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.

Aunt Amy's Stuffed Peppers

As you may have noticed, back in January I posted a recipe for Uncle Wilson's Stuffed Peppers.  It was a good recipe but I felt I could make it better.  I ramped up the flavor by using more Rotel, chili sauce and ground pork.  This recipe will please any finicky eater and tastes like a pizza with a kick.  Pair this with a salad and bread and you will have enough for 6 or more or put the extra pan in the fridge for later that week or freeze for another time.

Aunt Amy's Stuffed Peppers

6 large red or green bell peppers
2½ cups Mexican rice (or rice of your choice) I used leftovers from my dinner the night before
1 lb lean ground beef
1 lb ground pork
1 small sweet onion, diced
4 garlic cloves, finely chopped
1 bottle Heinz Chili Sauce
2 10-oz can Rotel diced tomatoes and green chiles
16 oz sharp cheddar cheese, grated (about 4 cups)
½ tsp pepper
1 tsp salt


Preheat the oven to 400°F.

Cut the bell peppers in half, top to bottom. Remove the seeds and the ribs. Set aside. In a medium saucepan, cook the rice according to package directions. In a medium skillet, brown the ground beef and ground pork, onion, and garlic. Drain the meat. In a medium saucepan, bring the Rotel and chili sauce to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat. In a large bowl, combine the ground beef, rice, tomato and chili sauce mixture, pepper, and salt and mix until blended.

In  2 - 9×13×2-inch pans, place the bell peppers skin side down. Evenly divide the beef mixture among the pepper halves.**  Cover the pan with aluminum foil and bake for 40 minutes  Remove the foil and sprinkle the cheese on the top. Return the pan to the oven, uncovered, for about 5 minutes, until the cheese melts.


**If you are saving one pan for later, stuff peppers and cover tightly with foil and refrigerate or freeze.  When you are ready to eat it, bake covered until thoroughly heated throughout at 400 degrees.  Uncover, sprinkle with cheese on top and cook an additional 5 minutes until cheese melts.

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.

Finger-licking goodness

I am so blessed to have a brother that is a foodie like me.  His area of expertise is barbeque.  Nothing says home to me like falling off the bone ribs with sauce dripping off your chin.  Jeremy has always been a great cook, however, he has mastered the art of the grill.  He has been competing professionally on the BBQ circuit competitions and have won a few.  And let me tell you, that is one tough crowd to beat.  Lucky for me, he has given me an all access backstage pass to his secrets that I will share with you.  Here are his secrets to perfect St. Louis-style ribs.  Get your bibs and napkins ready!

Jeremy's Spare Ribs

Step 1.  Watch this video on how to prepare your ribs.  Rib Video


Step 2.  Once you trim and prepare your ribs.  Season ribs on all sides with Rib Rub Seasoning.  Place on baking sheet and cover overnight in refrigerator.

Rib Rub Seasoning

2 T. kosher or sea salt
1 T. pepper
1 T. granulated garlic (not powder)
1 tsp. chipotle chili powder (if you can't find powder then take a  whole dried chipotle and grind it in a spice or coffee grinder)
3 T. McCormick's Grill Mate Pork Rub


Step 3.  Prep the smoker
I initially tried smoking on my gas grill.  Not such a great idea.  It does not allow the smoke to be trapped in the grill to properly penetrate the meat.  Use a kettle style grill like Weber or any type of regular smoker.

Soak Apple, Cherry or Pecan wood chips in water for 30 minutes.  Drain water and make a package out of heavy duty foil for your wood chips and vent top by making a few 2 inch slits with knife, or use smoker box if you have it.  Once your smoker is at temperature you will put this package directly on the coals or heat source.  Meanwhile, prepare your smoker by regulating the temperature to a steady 225-250 degrees.  IMPORTANT!!!  USE AN OVEN THERMOMETER TO REGULATE YOUR HEAT.  Grill and smoker thermometers are usually always off.  It is imperative that you get the right temp to ensure the best results.  If using a grill, make sure you are setting the coals to one side for indirect heat.

