Tostadas Horneadas (Oven Bake Tostadas)

  
This is a very simple, basic, healthy and easy way to make tostadas.

In México Tostadas are very popular, you can put many types of toppings. My favourite toppings are seafood and fish. 

Every tostada starts as a tortilla, maize tortilla, then this tortilla is usually fried in oil and becomes a tostada. But nowadays everybody prefers the healthy option which is the baking tostada. So here in this recipe I show you how to do it.

Makes 6 tostadas

Cook 10 min approx per batch

Ingredients

  • 6 corn tortillas
  • 1/2 rapeseed oil

Method

Heat the oven to 200 degrees, gas mark 6, ten minutes before putting the tortillas in.

On a tray rub the oil and place the tortillas, avoiding putting the tortillas on top of other tortillas.

  

Bake them for around 10 min or until golden brown.

  

Tips

  • I usually buy my corn tortillas from www.coolchile.co.uk they make the best tortillas for tostadas.

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Provecho!

Ceviche de Coliflor (Cauliflower Ceviche)

  
One of my good friend I made through Instagram, Eloísa, once put a pic of this ceviche in her IG gallery and it looked very yummy and interesting! So today I decided to give the recipe a go and I did it.

It is a very easy recipe to do and it tastes delicious, it is like eating proper fish ceviche, but with out the fish.

Serves 4

Prep 20 min

Cook 30 min 

Ingredients

  • 1 Cauliflower head, washed and florets cut and separated.
  • 3 medium fresh tomatoes finely chopped
  • 1 medium red onion finely chopped
  • 100 gr coriander chopped
  • 1 or 2 fresh jalapeño chillies chopped 
  • Juice of 6 limes
  • Salt to tastes
  • Pinch of pepper

Method

Steam the cauliflower florets for 20 min approx. make sure not to over cook them, they have to be a bit crunchy.

  
Once they are cook, cool them down under the cold water, they need to be cold before mixing them with the other ingredients.

When they are cold, chopp them very finely and mix them with the other ingredients.

  

Add the lime juice, salt and pepper and leave it in the fridge for 15 min so all the ingredients mix very well.

Have them on top of a oven bake tostada, avocado and salsa.

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Provecho!

Pan de Muerto (Bread of the Dead)


El Día de los Muertos, Day of the Dead, is a famous Mexican celebration full of traditions that have been in our culture since pre-columbian times. In the Aztec culture this festivities were dedicated to the goddess known as the “Lady of the Dead”, nowadays we call this goddess “La Catrina” and the celebrations used to last for a month. In modern times the Day of the Dead takes place on November 1st and 2nd. In November 1st we remember the children that have left this world, this day is call “el Día de los Santos Inocentes” and in November 2nd we remember the adults. People go to the cemeteries to visit their love ones that are not longer here and take flowers, food, music, etc.

In my family, every year we go to the cemetery to visit my grandparents, but since my father past away, we celebrate this day big! well, at least my family does in Mexico, they go to the cemetery to visit my dad’s grave and bring flowers, music, candles and food. All my family gather to be with him and to wait for him to come back to see us. My sister Cynthia always put an altar at her house with all the nice things my dad used to like. I do as well, put an altar, here in London to remember him and although I am not there with my family that day, I always feel this special feeling of togetherness and love.

The celebrations are beautiful, full of colour, food, flowers, music, love, etc. if you want to know more about “the Day of the Dead” go to my section in the blog Resources/ Mexican Culture: here

Today I am sharing the recipe of “Pan de Muerto” or “Bread of the Dead”, this is one of the many traditions that we do during those days. It is a sweet bread that is eaten during those days. The way this bread looks has a special meaning, the four  strings mean the bones of the dead and the ball on top signifies the heart of the dead person. It has an orangey smell “Azahar” that remind us to the dead..I absolutely love them. When I was younger, my mum used to work in a Mexican bakery, so we always used to have fresh sweet bread at home and during “el día de los muertos” we used to eat lots of this yummy bread.

I have to confess that I am not a baker or a good baker or anything close to a baking person, I think, baking is not in my nature, but every time I am going to bake something, I put the best of me and I try to get it as good as I can!, it took me a while to get this bread right, in fact, I did it three times and it wasn’t until the fourth when I got it right. It takes a while because you need to knead the dough very well so the bread rises nicely, but the end results are worth the effort.

