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Sopa de Chile California Seco con Huevo Poché (Dried California Chilli Soup with Poached Egg)

 
California Chillies are very popular in the north of Mexico, they were first grown and cultivated in South west of United States. These chillies look like guajillo chillie, but their taste is very different, it is a very mild chilli and it is used to make sauces for enchiladas or guisados (stews). The sauce that one can do with California chillies is call “Salsa de Chile Colorado” or red chilli sauce.

In my family we always use these chillies for our stews, specially for that amazing dish El ingles, aka my my hubby, loves so much.

So today after having a very busy morning, I really fancy something nice, then I thought about this soup. I hope you like it as much as I do.
Serves 2

Prep 10 min

Cool 15 min

Ingredients

  • 2 large eggs
  • 6 Dried California Chillies
  • 2 medium tomatoes
  • 1 small peeled onion
  • 1 garlic clove
  • 1 tbsp of maseca
  • Salt to taste
  • Pinch of ground pepper
  • 200 ml water

To garnish

  • Fresh or feta cheese
  • Half of avocado cut in thin slices
  • 10 gr chopped coriander
  • 1/4 red onion finely onion
  • 2 tbsp sour cream

Method

Cook the chillies, tomatoes, onion, salt with 200 ml water in a saucepan for 10 min then blend the chillies and vegetables with a bit of the water where they were cooked. Pass the sauce through a sieve to get rid of the chilli’s skin, place the sauce in a pan. Dissolve the maseca flour with some of the water from the chillies, then add it to the sauce, cook for 10 min, stirring from time to time.

While the sauce is cooking, poach your eggs. Boil 3 cups of water in a kettle, add the boiling water to a saucepan. Add a small dash of vinegar to the steadily simmering water. Crack an egg into a cup first, then stir the water creating a gentle whirlpool to help the egg white wrap around the yolk. Pour the egg gently into the simmering water, egg white first, cook for 3 min. Take out the egg and place it on a kitchen napkin to get rid off the excess water.

Once the sauce and egg are cooked, it is time to assemble the soup. Place some salsa into a bowl, then add the egg and the garnish.

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Provecho!

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Pollo Asado Marinado en Cerveza (Grilled Chicken Marinated in Beer)

 

Sometimes there are days that I don’t have plenty of time to cook, when that happens, I have a list of special easy and quick recipes in my kitchen drawer and this is one of them! 

Serves 4

Prep 10 min

Marinate 1 hr

Cooks 15 min

Ingredients

  • 4 chicken breast
  • 1 bottle of Corona
  • 50 gr chopped fresh coriander
  • 1 small chopped garlic
  • Salt and pepper to taste
  • 2 tbsp rapeseed oil

To garnish 

Method

Cut two big pieces of cling film. Place one on the worktop and lay the 4 chicken breast on it and put the other piece of cling film on top of the chicken and flatten them with a meat hammer.

Place the chicken in a cooking bowl and add the beer, salt and pepper, coriander and garlic. Leave in the fridge at least 1 hour.

Take the Chicken out of the fridge 10 min before cooking. Heat a grilled or frying pan at medium heat, add the oil, place the chicken breasts on the pan, adding a tbsp of the marinated.

Grill the chicken breasts for 7 min on each side or until the chicken is cook and firm.

Serve with some Pico de Gallo and Mexican Style Rice.

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Sopes de Carne Deshebrada Estilo Sinaloa (Sinaloa Style Shredded Beef Sopes)

 I’m sure we all have a dish that makes us feel at home and brings us many cosy memories and makes us feel nostalgic when you are miles away.

Well, for me, Sopes Estilo Sinaloa is that dish. Every time I smell those delicious Sopes aromas, makes me think about my mummy. For me, she is the woman that makes the best Sopes in the whole wide world, because when she cooks them, she always makes them with love, even though they take a while to make!  Continue reading “Sopes de Carne Deshebrada Estilo Sinaloa (Sinaloa Style Shredded Beef Sopes)”

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Arroz a la Mexicana (Mexican Style Rice)

 

 This is a very simple but useful side dish recipe to have in your repertoire of Mexican recipes. 

This rice is so delicious and it goes with almost everything. 

