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Northern Style Flour Tortillas

Northern Style Flour Tortillas

Northern Style Flour Tortillas

INGREDIENTS - makes 24 to 30 tortillas

4 cups all purpose flour (avoid flours with high protein content, anything under 13%)
2 teaspoons salt
2 teaspoons baking powder
2/3 cup vegetable shortening, lard, or room temperature butter
1 3/4 cup hot water

  1. Mix dry ingredients. Combine flour, salt, and baking powder in a large bowl.
  2. Add shortening. Add vegetable shortening (or whatever fat you are using) and rub it in with your fingers. It should resemble sand with a few pea-sized pieces of fat.
  3. Knead. Add water and mix to form a wet dough. It will be sticky. Turn out onto a unfloured work surface and knead for 5 minutes. It will be really sticky at first but eventually will form a smooth dough. Use a bench scraper to scrape the dough off the counter as you go if necessary.
  4. Let rest. Grease a large bowl place the dough inside and turn to coat in the oil. Cover with plastic wrap and let rest 20 minutes. 
  5. Divide the dough. Pinch off a small piece of dough (a digital scale is really handy for this). The size of the piece will depend on how large your comal or skillet you will be cooking the tortillas on is (a little bigger than a golf ball) which give us 8-inch tortillas. Roll into smooth balls and place on a parchment-lined baking sheet. Cover with a clean kitchen cloth. 
  6. Heat the pan. Place a comal or other nonstick skillet over medium heat and let warm at least 3 minutes before you cook any tortillas on it. 
  7. Roll the tortillas. Place a ball of dough on a lightly floured counter and flour a rolling pin. Roll each ball into a very thin circle. You should be able to see your hand through it. The thinner the better. 
  8. Cook. As you roll place each tortilla on the hot, dry skillet and cook undisturbed until toasted and bubbles cover the surface, about 1 minute. Flip and cook another minute on the other side. Keep warm in a clean towel and repeat with remaining dough.
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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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Pollo en Salsa Verde

Pollo en Salsa Verde

Since you are crazy for Salsa Verde and tomatillo, I thought we should share an easy favorite of chicken in green sauce recipe. Tomatillo the base of Salsa Verde is such an intoxicating flavor that we completely understand the obsession and why it's selling out as quickly as we can restock it!

Ingredients

Makes 4 to 6 servings

¼ cup / 60ml safflower oil, plus more if needed

1 garlic clove

1 whole chicken, cut into 6 pieces

3 Yukon gold potatoes, peeled or not, cut into large (1- to 2-inch / 2.5 to 5cm) chunks

½ white onion, finely diced

2 cups / 480ml Salsa Verde

1 cup / 20g cilantro leaves, finely chopped

Corn Tortillas, warmed

Avocado, for serving

Directions

Warm the oil in a 4 qt / 3.8L Dutch oven or heavy-bottom stockpot over medium-high heat. Skewer the garlic clove on the tines of a fork and swivel it through the hot oil. The oil should be hot enough that the garlic sizzles and turns golden. Once this happens, remove the garlic and set it aside (don’t throw it away).

Add 2 or 3 chicken pieces, skin-side down, to the hot oil. Don’t overcrowd the pan. You are not cooking the chicken through, just searing it, allowing the skin to brown slightly, which brings out the flavor when it stews. The chicken skin will stick at first, but will release fairly easily once it’s done searing. Using tongs or a slotted spoon, flip each piece of chicken to sear the other side. Then remove the seared chicken and set aside on a plate while you continue to sear the rest of the pieces on each side. Set it all aside while you cook the potatoes.

Using the hot oil in the bottom of the pan (add a bit more, if needed), brown the potato chunks just as you did the chicken, adding them in a single layer and allowing them to turn golden on each side before flipping them. You are not cooking the potatoes through, just searing them; this also helps bring out their flavor and keeps them from falling apart in the stew. Once they’re a light golden color, remove them and set them on a plate.

