Prepare a table laden with delicious Mexican food. Piled with sizzling meats/seafood's grilled to perfection, fragrant beans, cooling and/or spicy salsas and stacks of warm homemade corn and flour tortillas. There are amazing regions of rich heritage and diversity in Mexican fare. I believe Mexican cooks are artists of the chile. They have developed so many uses for the chile that versatility is the key word. The chile can add a tingle of warmth or a full bore blast of heat. Try and get out of your comfort zone, visit a Mexican grocery and experiment with the vast varieties of chiles offered. You will find in the Northern region which is semiarid, dishes with simplicity of tortillas, cheeses, pinto beans and mesquite grilled meats, including goat. Burritos and chimichangas, grilled beef carne asada, citrus, avocados and tomatoes. In the Western region with its temperate climate and Sierra Madre mountains; lamb stews, tequila, sopitos, gorditos, quince paste and coconut based sweets. In the Central region; which is landlocked you have slow cooked soups and dishes that rely on squash and pumpkins; pozole, menudeo and carnitas with roasted pork. Strawberries, avocados and tree fruits. In Mexico City of ancient Mayan, Spanish, French and Dutch cultures offers a very complex and interesting region. Did you Mexico City boasts over 21 million people? Lots of street food vendors too. Tacos al pastor, enchiladas, flautas, tortas, Mexican fusion including sushi. Chiles, coconuts, honey, cacao beans, huitlacoche and seeds. Southern region; you will find wide variety of ingredients including wild game, seafood and vine crops. Mole sauces, chiles, black beans and corn tortillas. Chiles en nogada, mole poblano, Mexican pizza, sweets, tamales, bread, soups, chicken and fruit based stews and roast suckling pig. Pobalano, jalapenos, coffee, cocoa, watermelons, mangoes, sugarcane, beans and fruit. Yucatan Pennisula region cuisine is founded on corn, beans, vegetables and fruit. Bitter oranges, achiote, tamarind, game and turkey, bananas, habanero chiles, cacao beans and coffee and finally the Coastal region with bountiful seas and lush tropical coastlands. Fish and shellfish, exotic fruits and spices. Ceviche and fish tacos are always a treat to dine on in this region. Red snapper, swordfish, tuna, lobster, shrimp, squid, octopus, mussels, scallops, clams and oysters.
Mexico has beautiful pottery and glassware along with colorful fabrics. Purchase some of these items to set an exciting and colorful table for your next Mexican fiesta.
If you are looking for some of my other posts on Mexican food in the archives; check out South of the Border - 3/9/2010, Tasty Tacos, Salsas and Sauces 10/16/2011, Festive Mexican Dinner 2/20/2012 and Fantastic Mexican Style Recipes 5/27/2016
Note: in any of the recipes I have used poached chicken, take a fine mesh sieve and place over a large bowl. Add a coffee filter or paper towel to the sieve and strain the broth. Then you can place in container(s) or ice cube trays and freeze for future use in soups, stews or sauces. Also, if you can find Mexican oregano (every Mexican grocer has it). It really does make all the difference.
I hope you enjoy the recipes listed below and try some interesting new and exciting Mexican meals to enjoy, the offerings are limitless.
Refreshing Beverages to Cool You
Pineapple Coconut Delight
3 cups unsweetened coconut water
1 cup unsweetened pineapple juice
Fresh pineapple spears
Fresh mint sprigs
ice Cubes
Into a pitcher add the coconut water and pineapple juice, stirring to combine. Add ice to glasses and pour in beverage. Garnish with pineapple spears and mint.
Refreshing Agua Fresca
4 1/2 cups peeled, seeded and roughly chopped cucumbers
4 cups cold water
2 cups ice cubes
1 cup sugar
2/3 cup fresh lime juice
a couple pinches of salt
Combine 2 1/2 cups cucumbers, 2 cups water, 1 cup ice cubes, 1/2 cup sugar, 1/3 cup lime juice and pinch of salt to a blender, blending to dissolve sugar and mixture is a smooth slush. Pour into a pitcher and repeat with remaining ingredients. To serve; add extra ice cubes to glasses and pour in your beverage.
Berrylicious Sangria
1 cup of blueberry cranberry juice blend
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1 (750 mil) bottle dry red wine
1/2 cup fresh blueberries
1 juicy orange, sliced thinly
1 fresh lime, slice thinly
Ice cubes
Into a large pitcher stir in the juice blend, orange juice and lime juice. Add the wine, berries, orange slices and lime slices. Cover and chill for a few hours before serving. Pour over ice in large wine glasses.
Huevos Motulenos - start your morning off with some delicious eggs - I like using pulled pork with this, the original version uses ham
4 (6-inch) corn tortillas
1/2 cup frozen peas
1 Tbl. vinegar
4 to 8 eggs (depending on if you want 1 or 2 eggs per serving)
salt and freshly ground black pepper
Refried beans, heated through
Red Chili Sauce (recipe listed below)
Pico de gallo
Pulled pork (warmed)
Queso fresco
Fresh cilantro
White onion, chopped
Avocado, peeled, pitted and thinly sided
Fresh lime wedges
Depending on how many you are serving this is an easy recipe to add to. Into a large saute pan, add some vegetable oil and heat. With tongs add corn tortillas to pan and cook for a few minutes on each side. Remove to paper towels. Into a bowl of hot water add peas to take the chill off. Drain and cover with some foil. Into a low sided saute pan, add about 2 cups water and bring to a boil, reduce heat and add vinegar to water. Poach the eggs and remove with slotted spoon, dab bottom of spoon with paper towel, season eggs with some salt and pepper. Place the tortillas onto individual serving plates, smear on a good amount of warmed beans, top with some of the pulled pork, top each with an egg or two, sauce, pico, queso fresco, avocado, cilantro and diced white onions. Serve with a lime wedge to drizzle over top, I like it this way. Serve with some hash browns (or a delicious potato recipe listed below), fresh fruit and of course coffee.
