Showing posts with label Corn. Show all posts
Garibaldi-Style Refried Beans is a delicious Mexican bean dish flavored with bacon, golden corn kernels, and spicy serrano chiles.

Garibaldi Refried Beans (with Corn & Bacon) - lacocinadeleslie.com

Garibaldi is the name of a popular restaurant in Guadalajara famous for its Carne en su Jugo (and its Guinness World Record for the fastest service ever). But that's not all Karne Garibaldi is famous for. They also serve this insanely delicious appetizer made with thick refried beans and golden corn kernels with a never-ending pile of homemade totopos (tortilla chips). And best of all, they offer unlimited refills on this irresistible bean dip.

Frijoles Refritos estilo Garibaldi (con maíz y tocino) - lacocinadeleslie.com

Just because I don't get to visit Guadalajara often doesn't mean that I can't enjoy this irresistible bean dish at home. And best of all, I get to put my own little spin on this famous appetizer. Traditionally, the refried beans are fried in a lot of manteca de cerdo (pork lard) which gives them a distinct flavor, but frying them up in a little bacon grease with pieces of crispy bacon adds even more flavor, if you ask me. And because I can't live without a little spice, I also fry up a finely chopped serrano chile with the bacon. If you're tired of making the same refried bean dish, you HAVE to try Garibaldi-Style Refried Beans. One bite and you'll be hooked!

Yield: 6 to 8 servings
Frijoles con Elote - lacocinadeleslie.com

Garibaldi Refried Beans

prep time: 10 MINScook time: 30 MINStotal time: 40 mins
Garibaldi-Style Refried Beans is a delicious refried bean dish flavored with bacon, golden corn kernels, and spicy serrano chiles.

INGREDIENTS:


  • 6 slices bacon, diced
  • 1/2 medium white onion, finely chopped
  • 2 serrano chiles, finely chopped
  • 1 (6 oz.) can golden corn kernels, drain
  • 4 cups cooked peruano or pinto beans
  • 1/2 cup bean broth
  • Salsa Macha (optional) 

INSTRUCTIONS:


  1. Fry the bacon in a large skillet over medium-high heat until fully cooked, but not crisp. Add the onion, serrano chiles, and corn kernels; sauté for 2 to 3 minutes until onion is translucent. Stir in the beans and bean broth. Let simmer until beans come to a boil; reduce heat to low. Mash the beans using a potato masher; season with salt to taste. Continue to simmer, stirring occasionally, until the beans have thickened slightly. Remove from heat. Serve wtih totopos (tortilla chips) or warm tortillas. For a spicy kick, top with a little Salsa Macha. Enjoy!
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Garibaldi Refried Beans (with Corn & Bacon)

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All the flavor of traditional Mexican street corn in a cool, refreshing salad perfect for your next barbecue!


Ensalada de Elote (Mexican Street Corn Salad) - lacocinadeleslie.com

If you've never tasted a Mexican elote (corn on the cob), topped with a combination of Mexican crema, mayo, crumbled queso fresco, and Tajín, you are really missing out! It is a popular Mexican street snack that is impossible to resist.

Traditionally, Mexican street corn is served whole on the cob, but the corn can also be served sliced off the cob into a cup with all the toppings. When served in a cup, this dish is often called esquites or elote en vaso (corn in a cup). The corn is usually served warm, but it's also really good served cold and makes for a delicious salad perfect for a family cookout or barbecue.

Ensalada de Esquites (Mexican Street Corn Salad) - lacocinadeleslie.com

Ensalada de Esquites 
(Mexican Street Corn Salad) 
lacocinadeleslie.com

Ingredients:

  • 3 cups corn kernels, drained or defrosted 
  • 1-1/4 cups queso fresco, crumbled
  • 1/3 cup Mexican crema 
  • 1/3 cup mayonnaise
  • 1/4 cup Parmesan cheese 
  • 1-1/2 tablespoons Tajín (chile lime powder)

Directions: 
Mix together the Mexican crema, mayonnaise, Parmesan cheese, and Tajín in a medium bowl. Stir in the corn kernels and queso fresco; season lightly with salt, if desired. Cover and refrigerate for at least 2 hours before serving. Enjoy! 
















