Salsa de Chile Puya (Puya Chilli Salsa)

 

Puya is a chilli similar to guajillo, but a bit more spicy. I would say that is a combination of guajillo and arbol chilli, in fact, a lot people get confused between these two, as Puya looks very similar to arbol chilli, but Puya is a bit thicker than arbol. Puya or Pulla, as some people call it, has more fruity and intense flavour than guajillo.

It goes very well with chicken, pork or beef. It is a good chilli to make salsas.
This recipe was given to me by my sister Sonia, who kindly share it with me, she told me that is a salsa from Acapulco, Guerrero, it was given to her by her sister-in-law. My sister Sonia is an excellent cook just like my other siblings. The ingredients are very simple and similar to other salsas, but you use oil to fry it. The combination of the ingredients with the oil make a more silky salsa.

Makes around 150 ml Puya salsa

Prep 10 min

Cook 15 min 

Ingredients 

  • 5 dried, clean and deseeded Puya chillis. 
  • 2 medium tomatoes cut in chunks 
  • 1/2 white onion cut in chunks 
  • 1 medium garlic clove peeled 
  • 1/2 cup vegetable oil
  • Salt to taste

Method

Put the chillies on a hot frying pan to toast for 3 min making sure to turn them around to avoid burning them.

Then put the chillies, onion, tomatoes and garlic in a blender and blend very well, in the meantime, heat the oil, with low heat, in the same frying pan where you toasted the chillies and add the salsa you just blended. Add salt to taste and cook for 15 min. 

Have it with your breakfast, tacos or any other Mexican dish! 

Tips

  • If you can’t find Puya chillies in the UK, you can use arbol chillies, which are widely available in the Mexican online shops.

Listo!

Provecho!

Puerco en Salsa Verde (Pork in Green Sauce)

  
Things always tastes better with a salsa and this is the case of pork shoulder! I bought pork shoulder in chunks and cook it in this amazing tomatillo salsa.

It is Friday, Fridays for me are for relaxing and that means cooking something quick and easy, but today I fancy that plus the wow factor on it, so I decided to cook this pork stew, in my family my mum loves this dish, she says that “pork just go with tomatillo salsa”.

Anyway, let’s start with the recipe!

Serves 4

Prep 20 min

Cook 30 min

Ingredients

  • 500 gr pork shoulder in chunks
  • 500 ml Salsa verde 
  • Salt to taste
  • 1 tbsp rapeseed oil 

To garnish 

  • 1 roasted green pepper chopped into little cubes
  • 1 avocado cut in slices

Method

Prepare your  salsa verde according to the recipe that is in the blog.

After you have the salsa ready, heat a casserole dish and add the oil, then add the pork shoulder chunks, add salt and cook for 10 min, add the salsa verde and cook for around 20 more min or until the meet is tender.

Server it with some roasted green pepper cubes and slices of avocado and as a side dish you can have some red rice

Listo!

Enjoy!

Mole Negro con Cuitlacoche (Cuitlacoche Black Mole)

 

As I mentioned in my recent post quesadillas with Cuitlacoche this Mexican ingredient is consider a delicacy in Mexico and I had found out that this fungus that grows in maize is very common not only in Mexico, but in other countries like France and China, but we, Mexicans, are the only people that eat it. 

So, I had some Cuitlacoche left and I wanted to cook something very special with it, but I didn’t know what, therefore I decided to do some research in the very handy Internet and I found this amazing recipe from Yuri Gortari, that I believe it does Cuitlacoche justice and also sounds very posh, fancy, interesting and, have I mentioned it is utterly delicious as well? 

If you have never tried “Mole” before, well, this is your chance, and the good thing, it is very easy to make that YOU can make it yourself and impress your mates or girlfriends with a fancy Mexican dinner on your next gathering.

But, you might be asking yourself! What a heck is Mole??? Well, when somebody in England ask me what Mole is, I always tell them that it is like curry, the Indian dish, because it has the consistency of a sauce, but  what it makes mole different from curry are its ingredients. The word Mole comes from the Nahuatl (the language from the Aztecs) Mōlli, which in Spanish means sauce. In Mexico, there are different types of Mole made, each one made with different ingredients, but the most popular is Mole Poblano, this type of Mole, created in Puebla, is made with lots of ingredients and is very well known internationally. 

But this recipe is very simple with very little ingredients.

So, come on! Give this recipe a shot and see what you think!

Makes around 1 litre of fresh Mole

Prep 5 min

Cook 30 min 

Ingredients

  • 150 gr Cuitlacoche or Huitlacoche*
  • 4 pasilla chillies, washed and deseeded
  • 1/2 white onion peeled and cut
  • 1 clove garlic peeled or 2 if they are small
  • 1 1/2 tbsp maseca
  • Salt to taste or an organic chicken stock cube
  • Pinch of Dried epazote (optional)
  • 250 ml boiled water
  • 2 tbsp rapeseed oil 

Method

Put the pasilla chillies to cook with 250 ml boiled water for 10 min.

 
Then put them in a blender with just half the water where they were boiled, the raw onion and garlic and blend, pass the sauce through a sieve to eliminate any skin from the chilli.  

Put the oil to heat at low heat in a saucepan, add the chillie sauce and start cooking it.

In a bowl put the maseca and add some hot water and stir until you get a runny consistency with no lumps and add it to the chillie sauce to thicken it, then blend the Cuitlacoche with the chicken cube or salt and add it to the chillie sauce, add the epazote and cook for 15 min at low heat and stirring from time to time.

  
Before turning the heat off, check if it is well seasoned.

  
Have it with grilled chicken breasts and Mexican style rice.

  

*A lot of people know it as “Huitlacoche” but both words are correct to use.

Listo!

Provecho!

Salsa Tatemada de Chile de Árbol (Toasted Arbol Chilli Salsa)

  
Every home in Mexico have a just made salsa for the everyday food, my home wasn’t the exception, my dad used to make this salsa all the time, it is very tasty and if you are one of those brave persons to handle spicyness very well, this salsa is for you and if you are not very good with spicy food, you can also give it a try adding as many chillies you can handle.

The  ingredient that makes this salsa special is the arbol chilli or tree chilli if we trasnlate the word. The arbol chilli is a small and potent Mexican chili pepper also known as bird’s beak chile or rat’s tail chilli.

The method we used in Mexico to make this salsa is called “Tatemar” which, according to Wikipedia, is a nahuatl origin word that means to toast something on fire, it is a method we use quite a lot in Mexico to prepare some of the most traditional dishes like, salsas, chiles rellenos, moles, etc.

Traditinally we put the vegetables on to a comal, a smooth flat griddle where we also cook tortillas or spices, but if you don’t have one, you can use a frying pan.

It is very easy to make and goes very well with tacos, burritos, beans or just as a nibble with some tortilla chips.

Prep 5 min

Cook 15 min

Ingredients

  • 3 or 4 arbol chillies.
  • 2 big tomatoes
  • 1 medium onion peeled and cut in half
  • 1 clove of garlic with skin on
  • Salt to taste

Method

Put the frying pan on to high heat and when it is very hot put all the vegetables on it, except the chillies.No need for oil, as we want to toast them.

Make sure to turn the vegetables around when you see black spots. When all the vegetables are ready put them aside, making sure peeling the garlic. Then start toasting the chillies for a few seconds, they will toast almost straight way, specially if your pan is very hot. 

Put everything in a pestle and mortar or in a blender, add salt to taste and mash or blend until getting a nice runny consistency.

Tips

*when you are toasting the chillies make sure to have a window open or the kitchen extractor fan on, otherwise you will cough a lot.

Listo!

Provecho!