family recipes

Aug

30

Enfrijoladas, Chiles Toreados y un perro enchilado

family recipes / main dishes  Posted by / 0 comments

After all the intense summer heat of the past week, now that it’s finally cooler I have been craving Mexican comfort food. I wanted enfrijoladas, those rich, creamy bean and cheese bits of yummy that melt in your mouth. An enfriolada is something like an enchilada only a bean sauce is used instead of the red or green chile sauce. They can be made with either corn or flour tortillas, but I use flour because they make the dish extra soft and velvety. Enfrijoladas are not only great comfort food, they are very economical. Typically served with enfrijoladas are what we call Chiles Toreados which could mean either toasted chiles or bullfighter style chiles depending on who you’re talking to. Jorge Carbajosa over at Spanish Lesson has a good post on the word here. I use chiles jalapeños and thick slices of onion in mine.  Some people use Salsa Maggi for flavoring but I like Knorr Suissa.   The chiles are sliced into four pieces, toasted in oil along with the onions and then served over the enfrijoladas. My kids would kill me if I dared to take out the seeds since they like it hot and the whole point of toasting the chiles in such a manner is to make them hotter or mas bravos (like a bullfighter) but if you want them milder, go ahead and devein and seed them. The toasted chile flavor will still be fantastic and you’ll still get a bit of spice.

I had a pot of frijoles de la olla all ready, so I set about making my enfrijoladas and showed my roommate David how it was done. The local market was out of panela cheese which is what I typically use, so I ended up using a mixture of Monterey Jack and Queso Fresco. The dish is nothing if not versatile.

We sat down to watch Iron Chef America and have our dinner with the dog doing his typical sad-eyed gaze at us. He knows better than to beg and always gets a treat so what he did next shocked us all. Ozzy leapt and snatched, literally snatched a jalapeno off of David’s plate, gulped it down and ran.

Chiles toreados

It happened so fast we were stunned. Really? Did he just eat a chile? Then he came back and his little tongue was just rapidly licking his lip and I felt so sorry for him, I grabbed some cold queso fresco and fed it to him hoping it would calm the burn. This is where it gets really wacky. The little monster ran away from me and David, who was now pouring him milk and attacked Phillip’s plate stealing three more chile slices in the process. We put away our dinner dishes, kept the jalapenos high and away from him but he was still whining and trying to jump up on countertops after them!

El perro enchilado

My dog is a schnauzer mix and who knows what the heck the other part of him is but we’re certain it’s something Mexican and crazy. We kept trying to feed him milk but Ozzy was almost high from the chili rush and I literally had to hold him down and pour it into him. He was going nuts. I Googled hoping it wasn’t toxic and there wouldn’t be a vet visit in our near future. I kept feeding him cheese till he seemed to calm down, then I put him in bed. He slept quietly all night and woke up just fine but he scared the heck out of us. From now on, Chiles Toreados will be renamed in this house – Perro Enchilados (hot dogs) in his honor. Still shaking our heads over this loco dog who was sniffing at jalapenos this morning but didn’t have a chance to get to them.

Enfrijoladas

1 dozen flour tortillas

Cooked Beans

Milk

Oil for frying

Queso Panela (or Monterey Jack)

One onion, diced

Queso fresco

This recipe doesn’t really call for measurements, but I’ll try and estimate it out. In a large skillet, add about 1 tablespoon of oil and heat. Add in about 4 cups of frijoles de la olla and about a 1/4 to 1/2 cup of milk. Using a potato masher, mash the beans until smooth. Don’t use the masher until the beans are really hot or it won’t be so easy.

Remove from the heat and let cool.

Add to a blender once it’s cool enough and blend until perfectly smooth. Pour back into the skillet and re-heat.

Grate about a pound of cheese, either panela or Monterey Jack and dice the onion finely. Mix the grated cheese and onion together and put into a plate or bowl.

In another skillet heat up enough vegetable or canola oil to dip tortillas in. Using a set of tongs, quickly dip each flour tortilla (or corn if you prefer) into the oil, flipping over to get both sides. You don’t want them to fry to much. Literally about 30 seconds on each.

Once your tortillas are fried, using the tongs quickly dip them in the bean sauce. Try to do this quickly so your tortillas don’t fall apart. Corn tortillas hold up better, but flour ones are my favorite.

One tortilla at a time, place in baking dish, fill with the cheese mixture and roll. I use the tongs because they are usually too hot and delicate for me to adequately do with my hands.

Once all the tortillas are filled and rolled, spoon more bean mixture on top and pop into a hot 350 degree oven for about ten minutes. Just long enough for the cheese to fully melt.

To serve, sprinkle with crumbled queso fresco and top with chiles toreados. We usually have ours with Mexican rice or a salad but they are a filling and delicious meal all on their own.

Chiles Toreados

About 6-10 fresh jalapenos

Oil for frying

Tablespoon Knorr Suissa or Salsa Maggi

1 onion, halved and thickly sliced (optional)

Wash the jalapenos and cut off the ends. Slice down the middle and then again to get four long strips. In a cast iron or other heavy skillet, add just enough oil to coat the pan and heat on medium flame.

Once the oil is hot, add the chiles and onion slices. The oil will pop so be careful. Fry the chiles on both sides until just toasted, not letting them get too dark, then remove the chiles, lower the flame and continue to let the onions cook until well caramelized.

Throw the chiles back in and stir in the Knorr Suissa. Remove from heat and serve over the enfrijoladas.

Try not to have a crazy, jalapeno eating dog around.

Aug

19

Nano’s Fried Chicken

chicken / family recipes  Posted by / 4 comments

My oldest son Albert is a fiend for my fried chicken.  He’s probably gonna scream and holler on the phone at me, but I call him Nano.  I never call him Albert even though he’s trained the rest of the family to do so.  He was a tiny preemie baby, nothing like the huge beast he is now and we called him Nanito, the nickname his father’s family dubbed him with the day he was born because he was so tiny.  The name stuck, he’s been Nano or Nanito ever since and he HATES it.  I can’t help it though, he’s still my baby boy that I’d do just about anything for.

Growing up, he was always asking me for fried chicken, coleslaw and mashed potatoes or my hamburgers.  When he moved to San Diego where he was stationed in the Navy, he’d occasionally show up with a pack of big Navy guys all ravenously hungry, hand me some money and ask me to make my fried chicken for his friends.  I never said no.  When he married, he asked me to teach his new wife how to make it and that didn’t go over so well, so he just had me make piles of it and he and his brother ate it all in one day.

Nano is a big old beast now - I'm sure it's partly because of the chicken

With all the health problems I’ve had over the past year and a half, I’m not eating much in the way of fried foods.  I’d mostly given it up before getting ill, but a serious illness then a gall bladder removal really have me vigilant about what I eat and how I prepare it.  Fried chicken hasn’t been on my menu in a couple of years.

