JennyChef

Queso Fundido con chorizo (Mexican style sausage with melted cheese)

Well this has been the soup week but since I got a request for an appetizer, I've decided that next week is going to be APPETIZER WEEK so here is our very first appetizer.. queso fundido.. if you haven't try this is just melted cheese with different things.. from chorizo to saute mushrooms (my absolute favorite)

Let's get started with the chorizo one since it was Jerry asked for this recipe... it's more simple than it seems... I promise

Provecho

Ingredients:

1/2 lb Mexican chorizo

1 1/2 cups of Chihuahua cheese

Directions:

• In a skillet pour the chorizo (remove the plastic wrapping that usually has and should look like ground beef) and cook for about 10 minutes making sure you don't have any bigger lumps. You will know it's fully cooked when it starts looking slightly darker (careful don't burn it!). Drain the fat (my personal preference) pad with a paper towel to even remove more oil and set aside.
• Cut in small cubes or shred as you prefer the Chihuahua cheese. If you don't have access to Chihuahua cheese you may use a sharp white cheddar, Havarti or Oaxaca (mozzarella can be good to but it lacks that pungent cheesy flavor). If you want to spice it up, put about 1 or 2 tbsp red pepper flakes
• In an oven proof plate, empty the cooked chorizo then cover with the cheese and bake for 15-20 minutes or until you start to see a very slight browning on top
• Serve immediately with some lime wedges (squeeze some lime and it will really bring some nice flavors), maybe some chiles toreados and warm soft corn tortillas.

These days you can find either turkey, beef or pork Mexican sausage.. the flavors may vary but overall you should be OK (pork is the traditional meat used for Mexican chorizo)

Sopa de Lima (Lime soup)

If you were here yesterday, I mentioned that I've been craving this soup.. it's a typical soup from the south of Mexico (Yucatan peninsula) an its base, needless to say are limes since they are native and abundant in that region... the south of Mexico is so rich in fruits and vegetables that I find hard to not fall in love with all the recipes and flavors that the region has to offer.

I am sure since we are now exposed to so many varieties of flavors, fruits, vegetables and seasonings from all over the world that you know limes and this recipe must use them so don't try to replace them with lemons because the flavor will not be delivered. Surprisingly, this soup is not spicy but it's because it has an interesting blend of spices where heat is not necessarily a key ingredient but always welcomed if that's what you like. I would suggest to seed and devein a habanero (if you really want to stick with the region) and make thin stripes that you can use as garnish but be cautious with those peppers, they are very spicy. I always say, respect the peppers... try them and then you decide if it's too hot or not for you but don't underestimate.

Take this journey to the Yucatan peninsula with me... I am actually after this on my way to buy the remaining groceries and will have it for dinner...

Buen provecho y fin de semana!

Ingredients:

2 lb. chicken breast (I prefer organic, cage free)

8-10 cups of water

4 cloves of garlic

1/2 white onion

1 bunch of fresh cilantro

1 tbsp kosher salt

2-4 chicken livers (optional)

1 small stick of Mexican cinnamon

1/2 tsp ground cumin

1 1/2 tsp. Mexican ground oregano (it does make a difference, it's a lot more fragrant)

1/2 purple onion, finely chopped

1/2 green bell pepper, finely chopped

2 cups tomatoes, finely chopped

4-6 limes depending how juicy they are

2 whole cloves

1 tbsp. olive oil

2 cubes of chicken bouillon 

To garnish:

Mexican cream (optional)

Cubed avocados

Lime wedges

Fresh tortilla stripes, fried (like for a tortilla soup, check the recipe at the blog)

Directions:

