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Nopalitos Rellenos (Cheese Stuffed Nopalitos)

This is a wonderful recipe, I would say is the sort of deconstruction of “Nopales in Chile Colorado” recipe but with a twist, the egg coating. In Mexico egg coating is very popular, the most popular dish is “Chiles Rellenos” which you can find here in a more healthy way. Anyway, I was given this jar of whole nopalitos by my friends from MexGrocer, so I decided to give this recipe a go and I do not regret to use the nopalitos this way. It is a bit of a job, but the results are just wonderful. So come on! it is Friday night, give this recipe a try and you will see, you will be converted to eat nopalitos (cactus) all the time.

Makes 5 stuffed nopalitos per jar

Prep 30 min approx

Cook 30 min approx

Ingredients

For the nopalitos

  • 1 Azteca whole nopalitos in brine jar
  • 10 slices mozzarella cheese
  • 3 egg
  • 1 cup all purpose flour
  • salt to taste
  • 1 cup pressed rapeseed oil

For the Chile Colorado sauce

  • 5 dried Anaheim chillies, cleaned and deseeded
  • 2 tomatoes
  • 1 small onion
  • 1 peeled garlic clove
  • Salt to taste

To garnish

  • 1/2 onion finely chopped
  • coriander finely chopped
  • 1 jalapeño chilli finely chopped
  • 10 gr crumbled feta cheese

Method

  1. Make the chile colorado sauce. Cook the chillies in hot water for 3 min.
  2. Place them in a blender with some of the water that you boiled them in and add the tomatoes, onion, salt and garlic and blend them until getting a nice smooth sauce.
  3. Pass the sauce through a sieve to remove any chilli skin and put it to boil in low heat for 10 min. Reserve.
  4. Drain and wash the nopalitos (cactus). Remove any excess of  water.
  5. Place a whole nopalito on a flat surface, then put two slices of mozzarella cheese on top follow by another whole nopalito, repeat this until you finish stuffing all the nopalitos.
  6. Prepare the egg coating. Separate the egg whites from the egg yolks.
  7. Beat the egg whites until soft peaks then add the egg yolks and continue mixing until everything is combined. Put aside.
  8. Have the coating ready, place the all purpose flour on a place and add some salt.
  9. Put the rapeseed oil to heat on a large frying pan to medium heat. Once is hot, start coating the nopalitos.
  10. Coat the cheese stuffed nopalitos with the flour first, then coat them with the egg coating.
  11. Fry the nopalitos one by one in the oil. 3 min on each side.
  12. Once they are fried, place them on top of some paper kitchen towels to remove the excess of oil.
  13. Serve them with some of the chile colorado sauce and garnish them with some onio, coriander, jalapeno chilli and fetta cheese.

Tips

  • Your can get “Azteca” whole nopalitos in brine in www.mexgrocer.co.uk
  • If you can’t find dried anaheim chillies, use guajillo chillies, but use only 3 chillies and more tomatoes as the guajillos are spicier than anaheim.

Listo!

Provecho!

 

  
  
  
  
  
  
  

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Pollo a la Paprika (Paprika Chicken)

  
There is no doubt that simple recipes are the best and this recipe thicks all the boxes. I haven’t found a more simple recipe to roast chicken in the oven like this one and the results are yummylicious (if there is such a word).

This chicken is not a Mexican recipe, but this is the way we roast chicken in my family and believe me, every time we do it, it finishes within minutes. 

The star of the show is the paprika. Paprika is a spice made with chillies. In Spain it is known as a Pimentón. It is not as spicy as a ground cayenne pepper and it gives food a smoky flavour.

  
So here is today’s recipe a great idea for tonight’s dinner. 