Serves 4

Prep 10 min

Cook 20 min approx 

Ingredients

  • One cup Basmati* or long grain rice 
  • 2 medium tomatoes
  • 1/2 onion peeled
  • 1 clove garlic peeled
  • 1 tsp tomato purée 
  • 1 carrot cut into little cubes
  • 1/2 frozen peas
  • 2 cup and a half chicken stock or an organic chicken stock cube dissolved in hot water
  • 2 tbsp rapeseed oil
  • Salt (add salt if you are using unsalted chicken stock, if you are using the organic chicken stock cube, don’t add salt)

Method

In a blender put the tomatoes, onion, garlic and chicken stock and blend very well, put the sauce aside (add the salt here, if you are using the organic chicken stock, there is no need to add salt anymore).

Then in a sauce pan heat the oil at medium heat and add the rice, fry it for 2 min and add the carrot and continue frying for 2 more min and then add the tomato purée and fry for one min and add the tomato stock and low the heat to very low and put the lid on and let it simmer after 10 min add the frozen peas and continue simmer until the water has evaporated.

Tips

  • *I usually use basmati rice because I like the consistency when cooks.

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Provecho!


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Mole Negro con Cuitlacoche (Cuitlacoche Black Mole)

 

As I mentioned in my recent post quesadillas with Cuitlacoche this Mexican ingredient is consider a delicacy in Mexico and I had found out that this fungus that grows in maize is very common not only in Mexico, but in other countries like France and China, but we, Mexicans, are the only people that eat it. 

So, I had some Cuitlacoche left and I wanted to cook something very special with it, but I didn’t know what, therefore I decided to do some research in the very handy Internet and I found this amazing recipe from Yuri Gortari, that I believe it does Cuitlacoche justice and also sounds very posh, fancy, interesting and, have I mentioned it is utterly delicious as well? 

If you have never tried “Mole” before, well, this is your chance, and the good thing, it is very easy to make that YOU can make it yourself and impress your mates or girlfriends with a fancy Mexican dinner on your next gathering.

But, you might be asking yourself! What a heck is Mole??? Well, when somebody in England ask me what Mole is, I always tell them that it is like curry, the Indian dish, because it has the consistency of a sauce, but  what it makes mole different from curry are its ingredients. The word Mole comes from the Nahuatl (the language from the Aztecs) Mōlli, which in Spanish means sauce. In Mexico, there are different types of Mole made, each one made with different ingredients, but the most popular is Mole Poblano, this type of Mole, created in Puebla, is made with lots of ingredients and is very well known internationally. 

But this recipe is very simple with very little ingredients.

So, come on! Give this recipe a shot and see what you think!

Makes around 1 litre of fresh Mole

Prep 5 min

Cook 30 min 

Ingredients

  • 150 gr Cuitlacoche or Huitlacoche*
  • 4 pasilla chillies, washed and deseeded
  • 1/2 white onion peeled and cut
  • 1 clove garlic peeled or 2 if they are small
  • 1 1/2 tbsp maseca
  • Salt to taste or an organic chicken stock cube
  • Pinch of Dried epazote (optional)
  • 250 ml boiled water
  • 2 tbsp rapeseed oil 

Method

Put the pasilla chillies to cook with 250 ml boiled water for 10 min.

 
Then put them in a blender with just half the water where they were boiled, the raw onion and garlic and blend, pass the sauce through a sieve to eliminate any skin from the chilli.  

Put the oil to heat at low heat in a saucepan, add the chillie sauce and start cooking it.

In a bowl put the maseca and add some hot water and stir until you get a runny consistency with no lumps and add it to the chillie sauce to thicken it, then blend the Cuitlacoche with the chicken cube or salt and add it to the chillie sauce, add the epazote and cook for 15 min at low heat and stirring from time to time.

  
Before turning the heat off, check if it is well seasoned.

  
Have it with grilled chicken breasts and Mexican style rice.

  

*A lot of people know it as “Huitlacoche” but both words are correct to use.

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Provecho!

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Quesadillas de Cuitlacoche (Huitlacoche Quesadillas)

  

The weather in London still a bit dull, so, again, I fancied something yummy and easy to make as Emilio, my son, hasn’t started school yet. I remembered that I had this tin of cuitlacoche in the cupboard that I bought I few days ago and bang! What can be more cosier than some delicious and homely quesadillas with all that gooey cheese? Yes, you are right! Nothing it is cosier than some quesadillas and when you filled them with some cuitlacoche they become fancy and posh quesadillas.

Cuitlacoche, also known as Huitlacoche, is an eateble fungus grows in corn leaves and in Mexico it is consider a delicacy. It tends to be a bit pricey, the tin I bought weighted 380 gr from “La Costeña” and it cost me £9 plus delivery, but to be honest, it is well worth to spend that sort of money because the flavour this ingredient has is utterly delicious. It taste a bit earthy and this one in particular has been seasoned with onion and jalapeños, so there is no need to add anything else when you are adding it to your quesadillas and the amount that it comes in the tin is enough for around 15 medium quesadillas or more if you put little, but because I am making the quesadillas for myself, I am putting tons of it and I still had some left for tonight’s dinner.