• In a large pot put the chicken breast (previously rinsed and cleaned), the water, chicken bouillon, garlic, onion, cilantro and salt. Bring to a boil then simmer the chicken for about 20 minutes or until you pinch it with a fork or knife and no blood comes out when you remove it. Set aside, keep the broth (it's your soup!) and put the chicken on a plate to allow to cool
• When the chicken is cooled, shred it and set aside.
• In a skillet, put the spices (cumin, cinnamon stick, cloves and oregano) and roast (heat to release fragrance, flavors and oils) for 2-3 minutes then ground them in a blender or food processor with 1/2 cup of the reserved broth to create your "condiment paste". If you don't have a way to ground these, then replace the cinnamon stick for 1/2 tsp ground cinnamon and 1/8 tsp ground cloves then follow the same "heating" process and paste with the broth then set aside.
•  In the pot where you are going to make the soup, put the heat the oil then add the onions and saute for 10 minutes or until they start getting translucent. Add the green pepper and saute for another 3-5 minutes at medium heat. Add the tomatoes then reduce heat and let it simmer for 10 minutes stirring occasionally.
• Add the rest of the reserved broth (remove the big piece of onion and garlic cloves!) and the condiment paste you have made. 
• Bring to a boil then add the limes cut in slices (wide length) reserving one lime for plating (about 10 slices). Add the shredded chicken and chicken livers. Season to taste and simmer for 20 minutes.
• When ready to serve, place a slice of lime at the bottom, pour the hot soup on top then top with the avocado and tortilla strips. To finish the touch you can add a tsp of Mexican cream or put it on the table so your guests decide.

Caldo Tlalpeno (Tlalpan style soup)

As I mentioned earlier on my post, this soup is typical of central Mexico, more specific Tlalpan that now is part of the immense Mexico city but it was a separate town at its time. It has a slight smoked flavor without overpowering and of course.. you can add a spoon of Mexican cream right on top when serving along some lime slices... my mouth is watering!!!!

Provecho

Ingredients:

2 lb. chicken breast (I like to use organic and cage free)

6 cups of water

1 can of chickpeas or about 1 1/2 cups of chickpeas, cooked

3 cloves of garlic

2 tbsp vegetable/canola oil

3 carrots, chopped in small pieces

1/2 white onion, finely chopped plus the other 1/2 whole

1-2 chipotle peppers, minced (depending on the desired heat, after all this will give that "smoky" flavor to the soup besides heat.)

1 string of epazote (optional and if available)

2 cubes of chicken broth

Salt to season

To garnish:

freshly chopped cilantro

Mexican cream

Lime slices

Chopped serrano (or jalapeno) peppers

Diced tomatoes (fresh)

Thinly sliced white cabbage

Avocado cut in cubes

White rice, cooked

Directions:

• In a large pot put the water with the chicken breast, chickpeas and garlic and the whole 1/2 onion you didn't chop. Add about 2 tbsp of salt and cook the chicken for about 20 minutes or until you pinch it with a fork or small knife and no blood comes out of it. Remove from heat and take the chicken out so it cools (if you are short in time a quick tip is to put the chicken on a plate and put it in the freezer for 5 minutes so it cools off right away). Shred the chicken and set aside.
• In a skillet with the oil put the onions and carrots and cook for about 5 minutes or until the onion starts looking translucent. Pour them over the broth where you cooked the chicken
• Add the chipotle peppers, if you don't want the soup to get too spicy you may remove seeds from the peppers if not you can roughly chop them and add to the soup
• Add the epazote, season accordingly and let it simmer for 20-30 minutes so all flavors blend into the soup (and the chicken gets the flavor!)
• When ready to serve, put about 1 tbsp of the rice in the bowl, add some of the shredded chicken then pour the soup on top.
• Serve immediately and encourage people to add all the items listed above for garnishing as it's part of the soup or assemble the plates for them and let them experience the soup... I would only suggest you not adding the lime for them, taste and quantity can vary from person to person so let them have their opinion on that
• If you remove the chicken (shredded) this can be a great vegetarian soup as well!

   

Carne Tatemada (charred beef)

Well if you are not from Mexico or know Spanish you may be wondering what exactly tatemado means. It means when you put something on fire like a piece of meat, a corn cob, spices or a tortilla.. you name it but the key thing is that whatever it is, must have a burnt crust (edible though so watch out!).

