La Cocina de Leslie

Food 'N Flix: Eat. Pray. Love. {Spaghetti al Pomodoro}

2012-01-28T11:00:00.000-06:00

For Food 'n Flix this month (January), hosted by The Law Student's Cookbook, the movie was Eat. Pray. Love.

For me, this was all the excuse I needed to finally finish watching this movie in its entirety. I started to watch it when it was released here on DVD, but just when Julia Robert's character was arriving in India, company came over. I don't remember what else happened that day, but for some reason I never finished the movie.

I love a good chick flick. I'm a huge Julia Roberts fan. And this movie was directed by Glee co-creator Ryan Murphy. (I ♥ Glee!) On paper, this should have been the perfect movie for me. But the truth is, and I hope you won't hold it against me, I wasn't crazy about this movie. (I wasn't all that crazy about the book either.)

Don't get me wrong. There were parts I loved. Hello, Javier Bardem! But my favorite part was the whole Italy experience. I would love to visit Italy. Even though I'm pretty sure I'd never want to leave. I'd love to learn the language. But most of all, I would love to surround myself with all of that glorious food. Aside from Mexican food, it's one of my all-time favorite cuisines.

That's why, before I even sat down to watch the movie, I headed into the kitchen to prepare a simple, yet absolutely satisfying Spaghetti al Pomodoro. Pomodoro is the Italian word for tomato. So this dish is really just spaghetti in a simple tomato sauce. But it sounds so much nicer in Italian. And I'm pretty sure it's what Julia Roberts is eating in the trailer above. (1:48)

If you like dinner and a movie, then you should join us for Food 'n Flix next month, hosted by Deb at Kahakai Kitchen. The movie is one of my favorites...My Big Fat Greek Wedding!

Spaghetti al Pomodoro

Ingredients:

6 to 8 oz. spaghetti (I used 200gr.)
2 tablespoons extra virgin olive oil
6 Roma tomatoes
1/2 medium onion (optional)
1 to 2 cloves garlic
Fresh basil
Red Pepper flakes

Directions:
Cook the spaghetti according to package directions in a pot of boiling water. While the spaghetti is cooking, chop the tomatoes, onion and garlic.

Heat the olive oil in a large skillet over medium heat. (I used my Chile de Arbol Olive Oil for extra flavor.) Stir in the chopped tomatoes, onion and garlic; season with salt and pepper. Traditional Pomodoro sauce doesn't include onions. But I love the added flavor and texture they bring to the dish.

Reduce heat to low and let simmer, stirring occasionally, until the tomatoes are completely cooked. At this point, you can puree the sauce with an immersion blender OR if you're like me and you like a chunky sauce with bits of tomato, just mash the tomatoes with the back of a large serving spoon.

Drain the spaghetti, reserving a little of the cooking water in case your tomato sauce is too thick. Toss the spaghetti with the sauce. Season with salt (if needed) and red pepper flakes.

Garnish with fresh basil leaves before serving. Enjoy!!!

*I apologize for some of the bright pictures. I'm still adjusting to working with the new light fixture in my kitchen and I was forced to use my camera's flash. I am just so happy to have electricity once again!

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Nachos

2012-01-17T07:00:00.000-06:00

We're halfway through January already and there is really only one thing I can think about: Football! The Super Bowl to be exact.

Every year, my older, college student nephews and one of their friends, whom we've adopted as another nephew, come over to watch the big game.

Now everybody knows that you can't have a Super Bowl party without delicious food and cheesy, spicy snacks. One of our favorites, year after year, is Nachos.

We could head downtown to buy a plate of bright, neon-orange imitation cheese sauce served on Nacho flavored Doritos for 10 pesos (less than a dollar) a plate, but there's nothing like a homemade cheese sauce made with real cheese.

Most cheese sauces are made with a roux (butter & flour) and milk base, but I prefer mine a little creamier, so I use Mexican crema. My favorite is this thick and rich crema from Tototlan, Jalisco. Isn't it gorgeous?

The secret to my cheese sauce is in the special little something I add to it to give it extra flavor....Jalapeño vinagre. It's the liquid canned jalapeños are packed in. It's not so spicy that it will burn your tongue off, but it does add that extra jalapeño flavor that gives you the illusion that you're eating jalapeños, even if you can't handle the heat of actually eating them.

I've shown you mine, now tell me what are your favorite football snacks?

Nachos

Ingredients:

2 tablespoons butter
2 cups Mexican crema
2 tablespoons jalapeño vinagre (the liquid jalapeños are packed in)
6 to 8 oz. Manchego cheese (I used 200 grams), cut in bite-size cubes
6 slices American cheese, cut in bite-size pieces
Tortilla Chips
Canned jalapeño slices

Directions:

Melt the butter in a medium saucepan over medium-low heat. Stir in the Mexican crema and jalapeño vinagre and continue to cook, stirring occasionally, until the sauce is warm.

Stir in the cheeses.

Continue to cook, stirring occasionally, until the cheeses have completely melted. Season with salt and pepper. (If the sauce is still too thick, stir in more jalapeño vinagre, one tablespoon at a time.)

Ladle cheese sauce over tortilla chips and top with jalapeño slices. Enjoy!!!

*If you have any leftover Cheese Sauce, it's delicious served on top of steamed veggies like broccoli and/or cauliflower!

Cherry Tomato & Panela Cheese Salad w/ Chile de Arbol Infused Olive Oil

2012-01-14T09:00:00.000-06:00

I usually only prepare this salad duing the summer, when I'm in the mood for something light and refreshing. But lately, my favorite produce vendor has had these gorgeous little cherry tomatoes that are so full of flavor, I just had to try them in this salad.

Granted, this salad isn't a traditional Mexican recipe, but it is my Mexican twist on the Italian Caprese Salad, substituting Queso Panela and chopped cilantro for the fresh mozzarella cheese and basil. And to top it all off, a spicy Chile de Arbol infused olive oil.

I can't remember the last time I had such great tasting tomatoes. One of my fellow Mexpats described them best saying, "They're like little sugar bombs going off in your mouth!" And I couldn't agree more. I don't know how long these tasty little gems will be available at the markets here in Mexico, but for now, I can't get enough of them.

Cherry Tomato & Panela Cheese Salad w/ Chile de Arbol Infused Olive Oil

Ingredients:

1 lb. cherry tomatoes, quartered
6 to 8 oz. Panela cheese, cut into bite-size pieces
1 to 2 tablespoons fresh cilantro, chopped
Chile de Arbol Olive Oil (recipe below)

Directions:
In a medium bow, gently toss together the cherry tomatoes, panela cheese and cilantro. Season with salt and pepper.

Just before serving, drizzle with Chile de Arbol olive oil. Enjoy!!!

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Chile de Arbol Olive Oil is a fragrant, chile infused oil that can be used in salad dressings and vinaigrettes, to saute fish, shrimp, chicken, beef or pork and can be used in just about any savory recipe that calls for olive oil.

Chile de Arbol Olive Oil

Ingredients:

3/4 cup extra virgin olive oil (you can also use canola oil)
3 to 5 dried arbol chilies

Directions:

Heat a medium skillet over medium heat. Toast the arbol chilies for about a minute. Carefully pour in the oil and reduce heat. Simmer over low heat for about 5 minutes or until the chilies start to darken. Remove from heat and let cool.

Pour cooled oil into glass bottle and stir in 1 chopped arbol chile. Cover tightly and store at room temperature. Enjoy!!!

Don't forget to join me this month as we celebrate Tomatoes for this month's Food of the Month Club.

Ejotes con Huevo {Green Bean Scramble}

2012-01-12T13:00:00.000-06:00

When I was little, one of my grandpa's favorite breakfasts was Nopales con Huevo. It was one of the few foods I refused to eat as a kid. Fresh nopales weren't available at the local supermarket back then, so my grandmother always used canned nopales. They were precooked and cut into long thin strips and packed in some kind of liquid. I thought they were totally gross looking and refused to eat them, no matter how much my grandma tried to convince me otherwise.

"But m'ija, they taste just like ejotes (green beans)."

"Well, then make me ejotes con huevo, instead of nopales!"

Gramm didn't say much after that, but from that moment on, every time she made Nopales con Huevo for her and Pappy, she prepared a small skillet of Ejotes con Huevo just for me. I was happy as a clam and thought my Ejotes con Huevo were a million times better than their Nopales con Huevo.

It wasn't until a few years later that I realized Gramm had tricked me. She never made me Ejotes con Huevo. I had been eating Nopales con Huevo the whole time!

More than being upset about being tricked, I felt silly for thinking that Ejotes con Huevo actually existed.

So, you can imagine my surprise, when many years later, my suegra (mother-in-law) prepared Ejotes con Huevo for breakfast one morning during Lent. Remembering that Gramm had tricked me all those years ago, I asked my suegra if she had really made Ejotes con Huevo or if she was just saying that so the kiddies would eat nopales. My suegra looked at me as if to say, "Estas loca!!!", and kindly explained that Ejotes con Huevo were indeed a real dish that can be served for breakfast, lunch or dinner.

Ejotes con Huevo have been an old family favorite ever since.

Ejotes con Huevo
(Green Bean Scramble)

Ingredients:

8 eggs
1-1/2 cups cooked green beans (or canned), cut into 2-inch pieces
2 medium tomatoes, chopped
1/2 medium onion, chopped
1 to 2 serrano chilies, sliced
Queso Fresco (optional)

Directions:
Break the eggs into a medium bowl and beat with a wire whisk for about a minute until well combined; set aside.

Heat 2 tablespoons of vegetable or canola oil in a large skillet, preferably non-stick, over medium-high heat. Sauté the green beans, tomato, onion and serrano chilies for 2 to 3 minutes. Pour in the beaten eggs and cook, stirring occasionally, until the egg is completely cooked. Season with salt and pepper.

Top with grated queso fresco and serve with your favorite tomato-based salsa. Enjoy!!!

Crema de Frijol {Creamy Bean Soup}

2012-01-09T14:00:00.000-06:00

Very seldom do I make something so incredibly simple and delicious that I am at a loss for words. But that's exactly what has happened to me with this creamy and silky Crema de Frijol (Creamy Bean Soup).

I will say one thing about this soup... I wish I had made more! Actually, every time I make it, I wonder why I don't make it more often.

Crema de Frijol is a creamy bean soup made with beans, Mexican crema, chile de arbol and butter.

It's so easy that it doesn't matter what kind of bean you use. Any bean will work in this soup. (I used a combination of Peruano and Flor de junio.) The only "must" in this soup is the chile de arbol. I've tried making it with other chilies, like canned chipotles en adobo and dried ancho chilies, both of which I love, but their flavor outshines that of the beans. But with chile de arbol, this soup becomes a whole different story. A love story, of sorts, because the two flavors complement each other so well. They bring out the best in each other and you can't imagine one living without the other.

Crema de Frijol
(Creamy Bean Soup)

Ingredients:

2 to 3 Arbol Chilies
3 cups Cooked Beans (with broth) (Canned beans will work too!)
2 tablespoons butter
3/4 cup Mexican crema

Directions:
In a skillet or comal, toast the chiles de arbol over medium heat for 1 to 2 minutes, just until they release their aroma. Remove the stems from the chilies.

Puree the beans with the toasted chiles de arbol in a blender or food processor until smooth. If the mixture is too thick, add one cup of water.

Melt the butter in a 2-quart saucepan over medium heat. Pour the bean puree into the saucepan. Let cook, stirring occasionally, just until it begins to boil. Reduce heat and stir in the Mexican crema. Let simmer for about 2 minutes. Season with salt, if necessary.

Garnish with chile de arbol flakes. Enjoy!!!

Linking up with:

Atole de Nuez {She Made/Ella Hace}

2012-01-06T14:00:00.000-06:00

It's beginning to feel a lot like Winter here in Mexico! Even though the cold weather and I don't really get along, I love all of the hearty, comforting foods we crave to keep us warm, like soups and atoles.

Atoles are a traditional Mexican hot beverage made with milk and/or water and thickened slightly with cornstarch or masa harina.

In most tienditas and markets, you can buy little packets of flavored cornstarch to make atole. But atoles taste even better when made from scratch with plain, unflavored cornstarch. And they're just as easy to make. And that's exactly what Girlichef and I decided to make for She Made / Ella Hace this month.

Atoles can be made in a variety of flavors like strawberry, guava, coconut, pineapple, cookie, cajeta (caramel) and even pumpkin pie. My favorite is Atole de Nuez (Pecan Atole). A simple, creamy and frothy atole blanco (white atole), flavored with tiny pieces of toasted pecans.

Drinking a cup of Atole is like curling up on the couch with your favorite blanket. It instantly warms you up inside and leaves you feeling happy and relaxed, oblivious to the cold, dreary weather outside. The ultimate comfort beverage.

Atole is also the perfect drink to serve alongside your Rosca de Reyes.

Atole de Nuez
(Pecan Atole)

Ingredients:

1 cup pecan halves
5 cups milk
1/2 to 3/4 cup sugar
4 tablespoons cornstarch (aka cornflour)
1/2 teaspoon almond or pecan extract (optional)

Directions:
Toast the pecans in a small skillet over medium heat or 2 to 3 minutes, being extra careful not to burn them.

Puree the pecans in a blender with 4 cups of milk.

Heat the pecan milk in a 2-quart saucepan over medium heat, stirring constantly, until very warm. (If you don't stir the atole constantly, the pecans with settle at the bottom of the saucepan and burn, which will result in a horrible tasting atole.) Reduce heat to low and stir in the sugar. Combine the cornstarch and the remaining cup of milk and pour into the hot milk. Continue to simmer, still stirring constantly, over low heat until the mixture thickens. Remove from heat. If you want a stronger, nuttier flavor, stir in the almond or pecan extract.

