¡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
Going to the market on a Sunday morning to eat tacos de birria for my father was a must. There is this guy that has a “Carreta de Birria” in “Los Globos” vegetable market in Ensenada and according to my dad, he makes the best birria in town, although nowadays there is a big proper restaurant called “Birrieria Guadalajara”, all they do there, yes! you guessed!, is birria and they always fully booked. I have been there and let me tell you, they do DO a great birria.
But you are probably wondering what “Birria” is!, well, It is a spicy stew from the state of Jalisco. The traditional Birria is made with goat meat or mutton, but in my house we always use beef. Traditionally is garnished with coriander, onion, radishes, lime juice and spicy salsa, but I love putting some lettuce in mine, as I really like the freshness this one adds to the birria. It is a heavy dish, very good for hangovers, it is the typical dish that I would call “levanta muertos” (getting up dead).
In Mexico birria is usually prepare for special occasions like wedding, XV años, Christmas or New Year’s Eve, but I made mine the other day because I had some friends for dinner and I wanted to impress them. Now let’s get to business and let me give you the recipe.
Prep 20 min
Cook around 2 hours
- 1.5 Kg Skirt beef
- 2 pieces bone marrow for flavour
- 5 guajillos chillies de-seeded
- 2 ancho chillies de-seeded
- 2 tbsp tomato purée
- 2 garlic cloves peeled
- 2 tomatoes
- 1 onion
- 3 dried bay leaves
- Some thyme
- A pinch Oregano
- 2 cloves
- Salt to taste
- Chopped coriander
- Chopped onion
- Lime wedges
- Spicy Salsa
- Warm corn tortillas
- Shredded lettuce (optional)
- Put the meat, bone marrow, tomatoes, onion and garlic to cook with just enough water covering the meat, add salt to taste. Cook for around 1 hr. then set aside.
- Soak the chillies in hot water for 5 min and put them in a blender together with the tomatoes, onion and garlic from the meat. Pass the sauce through a sieve to get rid off any skins. Set aside.
- Shred the meat and cut into small pieces, so when your guests are eating the birria do not get long pieces of meat.
- Put the meat back into the broth, remove the bones and add the chillie sauce and all the spices (bay leaves, cloves and thyme).
- Add the tomato purée and cook for around 1 hr or less. Check the salt, if it needs more salt, add at this stage and continue cooking. Remove all the spices before serving.
- Serve it in a bowl like in the picture, garnish with coriander, onion, lime juice, radishes and enjoy with some warm corn tortillas.
Today I decided to cook my dad’s favourite breakfast because I am celebrating that my Instagram account had reached 2000 followers, so that means a lot to me. There are two thousand people follow me in this Mexican food adventure, so that for me is so cool and the best way to celebrate is by cooking on of father’s favourite dishes.
My dad used to order this breakfast every time we used to go to “Leonardos” a restaurant in San Antonio de las Minas. There the do this dish that they have called “Querendon” (love one) and it has two eggs, refried beans and this special stew dish made with meat “Bistec Ranchero”, so you can imagine how filling and comforting this dish is.
For my Bistec Ranchero I always buy the best cut I can find in my local butcher, I ask them to slice it very thinly and cut it is strips, in this occasion I bought Sirloin steak.
So if you ever have people staying at home and you want to impress them with a nice Mexican breakfast this is the right recipe.
Prep 15 min
Cook 20 min
- 250 gr Sirloin steak, thinly cut and cut again in strips
- 2 tomatoes roughly chopped
- 1 small onion julienne
- 1/2 green pepper julienne
- 1 fresh jalapeño whole
- 1 clove garlic peeled
- Salt and pepper to taste
- 2 tbsp rapeseed oil
Heat a casserole dish to medium heat, once is hot add the oil then add the meat and cook for 5 min, stirring continuously, add the salt and pepper and then all the vegetables including the whole jalapeño and garlic, cook for 15 min, stirring the ingredients from time to time and making sure that the meat doesn’t get dry, if it does, add a little bit of water.
While the meat is cooking, prepare the eggs, here you can cook them the way you like them, I like mine fried. Have the refried beans ready and once the Bistec ranchero is cooked, serve it with the eggs and refried beans. Don’t forget to heat some corn tortillas and a nice cup of coffee!
