Mexico: Food, Drinks & More!!

Stuffed Chiles Ingredients:

• 3/4 Cup Raisins
• 1/2 Cup (125 ml) Dry or Sweet Sherry
• 8 Large Poblano Chile Peppers
• 3 Roma Tomatoes
• 500 Grams (1 Pound) Ground Pork
• 1/2 Medium White Onion, diced
• 2 Garlic Cloves, minced
• 1 Cup (250 ml) Chicken Broth (or substitute 2 Teaspoons Chicken Bouillon Powder dissolved in 1 Cup Hot Water)
• 1 Small or 1/2 Large Granny Smith Apple, diced
• 1 Red Anjou Pear, diced
• 1 Plantain, peeled and diced
• 1/2 Teaspoon Ground Cumin, or to taste
• 1 Teaspoon Ground Cinnamon, or to taste
• 1 Teaspoon Ground Cloves, or to taste
• 100 Grams Slivered Almonds
• 2 Teaspoon White Sugar, or to taste
• Salt, to taste
• 1/4 Cup Olive or Vegetable Oil

Nogada Sauce Ingredients:

• 100 Grams Shelled Pecan Halves or Shelled Walnuts
• 1 Cup (250 ml) Créme Fraiche or Heavy Whipping Cream
• 1 Slice White Bread, with or without crust, as desired
• Milk or Cream, enough to soak the bread in
• 1/2 Cup (125 ml) Dry or Sweet Sherry, or to taste
• 1/3 to 1/2 Pound (200 to 250 Grams) Queso Fresco, or to taste
• 1 Teaspoon Ground Cinnamon, or to taste
• 2 Teaspoons White Sugar, or to taste

Garnish:

• 1 Fresh Pomegranate, halved, with seeds removed and set aside for serving (If these aren’t in season or available where you are, dried cranberries make a perfect substitute!)

Stuffed Chiles Directions:

Place the raisins in a small bowl and pour the 1/2 cup sherry over them. Cover and allow the raisins to soak at least 6 hours, or preferably overnight.

Place the poblano chiles over an open flame on the stovetop and roast them until the skin is blackened. (Note: You can also roast the peppers under the oven broiler.)

Flip the chiles and roast them until they’re completely black.

Immediately transfer the peppers to plastic (Ziploc) bags, seal them, and allow them to sweat about 15 minutes for easier peeling.

Meanwhile, cut the roma tomatoes in half and place them on a foil-lined broiler pan.

Place under the oven broiler until the skins are blackened and easy to remove.

When the tomatoes have cooled, dice them and set aside. Remove the poblano chile peppers from the plastic bags and peel off the skins.

Slice them lengthwise and remove the seeds. Set aside while preparing the filling.

In a heavy-bottomed pot set over medium heat, add the oil and sauté the onions and garlic until tender.

Add the ground pork.

Cook the pork until it’s browned.

Add the diced, roasted tomatoes.

Then add the chicken broth, stirring to mix thoroughly.

Simmer until the meat is tender and the chicken broth is almost gone.

Pour in the raisins and sherry (which have been soaking for 6 to 24 hours). Add the apple, pear, plantain, cumin, cinnamon, cloves, and slivered almonds and stir to combine thoroughly. Add the white sugar and salt to taste.

Remove from heat and stuff the poblanos with the filling. Set the stuffed chiles aside and keep them warm while preparing the nogada sauce.

Nogada Sauce Directions:

Place the pecans or walnuts in the créme fraiche or heavy whipping cream, cover, and allow to soak for at least 6 hours or overnight.

Pour milk or cream over the slice of bread and let that soak while you’re preparing the chiles and filling above.

Pour the nuts and cream into the blender and add the soaked bread.

Blend until smooth. Add the sherry, queso fresco, cinnamon, and white sugar to taste. Mix until thoroughly combined. Taste and adjust seasoning as desired.

When ready to serve the chiles, place a warm stuffed poblano on a plate.

Pour the nogada sauce generously over the chile and garnish with the pomegranate seeds (or dried cranberries). Serve immediately and enjoy!

Bon Appétit!

Recipe Posted by Lindsay

Mexican cuisine includes the use of the delicate flor de calabaza (also known as squash blossoms or pumpkin flowers). These flowers are used in a variety of ways, such as in quesadillas, empanadas, and soups.

