Ingredients:

• 1 Head Red Leaf Lettuce
• About 200 Grams Panela Cheese (Fresh Mozzarella may be substituted)
• 3 Manila Mangoes
• 3 Golden Delicious Apples
• 1 – 2 Shallots
• 100 Grams (about 1 Cup) Pecan Halves or Pieces
• 2 Tablespoons White Sugar
• 1/2 Teaspoon Sea Salt
• 1 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Ground Nutmeg
• 1/4 Teaspoon Ground Cloves
• 1/4 Teaspoon Ground Ginger
• 1/4 Teaspoon Dry Mustard
• 1/8 Teaspoon Cayenne Pepper
• 1 & 1/2 Tablespoons Vegetable Oil

Directions:

Wash and tear lettuce and place in a large bowl.

Cube panela (or mozzarella) cheese. You should have about 1 cup.

Manila mangoes are buttery and sweet when they’re yellow, but even when green, they can be ripe enough to eat, depending on your preference. When cutting a mango, stand it up vertically on a cutting board and slice it in half (the pit in the middle is quite thin).

Now slice it vertically on the other side of the pit. You’ll have two halves and the middle section containing the pit.

Now slice the mango halves vertically and horizontally without cutting through the skin – essentially cutting the mango into cubes while still attached to the skin.

Using a large spoon, carefully scoop out the cubed mango from the skin.

Remove the peel from the middle section of the mango containing the pit and slice off any remaining fruit, cutting it into cubes. Repeat the process for the other two mangoes.

Preheat oven to 350 degrees Fahrenheit. Meanwhile, halve and quarter apples. Core and cut each quarter into three slices.

Mince the shallots until you have about 3 tablespoons.

When the oven is preheated, spread the pecan pieces on a broiler pan or cookie sheet lined with foil. Lightly toast in the oven about 10 minutes. Meanwhile, combine the sugar, salt, cinnamon, nutmeg, cloves, ginger, dry mustard, and cayenne in a small bowl. Add the oil and stir to combine.

When the pecans are lightly toasted, remove from the oven.

While still hot, toss the pecans in the spice mixture until well coated.

Spread pecans on foil-lined pan again.

Return to oven and toast another 7 to 10 minutes – being careful not to burn the pecans – until coating is dry. Remove from oven.

When ready to serve, toss the lettuce, shallots, cheese, mango, apple, and spiced pecans together. (Or, if serving later, toss all ingredients together except the pecans. Add the pecans and toss right before serving.) Once you toss the pecans with the salad, the spice mixture will also add flavor to the other ingredients, so you won’t need to add a dressing!

Bon appétit!

Recipe Posted by Lindsay

Ingredients:

• 2 Boneless Chicken Breast Halves
• 3 Roma Tomatoes, halved
• 1 – 2 Serrano Chiles or Chiles de Árbol (depending on desired spiciness), stems removed
• 1/3 Red Onion, quartered
• 2 Garlic Cloves
• Sea Salt, to taste
• Freshly Ground Black Pepper, to taste
• 1 Tablespoon Vegetable Oil
• 2 Teleras (Mexican Flatbread Rolls)
• 1/4 Cup Light Sour Cream
• 2 Thin Slices of Red Onion
• 1 Avocado, pitted, sliced, and peeled
• 1/2 Cup Fresh Cilantro, coarsely chopped

Directions:

Season the chicken breast halves with salt and pepper to taste. In a medium saucepan set over medium heat, brown the chicken in the hot vegetable oil on both sides. Add water to cover the chicken, turn up the heat to high, and bring to a boil.

Reduce heat to low, cover, and simmer about 14 minutes.

When the chicken is done, pour off the cooking liquid and set aside the chicken, allowing it to cool.

Add the tomatoes, chiles, quartered red onion, and garlic to a blender.

Blend to form a purée.

Pour the purée into the same medium saucepan you used to cook the chicken. Cover and set over low heat.

While that simmers a bit, shred the chicken.

Add the chicken to the tomato purée in the saucepan.

Stir to thoroughly mix the shredded chicken and sauce. Season to taste with salt.

