Gallina Pinta (Ox Tail, Pinto Beans and Maize Soup)

 
This is a traditional recipe from the state of Sonora in Mexico. Sonora is located in the north of Mexico, bordered by the states of Baja California, Chihuahua and Sinaloa.

If we translate the name of this dish into English it would be, “spotted hen”,  I know, it doesn’t make any sense, as the dish isn’t cook with chicken, but apparently they call it like that because of the combination of colours between the beans and the maize.

This recipe was given to me by my brother’s mother-in-law, she invited us for lunch one afternoon and surprised us with this delicious meal. It is very easy to cook and extremely yummy, El inglés, my husband, had seconds.

Serves 5

Prep 10 min

Cook over 1 hr 

Ingredients 

  • 500 gr ox tail or beef skirt cut in chunks 
  • 150 gr pinto beans
  • 1 kg Maize or Hominy
  • 1 small onion cut in half
  • 1/2 green California pepper or green pepper
  • 2.5 L water
  • Salt to taste 
  • A pinch dried oregano

To garnish

  • Chopped coriander
  • Chopped onion
  • Limes cut in quarters 
  • Spicy salsa or dry chillie flakes

Method

Put the beans and meat to cook in a large sauce pan with the water, cook until the beans are partially cook, then add the onion, green chillie and salt, cook for 15 min and add the maize and add the pinch of oregano. Cook until the meat is tender and the beans are cook properly.

Garnish with coriander, juice lime to taste, onion and spicy salsa or chillie flakes.

Tips

  • If you find dried maize, add the maize at the beginning with the beans and meat.
  • You can get tin maize or hominy in www.mexmarket.co.uk

Listo!

Provecho!

Sopa de Flor de Calabaza (Courgette Flower Soup) 

 

 When I was a child, I grew up eating literally everything! My parents used to hate wasting food, so whatever they used to cook we had to eat it and we used to eat lots of weird stuff like liver, kidneys, pigs trotters, moronga (clotted blood) and lots of  vegetables like Guajes, watercress, wild spinach and as a child I always hated them, so imagine what I thought about courgette flowers!, it was a big “NO” straight away.

I still remember when my dad said to us that he was going to make “Crema de Flor de Calabaza”, I thought he was joking!! “Are we going to eat flowers??”, I thought, but no, he wasn’t joking and he did it, I thought it was crazy, but when I tried it, OMG! It was like love at first site, I ate all and I had seconds. Since then it has become like a traditional recipe in my family.

I really hope you like it as much as my family and I do. 

Serves 4

Prep 10 min

Cook 40 min approx

Ingredients

  • 100 gr courgette flower or a tin of courgette flower
  • 1/2 small onion finely chopped
  • 3 tbsp white flour
  • 25 gr butter
  • 2 tbsp vegetable oil
  • 500 ml whole milk
  • 1 organic chicken stock cube disolved in 500 ml hot water
  • Salt to taste if necessary 
  • Pepper

To garnish (optional)

  • Poblano or green roasted pepper finely chopped
  • Fresh cheese 
  • Courgette flower petals

Method

Heat the oil in a large frying pan and add the onion, after 5 min add all the courgette flowers, cook for 15 and set aside.

Then in a large sauce pan, melt the butter and add the flour, cook the flour for 5 min mixing constantly to avoid burn it, then add the milk little by little until the flour has dissolved into the milk. Then add the flowers, put everything in a blender and blend adding the chicken stock little by little, continue blending until all the courgette flowers have mix well.

Put it back in the sauce pan and cook for 5 min, stiring. Don’t cook it for to long otherwise the milk will split. Check if it needs salt and add some pepper. 

You can garnish it with courgette flower petals, fresh cheese and poblano roasted pepper finely chopped.

Listo!
Provecho!



Quesadillas de Flor de Calabaza (Courgette Flower Quesadillas)

 

As you probably know by now, one of my favourite ingredients are courgette flowers, I love them, they remain me so much to Mexico, just like beans and nopales.

At my house in Mexico, my dad used to make these quesadillas during the courgette flower season. They are extremely easy to make and taste delicious!

Serves 4 

Prep 10 min

Cook 20 min

Ingredients

  • 20 courgette flowers or a “San Miguel” zucchini flower tin
  • 2 small tomatoes finely chopped
  • 1 small onion finely chopped
  • Salt to taste
  • 1 tbsp rapeseed oil
  • 250 gr Oaxacan cheese or Mozarella cheese grated
  • 8 corn tortillas

Method

In a sauce pan heat the oil and add the tomatoes and onion, cook for 5 min and add the flowers, add salt to taste and let cook for 10 more min.

In the meantime, heat a large frying pan and put the tortillas to warm, add the cheese and fold in half to make the quesadillas. When the cheese is melted, take them away from the heat and fill them with the courgette flower stew.

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Provecho!

Enfrijoladas (Black Beans Enfrijolada)

 

At my home in London I always cooked Mexican breakfast in the weekends, I love to do it because my children and my husband love to eat Mexican food, I tent to cook everything from scratched, but sometimes when I don’t have a lot of time I like to cut corners and do something quick, this is the case of my enfrijoladas.
Enfrijoladas are very similar to enchiladas, but instead of using a sauce made with chilies, you use a sauce made with beans. When I make this recipe I usually use beans in a tin, easy to prepare and delicious. 