Serves 4

Prep 5 min 

Cook 45 min approx

Ingredients

  • 8 chicken thighs boned and skinned
  • Salt to taste
  • Pepper
  • 6 tbsp paprika
  • 2 tbsp pressed rapeseed oil

Method

  1. Preheat the oven to 200 C or gas mark 6.
  2. Place the chicken thighs on an oven tray and add salt, pepper, paprika and oil.
  3. Make sure to massage the thighs with the ingredients.
  4. Place the chicken in the oven and roast for 45 min approx. or until the skin is crispy and the chicken meat falls off the bone.
  5. Serve it with Mexican rice and a cactus salad to make it into a Mexican meal, you can find both recipes here in my blog.

Tips

  • You can always add garlic and thyme for more flavour.

Listo!

Provecho!
 

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Sopa de Camote con Chile Chipotle en Adobo (Sweet Potato Soup with Chipotle Chilli)


The word camote, sweet potato, comes from the nahuatl word “Camohtli”. In Mexico we tent to eat sweet potatoes as a dessert, traditionally the  sweet potatoes are cooked in “piloncillo” (raw sugar) syrup.

 

There is even people that go around the streets selling hot sweet potatoes in syrup, we call them “Camoteros”, this person goes around shouting “Caaaaaaamoootes”.The first time my husband heard the camotero outside of our house, he got scared, as the camotero was releasing the steam from his “camote trolley”.

 
When I first arrived in London and I saw them in the supermarket, I remember I told my husband about this recipe and he thought that it was a bit strange, but for me, it was a bit strange to eat sweet potato in  salty dishes, but I never dislike the flavour, in fact I found it very interesting to mix the sweetness of the “Camote” with other dishes, so that is how I came out with this tasty recipe and it is perfect for a day like today, it is raining in London, again! so this spicy sweet potato soup will warm you up. The sweetness of the sweet potato just goes very well with the touch of chipotle chilli in adobo and if you serve it with some sour cream, it gives the soup a slight tangy flavour that ease the spiciness of the chillies, but if chilli is not a problem with you and you can handle high levels of spiciness then just add some chilli oil on top of the sour cream and then you will feel that you are in Mexico. Enjoy and happy cooking!

Serves 4

Prep 10 min

Cook 45 min approx

Ingredients

  • 7 medium sweet potatoes
  • 4 garlic with skin on and slightly bashed
  • Some fresh thyme
  • salt and pepper to taste
  • 3 tbs cold pressed rapeseed oil
  • 2 tbsp smoked chipotle paste
  • 1.5 litres chicken or vegetable stock

To garnish

  • Some sourcream
  • chilli oil

Method

  1. Preheat the oven to 200 degrees F.
  2. Peel and cut the sweet potatoes lengthwise, place them on a tray with the garlic and thyme, sprinkle some salt, pepper and rapeseed oil.
  3. Place the potatoes in the oven and roast them for around 30 min.
  4. Put them in a blender with one garlic (one that has been roasted with the potatoes).
  5. Add the smoke chipotle paste and vegetable stock and blend until getting a smooth consistency.
  6. Serve it as a starter or light lunch in a bowl with a dollop of sour cream and chilli oil.

Tips 

  • Enjoy it with a big piece of sour dough bread and butter.
  • You can get the chipotles chillies in adobo sauce in www.mexgrocer.co.uk or www.mextrade.co.uk, if chipotle chillies come in whole, just blend them to make a paste.

Listo!

Provecho!

  

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Caldo Tlalpeño (Tlalpeño Style Broth)

This broth is a mexican broth with lots of history behind, the Caldo Tlalpeño, comes from the city of Tlalpan in Veracruz, Mexico, long time ago, there was this dictator in Mexico call Antonio López de Santa Anna, who, one day after a very long night drinking, he woke up with a terrible hang over, so he asked his cook to give him something to feel better, he was staying in his holiday house in Tlalpan, so his cook gave him this hearty broth with chicken, vegetables, epazote (mexican herb), tomatoes and chipotle. After having this “vuelve a la vida” or “come-to-life” broth, he asked his cook for the name, so his cook told him that is was called “Caldo Tlalpeño”.

And believe me this broth is such an amazing dish, I love the flavour the chipotle gives to the broth. Have bowl of this broth after a night partying and seriously, you will come back to life!