Ladle into mugs and garnish with a pecan half. Enjoy!!!

Be sure to check out Girlichef's Vanilla-Almond Atole!

Rosca de Reyes

2012-01-05T07:00:00.000-06:00

Tonight, my kiddies are expecting visitors. Royal visitors. Royal, gift bearing visitors from far away. The Orient, to be exact.

Los Reyes Magos: Melchor, Gaspar & Baltazar
My son Jack (in the red robe) with his two friends

Tomorrow (January 6th), is El Dia de los Reyes Magos (3 Kings Day). In some parts of Mexico, El Dia de Reyes is an even bigger gift-giving holiday than Christmas. And like Christmas, the celebration starts the night before. The entire family gathers together at my suegra's house for Mexican Hot Chocolate and Rosca de Reyes. (For more about how my family celebrates this holiday read Three Kings & a Full House and watch the fun family video.)

Rosca de Reyes (King Cake/Bread) is a traditional pastry served just for this holiday. It's an orange-flavored, wreath shaped loaf, decorated with dried and candied fruits to resemble a king's crown. Tucked away inside each Rosca de Reyes, is a plastic or porcelain figure of El Niño Dios (the Christ child). The hidden figurine is symbolic of when the Baby Jesus was hidden from Herod's decree to kill all male babies.

The real fun is watching to see who will find the Niño Dios hidden in their slice of Rosca. A Rosca de Reyes can have anywhere from 1 to 5 figurines. Most have about 3. We order ours with extra monitos (dolls/figurines).

Whoever finds El Niño Dios in their slice of Rosca has to provide the tamales for the celebration on El Dia de la Candelaria on February 2nd. It's also believed that whoever finds El Niño Dios will be blessed all year long.

Not bad for my first Rosca de Reyes!

Rosca de Reyes
(Dough recipe adapted from King Arthur Flour)

Sponge:

3/4 cup warm water
2 teaspoons sugar
1 tablespoon instant or quick active dry yeast
1/2 cup all-purpose flour

Dough:

All of the sponge
3/4 cup Mexican crema or plain yogurt
1/2 cup unsalted butter, softened
2 large eggs, beaten
1/2 cup sugar
2 teaspoons salt
1 teaspoon vanilla extract
1 teaspoon orange extract
1 tablespoon grated orange zest
5 cups all-purpose flour

Sugar Topping:

1 cup sugar
1 cup flour
1/2 cup butter, softened
1 teaspoon vanilla

Garnish:

Candied Citrus Peel
Dried Fruits
Pecans
1 to 3 Plastic Niño Dios figurines

Directions:
In a large mixing bowl, combine the sponge ingredients (water, sugar, yeast and flour) and mix well. Cover and let set for about 10 minutes or until the yeast has bubbled.

Add the dough ingredients to the sponge. Mix by hand, just until the dough forms a ball. Turn dough onto lightly floured surface and knead for about 5 minutes or until the dough is smooth and elastic. Place the dough in a lightly greased bowl and turn dough greased side up. Cover and let rise for 60 to 90 minutes or until the dough has doubled in size.

Divide the dough in two. Shape one half of the dough in to a circle. Cut a slash into the center of the circle. Carefully stretch and shape the dough into a oval and place in a lightly greased 11 x 15-inch baking sheet. Cover and let rise another 30 to 60 minutes. (The only thing I recommend is not stretching it so far that it touches the edges of the pan, because the dough is still going to expand.)

Tuck the Niño Dios figurines into the Rosca, making sure to cover completely. Preheat oven to 375°F.

Prepare the Sugar Topping by combining the powdered sugar, flour, butter and vanilla until it forms a dough. Divide the sugar topping into 6 to 8 pieces, depending on the size of your Rosca.

Decorate the Rosca with Sugar Topping, Candied Citrus Peel and/or Dried Fruits and pecans. (Note: Learn from my mistake. Just place the sugar topping on top of the Rosca, because it will melt down the sides in the oven. I didn't do that and had to scrape burnt sugar topping off the baking sheet.)

Bake the Rosca at 375°F for 20 to 25 minutes or until light golden brown. Serve with Mexican Hot Chocolate or Atole. Enjoy!!! (I only used half of the dough, but I'd recommend using all of it for a bigger Rosca.)

Remember: whoever finds the Niño Dios in their slice of Rosca, has to provide the tamales for the El Dia de la Candelaria (February 2nd.) Looks like I'll be making tamales very soon!

How to Make Candied Citrus Peel

2012-01-04T06:00:00.000-06:00

This week, I am going to attempt to make my very first Rosca de Reyes (King's Bread) for El Dia de los Reyes Magos (3 Kings Day) on Friday. (More on that tomorrow.)

Aside from the dough, there are two important factors in preparing any Rosca de Reyes: the tiny Niño Dios (the Christ child) figurines that are tucked inside AND the candied fruit topping to decorate the Rosca.

I spent the better part of yesterday morning searching high and low for the figurines that I've collected over the years. (I save them all, because I don't think I could live with myself if I threw away the baby Jesus.) I only found two, which is fine, but I know I have more hidden away somewhere.

With my search and rescue mission out of the way, I was finally able to get to work on making the candied citrus peels to decorate my Rosca with. I could have skipped this step and just decorated my Rosca with sugar topping, but I really wanted it to look like the traditional Rosca we eat year after year. And since candied citrus peels aren't something I can find at the stores here in town, I had to make my own. I once saw it done on an episode of Sugar (an awesome Food Network Canada show) and it looked easy enough, so why not?

Now, I know that everything always looks easier on TV and when attempting to make it at home it's always harder to do than you imagined. But that wasn't the case with this recipe. It was so incredibly easy! And inanely delicious!

I used grapefruit, tangerine and lime peel, but any citrus fruit will work. (I'm thinking lemons!) The lime and tangerine peels were very thin to begin with, so there wasn't much to bite into. They tasted really good, but I wanted something with more to chew on.

My favorite was the grapefruit. I'm head-over-heals in love with these candied grapefruit peels! The peel is thicker, so there's definitely more to chew on. I had to force myself to stop eating them because I wouldn't have enough to decorate my Rosca with later. They were that good. Even my Hubby and kiddies love them and they never eat the candied citrus peel on the Rosca.

Even if you're not making a Rosca de Reyes, these candied citrus peels are a sweet treat that you really have to try.

Candied Citrus Peel
(recipe from Anna Olson)

Ingredients:

1 grapefruit
2 mandarin oranges (tangerines)
3 limes
2 cups water
2-1/4 cup sugar.

Directions:
Slice the tops and bottoms of of the fruits. Score the peel in to 3 or 4 pieces with a knife. Peel the fruits and slice the peels into thin strips. (For the grapefruit, I cut the slices about 1/4-inch thick.)

Fill a medium saucepan halfway with water. Bring to a boil over medium-high heat. In another saucepan, combine 2 cups of water with 2 cups of the sugar. Bring to a boil over medium heat. Add the peels to the pot of boiling water and let simmer for about 3 to 5 minutes, or until the white part of the citrus peel has turned translucent.

With a slotted spoon, transfer the citrus peels to the pot with the water/sugar syrup. Let simmer for about 15 minutes.

Drain the citrus peels and lay them on a sheet of parchment paper or a lightly greased baking sheet and let dry for a few hours. (About 4 hours.) Roll candied citrus peels in the remaining 1/4 cup of sugar.

Store the candied citrus peels in an airtight container until ready to use. Enjoy!!!

Linking up with Newlywed's Blog Recipe Linky & #CitrusLove Blog-Hop

Grilled Chicken Salad {Ensalada de Pollo Asado}

2012-01-03T05:00:00.000-06:00

I never thought I'd say this, but I need a break from all of the rich holiday foods and desserts. At least for a couple of days. Those of us in Mexico still have one more holiday to celebrate later this week with more delicious treats I can't wait to enjoy.

But for now, what I really need is a salad. Nothing fancy. Just a simple salad with lots of fresh veggies, grilled chicken and maybe a little leftover rice.

What I love about salads is that you don't need to measure anything and you don't even have to follow a recipe. Just add whatever it is you like. I used basic veggies like carrots, cucumbers and cherry tomatoes, because that's what my kiddies love. But you can add more veggies like sliced red onion and mushrooms. Same goes for the lettuce. I used iceberg, but only because that's all I could find at the market. I also like to use Romaine or baby spinach, when available.

What do you like to eat after the holidays?

Grilled Chicken Salad

Marinade:

1 cup orange juice
1/2 medium onion, sliced
2 cloves garlic, finely chopped
1 tablespoon chili powder
1/4 to 1/2 teaspoon ground cumin

Salad:

1-1/2 pounds chicken cutlets or thinly sliced chicken breast
Mexican Rice (optional)
Lettuce (Iceberg or Romaine) or Baby Spinach
Shredded carrots
Thinly sliced cucumbers
Cherry tomatoes
Croutons
Shredded cheese (I used Asadero)

Directions:

Prepare the marinade by combining the orange juice, onion, garlic, chili powder and ground cumin.

Add the chicken cutlets, making sure each piece of chicken is coated with the marinade. Cover and refrigerate for at least 2 hours (or overnight) before grilling.

While the chicken is marinating, prepare the vegetables.

Heat a tablespoon of vegetable oil in large skillet or griddle over medium-high heat. Season the chicken cutlets with salt and pepper. Cook until golden brown on both sides.

To serve the salad, spoon 1/4 to 1/3 cup of warm Mexican rice in the center of each plate.

Cover the rice with lettuce (or spinach). Top with the shredded carrots, sliced cucumbers, cherry tomatoes, croutons, slices of grilled chicken breast and cheese. Serve with your favorite dressing or just a squeeze of lime juice. Enjoy!!!

Food of the Month: January

2012-01-02T05:00:00.000-06:00

Welcome to the very first installment of the Food of the Month Club!

To start things off, I thought it only fitting to feature the food that inspired it all...Tomatoes!

It was 5 o'clock in the morning on the kiddies last day of school before Christmas vacation. I was cooking a very large pot full of about 4 kilos of tomatoes to make Tomato Salsa for Ashley's class party. While I waited for the tomatoes to finish cooking, I started to think about some of my favorite tomato based recipes like Cream of Tomato Soup and Entomatadas. Then I thought about other tomato recipes that I wanted to try, like Tomato Soup Cake. Then I began to wonder how fun it would be to get together with a few of my foodie friends to share some of our favorite ways to cook and eat one specific food each month. And the idea for the Food of the Month Club was born!

Any kind of tomato will do. Grape and/or cherry tomatoes, Heirlooms, Romas, even tomatoes as large as grapefruits.

You have until January 28th to post your tomato recipes on your blog and email me your entries. For more details read the main page for the Food of the Month Club.

I will see you all back here on January 31st with the Food of the Month Club: Tomato Round-Up.

The Best of La Cocina de Leslie in 2011

2011-12-30T07:00:00.000-06:00

As 2011 is coming to an end, I thought it would be fun to revisit some of the year's most popular recipes, from month to month.

December:
Because of this rich and creamy Simply Irresistible Mexican Hot Chocolate Flan, I now spell romance F-L-A-N!

November:
This recipe isn't for everyone, but it was one of the most visited of the entire year...Criadillas a la Mexicana.

October:
My favorite pizza is this Mexican Pizza topped with homemade chorizo and jalapeño peppers. Ay. Dios. Mio!

September:
Pork Tacos {Dallas Gas Station Style} from The Homesick Texan Cookbook by Lisa Fain

August:
Conchas from the very first She Made/Ella Hace with my good friend, Girlichef

July:
Decadent Mexican Chocolate Brownies made with Abuelita brand chocolate.

June:
My signature dish...Crema de Brocoli (Cream of Broccoli Soup)

May:
For the hottest month of the year in Mexico, we cooled down with a refreshing glass of Agua de Pepino (Cucumber Limeade)

April:
My recipe for Arroz Verde was not only the top recipe in April, it is also the second Most Popular Recipe of the entire year.

March:
Pecan Pie Bread Pudding is a delicious alternative to Capirotada during Lent.

February:
Chorizo Quesadillas

January:
And last, but definitely not least...the #1 recipe in January and 2011 are my Enfrijoladas.

Thank you all so much for your continued love and support. Best wishes for a very Happy New Year! See you in 2012! XOXO

"May you always have bread, so that you never know hunger.

And salt, so that life may always have flavor..."

- It's a Wonderful Life

I Can't Believe It's Not Pumpkin Cake!

2011-12-28T07:00:00.000-06:00

Today is a very fun day in Mexico. It's El Dia de los Santos Inocentes. (The Mexican April Fools Day.) Now I love a good prank or practical joke, especially if I'm the genius mastermind behind it all. Because I've been a little busy lately playing around in my kitchen (which once again has running water and electricity) to properly plan a good prank, I thought it best to surprise Hubby and the kiddies with a fun, quirky cake that none of us have ever tried.

And I knew just the cake.

Making this cake was a bit of a challenge. My kiddies are used to hanging out in the kitchen, passing me ingredients, helping me grease and flour the cake pans and of course licking the bowl afterwards. But not with this cake. I didn't want them to find out the secret ingredient, because if they knew before hand, they probably wouldn't have even tried it. So I had to wait until they were all too busy and preoccupied with distractions like cartoons, Christmas toys and video games on the computer. And even then, I kept looking over my shoulder every couple of minutes to make sure they didn't discover the secret ingredient.