This enfrijoladas can be eaten with eggs as you see in the picture or by themselves garnish with some fresh cheese, sour cream, chopped coriander and avocado slices.

Serves 4

Prep 15 min

Cook 15 min

Ingredients

  • Tin of Biona organic black beans
  • Rapeseed oil
  • 3 tbsp chopped onion
  • 1 small clove garlic finely chopped
  • Salt to taste
  • 8 warm corn tortillas

To serve with

  • Scrambled eggs
  • Sour cream
  • Crumbled feta cheese
  • Chopped coriander
  • Avocado slices
  • Green salsa 

Method

In a sauce pan put 3 tbsp of oil to heat, add the onion and garlic and fry for 3 min, stirring constantly then add the tin of beans and cook for 5 min, add salt to taste, when they are hot, blend them with a hand blender until you get a sauce consistency. The sauce has to be very smooth and runny.

In the meantime put 50 ml oil to Heat in a frying pan on medium heat, when the oil is very hot, fry each tortilla, separately, one minute each side and then put the tortilla in the bean sauce, take it out and fold it in half. Put two enfrijoladas in a plate. You can pour some of the bean sauce on top.

To finish the plate, garnish them with sour cream, fresh feta, chopped coriander and avocado slices and if you want to make it into a breakfast for champions have them with your favourite eggs and spicy salsa like I did in the picture. I assure you, you will love them!

Tips 

  • You can Biona bean in any major supermarket. Please make sure they are black beans as they flavour is more intense and silky.
  • My corn tortillas I buy them in whole food market or coolchile.co.uk  

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Provecho!


Licuado de Nopal (Cactus Smoothie)

 

In Mexico we eat cactus as we eat beans, that means we eat them a lot! Cactus have been one of the main vegetables that a Mexican family eat or at least that is what we do in my family, we tent to have cooked cactus in the fridge most of the times.

They are very versatile, they can be eaten cooked or raw and are full of good things. In this recipe I am using them raw. It is a smoothie that I usually have in the morning for breakfast or as part of my breakfast.
Serves 1

Prep 5 min

Ingredients 

  • 1 cup raw cactus cut
  • 1 cup pineapple cut in chunks 
  • 2 sticks celery
  • 1/2 green apple
  • 25 gr parsley
  • 2 tbsp organic agave syrup

Method

Put all the ingredients in a blender. Blend until you get a smooth consistency.

Tips

  • If you can’t get fresh cactus, use spinach.

Listo!

Provecho! 

Nopalitos con Pollo en Chile Colorado (Cactus with Chicken in a Red California Chili Sauce)

  

This is a very special dish for me, first because it is El inglés favourite dish and second because it used to be my dad the one who used to cook it for him. Nowadays the person in my family that cooks it to perfection is my sister, Cynthia, who, like my dad, is a brilliant cook, so she gave me the recipe and told me how to do it. 

My dad used to make this dish for my husband every time we used to go to Mexico to visit them and he always used to say “te hice tus nopalitos” (I cooked your nopalitos). Now every time we are in Mexico, this is the dish he loves to eat the most!

Nopales or Cactus in English, is a vegetable eaten very widely in Mexico, most of the cactus plants are edible, but there is one in particular that is used in most of the Mexican cactus dishes, Opuntia cacti. We even eat the fruit it grows call “tuna”. They are very nutritious and delicious. We used them to make stews, jams, salads, salsas, smoothies, etc., and they can be eaten raw or cooked. Unfortunately in England are not available fresh, so the only option is to buy them in a jar, they are already cooked and ready to be use in stews or salads, I don’t recommend this type of cactus for smoothies, as they flavour is different. If you have the opportunity to travel to Mexico, give cactus a try, they are a bit slimey but have very good flavour. 

Let’s start with the recipe, remember that you won’t be able to get fresh cactus in England but you can always buy them in a jar, at the end of the recipe I will give you the name of the website where you can get them.

Serves 4

Prep 15 min

Cook 30 min

Ingredients

  • 3 x 460 gr La Costeña Cactus Jars 
  • 4 chicken breasts cut in chunks
  • 1/2 tsp garlic powder
  • Sal and pepper to taste

For the Chile Colorado (Red Anaheim Chili sauce)

  • 2 tomatoes
  • 1/2 onion
  • 5 Anaheim dry chilies, washed, de-veined and deseeded.

Method

Put the dry Anaheim chilies, tomatoes and onion in a sauce pan with 500 ml water, let it simmer for 20 min, blend everything and pass the sauce through a sieve to get rid of any skins.

In a frying pan put the oil to heat and start frying the chicken, after 5 min add the salt, pepper and garlic powder. Meanwhile drain the water that comes in the jars with the nopales and get rid off any onions, wash them through with clean water to remove some of the salt. After 15 min of cooking the chicken, pour the sauce, cook the chicken in the sauce for 3 min and add the cactus and cook for 5 more min.
Serve it with red rice and some fresh cheese.

Tips

  • You can buy La Costeña Nopalitos in www.mexmarket.co.uk 
  • Don’t forget to wash them through.


Listo!

Provecho!