The other day, I found myself craving something warm and cinnamon-y.  It wasn't a craving for a specific dessert.  All I knew was that I wanted something that tasted like fall.  I'm not sure if everyone is aware of this little known fact, but fall tastes like cinnamon.  It also tastes like apples and pumpkins and brown sugar.  It was then that I realized that I hadn't even had a chance to cook with this month's ingredient for the Food of the Month Club...Apples.  (Sigh!)  Apples would fit in very nicely with what I was craving.  I just needed to decide what to make.

Just then, my youngest son Jack, ran inside to get a sweater.  You know it's chilly outside if a 7 year old little boy takes time out from riding his bike to get a sweater.  As Jack ran back outside, I knew exactly what to make...Apple-Cinnamon Arroz con Leche!  Arroz con Leche is Jack's favorite dessert.  It was just what the kiddies would need to help warm them up, once they were done playing outside.  And with the addition of apples and extra cinnamon, it was sure to satisfy my craving.

Let me tell you... The Apple-Cinnamon Arroz con Leche did not disappoint!  It was warm and creamy and cinnamon-y all at the same time.  And with the soft little pieces of tart Granny Smith apples...  (Sigh!)  It tasted just like fall!

What are you craving this fall?

Apple Cinnamon Arroz con Leche - lacocinadeleslie.com

Apple-Cinnamon Arroz con Leche
(Rice Pudding)

Ingredients:
  • 3 to 4 Granny Smith apples, peeled, cored, and finely chopped
  • 1 cup long or short-grain rice (I used long-grain) 
  • 1/4 teaspoon salt
  • 1 3-inch cinnamon stick 
  • 3-1/2 cups water
  • 2 cups milk
  • 1 (12 oz.) can evaporated milk
  • 1 (14 oz.) can sweetened condensed milk
  • 1 tablespoon ground cinnamon
Directions: 
In medium 2 to 3-quart saucepan, bring rice, chopped apple, cinnamon stick, salt and water to a boil over medium-high heat. Cover saucepan and reduce heat to low. Let simmer until all of the liquid has been absorbed and the rice is fluffy, about 15 minutes.


Gently stir in the milk, evaporated milk, sweetened condensed milk, and ground cinnamon. Cover saucepan and let simmer over low heat, stirring occasionally to prevent the rice from sticking or flowing over,  for about 20 minutes or until the Arroz con Leche is nice and creamy. Let cool slightly.  Serve warm.  Enjoy!!! 

lacocinadeleslie.com

*You can also let the Arroz con Leche cool to room temperature, then refrigerate for a couple of hours or overnight, to serve the rice pudding cold.  I LOVE cold Arroz con Leche for breakfast!  

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Sharing this recipe with FOTMC (Food of the Month Club)

Apple-Cinnamon Arroz con Leche

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'Tis the season, my friends!  It's Fall!  'Tis the season of crisp cool mornings and chilly afternoons.  'Tis the season of sweaters and scarves.  And 'tis the season of steaming mugs of beverages that make you feel all warm and toasty from head to toe.  Or as my kiddies like to call it, 'tis the season of Atole!  Nothing says fall to me like a big cup of creamy atole.  Especially Atole de Camote (Sweet Potato Atole) sweetened with piloncillo.  (Sigh!) 

I stumbled upon my recipe for Atole de Camote quite by accident a couple of years ago.  I was craving my Pumpkin Pie Atole, but all I had on hand that was even close to pumpkin were some leftover Camotes Enmielados (Mexican candied sweet potatoes).  So, I improvised.

Most atoles are thickend with cornstarch, but like my Pumpkin Pie Atole, the sweet potato alone was enough to thicken the atole.  But still I longed for something a little richer.  So, I added a little cornstarch.  But it still wasn't quite right.  So, I decided to thicken my Atole de Camote with a little masa harina (the ground corn flour used to make corn tortillas and tamales) instead.  Now it was absolutely perfect.  The texture reminds me of Champurrado, a thick Mexican chocolate atole.  And the flavor is amazing!  The combination of sweet potatoes and piloncillo tastes like fall, Thanksgiving, and Christmas all rolled into one.

lacocinadeleslie.com

Atole de Camote
(Sweet Potato Atole)

