4 Bolillo rolls (Mexican white bread)
2 cups butermilk
8oz margarine or butter
1 cup sugar
1/2 Tablespoon nutmeg
1/2 Tablespoon cinnamon
Place the chunked bolillo rolls in a medium bowl, pour the milk , add the cinnamon, and nutmeg and let them soak for ten minutes. Add the eggs, the spread, and the sugar. Mix all ingredients with a wooden paddle to a smooth and creamy paste. Preheat oven to 230F. Grease a baking pan and pour the mixture. Bake for 23 minutes or until a toothpick inserted into the cake comes out clean.
1 pound black beans
8 cups water
1/2 small white onion
1 garlic clove, peeled
1 epazote sprig
2 tablespoons olive oil, plus 1 1/2 more to fry chiles de arbol
1 red onion, chopped
3 chiles de arbol
salt to taste
6 corn tortillas, julienned and fried (or corn chips)
6 large eggs
In a medium bowl, soak the beans overnight. The morning after, drain and rinse the beans. Add the beans to a large pot and cover with 8 cups of water; add the garlic clove, olive oil, and white onion to the pot. Bring the beans to a rolling boil. Reduce heat and cover. Cook for 60 – 90 minutes until the beans are done. Add the epazote sprig and cook 5 more minutes. Drain the beans (reserve the beans broth), and remove the epazote sprig, white onion, and garlic. Puree the beans using a blender or a potato smasher; add a few tablespoons of beans broth to obtain creamy beans.
Fry the chiles de arbol. In a large frying pan, add 1 1/2 tablespoon olive oil and heat over medium-high heat until just hot enough to sizzle a drop of water. Fry chiles de arbol until golden brown. Add the chopped red onion and saute until golden brown. Add the drained beans and toss to coat in the red onion and chiles de arbol. Season with salt if desired.
Once the beans have cooked for about five minutes, add the tortilla chips and remove from the heat. Cover to keep warm while the eggs are cooking.
Add cooking spray to another pan and heat over medium-high heat. Break 2 eggs into the pan, reduce heat to medium low. Cook until the eggs whites are set and the yolks begin to thicken slightly. Repeat with the remaining 4 eggs.
Serve the eggs atop the cooked beans.
Ate is the name given in Mexico to the quince jelly. It is bar shaped and looks like a dry sweet block.
In Mexican gastronomy, Ate can also be made of guava. The usual procedure for processing the Ate is taking the fruits of quince or guava and steam them until tender. Then, cut them into pieces and process them to get a smooth paste. In a saucepan, place equal amounts of paste and refined sugar and take them to a boil for 40-50 minutes. After that, pour the boiling paste into a mold and allowed to set for 3 or 4 days until a semi-solid bar is formed.
1 8-ounce package cream cheese, softened to room temperature
1 quart premium vanilla ice cream
4 ounces fruit paste (ate), finely diced
In an electric mixer using the paddle attachment if available, beat the softened cream cheese until light and fluffy. Scrape down the bowl.
Remove the ice cream from its container and cut into thin slices. Add the slices to the mixing bowl and beat on medium high until the mixture is combined and the consistency of soft serve ice cream. Stir in the diced fruit paste. Transfer the ice cream into a container and let it firm up for several hours in the freezer.
Recipe from Rick Bayles Season 6 of Mexico – One Plate at a Time
- 1 lb. ground beef
- 1 small onion, chopped
- 1 medium red or green bell pepper, chopped
- 1 clove garlic, finely chopped
- 1/2 tsp. ground chipotle chile pepper
- 1 tub Knorr® Homestyle Stock – Beef
- 1 can (28 oz.) crushed tomatoes
- 1 can (15.5 oz.) black beans, rinsed and drained
- Cook ground beef, onion, red pepper and garlic in 4-quart saucepan, stirring occasionally, until beef is browned and vegetables are tender.
- Stir in Knorr® Homestyle Stock – Beef and chipotle chile pepper until Stock is melted.
- Stir in tomatoes and beans. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until heated through, about 15 minutes. Serve, if desired, with shredded cheddar cheese, sour cream and/or chopped cilantro.
2 garlic gloves
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon black pepper
1/4 teaspoon cinnamon
1 tablespoon olive oil
1 lb skirt steak
Mash 2 garlic cloves to a paste with 1 tsp kosher salt. In a bowl, combine 1 tsp paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp black pepper, and ¼ tsp cinnamon. Stir in garlic paste and 1 Tbsp olive oil. Pat 1 lb skirt steak dry, then rub thoroughly with paste. Marinate steak in a sealed plastic bag, chilled, at least 6 hours. Bring steak to room temperature. Cook on a grill or grill pan over medium-high heat about 4 minutes per side. Slice against grain.
