GREEN CHILAQUILES IN A ROASTED TOMATILLO SAUCE
18-5″ corn tortillas
2 pounds green tomatillos, husked and rinsed
Half of a large white onion
1 or 2 serrano or jalapeño chiles
1 garlic clove
2 or 3 cilantro sprigs
2 cups vegetable or chicken broth
3 tablespoons vegetable oil, plus more for brushing tortillas
1/2 cup onion, thinly sliced
1/4 cup cilantro, chopped
1/2 cup queso fresco or cotija, or substitute with Farmer’s cheese or mild feta, crumbled
1/4 cup Mexican cream
To Prepare the Tortillas:
Heat the oven to 300 degrees. Cut the tortillas into 2-inch, bite-sized pieces, lightly brush with oil, sprinkle salt. Set them on a baking tray and bake in the oven until crispy, about 15 to 20 minutes. Let the pieces cool. Alternately, you can fry the tortilla pieces.
To Prepare the Tomatillo Sauce:
Preheat oven to 350 degrees. Place the tomatillos, onions, garlic and serrano chiles in a bowl. Add about 1 tablespoon of vegetable oil and rub all the ingredients until everything has a light coat of oil. Lay the ingredients in a baking tray. Sprinkle with salt.
Bake until tomatillos are soft and plump and all the ingredients look charred.
Let the ingredients cool. Add the charred vegetables, the cilantro and the broth to a blender and mix well.
Heat a pan over medium heat, adding one additional tablespoon of oil. When the oil is hot, add the sauce from the blender and finish cooking over medium heat for about 10 minutes. Season to taste.
When the sauce is hot, quickly but carefully add the tortillas. Stir the tortillas into the mixture so that they are fully coated with the sauce.
Serve the tortillas and salsa in a large platter, garnished with the sliced onions, crumbled Mexican queso fresco, drizzle with the cream, garnish with chopped onion and cilantro. Eat immediately.
I have a thing for soups.
Doesn’t matter what time of day, what season of the year, what place I’m in, if I want tasty comfort my entire self craves a big bowl of soup.
As far as soups go, I have concocted some, I religiously repeat some I grew up eating, and then there are others I’ve become enamored with as I’ve ventured deeper into my home country’s cuisine.
As soon as my feet touch new territory, I search for its signature soup: the one everyone knows; the one everyone loves; the one present at every home kitchen. As easy as it may sound, sometimes those soups stir away from restaurants. Luckily, the first meal we had during our trip to Chiapas included that soup.
Continue reading Chipilín Soup with Masa and Fresh Cheese Dumplings
Chipilín Soup with Masa and Fresh Cheese Dumplings
6 fresh ears of corn, husked and rinsed
Unsalted butter, to taste
Mayonnaise, to taste
1 cup crumbled queso cotija or queso fresco, or to taste
1 lime, or to taste
Kosher or sea salt, to taste
Dried ground chile like piquín or a mix like Tajín
To cook the corn, you can grill it or boil it. To grill, brush the ears of corn with a bit of oil. Place them over a grill or grill pan, set over medium heat, and let the corn cook and char slightly, turning every 3 minutes until all the corn is done, anywhere from 9 to 12 minutes total. Remove from the heat. You can also cook the corn it in boiling water until soft and cooked, less than ten minutes.
Once cooked, stick the corn on corn holders or a wooden stick. Choose your toppings! Traditionally in Mexico, we: spread butter, then a layer of mayonnaise, coat thoroughly with crumbled cheese, sprinkle with salt and ground chile and finally, drizzle with freshly-squeezed lime juice.
This year I promised my boys we would plant goodies in the backyard to harvest ourselves. At the nursery, jumping up and down as in a candy shop, they dragged so many plants to the counter, I had to give an absolute NO to half of them.
We ended up with thyme, oregano, bay leaves, rosemary, mint, parsley, and cilantro. Ok, and tomatoes, cherry and roma. Fine… corn too, don’t know what I was thinking. And wait! We couldn’t leave without jalapeños, which led me to run for some tomatillos. And scallions. I stopped there. I did.
Then Sami came back with a little watermelon plant. That was the wildest idea, oh, that monster of mine. We’ve no room to grow watermelon. I told him about the big wide fields in Northern Mexico, in states like Sonora, Chihuahua, Jalisco and Sinaloa where watermelon is grown extensively. Our backyard is… not so big.
We brought home Sami’s watermelon plant.
Continue reading Summertime Watermelon & Tomatillo Salad: Beat the Heat!
Summertime Watermelon & Tomatillo Salad: Beat the Heat!
