Category — Mexican Recipes
Lately my sister has been making this all the time – and I have been loving it. I finally just had to have the recipe so I could make it myself. It’s one of those hearty soups that’s heavy enough for dinner, but not overly caloric or fattening. The warmth, the red color, and the hint of spice make it perfect for a cold, wintry night.
December 18, 2012 4 Comments
My Dad grows a lot of fruits and vegetables in his Sonoma County garden, and has a lovely fruit orchard. Around this time of year the branches are so laden with fruit that they dip down and drag on the ground. All of the fruit comes ripe at the same time, so there are a frenzied few weeks of canning, jam making, and general overeating of plums and peaches. I can’t stand any of this hard-won crop to go to waste, so with an eye on the last of the very overripe plums, I came up with this recipe.
July 25, 2012 1 Comment
It’s cold and rainy outside, and there is really only one thing I want to eat: this chili made with butternut squash, beef short ribs, and black beans. The flavors are complex, with a hint of cocoa powder and just the right amount of heat. Top it with fresh cilantro, some crumbled Mexican queso fresco, and some fresh slices of avocado, and the winter blues will melt away.
January 20, 2012 6 Comments
The other night, my sister graciously invited me over for dinner and asked me to bring a salad. She told me she was making potato and chorizo tacos from this fantastic Tacolicious recipe featured in Food & Wine, and I hemmed and hawed over what kind of salad to make, since I can never figure out what salad goes with Mexican food. I decided to take a little creative license and throw a bunch of things in a blender to create something akin to a Mexican Green Goddess dressing–a tangy, creamy blend of pepitas (raw green pumpkin seeds) from the local Mexican market, coriander, cilantro, and lime.
March 31, 2011 No Comments
One of the most searched and clicked recipes on this site is Robert’s Chilaquiles. That means that a lot of people have had the benefit of my friend Robert’s wonderful recipe for chilaquiles, which makes me ¡muy feliz! Robert’s recipe for this Mexican breakfast treat involves layers of fried tortilla triangles, scrambled eggs, chorizo, cheese, and a spiced tomato sauce. However, after spending a long weekend in the neighboring Mexican towns of Puebla and Cholula, we kind of got hooked on chilaquiles verdes–made with a green tomatillo sauce in place of the red.
November 29, 2010 1 Comment
My parents lived in Queretaro, Mexico for a couple of months 2 years ago- and ever since then my Dad has been OBSESSED with something he ate there ONE TIME. He does not stop talking about it! Using his descriptions, I did some detective work via my Diana Kennedy cookbook and figured out he probably ate Chiles En Nogada- a very interesting and admittedly somewhat challenging Mexican recipe. I’ve been promising him that I would make it, and when I finally did, it was really rather time-consuming and I wasn’t sure it would be worth it.
October 11, 2009 1 Comment
The other night I made a big batch of carnitas for some family and friends. Of course, you have to have beans on the side, and no one makes better Mexican beans than my brother-in-law Steve-O. He was kind enough to walk me through the process. Since then I have adapted and changed them to my liking.
There are some reasons these taste better than regular beans. One reason is the beer. Another is the method of adding a whole bunch of liquid and then cooking the s*** out of them so all the liquid reduces back into the beans to flavor them.
There is no picture because you know what it’s impossible to take a good picture of? Smooshed up refried beans. I even thought of pulling a picture off of some other website but they were all unattractive too. Go ahead. Do a search. You’ll see. Plus I think it’s safe to assume that you all know what beans look like already.
UPDATE: I was wrong! I added a pretty good picture of beans that I took yesterday.
Steve-O’s Beer Beans
- 2 T lard or vegetable oil
- 1/2 large onion or 1 small onion, chopped
- 2 cloves garlic, chopped
- 3 cans beans (pinto or black, or a combo)
- 1 can or bottle of beer- the yeasty ones are good, or use Mexican beer since you’ll probably be drinking it with your meal anyway
- 1 can chicken broth
- 1 or 2 envelopes of Caldo de Pollo, or some chicken broth concentrate (they have a new product at Whole Foods called “savory choice liquid concentrate chicken stock” that is my favorite. Steve uses the Caldo de Pollo from the Mexican foods aisle. You can use bouillion cubes if you must.)
