Ensalada de Flor de Calabaza (Courgatte Flower Salad)

I love summer! it is the best season of the year, you can get so many fresh produce and make lots of nice salads, so today I made this lovely courgette flower salad. In Mexico we love to eat courgette flowers when they are in season, there are many delicious Mexican courgette flower dishes that I could eat for a whole week or more cooking with these little beauties. Continue reading “Ensalada de Flor de Calabaza (Courgatte Flower Salad)”

Sopa Fría de Aguacate (Avocado Cold Soup)

It has been a very busy week, full of new things and excitement. Today’s recipe is inspired by a lovely gazpacho I had yesterday during a talk about health by the lovely women from “fig and bloom”, Dorothy, the chef of the group, cooked this refreshing gazpacho soup with cucumber, avocado and jalapeños, so I thought I’d make my own version with a Mexican twist.  Continue reading “Sopa Fría de Aguacate (Avocado Cold Soup)”

Sopa de Tomate con Chipotle en Adobo y Salsa Bandera (Tomato Soup with Chipotle in Adobo and Mexican Fresh Salsa)

Today I decided to make a tomato soup, an old English classic and one of my hubby’s favourite soup, but I put a little Mexican twist to it to make it more interesting, delicious and yes! you guessed, spicy! Continue reading “Sopa de Tomate con Chipotle en Adobo y Salsa Bandera (Tomato Soup with Chipotle in Adobo and Mexican Fresh Salsa)”

Ensalada Caliente de Calabazitas y Frijoles Negros (Courgette and Black Bean Warm Salad)

There is no rule that says that you have to starve yourself and eat boring food in order to loose those pounds you put on during Christmas. Here is an example that eating healthy can be very delicious without compromising flavour, my warm courgette and black bean salad ticks all the boxes, it is healthy, packed with nice flavours, easy and it will help you to eat clean. Continue reading “Ensalada Caliente de Calabazitas y Frijoles Negros (Courgette and Black Bean Warm Salad)”

Nopalitos Rellenos (Cheese Stuffed Nopalitos)

This is a wonderful recipe, I would say is the sort of deconstruction of “Nopales in Chile Colorado” recipe but with a twist, the egg coating. In Mexico egg coating is very popular, the most popular dish is “Chiles Rellenos” which you can find here in a more healthy way. Anyway, I was given this jar of whole nopalitos by my friends from MexGrocer, so I decided to give this recipe a go and I do not regret to use the nopalitos this way. It is a bit of a job, but the results are just wonderful. So come on! it is Friday night, give this recipe a try and you will see, you will be converted to eat nopalitos (cactus) all the time.

Makes 5 stuffed nopalitos per jar

Ingredients

For the nopalitos

  • 1 Azteca whole nopalitos in brine jar
  • 10 slices mozzarella cheese
  • 3 egg
  • 1 cup all purpose flour
  • salt to taste
  • 1 cup pressed rapeseed oil

For the Chile Colorado sauce

  • 5 dried Anaheim chillies, cleaned and deseeded
  • 2 tomatoes
  • 1 small onion
  • 1 peeled garlic clove
  • Salt to taste

To garnish

  • 1/2 onion finely chopped
  • coriander finely chopped
  • 1 jalapeño chilli finely chopped
  • 10 gr crumbled feta cheese

Method

Make the chile colorado sauce. Cook the chillies in hot water for 3 min.

Place them in a blender with some of the water that you boiled them in and add the tomatoes, onion, salt and garlic and blend them until getting a nice smooth sauce.

Pass the sauce through a sieve to remove any chilli skin and put it to boil in low heat for 10 min. Reserve.

Drain and wash the nopalitos (cactus). Remove any excess of  water.

Place a whole nopalito on a flat surface, then put two slices of mozzarella cheese on top follow by another whole nopalito, repeat this until you finish stuffing all the nopalitos.

Prepare the egg coating. Separate the egg whites from the egg yolks.

Beat the egg whites until soft peaks then add the egg yolks and continue mixing until everything is combined. Put aside.

Have the coating ready, place the all purpose flour on a place and add some salt.

Put the rapeseed oil to heat on a large frying pan to medium heat. Once is hot, start coating the nopalitos.

Coat the cheese stuffed nopalitos with the flour first, then coat them with the egg coating.

