Category Archives: MEXICAN FOOD RECIPES

MARGARITA

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In my opinion, there is nothing better on a hot summer evening than a nice cold Margarita. But I am spoiled. I don’t care for Margarita mixes. I want (and truly feel I deserve) a Margarita that has been lovingly made using only top drawer ingredients. (I love that term – top drawer. The term  is said to have been derived from the British expression “out of the top drawer”, which historically was a way to describe someone’s social status. The drawer part refers to chests with multiple drawers. A person who had valuable possessions was undoubtedly of a higher social status, and would have kept their valuables in the top drawer of a chest for easier access.) Well, Mr. C. and I absolutely don’t fit the original definition, but regardless, we, and of course our friends, definitely deserve “top drawer” ingredients. So if you too feel you are top drawer ingredients worthy, try this amazing recipe. It’s about as simple as any drink recipe could be. And yes, it’s more expensive to make than using a mix, and yes it takes more time to prepare, but really, aren’t all of us worth that little bit of extra cost and effort? I know I am, and I am absolutely positive you are too! Once you have tasted one of these babies (but watch out, they are lethal), you will be hard pressed to go back to using a Margarita mix. (And yes, I know Cuervo Especial Tequila is not made from 100% blue agave. But, in my humble opinion, and that of the resident mixologist, using super premium tequila in a mixed drink would be carrying the whole “top drawer” thing just a little too far. For sipping, tequila made with 100% blue agave is perfect, but in a Margarita, a little too over the top and truly not necessary. Not to mention, a little too dear for our pocketbook.) Salud!

  • 2 parts good quality tequila (like Cuervo Especial)
  • 1 part Cointreau (orange flavored liqueur)
  • 1 part fresh lime juice (don’t even think about using the stuff from a bottle or cute little plastic lime thingy)
  • ice
  • coarse salt (kosher works fine)

Combine tequila, Cointreau, lime juice, and ice in a martini shaker. Shake well and pour the liquid and a few of the ice cubes into prepared glasses. Garnish with a thin wedge of lime. To prepare the glasses, rub the rims with lime and dip into coarse salt. Chill glasses if time allows.

 

 

 

TAMALE PIE

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Pictured: Tamale Pie, upper right, Refried Beans, and Cheese Enchiladas

OK, I absolutely adore a good tamale. (That old starch addiction of mine, I’m sure.) But I am not about to do the whole corn husk thing, especially when I want to serve tamales to a crowd. (Thank goodness there are actually times when my better judgment and survival instincts work together to save what little bit of sanity I have left.)  So, where does that leave me when I want to serve tamales to the masses, or just want tamales for Mr. C. and myself? Well, of course, Mr. C. and I can always pop off to a Mexican foodatorium, but darn, you only get at the most 2 little tamales stuffed with not even enough meat to upset your average vegetarian. So when I went in search of an easy way to make tamales I stumbled onto this recipe on a site entitled “Please, don’t pass the salt!” I really enjoyed the author’s comments and of course I had to give the recipe a try. So off to the store to buy masa mix I proceeded. I thought I would have a difficult time, but even my local grocery store on the island carried what I needed. (So very nice when that happens.) So armed with nothing more than a burning desire for a tamale and my new found knowledge, I set about making myself (and Mr. C. of course) some tamales for dinner. It turned out that the dough recipe from the site was basically the same recipe as on the Instant Corn Masa Mix bag, but the technique for building the tamale pie was what I found most informative.  So after carefully following the recipe instructions, except for the filling (I chose to use my own recipe because I knew I liked it), my tamale pie went into the oven. As I pulled it out of the oven (carefully by the way), I knew I had a winner. It smelled just like a good tamale should smell. And when I finally bit into the tamale pie, I was immediately lifted to Mexican food heaven. And so what if I didn’t have a sticky corn husk to peel off before eating! (After all, most restaurants don’t serve tamales in their corn husk skins anyway.) Instead, I had a big old lovely piece of tamale pie, thick with meat that was ever so lovingly encased in a flavorful masa crust, and drizzled with a fabulous chili sauce. Final analysis, did I miss the whole corn husk part of making tamales? Not in the least!  (That’s like asking if I miss mosquitoes when I go hiking in late fall? Same answer!) There are just some things in life that are better off not experiencing. I figure corn husk manipulation is just one of those experiences I will gladly forgo.

