Elotes con Queso Cotija (Mexican Style Corn on Cob)

Since we came back from Mexico we all have been craving a nice yummy elote (corn on cob) with lots of cotija cheese, so I got myself into the mission of finding corn and I did! =)

Although these elotes are not the same type we get in Mexico at least we calmed our cravings. In Mexico white corn is the one you will find in any street food stand that sell elotes, these people are called Eloteros and they sell boiled corn on cob, grilled corn on cob or corn in a cup (which is mu ultimate super mega yummy Mexican snack) and there are different ways to prepare them, but the basic way is: salted butter, cheese, valentina sauce! (Which is a spicy super red sauce made with puja chillies. Valentina is the name given to the salsa).Here in this post I will share with you three ways to prepare your elotes: Traditional way, with coriander (cilantro) and chipotle mayo.Ingredients

  • 8 Corn on cob

Traditional Way

  • 75 gr salted butter
  • 50 gr cotija cheese or any dried cheese
  • Valentina sauce or any spicy sauce
  • Lime (optional)

Coriander

  • 75 gr salted butter
  • A little bunch of coriander finely chopped
  • 50 gr crumbled feta cheese
  • Lime (optional)

Chipotle Mayo

  • 1 cup mayonnaise
  • 3 tbsp chipotle sauce
  • 50 gr cotija cheese or feta cheese

How to cook your Elotes

  1. There are two ways to cook elotes: boil or grill.
  2. To boil. In large pot where you can put all the elotes or at least a few, put plenty of water to boil, then put the elotes in and boil for 15 min.
  3. To grill. Boil them for 5 min then put them on the bbq or grill for around 15 min turning them around.
  4. Then to prepare them just rub all the ingredients in the order that are listed.

Listo!Provecho!

Crema de Rajas (Poblano Rajas Cream Soup)

There are days that all I fancy doing is nothing and today is one of those days, but at the end I ended up working a lot, where do time goes??? As I am writing this recipe is almost time to pick up my little ones from school and I still haven’t finish my work, uff! I could do with a bit more time for myself to do all the things I need to do.

Anyway, because my morning literally went so quickly, I was thinking of what to have for lunch (I was starving hungry!!!) but I didn’t want to spent too much time in the kitchen, so I thought about cooking this super mega delicious cream soup using some of my poblano rajas I made yesterday and what a great idea! I had lunch really quick! Honestly! It was super mega fast!

I love these soups, my dad used to make a carrot cream soup to die for and ai guessed that it is because of him that I started to love them and now it is one of my comfort food dishes of all times! I use almost any vegetable and listo! I have a soup in no time!

Here is the lovely recipe! Enjoy and I hope you have a lovely weekend!

Serves 2

Prep 5 min (using pre-prepared rajas)

Cook 15 min

Ingredients

  • 1 cup of Poblano Rajas
  • 1/2 chopped onion
  • 3 tbsp chopped fresh coriander (cilantro)
  • 2 tbsp all purpose flour (white flour)
  • 2 tbsp butter
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 2 1/2 cups of whole milk
  • 1 cup of sweetcorn

To serve

  • Grated Cotija cheese or any hard cheese

Method

  1. Heat the oil in a large saucepan and add the onion.
  2. Fry for 3 min and add the rajas and coriander.
  3. After frying the rajas for 3 min, add the flour, butter. Mix well for 2 min so the flour cooks and add the milk. Mix and put everything in a blender.
  4. Blend until getting a smooth consistency and pour it back into the saucepan. Add salt and pepper and mix until the soup thickens.
  5. Once the soup has thickened add the sweetcorn (leave some behind for decoration) and cook for 2 min.
  6. Serve in a bowl, add more sweetcorn for decoration and flavour and finish the soup with some delicious grated Cotija cheese. Enjoy!

Listo!

Provecho!

Chiles en Nogada Stuffed with King Prawns

I love making stuffed Poblanos peppers any time and in any way, but at this time of the year Chiles en Nogada are the most popular way to prepare them, as Mexicans celebrate the Mexican Independence during September, the colours of the ingredients resembled the colours of the Mexican flag.

The nice stuffing complements the nogada sauce, there is something so comforting and very Mexican about them that I just love them.

This year I decided to make them with a twist and instead of using mince meat, I am stuffing them with king prawns, I guess because being from a coastal town, I just love the idea of seafood on everything, but if you would like to cook the traditional recipe, you can find it here in my blog: Traditional Chiles en Nogada or if you are vegetarian, there is a recipe for Vegetarian Chiles en Nogada however you decide to cook them, they are just amazingly delicious, the perfect dish to celebrate Mexican Independence Day. Have a great day! Viva México!

