CHAYOTE SQUASH AND PICKLED ONION SALAD
Ensalada de chayote y cebolla morada
2 pounds chayote squash
3 tablespoons vegetable oil
3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon kosher or sea salt, or to taste
1/4 teaspoon sugar, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon dried oregano or 1 teaspoon fresh oregano
1/2 cup red onion, thinly sliced
Place unpeeled chayotes in a saucepan, cover with water, bring to a boil and cover the pan, then reduce heat to low; simmer for 25 to 30 minutes until the chayotes are cooked through. A knife will cleanly go through them, but they won’t be completely soft or mushy.
Drain, and once cool, peel the chayotes. Cut them in half, then slice into sticks.
Combine the remaining ingredients, except for the onions, and whisk into a vinaigrette. Add the onions, mix well and let it sit for 5 to 10 minutes. It can also be made ahead a day before and left in the refrigerator.
Toss the chayote sticks with the vinaigrette and onions. Serve or cover and refrigerate for up to 12 hours.
DRESSED-UP CHICKEN MILANESA
Milanesa de pollo bien vestida
6 boneless skinless chicken breasts, pounded thin
2 tablespoons milk
1 cup bread crumbs
1/2 cup finely crumbled queso fresco, cotija, ricotta salata, or romano
1 tablespoon dried ground chile piquín or a mix like Tajín, or to taste
1/4 teaspoon Kosher or sea salt, or to taste
Vegetable oil for frying
To flatten the chicken breasts, in between two layers of parchment or plastic paper, flatten the chicken breasts with a meat pallet or a skillet.
On a plate, beat 2 eggs together with the milk. On another plate, combine the breadcrumbs with the cheese, ground chile and salt.
Dip both sides of each flattened chicken breast in the egg mixture, then gently coat both sides with the breadcrumb mixture so that the entire piece is covered. Set the coated breasts aside on a chopping board or platter.
Heat enough oil, in a large 12-inch skillet over medium heat, for it to be ¼ inch deep. After about 3 to 4 minutes, when the oil is hot but not smoking, place as many chicken breasts as will fit in a single layer without crowding the pan. If the edges of the chicken breasts aren’t bubbling in the oil, raise the heat closer to medium-high.
Cook for about 3 minutes on one side until golden brown. Gently flip and repeat on the other side. When the second side has crisped, remove it from the pan and set it on a plate covered with a paper towel. Repeat with the remaining milanesas.
CHUNKY CHIPOTLE MASHED POTATOES
Puré de papa con chipotle
3 pounds red potatoes
4 tablespoons unsalted butter
1 chile from a can of chipotles in adobo sauce, or to taste
1 to 2 tablespoon chipotles in adobo sauce, optional
1/2 cup milk
Kosher or sea salt, or to taste
Freshly ground black pepper, or to taste
Rinse and quarter the potatoes. In a large pot, bring salted water to a boil. Add the potatoes and cook for about 15 minutes over medium- high heat, or until thoroughly cooked and soft. Drain.
In a large, heavy skillet set over medium heat, add the chunks of butter. Once it melts and begins to bubble, stir in the scallions and cook for a couple of minutes until they soften. Add the chopped chipotle chile and combine well. Add the cooked potatoes along with the milk.
Using a potato masher or a wooden spoon, mash the potatoes roughly as you mix them with the chipotle and scallion mixture. Sprinkle with salt and freshly ground pepper to taste. Serve hot.
Simple, easy, home-style cuisine that you’d find in just about any Mexican home, recreated for the American kitchen. This meal was my favorite “everyday” meal growing up in Mexico, and one I regularly make for my own family today. I am proud to share the steps so that you can enjoy it too.