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

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

Ingredients:

• 4-5 Roma Tomatoes
• 2 Habanero Chile Peppers
• 3 Garlic Cloves, coarsely chopped
• 2 Tablespoons Chicken Bouillon Powder
• 1/2 Cup White Onion, coarsely chopped
• 2 Tablespoons Olive Oil
• Salt, to taste

Directions:

Cover the tomatoes and habanero peppers with water in a small saucepan.

Set over high heat and bring to a boil. Reduce heat to low and simmer until softened, about 5 minutes.

Remove from heat and transfer the tomatoes and chiles to a bowl. Remove the stems from the chiles. Drain the water, but be sure to reserve 1/3 cup. To this, add the chicken bouillon and dissolve completely.

In a small saucepan set over medium heat, sauté the onion in the olive oil until translucent.

In a blender, pulse the chicken broth, tomatoes, peppers, and garlic together until mixed well.

Add the tomato mixture to the sautéed onion in the saucepan. Continue to simmer over medium-low heat another 5-10 minutes to reduce the sauce. Add salt to taste.

This salsa is great accompanying many appetizers and entrées. You’ll also find that it’s essential in our Mexican Lasagna.

Recipe posted by Lindsay

Ingredients:

• 5 Tomatillos, husks removed and rinsed
• 2 Serrano Chile Peppers, stemmed and coarsely chopped
• 1/2 Medium White Onion, coarsely chopped
• 1/2-2/3 Cup Fresh Cilantro
• Juice from 1 Freshly Squeezed Lime
• 1/4 Teaspoon White Sugar
• Salt, to taste

Directions:

Cut the tomatillos in half and place them cut-side down on a baking sheet lined with aluminum foil. Roast them under the oven broiler until the skins are lightly blackened, about 7 to 10 minutes.

Transfer roasted tomatillos to a blender. Add the serrano peppers, onion, cilantro, lime juice, and sugar. Blend until finely chopped. Season with salt to taste.

Serve salsa with any entrée or with warm corn tortilla chips as a refreshing appetizer. This salsa also goes in our Mexican Lasagna – try it!

Recipe posted by Lindsay

Ingredients:

• 2 Dried Arbol Chiles
• 1 Dried Guajillo Chile
• 2-3 Tablespoons Vegetable Oil
• 3 Cloves Garlic
• 1 Onion, coarsely chopped
• 1 1/2 Cups unsalted peanuts, lightly roasted, or 1 Cup peanut butter (no sugar added)
• 1/4 – 1/2 Cup warm Chicken stock (or buillon)
• 1/2 Chipotle chiles (canned in adobo sauce)
• 1/8 Teaspoon Cinnamon
• Pinch of Ground clove
• Freshly ground black pepper, to taste
• Salt to Taste

Directions:

Re-Hydrate the arbol and guajillo chiles by placing them in hot water until they soften. Remove stems and corasely chop.

Add the oil to a large skillet set over medium heat. Add the arbol and guajillo chiles, garlic and onion and sauté until softened. Remove from the pan and set aside.

If using peanuts, add more oil (if necessary) to the skillet and set it over medium heat. Add the peanuts and roast them about 30 seconds to a minute, stirring continually. Remove and set aside.

In a blender, combine the chile-garlic-onion mixture and about 1/4 cup of the chicken stock. Add the chipotle chile(s) and a tablespoon of the adobo sauce, blending well.

Add the peanuts (or the peanut butter) and 1 or 2 more tablespoons of chicken stock. Blend until smooth. Add the cinnamon, clove, pepper and salt to taste. Taste and add additional adobo, salt, pepper, or chicken stock to adjust seasoning and thickness, if desired.

This salsa perfectly complements roasted chicken, served with rice and warm tortillas.

Recipe Posted by Lindsay

Pork Ribs by Amy Hernandez

Ingredients:

• 2 Lbs baby back ribs, 2-3 inch pieces
• 1 Tsp salt
• 1 Tsp oil
• 1 1/2 Lbs fresh tomatillos, outer husks removed and rinsed
• 2-3 Jalapeño chiles
• 1/2 Small onion
• 2 Large fresh guero chiles
• 2 Large garlic cloves minced
• 3/4 cup firmly packed cilantro leaves
• 1 Tsp salt or to taste
• 1 Cup of water

Directions:

Rinse the meat and pat dry. In a large skillet with a lid set over medium-high heat. Season meat with 1 tsp of salt and place in skillet to brown (this may need to be done in two small batches) Be careful not to burn the brown bits on the bottom of the skillet as these will give a great flavor to the salsa. Once done, remove meat from skillet and remove skillet from heat until salsa is ready.

Place now the tomatillos, onions, jalapeños, and guero chiles on a dry pan or comal at medium high heat. Roast thoroughly, turning occasionally. Place garlic, cilantro and salt into blender bowl and then add in additional items (except for the guero chiles) as they finish roasting. Chiles and onion will be soft when they are ready, and the tomatillos will turn from bright green to a more yellow hue. Peel guero chiles and set them aside until the final step.