Grilled Corn with Chile, Lime, Quesco Fresco - The first time I ever had this in Tijuana I was hooked.
8 large ears fresh corn on the cob, husks and silks removed
1/2 cup fresh cilantro, chopped
2 Tbl. ground ancho chili powder
3 tsp. fresh lime zest
1/2 tsp. of cayenne
1/4 cup butter, melted
3 Tbl. mayonnaise
3 Tbl. sour cream
fresh lime juice
salt
Cut each piece of corn into thirds. Into a pot of cold water add corn and let soak about 10 minutes. Into a bowl stir the cilantro, ancho, lime zest and cayenne. Into a bowl whisk the melted butter, mayonnaise, sour cream and lime juice. Drain the corn and heat your grill. Place the corn onto grill over medium high, cover and grill about 20 minutes turning occasionally and brushing with the butter mixture several times while grilling. Remove and place the grilled corn into the butter mixture tossing to coat. Sprinkle over the cilantro mixture, season with salt.
Roasted Tomatillo and Lime Salsa - vibrant and delicious
8 tomatillos, husked and rinsed in cold water
1 large jalapeno, stemmed
10 large fresh mint leaves
2 Tbl. fresh lime juice
1/2 small white onion, finely diced
salt and freshly ground black pepper
Tapatio sauce
Preheat broiler and line baking sheet with foil. Arrange tomatillos and jalapeno onto baking sheet, broil to soft and blackened turning occasionally for about 5 minutes. Remove and cool, transfer to a blender along with any juices accumulated on baking sheet. Add mint and lime juice; blend to rough puree. Transfer to a serving bowl, mix in chopped onion, taste and season with salt, pepper and Tapatio.
Creamy Delicious Avocado Soup
32 oz. chicken stock (good rich quality)
4 large avocados, peeled, pitted and chopped
1/2 white onion, finely chopped
1/4 cup dry sherry
Salt and freshly ground black pepper
Cholula hot sauce
1 cup whipping cream
Accompaniments; diced avocados, sour cream or Mexican crema, red onion chopped, crisp tortilla strips (garnish)
Into a blender add 2 cups of stock and avocados, process to smooth. Into a large saucepan add a drizzle of oil and pat of butter, add onion cooking until softened. Remove pan from heat and add sherry, return to heat and reduce slightly. Stir in the avocado puree, remaining chicken stock, cream, salt and pepper. Simmer until heated through, stir in Cholula hot sauce to your taste. You can serve immediately with accompaniments or even serve chilled. Note; this soup also makes perfect appetizers served in shot glasses.
Mexican Green Rice
1 medium onion, chopped
2 garlic cloves, finely minced
salt and freshly ground black pepper
1 cup chicken stock (good rich quality)
2/3 cup salsa verde
1 cup long grain rice
1/2 cup fresh cilantro, chopped
Salsa Verde
5 peeled tomatillos, chopped
2 avocados, halved, seeded and peeled
1 medium onion, chopped
1 cup fresh cilantro rough chopped
1 jalapeno, seeded and cut up
1/2 cup water
1/3 cup fresh lime juice
pinch of sugar
salt
Salsa; into a food processor combine tomatillos, avocados, onions, cilantro and jalapeno, pulsing several times to finely chop. Pour into a bowl, stir in water, lime juice, sugar and salt. Cover and chill about 2 hours. Rice; into saucepan heat a splash of vegetable oil, add onion, garlic and some salt stirring and cooking for a couple of minutes to soften. Stir in stock and salsa bringing to a boil. Stir in rice, reduce to simmer, cover and cook about 25 minutes to tender. Remove from heat, remove lid and cover rice with a clean kitchen towel to remove excess moisture. Remove towel and stir in cilantro fluffing rice.
Quesadillas with Tropical Salsa - I used this recipe for catering all the time and everyone loved it
Salsa
1 cup fresh pineapple, peeled, cored and diced
1 cup fresh mango, peeled and diced
1 cup fresh papaya, peeled, seeded sand diced
1/2 large red bell pepper, seeded and diced
1/4 cup fresh cilantro, chopped
2 Tbl. fresh lime juice
salt and freshly ground black pepper
1 serrano chile, minced leaving in seeds
Quesadillas
8 (8-inch) fresh flour tortillas
2 cups poached chicken, shredded (or you can use grocery deli roasted chicken) skin/ bones removed and shredded
1 lb. Brie cheese, chilled, rind trimmed and cut into 1/2-inch slices
fresh cilantro leaves
Extra fresh limes, cut into wedges, garnish
Salsa; add all ingredients to a glass bowl and toss to combine, season with salt and pepper. Cover and refrigerate. Quesadillas; butter the tortillas on one side and place onto a large baking sheet. Top half of each side with some cheese, chicken and cilantro leaves. Fold over and press gently. Into a large saute pan, add a couple of the quesadillas and cook to golden light brown on each side and cheese has melted, remove to cutting board and tent with foil to keep warm, or place in a 250 degree oven onto a baking sheet to keep warm, continue cooking remaining quesadillas. Slice with a sharp knife into wedges, place on serving platter along with the salsa you have placed into a pretty serving bowl and the lime wedges.
