CACTUS PADDLE TOSTADAS
Tostadas de nopales
3 tablespoons safflower or corn oil
3 pounds fresh nopales, rinsed, cleaned and diced; or, if canned, rinsed thoroughly
1/2 pound ripe tomato, chopped
3 tablespoons white onion, chopped
1 tablespoon cilantro, chopped, optional
1 jalapeño pepper, chopped, seeding optional
1 to 2 tablespoons fresh-squeezed lime juice
Salt to taste
For the tostadas:
8 corn tostadas
1 cup refried beans
Garnishes of your choice: queso fresco, Mexican crema, avocado, salsa…
To Clean Fresh Cactus Paddles:
Rinse fresh cactus paddles under cold water, being careful not to prick your fingers with the small thorns on its surface. Using a vegetable peeler or small sharp knife, peel away the darker bumps where thorns grow, as well as the thorns, trying not to peel off all the outer dark green skin. Lay the paddles flat on a chopping board, then trim around approximately 1/4 inch of the edges and 1/2 inch of the thick base. Once cleaned, rinse and dice into 1/2-to-1-inch squares, to your liking.
To Use Cactus From A Can, Bag or Jar:
After you have removed the diced cactus from the jar or can, rinse it under water and drain well.
To Cook the Cactus:
Heat two tablespoons of the oil in a thick, large-sized skillet (one that has a lid) over medium-high heat. Add the diced cactus, stir in the salt and stir for a minute or two. Place the lid on the skillet.
Reduce the heat to medium and let the cactus cook and sweat for about 20 minutes, until it has exuded a gelatinous liquid that will begin to dry out (NOTE: If using cactus from a can or jar, already cleaned and cooked, just cook for an additional five minutes).
Take the lid off the skillet, stir and make sure most of that gelatinous substance has dried up. If it hasn’t, let the cactus cook for a few more minutes until it does. Let the cactus cool slightly. In a mixing bowl, toss the cactus with the tomato, onion, jalapeño, cilantro, lime juice and salt. Like this, it can be eaten as a cactus paddle, nopal salad!
To Assemble the Tostadas:
Spread a layer of refried beans on each tostada. Spoon some the cooked cactus mixture on top, and add the garnishes of your choice. I add avocado slices, queso fresco, Mexican crema and salsa verde!
ZUCCHINI SOUP WITH TORTILLA CRISPS
Sopa de calabacita con totopos
Serves 4 to 6
1 tablespoon corn or safflower oil
2 tablespoons unsalted butter
1 cup white onion, chopped
1 cup leeks, white and light green parts, sliced
1 jalapeño chile, sliced in half, seeding optional
3 pounds green zucchini, ends removed, diced
5 cups vegetable broth
1 teaspoon kosher or sea salt, more or less to taste
1/2 teaspoon black pepper, freshly ground, or more to taste
1 1/2 cups tortilla crisps or totopos, optional
1 cup oaxaca cheese, or mozarella, diced, optional
In a soup pot set over medium-low heat, add butter and oil. Once the butter bubbles, stir in the onion, leeks and jalapeño. Cook, stirring sporadically, until the onion has softened, its color has become translucent, and the edges are beginning to brown lightly, about 12 to 15 minutes.
Raise the heat to medium, incorporate the zucchini and cook for about 3 to 4 minutes, stirring here and there. Pour in the broth, sprinkle with salt and pepper. Let it simmer for about 10 minutes, until the zucchini is thoroughly cooked and the soup has seasoned. Remove from the heat and let it cool slightly.
Place it all in the blender in batches and purée until smooth. Return the soup to the pot and let it thoroughly heat over medium heat. Serve very hot. Either spoon some diced cheese and totopos into each soup bowl right before eating, or let your guests add as much as they fancy.
ADOBO FISH TACOS WITH GRILLED PINEAPPLE SALSA
Tacos de pescado adobado con salsa de piña
2 oz or 3 ancho chiles, rinsed, stemmed and seeded
1/2 cup white onion, coarsely-chopped
2 garlic cloves, peeled
1 tablespoon dried oregano
1/2 cup apple cider vinegar
1 teaspoon brown sugar
3/4 teaspoon kosher or sea salt
2 tablespoons vegetable oil
1 pound of mild and firm fish fillets like snapper, striped bass, rock fish, snook or tilapia
4 pineapple slices
1 jalapeño or serrano chile, chopped, or to taste
3 tablespoons chopped cilantro
1 tablespoon freshly-squeezed lime juice, or to taste
1 tablespoon olive oil
Kosher or coarse sea salt, to taste
To make the Adobo Sauce:
Cover the chiles with boiling hot water and let them soak for 10 minutes. Pace the chiles along with 1/2 cup of soaking liquid, onion, garlic, oregano, vinegar, sugar and salt in the blender. Purée until smooth.
