Mexican Tamales

posted in: Recipes | 0

Authentic Mexican tamales recipe.

Print Recipe
Tamales, Mexican
Authentic Mexican tamale recipe
Course Breakfast, dinner
Cuisine Mexican
Servings
Ingredients
Course Breakfast, dinner
Cuisine Mexican
Servings
Ingredients
Instructions
  1. Place the roast in a large pan and cover it with water. Slice half a large onion and add it to the water, along with the bay leaves. Bring to a boil and simmer til the meat is very tender. Drain and reserve liquid.
  2. Stem and seed the peppers. Place in bowl and cover with boiling water. Let sit until soft, about 15 minutes.
  3. Drain peppers and reserve the liquid. Put peppers in blender. Rough-chop the other half of the onion and add to blender. Add garlic cloves. Blend, adding salt to taste and part of the reserved liquid and/or meat stock by tablespoons in turns until the chili sauce is the consistency of thick tomato sauce. Set aside.
  4. Mix shortening or lard with masa harina and baking powder until light and airy. Add 2 cups of the reserved pepper liquid and/or meat stock. Knead until it forms a ball and pulls away from the sides of the bowl.
  5. Add about 5 or so tablespoons of the chili pepper sauce to the masa mix in a food processor until the consistency is about like that of tomato paste and has a beautiful orangey-red color.
  6. Shred the cooked meat and put it in a skillet. Chop half the second onion and add to skillet, along with the chili sauce. Simmer about 10 or 15 minutes to marry the flavors and reduce to a thick consistency.
  7. Slice potatoes or carrots into 1/4-inch thick sticks. These will go inside the tamales.
  8. Soak dried corn husks in hot water in a flat pan held down with a plate or pot lid until they are soft and pliable.
  9. Assemble the tamales: spread a couple of tablespoons of the masa mix on a soaked corn husk. If the masa mixture is the right consistency, it will not stick to the corn husk. Another test is to drop a little ball of it into a cup of water. If it floats, it's the right consistency.
  10. Spoon on about 2 or 3 tablespoons of the meat mixture. Place an olive and a potato or carrot stick on top.
  11. Fold the corn husk over the filling. It's good if there is masa on the edge because it helps the tamale stay folded. Fold the narrow end of the tamale over the rest of it to make a neat pocket. Continue assembling the tamales until the filling is used up.
  12. Put a couple of inches of water in the bottom of a large pot and put a steamer rack over the water. Stand the tamales upright on the folded end on the rack. There should be enough tamales to fill the pot but not so many that they are packed tightly because they expand when they cook.
  13. Cover the pot with foil and the pot lid. You could also use the extra corn husks to cover them.
  14. Bring to a simmer and steam about 30 - 45 minutes. Masa should be the consistency of firm polenta and the potato/carrot sticks should be cooked and tender.
Recipe Notes

Cooking the meat, making the chili sauce, and even cooking the meat with the chili sauce can be done a day or so in advance.

Do not mix the dough until just before you fill the tamales.

If you want to get fancy, tie off the folded tamales with narrow strings pulled from the corn husks.

Leftover tamales are even better the next day, fried up in a skillet with some eggs for breakfast.

Share this Recipe
Powered by WP Ultimate Recipe

Mexican Chilaquiles Recipe

posted in: Recipes | 0

Chilaquiles has been called a simmered casserole. Made of tortilla chips simmered in salsa and topped with crema and cheese, this hearty Mexican breakfast dish is a favorite of many.

Print Recipe
Chilaquiles, Mexican Recipe
Cook Time 5 minutes
Servings
people
Ingredients
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Combine salsa and chicken broth in skillet.
  2. Submerge tortilla chips in mixture. Add chicken and epazote, if desired.
  3. Simmer over medium-low heat about 5 minutes until tortillas are soft but not mushy.
  4. Serve warm drizzled with Mexican crema and sprinkled with diced onions and crumbled queso fresco. Top with eggs cooked any style, or serve the cooked eggs on the side.
Recipe Notes

Caution: chilaquiles are easy to overcook, watch them closely while they simmer. It’s better to serve them slightly undercooked than overcooked.