Chiles Rellenos originated in the city of Puebla, Mexico, in the traditional recipe the pepper is coated in egg and fried, but I made them the way my family makes them and it is a more healthier option, no frying involved.
Traditionally the recipe is made with Poblano peppers but this dish has become so popular that nowadays people stuffed almost all type of chillies, even dry chillies like “pasilla” or “ancho”, it is normally serve in a tomato consommé.
They are not difficult to make and the taste is out of this world and when you serve them the way I do (all together in a nice serving plate) it becomes a very elegant dish that can impress even to all the fussy eaters.
Try it and you’ll see you will be cooking “Chiles Rellenos” all the time.
Prep 30 min
Cook 30 min
- 8 fresh poblano or green pepper.
- 300 gr grated Mozarella cheese or any type of cheese that can melt.
- Tomato consommé
For the tomato consommé
- 4 large tomatoes
- Half a raw onion
- 1 clove of garlic peeled and raw
- 2 cups of water
- Half a tbsp of dried marjoram
- 1 tbsp tomato paste
- Salt to taste
Roast the poblano or green peppers on the stove top burners until completely blistered and charred all over. Wrap the peppers with a tea towel and place them in a plastic and let sit for around 15 min, this will make the peppers sweat, making the skin peeling easier. Peel the charred skin and make an incision from top to bottom and remove the seed, but leave the stem and set aside.
Make the tomato consommé. Cover the tomatoes with water and leave them to boil for 30 min or until very tender then put them in a blender and add raw onion, garlic, tomato paste, marjoram, salt and a bit of the water where you cook the tomatoes, blend for 2 min, taste and if it needs salt or more marjoram add some, put it back on the heat and continue cooking, leave it on very low heat simmering.
Once the consommé is done fill the peppers with the cheese and carefully place them into the hot consommé, leave the consommé to simmer for 5 more min and once the cheese is melted, turn the heat off.
Serve 2 peppers for person with some Mexican rice.
- I mentioned in other recipes that is very difficult to find fresh Poblano recipes, so you can use green peppers, but the flavour is not going to be the same.
- Sometimes cool chile sells Poblano peppers when they in season.
- You can filled the peppers with “Beef Picadillo” as well.
One of the dishes that I will always have in my heart is”dulce de calabaza” or “Calabaza en tacha” as some people call it. For me, this recipe totally takes me back to my childhood, I remember going to visit my grandma in Sinaloa and she and my aunties would cook this dish, sometimes specially for me, as I was and still am number one fan of “Calabaza en dulce”. They are the experts to make this recipe, specially my auntie Laura and Ana.
In Mexico this recipe is cook during the autumn and specially during “The Day of the Dead” as an offering to our loved ones that had past away. Whatever the ocassion the truth is this recipe is cozy, delicious and once you try it, you will definitely love it and would, like me, eat the whole pot!
I made a medium pumpkin because it is only for my family and me, but you can make as much as you want, it is an easy recipe and I promise you will love it.
For a medium pumpkin
Prep 15 min
Cook 1 hr approx
- Cheese or Queensland pumpkin washed and cut in chunks
- 100 gr Dark Brown Mascovado Sugar or dark piloncillo.
- 2 medium cinnamon sticks
- 4 whole cloves
- 100 ml water
In a large casserole dish add some of the sugar on the bottom and place the pumpkin skin up, add the cloves and cinnamon sticks.
And put another layer of pumpkins and add more sugar, do this until all the pieces are in the casserole dish. Add the water and cook in low heat. Make sure when it is cooking all the pumpkin pieces are covered with the syrup. Cook until the pumpkin is cook and tender.
Enjoy it just by itself or with some milk.
- This recipe traditionally is made with dark “Piloncillo” or “Panela” as some people call it.
- For this recipe I used dark brown Mascovado sugar as I couldn’t find dark piloncillo. The results are very similar.
El Día de los Muertos, Day of the Dead, is a famous Mexican celebration full of traditions that have been in our culture since pre-columbian times. In the Aztec culture this festivities were dedicated to the goddess known as the “Lady of the Dead”, nowadays we call this goddess “La Catrina” and the celebrations used to last for a month. In modern times the Day of the Dead takes place on November 1st and 2nd. In November 1st we remember the children that have left this world, this day is call “el Día de los Santos Inocentes” and in November 2nd we remember the adults. People go to the cemeteries to visit their love ones that are not longer here and take flowers, food, music, etc.