Ingredients:
  • 5 cups milk 
  • 2 cups cooked sweet potatoes, mashed
  • 1 cup Piloncillo or light brown sugar
  • 1/3 cup masa harina (I use Maseca) 
Directions:
  1. Puree 4 cups of the milk with the sweet potato puree in a blender until smooth.  If you're blender cup is too small, you can blend it in batches.  
  2. Pour the milk and sweet potato mixture into a 2-quart saucepan.  Stir in the chopped piloncillo and cook over medium heat until warm and the piloncillo has completely melted.  (Important note:  Whenever working with piloncillo, DO NOT place piloncillo cones in a blender or food processor!  Unless you want to buy a new one.   I find it's easier to just chop/shave the piloncillo cones with a sharp kitchen knife.)   
  3. Puree the remaining cup of milk with the masa harina in a blender until smooth. Pour into the sweet potato atole.  Continue to heat until very warm and the atole has thickened slightly.  If you prefer a thinner atole, you can omit this step. 
  4. Ladle into mugs.  Enjoy!!!
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It's an All Things Orange party this week for #SundaySupper, so be sure to check out all the orange-hued goodies everyone made.


Sunrise  (Breakfast and Brunch)
Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes
Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins
Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze
Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs
Patti from Comfy Cuisine is bringing  Classic Orange Marmalade
Sunithi from Sue’s Nutrition Buzz is making Spiced Pumpkin Ricotta Muffins with Craisins and Walnuts
Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal
Jamie from Mama Mommy Mom is bringing Butternut Squash Butter
Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing

High Noon (Soups, Salads and Sandwiches)
Renee from Magnolia Days is serving up some Butternut Squash Soup
Beate from Galactopdx is bringing her Carrot Ginger Soup
Jen from Juanita’s Cocina is making some Curried Sweet Potato Salad With Cranberries and Pecans
Megan from I Run For Wine is making Skinny Roasted Butternut Squash and Italian Sausage Soup
Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
Alice from Hip Foodie Mom is coming with her Roasted Carrot and Red Quinoa Salad
Susan from The Wimpy Vegetarian is making Cider – Spiced Sweet Potato Soup
Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup
Lyn from The Lovely Pantry is bringing Roasted Pumpkin & Coconut Soup
Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad

Sunset (Dinner and Main Dishes)
Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli
Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
Pam from The Meltaways is making Spooky Stuffed Peppers
Patsy from Famfriendsfood is bringing her Carrot Souffle
Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters
Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds
Tammi from Momma’s Meals is making Hearty Pork Stew
Kristin from Kwistin’s Favorites is making Orange Chicken
Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew
Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese
Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar
Amber from Mama’s Blissful Bites  is bringing Rice and Fig Stuffed Mini Pumpkins

By The Bonfire (Sweets, Snacks and Sips)
Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce
Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
Anne from Webicurean  is making some Drunken Pumpkin Bread
Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
Leslie from La Cocina De Leslie is making Sweet Potato Atole
Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
Tara from Noshing With The Nolands is bringing Oranges En Suprise
Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
Conni from Mrs. Mama Hen is making Orange Glazed Poundcake
Isabel from Family Foodie is baking up Moist Pumpkin Bread
Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
Brenda from Meal Planning Magic is whipping up some Creamy Pumpkin Dip
Laura from Family Spice is making some Unprocessed and Gluten Free Pumpkin Bread
Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches
Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies
Angie from Big Bear’s Wife  is bringing Orange Soda Pumpkin Patch Cupcakes
Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze
Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries
Join us tonight at 7:00 pm(Eastern) for our weekly #SundaySupper live chat on Twitter, where we’ll talk about our favorite recipes featuring our favorite fall color.  All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.  We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

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Atole de Camote {Sweet Potato Atole} #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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Over the years, I've written about the people who've had the greatest influence on my cooking:  my Mexican grandparents, my mother, my Southern belle great-grandmother, a couple of aunts, and my suegra (mother-in-law).   But there is one person I haven't mentioned yet...my dad.

I lived with my dad (in Texas) for maybe a year when I was in the 4th or 5th grade.  I don't remember him ever really cooking, but we did eat dinner together each night, sitting in front of the TV, watching The Dukes of Hazard or some other 80's TV show.  Back then, my dad's idea of a home cooked meal consisted mostly of frozen TV dinners in aluminum trays.  This was before the microwave oven became a must-have household appliance.

My favorite of all the frozen dinners was Chicken Pot Pie.  Something about the creamy sauce and little pieces of chicken and cut-up veggies surrounded by the golden, flaky crust had me mesmerized.  The turkey and beef pot pies were good too, but the chicken was by far the best.