This recipe has real interesting flavors mixed, and it's a type of mole and of course its origins are debated but the key thing here is that we got to enjoy it. The process that you use to make the dish is pretty much like making a roast but of course, with a Mexican twist.

Pork goes very good with this dish because of the spices used but I would encourage you to also try with beef or even chicken.. and remember you can just buy a rotisserie chicken and cut save time... so just cut it in pieces or shed it and pour the sauce over... then over tostadas ...yuum! a total hit! 

buen fin de semana

Ingredients:

3lb. boneless pork shoulder or rotisserie chicken

2 cups cider vinegar

6 cloves garlic, chopped

4 ancho peppers

8 guajillo peppers

1 tsp oil

1 roma tomato, diced

1/2 lb. tomatillos

2 large pieces of true cinnamon (Mexican of course) or 3/4 teaspoon ground Mexican cinnamon

1/4 tsp coriander seeds

1/4 tsp ground thyme

4 whole cloves

3 bay leaves

1 ham shank (optional)

Directions:

• Using a sharp knife, poke the pork or whatever meat you are using for this recipe and place it into a deep bowl
• In the blender or food processor put the vinegar, garlic and process until smooth. Add about 2 tsp of kosher salt and 1 of black ground pepper, incorporate then pour over meat turning it around to make sure it gets saturated. Cover and let marinate at room temperature for 2 hours
• Preheat the oven at 300F
• Put the dry peppers in a bowl and add hot water to cover so they rehydrate. Put a small plate on top so they stay under the water and let them soak for about 30 minutes or until they become soft again. Drain and set aside
• In a saucepan, heat the oil. Add the tomato and tomatillos and cook until lightly browned (about 10-15 minutes). Remove from heat and let them cool
• After the 2 hours have elapsed, remove the meat from the marinade. Measure  1/2 cup of the marinade and put it int he blender or food processor (reserve the rest!). Add the rehydrated peppers and process until smooth adding more marinade if necessary to reach the desired consistency. Strain the paste so all the seeds or big pieces are discarded (if you like the rustic style then don't strain it at all and use the paste as is). Taste and salt accordingly.
• In the blender or food processor put the cooled tomato and tomatillos then add  the ginger, cinnamon, coriander seeds, thyme and cloves. Add about 1 cup of water to make it smooth then incorporate to the pepper paste
• Place the meat in a casserole and coat it with the pepper paste completely. Add the shank if you are using it and the bay leaves, cover and roast for about 2 hours braising and turning occasionally to make sure the pepper paste covers the whole piece
• Remove from oven, transfer the meat to a cutting board and cut thick slices. As you are platting pour the sauce over the slices
• You can garnish with some cabbage, radish and purple onion slices (make sure you soak the onion in water with lime juice so it's not pungent)
• Baked potato, grilled green onions or rice are good sides for this dish

Picadillo de manzana (ground meat with apples)

First of all, let me tell you in case I've forgotten to do so that my home state is famous and well known for its meat, apples, cheese and pecans. These are probably the staples of our state and that we proudly share with our country and with this global economy, the world. If you ever happen to be in Chihuahua please don't miss the opportunity to go to a steakhouse or try adventure to a trip to Cuauthemoc where the menonitas or amish communities are... I can assure that you will not regret the experience. 

In the meantime, I had a request from a friend of mine to post something with pecans so here it is Victor a recipe with pecans for you... I will try to find some more recipes and post them along the way...

Provecho!

Ingredients:

1 lb. ground beef

1 tomato, diced

1 white onion, finely chopped

2 cloves of garlic, minced

2 cups of apples, cut into small cubed

1/2 cup of sugar

1 cup of pecans

1 cup of raisins

1 tsp ground cinnamon

1/2 tsp ground cloves

Directions:

• In a skillet, saute the meat with the onions, tomatoes and garlic cloves. 
• When all ingredients are incorporated and fully cooked, add the apples, pecans, raisins, sugar, cinnamon and clove. Continue cooking at medium heat until all liquid is evaporated and the meat starts getting slightly brown

This meat can be used to stuff peppers, acorn squash, whole chicken, turkey (whole or just the breast!)