You can substitute sour cream thinned with a little cream for the Mexican crema.

Instead of salsa verde, you can use red, tomato-based salsa.

Instead of queso fresco, use shredded Monterey Jack.

Additional toppings: sliced avocado, chopped cilantro, or pico de gallo.

Share this Recipe
Powered by WP Ultimate Recipe

James’ True and Perfect Margarita Recipe

posted in: Recipes | 0

A traditional, old-school, purist's margarita recipe - no fruit, no frills.

Print Recipe
Margarita, James' True and Perfect Recipe
This is a no-frills, original margarita recipe for old-school traditionalists.
Cuisine Mexican
Prep Time 10 minutes
Servings
person
Ingredients
Cuisine Mexican
Prep Time 10 minutes
Servings
person
Ingredients
Instructions
  1. Rub rim of serving glass with squeezed lime rind. Invert into salt to salt the rim. Add a few ice cubes.
  2. Stir or shake the lime juice, agave syrup and tequila vigorously until syrup is dissolved.
  3. Pour over ice and serve.
Recipe Notes

Use a good tequila made with the tahona process, such as Fortaleza, Patrón or Casa Noble Organic. No need for aged tequila here.

For subtle salt flavor, skip the salted glass rim and use a salt shot glass to measure the lime and tequila, the kind of shot glass carved out of pink Himalayan salt.

Share this Recipe
Powered by WP Ultimate Recipe

Homemade Tortilla Chips Recipe

posted in: Recipes | 0

Crisp and warm, these homemade tortilla chips are fresher than store-bought. And they're easier than you might think!

Print Recipe
Tortilla Chips, Homemade
Course Appetizer, Snack
Cuisine Mexican
Servings
Ingredients
Course Appetizer, Snack
Cuisine Mexican
Servings
Ingredients
Instructions
  1. Cut tortilla rounds into triangles.
  2. Toss lightly and let dry slightly.
  3. While tortilla triangles are drying, heat one or two inches of neutral cooking oil to 365F in a heavy pot or skillet.
  4. Carefully slide several tortilla triangles into the oil, enough to fill the surface in a single layer. Do not crowd the pan. The tortillas WILL sizzle and pop. Use a splatter screen if you have one.
  5. After a minute or two, use a long-handled tongs to turn each piece. Let fry another minute or two until slightly brown and crispy.
  6. Remove chips from oil with a slotted spoon or strainer and put in a colander lined with paper towels. Sprinkle with a very small pinch of salt and toss lightly.
  7. Serve warm immediately with your favorite dip or let cool completely and seal tightly in a plastic bag. Use within three days.
Recipe Notes

This method works with commercially-packaged tortillas or with homemade tortillas. It even works with flour tortillas - frying time will be less than for the corn tortillas.

Share this Recipe
Powered by WP Ultimate Recipe

Flan, Crème Caramel, Crema Caramella or Crème Renversée Recipe

posted in: Recipes | 0

Whether you call it flan, crème caramel, crema caramella or crème renversée, this creamy, custard dessert is a treat for family and guests.

Print Recipe
Flan Flan, Crème Caramel, Crema Caramella or Crème Renversée Recipe
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. In a medium pan, bring sugar, water, corn syrup and lemon juice to a simmer, without stirring, over medium-high heat. Wipe any sugar crystals off the sides of the pan with a wet pastry brush because they can cause the syrup to be grainy. Continue to cook until the syrup turns from clear to golden, swirling the pan continuously for even browning until large, slow bubbles on the surface turn honey-caramel in color.
  2. Remove the pan immediately from the heat, and working quickly (and carefully - it's very hot!), pour a portion of the caramel into each of 8 ungreased 6-ounce ramekins. Allow the caramel to cool and harden, about 15 minutes.
  3. Preheat oven to 350 degrees (make sure rack is in the middle).
  4. Heat milk and cream in a medium saucepan over medium heat, stirring occasionally, until steam appears - usually 6-8 minutes- remove from heat.
  5. Meanwhile, gently whisk the eggs, yolks, and sugar in a large bowl until just combined.
  6. Off the heat, gently whisk the warm milk mixture into the egg mixture, adding vanilla and salt.
  7. Strain the mixture through a fine mesh cloth into a large measuring cup or a bowl with a pouring spout. Set aside.
  8. Place the ramekins in a large baking dish or roasting pan and divide and pour the custard mixture evenly into them.
  9. Fill the pan with about two cups of boiling water so that it reaches about half way up the sides of the ramekins. At this point you can cover the pans loosely with aluminum foil, allowing the steam to escape.
  10. Bake until a paring knife inserted halfway between the center and edge of the custards comes out clean, about 35 to 40 minutes.
  11. Transfer to a wire rack and allow to cool to room temperature.
  12. To unmold, slide a paring knife around the perimeter of each ramekin. Holding a serving plate over the top of the ramekin, invert and set on the work surface. Gently shake the ramekin to release the custard.
Recipe Notes