I had planned on doing a chicken salad today with the fresh chicken my roommate David brought home but he asked if I wouldn’t mind changing the menu to fried chicken.  I considered and figured I might as well do him a favor and make it.  Once in a great while is okay, right?  Yeah I talked myself into it and he totally twisted my arm.  I’m laughing at myself as I write this.

I don’t know how other people make fried chicken.  The only kind I had when I was growing up was Kentucky Fried or the Mexican Pollo Frito en Salsa de Cacahuate that I make on occasion.  It wasn’t until I married that I attempted it.  The recipes I tried, I didn’t really like so I fiddled with stuff and came up with my own way.  It’s simple, tasty and the batter is light and crunchy.  Best of all, my boy loves it.  It was a hit tonight too.

Nano’s Fried Chicken

1 large chicken, cut into pieces, trimmed, washed and patted dry
Olive oil
2 cups of flour, plus 1 cup
1 tbsp paprika
2 tbsp Knorr Suissa
Salt and pepper to taste
Dash allspice
3 eggs
2 tbsp buttermilk

In a medium sized bowl, mix together two cups of sifted flour with the paprika, Knorr Suissa, allspice salt and pepper, making sure its well blended.  In another bowl beat the eggs with the buttermilk and in the third bowl add the plain flour.

In a large cast iron skillet add enough olive oil to fry the chicken in.  I typically fill the pan halfway.  Heat on medium flame.

Salt the chicken lightly and then dredge first in the plain flour, next the egg mixture coating the chicken completely and finally the seasoned flour.

Carefully add in the chicken one piece at a time into the hot oil.  Fry for about 15 minutes on each side till golden brown on medium, then lower the flame and let the chicken cook another 10-15 minutes to ensure it’s cooked through.

Remove the chicken and drain on paper towels or brown paper.

That’s it!  Simple but it takes a little care, watch to make sure the chicken isn’t getting too dark, don’t keep turning it or your crust will fall off and make sure it’s cooked through.

Buen provecho!

Aug

07

My Grandma’s Avena (Oatmeal)

breakfast / family recipes / history  Posted by / 1 comments

Oatmeal in a Latino home is nothing like oatmeal in other places.  The microwave stuff is just ickygoop nonsense and it just plain grosses me out.  The plain oatmeal I’ve had at restaurants I will never have again because, well it’s just plain boring.  It sits in the bowl all sad kinda looking at you saying, “but I’m healthy.”  Yes it’s healthy and filled with cholesterol reducing fiber.  It’s great for your heart but it’s NOT my grandma’s oatmeal.

That wonderful little house on Goodwin Avenue in Los Angeles was always filled with good smells and flavors.  The flowers, trees and herbs scented the air and the frogs singing in the evenings was magical.  Mornings there were spent under piles of blankets in my Auntie Jessie’s bedroom with the antique oval framed picture of St. Teresa of Avila looking down upon me with sad eyes.  Eventually, the scent of my grandma Lupe cooking would drift in and capture me.  One of the aromas that always got me smiling was the cinnamony goodness of avena or oatmeal.

The oatmeal I grew up with was rich, decadent and almost like a pudding.  My grandmother would pull out her hammered pot with the worn wooden handle, add water and cinnamon (canela) sticks to it and a handful or two of plump, juicy raisins.  The water would boil till it was a deep, dark red and the house was absolutely redolent of cinnamon.  The raisins would plump up huge as they drank in the cinnamon water and start to float up.

When that happened, my grandmother would add in the oats.  She used old-fashioned rolled oats, or a mixture of grains and oats still with lots of fiber that my uncle would bring her from this grain place.  No quicky five minute oats for her.  No, she used the kind that takes at least 20 minutes.  She’d lower the flame on her oatmeal pot and stir in those yummy oats slowly.  They’d simmer away for 20 minutes absorbing all that cinnamon and raisin liquor.  Then came the decadent part.

Grandma Lupe would take a can of evaporated milk and pour that into her simmering pot of avena.  That thick, creamy, almost yellow milk would imbue the oatmeal with an intensely milky flavor and make the texture velvety.  Slowly the oats would bubble, with my grandma stirring carefully so it wouldn’t stick.  She’d had sugar bit by bit until her practiced eyes would tell it it was just right.  She’d then let it simmer, stirring all the while for another five minutes just to make sure that sugar was well blended and not grainy.

There was nothing better than that avena. She’d serve me in a little bowl with fresh milk poured over it and a pat of butter on top.  The first spoonful was super rich, super creamy and all kinds of delicious.  The raisins would burst in my mouth tasting unbelievably, insanely delicious.  I never forgot those mornings, made her avena for my kids almost every day and now, on a lazy Saturday morning am making it for my grandchildren whom I hope will have the same memories of a kitchen filled with love and cinnamony avena simmering in a pot.

Jul

30

A Perfect Pot of Beans

family recipes / main dishes  Posted by / 9 comments

Some things are just meant to be simple, delicious and evocative.  My earliest memories of food and cooking always have the gorgeous aroma of beans simmering on my grandmother’s stove.  She made a fresh pot almost every day and the smell is woven into all my memories of her, the house with the creaky wooden floors and the smells of her flowers.

Every time I make a pot, it is like she is right back front and center, larger than life with her gentle little hands, showing me how to pat a tortilla, measure something out for baking, how to chop finely, how to pinch up the sides of a sope and a million other life lessons.  I miss her as keenly over 20 years since she’s been gone from this world as the day I lost her, but the scent of beans cooking in the pot always makes me feel her presence and it comforts me.
Beans seem like simple fare, maybe even bothersome or peasant food to some but to me they are necessary.  They go with just about any meal, are loaded with nutrients, are economical, versatile and filling and I couldn’t imagine life without them.  My favorite though is just out of the pot topped with chopped onion, tomato and cilantro.  It’s like a soup, absolutely delicious and with a freshly made tortilla dipped in, pure ecstasy.

To my mind, nothing is better than that first bowl of beans fresh out of a clay pot before they get re-fried or used for other things like tostadas, burritos, etc.  I still love them however they are cooked, but that first bowl of soupy pinto beans with the bright Mexican flag colors is just special.

I often get asked, “how do your beans come out so good?” or “what did you do to make them so good?” and it always surprises me, because to me beans are beans and no work at all.  I do remember my mother couldn’t make a pot to save her life.  We’d come home from school to the smell of burnt beans permeating the house and think, “Jeez, mom forgot to put water in the beans again.”  That never happened at Grandma’s house.  When I go over the steps in my head to my Grandma Lupe’s perfect pot of beans, its almost zen-like to me.  Maybe other Mexican cooks have different ways of preparing them but I only know hers and they’re always, always perfect so I thought I’d share the steps.