Pupusas (pockets)

Pupusas are a traditional dish of El Salvador but they are extremely similar to other dishes in Latin America like gorditas, tlacoyos, etc. Pupusas are corn tortillas or “pockets” filled with different foods. The most popular fillings are ground meat (or turkey), cheese, beans or pork rinds. They are usually served with rice, pickled cabbage, roasted tomatoes sauce or aji (yellow hot pepper) sauce

Ingredients:

5 cups of powdered corn flour (maseca)

4 cups warm water

1 tsp. salt

1 tsp. Vegetable oil 

Pockets:

Mix the water, salt and the flour to make a tortilla-like dough. Divide the dough into 25 pieces and roll each into a ball. Flatten each ball between the palms of your hands to ½-inch. Put a spoonful of the filling you’ve prepared in the middle of each disk of dough and close it firmly. Flatten the pupusas again until they are about ½ inch thick.

To cook, heat a flat, heavy-bottom skillet until it’s very hot. Brush the skillet with a tsp. of oil. Cook the pupusas on each side for 4-5 minutes until nicely browned. Serve immediately with the sauce or pickled cabbage (curtido).

Cheese filling

1 ½ cups mozzarella cheese or Chihuahua cheese

1 ½ cups ricotta cheese (requesón)

3-4 tbsp. Heavy cream (Mexican style cream works best)

1 jalapeño pepper finely chopped

Mix all ingredients to create a dough (make sure it’s not too watery or it will spill and won’t close the pupusa)

Pork Rinds filling

1 ½ cups pork rinds

½ onion 

4-5 garlic cloves

½ cups water

4 Roma tomatoes

Chicken broth (1 tsp)

Salt and pepper to taste

1 chipotle pepper (if want to make it spicy)

In a saucepan, bring the water to boil, add the pork rinds so they re-hydrate for about 10 minutes. Add the tomatoes and season with chicken broth, salt and pepper (add here the chipotle if you want to make the filling spicy or not).

Remove from heat, allow cooling and liquefying or putting in the food processor to create a chunky but not watery consistency.

Ground meat filling

1lb. ground meat

½ large onion, finely diced

2 cloves of garlic

1 jalapeño pepper, finely chopped

1 small tomato

¼ tsp. cumin, ½ tsp. salt

¼ low fat cheese (queso fresco)

Salpicon de Carne (Shredded beef)

Salpicon is a great dish that can be used as an appetizer or a main dish. It can be prepared ahead of time so it can be a time saver when you are needing that. It is also a very flexible dish where you can replace the protein (in this recipe is beef) for seafood, fish or even chicken if that's what you want and like to eat. It's great on tostadas and the actual way to eat it but if you want to have some tortilla chips or even fresh corn tortillas, that will work as well.

I like to add a little extra heat with more peppers but you can control that by adding or eliminating the peppers from the recipe.. but remember... if it's not spicy, the dish will be definitively lacking something.

Provecho!

Ingredients:

2 lb. beef flank steak cut into 2 equal pieces

1 white onion, thickly sliced plus ½ onion finely chopped

3 cloves of garlic

6 peppercorns

2 bay leaves

1 tablespoon of dried Mexican oregano

Salt to taste

¼ cup fresh lime juice

½ cup Olive Oil

4 pickled jalapeno or Serrano peppers finely chopped with2 tbsp of pickling juice

½ cup cubed Chihuahua cheese

½ cup fresh cilantro

Shredded/chopped lettuce

2 Avocados (cubed) 

Preparation:

• Put the flank steak, thickly sliced onions, garlic, peppercorns and bay leaves in a large pot and cover with water. Bring to a boil over high heat then reduce heat. Add oregano and 2 teaspoons of salt. Let it simmer until a piece of flank steak shreds easily (45-60 minutes). Remove from broth and let it cool.
• In a frying pan over medium heat, heat the oil. Add thinly sliced onion and sauté until translucent. Stir in the lime juice, peppers and pickling juice and simmer until flavors are well incorporated. Set aside.
• Shred the cooled meat and add ½ of the broth letting it be absorbed by the meat. Add onion mixture, cheese and cilantro. Season to taste. You can place the meat in tostadas and a bed of lettuce garnishing with avocado slices, shredded lettuce and finely chopped onions.

