tag:blogger.com,1999:blog-53747591766201539032024-03-09T18:20:31.599-08:00La Cocina De Nathan: Cuban, Spanish, Mexican Cooking & MoreThis blog is to share what I like and know how to cook. Anything from Mexican recipes taught to me by my mother to old fashioned traditional Cuban (Pre- Castro) and Spaniard cooking taught by my grandmother. Simply because it is what I've been exposed to. I learn plenty from friends, family, and other blogs. However often I wonder into other cuisines I am intrigued of and will share my finds of these.
:)Unknownnoreply@blogger.comBlogger306125tag:blogger.com,1999:blog-5374759176620153903.post-13941589678458230792013-09-04T14:38:00.000-07:002013-09-04T14:42:03.377-07:00Hispanic.com Post: Enchiladas Rojas de Picadillo (Ground Beef Enchiladas)Hello fellow bloggers and readers, this month I got a recipe article published in Hispanic.com<br />
<br />
If you are interested and want to learn more about my families recipe for Enchiladas Rojas de Picadfillo (Ground Beef Red Enchiladas) check out the article for story behind it, recipe, and pictorials by clicking on the link below :-) Enjoy!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBRuz2iWia6jTL9fDLkChoO6QMIAV5a-t6pCcWc4J2Gt3TPQXj_KhrkCwiwsWn7mIq2WJY1K3E1itAP0hEz-J8lbUtWlL5QIiPF8BQcxVyIcOuHvjEHThSrlOi3XGSLig-Waut4FBTXcQf/s1600/057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBRuz2iWia6jTL9fDLkChoO6QMIAV5a-t6pCcWc4J2Gt3TPQXj_KhrkCwiwsWn7mIq2WJY1K3E1itAP0hEz-J8lbUtWlL5QIiPF8BQcxVyIcOuHvjEHThSrlOi3XGSLig-Waut4FBTXcQf/s400/057.JPG" width="400" /></a></div>
Part 1 of Article:<br />
<br />
<a href="http://www.hispanic.com/food/main-courses/item/282-part-1-mexican-beef-red-salsa-enchiladasphotos-enchiladas-rojas-de-picadillo-de-res-by-nathan">http://www.hispanic.com/food/main-courses/item/282-part-1-mexican-beef-red-salsa-enchiladasphotos-enchiladas-rojas-de-picadillo-de-res-by-nathan</a><br />
<br />
Part 2 of Article:<br />
<br />
<a href="http://www.hispanic.com/food/main-courses/item/281-part-2-red-chile-beef-enchildas-enchiladas-rojas-de-picadillo-de-res-by-nathan">http://www.hispanic.com/food/main-courses/item/281-part-2-red-chile-beef-enchildas-enchiladas-rojas-de-picadillo-de-res-by-nathan</a>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-5374759176620153903.post-70055263541940216212013-08-22T00:10:00.001-07:002013-09-04T14:42:33.111-07:00Mole Rojo Almendrado y Encacahuetado Con Pollo (Red Almond and Peanut Sauce with Chicken)<div class="yiv9783608175yui_3_7_2_30_1370301819158_56 yiv9783608175yui_3_7_2_27_1372373504213_57 yui_3_7_2_38_1377151143591_60" id="yiv9783608175yui_3_2_0_19_13461019214542241" style="background-color: transparent; color: black; font-size: 16px; font-style: normal;">
<span style="font-family: Times,"Times New Roman",serif;">Mole (pronounced Mole) is generally a complex sauce made of chilies, nuts/ seeds, onions, garlic, sometimes tomato and other ingredients like chocolate depending on the type.</span></div>
<div class="yiv9783608175yui_3_7_2_30_1370301819158_56 yiv9783608175yui_3_7_2_27_1372373504213_57 yui_3_7_2_38_1377151143591_60" id="yiv9783608175yui_3_2_0_19_13461019214542241" style="background-color: transparent; color: black; font-size: 16px; font-style: normal;">
<span style="font-family: Times,"Times New Roman",serif;"><br /></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">This mole I'm presenting today is a very simple variation of Mole. I came up with it on sort of a whim when I was at my partners house and wanted to make something special for both of us :-) so Mole popped into my head... with chicken and anything I had on hand... So I got my creativity on and just thought of the elements of a mole. Sweet, savory, smokey, spicy, fruity, rich and then I simply let my imagination run wild combining those flavors generally fused into a mole sauce using what we had on hand. </span><br />
<br />
<span style="font-family: Times,"Times New Roman",serif;">He almost always has almonds or almond butter and peanut butter in the pantry... I usually make sure I have on hand when I'm there dried "Chile California" which there was plenty of, and always have dried fiery "Chile Japnones" to make hot sauces on a whim ;-)... so those were key elements in the sauce... </span><br />
<span style="font-family: Times,"Times New Roman",serif;"> </span></div>
<div class="yiv9783608175yui_3_7_2_30_1370301819158_56 yiv9783608175yui_3_7_2_27_1372373504213_57 yui_3_7_2_38_1377151143591_60" id="yiv9783608175yui_3_2_0_19_13461019214542241" style="background-color: transparent; color: black; font-size: 16px; font-style: normal; font-weight: bold;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;">THE RESULTS... well a very complex tasting, rich, savory, sweet, spicy, smokey, fruity, rich nutty sauce that is actually VERY SIMPLE to put together, but combines many elements. It's one of my partners favorites and I've made it several times a year :-) The list may look long, but you can really complete this dish in 1- 1 1/2 hrs which is fast for a Mole sauce (most Mole's take 3-5 hrs). The ingredients are generally readily available here in California and in the rest of the U.S. </span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><br /></span></div>
<div class="yiv9783608175yui_3_7_2_30_1370301819158_57 yiv9783608175yui_3_7_2_27_1372373504213_58 yui_3_7_2_38_1377151143591_61" id="yiv9783608175yui_3_2_0_19_13461019214542247" style="background-color: transparent; color: black; font-size: 16px; font-style: normal; font-weight: bold;">
<span style="font-family: Times,"Times New Roman",serif;">Main Ingredients:</span></div>
<div id="yiv9783608175yui_3_2_0_19_1346101921454629">
<span style="font-family: Times,"Times New Roman",serif;">-3-4 lbs<span style="font-weight: bold;"> chicken</span> (bone in skin on or no skin),<span id="yiv9783608175yui_3_2_0_19_1346101921454672" style="font-weight: bold;"> pork, beef, </span><span id="yiv9783608175yui_3_2_0_19_1346101921454672">or</span><span id="yiv9783608175yui_3_2_0_19_1346101921454672" style="font-weight: bold;"> turkey meat</span></span></div>
<div class="yiv9783608175yui_3_7_2_30_1370301819158_61 yiv9783608175yui_3_7_2_27_1372373504213_62 yui_3_7_2_38_1377151143591_65" id="yiv9783608175yui_3_2_0_19_1346101921454681" style="background-color: transparent; color: black; font-size: 16px; font-style: normal;">
<span style="font-family: Times,"Times New Roman",serif;">-<span style="font-weight: bold;">salt</span> to taste</span></div>
<div class="yiv9783608175yui_3_7_2_30_1370301819158_63 yiv9783608175yui_3_7_2_27_1372373504213_64 yui_3_7_2_38_1377151143591_67" id="yiv9783608175yui_3_2_0_19_1346101921454714" style="background-color: transparent; color: black; font-size: 16px; font-style: normal;">
<span style="font-family: Times,"Times New Roman",serif;">-ground <span id="yiv9783608175yui_3_2_0_19_1346101921454737" style="font-weight: bold;">black pepper</span> to taste</span></div>
<div class="yiv9783608175yui_3_7_2_30_1370301819158_65 yiv9783608175yui_3_7_2_27_1372373504213_66 yui_3_7_2_38_1377151143591_69" id="yiv9783608175yui_3_2_0_19_1346101921454734" style="background-color: transparent; color: black; font-size: 16px; font-style: normal;">
<span style="font-family: Times,"Times New Roman",serif;">-<span id="yiv9783608175yui_3_2_0_19_1346101921454749" style="font-weight: bold;">garlic powder</span> (sprinkle all over meat)- optional</span></div>
<div class="yiv9783608175yui_3_7_2_30_1370301819158_67 yiv9783608175yui_3_7_2_27_1372373504213_68 yui_3_7_2_38_1377151143591_71" id="yiv9783608175yui_3_2_0_19_1346101921454851" style="background-color: transparent; color: black; font-size: 16px; font-style: normal;">
<span style="font-family: Times,"Times New Roman",serif;">-oil, just a little enough to lightly coat pot and brown meat</span></div>
<div class="yiv9783608175yui_3_7_2_30_1370301819158_68 yiv9783608175yui_3_7_2_27_1372373504213_69 yui_3_7_2_38_1377151143591_72" id="yiv9783608175yui_3_2_0_19_1346101921454746" style="background-color: transparent; color: black; font-size: 16px; font-style: normal;">
<span style="font-family: Times,"Times New Roman",serif;"><br /></span></div>
<div class="yiv9783608175yui_3_7_2_30_1370301819158_69 yiv9783608175yui_3_7_2_27_1372373504213_70 yui_3_7_2_38_1377151143591_73" id="yiv9783608175yui_3_2_0_19_1346101921454719" style="background-color: transparent; color: black; font-size: 16px; font-style: normal;">
<span style="font-family: Times,"Times New Roman",serif;"><span id="yiv9783608175yui_3_2_0_19_1346101921454758" style="font-weight: bold;">Ingredients for the sauce:</span></span></div>
<div class="yiv9783608175yui_3_7_2_30_1370301819158_71 yiv9783608175yui_3_7_2_27_1372373504213_72 yui_3_7_2_38_1377151143591_75" id="yiv9783608175yui_3_2_0_19_1346101921454771" style="background-color: transparent; color: black; font-size: 16px; font-style: normal;">
<span style="font-family: Times,"Times New Roman",serif;">-1/4- 1/3 cup <span style="font-weight: bold;">oil</span></span> </div>
<div class="yiv9783608175yui_3_7_2_30_1370301819158_73 yiv9783608175yui_3_7_2_27_1372373504213_74 yui_3_7_2_38_1377151143591_77" id="yiv9783608175yui_3_2_0_19_1346101921454176" style="background-color: transparent; color: black; font-size: 16px; font-style: normal;">
<span style="font-family: Times,"Times New Roman",serif;">-7 dried "<span id="yiv9783608175yui_3_2_0_19_1346101921454535" style="font-weight: bold;">Chile California</span>" (remove top
stem, split open and remove seeds)</span></div>
<div id="yiv9783608175yui_3_2_0_19_1346101921454234">
<span style="font-family: Times,"Times New Roman",serif;">-1 large handful "<span style="font-weight: bold;">chile japones</span>"</span></div>
<span style="font-family: Times,"Times New Roman",serif;">-1 stick of <span style="font-weight: bold;">cinnamon</span></span><br />
<div id="yiv9783608175yui_3_2_0_19_1346101921454276">
<span style="font-family: Times,"Times New Roman",serif;">-1/2 of a
medium<span style="font-weight: bold;"> onion </span>or 1/4 of a big one (quartered)</span></div>
<div id="yiv9783608175yui_3_2_0_19_1346101921454317">
<span style="font-family: Times,"Times New Roman",serif;">-2 cloves <span style="font-weight: bold;">garlic</span></span></div>
<div id="yiv9783608175yui_3_2_0_19_1346101921454330">
<span style="font-family: Times,"Times New Roman",serif;">-1 about 1 cup <span id="yiv9783608175yui_3_2_0_19_13461019214541322" style="font-weight: bold;">almonds </span><span id="yiv9783608175yui_3_2_0_19_13461019214541322">or 4 heaping tablespoons</span><span id="yiv9783608175yui_3_2_0_19_13461019214541322" style="font-weight: bold;"> almond butter</span></span></div>
<span style="font-family: Times,"Times New Roman",serif;">-1 <span id="yiv9783608175yui_3_2_0_19_13461019214541330" style="font-weight: bold;">small banana</span> or plantain (optional)</span><br />
<span style="font-family: Times,"Times New Roman",serif;">-1 large salad <span id="yiv9783608175yui_3_2_0_19_13461019214541081" style="font-weight: bold;">tomato (quartered)</span><span id="yiv9783608175yui_3_2_0_19_13461019214541081"> or</span><span id="yiv9783608175yui_3_2_0_19_13461019214541081" style="font-weight: bold;"> </span><span id="yiv9783608175yui_3_2_0_19_13461019214541081">3-4</span><span id="yiv9783608175yui_3_2_0_19_13461019214541081" style="font-weight: bold;"> roma tomatoes (cut in
half)</span></span><br />
<div id="yiv9783608175yui_3_2_0_19_1346101921454335">
<span style="font-family: Times,"Times New Roman",serif;">-4 heaping tablespoonfuls of <span style="font-weight: bold;">peanut butter</span> (or regular peanuts) (optional)</span></div>
<div id="yiv9783608175yui_3_2_0_19_1346101921454261">
<span style="font-family: Times,"Times New Roman",serif;">-1 teaspoon <span style="font-weight: bold;">cumin</span></span></div>
<div id="yiv9783608175yui_3_2_0_19_1346101921454266">
<span style="font-family: Times,"Times New Roman",serif;">-1 teaspoon <span id="yiv9783608175yui_3_2_0_19_1346101921454554" style="font-weight: bold;">oregano</span></span></div>
<div class="yiv9783608175yui_3_7_2_30_1370301819158_87 yiv9783608175yui_3_7_2_27_1372373504213_88 yui_3_7_2_38_1377151143591_91" id="yiv9783608175yui_3_2_0_19_1346101921454578" style="background-color: transparent; color: black; font-size: 16px; font-style: normal;">
<span style="font-family: Times,"Times New Roman",serif;"><span id="yiv9783608175yui_3_2_0_19_1346101921454554" style="font-weight: bold;">-2 </span><span id="yiv9783608175yui_3_2_0_19_1346101921454554">heaping</span><span id="yiv9783608175yui_3_2_0_19_1346101921454554" style="font-weight: bold;"> teaspoons chicken
bouillon powder</span></span></div>
<div id="yiv9783608175yui_3_2_0_19_1346101921454386">
<span style="font-family: Times,"Times New Roman",serif;">-1 large tablet of "<span style="font-weight: bold;">Mexican chocolat</span>e"
such as Ibarra or "Chocolate Abuelita" (may substitute for unsweetened
cocoa powder about 3 tablespoons, 1/2 or more tsp cinnamon and sugar to
taste or this sounds like taboo but a packet of hot cocoa would work)</span></div>
<div id="yiv9783608175yui_3_2_0_19_1346101921454271">
<span style="font-family: Times,"Times New Roman",serif;">-<span id="yiv9783608175yui_3_2_0_19_1346101921454547" style="font-weight: bold;">sugar</span> (sugar to taste more or less I like it on the sweeter side, OPTIONAL)</span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj29vD8cJMR56jya7nnb__vHhrUR4QcjRJSMPu8V2N6vew5qDlpXsxws5bif2W8hMDFRKFSYWWdulDiSpAh7o6coikRd5d9FIsJkNIdT0_zSNWqDmQ3dBd1EdjbtOeZIHFeX6Ll2RuJXpgi/s1600/Cooking+blog+009.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj29vD8cJMR56jya7nnb__vHhrUR4QcjRJSMPu8V2N6vew5qDlpXsxws5bif2W8hMDFRKFSYWWdulDiSpAh7o6coikRd5d9FIsJkNIdT0_zSNWqDmQ3dBd1EdjbtOeZIHFeX6Ll2RuJXpgi/s640/Cooking+blog+009.JPG" width="640" /></a></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">Directions:</span></div>
<div class="yiv9783608175yui_3_7_2_30_1370301819158_94 yiv9783608175yui_3_7_2_27_1372373504213_95 yui_3_7_2_38_1377151143591_98" id="yiv9783608175yui_3_2_0_19_1346101921454834" style="background-color: transparent; color: black; font-size: 16px; font-style: normal;">
<span style="font-family: Times,"Times New Roman",serif;"><b>(1)</b>
Heat a large deep pot over high heat, wash the meat you are using (I
like to rinse with water, then cover in sink with water, add some
vinegar, lots small handful salt, wash well, drain, rinse again, drain,
then pat-dry, you may clean it however you like though I find the way I
do it kills any "gamey" taste) now that meat is cleaned, drained and
dried, set aside.</span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><b>(2)
</b> When your pot is hot, add some oil, and then your meat to it and sprinkle generously with
salt (not too much I'd say about 1 teaspoon or so to taste), sprinkle
black pepper all over, and garlic powder, allow meat to brown on both
sides or all over for about 10 minutes or until browned all over.
(During this time we don't have to sit and wait we can PREPARE THE SAUCE) BUT do
not forget to stir occasionall. </span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><br /></span></div>
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<span style="font-family: Times,"Times New Roman",serif;">PLEASE NOTE: If it browns too much while your spending time making the sauce, simply remove chicken from pot and set aside, then heat the pan again with chicken and all before adding blended sauce. SEE INSTRUCTIONS BELOW</span></div>
<div class="yiv9783608175yui_3_7_2_30_1370301819158_97 yiv9783608175yui_3_7_2_27_1372373504213_98 yui_3_7_2_38_1377151143591_101" id="yiv9783608175yui_3_2_0_19_13461019214541053" style="background-color: transparent; color: black; font-size: 16px; font-style: normal;">
<span style="font-family: Times,"Times New Roman",serif;"><br id="yiv9783608175yui_3_2_0_19_13461019214541061" /></span></div>
<div class="yiv9783608175yui_3_7_2_30_1370301819158_98 yiv9783608175yui_3_7_2_27_1372373504213_99 yui_3_7_2_38_1377151143591_102" id="yiv9783608175yui_3_2_0_19_13461019214541056" style="background-color: transparent; color: black; font-size: 16px; font-style: normal;">
<span style="font-family: Times,"Times New Roman",serif;"><span id="yiv9783608175yui_3_2_0_19_13461019214541066" style="font-weight: bold;">Directions for sauce:</span></span></div>
<div class="yiv9783608175yui_3_7_2_30_1370301819158_100 yiv9783608175yui_3_7_2_27_1372373504213_101 yui_3_7_2_38_1377151143591_104" id="yiv9783608175yui_3_2_0_19_1346101921454548" style="background-color: transparent; color: black; font-size: 16px; font-style: normal;">
<span style="font-family: Times,"Times New Roman",serif;"><b>(1)
</b>Heat oil in a small pan over medium high heat, fry the dried chilies
for about 30- 60 seconds until they slightly change color and they sort
of coil or close in a way, do not over fry them because they will become
bitter, remove set aside. </span></div>
<div class="yiv9783608175yui_3_7_2_30_1370301819158_100 yiv9783608175yui_3_7_2_27_1372373504213_101 yui_3_7_2_38_1377151143591_104" id="yiv9783608175yui_3_2_0_19_1346101921454548" style="background-color: transparent; color: black; font-size: 16px; font-style: normal;">
<span style="font-family: Times,"Times New Roman",serif;"><b>(2)</b> Now fry the cinnamon stick until you hear it
pop and open a bit, remove set aside, fry the almonds, when browned
remove and set aside... </span></div>
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<span style="font-family: Times,"Times New Roman",serif;"> <b>(3)</b> Next fry the small banana cut in rounds or length wise, when
browned set aside. Now fry the piece of bread until browned on both
sides.Set aside.</span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><b>(4)</b> Then the onions, and garlic until golden brown, add the tomato in wedges and let it cook on high until it cooks through and blisters. now add tablet of chocolate and let it melt and bubble into the mixture. Set aside...</span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><b>(5)</b> In a regular blender blend all ingredients in batches with cinnamon, cumin,
oregano, and the chicken powder. DO NOT ADD SUGAR YET.</span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><b>(5)
</b> By now your meat should be browned, add all the well blended contents
into the pot, give it a good stir, scraping the bottom of pot to get the
nice drippings and fond, add more water to thin out the sauce.</span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><b>(6)</b> Once it
bubbles, add enough water to barely cover meat, bring to a boil, add
chocolate, sugar, any additional salt to taste, cover and leave on
medium low approximately 45- 60 minutes until meat is tender, and oil
rises to the top (this is how you know the mole sauce is done). </span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPbpIkE942fazUt4HjoNyqkfBu9bUFdfMP8Hz7XnGK9TaaMpn9BUx0ROZNBrYw2Lbx6juL-7A3YflHkHhJBRDn7zkyNnEGMgSjw_B0swdWSI56Ot6ykLZGASXbtmn7zaGqOPTQKL3XJIW/s1600/Cooking+blog+013.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPbpIkE942fazUt4HjoNyqkfBu9bUFdfMP8Hz7XnGK9TaaMpn9BUx0ROZNBrYw2Lbx6juL-7A3YflHkHhJBRDn7zkyNnEGMgSjw_B0swdWSI56Ot6ykLZGASXbtmn7zaGqOPTQKL3XJIW/s640/Cooking+blog+013.JPG" width="640" /></a></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><br /></span>
<span style="font-family: Times,"Times New Roman",serif;"><b>(7) </b>Remove
from heat and serve with rice, and any sides you would like.</span><br />
<br />
<span style="font-family: Times,"Times New Roman",serif;"><b>P.S. This is my "<a href="http://en.wikipedia.org/wiki/Rasquache">rasquache</a>" style mole, my way/ "a mi manera" and it's damn delicious ;-)</b></span>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-5374759176620153903.post-8419443626625256192013-01-30T09:09:00.002-08:002013-01-30T09:09:49.204-08:00Birria de Pollo (Chicken Birria)- Monthly Food Article ContributionHello fellow bloggers, I got my first position as a paid food blogger for Hispanic.com!!!! I am now going to monthly contribute 1-2 articles a month for their website! :)<br />
<br />
My first contribution for this month is "Birria de Pollo", for those familiar with Birria you wondering, "What Birria made with chicken?" Well don't knock it til' you tried it<span style="color: #0000ee;">!</span><br />
<br />
Check<span style="color: #0000ee;"> o<span style="color: #0000ee;">ut </span></span>what it's all about at the link below and tell me what you think :)<br />
<div style="text-align: right;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: large;"><b><a href="http://hispanic.com/food/main-courses/item/139-how-to-birria-de-pollo">http://hispanic.com/food/main-courses/item/139-how-to-birria-de-pollo</a></b></span></div>
<br />
<div style="text-align: center;">
<img alt="Birria de Pollo by Nathan" src="http://hispanic.com/media/k2/items/cache/7f2cd38b7681e6e2ef83b5a7a5385264_M.jpg" style="height: auto; width: 239px;" /></div>
<br />
Again thank you all for your support and feedback it is always greatly appreciated.<br />
<br />Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-5374759176620153903.post-59607136667586410312013-01-16T20:06:00.001-08:002013-01-16T20:08:30.611-08:00My Interview with Hispanic.comHispanic.com contacted me for an interview. In addition they also have offered me a pending position as a paid food writers to contribute 1-2 articles per month to their website.<br />
<br />
You can see my full interview if interested by clicking on the link below:<br />
<br />
<a href="http://hispanic.com/food/main-courses/item/130-qa-spanish-mexican-cuban-food-with-nathanscomida-blog">http://hispanic.com/food/main-courses/item/130-qa-spanish-mexican-cuban-food-with-nathanscomida-blog</a><br />
<br />
Thank you to everyone who supports me and enjoy my posts :)<br />
<br />
Sincerely,<br />
Nathan Gutierrez <br />
<br />
<br />
<br />Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-5374759176620153903.post-48356594466137743482013-01-09T01:13:00.001-08:002018-09-16T22:50:53.576-07:00Espinazo de Puerco en Chile Colorado (Pork Neck Bones in Red Chile) "<i>Espinazo en Chile Colorado</i>" is a soup composed of pork neck bones swimming in a rich reddish stock who's color comes from flavorful dried Guajillo or California chilies, thickened with corn masa dough. It is served hot topped with minced onion, cilantro, limes, a side of warm corn tortillas and your choice of hot sauce or red salsa. If you think this dish is going to be fiery hot and spicy fear not. The soup is actually extremely mild if you use "Guajillo" chilies, and completely absent of spiciness if you use "Chile California" (which are Anaheim peppers that when ripened red are dried).<br />
<br />
My mother remembers enjoying this dish often growing up<b> </b>ZacapĂș, Michoacan, Mexico which was shared to her through one of her neighbors. Growing up she always liked helping around her friends mother's kitchens, and learning a thing or two from them. To this day it remains one of her favorite and most memorable dishes :)<br />
<br />
<b>Main Ingredients (to boil and simmer neck bones):</b><br />
-2 1/2 lbs <b>pork neck bones </b>(washed well under running water, my mother likes to soak it quickly in water with salt and vinegar, swoosh it around for a minute then drain, and rinsing again under cold water)<br />
-8-9 cups <b>water</b><br />
-1/2 <b>onion</b><br />
-2 <b>garlic cloves</b><br />
-2<b> bay leaves</b><br />
-1 teaspoon <b>dried oregano</b><br />
-1/2 teaspoon <b>ground cumin</b><br />
-1/2 teaspoon<b> ground black pepper</b><br />
-1 heaping tablespoon <b>chicken bouillon powder</b> or <b>beef bouillon</b><br />
-<b>salt</b> to taste (I used about 1 tsp. you can use less or more)<br />
<br />
<b>Finishing Ingredients:</b><br />
-7 dried <b>guajillo</b> or <b>California chilies </b><br />
-2 <b>roma tomatoes</b> (optional, if you have it use it, if not don't worry I didn't use it)<br />
-2-3 raw <b>garlic cloves </b><br />
-1/2 cup of prepared<b> corn masa dough</b> (you could use 1/2 cup of dry maseca that has been mixed with water to a dough consistency)<br />
-1/2 teaspoon <b>ground cumin</b><br />
-1/2 teaspoon <b>ground black pepper</b><br />
-1/4 teaspoon <b>ground cloves</b> (like the spice or 2 whole ones that you grind freshly)<br />
<br />
<b>To garnish and serve:</b><br />
-minced fresh <b>onion</b><br />
-finely chopped<b> cilantro </b><br />
<b><br /></b>
<b>Directions:</b><br />
<b>(1)</b> In a large pot, bring all the main ingredients to a boil over high heat, give a good stir, cover and simmer on medium low for 1 1/2- 2 hrs until pork neck bones are very tender.<br />
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<b>(2)</b> Meanwhile get the dried peppers, remove the stem, cut open and take out veins and seeds, rinse them under water, and put in a small pot if you want to add tomatoes, get two small tomatoes, cut them in half and add them to the pot together with the chilies. Cover with water, and bring to a boil over high heat, then turn off and allow to rest and soak for atleast 15- 20 minutes. Set aside.<br />
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Afterwards in a blender blend the chilies with cumin, black pepper, cloves, raw garlic cloves, and masa dough along with some of the soaking liquid. Set this blended mixture aside.<br />
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<b>(3) </b>Now when pork neck bones are tender, remove the neck bones from the pot, and strain the stock into another pot through a strainer to get rid of any grit and pieces of things in the stock, that way you will have a clearer stock, and end up with a smooth result.<br />
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<b>(4) </b>Afterwards add the pork neck bones back to the pot with the stock that has been strained and bring back to a boil. Add all the contents that you blended in the blender, but strain it as you add it in.<br />
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Allow to come to a rolling boil while stirring occasionally, and when it does allow to boil an additional 10 minutes so the corn masa that was blended thickens the soup and cooks through.<br />
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<b>(5)</b> It should look like this after 10 minutes.<br />
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<br />
<div style="text-align: center;">
A close up</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SpjpD0XDS3-fbqLZpTpKu99L0CEmayBUKdR-0XhyphenhyphenjSsvmKq8EZQr0rxFd7MzSeqW8MnI6Wxcgy6sU4-bhHIKfs1x7UVty-dzHL1EfpWci1R4qWAlLTgN_hFH5rUFumoDKxDEr6u5np5F/s1600/066.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SpjpD0XDS3-fbqLZpTpKu99L0CEmayBUKdR-0XhyphenhyphenjSsvmKq8EZQr0rxFd7MzSeqW8MnI6Wxcgy6sU4-bhHIKfs1x7UVty-dzHL1EfpWci1R4qWAlLTgN_hFH5rUFumoDKxDEr6u5np5F/s320/066.JPG" width="320" /></a></div>