Tamale Filling (aka Mexican Shredded Meat):

  • 1 lb. lean pork or beef cut into 2-inch cubes
  • 1 1/2 tsp. kosher salt
  • freshly ground black pepper
  • 1 tsp. cumin
  • 1 T. chili powder
  • 2 tsp. granulated garlic
  •  1 tsp. onion powder
  • 1 bay leaf
  • 1 small onion, chopped fine

Put the chunks of meat into a stockpot and add all of the remaining seasoning ingredients, except for the onion. Cover with water plus about a half inch and bring to a boil. Reduce heat and simmer, covered, for 2 hours. Add more water if necessary. Add the chopped onion and continue simmering, covered, for an additional hour. Uncover, stir to begin breaking up meat and continue simmering until liquid begins to reduce and meat shreds easily, about 1 more hour. Let cool.

Tamale Pie:

  • 2 ¼ c. Instant Corn Masa Mix for Tamales (Maseca for Tamales)
  • 1 tsp. baking powder
  • ¼ tsp. kosher salt
  • 2 c. lukewarm broth (I use “Better than Bouillon reduced sodium chicken base” carried by Costco)
  • ½ c. vegetable oil

Combine masa, baking powder, and salt in a large bowl. Add warm broth and oil. Stir together until dough is thoroughly combined. Cover and let rest for at least 15 minutes so the masa can thoroughly absorb the moist ingredients. Butter a 9 x 9-inch square ovenproof casserole dish. Press a little more than half of the tamale dough into the casserole dish. Using your hands (best tools in the kitchen) press the mixture evenly on the bottom and up the sides of the dish, about 1/4 to 1/3 inch thick. Using a slotted spoon, scoop a generous amount of the filling evenly over the dough, being careful not to spoon in too much gravy. (Remaining liquid can be thickened and served over tamales.) Carefully spread the remaining tamale dough over the filling, trying to make the top portion the same thickness as the bottom.  Fill a large roasting pan with about 2 inches of very hot water and put the uncovered tamale casserole in the water bath. Cover both the casserole and the roaster with 2 layers of regular or 1 layer of heavy duty aluminum foil. Carefully set the roaster in a pre-heated 350 degree oven.  Bake for about 50 minutes or until the masa is set. Remove from oven, uncover and let cool a few minutes before serving.  Serve warm with Green Chili Sauce with Pork, Red Chili Sauce, or gravy made from the filling liquid. Garnish with sour cream, shredded cheese, chopped onions, salsa, or whatever your little heart desires. Leftover meat mixture is great for tacos, as a filling for enchiladas or burritos, or to top tostadas. And it freezes beautifully. To fancy things up a bit, try making individual “tamales” in muffin tins.

 

MEXICAN RICE

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I don’t like Spanish rice or the rice served in most Mexican restaurants. (I know, that’s tantamount to saying I don’t like chocolate!) But, in fact, with the exception of a particularly delicious paella I once enjoyed in Spain and a fine recipe I have for cabbage rolls, I don’t like rice and tomatoes cooked together! And I know, once again I am in the minority. (I’m actually quite OK with that!) So when I wanted to serve Mexican food before one of our in-home concerts, I realized I was going to have to go on an internet search for the perfect Mexican rice dish, sans tomatoes. (Remember, it’s really just all about me!) And there, in living color on a web site entitled Creative Culinary, I found the perfect side dish rice recipe. To my thinking it is absolutely the quintessential rice dish to serve with Mexican food. (I did make a couple of changes, but the bones of the recipe are from my web search.) This rice is not what I refer to as a “filler” dish. In other words, it can stand proudly by itself and need not feel inferior to the other dishes I may be serving. (I truly want all my dishes to feel equally loved.) And, as is so often the case with fabulous dishes, it is also lovely with other types of cuisine. So if you too happen to be in the minority on tomatoes and rice being well suited for each other, I promise you will not be disappointed with this recipe, unless of course, you can’t abide cilantro. If that’s the case, and I understand because I too did not appreciate cilantro until a few years back, you are just plain out of luck today. But stick around; tomorrow’s recipe could be exactly what you have been searching for your entire adult life. Well, it could!!