As I read and re-read the recipe, I knew that the smart thing to do would be to halve the recipe, in case the cake turned out to be a complete disaster. But I couldn't ignore that little voice inside my head that kept telling me that this cake was going to be just as delicious as every other cake I've baked from my Southern Cakes cookbook and it would be really fun to play a round of "name the secret ingredient" with everyone for Dia de los Santos Inocentes. So, I went against my better judgement and made the full recipe.

For the 25 minutes that the cake was in the oven, my stomach was in knots. I couldn't help but think that this cake was going turn out to be a big, fat, horrible FAIL!

When I opened the oven door, I found a beautiful, golden and aromatic cake that looked and smelled just like Pumpkin Cake.

Now for the moment of truth... I had to pinch off a piece to see what it tasted it like. (Pause.) OMG! It tastes like Pumpkin Cake. I pinched off another piece to make sure I wasn't imagining things. (Pause.) Yep! Tastes exactly like Pumpkin Cake.

Once the cake had cooled, I topped it with a little Cream Cheese Frosting, then handed out slices of cake to Hubby, the kiddies, my suegra, my sister-in-law, two of my college student nephews and one of my neighbors. I tried my hardest not to laugh as we all devoured our cake and was pleasantly surprised that no one had guessed the secret ingredient. Truth be told, I never would have guessed the secret ingredient either. And no one believed me when I told them what the secret ingredient was. They all thought it was a Santos Inocentes prank.

So what was the secret ingredient???

Tomato Sauce.

TOMATO SAUCE!!!

The recipe was for a Tomato Soup Cake, but since I've never seen a can of Tomato Soup here, I used tomato sauce. And the result was absolutely delicious. No joke!!!

If you like Pumpkin Cake, then you'll love this Tomato Sauce Cake, that really should be called "I can't believe it's not pumpkin" Cake!

I Can't Believe It's Not Pumpkin Cake!
(Tomato Soup Cake recipe adapted from Southern Cakes by Nancie McDermott)

Cake:

2 cups flour
1-1/3 cups sugar
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground clove
1/4 teaspoon ground nutmeg
1-1/4 cups plain tomato sauce (or one 10-3/4 oz. can tomato soup)
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1/4 cup water

Cream Cheese Frosting:

6 oz. cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350F. Grease and flour a 13 x 9-inch baking pan. In a large bowl, combine the flour, sugar, baking powder, cinnamon, clove and nutmeg. Mix with a fork until well combined.

Add in the tomato sauce, butter, eggs, vanilla extract and water. (My kiddies didn't believe this was really a Tomato Sauce Cake until I showed them this photo. )

Beat with an electric mixer on medium speed until well combined and the batter is creamy. (About 2 to 3 minutes.)

Pour the batter into the prepared baking pan/dish.

Bake at 350F for about 25 minutes, or until the cake springs back when lightly touched in the center. (I couldn't resist pinching the cake over and over again, because it was so good!) Let the cake cool to room temperature.

Prepare the Cream Cheese Frosting by creaming together the cream cheese, powdered sugar and vanilla with an electric mixer on medium speed until creamy and spreadable. (If frosting is too soft, add more powdered sugar, 1/4 cup at a time until desired consistency. And if the frosting is to thick, thin it out by adding a tablespoon or two of milk until desired consistency.)

Refrigerate the frosted cake for 30 minutes before serving. Enjoy!!!

Introducing: Food of the Month Club

2011-12-26T07:00:00.000-06:00

Attention foodies! Something new and exciting is coming to La Cocina de Leslie in 2012! And I would love for you to join me.

It's meme kind of thing called The Food of the Month Club and it's something I've wanted to do pretty much since I started this blog.

At the beginning of each month, I'll announce the Food of the Month. All you have to do is cook up something fabulously delicious using the Food of the Month as one of the main ingredients and post the recipe on your blog sometime during that month. At the end of the month, I'll post a Round-Up of all of the recipes with links to your blogs.

And the best thing about The Food of the Month Club is that it will feature easy to find ingredients that many of us always have on hand in our pantry or fridge.

I hope you'll join me in this new adventure.

Be sure to visit La Cocina de Leslie on January 2nd to discover the very first Food of the Month!

How to participate:
1.) Visit La Cocina de Leslie the 1st or 2nd day of each month to find out the Food of the Month.

2.) Cook up something delicious using the Food of the Month as one of the main ingredients.

3.) Post the recipe(s) on your blog.

4.) Link to this page in your blog post(s). (You can also add the Food of the Month button to your post or sidebar.)

5.) Email your entries to me at leslielimon@lacocinadeleslie.com by the 28th of the month. Be sure to include:
~your name
~your blog name
~permalink to your post
~a photo of your recipe or permission to pull one from your post

6.) Visit La Cocina de Leslie on the last day of each month for the recipe round-up.

Sugar Cookie Alfajores

2011-12-24T07:00:00.000-06:00

My game plan for baking at El Rancho yesterday was to make the easiest cookies I knew how...Sugar Cookies and my Mexican Chocolate Chunk Cookies. But as I was gathering all of the ingredients from my kitchen, I spied an unopened jar of cajeta sitting on top of my fridge. Suddenly I was reminded of the gorgeous Alfajores de Maicena I featured in yesterday's Christmas Cookie Round-Up and thought they'd make for the perfect treat to serve at our pre-Christmas Eve family gathering. So I grabbed the jar of cajeta and my container of shredded coconut and threw them into the box of ingredients I was taking to the ranch. You know, just in case.

As I was preparing the sugar cookie dough, I couldn't get the Alfajores out of my head. So, as soon as the cookies came out of the oven, I topped them with a little cajeta and they disappeared before I could even taste one. (But at least I was able to snap a few pics.)

My kiddies liked them so much, they want me to bake another batch tonight for Santa Claus. I think Mr. and Mrs. Claus will both be very happy with these Sugar Cookie Alfajores.

Sugar Cookie Alfajores
(Sugar Cookie recipe from Wilton)

Ingredients:

1 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 cups flour
1 cup cajeta
1 cup shredded coconut

Directions:
Preheat oven to 350°F. Cream together the butter and sugar with a wire whisk or electric mixer until light and fluffy. Add the eggs one at a time, until completely combined. Stir in the vanilla. Gradually add the flour, one cup at a time, mixing well until blended.

Wrap the cookie dough in plastic and refrigerate dough for at least 2 hours. (This step is completely optional. I didn't refrigerate the dough and the cookies turned out perfect.)

Shape the dough into 1-inch balls. Place on a lightly greased cookie sheet about 2-inches apart. (The kiddies can help with this part.) Flatten the cookies with the tips of your fingers or the bottom of a glass dipped in flour to prevent sticking.

Bake at 350°F for 10 to 12 minutes. Remove from oven and let cool on wire rack for one minute. Turn cookies over. Spoon 1 teaspoon of cajeta onto the flat side of one cookie and top with another cookie, forming a sandwich. Press the cookies together gently so that a little cajeta oozes out the sides. Using your index finger, spread the cajeta along the sides. Dip sides in shredded coconut.

Enjoy!

Christmas Adam Cookie Round-Up 2011

2011-12-23T00:00:00.000-06:00

Today is a very special day at my house. It's Christmas Adam. (The day before Christmas Eve.) It's a day of baking all kinds of goodies to share with our family and friends, and of course, a couple of cookies for Santa Claus.

Because Christmas cookies are meant to be shared, I thought I'd share some of my favorite cookie recipes from some very good friends of mine. (I'll be baking a few of these myself today.)

Happy baking and Merry Christmas Adam to all!

Christmas Adam Cookie Round-Up 2011:
(In no particular order...)

Dark Chocolate & Cranberry Cookies from Heather at Girlichef

photo courtesy of Girlichef

Oatmeal Cream Pies from Monica at Lick the Bowl Good

Photo courtesy of Lick the Bowl Good

Tortilla Snowflakes with Cajeta by Vianney from Sweet Life

Photo credit Vianney @ Sweet Life

Icebox Cookies from Jenna at Newlyweds Blog

Photo credit Jenna @ Newlyweds Blog

Peanut Butter and Jam Cookies from Nicole at Presley's Pantry

Photo courtesy of Nicole @ Presley's Pantry

Merry Berry Cookies w/ Pisco from Peru Delights
(The recipe is available on their free ebook.)

Choco-Mint Christmas Cookies from Ericka at Nibbles & Feasts

Photo courtesy of Ericka @ Nibbles & Feasts

Biscochos from Muy Bueno Cookbook

Macaroons with White Chocolate Peppermint Ganache
from Gerry at Foodness Gracious

Photo courtesy of Foodness Gracious

And for my Spanish speaking friends...

Galletitas de Bastoncitos de Menta con Dulce de Leche
from Mamá Contemporanea

Foto cortesia de Mamá Contemporanea

Alfajores de Maicena from Latin Food Lovers New York

Foto cortesia de Latin Food Lovers New York

Galletas para Regalar from Sazon Boricua

Foto cortesia de Sazon Boricua

What kind of cookies will you be baking this year?

She Made/Ella Hace: Ponche Navideño de Manzana

2011-12-19T22:00:00.000-06:00

Growing up, Christmas with my grandparents was always Tamales, Buñuelos and Ponche. Here in Mexico with Hubby's family, things are a little different. The menu for our big Christmas Eve dinner changes from year to year. One year we'll feast on my suegra's amazing Pozole. And the next year might be an Asian inspired potluck. This year the menu will include smoked turkey, mashed potatoes & gravy, rice, Ensalada Navideña, crescent rolls and Ponche.

Over the years, the only constant has been Ponche. Whether it's the festive Ponche de Jamaica made with hibiscus flowers, or the slightly tangy Ponche de Tamarindo that my sister-in-law makes every year, or my grandmother's Ponche de Manzana, Christmas wouldn't be the same without a steaming mug of fruit laden Ponche.

That's why Girlichef and I thought it was the perfect recipe to share for this month's installment of She Made/Ella Hace.

With my grandmother's recent passing, there was really only one Ponche I wanted to make...my abuelita's. The best Ponche in my book. Gramm made her Ponche at least once a week in December and it was always a treat.

I've made a few changes here and there, like substituting apple nectar for apple cider and adding guavas and pecans for added flavor and texture. But it still tastes just like Gramm's. One sip was like a hug in a cup.

Ponche Navideño de Manzana
(Hot Apple Cider Punch)

Ingredients:

4 cups apple nectar or cider
4 cups apple juice
4 cups water
4 Apples (2 red/2 green)
2 Pears
6 to 8 Guavas
6 oz. sugar cane, peeled
2 (3-inch) cinnamon sticks
2 whole cloves
1/2 cup raisins
1 cup pecan halves
Tequila or Rum

Directions:
Pour the apple nectar, juice and water into a 4-quart pot.

Chop the apples, pears, guavas and sugar cane into bite-size pieces. Add them to the pot along with the cinnamon sticks and cloves. Simmer over medium-low heat for 40 to 45 minutes or until the fruits are tender.

Remove from heat and stir in the raisins and pecans. (Adding the pecans at the very beginning can make the Ponche bitter.) Let cool about 10 minutes before serving. Ladle into coffee mugs and garnish with a cinnamon stick. Enjoy!!!

*For a grown-up version of this Ponche, add a shot of tequila or rum to each mug before serving.

Be sure to check out Girlichef's Ponche!

Also linking up with:

Food n' Flix: Simply Irresistible Round-Up

2011-12-09T00:00:00.000-06:00

Are you ready for more Simply Irresistible recipes? It's time to round-up the recipes inspired by the Food n' Flix movie of the month, Simply Irresistible, starring Sarah Michelle Gellar and Sean Patrick Flannery.

Deb, from Kahakai Kitchen, prepared these stunning Rose & Vanilla Tea Pots de Créme. A truly spectacular and breathtaking dessert. I can only imagine how incredible the kitchen must smell while making this. (Swoon!)

Girlichef made the one thing I crave most whenever I watch this movie: Caramel Eclair Thingies. Delicate shells of Pâte à Choux, filled with a luxurious Caramel Pastry Cream. So simply irresistible, I bet you can't eat just one. Ay. Dios. Mio!

Sandra, who lives in Cabo San Lucas, doesn't have a blog, joined in on the fun and made this crisp, golden Tarte au Poire (Pear Tart). Maybe Sandra can be convinced to share the recipe with me, so I can share it with all of you.

And last, but definitely not least, is my contribution: A rich and creamy Mexican Hot Chocolate Flan.

A big thank you to all who participated. For more Food n' Flix fun, head to the website for details. Girlichef is hosting Food n' Flix this month and the movie is Christmas in Connecticut.

Simply Irresistible Mexican Hot Chocolate Flan

2011-12-03T10:00:00.000-06:00

How do you spell romance? I spell it F-L-A-N!

For my Simply Irresistible inspired Food n' Flix dish, I made a Mexican Hot Chocolate Flan that is rich, creamy and well, simply irresistible.

What I like most about Simply Irresistible is how Amanda's (Sarah Michelle Gellar) feelings are expressed through her cooking, whether it be love, sadness, or stunned silence. And that's exactly what I wanted to recreate. Something that would express my love and appreciation for my wonderful Hubby. Things have been incredibly hectic in the shop lately, hence my absence from Blogland, and we both desperately needed a relaxing (and romantic) night to take our minds off work.

Worked like a charm!

Nothing says romance like 1 Flan and 2 spoons!

Simply Irresistible Mexican Hot Chocolate Flan

Ingredients:

1 (12 oz.) can evaporated milk
1 tablet Mexican chocolate (Abuelita or Ibarra brand)
1/2 cup Cajeta (or caramel sauce)
1 (14 oz.) can sweetened condensed milk
3 eggs

Directions:
Preheat oven to 350F.