Here it is served before topping with a little bit of fresh minced onion, cilantro and lime along with some hot sauce. Don't forget to serve with a side of warm corn tortillas.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtplu1tfpuIU97KK2IBSj3GrC_Yr5fm6Sw68FbvKS_lvs8x0m3Kjo3ZVJqEkBrYZmE7fOAUZSCkqWFzQbXBrQhRv1S_uIQiwQmokVcw_8q_iDDgzOM-dyR9TbYm2M9Qe7HH3MH0XDqWv-j/s1600/0.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtplu1tfpuIU97KK2IBSj3GrC_Yr5fm6Sw68FbvKS_lvs8x0m3Kjo3ZVJqEkBrYZmE7fOAUZSCkqWFzQbXBrQhRv1S_uIQiwQmokVcw_8q_iDDgzOM-dyR9TbYm2M9Qe7HH3MH0XDqWv-j/s320/0.jpg" width="320" /></a></div>
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<b>Please Note:</b> This is not a super thick stew, it is more like a soupy gravy, if you want it thicker you could add more corn masa dough I would say up to a cup, but do not over do it, the next day it will be even thicker.<b> </b><br />
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<b>ALSO</b> if you like this recipe and the flavors of Chile Guajillo and California you might also enjoy my blog posts and recipes for the following recipes all of which feature those dried peppers by clicking on the titles of the following:<br />
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b><a href="http://nathanscomida.blogspot.com/2008/07/troso-de-res-en-chile-rojo-beef-in-red.html">"<i>Trozos de Res in Chile Rojo</i>" (Beef in red chili)</a>,</b></div>
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<b><a href="http://nathanscomida.blogspot.com/2010/04/costillas-de-puerco-en-chile-colorado.html"> "<i>Costillas de Puerco en Chile Colorado Con Nopales</i>" (Pork Ribs in Red Chili with Cactus)</a>,</b></div>
<div style="text-align: left;">
<b><a href="http://nathanscomida.blogspot.com/2010/05/tortitas-de-camaron-en-chile-colorado.html">"<i>Tortitas de Camaron en Chile Colorado Con Nopales</i>" (Dry Shrimp Fritters in Red Chili with Cactus)</a>, <a href="http://nathanscomida.blogspot.com/2008/07/chilaquiles-tortilla-based-breakfast.html"><i>"Chilaquiles"</i> (Fried Tortilla Strips in Red Chili),</a></b></div>
<div style="text-align: left;">
<b><a href="http://nathanscomida.blogspot.com/2009/01/enchilidas-estilo-michoacan-mexican.html">"<i>Enchiladas Estilo Michoacan</i>" (Red Enchiladas Michoacan-style),</a></b></div>
<div style="text-align: left;">
<b><a href="http://nathanscomida.blogspot.com/2011/05/menudo-rojo-red-mexican-tripe-stew.html"> "<i>Menudo</i>" (Red Tripe Stew),</a> <i> </i></b></div>
<div style="text-align: left;">
<b><a href="http://nathanscomida.blogspot.com/2008/11/pozol-rojo-red-mexican-hominy-pork-stew.html"><i>"Pozole Rojo"</i> (Red Pork and Hominy Stew)</a></b></div>
Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-5374759176620153903.post-87574034780901185912012-12-21T02:17:00.001-08:002013-01-16T14:23:08.428-08:00Enchiladas Suizas (Enchiladas in a Tomatillo Cream Sauce)<div class="separator" style="clear: both; text-align: left;">
"<b><u><i>Enchiladas Suizas</i></u></b>" is something very new to me. I had seen this style of enchilada presented in cooking videos I subscribe to (cooking videos from people I consider talented and smart Mexican home cooks). The word "Suizas" would throw me off because it means "Swiss" so I decided to do what anyone in this modern age does I "googled it" turns out this style of Enchilada is from a restaurant called Sanbornes Cafe located in Mexico City.</div>
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It is essentially green enchiladas, except that the green tomatillo sauce used has sour cream incorporated into it. How the name Swiss came to be I have no idea (maybe some versions use Swiss cheese or because it has dairy?). Anyways since I am a huge fan of sour cream and the likes regardless of calories it all worked out (hey I work out enough okay end of story). After seeing other recipes this is my version and adaptation of preparing these enchiladas, I will add some notes on the bottom that may help you customize or tweak the recipe a bit to your liking plus some tips I found helpful...</div>
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Oh also I wanted to add that my family LOVED the Enchiladas! So did I, and they were a HIT! At first my mother frowned a bit at the idea of enchiladas that go in the oven (she's had them in the past but considers them an "American" thing not Mexican, because growing up where my mom was born and raised in ZacapĂș, Michoacan, Enchiladas are dipped in the sauce green or red or mole or whatever, then lightly fried after dipped in sauce, filled, rolled up, and served fresh hot with queso fresco, lettuce and other delicious toppings... I have that version of enchiladas posted on my blog if interested see recipe for <a href="http://nathanscomida.blogspot.com/2009/01/enchilidas-estilo-michoacan-mexican.html"><b>"Enchiladas Estilo Michoacan"</b></a> ).... however my mom didn't deny that she loved these enchiladas, and it was also practical to just have a big tray of delicious warm enchiladas, and nice to have everyone sitting together as opposed to me or her having to cook the stove top variations at the moment people eat it.</div>
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...any who here is the recipe :)</div>
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<b>Ingredients for sauce:</b><br />
-2 lbs <b>tomatillos </b><br />
-2 <b>serrano chilies</b> (a type of green spicy chili)<br />
-1/2 <b>onion</b><br />
<b>-</b>1 bunch of <b>cilantro</b> (washed well I use the stems as well)<b> </b><br />
-2 cloves of<b> garlic</b><br />
-1 teaspoon <b>chicken bouillon powder</b><br />
-<b>salt</b> to taste<br />
-<b>ground black pepper </b>to taste <br />
-1/2 teaspoon <b>ground cumin </b>(optional I like the tough it gives it)<br />
-approximately 1 cup of <b>Mexican cream</b> (you can use regular <b>sour cream</b>)<br />
-approximately 4 cups <b>water </b>or <b>chicken stock</b><br />
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<b>Main ingredients:</b><br />
-24 <b>corn tortillas (NOT FLOUR TORTILLAS)</b><br />
<b>-1/4 cup</b> more or less cooking oil<b> (to lightly fry tortillas, makes them pliable and stronger so they won't turn mushy in the sauce) </b><br />
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<b>Ingredients for the filling:</b><br />
<b>-shredded chicken </b>(I used 2 leftover roasted chicken breasts, if you don't have that you can boil some chicken breasts with salt, onion, garlic, cumin, oregano, and pepper with enough water to barely cover, and when tender, cool down, drain and shred the breasts)<b><br /></b><br />
-I also made some filling them with<b> refried beans</b> (a good idea for a delicious vegetarian option I have the recipe for refried beans on my blog or feel free to use any other you may like see recipe for "<a href="http://nathanscomida.blogspot.com/2008/12/frijoles-pintos-fritos-refried-pinto.html"><b>Refried Beans</b></a>" if your vegetarian or afraid of using lard to prepare them use olive oil or another kind of oil)<br />
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<b> Ingredients for topping:</b><br />
-shredded white cheese we used <b>Monterrey Jack </b>(I know it's an American type of cheese but it sure as hell is delicious) you can use "Queso Oaxaca" or "Manchego" cheese any really good white melting cheese that you like. The amount you use depends on how much cheese you like, I put enough to cover the enchiladas lightly on top, about 1/2 lb.<br />
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<b>Directions for sauce</b>:<br />
<b>(1)</b> If tomatillos are large cut in half, throw them in a pot with chile serrano, and onion. cover with some water (approximately 4 cups) or chicken stock, bring to a boil and let cook on high until tomatillos change color (about 5 minutes)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis-ViMtBysKhezBpiBZVYUm5CtsI2rtOBwP30i2FIeXzbg9zeQCzmYyfdz2CS9cRgm4-2Vs1CcW05YGbwfpAApULYkqhGECTb4Hs9NwOifn3SkP08N7loBbJz3Nw96gvJllNVkTVODWsNF/s1600/SDC13266.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis-ViMtBysKhezBpiBZVYUm5CtsI2rtOBwP30i2FIeXzbg9zeQCzmYyfdz2CS9cRgm4-2Vs1CcW05YGbwfpAApULYkqhGECTb4Hs9NwOifn3SkP08N7loBbJz3Nw96gvJllNVkTVODWsNF/s320/SDC13266.JPG" width="320" /></a></div>
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<b>(2) </b>Now scoop out tomatillos, chilies, and onions and throw them in a blender RESERVE the cooking liquid in a seperate container or bowl you will use it to thin out the sauce and blend as needed, along with spices, raw garlic, and cilantro. Put enough liquid to blend until smooth, then add the sour cream and continue to blend until well incorporated.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYyPzxg7VIujEE5hibgWSrpm2hSd_PEPd7gC3_zDgJjUC8aLGynppQ_q1wNCyrpK9G1ZEfYPriHcpS9aKYJdT6NOgebmTWh2JiO8Ix2L4wozS6RN8v0RAXU8af-Q4TR5VlvqF7uiEtwpeP/s1600/SDC13269.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYyPzxg7VIujEE5hibgWSrpm2hSd_PEPd7gC3_zDgJjUC8aLGynppQ_q1wNCyrpK9G1ZEfYPriHcpS9aKYJdT6NOgebmTWh2JiO8Ix2L4wozS6RN8v0RAXU8af-Q4TR5VlvqF7uiEtwpeP/s320/SDC13269.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvytWHMV19hrCkLfXi7dbs8U5HkeALfi514YaIheMuTVtdH9SpKVYytTGhesrJBqwJNgQNwOodOfwwnylxyt8gRVyp1Jn6Nju1424yuCadiKeQtLD2-bylV4Ra0P_VlkLkHChLwb1InXi/s1600/SDC13268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnvytWHMV19hrCkLfXi7dbs8U5HkeALfi514YaIheMuTVtdH9SpKVYytTGhesrJBqwJNgQNwOodOfwwnylxyt8gRVyp1Jn6Nju1424yuCadiKeQtLD2-bylV4Ra0P_VlkLkHChLwb1InXi/s320/SDC13268.JPG" width="320" /></a></div>
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<b>(3)</b> Now that your sauce is ready, heat the same pot where you made the sauce until it's really hot, add some oil and when oil is hot add the sauce you blended and let it simmer for 10 minutes so all the flavors mend, then remove from heat, mean while you can do other stuff... I forgot to take pictures of the sauce simmering unfortunately :(<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVt3S0iv6ybnhEL9832uTEg_F3QakunvewkcXYlQyKGDwakCX-4jBVt_Vh7b8m-my_Hmw5blHlWHc-_VAAeV6M428usD2xQncNdoNInq_os_kJoozNQIhrwhQc0yS2Z_KkoObsWQk1ERwx/s1600/SDC13270.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVt3S0iv6ybnhEL9832uTEg_F3QakunvewkcXYlQyKGDwakCX-4jBVt_Vh7b8m-my_Hmw5blHlWHc-_VAAeV6M428usD2xQncNdoNInq_os_kJoozNQIhrwhQc0yS2Z_KkoObsWQk1ERwx/s320/SDC13270.JPG" width="320" /></a></div>
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<b>(4)</b> Set sauce aside<br />
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<b>Directions for softening tortillas</b>:<br />
(1) Heat a small pan with oil on high heat, and lightly fry each tortilla on both sides just enough for it to puff slightly and make some movement but don't over do it, you just want to soften them, if you over fry them they will turn HARD you do not want that, make sure the oil is hot though and they bubble when you add them in.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhTBA5HLJQbHIzP8O79N6o0jhgb57d0duYGA1t9bqIvDHWePdd2bQI0d8R9p7DwpsM5QAmTLZ87kQnzMwbg9FHeBIe0Ow4hlz-WV2m_oIg1Lk8Ao8bKaeV7VFyLwV4DEOWGxgZgesKfnN/s1600/SDC13271.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhTBA5HLJQbHIzP8O79N6o0jhgb57d0duYGA1t9bqIvDHWePdd2bQI0d8R9p7DwpsM5QAmTLZ87kQnzMwbg9FHeBIe0Ow4hlz-WV2m_oIg1Lk8Ao8bKaeV7VFyLwV4DEOWGxgZgesKfnN/s320/SDC13271.JPG" width="320" /></a></div>
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... I know this seems REDUNDANT and greasy etc. BUT if you skip this step you will get mushy enchiladas that won't be able to hold their shape, and look not appealing, the frying makes them flexible and prevents them from falling apart and helps maintain texture. You can pat dry them with paper towels after the frying however so it's not so greasy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGx9fRH-44OoAr6sWVar4Qzd2l9xJx7wSZ4IEFljBcAzSNkxw1nd_eKq9gJupndRw_55VxT99Xkv9pC-2e_s3VXgnpCQ5oeekL1FVPWNVS4sjhkpXBXnHLSRru6CByDf7cPNPrVwqETwiT/s1600/SDC13273.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGx9fRH-44OoAr6sWVar4Qzd2l9xJx7wSZ4IEFljBcAzSNkxw1nd_eKq9gJupndRw_55VxT99Xkv9pC-2e_s3VXgnpCQ5oeekL1FVPWNVS4sjhkpXBXnHLSRru6CByDf7cPNPrVwqETwiT/s320/SDC13273.JPG" width="320" /></a></div>
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... use tongs or a spatula or however you feel comfortable to fry and set aside.<br />
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<b>Directions for assembling enchiladas:</b><br />
<b>(1)</b> Have you fillings ready and on hand, also your softened lightly fried tortillas, and pre- heat oven to 425 degrees Fahrenheit.<br />
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<b>(2)</b> Get the baking dishes you are using to bake the enchiladas, and put enough sauce on the bottom of the dishes to lightly coat the bottom of the dish.<br />
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<b>(3) </b>Put filling in tortilla, and roll like a taquito, here are some pictures to help you.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4sjHxVlPHmZ6a4PF0__c52ABSO8mMJy2WOv1kw2Sp5Z2Qowic4hYRgcYDTCqpqG8lT-Rj9A2fFg8nC5bVm93KfbH3XUSr7KxPLzae2ysJnHIdTNAmYxqgG3ZkJG2NzVIcawBGJUxPp6S6/s1600/SDC13274.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4sjHxVlPHmZ6a4PF0__c52ABSO8mMJy2WOv1kw2Sp5Z2Qowic4hYRgcYDTCqpqG8lT-Rj9A2fFg8nC5bVm93KfbH3XUSr7KxPLzae2ysJnHIdTNAmYxqgG3ZkJG2NzVIcawBGJUxPp6S6/s320/SDC13274.JPG" width="320" /></a></div>
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we made one tray of bean ones and another of chicken ones.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhThtuoL1Quc-SYnLfTXyqLMIhLoypGcW22TYJOKKHerVMS0iygqqCcbeEuAvoLCUaSsGvoe34b7Bw5sYKqtmaStJvT2McquHTp_0Rlrnnum_tMKZMdvBRouvJzk_xMGNmavi9PobL9TY0D/s1600/SDC13275.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhThtuoL1Quc-SYnLfTXyqLMIhLoypGcW22TYJOKKHerVMS0iygqqCcbeEuAvoLCUaSsGvoe34b7Bw5sYKqtmaStJvT2McquHTp_0Rlrnnum_tMKZMdvBRouvJzk_xMGNmavi9PobL9TY0D/s320/SDC13275.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMk3wKfHFB02hjqNE9ISZKCzRQYHzqBbGRj_to4JSxNeBxID2M3JISTYvtCXmIDaA1m6HCZACOiSVnPpVP8zzNRP4JrDYqn7P28iLKxD4PIwPstr3tntB_IFqfU8Bu48y1mEtm4_KAcRKd/s1600/SDC13276.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMk3wKfHFB02hjqNE9ISZKCzRQYHzqBbGRj_to4JSxNeBxID2M3JISTYvtCXmIDaA1m6HCZACOiSVnPpVP8zzNRP4JrDYqn7P28iLKxD4PIwPstr3tntB_IFqfU8Bu48y1mEtm4_KAcRKd/s320/SDC13276.JPG" width="320" /></a></div>
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carefully arrange in baking dish, and pour remaining sauce over the enchiladas (I like to lade the sauce over the to coat evenly) top with shredded cheese.<br />
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<b>(4) </b>Bake in oven at 425 degrees for about 10 minutes, the only reason to bake them is to melt the cheese, so they don't need to be that long in the oven. They should look like the picture below after baked :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUj6r08_uViT015l_juDnb7dhr6R8Sh83tAmf0MrtKfP8gLZKPopWmpAJTVxpUGIwuHtTSID-NfVCiDm1fpD8IKSMVjviVMN-c6AMdMlP-zlIXHo7Oml2my7GhDTy7kEJsJa21OmjLCw5s/s1600/SDC13279.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUj6r08_uViT015l_juDnb7dhr6R8Sh83tAmf0MrtKfP8gLZKPopWmpAJTVxpUGIwuHtTSID-NfVCiDm1fpD8IKSMVjviVMN-c6AMdMlP-zlIXHo7Oml2my7GhDTy7kEJsJa21OmjLCw5s/s320/SDC13279.JPG" width="320" /></a></div>
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Use a spatula to serve<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJg62jvB9JVG95T6uwD7IHp0RXj06su3M1GYN1Yspci0Ozm4W3yiZG5Xj68ePjy-3Pc-sjs9ythyphenhyphenIzn8kW78AtGoOM4gSNiNg5knX1zkdYUd9MJw-9nt5PCsXFK_FbMsGrCvicWSlBqb1Z/s1600/SDC13280.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJg62jvB9JVG95T6uwD7IHp0RXj06su3M1GYN1Yspci0Ozm4W3yiZG5Xj68ePjy-3Pc-sjs9ythyphenhyphenIzn8kW78AtGoOM4gSNiNg5knX1zkdYUd9MJw-9nt5PCsXFK_FbMsGrCvicWSlBqb1Z/s320/SDC13280.JPG" width="320" /></a></div>
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We enjoyed them with sour cream, guacamole, a red salsa, and lettuce on the side. Enjoy!<br />
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<b>NOTES:</b><br />
<b>(1) </b>Enchiladas aren't typically "swimming in sauce, they have some sauce, not too much not too little, so if your looking for something swimming in sauce this is not it.<br />
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<b>(2)</b> Another way to prepare these is with the same ingredients, BUT you can make these at the moment people are gonna eat them, by simply stuff the lightly fried tortillas when they are hot right away, arranging them on the persons plates and ladling the sauce over, then topping with fresh crumbled cheese since you wouldn't throw it in the oven if you opted for this option.<br />
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<b>(3)</b> Don't be afraid to thin out the sauce, it will thicken when it goes in the oven, and tortilla will soak most of it.Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-5374759176620153903.post-22241770794109112992012-08-16T02:11:00.003-07:002012-08-16T02:11:59.872-07:00Salpicon de Pollo (Avocado Chicken Salad)<div class="separator" style="clear: both; text-align: center;">
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Salpicon in Mexican Cuisine is a salad made of shredded meat, finely diced vegetables & herbs (onion, tomato, avocado, green chilies, & cilantro) dressed in lime or vinegar, salt, and a generous drizzle of olive oil. It is served on "Tostadas" which are crispy round fried tortillas (think of it as a large round tortilla chip) topped with shredded lettuce, your favorite salsas, and Mexican cream if desired. <br />
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Salpicon is typically made with shredded beef, but I have chosen to make it with chicken breast, because it's well lighter, healthier, and it's what I had on hand. Also there are a lot of variations (some have cubes of cheese, some olives, capers, strands of spicy pickled jalapenos and carrots and even some include green beans) as you can see it really depends on the preference of the cook.<br />
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My version is very simple chopped tomatoes, onions, jalapeno peppers, and LOTS of diced avocado dressed in white wine vinegar (lime can be used in a pinch), salt to taste, and fruity extra-virgin olive oil. Think of it as a chopped guacamole with shredded chicken (beef can be used too, or for non meat eaters, canned tuna or canned salmon would be delicious) really you can be creative use what you like (even chopped celery would probably be good in here) however I do not recommend using chopped cucumbers or lettuce mixed into the salad because they will turn soggy and release liquid when left to cool in the fridge or overnight.<br />
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Well here's the recipe :) <br />
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<b>BEFORE YOU BEGIN</b> you have to boil, and then cool and shredd chicken breast here's how:<br />
<b>(1)</b> Wash chicken breast in running cold water, cover with water in a large pot, add 1 teaspoon salt, 2 teaspoons chicken bouillon powder, a piece of onion, and 2 cloves garlic. Bring to a boil and boil 30 minutes until tender, remove, cool, and shred.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7o6g3-ds0HG-ZP2ICPlol_1ViNkDdtRu5s0OD-LoFALfupa212i3SnXECq0QAgCZSqHmLPziS3KgATqYeoeGT8GDFjx6QAthkhrUX0Cm7o8aREBvvlVh6Bm99v1J8AZGdS8CL9zaJLuuA/s1600/SDC12849.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7o6g3-ds0HG-ZP2ICPlol_1ViNkDdtRu5s0OD-LoFALfupa212i3SnXECq0QAgCZSqHmLPziS3KgATqYeoeGT8GDFjx6QAthkhrUX0Cm7o8aREBvvlVh6Bm99v1J8AZGdS8CL9zaJLuuA/s320/SDC12849.JPG" width="320" /></a></div>
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It is now ready to use for the salad. The same can be done with beef but boil 1 to 1 1/2 hours (use flank steak or beef sold for shredding)<br />
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<b>Ingredients:</b><br />
-2 large <b>cooked chicken breasts or 1 - 1 1/2 lb. flank/ beef</b> (cooked, cooled, and shredded)<b><br /></b><br />
-6 <b>roma tomatoes</b> diced<br />
-1 medium <b>onion</b> minced<br />
-1 bunch of <b>cilantro</b> minced<br />
-3<b> </b>fresh<b> jalapeno peppers finely minced </b>(more or less to taste, you may omit if you can't stand the heat or de-vein/ remove the inside and only use the green flesh lol.) <br />
-5-6 medium <b>hass avocadoes</b> diced<br />
-1/4- 1/3 cup <b>white wine vinegar</b> or <b>lime juice</b>(depends how tangy/ sour you want it, use less if you like) <br />
-1/4 cup <b>olive oil</b> (more or less to your preference)<br />
-<b>salt</b> to taste (at least 1 teaspoon)<br />
-<b>black pepper</b> to taste (optional)<br />
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Directions:<br />
(1) Mix all ingredients on the ingredient list together<br />
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(2) Your salad is now complete (after mixing it in a bowl I transferred to a serving dish it can be eaten right away or put in the fridge a couple of hours to let the flavors meld)<br />
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<b>Ingredients to serve </b><br />
<b>-Tostadas (you buy these pre-made or you deep-fry corn tortillas and drain) </b><br />
-1/2 a head of<b> </b>washed<b> ice berg lettuce</b> finely shredded (julienned), kept in ice water to prevent wilting or drying<br />
-<b>Mexican cream </b>(just thin out regular sour cream if you cannot get it with a little milk to a thick but smoother cream)<br />
-your favorite<b> hot sauces/ salsa </b>(I used a chile de arbol sauce, and a raw spicy green avocado based salsa which I'll post in the future, you can see other salsa recipes on my blog on the left hand index under "<a href="http://nathanscomida.blogspot.com/search/label/Mexican%20Salsas"><b>Mexican Salsas</b></a>"<br />
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I didn't take a picture of the salad assembled on the tostada, because I forgot but here's the table set up, I like to spread some of the cream on the tostada, then top it with shredded lettuce and salsa<br />
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<b>P.S.</b> if you like this post you may enjoy another post i have for "<a href="http://nathanscomida.blogspot.com/2008/07/tostadas-de-pollo-chicken-tostadas.html"><b>Tostadas de Pollo"</b></a> (chicken tostadas) it's basically a de-cnstructed version of this. ALSO a already cooked rotisseri chicken that is store bought may be used to skip having to boil the chicken meat.<br />
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ALSO... I know I haven't posted much but jsut been enjoying my summer, lounging, went on a little travel, spending it with my loved ones, and yes I do cook almost daily but just haven't had time to make a post, I want to thank all the readers that stick around :) ... there's more posts to come :D<br />
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5374759176620153903.post-90192369119922474922012-06-20T19:38:00.004-07:002012-06-20T19:40:14.872-07:00Rabo de Toro a la Cordobesa (Cordoba style Oxtail) At my house when we cook oxtails it's a HUGE DEAL, my grandma, mom, dad, me, and little sister ALWAYS have to be present to cook this, we have to make sure everyone is at the house for dinner that day. Why? Well because it's our favorite cut of meat, it's rich, flavorful,moist, tender and produces a sauce that is out of this world.<br />
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<b> </b> There are three ways we prepare oxtails in my family, one is in a type of Mexican soup we call "Caldo de Cola" which is simply the Mexican "<a href="http://nathanscomida.blogspot.com/2008/12/cocido-de-res-mexicano-mexican-beef.html">Cocido de Res</a>" (beef soup with a tons of vegetables) prepared with oxtails, the other is "<a href="http://nathanscomida.blogspot.com/2008/08/rabo-encendido-estilo-chino-cubano.html">Rabo Encendido Estilo Chino Cubano</a>" it's one of my grandmother's creations I guess, it's braised in soy sauce & wine but with Cuban spices and sofrito....<br />
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BUT and it's a BIG BUT lastly the way we ALMOST ALWAYS prepare it, for us the most delicious and favorite way is well the typical Cuban-Spanish "<a href="http://nathanscomida.blogspot.com/2009/06/rabo-encendido-cuban-oxtail-stew.html">Rabo Encendido</a>" in which the oxtails are browned and stewed in a Spanish/ creole tomato based sauce, that's almost always our go to recipe my grandmother taught me and my mother, but today I wanted something a little different (and honestly it's not so different that's why huge emphasis on "a little" I decided to prepare it "Cordoba" style, Cordoba is a city in Andalusia, Spain, it's practically the same as my grandmother's recipe, except the spice combination is a little different instead of using "cumin" it's replaced with sweet smoked spanish paprika & has the addition of cloves & saffron which is a nice little twist :)<br />
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<b>Ingredients:</b><br />
-4 1/2 lbs. <b>oxtails</b> (washed and rinsed twice, drain and pat dry with paper towels)<b><br /></b><br />
<b>-extra-virgin olive oil </b>(as needed to cook/ sautee the aromatics/ vegetables<b>) </b><br />
-4 <b>carrots</b>, peeled and cut into rounds <br />
-2<b> onions</b> finely chopped<br />
-1 <b>green bell pepper</b> chopped<br />
-1 <b>red bell pepper</b> chopped<br />
-1 <b>yellow bell pepper</b> chopped<br />
-8- 12 head of<b> garlic </b>minced<br />
-4 large ripe <b>tomatoes</b> or 8 oz. of a thick prepared<b> tomato sauce </b>or <b>16 oz. </b>of a regular one<b><br /></b><br />
-3 <b>bay leaves</b><br />
-1 tablespoon "<b>Pimenton de la Vera</b>" (sweet SMOKED Spanish paprika)<br />
-8<b> cloves </b>(I grind them to a powder to not risk anyone biting into one)<br />
-1 tsp <b>ground black pepper </b><br />
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<b>-SALT </b>to taste (atleast 1 1/2 tsp.) <b><br /></b><br />
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<b>Optional Ingredients: </b><br />
-1 teaspoon <b>saffron </b>or other coloring powder (turmeric would work here goes well with smoked paprika, in Spain they have a powder called "Colorante Alimentario" it's an edible coloring powder, Cubans use one called "Bijol" made of ground annato seeds, or packets of Goya's "Sazon" with saffron or achiote, your choice, if you leave it out it's not a big deal)<br />
-6 <b>potatoes </b>(peeled cut into large chunks)<br />
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<b>Directions:</b><br />
