Red & Green Chilaquiles

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,

19 January 2010

Red & Green Chilaquiles

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How I Learned to Speak Spanish with Chorizo con Huevo

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,

16 January 2010

How I Learned to Speak Spanish with Chorizo con Huevo

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Ensalada de Atun {Tuna Salad}

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,

15 January 2010

Ensalada de Atun {Tuna Salad}

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Comfort Food Classics: Arroz Blanco (Mexican White Rice)

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

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.

06 January 2010

Comfort Food Classics: Arroz Blanco (Mexican White Rice)

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Albondigas al Chipotle & Tortas Gemma

The first Twosday (and recipe) of 2010 is all about Chile Chipotle.  Chipotle peppers are actually smoked-dried jalapeño peppers.  My favorites are the canned Chipotles in Adobo Sauce.  The smoky flavor of the chilies and the spice of the adobo are a perfect combination.

One of my favorite ways to use Chipotle is in a sauce.  The sauce is made with tomatoes, dried ancho chilies and chipotles.  I first fell in love with this sauce when I had my first Torta Gemma.  The sauce was so good, I had to find other ways to use it in my recipes.  Thus, my Albondigas al Chipotle (Chipotle Meatballs) were born.

Albondigas al Chipotle

Ingredients:

• 1/2 pound ground pork
• 1/2 pound ground beef
• 1/4 cup dry bread crumbs, plain
• 1 large egg
• 1 tablespoon fresh cilantro, finely chopped 
• 1 clove garlic, finely chopped
• 1/2 cup onion, finely chopped
• 10 to 12 roma tomatoes
• 2 dried ancho chilies
• 2 to 3 chipotle peppers in adobo 

Directions:
In a medium mixing bowl, mix together the ground pork, ground beef, bread crumbs, egg, garlic, onion and cilantro.  Season with salt and pepper.  Mix ingredients until well combined.  

 Shape meat mixture into 1-1/2 inch balls.  Place on a plate and refrigerate until ready to use.

Place the tomatoes and dried ancho chilies in a medium saucepan or pot.  Fill saucepan with enough water to cover the tomatoes.  Bring to boil, over high heat.  Remove from heat and let cool slightly.

Remove the stems and seeds from the chilies.  Place cooked chilies in a blender cup with the chipotles.  Using a slotted spoon, transfer the cooked tomatoes to the blender cup.  Puree the chilies and tomatoes until smooth.

Pour puree mixture into a 2 quart saucepan.  Add 1-1/2 cups of the liquid in which the tomatoes were cooked.  Season with salt and mix well.

Brink sauce to a boil over medium heat.  Carefully add the meatballs to the sauce.  Cover and let simmer over medium-low heat for about 30 minutes.  Serve over cooked spaghetti or Sopa de Arroz Blanco (white rice). Enjoy!

For a Torta de Albondigas al Chipotle (Chipotle Meatball Sandwich) serve meatballs and sauce over a toasted bolillo roll.  Top with your favorite cheese (I like queso fresco and/or Oaxaca cheese.) and broil in the oven for a few minutes until the cheese melts.  Top with fresh chopped cilantro.  Enjoy!

*The meatballs can be prepared with ground chicken or turkey.

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Tortas Gemma: 

Guadalajara, Jalisco's state capital, is famous for its Tortas Ahogadas (drowned sandwiches).  It's a sandwich made with refried beans and Carnitas, served on a bolillo roll, and drowned in a sauce made with tomatoes and chile de arbol.

But the Torta Ahogada isn't the only kind of drowned sandwich available in Jalisco.  Let me introduce you to my favorite..La Torta Gemma.

Tortas Gema, are prepared with Mexican crema, shredded pork, lettuce, tomato and onion on a bolillo roll, smothered in a tomato, ancho chile and chipotle sauce. 

Torta Gema (Shredded Pork Sandwich)

Ingredients: 

• 2 lbs. pork stew meat 
• 1/2 medium onion
• 2 cloves garlic
• 6 to 8 sprigs fresh cilantro 
• 12 roma tomatoes
• 2 dried ancho chilies
• 2 chipotle peppers
• 6 bolillo rolls
• Mexican Crema or Sour Cream
• Shredded lettuce
• Sliced tomato
• Sliced onion

Directions:
Cut the pork shoulder roast into 1-inch slices.  Place it in a 2-quart saucepan with the onion, garlic, and cilantro.  Season with salt.  Fill the saucepan with just enough water to cover the pork meat.  Bring to boil over high heat.  Cover and reduce heat to medium, and let simmer until the meat is very tender. (About 60 to 90 minutes.)  Let meat cool slightly, then shred.


While the meat is cooking, place the 12 tomatoes and dried ancho chilies in a medium saucepan.  Fill saucepan with enough water to cover tomatoes.  Bring to boil over medium heat.  Let cool slightly.  Remove stems and seeds from cooked chilies.  Place the cooked chilies and tomatoes in a blender cup with the chipotles; puree until smooth.  Pour tomato puree into a medium saucepan with 1-1/2 cups of the liquid in which the tomatoes were cooked.  Season with salt.  Bring sauce to boil over medium heat.


To assemble the tortas, cut the bolillo rolls in half lengthwise.  Spread Mexican Crema on cut sides of bolillo.  Top one half of the bolillo roll with shredded pork, shredded lettuce, sliced tomato and onion. Cover with the other half of bolillo.  Ladle sauce over your torta. and voilá...you have a delicious Torta Gema!  Enjoy!!!

