I ate one. YUM.
I said, “There’s chipotle in them!”
I ate two. OMG.
I said, “I can take that platter”, and ate the remaining four. Of course, he was grilling some more.

No, I didn’t even try his Asian tuna sliders. No, I didn’t try his regular cheeseburger sliders. No, of course, I didn’t try his vegetarian sliders. All I wanted were these Chipotle Pork Sliders. I was hooked.

After I had my fill, I told Sean I had to post his recipe on my blog, as I was sure you all would love them just like I did. He obliged, and I tested his recipe many times giving it a few tweaks (hey, you know, I can’t help myself). I added a bit of onion, garlic and oregano to the meat mix and more chipotle (come on Sean, you talk like a Mexican!). I took some of the mayo out of the avocado spread and added the refreshing chives.

It’s what happens when you share recipes: they’re not yours anymore. They’re under the domain of the recipients who can do whatever they want with them. You killed yourself to make the best-ever sandwich and you hate mustard? Well, the next person printing your recipe may think all the sandwich needs is a little, or a lot of, mustard. I know this to be true, for I’ve heard from many of you wonderful personal touches and spins on my recipes through the comments on this blog. That’s the beauty of passing down recipes!

If you don’t go head over heels over these sliders, tweak them, and go ahead, make them your very own. The underlying notes for these sliders, for me, are: meat, especially pork, and chipotle are heavenly together; the melted cheese adds a rich welcome layer (all of my boys thought so too), and the avocado spread brings in a creaminess and freshness to everything inside that soft bun, it brightens it up (one of my beastly beasts skipped the avocado part, see? oh well..).

Sean uses brioche buns, which have a light sweetness and a soft and fluffy bite. If you find them, great! If you don’t, any mini hamburger buns work just fine. And then again, you may decide to turn these sliders into jumbo size burgers.

Want to go crazy? Top with crumbles of chorizo!

SEAN’S CHEESY CHIPOTLE PORK SLIDERS WITH AVOCADO SPREAD
Hamburguesitas de Cerdo con Chipotle, Queso y Crema de Aguacate
Makes 16 sliders

INGREDIENTS:
2 pounds ground pork
2 tablespoons finely chopped white onion
3 garlic cloves, finely chopped or pressed in garlic press
3 tablespoons sauce from chipotles in adobo sauce
1 chipotle chile in adobo sauce, seeded and finely chopped, more to taste
1 teaspoon dried Mexican oregano
1 teaspoon kosher or sea salt, or to taste
¼ teaspoon freshly ground black pepper
Olive oil, to grease the grill
1 large Hass avocado, halved, pit removed
2 tablespoons mayonnaise
2 tablespoons fresh squeezed lime juice
2 tablespoons chopped chives
¼ teaspoon kosher salt, or to taste
8 slices Monterey Jack or Muenster cheese
16 mini brioche or mini hamburger buns

TO PREPARE:
Prepare your grill or grill pan over medium heat. While it heats, in a large mixing bowl mix the pork with the onion, garlic, adobo sauce, chipotle chile in adobo sauce, oregano, salt and pepper until well combined. With your hands (I find it helpful if hands are wet), make 16 round patties, about 3/4-inch thick, and place them on a baking sheet or platter.

In a medium-mixing bowl, place the avocado pulp and mash with a fork until smooth. Combine with the mayonnaise, lime juice, chives and salt, blend well. Set aside.

Once the grill or grill pan is hot, brush generously with olive oil. Place the patties on the grill and flip after 3 to 4 minutes. If adding cheese, place a thin slice of cheese on the already grilled side of the patties. Cook for another 4 minutes.

A couple minutes before the patties are ready, place the opened hamburger buns on the upper part of the grill (or after you remove the patties, will be fine too!), and let them warm up.

Slather a generous tablespoon or so of the avocado spread on the bottom bun, place a patty on top, and put on the top part of the bun. Eat them while hot!

With that in mind, I made a full batch last Saturday to bring to a friend’s house. So thrilled were the boys, and I, with the packets as they came out of the oven (crispy on top, soft layers of barely sweet dough as you get close to the middle and a rich tasting filling) that by the time we put our jackets on, and I went back to the kitchen to transfer the empanadas from the baking sheet to a platter, I gasped at the sight of the only two remaining…

Lessons learned:

1. Make a double batch.

2. If you don’t, refrain from telling your friends about the fabulous thing you prepared but couldn’t bring because you finished it before hopping in the car. They won’t like it.

A simple way to describe an empanada is a turnover-looking packet stuffed with one or another kind of filling. The story goes that they’ve existed since the Spanish Crusades as they were perfect travel food. It was the Spaniards who brought them to Mexico.

From the Spanish word “empanar,” which can translate as “the act of covering something with bread or bread dough,” aside from practical, they are also versatile. They can go from mini to giant, from savory to sweet, from a tasty appetizer or funky main meal to a sweet bite, depending on the fillings.

I can think of three things that distinguish empanadas from quesadillas. First, quesadillas aren’t sweet. And, whereas quesadillas are made with flour or corn dough (or flour or corn tortillas) empanadas are made with flour dough. That doesn’t make empanada variations limited. Oh no. There are as many fillings and as many flour doughs as one can think of. One of the fluffiest ones are made with puff pastry, called hojaldre in Spanish.

Delightful, because as it bakes, the seemingly flat dough develops its multilayered structure: paper-thin layers of dough puff up with air, and delicious butter, in between them.

You can make your own puff pastry or simply buy it at the frozen section at the store. Just be sure to thaw before you roll out.

Then make rounds. You can make them as big or as little as you like. Here I am cutting 5” rounds. Brush with egg wash (just a beaten mix of egg and water) around the edges. Then add the filling.

A second difference between empanadas and quesadillas is that it is pretty hard to find a quesadilla that is sweet, for a good reason. Whereas not only are there plenty of sweet empanadas but even when they are savory, they have a sweet element to them, like the Tuna Minilla that is going in here….

Minilla is a very popular way of cooking fresh fish and also canned tuna along the Mexican Pacific Coast, especially in Veracruz.