<b>(1)</b> Heat a large deep pot over very very high heat, when it's real hot, to test it splash some water if the water turns to little pearls and bounces around before evaporating it's ready. Add your oxtail you'll hear a thundering sound sort of and a grilled smoked smell, stir oxtails occasionally and allow to brown all over (DO NOT ADD OIL) the oxtails will render some fat, this will take anywhere from 5- 10 minutes maybe longer.<br />
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<b>(2) </b>This creates a wonderful "fond" for de-glazing on the bottom of the pan and will add a smokey, meaty flavor. Now lower your heat, remove oxtials and set aside, in the same pan add carrots, onions, bell eppers, and garlic cook down for 5- 8 minutes until translucent scraping the bottom of the pan with a wooden spoon.<br />
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<b>(3)</b> Add your tomato sauce, 3 bay leaves, and spices (smoked paprika, cloves, and pepper) stir about 3 minutes to reduce. Add your red wine, and allow to reduce by half (the wine unlocks some flavor in the tomato that's only soluble in alcohol)<br />
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<b>(4)</b> Now add your oxtails and stir/ coat everything well together. Add enough water to BARELY cover oxtails, bring to a rolling boil over high heat,<br />
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cover, and reduce heat to medium low to low. Allow to simmer covered 3-4 hours. After 3 hours check for tenderness if you want it more tender cook longer.<br />
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<b>(5) </b>Once tender to your liking, add saffron if your using and potatoes, allow to cook an additional 30- 40 minutes until potatoes are tender and flavors meld. (add more water as needed this stew is NOT a soup, so make sure the sauce is not too thin)<br />
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<b>(6)</b> Serve with steamed white rice, a salad, and any other sides you may like :)<br />
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All three of my culinary backgrounds use beans in some way (from my Mexican side the humble pot of simple pot of boiled pinto beans, my Spanish and Cuban side the rich varied bean stews made with meats, sausages, and vegetables, or the Cuban staple of rice and black beans so yeah can't really avoid them hehe.<br />
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Anyways in Mexican Cuisine one of the staples is boiled pinto beans (usually just boiled with a few pieces of garlic, onion then salt to taste) however my friend Simon who's family is originally from Guadalajara, Mexico prepares the beans by boiling them with dried Guajillo peppers and a whole head of garlic. The guajillo peppers gives them a nice smokey earthy taste, and the whole head of garlic well the delicious flavor of garlic most are familiar with :)<b> </b>Thank Simon and his sister Liz for teaching me yet another way of enjoying beans :D<b><br /></b><br />
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<b>Ingredients:</b><br />
-1 lbs. dried <b>pinto beans</b>, or peruano beans, or flor de mayo beans<br />
-4 dried <b>chile guajillos</b> (stem removed and seeds shaken out) or you can substitute with dried "Chile Nuevo Mexico" or "Chile California"<br />
-1 whole head <b>garlic</b><br />
-<b>salt </b>to taste (I use about 1 1/2 teaspoons or more to taste)<br />
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<b>Directions:</b><br />
<b>(1) </b>Put all ingredients EXCEPT the salt in pot (do not put the salt until the beans are tender because they will never be as tender as they should), cover with enough water to submerge them 2-3 inches in water.<b><br /></b><br />
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<b>(2) </b>Bring beans to a boil using high heat, then when they come to a rolling boil, cover and turn heat down to medium low. When beans are tender and salt to taste allow to boil an additional 5-10 minutes. Then turn off heat & discard/ throw away the chilies and onion (their flavor has already infused into the beans)<br />
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<b>PLEASE NOTE:</b><br />
(1) Don't get any bright ideas and puree the garlic after boiled and strain it into teh stock, the garlic boiled whole gives a nice mild taste, but if pureed and added back HELL NO! it'll be tooooo overpowering.<br />
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(2) My mother likes to throw away the garlic after it's boiled in there and the beans are done, but she blends the dried peppers and strains them back into the beans, it's her twist on my friends recipe and I love the taste it get's that way :)Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5374759176620153903.post-46546284542899795842012-05-21T01:20:00.000-07:002012-05-21T01:40:30.155-07:00Aliño de TeresitaWhat I present today is not a recipe for a side dish, or main course of anything like that, it's a condiment used to cook other food, and as a short cut in a lot of other recipes. Before I begin here's the background story :) <br />
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Teresita is a 92 year old lady that my mom is a care provider for. She is originally from Columbia, one of my mother's jobs is to cook for her and my since my mother has a love for the kitchen and learning new things, she was very quick to ask Teresita what she likes to eat, and how to recreate it.<br />
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One of the things essential in Teresitas kitchen is what she calls "Aliño", in her kitchen it's a very strong condiment essentially a bunch of aromatics, herbs, as well as umami packing
ingredients mixed together, simmered in generous olive oil, then
bottled. used to flavor & cook other dishes, from stews, soups, sautee's, mixed into meatloafs, meat balls, etc. simply a tablespoon mixed into rice for flavor, or tossing shredded meats, steamed veggies etc. it's used as a base.<br />
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<b>Ingredients:</b><br />
-2 <b>bell peppers</b> (red or green) finely chopped <br />
-1 large <b>onion</b> finely chopped<br />
-8 <b>scallions </b>(washed, split in half, and then finely chopped)<br />
-20 roma <b>tomatoes</b> chopped<br />
-1 head of <b>garlic</b> minced<br />
-1 large bunch of<b> cilantro</b> chopped <br />
-1/3 cup <b>dried oregano</b><br />
-1/3 cup <b>dried thyme</b><br />
-1/4 cup <b>soy sauce</b><br />
<b>-</b>3 tablespoons <b>lemon pepper </b><br />
-3 packets of "<b>Sazon Goya Con Azafran</b>" or "Sazon Goya Culantro Con Achiote" (maybe not everyone can get ahold of these, I would substitute it for ground achiote/ annatto seeds like 2 tablespoons, saffron, or maybe 1 tablespoon turmeric) <br />
-<b>salt </b>to taste (use atleast 2 teaspoons)<br />
-1 1/2 cups of a good quality <b>extra-virgin olive oil </b><br />
<br />
<b>Directions:</b><br />
<b>(1) </b>Mix all ingredients in a large pot or deep-pan (yes you heard right just throw EVERYTHING in the ingredient list in a pot or pan)<br />
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<b>(2) </b>Put it on the stove, mix well together with a spoon, and put on high heat, the tomato will start releasing it's juices, lower to medium high and allow mixture to cook for 10- 15 minutes.<br />
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<b>(3) </b>Allow to cool, and store in clean glass jars or containers, when fully cooled seal, and store in fridge (it can last up to 1 weeks in the fridge) if you want to store longer it can last for several months in the freezer. This recipe made about 4 jars, we store 2 in the fridge and 2 in the freezer.My family can go through a batch like this in like less than 2 weeks or so but it's because we are 4 people, and usually have guests and such, so we cook a lot :)<br />
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<b>PLEASE NOTE</b><br />
<b>-</b>In the future I will share some recipes using this condiment :) in the mean time if you decide to make it, feel free to be creative with it.<br />
<b> -</b>ALSO this is not meant to be eatin on it's on, or by the spoonfuls, it has a very strong flavor, and can be somewhat salty. So do not use it as a vegetable side or to eat on it's own.<br />
<b>-</b>I don't have any specific recipes like I said before posted yet to share using this condiment but just some really brief uses you can:<b> (1)</b> Steam any vegetables and add a couple spoonfuls of it and toss them in that for flavoring, with maybe more salt to taste.<b> (2)</b> When you make a chicken soup, you can remove the chicken, shredd it, and toss it in some of this condiment, serve with rice, and the soup on the side. <b>(3)</b> Any meat can be boiled with just onion, garlic, oregano, then removed, shredded and tossed in some of the condiment <b>(4)</b> Mix about 1/2 cup of the mixture into 1 lbs or ground meat, 2 eggs, and fry the mixture like patties. etc. you guys get it :)<br />
-Been using this condiment lately since I been pretty busy with school and it makes a lot of stuff quick to put together.<br />
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5374759176620153903.post-72643724696267880922012-04-19T19:29:00.003-07:002012-04-19T19:29:58.833-07:00Albondigas de Pollo con Hierbabuena Entomatadas (Mint Chicken Meatballs in Tomato)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQfRCq6cabsRGt9TOA1LlTIioQSIpxZebBHdjgAnBMMmbTIsXCudWuBEqqwmc4HhNjG8Bff8CJRDQH6J2erVR9XH7UwRejq2WMo_9azlx4mCP1reZcP_oIXL5_hHIF03UvaHz1SeZl45P/s1600/SDC12582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>Meatballs made with rice and mint are popular in Mexican cuisine (they can be made with pork, beef, chicken, turkey whatever meat of your choice or combination) often served in a soup with a variety of vegetables (if you would like to see this check my mother's recipe for "<a href="http://nathanscomida.blogspot.com/2008/10/caldo-de-albondigas-meatball-stew.html"><b>Caldo de Albondigas</b></a>") <b>. </b>However<b> </b>they can also be cooked in a spicy chipotle sauce, or how I present it here in a very simple light tomato based sauce<b> </b>that can be made spicy, mild, or with no heat at all.<br />
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My mother made these meatballs yesterdays using ground chicken and a simply tomato sauce that wasn't' spicy at all (we had a bowl of freshly made green salsa that was extremely spicy for those that wanted to add heat to their dishes they could simply grab a couple spoonfuls and drizzle on their plates). The dish is fairly simple, very quick to put together, and with ingredients readily available to anyone in any country I believe and it tastes heavenly and is so light on the stomach (the mint leaves are good for digestions , and rice is very easy to digest). If your looking for something simple and healthy give this a try :)<br />
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<b>Ingredients for meatballs:</b><br />
-1 1/2 lbs <b>ground chicken </b>(grind it yourself or buy it ground)<br />
-1 1/2- 2 cups <b>cooled rice</b> (could be white rice or leftover rice of any kind, my mom used leftover yellow rice from last night) <br />
-1/2 a large bunch of<b> mint leaves</b> (cleaned, washed, patted dried then finely chopped)<br />
-1/2 chopped <b>onion</b><br />
-2 cloves <b>garlic</b> finely chopped <br />
- 1 large <b>egg</b><br />
<b>-salt </b>& <b>pepper</b> to taste<b> </b><br />
<b><br /></b><br />
<b>Ingredients for sauce:</b><br />
-1/2 a large <b>onion</b> or 1 onion finely chopped<b></b><br />
<b>-</b>2 cloves <b>garlic </b><br />
-5-6 fresh <b>ripe tomatoes</b><br />
-1 heaping teaspoon <b>chicken bouillon powder </b><br />
-1 cup <b>water</b><br />
-<b>salt</b> and <b>pepper </b>to taste<br />
-<b>extra-virgin olive oil</b><br />
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<b>Ingredient to garnish (optional):</b><br />
-finely chopped fresh <b>parsley</b> or<b> cilantro</b><br />
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<b>Directions:</b><br />
<b>(1)</b> Put all meatball ingredients in a bowl,<br />
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mix together to combine, but do not over mix,<br />
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and then form meatballs into medium sized balls. Set aside.<br />
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<b>(2)</b> In a deep wide sauce pan or wide pot, heat olive oil over medium high heat, sautee chopped onions, and when onions are translucent and well cooked about 5- 7 minutes.<br />
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<b> </b><br />
<b>(3)</b> Meanwhile in a blender blend tomatoes, garlic, chicken bouillon powder, salt and pepper, and add about 1 cup of water to blend everything to a smooth sauce,<br />
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when blended add this mixture to the sauteed onions.<br />
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<b>(4)</b> Bring sauce to a boil, add meatballs one by one,<br />
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cover and simmer 20- 25 minutes, until cooked through, add more water and adjust salt if you want the sauce looser. Before turning off sprinkle cilantro or parsley if you want to.<br />
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<b>(5) </b>We served it over white rice, with a salad dressed in olive oil, lemon, oregano, and salt.<br />
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<b>PLEASE NOTE:</b><br />
<b>(1) </b>When my mom makes the chicken meatballs like she did here, she adds more rice because the ground chicken meat for some reason seems to be "looser" than using beef, it's less compact , so if you see the recipe when she prepared the beef ones for her soup, she used less rice.<br />
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<b>(2)</b> Don't panic if the chicken meatballs aren't perfectly round or seem too gloppy after making the meatballs, simply before adding to the hot pot, roll them in your hand into a ball prior to dropping them in the hot pot.<br />
<br />Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-5374759176620153903.post-36861752692726226502012-04-14T13:56:00.002-07:002013-04-25T00:23:23.202-07:00Mi Birria de Res y Puerco (My Mexican Pork and Beef Stew)<span style="font-size: 12pt;">âBirriaâ is a type of Mexican red stew or soup made with pork, beef, chicken,
goat, or even turkey. </span><br />
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It seems everyone makes Birria different, the versions I am familiar with do not use
tomato, it is composed of dried chilies, a little bit of vinegar, & a spice mixture which for me should always
include at least cumin, oregano, bay leaves, ginger (some donât use ginger but
to me it adds a special something, it doesnât dominate the dish but adds a hot
warmth thatâs subtle) and some type of sweet spices (it can be any of the following
or combination or all of cloves, allspice berries , and or cinnamon) and is cooked on stove top.</span></div>
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On my blog I have my grand aunts recipe for âBirriaâ this recipe I
present today is how I like to make it, itâs the recipe I came up with after
seeing different cooks versions of âBirriaâ (including my grand-aunts) and I
picked the components I liked from most from them and well came up with this
version, the spice combination may seem odd to certain people, but trust me,
when all these spices marry, none of them are more pre-dominant that the other,
they combine to form a distinct flavor that taste like well âBirriaâ I really
suggest anyone to try it if you never have and have the ingredients available</span><span style="font-size: 12pt;"> ⊠and donât tell my aunt but I think itâs better than
hers hehe.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">Birria</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">Ingredientes:</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">2 œ kilos about 8 lbs <b style="mso-bidi-font-weight: normal;">meat </b>(pork, beef or goat I used 5 1/2 lbs pork spareribs and 2 1/2 lbs beef neck bone)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">Œ cup <b style="mso-bidi-font-weight: normal;">vinegar </b>(to marinade meat briefly)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;">Other
Ingredients:</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">-5 <b style="mso-bidi-font-weight: normal;">chiles
anchos</b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">-15 <b>guajillos
chilies</b> (you may use âChile Californiaâ or 10 âChile California & 5 âGuajillosâ)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">-3 <b>cascabel
chilies </b>(optional can substitute for âChile de Arbolâ or âChile Japonesâ)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">-8 <b style="mso-bidi-font-weight: normal;">garlic
cloves</b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">-2 inches<b style="mso-bidi-font-weight: normal;"> ginger </b>peeled and sliced</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">-20 <b style="mso-bidi-font-weight: normal;">allspice
berries</b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">-5 <b style="mso-bidi-font-weight: normal;">cloves</b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">-20 <b style="mso-bidi-font-weight: normal;">black
peppercors</b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">-2 <b style="mso-bidi-font-weight: normal;">cinnamon
sticks</b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">-1 tsp.<b style="mso-bidi-font-weight: normal;"> cumin</b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">-1 tsp. <b style="mso-bidi-font-weight: normal;">oregano</b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">-3<b style="mso-bidi-font-weight: normal;">
bay leaves</b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
-<b style="mso-bidi-font-weight: normal;">salt </b>to taste </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
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<b style="mso-bidi-font-weight: normal;">Directions:</b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">(1) </b>Wash the meat several times in
water and drain about twice, for the third time soak in water, add a lot of
salt, lime juice and swish it around then drain, and rinse once more, drain
well.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">(2)</b> Get meat in a deep container or
pot, add vinegar, stir well, and set aside while you prepare the rest of the
stuff. (the vinegar is used to get rid of any gamey flavor specially if you use
goat)<b style="mso-bidi-font-weight: normal;"> </b><br />
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<b>(3) </b>Now get all the dried chilies (ancho, guajilli, & cascabel), remove stems, seeds, and
veins from all chilies, peel all the garlic cloves and lightly mash, peel and
slice the ginger, and bash the cinnamon sticks and set all aside and have the
rest of the spices on hand except bay leaves</div>
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</div>
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<b style="mso-bidi-font-weight: normal;">(4)</b> Now heat a pan with a generous
amount of oil, fry all the chilies in batches briefly about 30- 40 seconds, set
aside in a deep bowl, now fry all the spices except cumin, oregano & bay
leaves.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">(5)</b> Blend everything (all the chilies
and spices EXCEPT bay leaves) in batches to a smooth paste in a blender, add
water as needed to get a paste consistency together with atleast 2-3 teaspoons
salt. Set aside.</div>
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<b style="mso-bidi-font-weight: normal;">(6)</b> Get your meat and drain the vinegar
but do not rinse, add the blended chilies and spice mixture paste, coat well,
and tuck in bay leaves in the mix. Cover and allow to marinade in the fridge
over night, or atleast 2 hours<br />
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</div>
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<b style="mso-bidi-font-weight: normal;">(7)</b> Next day add enough water to barely
cover about 1-2 inches deep, and bring
to a boil, skim off foam, taste for salt you will probably have to add 2 more
teaspoons of salt or more or less to taste and allow to simmer until meat is
tender.<br />
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<br />
About 2 hours.<br />
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<br />
Serve with minced
onion, cilantro, lime wedges<span style="font-family: Wingdings;">, & corn tortillas</span></div>
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</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
In addition I like to serve it with a spicy salsa that's made from dried chile japones or chile de arbol. <b style="mso-bidi-font-weight: normal;"><br /></b><br />
<br />
<b>PLEASE NOTE:</b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>(1)</b> If you
cannot stand a little bit of spicy at all,
skip the Cascabel chilies, substitute them for âChile Californiaâ and
substitute all the Guajillos for âChile Californiaâ this way it will not really
have any heat.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br />
<b>(2)</b> Like I
said before give this recipe a try you wonât regret it you can use bone in skin-on
chicken, beef, pork, or even a whole turkey cut into segments<br />
<br />
<b>(3)</b> After cooking it, you can refridgerate over night if you'd like to remove the excess fat from the stew, but to be honest it's what makes it delicious ;) <br />
<br />
<b>(4) </b>Also if you want a less oily dish, instead of frying everything, you can lightly toast the dried chilies in a hot griddle or comal for less than a minute, and soak in warm water. You can also toast all the spices, and pan- roast the tomatoes, onion, ginger, and garlic. Puree everything in blender minus the bay leaves.</div>
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<br /></div>
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<b>RECIPE UPDATE:</b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
I currently add 1/4- 1/3 cup toasted sesame seeds that I blend to the marinade and let me tell you it gives the dish a wonderful flavor, and hits spot on in the taste when it comes to tasting like it's from a Birriereria (place that specializes in Birria)</div>
Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-5374759176620153903.post-24194033727380700632012-04-09T19:13:00.000-07:002012-04-09T23:25:44.261-07:00Turmeric RiceTurmeric rice is a golden/ yellow colored rice colored with well "turmeric" For those who don't know what it is, it's a root related to ginger I think, that can color and tinge things yellow, it can be bought fresh at many Asian stores but is commonly sold dried, and ground in powdered form which is what I use and have readily on hand. It's also used in "home remedies"/ alternative medicine, I use it to cleanse my liver from drinking and any inflammation (hot water with turmeric, and black pepper which makes it more bio-available), or when I have colds or want to boost my immune system, and especially for swollen tonsils. Feel free to research it if you would like.<br />
<br />
Anyways this rice dish I learned it from one of my little sisters friends parents (I don't know their name it was a LOOOooOOooong time ago, they were family acquaintances) they are from somewhere in India so I'm assuming the dish is Indian.<br />
<br />
I use to prepare this pretty often when I learned it a few years ago, it goes well as a side with anything you would serve with white rice with (grilled, pan-fried, or stewed meats, vegetable sides, whatever you want or is appealing to you). It's a nice alternative to the Cuban yellow rice I make, and very simple and quick to put together, plus I always have the ingredients on hand (rice, cumin, bay leaves, turmeric, onions and garlic, things I believe most people probably have in their pantry and on hand) So here goes :)<br />
<br />
<b>Ingredients:</b><br />
-2 cups <b>white rice</b> (washed/ rinsed and drained)<br />
-1/2 teaspoon ground<b> cumin</b><br />
-1 teaspoon ground<b> turmeric powder</b><br />
-1 <b>onion</b> thinly sliced/ julienned<br />
-4 cloves <b>garlic</b> (or less I really like garlic so I used 4 cloves)<br />
-<b>oil</b> to sautee ingredients (whatever you like to use, I used canola)<br />
-<b>salt </b>to taste<br />
-<b>water </b>(amount depends on what type of rice you use, if using regular long-grain white rice use 3 cups water, if using basmati I like to use 4 cups water, if using a good quality new-crop Jasmine rice use equal water to rice)<br />
<br />
<b>Directions:</b><br />
<b>(1)</b> Heat a large shallow pan or pot, add oil and when oil is hot sautee sliced onions along with bay leaves until caramelized over medium high to high heat.<br />
<br />
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<b>(2) </b>When onions get color, add garlic and stir cook until fragrant.<br />
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<br />
<b>(3)</b> Now add cumin, turmeric and give a quick stir, then add rice another quick stir, hot water and salt to taste (I used about 2 teaspoons salt use more or less to taste, when water begins to boil taste it, if it doesn't taste like sea water/ the ocean you probably should add more, because the rice grows and absorbs a lot of salt other wise it may be bland)<br />
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<b>(4) <span id="goog_2100676764"></span></b>When boiling give a stir, cover, and lower heat, cook for 25 minutes, then turn off and remove from heat let rest another 5 minutes. You can fluff it if you want to at this point. It's ready to serve :)<br />
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<br />
<b>Please Note:</b><br />
