There is nothing better than get together with a “paisana” (compatriot) from Ensenada, Baja California and cook together a feast of fresh seafood and fish menu, that is definitely my kind of fun and that is what Haydee, the clever lady in charge of social media from Mextrade and I did. Continue reading “Cooking Comadres Ensenada Style Menu”
Hola lovely people! Yes, I know, What a lovely surprise this is! I haven’t post anything for a while, but I have been doing so many things, that I hardly had time to write. Anyway, I hope you are all ok and you are starting to enjoy the lovely weather, because the summer is now officially just around the corner!
Today’s recipe is inspired in my friend Nadim’s chicken thighs recipe, he is a very good cook and has two lovely recipes for chicken that are always a hit when we have a bbq, but I would say that my recipe is the Mexican version of his as I marinated the chicken thighs in Ancho chilli and other mexican spices. Continue reading “Pollo Marinado en Chile Ancho (Chicken Marinated in Ancho Chilli)”
Easter in Mexico is a very important holiday to gather with your love ones. Families gather to celebrate and spend time cooking, eating and having fun. Everybody helps with the cooking and that is one of the things that as an expat you miss the most, but I always try to celebrate with my little family here in London, just the way I would do it in Mexico with my mum, brother and sisters, so when Susy told me if I wanted to cook with her an Easter Feast, I thought it was a brilliant idea! Continue reading “Cooking Comadres Easter Feast”
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)”
“Camarones al mojo de ajo” is a Mexican recipe most commonly prepare in cities near by the sea, every place has its own way to prepare this dish, but the ingredients that are a must to have is garlic and butter, some people add white wine, others orange juice, I usually do them the way my dad used to do them, he used to love this recipe and he even used to prepare the butter in advance, so I took my dad’s recipe and put my own Mexican touch inspired by Susy’s food! Continue reading “Camarones al Mojo de Ajo (Prawns in Garlic Butter)”
¡Hola! I have been away from posting recipes for a while, but today is a special day in Mexico, it is Día de la Candelaría, which is a catholic celebration and if you read my post about King’s Day when we do in Mexico Rosca de Reyes (King’s ring cake), you will know that today my daughter had the duty to make tamales as she was the one to find the little doll in the cake, so I though it would be a good idea to get her involved in cooking tamales and to teach her about our lovely traditions about mexican food. Continue reading “Tamales de Pollo en Salsa Verde (Chicken in Green Salsa Tamales)”
Mole de Olla is nothing else than a scrumptious beef mexican chilli broth, it is a very different from the thick mole poblano sauce you all probably know or have heard, this dish is very healthy because it has lots of vegetables and packed with beautiful flavour given by the epazote and chillies.
The mole de Olla can be made with beef or pork and different types of chillies, depending how hot you like your food, in this ocassion I only used guajillo and ancho chillies because I didn’t want it to be too spicy as this is going to be eaten by my children as well, but if you can habdle heat then add 3 arbol chillies.
One of the ingredients that characterised this dish is fresh epazote, a mexican herb, its flavour is quite difficult to describe, but it gives a uniqueness to this recipe, I don’t have fresh one, so I am using dry epazote, another ingredient that is used is the xoconostle, which is a type of prickly pear, similar to the tuna, but if you can’t find some here, don’t worry.
This recipe is so good, healthy and very easy to make that you will see yourself making it very often.
Prep 15 min
Cook 2 hr 30 min approx
- 2 large beef osso bucco cut in chunks
- Dried epazote to taste
- 2 tomatoes cut in half
- 1/2 onion
- 4 cloves garlic peeled
- Kosher salt to taste
- 3 pepper corns
- 3 dried guajillo chillies, cleaned, deseeded.
- 1 ancho chilli, cleaned, deseeded
- 2 arbol chillies if you want more heat (optional)
- 2 large carrots peeled and cut in chunks
- 2 large courgettes cut in chunks
- 3 large potatoes peeled and cut in chunks
- 1 Chayote cut in chunks (vegetable fruit) optional
- 2 corn on cob cut in pieces
- 75 gr green beans cut
- Put the meat, tomatoes, onion, garlic, epazote in a large casserole dish covering everything with enough water and put in to cook first at high heat and once it is boiling, low the heat down and let simmer until the meat is almost falling apart, this takes aroung 1 hr 45 min.
- Once the onion, tomato and garlic have given the flavour, remove them from the broth and keep it aside to use with the chillies to make the sauce.
- To make the chilli sauce put the chillies to boil with water for 10 min. Then blend them together with the tomato, onion and one garlic, all these vegetables from the broth, then sieve it and add it to the meat.
- Just 30 min before the meat is done, start adding the vegetables in this order: carrots, after 10 min add thr potatoes, then corn, after the chayote, courgettes and green beans.
