This is very easy recipe perfect for a Friday night, because Friday nights are for indulge yourself and for us at home we always have something that we have been craving for a while and today is the case of Chicharrón (pork crackling) in Salsa Verde (tomatillo based sauce). Continue reading “Chicharrón en Salsa Verde (Pork Crackling in a Green Salsa)”
Chorizo is a very popular ingredient in a Mexican kitchen. In my mum’s house we always have chorizo and we would eat chorizo in many different ways. I love it and it is one of my favourite Mexican ingredients that I have to have in my kitchen. I haven’t learn how to make it myself yet, but as soon I learn, I will be sharing the recipe with you, but for the moment I buy my chorizo sausages in the supermarket. Continue reading “Papas con Chorizo (Potatoes with Chorizo)”
Verdolagas or Purslane is a very famous vegetable in Mexico. It would have being one of the rarest vegetables I have ever seen, if it wasn’t for my father that used to eat them all the time, I remember, as a child, going to the countryside and look for watercress, purslane and other wild herbs that we could find in the wild, usually near to a brook, my dad was very good at identifying which plants could be eaten and he was always experimenting and creating lovely dishes. Continue reading “Tres Recetas Mexicanas con Verdolagas (Three Mexican recipes with Purslane)”
Sometimes the little things are the ones that end up being the most important ones, like today, my hubby surprised me with a bunch of these lovely peonies, so I thought to surprise him as well and I made stuffed poblano peppers for lunch and he WAS really surprised. Continue reading “Chiles Rellenos (Stuffed Poblano Peppers)”
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)”
If I have to choose a Mexican dish for a winter day, I would choose pozole, any time and in any style, pozole rojo (red), verde (green) or blanco (white). I love pozole, it is such a nice cosy dish for a cold day that I love cooking it at home. My hubby and my children love it too, so when I make pozole or posole, I made a lot.
The word Pozole, comes from the Nahuatl word “Pozolli”, which means hominy. It is a Mexican dish that has been in the Mexican cuisine since ancient times. The Aztecs used to make pozole in special occasions and the dish was share among the people, the type of meat used then was different, it was after the Spanish Conquest that they start using pork. Nowadays this dish is usually prepare in special occasions, like birthdays, Christmas and New Year.
In my family we usually have pozole for New Year, my sister Sonia is the one that always makes it, as she has this special way to do it. Today I decided to make pozole blanco (white pozole) and I used pork osso bucco (that is the name for this type of cut), it is a very simple recipe, but it tastes very good. This type of pozole is eaten with chopped coriander, onion, squeeze of lime, some oregano and some chiltepin chilli, in my family we don’t eat it with shredded cabbage or lettuce, like the red pozole.
Prep 15 min
Cook 1 hr 40 min
- 4 large Pork Osso Bucco pieces
- 300 gr Carey already cooked pozole (hominy grains), drained and washed
- 3 fresh bay leaves
- 2 peeled garlic cloves
- 1 small onion peeled and cut in halg
- 1.5 litre pork stock or water
- salt to taste
- chopped coriander
- 1 small chopped onion
- 2 limes cut in quaters
- Chiltepin chillies (one is enough as they are extremely spicy, you need to crush them before serving them) or any other spicy chilli or salsa.
- Place the pork osso bucco in a large casserole dish with the bay leaves, onion, garlic, salt and pork stock or water. Bring it to a boil and low the heat and let it simmer for around 1 and 20 min.
- Add the pozole grains and cook for 15 more min. Make sure not to cook the grains for too long.
- Once the meat is cooked with the pozole grains. Discard the bayleaves, onion and garlic.
- Serve it in a bowl and scatter some chopped onion and coriander, squeeze some lime and add something spicy. Enjoy it with a nice cold beer.
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.
It is Friday, Fridays for me are for relaxing and that means cooking something quick and easy, but today I fancy that plus the wow factor on it, so I decided to cook this pork stew, in my family my mum loves this dish, she says that “pork just go with tomatillo salsa”.
Anyway, let’s start with the recipe!
Prep 20 min
Cook 30 min
- 500 gr pork shoulder in chunks
- 500 ml Salsa verde
- Salt to taste
- 1 tbsp rapeseed oil
- 1 roasted green pepper chopped into little cubes
- 1 avocado cut in slices
Prepare your salsa verde according to the recipe that is in the blog.
After you have the salsa ready, heat a casserole dish and add the oil, then add the pork shoulder chunks, add salt and cook for 10 min, add the salsa verde and cook for around 20 more min or until the meet is tender.
Server it with some roasted green pepper cubes and slices of avocado and as a side dish you can have some red rice.
I know everybody has its own cochinita pibil recipe and everybody claims that theirs is the best! Well, I’m not going to say that mine is the best ever, but it is good! We have done cochinita pibil this way in my family since forever, it is not the traditional way, but it works for us and it never fails to impress our guests.
Cochinita pibil or Pork Pibil is a dish from the Yucatan peninsula of Mayan origins. Traditionally the pork meat is marinated in annatto paste or achiote, orange juice, vinegar and spices, wrapped in banana leaves and cooked in a pit for a few hours, that is where the name pibil comes from, because the word “pibil” in Mayan means “underground”.
