Last Wednesday marked the beginning of Cuaresma (Lent).  Here in Mexico, many people observe Cuaresma by abstaining from meat on Fridays and Holy days such as Ash Wednesday.

It is during this time that we enjoy a meat-free gastronomical extravaganza.  Everything from Tortitas de Camaron (Shrimp Cakes) in Mole Ranchero, Coctel de Camaron (Shrimp Cocktail), Soy Ceviche, Rajas con Crema to the most popular dish of Cuaresma...Capirotada.

Capirotada is a Mexican Bread Pudding, made with bolillo rolls, raisins and nuts, bathed in a piloncillo-cinnamon syrup and topped with melted cheese.  It is a rich and delicious dessert that is synonymous with Cuaresma.  Very much like American Thanksgiving and turkey.

That said, I rarely make Capirotada.  My suegra makes enough for the entire family every week during Cuaresma.

Since suegra always shares her Capirotada with me, I like to prepare different bread pudding recipes to share with her.  And that is where today's recipe comes in.

As soon as I saw it on the King Arthur Flour blog, I knew that I was going to try it during Cuaresma.  It was two of my favorite desserts rolled into one...Pecan Pie Bread Pudding.  Oh.  My.  Goodness.

I did make a couple of changes, like using bolillo rolls instead of white bread.  And because the original recipe calls for Pecan Pie filling in a jar, I used my favorite Pecan Pie recipe, minus the pie crust.  The original recipe also suggests to double the filling recipe so that you're using a total of 6 eggs.  I didn't double the filling only because Hubby and the kiddies aren't fond of very wet bread pudding.  Although, I'm sure it would be absolutely sumptuous with double the filling.

Hubby and the kiddies loved this bread pudding so much, that they gobbled it all up before I was able to share some with my suegra.  No problem, because I will definitely be making this recipe again.   

Pecan Pie Bread Pudding 
(recipe adapted from King Arthur Flour)

Ingredients:
4 bolillo rolls
1/2 cup brown sugar
1/3 cup melted butter
1 cup maple syrup or corn syrup
1/2 teaspoon salt
3 eggs
1 cup pecan halves

Directions:
Cut bolillo rolls into bite-size pieces.  I like to leave them uncovered on the counter for an hour before starting, so they have a chance to dry and don't become to soggy when the liquid is added.

 


Place bolillo cubes in a large bowl; add pecans and toss lightly.



In medium bowl, whisk together the melted butter, maple syrup, eggs, sugar and salt until well combined.  Pour mixture over bread cubes and stir gently until even coated.



Transfer the bread pudding mixture to a generously greased 9-inch baking dish.  Bake at 350F for 35 to 40 minutes.



Remove from oven.  Enjoy!!! 




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Nutty for Bread Pudding {Pecan Pie Bread Pudding}

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Name This Food

There's a game that I like to play on my Motherhood in Mexico blog, called Name That Food.  Sometimes I know exactly what the mystery food is and other days, like today, I have no idea.

My suegra was just given two very large bags of today's mystery food.  We know they are hongos, but what we don't know is what kind of mushrooms they are.

This is where all of you come in.  I need your help with two things:
  1. What kind of mushrooms are they?  And are they edible?  I don't want to accidentally poison my family with toxic mushrooms.
  2. What can my suegra and I make with that many mushrooms? I know I can add them to omelets, pasta, pizza and of course Quesadillas de hongos.  But I'd like to try something new. 
Any suggestions?  

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Mushroom Madness

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Every time I use avocados in the kitchen, I am reminded of a funny story involving my niece, who was 7 years old at the time.

We had just moved to Mexico and were living with my in-laws.  My niece spent most Saturdays at my suegra's house playing with my two kiddies, Hope and Nick.

One particular Saturday, my suegra was busy preparing lunch.  I, being the awesome nuera (daughter-in-law) that I am, asked my mother-in-law what I could do to help.  She immediately put me to work slicing avocados that she would use as a garnish.

I quickly sliced the avocados and arranged them nicely on a platter.  Then we all sat down and enjoyed the delicious meal my suegra prepared.

Everyone except my niece.

She looked rather forlorn as she sat at the table, pushing her food around her plate with her fork.

My suegra asked her "Mija, you love avocados.  Why aren't you eating?"  She lifted her gaze to me, then turned to my suegra and said...

"My tia sliced the avocados the wrong way!"

Silly me, I had sliced them lengthwise, and not the "other way", like my suegra.  Oops! 



 Just goes to show you that there's more than one way to slice an avocado! 