Ahi Stuffed Chiles
1 lb. small red potatoes
1 lb. thick cut fresh ahi tuna steaks
1/2 medium white onion, chopped
3 Tbl. fresh parsley, chopped
1/2 cup olive oil
2 Tbl. whipping cream
2 Tbl. mayonnaise
1 Tbl. fresh lime juice
9 oz. piloncillo (a unrefined Mexican sugar, if you can't locate use brown sugar)
1 cup distilled white vinegar
2 Tbl. apple cider vinegar
2 Tbl. fresh cilantro, chopped
1 large avocado, peeled, pitted and thinly sliced
1 (2-inch) piece cinnamon stick
salt and freshly ground black pepper
6 large ancho chiles
mixed baby greens
Into a saucepan add 3 cups water along with the piloncillo, bringing to a boil, add the white vinegar, cinnamon and pinch of salt, simmering to dissolve sugar and stirring. Remove from heat and add chiles and soak to soften for about 1 hour. Drain and pat chiles dry, slit lengthwise and remove seeds. Into a pot of boiling salted water add potatoes and cook to tender, drain, cool, peel and cut into 1-inch pieces. Heat your grill and season tuna with some salt and pepper on both sides. Grill to beautiful golden brown on each side. Remove tuna and cut into 1-inch pieces. Into a large bowl whisk 1/4 cup olive oil, onion, parsley, whipping cream, mayonnaise and lime juice. Gently stir in the cooked, chopped potatoes and tuna. Season with some salt and fill chiles with the tuna/potato mixture. Whisk the remaining 1/4 cup olive oil with apple cider vinegar and cilantro, season with salt. In a bowl add the greens and toss with a little of the dressing. Place the tossed greens on to a pretty serving platter, arrange stuffed chiles on top, garnish with avocado sliced and drizzle over some more of the dressing.
Chiles En Nogada - one of my very favorite Mexican dishes Note; this is the pork version, I have a chicken version listed below.
8 oz. pork loin
2 cloves garlic, plus 2 finely chopped
1 large white onion, halved
salt
2 Tbl. canola oil
3 Tbl. finely chopped parsley
3 plum tomatoes, cored, peeled, and finely chopped
2 Tbl. raisins
2 Tbl. finely chopped blanched almonds
½ Granny Smith apple, peeled, cored, and finely chopped
½ pear, peeled, cored, and finely chopped
½ medium ripe plantain or banana, peeled and finely chopped
Walnut sauce
4 oz. walnuts
½ cup milk
6 oz. queso fresco
1 cup crema or sour cream
2 Tbl. sherry
3 Tbl. sugar
salt, to taste
Chiles
12 poblano chiles
2 cups canola oil, for frying
1 cup all purpose flour
5 eggs, separated
2 Tbl. salt
1 Tbl. distilled white vinegar
Seeds of 1 pomegranate
Chile Sauced Meatballs
4 pieces crustless white bread, torn into small pieces
1/3 cup whipping cream
1/2 white onion, diced
3 garlic cloves, finely minced
salt and freshly ground black pepper
1 tsp. dried Mexican oregano
1 lb. ground beef (I used ground dark turkey, as I don't eat beef)
1 lb. ground pork
4 ruby red tomatoes, seeded and chopped
2 eggs
3 Tbl. fresh mint, chopped
Sauce
4 serrano chiless, stemmed
2 garlic cloves, do not peel
4 (14 1/2 oz.) cans diced tomatoes, do not drain (I like Cento brand)
1/4 cup canola oil
1 cup water
salt and freshly ground black pepper
Accompaniment; white rice that you have added diced white onion and minced garlic
Into a large bowl add bread, cream, onion, garlic, salt, pepper, oregano and mash to form a paste. Mix in meats, tomatoes, eggs and mint. Make 2-inch meatballs (mixture will be soft) and place onto a baking sheet. Sauce; into a small heavy skillet lined with a piece of foil add the chiles and garlic. Cook over high until skins begin to blister and blacken, turning frequently for about 15 minutes. Cool garlic and peel. Into a blender add tomatoes with juices, whole chiles and peeled garlic pureeing to smooth (this will need to be done in batches). Into a large pot add the puree, 1 cup cold water, salt and pepper and bring to a boil, carefully slip in the meatballs; reduce to simmer and cover cooking and very gently stirring occasionally for about 30 minutes. Uncover and boil to reduce liquid to a nice sauce consistency, occasionally stirring gently for about 15 minutes. Place the cooked rice onto serving platter and carefully remove meatballs placing on rice and topping with sauce. Garnish with some fresh chopped cilantro.
Mexican Succotash - I don't know what they call this in Mexico, I've had it numerous times and I decided to call it Mexican Succotash
8 large ears of fresh corn, cut off the cob
1 green bell pepper, seeded and diced
1 small white onion, diced
2 large ruby red tomatoes, chopped
1 (15 oz.) can pinto beans, drained
2 tsp. oregano
salt and freshly ground black pepper
1 1/2 cups pumpkin seeds, lightly toasted
Sauce
2 ruby red tomatoes, chopped
1/2 white onion, chopped
1 fresh habanero pepper
2 jalapenos, seeded and minced
6 red radishes, chopped
1 Tbl. grapefruit juice
2 Tbl. fresh cilantro
2 tsp. orange juice
salt and freshly ground black pepper
4 hard boiled eggs, sliced
Sauce; place all ingredients into a blender and blend to slightly chunky. Cover and chill. Succotash; into a large saute pan, add a drizzle of vegetable oil and add corn cooking and stirring to slightly char. Add bell pepper and onion cooking to soften. Add tomatoes, stirring, add beans, oregano, salt and pepper to heat through. Pour into a serving dish, top with hard boiled sliced eggs, a little of the sauce and sprinkle on some toasted seeds.