Cover and simmer on low until the liquid has evaporated, about 7 to 10 minutes, stirring occasionally.

Meanwhile, slice the telera bread in halves lengthwise.

Divide and spread the sour cream on each half of the telera. Add the thinly sliced red onion and avocado slices to the top halves.

Add the simmered chicken and tomato mixture to the bottom halves of the telera bread.

Top the chicken with the chopped fresh cilantro.

Carefully place the top half of the telera bread on top of the half with the cilantro and chicken.

Serve immediately and enjoy!

Inspired by one of my students. Thanks Diana!

Recipe Posted by Lindsay

• 4 Garlic Cloves, peeled
• 1/2 Medium White Onion, sliced
• 4 Chiles de Árbol
• 3 – 5 Roma Tomatoes
• Salt, to taste

Equipment:

• Molcajete and tejolote (For more information, see below at the end of this recipe.)

Directions:

In a comal or dry skillet set over medium heat, roast the garlic and onion.

Remove the garlic when somewhat blackened. Continue roasting the onion.

Place the garlic in the molcajete while still hot since it’s easier to crush.

Crush the garlic into a paste using the tejolote (the slightly pear-shaped rock which is used for grinding food in the molcajete).

The onion (still roasting in the comal or skillet) should be nice and blackened at this point.

Remove the onion and place the chiles de árbol on the comal or skillet to roast, flipping them occasionally.

Add the roasted onion to the molcajete with the crushed garlic (which should now be a paste).

Crush the onion into a paste using the tejolote. (Again, the onion is easier to crush while still hot.)

The chiles de árbol should be blistered and blackened by now.

Remove the chiles and add the tomatoes to the comal or skillet to roast them, turning occasionally to blacken the skin on all sides.

Remove the stems from the chiles de árbol and add the chiles to the molcajete while still hot.

Crush the chiles into a paste, mixing with the crushed onion and garlic.

The tomatoes should now be roasted with blackened and blistered skin.

Remove from heat and add one tomato to the molcajete.

Carefully crush the roasted tomato so its hot “insides” don’t explode on you! As you crush the tomato, mix it with the crushed chiles, onion, and garlic. (Many recipes tell you to peel the tomatoes before crushing them, but as my mother-in-law says: “Ahi está el sabor” = “That’s where the flavor is!” So, include the roasted skin because the flavor from all the roasted and crushed ingredients is unique.)

Add another roasted tomato to the molcajete.

Repeat the crushing process and add a third roasted tomato.

At this point, the molcajete will be fairly full.

I prefer making this salsa with 3 tomatoes, but if you’d like a greater quantity of salsa (and less spiciness), pour the salsa into a bowl and repeat the crushing process with the last one or two roasted tomatoes and add to the rest of the salsa. Add salt to taste and mix well.

Serve immediately with tortilla chips as a tasty, fiery appetizer, or serve as an accompaniment to almost any of the main or side dishes on this blog. You can also store this salsa in the fridge in a sealed container and enjoy it for days afterwards.

¡Buen Provecho!

The molcajete and tejolote are the traditional Mexican version of the mortar and pestle. These tools are made of stone and have been used by the indigenous peoples of Mexico for thousands of years to crush and grind spices and to make salsas.

If you buy a new molcajete, you’ll need to break it in by adding a little uncooked rice and water to it and crushing the rice with the tejolote.  You’ll notice that little pieces of the rock will break off as you crush the rice. Dispose of the crushed rice, add some new rice and continue the process until you no longer see grains from the rock mixed in with the rice. Wash with soap and water and allow to dry. Now it’s ready for use. This process may take a few hours over a couple of days, so alternatively, you can rinse the molcajete with a little water and scrub it with a wire brush. Rinse away the rock grains occasionally and continue scrubbing for up to an hour. Wash with soap and water and allow to dry.

Now you’re ready to use your molcajete any time. Since its rough, porous surface makes it practically impossible to be cleaned completely, the molcajete becomes a “seasoned” tool (like a cast iron skillet) which enables flavors to be carried over from one preparation to another.