My grandmother never used just pinto beans.  She had this beautiful, big acrylic container my Uncle Adam had made for her that was filled with a mixture of large white beans, kidney beans, pintos, small lima beans, navy beans and pink beans.  The varying colors and sizes were beautiful and to me as a child, like little gems in a treasure box.  I loved sticking my hands into that clear container and picking up handfuls and letting them stream back in.

First step to a pot of good beans is cleaning them.  This is where the zen comes in.  My grandmother would pile in front of me little hills of beans and my job was to carefully inspect each one.  Broken ones, little dirt rocks and ones with the skins peeling were swiftly scooted off into a discard pile.  Good ones went into the keep pile.  I always found it very soothing to sort the beans and still do.

Once you’re done sorting the beans, put the good ones into a colander and wash them throughoughly in warm water then set aside.

In a large pot* fill just about an inch below the rim with cool water and bring to a boil.

Once you have the water at a rolling boil, add salt (no measurements here – depends on taste and how much you are making), two cloves of garlic and one golden onion, peeled and quartered.

Next add the beans and lower the flame/heat to very low.  Cover with a tight fitting lid and let simmer (no peeking) for three hours.  You do need to keep adding boiling water every so often to keep the water level an inch from the rim.  Don’t forget to put water in the beans!!  My grandma always kept a small pot simmering on the back burner so she could add in water and keep the temp the same.

One thing I notice is if you want nice, pink beans you limit the lid lifting.  One of my friends is a compulsive lid-lifter and her beans, while they are delicious come out very dark.  Some weird chemical reaction (oxidation?) happens when you lift the lid.  I’ve also found that people who soak their beans before cooking them also get the dark thing going on.  I am not a fan of soaking them.  Why bother when you can put a pot on in the morning and have delicious beans in the afternoon?

Ok – so everyone is gonna ask but, but, but Gina you didn’t give us measurements and we don’t know how many beans to put in so I’ll attempt to gauge the amount I put in this morning. I’m using a large soup pot (stainless steel because my olla broke and I have to go back to Mexico and buy another one because I’m so not buying an olla from here but you can that’s just me) and it holds 18 cups of water just an inch below the rim, to those 18 cups I put in about 4 cups of beans.  Salt is to taste so no measurement there.  I start with about hmm three tablespoons and go from there.

So that’s it my grandmother’s secret for a perfect pot of beans.  Love, care and some patience.

*When I was growing up, beans were cooked in a clay olla or pot.  Nowadays, there is a concern with the lead content in Mexican ollas so I won’t tell you to use one even though I do.  I love the flavor my olla imparts to the beans.  If you want to use a traditional clay olla, please find one that is lead-free.

Jul

20

Chiles Rellenos de Atun – Tuna Stuffed Chiles

Appetizers / family recipes  Posted by / 0 comments

It was a hot summer night and I didn’t feel like making a full dinner.  We just weren’t that hungry but something snacky sounded good.  I mentally started going through the recipe list that lives in my head for something cool, spicy, semi-healthy and fun.  Running through the list I wasn’t finding anything I was in the mood for then I remembered the big bag of chiles gueritos I had just bought at the market earlier in the day.  It got me remembering a trip to Mexico with my friend Elodia, her husband Frank, and the rest of her family.

We had been at her parent’s home in the Imperial Valley visiting and since it was so close to the border, we just headed in to a little seafood restaurant they knew and loved.  One of the things that was served as an appetizer were these amazing little stuffed chile gueritos.   The chiles were fried in butter, stuffed with breaded and very fresh shrimp and served with a little side dish of soy sauce.  They were delectable and stayed in my memory for a very long time.  The memory of good friends, good food, cold beer and Mexico is one of my favorites and I’ve since fiddled with and made those same stuffed chiles as well as many permutations of them.  They always turn out amazing and everyone is a fan so I started thinking about what I had in the house to stuff the chiles with.

Stepping into my still almost an obstacle  course kitchen in the fixer upper house we just bought, I started scanning my shelves.  First thing I saw was the 36 cans of albacore tuna that my roommate David brought home proudly on one of his bargain shopping trips.  Laughing, I grabbed a can and started assembling the rest of my ingredients:  butter, chiles, a yellow onion, two stalks of celery, a few key limes, two tomatoes, salt, pepper, soy sauce and a squeeze bottle of mayo and got to work. About 20 minutes later, I had a relatively healthy and satisfying snack that was beautiful and delicious.  I served my chiles on a bed of caramelized onions and tomatoes to give a little sweetness to the dish.  It’s the perfect thing for a hot summer night.  Just add cold beer or some icy Prosecco and you’re good to go.

Chiles Rellenos de Atun

10 chile gueritos

tablespoon butter

1 can albacore tuna, drained well

2 stalks of celery, minced

1/2 a medium tomato, finely minced

salt and pepper to taste

squeeze of lime or lemon

caramelized onions and tomatoes

Wash the chiles and pat dry.  In a cast iron skillet, melt the butter on a low flame and then add the whole chiles stems and all.  Let brown and blister, then turn making sure each chile gets well browned and blistered all the way around.  Remove from heat and cover with a damp cloth.  Let cool.

In a mixing bowl, add the drained albacore tuna, the tomatoes, celery, lime juice,salt and pepper.  Mix well, breaking the tuna up into very small flakes.  Let rest for five minutes covered.

Peel the cooled chiles, leaving the stems on.  Slit them down the middle lengthwise stopping just before the end.  You want a small pocket.  Carefully remove the seeds if you want to.  My family happens to like them in because the chiles are spicier with.  Up to you.  I tend to leave them in if my boys are visiting but for guests, I remove all the seeds.

Using a spoon stuff each chile just enough to let a small about of the tuna mixture pop out.  Garnish with a dab of mayonnaise and a slice of lime. Serve them on a bed of caramelized onions and tomato slices and a dipping bowl of soy sauce on the side.  The sweetness of the caramelized veggies will cool the heat just enough.

Apr

29

Atoles

drinks / family recipes  Posted by / 5 comments

I just came from the train station at Beverly & Vermont where I bought some champurrado and a tamale.  The champurrado brought back memories of growing up in my grandmother’s warm kitchen, the sweet smell of cinnamon wafting through the house.  I loved when she made champurrado or other flavored atoles.  There was just something so comforting about the hot, sweet and thick drink.  It not only warmed my belly but filled me.  My grandfather would tell me stories about a little lady in his town in Mexico that would sell tamales out of her kitchen window with the matching atole.  Strawberry tamale and a strawberry atole.  Yummy.

Atole is a traditional drink made with masa, a type of corn flour.  The word comes from the Nahuatl word “atolli” and back in Aztec/Mexica times it was a staple made with water, maize and lime which helped soften the maize.  To find out more about the foods of the pre-conquest Mexica, click here.

