GLAZED SANTA CLARA COOKIES
Tortitas de Santa Clara
Makes about 24 3-inch round cookies
For the Dough:
1 stick unsalted butter (4 oz)
1 cup confectioners’ sugar
1/4 teaspoon baking powder
3 cups flour, plus more for rolling out dough
3 egg yolks
1/2 cup lukewarm water
For the Glaze:
2 cups sugar
1/2 cup water
3 cups raw and hulled pumpkin seeds or slivered almonds
1/2 cup milk
To Blanch the Pumpkin Seeds:
1/2 teaspoon baking powder or baking soda
To Prepare the Cookies:
In the bowl of a mixer, beat the butter on medium speed until creamy. Reduce speed to lowest setting and gently add the confectioners’ sugar and baking powder. Continue mixing until everything is incorporated.
Add the flour, one cup at a time, and then the egg yolks, one at a time; continue beating for a minute. Pour in the water and continue mixing until the dough is smooth and can form a ball. Wrap the dough in plastic wrap and place it in the refrigerator. Let it cool until it hardens enough to be manageable, at least 1/2 hour (can refrigerate up to a couple of days).
When ready to bake, preheat the oven to 375 degrees and cover a baking sheet with parchment paper.
Place half the dough on a piece of lightly floured parchment paper, sprinkle some flour over it and then place another piece of parchment paper on top. Use a rolling pin to gently roll out the dough, to about 1/4-inch thick. Remove the top piece of parchment paper and cut out circles with a round, 3-inch cookie cutter. With a smaller cookie cutter, make a circular indention in the middle of each cookie, without cutting all the way through the dough (there should be about a 1/4-inch space between the indentation and the edge). Press the edges of each cookie with a fork, as if marking the edges of a pie. Repeat the process with the remaining dough and roll it out again, making as many cookies as possible.
Space the cookies at least 1/4-inch apart on a cookie sheet and bake for about 10 minutes, until they are fully cooked and the bottoms are lightly browned. Remove from the oven and let cool; repeat with the remaining cookies.
To Prepare the Base for the Glaze:
To make the candied pumpkin seed glaze white, as the nuns of the Santa Clara convent traditionally used to, prepare the pumpkin seeds this way:
Bring water to a boil in a small saucepan, add pumpkin seeds, simmer about 5 minutes and turn off the heat. Let it cool, stir in baking soda or powder and let it sit overnight. With your hands, rub the pumpkin seeds between your fingers and thumbs to try to release their skins. The skins will float in the water. Carefully pour off the water, cover again with clean water and drain again. With a slotted spatula, place the pumpkin seeds on a clean kitchen towel, rubbing them so that the remaining skins come entirely off. Place the seeds in a bowl, cover them with water, rinse and place them on a cloth towel or paper towels to dry.
To make the candied pumpkin seed glaze green, which is a lot less work, prepare the seeds this way:
Place hulled, unsalted pumpkin seeds in the jar of a blender or food processor and grind completely.
To make the a white glaze that’s even easier, just:
Place already-blanched, slivered almonds in the jar of a blender or food processor and grind completely.
To Prepare the Glaze:
In a medium saucepan, place the sugar and 1/4 cup of water over medium low heat. Cook until the sugar has completely melted into the water, is no longer granulated and appears to be light syrup, 8 to 10 minutes.
Add the ground pumpkin seeds or almonds and stir well, creating a thick paste. Let the mixture cook for another 3 to 4 minutes — it will thicken and become even more pasty. Turn off the heat, pour in the milk and stir well. It should be thick yet shiny and a bit more liquid.
Remove the mixture from the heat and let it cool until it slightly thickens and can top the cookie without spilling all over. It will spread as it settles, but if it has cooled enough it will not be too runny. Yet, before it completely cools and hardens. If it does harden, just heat the mixture over low heat with a tablespoon of water until it becomes runny again.
To Assemble the Cookies:
Once the cookies have cooled, add about one tablespoon glaze to each cookie.
