Nobody does bbqs like Mexicans do!! we love having a fiesta whenever we can and when we do, we do it big with lots of food and drink. In my family a typical “Carne Asada” (the way we call bbq in Baja California) includes guacamole, steak tacos, beans, salsa bander, spicy salsas, tortillas, quesadillas and, of course, beers and when everybody is in full swing, the tequila comes out!! the music get louder and we all have lots of fun.
So, today I teaming up with my group of lovely “Mexico in my Pocket” friends to make a Cooking Comadres Summer Menu and I feel so honoured to share some of their recipes with you, but let me tell you first how I met this Cooking Comadres dream team. When I started posting my pictures on Instagram, I began to meet a lot of talented people and among them a lady called Luisa from @mexicoinmypocket, got in touch with me, she had this nice idea of creating an online magazine sharing all about Mexico, including food recipes, so she invited me along together with Susana Villasuso @holasus, Kate Ramos @holajalapeno, Nicole @flanandapplepie and Lola @lolascocina to be a contributor of her amazing project and that is how our friendship began.
Over the last year I have met so many nice people on Instagram, but these ladies and I have something in common, we all love and cook Mexican Food. Luisa, Kate, Lola and Nicole live in United States and Susana and I are here in UK, but being so far from each other hasn’t stopped us becoming friends and we are always supporting each other.
Now let me share with you a little bit about them and the fantastic Mexican Summer BBQ Menu that we all came up with, so you, as we, can recreate a Mexican Fiesta at home!
COOKING COMADRES BBQ TEAM
Kate Ramos spent many years as a chef, food editor, and recipe developer exploring different cuisines and cooking styles but it wasn’t until she fell in love and married a handsome Mexican man that she fell in love with Latin food, culture, and cooking. She has two beautiful children that her husband and her are raising loving Mexican culture. You can find all her recipes in her amazing blog ¡Hola! Jalapeño
She is very caring and friendly and she has a beautiful smile and positive personality.
Susana Villasuzo is the Mexican chef behind the incredible Instagram account @holasus. She is from San Luís Potosí. She, as I, is married to an English man. She has one pretty daughter named Lily. She loves cooking her own creations with a Mexican touch, enjoys going to food markets and prefers mezcal than tequila! Susana and I have become very good friends and we sometimes cook together! She is very friendly, caring and sensitive and has a very funny sense of humour; she makes me laugh a lot!
Nicole Makrinos is the beautiful lady behind Flan and Apple Pie She is of Greek descent and do enjoy a warm bowl of home made avgolemono soup or a piece of flaky baklava, but she fell in love with Mexican food while studying in Mexico and then when she went back to Mexico, she fell in love with more than just the food and the culture; she met her fiancé Roberto. She is an adorable, sensitive and extremely kind woman!
Luisa Navarro is the master mind from the very interesting online magazine Mexico in my Pocket She is a Mexican-American originally from Dallas, Texas and currently living in NYC. She founded “Mexico In My Pocket” as a dedication to her grandmothers Lupita and Susana, two very strong women, who taught her to be proud of her roots and to never lose touch with her identity. Luisa is very friendly, kind and loving girl.
Dolores Wiarco Dweck, known by her nearest and dearest as Lola, is the brilliant cook from Lola’sCocina She lives Mexican cuisine and culture. Lola’s learned to cook Mexican food from her relatives. She has a very handsome son call Amado. She loves travelling and cooking very much, She has a beautiful smile and she is extremely friendly and caring.
And this is me! Karla Zazueta, the lady behind this blog! if you go to “About me” section, you can find more.
COOKING COMADRES MEXICAN BBQ MENU
Guacamole by Karla Zazueta
Prep 10 min
- 4 rippen avocados peeled, scooped and mashed
- 1 lime
- 1 onion finely chopped
- 2 jalapeño chillies finely chopped
- A small bunch of coriander finely chopped
- In a large bowl place the chopped onion. Squeeze the lime and let it marinated for 10 min
- Then add the rest of the ingredients and mix very well.
- Add salt to taste and enjoy with home made tostadas or tortilla chips.