When I was little older and living with my grandparents, I'd buy a frozen chicken pot pie every once in a while for those moments I was feeling nostalgic or missing my dad.  But the new and improved microwaveable pot pies weren't as good as the ones my dad used to "make".  

When Hubby and I got married, I tried my hand at making one from scratch.  The end result was quite delicious, but Hubby wasn't (and still isn't) really big on savory foods that resembled sweet treats, like pies and empananadas.  So, over the years, my homemade Chicken Pot Pie has evolved.  The filling is one of my favorite flavor combinations ever: chicken, roasted poblano peppers, and golden corn kernels.    And the pie crust has been replaced with a buttery biscuit topping.  My Poblano Chicken Pot Pie is creamy and delicious with just a hint of spice, and so comforting, every time I make it, I am reminded of the short time I got to spend with my dad and our nightly frozen TV dinners.


Poblano Chicken Pot Pie

Ingredients:
  • 2 boneless, skinless chicken breasts, cooked and cut in cubes
  • 2 large poblano peppers, roasted, peeled, and chopped
  • 1 small can corn kernels 
  • 1/2 medium onion, finely chopped
  • 2 tablespoons fresh cilantro, finely chopped
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk
For the biscuit topping:
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoons butter, chilled
  • 3/4 cups of milk
Directions:
If  you haven't already done so, cook/boil the whole chicken breasts.  I like to cook mine with a clove of garlic, 1/2 an onion, a sprig of cilantro, salt and pepper.  Shred or chop the cooked chicken breasts into bite-size pieces.  While the chicken is cooking, roast the poblano peppers over an open flame, or toast on a skillet or comal over high heat, for a few minutes on each side, until most of the skin has charred.  Place in a plastic bag and let sit for about 10 minutes.  (This allows the poblanos to sweat, making it them much easier to peel.)  Remove the charred skin, seeds and stems from the poblano peppers; chop or slice the poblano peppers.

In a 2 to 3-quart casserole or baking dish, combine the cooked chicken breasts, chopped poblano peppers, corn kernels, onion and cilantro.  Season with salt and pepper.


Prepare the sauce by melting the butter in a medium saucepan over medium-low heat.  Using a wire whisk, stir in the flour until it forms a paste.  Slowly pour in the milk and chicken broth, whisking constantly to avoid clumps from forming.  Let sauce simmer, stirring occasionally, until it thickens.  Season with salt and pepper.  Pour the sauce over the chicken and vegetables.  Stir gently to combine.
Prepare the biscuit topping by combining the flour, baking powder, salt and pepper.  Using a potato masher, add the butter until the mixture resembles fine crumbs.  Stir in the milk until the dough comes together.  



Spoon biscuit dough on top of the chicken and vegetables.


To prevent spills, place the casserole dish on top of a cookie sheet.  Bake in a preheated oven at 350F until the biscuit topping turns golden brown (about 30 minutes).   


Enjoy!!! 



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Biscuit-Topped Poblano Chicken Pot Pie

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Last week I had the opportunity to do a phone interview with renowned Mexcian chef, Aquiles Chávez.  For those of you unfamiliar with Chef Aquiles, he is the host of THREE shows on the Utilísima network:  El Toque de Aquiles, Aquilisimo, and Aquiles en Houston. He is also the owner of the new critically acclaimed restaurant La Fishería in Houston, Texas.  Interviewing Chef Aquiles was a dream come true for this expat foodie.  We talked about Mexican food, cooking, and moving to another country.  I am a BIG fan of Chef Aquiles, so getting to interview him was like getting to meet my rock star crush and celebrating my birthday and Christmas all at the same time.

This is the English translation of my interview with Chef Aquiles Chávez.

September is mes patrio (patriotic month) in Mexico, which opens the door to a month-long feast of the best of everything Mexican cuisine has to offer.  What would you say are the most emblematic ingredients of Mexican cuisine?  That's easy.  There are three ingredients that are what I like to call the holy trinity of the Mexican kitchen: Corn, beans and chilies.  If I were to turn the Mexican kitchen into a mathematical equation it would be: Corn plus beans multiplied by chilies.  I say multiplied by chilies, because chilies are a flavor enhancer.  Chilies are what add flavor to our meals.

Speaking of chilies, what are your favorite chilies to work with? 
That's a difficult question to answer.  Each chile is special.  Each chile has it's moment to be enjoyed.  It own dish to shine.  For example, I can't imagine making chilaquiles without  dried pasilla chilies from Oaxaca.