Carnitas Pork Quesadillas and Mango Salsa
3 cups carnitas pork, warmed (recipe listed below)
6 (10-inch) flour tortillas (really good quality ones or homemade)
1 small red onion, thinly julienned
2 1/2 cups Monterey Jack cheese, shredded
2 tsp. chili powder
Fresh lime wedges (garnish)
Salsa
1 large mango, peeled and diced
1 large avocado, peeled, seeded and diced
1 small red bell pepper, seeded and diced
1/4 cup fresh cilantro, chopped
2 Tbl. fresh lime juice
splash of olive oil
salt
Salsa; add ingredients to a bowl and gently mix. Cover and chill. Place tortillas onto work surface. On half of the tortillas add some pork, slivered onions, dusting of chili powder, and generously top with cheese, fold over the tortillas to a half moon shape. Heat a large nonstick saute pan and add a couple of quesadillas to pan and cook to golden brown on one side, then flip over to cook other side and get cheese melted. Transfer to a platter cover lightly with foil to keep warm and continue cooking quesadillas. Serve with salsa, lime wedges, refried or black beans.
Crispy Chicken Tacos
5 large bone-in chicken breasts with skin on or you can purchase a whole roasted chicken from grocery store
1 tsp. chili powered
1 tsp. ground cumin
1/2 tsp. oregano
salt and freshly ground black pepper
3 garlic cloves, minced
1 medium white onion, chopped
Corn tortillas - homemade are best
Accompaniment's; shredded cheddar cheese, chopped white onion, fresh cilantro, fresh lime wedges, shredded cabbage
Jalapeno sauce - love this, they serve this sauce at a Mexican restaurant in Austin, TX for a chip dipping sauce
1 cup mayonnaise
1/4 cup sour cream
1/2 cup fresh cilantro, chopped
1 jalapeno, seeded and finely, finely minced
1 Tbl. white vinegar
1 Tbl. water
1 garlic clove, finely, finely minced
salt and freshly ground black pepper
Into a large sauce pan, add chicken along with garlic, onions, chili powder, cumin and oregano, cover chicken with just enough cold water to cover. Bring to a boil, immediately reduce to simmer and cook chicken until done, about 20 minutes or depending on size of chicken. Drain broth and save or freeze if desired. Slightly cool chicken, remove skin and bones and shred, discarding bones and skin. Sauce; into a bowl stir together ingredients and cover and refrigerate. Into a large saute pan, add good amount of vegetable oil and fry tortillas folding in half as they get lightly browned, remove to paper towels. Add chicken to each tortilla, top with some accompaniments of your choice and drizzle over jalapeno sauce. Serve with charro beans, icy margaritas and Mexican rice.
Chicken Flautas
4 cups cooked shredded chicken (use recipe from above or use a roasted chicken from the grocery store)
1 medium white onion, chopped
1 jalapeno, seeded and finely chopped
1 small poblano chile, seeded and chopped
3 garlic cloves, minced
1 tsp. dried oregano
1/2 tsp. cumin
1/8 tsp. cinnamon
10 (8-inch) flour tortillas
Accompaniments; fresh salsa or pico de gallo, sour cream, thinly sliced scallions or diced white onion, guacamole, shredded iceberg lettuce
Preheat oven to 350 degrees. Wrap tortillas in foil and heat in oven about 10 minutes to warm through. Reduce oven to 300 degrees. Into a a large saute pan, add a drizzle of oil along with onion, chili peppers and garlic cooking and stirring a couple of minutes. Add shredded chicken, oregano, cumin, salt, cinnamon and mix well to combine. Onto each warmed tortilla add about 1/4 cup of chicken mixture and roll up tightly and secure with a wooden toothpick. Continue making flautas. Into a large saute pan, add about 1-inch of vegetable oil heating to 355 degrees. Fry the flautas a few at a time to golden brown, remove from oil with tongs and place onto paper towels. Transfer the cooked flautas to baking sheet with a cooling rack, place flautas onto cooling rack in oven to keep warm while frying remaining. Remove toothpicks from flautas and place onto serving platter. Serve with accompaniments.
Salsa Roja
1 1/2 lbs. ruby red tomatoes, quartered and cored
1 small white onion, chopped
4 to 5 garlic cloves
1 jalapeno, seeded and sliced in half
1 cup fresh cilantro, chopped
1/3 cup fresh lime juice
pinch of sugar
salt and freshly ground black pepper
Preheat your broiler. Into a large bowl add tomatoes, onions, garlic and chili tossing with a touch of vegetable oil. Spoon this mixture onto a baking sheet evenly. Broil for about 8 minutes, turn the vegetables and broil until tender. You want the veggies to get slightly charred. Remove and cool for about 10 minutes. Place vegetables and cooking juices into a food processor and pulse to chop, add cilantro, lime juice and sugar pulse to desired consistency. Taste and season with salt and pepper.
Delicioso Red Chile Sauce
5 cups chicken stock (good quality)
1 white onion, quartered
3 garlic cloves
12 dried new Mexico chile peppers, stemmed, seeded and cut into 1-inch pieces
2 corn tortillas, cut into pieces
salt and Tabasco or Cholula or Taputio (those are my standards) but use what you enjoy
Into a Dutch oven combine stock, onion and garlic, bring to a boil, reduce to simmer for about 15 minutes. Stir in chile peppers and tortilla pieces, remove from heat. Cover and let stand 30 minutes. Transfer half of the mixture to a blender and process to smooth. Strain the blended mixture through a fine mesh strainer and discard solids. Repeat with remaining sauce. Return strained sauce to Dutch oven and bring to a boil, reduce heat and simmer uncovered for about 15 minutes to slightly thicken. Taste and season with salt and hot sauce.
