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

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

Here in Mexico, this dish is particularly popular in December, March and April. During these months, it’s very easy to find romeritos, a wild plant which has sprigs somewhat resembling rosemary, but which has a delicate taste closest to that of baby spinach. If you can’t find romeritos where you are, you can substitute fresh baby spinach, although the final presentation might look a bit different. Other versions of this dish feature dried prawn patties, but we’ve made it a little simpler here by just including dried prawns. Enjoy this traditional dish from Central Mexico!

Ingredients:

• 2 lbs. Small Potatoes
• 1 lb. Peapods
• 1 lb. Green Beans
• 2 Cups Nopal (Prickly Pear Cactus) Leaves, chopped
• 1 to 2 lbs. Romeritos (Fresh Baby Spinach may be substituted)
• 1/2 lb. Pre-made Mole Paste
• 100 grams Whole Almonds
• 100 grams Sesame Seeds, toasted
• 100 grams Powdered Chocolate or 1 Tablet Abuelita Brand Chocolate
• 2 Tablespoons Powdered Chicken Bouillon
• 300 grams Dried Prawns
• 2 Tablespoons Olive or Vegetable Oil

Directions:

Boil the potatoes until tender, drain, and set aside to cool.

Once the potatoes have cooled, remove the skins, and cut into halves.

Steam or boil the peapods until cooked through. Drain and cool, but reserve the water.

When the peapods have cooled, remove the peas and discard the pods.

Steam the green beans until done, then set aside to cool. Again, reserve the water.

Once the green beans have cooled, coarsely chop them.

Boil or steam the chopped nopal cactus until tender, then set aside. Reserve the water.

Season the romeritos (or baby spinach) lightly with salt and simmer until softened. Drain and reserve the water.

Break up the mole paste into smaller pieces using your hand.

Measure out and prepare the almonds, toasted sesame seeds, and chocolate.

To make chicken broth, add the chicken bouillon powder to 1 quart of the water reserved from the steamed peapods, green beans, nopal, and romeritos. If you don’t have enough reserved water, just add fresh hot water. Meanwhile, measure out  and prepare the dried prawns.

Remove the heads and tails from the prawns and peel them.

Set aside the prawns.

Place the heads, tails, skins and about 2 cups of water in a small saucepan set over medium-high heat. Bring to a boil, then reduce and simmer 10 minutes.

Pour this mixture into a blender and combine until smooth. Then strain the purée through a sieve to remove any fragments.

Pour this strained mixture back into the blender and add the mole, almonds, sesame seeds, chocolate, and 2 cups of the chicken broth. Blend until smooth. Pour this into a large pot containing the 2 tablespoons of oil and set over medium-high heat. “Rinse” the blender with the remaining chicken broth and pour it into the pot.

Bring to a boil, stirring frequently. Add the prawns and reduce heat to low.

Cover and simmer about 15 minutes, stirring often. Add an additional cup of water so the sauce is not too thick, and stir to mix well. Then add the steamed chopped green beans to the mole sauce.

Add the peas.

Add the chopped and steamed nopal cactus.

Top with the steamed romeritos.

Add the skinned and halved potatoes and mix to combine well. Remove from heat.

Serve with fresh bread, such as Telera or French bread – great for mopping up the mole!

Buen Provecho!

Recipe Posted by Lindsay

Ingredients:

• 2 pounds Salt Cod
• 2 pounds Mini White or Red Potatoes, washed
• 2 Medium White Onions
• 4 Garlic Cloves
• 2 pounds Roma Tomatoes
• 6 Dried Bay Leaves
• 1/2 pound Prunes
• 6 ounces Almonds, whole or sliced
• 1 Cup Fresh Parsley
• 10 ounces Green Olives, whole or pitted
• 1/2 Cup Olive Oil

Directions:

One day prior to preparation, cut the codfish into 3 or 4 pieces.

Soak the fish in cold water for 24 hours. It will be necessary to discard the water and add fresh water to the fish every 2 to 3 hours in order to remove as much salt as possible and to make the fish easier to work with. The water should be changed 4 or 5 times throughout the day.

The following day, debone the fish and pull it apart into small pieces.

