Spring is here! The best time of the year, especially if you live in London, because the city comes back to life, literally, lots of flowers everywhere, new leaves on the trees, birds singing, sun, lovely days! Wow! I love London in the Spring! Continue reading “Camarones en Achiote con Arroz Primavera (Achiote Prawns with Spring Rice)”
Hola amigos! I am back, after spending quite a few weeks recovering from my jetlag, I am back in business!
Nobody does bbqs like Mexicans do!! we love having a fiesta whenever we can and when we do, we do it big with lots of food and drink. In my family a typical “Carne Asada” (the way we call bbq in Baja California) includes guacamole, steak tacos, beans, salsa bander, spicy salsas, tortillas, quesadillas and, of course, beers and when everybody is in full swing, the tequila comes out!! the music get louder and we all have lots of fun. Continue reading “Cooking Comadres Mexican BBQ Menu”
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)”
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)”
¡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.
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.
This morning I fancied something cosy to eat, the weather in London is a bit chilly, my son Emilio and I are at home just chilling out, so I decided to cook a classic Mexican recipe known by almost everybody “Huevos Rancheros”, they look fancy and they taste amazingly delicious. Apparently the origins of this recipe came from the people that used to work in the fields harvesting vegetables and soon became very popular around the country and across the United States.
It is a very simple recipe of fried eggs, tortillas and a salsa make with tomatoes, onions and a bit of green chilli. In my family we usually have them with refried beans and spicy salsa on top. Give them a try over the weekend and believe me, your family will be very happy with you!
Prep 10 min
Cook 20 min
- 4 eggs (2 eggs per person)
- 4 chopped tomatoes
- 1 small chopped onion
- 1/2 chopped green pepper
- 4 corn tortillas
- salt to taste
- rapeseed oil
- Heat 2 tbsp oil in a medium saucepan, add the vegetables and cook for 15 min at low heat, add salt to taste and 2 tbsp water. Reserve.
- While the salsa is cooking fried the eggs and the tortillas in two separate frying pans. The tortillas have to be fried for 1 min on each side in a medium heat frying pan, frying them will help the tortilla not to go soggy.
- To serve them, place a tortilla then the fried egg and top it up with some salsa.
- Have them with some refried beans, spicy salsa, a nice cup of coffee and a fresh orange juice and there! you can have the whole Mexican breakfast experience in the comfort of your home.
- You can get the corn tortillas in www.coolchile.co.uk