Linguine with a Creamy Poblano Pepper Sauce

Winter is coming and here at home we seem to be preparing for it! Or to be honest with you, it seems that I have been preparing for it, as I seem to be the only one craving hearty dishes or better said, err! high calorie dishes, like the one I cooked today, which is just soooooo yummy! Honest, all those calories in this recipe are worth it.Here at home everybody loves it, my son Emilio in particular is very kin of it and believe me, if he loves it even if it is green, it means it is really good.I know it is not completely Mexican, but we Mexicans love pasta and I do utterly loooove pasta to bits, I love Italian food and I love Italy and my children and my husband as well, this is a very good way to have the best of both cuisines, Pasta + Poblano Peppers = love on a plate!

For my sauce I used just only the skin of half of a poblano pepper as I didn’t have much left in my freezer, but if you can get hold of some fresh poblanos, use two medium size or in the other hand, you can’t find any poblanos, you can use green peppers, just don’t forget to charr them in order to get maximum flavour.

Serves 4

Easy

40 min approx

Ingredients

  • 2 medium poblano pepper, peeled, charred, deseeded
  • 1/3 cup chopped fresh coriander (cilantro) (optional)
  • Linguine or any pasta of your choice for 4 people
  • 1/2 shallot chopped
  • 1 clove garlic chopped
  • 1 1/2 cup double cream
  • 1/2 cup milk
  • Salt & ground black pepper to taste
  • 3 tbsp canola oil
  • 180 gr peeled prawns (optional)

Method

  1. Have all the ingredients ready: pepper charred, shallot, garlic & coriander chopped.
  2. Put the pasta to boil with salt and while that is cooking, prepare the sauce.
  3. Blend very well the peppers and coriander with the milk. You can do this with a hand blender or a normal blender. Set aside.
  4. Heat the oil in a large sauce pan at medium heat and then add the shallot, fry for 3 min then add the mince garlic and fry for 2 min.
  5. Check your pasta, if it is cooked, al dente. Drain it and set aside.
  6. Add the prawn and fry quickly for 2 min, then add the poblano sauce, salt, pepper and once starts boiling add the double cream.
  7. Cook the sauce for 2 min until starts boiling and by now, your pasta should be ready and just add it and mix very well. Enjoy!

Listo!

Provecho!

Papas a la Jardinera (Jardinera Potatoes)


I am so happy to share this recipe with you today and although it is an easy recipe, it is special to me because the main ingredient of the recipe, potatoes, were grown in my garden and today we dug them out, so the recipe tastied even better.

These potatoes are called potatoes garden style, because after been cook in a little bit of oil, you can add the vegetables you like, I like mine with tomatoes, onions, green pepper and coriander (cilantro), other people might like to add other vegetables, so it all depends ok what you like.

So here is the quick recipe for these lovely potatoes.

Serves 4

Ingredients

  • 1/2 kilo of potatoes small diced 
  • 1/2 white onion chopped
  • 10 cherry tomatoes chopped
  • 2 tbsp chopped coriander (cilantro)
  • Salt to taste
  • Pinch ground black pepper
  • 4 tbsp vegetable oil

To serve with

  • Feta cheese
  • Slices of avocado

Method

  1. Chop all the vegetables and set them aside.
  2. Heat a large frying pan and once the oil is hot throw the potatoes carefully.
  3. Fry the potatoes for 15 min, stiring them from time to time so they cook evenly all around. 
  4. To know if the potatoes are cooked, try one and if it is soft that means they are cooked.
  5. Once the potatoes are cooked, add the onion, tomatoes, green pepper, coriander, salt & pepper. Cook for further 10 min, making sure to mix the veggies from time to time. Then turn off the heat and serve.
  6. Serve them with some cheese and avocado slices. Enjoy

Listo!

Provecho!

5 Recetas de Tacos (5 Taco Recipes)

Tacos de Moronga (Black Pudding Tacos)

Makes 10 taquitos

Ingredients
For the moronga

  • 50 gr black pudding from a good source
  • 1 tomato chopped
  • 1/2 green pepper chopped
  • 1/2 onion chopped
  • 1 tbs chopped coriander
  • 1 clove garlic chopped
  • 3 tbsp vegetable oil
  • Pinch of salt

For the tortillas

  • 20 small corn tortillas
  • 1/2 cup vegetable oil
  • 2 tbsp ancho chilli powder

To serve

  • 1 pickled red onion
  • 1 red chilli
  • Fresh coriander
  • Lime wedges

Method

  1. Prepare the pickled onion, chopped the coriander and red chilli and cut the lime wedges.
  2. Heat 3 tbsp oil on a frying pan. Add the onion and garlic. Once they are a bit cooked, add the tomato and green pepper.
  3. Chopped the black pudding very well and once the veggies are cooked add the black pudding to the pan. Add a pinch of salt and stir. The moronga will cook very fast, cook it for 5 min at medium heat. Turn the heat off and add the fresh coriander. Leave aside.
  4. Then in another frying pan heat 3 tbsp of oil at medium heat and add a tbsp of ground ancho chilli, then quickly start heating the tortillas trying to cover them with the oil, don’t let them fry, the goal is to warm them and smoother them in the oil. Have a big platter ready and place the little tortillas on it.
  5. Each taco will have two tortillas, just like they do in the taquerias in Mexico!
  6. Then to assemble the taquitos, get two tortillas, add some moronga, pickled red onion, fresh coriander and chopped red chili, squeeze some lime and enjoy!

Continue reading “5 Recetas de Tacos (5 Taco Recipes)”

Cooking Comadres Mexican BBQ Menu

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”

Cooking Comadres Easter Feast

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 (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)”

Tamales de Pollo en Salsa Verde (Chicken in Green Salsa Tamales)

 ¡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)”