Blend the salsa well. Return the skillet to a medium high heat and pour in the salsa. Stir gently to release the brown bits on the bottom. Add browned ribs and 1 cup of water to salsa and cover. Reduce heat to low and cook covered until ribs are tender, about 40 minutes. Check occasionally to see if more water is needed.

When the meat is tender, add the guero chiles and check for salt. Be very careful not to make final check for salt until the meat is tender and the salsa is at the consistency you desire. Otherwise the end result can be too salty if additional reduction of salsa occurs. Serve with beans or rice with warm corn tortillas. Serves 4-6.

Recipe Posted by Lindsay

Pumpkin Seed Salsa Ingredients:

• 2 Garlic cloves, minced
• 1 Tbs Serrano chile pepper, finely chopped
• 1 Teaspoon  Habanero chile pepper, finely chopped
• 2 Teaspoon ground cumin
• 2 Cups raw green pumpkin seeds, hulled
• 1/2 Cup vegetable oil
• 2 Cups cilantro, chopped
• 1 1/2 Cups water
• Salt to taste

Tomato Salsa Ingredients:

• 2 Serrano chile peppers, finely chopped
• 4 Roma tomatoes, chopped
• 1/4 Cup onion, finely chopped
• 1 Garlic clove, minced
• 3 Tbs freshly squeezed lime juice
• Salt to taste
• Freshly ground black pepper to taste

Flauta Ingredients:

• 16 Corn tortillas
• 1 Chayote squash, pitted and cut into wedges
• 2 Red bell peppers
• 1 Large onion
• 4 Small or 1 large zucchini
• Salt to taste
• Freshly ground black pepper to taste
• Cayenne pepper to taste
• Vegetable oil
• 3/4 Cup queso fresco (Ricotta cheese as a substitute)

Pumpkin Seed Salsa Directions:

Sauté garlic, serrano, habanero, cumin, and pumpkin seeds in the oil in a large skillet set over medium-high heat, stirring frequently until seeds start to pop, about 5 minutes.

Transfer 1/3 cup of the pumpkin seeds to a small bowl and set aside. Cool the remaining seeds and oil and combine with the cilantro, water, salt to taste in a blender. Blend until smooth and set aside.

Tomato Salsa Directions:

Combine serrano, tomatoes, onion, garlic, lime juice, and salt and pepper to taste. Set aside.

Flauta Directions:

Warm tortillas by wrapping them in foil and heating them in a 325-degree-Fahrenheit pre-heated oven for about 20 minutes. (They can also be heated in the microwave as a quick option.)

If grilling the chayote, bell pepper, onion and zucchini, cut them into large wedges. If sautéing the vegetables, cut them into large strips. In either case, cook them until tender with a bit of oil and season them with salt, pepper, and cayenne to taste. Cut the grilled vegetables into strips once tender.

Spread 1 tablespoon of pumpkin seed salsa on each warm tortilla.

Add some of the vegetables, and roll it up.

Heat about 1/2 cup oil in a large skillet set over medium-high heat until hot. Fry flautas seam side down, turning once, and cook until golden and heated through.

Transfer flautas to plates, topping them with pumpkin-seed salsa and a sprinkling of reserved seeds and cheese. Garnish with the tomato salsa.

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

Ingredients:

• 2-3 Large Avocados
• 3 Cloves garlic, peeled
• 1/2 onion, halved again
• 4-7 Habanero Chile Peppers*
• 3-4 Limes, quartered and juiced
• Salt to taste
• Water as necessary

*The number of peppers depends on how spicy you want it. I prefer about 7 chiles. Remember, it’s a hot salsa with avocado, not guacamole!

Directions:

In a small pan, roast the habanero peppers over medium-high heat. Turn them occasionally so all sides are a bit blackend. Remove from heat and pour water over the chiles to soak/soften a few minutes. You may choose to remove the skins, but I think the roasted skins add nice flavor. Remove seeds, and /or veins if you don’t want it too spic; otherwise, remove the stems and set the whole roasted chiles aside.

Cut the avocados in half and remove and save the pits. Scoop the avocado from its skins into a blender. Add the garlic, onion, roasted habanero peppers, and lime juice. Blend until smooth. It should be pretty thick at this point. Add salt to taste and some water and blend again. It’s salsa, so it should be neither too thick not too runny. Keep adding a bit of water until you get the desired consistency for your taste.

Store in an airthight container with the avocado pits added at the end. This will help prevent the salsa from darkening in color or turning brownish.

You can top anything with this salsa – Carne Asada, Tacos, Tortas, Quesadillas or Tostadas. Adding a little sour cream to the combo will temper the spice a bit.

Posted by Lindsay