Oaxacan Lentils Recipe Lentejas – Oaxaqueñas

Oaxacan Lentils

Ingredients:

  • 500 grams Dried Lentils (about 2 cups)
  • 1 Medium White Onion (cut into wedges except for setting aside 1 whole slice of onion)
  • 4 Roma Tomatoes, roasted and peeled
  • 4 Garlic Cloves, peeled
  • 2 – 3 Serrano Chiles, roasted
  • 1 Árbol Chile, roasted
  • 2 Teaspoons Allspice, or to taste (or substitute an equal combination of ground clove, cinnamon, and nutmeg)
  • 1 Tablespoon White Sugar, or to taste
  • Pinch of Ground Oregano
  • 3 Plantains, peeled, halved, and sliced
  • 1/2 Small Pineapple, rind removed, chopped (about 2 cups)
  • Salt, to taste
  • 3 Sprigs of Fresh Cilantro
  • Vegetable Oil

Directions:

Soak the lentils in water in a medium sized pot overnight.

The following day, drain the lentils and add fresh water to about an inch above the surface of the lentils. Add the slice of onion and place the pot over high heat and bring it to a boil.

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Reduce heat, cover, and simmer until lentils are tender, about 45 minutes to 1 hour.

Meanwhile, combine the remainder of the onion, the tomatoes, the chiles, and the garlic in a blender until smooth. Then pour the mixture into a medium sized pot with a little vegetable oil set over medium-low heat. Cook until the mixture simmers and thickens a little.

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Once the lentils are tender, remove the onion pieces. Pour the lentils and their broth into the pot with the sautéed tomato-chile mixture and bring to a boil. Add the allspice, sugar, and oregano and stir to combine. Add the chopped plantain and pineapple.

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Stir, reduce heat to low, cover and simmer 5 to 10 minutes. Taste and add salt, if necessary. Add the sprigs of cilantro.

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Simmer another 10 minutes.

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Remove the cilantro and adjust the seasoning as desired.

Serve hot in bowls. Top with chopped fresh cilantro as an option.

Note: If you would like a less spicy version of this recipe, just reduce or eliminate the chiles.

Enjoy!

Recipe Posted by Lindsay

Spicy Scrambled Eggs with Tortilla Chips Recipe – Huevos con Tortilla

Spicy Eggs

Ingredients:

  • 7 Roma Tomatoes
  • 5 Tomatillos
  • 4 Árbol Chiles
  • 1 Manzano Chile
  • 1 Caribe Chile
  • 1 Medium Onion, wedged
  • 4 Garlic Cloves, peeled
  • 1 Chicken Bouillon Cube
  • Salt, to taste
  • 8 – 12 Tortillas
  • Vegetable Oil
  • 12 Eggs

Directions:

To make the salsa, bring the tomatoes, tomatillos, and chiles to a boil.

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Reduce heat to low, cover, and simmer about 5 minutes. Allow to cool.

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Once cooled, remove the skin from the roma tomatoes. In two separate batches, place the boiled vegetables in the blender along with the onion and garlic. Blend until smooth.

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Pour into a medium sized saucepan with a tablespoon of vegetable oil and bring to a boil. Add the chicken bouillon, reduce heat to low, and simmer 5 to 10 minutes. Taste and add salt if needed. Set aside.

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Cut the tortillas into 6 wedges each.

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In a large skillet, heat the vegetable oil over medium-high heat. In separate batches, fry the tortilla triangles until golden and crispy, flipping them to halfway through to fry them thoroughly.

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Remove the tortilla chips from the oil and drain them on paper towels. Meanwhile, thoroughly whip the eggs with a whisk.

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In the same skillet, remove the excess oil, with about a tablespoon left over, and set the pan over medium heat. Depending on the size of your pan, you may need to do the following in two batches: Pour the eggs into the skillet, cook about a minute, then add the fried tortilla chips to the eggs and cook, flipping occasionally, until the eggs are cooked through.

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Pour some of the salsa over the eggs and chips and serve immediately. Serve along with refried beans if desired.

Enjoy!

Recipe Posted by Lindsay

Spicy Mexican Pork Stew Recipe

Spicy Mexican Pork Stew

Ingredients:

  • 7 Roma Tomatoes
  • 4 Medium Tomatillos
  • 3 Chiles de Árbol
  • 2 Habanero Chiles
  • 1 Manzano Chile
  • 1 Caribe Chile (you can also use a “guero chile” or a similar yellow hot chile pepper)
  • 1 Medium White Onion, coarsely chopped
  • 4 – 5 Garlic Cloves
  • 2 Chicken Bouillon Cubes
  • Salt, to taste
  • Pepper, to taste
  • 3.3 Pounds (1.5 Kilos) Boneless Pork Shank, in pieces
  • 5 Medium White Potatoes, cubed
  • 5 Carrots, peeled and chopped
  • 1/2 Pound (about 1/4 Kilo) Green Beans, chopped
  • 1 – 15.25 Ounce Can Whole Kernel Corn, drained

Directions:

Bring the tomatoes, tomatillos, and chiles to boil in a medium-sized pot.