It is so tasty and its flavor shows the impact that kitchens in Veracruz received from it being a port of entry to the Spaniards. It has a base of cooked onion, garlic, plenty of tomatoes, pickled jalapeños, along with the capers, olives, raisins and herbs the Spaniards brought. Pretty much like the Fish a la Veracruzana style. The sauce gets cooked until moist and the flavors have been completely absorbed and combined.

You can eat Minilla as a main dish on top of rice. You can use it to make sandwiches or tortas. But my favorite way to use it is inside of empanadas. And I like to add generous amounts…

Then seal the empanadas by folding the circle over the filling. Then use a fork to not only decorate the edges but to seal them even better. In Mexico, many cooks know a fancy technique of decorating and sealing the edges of the empanadas so they look like encaje or embroidery. I go with the good old fork….

The third thing that distinguishes empanadas from quesadillas, is that empanadas are mostly baked. Not fried or cooked over the stovetop on a comal or skillet.

Once in the oven, the puff pastry layers do what they must… puff and puff and puff, the top crisps, the middle gets moist, and the filling bonds with the packet.

Off you go!

TUNA TURNOVERS
Empanadas de Minilla de Atún
Makes about 16 empanadas

INGREDIENTS
For the filling:
¼ cup vegetable oil
¾ cup chopped white onion
1 finely chopped garlic clove
1½ pounds chopped ripe tomatoes, or about 6 roma tomatoes
2 7oz cans tuna, drained and shredded
2 bay leaves
1 teaspoon brown sugar
½ teaspoon dried oregano
½ teaspoon dried thyme
1/2 teaspoon kosher or sea salt, or to taste
1/4 cup roughly chopped raisins
1/4 cup roughly chopped manzanilla olives stuffed with pimientos
1/4 cup seeded and roughly chopped pickled jalapeño chiles, store bought or make your own, more to taste
1 tablespoon capers
3 tablespoons chopped Italian or flat-leaf parsley

To form the empanadas:
1 egg
2 tablespoons water
1 1.2 pound package frozen puff pastry, thawed, or homemade puff pastry

TO PREPARE
In a large skillet, heat the oil over medium heat. Once hot, but not smoking, stir in the onion and cook until it is soft and translucent, about 5 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Stir in the chopped tomatoes and cook, stirring often, until completely cooked, softened and mashed up and pasty looking, about 15 minutes.

Toss in the tuna and with a spatula or fork, mix it well with the tomato mix, making sure there are no big chunks. Add the bay leaves, sugar, oregano, thyme, salt and mix well. Add the raisins, olives, pickled jalapenos, capers, fresh parsley and mix well. Cover the skillet and reduce the heat to medium-low. Cook for about 10 minutes, the mixture should be very moist but not too watery. Taste for salt and add more if needed. Remove the bay leaves and set aside.

Line two baking sheets with parchment paper. Preheat oven to 350. In a small mixing bowl beat the egg along with the water.

Gently flour your countertop and rolling pin and roll out one thawed sheet of pastry to about 1/8” thick. Cut out 5” to 6” rounds with a cookie cutter or anything that can act as a mold. With a pastry brush, brush the edges of the rounds with the egg wash. Spoon about 2 tablespoons of tuna in the center of each round, fold as a turnover or quesadilla to make a half moon, pushing the tuna inside of the empanada at the same time as you press the edges of the dough to seal it. Gently press the edge with the tip of a fork, this will act as decoration but also help seal the edges. Place the empanada on a lined baking sheet and repeat with the rest of the rounds and the second sheet of puff pastry. When all empanadas are formed, brush their tops with the remaining egg wash.

Place them in the oven and bake for about 30 minutes, until crisp, puffed up and golden brown.

Crunchy sweet corn on a stick, brushed with butter and mayo, coated in tangy and salty crumbled queso fresco, sprinkled with chile powder, typically chile piquí­n or tajin, coarse salt and a liberal squeeze of lime juice…

It doesn’t matter if I am hungry. The mere site of a street food corn stand makes me stop dead in my tracks and zoom over for one. Like a wild woman. I need one. Well, the truth is one is not enough, ever.

In Mexico you find corn stands all over, in little towns and big cities. Locals know what day of the week and at what times they show up. If you are not from there, it takes a while to figure it out.

Last time we went to Chihuahua, after asking around for a while, we found the 3 Hermanos cart with Mauro in charge.

And does that man know how to dress that corn! He spoiled me and added an extra squeeze of lime juice.

Corn can be simmered in water, many times with fresh Epazote. Or it can be grilled on a griddle or comal. If the kernels are shaved off, then the dish is called Esquites. But the traditional trimmings are the same for all.

Yet, some people can get even wilder… You won’t believe this, when Mauro was dressing our corn, a pregnant lady asked for her Esquites with all the trimmings to be poured inside a bag of Doritos. Yes she did. But if you ask me, about to have a baby, she was entitled to whatever kind of craving she felt like…

Last week, thinking of the many things to do with summer corn for an appearance on the Today Show, I included Crazy Corn. But I opted for the grilled take, because as the corn chars, its natural sugar comes out and caramelizes, giving it an extra layer of rustic and sweet flavor.

Thanks to the most professional, talented and fabulous food prep styling team, that of the Today Show, the Mexican street style corn that Mexicans love so much, looked so beautiful on the set.

They had all the trimmings with alternatives and options. Different kinds of dried ground chiles: Ancho, Chipotle and a smoky mix. They also had the queso fresco and its seamless substitutes: Queso Cotija and its Mediterranean cousin, the Mild Feta.

Crazy Corn is Mexican street food at its best, and it happens to be perfect for summer barbecues.

Here goes one for you! Messy goodness, conveniently placed on a stick ready for you to munch on.