Atole can also be made with pinole, a toasted corn flour.  The drink is often made for breakfast and on cold days when it makes it a comforting way to keep warm.  It’s Latino comfort food.  I grew up drinking mostly the chocolate kind or champurrado, but I also had strawberry, coconut, pineapple, guayaba, the white unsweetened atole that was made special with bunelos, and atol de nuez which was made with nuts.  In the part of L.A that I live in, there’s a huge Salvadorean, Guatamalean and Honduran population and their versions of atole have made their way onto my palate, repertoire and heart.  Atol de elote, atol de chuco, chilate and more found their way into my kitchen and recipe files.  Some of the recipes are my grandmother’s and others I’ve accumulated and adapted over the years from various people who’ve shown me their favorites.

There’s nothing better on a cold morning or coming home from work on a chilly night than a steaming cup of atole and I’m lucky enough to live in L.A where its readily available at the train station on my way home.  It’s easy to make, the ingredients are usually easy to find and for the gluten-free crowd, you can find gluten-free masa on a few websites.

Atol de Elote – Corn Atole

15 ears of corn
8 cups of water
2 tablespoons of sugar
1 teaspoon of salt
1 stick of cinnamon
2 3/4 cups of sugar
3 tsps of salt

Cook 5 ears of corn in about 4 cups of water with teaspoon of salt and 2 tablespoons of sugar.  When they are cooked, cool them off then remove the kernels of corn from the ear and set aside in a small bowl.
Strip the other 10 ears of corn of their kernels and chop them up then add to the blender.  Liquefy them until they are very, very smooth.  Little by little add in the 4 cups of water.  Strain in a fine sieve using cheese cloth to line it so that the liquid is very smooth.
In a large pot add the strained corn liquid, 4 more cups of water, cinnamon stick, salt, sugar and heat on medium flame stirring constantly.  Keep stirring until it thickens.  Keep on heat for about ten minutes.  Once it’s thick, its done.
Serve in cups adding a little of the cooked kernels of corn on top and dusting it with powdered cinnamon.

Atol de Platano – Banana Atole
6 bananas
5 cups of water
1 cinnamon stick
1/2 cup sugar

Wash the bananas well and put them (whole, peels and all) to boil in three of the five cups of water  for about 15 minutes.  Remove from heat.
Once cooled, peel the bananas and put the pulp into a blender with the water it cooked in.  Add the other two cups of water and blend until smooth.

In a large pot, add the banana mixture, cinnamon stick and sugar and heat on the stove on low heat for 10-15 minutes.  If the mixture is too thin, heat a little longer so it thickens.  Serve hot.


Atole de Pina – Pineapple Atole

5 cups of masa harina
4 1/2 cups of water
1 ripe pineapple
12 cups of milk
1 pinch of baking soda
Sugar to taste

Mix the water and the masa, taking care that its mixed well and all the lumps are out.  Strain through a sieve to get the last of the lumps out and bring to a boil in a large stockpot then lower heat.  Stir frequently and let thicken.
Peel and cube the pineapple, then put it in a blender and blend until smooth.  Strain and add to the simmering masa mixture stirring till its mixed through.  Add the milk and baking soda and sugar to taste and simmer another 15-20 minutes, stirring often to keep from boiling over.

The atole should be served hot.


Atole de Guyaba – Guava Atole

1 can evaporated milk
5 cups of water
3 medium sized guyabas (guavas)
1 1/2 cups of sugar
1 cinnamon stick
2 tablespoons cornstarch

Dissolve the corn starch in a glass of cold water, stirring until all the lumps are gone and you have a smooth liquid.

Boil the guyabas in 5 cups of water, the cinnamon stick and sugar until the guyabas are fully cooked.  Remove from heat and set aside.  Once cooled, remove the cinnamon stick and pour the mixture into a blender and liquify until smooth.  Strain and pour back into the pot and turn on the heat to low.

Slowly add in the cornstarch mixture, stirring constantly until it is all incorporated.  Continue stirring while the atole simmers and thickens.  Once the atole is thickened, slowly pour in the evaporated milk and simmer another 10-15 minutes before serving.

Atole de Galletas de Maria – Atole made from Maria Cookies

7 cups of milk
1 1/2 cups of sugar
1 tsp. Almond extract
1 packet of Maria cookies (galletas Marias)
1 pinch of baking soda

In a food processor grind the cookies until they are powder and set aside.

In a large stockpot bring the milk to a boil, then lower the heat and simmer.  Add the baking soda, almond extract, powdered cookies and sugar.  Stir constantly until the atole thickens.

Serve hot.


Atol de Coco – Coconut Atole

5 cups of milk
2 cups of masa
1 cup shredded coconut
1 stick of cinnamon
1 cup of finely ground almonds
1 cup of sugar
Powdered cinnamon to taste

In a large stockpot, bring the milk, shredded coconut and cinnamon stick to a boil, then lower the flame and simmer.

Dissolve the 2 cups of masa with water (about 3 cups) till it is smooth with no lumps.  Slowly add the masa mixture into the simmering milk mixture.  Stir constantly until thickened then add the sugar.  Simmer another 10-15 minutes.

Serve hot with a little powdered cinnamon sprinkled on the top of each cupful.

Atol de Tamarindo – Tamarind Atole

1/2 cup of masa
5 cups of water
2 tamarind pods
1 cone of piloncillo
1 peppercorn
Pinch salt

Soak the tamarind pods in a bowl of warm water for about two hours before starting the atole.  Once they are well softened, you can knead them until all it is all pulpy and pick out the seeds and shells.  Blend the pulp in a blender until smooth.  Strain well and set aside.

Dissolve the masa in 2 cups of the water, making sure its smooth with no lumps.

Bring to boil the remaining water with the cone of piloncillo and peppercorn then lower the heat.  Stir in the masa mixture, the tamarind pulp and pinch of salt.  Keep stirring constantly until the mixture thickens.  Fish out the peppercorn and simmer for another 10-15 minutes before serving.

Atole de Arroz – Rice Atole

1 cup of long grain rice
1 can of condensed milk
10 cups of milk
2 teaspoons of vanilla
2 sticks of cinnamon
1 cup of sugar

Bring the rice to boil in 4 cups of water with the two cinnamon sticks, lower heat and let simmer for 30 minutes.

In a large stockpot add the condensed milk, the regular milk, sugar and vanilla.  Bring to a boil then lower the heat and let simmer.
Remove the cinnamon sticks from the rice and add the rice to the cooking milk.  Stir constantly and cook for about 20 minutes until the rice is almost dissolved.  Serve hot.  The rice will still have its shape but will be incredibly soft and melt in your mouth.


Atole Negro – Black Atole

2 cups of cacao shells
1 stick of cinnamon
1 teaspoon of anise
Piloncillo to taste
10 cups of water

In a frying pan toast the cacao shells until they are very dark.

In a food processor, grind the cinnamon, anise and cacao shells until they form a powder.