Ensalada de Esquites (Mexican Street Corn Salad) #AtoZrecipechallenge

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Flavorful white rice flavored with onion, garlic, golden corn kernels, and Mexican crema.


Arroz Blanco con Crema y Elote - lacocinadeleslie.com

With Cuaresma (Lent) starting next week, I thought now would be a good time to share how to make Arroz con Crema y Elote. It is a popular side dish served at Mexican restaurants that specialize in seafood dishes. When my older kiddies were little and going through their picky eater stage, whenever we went to eat at our favorite mariscos restaurant the only thing on the menu that they'd eat was this rice. Now that Hope and Nick are 19 and 17, they still love this rice, but now it's not the only thing on the menu that they order.

Arroz con Crema y Elote (White Rice with Cream and Corn)

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With the exception of my Secret Recipe Club posts, I've done a terrible job lately of sharing recipes and blogging. A rather interesting project presented itself, and I've spent the better part of the last two months working on it. This "project" is a dream come true for me, and a part of me still can't believe it's really happening. But, it is! And for that I am extremely grateful.



Salsa Verde Ground Beef Tacos w/ Corn and Nopales

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Pay de Elote is a delicious baked Mexican pie with a creamy sweet corn custard flavored with cinnamon.



Longtime readers of my cocina blog might remember that this blog's tagline used to be "Celebrating food, family, and life in Mexico." Well, the tagline might have disappeared, but my belief that there is always something to celebrate still holds true. And today is no exception because La Cocina de Leslie is celebrating it's 7th blog birthday/anniversary!

Pay de Elote (Sweet Corn Pie)

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If you like rajas con crema (roasted poblano strips w/ cream), you'll love these Mexican calabacitas and golden corn kernels bathed in a spicy cream sauce.


Calabacitas con Crema - lacocinadeleslie.com

I have side dishes on the brain. I'm pretty sure it's due to the upcoming Thanksgiving holiday, because for us the holiday meal isn't about the turkey at all. (Turkeys are hard to come by in my small town, unless I want a live one.) No, for us our Thanksgiving menu is all about the scrumptious sides! (And pies!) I'm still not sure what sides I'll be serving with our roasted chicken, but in thinking of my all-time favorite side dishes these Calabacitas con Crema came to mind and I haven't been able to stop thinking about them. Like Rajas con Crema the Mexican calabacitas and golden corn kernels are simmered in a creamy sauce made with butter, onion, serrano chiles (for spice), garlic, Mexican crema, and a little cream cheese. Calabacitas con Crema is traditionally served as a side dish, but it also makes for a delicious vegetarian taco filling.

Calabacitas con Crema (Mexican Zucchini in Spicy Cream Sauce)

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No-Churn Sweet Corn Ice Cream with a just a hint of cinnamon to bring out the natural sweetness of the fresh corn.

No-Churn Sweet Corn Ice Cream - lacocinadeleslie.com

Corn plays an important role in Mexican cuisine especially in dishes like tortillas de maíz, tamales, and pozole. So, it should come as no surprise that corn is also the featured ingredient in many Mexican desserts as well. One such dessert being Nieve de Elote. Believe it or not Nieve (or helado) de Elote is a very popular ice cream flavor here in Mexico. Traditionally Nieve de Elote is hand-churned in large garrafas and takes several hours to make. But thanks to this recipe you can make this sweet and creamy treat without all the hard work of churning by hand. And now you can enjoy it year-round because I'm including directions on how to make this recipe using fresh corn or canned/frozen corn kernels. The only difficulty you'll have with this recipe is waiting for the ice cream to freeze.

Helado de Elote (Sweet Corn Ice Cream)

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If you were to ask my husband what his favorite food is, he wouldn't be able to answer you because he has no idea whatsoever what his favorite food is. Most of the time he'll just say, "Everything my wife makes," which is sweet and totally true. But I've been married to the man for 19 years and I know exactly what his favorite food really is. It's the one meal he requests week after week when we sit down to plan our weekly menu. Even the kiddies know what he's going to request before he utters a single word: BBQ Ribs with creamed corn and glazed carrots.

