Puerco en Salsa Verde (Pork in a Green Sauce)

Hello there! It is been a while since my last post, but I have been very busy.

Today I am sharing with you a delicious recipe made with pork belly, tomatillos, jalapeños and lots of love! Puerco en Salsa Verde is one of my absolute favourite dishes ever, especially if you add some sort of greens, in this occasion, I added some spinach, which gives the dish a more satisfying flavour and you’ll feel good to see the green bits in it. Continue reading “Puerco en Salsa Verde (Pork in a Green Sauce)”

Macarela con Pipían Verde (Mackerel with Green Pipian)

  

Pipían or Pepian, as some people call it, is a type of Mexican sauce which the main ingredient are pumpkin seeds, in Spanish these are call “pepitas” that is where the word “Pipian” comes from.

The sauce has a similar consistency to mole, you can get Pipian sauce already made, but nothing beats the fresh homemade one, it is not a difficult recipe to make and the flavour is amazing.

Usually pipian is eaten with chicken, but I used mackerel and had a salad with it to make it a bit lighter, traditionally chicken Pipian is served with Mexican rice and refried beans.

Serves 4 

Prep 15 min

Cook 20 min

Ingredients 

  • 4 mackerel fillets
  • 30 gr green pumpkin seeds toasted 
  • 10 gr roasted sesame seeds
  • 1 tbsp maseca flour
  • 2 poblano peppers or green peppers deseeded and roasted 
  • 1/2 small onion 
  • 1 or 2 Serrano peppers
  • 3 fresh or tin green tomatillos 
  • 1 peeled garlic clove 
  • 50 gr fresh coriander
  • 1 cup chicken stock
  • Salt to taste
  • 3 tbsp rapeseed oil
  • A bag of watercress salad

Method

First roast the pumpkin and sesame seeds on a frying pan on medium heat for 5 min.

Then 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 oand let sit for around 8 min, this will make the peppers sweat, making the skin peeling easier. Peel the charred skin and remove the seed and stem.

In the meantime cook the tomatillos and serrano chillies in a medium saucepan with just enough water to cover them (if you are using tin tomatillos, only cook the Serrano chillies). Then place the peeled roasted poblano peppers, tomatillos, Serrano chillies, onion, garlic, cilantro, green pumpkin seeds, maseca flour, sesame seed, and chicken stock into a blender and puree until smooth.

Then heat a frying pan on medium heat and add 2 tbsp of oil, pour in the sauce, add salt to taste stir from time to time and cook for around 15 mjn until the sauce has a consistency of heavy cream. If it’s too thick, add more chicken broth until you get the desire consistency,  turn the heat off and set aside, ready to be serve with the mackerel fillets.

While the sauce is cooking, fry your mackerel fillets. Heat a frying pan on medium heat and add the oil, once the oil is hot, place 2 mackerel fillets at a time, skin down, push the fillets down with a spatula (this will avoid the fillet to curl up), fry them 3 to 5 min on each side.

Serve some watercress salad on a dinner plate, place one mackerel fillet on top of the salad and pour some green Pipian on top of the fish.

Tips

  • You can get fresh tomatillos and poblano peppers from cool chile, they sell them when the tomatillos and poblano peppers are in season.
  • If you can’t find these ingredients fresh then get the tomatillos in a tin, you can find them in www.mexgrocer.co.uk and use green peppers instead of poblanos.

Listo!

Provecho!

 

Pollo Asado Marinado en Cerveza (Grilled Chicken Marinated in Beer)

 

Sometimes there are days that I don’t have plenty of time to cook, when that happens, I have a list of special easy and quick recipes in my kitchen drawer and this is one of them! 

Serves 4

Prep 10 min

Marinate 1 hr

Cooks 15 min

Ingredients

  • 4 chicken breast
  • 1 bottle of Corona
  • 50 gr chopped fresh coriander
  • 1 small chopped garlic
  • Salt and pepper to taste
  • 2 tbsp rapeseed oil

To garnish 

Method

Cut two big pieces of cling film. Place one on the worktop and lay the 4 chicken breast on it and put the other piece of cling film on top of the chicken and flatten them with a meat hammer.

Place the chicken in a cooking bowl and add the beer, salt and pepper, coriander and garlic. Leave in the fridge at least 1 hour.

Take the Chicken out of the fridge 10 min before cooking. Heat a grilled or frying pan at medium heat, add the oil, place the chicken breasts on the pan, adding a tbsp of the marinated.

Grill the chicken breasts for 7 min on each side or until the chicken is cook and firm.

Serve with some Pico de Gallo and Mexican Style Rice.

Listo!

Provecho!