Chiles en Nogada Vegetarianos (Vegetarian Chiles en Nogada)

I think just a few recipes in Mexico could describe the richness in traditions of our Mexican gastronomy and Chiles en Nogada is one of those dishes; full of history.

The history of the creation of Chiles en Nogada goes back to August 1821 when the sister of Santa Monica Convent in Puebla wanted to welcome Agustin de Iturbide. They collected some of the ingredients that were in season during the month of August and they came out with this recipe. The colours of the ingredients on it are related to the colours of the Mexican flag, the Poblano pepper is the green colour, the Nogada sauce is the white and the pomegranate seeds are the red, making it the most patriotic dish to celebrate Mexican independence. Continue reading “Chiles en Nogada Vegetarianos (Vegetarian Chiles en Nogada)”

Menudo (Beef Honeycomb Stew)

Have you ever heard of Menudo? Or you probably heard about “Tripe & Honeycomb meat”, yes, I know, it is something that your grandparents used to eat and it used to be popular in England years ago, well in Mexico, Menudo, still very popular and in fact it is believed to cure hangovers and it is cooked in special occasions. In my family we usually cook Menudo for New Year, we all gather on the 1st day of the year and eat menudo. It is done the day before, because it takes a few hours to cook, but once it’s done, it tastes divine, despite the meat texture. Continue reading “Menudo (Beef Honeycomb Stew)”

Cooking Comadres Mexico City Gorditas de Piloncillo

My cooking comadres club is growing!! This time I had my lovely friend Claudia who came to cook with me the simplest dish ever, we cooked gorditas with piloncillo (jaggery), she had been telling me for months that she wanted to cook these addictive little patties for me for ages, but for some reason every time we used to organised something, we had to cancel it. Continue reading “Cooking Comadres Mexico City Gorditas de Piloncillo”

Sopes de Picadillo (Mince Meat Picadillo Sopes)

Does it ever happened to you that you had a busy day and you can’t be bother to cook? Well, it happened to me today and I was wondering what to cook without compromising freshness and healthiness, so I remember this quick recipe that I sometimes cook, sopes or pelliscadas! which are these little round parcels made with corn flour, they are like a little corn dough plates which you can fill with almost anything you want! that is the beauty of these lovely things. Continue reading “Sopes de Picadillo (Mince Meat Picadillo Sopes)”

Enchiladas Rojas (Red Enchiladas)


Enchiladas Rojas are so popular in Mexico that you will find them in any Mexican restaurant, this is the type of dish that you could use to describe Mexican food: comforting, vibrant in colour, healthy, delicious, simple and use of chillies. In my family we always use dried Anaheim chillies to make the red sauce, but traditionally is made with guajillo chillies and these are the ones I used for these enchiladas. They can be filled with chicken, cheese or refried beans, I made mine with chicken, I find them more filling. Continue reading “Enchiladas Rojas (Red Enchiladas)”

Cocktail de Cangrejo de Rio en Mousse de Aguacate (Crayfish Cocktail in an Avocado Mousse)

I have been craving for a while a nice seafood cocktail, so today was the day to make one, it is Friday and the weather was lovely, sunny all day and quite springy.

The town where I grew up, Ensenada, is well known because of its  delicious and fresh seafood and fish. There, you can find a lot of fish and seafood restaurants and street food carts, the second ones are very popular among the people as they are informal places to eat and there are some very famous like “La Guerrerense” who makes mouthwatering ceviches, salsas, seafood cocktails, all very fresh and delicious.  Continue reading “Cocktail de Cangrejo de Rio en Mousse de Aguacate (Crayfish Cocktail in an Avocado Mousse)”

Ceviche de Rape con Crema de Coco y Chiles (Monkfish Ceviche with Coconut Cream and Chillies)


Have you ever craved something so bad that you didn’t really care how much it cost? Well today was one of those days, I have been craving this ceviche I ate in Ensenada in Cervecería Agua Mala, it was this lovely ceviche with coconut milk and habanero chillies, so I was on a mission to make it myself and I did, I did my own version of that delicious ceviche, I used monkfish Continue reading “Ceviche de Rape con Crema de Coco y Chiles (Monkfish Ceviche with Coconut Cream and Chillies)”

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!