Miniature 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 […]
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, […]
Continue ReadingThe potato tortitas, or “patties” sold inside some of Oaxaca’s markets are superb — light on the inside, with a crunchy golden crust. This variation is typical of the region from Ocotlan south to the coast, ancinnd is served with a costeño chile sauce. The dried broad beans, or fava beans, ground into flour give the […]
Continue ReadingMexican cauliflower ‘rice’ is a clever way to cut down on carbs from white rice, and it is amazing how much the “grains” produced by grating cauliflower resemble grains of rice. Ingredients 1 head cauliflower 2 roma tomatoes, chopped ½ white onion, chopped 1-2 cloves garlic, minced 1-2 jalapeño chiles, chopped 1 tablespoon olive or […]
Continue ReadingWe had been told to look for this by friends who had been to the Isthmus, and it proved to be a good tip. It is very different from the usual north-of-the-border concept of cornbread, since it is made with ground corn rather than corn flour and has a unique consistency. The bread we bought […]
Continue ReadingThis recipe is a house specialty at Chialingo’s restaurant in Cholula. It makes a good appetizer for a Mexican dinner, or could be served with a salad as a light lunch or supper. Epazote goes particularly well with cheese dishes and mushroom dishes, and is indispensible in Oaxacan mole verde. It has become easy to […]
Continue ReadingThe combination of the battering technique and the Baja Style Cabbage Slaw makes a copycat Mexican fish taco. Be sure to drizzle the roasted cauliflower tacos with the avocado sauce (below). Ingredients 1 2-pound head cauliflower 2 eggs ½ cup flour Salt to taste Light olive oil or vegetable oil for frying 12 corn tortillas Baja Style Cabbage […]
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2 cloves of finely chopped garlic 2 cups of chopped onion 4 cups of chopped tomato (pera or roma) 4 tsp. margarine 1 cup of your favorite tomato sauce 8 cups of rich chicken stock 2 tsp. Worcestershire sauce 1/2 tsp. white pepper 1 tsp. sugar 24 corn tortillas cut into 3/8 strips and fried […]
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Cooking and draining the chorizo separately before mixing with the rice cuts down considerably on fat, and adding vegetables ups both fiber and flavor. Feel free to add other vegetables you have on hand, or to swap out the rice for cooked quinoa. Ingredients: 4 large artichokes, cleaned, steamed, and chokes removed, stems trimmed 2 […]
Continue ReadingChipotle chiles give these chicken empanadas a characteristic taste of Central Mexico. I’ve made these as Mexican mini empanadas (empanaditas) for a party buffet, and recommend chopping everything very finely in order to fill smaller dough rounds. Ingredients For the dough: 2 cups all-purpose flour ¾ cups masa harina or very fine cornmeal ½ teaspoon […]
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