In addition to flor de calabaza, epazote is another native plant which is an integral part of Mexican cuisine. You’ll find its use in many dishes, the most common being black beans and soups. You’ll need a sprig of epazote for this recipe.

Ingredients:

• 1 Poblano Chile Pepper
• 2 Bunches Flor de Calabaza (squash blossoms/pumpkin flowers), rinsed
• 1 Stick Unsalted Butter
• 1 White Onion, chopped
• 3 Garlic Cloves, diced
• 2 Zucchinis, peeled and cubed (about 4 cups)
• 1 Yellow Bell Pepper, chopped
• 1 Carrot, peeled and diced
• 2 Cups Fresh or Canned Corn Kernels
• 3 Cups Chicken Broth (or substitute 1 & 1/2 Tablespoons Chicken Bouillon Powder dissolved in 3 Cups Hot Water)
• 1 Sprig Fresh Epazote
• 1/2 Cup Heavy Cream
• Salt, if needed, to taste
• Freshly Ground Black Pepper, if desired, to taste

Directions:

Place the poblano chile pepper over the flame on the stovetop.

When the skin is completely black on one side of the chile, flip and continue roasting until the whole chile is blackened. (Alternatively, you can roast the poblano under the oven broiler.)

Place the roasted poblano in a Ziploc (plastic) bag, seal it, and allow the chile to cool.

Chop the squash flower blossoms. You should end up with about 2 cups.

Melt the butter in a heavy-bottomed pot set over medium-low heat. Add the chopped flowers.

Sauté until softened, about 2 to 3 minutes. Season with a little salt if desired.

Transfer half of the sautéed flowers to a small bowl and set aside to garnish the soup at the end. Add the chopped onion and cook until tender and translucent, about 5 minutes.

Add the garlic, yellow bell pepper, carrot, and zucchini. If using fresh corn kernels, add it at this point, but if you’re using canned corn, don’t add it yet.

Cover and cook until tender, 10 to 15 minutes. While this is cooking, remove the poblano chile from the plastic bag. Peeling off the blackened skin should be easy now.

Remove the stem and seeds, then chop the poblano.

Check the sautéed vegetables. They should be tender and simmering in their juices.

Add the chicken broth and poblano. If using canned corn kernels, add them now also. Bring to a boil.

Add the epazote, reduce heat to low, cover, and simmer 10 to 15 minutes.

Turn off the stove and allow the soup to cool before blending.

Remove the epazote sprig. Pour half of the soup into a blender.

Blend until the soup is completely smooth.

Pour into a medium bowl and repeat the blending steps with the remaining half of the soup. Pour the puréed soup back into the pot and set over medium-low heat. Add the heavy cream and simmer a few minutes.

Taste the soup and season with salt and pepper if desired. (I don’t find that I need to season the soup, but tastes vary.)

You may add the sautéed flower blossoms to the soup at this point, or garnish the soup individually when serving.

¡Buen Provecho!

Recipe Posted by Lindsay

Pollo Encacahuatado, a delicious dish originally from Puebla, does take a bit of prep time, but it’s definitely worth it! This recipe makes quite a few servings, so you can cut it in half if you’d like. I used my slow-cooker because I wanted the chicken to practically fall off the bones, but you can cook this in large pot on the stove as desired.

Ingredients:

• 5 Dried Ancho Chile Peppers, rehydrated in hot water until softened (I cover the chiles and let them soak while I’m shelling the peanuts)
• 2 & 1/2 Cups Roasted, Unsalted Peanuts (you’ll need to start with about 1 lb. whole peanuts before shelling)
• 5 lbs. Chicken Pieces (on the bone, with skin)
• Freshly Ground Black Pepper, to taste
• Salt, to taste
• Ground Cumin, to taste
• Ground Cinnamon, to taste
• Ground Cloves, to taste
• 1/4 Cup Peanut or Vegetable Oil
• 1 Large White Onion, coarsely chopped
• 4 Garlic Cloves, diced
• 2 Árbol Chile Peppers (chiles de árbol), stems removed
• 5 Roma Tomatoes, seeded and chopped
• 1 & 1/2 Bolillos (large hard rolls)
• 2 Corn Tortillas
• 4 Chipotle Chile Peppers in adobo sauce
• 6 Cups Chicken Broth (you can substitute 3 Tablespoons Chicken Bouillon Powder dissolved in 6 Cups Hot Water)
• White Sugar, to taste
• 1 Cinnamon Stick
• 2 Sprigs Fresh Cilantro
• Toasted Sesame Seeds, to garnish (optional)

Directions:

Let the ancho chiles soak in hot water while you remove the shells from the peanuts. You should end up with about 2 & 1/2 cups of peanuts at the end. (Note: If you are using unroasted peanuts, once you’ve removed the shells, toast the raw peanuts in large skillet set over low heat until they’re golden.)

