Saturday is our Family Breakfast Day.  During the week, we don't get a chance to sit down as a family for breakfast because all of the kids wake up and start school at a different hour.

A few years ago, I saw a recipe for Lemon-Cornmeal waffles on Sugar. I loved that show!  Chef Anna Olson made those waffles look so delicious with her strawberry-rhubarb sauce that I just had to try them.  The only problem was that cornmeal isn't easy to find in Mexico.


But I've worked around that problem before!  There is one product, available in every tiendita in Mexico that works great in almost every recipe that calls for cornmeal.  MASECA! (Maseca is masa harina used to make corn tortillas and tamale batter.)

The first time I tried the recipe, I followed it exactly.  The waffles were delicious, but I wanted a stronger Maseca taste.  It took a couple of tries before I got the result I wanted.

The original recipe suggests a strawberry-rhubarb sauce.  I've never seen rhubarb in Mexico, so when I first made these waffles, I made the sauce with strawberries.  Both the waffles and sauce are delicious.  But when served together, the flavor of the strawberry sauce covers the faint flavors of the lemon and cornmeal.  I prefer to serve these waffles with a dusting of powdered sugar or maple syrup. 

Lemon-Maseca Waffles
(slightly adapted from Anna Olson's recipe)

Ingredients:

  • 1 cup flour
  • 3/4 cup Maseca (or cornmeal)
  • 2 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 2 teaspoons lemon zest
  • 1/2 teaspoon salt
  • 1-1/4 cups buttermilk*
  • 1/2 cup vegetable oil
  • 2 large eggs, separated

 

 Directions:
 *If you don't have buttermilk, stir 1 tablespoon of white vinegar into the 1-1/4 cups of milk and let sit for 10 minutes.


In a medium bowl, mix together the flour, Maseca, sugar, baking powder, lemon zest and salt.  



 In a separate bowl or a 2-cup measuring cup, whisk together the buttermilk, vegetable oil and egg yolks.



 Add the buttermilk mixture to the flour mixture; mix until just combined.  Do NOT overmix.  (A few lumps are okay!)


Using an electric mixer on medium speed, beat the egg whites until soft peaks form.





Gently fold the egg whites into the waffle batter.



Lightly grease a 7-inch waffle iron with butter or cooking spray.  Spoon 2/3 cup of batter onto waffle iron. (Use more or less batter depending on the size of your waffle iron.)  Close the waffle iron and let cook 4 minutes or until no steam escapes from the waffle iron.



Serve immediately or keep warm in a 200ºF oven until ready to serve.  Enjoy!!!



With Love,

Lemon-Maseca Waffles

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Rajas con Crema (Roasted Poblano Strips w/ Cream) - lacocinadeleslie.com

Have you ever eaten something, thinking it was one thing, but later learned it was something completely different? That is exactly what happened to me with today's recipe.  My grandfather always prepared a chilito (salsa) with roasted poblano peppers, chopped onion and tomato and sour cream.  Pappy used his chilito as a garnish with whatever he was eating, especially with Carne Asada.  Years later I learned that Pappy's chilito was actually a dish called Rajas con Crema (Roasted Poblano Strips w/ Cream). And it isn't served as just a garnish. It's a main dish that can be served on it's own with Mexican Rice, or as a filling for tacos and/or burritos.

Rajas con Crema
lacocinadeleslie.com

Ingredients:
  • 8 poblano peppers
  • 2 tablespoons vegetable oil
  • 3 tomatoes, roughly chopped
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 2 cups Mexican Crema or Sour Cream 

Directions: 
Roast the poblano peppers on a comal or griddle, until the skin is completely charred. (You can also roast the peppers in your broiler.) Place the roasted poblano peppers in a plastic or paper bag; let set for 5 to 10 minutes. (This causes the peppers to sweat, making it much easier to remove the skin.)  

 Remove the skin, stems and seeds from the poblano peppers. Cut the peppers into strips. 