Now take that clove of garlic that you used to swivel in the oil before you cooked your chicken and slice it fairly thinly. Add the sliced garlic to the oil in the pan, along with the onion, and sauté until soft and lightly browned. Strictly speaking, you could skip this step, since the salsa has plenty of flavor, but I really like the texture of the minced onion.

Add the salsa to the pot, along with the chicken pieces and potatoes. Bring it to a boil, cover, decrease the heat, and simmer for about 30 minutes. Cut into a thick piece of chicken and chunk of potato to confirm they’re cooked through. Shred the chicken for best results.

Sprinkle the cilantro over the stew. To serve, scoop the chicken over some tortillas, top with some fresh avocado and cilantro.

The tinga can be stored in a sealed container in the refrigerator for 3 to 5 days.

Recipes Tips:

You can also serve this plate with warm refried beans on the side, its a heartwarming meal that will always bring you comfort.

Recipe Courtesy of My Mexico City Kitchen

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

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Bloody Maria with Tequila

Bloody Maria with Tequila

In this recipe, traditional Bloody Mary (made with vodka) meets tequila. That single change in the recipe makes a whole difference in the flavor. Unlike vodka, which gets lost in this heavily flavored, spicy drink, the tequila in the background stands out. It adds a smoky earthiness that can only be found in tequila.

From personal experience, the first time I had a Bloody Mary I was astounded at the difference. Since that day, this has become my bloody drink of choice and I encourage all tomato cocktail fans to give this one a try!

Serving: 1

Hot level: Low

Ingredients:

1 shot of tequila

15 ml of lime juice

65 ml of tomato juice / Clamato

Half a stick of celery for garnishing

2 squirts of Worcestershire sauce

1 tablespoon of Valentina Hot Sauce

Salt

Ice

Instructions:

If you’d like to rim your glasses with salt, run a lime around the glass rim and twist it onto a plate with salt. You will get a beautiful rimmed glass with salt. Then fill half of the glass with ice cubes. Add the tequila, two squirts of Worcestershire sauce, the lime juice, one teaspoon of the Diablito hot sauce and salt to taste. Mix the ingredients well with a teaspoon or a metal rod, and then add the tomato juice. You can use Casa México's Clamato, which is a mix of tomato and clam juice. Alternatively, you can make your own fresh tomato juice by simply blending one tomato, half a small cucumber, one clove of garlic, a teaspoon of vinegar, and a pinch of salt and pepper. Once you added the juice, taste and add more Diablito hot sauce for more heat. Finally, garnish with the celery stick or a lime wedge or any crazy garnish you can think of, we've heard of crispy bacon, chili shrimp, whole chilies, the possibilities are endless!

Enjoy!

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Michoacán style fruit salad or “Gazpacho”

Michoacán style fruit salad or “Gazpacho”

Though it shares a name with a Spanish dish, it is nothing like the Spanish tomato soup we generally associate with the term gazpacho.

Morelia is the capital city of Michoacán, a central Pacific state in Mexico, where this delicacy was developed.

Gazpacho, like other fruit salads, is a common street food consisting of a mix of different fruits, hot sauce and chili powder. When the sun out and it is hot outside, your mouth is going to crave this, so please give it a try!

 

Serving: 2

Hot level: Low

Ingredients:

1 cup diced pineapple

1 cup diced cucumber

1 cup diced mango

1 cup diced jicama (jacatupé)

1 ½ cup fresh orange juice

Salt and pepper to taste
Lime to taste
Chilmili Chamoy sauce to taste

Tajin Chili Powder

Instructions:

Combine the pineapple, cucumber, mango, and jicama in a large bowl with the orange juice, add salt and pepper to taste. Cover and place in the fridge to cool for about 60 minutes. Take out the fridge and plate in a small bowl or a tall glass. Drizzle with Chilmili Chamoy sauce, add lime and Tajin chili powder to make it tastier. Serve cold and enjoy!

