Nopales con Pollo en Chile Colorado (Cactus with Chicken in a Red Sauce)

I woke up in the morning thinking what to do for el inglés today on Valentines Day, you see, he is not the kind of man that I would call the romantic type, he just doesn’t like the typical “romantic” things that other men would do, instead, he shows his love in a different way and that is what make him so especial for me and made me fall in love with him!

So what a better way to show him that I love him so much than to cook for him his favourite Mexican dish, Cactus in Chile Colorado with Beans and Mexican Rice. As we say in Mexico, “al hombre se le conquista por el estomago”, in other words, if you want a man to fall in love with you, cook his favourite food and let the nice flavours do the trick!

Luckily for me, el inglés is not into desserts, breads or cookies, they are not my thing, he loves savoury food. He tried cactus for the first time in Mexico in a salad and since then he loves them, cactus have a wonderful flavour and they are very healthy, if you are able to buy fresh ones, use those instead, fresh always taste better, but in this occasion I am using cactus from a jar, “la Costeña” is a well known Mexican brand and they have cactus in brine, they need to be rinse several times in order to get rid off the vinegar flavour, they are a very good option.

This dish is a very loved recipe in my family, my dad used to love this dish and my mum is the expert in cooking it, the secret is in the sauce, if you make a good sauce, you can serve it with chicken (like me) or pork or maybe even fish! Then you make some delicious refried beans and a yummy Mexican rice and you will have a proper Mexican combo for a very especial occasion or why not only for a quick Friday night dinner!

Anyway, enough of the talking and let’s get on with the cooking!

Serves 4

Ingredients

For the Cactus & Chicken in Chile Colorado

  • 4 Chicken breasts
  • 4 dried guajillo chillies
  • 3 tomatoes
  • 1/2 onion
  • 1 garlic clove
  • Pinch of dried oregano
  • 2 tbsp vegetable oil
  • Salt to taste

For the refried beans

  • 500 gr black turtle beans
  • 1/2 onion
  • 1 garlic clove
  • 3 epazote fresh leaves or dried
  • Salt to taste
  • 3 tbsp vegetable oil

For the Mexican rice

  • 2 cups basmati rice
  • 3 tbsp tomato pure
  • 1/4 chopped onion
  • 1 garlic clove
  • 2 tbsp vegetable oil
  • Salt to taste

To garnish

  • Feta cheese
  • Fresh coriander

Extra

  • Warm corn tortillas

Method

To cook the beans

  1. Soak the beans for a few hours before cooking.
  2. When ready to cook, get rid off the water they were soaked in.
  3. Then put them in a large casserole (dutch oven) and add the onion, epazote and garlic, covered them with water and bring the water to a boil.
  4. Check them after 40 min and if they are soft add salt.
  5. Once properly cooked, heat some oil in a casserole dish, chop some onion and garlic, fry them and add some beans with a bit of the water from the beans. Mash them and add a bit of more salt if necessary. Set aside.

To make the Mexican rice

  1. Heat the oil in a sauce pan. Add the chopped onion and garlic and after 3 min add the rice, fry the rice for 5 min and stir.
  2. Have 4 cups of hot boiling water ready.
  3. Add the tomato pure to the rice and continue mixing. Once all grains are cover with the pure add the boiling water and salt. Stir just once and put the lid on the saucepan and low the heat all the way down.
  4. Do not mix or stir. Just let the steam cook the rice. Leave to simmer until the water is gone and the rice is cooked. Set aside.

To make the Cactus & Chicken

  1. Take the stem off and remove the seeds then put them in hot boiling water for 10 min.
  2. Cut the tomatoes, peel onion and garlic.
  3. Put all the ingredients in a blender adding some of the water that was used to soak the chillies.
  4. Blend everything and then pass the salsa through a sift. Set aside.
  5. Cut the chicken in thinly slices, heat the oil on a frying pan and fry the chicken, adding salt to taste.
  6. Once the chicken is half cooked, add the sauce and cook for 15 min at medium/low heat. Once is cooked, everything is ready to serve.

Serve some of the cactus & chicken with some beans and rice on the side. Garnish the beans with fresh cheese or feta and the rice with fresh coriander. Enjoy the meal with warm corn tortillas and some nice spicy salsa if you love to add some heat!

Listo!

Provecho!