Carne Asada - served with warm homemade flour tortillas and salsa, mmmmm
1 1/2 lbs. beef flank steak, trimmed of fat
1/2 cup fresh cilantro, chopped
1/4 cup red wine vinegar
1/4 cup fresh lime juice
1/4 cup vegetable oil
salt and freshly ground black pepper
1 tsp. sugar
Into a deep baking dish combine; cilantro, vinegar, lime juice, oil, salt, pepper and sugar whisking to dissolve salt and sugar. Add flank steak turning to coat. Cover and marinate about 8 hours, turning occasionally. Heat your grill, remove steak and discard marinade. Grill meat for about 20 minutes turning once halfway through cooking. Transfer steak to a cutting board and cover loosely with foil to rest for about 10 minutes. With a sharp knife cut steak against the grain into thin strips. Serve with fresh tortillas, beans, pico de gallo, rice and icy chilled beer or hearty red wine.
My Very Favorite Chiles en Nogada - oh I can't even begin to say how much I love this dish. We used to eat at this fabulous beautiful Mexican Hacienda Restaurant in Austin, TX that served a dish similar to these. The food was always beautifully presented, tasted so delicious and the service was fantastic. Also, the restaurant was gorgeous!
1 (4 lb.) whole chicken cut into pieces (leave bone-in and skin on)
1 large white onion, halved
2 whole carrots, peeled and sliced in half
1 stalk celery
1 garlic clove
12 large fresh poblano chili peppers, rinsed, roasted and peeled
1 white onion, diced
3 garlic cloves, finely minced
1/2 cup golden raisins or you can use currants
1/2 cup brown sugar
1/2 cup walnuts, chopped
salt and freshly grind black pepper
4 bay leaves
1 Tbl. white vinegar
1/2 cup fresh cilantro, chopped
3 Tbl. tomato paste
Sauce
4 (8 oz.) packages cream cheese
1 cup goat cheese
1 cup sour cream
1 cup walnuts, chopped (after chopping I place into a mesh strainer and shake a bit to remove any small particles)
1/2 tsp. freshly ground nutmeg
1/2 tsp. sugar
2/3 cup fresh cilantro, chopped
Into a large Dutch oven add chicken with onion, carrots, celery and 1 garlic clove, cover with cold water, bring to a boil, reduce to simmer and cook about 20 minutes or until done. Remove, cool slightly to handle, remove bones, skin and shred chicken. Into a large saute pan, add a drizzle of oil along with diced onion and minced garlic cooking to soften, stir in shredded chicken, raisins, brown sugar, 1/2 cup chopped walnuts, salt, pepper and bay leaves, saute for about 5 minutes, add vinegar, cilantro and tomato paste, reduce to simmer cooking about 15 minutes. Remove from heat and let cool, discard bay leaves. Preheat oven o 250 degrees. Cut a slit in each pepper along one side lengthwise, stuff each pepper with cooled chicken mixture and place onto an oven proof serving platter tented with foil to keep warm. Sauce; into a large saucepan over medium heat add cream cheese, goat cheese, sour cream, nutmeg, and sugar whisking to combine, stir in walnuts simmering for about 10 minutes. Remove stuffed peppers from oven and gently pour over the sauce, garnish with fresh cilantro. Serve with mashed black beans and rice. Margarita, well of course!
South of the Border Perfectly Pickled Vegetables - I make these all the time and they are my snack of choice
6 large carrots, peeled, ends cut off and sliced on diagonal about 1/4-inch thick
8 large red radishes, trimmed and quartered
2 Anaheim chiles, stemmed, seeded and thinly sliced
1 large jalapeno, seeded and thinly sliced
1 large white onion, thickly julienned
1/2 cup cold water
1/2 cup white vinegar
salt and freshly ground black pepper
1 1/2 tsp. honey
1/4 tsp. dried thyme, crushed
1 bay leaf
1/2 tsp. dried oregano, crushed
1/2 tsp. coriander seeds
1/4 tsp. dried marjoram, crushed
Be sure to rinse all the the vegetables in cold water before cutting. Into a large glass jar with lid combine the sliced carrots, radishes, onion, jalapeno and Anaheim chiles. Into a saucepan add the water, vinegar, salt, honey, spices and bring to a boil, reduce to simmer and cook uncovered for 5 minutes. Pour the hot liquid over the vegetables and let cool to room temperature without a lid. Cover after they have cooled and refrigerate 24 hours before serving. Stir before serving. Note; be sure to wipe any spills with a clean cloth before adding lid.
Perfect Creamy Black Beans
1 lb. dried black beans, picked over and bad ones discarded
1/2 white onion, halved
2 sprigs fresh epazote (you must have it makes all the difference)
2 garlic cloves
3 Tbl. vegetable shortening (I know, but they taste great with it)
Fresh cilantro, chopped (garnish)
Into a large Dutch oven add beans, garlic, onion, shortening and epazote and cover with cold water. Bring to a boil and reduce to simmer covered for about 1 1/2 to 2 hours until beans are tender. Note; if water is evaporating on beans add more. Remove onions, epazote and garlic. Taste and season with salt. Drain the beans reserving about 1 cup of the cooking liquid. Mash beans with a potato masher adding any liquid if they are too stiff. You don't want them runny, but a nice rich consistency. Pour into a serving bowl and garnish with some chopped cilantro.
Delicious Refreshing Jicama Salad
1 large jicama, peeled and cut into matchsticks
2 juicy large naval oranges, peeled and sectioned removing all pulp
1/2 large cantaloupe, seeded and cut into chunks
1 ripe mango, peeled and sliced
1/2 papaya, seeded and cut into chunks
1/2 large honeydew melon, seeded and cut into chunks
1/2 cup pomegranate seeds, don't worry if you can find them
1 cup fresh lime juice
1/4 cup fresh cilantro, chopped
salt, to taste
1/2 tsp. chili powder
Into a glass serving bowl add jicama, oranges, cantaloupe, honeydew and pomegranate. Stir in lime juice, cilantro and season with some salt. Cover and chill for about 1 hour before serving. Stir in chili powder, taste and if you desire a little more chili powder add it and serve.