** Chef's Tip: Jacatupé or jícama is a crispy and sweet edible root, similar to the turnip. It is originally from Mexico. It has a paper-like skin and a whitish interior with a texture similar to that of a potato or raw pear. It tastes a little like green apple. You can find it at international markets that sell exotic roots in Europe. Alternately, if you cannot find jícama you can simply skip this ingredient in the recipe and still enjoy a delicious fruit salad that is worth trying any season.

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Five Mexican dishes to enjoy for Holy Week!

Five Mexican dishes to enjoy for Holy Week!

As is the Catholic tradition, holy week requires us to cleanse our body & soul by abstaining from red meats, we Mexicans then follow a mostly pescatarian or vegetarian diet for the season, here are some ideas to inspire you for on this holy season.

1. Baja Fish or Shrimp Tacos

These beer-battered fish tacos are served just how we remember them from childhood, with the tangy crema, vinegary jalapeños and amazing tortillas it will immediately transport you to the magical beaches of my dearest Baja. For the recipe you can use any type of white flaky fish, cod stands up well to frying but halibut is our favorite. You can also try it with shrimp! For vegetarians you can also replace this with banana blossom or jackfruit which are known to be the best options for replacing fish in this occasion. Find the recipe on by clicking on this link.

 

2. Vegetarian Green Pozole

A vegetarian pozole, the base is a generous pile of mushrooms (any kind works) that are cooked until their juices release and they start to brown. A green seasoning sauce made from tomatillos, poblanos, and an optional serrano is added and cooked to thicken, then the hominy and broth get mixed in. Finally, like all pozoles, it is garnished to taste—I like pungent radishes, fragrant oregano, crunchy onion, tender leaves of cilantro, and a healthy squeeze of lime juice. Chased with bites of crunchy corn tostadas and it’s a pozole that even a rojo devotee can love. Find the recipe on by clicking on this link.

3. The Easy Mole

 Mole sauce, the epitome of Mexican food, is made from chilli peppers, cocoa and corn, and was already used before the colonial period as a filling for tortillas served at important meals. The name mole is derived from chilmolli in nahuatl, the language of the Aztecs, the word chil meaning chilli pepper and molli sauce or ragout. Make this easy mole sauce and enjoy it chicken or with vegetables, it goes well with potatoes, plantains and nopales. Find the recipe on by clicking on this link.

4. Esquites for snacking!

When you buy Mexican street corn from a cart in the park or the public plaza you have two options: on the cob called elotes or in a cup called esquites. The cart will always be loaded with toppings for your corn; lime juice, mayonnaise, grated cheese, chili powder, butter, and hot sauce so that you can personalize your cup. In this recipe we’re making esquites, the street corn off the cob in a cup. Be ready to add it to your favorite dishes because you will love it! Find the recipe on by clicking on this link

5. For the sweet tooth: Tamales Dulces

Because we know you can't get enough of our sweetness, here we have one of our favorite savory sweet tamales with quince paste and in ode to our host country of Portugal, we will use a very traditional sheep's cheese called queijo de azeitaõ, this can be subbed by any soft white cheese you find in your country. Find the recipe on by clicking on this link.

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

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Lola's Spicy Paloma Cocktail

Lola's Spicy Paloma Cocktail

Last summer we had a fun pop up idea for a fresh Mexican food concept from Baja California called Lola's Baja Cuisine, just amazing food from our home state, we served fresh ceviches, aguachiles, tostadas, baja fish tacos and even Puerto Nuevo style lobster! Recipes for all that coming soon! but one of the standouts was definitely the Spicy Paloma that kept our friends coming back for more!

This is the same recipe we shared yesterday on Cristina ComVida which was a huge favorite, check out the recipe here!

What is a Paloma? Paloma means dove in Spanish, and it is the most loved cocktail in Mexico after the Margarita. The classic Paloma drink has a clean, crisp flavor of grapefruit that is balanced out by the sugar in the grapefruit soda. Squirt Grapefruit soda is the most commonly used soda because it is so refreshing!