Chunky Avocado Salsa

Ingredients:

  • 3 avocados
  • 2 roma tomatoes, finely chopped
  • 1/4 medium onion, finely chopped
  • 1 to 2 serrano chilies, seeded and chopped
  • 1 tablespoon chopped cilantro
  • 1 lime


Directions:
Slice avocados in half lengthwise around the pit.  To remove the hueso, carefully whack the pit with your knife, so that the blade sticks into the pit.  ("Carefully whack?"  I ♥ a good oxymoron!)  Turn slightly to release the pit. 



Scoop out the avocado flesh using a spoon.  



 Chop the avocado into bite-size pieces.



Toss the avocado into a bowl with the chopped tomato, onion, cilantro and serrano chilies.  Season with salt and fresh lime juice. 



 Enjoy!!! 

 


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There's more than one way to slice an avocado {Chunky Avocado Salsa}

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With the Super Bowl just days away, I am officially declaring that this week, on La Cocina de Leslie, is Snack Week!  Every day this week, I will share quick and easy recipes for delicious snacks
 you can enjoy for any occasion.

There's really nothing easier, or tastier, than Quesadillas de Chorizo.  With as little as three ingredients, you can get your snack on!  No measuring required. 

Quesadillas de Chorizo

Ingredients:

  • Chorizo
  • Queso Fresco, Oaxaca or Mozzarella Cheese
  • Flour or Corn Tortillas


Directions:
In a medium skillet, heat 1 tablespoon of vegetable oil over medium-high heat.  Add the chorizo; until the chorizo is completely cooked.  Remove from heat; set aside.



Heat the tortillas on a griddle or comal, over medium-low heat,  just until soft and pliable.  Do not remove the griddle or comal from the heat.



Spoon 2 to 3 tablespoons of cooked chorizo and cheese onto tortilla; fold tortillas in half.



Melt 1 tablespoon of butter on the griddle or comal.  Heat the quesadillas on the griddle or comal, until the tortillas are slightly crisp and the cheese inside has melted.



Serve with Refried Beans and/or sour cream, guacamole and your favorite salsa.  Enjoy!!!

Quesadillas de Chorizo


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Chorizo Quesadillas

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I used to see large piles of these dried pasta like shapes, when I went shopping with my grandparents at the local Latino markets.  I had no idea what they were or how they were prepared.  And it wasn't until I married Hubby, that I found out.

They are indeed a dried pasta made from flour called Duritos.  Duritos are a very popular snack here in Mexico.  Kiddies of all ages love them.  Duritos come in assorted shapes and sizes.  The lighter colored duritos are actually made from potato flour, and once they are cooked, you can really sense the potato flavor.

Duritos are very easy to prepare.  All you have to do is carefully drop them in hot oil.  As soon as they hit the oil, they start to puff up.  Once they're all puffed up, they're done.

In a matter of seconds you can have a delicious snack! 

Duritos

Ingredients:

  • Duritos
  • Vegetable oil (for frying)
  • Lime wedges
  • Bottled Hot Sauce (I recommend Tapatio or Valentina brand)


Directions:
Heat 1 to 2 cups of vegetable oil in a large skillet over medium high heat.

Carefully drop the duritos into the hot oil.



Remember, the duritos start cooking as soon as they hit the oil. Once they've puffed up, remove them immediately from the oil and place on a paper towel lined plate to drain any excess oil.



Serve as is or top with bottled hot sauce and lime juice.  Enjoy!


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How To Make Duritos

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They say that the quickest way to a man's heart is through his stomach.  In most cases, it's been proven to be true.  But I also find that it's the easiest way to get my Hubby to do something for me that I don't want to do.

That's where today's recipe comes in.

Hubby loves Enfrijoladas.  There's nothing he wouldn't do to have them.  It reminds me of those commercials, "What would you do for a Klondike bar?"  But with Hubby it's more like "What would you do for an Enfrijolada?"

Enfrijoladas are very similar to Enchiladas, except their made with a creamy bean and roasted chile de arbol salsa. 

As I've mentioned before, I can't handle a lot of heat when it comes to chilies.  So, for this recipe I only used 3 chiles de arbol.  Just enough to give it a nice flavor and very little heat.  Next time I'll add another chile.  If you prefer more heat, go ahead and double the amount of chilies.  Just remember that the flavor of the chile intensifies once it's cooled down.
 

Enfrijoladas

Ingredients:

  • 1 to 1-1/2 pounds of pork shoulder roast, cut in large chunks
  • 1 small onion
  • 1 clove garlic
  • 1 sprig cilantro
  • Arbol chilies
  • 4 cups cooked beans
  • 4 to 5 cups bean broth, water or chicken broth
  • 1 cube chicken bouillon (I use Knorr Suiza)*
  • Corn Tortillas
  • Queso Fresco, crumbled (about 2 cups)
  • Chopped onion (optional)
  • Mexican Crema



Directions:
Place the pork in a 4-quart saucepan with the onion, garlic and cilantro; season generously with salt and black pepper.  Fill the saucepan with just enough water to cover the meat and bring to a boil over high heat.