 In a medium skillet, heat the vegetable oil over high heat. Saute the tomatoes, onion, and garlic in the hot oil for about a minute. Add the poblano peppers and saute for another minute. Stir in the Mexican crema; season with salt and pepper.  Cover skillet and simmer Rajas con Crema over low heat, stirring occasionally, until mixture begins to bubble. Serve with Mexican rice.  Enjoy!!!

Rajas con Crema - lacocinadeleslie.com













Rajas con Crema {Roasted Poblano Pepper Slices with Cream}

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I was really looking forward to my third cake with The Cake Slice Bakers.  I sat out on last month's cake because I couldn't find the key ingredient which was white chocolate.

After looking through my Southern Cakes cookbook I noticed that I had pretty much all of the ingredients for this month's cake...Red Velvet.
 
One of the two ingredients that I didn't have on hand was buttermilk.  But that's easily remedied.  All you have to do is add a tablespoon of white vinegar to a cup of milk and let it set for ten minutes.

And I didn't have liquid or gel food coloring, but the farmacias (pharmacies) carry a powdered version that works great.

My plan was to make this cake for my mother-in-law's birthday.  And so I started...

I buttered and floured my cake pans.



I combined the salt and the flour.



I stirred the vanilla into my faux buttermilk.



And I mixed the cocoa powder with my powdered food coloring.



Then I proceeded to cream the butter.



Added the sugar.



Beat in the eggs one at a time.



And added the cocoa powder mixture.
 


Then I added a third of the flour mixture. Just look at that gorgeous color!



And half of the milk.



The final step was adding the baking soda to white vinegar and stirring it in to the batter.



All of this resulted in a light, airy and fluffy batter.  It was like a big bowl of pink meringue or mousse.



I was a little worried that the vinegar might be too overpowering.  I tasted a bit of the batter and fell in love.  It was absolutely to die for! 

I couldn't wait to see what it tasted like all covered in frosting. So I divided the batter into my cake pans and popped them into my preheated oven.

My oven temperature is a little off, so instead of baking the cake for 20 to 25 minutes, I'd have to bake it for 40 to 50 minutes.  Knowing my oven, I gave it a few more minutes.

After the cakes had baked for an hour, I peeked through the oven window to see if they looked done, but was horrified to see that they looked the same as when I had put them in the oven.

So I waited a little longer.  I think I left the cakes in the oven for a total of 2 hours.  Frustrated I opened the oven door to find that my oven flame was even lower than usual. UGH!!! 

I can't believe it!  My oven is dying!  I'm heartbroken and devastated!  And I really wanted to taste that Red Velvet cake!

I'm still not sure if we're going to fix our stove or buy a new one, but it looks like I won't be baking for awhile. 

If you want to see what this cake looks like finished, be sure to check out the rest of The Cake Slice Bakers.

With Love,
Printable Recipe

Dreaming of Red Velvet

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Corn tortillas never go to waste in our house.  Sometimes I make chips or tostadas with the tortillas, but my favorite way to use my left over corn tortillas is in Chilaquiles.

Chilaquiles is a dish made with fried tortillas and any kind of salsa.  My grandmother liked to use canned enchilada sauce.   And I usually use Chile de Molcajete, because I always have some on hand.

The first recipe is for Red Chilaquiles.  This is a dish that is traditionally served at breakfast.  The first thing you'll notice is that my chilaquiles aren't red at all.  But that's because I'm a wuss.  I only add two chiles de arbol to my salsa.  If you want a redder sauce and can stand the heat, then add a handful of arbol chilies.

Red Chilaquiles

Ingredients:

  • 12 oz. tomatillos, husks removed
  • Arbol Chilies
  • 18 corn tortillas
  • 1 small onion, sliced 
  • 1 cup shredded Oaxaca cheese (or use Queso Fresco)


Directions: 
Place the tomatillos and arbol chilies in a medium saucepan.  Add enough water to the saucepan to cover the tomatillos.  Bring to a boil over medium-high heat.  Remove from heat and let cool slightly. 

 
Puree the tomatillos, chilies and 1/2 a cup of the cooking water in a blender or food processor.  Season with salt. (If  the salsa is too thick, add an additional 1/4 cup of cooking water.)