If you are not into sugary sodas or if you are trying to keep your drinking calories low, use fresh grapefruit juice, sparkling water and your sweetener of choice. If you’re using this option you can steep the habaneros in your sweetener until it becomes aromatic and flavored by the habanero, this should be done the night before.

Serving: 1

Hot level: Low

Ingredients for Habanero simple syrup:

3 dried Casa México Habanero chiles or fresh habaneros

1 cup of water 2 cups of sugar

Ingredients for the Paloma:

25 ml of lime juice 2 oz Tequila (blanco) or Mezcal Amáras

4 oz Squirt or grapefruit sparkling water mix

For rim:

Lime or Grapefruit wedge (optional)

Fresh habanero (optional)

Tajin Chili powder Ice

Preparation: 1. Habanero Simple Syrup: Start by adding the water and sugar in a pot and mixing until the sugar dissolves into the water over medium heat. Add the habaneros whole into the pot and bring to a boil, keep stirring until you can smell the habaneros dissolving into the syrup about 10-15 minutes on LOW heat. If you want a more intense flavor chop the habaneros as they will release more spiciness into the syrup. Let it cool before handling, store in a glass container.

2. Rim the glass with Tajin chili powder

3. Place a couple of ice cubes inside the glass 4. Add the tequila, lime juice and add the spicy syrup 5. Pour in the Squirt 6. Stir to combine 7. Garnish with lime wedges or fresh habaneros!

Enjoy!

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Romeritos with Nopales, your new Christmas favorite!

Romeritos with Nopales, your new Christmas favorite!

Are you tired of the same old Christmas dishes every year? Do you want to debut a dish that will be a definite showstopper? How about a traditional Mexican dish called Romeritos made with Nopales, or Mexican cactus paddle. It is a dish that will WOW everyone and will appease even the Vegans at your Christmas table!

Romeritos con Nopales

Ingredients

(Serves 2 to 4 people)
4 cups rosemary or romeritos
2 cups Doña Rosa nopalitos (cactus paddle), cut into strips
1/2 white onions
1 pinch sodium bicarbonate/baking soda
2 cups potatoes, peeled
1 cup dry shrimp
1 egg
Enough oil to fry
Salt to taste

Directions

Place the romeritos in a saucepan with water to cover, cook them over medium heat without being completely cooked.

In a pot, place the nopales and the onions, cover with water and the pinch of sodium bicarbonate/baking soda, together with salt. Let them boil over high heat, reduce the flame, cover and cook over low heat until soft, 15-20 minutes.
Cook the potatoes in boiling water until they soften and you can easily chop them with a fork, about 15 minutes.
Cut the heads and tails of the shrimp and reserve them. Soak the shrimp in hot water for 10 minutes.
Dry grind the heads and shrimp tails, beat the egg to the nougat point and mix it with the shrimp power, form pancakes and fry in oil.

In a large pot, dissolve the Doña Maria Mole Poblano Paste in the water in which the shrimp soaked. Add the romeritos, nopales, potatoes and shrimp. Cook over medium heat and season with salt to taste.

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Buñuelos with Lavender Piloncillo Syrup

Buñuelos with Lavender Piloncillo Syrup

Have you ever heard of a crunchy, sweet, buttery dessert called Buñuelos? Well you are in luck because at Casa Mexico we are in the Christmas spirit and that means rolling out the dough and making buñuelos!

Ingredients

Makes about 18 buñuelos
10 fresh lavender flowers (optional)
1 7.5 ounce cone Piloncillo
1 cup water

Peel of 1 orange

1 2/3 cups all purpose flour plus 4 tablespoons for dusting

½ cup plus 1 tablespoon granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1 large egg

1 tablespoon unsalted butter, room temperature

1 teaspoon Mexican vanilla extract

1/3 to ½ cup warm water

Vegetable oil for frying

1 teaspoon ground cinnamon

Directions

Place lavender, piloncillo, 1 cup water and orange peal in heavy small sauce pan and bring to boil to dissolve piloncillo. Reduce heat to low and let cook 30 minutes to infuse flavors. Cool slightly and strain.