 
When the meat comes to a boil, reduce the heat to medium-low.  With a large spoon, skim off any white foam.  (You don't want a murky broth.)  Cover the saucepan and let the meat simmer until very little water is left in the saucepan and the meat is tender.  (About 90 minutes, depending on your stove.)  Shred the meat and set aside.




Once the meat has finished cooking, toast the chiles de arbol in a comal or small skillet for a couple of minutes or until the chilies turn a dark color.  Remove the stems and seeds.




In a blender, puree the beans, bean broth and chilies until smooth.  IF using beans that you just finished cooking, like I did, remember to cover the top of the blender with a kitchen towel to prevent burns and/or splatters.  



Heat 1 tablespoon of vegetable oil in a 2-quart saucepan over medium heat.  Pour the bean puree into the saucepan.  The bean puree should be the consistency of a creamy soup.  Add more broth if necessary.  Season with the chicken bouillon.  Cook until heated through. 




Heat 1 to 2 tablespoons of oil in a small skillet over medium heat. Fry tortillas in oil. (No more than 30 seconds per side.)  You want the tortillas to be pliable, not hard and crispy.  Frying the tortilla in oil ensures that it won't fall apart in the sauce.




Dip the tortilla into the bean sauce, making sure to let the extra sauce drain back into the pan.




Transfer tortilla to a plate.  Top tortilla with shredded pork, queso fresco and chopped onion.





Fold in half and transfer to a serving platter.




Top with more bean sauce, Mexican crema and queso fresco.  Serve with Mexican Rice.  Enjoy!!!

enfrijoladas


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Enfrijoladas

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Cue the kitschy game show music folks, because it is time to play everyone's favorite game...

Name. That. Food!

(Applause!)

Unlike previous installments, I already know what today's mystery food is.  I just want to test your knowledge, before telling you all about it later this week. 


 Do you have any idea what this exotic looking food is? 
  

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Name That Food!

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Tap. Tap. Tap.  Is anyone there?

I apologize for my extended absence.  Life got very busy with Thanksgiving, visiting in-laws, getting the house ready for the holidays and festivities, my in-laws 45th anniversary and of course, Christmas and New Years.

But it's a new year and I'm back to share more of my favorite recipes with you.

As promised, today is Cinnamon Twosday.  I love Cinnamon!  It's so festive and rich.  Perfect for the holidays and cold winter afternoons. 


Cinnamon Shortbread Cookies

Ingredients:

  • 2/3 cup butter, softened
  • 2 cups flour
  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • Cinnamon Sugar


Directions:
Preheat oven to 350 F.  In a medium bowl, combine the butter, flour, sugar, ground cinnamon, vanilla and salt until the mixture forms a ball of dough.



Place dough on lightly floured surface.



Extend dough until 1/4-inch thick.



Dip a 2-inch round cookie cutter in flour, then cut out circles of dough.



Place on a lightly greased cookie sheet for 6 to 8 minutes or until light golden brown around the edges.



While the cookies are baking, prepare the Cinnamon Sugar by combining 1 cup of sugar with 1 tablespoon of ground cinnamon.



When the cookies are done baking, gently remove them from the cookie sheet.  Dip the cookies in the Cinnamon Sugar while still warm, making sure both sides are well coated.




Enjoy!!!



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If you're going to bake cookies, you might as well make some tea!

Te de Canela (Cinnamon tea) is my favorite.  It's comforting, soothing and when you sit down to enjoy a cup, all of your worries and cares just slip away.

Te de Canela is also one of the easiest teas to prepare.  If you have a few cinnamon sticks in the pantry, then you are minutes away from enjoying this heavenly cup of tea.

Te de Canela (Cinnamon Tea)

Ingredients:

  • 4 cups water
  • 2 - 3 cinnamon sticks


Directions:
In a medium saucepan, heat the water and cinnamon sticks over medium-low heat, until the water turns a golden amber color.



Remove the cinnamon sticks.  Pour into cups.  Sweeten with sugar (if desired). Serve with Cinnamon Shortbread.  Enjoy!!!



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(P.S.)  I apologize for the blurry pics.  I'm a little out of practice! :)

Cinnamon Tea & Shortbread Cookies

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I know it has been a little over a month since I have shared a new recipe and for that I apologize.  But I have lots and lots of delicious recipes to share with all of you in 2011, starting with Cinnamon Twosday on January 4th. 

Until then, I wish you a Merry Christmas and a very Happy New Year!


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Happy Holidays!

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