chorizo
• 1 cup Cooked Beans* (with bean broth)
• Corn tortillas
• Chopped onion
• Chopped cilantro
• Red and Green Salsas

Directions:
In a small saucepan, heat the cooked beans; set aside.

Remove outer casing from chorizo, if necessary.  Brown the chorizo in a non-stick skillet until completely cooked.  There's no need to add oil to the skillet because the chorizo releases it's own fat.

While the chorizo is browning, heat a griddle or comal over high heat.  Pour 1 teaspoon of vegetable oil on griddle.  Heat 2 corn tortillas per taco on griddle.  (For those of you in Mexico, you can order taco-sized corn tortillas at your local tortilleria.  Taco-sized corn tortillas are 4 inches in diameter as opposed to  the normal 6-inch corn tortilla.  Either size can be used!)

Stack 2 corn tortillas on a plate.  Place desired amount of chorizo in center of tortilla.  Top with cooked beans.  Fold tacos in half and transfer to a serving plate.  Repeat with remaining tortillas. 

Garnish tacos with chopped onion and cilantro and top with Red and/or Green Salsa.  Enjoy!!!

*Canned beans can be used!

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Tostadas de Frjoles con Chorizo

This next recipe is a great way to use any leftover chorizo and cooked beans.  My grandmother prepared Frijoles con Chorizo (Chorizo with beans) often.  Again, this dish can be served anytime of day.  Frijoles con Chorizo wrapped in a flour tortilla make for a delicious breakfast burrito.  They can also be served as a side dish.

Seeing that I also had  leftover taco-sized corn tortillas, I made mini-tostadas.  Tostadas de Frijoles con Chorizo are great for lunch, dinner or even as a snack while watching a football game.  (Or should I say futbol?)

Tostadas de Chorizo con Frijoles

Ingredients:

• 4 to 6 ounces Chorizo
• 2 cups Cooked Beans* (with bean broth)
• Corn Tortillas or Tostada shells

Directions:
To make the tostadas, heat enough oil in a large skillet to measure 1-inch, over high heat.  Fry corn tortillas in hot oil until golden and crisp.  Remove to a plate lined with paper towels to remove excess oil.  Season tostadas with salt.

Remove the outer casing from chorizo, if necessary.  Brown the chorizo in a non-stick skillet until completely cooked.

Add the cooked beans.  Cover and let cook until beans begin to boil.

Using a potato masher or the back of a spoon, mash the beans until desired consistency.  Season with salt, if necessary.

Spread bean mixture over tostadas.  Enjoy!!!

With Love,

Leslie Limon

Mole Ranchero

While my favorite Mole will always be Mole Dulce, Hubby's favorite is Mole Ranchero.  Mole Ranchero is probably one of the easiest Mole sauces to prepare with very few ingredients.  This is the perfect recipe, if you've never made Mole from scratch.  Traditionally, Mole Ranchero is thickened with masa (corn tortilla dough), but corn tortillas can be used instead. 

Mole Ranchero can be made with either pork or chicken.  Tamales in Jalisco are filled with shredded pork and Mole Ranchero.  We prefer our Mole with chicken breasts, but drumsticks and/or thighs work well with this recipe.

Mole Ranchero

Ingredients:

• 2 pounds skinless chicken, cut up
• 1/2 medium onion
• 1 clove garlic
• 1 sprig cilantro
• 3 ancho chilies
• 2 roma tomatoes
• 2 tomatillos
• 2 whole black peppercorns
• 3 corn tortillas, cut in wedges
• 3 cups chicken broth

Directions:

Place the chicken, 1/2 medium onion, garlic and cilantro in a 2 quart stockpot.  Add enough water to cover chicken. (About 4-6 cups.)  Season with salt and black pepper.  Cover and cook over medium heat until chicken is cooked.

After the chicken has cooked, heat 1 to 2 tablespoons vegetable oil in a medium skillet over medium high heat.  Toast the black peppercorns for 15 seconds; remove and place in a heatproof bowl.  Toast the chilies, tomatoes and tomatillos for 5 minutes; remove to heatproof bowl.

Toast tortillas in skillet until slightly crispy; remove to heatproof bowl.

Pour 3 cups of the broth from the cooked chicken over the chilies, tomatoes, tortillas and peppercorns.  Let sit 10 minutes.

Pour contents of bowl into a blender cup or food processor.  Puree until smooth.  Strain into skillet where the chilies were toasted.  Stir to blend the ingredients.

Arrange chicken slices in Mole sauce.  Let simmer over low heat until sauce thickens slightly.  (If the sauce is too thick, stir in no more than 1 cup of chicken broth.)

Serve with Mexican rice and plenty of warm corn tortillas.  Enjoy!!!

With Love,

Leslie Limon