Makes 1 medium Pan de muerto

Prep 1 hour approx

Bake 20 min approx

Ingredients

  • 250 gr all purpose flour
  • 7 gr dried active yeast
  • 75 gr caster sugar
  • 1 medium egg
  • 45 gr lightly salted butter
  • 3 gr salt
  • zest of 1 medium orange
  • 100 ml warm milk
  • 1/2 tsp orange blossom water

When it’s bake

  • 10 gr melted butter
  • 10 gr caster sugar

Method

First of all, turn on the oven to 200 degrees or gas mark 6, 10 min before start. Then lay all your ingredients ready to use on the surface you are going to work on.

Spread the flour on the surface that you are going to work, make a little hole in the middle so you can place the other ingredients.

Add the sugar, salt, orange zest, orange blossom water, butter and egg and mix these ingredients very well and add some milk, little by little and knead the dough for a bit. You probably won’t need to use all the milk. Leave these ingredients for a moment and start activating the yeast, in a bowl, add two tbsp of flour, dried yeast and one tbsp of sugar, then add some of the warm milk and mix. Leave the yeast in a warm place, it takes around 15 min approx to activate, when you see bubbles on top, that means that it is ready to be use.

Continue kneading the other ingredients. Once the yeast is activated, add it to the rest of the ingredients and continue kneading until all the ingredients are well combine. Don’t worry or panic if your dough feels very sticky, it is fine, you just need to continue kneading until you get a dough that is not sticky and it feels elastic, then give it a shame of a ball.

Then, grease a bowl with a little butter and place the ball dough in the middle and put it in a warm place for around 30 min approx so the yeast does its magic. The ball will double the size, once it is like this, knead the dough a bit more and then make the ball again and cut some dough, cut that piece into three to make the filaments and the little ball that goes on top.

When you have done this, place the bread on the tray where it is going to be bake. Do not forget to grease the tray first. Then leave the bread to rise a bit more in a warm place for 15 min approx.

Then place it in the pre-heat oven and bake for 20 min approx or less, depending on your oven. Take it out when it is golden brown and the centre is cooked, cover it with the melted butter and sprinkle it with caster sugar. Enjoy it with a nice cup of hot Mexican chocolate!

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Provecho!

Tortitas Mexicanas de Espinacas Capeadas (Mexican Spinach Patties Coated in Egg)

  

In Mexico “capear” or coat something in egg is very popular, we use this technique with a lot of vegetables, there is even a very famous dish, “Chiles en Nogada” that, traditionally, the poblano peppers are coated in egg first and then cover with a nutty sauce. 

In this recipe I am using spinach, they are a bit fiddly to work with, but once they are coated, they are totally fine. The tortitas can be eaten with a tomato consommé and fresh cheese.

Give them a try and you’ll see you will love it.

Serves 4

Prep 20 min

Cook 30 min approx

Ingredients 

  • 500 gr fresh spinach washed
  • 4 eggs, whites and yolks separated
  • 1/2 cup all purpose flour
  • 1 cup rapeseed oil 
  • Salt to taste
  • For the Tomato consommé follow the link 

To garnish 

  • Fresh cheese crumble
  • Radish slices
  • Chopped coriander

Method

Prepare the tomato consommé and then start with the spinach patties.

Cook the spinach in a steam, it takes around 10 min, remove them from the steamer and squeeze them to drain the excess of water. Make little balls of spinach and set aside.

Beat the eggs whites to soft peaks and then add the egg yolks one by one and continue beating, until egg whites and yolks are combined.

In the meantime heat the oil on a frying pan. Cover one spinach pattie some flour, removing the excess, the cover it with the egg mixture and introduce it to the hot oil, fry it on each side for 3 min and do the same procedure with all the patties until they are all cooked.

Have two tortitas in a bowl and some consommé, garnish them with radish slices, fresh cheese and chopped coriander.

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Provecho!

Calabacitas a la Mexicana (Courgettes Mexican Style)


Wow! What a busy day I had today, running around here and there, so on a days like this one, this is the perfect recipe, healthy, quick, easy and delicious!

Serves 4

Prep 15 min

Cook 30 min

Ingredients 

  • 5 courgettes cut in half moons
  • 3 medium tomatoes finely chopped
  • 1 medium onion shredded
  • The corn of 2 corn cobs
  • 50 gr coriander
  • Salt to taste
  • 2 tbsp rapeseed oil

To garnish

  • Fresh or feta cheese crumbled

Method

In a big casserole dish heat the oil at medium heat, add all the vegetables except the coriander, add half a cup of water and salt and let cool for 20 min, stirring from time to time. 5 min before turning the courgette off, add the coriander. Garnish it with some fresh or feta cheese.