CRAZY CORN
Elotes
Serves 6

INGREDIENTS
6 fresh ears of corn, husked and rinsed
1 tbsp vegetable oil
Unsalted butter
Mayonnaise
1 cup crumbled queso, Cotija or Fresco, Farmers Cheese or a mild Feta
3 limes, halved to squeeze ontop
Salt to taste
Dried ground chile Piquin, Tajin or a Mexican mix, or to taste

TO PREPARE
Brush the ears of corn with a bit of oil. Place over a grill or grill pan, set over medium heat, and let the corn cook and char slightly, turning them every 3 minutes or until the corn is down, anywhere from 9 to 12 minutes.Remove from the heat. Alternatively, you can simmer the corn in water until tender.

Let everyone decide what they want on their Crazy Corn. You can stick the corn on corn holders or a wooden stick.

The traditional way is to spread butter and a layer of Mayo. Then the corn is thoroughly “breaded” with the crumbled cheese, sprinkled with salt and ground chile and finally, drizzled with freshly squeezed lime juice.

Even though most native Mexicans know that Cinco de Mayo isn’t a big celebration in Mexico (as a matter of fact, it is mostly celebrated in Puebla), we embrace it outside of Mexico with all our hearts without really knowing why. I guess it is a great excuse to celebrate what we love and miss about Mexico- like the tomatillo. A native Mexican ingredient that is the corner stone of so many dishes.

 The tomatillo, like Cinco de Mayo, has been adopted in the U.S. It can now be found in most supermarkets and it seems to me it will grow big time in American kitchens as it is such a spectacular ingredient.

While on the outside it isn’t the most appealing ingredient because of the papery and dusty husk, once you peel it, rinse it and try it, you will see what a gorgeous jewel it is,
both in looks and in flavor!  Most people know it from it being used to make salsa verde, which is exactly what these enchiladas are covered in. You can also find cans and jars of ready made salsa, but it is so easy to  make at home, that you should give it a try. It’s tastier too.

To make the salsa, simmer the tomatillos in water with the garlic, until they are soft and pale green.  Then transfer the tomatillos and garlic to the blender and puree with the jalapeño or serrano chiles, cilantro leaves, onion and salt.

Then to make your enchiladas the best they can be, one at a time, pass each corn tortilla through already hot oil until they change color and soften.  This will prevent them from breaking as you roll them.  The oil also makes the tortillas resilient, so they will hold on to that yummy tomatillo sauce.

Place some of the shredded chicken into each of the corn tortillas and roll them up.  I like them chunky. You can cook the chicken at home or use a store-bought rotisserie chicken, they both work great here!

Place the rolled tortillas seam side down in a casserole dish.  Pour the tomatillo sauce, generously, over the top. Then bake them for 10 to 15 minutes.

When they are out of the oven, drizzle Mexican cream over the top. Mexican cream has a tangy flavor, and when it hits the warm enchiladas, it will warm up, become melty, and become even more creamy, and at the same time it will add some fresh notes to the dish.

Crumble up some queso fresco on top too. It will keep on crumbling right in your mouth as you eat it.  Add some onion for a nice crunch…   Then they are ready to go!

Enchiladas can be made with many different sauces and fillings.  This take has the traditional salsa verde or green tomatillo sauce and chicken, but you can play with the fillings.

If you have extra tomatillo salsa left over…  Try serving it over tilapia filets, baked in the oven; or served on top of sunny side up eggs in the morning.  This tomatillo sauce is truly limitless.

You can eat Enchiladas Verdes like me, to celebrate Cinco de Mayo. But you can also eat them everyday. After all, everyday is worthy of being celebrated, with a Mexican excuse or not.

ENCHILADAS IN A TOMATILLO SAUCE
Enchiladas Verdes
Serves 6 to 8

INGREDIENTS
For the Sauce
2 pounds green tomatillos, husks removed and rinsed
2 garlic cloves
2 serrano chiles, or to taste
1 cup cilantro leaves
1/4 cup white onion, roughly chopped
1 tsp kosher or sea salt, more or less to taste
1 tbsp safflower or corn oil

For the Enchiladas
2 cups shredded cooked chicken(home cooked or rotisserie works great!)
Oil for frying the tortillas
12 corn tortillas
1/2 cup Mexican or Latin style cream, can substitute for heavy cream
1/2 cup crumbled queso fresco, farmers cheese, Cotija or mild feta
1/3 cup white onion, chopped, for garnish

TO PREPARE
Place the tomatillos and garlic cloves in a pot and cover with water. Place over medium-high heat until it comes to a boil. Simmer on medium heat for about 10 minutes, or until tomatillos change their color from bright to pale green, are cooked through, and are soft but not coming apart.

Place the tomatillos, garlic and 1/2 cup of the cooking liquid in the blender and puree. Add the chiles serranos, cilantro leaves, onion and salt, and puree again until smooth. Heat a tablespoon of oil in a pot over medium-high heat. Once it is hot, but not smoking, pour in the sauce and bring to a simmer. Let it simmer over medium heat for about 6 minutes, until it thickens and deepens in color. Taste for salt and add more if need be.

In a large saute pan over medium heat, add enough oil to have about 1/2 inch depth. Let it heat about 3 minutes. Gently, “pass each tortilla through the oil”, one by one, for about 15 seconds on each side, they will soften and become resilient. You should be able to fold them without breaking them. Transfer them to a paper towel covered plate.

Preheat the oven to 375 degrees.

Place about 2 to 3 tablespoons chicken inside of each tortilla and roll them up. Place them, seam side down on a baking dish. Cover, generously, with the green sauce. Place them in the oven for 10 to 15 minutes. Remove them from the oven, sprinkle with the crumbled cheese, the cream, and the chopped onion. They are very satisfying with a side of rice and/or beans, as well as with a light green salad.

Eat the enchiladas while they are hot!

One of the most popular Mexican anytime antojitos or cravings, that can be eaten for breakfast, brunch, lunch, a hearty afternoon snack or dinner.  It used to be a standard option for breakfast or dinner at my house growing up in Mexico City, just as quesadillas were. But I also used to crave Molletes from my school cafeteria.

So yes, even if I had some at home in the morning, I would have more for lunch at school…

 First, you need the earthy and filling refried beans. You can make your own at home -I make a weekly double batch of beans and use it all week long- or buy ready made at the store. I usually go for Pintos, from photo below, or Black beans.