Carne Adobada (steak in adobo sauce) with sauté potatoes

Well I am sure that a lot of you may have heard at least once in your life the word "adobo" but maybe you've wondered more than once what is that exactly. Adobo sauce is a type of hot sauce or marinade used in Mexican cuisine. Adobo is a Spanish word for "sauce" or "marinade," and the dark redadobo sauce is used in many contexts in Mexican food. Its main ingredients are typically chile peppers, garlic, and vinegar, though variations are common. Tomatoes, onions, and a variety of herbs and spices often complete the recipe.

Adobo is prepared in regions of Latin America, Spain but similar cooking process with a different name and herbs/ingredients can be found in regions of Asia Pacific such as the Philippines... remember Philippines has Hispanic influence as well..

So this tangy steak will be a delight without having to be an extremely spicy experience, as always that would probably be up to you..

Provecho!

Ingredients:

2 Tablespoons of canola oil

4 large ancho peppers cut into stripes

4 cloves of garlic

Sea salt and freshly ground pepper

1 teaspoon of sugar

1 teaspoon dried oregano

¼ teaspoon ground cumin

1/8 teaspoon dried thyme

½ cup cider vinegar

6 pork chops/steaks about 1 inch thick

1 tablespoon canola oil

½ cup thinly sliced white onions

1 lb. small yellow potatoes

Radishes to decorate

Directions:

• To make adobo sauce, heat the oil at medium heat until very hot. Add several pieces of pepper and press down on them until they begin to blister. Transfer the pieces to a bowl until all peppers are fried.
• Add hot water to cover and let them re-hydrate for about 15 minutes. Remove from the bowl and place them in the blender to make them a paste (reserve the pepper water where you simmer them). Add the garlic, 1 tablespoon sea salt, ½ teaspoon pepper, the sugar, oregano, cumin, vinegar and ½ cup of the reserved pepper water. Blend until smooth.
• Spread both side of pork chop with the adobo sauce, cover, and refrigerate for at least 1 hour or preferably overnight.
• Heat the oil in a large frying pan at medium heat and place the steaks/chops about 1-2 minutes on each side. Immediately reduce the heat to medium low letting the chops continue to sizzle in the oil. Cover and cook until done. 
• Remove from heat and cover loosely with aluminum foil and let rest for 5 minutes.
• Place the potatoes in a pot with water and boil until tender. Remove from water making sure you don’t over cook them. Brush them with some of the adobo sauce and quickly frying in little oil to seal flavors.

Chiles en Nogada (Stuffed poblano peppers in walnut cream)

Nothing screams MEXICO more than this dish. It brings lots of nostalgic memories to me because it was one of my mother's favorite dishes to prepare as my father absolutely loves to eat them. As most of traditional Mexican dishes, every region and even family has its own version; some people substitute walnuts for pecans or even almonds, other people like to make it with ground meat or pork or even half and half, add dried fruit or avoid it all together... whatever is your own version, there is no wrong with this dish.

The final garnish will look like the Mexican flag, one of the reasons why this dish is more popular in September (Independence day) but the best season for the walnuts and pomegranate is July and August.

After trying different recipes, this is my own because believe it or not, my mother never wrote the recipe so I had to come up with my interpretation of what I remember they look and taste like... but that's what cooking is all about...

Provecho!