A pinch of salt
1 tablespoon chile powder
Juice of 1 lime
4 garlic cloves, smashed
1 lb shrimp
Bring a pot of water to a boil; add a generous pinch of salt, juice of 1 lime, 4 smashed garlic cloves, and 1 Tbsp chile powder. Decrease heat to a simmer and add 1 lb shell-on shrimp. Poach 5 minutes or until shrimp are opaque. Drain and shell shrimp.
Coarsely mash 2 avocados with juice of ½ lime and a big pinch of salt.
Bring 1 cup cider vinegar, ½ cup sugar, 1 tsp cumin, and 1 tsp salt to a boil in a nonreactive saucepan; reduce heat and simmer, stirring occasionally, 5 minutes. Add 3 sliced red onions and simmer, stirring, 2 minutes, then transfer to a bowl and cool.
Pico de Gallo
Mix ½ white onion, diced; 2 cups diced tomatoes; ¼ cup cilantro; 1 Tbsp minced jalapeño; and salt.
Add extra flavor:
Lime wedges: A squeeze brightens everything up.
Hot sauce: Serve one mild and one extra hot.
Cilantro sprigs: Sprinkle them on for a pop of color and herbal flavor.
Warm tortillas: Heat directly over a gas flame, turning, until softened and browned in spots.
Queso fresco: This mild, crumbly cheese tames spice.
This recipe was originally published in 2006 in the Take-home-Miracles column, which runs on Sundays in the Dallas Morning News. Today, this article was republished to remind us the wonderful flavors from Tex-Mex Coussine.
2 tablespoons olive oil
1 1/3 cups chopped onion
2 Guerrero white corn tortillas, torn in pieces
2 (7-ounce) cans salsa casera (Herdez or Embasa brand)
3 cups Shortcut Chicken Broth (recipe given)
1 (8-ounce) can tomato sauce with garlic and oregano
1 (8-ounce) package Frontera Red Chile Enchilada Sauce or 6 ounces Hatch Red Enchilada Sauce (medium) (see Notes)
2 tablespoons fresh chopped cilantro
2 chicken breasts cut in bite-size pieces (reserved from rotisserie chicken)
1 (3.5-ounce) package tortilla strips
3 to 4 ounces grated Monterey Jack or white Mexican cheese such as Oaxaca or Longhorn cheddar
1 avocado, peeled and diced
Lime wedges for garnish
Preheat oven to 200 F.
Heat the oil in a medium saucepan over medium-high heat. Add onion and cook until softened, about 5 minutes. Add tortillas, reduce the heat and cook, stirring often, for 2-3 minutes. Add salsa casera and simmer 5 minutes.
Transfer the onion mixture to a blender and blend until smooth. Add to chicken broth along with tomato sauce and red enchilada sauce. Bring to a simmer, stirring often. Season to taste with salt and pepper. Add cilantro and chicken. Cook on medium-low heat long enough to warm the chicken. If the soup is too thick, add more chicken broth to thin.
Warm serving bowls in the oven.
Pour the soup into bowls, dividing chicken equally. Add tortilla strips, cheese and avocado to each one. Serve with a lime wedge.
Makes 4 entree servings.
1/2 cup fresh cilantro leaves
2 green onion, cut into 1-inch pieces
1 jalapeno pepper, seeded and cut into quarters
2 large avocados, peeled and coarsely chopped
1 diced tomato
1/2 cup mayonnaise
2 tablespoons lime juice
1/8 teaspoon salt
Position knife blade in food processor bowl; add fresh cilantro, onions, and pepper. Top with cover and pulse until coarsely chopped. Add avocado, mayonnaise, lime juice and salt. Pulse until blended. Mixture should be coarse. Cover and chill until ready to serve. Makes 6 servings.
If you do not have a food processor, you can use your blender.
The Chicken Tinga dish is easy to prepare and coarse for any gathering. It is a traditional dish from Tenancingo, Mexico. The Chicken Tinga is prepared with shredded meat, tomato sauce and Chipotle peppers. It can be made of chicken, beef, or pork and it is usually served with toasts, cream, cheese, and sauce of your choice.
1 whole chicken breast, skinned
1 clove garlic
2 large onions
2 Chipotle peppers in adobo sauce
Salt to taste
Cook the chicken breast in a pressure cooker or in a pan with the garlic, onion and ¼ salt to taste. Make sure the meat is cooked when soft.
Drain the broth and shred the breast, keep it, chop the onions into thin slices or your taste, then sautee them in hot oil until tender.
While the onions are browned, grind tomatoes with a little chicken broth, garlic, onion and the Chipotle peppers. Strain the sauce and set aside.
Pour the sauce into the skillet where you cooked the onions and add half a teaspoon of vinegar and let cook for 10 minutes over medium heat, then empty the shredded chicken and add salt to taste.
Cover the skillet and then let cook 10 to 15 minutes or until reduced a good portion of broth. The ideal point is let it thicken.