This stew, a product of Mexico’s cattle ranches, originally utilized just about any part of the cow that was available, including the udders. It is a simple, tasty one-pot meal that reflects the lifestyle of the hard-working vaqueros, who often had to prepare their meals over a campfire. Ingredients 3 1/2 lbs. beef chuck, cut into 1″ […]
Continue ReadingSoaking the cabbage in lemon water adds flavor, eases digestion, and cuts down on the need for salt. Some cooks add pineapple to this Aguascalientes style mixed vegetable salad, but I find it to be an odd fit with the Russian-style dressing. Try shredded jicama instead, and be sure to use red cabbage, which makes for an […]
Continue ReadingThis is a very versatile recipe, since any number of vegetables, such as chayote, potato, carrots and mushrooms can be substituted for the zucchini and corn. A cooked red salsa, such as the chipotle infused Salsa Asada: Roasted Tomato Salsa is a good accompaniment. 2 tablespoons butter 2 tablespoons vegetable oil ¾ cup finely chopped white onions […]
Continue ReadingI love it. There is no better way to savor an avocado than in a good guacamole. What makes a good guacamole, though, is a matter of opinion. I was invited to a friend’s house for dinner a while back and guacamole was among the appetizers served. The other guests lauded the flavor and texture […]
Continue ReadingThis soup makes use of the zucchini squash and corn that abound in Mexican milpas and gardens north of the border in late summer. If fresh amaranth leaves are not available, use small, tender spinach leaves, along with dry amaranth cereal grains from the supermarket or health food store — these are actually the seeds of the plant […]
Continue ReadingIn this recipe, two of central Mexico’s favorite greens are combined with corn, radishes and green onions and dressed with a chile vinaigrette. This makes a good accompaniment to almost any barbequed meat, fish or fowl. Fresh corn kernels cut off the cob are best in this salad, but thawed frozen kernels may be used. […]
Continue ReadingThis is an easy and delicious one-pot meal that can be made ahead and reheated. For a less picante taste, remove the chipotle before blending the cooked ingredients. The weight given for the meat reflects the fact that there is a marrowbone in the center of each piece of shank. The comadre always used epazote in this […]
Continue ReadingIngredients: For the beef roullades: thinly sliced beef raw bacon and ham, sliced into strips raw potato, cut french fry style string beans cut into 1″ pieces For the mole: a few lettuce leaves 1/4 cup roasted green pumkin seeds 1/3 cup of roasted sesame seeds 2 small serrano chiles 4-5 tomatillos a few radish […]
Continue ReadingRussian-Mexican beef soup is obviously a holdover from the Mennonites’ days as grain farmers in the Ukraine, with the distinctly Mexican additions of chile and tomato. The original recipe calls for the cut of beef called chamorro, or shanks, which provides a much richer taste than other cuts for soups. Use bone-in beef shanks because, like the Italian […]
Continue ReadingWild mushrooms are found in abundance in the states of Puebla, Tlaxcala and Estado de Mexico during and after the rainy season, and used in soups, quesadillas and vegetable dishes. Although the comadre used escobetas (coral mushrooms) the following recipe may be successfully prepared using fresh cultivated mushrooms. Ingredients 2 pounds fresh mushrooms (if using button mushrooms, […]
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