Bring the 10 cups of water to boil then lower the flame and add the powder.  Add the sugar and piloncillo and stir until thickened.  Simmer for 10-15 minutes stirring constantly.  Serve hot.


Atole de Cacahuate – Peanut Atole

5 cups of peanuts, shelled and cleaned
6 cups of water
2 cans condensed milk
2 cups of masa
2 discs of Mexican chocolate (like Abuelita)
3 cinnamon sticks
1 1/2 cups of sugar

Bring the water to boil with the cinnamon sticks and milk.  Once it has brought to a boil, lower the flame and simmer adding the two discs of chocolate.  Stir.

In a blender pulverize the peanuts with about enough water to facilitate the blending.  Add the sugar and blend more, adding more water if it gets too sticky and hard to blend.

In a bowl mix the masa with water until it is smooth with no lumps.  Mix into the peanut mixture and blend more until it is well mixed.

Slowly pour the peanut/masa mix into the simmering chocolate mixture, stirring constantly.  Keep on the heat for about 15 minutes.

Serve hot.

Atole de Ciruela – Plum Atole

5 cups fresh plums
2 sticks of cinnamon
1 clove
2 cones of piloncillo
1 cup of masa
10 cups of water
Pinch salt

In a large saucepan add the plums, 2 cups of water and a pinch of salt.  Bring to a boil then lower the heat and simmer, covered for a 1/2 hour.  Set aside and let cool.  Once cooled, break the plums apart with your hands, removing the seeds.  Blend the plums and water until smooth.

In a large stockpot, bring to boil 10 cups of water with the cinnamon sticks, the clove and piloncillo.  Once it is boiling, add the plum mixture and stir.

Mix the masa with water until it is smooth with no lumps and slowly stir into the stockpot with the plum mixture.  Lower the flame and simmer for 45-60 minutes, stirring constantly.


Atole de Naranja – Orange Atole

12 cups of milk
12 cups of water
7 cups of orange juice (fresh squeezed)
4 cups of masa
2 cups sugar
Sugar to taste

Wash and squeeze enough oranges to yield 7 cups of juice.  Strain out seeds.

In a large stockpot add the orange juice with 2 cups of sugar and heat till it comes to a boil.  Lower the flame and let simmer for about 20 minutes.  Meanwhile dissolve the masa in the 12 cups water until it is smooth and with no lumps.  Strain and pour into the simmering orange juice.  Stir constantly until thickened, then add in the milk little by little still stirring constantly.  Let cook another 10-15 minutes before serving.

I like to garnish this with fresh orange blossoms when in season and a little orange zest.


Atol de Nuez – Walnut Atole

3 cups of milk
4 tablespoons of Maizena
1 cup of ground walnuts
2 cups of water
1/2 cup sugar

Bring the milk to the boil, then lower the flame and simmer.  Add the ground nuts and sugar and stir.

Dissolve the Maizena in water until it is smooth without any lumps and slowly pour into the simmering milk, stirring constantly and not allowing the mixture to lump up.  Keep simmering for about 10-15 minutes before serving.

Serve hot with a sprinkle of chopped walnuts on top.


Atol de Habas – Fava bean Atol

1 pound of toasted habas
3 sticks of cinnamon
1 pinch of salt
Sugar to taste
5 cups of water

Toast the habas on a griddle then soak them in a few cups of water for about 3-4 hours.  Once they are softened, put into a blender with the water they soaked in and blend until smooth.

In a large stockpot add 5 cups of water, the cinnamon sticks and pinch of salt.  Bring to a boil then lower the heat and simmer.  Add the habas mixture and keep stirring until it thickens.  If it is too thick add in more hot water and stir well.  Serve hot.

Atole de Pinole – Pinole Atole

10 cups of milk
5 cups of pinole
2 sticks of cinnamon
Sugar to taste

Heat the milk with the cinnamon sticks and just as it begins to boil add the pinole, stirring fast to avoid lumping.  Lower the flame and simmer, stirring constantly until the mixture thickens.  Add sugar to taste and serve hot.

Atole de Piñón – Pine nut Atole

1 can of evaporated milk
8 cups of water
1 cup of pine nuts (pinones)
1/4 cup of sugar
1/4 cup of maizena

In a large stockpot bring 6 cups of the water to a boil.

In a blender pulverize the pinenuts with a cup of water until smooth.  Strain through a sieve.

Add the milk to the boiling water and lower heat.  Stir in the maizena swiftly so that no lumps form.  Add the pinenut mixture and stir.  Cook for another 10-15 minutes on simmer, stirring constantly.

Champurrado – Chocolate Atole

12 cups of milk
2 cups of masa
1 cup of sugar
1 stick of cinnamon
1 disc of Mexican chocolate

Bring to a boil the milk with cinnamon sticks, then lower heat and simmer stirring occasionally to ensure it doesn’t boil over.

Mix the masa with a cup of water until smooth and without lumps.  Strain and add slowly to the hot milk, stirring quickly to keep it from lumping up.  Add the chocolate and sugar stirring the mixture the whole while.  Simmer for about 10-15 minutes.  Serve hot.


Atole de Nopal – Cactus Atole

12 cups of milk
2 cones of piloncillo
2 sticks of cinnamon
1 teaspoon of vanilla
1 cup of masa
1 1/2 cups of water
10 nopales (cactus paddles), cooked and washed

Bring the milk to a boil with the piloncillo, vanilla and cinnamon sticks.  Lower the heat and simmer stirring constantly.

Dissolve the masa in the water until smooth with no lumps.  Strain.

Add the masa mixture to the milk mixture and stir constantly until the mixture thickens.

Blend the cooked nopales in a blender with a little water until smooth.  Mix the nopale puree into the milk mixture and simmer for another 10 minutes.

Atole de Fresa - Strawberry Atole

1 pound of fresh strawberries, cleaned and hulled
1 cup of masa
2 cups of water
Sugar to taste
1 stick of cinnamon

In a blender, blend the strawberries with a little water until smooth.

In a large pot boil the two cups of water with the cinnamon stick, lower heat and simmer.

Mix the masa with water until smooth then strain and add to the simmering water little by little, stirring constantly.  Add the strawberry mixture.  Simmer for another ten minutes, then remove from heat and let sit for another ten minutes.  Serve.

Apr

22

Aguas Frescas

drinks / family recipes  Posted by / 14 comments

It’s kind of cold outside but I am thinking of summer and everything that is sunny and bright.  On a day when I should be thinking longingly of hot chocolate, I am imagining the rows of big glass jars with ladles filled with a rainbow of colored liquids and ice.  Aguas frescas or fresh waters translated into English. Fresh waters.  Tamarindo, chia, horchata, jaimaica, agua de melon, sandia, lima, limonada, fresa, pina…the list goes on and on.
We didn’t drink Kool-aid, Hawaiian punch or soda.  We drank aguas frescas in the summer and they were all so good and refreshing.  On hot summer days the icy taste of an agua made with cucumbers quenched my thirst like nothing else and I still make that agua whenever I get a chance, along with a variety of others.  Many have medicinal purposes as well as being thirst quenchers.