*** If using a rice cooker and you want to avoid the stove top, simply add your washed rice to the rice cooker, the cold water, salt to taste, and sautee the onions, garlic, spiced with oil in a small pan and dump the stuff you sauteed into the rice cooker, stir, and cook according to your rice cooker directions :)Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5374759176620153903.post-513985332735723492012-03-19T18:16:00.008-07:002012-03-20T15:54:59.154-07:00Capirotada (Mexican Bread Pudding)There are TONS of recipes for making Capirotada, every family, household, or individual seems to have a different style of making it, different ingredients they add, etc. BUT the element I've noticed present in ALL of them is <span style="font-weight: bold;">SUGAR</span>, <span style="font-weight: bold;">CINNAMON</span>, <span style="font-weight: bold;">CLOVES</span>, and sometype of <span style="font-weight: bold;">cheese</span> and of course hard toasted <span style="font-weight: bold;">bread</span> that sucks up the syrup and becomes tender<span style="font-weight: bold;">, </span>the rest can vary greatly.<span style="font-weight: bold;"> </span><span>It is popular around <a href="http://en.wikipedia.org/wiki/Cuaresma">Lent</a> for Catholic Mexicans, and well whoever grew up with this dish.</span><span style="font-weight: bold;"><br /><br /></span>This is my grandmother's recipe (from my mother's side her name is Leonor) her and her family are from Guadalajara (Jalisco), Mexico, and of Spanish descent. This recipe is my grandmother's grandmother's recipe so it's probably been in my family since 1800's, over time the addition of condensed milk is my mother's idea, and she uses it to replace part of the sugar in the recipe and for extra richness, my grandmother uses evaporated milk in place of the heavy cream because it is almost always stocked in our pantry, but I'm sure in the old day's it was heavy cream :)<span style="font-weight: bold;"><br /></span><br />I noticed a lot of people use a simple syrup with just piloncillo, water, cinnamon and cloves, it's a dark watery syrup, that the bread is soaked in, but my families way of making it we always add whole milk, and cream and such making it more decadent and giving it more body... we layer it with a fresh tender cows milk cheese called "Queso Fresco" the variety we use is very tender for this dish, it also includes in between the layers ripe plantains, pecans, and raisins.<br /><br />For some using cheese in a dessert may sound weird, but it's really common, Cubans pair Gouda or other types of white cheeses with sweet fruit compotes, marmalade's, and fruit pastes, in Spain a fresh cheese called "mato" is paired with honey and walnuts and called "mato y mel", or I've seen french cheese platters with raisin type bread, fresh fruit, etc. so it's not really an odd concept, at least not to me and many others. HOWEVER ...<br /><br />and it is a BIG HOWEVER there's one thing that even left me saying what the &*#$ when I was learning to make this... my grandmother adds a piece of onion, and fresh tomato that she later strains out pf the syrup, I mean well I know they both have some sugars/ sweet components to them, but it is odd, trust me though they don't over power the dish AT ALL, they add a very subtle flavor but it doesn't taste like tomato or onion just adds a special note, I know it sounds weird but give it a try, and if it really freaks you out, I'm sure you can leave it out and still get a delicious result.<span style="font-weight: bold;"> </span>I really thought my grandma had lost her bonkers but I googled around and found some recipes include the onion and tomato in their syrup and it works.<span style="font-weight: bold;"><br /><br />Main Ingredients:</span><br />-1 1/2 lbs <span style="font-weight: bold;">french bread </span>or <span style="font-style: italic;">bolillo</span> bread or "<span style="font-style: italic;">birote</span>"<br />-about 1 cup <span style="font-weight: bold;">pecans</span> (more or less as needed you'll see later)<br />-2 large<span style="font-weight: bold;"> plantains</span> (frying bananas)<br />-<span style="font-weight: bold;">raisins</span> about 1 cup (depends how much you want)<br />-1/2 lb. fresh cows milk cheese/ "<span style="font-weight: bold;">Queso Fresco</span>" (a type of fresh soft cows milk cheese)<br />-<span style="font-weight: bold;">butter </span>(to grease baking dish)<br />-<span style="font-weight: bold;">corn tortillas </span>(as needed to line up baking dish or vessel)<br /><br /><span style="font-weight: bold;">Ingredients for syrup:</span><br />-1 liter/ 4 cups <span style="font-weight: bold;">whole milk</span><br />-2 14 oz. cans of <span style="font-weight: bold;">evaporated milk</span> or<span style="font-weight: bold;"> heavy cream</span> (about 4 cups if using heavy cream)<br />-2 14 oz cans of <span style="font-weight: bold;">water</span> (use the evaporated milk to measure it out)<br />-1 can of<span style="font-weight: bold;"> sweetened condensed milk</span> (optional replace it with 1 large cone of piloncillo or 1 cup dark brown sugar if you don't have it or want to use it)<br />-2 large cones of "<span style="font-weight: bold;">Piloncillo</span>" (cones of unrefined solid cane sugar, you can use dark brown sugar if you don't have it, the equivalent of 2 cups to replace it)<br />-3<span style="font-weight: bold;"> cinnamon sticks</span><br />-4 <span style="font-weight: bold;">cloves</span><br />-1/2 <span style="font-weight: bold;">onion </span>chopped into big chunks<br />-1 large <span style="font-weight: bold;">tomato</span> cut into chunks<br /><br /><span style="font-weight: bold;">Directions:</span><br style="font-weight: bold;"><span style="font-weight: bold;">(1) </span>Mix all syrup ingredients (milk, evaporated milk, water, 1/2 onion, tomato, cinnamon, cloves, and piloncillo along with condensed milk if using) in a large pot, stir occasionally and bring to a boil (takes awhile to get there) , lower heat to low and allow to simmer uncovered for 5- 10 minutes, turn off heat.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtNfJyS8rkLsOh0sb5C2Dww5yCdpa4o-bR347Li4-EgbppGjM6u2W6UnEzAJN2NVnmaze31pwVwcJKJNKyh5OAPeCf2G48zacfwYxpaQSHUt8clseWvBpk_QW757kM6Vylo-lSTGDgP04x/s1600/SDC12417.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtNfJyS8rkLsOh0sb5C2Dww5yCdpa4o-bR347Li4-EgbppGjM6u2W6UnEzAJN2NVnmaze31pwVwcJKJNKyh5OAPeCf2G48zacfwYxpaQSHUt8clseWvBpk_QW757kM6Vylo-lSTGDgP04x/s400/SDC12417.JPG" alt="" id="BLOGGER_PHOTO_ID_5721802253131562210" border="0" /></a><br /><span style="font-weight: bold;">(2)</span> Meanwhile, get several deep- baking dishes, we used 1 large one, one medium one, and 1 small one (we just kept layering and making until we ran out of syrup, my grandmother didn't really measure it was all approximated). Get the baking dishes you are using, and brush heavily all over with melted butter (put ALOT!) and line it with corn tortillas, including the edges (you'll have to cut some in half) that way line the sides with it.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix86en9Sdp78LLwAXsXcA5HYj8Ru1cgwshpfn41qw4JqYmpP2rX7MnzU3cL_syz-WGMKnSBiBEq-khiFKHNpMHn3W4E6tOBYL_SSuhrSnl0Rv_NKvFyU1E_YAoLw_6PEmLezC-1BqXQN7R/s1600/SDC12418.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix86en9Sdp78LLwAXsXcA5HYj8Ru1cgwshpfn41qw4JqYmpP2rX7MnzU3cL_syz-WGMKnSBiBEq-khiFKHNpMHn3W4E6tOBYL_SSuhrSnl0Rv_NKvFyU1E_YAoLw_6PEmLezC-1BqXQN7R/s400/SDC12418.JPG" alt="" id="BLOGGER_PHOTO_ID_5721804844501850466" border="0" /></a><span style="font-weight: bold;">(3)</span> Now that you have your dishes/ mold/ vessel ready (greased and with a layer of corn tortillas) add 1 layer of the toasted hard bread, grab the syrup mixture and ladel it with a strainer over the bread slices, so you don't get any of the solids in the syrup, ladel it little by little over bread NOT all of it, just moisten the bread slightly.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7yKmmc5N32vHitdb2BNF6LgGSjdfkenH9rR8AknWxCf1uiy_2gbZAJ4WB8RzyAIu7bnv18xCvUH7fv3_xz2uXKlMk9mdA3wcoTj5eYZN_Lu04geawYz1KyPYJGDNXb9Vwl5EQCHEvE1E/s1600/SDC12419.JPG"></a><br /><span style="font-weight: bold;">(4) </span>Springle with raisins, pecans, fresh cheese crumbled, and plantain slices. Add another layer of bread and ladel some of the syrup over it with a st, and sprinkle again with raisins, pecans, fresh cheese, plantain slices, and finally add the the other layer and sprinkle with the raisins, fresh cheese, plantain slices, etc. ladel syrup again<br /><br />Basically you are making layers, the amount of layers you have depends on how deep your vessel/ dish is.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7yKmmc5N32vHitdb2BNF6LgGSjdfkenH9rR8AknWxCf1uiy_2gbZAJ4WB8RzyAIu7bnv18xCvUH7fv3_xz2uXKlMk9mdA3wcoTj5eYZN_Lu04geawYz1KyPYJGDNXb9Vwl5EQCHEvE1E/s1600/SDC12419.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7yKmmc5N32vHitdb2BNF6LgGSjdfkenH9rR8AknWxCf1uiy_2gbZAJ4WB8RzyAIu7bnv18xCvUH7fv3_xz2uXKlMk9mdA3wcoTj5eYZN_Lu04geawYz1KyPYJGDNXb9Vwl5EQCHEvE1E/s400/SDC12419.JPG" alt="" id="BLOGGER_PHOTO_ID_5721802270360436434" border="0" /></a><span style="font-weight: bold;">(5)</span> When your done with all your layers, and stuff, the remaining syrup ladel it over your bread pudding dishes MAKING sure to strain it (you don't want to bite into a clove, or piece of cinnamon or worse a tomato or onion... lol.)<br /><br /><span style="font-weight: bold;">(6) </span>Bake covered in an oven for 40 minutes, at 350 degrees, then uncover and allow to bake an additional 10 minutes.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrVsjkmDjyf3Qt6GoXAbfoZavN3Tt5VWEVBmCRXja0BbFvO441WgO3xant4cEgVm0fAt-T-MpCB1uuh0gX2KJcfsBck2TXg-9032wwT283RiC-rUe9x2q0yh9WMm3s2gI4_QHZx-OPOUcN/s1600/SDC12425.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrVsjkmDjyf3Qt6GoXAbfoZavN3Tt5VWEVBmCRXja0BbFvO441WgO3xant4cEgVm0fAt-T-MpCB1uuh0gX2KJcfsBck2TXg-9032wwT283RiC-rUe9x2q0yh9WMm3s2gI4_QHZx-OPOUcN/s400/SDC12425.JPG" alt="" id="BLOGGER_PHOTO_ID_5721802273787966546" border="0" /></a>Turn off heat, remove and allow to cool down.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-OumfYEyP11zZ9ePh1f7bd9TItxPTm5Kf8gHdkMzkciN1bD7-ngmZOx1poau13kFD1D4l0d-xo_p10Jp06Hwuic_27CmJHw0qZdJdGMSlYHzZmMP8bwXQYy1Z5LLYrst5XdR1gix3y_Yj/s1600/SDC12426.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-OumfYEyP11zZ9ePh1f7bd9TItxPTm5Kf8gHdkMzkciN1bD7-ngmZOx1poau13kFD1D4l0d-xo_p10Jp06Hwuic_27CmJHw0qZdJdGMSlYHzZmMP8bwXQYy1Z5LLYrst5XdR1gix3y_Yj/s400/SDC12426.JPG" alt="" id="BLOGGER_PHOTO_ID_5721802569447168706" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2KUrOj2wBPs4E7Yq-3DMXM9OoDS7yANugrcO7OGYkstdLUpjuH7yw-vGdHPmkgF1MqpAJZ1OKaQFqSMxt53QLTO145lutm33QzCPFy_h3Tt6zkdfw6sLTb5G0P7MmpNWqF9IMMDOSmr0O/s1600/SDC12429.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2KUrOj2wBPs4E7Yq-3DMXM9OoDS7yANugrcO7OGYkstdLUpjuH7yw-vGdHPmkgF1MqpAJZ1OKaQFqSMxt53QLTO145lutm33QzCPFy_h3Tt6zkdfw6sLTb5G0P7MmpNWqF9IMMDOSmr0O/s400/SDC12429.JPG" alt="" id="BLOGGER_PHOTO_ID_5721802573495298722" border="0" /></a><br /><span style="font-weight: bold;">PLEASE PLEASE NOTE:</span><br /><span style="font-weight: bold;">(1) </span>The bread we used was already hard, it was already toasted, fried, etc. during this time of the year you find it in any of the Mexican/ Latin groceries stores here in LA/ Southern California. They sell 1 lbs. bags, if you don't live in an area where it is readily available, simply buy a large loaf of good french bread, slice it into thick pieces, and let it stay out over night so it turns hard and stale, then toast in a pan by frying all sides with some oil. or rub it with butter and bake it. It makes for more work though...<br /><br /><span style="font-weight: bold;">(2)</span> This can be done on stove top, use a deep thick pot, make your layers, cover over high heat, then lower heat to very low and leave it 20- 25 minutes, then remove from heat and let it rest. This is usually done in a clay pot. I used an oven. Originally my grandma said her family would make it in large clay pots over a fire outdoors, with a large heavy comal (type of griddle) over it with a wood fire happening on it it would heat the top and bottom. I have no clue how to do it like that though...<br /><br style="font-weight: bold;"><span style="font-weight: bold;">(3) </span>This makes a pretty large amount feel free to cut the recipe in 1/2, it's not really a recipe that needs measuring to be honest, like you taste the syrup if you want it sweeter well you add more sugar, etc. the raisins, pecans, cheese, plantain you add as much or as little as you like, if you don't like some of them well omit it.Unknownnoreply@blogger.com18tag:blogger.com,1999:blog-5374759176620153903.post-27972637454466090182012-03-12T00:32:00.010-07:002012-03-12T17:29:11.348-07:00Mole Colorado Oaxaqueño (Reddish Mole, Oaxaca-style)<span>This is another type of "mole" (mo-lay) type sauce a marriage of chiles, spices, chocolate, and some type of nut. The sauce from this mole is red due to the tomatoes, guajillo peppers, and slight reddishness of dried ancho chiles and the optional small dried red peppers. The sauce is slightly sweet, spicy, savory, velvety and rich.<br /><br />I learned to make this dish/ got this recipe from one of my fellow blogging buddies, Nora from <span style="font-style: italic;">Tamaulipas, Mexico</span> she was a wonderful blog dedicated to Mexican cooking called <a href="http://www.gustausted.com/2011/06/mole-coloradito-estilo-de-oaxaca-receta.html">"Gusta Usted"</a> where she posted this wonderful red- Oaxacan mole (Oaxaca, Mexico is known for their 7 variations of mole sauces red, colorado, yellow, black, green, & chichilo).<br /><br />I found it pretty appealing as she used my mom's favorite dried pepper (the guajillo chile) and we were planning on making some turkey in "chile colorado" (a type of red sauce) I noticed that the base of this recipe is the same as the "chile colorado" sauce I make so I thought why not take it a step further and transform it into a mole, and I don't regret it at all :)<br /></span><span style="font-weight: bold;"><br />Ingredients for stock:</span><br />-3- 4 lbs<span style="font-weight: bold;"> turkey meat </span>(neck, breast, thighs, etc. pork, chicken, or rabbit can easily be used as well)<br />-1 <span style="font-weight: bold;">onion</span><br />-1/2 head <span style="font-weight: bold;">garlic</span><br />-1 teaspoonful of <span style="font-weight: bold;">oregano</span><br />-2 tsp <span style="font-weight: bold;">chicken bouillon powder</span><br />-<span style="font-weight: bold;">salt</span> and <span style="font-weight: bold;">black pepper</span> to taste<br />-<span style="font-weight: bold;">water </span>(enough to submerge everything)<br /><br style="font-weight: bold;"><span style="font-weight: bold;">Ingredients for sauce:</span><br style="font-weight: bold;">-2 dried <span style="font-weight: bold;"><span style="font-style: italic;">ancho </span>chiles</span> (remove stem, and cut open, discard seeds, and veins set aside)<br />-8 dried <span style="font-weight: bold; font-style: italic;">guajillos</span> or chile california or dried new mexican chiles (remove stems, split open discard seeds & stems)<br />-small handful <span style="font-weight: bold; font-style: italic;">chile japones </span>or<span style="font-weight: bold; font-style: italic;"> chile de arbol</span> (optional only if you want to make it spicy)<br />-2-3 medium sized <span style="font-weight: bold;">tomatoes</span><br />-1/2 an <span style="font-weight: bold;">onion</span><br />-2 cloves <span style="font-weight: bold;">garlic</span><br />-1 stick of <span style="font-weight: bold;">cinnamon</span><br />-2-3<span style="font-weight: bold;"> cloves</span><br />-1 tsp<span style="font-weight: bold;"> ground cumin</span><br />-freshly ground <span style="font-weight: bold;">black pepper</span> to taste<br />-1/4 cup<span style="font-weight: bold;"> toasted sesame seeds</span><br />-1 <span style="font-weight: bold;">corn tortilla</span><br />-1 thick slice of <span style="font-weight: bold;">french bread</span> or 1/2 a <span style="font-weight: bold;">bolillo</span> or other bread (preferably stale or hard)<br />-1 tablet of <span style="font-weight: bold;">Mexican chocolate</span><br />-<span style="font-weight: bold;">salt</span> and <span style="font-weight: bold;">sugar</span> to taste<br />-<span style="font-weight: bold;">olive oil </span>or <span style="font-weight: bold;">lard</span> (for best flavor) or you can use any neutral flavored oil (like canola)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRSMQhfqmwbny625S-Tk3s_PAxMPneMz4DxiTZmBgmi2wMKgDelvwylnZF5-Ri8Ya3OoCSOUKjyv1fU-6_DbK1JVb5OBV6KLoLu48a_PocfX5O8BV5L5dEHNDqQRrgOF4eHhIMeWd1a4u/s1600/SDC12372.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRSMQhfqmwbny625S-Tk3s_PAxMPneMz4DxiTZmBgmi2wMKgDelvwylnZF5-Ri8Ya3OoCSOUKjyv1fU-6_DbK1JVb5OBV6KLoLu48a_PocfX5O8BV5L5dEHNDqQRrgOF4eHhIMeWd1a4u/s400/SDC12372.JPG" alt="" id="BLOGGER_PHOTO_ID_5719170846516505426" border="0" /></a><span style="font-weight: bold;">Directions:</span><br />(1) Wash your meat, drain, add to a pot together with onion, garlic, oregano, salt, bouillon powder, and enough water to cover well. Bring to a boil, skim off any thick brown foam if it forms, leave covered for 2 hours or until tender.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLA70g4_NU55tKRjNwihSouxKRw1Q22wbYHTnJ_Wt7PY0D8Z0w3o-VyMmI9opRnq_E-U_rXbptlHk8UbGz3pAmicMRjz2zlZSk7U59kaVMNcgHNVpeN8OuzDcXA2KMGeL3zAe2Mdr7bKtJ/s1600/SDC12370.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLA70g4_NU55tKRjNwihSouxKRw1Q22wbYHTnJ_Wt7PY0D8Z0w3o-VyMmI9opRnq_E-U_rXbptlHk8UbGz3pAmicMRjz2zlZSk7U59kaVMNcgHNVpeN8OuzDcXA2KMGeL3zAe2Mdr7bKtJ/s400/SDC12370.JPG" alt="" id="BLOGGER_PHOTO_ID_5719170844226192754" border="0" /></a>(2) Okay now while meat is boiling prep all your ingredients (by having them on hand), heat a medium shallow pan over medium high heat, toast the sesame seeds, cinnamon stick, cloves, peppercorns and if using whole cumin seeds toast those too. When the sesame seeds change color dump all that in the blender.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9OBANkwef-rhym08ni9tEYlV7LJ2Tml3Hb3vsc_W7bvojz3BRItGdSrYvnCoAZkNw-QyshxsAEmxiNrpL1nTYP0TcftHMLA0AM73v2BSxIQagH4UMSL_lQcdjF64MeEXiadnNXHnFmxPN/s1600/SDC12373.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9OBANkwef-rhym08ni9tEYlV7LJ2Tml3Hb3vsc_W7bvojz3BRItGdSrYvnCoAZkNw-QyshxsAEmxiNrpL1nTYP0TcftHMLA0AM73v2BSxIQagH4UMSL_lQcdjF64MeEXiadnNXHnFmxPN/s400/SDC12373.JPG" alt="" id="BLOGGER_PHOTO_ID_5719170854614972306" border="0" /></a>(3) Now add oil to the pan about 1/4 cup or more, and lightly fry all the chiles like for 30 seconds removing them and adding them to the blender.<br /><br />(4) Quickly fry your piece of bread and the corn tortilla, remove and add to the blender.<br /><br />(5) Now heat more oil in that pan if necessary and start sauteeing your onions, and garlic in that oil until they looked somewhat caramelized, and your tomatoes without the seed and fleshy part touching the oil let it fry a bit, add the chocolate and fry everything stirring constantly. Dump that mixture into the blender.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEithssHot1jrT5iVQyNJ1YNvDidyBcB6Go2eO2yIDPy3ZSW1BU_uTAb1EQttZONVDg5xqZ15ZJo1E-gHYIexfW2LUF9lr-Ukmmdn4u-4k21l4YmA58ePaiV6f7aNhJc-BQKNhte7yinB3yp/s1600/SDC12376.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEithssHot1jrT5iVQyNJ1YNvDidyBcB6Go2eO2yIDPy3ZSW1BU_uTAb1EQttZONVDg5xqZ15ZJo1E-gHYIexfW2LUF9lr-Ukmmdn4u-4k21l4YmA58ePaiV6f7aNhJc-BQKNhte7yinB3yp/s400/SDC12376.JPG" alt="" id="BLOGGER_PHOTO_ID_5719170860932662034" border="0" /></a>(6) When everything is in blender, add about 2 or more cups stock enough to liquify & liquify everything (start on low setting then work your way up to the higher setting, little by little to get everything really liquidied/ pureed) you can add more stock if it's having to much difficulty (I hope you have a good blender lol.)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzDgFKW17P89XvBncMvyC9jrPoFH_NM3qWJ_55jvABHpnil_nM1OoS8y3-HaNcFqrXoAJcz8lL876FZeoNeIJ_ZjT6mAr0KeXHCFBCMghifqPvL0XwwAfqYiAYCWGKxSr3uGGxV-BaxhM/s1600/SDC12377.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzDgFKW17P89XvBncMvyC9jrPoFH_NM3qWJ_55jvABHpnil_nM1OoS8y3-HaNcFqrXoAJcz8lL876FZeoNeIJ_ZjT6mAr0KeXHCFBCMghifqPvL0XwwAfqYiAYCWGKxSr3uGGxV-BaxhM/s400/SDC12377.JPG" alt="" id="BLOGGER_PHOTO_ID_5719170866308312834" border="0" /></a>(7) Heat a large pot that's lightly oiled<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCmpjQlcoyH4B9ZST3UUQyM7x8lF6cgvj8cA3zunzL5jwcokssLK1co56f9772J4D2dC07kzm1zeYi7lg4nC9UAGwequoGnTPvKYOldWZEuGWB0_IWYKnuof5Oe6miQUggPgR9eU_Ee2KY/s1600/SDC12378.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCmpjQlcoyH4B9ZST3UUQyM7x8lF6cgvj8cA3zunzL5jwcokssLK1co56f9772J4D2dC07kzm1zeYi7lg4nC9UAGwequoGnTPvKYOldWZEuGWB0_IWYKnuof5Oe6miQUggPgR9eU_Ee2KY/s400/SDC12378.JPG" alt="" id="BLOGGER_PHOTO_ID_5719171642489784274" border="0" /></a>and add the blended mixture (you can choose to strain it through a strainer, I didn't my blender really blended it really well) quickly cover, and bring to a rolling bubble, cover, and then lower heat and stir occasionally for 6 minutes. Add more stock to thin it out little by little (depends how thick you want your sauce) add your meat pieces<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcU6ReMQmB9q2SKIG94OtUSx7z5HgYK2l_w2IYDlZbE39vReRcPaaBAB2YoUaNySa7yz6xKHwNab2KtX2x9fuunapHsgVXrLR2QI3Z4h0eaz9IvZr0CDZpz9Xn-GKDPB8vqCvuTau6lmU2/s1600/SDC12379.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcU6ReMQmB9q2SKIG94OtUSx7z5HgYK2l_w2IYDlZbE39vReRcPaaBAB2YoUaNySa7yz6xKHwNab2KtX2x9fuunapHsgVXrLR2QI3Z4h0eaz9IvZr0CDZpz9Xn-GKDPB8vqCvuTau6lmU2/s400/SDC12379.JPG" alt="" id="BLOGGER_PHOTO_ID_5719171650387748738" border="0" /></a>and let it simmer over medium uncovered 10- 20 minutes to thicken and the meat get's the flavor (sometimes for these types of sauces I'll have the meat seperate, and just ladel the sauce over, I do that when I make huge batches but with this small batch it was fine)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvkf1nNAOVT64h7c7h2p8N_4gmpF4jtzsTekHcLBLG4bpJu85r2ib7d-wlSSycXgncC9SWTBYHK6ANoZeGATqmQfjDS_iaTbkFzAR7l4JlqObaTL3tEyGw3DdyZWrUiHt4f_Pmy0revCu/s1600/SDC12380.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsvkf1nNAOVT64h7c7h2p8N_4gmpF4jtzsTekHcLBLG4bpJu85r2ib7d-wlSSycXgncC9SWTBYHK6ANoZeGATqmQfjDS_iaTbkFzAR7l4JlqObaTL3tEyGw3DdyZWrUiHt4f_Pmy0revCu/s400/SDC12380.JPG" alt="" id="BLOGGER_PHOTO_ID_5719171656245207570" border="0" /></a>(8) Remove from heat and serve :)<br /><br /><span style="font-weight: bold;">Please Note:</span><br /><span style="font-weight: bold;">(1) </span>I used turkey because my grandmother from my moms side loves turkey, specially the neck and gizzards, so I made it using neck, gizzard, and some of the bones with meat, along with a large breast that I chunked. However I MUCH rather make it with chicken or pork (specially pork spareribs, which is one of my favorite cuts of the pig)Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-5374759176620153903.post-37120614473084102782012-03-10T16:28:00.008-08:002012-03-10T19:46:44.297-08:00Frijoles de la Olla Con Chochoyotes (Beans with Masa Dumplings)My grandmother came from my mothers side came not so long ago to visit us from Texas, so that's why I been dishing out lots of Mexican dishes & posts lately :) hope whoever is reading them is enjoying lol.<br /><br />Anyways what are "<span style="font-style: italic;">Chochoyotes</span>" they are dumplings made out pre-dominantly of corn masa (masa harina) & tastey pork fat with salt to taste. They are rolled into balls, an indentation is made on them with your thumb or whatever, and added to soups or stews. They taste like a dense tamale.<br /><br />These things called "Chochoyotes" are something fairly new to me, my mother, grandmother and other family friends had no clue such a thing existed (even though they're Mexican) the reason is that Mexican Cuisine can vary A LOT and be very regional depending where your from, I learned about these from a woman who shared her way of making these dumplings who's family is originally from Oaxaca, Mexico, those dumplings are popular in that area's cuisine, so yup that's how I learned them :) the recipe that was shared involved squash blossoms, sometype of chile colorado all cooked together with these dumplings, so I was like "oh I'm sure it'll be good in a pot of soupy pinto or black beans) and thus came this recipe<span style="font-weight: bold;">, </span>plus I saw a newspaper article where someone made black beans with some sort of masa dumplings as well.<span style="font-weight: bold;"><br /><br />Ingredients:</span><br />-1 lb. <span style="font-weight: bold; font-style: italic;">pinto, flor de mayo, peruvian, or black beans</span> (either one of those are suitable I used Pinto this time)<br />-1/2 a large <span style="font-weight: bold;">onion</span><br />-2 cloves <span style="font-weight: bold;">garlic</span><br />-1 <span style="font-weight: bold;">serrano chile</span> (optional I use it sometimes gives a peppery taste)<br />-a small bunch of <span style="font-weight: bold; font-style: italic;">epazote</span> (optional I know it's hard to come by for some people, but if you live in Southern California you'll find it at any Mexican store)<br /><br /><span style="font-weight: bold;">Ingredients for dumplings:</span><br />-1 1/2 cups <span style="font-weight: bold;">maseca (masa harina)</span><br />-about 1 cup or more of <span style="font-weight: bold;">water</span> (you'll add it slowly and see how much you need)<br />-1/2 teaspoon<span style="font-weight: bold;"> salt</span><br />-1/4 cup of<span style="font-weight: bold;"> lard</span> (best if it's <span style="font-style: italic;">"asiento"</span> which is the bottom part of the pot when rendering lard with all the pork rind powder, but lard can be used)<br /><br style="font-weight: bold;"><span style="font-weight: bold;">Ingredients to serve/ garnish:</span> (you don't have to use all of them, just what you like, I always have to have the tomatoes, onions, peppers, and cilantro. the rest I use them if I have it on hand)<br />-a small bowl of chopped <span style="font-weight: bold;">tomatoes</span><br />-a small bowl of chopped <span style="font-weight: bold;">onions</span><br />-a small bowl of chopped <span style="font-weight: bold;">green chili peppers</span> (jalapeno or serrano)<br />-1 small bowl of chopped <span style="font-weight: bold;">cilantro</span><br />-chopped <span style="font-weight: bold;">avocado</span> in a bowl<br />-cubes a fresh cheese <span style="font-weight: bold;">queso fresco</span><br />-<span style="font-weight: bold;">mexican cream</span><br /><br /><span style="font-weight: bold;">Directions for dumplings:</span><br />(1) Add maseca, and salt to a bowl, stram in water a little at a time, running your hands in circular motion DO NOT PRESS the dough just swoosh it around, when it forms crumbly and a little moist, begin to press together until you get a compact dough.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IVpagi4kThzmE7eeSAqMN7RzJVvS2NSz3bB02eiUgLXJW7iuwg6o5WXeSQYFWjM9U4kwOmdHTMEPxVT4Dnpypl12EJOB2uNBZYYSl9_1-zoPACWzCjJ1SeXVVSOMYGBuzIGZDhtkUGIo/s1600/SDC12342.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IVpagi4kThzmE7eeSAqMN7RzJVvS2NSz3bB02eiUgLXJW7iuwg6o5WXeSQYFWjM9U4kwOmdHTMEPxVT4Dnpypl12EJOB2uNBZYYSl9_1-zoPACWzCjJ1SeXVVSOMYGBuzIGZDhtkUGIo/s400/SDC12342.JPG" alt="" id="BLOGGER_PHOTO_ID_5718477361678322242" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvnR3QKNRLCpp49RqcEoEcfBjor4W1m94peDGqvQ_YDB8GVdYJ-fFnoOV132WWMhwbRmiK3WLfcg6_JSSQFIujyb94PCk1sFAYzN9UFmdDazfLdgRHLaq9RrMmojaSEk1BciuFl0aHaxs/s1600/SDC12344.