Serves 2

Prep 15 min

Cook 1 hr approx

Ingredients

  • 3 chicken breast
  • 1 small onion peeled and cut in half
  • 1 tomato
  • 1 clove garlic peeled
  • 4 cups chicken stock
  • 1 tablespoons vegetable oil
  • 2 carrots, cut in cubes
  • 1 courgette, cut in cubes
  • 1 can chick-peas, rinsed and drained
  • 1 canned whole chipotle chilies inadobo
  • 200 grm green beans cut in small pieces
  • 1 potato peeled and cut in cubes
  • salt and pepper to taste

To garnish

  • 1 avocado
  • some chopped coriander
  • 8 lime wedges for garnish

Method

  1. Place the chicken breast with the tomato, onion and garlic, add some salt and pepper and cook for around 30 min.
  2. Once is cooked, remove the chicken from the stock and shredded and reserve.
  3. Place the tomato, onion and garlic from the broth in a blender with some of the stock, then add 1 or 2 chipotle chillies in adobo (depending how spicy you like it) and blend until everything is well mixed.
  4. Return this to the pot with the rest of the broth and add all the vegetables (chickpeas, courgette, carrot and potato). Cook for 10 min and add the shredded chicken.
  5. Cook for 15 more min. Serve with some avocado cubes and chopped coriander.

Tips 

  • You can add a whole chipotle chilli when you serve the broth to have an even more spicier broth.

Listo!

Provecho!

 

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Tacos Al Pastor (Al Pastor Tacos)

Imagine yourself standing up on the  pavement of a street,  surrounded by a bunch of people opening their mouths to stuff themselves with these little things that taste heavenly and hearing things like “dos de asada, con mucha salsa y guacamole” or  “me das cuatro de adobada sin cebolla para llevar”, but not understanding a thing of what that means, that is the way “El inglés”, my hubby, feels every time we go and eat tacos. He loves the whole experience, that we, Mexicans, just take for granted or for something normal.

He says that there is nothing that compares of eating a taco standing up, trying to avoid to drop any of the stuffing from the taco. He thinks eating a taco is an art, a skill that not everybody posses, well, unless you are a Mexican, but I have to say that after 10 years of marriage, my lovely hubby has mastered the art of eating a taco and he is very good at it! Well done to the hubby, my Mexican at heart!

This recipe is my hubby’s favourite tacos, “Al pastor Tacos”. The meat use for this tacos usually is pork and traditionally, in a taqueria (an open sort of restaurant to eat tacos) you will find the meat stuck up in a “trompo” or roller grilled. When you order an “al pastor” taco, the taquero, the guy that makes the tacos, cuts the pieces of meat, just like the Turkish people cut the doner kebab meat, and will make a taco, filled with onion, coriander and spicy salsa.

 
The method to use a roller grilled to cook meat for tacos in Mexico was adopted because of a large Lebanese  immigrant community, so thanks to them we enjoy these delicious little beauties.

Traditionally the meat is stuck up in the roller grilled with a piece of pineapple on top, so when you have a taco, the taquero can put a piece of pineapple on your taco, but everybody have their own way and their own recipe.

 
My recipe is very simple, I don’t use a lot of chillies and I add achiote, which is a paste made with annato seeds typical from the yucatan peninsula. Well, let’s start with the recipe. Happy cooking!
Makes 15 tacos approx

Prep 10 min

Marinate for 3 hrs or over night

Cook 20 min or less

Ingredients

  • 3 guajillo chillies clean and deseeded
  • 1 ancho chilli clean and deseeded
  • 10 gr achiote paste
  • 500 gr pork loin or leg cut in thin slices
  • 1/2 tsp ground cumin
  • 1 big clove garlic
  • 4 tbsp white vinegar
  • 1 cup pineapple juice
  • 1/2 tsp pepper
  • Salt to taste

To serve

  • 15 warm corn tortillas
  • 1 finely chopped white onion
  • 100 gr finely chopped coriander
  • Arbol chilli salsa
  • Beer to drink (optional)

Method

  1. Put the  dried and deseeded chillies in hot water to soften.
  2. Once they are soft, blend them with the garlic, cumin, achiote, salt and pepper, vinegar and pineapple juice, until getting a sauce consistency.
  3. Put the pieces of pork meat in the marinade and leave in the fridge over night or at least 3 hours before cooking.
  4. Fried the pieces of pork with some rapeseed oil, trying to leave them coated with some of the marinade. Chopped the pieces to make tacos.
  5. Have it in tacos with onion, coriander and spicy salsa.
  6. If you want to do the full monty! get some very cold coronas!

