The word “zacatecano” used to describe a dish quite often indicates that it contains the combination of poblano chiles and cream. Ingredients: 12 corn tortillas vegetable oil as necessary 4 large poblano chiles, roasted, peeled and seeded 1 cup Mexican crema, creme fraiche or heavy cream 1 cup crumbled queso fresco or farmer cheese 1 clove garlic, peeled and chopped ½ […]
Continue ReadingMakes 12 Tortillas Ingredients: 2 cups white flour 1 teaspoon salt, flush 1/2-cup (one bar) butter or margarine 1/2-3/4 cup water* *The amount of water needed varies with cooking conditions, such as altitude. You can always add water, so start just shy of 1/2 cup and add more water ONLY as needed. Preparation: Put flour […]
Continue ReadingIngredients: 3 whole chicken breasts Water 3 tsp. salt 3 Tbsp. oil 1 kilo (2.2 lbs) tomatoes – chopped 2 large onions – chopped 2 tsp. salt 1/2 Tbs ground cumin 1 kilo (2.2 lbs) corn tortillas 1 stick of butter or margarine – melted 1/2 kilo (1.1 lbs) farmer’s cheese – crumbled 1 head […]
Continue ReadingWe usually make chilaquiles right on the stovetop and gobble them up immediately, but in this recipe, they are baked in the oven, which means that all work can be done before guests arrive. Leave out the chicken if some guests are vegetarians. Ingredients 3 ½ cups water or chicken broth 2 pounds tomatillos, husked […]
Continue ReadingThese delicious antojitos, sold in markets in Merida and other peninsula towns, are small, thick tortillas with a variety of toppings, including the local versions of moles, made with ground spice mixtures called called recados. The most popular topping of all is shredded, cooked turkey or chicken, a pure white, heat-resistant breed of which the yucatecos eat in abundance. Salbutes, like just about any other […]
Continue ReadingWhen we lived in Oaxaca, the vegetable stand on the corner sold all the fresh ingredients for squash vine soup together in a bag. In that part of the country, it is a rainy season staple and has been since before the Conquest. The only addition after the Spaniards arrived was the lard in the […]
Continue ReadingThese could probably be called empanadas, except that the dough is thinner, and if cheese-stuffed masa is called quesadillas, there is some logic to calling fish-stuffed masa pescadillas. Nomenclature aside, these are great for entertaining, because the fish filling can be made a day or two ahead. Ingredients 1 pound white fish, poached and shredded 2 tablespoons corn oil […]
Continue ReadingThis version of tortilla soup is similar to central Mexico’s Sopa Azteca. We enjoyed its warm and robust flavor after a drive over the cool mountain pass called Mil Cumbres (A Thousand Summits) from Morelia to Zitácuaro. The wooden buildings that characterize the region are called trojes, which is also the local name for small food stalls. Ingredients: 3 […]
Continue ReadingIngredientes: 8 tortillas de maíz oreadas (se dejan un día antes afuera del refrigerador) 1 ó 2 chiles serranos frescos (depende de lo picante que se quiera) 3/4 taza de aceite 2 jitomates cocidos 1 pizca de orégano 1/2 taza de queso fresco o manchego 2 cucharadas de cebolla picada 1/2 taza de crema para […]
Continue ReadingIngredientes 2 tazas de frijoles cocidos 1/3 taza de agua o del caldo en que se cocieron los frijoles 1/4 taza de aceite 8 tortillas de maíz 3/4 taza de queso fresco o manchego 3 cucharadas de cebolla picada 1 ó 2 chiles de árbol tatemados directamente en el fuego (opcional) 1/2 taza de crema […]
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