Remove the ancho chile peppers from the hot water. Remove the stems and seeds and chop coarsely. Set aside.

Season the chicken pieces as desired with the black pepper, salt, cumin, cinnamon, and cloves. In a heavy-bottomed pot set over medium heat, add the peanut or vegetable oil (I prefer peanut oil for this recipe). When hot, add a few seasoned chicken pieces skin-side down and cook until browned.

Flip the chicken and brown on the other side.

Transfer the browned chicken to a slow-cooker (Crock Pot) and repeat steps with the remaining chicken pieces. In the same pot used to brown the chicken, now add the onion, garlic, chiles de árbol, and tomatoes. Sauté until tender, stirring occasionally.

While this is cooking, tear the bolillo rolls and corn tortillas into pieces.

Add the roll and tortilla pieces to the pot and cook until softened a bit, 1 to 2 minutes.

It’s time to combine the sauce ingredients in the blender, and you’ll need to do this in batches. Combine about 1/3 of the onion-tomato-bread mixture, 2 cups chicken broth, 1/3 of the peanuts, 1 to 2 chipotle chile peppers, and 1/3 of the soaked, chopped ancho chile peppers in a blender.

Blend until it forms a smooth purée.

Pour the sauce over the chicken in the slow-cooker. Repeat the blending steps two more times with the remaining ingredients, and pour over the chicken. Add a few teaspoons of sugar and stir the sauce in the slow-cooker, making sure the chicken pieces are completely covered. Add the cinnamon stick.

Cook the chicken in the slow-cooker on high for about 2 and 1/2 hours.

Add the sprigs of cilantro, cover, and cook 30 minutes more.

Remove cilantro, taste the sauce, and season with more sugar or salt if desired. Serve the chicken with a healthy portion of sauce, and sprinkle with toasted sesame seeds if you wish. Accompany with white rice and black beans. Be sure to serve with warm corn tortillas or bolillos to sop up the sauce!

¡Buen Provecho!

Recipe Posted by Lindsay

Ingredients:

• 1 to 2 Garlic Cloves
• 1/4 Cup Olive Oil
• 1/4 Cup Vegetable Oil
• 1 Teaspoon White Wine Vinegar
• Freshly Squeezed Juice of 1 Lime (about 1 to 2 Tablespoons)
• 1 Tablespoon Mayonnaise
• 2 Tablespoons Sour Cream
• 2 Teaspoons White Sugar
• 1/8 Teaspoon Ground Cumin
• 1/2 Teaspoon Sea Salt, or to taste
• 2 & 1/2 Cups Fresh Cilantro, coarsely chopped
• 1 Serrano Chile Pepper, stemmed (optional)

Directions:

Combine the first 10 ingredients in a blender until smooth.

Add the cilantro and serrano pepper (optional) and blend until thoroughly incorporated. Taste and adjust seasoning as desired. Remember that the flavors will intensify while chilling.

Transfer to a bowl.

Cover and chill at least one hour.

Serve this dressing over a green salad, as a dip for fresh vegetables, as a tangy complement to roasted chicken, or on top of cooked vegetables, like boiled red potatoes (as shown in the first picture).

Enjoy!

Recipe Posted by Lindsay

Ingredients:

• 500 Grams Pinto Beans, debris removed and rinsed
• 1 Whole Chicken, cut into separate pieces (keep the feet – they add nice flavor to the soup)
• 1 Tablespoon Vegetable Oil
• 4 Tablespoons Butter
• 7 Cups Chicken Stock (you can substitute chicken bouillon powder in hot water)
• 1 Large Onion, chopped
• 6 Garlic Cloves, minced
• 3 Celery Stalks, chopped
• 1 Habanero Chile Pepper, stem removed, seeded and minced
• 2 Serrano Chile Peppers, stems removed and minced
• 2 Poblano Chile Peppers
• 2 Dried Bay Leaves
• 1/2 Tablespoon Ground Cumin
• 1/4 Teaspoon Ground Cloves
• 1/2 Teaspoon White Pepper
• Salt, to taste

Garnish, optional:

• Fresh Cilantro, chopped
• Freshly Squeezed Lime Juice
• Shredded Manchego or Mozzarella Cheese
• Sour Cream
• Avocado, peeled, pitted, and sliced
• Warm Corn Tortillas

Directions:

If desired, soak the pinto beans overnight and drain.