Rice: 

  • 1 T. extra virgin olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 T. minced Serrano chili
  • 2 c. long-grain white rice
  • 3 1/4 c. chicken broth
  • 3/4 tsp. kosher salt

Heat oil in a large covered saucepan over medium heat. Add onion and cook for about 5 minutes. Then add garlic, Serrano, and rice; sauté until onion is translucent, about 3 minutes more. Mix in broth and salt; bring to boil. Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 20-25 minutes. Remove from heat, uncover, and set aside until lukewarm, stirring occasionally. When ready to serve add Cilantro Dressing. If the rice seems too dry after it has been dressed, add a tad more olive oil. Rice can be prepared 2 hours ahead without refrigeration. (If you are making the rice way ahead of time, refrigerate before you add the dressing. Remove from refrigerator a couple of hours before you plan to serve.

Cilantro Dressing:

  • 1/2 c. (packed) coarsely chopped fresh cilantro
  • 2 T. extra virgin olive oil
  • 2 1/2 T. white wine vinegar
  • 1 garlic clove, peeled
  • 1/2 tsp. ground cumin
  • 1/2 tsp. minced seeded Serrano chili
  • ½ tsp. kosher salt
  • freshly ground black pepper

Combine all ingredients in food processor; blend until almost smooth.   (Can be made 1 day ahead and refrigerated. Bring to room temperature and whisk before adding to cooked rice.) Serve rice warm or at room temoerature.

 

CHEESE ENCHILADAS WITH RED CHILI SAUCE

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Pictured: Cheese Enchiladas, bottom left, Tamale Pie, and Refried Beans

For years, all I would order when we dined at Campo’s Mexican restaurant in Seattle’s University district (long since closed unfortunately) was their bean dip and cheese enchiladas. Their bean dip was better than any other bean dip I have ever had the pleasure to taste, and the cheese enchiladas, well frankly they were simply divine. But since this restaurant closed (and I will never forgive them for closing without my permission and more to the point, without sharing their recipes first) and I can’t get my monthly fix of their bean dip and cheese enchiladas, I have been forced to make my own. (And no, I still don’t have the perfect bean dip recipe to share with you. I keep experimenting, but nothing I’ve tried so far even comes close to what Campo’s served all warm from the oven, in its own little brick red container and surrounded by warm tortilla chips. I’m really still in mourning over that bean dip, and will probably always feel a little pull on my heartstrings for the bean dip that was. Sigh.) But cheese enchiladas, well that’s a different story. I received this recipe from a friend probably 40 years ago and have been making it ever since. The enchiladas themselves are made with only 3 ingredients – corn tortillas, a little vegetable oil for frying, and Monterey Jack Cheese. But what makes this dish amazing is the Red Chili Sauce. The sauce is easy to make and can be used in many different ways. It’s also great drizzled over refried beans, tamales, any other type of enchilada, or as an ingredient in a perfect burrito. So if you too love cheese enchiladas, give these babies a try. And kid friendly, oh yah! (You might want to skip the fresh onion garnish on your kid’s portion however, but on your own serving, go for it! After all, onion breath is better than no breath at all!)