I know that if you’re an Aztec dancer like I am, there is nothing better to drink after a long five mile parade in the sun than jamaica, that dark red drink made from hibiscus flowers.  It hydrates, keeps the headaches away and gives you just enough energy to get through the next couple of hours of dancing.  Water’s great but jamaica kicks it up a notch.  Stomach troubles?  Then how about some agua de chia, a water made with lemon juice, sugar and the seeds of the chia that most Americans know as the thing on Chia pets.  We soak the seeds, then mix with water, fresh squeezed lemon juice, sugar and ice to make a restorative drink that will help your digestion.

Some of our aguas are made with milk too so go figure.  We still call them aguas.  If grains or nuts are pulverized and mixed in, then it becomes an horchata.  We make aguas of fruit, vegetables, herbs, nuts, flowers, grains, seeds and leaves.  They are all excellent and so much more than the usual trinity of tamarindo, horchata de arroz (most just call it horchata) and jamaica.
Here are a few of my favorite aguas frescas recipes for your enjoyment.  Imagine each sitting and sparkling in a heavy glass jar filled with ice, an old metal ladle and sunshine bouncing off the glass on a brilliant summer day.   Come explore!  On all the aguas, make sure you stir before each serving as the pulp tends to go to the bottom and the drink will lose it’s full flavor.

Buen provecho!

Agua de Tamarindo - Tamarind Water

Agua de tamarindo is my personal all-time favorite and while it requires a little work, it’s worth every squishy minute of it.  The taste is sweet-sour and oh so refreshing.

6-8 tamarind pods
Water to boil tamarindo in
8 cups Water
Sugar to taste (bout 1/2 cup)
Ice

In a saucepan, boil the tamarind pods on a low heat for about 20 minutes.  Take off heat and let steep for about 2 hours.
Here’s the fun part and my grandkids love doing this.  Knead (yeah that’s right knead it like dough) the tamarind pods in the water until all the seeds and pulp separate from the shells.   Kinda squishy work but its lots of fun for the little ones.  Pour the mixture into a strainer and push the pulp through.  I usually strain it again just to make sure I don’t get in little bits of the shells.
Pour off strained mixture into a glass jar or pitcher.  Add cold water to almost fill the jar then add sugar to taste.
Add ice and stir.

Agua de Platano - Banana Water (thanks to @veronica3000 for the suggestion)

3 ripe bananas, peeled and mashed
4 cups of water + 1/2 cup water
1 stick of cinnamon
Ice
Sugar to taste

Boil the cinnamon stick in a 1/2 cup of water on medium heat till the water is dark red and smelling of cinnamon (about five minutes).  Set aside and let cool.
In a blender add the mashed bananas and 4 cups of cold water and liquify until completely blended.
Strain the banana mixture into a glass jar or pitcher and stir in the cinnamon infusion, making sure to remove the stick.
Add sugar and ice to taste.
Stir and serve.


Agua de Horchata – Rice Water

My way of making horchata de arroz takes a little longer (overnight) but the flavor of the cinnamon really gets into the rice and makes for a delicious horchata.  You can find shortcuts, but I prefer this method.

1 cup of white rice
2 sticks of cinnamon
4 cups of water
1/2 cup milk
Tsp of vanilla
Sugar to taste
Powdered cinnamon to taste
Ice

Wash the rice.
Soak the rice refrigerated overnight in 1 cup of milk and the two cinnamon sticks in a covered container.
In a blender, liquify the rice, milk and cinnamon with some of the water until its completely ground and blended.
Strain in a fine sieve.  I usually strain a couple of times, using cheesecloth to line my sieve.

In a large glass jar or pitcher, add the strained mixture, the vanilla, sugar to taste and the rest of the cold water.  Stir well and add ice.

Serve in tall glasses with a dash of powered cinnamon on top.  

Agua de Tuna – Prickly Pear Water

4 red and 4 green tunas (prickly pears), peeled, and chopped
Sugar to taste
1 quart of cold water
Juice of two lemons
Ice

In a blender, blend the 4 green tunas with about a 1/4 cup of sugar and 1 cup of water until well blended.  Strain.
In a large glass jar or pitcher mix the chopped red tunas, the rest of the water, juice of the two lemons and stir well.  Stir in blended green tuna mixture and add ice.

Serve into a tall glass, making sure to add a few chunks of the red tuna to each glass.  Part of the fun of some of these aguas is eating the fruit on the bottom of your glass after the drink is all gone.

Horchata de Nuez – Walnut Horchata

1  can condensed milk
1 cup of cold water + more cold water
1 1/2 cup of chopped walnuts
1 tsp powdered cinnamon
Sugar to taste
Ice

In a blender, add the chopped walnuts, about 1/4 cup of sugar, the powered cinnamon, condensed milk and the cup of water.  Blend well until all the nuts are completely pulverized.  Strain using a fine sieve.

Pour walnut mixture into a glass jar or pitcher, add in more cold water if needed.  Add sugar to taste and ice.

Stir well and serve.


Agua de Avena – Oatmeal (yes that’s right, oatmeal) Water

1 cup regular oatmeal, none of that Quaker instant stuff.  Just oats.
1 1/2 quarts of cold water
1 1/2 tsps of vanilla extract
1/2 can evaporated milk
2 cloves
2 sticks of cinnamon
Sugar to taste
Ice, lots of ice.

In a large sauce pan, add half of the water, the oatmeal, cloves, and cinnamon sticks.  Bring to a boil, then lower heart and let simmer about five minutes, stirring constantly to keep from boiling over.  Remove from heat and let cool.

Strain through a sieve into a large glass jar or pitcher.   Add the milk and the rest of the water, sugar to taste and plenty of ice.  Stir well.

Make sure this agua is served very, very cold.


Agua de Jamaica – Hibiscus Flower Water

2 cups dried jamaica flowers
Sugar to taste
Ice
10 cups of water

Bring the dried flowers to a boil in about four cups of water, then simmer on low heat for ten minutes.  Remove from heat and let cool.
Strain out the water from the cooked flowers into a large glass jar or pitcher, pouring the rest of the water over the strained flowers to get the rest of the flavor out of them.
Add sugar to taste and plenty of ice.  Stir well and serve in a tall glass.


Agua de Chia – Chia Seed Water

1 cup chia seeds (you can find these in the Mexican spices section of your supermarket, usually in a little pouch)
1/2 cup fresh squeezed lemon juice
Sugar to taste
2 quarts of water
Ice

Soak the chia seeds in two cups of water for 2-3 hours until they are soft and gooey. Chia seeds have a lot of gooey almost gelatinous goop on them when they are soaked.  That’s part of the fun. Think Boba in a very tiny form.