In a pot set over medium-high heat, add the oil and butter. When hot, add the chicken pieces and brown them on all sides. (Don’t be surprised by the yellow color of this meat. Most Mexico-raised chicken has a yellow hue due to the chicken feed.)

Transfer the chicken to a slow-cooker (Crock Pot) and add the chicken stock and pinto beans.

In the same pot used to brown the chicken, sauté the onion until tender.

Pour the onion and browned butter into the slow-cooker. Add the celery, habanero, and serrano chiles.

To roast the poblano chiles, set them over a stove burner or under the broiler.

When the skins are blackened on one side, flip and roast them until the skin is blackened on all sides.

Set poblano chiles aside and allow to cool. Then cut the chiles lengthwise and remove the stems, seeds, and blackened skin.

Chop the chiles and add them to the slow cooker, along with the bay leaves, cumin, cloves, and white pepper.

Cover and cook on high for about 2 and 1/2 hours.

Remove the chicken pieces and allow to cool. Discard the chicken feet. Continue cooking the beans on high in the covered slow-cooker.

Remove the chicken from the bones and break the meat up into smaller pieces.

Add the chicken back to the slow-cooker.

Continue cooking on high, covered. If you didn’t pre-soak the beans, it will probably take another hour to an hour and a half for the beans to soften.

When ready to serve, garnish with cilantro, lime juice, cheese, sour cream, and avocado, as desired. Serve with warm corn tortillas.

Enjoy!

Recipe Posted by Lindsay

Croquette Ingredients:

• 1 Boneless Chicken Breast, seasoned and cooked as desired
• 1 Pound (about 5 medium) White Potatoes
• 2 Garlic Cloves, diced
• 2 Eggs
• 1/4 Cup Fresh Cilantro, coarsely chopped
• 1/4 Cup Hard Cheese, like Queso Enchilado or Parmesan
• Salt, to taste
• Freshly Ground Black Pepper, to taste
• About 1/2 Cup Flour
• Vegetable Oil, for frying

Green Sauce Ingredients:

• 4 Large Tomatillos, husk removed and rinsed
• 2 Serrano Chile Peppers
• 1 Small White Onion, coarsely chopped
• 2 Garlic Cloves
• 1/4 to 1/2 Cup Fresh Cilantro, or to taste
• 1 Tablespoon Vegetable Oil
• 1 Tablespoon White Sugar, or as needed
• 2 Teaspoons Chicken Bouillon Powder
• Salt, to taste
• 2 Small Zucchinis, halved lengthwise and sliced, optional

Croquette Directions:

Shred the chicken.

Peel and cut the potatoes into cubes. Boil in salted water along with the garlic cloves until soft.

Drain, then mash potatoes lightly, and set aside to cool.

Once the potatoes are cool, add the shredded chicken, eggs, cilantro, cheese, and salt and pepper to taste. Mix well.

Place the flour in a medium bowl or plate.

Form a small patty with the chicken-potato mixture.

Place in the flour and coat thoroughly, removing any excess flour.

In a large skillet set over medium-high heat, add oil to about 1/4-inch deep. Transfer the patty to the hot oil.

Cook until golden brown and flip.

When the other side is golden brown, transfer the croquette to a large plate lined with paper towels to drain.

Repeat steps to make croquettes with the remaining chicken-potato mixture.

This makes about 18 croquettes.

Serve hot, topped with the zucchini in green sauce (recipe follows), or garnish as desired.

Note: For another tasty option (tortitas de papa con atun), substitute two cans of tuna packed in oil for the shredded chicken. Just drain the tuna and follow the recipe above. Or, to make simple tortitas de papa, just eliminate the chicken.

Green Sauce Directions:

Cut the tomatillos in half and place them along with the serrano chiles on a foil-lined broiler pan.

Roast them under the broiler until softened and skins are blackened, about 5 to 7 minutes. Set aside to cool.

Remove the stems from the chile peppers. In a blender, combine the tomatillos, chiles, onion, garlic, and cilantro, and blend until smooth.