It is a simple recipe, but it takes a lot of time to get it right, the meat needs to marinate for 2 hours minimum or preferably over night and then it needs to be cook for around 2 hours at least, depending on the amount of meat. When the meat is cooked, it is shredded, then garnished with pickle onion and an habanero salsa and eaten in tortillas as a taco or accompany by black refried beans.
I really hope you like this recipe, I will also tell you the way it is eaten in my family, so at the end you decide if you want to eat it the traditional way or my family’s way.
Prep 15 min plus 2 hrs marinate or over night
Cook 2 hrs
- 500 gr Pork leg cut in small chunks, remove all fat.
- 3 tbsp achiote paste or annatto.
- The juice of a bitter orange
- 2 tbsp white vinegar or lemon
- 1 small white onion or 1/2 big shredded
- 2 garlic cloves finely chopped
- Salt and pepper to taste
- Pinch oregano
- 1 cup water or more if needed
- Red pickled onion
- Habanero salsa
- In a blender put the achiote paste, Orange juice, vinegar or lemon and oregano to blend until the achiote has dissolve.
- Put the meat in a large bowl, add the garlic, onion, salt and pepper and the achiote mix and leave to marinate for at least 2 hours.
- Then put the meat with all the marinate and 1 cup of water and turn the heat on to medium, when it starts boiling turn the heat down to very low. Cook for 2 hrs on the stove making sure it doesn’t dry. Or cover the casserole dish with aluminium foil and put it in a 200 degrees preheat oven for one hour and 30 min.
- Check if it needs more seasoning. Then it is done.
How to make red pickled onion
Cut a red onion in julienne, wash through with cold water, put it in a bowl, add some salt, leave it for 10 min.
- Wash it again and add the juice of a lime, a pinch of oregano and salt.
- Leave it to pickled for 10 more min and done.
Have the cochinita in tacos with some warm tortillas, pickled onion and habanero salsa or have it as we eat it in my family, in tacos with some shredded lettuce and avocado slices.
I think just a few recipes in Mexico could describe the richness in traditions, flavours and ingenious of our Mexican gastronomy and Chiles en Nogada is one of those dishes; full of history, tradition, flavour and beauty makes it one of many people’s favourite.
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 with a very special meal after he just had signed the Declaration of Independence and he was passing by through Puebla. 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.
Well, now after telling you some of the very interesting history of this wonderful recipe, let me tell you some facts of the traditional way to cook it. Historically and traditionally this recipe is always cooked with Poblano pepper, these ones are roasted, peeled, stuffed with a special filling and battered in eggs beated until stiff, fried and covered with the Nogada sauce, but my version is more simple and I have changed it slightly for busy people like me, I do know I shouldn’t be doing this as it is a very important recipe for all Mexicans but as a busy mum of two, sometimes one has to do what we have to do in order to fulfil our cravings, but one thing I want you to have in mind, I DO know how to make the traditional Chile en Nogada and when I do have plenty of time to be in my kitchen by myself without being interrupted by a three year old asking me to play with him every five minutes, I cook the real and traditional recipe, but today I’m afraid I wasn’t that lucky because my husband arrived very late from work, so this time I had to used tin Poblano peppers.
Anyway, I do hope you enjoy this recipe as much as we did.
Prep 30 min approx.
Cook 30 min approx.
- 8 Poblano peppers, roasted, peeled and deseeded
- 250 gr minced pork
- 250 gr minced beef
- 1 medium onion peeled and finely chopped
- 2 medium tomatoes roasted and made into purée
- 2 garlic cloves minced
- 2 tbsp vegetable oil
- Salt and pepper to taste
- 1/2 cup raisins
- 1/3 cup Pine nuts
- 1/3 peeled and chopped almonds
- 1/2 tbsp ground cinnamon
- A pinch dried oregano
- A pinch dried thyme
- 1 ripe peach chopped into little cubes
- 1 ripe pear chopped into little cubes
- 50 gr chopped flat parsley
For the Nogada Sauce
- 125 gr soft goats cheese
- 170 ml single cream
- 1/2 cup walnuts chopped
- 1/2 tsp salt
- 1/8 ground cinnamon
- 70 gr pomegranate seeds
- 15 gr chopped flat parsley
The Poblano peppers
Roast the poblano peppers on the burners of the hob. Turn them around so all the skin gets black, 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. Make a incision from top to bottom of the pepper and take the seeds out, leaving the steam on, leave aside to cool the filling.
Heat a casserole dish or a frying pan and add the oil then onions and garlic, cook for 3 min, stirring then add the meats and mix very well, cook for 10 min after that add the tomato purée and cook for 3 min. Start adding the spices, cinnamon, oregano, thyme, salt and pepper, then add the pine nuts, raisins and chopped almonds, cook for 10 min, then add the pear and peach and parley and live to cook for 5 min, turn the heat off and set aside.
The Nogada Sauce
Put all the ingredients, goats cheese, single cream, cinnamon, 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.
Then assembled the peppers. Filled them with the minced 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 flat parsley. Enjoy!
- If you can’t find fresh Poblano peppers, you can get tin ones in www.mexmarket.co.uk they do a brand call “San Miguel” it comes with 6 small poblano peppers
- You can use cream cheese if you don’t want to use goats cheese
- Add less peach and pear if you think it is too sweet for you
- Some people add plantain and apple as well