Salsa de Chile Verde (Green Spicy Sauce)

There are a couple different ways to make this/ methods. One you grill/roast the chilies and tomatillos then mash in a "Molcajete" (a type of portar and pestle) with salt,
two you sautee the whole chilies and the tomatillos in generous amounts of oil and then blend in a blender with water and salt,
three you roast chilies and tomatillos, blend them with some water in a blender with salt and garlic then toss it with minced onion and cilantro.
I use the SUPERIOR "Tomatillo Milpero" which is a really tiny berry version of "Tomatillos" it is superior in taste and makes a better sauce it is also more expensive sometimes to expensive for our budget so we end up using regular large "Tomatillos" but this time we bought "Tomatillo Milpero"
Today I did it the third way which is my preferred way.

Ingredients
-6-7 Serrano Chilies
-2 cups "tomatillo milpero"
-1 clove garlic
-½ cup minced cilantro
-¼ of a minced onion
-salt to taste about 1-2 teaspoons
-some water to help blend sauce not to much

Directions:
-Cover a griddle top with aluminum foil and heat on medium. Or simply use a pan and cover with top with some foil for easy clean up later (TRUST ME BECAUSE YOU WILL END UP WITH HARD TO REMOVE BLACK CRUST ON THE PAN OR GRIDDLE IF YOU DON'T)
-Lay the tomatillos and Serrano chilies until blackened and roasted set aside

-Remove the black parts from the chilies with a wet towel or napkind. Remove the chilies tops

-Throw in a blender with one peeled garlic clove and salt to taste with a small amount of water, blend to a sauce

-Pour in a bowl

-Mix in the cilantro and onion and you are done.

Horchata + Special Rice Pudding Recipe

I HAVE NO PICTURE FOR THE HORCHATA SORRY, IF YOU WANT AN IDEA ON HOW IT LOOKS "GOOGLE" A PICTURE OF IT

Before I begin let me tell you that "Horchata" can be made many ways. There are different version varying among the Spanish speaking countries. In Spain "Horchata" is not made with rice. It is made of a nut called "Chufa" or "Tiger Nut" which is not found in the USA or this side of the hemisphere that I know of and it taste very different from other horchatas Also in Central America some "Horchata's" use certain types of seeds ground into it.
So many versions exist I will show you the Mexican version. Also methods for making "Horchata" vary so please bare with me, this is my way (because it's speedier, my mom's method is almost identical except she actually soaks the whole rice and cinnamon in water for 12 hours or overnight. Then blends it in a blender, then procedes with the rest of the stuff I do)
I HAVE NO PATIENCE LIKE THAT mine only uses 3 hours resting time you'll see why.

Ingredients
-2 Cups Long-grain white rice
-10 cups water
-1 tablespoon ground cinnamon
-1 tablespoon vanilla extract (IM NOT KIDDING USE THE WHOLE TABLESPOON)
-2/3 cup of sugar or more to taste
-1 Cup Milk or 2 Cups Milk (depends how light colored you want it I use one)

Directions
(1)Grind in a spice grinder or coffee grinder 2 cups of rice to a powder
(2)In a large pot heat up to a boil 10 cups water. Then turn it off and put it in a pitcher
(3)Beat/ mix in ground rice with hot water. Leave at room temperature for 3 hours or more stirring occasionally the rice will set to the bottom
(4)After 3 hours pass pour about 2/3 or ½ of the water into another pitcher
(5)Blend the other remaining half along with the rice that settled in the water until well incorporated. Now dump back in the pitcher along with the water you set aside
(6)Now using a cheese cloth or a really FINE really tiny strainer pour through it into a pitcher the "Rice water mixture"straining out the rice crumbes, set the rice powder/crumbs aside in a bowl.
(7)Repeat step 6 several times like 4 times atleast
(8)Now add cinnamon, sugar, and vanilla along with milk and beat really well until everything is incorporated.