Heat the oil in a medium saucepan set over medium-high heat. Pour the green sauce into the pan and bring to a boil.

Reduce the heat to low and simmer about 5 minutes.

Add sugar as needed to balance out the acidity of the tomatillos. Add the chicken bouillon powder and salt to taste. Adjust seasonings as desired. Add the zucchini.

Simmer another 5 minutes or so, stirring occasionally, until the zucchini is tender.

Keep the sauce warm. Pour it over the chicken and potato croquettes and serve.

¡Buen Provecho!

Recipe Posted by Lindsay

Ingredients:

• 1 – 250 Gram Package Polvorones Orange Flavored Cookies (Graham Cracker Cookies may be substituted)
• 6 to 8 Tablespoons (about 1 Stick) Unsalted Butter
• 3 – 8 Ounce Packages Cream Cheese, at room temperature
• 2 Cups Sour Cream
• 1/3 Cup + 2 Tablespoons Freshly Squeezed Lime Juice
• 1/3 Cup Tequila
• 1/3 Cup + 1 to 2 Tablespoons Grand Marnier
• 1 + 1/4 Cups White Sugar
• 1 to 2 Teaspoons Lime Zest
• 4 Eggs
• Lime Slices, for garnish (optional)

Directions:

Preheat oven to 350 degrees Fahrenheit.

One (250 gram) package of Polvorones cookies makes about 2 & 1/2 cups of cookie crumbs.

Crush the cookies with a rolling pin or use a food processor to break them up into crumbs.

Place the cookie crumbs in a medium bowl.

Melt the butter. (If using Polvorones, you’ll probably only need about 6 tablespoons of butter. If you decide to use graham crackers, you’ll likely use a whole stick of butter.)

Pour the melted butter into the bowl with the cookie crumbs and mix until well blended. In a 9-inch springform pan with 2 & 3/4-inch high sides, press the cookie crumb mixture onto the bottom and 1 inch up the sides.

Refrigerate the crust while preparing the cream cheese filling.

Using an electric mixer, beat the cream cheese in a large bowl until fluffy.

Measure out 1 cup sour cream and pour into the bowl with the whipped cream cheese.

Add 1/3 cup of the freshly squeezed lime juice.

Add the 1/3 cup tequila.

Measure out 1/3 cup Grand Marnier and add it to the other ingredients.

Measure out 1 cup of sugar and add it.

Add the lime zest.

Beat the ingredients until well blended.

Add one egg and beat until just blended.

Repeat, adding one egg at a time and beating until just blended after each addition.

Remove the chilled cookie crust from the fridge and pour the cream cheese filling into it.

Bake the margarita cheesecake until its center is softly set, about 50 minutes.

While the cheesecake is baking, prepare the topping.

Measure out the other 1 cup of sour cream.

Add the remaining 1/4 cup of sugar.

Pour in the remaining 2 tablespoons of lime juice.

Add 1 to 2 tablespoons of Grand Marnier.

Mix the topping ingredients until well blended and set aside.

When the cheesecake is done, remove from the oven, but maintain the oven temperature. Pour the topping over the cheesecake and smooth the surface using a spatula.

Bake the cheesecake about 5 minutes longer. Remove it from the oven and transfer to a rack to cool completely.

Cover and refrigerate until well chilled, at least 4 hours, but preferably overnight.

When ready to serve, run a knife around the sides of the pan to loosen the cheesecake. Garnish with lime slices, as desired.

Remove pan sides. Slice the margarita cheesecake to make 10 to 12 servings.

Enjoy!

Recipe Posted by Lindsay

Ingredients:

• 1 Medium Onion
• 2 Garlic Cloves
• About 3 Cups Cooked Bayo Beans with their broth (see recipe below) (canned beans may be substituted)
• 4 Pasilla Chile Peppers, stems removed
• 2/3 Cup Chicken Broth
• Salt, to taste
• 1/2 Pound Oaxaca Cheese (Mozzarella or Manchego can also be used)
• 1/2 Pound Queso Fresco (Farmer’s Cheese can be substituted)
• 2 Avocados
• 12 to 16 Corn Tortillas
• Vegetable Oil, for frying

Directions:

Cut the onion in half. Place one half in a blender along with the garlic, beans, chile peppers, and chicken broth. Purée until smooth. Set a medium saucepan over medium heat and add one to two tablespoons of oil. Pour the bean sauce into the saucepan and bring to a boil.