In a large glass jar or pitcher add the 2 quarts of water, the lemon juice and the now spongy, wet chia seeds.  Stir well and add sugar to taste and plenty of ice.  Before serving make sure to stir it well so that the chia seeds are floating throughout the whole jar.


Agua de Pepino – Cucumber Water

6 cups of water
2 cucumbers, peeled and chopped
Juice of two lemons
Sugar to taste
Ice

In a blender, add the chopped cucumbers and 2 cups of the water.  Blend until smooth, the strain out in a fine sieve.

In a large glass jar or pitcher add the lemon juice, strained cucumber mixture, sugar to taste and ice.  Stir well and serve in a tall glass.


Agua de Sandia – Watermelon Water

1/2 a ripe watermelon, peeled, chopped and de-seeded ( I cheat and buy seedless now)
8 cups of water
Sugar to taste (you won’t need much)
Ice
More chopped watermelon

In a blender, add the chopped watermelon and 2 cups of the water.  Blend well and strain.

In a large glass jar add the watermelon mixture, sugar, the rest of the water and ice.  Add more chopped watermelon to the jar.  Stir well and serve, making sure you ladle in a few chunks of watermelon in each glass.


Agua de Fresa – Strawberry Water

2 lbs of strawberries, hulled, cleaned and chopped
2 quarts of water
Sugar to taste
Ice
1 cup fresh halved strawberries

In a blender, add the 2 lbs of chopped strawberries and enough water to get them to blend easily.  Blend until very smooth. Strain out and pour into a large glass jar, adding the rest of the water, sugar to taste, halved strawberries and ice.  Stir well and serve.

Fresa de Leche – Strawberry Milk Drink

2 lbs of strawberries, hulled, cleaned and chopped
2 quarts of water
Sugar to taste
Ice
1 cup fresh halved strawberries
1 cup evaporated milk
1 tsp vanilla extract

In a blender, add the 2 lbs of chopped strawberries and enough water to get them to blend easily.  Blend until very smooth. Strain out and pour into a large glass jar, adding the rest of the water, sugar to taste, evaporated milk, vanilla, halved strawberries and ice.  Stir well and serve.  This should be served very, very cold.

Agua de Limon y Menta – Lemon and Mint Water

2 quarts of water
Juice of 3 lemons
1/8 cup fresh mint, chopped
Sprigs of mint
Sugar
2 cones of Piloncillo
Ice

Dissolve the cones of piloncillo in about a cup of water in a saucepan.  Let cool.

Using a mortar and pestle, crush the mint with a few tablespoons of sugar.

In a large glass jar, add the water, lemon juice, crushed mint, dissolved piloncillo and ice.  Stir well.  Add more sugar to taste if needed.  Serve in tall glasses garnished with a sprig of mint.


Agua de Lima – Lime Water

The peel of 5 limes, washed very well and chopped
Juice of two fresh limes
2 quarts of water
Sugar to taste
Ice

In a blender, add the lime peels and lime juice along with a cup of water and blend till smooth.  Strain into a large glass jar and add the rest of the water, ice and sugar to taste.
Stir well before serving.

There are many, many more aguas and I know I’m forgetting a ton.  Maybe in another post I’ll add the others.  I’d sure welcome any of your favorites to add to my collection.

Mar

20

Enchiladas with chicken, peas, almonds and raisins

chicken / family recipes / main dishes  Posted by / 1 comments
My grandmother Lupe was famous for her cooking in our neighborhood.  Even within our family of excellent cooks, she stood out and everyone loved her cooking.  Today at the hospital, I saw two of my mother’s cousins 2nd cousins, Angie and Louise whom I hadn’t seen in years and they were talking about the enchiladas she made with chicken, almonds, raisins and peas.  I has almost forgotten about those.
The enchiladas are made with shredded chicken, jack cheese, slivered almonds, raisins and fresh peas.  The chile is red, smokey and the perfect compliment to the mild flavors of the filling.  I know it sounds odd, but they were delicious enchiladas and ones that everyone talked about for days after eating them for how unusual and good they were.  She would do some with corn tortillas and some with flour tortillas.  I liked the ones done with flour tortillas especially because they simply melted in my mouth.
Grandma Lupe’s Enchiladas with Almonds, Peas and Raisins
2 pounds of shredded chicken
tortillas (corn or flour or both if you like)
oil
red chile sauce (see recipe below)
1 cup of slivered almonds
1 cup of raisins
2 cups of fresh shelled peas
1 onion diced
1 pound of jack cheese
Fry the tortillas in hot oil until softened on both sides, and set aside.
Dredge a tortilla in the red chile sauce, fill it with chicken, cheese, a sprinkle of almonds, peas, raisins and diced onion then roll it and place into a baking dish.
Repeat until all your chicken or tortillas are used up, top the enchiladas with more of the cheese and sauce, bake at 350 degrees for about 15-20 minutes.
Serve.
Red Chile Sauce for Enchiladas
1 packet powdered chile California
1 bay leaf
flour
chicken broth
Brown about two tablespoons of flour in a cast iron skillet, add the packet of powdered chile California and the bay leaf, slowly add in the chicken broth whisking the mixture constantly so it doesn’t clump up.  It’s almost like making gravy.  You don’t want it too thick, just a velvety sauce so if it appears too thick, add in more broth.

Chicken Enchiladas with Peas, Almonds and Raisins
My grandmother Lupe was famous for her cooking in our neighborhood.  Even within our family of excellent cooks, she stood out and everyone loved her cooking.  Today at the hospital, I saw two of my mother’s cousins 2nd cousins, Angie and Louise whom I hadn’t seen in years and they were talking about the enchiladas she made with chicken, almonds, raisins and peas.  I has almost forgotten about those.
The enchiladas are made with shredded chicken, jack cheese, slivered almonds, raisins and fresh peas.  The chile is red, smokey and the perfect compliment to the mild flavors of the filling.  I know it sounds odd, but they were delicious enchiladas and ones that everyone talked about for days after eating them for how unusual and good they were.  She would do some with corn tortillas and some with flour tortillas.  I liked the ones done with flour tortillas especially because they simply melted in my mouth.
Grandma Lupe’s Enchiladas with Almonds, Peas and Raisins
2 pounds of shredded chickentortillas (corn or flour or both if you like)oilred chile sauce (see recipe below)1 cup of slivered almonds1 cup of raisins2 cups of fresh shelled peas 1 onion diced1 pound of jack cheese
Fry the tortillas in hot oil until softened on both sides, and set aside.
Dredge a tortilla in the red chile sauce, fill it with chicken, cheese, a sprinkle of almonds, peas, raisins and diced onion then roll it and place into a baking dish.
Repeat until all your chicken or tortillas are used up, top the enchiladas with more of the cheese and sauce, bake at 350 degrees for about 15-20 minutes.
Serve.
Red Chile Sauce for Enchiladas
1 packet powdered chile California1 bay leafflourchicken broth

Brown about two tablespoons of flour in a cast iron skillet, add the packet of powdered chile California and the bay leaf, slowly add in the chicken broth whisking the mixture constantly so it doesn’t clump up.  It’s almost like making gravy.  You don’t want it too thick, just a velvety sauce so if it appears too thick, add in more broth.