If desired, soak the green olives in water to remove some of their saltiness.

Boil the potatoes until tender, drain, and allow to cool.

Peel off the potato skins and set aside.

Mince the garlic and finely chop the onion.

Dice the tomatoes, removing the seeds.

Select the best quality bay leaves to use. For the prunes, remove the pits and finely chop the fruit. Sliced almonds are best, so if you have whole almonds, slice them.

Chop the fresh parsley.

In a large pot set over medium-high heat, sauté the onion and garlic in the olive oil until translucent.

Add the fish and sauté 1-2 minutes.

Add the diced tomatoes and simmer 2-3 minutes.

Next, add the bay leaves and cook another minute.

Then add the chopped prunes.

Sprinkle the sliced almonds on top and bring to a boil.

Stir well to combine the ingredients.

Cover and reduce heat to low. Simmer 15-20 minutes.

Remove lid, stir, and add the potatoes.

Then add the green olives.

Finally, sprinkle the chopped parsley on top.

Mix well and simmer another 2-3 minutes.

Serve hot with teleras (Mexican flat bread), french bread, or rolls.

Bon appetit!

Recipe Posted by Lindsay

Ingredients:

• 2 pounds Bayo Beans, sorted and rinsed
• 1/4-1/2 pound Bacon Strips
• 5 Large Green Onions or 1 Medium White Onion, diced
• 3-4 Garlic Cloves, minced
• 1-2 Habanero Chile Peppers, minced
• Water (enough to cover beans while cooking)
• 2 Tablespoons Chicken Bouillon Powder
• 2 Teaspoons Ground Cumin
• Freshly Ground Black Pepper, to taste
• Salt, to taste

Directions:

In a large pot set over medium-high heat, fry bacon strips until done. Transfer bacon to a plate. When cool, cut the strips into about 1-inch pieces.

In the pot with the hot bacon grease, sauté  the onion, garlic, and pepper over medium heat until tender.

Add the beans and enough water to cover them.

Turn the heat up to high and add the bacon pieces, chicken bouillon, cumin, and black pepper, stirring to combine.

Once the beans begin to boil, reduce heat to low and simmer 1-1/2 to 2 hours, or until beans are soft. Be sure to stir periodically, adding water if needed.

When beans are tender, add salt as desired.

Serve  as a side dish to any entrée, and don’t forget it’s an important part of our Mexican Lasagna!

Recipe posted by Lindsay

Ingredients:

• 4 Cups fresh corn kernels
• 1/2 Cup chopped onion
• 2 Tablespoons butter
• 2 Tablespoons flour
• 2 Cups chicken broth
• 2 Cups milk or cream
• 1 Cup cheddar cheese
• 1 Can chopped green chiles
• 1/2 Cup crumpled crisp bacon
• Salt to taste
• Tortilla chips

Directions:

Saute corn and onion in the butter. Cook over medium heat until onion has softened. Stir in flour.

Gradually add in broth and milk and stir until thickened. Do not let boil. Stir in cheddar cheese and green chiles. Cook until cheese melts over low heat.

To serve, add 4 or 5 tortilla chips and sprinkle with bacon.

Recipe posted by Lindsay

Ingredients:

• 4 Tablespoons Olive Oil
• 3 Cloves Garlic, minced
• 1 Onion, finely chopped
• 2 Cups Celery, chopped
• 1-2 Jalapeños or Habanero chiles, minced, or to taste
• 7-8 Cups Chicken Stock
• 1 Tablespoon Cumin
• 4 Bone-in or Boneless Chicken Breasts
• 3 Medium Tomatoes, peeled, seeded and finely chopped
• 1/4 Cup Freshly Squeezed Lime Juice, or to taste
• Salt to Taste
• 5-6 Corn (or flour) Tortilla Chips
• 2 Avocados, pitted, peeled, and diced
• 1 Cup Cilantro, Chopped
• Panela, Oaxaca, or Mozzarella cheese, diced or shredded, optional
• Lime wedges, optional

Directions:

In a heavy-bottomed pot set over medium heat sauté garlic and onion in about 2 tablespoons of olive oil until tender. Add celery and chiles and cook another 5 minutes. Add chicken stock, cumin, and chicken breasts. Bring to a boil, then reduce heat to low and simmer 20-25 minutes.