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Reduce heat, cover, and simmer until the tomatoes, tomatillos, and chiles are softened, about 5 to 7 minutes.

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Remove them from the water and allow to cool. Reserve 2 cups of the boiled water, dissolving the 2 cubes of chicken bouillon.

Place the boneless pork shank pieces in the slow cooker.

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Top with the cubed potatoes.

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Then add the chopped carrots.

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Finally, add the green beans.

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Remove the skin from the tomatoes. Add the garlic and onion as well as the boiled and cooled tomatoes, tomatillos, and chiles to the blender.

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Blend until smooth.

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Pour the purée into the same medium-sized pot containing the 2 cups of boiled water with the dissolved chicken bouillon. Bring to a boil, reduce heat, and simmer about 5 minutes, seasoning with salt and pepper to taste.

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Pour the sauce over the vegetables and pork in the slow cooker. Stir carefully so the sauce can get into all the “nooks and crannies” between the vegetables and pork.

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Cover and cook on low for about 6 hours.

Carefully remove the lid and taste to see if the seasoning needs to be adjusted by adding more salt or pepper.

Add the corn.

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Stir, cover, and cook another 15 minutes.

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The stew is ready! Serve it with teleras (Mexican flat bread rolls) to sop up the tasty sauce as you eat!

Enjoy!

Recipe Posted by Lindsay

Crispy Mexican Truffles Recipe

Crispy Mexican Truffles Recipe

Ingredients:

  • 1 Stick of Butter
  • 240-Gram Bag of Marshmallows
  • About 300 Grams Kellogg’s Cocoa Krispies Cereal
  • 1/2 – 3/4 Cup Hershey’s Natural Unsweetened Cocoa (NOTE: For a sweeter option, use Nestle Nesquik Chocolate Powder)

Directions:

Melt the butter in a medium heavy-bottomed pot set over medium heat.

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Add the marshmallows.

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Stir frequently until the marshmallows have melted completely.

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Add the Cocoa Krispies cereal.

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Stir to combine the cereal and marmallow mixture thoroughly.

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Remove from heat. Form a small portion into a ball.

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Place the cocoa in a small bowl and roll the ball in the cocoa to coat it completely. Shake off any excess cocoa powder.

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Place the crispy truffle on a large plate and continue the process until you’ve made crispy truffles out of the whole mixture.

You should make about 30 truffles.

Place the truffles in an airtight container until ready to serve.

Enjoy!

This tasty and quick recipe is thanks to one of my students – Thank you Claudia!

Recipe Posted by Lindsay

Mexican Fried Plantains Recipe

Mexican Fried Plantains

Ingredients:

  • 3 Ripe Plantains
  • Vegetable Oil, for frying
  • 1 Can “La Lechera” (Sweetened Condensed Milk)

Directions:

In case you’re not sure what you should be looking for, below you see the plantains and “La Lechera,” Nestlé’s sweetened condensed milk sold in Mexico.

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Slice the plantains in half lengthwise, and heat vegetable oil in a large skillet set over medium-high heat until hot.

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Carefully place the plantain slices in the hot oil and fry until the underside is bright yellow and slighty golden brown, about 2 minutes or so.

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Carefully flip the slices and fry the other side until yellow and golden brown, another 2 to 3 minutes.

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Remove from oil and drain on a plate lined with paper towels.

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Place fried plantains on a plate and generously drizzle La Lechera over them.

Serve warm and enjoy!

Recipe Posted by Lindsay

 

Mexican Rice Pudding Recipe – Arroz con Leche

Arroz con Leche

Ingredients:

  • 1 Cup White Rice
  • 3 Cups Water
  • 2 Cinnamon Sticks
  • 2 Teaspoons Lime Zest
  • Pinch of Salt
  • 1 Can (about 1 & 2/3 Cups) Evaporated Milk, plus enough Milk (about 2 & 1/3 Cups) to equal 4 cups total
  • 1 Egg
  • 1 & 1/2 Cups White Sugar
  • 1 & 1/2 Teaspoons Vanilla Extract
  • 1 Cup Raisins
  • 100 Grams Pecan Pieces

Directions:

Combine the rice, water, cinnamon sticks, lime zest, and salt in a medium-sized pot. Set over medium-high heat and bring to a boil.

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Cover, reduce heat to low, and simmer until most of the water has been absorbed.

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Meanwhile, beat the egg into the evaporated milk-milk mixture. Add the sugar and beat until dissolved.

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Once the water has mostly been absorbed into the rice, stir in the milk-egg mixture and turn the heat up to medium or medium-high, stirring frequently.

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Continue to stir until it thickens. Add the vanilla extract and stir to combine.

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Pour the pudding into a large bowl and allow to cool. Then cover and refrigerate until well-chilled. It will continue to thicken a bit more as it cools.

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While the rice pudding is chilling, arrange the pecan pieces on a foil-lined cookie sheet or broiler pan.

