While hierbabuena is primarily used for tea, it is perfectly delicious in chicken soup. The first time I tried it this way I was very skeptical indeed. A friend who grew up here in Puebla ran out to my kitchen garden, plucked a sprig, and popped it into the caldo de pollo we were preparing before I could open […]
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 ReadingThe most famous of Oaxaca’s many moles, this sauce can be served with turkey, chicken, or pork; however, turkey is the meat of choice for festive occasions. In Mexico, the ingredients for large batches of mole are usually taken to a molino – mill – to eliminate the laborious process of grinding on the metate. The following recipe is quite manageable using a […]
Continue ReadingYucatecan style quail, typical of the Mexican state of Yucatan, uses a recado, one of the spice pastes that distinguish the region’s cuisine. This recipe can also be used with chicken or turkey, increasing proportions according to the weight of the bird. Ingredients For the recado: 3 peppercorns 1 teaspoon allspice berries 2 whole cloves ½ teaspoon coriander […]
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 ReadingThis succulent, festive drunken turkey with dried fruit stuffing is taken over the top with the addition of Grand Marnier and tequila. I have seen it in several places, including a recipe from Mexican restaurant owner and cookbook author Zarela Martinez. This is my own version, but feel free to tweak it. I suggest starting […]
Continue ReadingThe rabbit that I recently bought in the Cholula market, weighing in at a hefty 3 ¾ pounds, was perfect for this recipe, since it calls for the meat to be cooked and marinated before being combined with the sauce. If purchasing a whole rabbit, have the butcher cut it up, or do it yourself, […]
Continue ReadingThis recipe uses more almonds than most and eliminates the chocolate. It is a Oaxaca style, rather than a Puebla style, almendrado. 1 3-4 pound chicken, cut into serving pieces salt and pepper corn oil for sautéing 4 cloves garlic, peeled 1 medium onion, peeled, halved, and stuck with 2 whole cloves 1 piece cinnamon stick […]
Continue ReadingTamarind chicken has become a Mexican restaurant standard in the past few years. This can also be made with duck breasts. 4 chicken breast halves salt and pepper to taste 2 tablespoons olive oil 2 garlic cloves, minced ½ medium white onion, finely chopped 4 chiles de arbol, seeded and crushed ½ cup white wine […]
Continue Reading