Secondly, you need crispy bread. In Mexico it is always a bolillo or telera, the Mexican adaptation of the baguette (since times of Maximilian in the 1860′s…). But you can use petite baguettes or cut individual portions from a large baguette. Portuguese buns are similar too.

Slice the breads in half lengthwise and slather 2 to 4 tablespoons of refried beans on each half.

Lastly, add a generous amount of shredded, melting cheese. Something flavorful, but not too overpowering, like Oaxaca, Mozzarella (but not the fresh wet one), Monterey Jack, Light Cheddar or Muenster. In Mexico I would also go for the Chihuahua or Mexican Manchego, but those are hard to come by in the US.

Then in the toaster or oven they go, for about 8 minutes. Until the bread crisps on the outside even more, the earthy beans have heated up and the cheese is oozing on top of it all.

As with most antojitos, they can be messed around with. You can add extra toppings like crumbled bacon, chorizo, turkey or ham.

My boys love to have those choices! It makes them feel empowered in the kitchen, different from one another and like they are fully enforcing their free will on my territory. Which honestly, is more and more theirs, as the years go by. And I just love that, I can’t begin to tell you how much.

In restaurants and coffee shops Molletes are usually served with a side of Pico de Gallo.

Talk about a way to make them even more wholesome and colorful. A healthy mix of ripe tomatoes, a bit of onion, cilantro and fresh chile, all mixed with fresh squeezed lime juice. But sometimes I will serve them along a Salsa Verde or Chipotles in Adobo. Delicious as well.

There is no way not to fall in love with this quick, fun and tasty meal. There’s just… none.

Enjoy!

MOLLETES
Serves 4-6

INGREDIENTS
4 teleras, bolillos, petite baguettes or large baguettes cut into 6″ portions
2 cups refried beans (homemade or store bought)
2 cups Mexican Oaxaca, Mozzarella or Monterrey jack, grated (any melting cheese of you liking will do)
Serve with Pico de Gallo salsa or another salsa of your choice

TO PREPARE
Preheat the oven to 350 degrees.

Slice the bread in half lengthwise to have 8 pieces. Spread each piece with 3 to 4 tablespoons of refried beans and add 3 to 4 tablespoons of grated cheese on top. Arrange Molletes on a baking sheet as you make them. If you want, add additional toppings like ham, turkey, bacon or chorizo. Sprinkle them on top of the cheese. When they are all assembled, place the baking sheet into the oven.

Bake for 8 to 10 minutes, or until the cheese has melted and the bread has a nice toasted crust around the edges. Serve with Pico de Gallo salsa, or a salsa of your choice, on the side or on top.

The dough can be used both for sweet or savory Empanadas. As its sweetness is so mild, it enhances the flavors in savory fillings, such as the Meat Picadillo in this one, and it dances along sweet dessert ones.

It can be made in a snap by mixing cream cheese, butter, all purpose flour and a pinch of salt in the mixer. Or by hand.

It was originally made with Nata instead of Cream Cheese. Nata, which is a thin layer formed after boiling fresh raw milk, and found throughout Mexico in Haciendas and Ranchos, is sweet, extremely white and thick.

And oh so irresistible.

If you have access to Nata, use it instead of Cream Cheese, as those pioneer Conceptionist nuns did. But truth is, many nuns use Cream Cheese these days too…

The dough is malleable and soft. Juju made one batch with his hands. Proud monster.

It is easy to roll out as it is elastic, soft and not so sticky. But do sprinkle some flour as you roll…

To cut the rounds, you can use a pastry cutter. I found the size I wanted, a 4 inch round, in a Tupperware. Which was also easy for Juju to use.

As you separate the rounds…

…brush the edges with a lightly beaten egg.

Spoon the filling right down the center.

The Meat Picadillo is included in the recipe below. Picadillo, has many variations, but it typically has as a base of ground meat seasoned with garlic, onion, tomato puree, spices and sometimes nuts, olives and sweet ingredients like raisins or dried fruits. A complex version of Picadillo is used in the legendary Chiles en Nogada.

This is a simpler version, that can be made a couple days ahead of time. Just take it out of the refrigerator when you are ready to fill those Empanadas (If you have leftover Picadillo, you can make tacos, stuff chiles, tamales… or eat it with a side of rice or tortillas!)

Close up the bundle in the shape of a turnover.

Seal the edges pressing your fingers.

To really seal the deal, go around with a fork, gently, so as not to make many holes in the dough…

Give the Empanada a final egg wash.

Here we go, one after the other…

Sprinkle with sesame seeds. It makes them look beautiful. I think Beatriz da Silva would approve.

The sesame seeds also give the Empanadas a light nutty and toasty accent.

And in the oven they go. You can also make them ahead of time and place them in the refrigerator (for a couple of days) or freezer (for weeks!) before baking them.

Take them out as you need them and eat them freshly baked. As they should.

I think that you do taste all of the flavor, all of it, behind the history of these Empanadas, in each single bite.

EMPANADAS DE LA INMACULADA CONCEPCIÓN
(Immaculate Conception Turnovers)
Makes about 15 medium sized empanadas

INGREDIENTS
8 oz (185g) fresh nata or cream cheese, at room temperature
1 cup unsalted butter, at room temperature
2 1/3 cups all-purpose flour
1/2 teaspoon salt
4 cups Picadillo (recipe below), or preferred filling
1 egg
1/2 cup sesame seeds

TO PREPARE
To make the dough, beat the cream cheese with the butter in the mixer at medium speed until creamy and well blended. Gently add the flour and salt and continue mixing for one minute more. Turn dough onto a lightly floured counter top and knead for a minute. Place dough into a bowl, wrap in plastic wrap and refrigerate for 15 minutes up to 12 hours.

Sprinkle flour over the counter top and roll out half of the dough until it’s slightly less than 1/4 inch think. For medium sized empanadas, cut out rounds of 4 to 5 inches in diameter. Continue until all the dough is used.