Crema de Calabacitas a la Mexicana (Mexican Style Courgettes Cream)

Today’s recipe is a favourite of mine and my hubby! He usually doesn’t like courgettes Mexican style, which I love, but he likes soups, so I came with the amazing idea of doing create something that we both like and this is how this creamy soup came along! It is great for children as well, my two little pollitos love it very much and to let people know what they are eating, I garnish the soup with proper Mexican style courgettes and some yummy feta.

Since the New Year started all I fancy is comfort food, I wonder if it is because the weather in London is freezing cold! Anyway, I am sure it is just fine.

This creamy soup recipe is to make four servings, but if you want to make it for more people just add one courgette per person. You can have it as a quick lunch with some toast or as a starter for a dinner party!

Ingredients

To make the creamy soup

  • 2 large courgettes cut in thin slices
  • 1/2 chopped onion
  • 1/2 cup frozen sweetcorn
  • 1 clove garlic peeled & mince
  • 1 tbsp butter
  • 2 tbsp vegetable oil
  • 2 tbs plain flour
  • 250 ml water
  • 250 ml milk
  • 1/2 tbsp salt
  • Pinch of black ground pepper

To make the Mexican Style Courgette to garnish

  • 1/2 of a large courgette cut in little cubes
  • 1 tomato finely chopped
  • 1/2 onion finely chopped
  • 1/4 cup frozen sweetcorn
  • 1 tbsp chopped fresh coriander (cilantro)
  • 1/4 water
  • Knob of butter
  • 1 tbsp vegetable oil
  • Salt to taste
  • Pinch of black ground pepper
  • Bit of feta to garnish at the end

Method

Creamy Soup

  1. Heat a large saucepan to medium heat and add the butter and oil. Once the butter has melted add the onions and garlic.
  2. Fry the onions for 3 min then add the courgettes and frozen sweetcorn. Fry them for 5 min. Add salt and pepper.
  3. Then add the two tbsp of plain flour and continue frying to get rid of the raw flour taste.
  4. Then add the water and milk. Bring it to a boil and transfer all the vegetables with the liquid to a blender and blend until smooth.
  5. Once it is blended, transfer the soup back to the saucepan and continue cooking until it comes to a boil. Cover and set aside.
  6. Then make the proper Mexican style courgettes to garnish the soup. Heat another saucepan and add the knob of butter and oil.
  7. Once the oil is heated add all the vegetables (courgettes, tomato, onion, coriander, frozen sweetcorn), water, salt and pepper. Cook at medium low heat for 10 min or until the courgettes are soft.
  8. Serve in a bowl. Pour some of the soup and then garnish with the Mexican style courgettes and sprinkle some feta to finish it off and to add more flavour. Enjoy it with a nice piece of bread.

Listo!

Provecho!

Camarones al Ajillo (Prawns in Garlic Butter)

There are times in your life when all you can think of is nothing and this is my case today! I have had a very busy weekend and I started my week with a very busy day and I really want to share this recipe with you guys since Friday, but for some reason my brain doesn’t work, I am errr how do you call it?? My brain is in strike, can it be such as thing??

So for that reason I won’t go into much details about this recipe, all I can say about it, it is that it was my dad’s speciality and it brings me very warm and cosy memories of him in the kitchen preparing the garlic butter for the prawn

It is a quick recipe, so there is no excuse, you must do it! It can be an excellent starter dish or a main serve with rice and salad. I hope you have a lovely week!

Serves 4

Time 20 min

Ingredients

  • 20 skin & head on king prawns
  • 50 gr salted butter
  • 3 peeled garlic cloves
  • 5 tbsp chopped fresh coriander (cilantro) or parsley
  • 1/2 tsp salt
  • Pinch of ground black pepper
  • 2 tbsp of vegetable oil

Method

  1. Chop the garlic cloves very finely and mix them with the butter.
  2. Heat a frying pan or skillet and add the oil then the butter.
  3. Once the butter has melted add the prawns. Add salt & pepper.
  4. Fry for a minute or minute and a half on each side.
  5. Just as the last minute add the coriander and mix well.
  6. Serve on a platter with some bread on the side. It can be a very good starter dish or a main with some rice and salad. Enjoy!

Listo!

Provecho!

