Easter in Mexico is a very important holiday to gather with your love ones. Families gather to celebrate and spend time cooking, eating and having fun. Everybody helps with the cooking and that is one of the things that as an expat you miss the most, but I always try to celebrate with my little family here in London, just the way I would do it in Mexico with my mum, brother and sisters, so when Susy told me if I wanted to cook with her an Easter Feast, I thought it was a brilliant idea!
Susana Villasuso or Susy, as I call her, is the lovely Mexican lady behind @holasus a charming and mouthwatering IG account where she puts all her delicious recipes always with a Mexican touch. She, like Me, loves cooking Mexican and together we call ourselves “Cooking Comadres”
It was such a nice experience to cook together, because we are both very similar, my inglés, aka, my hubby, thinks it is because we are both Sagittarius, so whatever it is, we have become very good friends in the very short time she has been in London. We went shopping for some of the ingredients to my local shops, it is wonderful to have a foodie buddy who I can talk about what I love the most: Food and Cooking and I know I won’t bored her with my conversation.
The healthy recipes are a reflection of what Susy and I are and like to eat, the Chicken in Green Pipian, a classic Mexican dish describes the place where Susy comes from, San Luis Potosí, a colonial city full of history and traditions and the modern touch of cooking the chicken in its own juices instead of boiling it, reflects the modern twist she always gives to her food. The Scallop and Pomegranate Tiradito is in honour of my hometown, Ensenada, where fishing is the soul of the city and by making a tiradito we try to show the new modern food trend that Baja California is living at the moment. And the mango-lime and tequila cocktail, well, that is just because a party wouldn’t be a party without tequila and Susy and I love it!
We cooked in my house and while we were cooking we talked about family, Mexican food memories, we drank coffee, laughed and listened to Julieta Venegas, all and all it was a wonderful experience and after taking pictures of the wonderful food, we sat down together to enjoy the lovely food we cooked and we both agreed that we felt like we were in Mexico cooking with our families, so “Thank you Susy” for coming up with this amazing idea, I am sure this is just the first food feast of many others in the “Cooking Comadres Story”.
All the food has been prepared and cook with love, fresh organic ingredients and we have put so much effort into these amazing Easter menu that we really hope you like the recipes with authentic Mexican flavours as much as we did. Enjoy and we hope you’ll have a lovely Easter in the company of your family.
COOKING COMADRES EASTER FEAST
Prep 15 min
Cooking 1 hr
- 6 pieces organic chicken
- 1 green pepper
- 1/2 white onion
- 1 garlic clove
- 1 bunch radish leaves
- 1 cup green tomatillos
- 2 fresh jalapeño chillies
- 10 gr or small bunch fresh coriander
- 1 cup pumpkin seeds
- 1/3 cup sesame seeds
- 1/3 tsp dried oregano
- 1/3 tsp dried epazote
- 4 cups chicken stock
- 4 tbsp rapeseed oil
- 2 tbsp Maldon salt
- 1/8 tsp ground black pepper
- 1/2 tsp ground dried jalapeño chilli
- Charred the green pepper on the hob burner. Once the skin has blacken, wrap it in a plastic bag and keep aside.
- Heat a frying pan on high heat and toast the sunflower seeds, around 5 min, stirring constantly to avoid burning. Do the same with the sesame seeds. Reserve.
- Remove the green pepper from the plastic bag and take away all the black skin, deseeded, remove stem and cut.
- Transfer the green pepper, onion, garlic, radish leaves, coriander, tomatillos, jalapeño chillies, some of the chicken stock, epazote and oregano to the blender and blend until getting a smooth sauce.
- Heat a frying pan to medium heat and add 2 tbsp oil, once hot, add the green sauce and cook for around 10 min, when it starts boiling turn the heat down and continue cooking.
- Then transfer the toasted seeds into the blender, add some chicken stock and blend three times to get a smooth consistency. Add the seed mixture and rest of the chicken stock to the green sauce, check the seasoning and leave to cook for around 15 min.
- While the pipían sauce is cooking, heat a casserole dish to medium heat and add the rest of the oil. Season the chicken with some Maldon salt, ground black pepper and dried jalapeño chilli.
- Seal the chicken in the casserole dish, once brown, add a bit of water and cover, let the chicken cook in its own steam for around 30 min. To plate, serve the chicken on a large plate, cover it with the green Pipían sauce and scatter some coriander and pumpkin seeds.
Prep time 15 min
Cooking time 30 min
- 1 cup of long grain rice
- 1tbsp of olive oil
- 2 vine tomatoes skinless
- 1 garlic clove
- 1/2 white onion
- 1/3 cup organic tomato purée
- chicken or vegetable stock and fresh cilantro
- Kosher salt and pepper
- Place the rice in a bowl and cover it with water. Let it soak for 20 minutes at least, then strain it and keep it on the side while you prepare your tomato mix.
- The tomato mix or recado is a basic recipe that is very common in Mexican homes. It’s the base for a lot of soups, salsas and the red rice. It’s basically the mix of peeled vine tomatoes, garlic and white onion. Blend it really well – there is no need to add water.
- Now add olive oil or rapeseed oil to a sauce pan. Heat it up and add your rice. Give it a good stir and you want to fry it a little bit, but don’t let it get burned. Once this is done, add your recado and your tomato purée.
- Let it cook a little bit and add a cup of vegetable stock or chicken stock, a pinch of salt and black pepper, cover it with a lid and simmer it on low heat until cooked. Add a bit more stock if you think you need it.
- Serve it as side dish with a chicken with green pipian.
Scallop and Pomegranate Tiradito
Prep 5 min
Cooking 15 min
- 5 scallops.
- 1 medium pomegranate.
- 1 jalapeño fresh.
- 3 red radishes.
- 1 tbsp of extra virgin olive oil.
- 1 tsp ground chile ancho.
- 1 tsp of maldon salt (to taste)
- 4 tostadas (either baked or shallow fried with a bit of rapeseed oil until crispy).
- First thing is to buy very fresh scallops from a good fishmonger, thinly cut your scallops with the help of a sharp knife and make a layer of them over a pretty serving plate, cover with cling film and keep them in the fridge until serving.
- Cut your pomegranate in half and get all the lovely juicy seeds out, place them in a small bowl and pour half of them into a blender. Add the juice of 2 big limes along with the seeds and a pinch of salt, blend it really well until smooth, transfer the juice into a bowl using a sift to get rid of the little impurities and get a clear juice.
- With the help of a mandolin thinly slice your radishes and reserve them on ice and water until you use them, thinly slice your jalapeño as well and reserve.
- Now get your scallops and pour some of the lovely lime juice on top, just enough so it is slightly covered, garnish with the red radishes and plenty of jalapeño, drizzle the extra virgin olive oil on top, add the remaining pomegranate seeds, the ground chile ancho and a pinch of salt.
- Enjoy these fresh dish as a starter with some tostadas and a cold drink.
Prep 5 min
- 1 ripped sweet mango
- 1 shot tequila
- 1 lime
- 1/2 tbsp agave syrup
- 2 cups ice
- 1 cup water
- 2 small tumbler glasses
- 2 tbsp chicatana ant and cardamom salt or chilli salt
- 2 toothpicks
- 6 small mango wedges
- Place the salt onto a plate, rim the edge of the glasses with lime and the salt. Set aside.
- Put half of peeled mango pulp in a blender together with the juice of a lime, tequila, agave syrup, ice and water. Blend until smooth.
- Pour the same amount into the two glasses. Put 3 mango wedges through a toothpick and place it on top of the glass. Salud!