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Entomatadas alla Pollock

Entomatadas alla Pollock

This simple homey Mexican recipe is a comfort food for all who know it, entomatadas like enchiladas or enfrijoladas or enmoladas, all carry the same idea but a different sauce.

Entomatadas have a simple non spicy tomato sauce that reminds one of hugs from la abuela!

Entomatadas alla Pollock

Tortillas Komali 15cm Tradicional

3 Chile Guajillo

2 Chile Arbol

3 tomatoes

1/2 onion

1 garlic 

Oil for frying

salt to taste 

Fillings: shredded chicken, cheese, or beans

Toppings: crema, chile oil, lettuce, crumbly cheese

Instructions:

1. Prepare your salsa, clean your chiles by taking out the seeds and veins, soak them in hot water until soft. Add all tomatoes, onion, garlic and chiles in your blender and blend until very smooth, salt to taste. 

2. Fry off your salsa until it gets a bright red color, then fry off your tortillas until they become flexible and soft. Set them aside.

3. Set up your plate with some salsa at the bottom, dip the tortillas in the salsa and fill them with your desired filling

4. Top them with more salsa and your desired toppings.

Provecho!

Abuela’s Tip: Anytime you’re making salsa Macha or chile oil in your blender is a good time to make this simple tomato sauce, since your blender will be coated with an amazing residual goodness, blend the tomatoes/onion/garlic to clean out your blender and make this recipe without using extra Chiles.

 

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Easy Bean Soup or Tlatlapas

Easy Bean Soup or Tlatlapas

Why on this hot Summer day are we craving soup, you may ask?

As early as I remember my mother bless her heart, always decided to cook lentil soup (which I hated as a child, now I love 😆), and I guess the tradition stuck because on this hot summer day I’m here stirring and stirring my Mexican frijoles soup.

This soup is traditionally called Tlatlapas which is an ‘easier’ take on cooking dry beans from scratch (that’ll really make your kitchen hot) which I always find way to time consuming and not very satisfying.

 

Recipe:

Easy Bean Soup or Tlatlapas 

500gr of dry beans (any will do)

1/2 onion

1 garlic clove

2 chile arbol

1 chile morita

12 cups of broth or water

olive oil

salt to taste

1. Heat your pan on medium heat and toast your dry beans on low heat, let them cool off and grind them as fine as powder.

2. Fry off your onion and garlic then add the bean powder.

3. Stir until evenly coated and start adding the liquid cup by cup.

4. Stir occasionally until you achieve an even smooth consistency, salt to taste.

Enjoy! Provecho!

There are a lot of known toppings for this soup like nopales in strips, fried strips of chile or epazote. We love this soup with very thin tortilla strips and a mild chile oil. 

Abuela's Note: If you don't have a mortero or metate (the traditional way of grinding grains and beans) you can use a blender. If the powder is not fine enough, cook it through as much as you can and blend it until smooth.

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Summer Favorite, Baja Fish Tacos!

Summer Favorite, Baja Fish Tacos!

One of our favorite meals in the whole wide world is Baja Shrimp Tacos, these delicacies are an explosion of flavor for any discerning palate!

 

Baja Fish Tacos a la Casa Mexicana 

Ingredients:

  • Komali Tortillas Taquera 500gr
  • Fish filets, white firm fish like pescada, this can be done with shrimp
  • 2 cups of flour
  • ½ tsp of baking powder
  • 1 tsp of salt
  • ½ tsp of pepper
  • ½ tsp of garlic powder
  • ½ cup of cold dark beer (ideally this is Negra Modelo or any lager style beer)
  • Oil for frying 

Step 1: Prepare your fish filets, they should be around 1 inch wide and 4-inch-long strips, we want the fish to fit in our taco because it will gain extra padding with the batter. Pat dry your fish and store in a container wrapped with a paper towel.