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvnR3QKNRLCpp49RqcEoEcfBjor4W1m94peDGqvQ_YDB8GVdYJ-fFnoOV132WWMhwbRmiK3WLfcg6_JSSQFIujyb94PCk1sFAYzN9UFmdDazfLdgRHLaq9RrMmojaSEk1BciuFl0aHaxs/s400/SDC12344.JPG" alt="" id="BLOGGER_PHOTO_ID_5718477367617279842" border="0" /></a>(2) Add melted lard, and work the dough 4-5 minutes until everything is well married.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgV_0WwhHP2kYAZGoUq6dzUBWafNlQYgb2u444PPHtQaspSU8Q23SWa4wEzK9J83N1vMenHkAdpOjeTu8gF_8b-MiFT4G11IAk9k1v-S-3av40tS5gGedwNr9FUzAz4QfNlyK0eta-djx/s1600/SDC12343.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgV_0WwhHP2kYAZGoUq6dzUBWafNlQYgb2u444PPHtQaspSU8Q23SWa4wEzK9J83N1vMenHkAdpOjeTu8gF_8b-MiFT4G11IAk9k1v-S-3av40tS5gGedwNr9FUzAz4QfNlyK0eta-djx/s400/SDC12343.JPG" alt="" id="BLOGGER_PHOTO_ID_5718477366061671698" border="0" /></a>(3) Make little balls out of it, not to little like umm a tiny gulf ball & make an endentation with your thumb or index finger.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUHJVWKXwvIB2OFUzs0Ts0ex7Z-IB07UWEwWMUcpGgbDLtAY4j8CH5Wr1800tZlioFsAM1Ug3V84APokOLPi0vWKObyuPcZ8v_EXOFs5SVakEvGZPJs-gswbByYQIoYhs44YiMm6a6vZpe/s1600/SDC12345.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUHJVWKXwvIB2OFUzs0Ts0ex7Z-IB07UWEwWMUcpGgbDLtAY4j8CH5Wr1800tZlioFsAM1Ug3V84APokOLPi0vWKObyuPcZ8v_EXOFs5SVakEvGZPJs-gswbByYQIoYhs44YiMm6a6vZpe/s400/SDC12345.JPG" alt="" id="BLOGGER_PHOTO_ID_5718477374957036402" border="0" /></a>(4) Arrange in a plate, cover with damp cloth until ready to use.<br style="font-weight: bold;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfS2GEpCO8dG9QtD1m7ll7bAJ3HYRbGnO9qOBDSJBXlybFeZ9lqz4lKFA4HlJbQ8hvSC5xVO367zBAD1Ze-c5_q5-yqWfBOVAWNssfC6bw9pTdNEYH2TAUN79z3hO2237w-AHnu3M7O8Qq/s1600/SDC12353.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfS2GEpCO8dG9QtD1m7ll7bAJ3HYRbGnO9qOBDSJBXlybFeZ9lqz4lKFA4HlJbQ8hvSC5xVO367zBAD1Ze-c5_q5-yqWfBOVAWNssfC6bw9pTdNEYH2TAUN79z3hO2237w-AHnu3M7O8Qq/s400/SDC12353.JPG" alt="" id="BLOGGER_PHOTO_ID_5718477379052736770" border="0" /></a><span style="font-weight: bold;">Directions for beans and the rest of the stuff:</span><br />(1) Wash and rinse beans, bring to a boil together with water, onion, and garlic (enough water to submerge them 2 inches or more), cover lower heat and allow to cook about 1 1/2- 2 hours til tender (that's how long my beans took, you can soak em overnight if you'd like, or cook them the same day it works for me)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1d3LGJPnEFyLcNaXQrCiWy4aT7dZoG_SdKv8fU9RGDQ-9KpqAgiyySLloLsRFbE9NNs2V1w40n4tSLoYEZzd8klV6jRGIuFhOPNt4FPqn9aVhsJC1IGpMuluzBeF4Ex5ehqPjxDXHtWd/s1600/SDC12350.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1d3LGJPnEFyLcNaXQrCiWy4aT7dZoG_SdKv8fU9RGDQ-9KpqAgiyySLloLsRFbE9NNs2V1w40n4tSLoYEZzd8klV6jRGIuFhOPNt4FPqn9aVhsJC1IGpMuluzBeF4Ex5ehqPjxDXHtWd/s400/SDC12350.JPG" alt="" id="BLOGGER_PHOTO_ID_5718479110830313026" border="0" /></a><br />(2) When beans are tender add salt to taste (I use about 2 teaspoons) remove onion and garlic throw away, and add epazote if using,<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOIbVnX3R6aE39Cpda1fe3G2nsB3DJR6RGpg_nZrFoAVQkbXPKb-tZ_E_Cg3-dT_801Az21Uf_Qblrmfmzq31y9qg1peU3DACAFq0xfv7GdiUBn2gOW1ANlz2YBTxA7BqcKjtPUE5m42w/s1600/SDC12351.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimOIbVnX3R6aE39Cpda1fe3G2nsB3DJR6RGpg_nZrFoAVQkbXPKb-tZ_E_Cg3-dT_801Az21Uf_Qblrmfmzq31y9qg1peU3DACAFq0xfv7GdiUBn2gOW1ANlz2YBTxA7BqcKjtPUE5m42w/s400/SDC12351.JPG" alt="" id="BLOGGER_PHOTO_ID_5718479115829180690" border="0" /></a>the masa dumplings,<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZolhliksOGQgd3TCdJD8Xzor2aaSCSwdXh_9oD1CXg7tN4dRwoBVRnLq8F9XwaUES9UmAIwqW9azCpyUCY0G1nLnVKxBWKfSPXbkNL7iGJwHliTxML9wGXwn3xjMmk0B64DPTZIa8vIZ/s1600/SDC12354.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZolhliksOGQgd3TCdJD8Xzor2aaSCSwdXh_9oD1CXg7tN4dRwoBVRnLq8F9XwaUES9UmAIwqW9azCpyUCY0G1nLnVKxBWKfSPXbkNL7iGJwHliTxML9wGXwn3xjMmk0B64DPTZIa8vIZ/s400/SDC12354.JPG" alt="" id="BLOGGER_PHOTO_ID_5718479119271650546" border="0" /></a>bring to a boil and allow to boil over medium covered about 5-7 minutes. Turn off heat and remove from heat. DO NOT. I REPEAT DO NOT allow the masa dumplings to boil to long they will disintegrate into the beans and you'll get a gruel. It'll be terrible (it's happened to me before it isn't the first time I've cooked this I learn from trial and error lol.) oh and remove the epazote/ discard<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ToixMAnDKVsHpc3QH_uY3y09GYhWz37oVJTTK5PXQjtSR104KSdM-0TUB0ffICn2g53KaRqte_cktQ0SYLr56jCjwd_iV_FGPWW1ycK9yF7N3M77-mzGmyKAv4J1hDYUG_puMk_lDGts/s1600/SDC12355.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ToixMAnDKVsHpc3QH_uY3y09GYhWz37oVJTTK5PXQjtSR104KSdM-0TUB0ffICn2g53KaRqte_cktQ0SYLr56jCjwd_iV_FGPWW1ycK9yF7N3M77-mzGmyKAv4J1hDYUG_puMk_lDGts/s400/SDC12355.JPG" alt="" id="BLOGGER_PHOTO_ID_5718479129038065202" border="0" /></a>(3) Serve in a shallow bowl, and add any of the toppings/ garnishes, mix up and enjoy :)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_RLlAc6t4y60E4vkFopIMjNXu7TieYUm5KlVZBKaqLPJ0VMdo8xdj8Ylx68GBZDJAzCxOomXiCT2L-XB1X3hvnagEv4F4d_aEyuPaE86f3rRgeVqLBHK33BrnBELckvnvcd7AZ0hxifN/s1600/SDC12357.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_RLlAc6t4y60E4vkFopIMjNXu7TieYUm5KlVZBKaqLPJ0VMdo8xdj8Ylx68GBZDJAzCxOomXiCT2L-XB1X3hvnagEv4F4d_aEyuPaE86f3rRgeVqLBHK33BrnBELckvnvcd7AZ0hxifN/s400/SDC12357.JPG" alt="" id="BLOGGER_PHOTO_ID_5718480867751967922" border="0" /></a><span style="font-weight: bold;">PLEASE NOTE:</span><br /><span style="font-weight: bold;">(1) </span>For those that may get a panic attack from using some lard in cooking, feel free to use extra-virgin olive oil, or some other type of oil, but it won't be as tastey ;)<br /><br /><span style="font-weight: bold;">(2)</span> And please please please heed my word do not let these dumplings cook too long in your pot of beans they WILL start breaking and be mush.<br /><br style="font-style: italic; font-weight: bold;"><span style="font-weight: bold;">(3) </span>It wouldn't hurt to boil the beans with some pork ribs or pork neck bones but that'll be another story or post ;)<br /><br /><span style="font-weight: bold;">(4) </span>If your short on time, or intimidated to make the dumpling dough from scratch, but fresh prepared masa from a Mexican super market (the kind used to make tortillas not tamales) and use about 2 cups of that, and add 1/4 cup lard and salt to taste and work that dough a bit and well you know the rest.<br /><br /><span style="font-style: italic; font-weight: bold;">... y oye tengan quidado porque despues de comerse un platazo de esto se van a tirar unos bombasos asi que mejor ir a la casa de tu peor enemigo despues de comer esto ja ja j/k.</span>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5374759176620153903.post-1410016473705981482012-03-04T19:14:00.018-08:002012-09-27T11:57:58.827-07:00Mole Negro Oaxaqueño (Black Mole, Oaxaca-style)Like I've said in previous posts, mole is a type of complex Mexican sauce TYPICALLY involves spices, dried chiles, & chocolate. It's prepared with either chicken, pork, rabbit, or turkey. You can think of it as a type of "Mexican curry" and it's not pronounced like the animal "mole" it's pronounced "mo-lay" haha cuz if it was mole as in the animal that name would sound kinda gross...<br />
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There are TONS of variations and types (black, yellow, white, green, poblano, manchamanteles, almendrado, chichilo, rojo, coloradito, de olla, etc. all with a variety of ways to prepare them and recipes that vary from cook to cook) the most popular Mole sauce is "Mole Poblano" that's what most people are familiar with in the states and popular through out Mexico. The provinces most well known for their Mole is the state of Oaxaca as well as Puebla, yup yup.<br />
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Anyways today I want to share how I make "Mole Negro" I am VERY well known in my family for making a BOMB @$ delicious Mole Negro, I make it ONCE a year or ONCE every 2 years for special events (someones bday, my grandma from my Mexican side when she visits us, or holidays). Be warned it is fairly simple, BUT very very time consuming (give yourself 5 hours) that is the reason it is considered "special" the marriage of the smokey peppers, chocolate, sugar, sweet spices, nuts is unique but delicious they actually go very very well together... oh and one more WARNING PLEASE if you are making this don't get lazy along the way and try to rush it because you may ruin all your hard work... I tried to make this for one of my friends couple years ago (Travis) and was rushing while making it and trying to multi-task, I accidentally over charred the dried chiles in the oil because I was getting distracted trying to chop other stuff here and there, etc... and it made my whole batch of Mole BITTER T_T so please take your time and be careful with it okay.<span style="font-weight: bold;"><br /><br />Ingredients for the stock:</span><br />
-4 1/2 lbs<span style="font-weight: bold;"> chicken</span> (I used 2 large breasts, 5 drumsticks, and 2 thighs with leg skin on bone-in)<br />
-1<span style="font-weight: bold;"> large bell pepper</span><br />
-1<span style="font-weight: bold;"> onion</span><br />
-6 cloves <span style="font-weight: bold;">garlic</span><br />
-2 medium <span style="font-weight: bold;">tomatoes</span><br />
-1 tsp. <span style="font-weight: bold;">cumin</span><br />
-1 tsp <span style="font-weight: bold;">oregano</span><br />
-1 tsp <span style="font-weight: bold;">ground black pepper</span><br />
-3 b<span style="font-weight: bold;">ay leaves</span><br />
-4 teaspoons<span style="font-weight: bold;"> chicken bouillon powder</span><br />
-3 or more teaspoonfuls <span style="font-weight: bold;">salt</span> to taste<br />
-<span style="font-weight: bold;">water </span>enough to cover all ingredients<br />
<br style="font-weight: bold;" />
<span style="font-weight: bold;">Main Ingredients for the sauce:</span><br />
-5 <span style="font-weight: bold;">chiles chilhuacle negros</span> (dried chile negro)<br />
-5 <span style="font-weight: bold;">chiles mulattos</span> (dried mulatto chiles)<br />
-5 <span style="font-weight: bold;">chiles pasillas</span> (dried pasilla chiles)<br />
-5 <span style="font-weight: bold;">chiles guajillo</span> (dried guajillo chiles)<br />
-2 <span style="font-weight: bold;">chiles chipotles</span> (dried chipotles or in adobo)<br />
*****here's a picture, the one's on the far left are <span style="font-style: italic;">guajillos</span>, followed by the beige one's those are <span style="font-style: italic;">chipotles</span>, then the <span style="font-style: italic;">mulattos </span>which are dark, followed by the<span style="font-style: italic;"> chile negro</span>, and lastly the <span style="font-style: italic;">chile pasilla</span> or<span style="font-style: italic;"> ancho </span>they look similar to the mulatto chiles but have a black reddish tinge, the mulatto is completely black.***<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7HBQmoNZ4ZJaI1LysxU_zO7lLmAuLx4LiMSML-ZziPTf1TjnW0qGb2bxm5jHSmc4U83-bYsFg4hi-_qNgO1nV0ZaVJFR2y4PgUKWZQXouCRhKN748KpxqySMUzpHiLIRCphK6n2NWnu_/s1600/SDC12311.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5716281945484672274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7HBQmoNZ4ZJaI1LysxU_zO7lLmAuLx4LiMSML-ZziPTf1TjnW0qGb2bxm5jHSmc4U83-bYsFg4hi-_qNgO1nV0ZaVJFR2y4PgUKWZQXouCRhKN748KpxqySMUzpHiLIRCphK6n2NWnu_/s400/SDC12311.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>-5 <span style="font-weight: bold;">tomatillos</span> (green tomatillos) halved<br />
-3 <span style="font-weight: bold;">roma tomatoes</span> halved<br />
-1 medium <span style="font-weight: bold;">onion</span> quartered<br />
-8 cloves<span style="font-weight: bold;"> garlic </span>peeled<br />
-1 frying banana/<span style="font-weight: bold;"> plantain</span> ripe<br />
-2 slices of <span style="font-weight: bold;">bolillo </span>or french bread or white bread<br />
-1/2 cup<span style="font-weight: bold;"> black or white sesame seeds</span><br />
-1 small handful of each <span style="font-weight: bold;">almonds, pecans,</span> and <span style="font-weight: bold;">peanuts</span> (optional you really don't need them at all, alot of people don't use them)<br />
-1 handful <span style="font-weight: bold;">raisins</span><br />
-1 stick <span style="font-weight: bold;">cinnamon</span><br />
-1/2 teaspoon<span style="font-weight: bold;"> black peppercorns</span><br />
-3 <span style="font-weight: bold;">cloves</span><br />
-1/2 tsp <span style="font-weight: bold;">oregano</span><br />
-1/2 tsp. <span style="font-weight: bold;">thyme</span><br />
-2- 3 bars/ round tablets of <span style="font-weight: bold;">Mexican Chocolate</span> (such as Ibarra chocolate, or Chocolate Abuelita)<br />
-<span style="font-weight: bold;">salt</span> to taste<br />
-<span style="font-weight: bold;">sugar</span> to taste (I use 1/8 of a cup)<br />
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<span style="font-weight: bold;">Ingredients to make the mole black:</span><br />
-1 <span style="font-weight: bold;">corn tortillas </span>turned into ashes (optional, you may not be able to do this because it needs to be outdoors CANNOT be done inside your home)<br />
-the <b>seeds and stems of the dried chilies</b> turned into ashes((optional, you may not be able to do this because it needs to be outdoors CANNOT be done inside your home)<br />
<br style="font-weight: bold;" />
<span style="font-weight: bold;">Directions for making the stock:<br />(1) </span>Wash chicken very well, rinse several times, drain, last rinse do it with salt, vinegar, water, rinse again and pat- dry.<span style="font-weight: bold;"><br /><br />(2) </span>Add chicken to a pot, cover with water, add all the stock ingredients (onion, garlic, bell pepper, tomatoes, bay leaves, salt, pepper, cumin, oregano)<span style="font-weight: bold;"><br /><br />(3) </span>Bring to a boil on high, lower heat, cover and simmer for about 1 hour. When done turn off heat.<span style="font-weight: bold;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM617bLaw1MGvq2WhalmCKqLigfnYpvqYhB6RJW6BA5bje6htv7KuMhgwTUjvzAMvZJNg34SIh27UnnimlyYvz6bXH3bob8mSi7z75cwGIh60FZUeJZuUfKgMbhlSOdZIvoK4BG7du8T79/s1600/SDC12313.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5716281950457941826" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM617bLaw1MGvq2WhalmCKqLigfnYpvqYhB6RJW6BA5bje6htv7KuMhgwTUjvzAMvZJNg34SIh27UnnimlyYvz6bXH3bob8mSi7z75cwGIh60FZUeJZuUfKgMbhlSOdZIvoK4BG7du8T79/s400/SDC12313.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-weight: bold;">Directions of the sauce: (do this while your stock is being made/ boiled)<br />(1) </span>Remove the stems and seeds from ALL the peppers, except chipotles. Set aside in a bowl.<span style="font-weight: bold;"><br /><br />(2)</span> Make sure you have all the ingredients for the sauce on hand, like have htem all on your kitchen counter ready to use. Gather everything you need.<span style="font-weight: bold;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGriPMoDpSmmVeXufsRpaXbOovUCc6TTrqBjFdNgtZNBDrCwK_R9FnzmHVcpwr62ohVicMAqBy2CzUrnX9boivNPCQGhDqeYXsNFRvpbm1Ui3I8YK-KaYV5dCETAhxPDY358w0rwWgMHLs/s1600/SDC12316.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5716281953313731074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGriPMoDpSmmVeXufsRpaXbOovUCc6TTrqBjFdNgtZNBDrCwK_R9FnzmHVcpwr62ohVicMAqBy2CzUrnX9boivNPCQGhDqeYXsNFRvpbm1Ui3I8YK-KaYV5dCETAhxPDY358w0rwWgMHLs/s400/SDC12316.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-weight: bold;">(3) </span>Heat a medium sized pan, add 1/3 cup lard, and 1/3 cup oil or all lard. The rest of the procedures are pretty much frying all the stuff your gonna use for your sauce.<span style="font-weight: bold;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxb3XD3YNd4mGdaua_VNcXhND6jFEr63q5aOEou0r9Cpugoka90GbQ9kUjMFKT3TlUcHG-kV8G_WiZPU2CMoC7I3iHTHMzrvdpYPhCL6TmKTaNfS2Ulw9hHYIG_wt2s1IO0C79FaTh7fl2/s1600/SDC12317.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5716281957307983202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxb3XD3YNd4mGdaua_VNcXhND6jFEr63q5aOEou0r9Cpugoka90GbQ9kUjMFKT3TlUcHG-kV8G_WiZPU2CMoC7I3iHTHMzrvdpYPhCL6TmKTaNfS2Ulw9hHYIG_wt2s1IO0C79FaTh7fl2/s400/SDC12317.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-weight: bold;">(4) </span>First fry your plantain slices, over medium high, about 3-4 minutes on each side, until caramelized, pull out of oil, drain, and set aside.<span style="font-weight: bold;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEhrIrzv5wA5OnYClVGI03KiAuUXPFE7sA16nOf2uy3DCw73qJ5La4dbic5GPi9OumCqe7Oe0hUJVy_RaaxSReyx3cWs_bvpuS63dHlHkOkpyzP7QziqIvUaS0OXtF0avLe2ARBu9wx0-S/s1600/SDC12318.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5716281963537738994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEhrIrzv5wA5OnYClVGI03KiAuUXPFE7sA16nOf2uy3DCw73qJ5La4dbic5GPi9OumCqe7Oe0hUJVy_RaaxSReyx3cWs_bvpuS63dHlHkOkpyzP7QziqIvUaS0OXtF0avLe2ARBu9wx0-S/s400/SDC12318.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-weight: bold;">(5)</span> Fry your cinnamon stick, cloves, peppercorns, and if using your almonds, pecans, and peanuts when cinnamon stick opens and pops, remove everything you added set aside.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBHvJ64PuPxk5R0H3WOv2BegC7wWFk5oUY4drkdKv4ncdfy4Js33WPgc2HquZofYMjLlxNOgiR_JI2yf_WQZi7g-MFXVisrhTwzBV3U6EQhMAPcDdETHmtKS0hStfeyOBBbYDoIYSu5wGt/s1600/SDC12319.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5716282495596982338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBHvJ64PuPxk5R0H3WOv2BegC7wWFk5oUY4drkdKv4ncdfy4Js33WPgc2HquZofYMjLlxNOgiR_JI2yf_WQZi7g-MFXVisrhTwzBV3U6EQhMAPcDdETHmtKS0hStfeyOBBbYDoIYSu5wGt/s400/SDC12319.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-weight: bold;">(6)</span> Fry your raisins, less than 30 seconds set aside in large empty bowl, get your bowl of chiles and briefly about 20 seconds each, fry it in the oil, in batches, drain and set aside into another empty bowl you'll have on hand. (Don't panic at this point I bet the chiles are absorbing most of the oil that's fine you'll still have some left)<span style="font-weight: bold;"><br /><br /><br />(7) </span>Fry the slices of bread until golden, and set aside.<span style="font-weight: bold;"><br /><br />(8) </span>Now fry the onions, garlic, and tomatillos, do not stir constantly let them brown and caremelize, fry the tomatoes at the end. Set aside.<span style="font-weight: bold;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazUM26OLC0rYCexUnOV43fKMtGljbz9ygE1-wqFYodJ8HQaKzbuew_PsN0A8k1k4m54m-NOw52FHlEpccsI0ipmVvm95EOx8BtMfZswmy8UTXnyapCh3PJXgqDVvb7-HrSZMdGCZR4mm-/s1600/SDC12323.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5716282881645178050" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazUM26OLC0rYCexUnOV43fKMtGljbz9ygE1-wqFYodJ8HQaKzbuew_PsN0A8k1k4m54m-NOw52FHlEpccsI0ipmVvm95EOx8BtMfZswmy8UTXnyapCh3PJXgqDVvb7-HrSZMdGCZR4mm-/s400/SDC12323.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-weight: bold;">(9) </span>Fry the sesame seeds briefly like 30 seconds until you hear a popping sounds, set aside.<span style="font-weight: bold;"><br /><br />(10) </span>Toast all the chile seeds until they smell a little bit and slightly change color. Set aside<span style="font-weight: bold;"><br /><br />More Directions for the sauce:</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrIUdrDnYQl3UxGJtA76PRYE9JGucXZkD1PeWbY77fJUE0Pd5xEwCXBNTlsNzulGHy_iBF68jZn0KmsoPDYsaUZGiIU2YkK_4Z85B6TYMv5R0-eeeW2sKDHuZIuszMGvZ2LYgGgsADmnlT/s1600/SDC12322.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5716282511393526962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrIUdrDnYQl3UxGJtA76PRYE9JGucXZkD1PeWbY77fJUE0Pd5xEwCXBNTlsNzulGHy_iBF68jZn0KmsoPDYsaUZGiIU2YkK_4Z85B6TYMv5R0-eeeW2sKDHuZIuszMGvZ2LYgGgsADmnlT/s400/SDC12322.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-weight: bold;">(1) </span>Okay you have everything fried now, pretty simple just time consuming and make sure you don't burn anything... by now your stock should be made, get a medium pot, add your chiles & raisins, cover with the hot chicken stock, and bring to a boil for about 10- 20 minutes until tender.<span style="font-weight: bold;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirAWxkgvmvi6uLUNC_KI31GsiyKqbqRPM8Gkdy7tCcbUiNKHCLZ2vcAzRLNxT6sYfTK1eGGBVWYjEtDeUUMAiytJLtbDck67OYtdkryTbH7-GN-lwQs_OKgVRALjR9sdpjVmh-vuVb14S0/s1600/SDC12321.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5716282507740332594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirAWxkgvmvi6uLUNC_KI31GsiyKqbqRPM8Gkdy7tCcbUiNKHCLZ2vcAzRLNxT6sYfTK1eGGBVWYjEtDeUUMAiytJLtbDck67OYtdkryTbH7-GN-lwQs_OKgVRALjR9sdpjVmh-vuVb14S0/s400/SDC12321.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-weight: bold;">(2)</span> Now puree/ blend/ liquify EVERY single ingredients including spices EXCEPT chocolate for your sauce in a blender, using the chicken stock, do this in batches. Empty the contents into a very large pot or bowl. Set aside.<span style="font-weight: bold;"><br /><br />(3) </span>Now heat a large pot on the stove, when hot, strain the blended mole sauce ingredients through a strainer, adding stock to the strainer to help get it through (this is to get rid of any seeds or pulp, and hard spice pieces that didn't get liquified enough).<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB3StA-Sib3SsDc-bqqnGhrE2LomhNQrwV-hlNvoWNtRtfJ9HOlvJROUSuEWkJ-rnipbBxkuf5F6fXG6wFdonGD61TwqxhYcwjlGD8I_8RsbKiCBqWQplrIgeyvJ-UJ1EuBW7GBZMEQxDF/s1600/SDC12324.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5716282887430750674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB3StA-Sib3SsDc-bqqnGhrE2LomhNQrwV-hlNvoWNtRtfJ9HOlvJROUSuEWkJ-rnipbBxkuf5F6fXG6wFdonGD61TwqxhYcwjlGD8I_8RsbKiCBqWQplrIgeyvJ-UJ1EuBW7GBZMEQxDF/s400/SDC12324.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Bring to a boil, add chocolate tables, salt, and sugar to taste.<span style="font-weight: bold;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLX5cJySKF24hxvo3CQhLiHsVW9C-cf4wBd-flw4WSjKv0vG8h88AXUhQkt18S9BHUizI4XIS75OsBg1uhDpX6pnm3iz3QU1jPzQ5kPSeEbDVTXRfRJuX5kWNfap3RZDs6hMI9Zj7yi3Eb/s1600/SDC12327.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5716282898934936658" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLX5cJySKF24hxvo3CQhLiHsVW9C-cf4wBd-flw4WSjKv0vG8h88AXUhQkt18S9BHUizI4XIS75OsBg1uhDpX6pnm3iz3QU1jPzQ5kPSeEbDVTXRfRJuX5kWNfap3RZDs6hMI9Zj7yi3Eb/s400/SDC12327.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-weight: bold;">(4) </span>Allow sauce to boil over medium heat, stirring occasionally for 30 minutes- 1 hour.<span style="font-weight: bold;"><br /><br />Directions to blacken sauce (optional I know it's a hassle but I did it, it makes a difference, and as opposed to what many think it won't make the sauce bitter TRUST ME)<br />(1) </span>Get 2 corn tortillas, and practically burn them until they can't even ignite on fire, turn it to ash, DO NOT do this indoors, the smoke will make your fire alarms go off, smell really bad, and make you choke and cough<span style="font-weight: bold;"><br /><br />(2) </span>The way I did it was I charred the tortillas until they can ignite on the stoves fire, then put it in a pot broken up, over medium high heat, covered the pot with it's lid, and wrapped the top around the lid with a WET very DAMP cloth towel, this is so the smoke doesn't get released into your house. DO this for about 10 minutes.<span style="font-weight: bold;"><br /><br />(3) </span>Carefully move it outside (I took it to my balcony) open it carefully not facing it, ITS hot be careful, allow smoke to go outside, and stir and see if it turned to ashes/ super black and can't ignite.<br />
<br />