Grease a baking sheet with butter. Preheat oven to 375 degrees.

Brush a thin layer of lightly beaten egg on the edges of the dough rounds. Spoon about 1 1/2 tablespoons Picadillo filling into the center of each round. Fold a side of the circle over the filling across the other side. Pressing with your fingers as you close the dough. Without breaking the dough, press the edges with a fork to seal and make a design.

Place the empanadas on the baking sheet. When you fill the baking sheet, lightly brush their tops with the lightly beaten egg and sprinkle with sesame seeds.

Bake the emapanadas for 20 to 25 minutes, until the top have a golden tan color and the dough is cooked through. Serve hot.

PICADILLO PARA EMPANADAS
(Turnover Seasoned Meat Filling)
Makes about 4 cups

INGREDIENTS
1 pound pork shoulder or butt, or combination of pork, beef and veal, cut into 3 to 4 inch chunks
2 garlic cloves
1/4 white onion
1 carrot, peeled, cut in two
2 bay leaves
1/4 teaspoon dried thyme or a couple sprigs fresh
5 black peppercorns
1 teaspoon kosher or coarse sea salt
3 tablespoons olive oil
1 garlic clove, finely chopped
1/4 cup white onion, chopped
1 pound ripe tomatoes, pureed, or about 2 cups tomato puree
All the cooked meat, finely chopped
1 1/2 cups of the meat cooking broth or chicken broth
3/4 teaspoon kosher or coarse sea salt
Pinch of cumin
Pinch of ground cloves
1 ceylon or real cinnamon stick
1/4 cup raisins
1/4 cup slivered almonds, lightly toasted
1/4 cup manzanilla olives

TO PREPARE
Place meat chunks in a cooking pot along with 2 garlic cloves, 1/4 white onion, carrot, bay leaves, thyme, peppercorns and a teaspoon of salt. Cover with water and place over medium-high heat. Simmer for 20 to 25 minutes, until the meat is cooked through. Turn off the heat and let the meat and broth cool down. Remove the meat with a slotted spoon. Chop it finely with a sharp knife and reserve. Strain the broth into a container and reserve.

Heat the olive oil in a large saute pan over medium-high heat. Add the onion and saute for a couple of minutes, until it becomes translucent and soft. Incorporate chopped garlic and saute for a minute until it becomes fragrant.

Pour in the tomato puree and let it season, stirring often, for 5 to 7 minutes, until it has deepened in color, thickened in consistency and lost the raw flavor.

Incorporate the chopped meat, cooking broth and salt. Mix it all together and let it cook for 3 to 4 minutes.

Sprinkle in the cumin, cloves, and the cinnamon stick. Cover the pot, lower the heat to medium and cook for 8 to 10 minutes more.

Uncover the pot, add the raisins, almonds and olives, mix well and taste for seasoning. If needed add more salt and a bit more of the meat cooking broth so the filling is nice and moist.

Just remember, once it cools, it will dry a little more as it absorbs the juices. Turn of the heat. You can make the filling up to two days ahead of time. Let it cool, cover, and refrigerate.

With so many options being juggled in my head, I was growing restless as the date got closer.

As I started exchanging emails with one of the producers, I began to throw ideas: what about different kinds of Salsas, variations of that irresistible cold and wet Tres Leches cake, funky versions of Guacamole, or a sample of fresh Ceviches…?

Or, wait. How about something easy, tasty and flashy like Tequila, Cream and Chipotle Shrimp? It’s so much fun to prepare, I told the producer. You ignite the pan, the flames come up right after the shrimp begin to brown, and then they wind down right before you pour the cream. Your guests feel special and impressed…

I had to agree that we were better off staying away from igniting anything on the set.

Oh, I got it! A chicken dish. Everyone wants a good chicken dish in their recipe box. And one of the tastiest ways to eat chicken in Mexican kitchens, no doubt about it, is Chicken Tinga.

Although it comes from the state of Puebla, it is so popular, that it is eaten throughout the country. So of course there are countless variations.

I have a favorite version. One that I have tweaked through the years until I found a balance of flavors that needs no more tweaking, if you ask me…

A great thing about the Tinga, is that you only need a handful of ingredients. Some are familiar to everyone, like tomatoes, onion and garlic. The other needed Mexican
ingredients are readily available throughout the US these days, and people should become familiar with them, as they are absolutely blissful.

Such is the case of the Tomatillos, pictured above next to their cousins, the tomatoes… and the Chipotle Chiles in Adobo Sauce.

Pump up the sweetness of the tomatoes, the tart notes of the Tomatillos and the rich smoky, depth of the Chipotles with some Marjoram, Oregano and Thyme, Salt and Pepper….

Add some already cooked and shredded chicken, and you have a winner.

Catchy and irresistible, starting with the name, the Tinga is easy to prepare, packed with flavor, and once you make it, can be refashioned in a thousand ways. Plus it stores in the refrigerator well, and it’s one of those dishes that add on flavor as its reheated.

After talking with Bianca, the food stylist in charge at the Today Show, we decided to cook the Tinga, and show the viewers a couple choices of how to play with it: Tostadas and what can be called Tinga’Dillas.

Here is Bianca on the set, right before the segment. She rocks, friends.

This is Bianca’s hand, making a beauty out of the deliciously messy Tostada…

Here, that’s a zoom out.

OK. It is so crazy in that set, but oh so fun, fun, fun crazy… And the whole food styling team is amazing.

That is the front of the set. Allison (there in the corner of the photo below) and I chose some colorful pots and pans to do the demo.

And you see that clock under the screen? It says 9:39. Segment was going to be shot at 9:46. Yes, I got dizzy and nauseated, and hyper and sleepy all at the same time…

So aside from the Chicken Tinga demo, there were the Tinga’Dillas paired with Guacamole and Grilled Corn…

And the Tostadas, set on that rustic piece of stone. We were going to do the Fresh Cheese and Mexican Cream, last minute…. to take it over the top. Why not?

The 4 minutes flew by.