Mar

17

Carne de puerco con mole y nopales (Pork with cactus in red mole sauce)

family recipes / main dishes  Posted by / 1 comments

In my family, we all have our favorite things my Grandma Lupe cooked.  I was just visiting my Aunt Jessie in the hospital and we were of course talking about food.  I asked her what her favorite thing was that my grandma cooked and she immediately smiled and said, “the mole with nopales and carne de puerco.”  Immediately, my mouth started to water in memory.  I haven’t had those in years and we chatted for a bit, talking about the ingredients and how to make it.

The mole was different than most, very piquant and delicious with a tangy, smokey flavor that haunts my memory.  I’ve never tasted mole like hers for nopales (cactus) and carne de puerco (pork) anywhere else.  The nopales are de-thorned, washed and sliced into 1-inch sections, then boiled with quartered onion for about ten minutes, then drained and set aside.  You can make them ahead of time and refrigerate them to save time.

Carne de puerco con nopales y mole

For the mole:

Chiles California’s (dried california chiles) 8-10 of them

1 small onion

water

salt to taste

Boil the chiles in water with one quartered onion until they are soft about 20 minutes.  Scoop out the chiles and onion with a slotted spoon and scoop them out  and cool them off.  Taking a sharp paring knife, cut into the chiles and remove the stems, veins and seeds then place them into a blender.  Blend until smooth.

For the pork:

2 pounds cubed pork (pork shoulder or pork chops with the fat untrimmed)
salt and pepper
1 small onion, diced
1 or 2 cloves of garlic
1 bay leaf

Fry the pork until it is browned and crispy.  Start off on a high flame then lower it and stir occasionally, to keep from sticking.  The pork needs to be very, very crispy, almost cooked through  into hard little nuggets.

Scoop the pork out and drain.  Set aside.

Drain off some of the drippings from the pan, leaving about two tablespoons in.  Add the onions and sautee them, scraping the from the bottom of the pan.  When the onions are nicely browned, add the cooked pork, a clove of garlic and the bay leaf.  Cook on low heat for about ten minutes stirring occasionally.  Add in the sauce and the reserved nopales and let simmer for another 40 minutes, stirring occasionally.

Remove the bay leaf and the garlic cloves and discard.

Serve with rice, beans and fresh tortillas.

Mar

16

Rajas con queso y crema

family recipes  Posted by / 1 comments

I’ve always worked in offices before I started freelancing in social media marketing, and in offices there are often potlucks.   There is always a baby shower, birthday, holiday, wedding or something to celebrate with that second family we spend so much of our daily lives with.  Our co-workers and team members matter to us, we bond, we can be dysfunctional or work together smoothly but since we spend so much time with each other, we tend to find reasons to celebrate together as well.  If you’re anything at all like me, you tend to agonize over what to take.  Potluck food should be good enough to impress all the participants, simple enough that you can make on a rushed weeknight, portable so it doesn’t spill all over your car and if it’s too be hot, something easily re-heatable that holds together well.  Not so easy is it?

Years ago I hit upon my sure-fire potluck hit and I’ve stayed with it and perfected it over the years.  Ok, it’s not perfect if you have vegans or lactose intolerant visitors there which is why I make two things for any potluck I go to, but for the rest this dish is luscious, rich, creamy and not in the least bit good for silly things like waistlines.  Drum roll please…rajas con queso y crema.  Strips of chile with cheese and cream.  Sounds good, que no?  Well it is.

Rajas con queso y crema are an old favorite in my house and one that gets asked for a lot.  Roasted poblano peppers, butter, queso fresco, onions caramelized in butter and sour cream all combine to make a delectable, creamy vegetarian dish that is substantial, portable, easy to make and sure to make you the hit of the potluck event.  People will be talking about your rajas for weeks afterwards.  I use a slow cooker to transport them in because I can plug it in when I get to work, set it to low and the rajas will be hot and perfect by lunchtime without curdling the cream.  On the way to work, stop at the market and grab a baguette or a loaf of French bread (sliced if you can get it) and you’re good to go.  There are a lot of different way to make these and each Mexican cook has her own preference – this is just mine.  I prefer the sour cream texture over the more traditional Mexican crema and somewhere some nice Mexican cook is screaming that this recipe isn’t the right one.  Pero sabes que? It’s my recipe and I like it, so there.

This recipe makes a whole slow cooker full but no worries, you won’t be taking any back home.

Gina’s Rajas con Queso y Crema

About 8-10 fresh poblano peppers, roasted, peeled, seeded and de-veined then cut into 1/4 inch wide strips.  (If you can’t find poblanos, pasillas will do.  If you reall can’t find fresh chiles or don’t want to be bothered you can use Ortega green chiles but I really don’t recommend it AT ALL, proceed at your own risk)
About 1 tbsp of Knorr Pollo – Knorr Chicken Flavored seasoning powder
2 golden onions, sliced into thin rings
1 round of queso fresco (1 pound)
1 quart of sour cream
1 stick of butter (yes 1 stick – I told ya this wasn’t good for your waistline.  You people who are already revising my recipe with something healthy, it’s just not gonna be the same or as deliciously creamy)

Roast the peppers on a comal or in the oven until the skins are blackened.  I wrap them in a clean, damp dishcloth to let the skins steam off and while they are steaming, I prepare the onions.

Melt the stick of butter in a deep saute pan, a deep stir fry pan works great for this and add in the onion rings.  Sautee until the onions are caramelized and a deep golden brown.  Add the Knorr Pollo to taste and stir.

Peel, seed and de-vein the chiles then cut them into thin bite sized strips, set aside.

Crumble the queso and add to the onion mixture a bit at a time, stirring constantly until it melts.  As you add more queso it will be come thicker and hard to stir.  Keep going.  When the queso is all melted in one big goopy mess and probably wrapped around your spoon, it’s ready.

Scoop that mixture into the slow cooker and add the chile strips and all of the sour cream and stir it till it all blends together into a creamy, buttery sauce.  Refrigerate overnight in the removable pot part of your slow cooker covered if you are taking it to the office.  If not, serve immediately.

Plug in the slow cooker about four hours before serving and set to low.  Serve with slices of French bread or baquette.  Alternatively, you can serve over white rice.

Buen provecho!

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