Step 4.  Place meat on smoker and relax
Do not put your meat directly over your heat source.  This will char your meat.  If you realize that you don't have enough grill space for your ribs you can use a grill rack that stands the ribs on the side to conserve grill space or form your ribs into a circle and secure with toothpicks and stand on their side.  Smoke your meat for 6-7 hours or until the meat starts to pull away from the bone, exposing the bare bone on the end.  Baste ribs during the last 30 minutes of cooking with a BBQ sauce such as Head Country.  For those of you who live up north and can't get this one, find a sauce that is mostly a tomato and vinegar base as the first 2 ingredients.  Sauces that use high-fructose corn syrup as the main ingredient will result in a gummy sauce once smoked.  I found that Dinosaur Original BBQ sauce worked well for me which was available at my local Walmart here in upstate NY.

Step 5.  Let your meat rest for about 15 minutes.
Once cooled, cut ribs into individual pieces, serve with your favorite BBQ sauce and enjoy!

I realize that this may seem like a lot of work but trust me, it is worth every minute when you sink your teeth into this finger-licking goodness.

Stay tuned for more BBQ recipes and sides to go with this.

Vietnamese-style Bahn Mi Burgers

This is a spin on the favorite Vietnamese Bahn Mi sandwiches.  They are packed with flavor and a great change up on the traditional burger.

Bun-Mi Vietnamese-style Burgers

For the Sauce:
3 tablespoons Hoisin sauce
3 tablespoons honey
3 tablespoons Tamari sauce
2 tablespoons Siracha hot sauce
For the Slaw:
2 carrots, cut into matchsticks
1/2 seedless cucumber, cut into matchsticks
4 large radishes, cut into matchsticks
1/2 cup water
1/4 cup sugar
1/2 cup white wine or rice vinegar
1 round teaspoon sea salt
For the Burgers:
1 1/2 pounds ground pork
1/4 pound bologna, chopped then finely ground in a food processor
4 cloves garlic, minced
1 inch ginger root, peeled and grated
Salt and lots of black pepper
Drizzle of vegetable oil
Brioche or other burger rolls, split and lightly toasted
Buttery lettuce leaves, such as Bibb or Boston, etc.
Mint leaves and cilantro leaves, for garnish

Combine sauce ingredients in small pot and warm over low heat.

For the slaw, add carrots, cucumber and radishes to a bowl. Combine water, sugar, vinegar and salt in a saucepot and heat to dissolve sugar and salt. Pour over slaw, toss salad and chill or reserve at room temp.

For the burgers, combine meats with garlic, ginger, salt and pepper. Form 4 patties. Heat a little oil in a skillet over medium-high heat and cook burgers 10-12 minutes, turning once. Bathe them in sauce during the last minute of cooking

Pile burgers on buns and top with lettuce, mint, cilantro and slaw.

Thanks Rachael Ray!

Easter Dinner

Easter symbolizes many things to many people.  Springtime, fresh flowers, bunnies, newly hatched chicks and most importantly, the resurrection of Jesus Christ.  Time with family celebrating the ultimate sacrifice that our Lord gave to us for the forgiveness of sins and promise of an everlasting life is a momentous occasion.  I have so many memories of Martha Miniature dresses and little boys in suits donning Easter baskets with eggs and chocolate bunnies running through my grandmother's backyard in search of the hidden eggs.  Each year I attempt to recreate those memories on one level or another.  This year it is my Mom's Bourbon glazed ham, Potato Gratin, Orange Scented Green Beans, Deviled Eggs, Cucumber Salad and Cold Oven Pound Cake.  With each bite, memories flood through my mind as I recollect my favorite moments of this blessed day.  Hope your Easter is as memorable and fulfilling as mine has been.

Mom's Bourbon Glazed Ham

6-7 lb. bone-in Butt portion Ham, fully cooked NOT spiral cut
1 lb. brown sugar
1 tsp. ground clove
1 tsp. allspice
3/4 c. bourbon

Preheat oven to 350 degrees. Trim all but 1/4 inch fat from the ham, and score remaining fat in 3/4-inch diamonds, just deep enough to reach the meat without cutting into it. Line your roasting pan with a couple layers of foil to ease clean up.  Place ham, fat side up, on a rack in a roasting pan.  In a small bowl, mix together brown sugar, clove, allspice, and bourbon. Pack on the sugar mixture with your hands covering the ham completely.  Bake until ham reaches 140 degrees on a meat thermometer, about 2 hours.  Let rest for 30 minutes before serving.