Chop the Mexican chocolate tablet into medium pieces.

In a small saucepan, heat the evaporated milk over medium heat until very warm. (Do NOT boil!) Pour the warm milk over the chocolate and let set a couple of minutes until the chocolate begins to melt.

Stir with a spoon or wire whisk to completely dissolve the chocolate.

Pour the cajeta in the bottom of a 9-inch cake pan, tilting to coat the bottom of pan; set aside. (I like to bake my flan in a shallow cake pan, so there is less chance of it breaking when I flip it over to serve.)

In a blender cup, combine the evaporated milk with chocolate, the sweetened condensed milk and the eggs. Puree until smooth. Carefully pour the chocolate mixture into the prepared cake pan.

Place the cake pan inside a larger cake pan and fill the larger cake pan with about 1-inch of hot water. (This is called a water bath or Bain Marie aka Baño Maria.)

Bake for about 45 minutes or until the very center of the flan is only slightly jiggly.

Remove from oven and let cool to room temperature. Refrigerate for at least 2 hours.

To serve, place a serving plate, face-down on top of the flan. Grabbing both the serving plate and the baking dish, gently flip the flan over; remove baking pan.

Enjoy!!!

*If you're participating in Food n' Flix with me this month, be sure to email me at leslielimon@lacocinadeleslie.com so I can include you in the round-up tomorrow.

Macho, Macho Bananas! {Roasted Plantains}

2011-11-23T15:00:00.000-06:00

I know everyone is probably busy getting things ready for the big day tomorrow. I know I am, and Thanksgiving isn't even a holiday in Mexico. (Although, I think it should be a worldwide holiday celebration.)

Just because Thanksgiving isn't an official holiday here in Mexico, doesn't mean that I won't be celebrating with my family. Every year, I prepare a traditional American feast with mashed potatoes and gravy, homemade bread rolls, green bean casserole and pumpkin and Pecan Pies. The only difference its that I bake a chicken instead of a turkey. (You can read why here.)

This year, I'll be adding two new desserts to the menu, one of which is an old family favorite...Roasted Plantains. Here in Mexico, we call plantains, Platanos Macho which literally translated means Macho Bananas. I guess it's because they're bigger and manlier than regular bananas.

Platanos Machos can be served in a variety of ways: battered and fried, sauteed in butter and/or roasted in an oven or on the grill. In the winter, there are carts roaming the streets, with a distinct high-pitched whistle to announce their arrival, that sell the most delicious, piping hot, roasted plantains and camotes (sweet potatoes). They are then topped with your choice of sweetened condensed milk or cajeta (caramel sauce). Absolutely swoonworthy!

While the photos for this recipe show how to grill plantains, I'm also including directions on how to roast them in the oven.

Platano Macho Asado
Grilled (or Roasted) Plantains

Ingredients:

4 to 6 ripe plantains (about one plantain per serving)
1 can sweetened condensed milk

Directions:
On the grill: Roast the plantains whole (unpeeled) over a low flame until the peel has charred completely and the plantains have burst open.

In the oven: Preheat oven to 350F. Wrap each plantain in aluminum foil. Bake for 20 to 25 minutes or until the plantains have burst open.

Peel the charred skin from the plantains. To serve, drizzle with sweetened condensed milk. Enjoy!!!

Criadillas a la Mexicana (Mexican Style Bull Testicles)

2011-11-15T00:00:00.000-06:00

I don't consider myself an adventurous person, especially when it comes to food. But when I think of all of the different foods I have tried during my 11 years of living in Mexico, I realize that I've become more like Andrew Zimmern than I ever thought possible.

Case in point, yesterday's mystery ingredient on Name That Food...Criadillas (bull testicles). Yes, you read correctly. I think you'll agree with me that it sounds so much nicer in Spanish.

This weekend was my second time eating Criadillas and I just have to say that it was a much more pleasant experience than my first time.

My first time (eating Criadillas) was during my first year of living in Mexico. My sister-in-law had prepared them (as a treat) for a late Saturday morning breakfast with the entire family. Back then, I was still a skeptical young Gringa, afraid to try anything new, mostly out of fear that I was going to eat some icky, gross, exotic animal part. (Nothing like the fearless food blogger that I am today.) I took one bite and decided that I didn't like them. Yes, the flavor was a bit on the strong side, but my decision had more to do with me freaking out just thinking about what I was eating than the actual flavor and texture.

Thank goodness, times have changed. I'm older, wiser and a little more mature. I've learned to base my decisions about food on taste rather than judging a food by what part of the animal it's from. (Most of the time.) This time as I bit into my Taco de Criadillas, I took the time to really savor the flavors and feel the texture. And you know what? It was absolutely delicious AND I liked it! I really, really liked it.

The texture was like biting into a hot dog and the flavor of the Criadillas, sauteed with Salsa Mexicana, was like a spicy sausage.

I still can't believe how much I liked them, even knowing exactly what I was eating.

Somewhere, Andrew Zimmern is smiling.

Criadillas a la Mexicana

Ingredients:

2 pounds criadillas
Manteca (lard) or vegetable oil
3 large roma tomatoes
1 medium onion
2 to 3 fresh serrano and/or jalapeño chilies
Cilantro

Directions:
In a 4-quart stockpot, bring the Criadillas and just enough water to cover the meat to a boil over high heat. Reduce the heat to medium-low and let simmer for about 30 minutes or until the Criadillas are soft to the touch.

While the Criadillas are simmering on the stove, prepare the Salsa Mexicana by chopping the tomatoes, onion, serrano chilies and a handful of cilantro.

Once the Criadillas have finished cooking, drain and chop them into bite-size pieces.

Heat 2 to 3 tablespoons of manteca (lard) in a large pan or skillet over medium-high heat. (If using the same pot the Criadillas were cooked in, be sure to dry completely with paper towels.)

Add the chopped Criadillas and Salsa Mexicana. Saute for about 10 to 15 minutes; season with salt.

Serve with warm corn tortillas for delicious Tacos de Criadillas a la Mexicana. Enjoy!!!

Name That Food: Andrew Zimmern Edition???

2011-11-14T00:00:00.000-06:00

I spent another great Sunday with my in-laws at El Rancho yesterday. As always, there was fun to be had, great conversation and lots and lots of delicious food. Some of which I'll be sharing with you later this week. But before I do, I thought it would be fun to play another round of everyone's favorite game...Name. That. Food! (Applause.)

Today's mystery ingredient was the first of the many tasty treats on yesterday's menu, and one Andrew Zimmern really enjoyed eating on his show, Bizarre Foods. (Hint, hint!)

Take a close look and see if you can Name That Food! Leave your answers in the comments and be sure to check back Tuesday morning for the big reveal.

Food 'n Flix: Simply Irresistible

2011-11-05T17:00:00.000-06:00

How would you like to join me for dinner and a movie? Or maybe a midnight snack? Well this month is your chance to do just that, because it's my turn to host Food 'n Flix.

Every month, the host of Food 'n Flix chooses a food related movie to watch. Everyone interested, watches the movie, then heads into the kitchen to cook up something delicious, inspired by the movie.

For this month's movie, I have chosen Simply Irresistible, a quirky romantic comedy starring Sarah Michelle Gellar and Sean Patrick Flannery. It's kind of like a modern day Like Water for Chocolate, in that everything Amanda (Gellar) feels, channels through the food she prepares and to whoever eats it.

How to Participate:
1. Watch the chosen film, Simply Irresistible. Taking inspiration from the film, head into the kitchen and cook or bake or make something.

2. Post about it on your blog with a link back to THIS post and a link to Food 'n Flix. Use of the logo is optional.

3. You must post must be current (during month of film). And of course we don't mind if your post is linked to other events...the more the merrier.

4. Have fun with it!

5. Email your entries to me at: leslielimon@lacocinadeleslie.com and be sure to include:

                     ~Your name
                     ~Your blog's name and URL
                     ~The name of your dish and the permalink to the specific post you're submitting
                     ~Attach a photo of any size (or just give me permission to "pull" one from your post)
                     ~Indicate "Food 'n Flix Submission" in the subject line

Deadline for submission is: November 30th (2011)

*watch for the roundup to be posted shortly after this deadline!

She Made/Ella Hace: Pan de Muerto

2011-11-02T00:03:00.001-06:00

This month for She Made/Ella Hace, with my good friend Girlichef, there was really only one recipe we wanted to make this month...Pan de Muerto, a sweet, orange-flavored Mexican pastry made especially for Dia de Muertos (Day of the Dead).

Dia de Muertos is celebrated on November 2nd, but it's a 2-day celebration to honor our deceased friends and family members. The celebration starts on November 1st with El Dia de Todos los Santos (All Saints Day), dedicated to the memory of los angelitos (the little angels) who are no longer with us.

All throughout Mexico, beautiful altares (altars) are assembled and decorated with candles, flores de Cempazuchitl (marigolds), trinkets that belonged to the deceased and ofrendas (offerings) of the deceased's favorite foods and/or beverages, including Pan de Muerto.

My little altar for my abuelito is a simple one with just the Pan de Muerto and Chocolatito as ofrendas.. But I know that Pappy would be very pleased as these were two of his favorites. My kiddies chose this picture of my grandpa with all of us for Pappy's altar, because they wish he was here with us to enjoy this delicious bread. And so do I.

Te extraño, Papito!

Pan de Muerto
(Brioche recipe adapted from Artisan Bread in 5 Minutes a Day)

Ingredients:

1/2 cup water
3/4 cup butter
1 packet instant yeast
1 teaspoon salt
1 tablespoon orange zest
1/4 cup orange juice
4 eggs
1/4 cup honey
1/2 cup sugar
1 teaspoon orange extract
3-1/2 cups flour

Topping:

1 egg, slightly beaten
Brown sugar

Directions:
Heat the water and butter in a small saucepan over medium heat until the butter has melted. In a large mixing bowl, combine the yeast, salt and orange zest. Pour in the water and butter. Stir with a wire whisk until the yeast has dissolved completely. Whisk in the orange juice, eggs, honey, sugar and orange extract. Add the flour and mix with a wooden spoon until all of the flour has been incorporated. Cover loosely with a kitchen towel or plastic wrap and let stand for about 2 hours or until double in size. (No kneading neccesary!)

Refrigerate the dough and let chill for about an hour. (This will help the dough "firm up", making it easier to work with. Do not attempt to work with the dough without chilling it first.)

Preheat oven to 350F. Generously grease a baking sheet with butter.

Sprinkle the top of the dough with flour and remove about 1/3 of the dough to reserve for the "bones". Shape the remaining dough into a circle, sprinkling with extra flour if the dough gets too sticky. Place on a lightly greased baking sheet. Divide the reserved dough into 7 equal pieces. Shape 6 of the pieces of dough into a 4-inch rope. Arrange on top of the dough. Shape the last piece of dough into a ball and place on top of the "bones".

Brush the loaf (or loaves) with the beaten egg; sprinkle brown sugar all over loaf. Bake at 350F until golden brown.

Enjoy with a steaming mug of Mexican Hot Chocolate. (*Yields 1 large loaf or 2 medium loaves or 8 mini-loaves. My kiddies loved the mini-loaves!)

Be sure to check out Girlichef's gorgeous, sesame seed studded Pan de Muerto.

*Sorry for the poor quality of photographs. I am once again without camera and was forced to use my son's Nintendo DSi. :P

Carne en Su Jugo (Beef, Bacon & Potato Soup)

2011-10-27T14:00:00.000-05:00

Carne en su jugo is a delicious and comforting soup that's perfect for a cold, dreary day. Or any other day for that matter.

Carne en su jugo is also the perfect way to celebrate a special occasion like today.

Carne en Su Jugo was the first meal I ate when I arrived in Yahualica 11 years ago.

After a day of traveling to a new country with two small children, I was nervous, anxious, tired and very hungry. Almost as soon as we walked into my in-laws' home, my sister-in-law Susi escorted us to the kitchen where she served us all a big bowl of soup.

It was at that very moment that I realized that it wasn't a dream and that we had actually moved to Mexico. A million thoughts and doubts raced through my mind as Susi topped our bowls with bits of chopped red onion and cilantro. I had no idea what I was about to eat, but eating seemed like the perfect distraction to keep me from thinking about what we had just done.

As the first sip of the pale broth made it's way down my throat, I felt comforted by the familiar flavors of the beef, bacon and cilantro. I knew at that moment that everything would be okay and that even though I was miles away from "home", Mexico wasn't all that foreign to me. Mexico had always been a part of my life. Its culture. Its traditions. And its food.

Carne en Su Jugo may have been new to me that fateful day 11 years ago, but now it's an old friend. And I will always remember and be thankful for the comfort it provided.

Carne en Su Jugo

Ingredients:

1 pound thin cut beef steak, cut in 1-inch slices
6 slices bacon, cut in 1-inch chunks
4 medium potatoes, peeled and chopped
6 cups of water
1 teaspoon salt
1 teaspoon chicken bouillon (optional)
1 sprig cilantro

Directions:

In a 3-quart saucepan or stockpot, cook bacon over medium-high heat until crisp; drain the drippings. (Or reserve them for when you make Refried Beans.) Return stockpot to heat with bacon, stir in the beef strips. Cover stockpot and let meat cook in it's own juices; stir occasionally. (Carne en Su Jugo literally means "meat cooked in it's own juices.")

When the beef strips are no longer pink, stir in the potatoes. Add the water and cilantro; season with salt and bouillon. Cover the pot and reduce heat to low. Let the soup simmer until the potatoes are tender.

To serve, garnish with chopped red onion, chopped cilantro, freshly squeezed lime juice and your favorite salsa or Chile de Molcajete. Serve with warm corn tortillas. Enjoy!!!