Place 1 2/3 cup flour in large bowl. Whisk in 1 tablespoon of sugar, baking powder and salt. Make a well in the center and add egg, butter and vanilla. Using fingertips, mix until coarse crumbs form. Add warm water, a couple of tablespoons at a time, until dough comes together but is not too sticky. Turn dough out onto a lightly floured surface and knead until smooth and shiny, about 5 minutes. Place a little oil on fingertips and coat all of surface of dough with a little oil. Place in medium bowl, cover tightly with plastic wrap and let stand at room temperature (not to cold) for 30 minutes.

Divide into 14 to 15 balls, each about a tablespoon of dough. I use a scale, and each is about 1 ounce, but you can eyeball.

Coat each ball lightly with oil again and cover with plastic wrap. Let stand 10 minutes.

Heat enough vegetable oil in skillet to come ½-inch up of the sides of the pan to 350°F. Working with one at a time, and on floured surface, roll each into paper-thin round using a rolling pin and constantly rotating. Fry each individually until golden brown, turning occasionally. Transfer to paper towels to drain.

Mix 1/3 cup of sugar and cinnamon and place on small baking sheet. Stand buñuelo upright on sugar mixture and carefully pour additional sugar all over buñuelos. Serve with syrup.

Recipe from "Casa Marcela" Cookbook.

#BuñuelosMexicanos #NavidadesMexicanas #ChristmasSpirit #Rolloutthedough #Piloncillo

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How to make corn tortillas 101

How to make corn tortillas 101

Tortillas, the staple in every Mexican table, they breathe life into Mexican dishes, accompany through all our happiness and sorrys. They never disappoint, especially homemade tortillas, when they puff up perfectly in a heated comal. Here is the mother of all recipes, because every Mexican dish starts with a tortilla, so we will call it Masa Madre! Here is the true and tested way to make masa for corn tortillas, sopes, gorditas, empanadas, chochoyotes (don't worry we'll get to those too), and of course a Christmas specialty the tamales, its easy, its versatile and we can't live without it!

Ingredients

Makes about 12 tortillas

2 cups / 260g masa harina

1 to 1¼ cups / 240 to 300ml water

1 tsp pinch of salt

Directions

In a medium bowl, combine the 1 cup / 240ml water with the salt then add the masa harina and mix well. Continue adding water 1 Tbsp at a time until you have formed a smooth and thick dough that has the consistency of stiff cookie dough.

Form 12 golf ball–size balls and lay a moist dish towel over them so they don’t dry out.

* This masa you can also use to make tamales, gorditas, corn empanadas, tlayudas, and other corn goodies!

Warm an ungreased comal or two skillets over medium heat.

Lay a precut sheet of plastic on the bottom of a tortilla press and place a ball of masa on top of the plastic. Place a second sheet of plastic on top of the ball and then squeeze the press firmly so that the dough is sandwiched between the two plates. You want the tortilla to be about ⅛ inch / 3mm thick. Open the press and remove the flattened masa, which will be stuck between the two sheets of plastic. Place it on your left palm (if you’re right-handed) and use your right hand to peel off the top sheet of plastic. Then flip it over and transfer it to your right hand, so that it rests in your right palm. Carefully peel off the other sheet of plastic, freeing the raw tortilla.

Gently deposit the raw tortilla onto the preheated comal or skillet. You should hear a faint sizzle as it hits the metal. Watch for the edge of the tortilla to begin turning opaque, a signal that it is cooking. When this happens (after 30 to 45 seconds), flip it to the other side and let it cook for 30 to 45 seconds, until the whole thing starts to turn opaque. Now flip it back to the first side and let it cook for a final 30 seconds. After the second flip, it should start to puff up a little, a sign that all of the water in the masa has evaporated and the tortilla is done.

