Ingredients: 3/4 cup of vegetable oil 2 – 165 grs.cans of chile chipotle 1 chile ancho 1 onion quartered 4 cloves of garlic salt to your taste 25 freshly husked tomatillos 1/2 cup cilantro 8 – 200 grm.servings of cleaned tenderloin 8 corn tortillas Preparation: Heat oil in a frying pan. Fry chiles anchos briefly. […]
Continue ReadingI first tasted this at the Café Enamorada in Cholula. It’s a no-fuss dessert choice, because it’s coffee and dessert in one. Use the best quality chocolate available and whipped heavy cream. Ingredients For each serving: ½ ounce bittersweet chocolate (sold as chocolate semi amargo in Mexico) 1 ½ ounces rum 1 cup freshly brewed coffee ¼ […]
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The bright, fresh taste of the tomatoes and cucumbers make Mexican crab salad with cilantro lime vinaigrette a refreshing spring salad. Serve it on lettuce, accompanied by fresh lime wedges. Ingredients 1 pound cooked lump crabmeat 1 cup chopped cucumber 1 cup chopped tomato 1/3 cup chopped red onion Salt to taste ½ teaspoon chipotle […]
Continue ReadingWho doesn’t like chiles rellenos? They don’t have to be battered and fried to taste good, and this oven-baked version is flavorful without being a blast of fat. For non-vegetarians who get mopey without their meat fix, sauté some Mexican chorizo, drain well, and add it with the other filling ingredients for stuffed poblano chiles with […]
Continue ReadingMiniature torta rolls or any small water rolls work well for these mini chicken tortas. Refried beans, tomatoes and avocados are always found on tortas, but either ham or Oaxaca cheese is an easy substitute for the chicken. I’ve left the sliced onion out of these, but you can put out a small dish of […]
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This can be used as a glaze or a barbeque sauce. Try serving it spooned over cream cheese as a dip or spread for crackers, or with small meatballs for hors d’oeuvres. It can be strained for use as a glaze, but for a dip with cream cheese it is better with some texture. Ingredients […]
Continue ReadingCharola is the Spanish word for a tray or, in this case, the pan in which the kibbeh is baked. It is something like a meat loaf made with lamb, with the outer layers forming a crust to hold the meat and pine nut filling. It is always served with jocoque, for which a thick, natural yogurt is […]
Continue ReadingFresh green chile and cilantro add zip to these fish cakes with chile and chia, and potatoes act as a binder, while chia provides a nutritional boost. Ingredients 1 pound firm-fleshed fish filets, poached and cooled 2 cups mashed potatoes 3 finely chopped green onions 1 fresh jalapeño chile, seeded and minced ¼ to ½ […]
Continue ReadingThe preparation of this Mexican yucca pudding dessert is the same as for flan, coating the pan with caramelized sugar and baking in a baño maria, or bain marie. For the caramel: Place ¾ cup of sugar in a small saucepan over medium heat, stirring with a wooden spoon, until it has melted and turned deep, golden brown. […]
Continue ReadingThese crunchy plantain fritters, or “little Mexican spiders,” made with shredded green plantains, remind me of a crispy version of hash brown potatoes or potato latkes. Be sure to use unripe plantains, or the fritters will be soggy instead of crispy. Ingredients Vegetable oil for frying 2 cloves garlic Pinch of salt 2 green plantains, […]
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