<span style="font-weight: bold;">(4)</span> If not repeat step... it's a bit tedious but work it.<span style="font-weight: bold;"> </span>Now puree it/ blend it with the chicken stock and strain it into the mole pot.<span style="font-weight: bold;"> </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDESdq5TRHLoqlaHIk_28lzckDaTtGkY67_At0vNozqnOnHqfnljoHIR9KV4UafipiVboFVmK1_agRgihrSwVt9SCKBBVBqicFSMlhEbEoveKabUasA68DbCcLXS6JpFlU1iZYnsiKio_w/s1600/SDC12326.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5716282894088278258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDESdq5TRHLoqlaHIk_28lzckDaTtGkY67_At0vNozqnOnHqfnljoHIR9KV4UafipiVboFVmK1_agRgihrSwVt9SCKBBVBqicFSMlhEbEoveKabUasA68DbCcLXS6JpFlU1iZYnsiKio_w/s400/SDC12326.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Simmer additional time until mole darkens.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBTQAYVHWsYICQ0fECucfg5PPUOYz_hKQzmQ4H6L0bRCbwE7L9fUTTaodv-cBIYkGjxu0OKuZjek9zUOCbUMR_DsAh18nlTiokzW9QzpBetc6JmLxxljs__uOAsv7hCfD59pK1mlgyTGq-/s1600/SDC12335.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5716283204785507954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBTQAYVHWsYICQ0fECucfg5PPUOYz_hKQzmQ4H6L0bRCbwE7L9fUTTaodv-cBIYkGjxu0OKuZjek9zUOCbUMR_DsAh18nlTiokzW9QzpBetc6JmLxxljs__uOAsv7hCfD59pK1mlgyTGq-/s400/SDC12335.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizV724NgnMgL0AAbnVrfKiyTMnhepEKAmOPpRh8cJQVb1Sic7r9VijEeiIJadVcDqAY_vmLWL13ps0eCJIQMaTIiyDFwloQuOA_ajCQULomaOQHyUpfkfZ34NEkZ0rG5LmNVBeZXKyY9J-/s1600/SDC12330.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5716283198942487762" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizV724NgnMgL0AAbnVrfKiyTMnhepEKAmOPpRh8cJQVb1Sic7r9VijEeiIJadVcDqAY_vmLWL13ps0eCJIQMaTIiyDFwloQuOA_ajCQULomaOQHyUpfkfZ34NEkZ0rG5LmNVBeZXKyY9J-/s400/SDC12330.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>It won't make it bitter though TRUST, it's actually tasteless (I tasted the ash lol.) I don't know how healthy that is to do (probably not so much because of all the carcinogens) but I learned that technique from other people and it contributes to taste & supposibly makes it easy to digest the sauce.<span style="font-weight: bold;"><br /><br />More directions/ tips<br />(1)</span> Only use enough stock to puree the ingredients, you are not making soup, teh sauce should be like a loose gravey or regular gravey consistency. If it came out to soupy puree in blender about 1/2 cup of masa harina flour with some of the leftover stock, and thicken the mole with that.<span style="font-weight: bold;"><br /><br />Directions to serve:<br />(1) </span>Place a piece of chicken on your plate, that you have aside in the pot that it boiled in, ladel the mole sauce over it. Serve with whatever you'd like (Mexican red rice that you can make using leftover stock, refried beans, etc. or just warm corn tortillas) I served it with a Mexican yellow rice, fire roasted poblanos sauteed with onions in cream (<span style="font-style: italic; font-weight: bold;">chile en rajas con crema</span>), and refried peruano beans.<span style="font-weight: bold;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyfdNaaSSFcwbU1xlqAN5oH-4ZeTysD733IovbZiD326FPfPyAvS4HGw7HTeyFr0PjVu5OcE5O4dI0lwr0x8NEpnEJu0JvhUEts36Q0DkERlLAbH4Ta33UJrwyuH1YfpmwATAMaEGFn4v/s1600/SDC12338.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5716283208385322562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyfdNaaSSFcwbU1xlqAN5oH-4ZeTysD733IovbZiD326FPfPyAvS4HGw7HTeyFr0PjVu5OcE5O4dI0lwr0x8NEpnEJu0JvhUEts36Q0DkERlLAbH4Ta33UJrwyuH1YfpmwATAMaEGFn4v/s400/SDC12338.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-weight: bold;">P.S.</span>I originally got the recipe many years ago from an online website called "Mole Pages" the URL was www.ramekins.com/mole/molenegro.html the website no longer exists, but it said it was from "Chile Pepper Magazine, Jan 95 couresy of Michael Bowers (mkbower@ucdavis.edu)" BUT I changed the recipe a bit but used it as a guide to get a good idea, and also learned from watching other cooks, and asking friends and relatives (I learned to fry all the sauce ingredients from my aunt Sylvia from San Antonio, Texas, and the making of the ashes from "Angrychrisjavi" from Dallas, Texas, she's one of my favorite youtube Mexican cooks. I also tweaked the quantities of ingredients and omitted and added some, and the results are very good, I get nothing but compliments for this mole and have also learned from trial and error :) It's my own but I want to give tribute to where I learned it from/ got the idea from :)<span style="font-weight: bold;"><br /></span><span style="font-weight: bold;"><br />Notes:</span>You will probably have leftover sauce, it freezes well, or you can cook any other meats and top it with the mole sauce, or sautee some onions, add beaten eggs to scramble, then add mole sauce to simmer YUM good breakfast with corn tortillas, or even poach eggs in the sauce... or you can eat a hot bowl of just the sauce with corn tortillas and beans... or use the mole sauce in place of the red enchilada sauce to make some "enmoladas" :)<span style="font-weight: bold;"><br /></span>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-5374759176620153903.post-66332932367047387482012-02-29T16:22:00.008-08:002012-02-29T17:46:55.263-08:00Agua Fresca de Platano (Banana Drink)"Agua Fresca" means "fresh water" or "cooling water" they are a category of Latin drinks, typically any variety of fruit sometimes cucumber, blended with water & diluted with sugar to taste, in giant pitchers with ice. Popular one's are melon, honeydew, papaya, watermelon, strawberry, etc. certain varieties have some milk added to them to lighten the color and give a little extra richness. The banana version which I present here sometimes has flavoring like vanilla or cinnamon added to it, and tastes similar to the Mexican horchata (rice milk drink) it is one of my favorites, and it's easy whip up whenever because most people have bananas, milk, sugar, and water at home which are the basics, as well as vanilla or cinnamon in a well stocked pantry.<br /><br />This drink is also really good if your in the mood for an alcoholic drink, you can serve yourself some in a tall glass with any clear colored rum and lots of ice.<br /><br /><span style="font-weight: bold;">Makes 4 quartz</span><br style="font-weight: bold;"><span style="font-weight: bold;">Ingredients:</span><br />-2<span style="font-weight: bold;"> bananas</span> (yellow stage or super ripe, up to you BUT NO GREEN ones or unripe because it'll be to astringent)<br />-juice of 1/2 <span style="font-weight: bold;">lime</span> (optional, my mom say's it helps the drink not oxidize/ preserves freshness of banana)<br />-1 1/2 cups <span style="font-weight: bold;">white sugar</span> (more to taste)<br />-1 tsp. <span style="font-weight: bold;">ground cinnamon</span> (optional)<br />-1 tsp <span style="font-weight: bold;">vanilla extract</span> (optional)<br />-12 cups <span style="font-weight: bold;">water</span><br />-4 cups <span style="font-weight: bold;">milk</span><br /><br style="font-weight: bold;"><span style="font-weight: bold;">Directions:</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngKslhU2lkkUTOVzgDvSKrvDAFu7Q4QzzLXuUt7IHb6YZ8rCsUxMozn5rGpgW8yVEnbmSqV1mNZV4GcqOWT7XpYXsDrkTBaC6Ng3lUDMg2b6_L5j8FuLBmswH0iCwIxhgoc-4BfmpsN1A/s1600/SDC12287.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjngKslhU2lkkUTOVzgDvSKrvDAFu7Q4QzzLXuUt7IHb6YZ8rCsUxMozn5rGpgW8yVEnbmSqV1mNZV4GcqOWT7XpYXsDrkTBaC6Ng3lUDMg2b6_L5j8FuLBmswH0iCwIxhgoc-4BfmpsN1A/s400/SDC12287.JPG" alt="" id="BLOGGER_PHOTO_ID_5714723911484682450" border="0" /></a>(1) In a blender peeled bananas, 1/2 juice of lime, 2-3 cups water, sugar, cinnamon powder, and vanilla extract.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqsMYNd2E63gTF-lXnWgfoTYDoaRI5NfegYR0DlNkcngL6WBsKFJ2r0ibsX7NPwEGPMG48oTn4fFdouP-Q48mrRASC0LJDlyrG26XjJtqcl4LVYXrXRWDlK-5EG6cLxoqFkVU79DV4KTN6/s1600/SDC12288.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqsMYNd2E63gTF-lXnWgfoTYDoaRI5NfegYR0DlNkcngL6WBsKFJ2r0ibsX7NPwEGPMG48oTn4fFdouP-Q48mrRASC0LJDlyrG26XjJtqcl4LVYXrXRWDlK-5EG6cLxoqFkVU79DV4KTN6/s400/SDC12288.JPG" alt="" id="BLOGGER_PHOTO_ID_5714723915179691730" border="0" /></a>Blend on high for atleast 1-2 minutes you want it as smooth as possible.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQoD6Kn8dNkK4vUZy6Hrom746DrvUyQ-1XUO9M2f0FzK9zX3BNzWc1y1ZoA3yOyUnB_EskRqOsCwLBKnGu99lVlw6ZPOQGjYGwVmqhc4dcKKWxkF2Gt72PdCL9JxFGtnIX2OBtAXp9ESeG/s1600/SDC12289.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQoD6Kn8dNkK4vUZy6Hrom746DrvUyQ-1XUO9M2f0FzK9zX3BNzWc1y1ZoA3yOyUnB_EskRqOsCwLBKnGu99lVlw6ZPOQGjYGwVmqhc4dcKKWxkF2Gt72PdCL9JxFGtnIX2OBtAXp9ESeG/s400/SDC12289.JPG" alt="" id="BLOGGER_PHOTO_ID_5714723917980362370" border="0" /></a><br />(2) I used 2 pitchers, each holds 2 quartz, I divided the mixture I blended into 2 seperate parts, you can use 1 giant pitcher that can hold 4 quartz. Dilute mixture with the rest of the water but leave space in the pitcher to add the milk,<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0E408AXdmY136f9_AxZSsaR5IOvj5IV81TuG-Flzfg4AicGNPIguFDS3lwTqgwzHN0oStKImItUB8lSofs4eytDps0LNAkWxEG30gYOiy84AodRUa521rLiicdF7-4ohJ4LnFTPD9Aoe/s1600/SDC12290.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0E408AXdmY136f9_AxZSsaR5IOvj5IV81TuG-Flzfg4AicGNPIguFDS3lwTqgwzHN0oStKImItUB8lSofs4eytDps0LNAkWxEG30gYOiy84AodRUa521rLiicdF7-4ohJ4LnFTPD9Aoe/s400/SDC12290.JPG" alt="" id="BLOGGER_PHOTO_ID_5714723922262656498" border="0" /></a>stirring as you add the water, and stir in milk towards the end.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjeDjq3BiSSyeH3BndNY_WF7P_itD2j27XzvkO9TU6IdgSnjbOMZBadzy-QaxRmjTfR6xDSYIIwu7E0DpNXKbR7pzkp6mwOdET1YT3kKoBvUCGNU3Ea5KOhHSBmZsbEzgY-D9Qs-SXzrpP/s1600/SDC12293.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjeDjq3BiSSyeH3BndNY_WF7P_itD2j27XzvkO9TU6IdgSnjbOMZBadzy-QaxRmjTfR6xDSYIIwu7E0DpNXKbR7pzkp6mwOdET1YT3kKoBvUCGNU3Ea5KOhHSBmZsbEzgY-D9Qs-SXzrpP/s400/SDC12293.JPG" alt="" id="BLOGGER_PHOTO_ID_5714733791860829618" border="0" /></a>The milk is used to give it some richness and a nicer color. Taste for sugar and adjust :)<br /><br /><span style="font-weight: bold;">P.S. </span><br />Recipe can be cut in half, it's best consumed within the same day, as the banana tends to darken in color over time.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5374759176620153903.post-65463423315000433282012-02-24T00:49:00.004-08:002012-02-24T01:19:46.835-08:00Potaje de Alubias facil con todo hervido (Easy Spanish Bean Stew with everything boiled))This is another way I like to prepare beans, it is very healthy, simple, delicious and with ingredients that should be readily available to anyone. What I like about this recipe is that all the aromatic vegetables (garlic, onions, bell peppers, tomatoes) are boiled whole, and thrown in the pot with the beans, as opposed to having to chop them sautee them in the oil which is typical of a sofrito used in Cuban and Spanish cooking oftentimes for bean stews, that are then added to the beans towards the end of the cooking process. This way I just throw everything in one pot when I want to prepare a Spanish bean stew and still have good results.<br /><br />The recipe I have here is completely vegetarian, but if you want this to be a complete meal with no sides and just eat it with bread or rice, you can easily boil some pork ribs, whole sausages, ham hocks, chunks of ham, chunks of beef, etc. along with the beans for protein & flavor.<br /><br />After the beans are cooked I like to puree the vegetables used to cook them and then strain them into the stock (to remove any seeds, the garlic skin, etc.) that way I don't waste anything, however the pureed and strained garlic can be a little over powering for those who don't like a strong garlic taste, but to me it's delicious... the potato in the recipe is used as a thickener and gives the stew a nutty flavor so I suggest you don't omit it but it's your choice :) Anyways here's how i made it.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />-1 lbs of <span style="font-weight: bold;">dried beans</span> (I used pintos this recipe works good with white beans, mayocoba beans, red beans, black beans, and pretty much any bean you have on hand, just don't use it for lentils or peas in my opinion)<br />-1 large <span style="font-weight: bold;">tomato</span><br />-1 whole <span style="font-weight: bold;">onion</span>, outer skin removed, ends removed<br />-1 whole head of<span style="font-weight: bold;"> garlic</span><br />-1 whole green or red <span style="font-weight: bold;">bell pepper</span><br />-1 large<span style="font-weight: bold;"> potato</span>, peeled and washed<br />-1/4 cup <span style="font-weight: bold;">extra-virgin olive oil</span><br />-<span style="font-weight: bold;">salt </span>to taste<br />-1 teaspoon<span style="font-weight: bold;"> ground cumin </span><br /><br /><span style="font-weight: bold;">Directions:</span><br /><span style="font-weight: bold;">(1) </span>Rinse beans and drain, you can soak them overnight if desired.<br /><span style="font-weight: bold;">(2)</span> Dump all ingredients in the pot with the beans EXCEPT the salt and cumin, cover with enough water (don't drown it in water maybe like 1- 2 inches water above the beans)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbI2ZzHihnzNcp8-RSPtD_ynMb0nj7aswHWhxNgsTB7hg4t74AuJpSKQCIXoxZybyti094CSlgN-tAe6_lnoZ4d4qQnP6sKZmRlXzlUIaGFIU7oPG3NSyTWuQP8QGMLZQ-gYaUjKPGvFyj/s1600/SDC12210.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbI2ZzHihnzNcp8-RSPtD_ynMb0nj7aswHWhxNgsTB7hg4t74AuJpSKQCIXoxZybyti094CSlgN-tAe6_lnoZ4d4qQnP6sKZmRlXzlUIaGFIU7oPG3NSyTWuQP8QGMLZQ-gYaUjKPGvFyj/s400/SDC12210.JPG" alt="" id="BLOGGER_PHOTO_ID_5712622159833805746" border="0" /></a><span style="font-weight: bold;">(3) </span>After 1 1/2- 3 hrs your beans should be tender (depends how old they are, if you soaked or not, etc.) but test them by pressing them, here's how it looked for me when it was tender<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaQZVw_Fe8gr44IJvUPGoxCPnmvlARe9XhCPO8GfuNiGc3_3EnM6W-PHiLsfeEBuq395VT9N-CwbA8jLV0OL9RfSMBQIgcWce2haHf7RTZ6ikre4_uBgU0RknSozeOvoN5PVOjLdmS2_Jg/s1600/SDC12211.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaQZVw_Fe8gr44IJvUPGoxCPnmvlARe9XhCPO8GfuNiGc3_3EnM6W-PHiLsfeEBuq395VT9N-CwbA8jLV0OL9RfSMBQIgcWce2haHf7RTZ6ikre4_uBgU0RknSozeOvoN5PVOjLdmS2_Jg/s400/SDC12211.JPG" alt="" id="BLOGGER_PHOTO_ID_5712622164909986194" border="0" /></a><span style="font-weight: bold;">(4) </span>Remove the vegetables,<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqItvzdLmfM-Q-xOGDJsEVEAr6O0D13nr6h_YhEKizaPOHF8ADSdesSrWErHUL4BzTxdVhJH0VXiGs5sJnxbQnQH1vgj80zn7n3U9_X4VzyGCcFxx92zkyTUg6VYepzfrQ1fSv2WvlQGU/s1600/SDC12212.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqItvzdLmfM-Q-xOGDJsEVEAr6O0D13nr6h_YhEKizaPOHF8ADSdesSrWErHUL4BzTxdVhJH0VXiGs5sJnxbQnQH1vgj80zn7n3U9_X4VzyGCcFxx92zkyTUg6VYepzfrQ1fSv2WvlQGU/s400/SDC12212.JPG" alt="" id="BLOGGER_PHOTO_ID_5712622174091450722" border="0" /></a>and puree them in a blender with some of the bean liquid<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXcuj17PTTn1tffZe4h7VJUpnOkL7xr03HcoE0MM3qI5Gdn-PEe0wjBH0PbP2APjqYixqzZP3XZvZXN_BG8qxqo_kOpmsM2j9HdWWYYjxKRt32NJMAYlD4NF2uAav9jtIt1O83nXf35Om/s1600/SDC12213.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXcuj17PTTn1tffZe4h7VJUpnOkL7xr03HcoE0MM3qI5Gdn-PEe0wjBH0PbP2APjqYixqzZP3XZvZXN_BG8qxqo_kOpmsM2j9HdWWYYjxKRt32NJMAYlD4NF2uAav9jtIt1O83nXf35Om/s400/SDC12213.JPG" alt="" id="BLOGGER_PHOTO_ID_5712622181009902626" border="0" /></a><span style="font-weight: bold;">(5) </span>Strain them back into the pot of beans, add salt to taste, the spices, and allow to boil for 5- 10 additional minutes and your done should look like this :)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlL5fSu3YENbT_77MpD5S1qXNhOeLOEzEL3RoVHkTiOdAxt557hA19ybGeI45Op0NR_3NVru-8T9ilJCFK49-9YZrj9SLY_fBFGJZ5_znEL_PNg-gawA_mNh7ZADCVi8ZrP2Mw54CL29T/s1600/SDC12214.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlL5fSu3YENbT_77MpD5S1qXNhOeLOEzEL3RoVHkTiOdAxt557hA19ybGeI45Op0NR_3NVru-8T9ilJCFK49-9YZrj9SLY_fBFGJZ5_znEL_PNg-gawA_mNh7ZADCVi8ZrP2Mw54CL29T/s400/SDC12214.JPG" alt="" id="BLOGGER_PHOTO_ID_5712622189998088818" border="0" /></a><span style="font-weight: bold;">P.S. </span>My grandmother would always fry all the aromatics chopped up in generous amounts of olive oil or lard (garlic, onions, bell peppers, tomatoes), and cut the garlic in half (only use 6-8 cloves) for black beans she would omit the tomato & rarely used potato. But I learned this way of making it from other blogs and stuff and appreciate it's simplicity :)Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5374759176620153903.post-86614784856601245032012-02-05T20:03:00.001-08:002012-02-05T20:31:36.521-08:00Potaje de Garbanzos Con Camarones (Garbanzo and Shrimp Stew)<span>If you've read this blog before you know I love all sorts of legumes, I love them cooked on their own, stewed with meat, with other vegetables, etc. However I have never had them cooked with seafood but saw in many other Spanish blogs that a lot of Spaniards combined garbanzo beans as well as white beans with seafood (such as with salted cod, shrimp, clams, squid, etc.)<br /><br />I saw it as very odd since I never grew up eating that combination of ingredients (grew up eating lots of Spanish and Cuban bean stews but never with seafood usually with just pork, beef and sausage though some Cubans make the Garbanzos with salted cod for lent)<br /><br />Well one day I bumped into a recipe that appealed to me at a blog called "<span style="font-style: italic; font-weight: bold;">Los Tragaldabas</span>" that recipe combined <a href="http://lostragaldabas.blogspot.com/2011/04/potaje-de-garbanzos-con-langostinos.html"><span style="font-weight: bold;">Garbanzos with Shrimp</span></a> cooked in a machine called "thermomix" which I'm not familiar with, anywho I looked over the recipe and adapted it a little bit to my style and using my regular pots and pans as opposed </span><span>to machine known as "thermomix"</span><span style="font-weight: bold;">...</span><span> and let me tell you I'm glad I made it, it was a hit in my house, it's lighter than the typical bean stews I make at home with pork and beef, a good alternative when you want something lighter than the previously mentioned, healthy, low in fat, high in fiber, satisfying and of course really warm and comforting in this weather :) Give it a try you'll be pleasantly surprised. I know I was.<br /></span><span style="font-weight: bold;"><br /><br />Ingredients:</span><br />-1/2 lbs.<span style="font-weight: bold;"> dried garbanzo beans</span> (washed well, drained, then soaked overnight in water)<br />-1 1/2 lbs. <span style="font-weight: bold;">shrimp</span> (cleaned, de-veined, and shells removed, reserve shell to make shrimp stock)<br />-<span style="font-weight: bold;">extra-virgin olive oil</span><br />-1/2 a large <span style="font-weight: bold;">onion</span> finely chopped<br />-1/2 a large <span style="font-weight: bold;">bell pepper </span>finely chopped (any color or a mix of red and green)<br />-3 cloves<span style="font-weight: bold;"> garlic </span>finely minced<br />-2 fresh ripe <span style="font-weight: bold;">tomatoes</span> finely chopped (tomato sauce will work here too if you don't have fresh tomatoes)<br />-<span style="font-weight: bold;">salt </span>to taste<br />-1<span style="font-weight: bold;"> bay leaves</span><br />-1/2 tsp<span style="font-weight: bold;"> saffron</span> ground up, or "Colorante"/ "Bijol" or achiote to give it a golden tinge (optional)<br /><br style="font-weight: bold;"><span style="font-weight: bold;">Before you put everything together directions</span><br />(1) Start off by draining garbanzos you soaked over night, and bringing to a boil in new water, once boiling lower heat to medium low, cover for about 1 1/2- 2 hours until as tender as you like. Turn off heat and reserve.<br /><br style="font-weight: bold;">(2) Now when peeling the shrimp this is completely optional but I will get the thick red liquid from it's head, and reserve it in a bowl, I fry this in the oil with the aromatics it gives it a good seafood flavor but you can skip this if it freaks you out. If you don't mind harvest that red orange liquid and set aside and reserve<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFA8exLgaDPOSWKDO_La6a9WPvbR7PtHB-URdJS7I1ZBCGEqIYHnzsX2iCTvyHLRTXih4nOe_dC02UxRAkKvqWyfuaLseNC-9JCcgP-JQV2FeXfqxfTPxNhXHpcO3AgqAg21acyu7dQIcH/s1600/SDC12228.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFA8exLgaDPOSWKDO_La6a9WPvbR7PtHB-URdJS7I1ZBCGEqIYHnzsX2iCTvyHLRTXih4nOe_dC02UxRAkKvqWyfuaLseNC-9JCcgP-JQV2FeXfqxfTPxNhXHpcO3AgqAg21acyu7dQIcH/s400/SDC12228.JPG" alt="" id="BLOGGER_PHOTO_ID_5705868950348457666" border="0" /></a>(3) Use the reserved shrimp shells to make a stock, by covering the shells with water, bringing to a boil with 1 bay leaf for 10- 15 minutes, skimming off any impurities on top, strain the stock and reserve to make the rest of the dish.<br /><br /><span style="font-weight: bold;">Directions for putting everything together</span>:<br /><span style="font-weight: bold;">(1) </span>Heat a large deep pan with extra-virgin olive oil and sautee onions, bell pepper, and garlic until fragrant 5- 8 minutes over medium high heat. Add the red orangish shrimp thing<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHzCnT-prhJgxFV-onNwR4D-cn7oz11m3S5JfSiZL9lLf6NwcXvVYPl5q_DCrG8UofC1h2mKZu8gfEx6NNQm3Zoy1SbtS4arg_E5_ie4Ue4ytyW6ptl2RnOmlgnMV6n2Yx8O8WM6fE7Nhf/s1600/SDC12229.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHzCnT-prhJgxFV-onNwR4D-cn7oz11m3S5JfSiZL9lLf6NwcXvVYPl5q_DCrG8UofC1h2mKZu8gfEx6NNQm3Zoy1SbtS4arg_E5_ie4Ue4ytyW6ptl2RnOmlgnMV6n2Yx8O8WM6fE7Nhf/s400/SDC12229.JPG" alt="" id="BLOGGER_PHOTO_ID_5705868954912161458" border="0" /></a>Add chopped tomato and sautee another 5 minutes.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWwYEeT0-Is-sXpzhE5pA_VgK-cUbIxhNoRX64FygI1FsBMmDrIb93dNbZijGVpkPTRXJR3dMoGrDspQEgpSYNJvnsJsYajXEgu_R-uG8xj-CKPUOtT_4Bzq66cMV_jmZv06_qJ2UHFks/s1600/SDC12231.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWwYEeT0-Is-sXpzhE5pA_VgK-cUbIxhNoRX64FygI1FsBMmDrIb93dNbZijGVpkPTRXJR3dMoGrDspQEgpSYNJvnsJsYajXEgu_R-uG8xj-CKPUOtT_4Bzq66cMV_jmZv06_qJ2UHFks/s400/SDC12231.JPG" alt="" id="BLOGGER_PHOTO_ID_5705868969393164978" border="0" /></a><span style="font-weight: bold;">(2)</span> Add drained cooked garbanzo beans, shrimp stock (enough shrimp stock to barely cover the garbanzos, salt to taste, saffron or bijol or other coloring (optional) bring to a strong boil, and let simmer about 5 minutes.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2pzXyS1UAu93xU7i0ljL8jobKNYyR3nUGe6PGsvdb9NaucOaOqoqcTGrxgkyki07gpgVfgVXjGR0-5l_KzVHcM71zQHc6vergRdZvXkWEUklB11OrDOiRfWgF9jBnc7j5Y_OrGtlg83e/s1600/SDC12230.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2pzXyS1UAu93xU7i0ljL8jobKNYyR3nUGe6PGsvdb9NaucOaOqoqcTGrxgkyki07gpgVfgVXjGR0-5l_KzVHcM71zQHc6vergRdZvXkWEUklB11OrDOiRfWgF9jBnc7j5Y_OrGtlg83e/s400/SDC12230.JPG" alt="" id="BLOGGER_PHOTO_ID_5705868963563710098" border="0" /></a><br /><span style="font-weight: bold;">(3) </span>After boiling 5 minutes add peeled cleaned shrimp, stir well, when shrimp change color to pink turn off heat.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3ENrsRPyf8gcdOcZ2mNIPox26fD2XlJpDCMINfBlVa7ZVrcvnJU8m4S77Wbb1nk5B9Kw6sSMnXUv5EWT0YsL4YHZ2UIXNExCYl04NYmDhM76s7AnCcH3dFOXfYmjhfTsfLXHpc79cl_5/s1600/SDC12232.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt3ENrsRPyf8gcdOcZ2mNIPox26fD2XlJpDCMINfBlVa7ZVrcvnJU8m4S77Wbb1nk5B9Kw6sSMnXUv5EWT0YsL4YHZ2UIXNExCYl04NYmDhM76s7AnCcH3dFOXfYmjhfTsfLXHpc79cl_5/s400/SDC12232.JPG" alt="" id="BLOGGER_PHOTO_ID_5705868972653172642" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLnVVIoBJ6Xvn74vZ_SPnj_F7Sc9TA3QOCGbNdhWAKTWwI3qDma8dujSbjcEwL7rmk6LM9CKvoEfyWJWAqLmNT38whOz59h8sW9DQpCqxkdVhK7BcgpwTeypKDh-3EV-REWcCTVqGXr0C/s1600/SDC12233.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLnVVIoBJ6Xvn74vZ_SPnj_F7Sc9TA3QOCGbNdhWAKTWwI3qDma8dujSbjcEwL7rmk6LM9CKvoEfyWJWAqLmNT38whOz59h8sW9DQpCqxkdVhK7BcgpwTeypKDh-3EV-REWcCTVqGXr0C/s400/SDC12233.JPG" alt="" id="BLOGGER_PHOTO_ID_5705869207397681986" border="0" /></a><span style="font-weight: bold;">(4)</span> Garnish with parsley or cilantro if you'd like :) I served it over white rice with a salad. You can serve it in a deep bowl as well with bread and a salad if you don't want to eat rice.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgm66km6nmSJa9itIoELXXFIKdl369RMSiYHIfTBPuH8MeHrvf_aF5_mnkHYDhjJxE9Za-ToVomOhdz-WJTVDh0c-v_wuUJDl2VQU4Ev4X3CgOGT8EavBgkdcd2q7pF3h20ha6Eybz9D7/s1600/SDC12235.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgm66km6nmSJa9itIoELXXFIKdl369RMSiYHIfTBPuH8MeHrvf_aF5_mnkHYDhjJxE9Za-ToVomOhdz-WJTVDh0c-v_wuUJDl2VQU4Ev4X3CgOGT8EavBgkdcd2q7pF3h20ha6Eybz9D7/s400/SDC12235.JPG" alt="" id="BLOGGER_PHOTO_ID_5705869212332679410" border="0" /></a><br /><span style="font-weight: bold;">PLEASE NOTE:</span><br /><span style="font-weight: bold;">(1) </span>I made this dish from scratch, BUT if you feel it's too much hassle to prep the shrimp, making the shrimp stock, and cooking the garbanzos from scratch you can use 2 8 oz. cans of garbanzo beans drained, water in place of the shrimp stock but add a cube of shrimp bouillon or fish bouillon powder, and buy the shrimp already peeled.<br /><br /><span style="font-weight: bold;">(2) </span>I didn't use any spices with this dish because I wanted to have a fairly clean taste, but my mother told me to add either 1/2 a teaspoon of ground cumin or 1/2 teaspoon sweet smoked Spanish paprika for her taste because she said it needed a little something extra. Oregano would be good too. Next time I'll probably do that :)Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-5374759176620153903.post-62633266527619065792011-11-11T11:51:00.000-08:002011-11-11T12:53:56.020-08:00Huevos Con Chile (Eggs in Spicy Sauce)Huevos con Chile, is usually scrambled eggs simmered in any type of spicy sauce that's based on chile peppers. (The sauce can vary greatly just use your favorite smooth spicy red or green or whatever salsa) my mother usually always has a glass bowl, or glass container filled with some sort of spicy salsa (usually tomato or tomatillo based, blended with certain types of chiles, garlic, onion etc.) we use this to prepare eggs in the morning, or to cook meats, etc. or as a condiment.<br /><br />In Mexican Cuisine there's TONS of ways to prepare eggs. A lot of variations on scrambled eggs, different style's to serve them, etc. breakfast is typically some preparation of scrambled and or sauteed eggs that can be combined with an array of things, served on it's own<span style="font-weight: bold;"> </span>with tortillas is the simplest way to serve. They can be accompanied by any combination of certain cheeses, creams, salsas or other sauces, refried beans, boiled beans, etc. and any beverage can be enjoyed (usually milk, coffee, shakes)<span style="font-weight: bold;"><br /></span><br />But that's not to say that's the only way breakfast is enjoyed, American style breakfast are popular (cereal, pancakes, waffles, etc.) or even more Spanish/ European style of breakfast as well (pastries and other sweets) served with coffee. It really all depends on preferance. It can be very varied.<span style="font-weight: bold;"></span><span style="font-weight: bold;"><br /></span><br />At home I pretty much grew up eating all of the mentioned above, as well as the simple "fried eggs with rice", or Spanish potato omelettes (Tortilla Espanola) very common among Cubans.<br /><br />Anyways back to this, my mother would usually make breakfast, so the breakfast I'm more used to is the typical Mexican breakfast of eggs prepared in a variety of ways with all the mentioned above. I tend to eat beans, eggs prepared someway, and tortilla in the morning, not only because it's delicious, but because it's super filling, nutritious, and on day's that I'm busy it's the only big strong meal I'll get (specially those day's that I'm in school all day)<span style="font-weight: bold;"><br /><br />Ingredients:</span><br />-1/4 of a big <span style="font-weight: bold;">onion</span>, finely minced<br />-4 <span style="font-weight: bold;">eggs </span><br />-dash of <span style="font-weight: bold;">milk</span><br />-<span style="font-weight: bold;">salt</span> to taste<br />-fresh <span style="font-weight: bold;">ground black pepper</span><br />-1 cup <span style="font-weight: bold;">homemade spicy salsa</span> (see posts for some of these recipe click on link for <a href="http://nathanscomida.blogspot.com/2008/11/salsa-de-chile-habanero-habanero-hot.html"><span style="font-weight: bold;">Salsa de Chile Habanero</span></a>, <a href="http://nathanscomida.blogspot.com/2008/07/salsa-de-chile-de-arbol-chile-de-arbol.html"><span style="font-weight: bold;">Salsa de Chile de Arbol</span></a>, <a href="http://nathanscomida.blogspot.com/2008/07/salsa-de-chile-verde-green-spicy-sauce.html"><span style="font-weight: bold;">Salsa de Chile Verde</span></a>, or any other spicy smooth thick salsa you like)<br /><br /><span style="font-weight: bold;">Directions:</span><br /><span style="font-weight: bold;">(1)</span> Heat oil in a medium sized pan (about 2 tablespoons more or less) over medium high heat, when oil is hot add minced onions, sprinkle with salt and pepper, and sautee until slightly browned on the edges and caramelized)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5B3dm5EwpAS461DCuC0HQnO1hJ7LHPs04PNPpVafhJXp-CnuxedhwI4jBf4V_QMUixGlkeSI5e-9stEH1LpgZwuFwWlQBI9TVFqnMwsBSbJaSa616FIyP6eT8FofOQTc50-EWKL5Nm8WE/s1600/SDC12129.