 

05 January 2010

Albondigas al Chipotle & Tortas Gemma

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Easy Cinnamon Buñuelos & Cafe con Leche

Today was one of those days.  It was cold, windy and overcast in central Mexico.  And my mood seemed just as gray as the sky. And even the kiddies were feeling it too. I've had days like this before, many, many years ago.  Back then my gloomy days were always brightened by a good helping of Pappy's comfort food.

Feeling a little nostalgic, I stepped into the kitchen to see what I could conjure up.  I looked inside my fridge and pantry for inspiration, but nothing came to mind. So I asked myself, "What would Pappy do?" A few seconds later I noticed a package of flour tortillas sitting in the back corner of my fridge, then all of a sudden I knew exactly what I wanted to make...Buñuelos! 

Buñuelos are crispy, flaky, golden fried tortillas covered with cinnamon and sugar. My grandparents usually only made them around Christmastime to share with friends and neighbors. I remember how their tiny kitchen seemed to overflow with stacks and stack of Buñuelos.

There are two ways you can make Buñuelos.  The tradtional way is to make the dough from scratch, like my grandmother always did.  OR...you can make them the easy way like Pappy did, using store-bought flour tortillas.

Until today I don't think I've ever made this kind of Buñuelo for my kiddies. Usually when we're craving Buñuelos my suegra will make them from scratch or we'll walk down to the market to pick some up.

These easy cinnamon Buñuelos were just what we needed to brighten our day. My kiddies watched in amazement as I fried tortilla after tortilla.  They weren't too convinced that you could make good Buñuelos from flour tortillas, but after one bite they were convinced. To quote my kiddies, "Están buenísimas!" (They're really, really good!)

Flour Tortilla Buñuelos


Ingredients:

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

Directions:
In a medium bowl, combine the sugar and the cinnamon.  Set aside. Heat the vegetable oil in a large skillet, over medium-high heat. Carefully, place a tortilla in the hot oil.  Fry the tortilla until light golden brown on both sides. Transfer fried tortilla to a plate lined with paper towels.  Let it sit for a minute to absorb the excess oil. Place the tortilla in the bowl with the cinnamon and sugar.  Sprinkle the sugar mixture over the tortilla, making sure that both sides are evenly coated.  Repeat with remaining tortillas. Enjoy!

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Cafe con Leche

Nothing warms me up on a cold winter's day like a cup of Cafe con Leche (coffee with milk). It's a childhood favorite that will always be near and dear to my heart. My grandpa used to make it for me almost every morning from the time I was 10 years old until the day I got married. And now I make it for my kiddies.  

Cafe con Leche


Ingredients:

• 1 cup milk
• 1 (4 inch) cinnamon stick
• 1 teaspoon instant coffee granules (Regular or Decaf)
• 2 teaspoons sugar
• Ground nutmeg (optional)

Directions:
Heat the milk and cinnamon stick in a small saucepan until very warm, stirring constantly with a wire whisk or molinillo until frothy. Spoon desired amount of instant coffee granules and sugar into a coffee cup.  (I only use 1 teaspoon of coffee because it's for the kiddies. Feel free to make yours a little stronger.) Pour the warm, frothy milk into the coffee cup. Stir slightly to dissolve the instant coffee granules and sugar. Garnish with a cinnamon stick and a pinch of ground nutmeg. Enjoy!

29 December 2009

Easy Cinnamon Buñuelos & Cafe con Leche

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Ponche Navideño (Mexican Christmas Cider) & Ensalada Navideño (Apple Christmas Salad)

I love the week leading up to Christmas.  I'm usually busy baking wonderful goodies to share with my family. Christmas in Mexico is filled with all sorts of yummy treats.  Everything from Buñuelos to Tamales to Ponche Navideño. Sigh...Ponche Navideño!  Christmas wouldn't be complete without it.  I can't recall a Christmas that Ponche Navideño wasn't served.  (Both in Mexico and the US.)

Ponche Navideño is a hot beverage, laden with fruits, served during the holidays. The base for Ponche Navideño can be made with either Flor de Jamaica (hibiscus flower) or Tamarindo.  Both are absolutely delicious, but the color of Ponche Navideño made with hibiscus flowers is so bright and festive. It's the perfect beverage to serve with Christmas dinner.

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

A key ingredient in making Ponche Navideño are tejocotes, a bright yellow-orange fruit which are sold at mercados (markets) all over Mexico during the holidays just to be used in Ponche. Another ingredient used in making Ponche is sugarcane.  It's been awhile since I've been to the States, so I don't know if sugarcane is even available.  I'm lucky because we have a vendor just around the corner that sells bags of cañas (sugarcane) already peeled and cut into 1-inch chunks.  But don't let these hard to find ingredients stop you from trying this delicious beverage.  As with most recipes, use what you like and try to incorporate what is in season. (Did someone say cranberries?!)

Ponche Navideño de Jamaica

Ingredients:

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

Directions:

In 4 quart stockpot, bring water and the dried hibiscus flowers to a boil.  Reduce heat to low and let simmer 10 minutes or until the water is a deep wine color. Using a slotted spoon, remove the hibiscus flowers from the pot; discard.  Stir in the sugar and add the remaining ingredients. Cover and let simmer over low heat for 60 to 90 minutes or until the fruits are tender. (This is the best holiday air freshener!)

                                    

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

      

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Ensalada Navideña

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

Ensalada Navideña

Ingredients:

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

Directions:

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

      

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

   

With Love,

Leslie Limon

22 December 2009

Ponche Navideño (Mexican Christmas Cider) & Ensalada Navideño (Apple Christmas Salad)

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