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

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

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

Ingredients:

• 1/2 Stick butter
• 6 Garlic cloves, minced
• 3 Guajillo chile peppers, stem and seeds removed and thinly sliced
• 2 Chiles de arbol, minced
• 1 Pound (450 Grams) mushrooms, cleaned with stems trimmed
• 1/4 Cup white wine
• Freshly ground black pepper, to taste
• Salt to taste
• 1-2 Green onions, finely chopped
• 2 Tablespoons parsley, finely chopped

Directions:

In a medium heavy-bottomed pot set over medium heat, melt the butter and saute garlic 1-2 minutes.

Add the chile peppers cook until tender, stirring occasionally.

Add the mushrooms and saute about 5-7 minutes, stirring frequently. add the wine, black pepper, salt, green onions, and parsley and reduce heat to low. Simmer another 5 minutes or so, stirring occasionally. Remove from heat.

You can serve the mushrooms as an appetizer with some crusty bread (thus more traditionally like the Spanish tapas), or serve them as a taste side dish to arrachera steak, rice, and warm tortillas.

Recipe Posted by Lindsay

Tomato Sauce Ingredients:

• 5 Roma tomatoes or 3 Medium tomatoes
• 1 Small onion, halved and wedged
• 3 cloves garlic
• 1 Habanero, manzano or serrano chile, or to taste
• 1 tablespoon chicken bouillon powder
• Salt to taste
• Freshly ground black pepper to taste

Tomato Sauce Directions:

Blend the tomatoes, onion, garlic, and chile in a blender until smooth. Add the chicken bouillon, salt, and pepper, and blend a few more seconds. Pour, and blend a few more seconds. Pour sauce into a small saucepan and simmer over low heat about 10 minutes. Set aside and keep warm while preparing the chiles.

Chiles Rellenos Ingredients:

• 4 Poblano chile peppers
• 200 grams Panela Cheese (or any soft white cheese, like Mozarella)
• Toothpicks or string
• 4 Eggs
• Salt
• 1 Cup flour
• Vegetable oil

Chiles Rellenos Directions:

To remove the skin from the chile, roast it over a burner flame or in a skillet. Roast until the skin bubbles and turns black over the entire chile. Place the chile in a plastic bag and wrap tightly. Repeat the procedure with remaining chiles. After 20-30 minutes, remove each chile and scrape softly with a butter knife to facilitate removing the skin. Rinse chiles to remove any bits of skin as necessary.

Vertically slice each chile near the top by the steem. Cut just above the seeds inside the chile and gently pull the seeds to remove them as well as the veins. This will make the chiles less spicy. Fill chiles with thick strips of cheese, but don’t overstuff them, you should be able to seal the chiles easy with a couple of toothpicks per chile or with string.

Separate the egg white from the eggs yolks. Beat whites until stiff peaks form. Add a couple pinches of salt and continue beating another minute. Add two eggs yolks and beat until combined. Add the remaining two yolks and beat well.

Heat about 1/4 cup oil in a large skillet set over medium-high heat until hot.

Thoroughly coat a stuffed chile with flour, shaking off any excess. Holding the chile from the stem, dip it in the egg coating until completely covered, letting any excess drain off.

Place the chile in the hot oil. Repeat steps with another chile. Using a spoon, drizzle some of the hot oil from the pan over the top of each chile to set the egg coating.

After a few minutes when the egg coating turns golden brown underneath, gently flip the chiles to cook the coating on another side. Repeat until the egg coating is golden brown on all sides. Remove the chiles from the skillet and drain on a pepper on a paper towel-lined plate. Repeat the entire process with the remaining two chiles.

Serve hot with the tomato sauce. Add rice and beans to complete the meal.

Recipe Posted by Lindsay

Some people know them as “chile” others use the word “chili”, both of them are fine but we as Mexicans commonly use the word chile. It is interesting that when people talks about Mexican Food, the first thing that come to mind is chile, hot, spicy, and I’m sorry to tell but it’s true. Like in the case of tortillas, chiles are fundamental ingredient of Mexican Cuisine.  Having over 60 different styles (some mild, some hot, others fiery or lethal), it is logical to conclude why Mexicans use them for almost every meal, and beleive it or not, what makes a chile very hot is not the body or skin (red, yellow or green), but the seeds! That’s why we always suggest removing the seeds from the chiles. But why don’t we take a closer look to “some” of the most famous chiles in Mexico.

Chile de Arbol

They are one of the favorite chiles for Mexicans because of their bold and subtle natural smoky flavor. They are a favorite ingredient in salsas, but are also added to soups and foods as the perfect complement. Chile de arbol have an intense heat that is slightly less than that of the cayenne peppers and for that reason we love them.

Chile Habanero

Originally from the Yucatan Peninsula, but disseminated to the world by Europeans, this chiles get their name from the Cuban city of La Habana, which is known as Havana in English. Although they are not from Cuba, the chile habanero was frequently traded there. While Mexico is the largest consumer of this spicy ingredient, particularly in hot sauces and spicy foods, it’s flavor and floral aroma have become increasingly popular around the world.

Chile Poblano (ancho)

Originally from the state of Puebla, chile pobalno is one of the most popular chiles grown in Mexico. Chile poblano is multi-stemmed, and can reach 25 inches in height. The pod itself is about 3 to 6 inches long and about 2 to 3 inches wide. Chile poblano is mild, heart-shapped and have very thick walls, which make them great for stuffing. Chiles rellenos are often made with them, but also they are the main ingredient for chiles en nogada.

Chile Serrano

People say that this type of chile was originally from the north sierra (mountains) between Puebla and Hidalgo were originally was cultivated. Because you don’t have to char or core this thin-skinned chile (just cut it into tiny slices and mince it) it’s the fastest one to use for salsas. The flavor is bright and bitting, with a delayed fuse.

Chile Jalapeño

The chile gets its name due to the Mexican city of Xalapa, Veracruz that is the production center of this chiles. It is considered a very hot and fiery chile with a distinctive flavor. This chile is used in both cooked and raw salsas and prevails across many different lines of Mexican cooking.

Chile Manzano

Also known as “peron” or “ciruelo”, is originally from Zitacuaro, Michoacan and the north areas of the Estado de Mexico. It’s part of the group of the capsicum pubescens, characterized mainly for its rough, black seeds and fuzzy leaves. It is mostly cultivated in high and cold elevated zones. This chile is very hot and it’s mostly stuffed or used in salsas.

Chile Pasilla

It is called “the little raising” of chiles due to the black color and wrinkle skin. People often substitute chile ancho for pasilla. It is called pasilla when the chile is fresh, but when the chile is dried its called “chile negro”. Normally people use this chile to make salsas or is included in stews.

Chile Guajillo

These chiles are thick, tough skin, dark reddish, and they can be mild to moderate in heat. These chiles need more time to soak due to its thick skin, and are used in various meals no matter in which type of cuisine, region and cooking style.

Posted by Magdiel