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5B3dm5EwpAS461DCuC0HQnO1hJ7LHPs04PNPpVafhJXp-CnuxedhwI4jBf4V_QMUixGlkeSI5e-9stEH1LpgZwuFwWlQBI9TVFqnMwsBSbJaSa616FIyP6eT8FofOQTc50-EWKL5Nm8WE/s400/SDC12129.JPG" alt="" id="BLOGGER_PHOTO_ID_5673842631905318930" border="0" /></a><span style="font-weight: bold;">(2) </span>Meanwhile beat eggs with a dash or milk, and a couple pinches of salt, set aside.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLLwjXryfjHbMElNSfRa2jhJwf8OrjclgtSixH0C-ofXo-XsGgogOOLZ8wGUYu-1yck1x3hLpcRUh2CApI-jsuP22DK25Qh_HzlBMIMwzZRY4gVkJ5uOsVheQQvsxgNewPbAj_AhM4l0Sl/s1600/SDC12130.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLLwjXryfjHbMElNSfRa2jhJwf8OrjclgtSixH0C-ofXo-XsGgogOOLZ8wGUYu-1yck1x3hLpcRUh2CApI-jsuP22DK25Qh_HzlBMIMwzZRY4gVkJ5uOsVheQQvsxgNewPbAj_AhM4l0Sl/s400/SDC12130.JPG" alt="" id="BLOGGER_PHOTO_ID_5673842639541844818" border="0" /></a><br /><span style="font-weight: bold;">(3) </span>When onions have become slightly browned on the edges (not all of them just you know cooked),<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRTVkNmelcjzR5GcobPzzwVO6HyHcrr_SAiFW7B9G7ry4OHhsbWgUiyZ3l-Xy9JoHjX2sw8VamEQIn1lSz-xF6J8baKmFd8o4-hO9mjLyeCnwZwjTqUIDupqh8apM3_2FPprHXZjrglxue/s1600/SDC12131.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRTVkNmelcjzR5GcobPzzwVO6HyHcrr_SAiFW7B9G7ry4OHhsbWgUiyZ3l-Xy9JoHjX2sw8VamEQIn1lSz-xF6J8baKmFd8o4-hO9mjLyeCnwZwjTqUIDupqh8apM3_2FPprHXZjrglxue/s400/SDC12131.JPG" alt="" id="BLOGGER_PHOTO_ID_5673842642059436594" border="0" /></a>add beaten eggs, stir in, and allow to cook (like making scrambled eggs)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpfCJegkDHNTOLTVjCWFmFNwhuQKUXK1CeXdnelZ_FU8lNL_PgYnmXINO_kWPd0VHuLEAqv8Insh0mCPZ-qWKRAa8dKS_Qpyydl7JjoVgy_scugaA4c_nHlQ25guLGsVIDGSZYPCxSQ_U/s1600/SDC12132.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpfCJegkDHNTOLTVjCWFmFNwhuQKUXK1CeXdnelZ_FU8lNL_PgYnmXINO_kWPd0VHuLEAqv8Insh0mCPZ-qWKRAa8dKS_Qpyydl7JjoVgy_scugaA4c_nHlQ25guLGsVIDGSZYPCxSQ_U/s400/SDC12132.JPG" alt="" id="BLOGGER_PHOTO_ID_5673842649264450210" border="0" /></a><span style="font-weight: bold;">(4)</span> When eggs are cooked, add the salsa,<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLOEYobrhq5gvXldlDG0CX48GmjVA474hLPADgOAYWEuRPNywDT2M7dtH0zEiUG4SqsehqbXR85jLiyP-tOmKaO98t8OrHycyO_1D24KLKYm4KicxIfW_SdJmKxNQGr3Awz3BOPBJomgTv/s1600/SDC12133.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLOEYobrhq5gvXldlDG0CX48GmjVA474hLPADgOAYWEuRPNywDT2M7dtH0zEiUG4SqsehqbXR85jLiyP-tOmKaO98t8OrHycyO_1D24KLKYm4KicxIfW_SdJmKxNQGr3Awz3BOPBJomgTv/s400/SDC12133.JPG" alt="" id="BLOGGER_PHOTO_ID_5673842653606934770" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU6yk8FeI-Xbiy1qxLgmAB-KxEN1fYUX-okneRpNf-6oB51PWkvuiwxhyphenhyphenY1hxOnCAcyi43AHec2GXl0_daVFgUOdbQg-uQact2tB2comRbbgIotFAKHz4HTciueYWcWCUqFwDzgyWQ_iSr/s1600/SDC12135.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU6yk8FeI-Xbiy1qxLgmAB-KxEN1fYUX-okneRpNf-6oB51PWkvuiwxhyphenhyphenY1hxOnCAcyi43AHec2GXl0_daVFgUOdbQg-uQact2tB2comRbbgIotFAKHz4HTciueYWcWCUqFwDzgyWQ_iSr/s400/SDC12135.JPG" alt="" id="BLOGGER_PHOTO_ID_5673843042143226306" border="0" /></a>bring to a boil, gently fold or destribute it, if it seems too thick add a little bit of water (I usually add 1/2 cup depending how thick or thin you want the sauce). Bring to a boil for 3-5 minutes to allow flavors to infuse.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEX4bDrLlOwJ09hppXhyphenhyphenQaiejbHXQUW8ETwE54VvS9ynG-69EAv0cz3UkO6Y9Qyk4V0BHrra5P-eq2AubCTzkXkpi84AbYVEXtVteqp2xsxHzHo56bReJomYQgmqae6Ec7IYgdDsmSqm-/s1600/SDC12136.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEX4bDrLlOwJ09hppXhyphenhyphenQaiejbHXQUW8ETwE54VvS9ynG-69EAv0cz3UkO6Y9Qyk4V0BHrra5P-eq2AubCTzkXkpi84AbYVEXtVteqp2xsxHzHo56bReJomYQgmqae6Ec7IYgdDsmSqm-/s400/SDC12136.JPG" alt="" id="BLOGGER_PHOTO_ID_5673843054922089778" border="0" /></a><span style="font-weight: bold;">(5) </span>Turn off heat, if you want to add some freshness add minced cilantro if not that's okay.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSl6znmp_AQZwRL6EtsIzZ3eEnmj_EhgfS5LPL4MzDbpHeEnSKX8R9BBm77J_S-5wogWeiGTQFgs4pq4M2_rJyloV6GTtmhk4opmWcA5nxd8z-rXDtxL3x5YVCKIsXareVYuc-101O0A3d/s1600/SDC12138.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSl6znmp_AQZwRL6EtsIzZ3eEnmj_EhgfS5LPL4MzDbpHeEnSKX8R9BBm77J_S-5wogWeiGTQFgs4pq4M2_rJyloV6GTtmhk4opmWcA5nxd8z-rXDtxL3x5YVCKIsXareVYuc-101O0A3d/s400/SDC12138.JPG" alt="" id="BLOGGER_PHOTO_ID_5673843057888319314" border="0" /></a><span style="font-weight: bold;">(6)</span> You can serve it with corn tortillas, in a shallow bowl and it's ready to eat. You can enjoy it with other sides if you want to, like beans, or refried beans, sour cream, sometype of cheese it's up to you. Any beverage works too, coffee, milk, tea, shakes whatever you like in the morning.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqDyksjqtRkg3iYjKyqH8CRMTSkvIlwxRLCr3JRM753bpV_rKuDFaXIX3fJ6Aq4uvRsffTzeynVhCuRosowusno74NiKJW6vu30_SY05qBMVyETWaZ8Q4fO4JX0CZ6iLc3xLPAnBnOfOVo/s1600/SDC12140.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqDyksjqtRkg3iYjKyqH8CRMTSkvIlwxRLCr3JRM753bpV_rKuDFaXIX3fJ6Aq4uvRsffTzeynVhCuRosowusno74NiKJW6vu30_SY05qBMVyETWaZ8Q4fO4JX0CZ6iLc3xLPAnBnOfOVo/s400/SDC12140.JPG" alt="" id="BLOGGER_PHOTO_ID_5673843068758967234" border="0" /></a><span style="font-weight: bold;">PLEASE NOTE:</span><br />*This can be extremely spicy for some people if your not used to eating chile peppers and stuff like that. So prepare with caution ha ha.<br />*For those who know what "<span style="font-weight: bold; font-style: italic;">Salsa Pato</span>" is (it's a type of canned spicy chile sauce sold in a can, think of it as spicy canned tomato sauce), if you'd like you could use 1 can of salsa pato, with 1 can of water to prepare it, it will be very very delicious like that as well.Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-5374759176620153903.post-80839684091866093192011-11-09T15:47:00.001-08:002011-11-09T20:41:21.787-08:00Flan de Leche (Caramel Milk Custard)This is a different style of making the famous "Flan" the caramel custard of the Spanish speaking world (I think every spanish speaking country has some version of flan).<br /><br />Now growing up I ate A LOT of flan (different flavors and textures) there's generally two types. Those that are very rich, creamy and dense, similar to a cheesecake texture I would say. Those are typically made with condensed milk, evaporated milk, and eggs sometimes with the addition of cream cheese for extra richness. Usually always full proof.<br /><br />However today I go into the pantry having flan on my mind... and GASP I had NO EVAPORATED MILK!!! I did have a can of condensed though... and I thought to myself, "Eh if I don't have both cans I'm not making it... well now is a perfect time to experiment and make the one's that are made from scratch using just cow's milk" and so I did :D I've had the one's made with just milk before, and the difference is these are in my opinion a whole different type of flan on their own... NOT IN A BAD WAY... just depends your likes. The one's that are made with just milk have a more "jello" like texture, they are generally lighter in texture, and slightly more eggy (more eggs are used to stabilize)... umm I would describe it as sweet milk jello LOL. my household loves this type of flan too though, it had been forever since I had (literally forever last time I had this type of flan was when I lived in LA back in mid 90's when I was still in elementary school)<br /><br />So if your interested in a different type of flan give this one a go-go :)<br /><br /><span style="font-weight: bold;">Ingredients for custard:</span><br />-4 cups <span style="font-weight: bold;">milk</span><br />-1 small <span style="font-weight: bold;">lime peel</span> (optional)<br />-1 large or 2 tiny <span style="font-weight: bold;">sticks of cinnamon</span> (optional)<br />-1 cup <span style="font-weight: bold;">sugar</span> (you can add wayyyyy more sugar if you'd like LOL. but my mom doesn't like it too sweet)<br />-1 tsp. <span style="font-weight: bold;">vanilla extract</span><br />-8 whole <span style="font-weight: bold;">eggs</span><br /><br /><span style="font-weight: bold;">For the caramel:</span><br />-1/2 cup<span style="font-weight: bold;"> sugar</span><br />-1/4 cup <span style="font-weight: bold;">water</span><br /><br /><span style="font-weight: bold;">Directions:</span><br />(1) Heat milk in a deep sauce-pan, add sugar, together with lime peel and cinnamon sticks (optional I like the hint they add, it's a typical combination in cuban or spanish cuisine to fuse cinnamon and citrus flavors) but it will be just as good with vanilla as flavoring.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnHB5nDx4gnbzKmEmoOZCxJaqkbUFz5NEOSfZfdxl9l6OxyIaGKlu7y3Szt2yzAShCERio3bvXdxiknhLJn1lZ5OIlYkqW_ErCzme4DDRxEssd63BHHH7q6cmbWU94sOQsQK9-pZvi_On/s1600/SDC12113.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnHB5nDx4gnbzKmEmoOZCxJaqkbUFz5NEOSfZfdxl9l6OxyIaGKlu7y3Szt2yzAShCERio3bvXdxiknhLJn1lZ5OIlYkqW_ErCzme4DDRxEssd63BHHH7q6cmbWU94sOQsQK9-pZvi_On/s400/SDC12113.JPG" alt="" id="BLOGGER_PHOTO_ID_5673215263647224690" border="0" /></a><span style="font-weight: bold;">(2)</span> Allow to simmer about 10 minutes to really infuse, then cool, also the purpose of heating the milk isn't only to infuse it with other flavors, it's also done to make the flan more smooth, so the sugar becomes smooth. Remove lime peel, and cinnamon when cooled enough to handle<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLP2cF5hgvt5Fg5E8m18P4OiRMTh-Avru4JIQ23grwmdUU0fz2SQTVUowLH4nE5uq8ONYeWTK6x4xLqVhsJ5u_Hw8z-phq8wA_l3cw_mamKPR6AZA-Kb-9E_DUzSEniMvi85CfCFltqdr/s1600/SDC12114.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLP2cF5hgvt5Fg5E8m18P4OiRMTh-Avru4JIQ23grwmdUU0fz2SQTVUowLH4nE5uq8ONYeWTK6x4xLqVhsJ5u_Hw8z-phq8wA_l3cw_mamKPR6AZA-Kb-9E_DUzSEniMvi85CfCFltqdr/s400/SDC12114.JPG" alt="" id="BLOGGER_PHOTO_ID_5673215267957091170" border="0" /></a><br />(3) Now beat 8 eggs with vanilla extract,<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQ2YGRyDNEJAHNnjLKHNNBm-PqPUwTzSSaD9Z_-im1IGfGMMYwXPgh5Cu1-4Cs2L0w6EXjTp46e65PNSEp7eu5_6UCCiFgm9zFawyJHk9jCxh7QniFmzZmHOaa5YtOTSnMHI7ZwkDLXHH/s1600/SDC12115.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQ2YGRyDNEJAHNnjLKHNNBm-PqPUwTzSSaD9Z_-im1IGfGMMYwXPgh5Cu1-4Cs2L0w6EXjTp46e65PNSEp7eu5_6UCCiFgm9zFawyJHk9jCxh7QniFmzZmHOaa5YtOTSnMHI7ZwkDLXHH/s400/SDC12115.JPG" alt="" id="BLOGGER_PHOTO_ID_5673215281730815362" border="0" /></a>and slowly stream in milk mixture until fully incorporated<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxLBozgrF7QRY947poDdjOd1CtJas8NYbm9xGMgRfc_uymRhU46tgl8NFnf9c3FGEqgYj76JgEV7ZcEXsXLLmB-XbhuZBz7MsKZV79UxdUmMGF19jFYG91j_L8pabMRN4384UZrTzKG4x/s1600/SDC12116.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxLBozgrF7QRY947poDdjOd1CtJas8NYbm9xGMgRfc_uymRhU46tgl8NFnf9c3FGEqgYj76JgEV7ZcEXsXLLmB-XbhuZBz7MsKZV79UxdUmMGF19jFYG91j_L8pabMRN4384UZrTzKG4x/s400/SDC12116.JPG" alt="" id="BLOGGER_PHOTO_ID_5673215294456718386" border="0" /></a>(4) Set aside mixture, now the caramel part, I personally make the caramel using water and let it reduce out, this let's me do it quick (using super high heat without worrying about burning or clumping while stirring vigorously, the water kinda stabalizes it, won't let it burn right away if you pay attention to it)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5HaYNnZcIU8aM_k5JLdAQ21zcAUJZRZ-vun37CqumQVBoB_RA1BLNISzQjd0M9pxaW8q_hO13WhABaiiRazcFA7-Qw4UZXSRndu4rwYJSCzCrzusk77QIzGE3xLnAu5hkxjsWAxP8ows/s1600/SDC12117.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5HaYNnZcIU8aM_k5JLdAQ21zcAUJZRZ-vun37CqumQVBoB_RA1BLNISzQjd0M9pxaW8q_hO13WhABaiiRazcFA7-Qw4UZXSRndu4rwYJSCzCrzusk77QIzGE3xLnAu5hkxjsWAxP8ows/s400/SDC12117.JPG" alt="" id="BLOGGER_PHOTO_ID_5673215307345634290" border="0" /></a>Once it starts becoming a dark amber color, pour the caramel into a mold carefully grabbing the edges of the vessel your using coat it, it will seem like it's too much caramel sometimes but keep rotating and spreading the caramel on the vessel until it hardens and coats everything... isn't beautiful :D<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUk1OiMPP-71OeBqTLa1dU87xVYc2a2cOFvOWgwbX-nr61bZZiYWbWFYt9DaZCDaMgEGwt_xfPwH_BUzhRx07WUn9gPsI8o0pUvc4Ckm6XbHhZdZk4kUP1ZzJWxx1nfzS0Qpnnt0xtJUfE/s1600/SDC12118.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUk1OiMPP-71OeBqTLa1dU87xVYc2a2cOFvOWgwbX-nr61bZZiYWbWFYt9DaZCDaMgEGwt_xfPwH_BUzhRx07WUn9gPsI8o0pUvc4Ckm6XbHhZdZk4kUP1ZzJWxx1nfzS0Qpnnt0xtJUfE/s400/SDC12118.JPG" alt="" id="BLOGGER_PHOTO_ID_5673215714353989906" border="0" /></a>(5) Now strain the milk mixture in<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZFXiSdHeMfNzzsTd4wi8TF-56_3Km7k_WJ5xJtst-AAJF0QoGipd6s2vLRoiL57a0MxCNoMxJI-SJcjyaKiC4qIddXRUtPBTsud2IoZ2RhhHPWXSBBobH1HxzihSM1FbmVjwtbojSCe6/s1600/SDC12120.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ZFXiSdHeMfNzzsTd4wi8TF-56_3Km7k_WJ5xJtst-AAJF0QoGipd6s2vLRoiL57a0MxCNoMxJI-SJcjyaKiC4qIddXRUtPBTsud2IoZ2RhhHPWXSBBobH1HxzihSM1FbmVjwtbojSCe6/s400/SDC12120.JPG" alt="" id="BLOGGER_PHOTO_ID_5673215728821990290" border="0" /></a>(6) Cover it with aluminum foil (or leave it un-covered your choice I just think it's better covered), and place it in a water bath (that just means in another container with some water) in the oven at 350 degrees<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgURpA3gNg9JafhIyJW_Q4jAX1zLSmPCn0IDfLR2iku14ncb0AGeCWQJMfXuQZMyAi4wy6DwHZ_r0fjteWndLfi5yVJqBLo-huZTKzbrtURFLpa4T1cKBOFL_7I9xHKz_6BWA92OGkixsMR/s1600/SDC12121.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgURpA3gNg9JafhIyJW_Q4jAX1zLSmPCn0IDfLR2iku14ncb0AGeCWQJMfXuQZMyAi4wy6DwHZ_r0fjteWndLfi5yVJqBLo-huZTKzbrtURFLpa4T1cKBOFL_7I9xHKz_6BWA92OGkixsMR/s400/SDC12121.JPG" alt="" id="BLOGGER_PHOTO_ID_5673215731733258930" border="0" /></a>(7) Should be done anywhere from 1-2 hours just check it after one hour, if it's too jiggly and looks like it's liquidy too much still then leave it longer, if not then take it out, you can test it with a knife, if the knife comes out clean your good :)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSpUxmtZaralnWZog2GIwfRUJsj-B28osDbtOHgqfMu07q98lsMNzAD1HFjHY5OGKMwiytiWC0j3qAfUlV9XplSntKNlNaBkd6Fjtc4ov31Lp9lIBZXrfOqCx1B0ynoXZq4TdNS1a3c4ny/s1600/SDC12123.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSpUxmtZaralnWZog2GIwfRUJsj-B28osDbtOHgqfMu07q98lsMNzAD1HFjHY5OGKMwiytiWC0j3qAfUlV9XplSntKNlNaBkd6Fjtc4ov31Lp9lIBZXrfOqCx1B0ynoXZq4TdNS1a3c4ny/s400/SDC12123.JPG" alt="" id="BLOGGER_PHOTO_ID_5673215736667504306" border="0" /></a>(8) Allow to cool completely, (ideally in the fridge, for several hours and or over night to allow it to set well) however I was in a hurry so I put it in a ice water bath hehe, and then vigorously flipped it our (by putting a plate on the vessel then flipping it out), thus it broke, also when done with just milk the custard is more sensetive and breaks easily<br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ltPTw1IPn0GmVc4SVARiclXoB5Qn2SZiRZFJBnrvtZ9dcVHs7FhoKrL-zh54GZ7ZgspZcO0tfFjGc_JX_ukqQ5RH5L1hdhfs2-ESgqmr6g2BA9b5bKlNiPMiCWSovwySQWjdrq7qKqEM/s1600/SDC12128.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ltPTw1IPn0GmVc4SVARiclXoB5Qn2SZiRZFJBnrvtZ9dcVHs7FhoKrL-zh54GZ7ZgspZcO0tfFjGc_JX_ukqQ5RH5L1hdhfs2-ESgqmr6g2BA9b5bKlNiPMiCWSovwySQWjdrq7qKqEM/s400/SDC12128.JPG" alt="" id="BLOGGER_PHOTO_ID_5673216035481102402" border="0" /></a>Not my prettiest flan :-/<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yBufhF7WzuwosJqJP_ouSB1x9vdCedcOQyQCxYEasXHB5vaICsSENhWK0QI1U2yOF3hpcc8Nb_iM-iSWR1XT3JxuoTmCYeWCyADNlTHv_rYW8_OHm4XnOoYXJioscJoFZyW4L_y8j5oy/s1600/SDC12127.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yBufhF7WzuwosJqJP_ouSB1x9vdCedcOQyQCxYEasXHB5vaICsSENhWK0QI1U2yOF3hpcc8Nb_iM-iSWR1XT3JxuoTmCYeWCyADNlTHv_rYW8_OHm4XnOoYXJioscJoFZyW4L_y8j5oy/s400/SDC12127.JPG" alt="" id="BLOGGER_PHOTO_ID_5673216034809359266" border="0" /></a><br /></div>If interested in other Flan recipes check out:<br />(1) <a style="font-weight: bold;" href="http://nathanscomida.blogspot.com/2008/09/flan-de-queso-cheese-flan.html">Flan de Queso (Cheese Flan the riches flan you'll ever HAVE!)</a><br /><br />(2) <a style="font-weight: bold;" href="http://nathanscomida.blogspot.com/2010/03/flan-de-coco-coconut-flan.html">Flan de Coco (rich coconut flan, made using thick coconut milk)</a><br /><br />(3) <a href="http://nathanscomida.blogspot.com/2010/12/eggnog-flan.html"><span style="font-weight: bold;">Eggnog Flan (this one will get you in the Christmas mood ha ha)</span></a><br /><br />(4) <a href="http://nathanscomida.blogspot.com/2010/05/chocoflan-pan-impossible.html"><span style="font-weight: bold;">Pastel Impossible (Moist chocolate cake layered with flan)</span></a>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-5374759176620153903.post-82934303572400358602011-10-03T15:53:00.000-07:002011-10-03T20:37:04.850-07:00Chayote Sancochado (Steamed Chayote)I haven't been blogging much, doesn't mean I haven't cooked, but it's because well my camera is busted still like doesn't work for sh#t, and I haven't made time to buy a new one :/ (anyone wanna mail me one for free hehe just kidding... well not really lol.)<br /><br />Well I took my Dad's camera yesterday when I was making this very simple vegetable side dish. I wasn't sure to post it because it is so simple, but sometimes people want to know the simple things, or simply know them but never think about it. It's essentially Chayote, steamed in a pot with a little water, you can serve it with squeeze of lime and salt if your on a diet LOL. or if not with a couple pats of butter and some salt. For Cubans it would be best enjoyed with"Mojo de Ajo" (Cuban garlic sauce) but the other two ways mentioned would also be good. This can be a side to just about anything atleast it would fit into any Latin or Spanish meal as a vegetable side no matter the time of the day.<br /><br />To those that don't know what "Chayote" is it is also known in english as "Alligator Pear", when raw it's texture is hard and crisp yet somewhat slippery? THe taste I can describe it as a cross between a cucumber and Italian or Mexican squash, I've never consumed it raw however. It can be peeled, the center core removed, cut into chunks or however and added to soups or stews. It can be sauteed on it's own,with meat, used in stir-fried, or steamed it is truly very very versatile.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />-3 large <span style="font-weight: bold;">Chayotes</span><br />-water (enough to fill the pot about 1 inch or 2)<br /><span style="font-weight: bold;"><br />To serve once cooked:</span><br />-some <span style="font-weight: bold;">butter and salt</span> OR a squeeze of <span style="font-weight: bold;">lime and salt</span> OR<a href="http://nathanscomida.blogspot.com/2008/07/mojo-de-ajo-cuban-garlic-lime-sauce.html"><span style="font-weight: bold;"> Mojo de Ajo</span></a> (Cuban Garlic Sauce)<br /><br /><span style="font-weight: bold;">Directions:</span><br /><span style="font-weight: bold;">(1)</span> Wash really well, cut in half, then wash again, drain.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEU-cbHttgM5oln49vLA-fFA4U1nNhdTwtFj-Twe_Ul9lbQXAnsdQLUNR_qeiaes0fc35svUe-r7nOtA5Gj7erQxzDuLGlr67cjzgihR4qwFIi2UqUQo0St8EpFvxS73og6v6egTFbUB-t/s1600/SDC12011.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEU-cbHttgM5oln49vLA-fFA4U1nNhdTwtFj-Twe_Ul9lbQXAnsdQLUNR_qeiaes0fc35svUe-r7nOtA5Gj7erQxzDuLGlr67cjzgihR4qwFIi2UqUQo0St8EpFvxS73og6v6egTFbUB-t/s400/SDC12011.JPG" alt="" id="BLOGGER_PHOTO_ID_5659471509391814754" border="0" /></a><span style="font-weight: bold;">(2)</span> Place in a pot with enough water to cover one inch, bring to a boil on high heat, cover, and lower heat to medium.<br /><span style="font-weight: bold;">(3)</span> Steam for 30 minutes until tender.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUHjLks_cqP2M6Bxr4KOw9077XitDEuygaOCsSQGC2tqxPIk9jDRQ4ZWWVqzsUGCXCVzbSK8kXkMFCmNmIxZSt27G3aY7e7LiiHCa_cfEpcU_R60KChvJndZGEyJo9AWAUtsHnNETp1T3/s1600/SDC12013.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWUHjLks_cqP2M6Bxr4KOw9077XitDEuygaOCsSQGC2tqxPIk9jDRQ4ZWWVqzsUGCXCVzbSK8kXkMFCmNmIxZSt27G3aY7e7LiiHCa_cfEpcU_R60KChvJndZGEyJo9AWAUtsHnNETp1T3/s400/SDC12013.JPG" alt="" id="BLOGGER_PHOTO_ID_5659471520821040434" border="0" /></a>Here's 4 segments left, my mom was quick to grab some for herself before i was able to even take pictures hehe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFrRtCjaRIVVox4452Io1Cv2AUpCH4TQJkysKtyRI5QihBep8pbbqVqYeAD5pqHpSnCPQ6GuFt1Iu9WQdMPvWl56ScXoOvyTi6FUhwmH5F3ahuwqCWVq1GzWeopuQw456BpIatvaG0wHN6/s1600/SDC12014.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFrRtCjaRIVVox4452Io1Cv2AUpCH4TQJkysKtyRI5QihBep8pbbqVqYeAD5pqHpSnCPQ6GuFt1Iu9WQdMPvWl56ScXoOvyTi6FUhwmH5F3ahuwqCWVq1GzWeopuQw456BpIatvaG0wHN6/s400/SDC12014.JPG" alt="" id="BLOGGER_PHOTO_ID_5659471521267492450" border="0" /></a><span style="font-weight: bold;">(4)</span> Serve with a squeeze of lime and salt, or some butter and sprinkle or salt OR if your used to/ or love the pungent Cuban garlic sauce and don't mind the dragon breath feel free to smother it with "<a href="http://nathanscomida.blogspot.com/2008/07/mojo-de-ajo-cuban-garlic-lime-sauce.html"><span style="font-weight: bold; font-style: italic;">Mojo de Ajo</span></a>"<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6eOnpA-FOMltpz2Y_tVWnGqqTo9b-P-1ZMn3QRbiq1bkqXv73zWbC8R2dllrD-kwxJ51lH8oOoxn0bKxE8tKwE_OpfX6ZGE0rvymlQLboDoYm-oKg1AjuojqWsHUDwh4cvtsNl1cNPxMY/s1600/SDC12015.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6eOnpA-FOMltpz2Y_tVWnGqqTo9b-P-1ZMn3QRbiq1bkqXv73zWbC8R2dllrD-kwxJ51lH8oOoxn0bKxE8tKwE_OpfX6ZGE0rvymlQLboDoYm-oKg1AjuojqWsHUDwh4cvtsNl1cNPxMY/s400/SDC12015.JPG" alt="" id="BLOGGER_PHOTO_ID_5659471529279565730" border="0" /></a><span style="font-weight: bold;">PLEASE NOTE... </span><span>the Chayote you can remove the center core if you want, my mom likes to eat it so I leave it, because it will turn tender if cooked long enough, the skin of the chayote for this recipe I leave it on since after steaming a long time it also turns tender. However the front tip and back tip for sometimes will not turn tender and are often cut off after steaming, it's up to you :) </span><span style="font-weight: bold;"><br /><br />P.S.</span><br />I'm labeling this as both Mexican and Cuban because pretty much I've seen Cubans cook it and also Mexicans enjoy it. However serving certain steamed or boiled vegetables (usually root vegetables) with Mojo/ garlic sauce is a Cuban thing :)<br /><br />If interested in other recipe check out my post for "<a href="http://nathanscomida.blogspot.com/2009/08/guiso-de-chayote-sauteed-chayote.html"><span style="font-weight: bold;">Guiso de Chayote</span></a>" (sauteed Chayote squash, I cooked it with pork)<br /><br />Also it's used in 3 different vegetable soups I've posted check out:<br />(1) <a href="http://nathanscomida.blogspot.com/2008/12/cocido-de-res-mexicano-mexican-beef.html"><span style="font-weight: bold;">Cocido de Res (Mexican Vegetable and Beef Soup)</span></a><br />(2) <a href="http://nathanscomida.blogspot.com/2008/11/cocido-salvadoreo-salvadorian-beef-and.html"><span style="font-weight: bold;">Cocido Salvadoreno (Salvadorian Vegetable and Beef Soup)</span></a><br />(3) <a href="http://nathanscomida.blogspot.com/2008/10/caldo-de-albondigas-meatball-stew.html"><span style="font-weight: bold;">Caldo de Albondigas (Mexican Meatball Stew)</span></a>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5374759176620153903.post-63389691432944638062011-08-28T22:13:00.000-07:002011-08-28T22:14:20.841-07:00Paella de Mariscos (Seafood Paella)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIHwtiRnEE2Th5-VS02joeEaYr7DjdFPs2LuKQT939Bxx2G1Orbo8e_19IhYtVhw9MxJ6wb4UUbDRVtYGSOwkPwUph6LALLH-l8pTWpXdc5iZWvGHZB8d4NZ7YPnUKnxERxQhEM38_LmeD/s1600/SDC11867.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIHwtiRnEE2Th5-VS02joeEaYr7DjdFPs2LuKQT939Bxx2G1Orbo8e_19IhYtVhw9MxJ6wb4UUbDRVtYGSOwkPwUph6LALLH-l8pTWpXdc5iZWvGHZB8d4NZ7YPnUKnxERxQhEM38_LmeD/s400/SDC11867.JPG" alt="" id="BLOGGER_PHOTO_ID_5646138340957155682" border="0" /></a><span style="font-weight: bold; font-style: italic;">Paella de Mariscos</span><span style="font-weight: bold;">/ Seafood Paella </span>is typically short grain rice cooked with well a mixture of seafood. In my family it's well the only thing they consider "<span style="font-weight: bold; font-style: italic;">Paella</span>" Now variations with sausage, pork, chicken etc. combined with seafood we call it <span style="font-weight: bold; font-style: italic;">"Paella Mixta</span>"/ <span style="font-weight: bold;">Mixed Paella</span> (mixed Paella because well it mixes meat and seafood)<span style="font-weight: bold;">
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<br />Now to all those purist who argue on how a Paella is made, just so you know the AUTHENTIC Paella from VALENCIA Spain resembles nothing of what a Paella is thought of around the world. The <span style="font-weight: bold;">AUTHENTIC PAELLA</span> called "<span style="font-style: italic; font-weight: bold;">Paella Valenciana</span>" it is made with<span style="font-weight: bold;"> olive oil, rabbit</span>, <span style="font-weight: bold;">snails</span>, <span style="font-weight: bold;">some type of broad beans</span>, <span style="font-weight: bold;">grated tomato</span>, <span style="font-weight: bold;">garlic</span>, <span style="font-weight: bold;"> smoked paprika</span>, <span style="font-weight: bold;">rosemary,</span> a good stock and <span style="font-weight: bold;">short-grain rice</span>. Nothing more nothing less.<span style="font-weight: bold;"> </span>How Paella evolved into many, many other variations I don't know hehe, but hey the more the merrier right? and for those that say you can only make it using "Saffron" and otherwise it's taboo I wanna say bull $h!t, yes saffron has a nice fragrance but many people in Spain use "Colorante Alimentario" when makiing Paella which is a powdered coloring that makes rices yellow, when I use that I use a brand called "<span style="font-weight: bold; font-style: italic;">Bijol</span>" which is available in most Latin stores in the states. In my opinion the key to a good Paella is cooking down the aromatics (garlic, tomato, onion whatever you used) and having a very good flavorful stock, also water to rice ratio.