Getting your technique down takes some fiddling. If the edges of your tortilla look grainy and dry, add 1 Tbsp water to your dough, massaging it in thoroughly. But don’t add too much water, or the masa will stick to the plastic and to the bottom of your pan. Make sure that your tortillas aren’t too thinly pressed and that the thickness is uniform, which makes it easier to flip them. You may also need to adjust the heat of your stove if you feel they’re cooking too quickly or too slowly. Once you get the moisture and temperature right, each tortilla should take a total of about 2 minutes to cook through.

As each tortilla is finished cooking, set it in a basket or a deep bowl and cover the growing stack with a dish towel to keep them warm as you add to it. Wrapped up well, in a basket or a box with a lid, they should stay warm for about 1 hour.

You can reheat a tortilla on a hot comal or in a skillet, flipping it a few times until it’s completely heated through. It’s okay if your tortilla gets a little charred. The black flecks add flavor. You can also reheat them in a stack. Begin by heating one tortilla. After you flip it, add another on top of the already hot side of the first one. After 30 seconds, flip them both together so that the cold side of the second one is now on the hot surface of the pan, and add a third tortilla to the top of the pile. Keep flipping and adding until you have as many warm tortillas as you need. There’s really no limit. Once they’re stacked, they will all keep each other warm.

Recipe Courtesy of Gabriela Camara's “My Mexico City Kitchen" Cookbook.

#MasaMexicana #TortillasMexicanas #Maseca #MaketheMasa #MasaMadre #FreshTortillas #TortillasfortheSoul

Tortillas FoodInspiration RecetasAutenticas RecetasMexicanas Tamales Masa Madre  Maseca

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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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Tamales Dulces con ate de membrillo y queijo de azeitaõ

Tamales Dulces con ate de membrillo y queijo de azeitaõ

Because we know you can't get enough of our sweetness, here we have one of our favorite savory sweet tamales with quince paste and in ode to our host country of Portugal, we will use a very traditional sheep's cheese called queijo de azeitaõ.

Ingredients

Makes about 12 tamales

2 cups / 260g masa harina, mixed with 1 to 1¼ cups / 240 to 300ml water (as directed on this page)

5 Tbsp / 70g butter, softened

⅓ cup / 65g granulated sugar

6 oz / 170g queijo de azeitaõ cheese

6 oz / 170g ate de membrillo / quince paste

Greek yogurt for garnish

Directions

Begin by placing your corn husks to soak in a large bowl of warm water to soften while you prepare the ingredients.

Place the fresh masa or mixed masa harina in the bowl of a stand mixer fitted with the paddle attachment or, if you prefer to do this by hand with a whisk, in a large bowl. You want to whip up your masa to get as much air into it as you can, making it fluffy. The more it’s worked, the lighter the tamales will taste. After beating it for 3 to 4 minutes, add the butter 1 Tbsp at a time and continue to whip it until it’s well incorporated. Then add the sugar and mix for an additional 1 to 2 minutes.

Cut your azeitaõ cheese and ate de membrillo into 12 equal logs, approximately 2 x ½ inches / 5cm x 12mm. They should look like half of a string cheese stick. It’s not crucial that they be perfectly tidy and uniform as they will be tucked inside the tamales; you just want them to fit within the masa and for each tamal to have about the same amount of both cheese and quince paste.

Take your softened corn husks out of the water they’ve been soaking in, squeezing out any excess moisture. Open one up and place “about 3 Tbsp / 55g of the masa mixture in the center of the husk. Use the back of a spoon or a spatula to spread it into a rectangle that’s about 3 x 2 inches / 7.5 x 5cm and about ½ inch / 12mm tall. It doesn’t need to be precise, just big enough to hold the fillings with enough corn husk on all sides so that you can wrap it up and no filling will ooze out. Place one log of cheese and one log of quince paste at the center of the masa and then bring the sides of the corn husk together, sealing the filling inside the masa. Now fold up the bottom of the corn husk so that the whole tamal is contained “inside the corn husk, then roll it up from the side.