Step 2: Prepare the batter, add a cup of flour, ½ tsp of baking powder, a tsp of salt, a ½ tsp of pepper and ½ tsp of garlic powder, ½ cup of cold dark beer. Mix the flour salt and dry condiments in a medium bowl, gradually add the cold beer while whisking, do not over work the batter, you can leave some small lumps of flour it will help with crispiness. The consistency of the batter should be that of a thick pancake batter. Best to let the batter rest for 5-10 min allowing the baking powder to activate which will make for a crispier batter.

Step 3: Heat your oil in a deep pan it should be deep enough to cover the fish 90%, to test the heat of your oil, put a tiny bit of your beer batter in the oil, when the oil is ready the batter will float and be golden brown.

Step 4: Take your fish out of the fridge make sure no condensation has formed any water will make the oil splatter, salt and pepper the fish, first dip them in the white flour, then in the beer batter, slowly release them into the hot oil, fry until golden about 3-4 minutes, don’t overcrowd the pan, place your crispy fish on a cooling rack to keep the coating nice and crisp!

Enjoy with toppings like pico de gallo, thinly sliced cabbage, guacamole and chipotle crema!

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Pollo Pibil Rápidito

Pollo Pibil Rápidito

Pibil is such a mouth watering word for us Mexicans, we immediately transport ourselves to the beautiful Yucatán Peninsula, where this dish originated, also one of Mexico's most important cuisines, known for its assertive, pungent flavors. Pibil traditionally involves centuries-old traditional methods of cooking which include digging underground pits known as pib in the Mayan language, and burying a full pig wrapped in layers and layers of banana leaves, spices and achiote paste goodness.

Unfortunately we don't all have the privilege of being in the beaches of the Yucatan enjoying a traditionally made pibil, but we do have most everything we need for this Pibil Rapidín recipe below, it can be made with any regular chicken as well as with turkey leftovers from Thanksgiving or Christmas.

Ingredients

Serves 4 to 5 people

8 oz ripe tomatoes

1/4 red onion

3 garlic cloves, unpeeled

1/3 tsp kosher or sea salt

2 cups chicken broth

2 tablespoons canola or sunflower oil

1/4 cup grapefruit juice

1/4 cup orange juice

1/4 cup lime juice

1/4 cup cane sugar vinegar

1/2 teaspoon dried Mexican oregano

1/4 teaspoon ground allspice

1/8 teaspoon ground cumin

Freshly ground black pepper

2 tablespoons achiote paste

6 cups cooked shredded chicken, leftover turkey or rotisserie chicken

Picked Purple Onions with cane sugar vinegar (for serving)

Shredded Cabbage (for serving)

Warmed Komali Tortillas (for serving)

Directions

  1. Preheat the broiler. Line small baking sheet or roasting pan with foil and place the tomatoes, onion and garlic cloves on the foil, set the broiler, 3 to 4 inches from the heat, broil for 4-5 minutes, until charred on one side. Flip over and broil for another 4-5 minutes, until the skin is blistered and completely charred; the tomatoes should be very soft with the juices beginning to seep out. Remove from the heat.

  2. Once everything is cool to handle, quarter the tomatoes and place in a blender, with the juices in the pan. Peel the garlic cloves and add to blender, add the onion, salt and 1 cup of the broth, puree until smooth.

  3. In a casserole or soup pot, heat oil over medium heat. Pour in the puree, stir occasionally for 7-8 min, until it thickens and darkens considerably.

  4. Meanwhile, combine grapefruit, orange and lime juice with vinegar, oregano, allspice, cumin, pepper to taste, achiote paste, and remaining 1 cup of broth in the blender and puree until smooth.

  5. Stir the juice mixture into the tomato sauce, bring to a simmer for 5 min

  6. Add the chicken, stir together and cook uncover until the meat has absorbed most of the sauce about 5 min, the dish should be very moist but not soupy.

  7. Serve the Pibil with a side of lime, pickled purple onions and cabbage, make into tacos, or serve with rice or for quesadillas with our homemade flour tortillas!

 

Recipe Courtesy of “Mexican Today” Cookbook.

*All products available for purchase are tagged in the recipe.

#PibilRapidito #LeftoverIdeas #Everythingbutthekitchensink #EasyRecipes #RecipeoftheWeek

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