Creamed corn is another one of those canned foods that I grew up eating when I lived with my mom. I really loved me some creamed corn. But again, Hubby didn't care much for the canned stuff. So I had to figure out a way to please us both. Luckily I quickly found a way to change Hubby's mind about creamed corn. Now Creamed Corn a la Mexicana is the first side dish, followed by Piloncillo Caramelized Carrots (recipe on Que Rica Vida), Hubby requests when he wants BBQ Ribs.

Creamed Corn a la Mexicana is so much better than that canned stuff I grew up eating. This creamed corn has a little bit of everything: sweet golden corn kernels, spicy serrano chilies, and creamy Mexican crema.

Creamed Corn a la Mexicana - lacocinadeleslie.com

Creamed Corn a la Mexicana

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When the weather starts to get a little chilly, I don't think there's anything more soul warming than a steaming bowl of chicken soup.  That's why for this week's Soul Warming #SundaySupper, hosted by The Girl in the Little Red Kitchen, I'm sharing my recipe for Pozolillo Verde.  

For those of you wondering why it's called Pozolillo in Spanish and not Pozole, it's because literally translated, Pozolillo means "little Pozole".  The reason we call it "little Pozole" is because Pozolillo is made with regular corn kernels, which are smaller in size than hominy, which is what is traditionally used to make Pozole.  Another reason is because Pozolillo is made with chicken instead of pork, which makes the cooking time considerably shorter than Pozole.

And that my friends, concludes today's Spanish lesson.  Now back to the soup...

What I love most about Pozolillo Verde is that it's made with what I think is one of the greatest flavor combinations ever invented: chicken, corn, and roasted poblano peppers.  The roasted poblano pepper offers just the right amount of spice to make the broth flavorful, but not overly spicy, making this soup a wonderful addition to your menu when you're looking for something to warm you up when the weather outside is frightful.  Or if you're like me, this soup is also delightfully soothing and soul warming when you're feeling under the weather.

lacocinadeleslie.com

Pozolillo Verde
(Green Chicken & Corn Pozole)

Ingredients:

  • 2 pounds boneless, skinless chicken breasts, cut in large bite-size pieces
  • 2 cups yellow corn kernels (fresh, frozen, or canned)
  • 1 medium onion, cut in half 
  • Fresh cilantro
  • 2 cloves garlic
  • 1 large Poblano pepper
  • 8 tomatillos, husks removed
Garnishes: 
  • Shredded cabbage 
  • Finely chopped onion 
  • Thinly sliced radishes 
  • Limes
  • Tostada shells or corn tortillas


Directions: 
Fill a 3-quart pot with 8 cups of water.  Add the chicken, corn kernels, the medium onion, one clove of garlic, and a couple of sprigs of fresh cilantro; season with salt.  Cover pot and bring soup to a boil over high heat.  Reduce heat to medium-low and let simmer for  about 45 minutes.  Using a slotted spoon, remove the onion, garlic and cilantro.

 While the chicken is cooking, roast the poblano pepper over an open flame for a few minutes on each side, until the skin has charred.  (You can also roast the poblano pepper on top of a griddle or comal, or in the broiler.)  Place the roasted poblano pepper in a plastic bag and let sit for 5 to 10 minutes.  (This allows the poblano pepper to "sweat", which will make removing the charred skin much easier.) 

 In a medium saucepan, boil the tomatillos with two cups of water over medium-high heat until fully cooked.  Let cool slightly.

 Peel the poblano pepper by removing the charred skin.  Remove the seeds and stem.  (*Important note: If you are not accustomed to working with chile peppers, please wear disposable gloves when peeling the poblano pepper. And as a precaution, wash your hands thoroughly with soap and baking soda afterwards.)  

 Puree the roasted poblano pepper with the remaining clove of garlic, the cooked tomatillos and about 1 cup of the water they were cooked in.  Pour the puree into the chicken soup; season with salt.  Cover and let simmer for an additional 15 to 20 minutes, or until the corn kernels are fully cooked, if using fresh.