The tamal should be “closed” on the bottom and open on top. Use a second corn husk to bind it further. There really isn’t a science to wrapping tamales. What’s important is that the insides stay as tight as possible and that no masa comes out during steaming. Repeat this process with the rest of the masa and filling. If you want, you can cut one of the corn husks into ribbons and use these ribbons to tie up the tamales for extra insurance.

Once you’ve finished, place a steamer basket in a stockpot and add 2 to 3 inches / 5 to 7.5cm of water. Place all of your tamal packages in the pot and bring to a simmer. Cover the pot and let the tamales steam for 20 to 25 minutes, monitoring about halfway through the process to make sure that there is still a good inch or two of water at the bottom of the pan and adding more water if necessary. After 20 minutes, take one out and open it up to test if it’s done. Cut into one with a knife to ensure that the masa has the consistency of firm polenta and doesn’t ooze at all; the halves should cut cleanly and stay intact. Serve with a spoonful of the yogurt.

As with savory tamales, these can be cooked, stored in the refrigerator, and then reheated simply by steaming them again, and they will taste just as good as when they were freshly made.

Recipe Courtesy of Gabriela Camara's “My Mexico City Kitchen" Cookbook.

#TamalesMexicanos #NavidadesMexicanas #ChristmasSpirit #AtedeMembrillo #MaketheMasa

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Why you'll want to make Pozole for your next fiesta!

Why you'll want to make Pozole for your next fiesta!

Pozole is one of Mexico's most famous meals in a bowl, it's a favorite for the holidays, and any kind of parties! And as many party dishes conveniently its even better when prepared a day ahead, allowing you to sit, relax and enjoy your friends and family while the pozole simmers in the stove ready to serve.

 You can make it with chicken or pork or both, as well as white, green or red, the colors of our beautiful flag :) why it's also a dish that is served for our Fiestas Patrias, the 16th of September, contrary to popular belief not on the 5th of May. So now you can make your own pozole for your special celebrations, because pozole means sharing, happiness, laughter and of course lots of compliments after dinner!

Ingredients

Serves 12

 3 29-oz cans of hominy, drained and rinsed

2 3-pound chickens, cut into serving pieces (For Pork Pozole, substitute with 6-pounds pork shoulder/butt)

1 white onion
5 cilantro sprigs

Kosher or coarse sea salt

For the Chile Puree (what makes it red and spicy good),

2 ancho chiles, rinsed, stemmed and seeded

3 guajillo chiles, rinsed, stemme d and seeded

1/4 cup chopped white onion

3 garlic cloves

Pinch of ground cumin

2 whole cloves

1 teaspoon Kosher or coarse sea salt

3 tablespoons vegetable oil

Accompaniments, as desired

5-6 limes
10 radishes, halved and thinly sliced

1 head romaine lettuce, thinly sliced

1/2 cup chopped white onion in small cubes

Dried ground chile, such as piquín

Dried Mexican oregano

Tortilla chips or tostadas

Refried beans

Directions

Place the chickens in a large pot and add water to cover by at least 2 inches. Add the onion, cilantro and 1 tablespoon of salt and bring to a boil. Reduce the heat and simmer, partially covered, until the chicken is cooked through and tender, about 40 minutes. Drain, reserving cooking broth.

When the chicken is cool enough to handle, remove skin and bones and shred into bite-sized pieces. In the pot, combine the hominy and 2 cups of water with the shredded chicken and its broth. Taste for salt, add more if necessary and cook for 10 minutes or more; the pozole should be soupy.

