Today I am so happy to share with you this recipe of “Plant Based Alegrias” made by Jenn, a talented Mexican lady living in Ireland. She contacted me a few days ago asking me if she could be part of the “Cooking Comadres Club” and I felt very honoured to featured her recipe here in my blog. Continue reading “Cooking Comadres Plant Based Alegrias by Jenn from The Green Diary”
Today is the first day of summer and to celebrate this day I decided to cook a lovely recipe with ingredients that are in season and peaches and gem lettuce are so lovely at the moment and if grilled, it intensifies their flavour. I know there are many simmilar recipes like this, but I made it my own by making a tomatillo, also known as Mexican husk tomato, salsa dressing. Continue reading “Ensalada a la Parrilla de Lechuga y Durazno (Gem Lettuce and Peach Grilled Salad)”
The word camote, sweet potato, comes from the nahuatl word “Camohtli”. In Mexico we tent to eat sweet potatoes as a dessert, traditionally the sweet potatoes are cooked in “piloncillo” (raw sugar) syrup.
There is even people that go around the streets selling hot sweet potatoes in syrup, we call them “Camoteros”, this person goes around shouting “Caaaaaaamoootes”.The first time my husband heard the camotero outside of our house, he got scared, as the camotero was releasing the steam from his “camote trolley”.
When I first arrived in London and I saw them in the supermarket, I remember I told my husband about this recipe and he thought that it was a bit strange, but for me, it was a bit strange to eat sweet potato in salty dishes, but I never dislike the flavour, in fact I found it very interesting to mix the sweetness of the “Camote” with other dishes, so that is how I came out with this tasty recipe and it is perfect for a day like today, it is raining in London, again! so this spicy sweet potato soup will warm you up. The sweetness of the sweet potato just goes very well with the touch of chipotle chilli in adobo and if you serve it with some sour cream, it gives the soup a slight tangy flavour that ease the spiciness of the chillies, but if chilli is not a problem with you and you can handle high levels of spiciness then just add some chilli oil on top of the sour cream and then you will feel that you are in Mexico. Enjoy and happy cooking!
Prep 10 min
Cook 45 min approx
- 7 medium sweet potatoes
- 4 garlic with skin on and slightly bashed
- Some fresh thyme
- salt and pepper to taste
- 3 tbs cold pressed rapeseed oil
- 2 tbsp smoked chipotle paste
- 1.5 litres chicken or vegetable stock
- Some sourcream
- chilli oil
- Preheat the oven to 200 degrees F.
- Peel and cut the sweet potatoes lengthwise, place them on a tray with the garlic and thyme, sprinkle some salt, pepper and rapeseed oil.
- Place the potatoes in the oven and roast them for around 30 min.
- Put them in a blender with one garlic (one that has been roasted with the potatoes).
- Add the smoke chipotle paste and vegetable stock and blend until getting a smooth consistency.
- Serve it as a starter or light lunch in a bowl with a dollop of sour cream and chilli oil.
- Enjoy it with a big piece of sour dough bread and butter.
- You can get the chipotles chillies in adobo sauce in www.mexgrocer.co.uk or www.mextrade.co.uk, if chipotle chillies come in whole, just blend them to make a paste.
A few weeks ago I bumped into one of my hubby’s friends at a supermarket. I was very surprised to him see him doing the supermarket shopping (according to me, all husbands hate supermarkets, specially mine), but he told me that he is the one that cooks at home, so I have to confess I was a bit jealous, “El inglés” aka my hubby would only come to the kitchen when he is hungry and he wants something to eat, but that doesn’t necessarily mean he will cook, anyway, we started to talk about food and I told him about my Mexican food blog, it was very nice to find out that he also likes to cook Mexican food, he asked me if I cook refried beans and I said “yes, of course, I cook the beans and then I make my own refried beans”, so he wanted to know if I have the recipe in my blog and I think I said yes to him, but then it wasn’t until yesterday that I realised that I do not have it, so here it’s the recipe specially for my hubby’s friend! Continue reading “Frijoles Fritos (Refried Beans)”
In México Tostadas are very popular, you can put many types of toppings. My favourite toppings are seafood and fish.
Every tostada starts as a tortilla, maize tortilla, then this tortilla is usually fried in oil and becomes a tostada. But nowadays everybody prefers the healthy option which is the baking tostada. So here in this recipe I show you how to do it.
Makes 6 tostadas
Cook 10 min approx per batch
- 6 corn tortillas
- 1/2 rapeseed oil
Heat the oven to 200 degrees, gas mark 6, ten minutes before putting the tortillas in.
On a tray rub the oil and place the tortillas, avoiding putting the tortillas on top of other tortillas.
Bake them for around 10 min or until golden brown.
- I usually buy my corn tortillas from www.coolchile.co.uk they make the best tortillas for tostadas.
Oh my! It is raining in London again! Yeap! Again! I think the sunny days are going to be a thing from the past very soon.
Anyway, on days like this I fancy to stay at home and wrap myself in a blanket and eat yummy things, I know! It is not very good for the diet, but what can we do on a rainy day?! So today I decided to cook something very cosy and I remember my mum’s lentil soup, well, it is not really mum’s recipe, but she does make a delicious version of the lentil soup that it is well known in Mexico.