Elotes con Queso Cotija (Mexican Style Corn on Cob)

Since we came back from Mexico we all have been craving a nice yummy elote (corn on cob) with lots of cotija cheese, so I got myself into the mission of finding corn and I did! =)

Although these elotes are not the same type we get in Mexico at least we calmed our cravings. In Mexico white corn is the one you will find in any street food stand that sell elotes, these people are called Eloteros and they sell boiled corn on cob, grilled corn on cob or corn in a cup (which is mu ultimate super mega yummy Mexican snack) and there are different ways to prepare them, but the basic way is: salted butter, cheese, valentina sauce! (Which is a spicy super red sauce made with puja chillies. Valentina is the name given to the salsa).Here in this post I will share with you three ways to prepare your elotes: Traditional way, with coriander (cilantro) and chipotle mayo.Ingredients

  • 8 Corn on cob

Traditional Way

  • 75 gr salted butter
  • 50 gr cotija cheese or any dried cheese
  • Valentina sauce or any spicy sauce
  • Lime (optional)

Coriander

  • 75 gr salted butter
  • A little bunch of coriander finely chopped
  • 50 gr crumbled feta cheese
  • Lime (optional)

Chipotle Mayo

  • 1 cup mayonnaise
  • 3 tbsp chipotle sauce
  • 50 gr cotija cheese or feta cheese

How to cook your Elotes

  1. There are two ways to cook elotes: boil or grill.
  2. To boil. In large pot where you can put all the elotes or at least a few, put plenty of water to boil, then put the elotes in and boil for 15 min.
  3. To grill. Boil them for 5 min then put them on the bbq or grill for around 15 min turning them around.
  4. Then to prepare them just rub all the ingredients in the order that are listed.

Listo!Provecho!

Crema de Rajas (Poblano Rajas Cream Soup)

There are days that all I fancy doing is nothing and today is one of those days, but at the end I ended up working a lot, where do time goes??? As I am writing this recipe is almost time to pick up my little ones from school and I still haven’t finish my work, uff! I could do with a bit more time for myself to do all the things I need to do.

Anyway, because my morning literally went so quickly, I was thinking of what to have for lunch (I was starving hungry!!!) but I didn’t want to spent too much time in the kitchen, so I thought about cooking this super mega delicious cream soup using some of my poblano rajas I made yesterday and what a great idea! I had lunch really quick! Honestly! It was super mega fast!

I love these soups, my dad used to make a carrot cream soup to die for and ai guessed that it is because of him that I started to love them and now it is one of my comfort food dishes of all times! I use almost any vegetable and listo! I have a soup in no time!

Here is the lovely recipe! Enjoy and I hope you have a lovely weekend!

Serves 2

Prep 5 min (using pre-prepared rajas)

Cook 15 min

Ingredients

  • 1 cup of Poblano Rajas
  • 1/2 chopped onion
  • 3 tbsp chopped fresh coriander (cilantro)
  • 2 tbsp all purpose flour (white flour)
  • 2 tbsp butter
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper
  • 2 1/2 cups of whole milk
  • 1 cup of sweetcorn

To serve

  • Grated Cotija cheese or any hard cheese

Method

  1. Heat the oil in a large saucepan and add the onion.
  2. Fry for 3 min and add the rajas and coriander.
  3. After frying the rajas for 3 min, add the flour, butter. Mix well for 2 min so the flour cooks and add the milk. Mix and put everything in a blender.
  4. Blend until getting a smooth consistency and pour it back into the saucepan. Add salt and pepper and mix until the soup thickens.
  5. Once the soup has thickened add the sweetcorn (leave some behind for decoration) and cook for 2 min.
  6. Serve in a bowl, add more sweetcorn for decoration and flavour and finish the soup with some delicious grated Cotija cheese. Enjoy!

Listo!

Provecho!

Chiles en Nogada Stuffed with King Prawns

I love making stuffed Poblanos peppers any time and in any way, but at this time of the year Chiles en Nogada are the most popular way to prepare them, as Mexicans celebrate the Mexican Independence during September, the colours of the ingredients resembled the colours of the Mexican flag.

The nice stuffing complements the nogada sauce, there is something so comforting and very Mexican about them that I just love them.