Tomatillo Avocado Salsa by Kate Ramos
Cook 10 min
- 1 pound tomatillos, without any bruises or brown spots, husks removed and rinsed
- 1 bunch cilantro, tough stems removed
- 1 jalapeño, stemmed and seeds removed if you’d like it less spicy
- 1 perfectly ripe avocado, peeled and pitted
- 1/2 cup chopped white onion
- kosher salt, to taste
- Combine ingredients in a blender. Add at least 1 teaspoon salt. Blend on high until smooth.
- You might have to stop the blender and move ingredients around with a rubber spatula to get it moving.
- Taste and add more salt if needed. Enjoy it with some nice tacos.
BBQ Chicken Quesadillas with Oaxaca Cheese by Luisa Navarro
Makes 5 large or 20 small
- 12 thin sliced chicken breasts
- 1 cup BBQ sauce
- 2 Oaxaca cheese or any cheese that melts
- ½ cup minced red onion
- ½ cup minced coriander
- Make 1 batch of large gluten-free home made tortillas.
- Cook 12 thin sliced chicken breasts, season lightly with salt and pepper.
- Once your chicken is cooked, set it aside to cool.
- In the meantime, prepare your ingredients: Chop the cilantro and red onion. Shred the Oaxaca
- Once the chicken has cooled, begin shredding it with a fork or your fingers.
- In a large bowl, mix the chicken and BBQ sauce together until it’s spread evenly throughout. Let it marinate for 10 – 15 minutes.
- Grab two of your tortillas and begin assembling the quesadillas.
- Set each tortilla right side up on a large cast-iron skillet.
- Place close to a handful of Oaxaca cheese on one tortilla (you want the center of the tortilla to look nice and full).
- Place 3 tbsps of marinated BBQ chicken on the other tortilla. Then add 1 tsp red onion and 1 tsp cilantro on top.
- Begin cooking your quesadillas on medium-high heat. Once the cheese starts to melt, use a spatula to place one tortilla on top of the other.
- Using your spatula, press down on to the quesadilla and flip every 2 minutes, while continuing to press, until the cheese is oozing out of your quesadilla.
- Once your cheese is melted set the quesadilla aside and let it cool for 5 minutes.
- Cut into 4 triangles and garnish with lime juice, cilantro, and avocado slices.
- Repeat steps 7-12 until you make 5 quesadillas. You may only be able to cook up to 1 quesadilla at a time – depending on how large your pan is.
Carnitas (Pulled Pork Tacos) by Nicole Makrinos
Makes about 4-6 servings
- 3 lbs. boneless pork butt or shoulder
- 1 tbsp kosher salt
- 1 medium orange
- ¼ white onion
- 4 cloves garlic
- 2 bay leaves
- 2 ½-inch pieces of Mexican cinnamon, optional
- ¼ cup vegetable oil
- Corn tortillas (heated and stored in a tortilla warmer)
- Lime wedges
- Chopped cilantro
- Chopped white onion (optional)
- Adjust oven rack to middle position and preheat oven to 275°F.
- Cut the pork into 2-inch cubes. Season the chunks with salt. Place in a 9 x 13” baking dish. The pork should fill the dish with no spaces.
- Slice the orange into quarters and squeeze juice over pork. Nestle orange pieces into casserole. Split the onion quarter into separate pieces and nestle the pieces throughout the pork.
- In addition, nestle the garlic cloves, bay leaves, and cinnamon stick pieces in the casserole.
- Pour vegetable oil over the meat. Cover the dish tightly with aluminium foil and place in the oven. Cook for about 3 ½ hours. The pork will be extremely tender.
- Remove orange peel, onion, garlic, bay leaves, and cinnamon stick. Discard.
- Remove pork from dish and place on a cutting board to cool. Pour the liquid into a liquid measuring cup. Let sit for 10 minutes. The fat will separate itself from the cooking liquid.
- Shred pork into large chunks with fingers or two forks. Skim the fat off the surface of the cooking liquid and pour over top of the shredded pork.
- You can serve the pork at this point in time. You can also crisp it up. Simply place on a pan about 4-inches under a high broiler. Broil for 6 minutes.
- If you are trying to cut back on fat, I have found that it is not absolutely necessary to add the skimmed fat back to the pork. Simply serve the carnitas immediately (without the added fat), and they will be moist.