Probably everybody has a version, some people add chorizo, other add ham or bacon. My mum always cook this soup with ham, but today mine is completely vegetarian and still taste wonderful.
So when you come across with a day like this, try this soup and I assure you it will make you feel very cosy.
Prep 10 min
Cook 20 min approx
- 2 cups of green lentils washed
- 2 tomatoes chopped
- 1 white onion chopped
- 3 carrots cut in small cubes
- 1 stalk of celery cut in cubes
- 1 clove garlic peeled
- 10 gr or a little bunch of coriander
- Salt to taste or an organic vegetable cube dissolved in hot water
- 2 tbsp rapeseed oil
- 4 cups of water
Heat the oil in a medium casserole dish on high heat for 3 min, add the tomatoes and onions and cook for 5 min then add the carrots, celery and garlic and cook for 3 min, after this add the lentils, stock or salt and water, turn the heat down to low and let it simmer gently for around 20 min then add the coriander, by this time the lentils must be soft, if not cook for another 10 min and check again. When the lentils are soft the soup is done.
This is a very simple but useful side dish recipe to have in your repertoire of Mexican recipes.
This rice is so delicious and it goes with almost everything.
Prep 10 min
Cook 20 min approx
- One cup Basmati* or long grain rice
- 2 medium tomatoes
- 1/2 onion peeled
- 1 clove garlic peeled
- 1 tsp tomato purée
- 1 carrot cut into little cubes
- 1/2 frozen peas
- 2 cup and a half chicken stock or an organic chicken stock cube dissolved in hot water
- 2 tbsp rapeseed oil
- Salt (add salt if you are using unsalted chicken stock, if you are using the organic chicken stock cube, don’t add salt)
In a blender put the tomatoes, onion, garlic and chicken stock and blend very well, put the sauce aside (add the salt here, if you are using the organic chicken stock, there is no need to add salt anymore).
Then in a sauce pan heat the oil at medium heat and add the rice, fry it for 2 min and add the carrot and continue frying for 2 more min and then add the tomato purée and fry for one min and add the tomato stock and low the heat to very low and put the lid on and let it simmer after 10 min add the frozen peas and continue simmer until the water has evaporated.
- *I usually use basmati rice because I like the consistency when cooks.
The weather in London still a bit dull, so, again, I fancied something yummy and easy to make as Emilio, my son, hasn’t started school yet. I remembered that I had this tin of cuitlacoche in the cupboard that I bought I few days ago and bang! What can be more cosier than some delicious and homely quesadillas with all that gooey cheese? Yes, you are right! Nothing it is cosier than some quesadillas and when you filled them with some cuitlacoche they become fancy and posh quesadillas.
Cuitlacoche, also known as Huitlacoche, is an eateble fungus grows in corn leaves and in Mexico it is consider a delicacy. It tends to be a bit pricey, the tin I bought weighted 380 gr from “La Costeña” and it cost me £9 plus delivery, but to be honest, it is well worth to spend that sort of money because the flavour this ingredient has is utterly delicious. It taste a bit earthy and this one in particular has been seasoned with onion and jalapeños, so there is no need to add anything else when you are adding it to your quesadillas and the amount that it comes in the tin is enough for around 15 medium quesadillas or more if you put little, but because I am making the quesadillas for myself, I am putting tons of it and I still had some left for tonight’s dinner.
Prep 5 min
Cook 10 min
- 380 gr tin of Cuitlacoche La Costeña
- 8 small corn tortillas
- 100 gr grated cheese like Oaxaca, Mozarella, Cheddar or any types of cheese that melts
Open the tin and pour the Cuitlacoche in a sauce pan and heat, then on a frying pan heat the tortillas and fill them with cheese, put as much as you like, fold each tortilla or put one on top of the other one, like in the picture.
When the cheese has melted, put some Cuitlacoche.
- You can get La Costeña Cuitlacoche from www.mexmarket.co.uk
The Molcajete is one of the most iconic Mexican kitchen utensils of all times. It has been used for thousands of years since the Aztecs and Mayans. It is the Mexican version of pestle and mortar. It is used mainly to make salsas, but people give it different uses. It is such an icon in the Mexican kitchens because it gives food a unique flavour.
Every home tent to have a Molcajete that it is given from one generation to another one. In my family my dad’s Molcajete was very famous and it was well used thousands of times, unfortunately when he passed away it got lost. Nobody knows what happened or at least that is what my mum says.
If you have the opportunity to get one, get it, because you will taste the difference that a Molcajete makes to your salsas.
Here is this simple recipe that probably every family in Mexico knows, but if you get it wrong, it won’t taste the same.
Prep 2 min
Cook 20 min
- 3 medium tomatoes
- 1/2 onion peeled
- 2 jalapeño chilies
- 1 garlic clove peeled
- Salt to taste
Put a frying pan to heat, when it is very hot put the tomatoes, onion and jalapeños to roast, turn them from time to time, so they can roast all around.
In the meantime in a Molcajete or a pestle and mortar put salt and the peeled garlic clove and mashed it until getting a paste, then when the chillies are roasted all around transfer them in to the Molcajete and mashed, then the onion, but before putting it, first cut it and then mashed in the Molcajete, then add the tomatoes and mashed them until everything is mix and mashed. Taste for salt and enjoy!