Potato Gratin

2 tablespoons unsalted butter, softened
2 medium shallots, very thinly sliced (about 1/2 cup)
Coarse salt and freshly ground pepper
1 1/2 pounds Yukon gold Potatoes, peeled and cut crosswise into 1/8-inch-thick rounds
1 1/4 cups heavy cream

Preheat oven to 350. Coat an 8-inch square baking dish with 1 tablespoon butter. Arrange shallots in an even layer over bottom of baking dish. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Layer potatoes sprinkling each layer with salt, pepper and about 2 T. heavy cream.  Cover with foil; bake 1 hour. Uncover; bake until potatoes are tender and cream is thick, about 20 minutes more. Let stand 15 minutes before serving.

Orange Scented Green Beans

Peel of 1 orange
2 pounds trimmed fresh green beans
2 tablespoons butter
Salt 

Pepper

Fill a pan with 2 inches water and bring to a boil. Add orange peel and beans. Cook 5 to 6 minutes, beans should remain bright green with a snap to them. Drain beans and return to pan. Remove peel. Toss with butter and salt then transfer to a serving dish.

Deviled Eggs

8 large eggs
1/3 cup light mayonnaise
1 tablespoon mustard
1 tablespoon sweet pickle relish
1 tablespoon minced shallot
Coarse salt and ground pepper
Paprika, for garnish

Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.

Meanwhile, in a medium bowl, mix together mayonnaise, mustard, shallot, and relish.

Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.

Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

Cucumber Salad

2 cucumbers
1 small red onion
1/4 cup vinegar

1/4 cup water
1 tablespoon sugar 

Peel and chop cucumbers.  Thinly slice red onion.  Mix vinegar, water and sugar in a bowl and add cucumbers and onion and let marinate for 2 hours before serving. 

Cold Oven Pound Cake

1 lb. (4 sticks) butter, softened

2 3/4 c. sugar

6 eggs

3 3/4 c. flour

1/2 c. milk

1/4 tsp. grated nutmeg

1/8 tsp. salt

1 tsp. vanilla

1 tsp. almond extract

Beat butter and sugar on medium high for 5-7 minutes until light and fluffy.  Add eggs one at a time.  Combine flour, salt and nutmeg in large bowl.  Add flour mixture alternating with milk, ending with flour until combined.  Add vanilla and almond extract.  Grease a bundt or tube pan and add cake batter.  Place in a cold oven and set temperature to 325 degrees.  Bake for 1 hour 15 minutes without opening oven.  When tester comes out clean.  Let cool for 15 minutes then turn out on cake platter to cool completely before serving.

Sloppy Dawgs

I was in a hurry to come up with something tasty and creative tonight.  This was just the solution.

Sloppy Dawgs

1 tablespoon EVOO – Extra Virgin Olive Oil
1 pound hot dogs, beef pork, turkey or tofu, chopped or thinly sliced
1 medium onion, finely chopped
1 small red bell pepper, finely chopped
2 tablespoons tomato paste
3 tablespoons brown sugar
1 tablespoon red wine vinegar (eyeball the amount)
1 tablespoon Worcestershire sauce (eyeball the amount)
1 8-ounce can tomato sauce
Salt and pepper
4 crusty split-top hot dog rolls, toasted and lightly buttered
Suggested garnishes: chopped tomatoes, chopped pickles and yellow mustard

Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the hot dogs to the pan and cook until golden brown, 4-5 minutes.

Add the onion and bell pepper to the pan, and continue cooking until the veggies are tender, 3-4 minutes. Add the tomato paste to the pan and cook until darkened and aromatic, about 1 minute.

In a medium bowl, stir together the brown sugar, vinegar, Worcestershire and tomato sauce. Add the mixture to the pan, season with salt and pepper, and simmer until thickened and saucy, about 5 minutes more.

Pile the sloppy meat onto the toasted, buttered bun. Top with tomatoes, pickles and mustard.

Thank you Rachael Ray!

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.