Tips

  • You can get the achiote or annato paste in www.mexgrocer.co.uk
  • The chillies and tortillas you can find them in cool chile.

Listo!

Provecho!

    

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Risotto de Huitlacoche (Corn Truffle Risotto)

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Today I am cooking with this amazing cuitlacoche made by “Endotzi” a Mexican company that makes Cuitlacoche and mushrooms, their products are very good, specially the Cuitlacoche as they do not add many condiments, all it has is some onion and salt, so that makes this Cuitlacoche special as you can almost have the natural taste of fresh Cuitlacoche. I decided to make a Risotto, one of my favourite Italian dishes, I once tried this dish in Manzanilla Restaurant in Ensenada and I really liked it, I think is a good way to give a modern twist to a traditional Mexican ingredient.

Cuitlacoche also known as Huitlacoche or Corn Truffle in English is a fungus which grows naturally in corn, in Mexico it is consider a delicacy and it is use in many Mexican dishes. It has a very earthy flavour.

Serves 4

Prep 10 min

Cook 35 min approx

Ingredients

  • 400 g arborio risotto rice
  • 220 gr jar of “Endotzi” Cuitlacoche
  • 750 ml hot organic vegetable stock cube
  • 2 tablespoons rapeseed oil
  • 1 large onion , finely chopped
  • 2 cloves garlic , finely chopped
  • 1 wineglasses dry white vermouth or dry white wine
  • salt to taste if you are using unsalted vegetable stock
  • freshly ground black pepper
  • 70 g Parmesan cheese , freshly grated

Method

  1. Heat the rapeseed oil in a casserole dish, add the onions and garlic and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.
  2. Fry the rice until translucent then add the wine and keep stirring. Any harsh alcohol flavours will evaporate.
  3. Once the alcohol has evaporated and the rice is cooked, add your first ladle of hot stock. Turn down the heat so the rice doesn’t cook too fast. Keep adding the stock in small batches, allowing each batch to be absorbed before adding the next. This will take around 20 minutes. Check if the rice is cooked, if not, continue adding stock until the rice is soft but with a slight bite.
  4. While the rice is cooking, take some of the cuitlacoche and add 3 tbsp vegetable stock and blend until getting a smooth consistency and reserve.
  5. Once the rice is cooked remove from the heat and add the cuitlacoche sauce and  some parmesan and stir very well. Place a lid on the pan and leave it to rest for 3 minutes.
  6. Serve it as soon as the risotto is cooked, sprinkle some parmesan and rapeseed oil on top.

Tips

  • You can find “Endotzi” Cuitlacoche in www.mexgrocer.co.uk, they stock  this and many other Mexican ingredients of very high quality.
  • You can add peas, sweetcorn and asparagus as well. 

Listo!

Provecho!

  
  
    

Frijoles Fritos (Refried Beans)

A few weeks ago I bumped into one of my hubby’s friends at a supermarket. I was very surprised to him see him doing the supermarket shopping (according to me, all husbands hate supermarkets, specially mine), but he told me that he is the one that cooks at home, so I have to confess I was a bit jealous, “El inglés” aka my hubby would only come to the kitchen when he is hungry and he wants something to eat, but that doesn’t necessarily mean he will cook, anyway, we started to talk about food and I told him about my  Mexican food blog, it was very nice to find out that he also likes to cook Mexican food, he asked me if  I cook  refried beans and I said “yes, of course, I cook the beans and then I make my own refried beans”, so he wanted to know if I have the recipe in my blog and I think I said yes to him, but then it wasn’t until yesterday that I realised that I do not have it, so here it’s the recipe specially for my hubby’s friend! Continue reading “Frijoles Fritos (Refried Beans)”