Recipe Posted by Lindsay

Ingredients:

• 1 & 1/2 Cups Uncooked White Rice
• 1 Cinnamon Stick, broken into pieces
• 7 & 1/2 Cups Water
• 1 to 1 & 1/2 Tablespoons Vanilla Extract, or to taste
• 3/4 Cup White Sugar, or to taste
• Optional: 1/2 Cup Milk

Directions:

Lightly toast the rice in a comal, stirring constantly to prevent burning. (NOTE: If you don’t have a comal, you can use a skillet or pan set over medium-low heat.)

Lightly toast the cinnamon pieces in the same manner, being careful not to burn them.

Place the toasted rice and cinnamon in the blender.

Blend these dry ingredients into a powder.

Add 4 cups water to the blender.

Blend on high about a minute.

Pour the blended mixture into a 2-quart pitcher. Rinse out the blender with another cup of water to remove all the rice and cinnamon pieces and pour this into the pitcher. Add an additional 2 & 1/2 cups of water to the pitcher and allow to soak for 3 hours.

Strain the soaked rice and cinnamon through a fine sieve set over a large pitcher. (You’ll probably need to stir the rice solids in the sieve with a spoon to allow all the liquid to drain into the pitcher.)

Discard the rice and cinnamon solids. Add the vanilla and sugar to taste and stir to dissolve completely.

Many people like a little milk in their horchata, so if desired, you may add the milk at this point. I prefer horchata without milk, which serves as a tasty option for people who can’t drink milk products.

Chill until ready to serve, or serve over ice.

Recipe Posted by Lindsay

Ingredients:

• 1 Large Cucumber, washed and sliced*
• 6 Key Limes (or 2-3 regular Limes), halved
• About 2 Quarts Cold Water
• 3/4 Cup White Sugar, or to taste

Directions:

*NOTE: You might choose to peel the cucumber prior to slicing it, but I prefer the flavor and health benefits with the skin included.

Place the sliced cucumber in the blender and fill the blender pitcher with cold water up to the 4-cup line.

Blend until smooth.

Strain through a fine sieve into a 2-quart pitcher. (You’ll probably need to stir the cucumber purée remaining in the sieve with a spoon to make sure all the liquid has drained into the pitcher.)

Throw the cucumber solids away and place the sieve on top of the pitcher again.

Place the limes in the blender and fill the blender pitcher with cold water up to the 4-cup line again.

It’s very important that you only pulse the blender 3 or 4 seconds in order to prevent the water from becoming bitter.

Pour into the sieve set over the same pitcher.

Add sugar to taste and any additional water as desired. Stir with a wooden spoon to dissolve.

Chill until ready to serve, or serve over ice.

Recipe Posted by Lindsay

Ingredients:

• 3 Ancho Chile Peppers (if dried, rehydrate in hot water 15 minutes and remove stems)
• 1/3 Cup Chopped White Onion
• 3 Garlic Cloves
• 1 Teaspoon Ground Cumin
• 1/4 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Ground Nutmeg
• 1/4 Teaspoon Ground Cloves
• 2 Tablespoons Dark Brown Sugar, or to taste
• 1 Tablespoon Red Wine Vinegar
• 1 Cup Chicken Broth (or 2 Teaspoons Chicken Bouillon Powder dissolved in 1 Cup Hot Water)
• 8 Boneless Pork Chops, Sliced Pork Loin, or 6 Pork Chops

Directions:

Add all ingredients except pork to a blender.

Blend to form a smooth purée.

Pour ancho chile marinade over the pork, thoroughly coating all pieces.

Cover and refrigerate overnight.

The following day, remove from fridge. You may choose to grill, broil, or pan-sear the pork.

Remove excess marinade. Depending on the thickness of the pork, cook on one side 3-5 minutes, seasoning with a bit of salt if desired.

Flip and cook another 3-5 minutes.

Remove from heat, cover with foil, and let stand about 5 minutes.

Serve with rice, black beans, and warm corn tortillas, or as desired.

¡Buen Provecho!