*This recipe was originally posted in May 2009, but I felt it deserved to be re-posted for this special occasion.

Mexican Pizza

2011-10-18T17:30:00.000-05:00

I used to think that BBQ Chicken Pizza topped with slices of red onion and chopped cilantro was my favorite pizza.

Coming in at a very close second place was Veggie Pizza topped with zucchini, tomato, mushrooms, olives and bell peppers.

But after making this pizza with Homemade Chorizo and sliced jalapeño peppers, I have a new all-time favorite that I like to call Mexican Pizza.

And to make it even more Mexican, I baked it on a cast iron comal (griddle), which results in a crispier crust.

Mexican Pizza

Ingredients:

Pizza Dough (I like to use Quick Beer Pizza Dough)
1/4 to 1/3 cup tomato sauce or jarred salsa
6 to 8oz. Mexican Chorizo, cooked
Canned Jalapeño slices
Asadero or Oaxaca Cheese or Queso Fresco (or a Mexican cheese blend)

Directions:
Preheat oven to 375F. Grease a pizza pan or cast iron comal with vegetable oil; set aside. Roll out your pizza dough on a lightly floured surface; transfer dough to pizza pan. Spread tomato sauce over the pizza dough. Top with the cooked Chorizo.

Top with canned jalapeño slices.

And last, but not least, follow with a layer of lots of shredded cheese. Bake at 375F for about 20 minutes or until the cheese has melted and the crust has turned a light golden brown.

Top with your choice of bottled hot sauce, Chile de Molcajete or red pepper flakes. Enjoy!!!

What's your favorite pizza?

She Made/Ella Hace: Mole {Enchiladas}

2011-10-13T00:00:00.000-05:00

This month, for She Made/Ella Hace it's all about Mole! Ole! Heather is cooking up a rich and delicious Mole Amarillo on her blog, Girlichef. And I'll be serving up a hot plate of Enchiladas de Mole.

But before we get to the recipe, I want to introduce you to an old friend of mine. She's been a friend of the family for as long as I can remember...Doña Maria.

Doña Maria is a brand of thick Mole paste made with chile peppers, peanuts, sesame seeds and cocoa. (Just to name a few of the ingredients.)

This was the Mole that my grandparents always made when I was a little girl. Of course, when I grew up and got married, I learned how to make Mole from scratch and my grandpa preferred my Mole Dulce to Doña Maria's.

But still, whenever I spot that little jar of Mole at the tiendita, I am reminded not only of my grandparents' collection of Doña Maria jars that they used as drinking glasses, but also of one of my childhood favorites that Pappy (my grandpa) used to make...Enchiladas de Mole.

Enchiladas de Mole Doña Maria

Ingredients:

1 Kilo bone-in chicken breast
1/2 medium onion, halved
1 clove garlic
Cilantro
1 jar Mole Doña Maria
4 cups chicken broth
Queso Fresco, crumbled
1/2 medium onion, chopped
Corn Tortillas
Vegetable Oil (for frying)
Sesame Seeds (optional)

Directions:
Place the chicken in 3-quart stockpot with the garlic, cilantro and 1/2 of the medium onion. Fill the stockpot with enough water to cover the chicken; season with salt and pepper. Cover stockpot and cook over medium heat until tender and cooked through. (60 to 90 minutes).

Shred the chicken and gather the rest of your ingredients.

To prepare the Mole sauce, empty the jar of Mole Doña Maria into a 2-quart saucepan. Slowly stir in 4 cups of chicken broth. (I used the same broth the chicken was cooked in.)

Heat the sauce over medium heat, whisking occassionally to prevent lumps from forming. Season lightly with salt and pepper.

Preheat the oven to 350F. To make the enchiladas, heat 2 tablespoons of vegetable oil in a skillet over medium heat. Fry the corn tortillas, one at a time, for about 30 seconds on each side. *You want the tortillas to be soft and pliable. (The reason for frying the tortillas, is so that they won't fall apart when rolling them, once they've been filled.)

Top each tortilla with a couple tablespoons each of shredded chicken and Queso Fresco. Top with a little chopped onion. Roll up the tortillas and place seam side down on a heat proof plate or baking dish.

Ladle the warm Mole sauce over the enchiladas. Top with more crumbled Queso Fresco and Sesame seeds, if desired. Bake at a 350F for about 20 to 25 minutes or until the cheese has completely melted. Serve with Refried Beans and Mexican Rice. Enjoy!!!

Homemade Chorizo

2011-10-10T19:00:00.000-05:00

Some of my earliest childhood memories are of watching my grandmother work her magic in the kitchen.

She'd add a little of this.

A handful of that.

And just a pinch of this other thing para que le de sabor (to give it flavor).

Gramm cooked like most Mexican grandmothers. She never measured anything and she almost never followed a recipe.

I say "almost" because there was this one tiny, crumpled piece of paper that she'd pull out of an old briefcase on very special occasions. Gramm and my Tia Jessie, Gramm's sister-in-law, were the only ones allowed to look at whatever was written on that special piece of paper. I once caught a glimpse of it out of the corner of my eye. The only words I was able to make out were: Comino (cumin), Chile en Polvo (chili powder) and Vinagre (vinager).

Seeing as it was just an old recipe and not a deep, dark family secret or a map to a hidden treasure, I never tried to sneak another peek at that piece of paper.

Oh, if I could turn back time.

Years later, I realized that what was written on that old, stained, crumpled piece of paper was Gramm's "secret" recipe for her mouth-watering chorizo.

Gramm's Chorizo was spicy, without being hot, and slightly tangy.

It's the one family recipe I've spent years wishing I had.

And now, thanks to The Homesick Texan Cookbook, I've finally found it.

Mexican Red Chorizo
(from The Homesick Texan Cookbook by Lisa Fain)

Ingredients:

2 dried guajillo chilies
2 dried ancho chilies
2 to 4 tablespoons apple cider vinegar
1/4 medium onion
4 cloves garlic
1 pound ground pork (with at least 20% fat)
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
!/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1 teaspoon salt

Directions:
In a small skillet over high heat, toast the dried chilies on each side for about 10 seconds. Fill the skillet with enough water (about 2 cups) to cover the chilies. Bring the water to a boil, then turn off heat. Let the chilies soak for about 20 minutes or until really soft.

Place the chilies in a blender with the onion and garlic. Add 2 tablespoons of the apple cider vinegar and puree until smooth, adding more apple cider vinegar or water if needed. The chile puree should be the consistency of ketchup.

Add the chili puree to the ground pork, along with all of the spices and salt. Mix well. Cover with plastic wrap and refrigerate overnight, so the flavors will meld. (If you're impatient like me, you can go ahead and cook it as soon as you've mixed it all together.)

To cook, fry in a greased skillet. Enjoy!!!

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Huitlacoche

2011-10-09T10:00:00.000-05:00

With corn season, comes a wonderful treat that not very many know about...Huitlacoche!

Huitlacoche is a corn fungus, kind of like a wild mushroom, that grows directly on the corn. And it makes a delicious filling for quesadillas.

Have you ever seen or tried Huitlacoche?

A Good Old-Fashioned Elotiza

2011-10-08T22:00:00.000-05:00

It's corn season in Mexico!

Planting began somewhere around the end of June/beginning of July to coincide with the rain season.

This year's rain season was a little on the dry side, and sadly many a cosecha (harvest) was lost. Those that weren't lost, took quite a beating from the wind and hail.

Luckily for us, not all was lost. We were able to enjoy a good old-fashioned Elotiza at El Rancho with family and friends.

Corn-on-the-cob sure does taste good when cooked over an open, wood-burning fire. But the real secret to sweet corn-on-the-cob is to leave some of the husks on the corn when cooking them.

These smaller, not as well formed elotes are called moloncos.

Some people like to eat their corn-on-the-cob with a little butter and salt. Others, prefer lime juice, salt and hot sauce. But these freshly picked elotes were so sweet and delicious, all we added were a few slices of homemade panela (a soft Mexican cheese).

How do you like your corn on the cob? And what's in season where you live?

Baked Poblano Fries

2011-10-07T21:00:00.000-05:00

I don't remember exactly which Rachael Ray cooking show I saw these on, but as soon as she mentioned them, I knew I had to make them.

At that very moment.

I didn't even finish watching the show.

I headed straight into my kitchen and started to work, while visions of crispy, golden strips of breaded poblano peppers danced in my head.

Were it not for the fact that I had to share these with Hubby and the kiddies for lunch that day, I would have happily finished them all by myself. No burger necessary.

Full of spicy flavor (and very little heat), Baked Poblano Fries are better (and more addicting) than chips. And a tastier alternative to plain ol' french fried potatoes.

All I have to say is, "Gracias, Rachael Ray!"

Baked Poblano Fries
(Inspired by Rachael Ray)

Ingredients:

2 eggs, slightly beaten
1-1/2 cups dry bread crumbs
1 teaspoon seasoning salt
1/2 teaspoon chili powder
Ground cumin
5 poblano peppers

Directions:
Preheat oven to 375F.

Beat the eggs in a small bowl. Season with salt and pepper; set aside.

Place dry bread crumbs on a medium plate, season with seasoning salt, chili powder and a dash of ground cumin; set aside.

Slice the tops off the tops of the poblano peppers. Using your knife or a spoon, scoop out the seeds and veins.

Slice the chilies in half lengthwise and cut into 1/4-inch slices.

Dip the poblano strips in egg.

Coat the poblano strips with bread crumbs.

Arrange the breaded poblano strips on a lightly greased baking sheet. (I line my baking sheet with aluminum foil to make clean-up easier.) Bake at 375F for 25 to 30 minutes or until golden brown.

Serve with Ranch or Bleu Cheese Dressing, Fresh Tomato Salsa or Homemade Onion Dip for dipping. Enjoy!!!

Homemade Onion Dip

2011-10-07T17:00:00.000-05:00

Whenever I get a craving for something salty, I could walk to the tiendita that is just a couple of houses down from my house, to buy a bag of chips. But I would much rather walk to El Jardin, which is about 3 blocks away, to buy a bag of freshly made potato chips, fried to order, on the spot.

Traditionally, these homemade potato chips are topped with salt, freshly squeezed lime juice and lots of bottled hot sauce. While chips with limon y sal (lime and salt) are quite delicious, there are times when I crave something more.

Like a creamy dip.

When I was growing up, my grandmother always had a bowl of dip in the fridge and a stash of flavor packets in the pantry to make more.

Those little flavor packets aren't available in my pueblito, so I was often left with el antojo (the craving). Never did it occur to me that I could make a flavorful dip without one of those little flavor packets. But that all changed when I saw this recipe for onion dip on the King Arthur Flour blog.

A super easy recipe, with ingredients I usually have on hand. I had to make a couple of changes, like substituting Mexican Crema for the sour cream. And I left out a few other minor ingredients, like mayonnaise and Worcestershire sauce. But the end result was absolutely delicious and a recipe that the entire family, including my in-laws, has come to love.

This Homemade Onion Dip is great with chips, crackers, raw veggies and even french fries. But it also makes a great spread for sandwiches or burgers.

Homemade Onion Dip
(slightly adapted from King Arthur Flour)

Ingredients:

6 oz. cream cheese, softened
1 cup Mexican crema
1 large onion
2 cloves garlic, minced
1/2 cup water or chicken broth

Directions:
Chop the onion.

Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the onion and garlic and sauté until light golden brown. Carefully pour in the water. Let the onion mixture simmer until all of the liquid has absorbed. Remove from heat and let cool slightly.

In a medium mixing bowl, combine the cream cheese and Mexican crema with an electric mixer.

Stir in the cooled onion mixture; season with salt.

Serve with potato chips or crackers. Enjoy!!!

She Made/Ella Hace {Tequila!}

2011-09-16T07:30:00.000-05:00

Last night was the biggest party of the year all throughout Mexico.

Every year on the Eve of Independence Day, people gather in their town square to watch the re-enactment of Father Miguel Hidalgo's Grito de Dolores (Cry of Independence). Amidst the ringing church bells, fireworks and mariachi band playing, we all scream with great pride "Viva Mexico! Viva Mexico! Viva Mexico!"

In Mexico, it is not a party without Tequila.

So for this month's installment of She Made/Ella Hace with my good friend, Girlichef, we will be highlighting this liquid gold that is synonymous with Mexico. (And I just so happen to live in the Tequila capital of the world...the state of Jalisco.)

Tequila is best appreciated served straight and sipped slowly, like only the finest of wines. But many prefer to serve Tequila with a lemon/lime or grapefruit flavored soda. Me? I like my Tequila with a little Sangrita, the red stuff pictured above with the Tequila. Sangrita is a non-alcoholic beverage that Wikipedia refers to as a Tequila chaser. With it's tangy citrus flavor, I call it the perfect accompaniment to Tequila.

During our Semana Santa camping trip to El Rancho, we enjoyed "fancy" Tequila and Sangrita shots, served inside hollowed out cucumbers and tomatoes.

But my favorite way to enjoy Tequila and Sangrita is in a cocktail with orange juice, lime juice and grapefruit flavored soda, such as Squirt or Fresca.

I don't know the actual name of this cocktail. But maybe you can help me come up with a name.

Tequila & Sangrita Cocktail

Ingredients:

1 oz. Sangrita
1 oz. Orange Juice
1 oz. Tequila
Squirt or Fresca
Limes, cut in half
Salt
Ice

Directions:
Fill a low ball glass with ice. Pour the Sangrita, Orange Juice and Tequila over the ice. Top with a pinch of salt and the juice of half a lime. Finish filling the glass with Squirt. Enjoy!!!