- When serving a large group of people, it is hard to maintain the warmth of the tortillas (even with a tortilla warmer). So, I usually place the tortillas in a cloth warmer and then I place the warmer in a cooler and close the lid. This maintains their temperature and pliability for a much longer period of time.
- Carnitas will reheat well in the microwave or you can crisp them up in a frying pan on the stove.
Tacos de Carne Asada (Steak Tacos) by Karla Zazueta
To marinade the steaks
- 5 rib eye steaks
- 1 bottle lager
- 1 onion shredded
- 1 orange cut in slices
- Maldon salt to taste
- Pepper to taste
- Warm corn tortillas
- fresh radishes
- spicy salsa (you can use Kate’s Tomatillo and Avocado Salsa)
- Cucumber cut in slices
- lime wedges
- onion finely chopped
- coriander finely chopped
- To make the marinade just combine the half of the beer with the onion and the orange slices. Add salt and pepper directly to each steak and place them in the marinade 30 min before putting them on the grill.
- Grill them the way you like the meat. I usually grill mine 5 min on each side.
- Add more Maldon salt and place them on a wooden chopping board and cut them into little pieces.
- Serve some meat in a warm tortilla, add guacamole, fresh onion, coriander and spicy salsa and listo! Enjoy!
Hibiscus Mint Mezcal Margarita by Dolores Wiarco Dweck
- 1½ cups dry hibiscus flower
- 1 cup sugar (or to taste)
- 10 cups water divided
- 1 bunch of fresh mint
- 1/4 cup turbinado sugar (also known as demerara or raw sugar)
- 1 tablespoon finely crushed dry mint (I like to crush mine in a molcajete)
- Mezcal a su gusto (to taste)
- Boil 4 cups water with hibiscus flowers and sugar on a medium-high flame for 20 minutes or until sugar is completely dissolved. The liquid should reduce slightly and become thicker in consistency. Allow to cool and then strain the concentrate into a large pitcher. Reserve hydrated flowers for a later use.
- Stir in remaining 6 cups of water.
- Mix sugar and dry mint in a small bowl, then transfer mixture onto a small plate.
- Rub the rim of a glass with water (I use a small plate for this too), then place the glass upside down into the plate with mint sugar. Coat rim evenly.
- n a separate glass pitcher, muddle crushed ice and fresh mint. Add hibiscus tea and mezcal — for every eight ounces of hibiscus tea, I like to use 2 ounces of mezcal.
- Distribute mixture into separate glasses and garnish with fresh mint leaves.
Gooseberry-Lime and Tequila Sorbet
Makes 4 portions
- 400 g of gooseberries
- 1 lime (juice and zest)
- 1tbsp Good quality Tequila anejo
- 250 g of sugar
- 250 ml of water
- Place your ice cream bowl with time if necessary in the freezer.
- Start by adding the water and sugar to a deep sauce pan, heat it up and boil it until it reduces a little bit and forms a light syrup.
- Wash and cut the ends of your gooseberries and in half, place them all in the light syrup and add the zest and juice of 1 lime, stir lightly with a wooden spoon and let it simmer on low heat until your fruit becomes soft.
- Remove your gooseberry mixture from the heat and let it cool down, put the mixture in the blender and blend really well until it’s smooth.
- Pour the fruit puree into a bowl and over ice, you can do this by placing your bowl with the mixture on top of a bigger container with ice. Add your tequila and stir in, you don’t want to add too much tequila because it won’t freeze! Let the mixture to cool down over the ice ( by doing this before placing into the ice cram machine, you’ll reduce the churn time).
- Place your fruit puree into the ice cream machine and let it churn, once is ready pour on a medium container, decorate with more fresh gooseberries on top and freeze, it will be soft and ready to eat in an hour. If it gets too hard allow a bit of time to let it soften up before serving.
- Serve over little glasses with a lime sugar-maldon salt rim, if you want to you can spike it up a bit more with more tequila on top. Enjoy!
This post is dedicated in memory of Nicole’s Makrinos Mother, Diane, who recently passed away succumbing to Inflammatory Breast Cancer. If you want to know and do more about this cruel illness go to Inflammatory Breast cancer Foundation and DONATE X