STREET-STYLE CUT-UP FRUITS & VEGETABLES
Frutas y verduras de carrito
1 to 2 large mangoes
4 large carrots
Dried ground chile such as piquín or Tajín
3 limes, or more to taste
Peel and slice the fruits and vegetables, you may do this ahead of time and store covered in the refrigerator. Sprinkle salt and chile to taste. Squeeze fresh lime juice on top. Mix and enjoy.
What a ride it has been…
From writing the pitch, to finding the extraordinary editor Rux Martin, to recipe re-testing, writing, working with the fabulous team at Houghton, Mifflin, Harcourt and having my food photographed by the amazing Penny de los Santos. After what seems to have been an eternity of working so hard and waiting: the book pre-order is up.
I felt goosebumps after I saw it right there, ready to share. Click below: You can see it too!
Last post was about that Cucumber Martini I could drink an entire pitcher of. It feels like a century has passed, and I have so, so, so many stories and recipes to share with you. But only now, after a wildly crazy hectic summer desperately missing this blog, am I able to sit down and write. And guess what? I have no choice but to continue with cucumbers!
This is why: I thought I knew cucumbers, I really did, until I visited Mr. Jose Luis Rodríguez Rojas’ cucumber green house in the state of Morelos, a state known as “Mexico’s Spring”. Cucumbers grown there are the slicers, ironically called pepino Americano or pepino común in Mexico. Slicers are the cucumbers mostly used in Mexico’s kitchens. And the ones I use all the time.
Now I know how little I knew about them.
Continue reading Cucumber Soup with Mint, Jalapeño and Pomegranate
TAMPICO-STYLE STEAK COMBO
For the steak:
6 6 oz beef tenderloin slices, 2″ to 3″ thick
2 tablespoons fresh-squeezed lime juice
2 garlic cloves, minced
Kosher or sea salt, or to taste
Freshly ground black pepper, or to taste
For the poblano strips or rajas:
6 poblano chiles
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 cup white onion, thinly-sliced
Kosher or sea salt, or to taste
1 teaspoon white distilled vinegar
1 thick slice white cheese, panela, asadero or blanco
1 ripe avocado, halved, scopped and sliced
To cut and prepare the meat:
On a large cutting board, hold one piece of beef upright and, with a sharp knife, make a vertical cut into the meat about 1/4″ deep.Continue slicing around the circumference of the piece, unrolling a thin layer of beef as you go, stopping to turn it when you need to, until you get a long strip 1/4″ thick and about 2″ wide. Continue with the rest of the pieces.
Season the meat on both sides with the lime juice, garlic, salt and pepper.
When the meat is ready, lightly coat a griddle or large 12″ skillet over medium-high heat; once it is very hot, cook the meat for about 1 to 2 minutes on each side, depending on your desired done-ness level.
To prepare the poblano strips or rajas:
Place the poblano chiles on a tray under the broiler, directly on a grill or directly on an open flame. I prefer to broil them, it’s faster and easier. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They’ll seem charred and blistered on the outside; the flesh must be cooked but not burnt — like roasting marshmallows over a fire.
Once charred and hot, place them in a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Then, and preferably under a thin stream of cold water, remove the charred skin, make a slit down one side of the pepper and remove the cluster of seeds and veins. Cut the stem off and make slices that are about a 1/2″ inch wide.
Heat the oil and butter in a sauté pan over medium heat. Add the onion, cook for 6 to 8 minutes. Add the rajas (the poblano pepper strips) and cook for a few more minutes. Add the vinegar, cook another minute. Season with salt and pepper to taste.
To prepare the grilled cheese:
Heat a griddle, grill pan or nonstick or seasoned cast iron skillet over medium heat until hot. Place the cheese slice on the grill pan and cook until lightly browned. Cut the cheese into 6 slices.
Prepare each plate with one piece of steak, some poblano pepper strips, two enchiladas and a slice of the grilled cheese. The meal is traditionally served with a side of tortillas, refried beans sprinkled with cheese, a slice of avocado and the salsa of your choice.
ENCHILADAS IN RED TOMATO SAUCE
Enchiladas en Salsa Roja
For the sauce:
1 poundripe tomatoes
1 garlic clove, skin on
1 1/4″-thick slicewhite onion (about 1 ounce)
1 jalapeño or serrano chile, or to taste
3/4 teaspoon kosher or sea salt, or to taste
For the enchiladas:
Oil for frying the tortillas, optional
12 corn tortillas
1/2 cup Mexican cream
1/2 cup queso fresco or cotija, crumbled
1/3 cupwhite onion,chopped
Ripe avocado, halved, scooped and sliced
Place the tomatoes, garlic, onions, and chile on a medium baking dish, roasting pan or ovenproof skillet. Place them under a hot broiler and char the ingredients for about 9 to 10 minutes, turning them halfway through as the pieces brown thoroughly. The tomatoes’ skin should be charred, wrinkled, and the juices begin to run. The chile and onions should be softened and nicely charred; the papery husk of the garlic should be burned and the clove softened inside.