If you prefer a stronger drink, you can double the amount of Sangrita, Tequila and Orange Juice.

And if you want something a little fancier, throw all of the ingredients in a blender, including lot of ice, for a Sangrita Margarita! Delicioso!

Now head on over to visit Girlichef to learn some interesting facts about Tequila!

Mole de Espinazo

2011-09-15T13:45:00.000-05:00

Tonight is the biggest party of the year in Mexico, because tomorrow is Independence Day. To celebrate, I can't think of a better recipe to share than...Mole de Espinazo.

Most moles are made with chicken or turkey. But this mole is made with a special cut of meat...Pork Spine.

Espinazo de Puerco/Pork Spine

Some might consider pork spine to be an exotic cut of meat, but I assure you that it is not. Espinazo is very similar to ribs cut crosswise instead of lengthwise. For those of you not in Mexico and unable to find espinazo at your favorite supermarket, you can also use country style pork ribs.

Traditionally, sliced potatoes and nopales (cactus paddles) are added to Mole de Espinazo. But when we lived in the U.S., fresh nopales weren't always available and Hubby and I really didn't care for the canned/jarred variety. So, I substituted fresh green beans for the nopales. Now that we live in Mexico, where fresh nopales are delivered to my door daily, I still prefer to make this mole with green beans. And when available, I also like to add fresh baby spinach.

Unfortunately, both the green beans and baby spinach were unavailable when I made this for lunch the other day. But I still included them in the recipe. Just know that this is a delicious meal with or without the green beans and baby spinach.

Mole ingredients

Mole de Espinazo

Ingredients:

2 lbs. Pork Espinazo
1 medium onion, cut in half
2 cloves garlic
Cilantro
4 dried ancho chilies
3 corn tortillas, cut in wedges
1 large roma tomato, cut in quarters
3 tomatillos, husked and cut in halves
!/4 teaspoon ground cumin
1/8 to 1/4 teaspoon ground black pepper
3 medium potatoes
1 cup green beans, cooked (optional)
1 bunch baby spinach, rinsed and patted dry (optional)

Directions:
Place the espinazo in a large stockpot with a couple of sprigs of cilantro, one clove of garlic and half of the medium onion. Season with salt and black pepper. Bring to boil over high heat and let cook for 15 minutes. Cover and reduce heat to medium-low. Let simmer for 60 to 90 minutes or until the espinazo is tender. (When using fresh green beans, I like to add them to the meat during the last 20 minutes.)

In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chilies to the skillet and let fry for a couple of minutes on each side. (You don't want to brown the chilies, you just want them to plump up a little.)

Transfer the fried chilies to a heatproof bowl; set aside.

Continue frying the rest of the mole ingredients - the tortillas, tomatoes, tomatillos, the remaining onion and garlic - in batches, adding more vegetable oil, if necessary. Transfer to the heatproof bowl with the fried ancho chilies. (You want to fry the tortillas, just until they start to get crisp. And the tomatoes, tomatillos and onion just until they start to brown. Sauté the garlic for about 30 seconds.)

Cover the mole ingredients with 3 cups of the broth that the espinazo was cooked in. Let soak for about 15 minutes or until the chilies are soft and tender.

Once the mole ingredients have had a chance to soak, slice the potatoes and set aside.

Remove the stems from the chilies. Puree the mole ingredients and broth in a blender. (Depending on the size of your blender, you may have to do this in batches.)

In a large skillet, heat 1 tablespoon vegetable or olive oil over medium-low heat. Strain the mole puree into the skillet. Pour about 2 cups of broth, 1/2 cup at a time, into the mole sauce until desired consistency. (Not too thin or too thick.) Season with salt, ground cumin and black pepper.

Add the sliced potatoes to the mole sauce. Reduce heat to low, cover skillet and let simmer about 5 minutes.

Add the espinazo to the skillet. Cover and let simmer over low heat for 10 to 15 minutes for the potatoes to finish cooking and for the flavors to develop. (If adding green beans and baby spinach to the mole, add them with the meat.)

Serve with Mexican Rice and/or Refried Beans and plenty of warm corn tortillas. Enjoy!!!

Blue Corn

2011-09-11T08:00:00.000-05:00

I wasn't planning on posting today (Sunday = family time), but my brother-in-law Gerry brought us a delicious and colorful treat this weekend that I just had to share...Blue Corn!

I've seen yellow corn, maiz blanco/white corn (which is actually a pale yellow) and maiz negro/black corn (which is purple), but I had never seen Elotes Azules before. Isn't it gorgeous? The color is like dark denim. And the taste is oh-so-sweet! They were so sweet and delicious, I ate them plain.

I wonder if these are the elotes used to make blue tortillas???

Have you ever seen (or tasted) blue corn?

Sopapillas

2011-09-10T19:30:00.000-05:00

I have a confession to make...

Before The Homesick Texan Cookbook Spotlight & Cook-off, I had heard of Sopapillas, but I had no idea what they were.

I wasn't sure if Sopapillas referred to some kind of Sopa (soup) like Sopa de Fideo. Or if it was more like a Papilla, a fruit/veggie puree or baby food.

Turns out I was wrong on both counts.

Thanks to this Cook-off and a post by my friend, Girlichef, I learned that Sopapillas are actually fried pieces of ~~Heaven~~ dough. Very much like donas (doughnuts) or biegnets. But Sopapillas have the added bonus of being dipped in honey to eat. (Sigh!)

Absolutely heavenly!

Perfect for dessert, a late-night snack or Sunday breakfast!

Sopapillas
(from The Homesick Texan Cookbook by Lisa Fain)

Ingredients:

1 envelope instant or quick active dry yeast
1-1/2 cups warm water
4 cups flour (plus extra for kneading)
1 tablespoon granulated sugar
1 tablespoon Kosher salt (I have no idea if mine is Kosher!)
1 tablespoon unsalted butter, melted
2 cups vegetable oil (for frying)
1 cup sugar
2 tablespoons ground cinnamon
Honey (for dipping)

Directions:
In a large bowl, combine the yeast and water. Let set for about 5 minutes until yeast dissolves and starts to look creamy.

Combine the flour, 1 tablespoon of sugar and salt in a medium bowl. Add the flour to the yeast mixture along with the melted butter. Mix until well combined.

Turn dough out onto a generously floured surface. Knead the dough until its smooth and elastic.

Place the dough inside a greased bowl. Turn greased side up and cover. Let the dough proof (rise) for 1 hour or until double in size.

Punch down dough and turn out onto a lightly floured surface. Roll or pat the dough into a 12 x 9-inch rectangle.

Cut the dough into 12 equal squares. Cut each square in half diagonally. (You should have 24 triangles.)

Heat the 2 cups of vegetable oil in a deep skillet over medium-high heat. Carefully drop 3 to 4 triangles of dough at a time into the hot oil and let fry for 45 seconds to 1 minute per side or until golden brown. Remove the sopapillas to a heatproof plate lined with paper towels to drain any excess oil.

In a medium bowl, combine the 1 cup of sugar with the ground cinnamon. Dip the warm sopapillas in the cinnamon-sugar mixture, making sure both sides are evenly coated.

Serve with honey for dipping and/or a steaming mug of Mexican Hot Chocolate. Enjoy!!!

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef.

Poblano Macaroni & Cheese

2011-09-09T20:00:00.000-05:00

When I saw that one of the recipes for Week 2 of The Homesick Texan Spotlight & Cook-Off was for Poblano Macaroni & Cheese, I knew I had to try it. I love Macaroni & Cheese and I love Poblanos, so having them both together in one delicious recipe sounded like a match made in heaven. Like peanut butter & chocolate. Beans & rice. And limón y sal. (Lime & salt.)

And a perfect match they were. I may not be a Homesick Texan, but I am a homesick Gringa and the smoky, spicy goodness of this macaroni and cheese, seasoned with ancho chile powder and ground cumin, is everything Tex-Mex should be.

I couldn't get enough.

I will definitely be making this again!

Poblano Macaroni & Cheese
(from The Homesick Texan Cookbook by Lisa Fain)

Ingredients:

2 poblano chiles
8 oz. elbow macaroni (I used two 200gr. packages of serpentina tricolor)
2 tablespoons butter
4 cloves garlic, minced
2 tablespoons flour
1-3/4 cups whole milk
1 teaspoon mustard powder or chicken bouillon
1/4 teaspoon chile powder
1/4 teaspoon ground cumin
1/2 cup chopped cilantro
1 teaspoon grated lime zest
12 oz. grated Manchego or Chihuahua cheese

Directions:
Roast the poblano peppers directly over an open flame, until the skin has charred and blistered. Place the poblano peppers in a plastic bag for 5 to 10 minutes. (This causes the chilies to sweat, making it much easier to remove the skin.)

Remove the charred skin from the poblano peppers, along with the seeds and stem. Chop the poblano peppers into small pieces. (This would be a good time to chop the cilantro and grate the lime zest.)

Boil the macaroni/pasta in a pot of boiling, salty water for about 5 minutes. You want the pasta to be "al dente".

Don't you love my Serpentina Tricolor?

While the pasta is cooking, generously grease a baking/casserole dish with butter. Drain the pasta and pour it into the baking dish; set aside.

And now for the cheese sauce...

Preheat oven to 350F. Melt 2 tablespoons of butter in a large skillet over low heat. Add garlic and sauté one minute. Stir in the flour and let cook until a light golden brown.

Gradually pour in the milk, whisking constantly to avoid lumps from forming. Let cook until the sauce thickens. Remove from heat. Stir in the chicken bouillon, chili powder, ground cumin, lime zest, cilantro and chopped poblanos. Season with salt and pepper.

Add half of the cheese and stir until melted.

Pour the sauce over the pasta and stir until well combined.

Top with remaining cheese.

Bake at 350F for 20 to 25 minutes. Enjoy!!!

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef.

Orange Julios (Orange Juice & Vanilla Ice Cream Smoothies)

2011-09-05T15:00:00.000-05:00

For those of us that live in Mexico, today is just another Monday. But for my family and friends in the U.S., today is Labor Day and the unofficial end of summer. Although for me, summer ended the day the kiddies went back to school. And weather-wise, it hasn't felt much like summer either. Last week we were treated to gray clouds, thunder, lightning and rain. But today we were treated to a bright, sunny day that reminded me that it's still summer, even if only for a couple more weeks.

A bright, sunny day like today needs a bright, sunny drink to match. Orange Julios are that perfect drink. Orange Julios are my grandmother's version of the ever popular Orange Julius. She always insisted that it was pronounced JULIOS! Hubby calls them Naranjadas. I call them Creamy & Delicious.

Freshly squeezed orange juice.

Vanilla ice cream. (Freshly churned this morning! Not a must, but definitely a plus.)

A splash of milk.

And a raw egg, to make it extra creamy and frothy. (But you can leave that out if you want!)

Orange Julios are so good you'll hope summer will hang around just a little longer.

Orange Julios

Ingredients:

2 cups orange juice
1 cup vanilla ice cream
1/2 cup milk
1 egg (optional)

Directions:
Puree all of the ingredients in a blender until smooth. Pour into a tall glass. Enjoy!!!

Austin Style Black Beans

2011-09-02T19:10:00.002-05:00

I'm still waiting for my advanced copy of The Homesick Texan Cookbook to arrive in the mail (Mexican mail takes a while.), but already Lisa Fain has managed to change my mind about a certain ingredient.

Beans are probably the most important staple in the Mexican diet. Depending on where you live in Mexico determines your bean of choice. Here in Jalisco, the bean of choice is peruano (peruvian). It's the bean my suegra (mother-in-law) and I always have on hand and it's my hubby's favorite. But we also like Tejano and Flor de Junio.

I was raised on pinto beans. Both my Mexican grandparents and my Southern great-grandmother always had a pot of pinto beans brewing on the stove. Pappy would serve his Frijoles de la Olla with chopped onion and dried oregano. My great-grandma Pearl served her soupy pinto beans on top of a buttered slice of cornbread. (Swoon!)

The one bean we weren't too crazy about was black beans. My experience with black beans was limited to the 40-day period after my children were born.  My suegra would brew me a pot of black beans because it's believed that they're better for both the mom and the nursing baby during those crucial first weeks. They were good, but nothing swoon worthy. Hubby never even attempted to try them.

Occasionally a couple of stray black beans make their way into my Peruanos and I leave them in for good luck. Whoever finds the "lucky" black bean gets to wash the dishes. Oddly enough, none of my kiddies have ever found the "lucky" bean.

Enter The Homesick Texan Cookbook Spotlight & Cook-Off hosted by my friend, Girlichef.   When I saw that one of the recipe choices this week was for Austin Stlye Black Beans, I thought to myself that it was high time to give these little beans another chance.

The recipe sounded good enough. Chipotle peppers, cilantro, onion and garlic. You can't go wrong with ingredients like those. The only thing I wasn't too sure about was adding lime juice to cooked beans, but I soon found out that there was nothing to worry about. These Austin Style Black Beans were so amazing, I can't believe I ever underestimated their deliciousness.

Not only did I love them, but so did Hubby, the kiddies, my suegra AND my dentist!   (What? You don't have breakfast with your dentist every morning?)

I will definitely be making these again, soon!!!

Austin Style Black Beans
(from The Homesick Texan Cookbook by Lisa Fain)

Ingredients:

1 lb. dried black beans
1 tablespoon manteca (lard) or vegetable oil
1 medium onion, finely chopped
2 medium carrots, peeled and finely chopped
4 cloves garlic, minced
2 canned chipotles
1/2 cup cilantro, finely chopped
1/2 teaspoon ground cumin
1 tablespoon chipotle adobo sauce
1/4 cup lime juice
Salt (to taste)

Directions:
Clean the beans by discarding any rocks or shriveled beans. Rinse the beans with cold water to remove any dirt.