Mexican cook's trick: Keep in mind that if you decide to substitute for the Pork option, the pork takes twice as long to cook, reserve the broth to add to the pozole.

For Chile Puree,

Place the chiles in a medium saucepan, cover with water and bring to a boil over medium-high heat. Simmer for 10 minutes or until soft. Place the chiles, along with 3.4 cups of their cooking liquid, the onion, garlic, cumin, cloves and salt in a blender or food processor and puree until smooth. Pass the puree through a fine-mesh strainer into a bowl, pressing on the solids with the back of the wooden spoon to extract as much liquid and essence as possible.

Heat the oil in a medium saucepan over medium heat until hot but not smoking. Add the chile puree and bring to a boil, then simmer for 6-8 minutes, partially covered with a lid (because it will be pungently good you may cry), stirring occasionally, until thickened, remove from the heat.

Stir in the chile puree to the while pozole and cook for 20 minutes for the flavors to fully macerate. Taste and adjust the salt.

Serve the pozole in large soup bowls, with the garnishes in bowls on the table so guests can customize their pozole experience.

Hominy, or maíz cacahuacintle, also known as giant white corn or maíz mote pelado, looks like corn kernels gone wild. White and super meaty, these giant kernes are an excellent and healthy choice for any stew our soup. Hominy is rich in Vitamin b, has about 4g of fiber per single cup, almost half the calories than white rice (120 calories vs. 250 calories in rice), naturally gluten-free and virtually zero fat (1 gram per cup).

Recipe Courtesy of "Pati's Mexican Table" Cookbook.

Check out our online shop to stock up on the products needed for this recipe here or follow the links directly on the ingredients section!

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Rompope de Monjas, the Mexican Eggnog

Rompope de Monjas, the Mexican Eggnog

Rompope is a custardy mixture of eggs, milk, sugar and alcohol (usually a sugarcane alcohol or rum), basically the Mexican equivalent of the American eggnog but better!

The most famous Rompope is made by the nuns or monjas of the Santa Clara Convent in Puebla, because in addition to evangelizing the local population, nuns in convents all over Mexico made the most delicious sweets, mixing European techniques with Mexican ingredients. Convent kitchens were bustling with activity the nuns usually competed with one another for culinary prestige!

Rompope usually contains alcohol but there are versions without, it can also be used instead of milk in a tres leches cake (more on that later;) or simply served on ice.

As we are in the festive spirit, we hope you enjoy your drink with history!

Ingredients

Serves 10 to 12

 

6 cups of milk

3 whole cloves

1 stick of cinnamon

1/2 tsp grated nutmeg

1 tsp Mexican vanilla extract

1 tsp baking soda

1 1/3 cup sugar

12 large egg yolks

3/4 pure sugarcane alcohol like rum, cachaça, brandy or grog to taste

 

Directions

Combine the milk, cloves, cinnamon, nutmeg, vanilla extract and baking soda in a large saucepan, bring to a simmer over medium heat. Reduce the heat to low and simmer for 15 - 20 min. Remove from heat, add the sugar but don't stir, allow the mixture to cool for a few minutes.

Meanwhile, make an ice bath by filling a large bowl with ice or ice water.
Whisk the egg yolks in a large bowl until the thicken and are pale yellow 1-2 min. With a whisk or spatula, stir the sugar into the milk, it will dissolve easily now, slowly whisk in the egg yolks.
Rinse out and dry the egg yolk bowl and place in the ice bath. Set a fine sieve or strainer lined with cheesecloth over the bowl.
Return the saucepan to low heat and cook, stirring with a heat-proof spatula, until thickened and creamy; do not allow the mixture to boil. It is ready when it leaves a channel when you run your fingers down the middle of the spatula. Remove from the heat and whisk in the alcohol. Pour through the strainer into the medium bowl and cool completely in the ice bath, stirring occasionally.
Once cool, transfer to a jar or container and refrigerate, serve chilled.
Recipe from "Mexican Today" Cookbook.
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