Ladle Pozolillo Verde into bowls.  Top with shredded cabbage, chopped onion, thinly sliced radishes, and a squeeze of fresh lime juice.  Serve with tostada shells or warm corn tortillas.  Enjoy!!!

lacocinadeleslie.com

*You might also like Pozolillo Rojo and Traditional Mexican Pozole.  

For more Soul Warming dishes, be sure to check out what my #SundaySupper friends have cooked up this week.


Main Entrees: 
Chili/Stews:
Soups:
Desserts/Beverages:
Join on us on Twitter throughout the day during #SundaySupper.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat. 
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your Sunday Supper Soul Warming Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.


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Pozolillo Verde {Green Chicken & Corn Pozole} #SundaySupper

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Someone once said that "food is the most primitive form of comfort".  I don't remember who said it or if those are even the exact words, but I do agree with it whole-heartedly.  Food has the ability to comfort us and make us feel better, like a bowl of Caldo de Pollo (Chicken Soup), when you're feeling sick.  A big bowl of creamy Macaroni and Cheese when you're feeling a little homesick.  Or a couple of scoops of ice cream, after you've fallen and scraped your knee.  Food soothes our souls like a warm embrace.

And that's exactly what we've needed to help us get through the last couple of weeks.  For those of you that don't know, my beloved mother-in-law passed away last week.  Her sudden passing has been devastating to us all.  And while nothing can take away the pain of our loss,  we can find comfort in the dishes she used to prepare for us, like her Pozole and Tostadas de Lomo, and the treasured memories they evoke.

As much as I longed for a bowl of my suegra's Pozole, I wasn't up for the time-consuming work of soaking the dried corn and rinsing it, then cooking it again waiting for it to soften.  And I didn't want to cheat by using canned hominy, like I usually do.  So, I settled for something a little easier, but just as warm and inviting...Pozolillo Rojo.  Pozolillo has all the same great flavor of regular Pozole, but it's made with chicken and fresh corn, and takes a lot less time to prepare. Like Pozole, Pozolillo Rojo is flavored with dried ancho chilies and garlic, but there's also a green version called Pozolillo Verde, made with tomatillos and roasted poblano peppers.


lacocinadeleslie.com

Pozolillo Rojo
(Red Chicken and Fresh Corn Pozole)

 Ingredients:
  • 2 pounds bonesless, skinless chicken breasts, cut in bite-size pieces
  • 3 cups fresh corn kernels (I used maiz negro -a reddish-purple corn- but any color corn will do)
  • 3 dried ancho chilies 
  • 2 cloves garlic
Garnishes:
  • Shredded cabbage
  • Chopped red onion
  • Thinly sliced radishes
  • Lime wedges
  • Tostadas
Directions:
Fill a 3-quart pot with 8 to 10 cups of water, depending on how much broth you want.  Add the chicken, corn kernels and one clove of garlic; season with salt.  Cover pot and bring soup to a boil over high heat.  Reduce heat to medium-low and let simmer for  about 45 minutes.

While the soup is chicken and corn kernels are cooking, bring the dried ancho chilies to a boil in 2 cups of water in a small saucepan.  Remove from heat and let cool slightly, until the chilies are very soft.  Remove the stems and seeds from the chilies.  Puree the chilies, their cooking water, and the remaining garlic clove in a blender until smooth.

Strain the puree into the soup, stirring gently until well combined; season with more salt if necessary.  Let the Pozolillo simmer for another hour.  To serve, ladle Pozolillo into bowls.

lacocinadeleslie.com

Top with shredded cabbage, chopped onion, sliced radishes, and a squeeze of fresh lime juice.  Serve with tostadas.  Enjoy!!! 
lacocinadeleslie.com


In loving memory of my mother-in-law, Doña Esperanza.

January 14, 1947 - September 25, 2012
Descanse en Paz


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You might also like: Traditional Mexican Pozole.

Pozolillo Mio {Red Chicken and Fresh Corn Pozole}

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

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?

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Huitlacoche

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