1 1/2 kilos of shrimp, cleaned and deveined 1/2 onion thinly sliced lengthwise 4 cloves of garlic, minced 3 Tbsp. oil 3 Tbsp. butter 1 Tbsp. Worcestershire sauce 2 Tbsp. consommé 2 ancho peppers, seeds and veins removed 1 chilacate pepper, seeds and veins removed 3 tomatoes 1 clove of garlic 1/4 C. white wine […]
Continue Reading“Dobladas” means folded, and these can either be left unfilled and folded in half twice, to make triangular wedges for garnishing chicken and meat dishes, or filled and rolled. The sauce is my favorite all-purpose enchilada sauce. This recipe makes a large batch, enough for three dozen enchiladas, and freezes well. The round, deep reddish brown […]
Continue ReadingThis typical Oaxacan dish can be served as breakfast, light supper, or as a main meal accompanied by grilled meat or chicken. It is also fine as an appetizer or snack. The depth of flavor in this sauce is obtained by roasting the ingredients on a dry comal or skillet before blending them. Ingredients: 1 pound roma […]
Continue ReadingMade as a paste, somewhat like mole paste, tlatonile is most often used in the same way. The following recipe gives directions for using it as a sauce for a chicken main dish. However, do not hesitate to add a dollop to vegetable and bean soups, to taco fillings, and anyplace chile and sesame would compliment the […]
Continue ReadingMixiotes de carnero are a specialty of the central Mexican states of Puebla, Tlaxcala and Hidalgo. They are flavored with two of the most distinctively Mexican of leaves: avocado leaves, which are enclosed with the meat, and pencas de maguey – the inner layer of maguey leaves – used to wrap the meat. Mixiote wrappers- papel para mixiotes – may be used to wrap […]
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 ReadingThe word mixiotes refers to one of the most delectable dishes within the wide spectrum of Mexican cooking, as well as the wrapping used to contain these steamed individual meat stews. This wrapping, also known as a mixiote, is the outermost layer of a maguey leaf, called a penca. (Maguey is the century plant, a succulent from which the Mexican alcoholic […]
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Frida Kahlo was a captivating artist and an intriguing, seductive woman. If we hadn’t figured that out from the many books written about her, we would certainly have gotten the point from the motion picture, “Frida.” We also know she loved her family, and Diego Rivera, and maybe even Leon Trotsky. But her passionate love […]
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salsa . (Latin salsa, salted.) fem. Composition or mixture of several edible substances, diluted, made to dress or season food. There is no doubt that the above definition was translated from the Royal Spanish Academy Dictionary. Had it originated in Mexico, the definition would have a lot more flavor, color and gusto. Diluted, – a Mexican salsa? […]
Continue ReadingHuitlacoche is a black fungus which grows on corn. I personally choose to omit this ingredient as it has a distinct flavor which is just not appealing to me. It is, however, a favorite of some of my friends, so you may want to try some before you decide whether or not to include it […]
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