Have it with some tomato rice.

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Provecho!

Sopa de Lentejas a la Mexicana (Mexican Style Lentil Soup)

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Oh my! It is raining in London again! Yeap! Again! I think the sunny days are going to be a thing from the past very soon.
Anyway, on days like this I fancy to stay at home and wrap myself in a blanket and eat yummy things, I know! It is not very good for the diet, but what can we do on a rainy day?! So today I decided to cook something very cosy and I remember my mum’s lentil soup, well, it is not really mum’s recipe, but she does make a delicious version of the lentil soup that it is well known in Mexico.

Probably everybody has a version, some people add chorizo, other add ham or bacon. My mum always cook this soup with ham, but today mine is completely vegetarian and still taste wonderful.

So when you come across with a day like this, try this soup and I assure you it will make you feel very cosy.

Serves 4

Prep 10 min

Cook 20 min approx

Ingredients

  • 2 cups of green lentils washed
  • 2 tomatoes chopped
  • 1 white onion chopped
  • 3 carrots cut in small cubes
  • 1 stalk of celery cut in cubes
  • 1 clove garlic peeled
  • 10 gr or a little bunch of coriander
  • Salt to taste or an organic vegetable cube dissolved in hot water
  • 2 tbsp rapeseed oil
  • 4 cups of water

Method 

Heat the oil in a medium casserole dish on high heat for 3 min, add the tomatoes and onions and cook for 5 min then add the carrots, celery and garlic and cook for 3 min, after this add the lentils, stock or salt and water, turn the heat down to low and let it simmer gently for around 20 min then add the coriander, by this time the lentils must be soft, if not cook for another 10 min and check again. When the lentils are soft the soup is done.

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Provecho!

Cochinita Pibil (Pork Pibil)

I know everybody has its own cochinita pibil recipe and everybody claims that theirs is the best! Well, I’m not going to say that mine is the best ever, but it is good! We have done cochinita pibil this way in my family since forever, it is not the traditional way, but it works for us and it never fails to impress our guests.
Cochinita pibil or Pork Pibil is a dish from the Yucatan peninsula of Mayan origins. Traditionally the pork meat is marinated in annatto paste or achiote, orange juice, vinegar and spices, wrapped in banana leaves and cooked in a pit for a few hours, that is where the name pibil comes from, because the word “pibil” in Mayan means “underground”.
It is a simple recipe, but it takes a lot of time to get it right, the meat needs to marinate for 2 hours minimum or preferably over night and then it needs to be cook for around 2 hours at least, depending on the amount of meat. When the meat is cooked, it is shredded, then garnished with pickle onion and an habanero salsa and eaten in tortillas as a taco or accompany by black refried beans.
I really hope you like this recipe, I will also tell you the way it is eaten in my family, so at the end you decide if you want to eat it the traditional way or my family’s way.

Serves 4
Prep 15 min plus 2 hrs marinate or over night
Cook 2 hrs
Ingredients

  • 500 gr Pork leg cut in small chunks, remove all fat.
  • 3 tbsp achiote paste or annatto.
  • The juice of a bitter orange
  • 2 tbsp white vinegar or lemon
  • 1 small white onion or 1/2 big shredded
  • 2 garlic cloves finely chopped
  • Salt and pepper to taste
  • Pinch oregano
  • 1 cup water or more if needed

To garnish

  • Red pickled onion
  • Habanero salsa

Method

  1. In a blender put the achiote paste, Orange juice, vinegar or lemon and oregano to blend until the achiote has dissolve.
  2. Put the meat in a large bowl, add the garlic, onion, salt and pepper and the achiote mix and leave to marinate for at least 2 hours.
  3. Then put the meat with all the marinate and 1 cup of water and turn the heat on to medium, when it starts boiling turn the heat down to very low. Cook for 2 hrs on the stove making sure it doesn’t dry. Or cover the casserole dish with aluminium foil and put it in a 200 degrees preheat oven for one hour and 30 min.
  4. Check if it needs more seasoning. Then it is done.
  5. How to make red pickled onion
    Cut a red onion in julienne, wash through with cold water, put it in a bowl, add some salt, leave it for 10 min.
  6. Wash it again and add the juice of a lime, a pinch of oregano and salt.
  7. Leave it to pickled for 10 more min and done.

Have the cochinita in tacos with some warm tortillas, pickled onion and habanero salsa or have it as we eat it in my family, in tacos with some shredded lettuce and avocado slices.

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Provecho!