Remove chicken, cool, and shred. Return the shredded chicken to the soup along with the tomatoes and the lime juice and salt to taste. Continue to simmer on low.

If using tortillas, cut them into little strips. heat about 2 tablespoons of olive oil in a small skillet set over medium heat. Fry the tortillas strips until browned and crispy. Drain them on a plate lined with a couple layers of paper towel.

Ladle soup into bowls and top off with some avocado, cilantro, cheese and fried tortilla strips (or tortilla chips).  Serve with additional lime wedges to add more to taste individually as esired.

Posted by Lindsay

Ingredients:

• 2 Cups Garbanzo beans
• 2 Tablespoons Olive Oil or Lard
• 4 Cloves Garlic, minced
• 1 Onion, Finely chopped
• 7-8 Cups chicken Stock
• 1/2 Chicken divided into parts or 1 whole bone-in chicken breast (tailbone and feet add nice flavor)
• 2 Corn Cobs, Shucked and cut into medium-sized pieces (or 2 cups canned corn if prefered)
• 2 Potatos, cubed
• 3-4 Carrots, peeled and diced
• 1 Sprig Epazote
• 2 Cups green beans, halved
• 2 Medium Zucchinis, sliced and halved
• 2-4 Chipotle chiles in adobo (depending on how spicy you like it), finely diced
• 1 1/2 Cups Tomato Puree
• Salt to Taste
• Pepper to Taste
• 1/2-1 Cup Cilantro
• 1 Avocado, pitted, peeled and diced
• 3 Lime, halved
• 1/2-1 Cup Panela Cheese, cubed, optional

Directions:

Soak garbanzo beans in 4-5 cups of water in the refrigerator overnight.

In a Heavy-bottomed pot set over medium heat, saute garlic and onion in the olive oil or lard until tender. Add chicken, and garbanzo beans. Bring to a boil, reduce heat to low, cover and simmer about 20 minutes.

Remove chicken and set aside to cool. Add the corn cob pieces (if using canned corn instead, wait to add it), potatos, carrots, and epazote to the soup and simmer 10 minutes.

Add green beans to soup and continue to simmer another 10 minutes. Meanwhile, remove chicken from the bones.

Add zucchini, chipotle chiles (including  the adobo sauce), tomato puree, shredded chicken, and salt and pepper to taste. (add canned corn at this point if not using corn cobs.) Simmer another 10 minutes or so, making sure the vegetables are tender.

Serve soup hot with cilantro, avocado, limes, and cheese on the side to garnish to taste.

This soup is easy to make vegetarian by eliminating the chicken and substituing vegetable broth for the chicken stock – healthy and delicious!

Posted by Lindsay

Frijoles Negros (black beans) are an integral part of Mexican Cuisine, accompanying a wide variety of main dishes. The secret to great beans lies in adding Epazote. Epazote is also known as Mexican tea and wormseed, and many say that it’s an acquired taste. It’s a pungent, wild herb that has a strong, acidic, almost lemony flavor, which contributes to flavorful beans. The other bonus is Epazote is a carminative, meaning it reduces gas – obviously a benefit if you’re preparing beans!

Ingredients:

• 1 Kg Black Beans
• 1 Onion, quartered
• 3 Cloves Garlic, minced
• 1 Green Bell Pepper, chopped
• 1 Serrano Chile Pepper, minced
• 1 Tablespoon Cumin
• 2 Sprigs Epazote or 2 Tablespoons Dried Epazote*
• Salt to Taste

*Note: You can substitute 1/2 cup Cilantro for the Epazote if you can’t get it, although there’s nothing quite like Epazote.

Directions:

Wash beans and soak in water overnight.

Drain beans and put in a large pot. Add fresh water, the onion, garlic, bell pepper, chile, and cumin. Set over high heat to bring to a boil. Reduce heat and simmer about 1 1/2 hours. Add the epazote. Simmer another 30 minutes, or until beans are tender. Remove the onion and epazote. Add salt to taste.

Serve as a side dish with anything from Carne Asada to Scrambled Eggs.

Posted by Lindsay