Heat a couple of tablespoons of oil in a large skillet over high heat.  Cut the corn tortillas into strips, wedges or squares.

 


Fry the cut tortillas in oil until slightly crispy.  Place on a plate lined with paper towels to absorb any excess oil.



In the same skillet, heat a teaspoon of oil.  Saute the sliced onion for a minute.



Add the tortillas, and continue to saute for a few minutes.

 


Pour the tomatillo salsa over the tortillas.



Reduce heat to low, top chilaquiles with shredded cheese, cover skillet and let simmer for 5 minutes.



Serve with Refried Beans.  Enjoy!!!

 


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Another delicious chilaquiles recipe that can be served at lunch or dinner is Chilaquiles Verdes con Pollo.  The sauce is made with tomatillos, onion, garlic and serrano chilies. 

Chilaquiles Verdes con Pollo

Ingredients:
  • 24 tomatillos
  • 2 serrano chilies
  • 1 clove garlic
  • 1 small onion
  • 24 corn tortillas 
  • 1 to 2 chicken breasts (cooked and shredded)
  • 1 cup shredded Oaxaca cheese (or Queso Fresco)

 
Directions: 
Place the tomatillos, chilies, garlic and onion in a medium saucepan.  Fill the saucepan with enough water to cover the tomatillos.  Bring to a boil over medium heat; let cool slightly.

 

Puree the tomatillos, chilies, garlic, and onion with 1 to 1-1/2 cups of water in a blender or food processor.  Season with salt; set aside.

In a large skillet, heat 3 tablespoons of vegetable oil over high heat.  While the oil is heating cut the tortillas into strips, wedges or squares.
 


Fry the tortilla wedges in oil until slightly crispy.

 


Add the chicken.  Continue to cook for a few minutes.



Carefully, pour the salsa over the tortilla wedges and chicken. 

 


Top with shredded Oaxaca cheese.  Cover skillet and let simmer over low heat for 5 to 10 minutes.



Serve with Refried Beans and Mexican Rice.  Enjoy!!!


With Love,

Red & Green Chilaquiles

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I didn't learn to speak Spanish until the summer before my 5th birthday.  My grandmother had just married a man that spoke no English.  And I didn't speak a word of Spanish.  Seeing that Pappy and I were having trouble communicating, she took me to San Luis, Sonora, Mexico.  Where she left me with one of my aunt's and her family for three months so I could learn Spanish.  Talk about an immersion course!

One of Gramm's brothers, my Tio Ruben, was the only relative that spoke English.  He would stop by daily to see how I was doing and would give me a few pesos to buy dulces (candy).  I would voice all of my complaints and he would translate it to my Tia Lidia.

But Tio Ruben couldn't stay all day.  

The way I communicated with my relatives was through pointing.  I'd point to something, then my aunt or cousins would say the word for the object in Spanish.  If I pointed to the milk carton, my Aunt would say "Leche". 

Whenever I wanted a glass of milk, I would say leche.  But my aunt would then say, "Quiero leche."  At the time, I didn't know what that meant, but whenever I said it, I got a glass of milk. 

Being the genius kid that I was, I learned more and more Spanish everyday.

One morning, my Tia Lidia had prepared the best tasting breakfast I had ever tasted.  Remember I was only 4 years old!  I asked, "Que es?"  My aunt answered, "Chorizo con huevo."  I immediately asked for mas (more).  And spent the rest of the day singing "Chorizo con huevo" all day long.  I requested Chorizo con Huevo for breakfast everyday!

I couldn't wait to share my latest discovery with my Tio Ruben, but he had left San Luis for a couple of weeks.  With no one around to speak English with, my Spanish improved by leaps and bounds.

Two weeks passed and my Tio Ruben had returned from wherever he had been.  Before he could ask how I was doing, I said, "Tio Ruben, me das veinte pesos para comprar huevos y chorizo?"  (Uncle Ruben, can I have twenty pesos to buy eggs and chorizo?)

Tio Ruben laughed and was very happy that the little gringa was finally speaking Spanish.  I didn't speak a word of English for the rest of my stay.

And that ladies and gentlemen is how I learned to speak Spanish!