Tinga de pollo
Makes about 5 cups (serves 4-6)
3 tablespoons safflower or corn oil
1/2 white onion, slivered
2 garlic cloves, chopped
8 Roma tomatoes, or 2 lbs, rinsed
2 tomatillos, or 1/4 lb, husked and rinsed
1/2 teaspoon crumbled dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 1/2 teaspoon sea or kosher salt, or to taste
1/4 teaspoon fresh ground black pepper, or more to taste
2 tablespoons sauce from chipotle chiles in adobo sauce
1 whole chipotle chile in adobo sauce, optional
5 cups cooked shredded chicken
To Serve (quantities as desired):
Corn tostadas, store bought or home made
Shredded iceberg lettuce
Queso fresco or cotija, crumbled
Place tomatoes and tomatillos in a medium saucepan, cover with water. Bring it to a simmer and cook for about 10 minutes, or until tomatoes and tomatillos are soft, thoroughly cooked and mushy but not falling apart.
Remove tomatoes and tomatillos with a slotted spoon, and place them in the jar of a blender or food processor and process 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 the onion and garlic mixture becomes fragrant and lightly browned, about 1 minute.
Pour the tomato/tomatillo sauce on top and add the oregano, marjoram, thyme, salt, black pepper and the chipotle chiles in adobo sauce (if you want more heat add an entire chipotle chile in adobo sauce). Let it simmer, stirring now and then, until it seasons and deepens to a deep red color, about 10 to 12 minutes. You may want to partially cover the pan as the sauce will want to jump out onto your burners.
Add the shredded chicken and combine it with the sauce. Let it cook, occasionally stirring, until the chicken has absorbed almost all of the juices and the mixture is moist but not juicy.
To assemble the Tostadas: Spread refried beans on a tostada, add the chicken tinga mixture, top with shredded lettuce, avocado slices, crumbled cheese and, if you want some, cream too. You may also serve with salsa verde on the side.
Travel with Pati to the state of Puebla to see why it isn’t just the site of the legendary Cinco de Mayo battle — it’s also home to some of Mexico’s most luscious, delectable culinary treats.
I had fallen for the city of Puebla almost 20 years ago. And you know how that goes, sometimes when going back to things you loved while young and are nostalgic about, there’s a risk of disappointment.
Just the first night I was back, I felt myself fall for it all over again. After days of scouting, eating, researching, testing and filming with Cortez Brothers, I left with a disorganized mental list of things I didn’t even had the chance to try.
See, the charm is everywhere: from the history inhaled in each corner; to the talavera tiles splattered all over buildings, tables, vases and plates; to the food which makes you want to lick the plates clean, be it paper plates at markets – like this one holding cumin tamales with a side of peanut atole…
Continue reading Totally Unexpected: Cucumber Martini
What to cook for the Today Show?
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…
Continue reading Chicken Tinga for Today (Show) and Everyday!
Memories from growing up in Mexico City revolve around one celebration or another and mostly center on the foods that just had to be there. If there was no holiday, anniversary, birthday or special occasion for a formal celebration, then we celebrated the food itself. Just say the magic words and a get together would spring right up.
Nana made tamales? Fiesta!
Mami made mole? Well, what are you waiting for?
Papi brought real quesadillas potosinas? It is Sunday brunch everyone…
However, as much as I can remember, we didn’t celebrate Cinco de Mayo. As kids we reviewed it in passing at school, unless you lived in the state of Puebla. The place, where on a Cinco de Mayo in 1862, a small Mexican militia won an unexpected victory against the large French army. It was a short-lived victory, as the French won right back.
But fast-forward almost a couple centuries later: the French and Spaniards are gone, Mexicans proudly celebrate Independence Day every September 16th, and for a reason no Mexican can explain, Cinco de Mayo has become the most celebrated, joyous and colorful holiday for Mexicans living abroad. It even surpasses the noise we make for Independence Day.
Continue reading Chilorio for Cinco de Mayo!
The showcase of last week’s class was one of Mexico’s most famous and delicious moles, the Poblano, which originated in the kitchen of the Convent of Santa Rosa, in Puebla. After seeing how much guests enjoyed it, I can’t wait to share it with you.
I know, the word Mole sounds exciting to eat yet intimidating to prepare. As the root of the word describes, from the náhuatl mulli, Mole is a thick sauce or paste made by grinding ingredients together in a molcajete or communal mill. A food processor works as well. This sauce can be thinned out with broth or water when ready to use.
The Poblano with its long ingredients list and its laborious process, is not the best way to introduce Moles. There are some simple Moles with no more than 4 or 5 ingredients that are easier to prepare and just as tasty.
But here I am! I adore the Poblano and I know you will too…
Continue reading Mole Poblano: Yes You Can!