Molé Poblano

Mole poblano is the best known of all mole varieties and considered the "national dish" of Mexico. Mole Poblano originates from the Mexican state of Puebla and is known to contain about 20 or more ingredients.  Moles come in various flavors and ingredients, with chili peppers as the common factor. This sauce is most often served over turkey at weddings, birthdays and baptisms, or at Christmas, but mostly for the yearly celebration of the local churches in each community. 

So the story goes...

The legend takes place at the Convent of Santa Rosa in Puebla during colonial times.  The archbishop was scheduled to visit which sent the convent nuns into a frenzy since they were poor and had nothing to prepare. They prayed and gathered the little bits of what they did have, chili peppers, spices, day-old bread, nuts and more. They killed an old turkey, cooked it and put the sauce on top.  The archbishop loved it.  The rest is history.

The version I was taught is one that my husband's family uses which is a recipe handed down through generations.  Each cook puts their own spin on their sauce to make it their own.  However, I did not veer from the original recipe that was given to me. I hope you all try it and enjoy it as much as our family does.

8-10 pieces of turkey, chicken or pork, reserve stock
6 chiles Pasilla, dried
4 chiles Chipoltles, dried
1/4 c. sesame seeds
1/2 c. pumpkin seeds
8 Roma tomatoes
1/2 c. raisins
1/4 c. roasted almonds
1/2 c. dry roasted peanuts
1 ripe plantain 
3 T. corn or peanut oil

In a large pot, cover the turkey, chicken or pork with water, generously salt and boil meat until cooked through and tender.  Skim excess solids and reserve stock.  Remove meat and set aside.

While meat cooks, toast chiles in a dry skillet.  Once toasted, chiles will soften allowing you to remove stems, seeds and membranes.  This step is very important and will reduce the heat of the chiles.  In separate batches, toast pumpkin seeds, sesame seeds.  Finally, roast tomatoes until skins are charred.  Add chiles, sesame seeds, pumpkin seeds, tomatoes, raisins, almonds, peanuts and plantain and one to two cups of stock to blender and blend on high until smooth. 

**Note:  The type of blender you have will depend on how long it will take to completely puree ingredients to a smooth sauce.  I have a Vitamix which really helps with this recipe to create the consistency and texture needed.  No I am not selling Vitamix blenders but it was one of the best purchases I EVER made.  Additionally, you may need to thin out your mixture with stock and run it through a sieve to achieve a smooth sauce.

Add oil to a dutch oven over medium-high heat.  Stirring constantly, add mixture to pot and cook for 2-3 minutes.  Be careful as it will pop up if you leave unattended.  Add additional stock to mixture until it becomes a gravy consistency. Add in your meat and simmer for another 30-45 minutes.  Add additional salt, if necessary.  Serve with warm corn tortillas and Mexican rice.

Mexican Lasagna

This is my twist on Rachael Ray's recipe.  I just love her interpretations of food.

Mexican Lasagna


2 tablespoons extra virgin olive oil (EVOO), divided
2 pounds ground pork
2 tablespoon ground cumin
2 tablespoon ground coriander
Salt and freshly ground black pepper
1 large can hominy (28 ounces)
1 large red onion, chopped
4 cloves garlic, grated or chopped
2 jalapeño or serrano peppers, chopped
12 large tomatillos (14-16 if small), peeled and coarsely chopped
A handful of cilantro 
3 avocados
Zest and juice of 2 limes
2-3 tablespoons honey
1 package large flour tortillas
1 pound pepper Jack cheese, shredded
1 pound swiss cheese
Mexican cream or Sour cream, to pass at table

Serves 6

Place a rack in the middle of the oven and heat the broiler or place the oven on 400°F.
Heat 1 tablespoon EVOO, a turn of the pan, in a skillet over medium-high heat. Add the pork and crumble it up as it browns. While the pork browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in the hominy and reduce the heat to simmer.