And here is the recipe for my favorite breakfast.

Chorizo con Huevo 

Ingredients:

  • 2 ounces chorizo
  • 2 eggs, slightly beaten


Directions:
In a small non-stick skillet, brown the chorizo until completely cooked. (No need to add oil, because most chorizos releases their own grease.)



Add the eggs and season with salt and pepper.  Cook the eggs however you like.  I prefer mine in an omelet.



Serve with plenty of warm corn tortillas and a steaming cup of Mexican Hot Chocolate.  Enjoy!!!



With Love,

How I Learned to Speak Spanish with Chorizo con Huevo

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I'm starting a new feature today.  I was looking at the calendar last week and noticed that Cuaresma (Lent) will be starting soon. February 17th to be exact.  During Cuaresma, Mexicans refrain from eating meat and poultry on Fridays.  The only "meat" allowed is seafood.

My kids aren't big seafood fans, so I alternate between seafood and vegetarian dishes.  This got me to thinking that this would be something great to do all year long.  Not only in my house, but on this blog.  So every other Friday, I will post a seafood recipe.  And I will post a vegetarian recipe the other Fridays.  Now, if only I could come up with a catchy name!  If you have any ideas, feel free to post them in the comments or head on over to my Facebook fan page.  I'd love to hear from you!   

Let's talk about Tuna. Canned tuna, wasn't always something I enjoyed.  My grandmother always prepared what she called Ensalada de Tuna (tuna salad) with mayonnaise, chopped onion and pickle.  And I kind of liked it.  Until I got food poisoning at the age of 13 from a bad old can of tuna.  I refused to eat tuna for 7 years.

That was until one of my brothers-in-law moved in with Hubby and me.  He liked to cook on his days off and was pretty good at it.  One day, he announced that he would be making Ensalada de Atun.  I had no idea what Atun was, but it sounded interesting.   When Hubby and I got home from work we were greeted with a large bowl of tuna salad.

I was confused.  Didn't he say he was making Ensalada de Atun?  I asked both Hubby and brother-in-law why they called it Atun, when it's Tuna.  They both looked at me and laughed.  They explained that the spanish word for tuna fish is Atun.  And that Tuna in spanish is a cactus fruit.  That last tidbit of information confused me even more.  But I finally understood.

This is Atun.

And this is a Tuna.



It was my brother-in-law's tuna salad that made me fall in love with tuna.  Or should I say Atun?

 Ensalada de Atun
(Tuna Salad)

Ingredients:


  • 1/2 head of lettuce, shredded
  • 2 medium tomatoes, chopped
  • 3 or 4 tablespoons onion, chopped
  • 1 small can corn kernels, drained
  • 2 canned jalapeño peppers, chopped
  • 2 tablespoons jalapeño vinagre (the liquid the jalapeños are packed in)
  • 2 cans tuna fish, drained
  • 1/2 to 3/4 cup mayonnaise (depending on how creamy you like your salad)

 

Directions:
In a medium serving bowl, combine the lettuce, tomato, onion, corn kernels, and jalapeño peppers.




Add the drained tuna, jalapeño vinagre and mayonnaise.  Season with salt and pepper.  Mix until all of the ingredients are well combined.
 
 

Serve with tostadas and/or crackers.  Enjoy!!!




With Love,

Ensalada de Atun {Tuna Salad}

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Quick and easy recipe for fluffy white rice seasoned with with onion and garlic.



Mexican White Rice - lacocinadeleslie.com

Arroz Blanco (Mexican white rice) is a family favorite side dish that I make about once a week. My kiddies actually prefer it as a side dish over Mexican Rice. It's a wonderful and delicious side dish that plays nicely with Mexican and Asian dishes. And it's also delicious stirred into your favorite soups. Unlike traditional white rice which is made just by boiling rice in water, this Sopa de Arroz Blanco is made by frying the rice until it turns a lovely golden hue, then it's cooked in a mixture of chicken broth, onion, and garlic that add a ton of flavor for a delicious rice dish.

Comfort Food Classics: Arroz Blanco (Mexican White Rice)

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