- When everything is cooked, serve it in a bowl with some lime wedges.
One of the things that my family know how to do very well is a BBQ, beef, seafood, fish, you name it, we’ll do it in a BBQ. My dad was a complete and utter fun of them and he used to put so much effort into them, if we were going to have a BBQ with beef, he used to prepare everything so thoroughly and if we were going to have a “Mariscada”, well, it was just wonderful! and this recipe, Zarandeado Style fish, has been always in our seafood/fish BBQs. Traditionally this recipe is done on a charcoal grill in the garden, but I did mine in the oven or you can also do it on a frying pan and as I said, this is my family’s recipe, so it changes slightly from the traditional Zarandeado fish recipe.
For this recipe I used two whole sea bass, but if you are catering for a larger crowd, you can always use any larger white meat fish, like a large cod or haddock, I also add a bit of coriander to mine and a slice of lemon, but it is not necessary as my family recipe only goes with tomato, onion and green pepper.
The Zarandeado Style fish is a recipe from the north of Mexico, a place call, Nayarit, but Sinaloa, another state in the north of Mexico, has adopted the recipe as well, so my recipe comes from Sinaloa because my mum was born there, but in my family we tent to add white wine to make the fish even more tastier and also because in Baja California, the state where I am from, we have one of the most important wine regions in Mexico, Valle de Guadalupe.
The fish you see below was made last summer by my brother-in-law when we went to Ensenada for our summer holidays. That day we had a Mariscada and one of the dishes was Pescado Zarandeado.
Prep 15 min
Cook 20 min
- 4 whole sea bass, descaled, gut, no heads and butterfly
- 2 large tomatoes thinly sliced
- 1 medium onion thinly sliced
- 1 green pepper julienne
- 4 tbsp Dijon mustard
- 4 tbsp butter
- salt and pepper to taste
- 1 cup dry white wine
- Ask your fishmonger to clean and butterfly your fish, then stuff the fish one by one with the vegetables.
- Add 1 tbsp butter and mustard to each fish and a splash of dry white wine. Season with salt and pepper.
- Wrap them individually in aluminium foil and add a splash of dry white wine.
- Place them in a preheat oven to 190 ℃, 170 ℃ fan or gas mark 5 or place the parcels on a preheat frying pan. Cook for around 15 to 20 min.
- Have them with some Mexican rice or potatoes.
HAPPY NEW YEAR
First of all I wish you all a wonderful year and I hope you continue following me in my Mexican Food Memories adventures, this year will be full of great recipes, travels and more! Here is the first recipe of the year.
It is January, I am sure you are all thinking about starting to get fit and eat healthier after all that Christmas and New Year’s dinner and drinks, well, good! that is the most sensible thing to do when you start a new year, but if you were Mexican, you were all be thinking about eating the Rosca de Reyes on January 6th. Rosca de Reyes or Roscón de Reyes is a Spanish and Latin America King’s cake pastry traditionally eaten to celebrate the arrival of the three wise men during Epyphany, traditionally the cake is made in a round or oval shape and decorated with dried or candied fruit and quince and a little plastic doll, representing baby Jesus, the little doll is placed inside the cake and in Mexico whoever finds the little doll has the “Tamales duty”, it means that that person will have to make tamales on February 2nd (Día de la Candelaría) and invite everyone who were that day eating Rosca.
On the same day, in most of Spain and some countries in Latin America, children get presents, which are attributed to the Three Wise Men. In Mexico children usually leave their shoes by the door with a note for the Three Wise Men. In my family we used to get some money in our shoe, I used to love Kings’ Day very much, it was like another day to have fun, get together with family and friends and eat the nice and delicious cake with a nice hot Mexican chocolate.
Today I am sharing this recipe with you, it is not my recipe and I didn’t make this rosca, I bought it in Barcelona in a very nice bakery and the guy there kindly share with me this recipe. I really hope you give this recipe a try, because you do not have to be religious to eat this lovely cake and it is a nice tradition, which is what I love.
Time 1 hour 30 min approx
- 500 g all purpose flour
- 125 g caster sugar
- 200 gr butter to room temperature
- 3 eggs
- 7 egg yolks
- pinch of salt
- 1/2 orange blossom water
- 15 g easy bake yeast
- 4 red glace cherries
- 3 glace orange slices
- 3 slices green cheese quince
- 2 tsp white rock sugar
- 150 white marzipan
- 1 little doll
- Preheat the oven to 180 degrees or gas mark 4. Then have all your ingredients ready to use on the surface you are going to work on.
- Place the 500 g flour on the surface that you are going to work, make a little hole in the middle so you can place the other ingredients.