This year I decided to make them with a twist and instead of using mince meat, I am stuffing them with king prawns, I guess because being from a coastal town, I just love the idea of seafood on everything, but if you would like to cook the traditional recipe, you can find it here in my blog: Traditional Chiles en Nogada or if you are vegetarian, there is a recipe for Vegetarian Chiles en Nogada however you decide to cook them, they are just amazingly delicious, the perfect dish to celebrate Mexican Independence Day. Have a great day! Viva México!

Serves 4

Prep 30 min approx.

Cook 45 min approx.

Ingredients

For the Stuffed Poblanos

  • 4 medium Poblano peppers, roasted, peeled and deseeded
  • 500 gr King prawns, peeled, chopped
  • 1 medium onion peeled and finely chopped
  • 3 tomatos washed and finely chopped
  • 3 tbsp chopped fresh coriander
  • 2 garlic cloves minced
  • 2 tbsp rapeseed oil
  • Salt and pepper to taste

For the Nogada Sauce

  • 125 gr soft goats cheese
  • 170 ml single cream
  • 1/2 cup walnuts chopped
  • 1/2 tsp salt

To decorate

  • 70 gr pomegranate seeds
  • 15 gr chopped fresh coriander

Method
The Poblano peppers

1. Chargrilled the poblano peppers on the burners of the hob. Turn them around so all the skin gets black.

2. Once the skin gets this colour, put the pepper inside a plastic bag to rest for 15 min and take them out of the plastic bag and peel the skin off.

3. Make a incision from top to bottom of the pepper and take the seeds out, leaving the steam on, leave aside.

The King Prawn filling

1. Heat a casserole dish or a frying pan and add the oil then onion, tomato and garlic and fry for 5 min at low heat.

2. Add the chopped king prawns and mix very well, cook for 5 min or until the prawns turn pink.

3. Then add salt and pepper and fresh coriander and mix for 2 min, turn the heat off and set aside.

The nogada sauce

1. Put all the ingredients, goats cheese, single cream, salt, walnuts into a blender and blend until getting a smooth consistency. I find it easier to use the hand blender as I have more control over the mixture.

2. Then assembled the peppers. Filled them with the king prawns filling until the pepper is well stuffed but holds everything inside the skin, cover the pepper with the Nogada sauce and scatter some pomegranate seeds and fresh chopped coriander. Enjoy them with some Mexican rice.

Listo!

Provecho!

Black Beans Tlacoyos with Red & Green Salsa

Tlacoyos are one of the most popular antojitos that Mexico has brought to the world. The origin of the Tlacoyos go back to prehispanic times. These little patties are made with corn dough and filled with refried beans or cheese or any other delicious filling that you can think of. They are not difficult to make and the result is wonderful!

My tlacoyos are filled with refried black beans and then topped with green and red salsa, grated Cotija cheese & sour cream.

Tlacoyos

Makes 8

Ingredientes

For the Tlacoyos

  • 2 cups of maseca
  • 3 cups of lukewarm water
  • 1 tin of black beans in water
  • 3 tbsp white onion finely chopped
  • 1/2 mince garlic
  • 4 tbsp vegetable oil
  • Salt

For the Red Salsa

  • 2 tomatoes
  • 1 fresh jalapeño
  • 1/2 onion
  • 1 tiny clove garlic
  • Salt to taste

For the Green Salsa

  • 2 tomatillos (green husk tomatoes)
  • 1/2 onion
  • 1 fresh jalapeño chilli
  • 1 tiny clove garlic
  • Salt to taste

Method

To make the refried beans

  1. Heat the oil in a frying pan and then add the onion and garlic. Fry for 2 min. Drain all the liquid from the beans and add them to the onion. Fry for 5 min and then mashed with a potato masher. Add salt to taste and cook for 5 more min and set aside.

To make the salsas

  1. Heat a frying pan at hight heat and put the tomatoes, tomatillos, onion, jalapeños and garlic cloves with skin on directly onto the very hot pan, no need to use oil or anything.
  2. Turn them around until they are all charred. Set aside.

To make the red salsa

  1. In a blender put the charred red tomatoes, half an onion, one jalapeño and one peeled garlic.
  2. Add salt and blend until smooth. Set aside.

To make the green salsa

  1. In a blender add the charred tomatillos, onion, jalapeño and one peeled garlic clove.
  2. Add salt and blend until smooth. Set aside.