The room-temp, finished, baked flan can be chilled in the fridge (loosely covered with plastic wrap) for up to 2 days.

Share this Recipe
Powered by WP Ultimate Recipe

Salsa Verde Recipe, Mexican Green Salsa Made with Tomatillos

posted in: Recipes | 0

Fresh Mexican salsa verde is green salsa made with tomatillos instead of tomatoes. Make it hot or mild. Either way, it's tangy and goes good on chips, in tacos, over tamales or as a sauce for any meat. It's suitable for vegans and vegetarians, too.

Print Recipe
Salsa Verde, Mexican Green Salsa with Tomatillos Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Servings
cups
Ingredients
Prep Time 20 minutes
Cook Time 0 minutes
Servings
cups
Ingredients
Instructions
  1. Peel, rinse and dry the tomatillos.
  2. Preheat a cast-iron skillet over high heat for 5 minutes.
  3. Dry-roast the tomatillos, peppers, unpeeled garlic cloves and onion pieces in the hot skillet, turning every 2 minutes with tongs to char on most of the surfaces. Do not allow to burn.
  4. Tent with foil and let rest for 10 minutes.
  5. Remove the stem from the peppers and slice in half. If desired, remove seeds and pith. Removing the seeds and pith reduces the spiciness and heat of the salsa verde. Leave the seeds and pith intact for a very hot salsa.
  6. Place the tomatillos, peppers and onions into the bowl of a food processor. Peel garlic and add to other ingredients. Pulse 2 to 4 times to chop.
  7. Add salt and cilantro to the food processor bowl.
  8. Pulse quickly 4 to 6 more times until a coarse puree forms.
  9. Transfer the salsa to a serving dish and serve immediately while still warm or refrigerate and serve chilled.
Recipe Notes

When buying, choose very firm tomatillos with the papery husk intact. They can range in size from very small, like cherry tomatoes, to extremely large, like beefsteak tomatoes. I tend toward the medium ones, but all of them will give you good results.

When you peel the satisfyingly crinkly paper covering off the tomatillos, your fingers and the tomatillos inside will be sticky, kind of like a tree-sap stickiness. But it rinses right off with water. Peel back the cover and yank the stem; the whole thing comes off at once. Then make this salsa. You won't regret it!

For raw vegan diets, skip the dry-roasting process. Salsa verde is good without the char as well.

Use any kind of chili pepper. Jalapenos are milder than serranos, but you can use poblanos, too.

Salsa verde will keep in the refrigerator for about 3 days if sealed tightly.

Share this Recipe
Powered by WP Ultimate Recipe

Pico de Gallo Mexican Salsa Recipe

posted in: Recipes | 0

Fresh, spicy Mexican pico de gallo (peck of the hen), a no-cook garnish for tacos, burritos and any other Mexican dish.

Print Recipe
Pico de Gallo Mexican Salsa Recipe
Instructions
  1. Dice the onion. Rough chop the cilantro. Seed and dice the tomatoes. Dice the jalapenos. Include the seeds and pith if you want the pico spicy. Otherwise, use only the green flesh.
  2. Combine everything in a large bowl.
  3. Squeeze the lime juice over the ingredients. Sprinkle with salt and toss.
Share this Recipe
Powered by WP Ultimate Recipe