Recipe Posted by Lindsay

Ingredients:

• 2 Cups Steamed White or Brown Rice
• 1/2 Large Red Onion, diced
• 1 Tablespoon Olive Oil
• 1 Pound (0.5 K) Lean Ground Beef
• 1 & 1/2 Red Bell Peppers, finely chopped
• 1 Yellow Bell Pepper, finely chopped
• 3 – 4 Garlic Cloves, minced
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Cayenne Pepper, or to taste
• 1 Teaspoon Dried Oregano, crushed
• 4 Roma Tomatoes
• 1 Habanero Chile Pepper (optional in case you don’t like it spicy)
• 1 – 2 Teaspoons Chicken Bouillon Powder
• 1/4 Cup Fresh Cilantro, finely chopped
• Freshly Ground Black Pepper, to taste
• Sea Salt, to taste
• 1 & 1/2 Cups Shredded Manchego Cheese (or substitute Monterey Jack, Cheddar, or Mozzarella)

Directions:

Whether using leftover rice or preparing it for this recipe, make sure you have a total of 2 cups cooked (steamed) rice.

Add the olive oil to a medium heavy-bottomed pot set over medium heat. Add the red onion and sauté until tender, about 5 minutes.

Add the ground beef, break it up into pieces, and cook until it’s no longer pink.

Add the red and yellow bell pepper, garlic, cumin, cayenne, and oregano. Stir to combine thoroughly.

While the meat and pepper mixture is cooking, purée the tomatoes, habanero pepper, and chicken bouillon powder together in a blender.

Pour the purée into the pot.

Preheat the oven to 350 degrees Fahrenheit.

Stir to combine thoroughly. Add the cilantro.

Combine and allow to simmer a couple of minutes. Add the steamed rice.

Combine thoroughly and season to taste with salt and pepper.

Lightly coat a large baking or casserole dish with cooking spray and pour the meat and rice mixture into the dish.

Lightly spray a piece of aluminum foil with cooking spray – so the cheese won’t stick – and cover the casserole.

Bake for about 20 minutes. Remove foil and continue baking until cheese is golden and bubbly, about 10 minutes.

Remove and let stand 5 minutes before serving.

Serve with warm corn tortillas or teleras (Mexican flatbread). If desired, garnish with sour cream, avocado, and fresh chopped cilantro.

Recipe based on Dick French’s “Inside-Out Stuffed Pepper Casserole.”

¡Buen Provecho!

Recipe Posted by Lindsay

Ingredients:

• 1 Medium White Onion, coarsely cut into wedges
• 3 Garlic Cloves, minced
• 2 Tablespoons Low-Salt Soy Sauce
• 2 Tablespoons Worcestershire Sauce
• 2 Tablespoons Maggi Jugo (Seasoning Sauce)
• Freshly Squeezed Juice from 3 to 4 Large Oranges
• Freshly Squeezed Juice from 2 Limes
• 1 Bottle of Dark Beer (Leon, Dos Equis, Bohemia, Negra Modelo, etc)
• 1 Teaspoon Ground Cumin
• 10 Grams Achiote Condiment Paste
• 1/2 Teaspoon Freshly Ground Black Pepper
• 1 Kilo Arrachera (Beef Skirt Steak)
• Sea Salt, to taste

Directions:

Combine the first eleven ingredients (all the ingredients except the steak and salt). Stir to combine thoroughly, making sure the achiote paste is completely dissolved.

Submerge the strips of arrachera steak in the marinade.

Cover and refrigerate overnight.

The following day, remove the marinated arrachera from the fridge about an hour prior to cooking.

Remove the strips of arrachera from the marinade.

You may choose to grill or sear the arrachera.

When juices start to appear on the surface of the steak, sprinkle with a little sea salt.

After a minute or two (once the salt starts to dissolve), flip the steak.

Grill or sear the other side for a couple of minutes, or to desired doneness. Season with a little salt before removing from heat.

Keep hot until ready to serve. Accompany with papas con rajas, avocado, grilled Cambray onions (Mexican Spring onions), avocado salsa (or salsa of your choice), and warm corn tortillas. Enjoy your arrachera tacos!