Special "Arroz Con Leche" Rice Pudding Made from Leftover Horchata Rice Powder

Now you didn't think we would throw away those 2 cups of rice used in the Horchata. Pfff in Mexico lots of people don't waste things. Im not a waster either.
From the leftover strained out rice powder you can make a delicious CREAMY smooth rice pudding.
This is a Mexican dish you won't find at any restaurant you'll find "Arroz Con Leche" but not like this. This is truly a home-style dish.
If you don't make the "Horchata" you can't make this come out good because what is used here is the leftover unusable in a "Horchata"
Think of it as your extra reward for making such a time consuming drink.
It's kind of more like a CREAM OF RICE

Ingredients
-Leftover strained ground rice powder from Horchata recipe. Mixed with about 1 cup water
-3 cups milk
-2 sticks of cinnamon
-½ cup-1 cup white sugar or more to taste or less to taste (adjust to your taste)
-1/3 cup raisins (optional)
-1 teaspoon vanilla extract

Directions:
-Boil milk with cinnamon sticks until infused. About 5 minutes be careful it doesn't over flow.

-Lower to medium heat and add the ground rice mixed with 1 cup water and stir (IMPORTANT STIR CONSTANTLY SCRAPING THE BOTTOM OF THE POT OR IT WILL STICK EASILY) for about 10 minutes until thick if necessary add more milk to loosen up. Boil until rice has a smooth texture and is not gritty. It will look cooked at some point but taste it, if it is gritty it needs more time it should be smooth.

-Stir in sugar, vanilla extract, and raisins



-Serve in bowls. It taste better when at room temperature to me but it can be enjoyed hot, warm, or cold from the fridge.

Mole Verde de Abuelita Leonor ( Leonor's Green Mole Sauce)

This is a healthy, simple, dish. The sauce is a blend of pumpkin seeds, fresh greens, tangy tomatillos, fresh pasilla and serrano peppers.

Ingredients for chicken stock:
-Whole Chicken (skin removed, washed rinsing then rubbing with limes to clean better, cut into sections)
-Water (enough to bring in a large pot to a boil)
-½ large onion
-3 cloves garlic
-2 teaspoon Chicken Bouillon
-4 teaspoons salt or to taste
-1 teaspoon ground cumin
-½ teaspoon dried oregano crumbled finely with hand

Directions for stock:
-Bring water to a boil, add everything. Boil for 40 minutes. Then turn off heat. You will end up with more stock than you need but save it you can make a good vegetable soup from it the next day or use it for other dishes. You can even freeze it in ice cube trays for when you need to use chicken stock in other recipes.

For the sauce:
-1 cup untoasted, unsalted hulled pumpkin seeds
-10 medium tomatillos
-3 Serrano Chilies (remove the tops)
-Fresh "Pasilla" chile core removed or leave it if you like more spicy (remove tops)
-5 big romain lettuce leaves cleaned
-3-4 whole scallions remove the bottom hairy part of it
-3 garlic cloves peeled
-2 large sprigs of Cilantro
-1 bunch of the leaves of a radish
-1 big pinch ground cumin (or use whole spices and grind in a coffee grinder)
-1 big pinch ground pepper (or use whole spices and grind in a coffee grinder)
-2 whole cloves or a pinch of ground cloves
-Cooking oil (I used extra-virgin olive oil for this healthful dish)
-Salt to taste

Directions:
-Blend all vegetables in small batches in a blender or food processor adding ONLY ENOUGH broth to liquefy DO NOT USE TOOO MUCH BROTH OR THE SAUCE WILL BE TOOOO LOOSE!
-Grind spices in grinder and add to the blended veggies

-Toast pumpkin seeds until you hear a pop then grind to a POWDER in the coffee grinder and set aside.


-Heat oil in a sauce pan then pour in all the blended sauce, stir in pumpkin seed powder stir while bringing to a boil on medium heat. The sauce is suppose to be smooth and thick. If not you need to blend again in small batches and possibly strained through a strainer if necessary (I try not to because it gets rid of some of the vegetable goodness.
-Add meat and let simmer for 5 minutes. Your done!

Note:
Serve with rice mmmm.... if your don't care about carbs the best way to eat this is with a small pile of rice to saok up some of the sauce and some corn tortillas to mop around the plate and scoop.

Also, here's a good tip for people that are lazy or in a hurry. You don't have to make the stock and boil the chicken from scratch. Just use hot water instead when blending along with some "chicken bouillon"powder or pre-made chicken stock. Afterwards, saute some chicken breasts or any piece of chicken meat seasoned with salt and pepper, allow these pieces of chicken to finish cooking in the Mole pieces.

If you want a thicker sauce, you can blend one of the following into sauce when preparing: cold day old corn tortillas, toasted or fried bread slices, or 1- 1/2 cups fresh masa blended with water, and strained into the sauce while stirring constantly. However, the tomatillos, and pumpkin seeds should be enough to thicken.