When all was said and done, we ate the Tostadas and the Tinga ‘Dillas. And after that, we hugged. I hugged them so tight, out of thankfulness, everyone there was so generous and warm.

From the lovely woman Roma, who fixed my hair (Thank the Heavens, I never know what to do with it and always pull it up), to the hilarious Gilberto, who did my make up (Thank the Seas,  because I can hardly curl my eye lashes properly), to the professional Food styling team with Bianca and Allison and the rest, to the generous and kind producers Vivian and Alicia…

… and the gorgeous and warm hosts Natalie Morales and Ann Curry (who are even prettier in person, I swear!).

Oh Boy. What a team! If you want to watch the segment click here.

The Tostadas and Tinga’Dillas are perfect for casual entertaining. They can be messy, but its a delicious kind of messy. And after all, its the middle of the summer. If you get too messy, just turn on the hose.

CHICKEN TINGA RECIPE
Serves 4-6 (makes about 5 cups)

INGREDIENTS
3 tablespoons safflower or corn oil
1/2 white onion, slivered (about 1/4 pound)
2 garlic cloves, chopped
8 roma tomatoes, or about 2 pounds, rinsed
2 tomatilloss, or about 1/4 pound, husks removed, rinsed
1/2 teaspoon crumbled dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 1/2 to 2 teaspoon kosher or sea salt, or more to taste
1/4 teaspoon black pepper, freshly ground
2 tablespoons sauce from Chipotle Chiles in Adobo, can add whole chiles if more heat is desired
5 cups shredded chicken

TO PREPARE
Place the rinsed tomatoes and tomatillos in a medium saucepan and cover them with water. Set the saucepan over medium heat. Once it comes to a simmer, cook for 8 to 10 minutes, or until the tomatoes and tomatillos are soft, thoroughly cooked, and smooshy but not coming apart. Remove them with a slotted spoon. Place in the jar of a blender or food processor and blend until smooth.

Heat the oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the onion and cook until soft and translucent, for about 5 to 6 minutes. Stir in the garlic and cook until it becomes fragrant and lightly browned, about 1 minute.

Pour the tomato/tomatillo sauce on top and sprinkle the oregano, marjoram, thyme, salt and black pepper. Spoon in the chipotle Chiles in Adobo sauce. If you want it spicy, you may drop a whole Chipotle Chile in Adobo in there as well. Let the sauce simmer, stirring now and then until it seasons and deepens its red color, about 10 to 12 minutes. You may want to partially cover the pan as the sauce may want to jump out over your burners.

Toss in the chicken and combine with the sauce. Let it cook, stirring casually, until the chicken has absorbed almost all of the juices and the mix is moist but not juicy.

TOSTADAS
Makes 12 Tostadas

INGREDIENTS
12 corn tostadas, such as Guerrero, Mission
1 1/2 cups refried beans, warmed up (can be home made or store bought)
3 cups Chicken Tinga
1 cup iceberg or romaine lettuce, finely sliced
1 ripe avocado, pitted, peeled, and sliced
1/2 cup queso fresco, Cotija or Farmers Cheese, crumbled
1/2 cup Mexican or Latin style cream
Salsa of your choice, such as Salsa Verde, optional

TO PREPARE
Place the tostadas on a large platter.

Layer a couple of tablespoons of refried beans on the tostada. Spread a couple tablespoons of Chicken Tinga on top and garnish with about 1 or 2 tablespoons lettuce, 1 or 2 slices of ripe avocado, 1 or 2 tablespoons of crumbled Queso Fresco and Mexican Cream.

Serve the salsa on the side for people to drizzle as much as they want.

TINGA DILLAS
Serves 4

INGREDIENTS
8 large flour tortillas
4 slices Monterey Jack, Muenster Cheese, or Mexican Manchego
2 cups Chicken Tinga
2 cups guacamole(home made or store bought), on the side

TO PREPARE
Heat a non-stick skillet or comal over medium-low heat. You may also use the grill. Once hot, after 3 or 4 minutes, layer 2 flour tortillas, the cheese slices and the Chicken Tinga. Place 2 flour tortillas on top of the open ones, and let them cook until the tortilla on the bottom has begun to harden a bit. Flip to the other side with the help of a cooking spatula and let the quesdillas continue to warm up, until the cheese has completely melted and the tortillas have hardened on both sides.
Repeat with the rest.

Serve with guacamole for your guests to spoon on top.

One of the places is El Bají­o. If you know my father, you know he doesn’t let me order. You also know that he knows the Restaurant manager, waiters, bar servers and valet parking attendants by name. And they all know him too.

He jokes with Elena Quintana Nieto, who has overseen this Restaurant for decades. She monitors the quality of the food with just as much detail as she does the extraordinary service.

See here? Even in the photo, she is eying our proud waiter.

As they walk us to our table – yes it is OURS, because it is the same one every time – my father starts to loudly recite to the waiter all we are going to eat. Then he turns around and tells me that I am about to have the best meal of my entire lifetime. Though I have eaten it many times before…

As we pass the bar we grab a glass filled to the rim with one of their freshly made Aguas Frescas. It was tamarind for me, this time.

Before we sit down, we could taste the delicious mess about to be indulged, as we see the other clients devouring their food. Wearing aprons
the Restaurant promptly provides.

Yes they are, scooping up big bowls of Pozole.

See? Once we sit down, my father is continuing to boss us around. And it doesn’t stop until we are finished…

Each time, as well, the very first thing that arrives at the table are these plantain masa quesadillas filled with refried beans. They have a special sauce to spread on top, which is made with dried chipotle chiles and piloncillo.

Yes they are.

To die for.

So much so, that I went down to the open kitchen, introduced myself to the cook who was making them, and asked her for the recipe to be able to share with you all. Because there are many plantain quesadillas filled with refried beans throughout Mexico. But there are none like those from El Bají­o.

I wasn’t surprised to find that Sandra Olvera, a cook who has been working there for 37 years, was besides lovely and sweet, happy to give me a little demo.