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Huevos Rancheros (Ranch Style Eggs)

This morning I fancied something cosy to eat, the weather in London is a bit chilly, my son Emilio and I are at home just chilling out, so I decided to cook a classic Mexican recipe known by almost everybody “Huevos Rancheros”, they look fancy and they taste amazingly delicious. Apparently the origins of this recipe came from the people that used to work in the fields harvesting vegetables and soon became very popular around the country and across the United States.

It is a very simple recipe of fried eggs, tortillas and a salsa make with tomatoes, onions and a bit of green chilli. In my family we usually have them with refried beans and spicy salsa on top. Give them a try over the weekend and believe me, your family will be very happy with you!

Serves 2

Prep 10 min

Cook 20 min

Ingredients 

  • 4 eggs (2 eggs per person)
  • 4 chopped tomatoes
  • 1 small chopped onion
  • 1/2 chopped green pepper
  • 4 corn tortillas
  • salt to taste
  • rapeseed oil

Method

  1. Heat 2 tbsp oil in a medium saucepan, add the vegetables and cook for 15 min at low heat, add salt to taste and 2 tbsp water. Reserve.
  2. While the salsa is cooking fried the eggs and the tortillas in two separate frying pans. The tortillas have to be fried for 1 min on each side in a medium heat frying pan, frying them will help the tortilla not to go soggy.
  3. To serve them, place a tortilla then the fried egg and top it up with some salsa.
  4. Have them with some refried beans, spicy salsa, a nice cup of coffee and a fresh orange juice and there! you can have the whole Mexican breakfast experience in the comfort of your home.

Tips

  • You can get the corn tortillas in www.coolchile.co.uk

Listo!

Provecho!

 

 


  
  

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Tostadas de Pollo Adobado (Chicken Adobo Tostadas)


Todays is one of those days that I seem to be running around like a maniac, well, Mondays are usually like this, not only for me, but for everybody, so on Mondays I tried to cook something easy and this recipe is perfect as I am using an adobo I got given by “Cool Chile” over the weekend. When I have plenty of time I make my own adobo mix, but for days like today is ok to get a little help!

In Mexico, Adobo is a marinate salsa mainly made with chipotle and ancho chillies, but it can vary, for example, Cool Chile adobo is made only with ancho chillies and other spices. The flavour of the adobo is sensational, it gives food a smoky and yummy flavour, so these adobo chicken tostadas are great and it took me less than an hour to make them and I even made my own tostadas with the tortillas from Cool Chile.

Serves 2

Prep 15 min

Cook 1 hr

Ingredients 

  • 3 chicken breast
  • 1 Cool Chile Mexican Adobo Marinade 70 gr
  • 1 packet of 13 Cool Chile corn tortillas
  • 1 avocado sliced
  • 1/4 shredded iceberg lettuce
  • 10 radishes thinly sliced
  • 1/2 pickled red onion

Method

  1. Prepare the tostadas, you can find the recipe here in my blog and reserve.
  2. Coat the chicken breasts with some of the Cool Chile adobo marinade and leave to marinate over night or 1 hour before cooking. Leave some to use as a salsa.
  3. Heat the oven on 180 degrees or Gas mark 6. Before putting the chicken in the oven, pour half a glass of water and cover the dish with aluminium foil.
  4. Place the chicken in the oven and cook for 30 min, then shred the chicken and put it back into the juices that are left in the tray.
  5. Assemble the tostadas. Place some chicken on a tostada, follow by some lettuce, avocado slices, pickled onions and radishes, finish it off with some adobo and enjoy!

Tips

  • You can find the adobo marinade and tortillas in www.coolchile.co.uk
  • You can also add sour cream and feta cheese to the tostadas to make them even tastier.

Listo!

Provecho!