While the meat cooks heat the remaining 1 tablespoon EVOO in a saucepot; add the onions, garlic and peppers, season with salt and pepper and sauté until softened, 5-6 minutes. Place the tomatillos and cilantro in a food processor and process until almost smooth. Pour into the onion and garlic mixture and simmer to mellow, 5-6 minutes more. Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add the lime zest and juice. Add 2 T. honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from the heat.  Taste to see if seasoning is balanced.  If too tart then add additional honey to balance flavors.

Char all of the tortillas over an open flame or in dry hot skillet.

In a baking dish, layer the sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. At this point you can freeze it for later or place the baking dish in the oven and bake for 4-5 minutes, until bubbly and the cheese is brown. Pass cream at the table.

Frijoles Charros

Here is another one of my regulars that was taught to me by my Mexican friend, Celia Chimal.  I have never been a fan of the normal pot of beans, but this is one that everyone will love.  It is full of flavor and yumminess!  You can adjust your spice level with the amount of jalapeños.  

 

Now for the history lesson...

Charro (no, not the coochi-coochi singer) is a type of Mexican cowboy that is known for wearing the traditional attire seen below.  They participate in Mexico's national sport called Charreadas, which is a type of rodeo.  Check out the link here for more information. 

Mexican Charro

Frijoles Charros 

16 oz bag of dried pinto beans (washed and soaked overnight in water)

1 ham hock

1/2 lb fresh chorizo

4 slices bacon, chopped

1 medium onion

5 cloves garlic, minced

1/2 lb diced ham

4 hotdogs, diced

3 Roma tomatoes, pureed

1-2 jalapeños, minced (remove ribs and seeds to reduce heat), optional

1/4 c. chopped cilantro, optional

In a heavy dutch oven, add pre-soaked beans and ham hock to pot and fill with 8-10 cups water.  Cook beans on medium heat, covered for 3 hours or until tender.  If water evaporates too much you may need to add more, however don't overdo it or you will lose flavor.  

While beans are cooking, over medium high heat, cook the chorizo and bacon until done.  Add onion and garlic and cook until onion is translucent.  Add in ham, hotdogs, tomato puree and jalapeños and cook for and additional 3 minutes.

To the cooked beans, add the meat and tomato mixture to the pot and stir.  Cook and additional 30 minutes to fully develop the flavors.  Stir in cilantro just before serving and additional to garnish. 

The Magical Hibiscus Flower

This one is a winner!!!  I was inspired the other day while watching Rachael Ray and her travels to Mexico.  Her husband made a drink similar to this but used much more lime juice and a special hibiscus flower syrup that I am sure you can only find online.  This is my version that is perfectly balanced and anyone can make at home.  I have also included the traditional water that is popular throughout Mexico.  You can find hibiscus in the Latin food section of your supermarket or local Latin Food store. 

Here's the history behind this magical flower:

Dried hibiscus flowers, known in Mexico as jamaica (pronounced "ha-mike-ah", rather than like the name of the Carribbean island country) have long been available in health food stores in the U.S. for making a tea that is high in vitamin C. With the advent of interest in south-of-the-border cuisine, hibiscus flowers are sold in bags. This drink is particularly good for people who have a tendency, temporary or otherwise, toward water retention: it is a mild and completely natural diuretic.

Hibiscus - Hibiscus Sabdariffa. Hibiscus is also called Rosella (roselle, Jamaica sorrel, karkadé). It's good to soothe colds, open blocked nose, clearing up mucous, as an astringent, promoting proper kidney function, helps digestion, a tonic, a diuretic and helps reduce fever. Some people call Hibiscus the "other cranberry" or habiscus.  Hope that was informative enough for you!

Hibiscus Margarita (Margarita Jamaica)

1 1/2 shots Hibiscus syrup
2 shots tequila
juice of 1 lime
ice

Combine all ingredients in a cocktail shaker.  Shake until very cold and serve straight up.