Serves 2

Prep 5 min

Cook 10 min

Ingredients

  • 380 gr tin of Cuitlacoche La Costeña
  • 8 small corn tortillas
  • 100 gr grated cheese like Oaxaca, Mozarella, Cheddar or any types of cheese that melts

Method

Open the tin and pour the Cuitlacoche in a sauce pan and heat, then on a frying pan heat the tortillas and fill them with cheese, put as much as you like, fold each tortilla or put one on top of the other one, like in the picture.

When the cheese has melted, put some Cuitlacoche.

Tips

  • You can get La Costeña Cuitlacoche from www.mexmarket.co.uk

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Provecho! 

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Chiles en Nogada 

  

I think just a few recipes in Mexico could describe the richness in traditions, flavours and ingenious of our Mexican gastronomy and Chiles en Nogada is one of those dishes; full of history, tradition, flavour and beauty makes it one of many people’s favourite. 

The history of the creation of Chiles en Nogada goes back to August 1821 when the sister of Santa Monica Convent in Puebla wanted to welcome Agustin de Iturbide with a very special meal after he just had signed the Declaration of Independence and he was passing by through Puebla. They collected some of the ingredients that were in season during the month of August and they came out with this recipe. The colours of the ingredients on it are related to the colours of the Mexican flag, the Poblano pepper is the green colour, the Nogada sauce is the white and the pomegranate seeds are the red, making it the most patriotic dish to celebrate Mexican independence.

Well, now after telling you some of the very interesting history of this wonderful recipe, let me tell you some facts of the traditional way to cook it. Historically and traditionally  this recipe is always cooked with Poblano pepper, these ones are roasted, peeled, stuffed with a special filling and battered in eggs beated until stiff, fried and covered with the Nogada sauce, but my version is more simple and I have changed it slightly for busy people like me, I do know I shouldn’t be doing this as it is a very important recipe for all Mexicans but as a busy mum of two, sometimes one has to do what we have to do in order to fulfil our cravings, but one thing I want you to have in mind, I DO know how to make the traditional Chile en Nogada and when I do have plenty of time to be in my kitchen by myself without being interrupted by a three year old asking me to play with him every five minutes, I cook the real and traditional recipe, but today I’m afraid I wasn’t that lucky because my husband arrived very late from work, so this time I had to used tin Poblano peppers.

Anyway, I do hope you enjoy this recipe as much as we did.

Serves 4

Prep 30 min approx. 

Cook  30 min approx.

Ingredients 

  • 8 Poblano peppers, roasted, peeled and deseeded
  • 250 gr minced pork 
  • 250 gr minced beef
  • 1 medium onion peeled and finely chopped
  • 2 medium tomatoes roasted and made into purée 
  • 2 garlic cloves minced 
  • 2 tbsp vegetable oil
  • Salt and pepper to taste
  • 1/2 cup raisins
  • 1/3 cup Pine nuts
  • 1/3 peeled and chopped almonds
  • 1/2 tbsp ground cinnamon 
  • A pinch dried oregano
  • A pinch dried thyme 
  • 1 ripe peach chopped into little cubes
  • 1 ripe pear chopped into little cubes
  • 50 gr chopped flat parsley

For the Nogada Sauce

  • 125 gr soft goats cheese
  • 170 ml single cream
  • 1/2 cup walnuts chopped
  • 1/2 tsp salt
  • 1/8 ground cinnamon 
  • 70 gr pomegranate seeds
  • 15 gr chopped flat parsley 

Method

The Poblano peppers

Roast the poblano peppers on the burners of the hob. Turn them around so all the skin gets black, once the skin gets this colour, put the pepper inside a plastic bag to rest for 15 min and take them out of the plastic bag and peel the skin off. Make a incision from top to bottom of the pepper and take the seeds out, leaving the steam on, leave aside to cool the filling.

The filling

  
Heat a casserole dish or a frying pan and add the oil then onions and garlic, cook for 3 min, stirring then add the meats and mix very well, cook for 10 min after that add the tomato purée and cook for 3 min. Start adding the spices, cinnamon, oregano, thyme, salt and pepper, then add the pine nuts, raisins and chopped almonds, cook for 10 min, then add the pear and peach and parley and live to cook for 5 min, turn the heat off and set aside.