I live in a small town that is famous for producing the best chile de arbol in the world, what are your thoughts on chile de arbol? 
I love chile de arbol!  I can't imagine eating a bowl of Pozole or a Torta Ahogada without a chile de arbol salsa. I make a salsa with toasted chile de arbol and sesame seeds that goes perfectly with Pozole.

What do you think are some common misconceptions that people have about Mexican food?  
That they confuse Tex-Mex food with Mexican food.  That all Mexican food is spicy.  And that what is served at fast-food taco chains is what constitutes authentic Mexican cuisine.

What Mexican dishes are a must at a Mexican themed party, say for Mexican Independence Day? 
You can't have a party without Pozole, Mezcal, Mexican Wine, Tostadas, Refried Beans, Churros....

 Is there a Mexican dish or ingredient that is trending in the US right now? 
Yes, huitlacoche, nopal, squash blossoms, and avocados are very popular.  Especially Avocados from Mexico, the best avocados in the world.  9 out of every 10 avocados sold in the US are Avocados from Mexico.

You recently moved to the US, how was the transition from living in Mexico to living in the US? 
It was a big shock.  A cultural shock, more than anything.  Going from living in a laid back society where our motto is "No pasa nada!" to a society of order and respect, it's a big change.  One of the things I like most about the US is that the motto of "el respeto al derecho ajeno es la paz"  applies perfectly here.

How important is it to you and your family to maintain your Mexican traditions and culture now that you're living in the US? 
No matter where you live, you have to remember where you came from.  One of the most important things for us is to maintain our language.  For example, our children will speak English at school and with their friends, but at home it will be strictly Spanish.  It's also important for us to conserve our Mexican values, like love, respect for our elders, and family unity, so our children grow up to be positive Mexican-American citizens.

Is there a classic American food that you like?
Yes, hamburgers!  Especially homemade hamburgers made on the grill.

You are a spokesperson for Avocados from Mexico, how important are avocados in your kitchen?  
It was an honor for Avocados from Mexico to invite me to work with them.  I'm an avocado fanatic.  It's an all natural product that is harvested year-long in the rich soil of Mexico.

A lot people think that avocados can only be used as a garnish or just to make guacamole, what are some other ways avocados can be enjoyed? 
Avocados are a fruit, but in Mexico we think of it more as a vegetable and only use it in savory dishes.  In Brazil, avocados are known as the butter of fruits.  They eat it spread on toast and drizzled with honey.  I recently made an avocado cheesecake at the restaurant that was a big hit.

What are some of your favorite avocado dishes?
I can't imagine eating a ceviche, or a tuna tostada, or a torta without avocado.  Those are the foods I enjoy most because they're the flavors I grew up with.

What do you miss most from Mexico?  
My parents and the food!


To learn more about Chef Aquiles Chávez, visit his website.  You can also follow him on Twitter.


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My Interview with Celebrity Chef Aquiles Chávez

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It's the last week of summer!  For some, that means that crisp, cool Autumn days have already made an appearance.  For others, it means we still have a few weeks of hot weather to tolerate.  Whether you're looking for a refreshing beverage to help you cool down, or are looking to hold on to summer for just a few more days, the Food of the Month Club round-up has a delightful collection of Summer Beverages that is the perfect way to say farewell to summer.

To get things started, my friend Maura from The Other Side of the Tortilla, introduces us to La Paloma, a "refreshing, classic Mexican cocktail", made with grapefruit juice and tequila.

Photo courtesy of The Other Side of the Tortilla


Next up we have a stunning Agua de Jamaica (Hibiscus Tea Water) from another foodie friend of mine, Bren Herrera from Flanboyant Eats.  This is a tart and delicious way to keep cool, "especially when it’s hot and humid out."  This beverage can also be enjoyed during the fall and winter thanks to the ginger, clove, and orange peel, whose flavors and aromas are perfect for the holidays. 



If you like Piña Coladas, then you'll love what Natalia from Comiendo en LA whipped up for us: Piña Coladas made with two kinds of rum, fresh pineapple, and whipped cream.



Natalia also shares her recipe for a rich and cool Banana-Coffee Frappe!



My BFF (best foodie friend) Girlichef served up this bright and sunny Pineapple-Vanilla Agua Fresca that looks and tastes like summer in a glass.



Girlichef also made Coconut Horchata, which combines everything you love about Horchata with the tropical flavor of coconut milk.



Eva from TechFoodLife offers us a delightful, summery twist to traditional lemonade with Watermelon Lemonade.