In my family, every year we go to the cemetery to visit my grandparents, but since my father past away, we celebrate this day big! well, at least my family does in Mexico, they go to the cemetery to visit my dad’s grave and bring flowers, music, candles and food. All my family gather to be with him and to wait for him to come back to see us. My sister Cynthia always put an altar at her house with all the nice things my dad used to like. I do as well, put an altar, here in London to remember him and although I am not there with my family that day, I always feel this special feeling of togetherness and love.
The celebrations are beautiful, full of colour, food, flowers, music, love, etc. if you want to know more about “the Day of the Dead” go to my section in the blog Resources/ Mexican Culture: here
Today I am sharing the recipe of “Pan de Muerto” or “Bread of the Dead”, this is one of the many traditions that we do during those days. It is a sweet bread that is eaten during those days. The way this bread looks has a special meaning, the four strings mean the bones of the dead and the ball on top signifies the heart of the dead person. It has an orangey smell “Azahar” that remind us to the dead..I absolutely love them. When I was younger, my mum used to work in a Mexican bakery, so we always used to have fresh sweet bread at home and during “el día de los muertos” we used to eat lots of this yummy bread.
I have to confess that I am not a baker or a good baker or anything close to a baking person, I think, baking is not in my nature, but every time I am going to bake something, I put the best of me and I try to get it as good as I can!, it took me a while to get this bread right, in fact, I did it three times and it wasn’t until the fourth when I got it right. It takes a while because you need to knead the dough very well so the bread rises nicely, but the end results are worth the effort.
Makes 1 medium Pan de muerto
Prep 1 hour approx
Bake 20 min approx
- 250 gr all purpose flour
- 7 gr dried active yeast
- 75 gr caster sugar
- 1 medium egg
- 45 gr lightly salted butter
- 3 gr salt
- zest of 1 medium orange
- 100 ml warm milk
- 1/2 tsp orange blossom water
When it’s bake
- 10 gr melted butter
- 10 gr caster sugar
First of all, turn on the oven to 200 degrees or gas mark 6, 10 min before start. Then lay all your ingredients ready to use on the surface you are going to work on.
Spread the 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 the sugar, salt, orange zest, orange blossom water, butter and egg and mix these ingredients very well and add some milk, little by little and knead the dough for a bit. You probably won’t need to use all the milk. Leave these ingredients for a moment and start activating the yeast, in a bowl, add two tbsp of flour, dried yeast and one tbsp of sugar, then add some of the warm milk and mix. Leave the yeast in a warm place, it takes around 15 min approx to activate, when you see bubbles on top, that means that it is ready to be use.
Continue kneading the other ingredients. Once the yeast is activated, add it to the rest of the ingredients and continue kneading until all the ingredients are well combine. Don’t worry or panic if your dough feels very sticky, it is fine, you just need to continue kneading until you get a dough that is not sticky and it feels elastic, then give it a shame of a ball.
Then, grease a bowl with a little butter and place the ball dough in the middle and put it in a warm place for around 30 min approx so the yeast does its magic. The ball will double the size, once it is like this, knead the dough a bit more and then make the ball again and cut some dough, cut that piece into three to make the filaments and the little ball that goes on top.
When you have done this, place the bread on the tray where it is going to be bake. Do not forget to grease the tray first. Then leave the bread to rise a bit more in a warm place for 15 min approx.
Then place it in the pre-heat oven and bake for 20 min approx or less, depending on your oven. Take it out when it is golden brown and the centre is cooked, cover it with the melted butter and sprinkle it with caster sugar. Enjoy it with a nice cup of hot Mexican chocolate!
I’m sure we all have a dish that makes us feel at home and brings us many cosy memories and makes us feel nostalgic when you are miles away.
Well, for me, Sopes Estilo Sinaloa is that dish. Every time I smell those delicious Sopes aromas, makes me think about my mummy. For me, she is the woman that makes the best Sopes in the whole wide world, because when she cooks them, she always makes them with love, even though they take a while to make! Continue reading “Sopes de Carne Deshebrada Estilo Sinaloa (Sinaloa Style Shredded Beef Sopes)”