¡Buen Provecho!

Recipe Posted by Lindsay

Ingredients:

• 1 – 2 Garlic Cloves, minced
• 1 Medium White Onion, thinly sliced into wedges
• 1 – 2 Poblano Chile Peppers
• 4 Medium Potatoes, peeled, quartered, and boiled until soft
• 2 – 3 Tablespoons Vegetable Oil
• Freshly Ground Black Pepper, to taste
• Sea Salt, to taste

Directions:

After boiling the potatoes, drain and allow to cool. Then cut into small cubes.

Place pepper(s) over your stove-top burner flame to blacken skin. (As an alternative, you can blacken the skin under the oven broiler.)

Turn pepper(s) until skin is blackened on all sides.

Immediately place the roasted pepper(s) in a Ziploc bag, seal, and let stand about 5 minutes.

Remove from bag and gently peel off blackened skin using a butter knife or your fingers.

Remove stem(s) and seeds, and thinly slice the pepper(s).

Heat the vegetable oil in a large skillet set over medium heat and add the onion. Sauté until tender and translucent, about 5 minutes, stirring occasionally.

Add the garlic and the roasted, sliced peppers (rajas) to the onion and continue sautéing for another 5 minutes.

Add the potatoes and sauté until lightly browned, about 5 minutes. Season with black pepper and salt to taste.

Remove from heat, but keep warm until ready to serve. Enjoy papas con rajas as a side dish to arrachera, carne asada, or carnitas. Or, as an appetizer, place a small amount in a warm corn tortilla, roll it up, and fry in hot oil until golden and crispy to make taquitos.

Recipe Posted by Lindsay

Ingredients:

• 1 Whole Bone-in Chicken Breast (about 1.5 lb) with skin, patted dry
• 2 Large Poblano Chile Peppers
• Sea Salt, to taste
• Freshly Ground Black Pepper, to taste
• 1 Medium White Onion, coarsely chopped
• 3 Garlic Cloves
• 1/4 Cup Fresh Cilantro, chopped
• 1 Cup Chicken Broth (or 2 teaspoons chicken bouillon powder dissolved in 1 cup of hot water)
• 6 to 8 Tablespoons Butter
• 3 Tablespoons Flour
• 1 Cup Whole Milk
• 1/2 Cup Heavy Cream
• 3/4 Cup Shredded Cheese of your choice (like Manchego, Monterey Jack, or Cotija)

Directions:

Season chicken with salt and pepper and set aside.

Roast the poblano peppers by placing them over a burner flame or under the oven broiler.

Remove from heat when chiles are thoroughly roasted and skin is blackened.

Steam the peppers by placing them in a sealed Ziploc bag for about 5 minutes.

Remove from bag. Peel skin off by gently scraping with a butter knife or your fingers.

Remove the stems and seeds,  and chop the peppers.

In a blender, combine the peppers, onion, garlic, cilantro, and chicken stock.

Blend to form a smooth purée.

In a medium saucepan set over medium-low heat, melt 4 tablespoons of butter and add the flour.

Stir constantly using a whisk for about a minute.

While stirring the roux (butter-flour mixture), add the milk and heavy cream and combine.

Add the poblano purée and stir to combine thoroughly.

Season with salt and pepper to taste. Simmer over low heat for about 10 minutes, stirring frequently.

Meanwhile, preheat the oven to 425 degrees Fahrenheit. Melt the remaining 2 to 4 tablespoons of butter in a large pan set over medium heat. Add the chicken breast so it’s facing down.

Once it’s browned after about 3 minutes, flip and brown the underside for another 3 minutes or so.

Transfer browned chicken to a shallow baking dish.

After the poblano sauce has simmered for 10 minutes, pour it over the chicken.

Top with the shredded cheese.

Bake in the oven at 425 degrees Fahrenheit for 35 to 40 minutes. Remove and let stand 5 minutes before cutting and serving.

Serve over rice or pasta, accompanied with steamed vegetables, like carrots, bell pepper, zucchini, and chayote.

Bon appetit!

Recipe Posted by Lindsay