Ingredients:

For the walnut cream:

1 cup of whole walnuts

1 ½ cups of whole milk

1 cup of Mexican cream

1 cup of queso fresco, crumbled

2-3 tbsp sugar

Pinch of salt

For the stuffing:

2 lb. pork (roast) or cubed in very small pieces if preferred (needs to be loin)

¼ tsp ground cinnamon

½ onions

3 garlic cloves or 1 tbsp roasted garlic paste

2 tsp salt plus more to taste

3 lb. tomatoes, peeled and chopped

1 ½ roasted garlic paste

1 cinnamon stick

Pinch of ground cloves

1 small plantain, peeled and cubed in small pieces

1 small pear, peeled and cubed in small pieces

1 small apple, peeled and cubed in small pieces

1/3 cup raisins

1/3 cup whole almonds, skin removed (or slivered almonds)

1 small bunch of flat leaf parsley

12 poblano peppers, roasted and peeled (instructions below)

Flat leaf parsley to garnish

1 pomegranate to garnish

 

Directions:

For the cream:

• To prepare the cream (nogada), place the walnuts in a bowl and cover them with hot water so the skin loosens up. Soak them for about 5 minutes or until the skin comes out easily. Transfer them to another bowl, pour a cup of the milk and let them soak for at least 12 hours
• Drain the walnuts (reserve ½ cup of the soaking milk) and place in the food processor or blender with the cream, the remaining ½ cup of milk, cheese, sugar, salt and reserved milk if necessary (the cream needs to be slightly tick but not a paste). Incorporate all ingredients and refrigerate until ready to use.

 

For the peppers:

·         In a large pot, place the pork and cover it with water. Add the onion, garlic and 2 tsp salt. Cook throughout at low heat. Remove from heat and let it cool. Cut in small cubes and make sure you reserve about ½ cup of the cooking broth

·         In an open flame, place the poblano peppers and roast them until the skin is burned and chard. Place them in a plastic bag and let them “sweat” for about 20 minutes. Remove the skin making sure they are not broken. Open one side with a knife for stuffing. Set aside

·         In a large skillet place the pork and the remaining ingredients bringing to a boil. Let it simmer for about 20 minutes making sure the meat does not look dry (if that’s the case add the reserved broth without making it too watery). Stir occasionally to prevent burning. Remove the cinnamon stick and parsley bunch

·         Stuff the peppers with the pork meat and place them in a serving plate. Pour the cream over and garnish with parsley and the pomegranate. Serve at room temperature

Tacos dorados de Pollo (fried chicken tacos)

You will not believe what an easy dish this can be, how quickly it can be prepared and how delicious it tastes! Tacos dorados remind me of street food (always delicious); there used to be a food stand or taco stand by a park near one of my aunt's house where they sell the most delicious potato and chicken tacos. Everytime I make them I think of my childhood when my uncle will come back from work with that paper bag full of tacos and we would gather in the kitchen and have them for dinner.. I guess I am nostalgic today about my family that's why I am pulling these recipes... The finishing touches are key to the final flavor so make sure you have limes(fresh) sliced, chopped tomatoes, chopped cilantro, shredded cabbage and salsa.. I almost want to make some now!

Oh! I almost forgot... a great time saver tip that you will like is that you can buy a rotisserie chicken and basically go directly to ensemble and fry the tacos... flavor is still great with much less time involved! It is a great taco recipe to always have handy

 

 

Ingredients:

3 chicken breast

½ onion

2 cloves of garlic

½ cup of water

Cabbage

2 Tomatoes

Chopped cilantro to garnish

Salt to season

About 20 corn tortillas

Oil for frying

 

Directions:

Place in a pot the chicken breasts with the water, onion and garlic with a dash of salt and cook the chicken. When the chicken is cooked, set a side, remove the chicken from the pan and let it cool.

When the chicken is cold, shred it and place it in a bowl. Heat the oil in a frying pan. Warm up the tortillas and as they are warm stuff them with the chicken, when the oil is hot (the tortilla needs to make “bubbles” when placed in the oil) start placing the tacos. Fry on both sides.

Top the tacos with shredded cabbage and chopped tomatoes. Add salsa and serve immediately.

 

Tip: The water where the chicken was cooked can be used as chicken broth for rice or soups, has a great flavor.