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Place them under the oven broiler until lighty toasted, and set aside to cool.

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If serving the rice pudding later, store the pecans in an airtight container until ready to garnish the pudding.

Additionally, as an option, you can soak the raisins in some dark rum prior to garnishing the arroz con leche, but the traditional recipe is sans alcohol.

When chilled, serve the arroz con leche in small bowls as individual servings. Some enjoy it “pure,” without any garnish. Others prefer stirring in some of the toasted pecans, raisins, and/or sprinkled ground cinnamon. To each his own, but you’ll definitely love this Mexican rice pudding!

!Provecho!

Recipe Posted by Lindsay

Mexican Sopes Recipe

Mexican Sopes

Salsa Verde Ingredients:

  • 5 to 6 Tomatillos, husks removed and rinsed
  • 3 Habanero Chile Peppers
  • 1/2 Medium White Onion, cut in half
  • Salt, to taste

Pico de Gallo Salsa:

  • 1 Large Red Onion, diced
  • 4 Roma Tomatoes, diced
  • 2 Habanero Chile Peppers, minced
  • Freshly Squeezed Juice of 2 Valencia Oranges
  • Freshly Squeezed Juice of 1 Lime
  • Sea Salt, to taste

Basic Sope Ingredients:

  • 1 Can Refried Bayo Beans*
  • 2 Tablespoons Vegetable Oil
  • 1 Garlic Clove, minced
  • 1/3 Medium White Onion, finely chopped
  • 1 Serrano Chile Pepper, minced (optional)
  • 1/2 to 3/4 Cup Hot Water
  • 1 Tablespoon Chicken Bouillon Powder
  • 1 Boneless Chicken Breast, cooked and shredded
  • Cotija Cheese, grated (optional)
  • Sour Cream (optional)
  • Avocado, peeled, pitted, and chopped (optional)
  • 12 to 16 Sopes (corn tortillas pinched around the edges)**

Salsa Verde Directions:

Cut the tomatillos in half and place them cut-side down along with the onion and habanero peppers on a baking sheet lined with aluminum foil.

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Roast them under the oven broiler until the skins are lightly blackened, about 7 to 10 minutes.

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Allow to cool slightly. Transfer the roasted tomatillos, onion, and chile peppers to a blender.

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Blend until finely chopped. Season with salt to taste and briefly blend again.

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Pour into a small bowl and set aside.

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Pico de Gallo Salsa Directions:

Combine the ingredients, mixing thoroughly, and set aside.

Mexican Sopes 7Basic Sope Directions:

*Note: Instead of using canned bayo beans, you may choose to prepare our Bayo Beans recipe (and you won’t need to add the oil, garlic, onion, serrano, hot water, or chicken bouillon powder indicated in the ingredients above). Take 2 cups of your beans, including some of the broth, and mash them in a saucepan set over medium heat. You might need to add a little hot water to get a thinner consistency in order to spread it on the sopes.

If using canned refried beans, add the vegetable oil to a medium saucepan set over medium heat. Add the onion, garlic, and serrano pepper and sauté, stirring occasionally until tender, 3-5 minutes.

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Add the hot water and chicken bouillon powder.

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Add the canned beans, stir to mix thoroughly, and heat over medium-low until the beans start to simmer. Cook another minute or so, making sure the beans are of a consistency that will be easy to spread on the sopes. Set the beans aside.

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**Note: If you can purchase pre-made sopes in your area, that’s the easiest method and you can proceed with the steps below. If you’d like to make your own sopes, you’ll need to buy Maseca Cornmeal and make the masa (cornmeal dough) according to the directions on the package. Once you’ve made the masa, roll a small ball of the dough in your hands, place it on a plastic bag or wax paper on the counter and flatten with your hand. You’ll probably need to use a rolling pin (or, preferably, a tortilla press) to get it a little thinner and rounder – it should be a little thicker than a tortilla. Heat a lightly-greased griddle or skillet over medium-high heat, then place the flattened dough on it, flipping frequently until it’s lightly golden. On the top side of the tortilla, pinch the edges with your thumb and index finger or use a spoon to form edges all around the tortilla. Continue heating and flipping until the sope is golden and slightly crispy, then add the beans and other toppings as indicated below.

If using pre-made sopes, lightly grease a griddle or skillet and set it over medium heat. Once it’s hot, add two sopes and heat until lightly golden underneath, 2 to 3 minutes.

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Flip the sopes.

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Spread a layer of beans on top of the sopes and heat until the beans are fairly hot.

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Remove from heat and add toppings as desired. For a basic sope, add some shredded cotija cheese. For a heartier sope, add some shredded cotija cheese and chicken.

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For a traditional sope, add sour cream and salsa verde to the basic sope. To the sope topped with shredded chicken, add some pico de gallo and avocado (as shown in the first photo).

The great thing about sopes is you can top them with whatever sounds good to you, so experiment with other toppings and have fun!

¡Buen Provecho!

Recipe Posted by Lindsay