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<br />Now that I got that out of the way <span style="font-weight: bold;">MY VERSION</span> of Paella, my version of Paella is made with only seafood shrimp, mussels/ clams, calamari, scallops or fish chunks cooked in a seafood stock with spices and a good sofrito of onions, garlic, and bell peppers. Garnished with fire roasted red bell peppers and peas. This recipe is a combination of my 86 year old grandmothers recipe well what I know works in the kitchen (she insisted the one her father made had cumin and sweet smoked spanish paprika so I used them in this Paella, and she didn't want any tomato in the sofrito so that's what I went with and after all today when I made this Paella I made it for her, and my goal was well to make her happy so what she said goes :)
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<br />Ingredients for stock:
<br /></span>-<span style="font-weight: bold;">water</span> (enough to fill a large pot half way)<span style="font-weight: bold;">
<br /></span>-<span style="font-weight: bold;">shrimp shells </span>(reserved from peeling shrimp)<span style="font-weight: bold;">
<br /></span>-<span style="font-weight: bold;">mussel or clam broth </span>(reserved from opening the clams or mussels)<span style="font-weight: bold;">
<br /></span>-<span style="font-weight: bold;">salt </span>to taste<span style="font-weight: bold;">
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<br />Main Ingredients:</span>
<br />-1 lbs. <span style="font-weight: bold;">short grain rice</span> (3 cups)
<br />-1 <span style="font-weight: bold;">large squid</span> (cleaned, gutted, skin removed, cut into rings, or squares)
<br />-1 lbs.<span style="font-weight: bold;"> shrimp</span>, cleaned, de-veined, shells removed and reserved to make stock
<br />-1 lbs. <span style="font-weight: bold;">mussels or clams</span> (or a mix of both I used just mussels this time)
<br />-1/2 lbs. firm <span style="font-weight: bold;">white fish filets</span> cut into chunks or <span style="font-weight: bold;">scallops</span> (optional your choice I like em in there I used scallops this time)
<br />-1<span style="font-weight: bold;"> onion</span> minced
<br />-1 green or red <span style="font-weight: bold;">bell pepper</span> minced
<br />-4-6 cloves <span style="font-weight: bold;">garlic </span>finely minced
<br />-1/2-1 cup<span style="font-weight: bold;"> dry white wine</span> or 1 can of a light colored <span style="font-weight: bold;">beer</span>
<br />-1 tablespoon<span style="font-weight: bold;"> "Pimenton" (sweet smoked Spanish paprika)</span>
<br />-1/2 tsp. <span style="font-weight: bold;">ground cumin</span> -1- 2 <span style="font-weight: bold;">bay leaves</span>
<br />-powdered <span style="font-weight: bold;">saffron</span> or "<span style="font-weight: bold; font-style: italic;">colorante alimentario</span>" or "<span style="font-style: italic; font-weight: bold;">bijol</span>" to give the rice it's yellow color
<br />-6 cups of a good <span style="font-weight: bold;">seafood stock</span> (see recipe)
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<br /><span style="font-weight: bold;">Ingredients for garnishes</span>
<br />-1 <span style="font-weight: bold;">fire roasted red bell pepper</span> (cut into strips)
<br />-1 <span style="font-weight: bold;">handful of peas </span>
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<br /><span style="font-weight: bold;">Directions for stock:</span>
<br />(1) Grab the reserved shrimp shells, throw in pot with water, bring to a boil and leave alone for about 10- 15 minutes then turn off heat, and strain. Set aside.
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<br />(2) Meanwhile get mussels or clams, scrub them well, and put in a small pot with oil heat stirring occasionally until they open. They will release juice, strain the juices through a very fine strainer, reserve them and add it to your shrimp stock.
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<br />(3) Very simple right that's the stock you will use to cook your rice :)<span style="font-weight: bold;"> NOW PLEASE NOTE</span> <span style="font-weight: bold;">THE FOLLOWING</span> I understand some will buy pre-cooked frozen mussels or clams, and their shrimp will already be peeled thus not being able to make the stock from scratch, that is OK don't freak out, instead of making the stock use water but be sure to boil the water and add 2 cubes of shrimp bouillon and set it aside, it's not EXACTLY the same but it will work, or buy a good quality seafood stock.
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<br /><span style="font-weight: bold;">Directions for making the Paella:</span>
<br /><span style="font-weight: bold;">(1)</span> Heat a very generous amount of olive oil over high heat in a large wide pan (preferably a Paellera) if you don't have one use a gigantic non-stick pan, or large wide round metal pan either will work. Add your calamari/ squid to the oil and stir, it will release juices allow it to reduce until it's just oil.
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<br /><span style="font-weight: bold;">(2)</span> Now add your garlic, onions, bell pepper and bay leaves stir occasionally and lower heat to medium high. Allow this mixture to cook 5-8 minutes until fragrant and translucent.
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXDIIaiqMMQj0xTqp7EyhfGsQk0Bbqgjam8eVwSLs3meFOU7GMa7nZ4uduRPuYP_x1SyywZrS_a5X5wLkKYN4T2lFHRaqz5o_Ei6Tadnz1WXg70irtb-Az9qJ_tvQnm9k7u_WznIUlicDX/s1600/SDC11863.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXDIIaiqMMQj0xTqp7EyhfGsQk0Bbqgjam8eVwSLs3meFOU7GMa7nZ4uduRPuYP_x1SyywZrS_a5X5wLkKYN4T2lFHRaqz5o_Ei6Tadnz1WXg70irtb-Az9qJ_tvQnm9k7u_WznIUlicDX/s400/SDC11863.JPG" alt="" id="BLOGGER_PHOTO_ID_5646138330569274178" border="0" /></a>
<br /><span style="font-weight: bold;">(3)</span> Add your rice, sweet smoked spanish paprika & cumin and give it a good stir so everything get's mixed, well.
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh359cdCJYr5LtSR5bjF7d7Z7g_Y60bxVs8I-ZrEXzZYUOLdRyL_iZadviqCGRYah6sp1KFxx8qgY7aTQCjaySy2cM7-2LhwmsyW3Ei-w4H37XzDFW3w1t1FLxV_O5xclDSf5NT60DJflpi/s1600/SDC11865.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh359cdCJYr5LtSR5bjF7d7Z7g_Y60bxVs8I-ZrEXzZYUOLdRyL_iZadviqCGRYah6sp1KFxx8qgY7aTQCjaySy2cM7-2LhwmsyW3Ei-w4H37XzDFW3w1t1FLxV_O5xclDSf5NT60DJflpi/s400/SDC11865.JPG" alt="" id="BLOGGER_PHOTO_ID_5646138332137956226" border="0" /></a><span style="font-weight: bold;">(4) </span>Add your boiling/ hot seafood stock (that you either made yourself, or used bouillon cube, or bought pre-made). Add your saffron (I grinded about 1 tsp. in a mortar) or you can use about 1/2 - 1 tsp bijol or other substance that will color the rice yellow. Allow everything to come to a boil over high heat, give a good stir and allow to boil over high heat uncovered approximately 10 minutes, then lower heat to medium high and allow to boil uncovered another 8 minutes,
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<br /><span style="font-weight: bold;">(5) </span>Add your raw shrimp, scallops or fish filets and press into the Paella lightly, insert the mussels and clams and allow to cook uncovered an additional 4 minutes or so. Remove from heat, cover with a cloth, and allow to rest 5- 10 minutes
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIvtbCqNWNgtQbJtGx1btCisGZjUh201MfQw2buX0h4KHak51GaWb6ODcPkpxbRZg7iK9OGZc5oZPNekEK-DcIgYqocA2-oMVuYlnnB93KIZYCVfI8fDLdhRZ1osq4V2Ph2N_lSpSI3izC/s1600/SDC11866.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIvtbCqNWNgtQbJtGx1btCisGZjUh201MfQw2buX0h4KHak51GaWb6ODcPkpxbRZg7iK9OGZc5oZPNekEK-DcIgYqocA2-oMVuYlnnB93KIZYCVfI8fDLdhRZ1osq4V2Ph2N_lSpSI3izC/s400/SDC11866.JPG" alt="" id="BLOGGER_PHOTO_ID_5646138337853545906" border="0" /></a>
<br /><span style="font-weight: bold;">Directions for garnish (optional)</span>
<br /><span style="font-weight: bold;">(1)</span> Arrange fire roasted red bell peppers cut into strips and scatter peas over the paella just for some eye appeal I guess :) To make your own fire roasted red bell pepper, simply put the red bell pepper fresh over a flame on your stove and move around with tongs until charred all over, wrap in plastic bag and allow to sweat for about 5-10 minutes, then peel off skin and slice into long strips :)
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<br /><span style="font-weight: bold;">P.S.</span>
<br />Yeah sorry I didn't take so many pictures, but I still havent gotten a new camera, bummed one of my dad for the day, and got lost having conversations with the family and socializing while being in the kitchen that I forgot to take pictures of every step. I will re-blog this again but just wanted to share :)
<br /> <span style="font-weight: bold;">Also</span> if you guys want to see some interesting variations of Paella type dishes check out my post for "<a href="http://nathanscomida.blogspot.com/2010/01/paella-de-coliflor-con-nabo-y-costilla.html"><span style="font-weight: bold; font-style: italic;">Paella de Nabo Con Costilla de Cerdo y Coliflor</span></a>" (mixed rice dish of turnip, cauliflower and pork ribs) that dish is a family favorite. Also for something American that is just as delicious check out my post for "<a href="http://nathanscomida.blogspot.com/2010/12/jambalaya.html"><span style="font-weight: bold;">Jambalaya</span></a>" (which is another one of my favorite rice dishes) can't forget the "<a href="http://nathanscomida.blogspot.com/2010/05/arroz-con-pollo-en-forma-de-paella.html"><span style="font-weight: bold; font-style: italic;">Arroz Con Pollo</span></a>" (yellow rice and chicken) I also make a pretty killer "soupy rice with chicken" we call "<a href="http://nathanscomida.blogspot.com/2010/10/arroz-caldoso-con-pollo-soupy-rice-with.html"><span style="font-weight: bold; font-style: italic;">Arroz Caldoso Con Pollo</span></a>" some Cubans call it "Arroz Con Pollo a la Chorrera"
<br /> <span style="font-weight: bold;">NOTE: </span>
<br />I didn't do it this time, but I would've loved to add fresh grated tomato to the "sofrito" or prepared tomato sauce but I didn't because I know my grandmother doesn't like it when people add tomato to mixed yellow rice dishes. Also I like to serve mine with lime or lemon wedges because well in my opinion it brightens it up however my parents and grandmother do not eat it that way they :)Unknownnoreply@blogger.com18tag:blogger.com,1999:blog-5374759176620153903.post-33199851744793619192011-07-20T22:14:00.000-07:002011-07-20T23:04:12.668-07:00Tamal en Cazuela (Cuban Polenta w/ Pork)For those not familiar with Cuban cuisine, or those not exposed to the really down home, not in Cuban restaurant type dishes or the more rarily occasionally prepared dishes let me introduce you to "Tamal en Cazuela" it is essentially polenta/ a creamy corn porridge made from either course or fine cornmeal or freshly ground corn stewed with generous fried pork pieces and a sofrito (the base of Cuban cooking onion, garlic, bell pepper sometimes tomato) kissed with cumin and oregano.<br /><br />Of course there are tons of variations, but I think mine kicks ass he he and is pretty simple and awesome (I've tried other Cubans "Tamal en Cazuela" and find it to acidic I really don't think it needs wine, or vinegar, or sour citrus as many Cubans like to add, or an excessive amount of canned tomato which I feel is what makes it too acidic...) the name of the recipe literally translates to "Tamale in a Pot/ stew" and Cuban tamales aren't sour so my tamale in a pot won't be either...<br /><br />Anyways so I prepared this yesterday not really using a recipe but just what I believe would make it taste good or how it should be he he. Like I prepared it the same way my grandmother explains Cuban tamales to me except it was in the form of a corn porridge/ stew and it was a big hit, my family went gaga for it, and my Spaniard/ Cuban grandmother whom is hard to please or never really compliments food unless it's amazing let out a approving "mmmmmmmm quedo muy bueno mijito" which she rarily does (translates to "mmmmmmm came out real good son") lol. and her approval is all that matters in the dinner table when she's with us anyways lol. (I love my Tata/ Abuela :)<br /><br />At the same time I wasn't really surprised she likes it because my grandmother is a sucker for any type of Cuban style polenta dishes, or puddings.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />-2 lbs. well marbled<span style="font-weight: bold;"> pork meat </span>(from the leg or thigh often sold as pork butt) cut into small cubes<br />-1 <span style="font-weight: bold;">onion</span> minced<br />-1 <span style="font-weight: bold;">bell pepper</span> minced<br />-6 cloves <span style="font-weight: bold;">garlic</span> finely minced or through a garlic press<br />-1/2- 1 cup <span style="font-weight: bold;">tomato</span> sauce or 3 fresh grated or pureed tomatoes<br />-1 teaspoon ground<span style="font-weight: bold;"> cumin</span><br />-1 fat pinch ground<span style="font-weight: bold;"> oregano</span><br />-ground <span style="font-weight: bold;">black pepper</span> to taste<br />-<span style="font-weight: bold;">salt </span>to taste<br />-1 1/2 cups coarse or finely ground <span style="font-weight: bold;">cornmeal</span><br />-10- 12 cups<span style="font-weight: bold;"> water</span><br />-1 can of <span style="font-weight: bold;">creamed corn</span><br /><br /><span style="font-weight: bold;">Directions:</span><br /><span style="font-weight: bold;">(1) </span>First thing you want to do is wash your cut pork, put it in a deep-pan cover with water not alot just enough to barely cover, add 2 tsp. salt, black pepper to taste, and a fat pinch of cumin. To this add 2 tablespoonfuls of lard or olive oil. Bring to a boil on high, stir and leave uncovered<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxIR_HIsmsMiqQUiJgcYz7VagS7xIQsscuitVX3jTMKU0YPp8JquwvxR7zPtiaTbK0wpMQEKhhX7kAx_vmhxGXH5wTFJEJ-JEUOy0-HWmijG6N0XCaTNfUBGdEpGmeek31CxA8R6CsApn/s1600/tamal2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxIR_HIsmsMiqQUiJgcYz7VagS7xIQsscuitVX3jTMKU0YPp8JquwvxR7zPtiaTbK0wpMQEKhhX7kAx_vmhxGXH5wTFJEJ-JEUOy0-HWmijG6N0XCaTNfUBGdEpGmeek31CxA8R6CsApn/s400/tamal2.jpg" alt="" id="BLOGGER_PHOTO_ID_5631678906238248498" border="0" /></a>(2) Meanwhile chop all the stuff for your sofrito (the onion, garlic, bell pepper) and prep everything. Then get a large pot and add your 1 1/2 cups of cornmeal, cover with water generously (don't measure at this point we are just washing it) give it a good stir, and wait 3 minutes or less for the cornmeal to settle at the bottom, then slowly and carefully pour most of the water out, repeat this once or twice. This is just a habit my grandmother taught me, she likes to wash the cormeal.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcGW6gk0KsUWSagTY2T5iVzasw0_CTYYNgNg7riGkAdpwS7kMxsd1pNkVXypC2e_Vp-tZqU-KnDMcrFFLhrJtgql4dTrMMcYeHMLD7BMIK2CJj0GmfoNN7W-ajJ9ozR678EGlpQiXbzmk/s1600/tamal1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcGW6gk0KsUWSagTY2T5iVzasw0_CTYYNgNg7riGkAdpwS7kMxsd1pNkVXypC2e_Vp-tZqU-KnDMcrFFLhrJtgql4dTrMMcYeHMLD7BMIK2CJj0GmfoNN7W-ajJ9ozR678EGlpQiXbzmk/s400/tamal1.jpg" alt="" id="BLOGGER_PHOTO_ID_5631678900435217058" border="0" /></a>(3) Now after doing that add about 10- 12 cups water, 1 tablespoon salt, and I like to add 1 1/2 tablespoons sugar so it has the sweetness of fresh corn (really depends how thick or thin you want your stew), and put on the stove over high heat, stirring constantly until it comes to a boil (this takes awhile) then lower heat to low and stir occasionally scraping bottom while you do other stuff.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufU4jLm5OrrX4P3ZNMJHpgMou0TEeQ2zQ0z6GJfW9SSn9SF0SFVw9eWePAEGTeTZG4imaDve7zZbv7aTfAP4P8_UBNAeXFA92s2T4F_3tkjK5h_l-Ij8zlCwmRIxZLMLLNGPs4MLsWd0W/s1600/tamal3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufU4jLm5OrrX4P3ZNMJHpgMou0TEeQ2zQ0z6GJfW9SSn9SF0SFVw9eWePAEGTeTZG4imaDve7zZbv7aTfAP4P8_UBNAeXFA92s2T4F_3tkjK5h_l-Ij8zlCwmRIxZLMLLNGPs4MLsWd0W/s400/tamal3.jpg" alt="" id="BLOGGER_PHOTO_ID_5631678904658450722" border="0" /></a>(4) At this point like seen above the water you covered the pork with should evaporate or is close to and allow meat to brown all over, and add you onion, garlic, and bell pepper, allow to cook down and stir the pork occasionally for about 8 minutes on medium high heat til onions are translucent and garlic very fragrant stir in ground cumin, then add tomato and stir let cook an additional 2 minutes. Meanwhile stir your cornmeal to make sure it doesn't stick to bottom of pot while you were doing all that.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCiaPGcRIc_sT0Wcdiodliv4MDguXnPZVS9XOxb5c9qyFA7INNCc-qzC7se28VrDKMuqYRVzfLl4yGwjKfcyz1F8gfSistjTbDw3_DN_S5DW3DuuJ4oNGtiqSM9kexZzO6l6p3b51eIQh7/s1600/tamal4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCiaPGcRIc_sT0Wcdiodliv4MDguXnPZVS9XOxb5c9qyFA7INNCc-qzC7se28VrDKMuqYRVzfLl4yGwjKfcyz1F8gfSistjTbDw3_DN_S5DW3DuuJ4oNGtiqSM9kexZzO6l6p3b51eIQh7/s400/tamal4.jpg" alt="" id="BLOGGER_PHOTO_ID_5631681497284214850" border="0" /></a>(5) Now add your pork, onion, garlic, bell pepper, tomato and spice mixture you had all frying up together in the seperate pan to the cornmeal, along with the can of creamed corn. Raise heat to medium and stir constantly for about 5 minutes, add salt to taste (I added about 1 teaspoon more) if needed.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqR-28uwHQ0pB2uQNwRd3d2wPRmvhn16riUgirnJQsIsYE1qdlDc1TYxQGTXX5Gpx4fn4kMHO-P7wB_FP3RFmQD_RyioWA5iJjWbDn7YKVG-Jh7WglgRyhQTC5RD7muEgfllx372xOkvzg/s1600/tamal5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqR-28uwHQ0pB2uQNwRd3d2wPRmvhn16riUgirnJQsIsYE1qdlDc1TYxQGTXX5Gpx4fn4kMHO-P7wB_FP3RFmQD_RyioWA5iJjWbDn7YKVG-Jh7WglgRyhQTC5RD7muEgfllx372xOkvzg/s400/tamal5.jpg" alt="" id="BLOGGER_PHOTO_ID_5631678919141770162" border="0" /></a>(6) Turn off heat and ready to serve<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoXNQ7o2cUYmhwL9Tlp_N7NFpo1RgXJ0OYMUe83PmBn86WLoBDSJMNJ6vtxXdXmYPa0iiHT2U_GHzN8m1rGGbwtZydKxC_U1YRhyphenhyphenn5v1ykn8W-PTnDkFacoVag2g-a25Bd6C7FzRheID7b/s1600/tamal6.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoXNQ7o2cUYmhwL9Tlp_N7NFpo1RgXJ0OYMUe83PmBn86WLoBDSJMNJ6vtxXdXmYPa0iiHT2U_GHzN8m1rGGbwtZydKxC_U1YRhyphenhyphenn5v1ykn8W-PTnDkFacoVag2g-a25Bd6C7FzRheID7b/s400/tamal6.jpg" alt="" id="BLOGGER_PHOTO_ID_5631679893979081202" border="0" /></a>I served it with a nice salad of thinly sliced tomato, lettuce, onion, tossed in lime, olive oil, and salt.<br /><br /><span style="font-weight: bold;">P.S.</span><br />Yeah I know the pictures look "shitty" it's because I just moved, have no "real camera" and yeah, but just wanted to share anyways for those who wanna enjoy it anyways :)<br /><br />Also for those interested in another type cuban polenta type dish check out my post for "<span style="font-weight: bold; font-style: italic;">Harina de Maiz Con Pata de Cangrejo</span>" (Cuban Polenta with Crab legs) by clicking the link below<br /><br /><a href="http://nathanscomida.blogspot.com/2009/02/harina-de-maiz-con-patas-de-cangrejo.html">http://nathanscomida.blogspot.com/2009/02/harina-de-maiz-con-patas-de-cangrejo.html</a>Unknownnoreply@blogger.com9