The Nogada Sauce

  
Put all the ingredients, goats cheese, single cream, cinnamon, salt, walnuts into a blender and blend until getting a smooth consistency. I find it easier to use the hand blender as I have more control over the mixture.

  
Then assembled the peppers. Filled them with the minced filling until the pepper is well stuffed but holds everything inside the skin, cover the pepper with the Nogada sauce and scatter some pomegranate seeds and flat parsley. Enjoy!

Tips

  • If you can’t find fresh Poblano peppers, you can get tin ones in www.mexmarket.co.uk they do a brand call “San Miguel” it comes with 6 small poblano peppers 
  • You can use cream cheese if you don’t want to use goats cheese 
  • Add less peach and pear if you think it is too sweet for you
  • Some people add plantain and apple as well

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Provecho! 

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Ensalada de Nopales (Cactus Salad)

  
Today is the evening of Mexican Independence Day and I didn’t know if I was going to go out with El inglés, aka, my husband to celebrate, so I organised to cook a proper Mexican dinner and I bought everything to make “Chiles en Nogada” but at the end we ARE going out, so my plans have changed and l decided to cook something easy, simple and delicious, my Cactus Salad is the perfect dish, you can make it a more filling meal if you grilled some chicken breast and have some rice as well.

There are two ways to make this salad, the first one is to buy fresh cactus and cook them yourselve, that would be the best option as the cactus would be more crunchy and fresh, but if you, like me, live outside of Mexico and there is no way that you could get fresh cactus anywhere, the second option is for you, buy cactus in a jar, nopalitos, yes! I know they won’t taste the same, but it would do the job and if you find one that doesn’t have a lot of vinegar, it would taste nice. I usually remove all the onions and chillies that they come with, then I wash them very well several times and sometimes I even leave them for half an hour to soak in clean water and the taste of vinegar goes away. Try to do these tricks and hope for the best.

Anyway, I will give you the recipe for both, fresh cactus and cactus in a jar.

Serves 4

Prep 10 min

Cook depending if you are using fresh cactus or from a jar

Ingredients

  • 300 gr fresh cactus or cactus from a jar
  • 2 large finely chopped tomatoes 
  • 1 large finely chopped onion
  • 100 gr finely chopped coriander
  • Salt to taste 
  • Pinch oregano

Method

If you are using fresh cactus, chopped them into little cubes, put them in a casserole dish with a small garlic, half an onion and cover them with water, cook them at medium heat for aroun 30 min or when the cactus have change to a pale green colour, there is no need to add salt, as you add the salt later.

If you are using cactus from a jar, drain them very well, remove all the onions and chillies and wash them through very well, then chopped them into little cubes.

Then add all the chopped vegetables, add salt the taste and a pinch of oregano and it is done! Leave it in the fridge for 15 min to rest so all the ingredients mix nicely and enjoy.

So easy, but so tasty. 

Tips

  • I used cactus in a jar from “La Costeña” and I found them quite nice, you can get them from www.mexmarket.co.uk 

Happy Mexican Independence Day! Viva Mexico!

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Provecho! 
  

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Tacos Dorados de Papa (Potato Fried Tacos)

  
My sister Sonia is the eldest and therefor we think she is the expert in my family to do some dishes, like this one, I remember when I tried them, I thought, “wow! So good for a veggie option” 

So here is the recipe, it is a very easy recipe and the ingredients are very simple, so there is no excuse of not doing these mouthwatering tacos!

Serves 4

Prep 15 min

Cook 30 min

Method

  • 2 large potatoes 
  • 8 corn tortillas
  • 1 cup rapeseed oil
  • 1 tbsp butter (optional)
  • 1/2 head shredded lettuce
  • 1 tomato chopped
  • 1 avocado chopped
  • Fresh cheese or crumble feta
  • Sour cream
  • Spicy salsa (optional)

Method

Boil the potatoes with skin tone m until they are cook, it takes around 15 to 20 min, to make sure they are cook, pick them with a fork, leave them on the side to cool down a bit.

While the potatoes are cooking, prepare all the vegetables and have them ready to garnish the tacos. 

Once the potatoes are cool down a bit, peel them and mash them very smoothly, add some butter, but this is optional, if you don’t want to add butter add some salt, then warm the tortillas and scoop one table spoon of mashed potato into a tortilla and fold it in half, do the same with all and in a large frying pan put the oil to heat and fry the tacos, 2 to 3 min on each side, they just have to be golden and crunchy. Take the tacos and put them to drain the oil. Garnish them with the vegetables and enjoy!

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Provecho!