Place the beans in a large pot. Cover with about 6 cups of water. (You want enough water to cover the beans by one inch.)

Bring to a boil over high heat and let cook for 15 minutes. Drain and rinse the beans.

In a large pot (I used the same one I cooked the beans in.) heat the manteca or vegetable oil. Add the onion and carrot and saute for about 8 minutes or until the onion is transluscent. Stir in the garlic and let cook 30 seconds.

Return the beans to the pot along with the chopped chipotle peppers and cilantro. Cover with 8 cups of water and bring to boil over high heat. (You want the beans covered with about 2-inches of water.) Reduce heat to medium-low and let simmer for about 90 minutes. (The instructions say to simmer uncovered, but I'm a rebel and went ahead and covered them anyway!)

Add remaining cilantro, cumin, adobo sauce and lime juice; season with salt. Mash some of the beans with the back of a large spoon to thicken the bean broth. Cook uncovered 30 minutes. Enjoy!!!

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef.

Pork Tacos {Dallas Gas Station Style}

2011-09-01T10:30:00.006-05:00

Happy September!!!

For those of you that may not know me, September is my absolute favorite month. And not just because it's my birth month. The month of September is also a pretty big deal here in Mexico because it's Mes Patrio (Patriotic month). In my small town we celebrate the entire month of September with a big county fair that we call Las Fiestas. The celebration is separated into two parts. The first half of the month we celebrate Las Fiestas Patrias in honor of Dia de la Independencia (Mexican Independence Day). The second half of September is dedicated to Las Fiestas Patronales, which is a big religious celebration in honor of our town's patron saint.

Here at La Cocina de Leslie we will also be celebrating! What better way to kick off this month long celebration than with a delicious recipe for saucy pork tacos...Dallas Gas Station Style.

The recipe for these tacos is from The Homesick Texan Cookbook by Lisa Fain, who also has a blog by the same name. An elite group bloggers, myself included, have received or will be receiving an advanced copy of the book and will be participating in a Spotlight/Cook-off for the next couple of weeks hosted by my good friend, Girlichef. (Click here for details and the complete list of bloggers participating in the Spotlight/Cook-Off.)

Now, about the recipe. I'm usually pretty good about following recipe to a "T", but this wasn't one of those times. The recipe calls for the meat to be marinated for at least 8 hours before cooking, but I was worried that the meat wouldn't be tender enough. So, I treated this recipe as if it were a Chilito de Carne de Puerco and cooked the meat before adding the marinade/adobo sauce. I also added some of the spices to the cooking water to enhance the flavor of the meat.

As for the adobo sauce, it was pretty easy to put together. Instead of using pasilla chilies, I used dried ancho chilies (my favorite). And because I misplaced my bottle of white vinegar somewhere in the process, I substituted it with a little vinagre from my canned jalapeños.

The result?

Ay. Dios. Mio!!! These Pork Tacos were absolutely delicious and flavorful. The taste was very similar to Tacos de Adobada or Tacos al Pastor. In fact, next time I make these, I'm going to add a small can of crushed pineapple to the pork filling. Mmm-mmmm! Estan pa' chuparse los dedos! (Finger lickin' good!)

Pork Tacos - Dallas Gas Station Style
(adapted from The Homesick Texan Cookbook by Lisa Fain)

Ingredients:

2 pounds pork shoulder (lomo de cerdo), cut in 1/2-inch pieces
4 cloves garlic
Cloves (clavos de olor) or ground cloves
Cumin seeds or ground cumin
4 dried Ancho Chilies
1 chipotle pepper in adobo sauce
1/2 cup orange juice (I used tangerine)
1/2 cup pineapple juice
1 tablespoon white vinegar or vinagre de jalapeño
1/2 teaspoon dried oregano
2 tablespoons lard (manteca) or vegetable oil
Corn Tortillas
Red Onion, finely chopped (for garnish)
Cilantro, finely chopped (for garnish)
Lime Wedges (for garnish)

Directions:
In a 3-quart saucepan, combine the pork shoulder with two of the garlic cloves, 2 or 3 cloves and a pinch of cumin seeds; season with salt. Fill the saucepan with just enough water to cover the meat. Cover and bring the meat to a boil over medium-high heat. Reduce heat to medium-low and let simmer about 90 minutes or until the pork meat is tender.

I suggest cutting the meat BEFORE cooking, but I was pressed for time.

While the meat is cooking, toast the ancho chilies in a small skillet or directly over an open flame for just a few seconds.

Cover the chilies in the skillet or a small saucepan with 2 cups of water and bring to a boil. Remove from heat and let the chilies soak for about 15 minutes.

Remove the seeds and stems from the chilies. (You can do this before rehydrating, but I think it's easier afterwards.) Puree the ancho chilies in a blender with the chipotle pepper, the remaining 2 cloves of garlic, a pinch of cumin seeds, the orange juice and pineapple juice, white vinager and ground oregano until smooth; set aside.

Once the meat has cooked, remove from heat and drain completely. Heat the 2 tablespoons of lard in a large skillet over medium-high heat. Add the pork meat and cook until lightly browned. Pour in the adobo/marinade sauce; season with salt.

Cover the skillet and reduce heat to low. Let simmer until most of the liquid has absorbed.

To serve, warm corn tortillas on a comal or griddle, until soft and pliable. Spoon a couple tablespoonfuls of the pork filling into the center of each tortilla. Top with chopped red onion, cilantro and freshly squeezed lime juice. Enjoy!!!

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Comfort Food Classics {Banana Pudding}

2011-08-29T13:55:00.058-05:00

I don't know about you, but Mondays aren't always my favorite day of the week. There's always so much to do and well, 2-day weekends aren't long enough to rest and relax and prepare to face a new week.

Mondays are much better after a 3-day weekend. But since there just aren't enough of those, I've had to find another way to make Mondays more bearable.

I find that a yummy, creamy, dreamy dessert like Banana Pudding turns an ordinary Monday into something extraordinary.

This Southern classic reminds me of my great-grandmother Pearl, who made the best Banana Pudding I've ever tasted. One bite of this creamy dessert had me feeling like I was sitting in her kitchen back in Amarillo.

Banana Pudding is traditionally made with vanilla wafers. And as you all know, there are just some things that I can't find here in my small town. You also know that I'm not one to let a little thing like that keep me from enjoying one of my childhood favorites. Maria's cookies were a perfect substitute.

Whatever type of cookie you choose to use, this Banana Pudding is a delicious treat any day of the week.

Homemade Banana Pudding
(slightly adapted from Southern Plate by Christy Jordan)

Ingredients:

1 package of Maria's cookies
5 ripe bananas, sliced
1/2 cup sugar
1/3 cup flour
1/8 teaspoon salt
3 eggs, yolks and egg whites separated
2 cups milk
1/2 teaspoon vanilla extract
1/4 cup powdered sugar

Directions:
Start by placing a layer of cookies in the bottom of a 9-inch baking dish (square or round).

Top the cookies with a layer of sliced bananas. Continue alternately layering the cookies and bananas until you have three layers of each.

In a medium saucepan, combine 1/2 cup of the sugar with the flour and salt.

Gradually stir in the milk, whisking until the flour and sugar have dissolved and no lumps remain.

Whisk in the egg yolks until well combined.

Place the sauce pan on the stove and cook the mixture over medium-low heat, stirring constantly until the mixture has thickened. (About 15 minutes.)

Remove from heat and stir in the vanilla extract.

Immediately pour the vanilla pudding on top of the layered cookies and bananas. Let sit for about 5 minutes.

Preheat oven to 325F. While you wait, prepare the meringue topping by beating the egg whites with an electric mixer on high speed until foamy. Add the powdered sugar.

Continue to beat the egg whites on high speed until stiff peaks form.

Spoon the egg whites on top of the vanilla pudding, making sure to spread all the way to the edges.

Bake at 325F for about 15 minutes or until the meringue turns a light golden brown.

Let cool to room temperature before serving. Or refrigerate for about 2 hours before serving. Enjoy!!!

Linking up this week with:

Mystery Revealed: Tepache

2011-08-15T17:30:00.006-05:00

The other day I asked if any of you could identify this beverage...

Quite a few of you, whether here on the blog or on Facebook, guessed correctly...the mystery beverage pictured above is indeed, Tepache.

Tepache is a traditional Mexican drink made by soaking pineapple rinds in a mixture of water and dulce macho (piloncillo) and letting it ferment for at least three days. The longer it ferments, the stronger the taste. Kind of like a pineapple cider.

My first taste of Tepache was much better than I had expected. It was sweet and tasted just like Agua de Piña. Granted it hadn't fermented that long.

Here in my small town, Tepache is served with ground chile, lime juice and a pinch of baking soda para que no te haga daño (so that you don't get sick), which results in a refreshing drink, perfect for these hot summer days.

Have you ever tried Tepache? What did you think?

Name That Beverage

2011-08-13T08:06:00.003-05:00

Welcome friends to another addition of everyone's favorite game...NAME. THAT. BEVERAGE! (Applause)

The game where I show you a picture of a tasty drink and you have to guess what it is.

So, without further ado...Can you NAME THIS BEVERAGE?

Be sure to come back mañana to find out what it is.

She Made/Ella Hace {Conchas}

2011-08-10T22:00:00.001-05:00

I have partnered up with my friend Girlichef to bring you a new series called She Made/Ella Hace. We're both American girls, married to gorgeous Mexican men. See? We already have a lot in common. And we both love Mexican food. The only difference is that Girlichef lives in the U.S. and I live in Mexico. We don't always have the same ingredients available and we often times have different ways of preparing the same dish. Once a month, we will choose a dish or ingredient to see just how different or similar our cooking styles really are.

For our first installment we chose Conchas, a classic Mexican pastry. Growing up, I would only choose Conchas when we visited the local panaderia (bakery). The Conchas always looked so pretty, I had a hard time choosing between the chocolate, vanilla and strawberry topped pastries. All are delicious, but I've always had a weakness for the Chocolate.

One of the very first recipes I shared on this blog was my recipe for Conchas. That was 2 years ago and well, times have changed. The recipe is still pretty much the same, but I have made a few changes in my technique. So I thought today would be the perfect time to share my New & Improved Concha Recipe with lots of step-by-step photos.

And be sure to visit Girlichef's blog to see her Conchas!!!

Conchas

Ingredients:

Sponge

1/2 cup all-purpose flour
1/3 cup sugar
1 packet instant or quick active dry yeast
1/2 cup very warm water

Dough

1/4 cup milk
1/3 cup butter
1 large egg
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups flour

Topping

1 cup powdered sugar
1 cup all purpose flour
1/2 cup butter
1 teaspoon vanilla
1 tablespoon cocoa powder
1/2 teaspoon ground cinnamon
1 tablespoon strawberry milk powder

Directions:
In a large bowl combine all of the sponge ingredients, except the water.

Stir in the very warm tap water. If you're like me and don't have running hot water, just heat the water on the stove for a couple of seconds.

Cover the sponge with plastic wrap and let set for 10 to 15 minutes or until full of tiny little air bubbles.

While the sponge is proofing, heat the milk and butter in a small saucepan over medium heat just until the butter begins to melt. DON'T let the milk come to a boil. Remove from heat. Don't worry about the butter. The residual heat from the milk will continue to melt it.

Remove the plastic wrap and whisk in the milk and melted butter mixture, along with the egg, salt and ground cinnamon.

Stir in 2-2/3 cups of the flour until well combined.

Roll dough out onto a lightly floured surface and knead for about 5 minutes or until dough is smooth and elastic. (If the dough gets too sticky, add 1 tablespoon of flour at a time until it's no longer sticky.)

Return dough to the mixing bowl. Cover and let set for 60 to 90 minutes or until dough has almost doubled in size.

While dough is proofing, prepare the Concha Topping by combining the flour and powdered sugar in a medium bowl.

With a pastry blender or your handy dandy potato masher, cut in the butter until well combined.

Stir in the vanilla.

Continue to mix by hand until the sugar topping forms a ball. Divide in three equal pieces and place each piece in a small bowl. Stir in the cocoa powder and ground cinnamon into one of the doughs of sugar topping, mixing until well combined. (Mixture might be sticky. Do not add more flour.)

Stir the strawberry milk powder into one of the other doughs of sugar topping. You could just use red or pink food coloring, but my kiddies love the added strawberry flavor. And I have to admit, adding the strawberry milk powder reminds me of the delicious Conchas I used to eat at my Aunt Teddy's panaderia.

Leave one sugar topping ball of dough plain. Refrigerate until ready to use. (Refrigerating the dough will make it much easier to work with.)

Place the risen dough on the counter. Look how soft and puffy that dough is!!!

Divide the dough in half.

Divide each half into 6 large or 12 small balls of dough. Place seam side down on a lightly greased baking sheet. Cover and let set another 20 minutes. Preheat oven to 350F.

Meanwhile, divide each ball of sugar topping into 2 or 4 equal pieces, depending on whether you divided each half of the Concha dough into 6 or 12 pieces.

Flatten each piece of sugar topping with your hands or between 2 pieces of plastic wrap until about the size of your Conchas.

Lay each piece of sugar topping a top a ball of Concha dough; flatten slightly with your hands. With the tip of your knife, score the sugar topping into decorative shapes. Bake at 350F for 15 to 20 minutes or until the Conchas turn a light golden brown.

Enjoy!!!