SALSA VERDE WITH AVOCADO AND CHEESE
Salsa Verde con Aguacate y Queso Fresco
Makes about 2 cups
1 lb tomatillos, husks removed and rinsed
1 garlic clove
1 or 2 chiles serranos (can adjust for desired spiciness level)
1/2 cup cilantro leaves
2 tbsp white onion, roughly chopped
1 1/2 tsp kosher or sea salt, or to taste
1/2 lb queso fresco diced, or can use farmer’s cheese or mild feta instead
1 ripe avocado, halved, pitted and sliced or cut into chunks
Warm corn tortillas or tortilla chips
Place tomatillos in a sauce pan and cover with water. Bring to a simmer and cook until the tomatillos are soft and mushy, but not coming apart, about 10 minutes.
Place the tomatillos, garlic, chiles serranos (add one by one to taste for spiciness desired and adjust the heat as you go), cilantro, onion and salt in the blender. Blend until smooth. You may also mash it all up in a molcajete.
Serve in a bowl or molcajete, along with the queso fresco and avocado slices. Offer warm corn tortillas or tortilla chips on the side.
This salsa may be used to spoon on top of thousands of things; including tacos, quesadillas, eggs in the morning, or grilled meats.
Though there are many kinds of avocado soups, this is my favorite. I tried it at the Mexican Ambassador’s residence a couple months ago. As Doña Rosita, the cook, heard me mmm, and mmm, and mmmmmmm all over again, she came out of the kitchen with a pen and a piece of paper ready to dictate her recipe.
What a surprise for such a tasty soup: just a handful of ingredients! Seems that what matters, again, is how you use them.
Doña Rosita told me she has tweaked her recipe through time. Also, she sometimes tops it with tortilla crisps, and sometimes with fresh croutons. Depends on the mood. But she always serves it with crumbled Queso Fresco. There you go! Another thing you can do with that Mexican Fresh Cheese, aside from a Green Salad and Enfrijoladas.
It is easy, tasty and sounds oh… so… fancy. Plus, it is wholesome. The only thing I added to Doña Rosita’s recipe, is some fresh lime juice. I couldn’t help it. So check it out, this is how it goes:
Continue reading Avocado Soup with Queso Fresco
We came back home exhausted, after being away for a couple weeks in Canada for a big family reunion. Though we had delicious meals, trying all sorts of Canadian fare, as soon as we walked in I was ready to make some comforting, home tasting food.
Few things taste more like home to me, than beans. In Mexico there is always, always, a simmering pot of beans cooking at some point during the week in any kitchen. As beans need to be cooked for a long time, they infuse the kitchen with a moist, earthy and cozy aroma, that remains even after the beans are ready.
Of course one can make more than a thousand things with a batch of Frijoles de Olla, or Beans from the Pot. But one of the things that are the most simple, yet comforting, asides from scooping them with corn tortillas, are Enfrijoladas.
Continue reading Queso Fresco: Enfrijoladas
Yesterday, right after my blog turned 1 year old, I added a new category under Ingredients: Cheese.
This site is a continuous work in progress. As my husband notes, it is very time consuming, but as I always respond, it is immensely rewarding. Truth is, I can’t wait to keep on adding more. One of the things I have loved the most has been getting your requests, so please, keep them coming! Which brings me back to Mexican cheese, a topic I have gotten many requests for.
The first kind I added is the widely available Queso Fresco. A deeply white, mild, fresh, light, barely salty, gently tangy and versatile cheese that crumbles right in your mouth the moment you take a bite. Yet, it also holds its shape beautifully if you dice it or cut it
into sticks. So it lets you play with it in many ways.
Continue reading Queso Fresco: Tri-Color Salad with a Lime-Honey Vinaigrette
Queso Fresco: Tri-Color Salad with a Lime-Honey Vinaigrette
Queso Fresco, which translates to Fresh Cheese, can be found throughout Mexico with slightly different variations. It is also called Queso de Pueblo, Queso de Rancho and sometimes just Queso Blanco. In some small towns it may be found sold wrapped in banana leaves and if you are lucky, in the small baskets where they are sometimes made.
It generally comes in rounds. Though it appears to be firm and can hold its shape nicely when cut into sticks or squares, it is very soft and crumbles easily. It is used in many ways, such as a side to guacamole and salsas, crumbled on top of hundreds of antojos like tacos, tostadas, enchiladas, refried beans and even soups. I also love it diced or crumbled in salads. Possibilities are endless (continue for more information and photo).
Continue reading Queso Fresco