Cheese Enchilada:

  • 1 lb. Monterey Jack cheese
  • vegetable oil
  • 12 corn tortillas

Red Chili Sauce:

  • 4 T. unsalted butter
  • 3 ½ T. flour
  • 3 ½ c. water
  • 5-6 tsp. beef base (like Superior Touch brand “Better Than Bouillon” – beef base)
  • 1 tsp. paprika
  • 4 T. mild chili powder (yes, tablespoons)
  • 1 tsp. granulated garlic
  • 4 tsp. dried oregano
  • 1 bay leaf
  • freshly ground black pepper

Garnish:

  • chopped onion, opt.
  • sliced black olives, opt.
  • crisp shredded lettuce, opt. 

Red Chili Sauce Preparation: In a medium sized covered sauce pan, melt butter over medium heat. Add flour and cook on low for about 5 minutes to get rid of the “raw” taste of the flour. Add water, beef base, paprika, chili powder, garlic, oregano, bay leaf, and pepper. Bring to just under a boil, reduce heat, cover pan and simmer gently for 30 minutes. Serve over your favorite Mexican dish.

Cheese Enchilada Preparation: Grate Monterey Jack cheese; set aside. Fry 12 corn tortillas is a small amount of oil. Swab fried tortillas in Red Chili Sauce, fill with cheese, roll, and place in a shallow oven proof baking dish. Drizzle with a small amount of the Red Chili Sauce. Bake in a pre-heated 350 degree oven for 20-30 minutes or until cheese melts. Garnish with finely chopped onion, sliced black olives, and crisp shredded lettuce. Serve with additional sauce. Note: You will probably have some leftover sauce. Try drizzling a wee bit on your scrambled eggs the next morning. Just add a tiny bit of salt to your eggs however, as the sauce itself tends to be a bit salty.

 

GREEN CHILI SAUCE WITH PORK

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(Green Chili Sauce pictured on Tamale Pie, upper right)

For years when I have been in Denver visiting my Aunt Ruth, we have dined at Ruth’s favorite Mexican restaurant. If you have never been to the Denver area, (which is a mistake I might add) you pretty much can’t drive a block without bumping into a Mexican restaurant. (Please note, this is not a bad thing in my book. I truly adore really good Mexican food.) And Denver, unlike some areas of the US that I could mention, has more than its fair share of really good Mexican restaurants. (And I’m sorry if my next comments bring offence to anyone, but I don’t consider most of the food served by large Mexican chain restaurants in our area to be good Mexican food! To me, everything tastes the same. Regardless of what you order, it’s served swimming in an uninspired sauce that tastes like it has been sitting in a steam table container since just after the Mexican revolution ended in 1920.) So when I taste a sauce that is fresh tasting and has a depth of flavor that compliments rather than detracts from my chosen entrée, I am in pure hog heaven. And speaking of hogs, a pork product is usually at the base of a truly good green chili sauce. You can practically bet your share of pickled pig’s feet on that one! But back to dining in Denver……

Mexican restaurants in and around Denver are known for their sauces, especially their green chili sauce. And my aunt’s favorite restaurant served the best green chili sauce I had ever tasted. That is until I started messing around with the one I am going to share with you today. (And no I will not give you the name of the restaurant in Denver! I am not going to advertise for them because they have never, and believe me I have asked several times over the years, even given me the slightest hint as to what goes into their amazing sauce. So call me a baby, but darn it, I live 1350 miles away. It’s not like I would publish the recipe in a cookbook or blog for heaven’s sake!) So, in order to pay homage to one of the truly wonderful world cuisines, and to let you know that there are homemade dishes that are far superior to what is available in most Mexcian restaurants today, I’m goin’ south of the border for the next few days. Today Green Chili Sauce with Pork; tomorrow Red Chili Sauce. After that Cheese Enchiladas, Mexican Shredded Beef, Pork Tamale Pie, Mexican Rice (nary a tomato product in this rice), Margaritas, and a couple of other favorites of mine. So pack your metaphorical bags and join me on my Mexican food adventure.  Open yourself a Negra Modelo or Dos Equis, start reading a book by Carlos Fuentes, and listen to some Carlos Santana. Mexico here we come. Provecho!

