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”
I could eat seafood any time, what about you? I just love the freshness of a good octopus, clams or oysters, I think they are just very attractive and luxurious, so any opportunity I get, I always cook something with seafood and today I managed to stop one of my cravings, Octopus Ceviche. Continue reading “Tostadas de Ceviche de Pulpo (Octopus Ceviche)”
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)”
Every time I cook this dish, it always takes me back to my childhood, to my grandma’s house. My mum is from Culiacan, Sinaloa, so a lot of the recipes we cook at home are Sinaloa style. The recipe is a very comforting dish, not for the faint hearted as I have to admit that it is not that healthy, but I can assure you one thing, it is well delicious! Continue reading “Frijoles Puercos (Piggy Beans)”
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)”
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)”
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)”
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.
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
- 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
- 15 warm corn tortillas
- 1 finely chopped white onion
- 100 gr finely chopped coriander
- Arbol chilli salsa
- Beer to drink (optional)
- Put the dried and deseeded chillies in hot water to soften.
- Once they are soft, blend them with the garlic, cumin, achiote, salt and pepper, vinegar and pineapple juice, until getting a sauce consistency.
- Put the pieces of pork meat in the marinade and leave in the fridge over night or at least 3 hours before cooking.
- 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.
- Have it in tacos with onion, coriander and spicy salsa.
- If you want to do the full monty! get some very cold coronas!
- You can get the achiote or annato paste in www.mexgrocer.co.uk
- The chillies and tortillas you can find them in cool chile.
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.
Prep 15 min
Cook 1 hr
- 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
- Prepare the tostadas, you can find the recipe here in my blog and reserve.
- 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.
- 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.
- 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.
- 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!
- 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.
This is a classic recipe to have in your Mexican recipes repertoire. In my family my sister Cynthia is the one that makes the best “rajas con crema” ever, she always puts the “je ne sais quoi” (“no sé qué” in Spanish) touch. Continue reading “Rajas con Crema (Poblano Strips with Cream)”