Fry the nopalitos one by one in the oil. 3 min on each side.

Once they are fried, place them on top of some paper kitchen towels to remove the excess of oil.

Serve them with some of the chile colorado sauce and garnish them with some onio, coriander, jalapeno chilli and feta cheese.

Tips

  • Your can get “Azteca” whole nopalitos in brine in www.mexgrocer.co.uk
  • If you can’t find dried anaheim chillies, use guajillo chillies, but use only 3 chillies and more tomatoes as the guajillos are spicier than anaheim.

Listo!

Provecho!

 

  
  
  
  
  
  
  

Frijoles Fritos (Refried Beans)

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)”

Alegrías de Amaranto (Amaranth Bar Alegrías)

 

Every year around mid February, Ensenada hosts a traditional port carnival, this is what port cities do. My parents always used to take us to see the parade in the afternoon and that was my favourite part as they used to get us lots of nice sweet treats, one of them were “Alegrias”, these cosy amaranth bars taste just heavenly. This recipe originated in the state of Morelos, Mexico, there they do these amazing shapes and combinations, but nowadays alegrias are very popular all around Mexico.

Alegrias are also extremely nutritious, amaranth are the tiny little seed use to make these mexican sweets, amaranth is similar to quinoa and in fact it is as healthy as quinoa, as it contains high levels of protein. In Mexico amaranth has been eaten since a long time ago. The Mayans and the Aztecs used to eat a lot of this grain as part of their diet and it was consider a very important ingredient.

The recipe is an easy to make, you just have to be careful while you are popping the amaranth, because it burns very easily.

Makes a 30 d x 20 h tray

Ingredients 

  • 100 gr amaranth seed
  • 3 light brown small piloncillo bars
  • 1 tbsp honey
  • 2 tbsp water
  • 1 oiled 30 x 20 tray

Method

First pop up the amaranth seeds. Heat a pan with a glass lid, try first with a few seeds to see if the pan has the right temperature. Remember the seeds burn quite easily, that is why I suggest to use a glass lid, so you can see when the seeds stop popping. Do it in small batches, I did one tablespoon at a time. Put the popped amaranth in a separate bowl and reserve.

Break all the piloncillo bars and place them in the same pan where you popped the amaranth, add the honey and water and heat until everything has dissolved.

Let the syrup to cool down for 5 min.

Add the popped amaranth into the syrup and stir vigorously until all the seeds are cover with the syrup.

Place the amaranth on a pre-oil tray, I just rubbed a tiny bit of rapeseed oil to avoid the amaranth bars to stick to the tray.

Press the amaranth with a rolling pin and let it cool for a few hours.

Cut them with a sharp knife in different shapes.

Tips

  • You can add pumpkin seeds, almonds, raisins or any other nuts you like.

Listo!

Provecho!

Ensalada Mexicana de Berros (Mexican Watercress Salad)

While growing up in Mexico one of the things I remember the most about my childhood is going to the countryside to see what we could find, watercress was always the plant that was there growing in the wild, my dad adored to eat it from the edge of the brooks.

Because of all these experiences I had as a child I really think I had a very organic eating childhood without even know it. My dad used to grow lots of things in our garden, we had figs, zapotes, limes, pomegranate, cactus, avocados, olives, herbs and all those trees were organic, he never used any chemicals in his plants. We used to eat a lot of vegetables and a lot of good food, food that children nowadays won’t eat.

Anyway, I decided to pay a tribute to my dad by creating a simple salad that summarises the things he loved to eat, specially the vegetables, so I came out with this amazing watercress salad. It is my recipe, so I really hope you give it a try!

Serves 2

Prep 15 min

Ingredients

  • A bag of organic watercress
  • 1/2 organic cucumber cut in slices
  • 10 radishes cut in round slices
  • 1 organic avocado cut in slices
  • 1/2 red onion julienne
  • 1 organic red chilli de-seeded and finely chopped
  • 25 gr fresh of feta cheese
  • Juice of a lime
  • Salt to taste
  • Pinch pepper

Method 

Place all the ingredients in a large salad bowl.

Mix them very well and add salt to taste and a pinch of pepper.

Squeeze the juice of a lime.

Serve scattering some more fresh of feta cheese and red chilli.

Listo!

Provecho!