  • 1 T. vegetable oil
  • 2-3 bone in pork chops
  • kosher salt
  • freshly ground black pepper
  • ½ medium yellow onion, chopped
  • 4 large garlic cloves, minced
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • ¼ tsp. dried oregano
  • ½ tsp. kosher salt
  • 2 ½ c. chicken stock
  • 1 T. tomato paste
  • 2 lg. tomatillos, chopped
  • 5 Anaheim peppers, charred (skins, seeds, veins removed) and chopped
  • 1 lg. or 2 small fresh jalapenos, charred (skins, seeds, veins removed) and finely minced
  • flour

Heat oil in a large, covered sauce pan. Season chops with kosher salt and freshly ground black pepper. Carefully place in hot oil and fry until very, very brown and there are lots of brown bits in the bottom of the pan. Add onion and cook until translucent. Add garlic and cook for about a minute or until you can smell the garlic. Stir in the cumin, chili powder, oregano, and salt. Add chicken stock, tomato paste, tomatillos, and peppers. Bring to just under a boil, reduce heat, cover, and simmer gently for about 2 hours. Remove chops and allow to cool. When cool, remove bones and as much fat and sinew as possible. Flake the meat into very small pieces and return to the sauce. Discard bones and sinew. You will probably need to thicken the sauce at this point. Take about 1/4 cup of the liquid out on the pan and place in a small mixing bowl. Depending on how thick you like your sauce, whisk in a tablespoon or two of flour into your mixing bowl and gently stir back into the pan. Allow to burble for about 3 minutes. Remove from heat. Allow to cool for about 10 minutes, adjust seasoning, and serve over your favorite enchiladas, tamales, burritos, refried beans, etc.

 

 

GUACAMOLE

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OK, I know everyone knows how to make guacamole. But, in the name of all things wonderful in Mexican cuisine, I felt duty bound to offer my take on this classic, along with my humble justification for including said recipe on my blog. Like many home cooks and restaurant chefs, I too (and I’m not proud of my ignorance), failed to realize that guacamole is all about the avocado. Duh, where was my head? (Don’t answer that!) And to this day there are still many who don’t understand that concept. How many times have you yourself tasted guacamole, that had the contents of the guacamole been posted anywhere, the lovely alligator pear would only be listed as the first ingredient by a very small margin.  That some other food item, such as chopped tomato, would be trying to work its way up to take over that coveted position! Unacceptable! So, in deference to one of the most glorious tasting fruits I have ever had the pleasure to eat, that also just happens to be good for me, I present my guacamole recipe. (And yes, since avocados grow on a tree and are part of the reproductive organ of the plant, thus the seed, they are technically a fruit. However, we do tend to think of them more as vegetables because of the way they are generally served.) In conclusion, I would like to offer a small apology. I’m sure you would have noticed on your own without me pointing out the obvious, but my recipe for guacamole isn’t as inexpensive to prepare as some. That’s because there aren’t any filler ingredients (tomato, sour cream, etc.). Just a few tiny additions to enhance the flavor of the avocado. Like I said, you would have figured this out on your own, but I still retain the hideous habit of stating the obvious. Too many years working in human resources for a large corporation where even the obvious (you applied for work when you came here) had to be stated to some staff members more regularly than you could ever imagine!

  • 2 ripe Hass avocados, seeded and peeled
  • 1 small garlic clove, very finely minced
  • 1 tsp. very finely chopped onion
  • 4-5 slices pickled jalapeño, very finely minced
  • 1 tsp. fresh lemon juice
  • ¼ tsp. kosher salt

Mash (don’t pulverize) all ingredients together and serve with your favorite tortilla chips. (I think guacamole is best when there are still some tiny chunks of avocado left to provide a bit of texture.)