Ckay from Sweet and That's It gives us a delicious way to start our day with her Frulatto, a fruit and yogurt smoothie made with apples, banana, orange, and mango.



My friends from Peru Delights introduce us to Chicha Morada, a traditional Peruvian beverage made with purple corn, pineapple, apple, and quince, seasoned with cinnamon, cloves, and allspice.



Heather from Malice in Dunderland shares two creamy banana beverages:  Batido de Guineo (Banana Milk)


and Felicidad del Guineo, a banana slushie with with orange juice and coconut milk.



My other BFF, Vianney from Sweet Life, shares her Agua de Zanahoria y Piña (Carrot & Pineapple Cooler), that I'm sure will instantly become my hubby's new favorite Agua Fresca.



Vianney also treats us to two of her famous margaritas!  The first is a gorgeous cotton candy hued Plum Pineapple Margarita.


And the second is this sweet Prickly Pear Margarita that uses green tunas (prickly pears).



The girls from Muy Bueno Cookbook, whose first cookbook comes out next month, share their Agua de Piña recipe with us.



And finally my contribution to the Summer Beverages round-up: Agua de Frutas (Papaya, Guava & Apple Punch),



Shirley Temples,



and Banana Daiquiris.



As always, thank you so much to all who participated.  This is the biggest FOTMC turn-out we've ever had! If you would like to be included in the next Food of the Month Club Round-Up, we're cooking with apples this month.  See the announcement post for more details.


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*All photos used with written and/or verbal permission of the participating bloggers.
  


18 Summer Beverages to Enjoy Before Fall {FOTMC Round-Up}

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This week's #SundaySupper theme is one I hold near and dear to my heart, because today we're celebrating Mexican Independence Day!

Most years, I like to go all out for el Día de la Independencia, with a big feast of traditional Mexican dishes like Tamales, Pozole, or Mole de Espinazo.  But this year, I was in the mood for something simpler.  Something homey and comforting.  Maybe something soupy like Pappy (my abuelito) used to make.  But I also wanted something that would use the gorgeous little red beans I found at my favorite produce store earlier in the week.  That's when I remembered Pappy's Frijoles Rancheros, which my grandmother always argued were actually called Frijoles Charros.  I really didn't care what they called them, I just wanted to dive into the hearty bean soup with pieces of pork meat.  Sometimes that pork meat was bacon, but most of the time, Pappy made his Frijoles Charros with smoked patitas de puerco (pigs feet).  Either way, it was always delicious.

For me, Frijoles Charros is the perfect dish to serve this year for Mexican Independence Day, because it's made with one of the most important staple ingredients of Mexican cuisine: beans.  And it gets much of it's flavor from a tricolor Salsa Mexicana, with the same colors of the Mexican flag.  And because it reminds me of the stories Pappy used to tell me about his childhood en el rancho (on the ranch) in the mountains of Chihuahua.  It's an awesome Mexican recipe any way you look at it.

Feliz Día de la Independencia!  Viva México!  Viva México!!! Viva México!!! 


Frijoles Charros o Frijoles Rancheros
(Cowboy Beans) (Recipe adapted from Mexican Everyday by Rick Bayless)

Ingredients:
  • 6 slices bacon, chopped
  • 3 large roma tomatoes, finely chopped
  • 1 medium onion, finely chopped
  • 2 fresh serrano chilies, finely chopped
  • 1 clove garlic, peeled and finely chopped
  • 4 cups Cooked Beans with bean broth
  • 3 to 4 tablespoons fresh cilantro, finely chopped
Directions:
In a large 2 to 3-quart saucepan or stockpot, saute the bacon over medium heat, stirring regularly, until  completely cooked and crispy.  Add the onion, garlic, and serrano chilies.  Saute for 1 to 2 minutes, stirring occasionally.  Stir in the tomatoes and let cook for another 3 to 4 minutes.  Add the beans with their broth and 2 tablespoons of the chopped cilantro.  Taste and season with salt, if necessary.  Cover and let simmer over medium-low heat for 15 to 20 minutes.  Serve in bowls and garnish with more chopped cilantro.  Enjoy!!!


For more Fiesta food & drinks, be sure to check out all of the #SundaySupper recipes!

Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)
La Comida (the food)
Postres (desserts)
Bebidas (beverages)

Please be sure you join us on Twitter throughout the day (this coming Sunday, September 16) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the#SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!


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Frijoles Charros / Rancheros {Cowboy Beans} #SundaySupper

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