South of the Border Sweet Potatoes
3 lbs. sweet potatoes, peeled and cut into 1-inch cubes
1 jalapeno, sliced in half, seeded and thinly sliced
1/2 tsp. cinnamon
just a touch of freshly grated nutmeg
1/4 cup honey
1/4 cup butter, cut into pieces
salt and freshly ground black pepper
Quesco fresco cheese, crumbled
Preheat oven to 375 degrees. Grease a baking dish and add sweet potatoes, sprinkle with a touch of salt and pepper, tossing to combine. Cover with foil and bake about 45 minutes or until soft. Remove from oven and top with butter, drizzle on honey, sprinkle with cinnamon and nutmeg. Bake uncovered for about 10 more minutes, remove and toss gently to combine. Garnish with jalapenos, queso fresco.
Rich Poblano Corn Soup - this is a good soup to use some of that saved chicken broth
12 ears of fresh corn on the cob, husks silks removed and rinsed in cold water
2 large fresh poblano peppers
1 small white onion, finely chopped
2 garlic cloves, minced
1 tsp. chili powder
6 cups chicken stock (good quality or homemade)
1/2 cup heavy whipping cream
salt and freshly ground black pepper
4 ruby red ripe Roma tomatoes, seeded and chopped
Fresh cilantro, chopped (garnish)
1 cup queso fresco, crumbled (garnish)
Fried tortilla strips (garnish)
With a sharp knife remove corn from kernels. Either turn on your grill or your gas stove burner and with tongs hold the peppers and slowly rotate them until blackened on all sides. Remove and place into a paper bag, steaming until cool enough to handle. Remove peppers, halve, seed, scrape off black skins and slice into 1-inch long strips. Into a large Dutch oven add drizzle of oil and add onions cooking to soften, stir in pepper strips, chili powder, 2 cups of corn and garlic cooking and stirring for a few minutes. Turn off burner. Into a food processor add remaining 4 cups of corn, tomatoes and 2 cups of chicken stock. Cover and pulse until smooth, stir this mixture into saucepan and add remaining 4 cups stock, salt and pepper. Bring to a boil, reduce to simmer and cook for about 10 minutes, stir in cream and cook for about 5 more minutes, taste and adjust flavorings. Ladle up soup into serving bowls and garnish with cilantro, queso fresco and tortilla strips.
Outstanding Chicken in a Flavorful Rich Peanut Sauce - I had a version of this in Mexico and I wanted to place another order, but I was too full
6 chicken breasts with bone in and skin on
1 large dried ancho chile pepper, stemmed and seeded
salt and freshly ground black pepper
1 tsp. cinnamon
1 medium white onion, chopped
3 garlic cloves, minced
1 (14.5 oz) can fired roasted tomatoes, drained - you can either purchase the diced or whole, if buying whole crush with your fingers (I buy the whole usually)
1 cup chicken stock (rich quality)
1/2 cup dry roasted peanuts
Fresh cilantro, chopped
White rice, cooked
Place the ancho chile pepper into a bowl and cover with hot water. Let rest 15 minutes. Sprinkle chicken with salt and pepper and into a large Dutch oven add a good drizzle of oil. Add chicken pieces and cook to a nice golden brown on both sides. Remove from pan, place chicken onto a plate and drain most of oil out of pan except about 2 Tbl. Drain the chile and pat dry with paper towels. Tear chile into pieces and place into pan with onion and garlic. Cook stirring until onion is softened, do not brown. Transfer onion mixture into a food processor, cover and pulse to smooth paste. To food processor add stock, tomatoes, peanuts and cinnamon, cover and pulse again to smooth. Return mixture to pot, add browned chicken along with any juices that accumulated on plate. Bring to a boil, reduce to simmer cooking for about 30 minutes. With tongs add chicken to a serving platter, pour over sauce and garnish with parsley. Serve with the rice and a nice tossed salad. A rich hearty red wine tastes great with this meal.
Baja Cod and Shrimp - love this and make it often
8 (6 to 8 oz.) cod fillets, skin removed
24 large fresh shrimp, cleaned and shells removed
1/2 cup fresh lime juice
salt and freshly ground black pepper
pinch of red pepper flakes
Mexican hot sauce, your favorite
1 large white onion, finely chopped
4 to 5 garlic cloves, thinly sliced
3 anchovy fillets, finely chopped
1/2 cup dry white wine
1 (28 oz.) can diced tomatoes, do not drain (I like Cento brand)
15 whole pimiento stuffed green olives
1/2 cup sliced pickled jalapeno peppers
1 cup seafood stock
2 Tbl. capers, drained
1/2 tsp. dried oregano
2/3 cup queso fresco, large crumbles
1/2 cup fresh parsley, chopped
2 lbs. baby red potatoes, sliced in half
olive oil
Preheat oven to 400 degrees. Place potatoes onto baking sheet, season with salt, pepper and toss with some olive oil. Place into oven and roast for about 20 minutes or until browned and tender, set aside and cover with some foil to keep warmed. Lower heat to 350 degrees. Lightly oil a large baking dish and place the cod into the dish, sprinkle with a little salt and pepper. Into a small bowl whisk lime juice 2 Tbl. olive oil, pour this over the fish and turn to coat. Place shrimp on top of fish. Into a large saucepan add 2 Tbl. oil and add onion, garlic and anchovies cooking for about 3 minutes. Stir in wine cook about 1 minute to reduce slightly. Add tomatoes with juice, stock, olives, capers, crushed red pepper flakes, oregano, jalapeno peppers and olives. Bring to a boil, reduce to simmer and cook about 12 minutes, stirring frequently. Ladle mixture over fish and shrimp. Cover baking dish with some foil and place in oven for 15 minutes. Remove and sprinkle on cheese baking uncovered for 5 more minutes. Remove and sprinkle with parsley. Serve with the roasted potatoes, Mexican hot sauce and the salad recipe below and of course fresh flour hot tortillas.