The masa is made with plantains. However, for a good dough or masa, plantains must not be green and must not be ripe. Different from bananas, when ripe, plantains are black on the outside. For this masa, they must be in the between stage showed in this photo: Yellow.

Plantains are simmered in water until soft. Then processed with a bit of sugar until smooth. With that dough, tortilla shapes are formed. You can use a tortilla press, or a roller, pressing the dough in between plastic. Refried beans are placed in the center and folded as quesadillas or turnovers.

You can make them beforehand and place them covered in the refrigerator.

They do hold their shape, quite nicely…

And remember, this masa isn’t corn, it’s plantain masa: Exotic, rich and with a delicious hint of  sweetness.

In the Restaurant they have a deep fryer. But you can use a normal deep skillet at home.

They take just a couple minutes per side, to be ready. They are pulled out when golden and barely crisp on the outside.

That was just one of the appetizers. We had sopa de fideo, carnitas, barbacoa, chicharrón, red rice, guacamole, arrachera and mole. Then we had a parade of desserts paired with Café de Olla.

Truth is, I can complain about how my father bosses me around each time I go to Mexico and tells me exactly what to eat and how to eat it.

Truth is, he can be eating a quesadilla from the same plate as mine, spread some salsa on top, take a bite and tell me that his quesadilla is oh so much better than mine, and that I NEED to take a bite. As I look at him with skepticism.

But the truth is, that it does taste better.

And the truth is, also, that although I have had that meal one too many times, each and every single time it turns out that it is, right then and there, the best meal of my entire lifetime.

Trust me too, when I say, that these quesadillas…

…are one of the tasties things you will have eaten in your entire lifetime.

PLANTAIN MASA QUESADILLA STUFFED WITH REFRIED BEANS
Makes from 6 to 8, 5″ quesadillas

INGREDIENTS
1 pound ripe plantains
3 1/2 teaspoons sugar
2/3 cup refried beans(recipe in Basics section)
Safflower or corn oil

TO PREPARE
Place the whole plantains in a large pot filled with boiling water. Simmer, partially covered, for 20 to 30 minutes until they are thoroughly cooked. Remove from the water and let cool. Peel the plantains, slice, and place in a food processor along with the sugar. Process until smooth.

Make round balls of about 1 to 2 inches. Press in between plastic rounds in a tortilla press or roll with a roller until you get a flat disk of about 1/4 inch. Place a tablespoon of refried beans right in the center and fold like a turnover.

In a large deep skillet, heat enough oil to have an inch high. About 3 to 4 minutes later, when it is hot but not smoking, insert the quesadillas a few at a time. Let them fry, about 2 minutes on each side until nice and browned. Remove and place on a paper towel to drain excess oil.

Serve with your favorite salsa.

Yes, you find the balloons, with a mix of Mexican and American characters, right at the main entrance.

You will always find Mrs. Bird Lady, somber as can be, with her clairvoyant birds. As soon as she looks you up and down, she knows which of her birds can tell your future more accurately. Maybe…

For 20 pesos, the cute little bird steps out of the wooden cage, fully concentrated, knowing you think it holds the surprises of your future in its beak.

It elegantly chooses the three cards that will reveal it to you.

After being completely clueless with the shocking differences from what the three cards said, you go in for the rides.

And Wow Man, does that Fair have rides. From beastly roller coasters…

To the dizzying Nao de China. History tells us that the Naos were really Galleons from the Philippines, that traveled the Manila-Acapulco trade route since the XVI century, bringing so many ingredients into Mexico’s kitchens. But who knows why the name has been popularly changed, for centuries now, to the Nao from China. I guess it sounds more exotic.

Oh well, the monsters couldn’t care less about the accurate food history, all they wanted to do was ride that boat again and again.

As well as that crazy ride that goes up and down, which I refused to ride.

There’s my oldest monster, happy with two of his cousins, after dozens of  rides.

And there is absolutely no Mexican Fair without a Mexican clown. I took a FLIP video, so you can get into the mood.

I had to stop there. If you know Spanish, you heard the clown inviting kids to come up the stage. Some of mine wanted to try. Nope. They didn’t get a turn.

But what is most amazing about the Fair, is the amount and diversity of finger licking foods to be found.

Say, even before you walk in, there is Mr. Cotton Candy Man.

That was some light, fluffy, spongy and delicious cotton candy, we ate first, before anything else.

There are countless stands selling Mexican style hamburgers and hot dogs, which do drive me crazy. In such a good way.

Garnished with raw or cooked onion, tomatoes and Jalapeños. Topped with ketchup and mustard until you say stop. As well as melted – until crisp – Cheddar cheese and crispy bacon, if you like.

There are exotically flavored popsicles: Jamaica flowers, Horchata, Tamarind, Mango with Chile, Pecans, Strawberries and Cream, Zapote, Mamey, Coconut, Tangerine, amongst some… And they can all be drizzled with a healthy dose of Chamoy on top.

There is a grand place to find all sorts of candies…

…that tend to be spiced up, with different levels of heat. Not for the faint-hearted.

As well as different kinds of crunchy snacks like potato chips and chicharrones, which MUST be squirted with Chile sauce, freshly squeezed lime juice and salt. Really, they MUST.

Popcorn freshly popped, MUST also be squirted with a chile sauce.

There are taco and torta stands.

The best torta, this time, was the Torta de Pastor.

Mr. Torta de Pastor was kindly showing me how he prepared the Torta that was about to be all mine. He takes a telera -Mexican style French baguette – and heats it on the
grill. He places juicy thin layers of that carne in adobo he is slicing below, crunchy
onion and savory cilantro.

Then you can add the salsa of your choice, from many that he lets you choose from.

You know you want to take a bite into it. I should have taken a FLIP video of that, but I was too eager to sink my teeth into it. Sorry.

There were also Tlayudas.

Tlayudas are very large, thin, toasted and crisp corn tortillas. Here they were covered with refried beans, seasoned cactus paddles, shredded aged cheese, onion, cilantro and topped with both, a red and a green sauce.

You will also find Nachos. Always. But that is Always, a no thank you from me. Not Here, not There, no Nachos for me Anywhere.