In a saucepan set over medium heat, heat the oil. Once hot, pour the sauce into the oil; cover the saucepan, leaving it slightly open, and let the sauce season and thicken for 6 to 8 minutes, stirring here and there. Remove from the heat.
To make the Fish:
Baste the fish fillets with the adobo sauce; you may refrigerate them and let them marinate for up to 24 hours.
In a large skillet coated with oil and set over medium-high heat, cook the fish for about 3 to 4 minutes per side.
To make the Salsa:
Heat a grill pan, a grill or a nonstick skillet over medium heat until hot and lightly coat with safflower or corn oil. Cook the pineapple slices for about 4 minutes per side until they are slightly charred. Remove from the heat, once cool enough to handle cut into bite-size chunks. Place in a mixing bowl and toss with the cilantro, chile, lime juice, oil and salt to taste.
To assemble Tacos:
Place the warm tortillas, the pineapple salsa and the fish on the table, then assemble the tacos!
LIME-RUBBED CHICKEN TACOS WITH CORN GUACAMOLE
Tacos de pollo con guacamole con elote
Serves 6 to 8
1 1/2 pounds boneless chicken breasts
2 tablespoons fresh-squeezed lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper, or to taste
1 tablespoon chopped fresh rosemary, or 1/4 teaspoon dried
Corn Guacamole Ingredients:
2 large ripe Mexican avocados, halved, pitted and diced
1 jalapeño chile, roasted, chopped, or to taste
2 garlic cloves, roasted with the skin on, peeled and minced
3/4 cup corn kernels, shaved from corn, or cooked from thawed
3/4 cup cherry or grape tomatoes, halved or chopped
1 tablespoon fresh-squeezed lime juice
3/4 teaspoon kosher or sea salt, or to taste
To assemble Tacos:
10-12 corn tortillas, homemade or store-bought
To make the Chicken:
Mix the lime juice with the olive oil, 1/2 teaspoon salt, 1/4 teaspoon ground pepper and rosemary in a bowl. Pour on top of the chicken, in a container. Cover and refrigerate anywhere from 1/2 hour up to 12 hours.
Heat a medium-sized sauté or grill pan over medium-high heat. Add corn or safflower oil; once it is hot but not smoking, add the chicken. Sauté until golden brown and cooked through, about 5 minutes per side. Remove from the pan, place on chopping board to cool. When cool enough to handle, slice into diagonal strips about a 1/2-inch wide.
To make the Guacamole:
Place the jalapeño and garlic cloves in a small baking dish under the broiler, for 6 to 9 minutes, until completely cooked through, soft and skin is charred. Once cool enough to handle, peel garlic and mince along with chiles.
Place diced avocado in a mixing bowl. Add the charred and minced garlic and jalapeños, gently tossing everything together well. Incorporate the corn and tomatoes. Squeeze the lime juice on top and sprinkle the salt. Mix it all together.
To assemble Tacos:
In an already hot skillet or comal set over medium-low heat, heat the tortillas. It will take about 1 minute per side.
Place the tortillas in a tortilla warmer or wrap them in a clean kitchen towel or cloth napkin. Serve them together with the guacamole and the chicken at the table and assemble your tacos!
BRICKLAYER-STYLE BEEF TACOS
Tacos al albañil
Serves 6 to 8
8 oz bacon, sliced
2 pounds beef sirloin or tenderloin, cut into 1″ pieces
Kosher or sea salt, to taste
Freshly ground black pepper, to taste
2 cups white onion, slivered or sliced
2 garlic cloves, chopped
1 jalapeño chile, sliced, seeding optional, or to taste
1 pound ripe Roma tomatoes
Flour or corn tortillas
Place tomatoes in a baking dish and under the broiler for 6 to 9 minutes, until charred, mushy and juices have begun to run. Once cool, roughly chop, but don’t discard the juices.
Heat the skillet, add the bacon and cook until it is crisp and browned, about 5 minutes. Add the meat and season with salt and pepper and sear for about 2 minutes per side.
Add in the onion and jalapeño and let them soften for 2 to 3 minutes. Add the garlic and before it browns, in less than a minute, add the chopped tomatoes. Stir here and there and let it all season for about 4 to 5 minutes.
In a skillet or comal, set over medium-low heat, heat the tortillas. It will take about 1 minute per side. Place the tortillas in a tortilla warmer or wrap them in a clean kitchen towel or cloth napkin.
Serve along with the tenderloin tips; guests can fill the tortillas with the amount of filling they desire.
Foodie and the Beast: Live from Poste Modern Brasserie
Forget soy and tofu; these are authentic Mexican recipes where produce, fruits and vegetables are naturally the stars.
This episode explores three very different, very authentic and very simple twists on Mexican tacos, one of Mexico’s most iconic foods.