Green Bean and Corn Salad
2 shallots, chopped
2 jalapenos, seeded and chopped
1 1/2 lbs. harcoit verts, trimmed
3 ears of corn on the cob, husks and silks removes, rinsed in cold water, kernels removed with sharp knife
1 small container of pear tomatoes
1 small red onion, julienned
1 cup fresh cilantro, chopped
1/2 cup olive oil
4 Tbl. apple cider vinegar
1 garlic clove, finely, finely minced
salt and red pepper flakes
1/2 cup Cotija cheese, crumbled
Into a large saucepan of boiling salted water, add beans and cook about 3 minutes. When beans are just about done cooking toss in corn kernels for just a minute. Have a large bowl of ice water ready and with a spider fish out the beans and corn and place into ice water to chill. Drain well and pat veggies dry with paper towels. Place beans and corn into a large bowl. Add the onion, tomatoes, jalapenos and cilantro to bowl. Into a jar with lid add the vinegar, garlic, salt, red pepper flakes, oil and shake well to combine, taste and adjust flavorings. Pour dressing over salad tossing to combine. Pour onto a lettuce lined serving platter and garnish with cheese.
Spicy Potatoes and Onions - these are good folded into a big fat burrito with some scrambled eggs, served as a side, served for breakfast
7 large Yukon Gold potatoes, peeled and cut into 1-inch cubes (make sure you pat them dry with paper towels)
3 jalapenos, halved, seeded
salt and freshly ground black pepper
1 large white onion, julienned
4 garlic cloves, thinly sliced
2 1/4 cups chicken stock (good rich quality)
4 scallions, thinly sliced including green part (garnish)
Sour cream (garnish)
Mexican hot sauce (your favorite)
Into a large saute pan, add a good drizzle of oil, along with potatoes cooking and stirring for about 12 minutes, stir in onion and garlic cooking about 6 minutes. Into a saucepan add the stock, heat and transfer to a blender with the jalapenos, salt and pepper, cover and blend to smooth. Add this stock mixture to the potatoes, reduce to simmer uncovered for 15 minutes or until potatoes are tender and liquid is reduced a little. Pour potatoes with broth into a serving bowl and garnish with scallions. Serve and top with sour cream and hot sauce.
Simple Slow Cooker Beef Barbacoa
2 lbs. beef brisket, trimmed of excess fat
1 jalapeno, seeded and minced
3 garlic cloves, thinly sliced
2 Tbl. fresh lime juice
2 tsp. ground ancho chili pepper
salt and freshly ground black pepper
1 tsp. dried oregano
1 tsp. ground cumin
1 (14.5 oz.) can diced tomatoes, don't drain (I like Cento brand)
Accompaniments; fresh warmed flour tortillas, chopped cilantro, sour cream or Mexican creme, salsa, fresh lime wedges
Into a bowl combine the ancho chili powder, salt, pepper, oregano and cumin. Sprinkle this evenly over the beef rubbing in with your fingers. Into a slow cooker add tomatoes with their juice, garlic and chili powder mixture. Top with beef, cover and cook on low for about 9 hours. Remove meat and place onto cutting board, shred with forks or your fingers if you can stand the heat. Return shredded meat to slow cooker with juices and toss with juices and fresh lime juice. Either serve from slow cooker or pour meat and juices onto a large rimmed serving platter and serve with accompaniments.
Cheese and Potato Fritters - I could eat a lot of these
1 lb. russet potatoes, peeled and chopped
3/4 cup Cotija queso, crumbled
3 eggs, lightly beaten
2 Tbl. fresh cilantro, chopped
salt
1/2 tsp. ground cumin
pinch of cayenne
salsa or pico de gallo
Into a large Dutch oven add potatoes and cover with cold water, season with some salt and bring to a boil, reduce heat and cover cooking about 20 minutes or until tender, drain well. Into a large bowl add cooked potatoes and mash or beat with electric mixer. Fold in cheese, eggs, cilantro, salt, cayenne and cumin. Shape into about 12 (3-inch) patties, place onto a large plate, cover with plastic wrap and chill in refrigerator for a few hours. Into a large saute pan add about 1-inch of vegetable oil and heat to 375 degrees. Add a few patties at a time and cook to golden brown, turning once. Remove to paper towels and continue cooking. Place onto serving platter with salsa and serve. Sprinkle with extra chopped cilantro.
Carnitas - one of our favorites
3 to 4 lbs. boneless pork shoulder
1 large white onion, chopped
3 garlic cloves, minced
2 cups cold water
1 tsp. fresh orange zest
1/2 cup orange juice
4 fresh thyme sprigs
1 tsp. dried oregano
pinch of red pepper flakes
2 bay leaves
Trim the fat from meat and cut pork into 2-inch cubes. Into a Dutch oven add a good drizzle of vegetable oil and add some of the pork chunks (you will cook in batches). Brown the meat and remove from oven, continue cooking all meat. If needed, add a touch more oil and add onion cooking a couple of minutes, then add garlic. Return all of the browned meat to pot, along with the water, zest, juice, thyme, salt, pepper, oregano, red pepper flakes and bay leaves. Bring to a boil, reduce to simmer, cover and cook for about 2 hours. Remove lid and increase heat to a slow boil cooking uncovered for about 40 minutes gently stirring occasionally. Discard they and bay leaves. With a slotted spoon remove meat to a large serving platter. Note; if you want crispy carnitas prepare as directed then heat a nonstick skillet with a touch of oil and add meat in single layer cooking until meat starts to crisp, turning occasionally, you will also need to do this in batches. Serve with homemade flour or corn tortillas, pickled onions or chopped white onion, guacamole, pico de gallo, or salsa, rice, beans and you have a outstanding meal. Of course a icy chilled beer with a lime is a great accompaniment.