- salt and pepper to taste
- In a large saucepan (preferably nonstick), heat the lard or oil over medium high heat. Add the onions and garlic and cook over medium heat until soft and aromatic.
- Add the beans with their liquid and stir. Cook for about 5 minutes, stirring. With a potato masher, smash up about half the beans.
- Add the beer, chicken broth, and Caldo de Pollo to the mixture. It should be pretty liquidy.
- Cook over medium low heat, stirring and scraping the sides, until the liquid has reduced and the beans are the consistency of refried beans.
- Taste and add salt and pepper and/or more Caldo de Pollo if necessary and cook, stirring, until deliciousness ensues.
- Go ahead, try and take an attractive picture. YOU CAN’T.
- These will keep for a couple of days in the fridge and can be made ahead.
- To make this vegetarian/vegan, substitute vegetable broth or mushroom broth for the chicken broth and caldo de pollo.
May 4, 2009 2 Comments
My friend Robert (of oatmeal cookie fame) also makes amazing homemade chilaquiles for a hearty weekend breakfast. He makes everything without measurements, which he refers to as doing it “Mexican style”, so it was a little tricky to pin down the measurements. After a few years of prodding and cajoling, he finally allowed me to shadow him in the kitchen and try to furiously transcribe his methods.
If you’ve never had chilaquiles before, it’s a traditional Mexican breakfast dish that consists of fried tortilla chips coated in a green or red sauce, layered with scrambled eggs and chorizo, and baked with cheese on top. While it makes it something of a royal pain in the butt, the key to this recipe’s tastiness lies in frying up the tortilla chips yourself. If you have an avid and patient kitchen helper (even one who lacks culinary skillz), this chip-frying task would be a good time to call on them.
Chilaquiles are also commonly lauded as a hangover cure. To that end, Robert always makes this on the Sunday of our yearly Spring wine-tasting weekend. To protect his precious family recipes, I have made some key changes in this version! Robert: you can sleep easy knowing that while now everyone can enjoy some delicious chilaquiles, they will never be exactly the same as the ones you make.
- 1 pound fresh corn tortillas
- 2 – 29 oz cans tomato sauce
- 1 teaspoon cumin
- 1 Tblsp chili powder
- 3 cloves crushed garlic
- 3 chicken bouillion cubes
- 1 Tblsp flour, shaken in a jar with 2 Tblsp water
- 1 pound fresh Mexican chorizo
- 12 eggs, beaten well
- 1/2 pound grated cheese (Monterey Jack, mild cheddar, or shredded Mexican blend)
- 1 cup queso fresco, crumbled
- salt and pepper to taste
- vegetable oil for frying
- Cut tortillas into chip-sized wedges. Heat about 1 inch of oil in a large saute pan. Fry chips in batches until golden on both sides, removing to drain on paper towels.
- Meanwhile, in a saucepan, combine tomato sauce, cumin, chili powder, garlic, and bouillion. Heat over medium heat until bubbling. Lower heat and leave to simmer. Stir in flour/water mixture and salt and pepper. Taste and add more seasonings if you wish.
- Continue simmering over low heat for about 30 more minutes, stirring to make sure sauce doesn’t stick to pot.
- Preheat oven to 350.
- Combine half of chips and half of sauce, tossing to coat well. Lay in 9×13 pan. Bake for about 10-15 minutes, until chips have dried out a bit.
- While chips are baking, cook chorizo, breaking it up with a wooden spoon, until browned. Add eggs, salt and pepper to taste, and cook until scrambled.
- Spread egg and chorizo mixture over chips. Mix remaining chips with remaining sauce and spread on top of eggs.
- Sprinkle grated cheese on top, then crumble queso fresco over the top.
- Bake for about 20 minutes, until cheese is melted. Serve with refried beans, Spanish rice, avocadoes, and sour cream.
April 11, 2009 7 Comments