Hibiscus Syrup

2 c. water
1 oz package Hibiscus Flower (Flor de Jamaica)
2 c. sugar

Heat water to boil then remove from heat.  Add hibiscus flower and steep for 10 minutes.  Strain through a sieve and discard flowers.  Add sugar and stir till dissolved.  Store in an airtight container for up to 2 weeks.



Hibisucs Water (Agua de Jamaica)  Non-Alcoholic drink

1 part Hibiscus Syrup
4 parts water

Combine and pour over ice.

Father's Day Mexican Grill

On Father's Day I chose to celebrate it by making one of my husband's favorites, Tasajo (Tesajo).  Depending on where you are from in Mexico, there are several versions of this meat.  My husband's family is from Cholula, Puebla, and this is the recipe my sister in law gave me years ago.  Traditionally, this meat is marinated in the chile mixture then hung to dry in the hot desert sun then grilled when ready to eat.  This dish will transport you to Mexico's countryside with your first bite.  Don't be afraid of the chile heat on this one.  Guajillo chiles are mild and don't have the heat that other chiles have.  Serve this with warm tortillas, Mexican Rice, beans, pico de gallo and guacamole.

Tasajo (or Tesajo depending on where you are from ;-)  )
(serves 4-6)

2-3 lbs pork, country-style ribs or thick pork chops or steaks
6-7 guajillo chiles (can be purchased at most supermarkets in the ethnic food section or latino stores)
2 T. roasted ground cumin (McCormick's)
4 cloves garlic
3 T. vinegar
salt to taste

Reconstitute the chiles by placing in bowl and add boiling water over the top and cover.  While chiles are softening, prepare the pork by cutting into long strips.  To make strips, cut in a spiral from the outside in to make long strips of meat.  Place strips in a large ziploc bag.

Once chiles have softened, reserve liquid.  Pull out and discard stems, seeds and inner membrane of chiles.  Place chiles in blender with remaining ingredients and puree for several minutes.  If mixture is too thick add reserved water from chiles to loosen.  Texture should be like thick ketchup consistency.  Taste to ensure enough salt has been added.  Add puree to ziploc bag, seal and make sure all meat strips are coated with marinade.  Marinate meat for up to 24 hours.

Heat grill to medium flame and cook until done.  Serve with warm corn tortillas.

Mexican Rice

2 T. corn or vegetable oil
1 1/2 c. long grain rice
3 cloves garlic, minced
1 Roma tomato, pureed
3 c. chicken broth

Optional substitution for chicken broth:
3 c. water
1 large cube chicken boullion or 2 small cubes or 1 T. chicken base (omit if using chicken broth)

In medium pot, heat oil over medium high heat.  Add rice and cook until it appears white, stirring constantly.  Add pureed tomato and garlic and cook an additional 30 seconds until liquid has absorbed.  Add chicken broth (or water and bouillon and stir until bouillon has dissolved).  Taste water to ensure that enough salt has been used.

Cover and cook for approximately 20 minutes over medium low heat until water has been absorbed.  Set aside and let rest for 5-10 minutes covered to ensure all remaining liquid is absorbed.   



Pico de Gallo

3 Roma tomatoes
1 large onion
2 jalapenos, seeded and white ribs removed or not, depending on how much heat you want
1 large handful of cilantro (1/2 c. chopped)
juice of half a lime
salt

Dice tomatoes, onion, jalapenos, cilantro and add to a bowl and combine.  Add lime juice and salt to taste.

Guacamole

3 avocados
4-5 large spoonfuls of pico de gallo
salt to taste

Cut avocados in half, remove seed and spoon out inner flesh into bowl.  Mash with a fork and mix in pico de gallo till combined.  Salt to taste.

Cinco de Mayo

A little history behind the holiday...