To make the Tlacoyos

  1. Place the maseca on a large bowl and add salt to taste and one cup of water and mix, then add the rest of the water little by little. Mix until you get a dough. The dough has to be moist but not too moist to the point that sticks on your hands (watch video)
  2. Once the dough is ready, heat a large frying pan and start making the tlacoyos. Get a ball of dough, the size of a golf ball. Working the dough between your hands, form a thick circle and then add a table spoon of refried beans.
  3. Fold the dough circle in half, keeping the beans inside and press until forming a diamond shape.
  4. Place the tlacoyo on the heated frying pan and cook at low heat for 5 min approx on each side.
  5. Then just top them with the salsa of your choice (red or green) scatter some grated cotija cheese, some sour cream and enjoy!

Listo!

Provecho!

Omelet de Acelgas a la Mexicana (Mexican Style Chard Omelette)

Hello lovely people!

I know, I know! I haven’t been around very much lately, but tbh, I have a lot of work these days that I hardly have time to cook for my blog and post recipes, so apologies and I hope that you haven’t miss me much.

Today I made a very healthy recipe for a quick lunch or a nice weekend breaky, my dad used to be a fan of omelettes and he used to made them quite a lot, his favourite one was cheese and ham omelette, so today I just thought of sharing with you one of my favourite omelette fillings, Acelgas, chard in english. Chard is one of those vegetables that it seems that is not very popular, but in my family my dad used to always cook chard and I used to hate it, but not now, these days my children hate it, but I make them eat it, just like my parents did to me.

This is a very delicious recipe and it is very special for me as it reminds me to those days that my dad was around, always cooking delicious things.

Makes 2 omelettes

Ingredients

  • 4 eggs
  • 1 bunch of chard
  • 10 cherry tomatoes
  • 1/2 chopped red onion
  • 1/2 garlic
  • 1 fresh jalapeño chilli
  • 3 tbsp chopped fresh coriander (cilantro)
  • Salt to taste
  • Pinch of black ground pepper
  • 6 tbsp of vegetable oil
  • Fresh cheese or feta (optional)
  • Slices of avocado (optional)

Method

  1. Wash and chop all your vegetables.
  2. In a saucepan heat 2 tbsp of oil at medium heat and add all the veggies, leave some coriander and jalapeños on the side to garnish. Season with salt and pepper and cook for 5 min and set aside.
  3. Then heat a frying pan and add 2 tbsp of oil. In a bowl break two eggs and beat them until they are properly mixed. Add the mixed eggs to the frying pan and make like a tortilla (see pic) once is cooked and firm, turn it upside down and cook for 30 sec on the other side.
  4. Put it on a serving plate and make the other omelette. Once both omelettes are done, fill them with chard, cheese and avocado slices.
  5. Scatter some fresh coriander and jalapeño slices on top and enjoy!

Listo!

Provecho!

Papas a la Jardinera (Jardinera Potatoes)


I am so happy to share this recipe with you today and although it is an easy recipe, it is special to me because the main ingredient of the recipe, potatoes, were grown in my garden and today we dug them out, so the recipe tastied even better.

These potatoes are called potatoes garden style, because after been cook in a little bit of oil, you can add the vegetables you like, I like mine with tomatoes, onions, green pepper and coriander (cilantro), other people might like to add other vegetables, so it all depends ok what you like.

So here is the quick recipe for these lovely potatoes.

Serves 4

Ingredients

  • 1/2 kilo of potatoes small diced 
  • 1/2 white onion chopped
  • 10 cherry tomatoes chopped
  • 2 tbsp chopped coriander (cilantro)
  • Salt to taste
  • Pinch ground black pepper
  • 4 tbsp vegetable oil

To serve with

  • Feta cheese
  • Slices of avocado

Method

  1. Chop all the vegetables and set them aside.
  2. Heat a large frying pan and once the oil is hot throw the potatoes carefully.
  3. Fry the potatoes for 15 min, stiring them from time to time so they cook evenly all around. 
  4. To know if the potatoes are cooked, try one and if it is soft that means they are cooked.
  5. Once the potatoes are cooked, add the onion, tomatoes, green pepper, coriander, salt & pepper. Cook for further 10 min, making sure to mix the veggies from time to time. Then turn off the heat and serve.
  6. Serve them with some cheese and avocado slices. Enjoy

Listo!

Provecho!