Remove the skin from the garlic clove and discard. Place the garlic in the blender along with the tomatoes, onion, and chile (start with half chile first, adding the other half or more if you feel you want more heat later), and the salt. Purée until smooth, set aside.
In a large sauté pan, over medium heat, add enough oil to reach 1/2-inch deep; let it heat for about 3 minutes. Gently glide each tortilla through the oil, one by one, for about 15 seconds on each side, so that they soften and become resilient. You should be able to fold them without breaking them. Transfer the tortillas to a paper towel-covered plate. Alternately, you can lightly toast them on an already hot comal or skillet set over medium heat, for about 20 seconds per side.
Glide the tortillas through the salsa. Fold and then cover, generously, with more of the red sauce. Sprinkle with the crumbled cheese, the cream, and the chopped onion.
“It’s back to school time, which of course means back to packing lunch. Here we go again. Every parent is pressed for time. Kids aren’t always open to new foods. No one wants to waste time, or money, on food that won’t get eaten.
Understandably, we fall back on the familiar favorites. Peanut butter and jelly, anyone? Parents know the challenge all to well. Everywhere around the world, kids eat. Why not take a cue from other countries’ cuisines, and fill the lunchbox with new and delicious international flavors?…”
To continue reading click here.
The same foods that parents pack into a hearty school lunch in Mexico are perfect for school lunchtime in America. These dishes are so tasty and filling, even grownups will want to take them to work…
HAM AND CHEESE TORTA SANDWICHES
Tortas de jamón y queso
2 Mexican bolillo or telera rolls, or small baguettes
1/2 cup refried beans
1/2 ripe avocado, scooped and sliced
4 slices Mexican queso fresco, Oaxaca or Mozzarella
4 to 6 slices turkey, ham or cooked chicken
1 tomato, sliced and seeded
A couple of thin slices of onion, optional
Pickled jalapeño peppers to taste, optional
Salt to taste, optional
2 tablespoons Mexican-style cream, optional
Slice the rolls in half lengthwise. If they’re not fresh, toast them slightly for a few minutes. On one side, spread a tablespoon of refried beans; on the other, mash 1/4 of an avocado with a fork.
Top the bottom half of the bread with a few slices of cheese, 2 or 3 slices of turkey or cold cuts of your choice, it may also be shredded chicken or meat, and a couple of slices of tomato.
Drizzle a tablespoon of Mexican-style cream and crown your package with as many pickled jalapeños as you wish. Sprinkle a bit of salt on top.
Place the top half of the roll on the sandwich and slice the torta horizontally. Eat it or wrap it up so that it can travel along with you.
CAJETA CRÊPES WITH TOASTED PECANS
Crepas de cajeta con nuez
1 cup all-purpose flour
2 large eggs
1 egg yolk
1 cup milk
1/3 cup unsalted butter, melted
Pinch kosher or sea salt, or to taste
2 tablespoons sugar
1/2 cup water
Extra butter to oil the pan
2 cups cajeta or dulce de leche
1 1/2 cups milk
1 tablespoon rum, optional
1/2 cup pecans, chopped and toasted, to garnish
Vanilla ice cream, optional
To make the Crepes: In a small pan, heat the butter over low heat until it melts. Set it aside. Place flour, eggs, milk, sugar, salt and melted butter in the blender and purée until smooth, for about 10 seconds. Add water and blend again until smooth. You can also mix the ingredients by hand, following the same order.
Place batter in a container, cover and refrigerate for at least half an hour, up to 12 hours. Once ready to make the crêpes, whisk the batter well with a fork or a whisk.
Set a crêpe pan or nonstick skillet over medium-high heat for a couple of minutes. Butter the bottom of the pan and ladle about ¼ cup of batter onto it. Instead of working from the center to the sides, tilt the pan and pour the batter over one side and spread it as quickly as possible to the rest of the pan, so that it covers the entire surface.
Cook for about 20 to 25 seconds, until edges are cooked and begin to dry out and the bottom of the crêpe is lightly browned. With a small spatula or fork, lift one edge of the crêpe and turn it over quickly with your fingers. Cook the second side for about 10 to 15 seconds, or until it has lightly browned. Flip the crêpe onto a plate.
Repeat with the rest of the batter. After 3 or 4 crêpes, you may need to butter the pan again. If it isn’t a nonstick pan, you may need to do it for every one. Stack crêpes on top of each other with the first, darker side down. That darker side will become the outer layer of the crêpe once you fill them up or fold them.
If you aren’t going to use all of the crêpes at once, or if you are making them ahead of time, wrap them in plastic wrap and place them in a closed plastic bag and store in the refrigerator up to 4 days, or in the freezer for weeks.
To make the Sauce:
Pour the cajeta and the milk in a saucepan. Heat over medium heat, stirring and gently simmering it for a couple of minutes until it is completely mixed together and well dissolved.
Place a crêpe on a plate and spread a couple tablespoons cajeta sauce all over the surface. Fold crêpe in half, add a couple more tablespoons of sauce into the middle of the half-moon shape. Fold the crêpe again to make a triangle shape (with a rounded bottom) and pour a few more tablespoons of sauce on top.
Garnish with the toasted pecans and serve. You may want to add a scoop of vanilla ice cream too…