A Really Good Mexican Sandwich to Make with The Above Cooked Carnitas
6 crusty sandwich rolls, split and lightly toasted (in Mexico they use bolillos)
Guacamole
Refried beans
Carnitas meat (recipe above)
Red chili sauce (see recipe above)
Pickled onions (recipe below)
Slivered jalapenos
Queso fresco cheese, crumbled
Onto one side of heated roll, spread some guacamole, add the refried beans to the other side of roll. Pile on the carnitas meat, top with some red sauce, sprinkle with cheese and top with pickled onions and slivered jalapenos.
Perfect Pickled Onions - oh I do love these
2 large red onions, sliced about 1/2-inch thick
1/2 cup grapefruit juice
4 Tbl. orange juice
4 Tbl. fresh lime juice
salt and freshly ground black pepper
1 1/2 tsp. oregano
2 garlic cloves, minced
Preheat broiler and arrange onions onto a baking sheet. Broil for about 8 minutes to char, turning once. Remove and cool slightly. Into a bowl combine the onions, juices, salt, oregano, garlic and pepper. Cover and chill for at least 3 hours.
Charro Beans - my husbands favorite
1 lb. dried pinto beans
8 slices thick cut bacon, sliced
1 lb. boneless pork shoulder, trimmed of fat and cut into 1/2-inch pieces
1 large green bell pepper, seeded and chopped
1 large white onion, chopped
2 garlic cloves, minced
2 chipotle pepper in adobo sauce, finely chopped
2 Tbl. chili powder
1/2 cup fresh cilantro, chopped
6 cups cold water
2 cups chicken stock
Rinse the beans and place into a large Dutch oven. Cover the beans with cold water about 2-inches above beans. Bring to a boil and reduce to simmer for 10 minutes. Remove from heat and cover overnight in refrigerator. Into a large saute pan, add bacon and cook to browned and crisp. Remove to paper towels. Pour out all but about 2 Tbl. of bacon fat, season pork pieces with some salt and pepper and brown. Place the browned pork into a slow cooker. Add the onions, garlic and bell pepper to pan and cook stirring for a few minutes then pour into the slow cooker. Add cooked bacon, chili powder, chipotle and soaked drained beans to the slow cooker and stir gently to combine ingredients. Pour in 6 cups of cold water and 2 cups chicken stock, cook on high for 5 hours. Taste and adjust flavorings and when ready to serve stir in fresh cilantro. I also occasionally sprinkle over some chopped white onion or scallions before serving.
Mexican Beef Stew
2 lbs. beef chuck roast, cut into 1-inch pieces
1 large white onion, chopped
4 garlic cloves, minced
1 tsp. oregano
1 Tbl. cumin
1/2 tsp. ground cinnamon
1 fresh lime, juiced
2 tsp. unsweet cocoa powder
5 large Yukon Gold potatoes, peeled and cut into about 1-inch pieces
4 large carrots, peele3d and sliced thickly
1 (15 oz.) can pinto beans, drained and rinsed
2 Tbl. achiote paste (easily found in grocers or Mexican grocery stores)
1 1/2 cups fresh or frozen corn
1 large jalapeno, seeded and sliced
1 cup sour cream
1 (14 1/2 oz.) can diced tomatoes with juice (I like Cento)
1 cup beef stock (good quality)
7 cups cold water
1 bunch fresh cilantro, rough chopped
Into a large Dutch oven, add a drizzle of oil. Season meat with some salt and pepper and add in batches to pan, cooking to brown, remove and continue cooking. Add onion to pan and cook stirring a few minutes, add garlic and cook for a few minutes. Stir in cumin, cinnamon and oregano and cook stirring a few seconds until fragrant. Add meat back to pan along with water and beef stock. Simmer uncovered about 1 1/2 hours, skimming off any foam. Add potatoes, carrots, beans and achiote paste, bring to a boil and simmer covered for about 25 minutes. Stir in corn, jalapeno and tomatoes, along with the cocoa powder (mix a little of the tomato juice with the cocoa powder to for a thin paste before adding to pot). Simmer covered for about 15 minutes, stir in cilantro, taste and adjust flavorings. Stir in fresh lime juice. Serve with hot tortillas and sour cream.
Unfortunately, I am not a big fan of most Mexican desserts, so I won't be listing any recipes. Of course I do love flan and Tres Leches cake. When I serve Mexican food I usually serve grilled pineapple or something similar with some vanilla ice cream or I serve whatever dessert that makes me happy that day.
Buen Provecho
"I pray that out of his glorious riches he may strengthen you with power through his Spirit in your inner being, so that Christ may dwell in your hearts through faith. And I pray that you, being rooted and established in love." - Ephesians 3:16-17
"Therefore I tell you, whatever you ask for in prayer, believe that you have received it, and it will be yours." - Mark 11:24
"Now faith is confidence in what we hope for and assurance about what we do not see." - Hebrews 11:1
"May the God of hope fill you with all joy and peace as you trust in him, so that you may overflow with hope by the power of the Holy Spirit." - Romans 15;13
"But when you ask, you must believe and not doubt, because the one who doubts is like a wave of the sea, blown and tossed by the wind." - James 1:6
"For we live by faith, not by sight." - 2 Corinthians 5:7
"And without faith it is impossible to please God, because anyone who comes to him must believe that he exists and that he rewards those who earnestly seek him." - Hebrews 11:6
"Though you have not seen him, you love him; and even though you do not see him now, you believe in him and are filled with an inexpressible and glorious joy, for you are receiving the end result of your faith, the salvation of your souls." - 1 Peter 1:8-9
"Because you know that the testing of your faith produces perseverance." - James 1;3
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