Serves 4

Prep 30 min approx.

Cook 45 min approx.

Ingredients

For the Stuffed Poblanos

  • 4 medium Poblano peppers, roasted, peeled and deseeded
  • 500 gr King prawns, peeled, chopped
  • 1 medium onion peeled and finely chopped
  • 3 tomatos washed and finely chopped
  • 3 tbsp chopped fresh coriander
  • 2 garlic cloves minced
  • 2 tbsp rapeseed oil
  • Salt and pepper to taste

For the Nogada Sauce

  • 125 gr soft goats cheese
  • 170 ml single cream
  • 1/2 cup walnuts chopped
  • 1/2 tsp salt

To decorate

  • 70 gr pomegranate seeds
  • 15 gr chopped fresh coriander

Method
The Poblano peppers

1. Chargrilled the poblano peppers on the burners of the hob. Turn them around so all the skin gets black.

2. 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.

3. Make a incision from top to bottom of the pepper and take the seeds out, leaving the steam on, leave aside.

The King Prawn filling

1. Heat a casserole dish or a frying pan and add the oil then onion, tomato and garlic and fry for 5 min at low heat.

2. Add the chopped king prawns and mix very well, cook for 5 min or until the prawns turn pink.

3. Then add salt and pepper and fresh coriander and mix for 2 min, turn the heat off and set aside.

The nogada sauce

1. Put all the ingredients, goats cheese, single cream, 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.

2. Then assembled the peppers. Filled them with the king prawns 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 fresh chopped coriander. Enjoy them with some Mexican rice.

Listo!

Provecho!

Black Beans Tlacoyos with Red & Green Salsa

Tlacoyos are one of the most popular antojitos that Mexico has brought to the world. The origin of the Tlacoyos go back to prehispanic times. These little patties are made with corn dough and filled with refried beans or cheese or any other delicious filling that you can think of. They are not difficult to make and the result is wonderful!

My tlacoyos are filled with refried black beans and then topped with green and red salsa, grated Cotija cheese & sour cream.

Tlacoyos

Makes 8

Ingredientes

For the Tlacoyos

  • 2 cups of maseca
  • 3 cups of lukewarm water
  • 1 tin of black beans in water
  • 3 tbsp white onion finely chopped
  • 1/2 mince garlic
  • 4 tbsp vegetable oil
  • Salt

For the Red Salsa

  • 2 tomatoes
  • 1 fresh jalapeño
  • 1/2 onion
  • 1 tiny clove garlic
  • Salt to taste

For the Green Salsa

  • 2 tomatillos (green husk tomatoes)
  • 1/2 onion
  • 1 fresh jalapeño chilli
  • 1 tiny clove garlic
  • Salt to taste

Method

To make the refried beans

  1. Heat the oil in a frying pan and then add the onion and garlic. Fry for 2 min. Drain all the liquid from the beans and add them to the onion. Fry for 5 min and then mashed with a potato masher. Add salt to taste and cook for 5 more min and set aside.

To make the salsas

  1. Heat a frying pan at hight heat and put the tomatoes, tomatillos, onion, jalapeños and garlic cloves with skin on directly onto the very hot pan, no need to use oil or anything.
  2. Turn them around until they are all charred. Set aside.

To make the red salsa

  1. In a blender put the charred red tomatoes, half an onion, one jalapeño and one peeled garlic.
  2. Add salt and blend until smooth. Set aside.

To make the green salsa

  1. In a blender add the charred tomatillos, onion, jalapeño and one peeled garlic clove.
  2. Add salt and blend until smooth. Set aside.

To make the Tlacoyos

  1. Place the maseca on a large bowl and add salt to taste and one cup of water and mix, then add the rest of the water little by little. Mix until you get a dough. The dough has to be moist but not too moist to the point that sticks on your hands (watch video)
  2. Once the dough is ready, heat a large frying pan and start making the tlacoyos. Get a ball of dough, the size of a golf ball. Working the dough between your hands, form a thick circle and then add a table spoon of refried beans.
  3. Fold the dough circle in half, keeping the beans inside and press until forming a diamond shape.
  4. Place the tlacoyo on the heated frying pan and cook at low heat for 5 min approx on each side.
  5. Then just top them with the salsa of your choice (red or green) scatter some grated cotija cheese, some sour cream and enjoy!

Listo!

Provecho!