But the best, by far, were the quesadillas. Freshly made.

There are countless fillings for you to choose from. Right there, on the spot: seasoned cactus paddles, huitlacoche or mushrooms, chicken Tinga, shredded beef, potato and chorizo…

But my favorites are quesadillas with Squash Blossoms, Poblano Chile and Oaxaca cheese.

I like them so, I featured them in last year’s session at the Mexican Cultural Institute focused on Mexican Street Foods.

There are many ways that you can make them. You can make the corn dough from scratch, which is simple these days. Flatten in a tortilla press, add the filling and fry. As below.

Or you can use pre-made corn tortillas, add the filling, heat on a comal or griddle until the cheese melts, and if you want until it crisps a little too.

Whichever way you decide to make them, with fresh corn masa or already cooked tortillas, the wholesome and tasty filling full of personality is bound to make you happy. I am sure the clairvoyant bird would agree…

SQUASH BLOSSOM, POBLANO CHILE AND OAXACA CHEESE QUESADILLAS
Makes between 12 and 16 quesadillas

INGREDIENTS
2 large poblano chiles, charred, peeled, seeded, diced (see below)
1 tablespoon unsalted butter
1 tablespoon safflower or corn oil
1/4 cup white onion, chopped
1 teaspoon garlic, finely chopped
12 ounces (about 8 cups) fresh squash blossom, rinsed, dried and chopped
1 teaspoon kosher or sea salt, or more to taste
8 ounces Oaxaca cheese, shredded (may substitute with mozzarella)
2 cups instant corn masa flour, such as Maseca, plus 1 3/4 cups water (may substitute with store-bought corn tortillas)
Safflower or corn oil, if frying fresh masa quesadillas

TO PREPARE
To prepare the poblano chiles, place them on a tray under the broiler, directly on the grill, or directly on the open flame. Turn them every 2 to 3 minutes for a total of 6 to 8 minutes, until they are charred and blistered all over. Transfer them to a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Working under a thin stream of cold water, peel off each pepper’s skin, make a slit down each side to remove and discard the seeds and veins, and remove and discard the stem. Cut them into 1/2-inch-wide strips or squares.

Combine the butter and oil in a medium saute pan over medium heat. When the butter has melted, add the onion and garlic and cook until softened and fragrant, for about 3 to 4 minutes. Add the prepared poblanos, the squash blossoms and salt. Cook for about 5 minutes, stirring often, until the blossoms exude their juices and then the mixture begins to dry out. Remove from the heat.

If using fresh corn dough, mix the Maseca, or instant corn dough masa with the water and knead for a couple minutes until soft. Make 1 inch balls and flatten between plastic rounds on a tortilla press. Place 1 tablespoon of the cheese and 2 tablespoons of the filling at the center of the dough disk and, leaving it in the plastic, fold it over and press to seal the edges.

Repeat to form the rest of the quesadillas, using all the dough and filling. In a deep large skillet, add enough oil to have 1 inch depth and heat over medium heat. Once the oil is hot, about 3 to 4 minutes, add a few quesadillas at a time to the hot oil, making sure to not crowd the skillet. Cook for 2 to 4 minutes per side or until golden brown and crisp. Transfer with a slotted spoon to the paper-towel-lined platter to drain.

If using pre-made corn tortillas, add the cheese and filling at the center of the tortilla. Place on an already hot comal, griddle or skillet, and let them cook until the cheese has melted and the tortilla has begun to lightly crisp. It will be about 2 to 3 minutes per side.

Serve hot, with the salsa of your choice.

As the station officer let out a scream that the train was approaching, out of the corner of my eye, I saw the fruit and vegetable cart. It was hot, we were tired and thirsty, and I saw Mr. Fruit Cart Man peeling some ripe and juicy mangoes. I grew weak in my knees.

Just that second, I saw Daniel’s face panic. He knew I was going to make a run for it.  Along with his camera.

Although I could hear him scream: “NO PATI!!! You are going to be left behind!” I ran for it.

The fruit cups had watermelon, jí­cama, canteloupe and mangoes. Since Mr. Fruit Cart Man watched me run, he politely suggested I take one fruit cup just like that. But I was dying for one of those mangoes. Plus…, please! If you have tried a Mexican cart style fruit or vegetable, you must know, that without the salt, ground chile and freshly squeezed lime juice, there is no reason to run for it.

I filmed Mr. Fruit Cart Man with the FLIP (sorry friends, took me a year to learn how to upload it, and hopefully my videos will get better too… ) so you can see how beautifully he cuts and shapes the mango… As he was almost done, we heard the train come…

There are many ground chiles you can use. They all add that something that makes the flavor of the fruit come out and pop. There is the typical chile piquí­n, or one of my favorites which is a spicy and sour mix, called Tají­n. Here it is below…

It is so good, that the bottles have a little sign that reads: This is not candy.

There are also some liquid chile sauces you can use, and are found in many Fruit Carts. Such as La Valentina, Bufalo, or Cholula. These days, it is incredible, but one can find all of these chile mixes and sauces throughout the US.

That day Mr Fruit Cart Man added a ton of the chile, a bit of the salt and a giant squeeze of the fresh lime juice. By the time he was done, all the travelers had hopped on…

I am so lucky, because my monsters waited for me. It was a close call, but we made it.

See, Juju is licking his fingers from that last piece of mango…

And we did make it to our next stop…

Now that the summer is pumping up, you can make some too…

You will have made a wonder to run home for.

FRESH FRUITS AND VEGETABLES FROM THE CART

INGREDIENTS
Any fruits or vegetables that you are craving!
Pineapple, watermelon, mango, jicama, cucumber, carrots or any of your choice, peeled and sliced or diced
Salt, to sprinkle throughout
Ground spiced up chile, like Tajin or a sauce like Valentina, Buffalo or Cholula
Fresh squeezed lime juice

TO PREPARE
Peel and slice the fruits and vegetables. Sprinkle salt and chile to taste. Bathe with fresh squeezed lime juice. Eat up!