- Add half of the sugar, butter, salt, 3 eggs and the orange blossom water and start mixing the ingredients, once they are mix, add the egg yolk, the rest of the sugar and the 15 g of easy bake yeast and start working the dough.
- Work the dough until all the ingredients come together and the dough feels flexible, usually this takes around 15 to 20 min.
- Oil a bowl and place the dough in there, cover it with a tea towel and let it rest in a warm place until it double its size.
- Take the dough out of the bowl and make a long piece like a long worm, then place the marzipan in the middle of the dough and give it a round ring shape.
- Whisk an egg and using a baking brush, egg brush the dough.
- Decorate the cake with all the dry fruits and green quince placing them on top. Hide the little doll inside the dough. Let it rest again so it rises a bit more, around 10 to 15 min.
- Place it in the oven for around 20 min or until is brown and cooked.
- Sprinkle some white rock sugar to give it a nice finish. Have a slice with a nice hot cup of Mexican chocolate.
I feel very honoured to be able to share this recipe with you today, this Barbacoa recipe belongs to my brother-in-law’s family, the Armenta’s, who live in Gabriel Leyva in Sinaloa, Mexico, they are a great family of excellent cooks, specially the mother, Doña Hilda, so thank you a million to her and to my brother-in-law and sister to share this recipe with me and to let me share it with all my lovely subscribers.
Barbacoa is the method that it is used to cook some meats, it is an old method that goes back to pre Columbian times. In Mexico the states of Hidalgo, Mexico, Tlaxcala and Queretaro are the precursors of a special barbacoa method, therefore we call this the traditional method, but other regions have their own way to cook barbacoa. In the traditional way people dug a hole in the ground, then is covered with stones that are heated in advanced, the meat is seasoned and wrapped in “maguey” leaves, this parcel is placed in the hole and everything is covered very well, making sure the heat is trapped, the meat is left there for hours, so when it is taken out the meat is very tender, juicy and with a great flavour.
The Armenta’s family do a similar thing, they dig a hole, but they do not use maguey leaves, they also use potatoes and other ingredients that make their barbacoa special with tons of flavour. Here in London I didn’t dig a hole, I used a casserole dish and my oven, but the results were oh! my! just out of this world! You can eat this barbacoa in tacos, on its own or with some beans and Mexican rice. Believe me, you will want some more and more! Happy cooking!
Prep 15 min
Marinate over night or at least 4 hours
Cook 2 hrs 15 min
For the marinate
- 1.5 Kg Leg lamb, cut in chunks
- 2 Guajillo chillies, cleaned and deseeded
- 2 Pasilla chillies, cleaned and deseeded
- 5 cloves garlic, peeled
- 1 onion cut in chunks
- 2 tomatoes cut in chunks
- 3 fresh bay leaves
- 1/2 tbsp cumin seeds
- 5 black pepper corns
- 2 tbsp white wine vinegar
- salt to taste
To assemble the barbacoa
- 50 gr olives pitted
- 1 onion julienne
- 2 tomatoes sliced
- 1 green pepper julienne
- 8 baby potatoes, cleaned and peeled
- 1 onion finely chopped
- 70 gr coriander finely chopped
- 4 limes cut in wedges
- 10 warm corn tortillas
- arbol chilli salsa
- De la Olla beans
- Mexican style rice
- Place all the chillies with 2 tomatoes (cut in chunks), 1 onion (cut in chunks) in a saucepan with 2 cups of water. Put them to boil. Once the water has been boiling for 3 min, remove the saucepan from the heat.
- Put the chillies, tomatoes and onion in a blender and add the garlic, vinegar and salt. Blend very well until you get a very smooth sauce.
- Pour the marinate into the meat and add the spices: bay leaves and pepper corns.
- Marinate the meat and leave it over night or at least for 4 hours in the fridge.
- After the meat has been marinated, heat the oven to 230 C or gas mark 8 and start assembling the barbacoa. In a large casserole dish place a bed of meat, then scatter some onions, tomatoes, green chillies, olives and some of the marinated, repeat this process again and place the baby potatoes on top of all the meat like in the picture.
- Place the casserole dish in the oven and after 25 min low the heat to 190 C or gas mark 5 and cook for 1 hr 50 min on that temperature or until the meat is very tender. Check the meat half way to the process to make sure it hasn’t dried, if it has, just add 1/2 cup of water.
- Serve it in a plate with some “de la Olla” beans, Mexican style rice, chopped coriander and onion, lime, spicy salsa and warm corn tortillas.
- If you want to make this barbacoa for a bigger crowd, just multiply the ingredients for every 1.5 Kg of meat.
- If you can’t find Anaheim chillies, it is fine to use only guajillo chillies.