 

MEXICAN HOT COCOA

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You know, there are just times when you have to make the supreme sacrifice and learn how to prepare something that you yourself have no desire to consume, or in this case imbibe. And because I am not inherently a martyr, (that was my mother’s specialty), I don’t often “put myself out” enough to play around with a recipe I just know I am not going to like. But some people really love hot cocoa and one of them happens to live with me! (Actually it turns out that most people like hot cocoa. I am definitely in the minority on this one.) So I suppose at this point you think you have figured out the end of this story. That I have had some amazing revelation and I am now transformed into a cocoa lover because truly, has there ever been a better taste combination than chocolate and orange?  Wrong!  I still don’t like hot cocoa even if it does contain chocolate and orange. However, my husband and everyone else I have ever served this to think it is just delicious. So if you enjoy a cup of cocoa on a cold winter day, give this recipe a try. As for myself, I’ll have another cup of coffee, thank you!

  • 1/3 c. unsweetened cocoa powder
  • ¼ c. sugar
  • pinch salt
  • 1/3 c. boiling water
  • 1 tsp. orange zest
  • ¼ tsp. ground cinnamon, plus more for sprinkling
  • 4 c. whole milk
  • ½ tsp. vanilla
  • 1 c. heavy cream
  • 2 T. powdered sugar
  • 1 T. Cointreau or other orange flavored liqueur

Combine cocoa powder, sugar, salt, and boiling water in a medium sized saucepan. Bring to a gentle boil, reduce heat and simmer for 2 minutes, stirring the entire time. (Will scorch if not stirred.) Stir in orange zest, cinnamon, and milk. Bring to just under a boil, remove from heat, and stir in vanilla. Whip cream to stiff peaks. Add powdered sugar and Cointreau. Ladle cocoa into 4 cups and dollop with whipped cream. Sprinkle with cinnamon.

TORTILLA SOUP

If you have ever ordered tortilla soup in a Mexican restaurant, then you are probably not going to take even a cursory look at this recipe. For if you are like me (hopefully not, one of me is enough) you have tried a restaurant tortilla soup and found it at best – passable. This soup recipe however, given to me years ago by my daughter Paula, easily qualifies as one of the best soups I have ever had the very great pleasure to consume. It has all the elements I love – a fabulous broth and additives which I get to choose to add to the broth. And really, what’s not to love about cubed, perfectly cooked chicken, creamy avocado chunks, shredded cheese, and flour tortilla strips. I have yet to serve this soup to anyone who doesn’t think it is amazing. In fact, I often get requests for this soup when I am hosting an event. So do yourself a favor, forget what you have tasted before that called itself Tortilla Soup, and give this recipe a try. Your family and friends will love you for it. OK, they probably already love you, but if not, or you are kinda-sorta sitting on their virtual “love fence”, fixing this soup can only help elevate your position. It might even help you clear that fence without any slivers or bruises.

  • 1 T. butter
  • 1 T. vegetable oil
  • 1 large boneless, skinless chicken breast, cubed
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 8 c. chicken broth or stock
  • 2 (15-oz.) cans tomato sauce
  • 1 ½ tsp. dried basil (dried basil is really better than fresh for this recipe)
  • ½ tsp. crushed red pepper flakes
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 12 flour tortillas, baked on a griddle, cooled and cut into strips
  • 1 c. grated Monterey Jack cheese
  • 1 c. shredded mozzarella cheese
  • 2 avocados, diced
  • 6 green onions, finely minced

Place the butter and oil in a large covered soup pot. Cook chicken just until done. Remove to a small bowl. Add onions and garlic and cook until garlic just starting to turn brown. Add chicken broth, tomato sauce, dried basil, crushed red pepper flakes, salt, and pepper. Cover and simmer for 20 minutes. Meanwhile, place the tortilla strips, cheeses, avocados, and green onions in their own bowls.  When ready to serve, fill soup bowls half full of soup and let your family or guests choose their own extras (chicken, tortilla strips, Jack cheese, mozzarella, avocado, and green onions).