Reduce heat to low, cover, and simmer about 5 minutes. Salt to taste. Turn off the burner, but keep the sauce warm.

Slice the other half of the onion into rings, shred the Oaxaca cheese, crumble the Queso Fresco, and pit and slice the avocados.

In a large frying pan, add about 1/4 cup oil and set over medium-high heat. When hot, add a tortilla and fry about 30 seconds.

Flip tortilla and spread some shredded Oaxaca cheese over half of the tortilla. Fry another 30 seconds.

Transfer to the warm bean sauce.

Fold the tortilla in half, and thoroughly coat it in the bean sauce.

Transfer to a plate and repeat steps with the remaining tortillas, keeping the enfrijoladas warm.

Serve the enfrijoladas immediately, garnished with the Queso Fresco, onion, and avocado.

Note: As an option, you can also fill the enfrijoladas with cooked, shredded chicken.

For the Bayo Beans:

Ingredients:

• 1 Kilo Bayo Beans, picked clean of debris, rinsed, and soaked in cold water overnight
• 1 Onion, coarsely chopped
• 4 Garlic Cloves
• 2 Serrano Chile Peppers, diced
• 100 to 150 Grams Lard
• 2 Teaspoons Powdered Cumin
• 1 Tablespoon Chicken Bouillon Powder
• Salt, to taste

Directions:

Drain the soaked beans. Place them in a large pot set over high heat, and fill with fresh water to about one inch above the beans. Bring to a boil. Add the onion, garlic, peppers, lard, cumin, and bouillon powder.

Reduce heat to low, cover, and simmer about 2 hours, stirring from time to time and checking to make sure the water still covers the beans. Add salt to taste and continue simmering until beans are soft, another 30 minutes to an hour.

Remove from heat and allow to cool. You’re only going to use about 3 cups of the beans in their broth for the enfrijoladas. Use the remaining beans as a side dish to any of our main dishes, like carne asada or chiles rellenos. Also, be sure to freeze some beans for another time when you want to make enfrijoladas quickly.

¡Buen Provecho!

Recipe Posted by Lindsay

Huauzontle (also spelled guauzontle and huazontle) is an herb native to Mexico. Its name is of Náhuatl origin (“huautzontli”), and it has a long history of use in Mexican cuisine. Its appearance is somewhat like what broccoli would look like if it were elongated, and its flavor is a bit like spinach. Not only does it have high nutritional value, but it’s also economical and versatile. In Mexico, huauzontle is especially popular at the end of the year (November/December) and also in the spring (March/April), as many people observe Lent and look for meatless dishes. Some huauzontle recipes have you leave the cooked huauzontle flower buds on the stems when coating them with the egg batter and frying, but they are much messier to eat because you have to pull the fried flower buds off the stems with your teeth. In this recipe, you completely pull off the flower buds from the stems and form croquettes, which may take more time, but it’s ultimately more aesthetic and easier to eat at the end!

Sauce Ingredients:

• 5 Roma Tomatoes
• 3 to 4 Serrano Chile Peppers, or to taste
• 3 Garlic Cloves
• 1 Medium Onion
• 1 Tablespoon Chicken Bouillon Powder
• Powdered Cumin, to taste
• Salt, to taste
• 1 Tablespoon Vegetable Oil

Croquette Ingredients:

• 1/2 lb. Huauzontle (about 8 stems)
• Water, for boiling
• 1/8 to 1/4 lb. Oaxaca Cheese (Mozzarella or String Cheese can also be used)
• 1/2 Cup Flour
• Salt
• 4 Eggs
• Vegetable Oil, for frying

Sauce Directions:

Cut the tomatoes in half and place them along with the chile peppers on a foil-lined broiler pan.

Roast them under the broiler until they’re softened and their skins are slightly blackened, about 5 minutes. Remove and set aside to cool.

Cut the onion in half. Finely chop one of the halves and set aside. Place the other half of the onion with the garlic and the roasted tomatoes and peppers in a blender. Purée until smooth. Heat the oil in a small saucepan set over medium heat, add the chopped onion, and sauté until tender.

Pour the sauce into the saucepan. Add the chicken bouillon powder, cumin, and salt to taste. Reduce heat to low and simmer about 5 minutes.

Turn off the burner, but keep the sauce warm while preparing the huauzontle croquettes.