Nopales con Queso

2011-08-01T14:10:00.001-05:00

Hubby cutting Nopales at El Rancho

Thanks to the rains this summer, we have an endless supply of nopales (cactus paddles), whether it be from the vendors who knock on my door each morning or the nopales that are just ripe for the picking at El Rancho.

As I've explained before, Nopales are an important part of the Mexican diet. Nopales are very versatile and are a delicious addition to any dish. Some of the more tradtional ways to enjoy Nopales is in Ensalada de Nopales or in Moles and Chilitos.

But to me, there is nothing better than Nopales Asados (Grilled Cactus), roasted outside on the grill or inside on top of a comal. I could eat them like potato chips! Without the guilt!!! Nopales are loaded with vitamins and minerals and they help reduce cholesterol and blood sugar levels. Top Nopales Asados with a little melted cheese and you are really in for a treat!

Nopales Asados con Queso Fresco
(Roasted/Grilled Nopales with Queso Fresco)

Ingredients:

Fresh Nopales (Cactus Paddles)
Queso Fresco (Asadero, Adobera and/or Oaxaca cheese also works well)

Directions:
Heat a comal or griddle over medium heat. Roast the nopales on the griddle for about 5 minutes.

Turn the nopales over and season with salt.

Top each nopal with a slice or two of Queso Fresco and continue for another 5 minutes or until the cheese has melted.

Serve plain or with your favorite salsa or inside of a corn tortilla for a delicious Quesadilla de Nopal. Enjoy!!!

Flautas de Bistec with Roasted Tomatillo Salsa

2011-07-28T22:00:00.001-05:00

My sincerest apologies for my absence (and lack of recipes) yesterday and today. My computer mouse died on me on Tuesday night while I was uploading pics for Wednesday's post, which left me unable to use my computer all day Wednesday and most of today (Thursday). But everything has been fixed and it's time to get back on schedule.

On the menu today...Flautas de Bistec! You might know them as Steak Taquitos. All I know is that they are absolutely delicious.

The most important part of any flauta/taquito is the dipping sauce. For Chicken Taquitos, only the creamiest Guacamole will do. But for Flautas de Bistec, well...you can't go wrong with a little Mexican Crema and Roasted Tomatillo Salsa.

Unlike my Salsa Verde, which is mainly for tacos, this salsa does call for chile peppers. Serranos to be exact. I'm not really good at eating super spicy foods, so I only added 2 serrano peppers. Kind of spicy, but more flavorful than spicy. And definitely not a burn your mouth, call 911 kind of spicy. (Not that I can call 911 from Mexico!) If you're unsure of how much spice you can handle, add one serrano pepper at a time, tasting after each addition.

Roasted Tomatillo Salsa

Ingredients:

20 to 24 tomatillos, husked and sliced in half
1 small onion, cut in quarters
Serrano Chilies

Directions:
Heat a comal or griddle over medium heat; drizzle with a tablespoon of olive oil. Roast the tomatillos, onion and serrano chilies on the comal, stirring occasionally, until soft and tender.

Transfer the roasted veggies to a blender cup. Puree in a blender until smooth. (This salsa will be on the thick side and that's exactly how you want it. A thinner sauce would just slide off the taquitos.)

Pour the puree into a serving bowl and season with salt. Enjoy!!!

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And now for the Flautas de Bistec. Very simple recipe. Tender strips of bistec (thin cut steak) cooked with onion and garlic. Crispy, golden fried corn tortillas. Just thinking about how good these are is making me hungry again.

Flautas de Bistec

Ingredients:

1 pound thin cut steak
1 medium onion, sliced
1 clove garlic
12 corn tortillas

Directions:
Cut the bistec in thin strips; season with salt & pepper.

Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the bistec and cook until no longer pink.

Add the sliced onion and garlic. Continue to cook until the bistec has cooked through completely. Remove from heat and set aside.

Heat the corn tortillas on a griddle or comal over low heat until soft and pliable. You can also place the tortillas in a plastic bag and microwave them for 30 to 40 seconds.

Spoon a couple tablespoons of the bistec filling down center of the tortilla.

Wrap tightly and place seam side down on a plate. If you're worried about your flautas unfolding, you can secure the tortilla with a toothpick.

Heat 1 cup of vegetable oil in a large skillet over medium-high heat. Carefully place flautas seam side down in the hot oil. Fry until golden brown on all sides. Transfer flautas to a heatproof plate lined with paper towel to drain excess oil. Continue frying the remaining flautas.

Serve with Mexican Rice and Refried Beans along with Roasted Tomatillo Salsa and Mexican Crema for dipping. Enjoy!!!

Mexican Chocolate Cream Pie

2011-07-26T08:00:00.003-05:00

If you have liked learning new ways (Mexican Chocolate Brownies & Chocolate Chip Cookies) to use Mexican chocolate tablets for recipes other than Mexican Hot Chocolate, Champurrado and Mole Dulce, then you are going to love today's recipe: Mexican Chocolate Cream Pie.

I have been craving a Chocolate Cream Pie pretty much all summer, but since I didn't have a fridge, I couldn't make it. But last week, that all changed. Someone got a new fridge and is now going to be able to make all kinds of icebox goodies.

My Mexican Chocolate Cream Pie starts with a Maria's Cookie Crust filled with a creamy Mexican Chocolate Pudding with just the slightest hint of cinnamon and topped with a light and airy meringue that is just sinfully delicious!

Mexican Chocolate Cream Pie

Ingredients:

Galletas Maria's pie crust
2 large eggs
1/3 cup granulated sugar
3 tablespoons cornstarch (I used unflavored Maizena)
2 pinches of salt (about 1/4 teaspoon)
2 cups milk
1 tablet Mexican chocolate (Abuelita or Ibarra brand)
1 teaspoon vanilla extract
6 tablespoons powdered sugar
1 teaspoon cornstarch

Directions:
If you haven't already done so, prepare the Maria's Cookies Pie Crust; refrigerate until ready to use.

Separate the egg yolks and egg whites; set aside. (I do this step first, because this gives the eggs a chance to warm up to room temperature, which makes them easier to beat.)

In a medium saucepan, combine the 3 tablespoons cornstarch, the granulated sugar and a pinch of salt (about 1/8 of a teaspoon).

Slowly pour in the milk, whisking constantly with a wire whisk to prevent any lumps from forming.

Add Mexican chocolate to the saucepan and cook over medium heat, stirring contstantly, until the mixture begins to boil and thicken slightly.

Remove the saucepan from heat for a moment while you temper the eggs. Pour 1/3 cup of the hot chocolate liquid into the small bowl with the egg yolks, whisk immediately until well combined. Pour the egg yolk mixture into the saucepan and return the saucepan to the medium heat.

Let cook for one minute or until the mixture returns to a boil. Remove from heat and stir in the vanilla. Voila! You now have Mexican Chocolate Pudding!

Pour the hot pudding into the prepared pie crust.

You can stop here and enjoy a nice No-Bake Mexican Chocolate Cream Pie! All you have to do is let it cool to room temperature. Top with whipped cream and refrigerate for at least 3 hours until ready to serve.

But you still have those egg whites sitting on the counter. You might as well take advantage of them.

Preheat your oven to 400F. In a small bowl, mix together the 6 tablespoons of powdered sugar, the teaspoon of cornstarch and the remaining pinch of salt.

Beat the egg whites with an electric mixer on medium speed for about 1 minute.

Whisk in the powdered sugar mixture, a third at a time, until well combined.

Continue beating the egg whites until the sugar has dissolved and the egg whites have turned glossy.

Spread the egg whites over the chocolate filling, making sure to seal the edges so that none of the filling escapes.

Bake at 400F for about 10 minutes or until the meringue has turned a light golden brown.
Remove from oven and let cool to room temperature. Refrigerate for at least 3 hours before serving.

Enjoy!!!

Linking up with:

Pulque: A Traditional Mexican Drink

2011-07-25T09:00:00.013-05:00

For those of you that didn't tune in to La Cocina de Leslie yesterday, I asked if you could identify the mystery beverage pictured above. Some of you guessed that it was either a Tequila Sunrise, Tejuino, Agua de Tamarindo or a Michelada. All great guesses, but none were correct.

The mystery beverage is a sweet and spicy drink called Pulque. A traditional beverage that has existed in Mexico since before the Spanish conquest.

Pulque is an alcoholic beverage made from the fermented sap of the Maguey plant. A non-alcoholic pulque can also be made with the fresh (unfermented) sap called Agua Miel.

Maguey plant

In many places throughout Mexico, you can find Pulquerias - cantinas that only serve pulque. But in my small town, that isn't necessary. We have a Pulque vendor who walks by a couple of times a week with his mobile pulqueria in a wheelbarrow.

Wheelbarrow Pulqueria

If you choose to, you can drink pulque straight up. But here in Jalisco we like it with a little more flavor and texture in the form of chopped orange and red onion in a spicy chile sauce.

To prepare the Pulque, Don Tomas first adds a couple tablespoons of his spicy fruit mixture.

The combination of flavors really work well together without being too spicy. If I can handle the heat, anyone can. And it is so refreshing on a hot summer day.

Don Tomas then fills the cup with Agua Miel.

So if you're ever in the neighborhood or visiting any area of Mexico, this is one beverage that you have to try.

My youngest enjoying a cup of non-alcoholic Pulque prepared with Agua Miel.

*Pulque is rich in vitamins, minerals and even protein!

Name That Food: Beverage Edition

2011-07-24T07:00:00.002-05:00

It's time once again, to play one of my favorite games....Name that food! But today it's the Beverage Edition. Can you identify the beverage in the photograph?

I'll give you a hint....It's not an Agua Fresca!

Molletes

2011-07-23T10:00:00.107-05:00

It's Saturday morning and you've just woken up from one of the best nights of sleep you've had in a long time. You lay in bed without opening your eyes not wanting such a peaceful moment to end. Knowing that you can't stay in bed forever, you open one eye hoping to ease into reality. But something is not right. There is more sunlight shining through your bedroom window than usual. You open both eyes, and squint at the clock on your wall because your eyes haven't had a chance to focus. Is it really 9 o'clock? Ay Dios mio! It's 9 o'clock in the morning! I slept in and I have so much to do today!!!

We've all had that kind of morning.

You then head into the kitchen to pour the kiddies a bowl of cereal for breakfast, but realize that they finished it off the day before. Fear not! You can whip up a delicious breakfast with just a few leftovers from the fridge. (Or cans and jars from your pantry.)

That's exactly what I did this morning! I've only had my new fridge for a few days, but already I have some great leftovers to work with: Refried Beans, salsas and cheese, not to mention the bolillo rolls sitting on the counter.

Molletes are so quick and easy to put together and really are a delicious breakfast any day of the week. Toasted bolillo rolls, refried beans and lots of yummy melted cheese...all topped with spicy salsa. Mmmm-mmmm! Delicioso!!!

Molletes

Ingredients:

Bolillo Rolls
Refried Beans (Homemade or canned)
Asadero or Adobera Cheese (Or use your favorite cheese)
Salsa

Directions:
Preheat oven to 400F. Slice bolillo rolls in half lengthwise.

Spread cut side of bolillo rolls with Refried Beans.

Place bolillo rolls cut-side up on an ungreased baking sheet. Top with generous amounts of shredded cheese. Bake at 400F until cheese has melted and the bolillo rolls are slightly toasted and the beans are heated through.

Top with Chile de Molcajete , Pico de Gallo or your favorite salsa. Enjoy!!!

Pescado Zarandeado

2011-07-22T07:00:00.107-05:00

Preparing Aguachile and veggies for Pescado Zarandeado

It's Summer!

It's Friday!

And it is way too hot to cook indoors!

Sounds like three perfectly valid excuses to head outside and fire up the grill.

But if that wasn't enough to convince you, then I have two words that hopefully will...Pescado Zarandeado.

Pescado Zarandeado is a whole fish that is grilled and topped with lots of veggies. We use Robalo or Red Snapper, but you can use any kind of fish. You can even bake Pescado Zarandeado in the oven using Tilapia fillets.

The real secret to Pescado Zarandeado is in the sauce that the fish is brushed with before grilling. The recipe for the sauce varies all over Mexico. In some parts of Mexico a rub is used in place of the sauce. The first time my brother-in-law prepared Pescado Zarandeado for me to taste, he handed me a container of the top-secret sauce that he purchased at the seafood mercado in Guadalajara.

I proceeded to dip my finger in the sauce, then lifted it to my mouth so I could taste the bright orange sauce. The sauce was tangy with a slightly spicy kick. I couldn't help but think that I had tasted this sauce before. I licked the remaining sauce off of my finger and after that second taste, I uncovered the secret to the sauce. It was Catalina salad dressing!

And once I tasted Pescado Zarandeado, it was love at first bite!

Pescado Zarandeado is so good that I forgot to take a picture of the finished dish. Sorry!

Pescado Zarandeado

Ingredients:

1 whole fish, butterflied and cleaned
1-1/2 cups Catalina salad dressing
1 large red onion, sliced
3 or 4 large roma tomatoes, sliced
1 green bell pepper, cut in strips
1 red bell pepper, cut in strips
1 yellow bell pepper, cut in strips
1 to 2 serrano or jalapeño peppers, seeded and sliced

Directions:
Rinse the fish and pat dry with paper towels. Lay fish flat on a piece of heavy-duty aluminum foil; season with salt and pepper on both sides. Generously brush both sides of the fish with Catalina dressing.

Top the fish with the sliced veggies. Wrap tightly in aluminum foil.

Grill over a medium flame for about 20 to 25 minutes, turning occasionally or bake in a 350F oven for 30 to 40 minutes, depending on the size of your fish. Serve with Tostadas and Aguachile. Enjoy!!!

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