Cinco de Mayo (Spanish for "fifth of May") is a holiday held on May 5.  The date is observed in the United States as a celebration of Mexican heritage and pride, and to commemorate the cause of freedom and democracy during the first years of the American Civil War.   In the state of Puebla, the date is observed to commemorate the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín. Contrary to widespread popular belief, Cinco de Mayo is not Mexico's Independence Day, the most important national patriotic holiday in Mexico, which occurs on September 16th.

In honor of this day I always try to prepare something special for my husband since he is from the very town where the actual battle took place.  This is what I made this year.

Enchiladas 

20 oz bag of frozen chicken fajita strips (thawed)
12 oz (4 medium) tomatillos, husks removed
1/2 onion
2 jalapenos
1 14 oz can fire-roasted tomatoes
3 cloves garlic
1/2 cup packed cilantro 
1/2 teaspoon salt
12 corn tortillas
8 oz monterrey jack cheese, shredded

Preheat oven to broil setting.  Place tomatillos, onion and jalapenos on baking sheet and place under broiler and roast until edges start to char.  Reduce heat on oven to 350 degrees.  Stem jalapeno and place all vegetables, cilantro and salt in blender and puree until smooth.  Add 3/4 cup of salsa to bottom of 9x12 baking dish.  Chop chicken into small bits.  In a bowl, mix chicken, 3/4 cup of salsa and 1/2 of the cheese and combine.  Steam tortillas in a wet paper towel for 1 1/2 minutes in microwave until softened.  Place a chicken mixture into a tortilla and roll, putting seam side down into baking dish.  Repeat until all chicken and tortillas are complete.  Add remaining salsa over the top of enchiladas.  Top with remaining cheese and bake for 30 minutes.  Garnish with cilantro, avocado slices and chopped tomato.

Chicken Enchiladas

So I was in a hurry to get this on the table and didn't style the food very well, but let me tell you it tastes AWESOME!!!!  If you love Mexican food, you will love this recipe.

 

Chicken Enchiladas

Coarse salt and ground pepper
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons vegetable oil, such as safflower
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 to 2 tablespoons minced canned chipotles in adobo
1 can (14 1/2 ounces) reduced-sodium chicken broth
8 corn tortillas (6-inch)
1/2 cup grated Monterey Jack cheese (2 ounces)
Garnish with sour cream and black olives

In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.

While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.

Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Thank you Martha Stewart

Carnitas and Margaritas

I am sure I don't need to remind you all how much I LOVE Mexican food.  This is a tribute to some of the many recipes I adore.

Carnitias (Lighter Version)

2 pounds boneless pork shoulder, cut into 1-inch pieces
4 garlic cloves, minced
Coarse salt and ground pepper
1 tablespoon olive oil
1/2 cup fresh orange juice
1/2 cup milk
12 corn tortillas, warmed
Fresh cilantro leaves, thinly sliced onion, diced avocado, and lime wedges, for serving

In a large Dutch oven or heavy pot, combine pork, garlic, and 8 cups water and season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook, covered, until pork is tender, 40 to 45 minutes. Drain well.

In a large nonstick skillet, heat oil over medium-high. Add pork, orange juice, and milk and cook, stirring occasionally, until liquid has evaporated and pork is browned, 8 to 12 minutes. Serve carnitas in tortillas, with cilantro, onion, avocado, and lime wedges.

Salsa Verde

6 Tomatillos
1 serrano chile
1/4 c. cilantro, chopped
1/4. c. onion, chopped
1 clove garlic, minced
1-2 t. salt to taste
1 t. agave syrup

Boil tomatillos in water in a medium saucepan for 15 minutes.  Combine tomatillos and remaining ingredients in blender or food processor until combined.

Margaritas (straight up)

2 shots tequila

1 shot triple sec

juice of 1 lime

ice

Fill shaker halfway with ice and add ingredients.  Shake until too cold to handle then pour into a salted martini glass.  Garnish with 3 spanish olives.