Croquette Directions:

Fill a large pot with water and salt generously. Set over high heat and bring to a boil. Rinse the huauzontle stems and flower buds in cold water. Add the huauzontle to the boiling water, reduce heat to medium, cover, and simmer 10 to 15 minutes, or until the flower buds are tender.

Remove the huauzontle from the boiling water and drain, allowing it to cool for a minute or two.

Carefully remove the flower buds from the leaves and stems as much as possible.

Basically, you need to strip the flower buds off of the stems by holding the stem with one hand and pushing the flower buds off with the other.

Combine flour and salt to taste in a small bowl and set aside.

Separate the egg whites from the yolks. Beat the egg whites with an electric hand-mixer until they form stiff peaks.

Carefully fold the egg yolks into the egg whites and set aside.

Shred the cheese and set aside.

Pour oil into a large skillet 1/4 to 1/2 inch deep and set over medium-high heat. Press together enough flower buds in the palm of your hand to form a small patty.

Place a small mound of shredded cheese in the center of the huauzontle patty.

Close the flower buds over the cheese (adding more flower buds as necessary to completely cover the cheese), forming a small cheese-stuffed huauzontle patty or ball. Squeeze out any excess water.

Transfer to the salted flour and cover thoroughly, carefully removing any excess.

Coat with the egg batter and immediately transfer to the hot oil in the skillet.

Fry until golden brown. Carefully spoon some of the hot oil over the top of the huauzontle croquette to set the batter, then flip and fry until the other side is golden brown also.

Transfer croquette to a plate lined with paper towels and keep warm. Repeat steps until you’ve used up all of the flower buds.

This makes about 6 to 8 medium-large croquettes.

Serve the hot huauzontle croquettes immediately, pouring the sauce over the top as desired. Serve with beans, rice, and warm corn tortillas.

Note: You’ll likely have some sauce left over from this dish, so use it to make red rice or as a salsa to garnish sopes or quesadillas.

Bon appétit!

Recipe posted by Lindsay

Sometimes we need a little inspiration to liven up leftovers. My dad came up with this recipe for that very reason. Whether starting with leftovers or from scratch, we’re sure you’ll enjoy this dish. This is also an egg-free version of chiles rellenos.

Ingredients:

• 1 Boneless Chicken Breast (you can also substitute beef or pork, or you might opt to omit the meat completely for a vegetarian dish)
• 4 to 6 Anaheim or Poblano Chiles, depending on the size of your casserole dish
• 1/2 Red Onion
• 1 & 1/2 to  2 Cups Steamed or Red Rice
• 2 to 3 Cups Blend of Shredded Cheeses (like Manchego, Cheddar, and Monterey Jack)
• Mild Red Salsa or Enchilada Sauce, canned or homemade

Garnish, optional:

• Green Onions, diced
• Roma Tomato, finely chopped
• Avocado, pitted, peeled and chopped
• Sour Cream

Directions:

Cut the onion into thick slices, grill, and chop.

Season the chicken breast to taste and grill it along with the chiles. Blacken all sides of the chiles.

When done, remove the chiles and chicken and allow to cool. (Note: The beer isn’t included in the recipe, but it does seem to help the chef proceed with the steps that follow!)

Peel, cut lengthwise, and seed the chiles.

Shred the chicken.

Preheat the oven to 350 degrees Fahrenheit.

Spray the inside of a 13-inch by 9-inch casserole dish with oil or another nonstick agent, if desired. Add a thin layer of the red sauce.

Lay the chiles in two rows.

Spread a spoonful of sauce in each chile.

Add a layer of shredded cheese.

Then add a thin layer of rice.

Next add the chopped onion.

Pour another bit of sauce on top.

Divide the shredded chicken evenly among the peppers.

Spoon some more sauce over the meat.

Finally, completely cover the stuffed peppers with more shredded cheese. (Note: If using Anaheim chiles, as another option, you might decide to double the number of peppers. Use half of them on the bottom of the dish, stuff them as indicated, and at this point, cover them with the remaining peppers, just before topping them with the cheese.)

Bake the chiles rellenos for 20 minutes or until cheese has melted completely. Remove and let stand about 5 minutes.

Serve with the garnishes as desired.

Each chile relleno equals one serving, and hopefully everyone’s plate will look like this at the end!

Buen provecho!

Recipe Courtesy of Dick French

Posted by Lindsay