Sunday, July 22, 2018

Carne Guisada



Tip: Read directions completely before preparing.

Ingredients:
2 pounds beef top sirloin steak, cut into 1-inch chunks
4 tablespoons all-purpose flour
2 tablespoons vegetable oil
1/2 large white onion, chopped
3 garlic cloves
1/2 teaspoon black peppercorns
2 teaspoons comino (cumin)
1 medium tomato, chopped
1/4 cup chopped cilantro leaves
1 serrano pepper, slightly toasted, peeled, seeded, and chopped
1 1/2 cups beef broth
1/2 teaspoon Mexican oregano (regular is fine)
1/2 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup water

Directions:
Dredge the cubed meat in flour, coating well.


In a heavy, deep-sided skillet or Dutch oven, add the oil and heat over medium heat. Add the cubed meat and brown thoroughly, stirring often.


 While the meat is browning, in a small saute pan, toast the comino seeds and then add them to the molcajete (mortar and pestal). Use the same pan to toast the serrano pepper.


In a molcajete which already has the comino, add the garlic, and black peppercorns. Grind into a paste. Add 1/2 cup of water and stir, this is to make sure you remove all the paste from the molcajete and set aside.




Once the meat is browned, add the garlic, comino and peppercorn paste and liquid from molcajete to the pot. Add the salt, paprika, oregano, chili powder, onion, tomatoes, cilantro, and serrano to the pot and saute for 3 to 4 minutes.

 

Add beef broth, bring to a boil and then reduce heat to low, cover, and cook for 1 1/2 hours, or until the beef is tender and the mixture has cooked down to a thick sauce. Stir every 20 minutes. Enjoy!



Tip:  You can serve this with rice, or beans or make some great tacos! I love breakfast tacos made with some carne guisada, scrambled egg and cheese! Carne Guisada is a Mexican inspired take on beef stew.

Yesterday I had to pick up some things from Dillard's at Barton Creek Mall and found that in their kitchenware department they now sell Molcajetes! They were made of granite and beautiful. Of course they are not made from the original basalt/lava stone. But they are really nice and will surely do the job! 

You can buy Mexican molcajetes online nowadays, but beware! The quality can vary enormously. There is a world of difference between the best quality molcajetes, made usually from dark ‘river rock’ basalt with low sand content, and cheap and cheerful ones made from grey, very porous lava-rock. The problem with the latter, to quote the gourmetsleuth.com website, is that ‘They are softer and easier to carve and thus less expensive. Unfortunately they are terribly sandy and no matter how you may try to cure them they will always be sandy. They are also typically very shallow so they don’t have a very usable capacity. These pieces are fine for decoration or serving only but we don’t recommend using them as a preparation or grinding tool.’ 

Taken from "http://www.mexicolore.co.uk/index.php?one=azt&two=wus&tab=aus&id=21""

Thursday, July 19, 2018

Sausage & Kale Calamarata



Tip: Read directions completely before preparing.

Ingredients
1 500g pack Calamarata dried pasta
2 tablespoons, sea salt

For the sauce
3 tablespoons , Extra virgin olive oil
2, garlic cloves sliced
½ teaspoon, chili flakes
1 large, yellow onion, diced
1/4 cup, white wine
4, Sweet Italian Sausages, (Mild or Hot, your preference)
¾ pound, fresh kale
4 tablespoons, Parmigiano Reggiano cheese
Salt to taste

Directions:
Fill a large pot with 1 1/2 gallons of water and bring to a boil.

Heat a pan and add a tablespoon of the olive oil, chili flakes and garlic. When it starts to sizzle add the onions, once they starts browning add the wine and let evaporate.

Slice the sausage links in half lengthwise and peel off the casing, add to the pan, mix and cook for about 10 minutes

Chop the kale into strips and add to the sauce, stir it in, slightly lower the flame and cook for 10 minutes. If in need of moisture add a few tablespoons of hot water from the large pot.

Once pasta water is boiling, add 2 tablespoons of sea salt and pour the pasta in, keep stirring so that it doesn’t stick. Cook for the suggested time on pack, try one noodle before draining, you want to cook it ‘al dente’.

Once pasta is ready, drain but keep about ¼ cup of cooking water. Add pasta and cooking water to the sauce and stir at high flame for a few minutes.

Drizzle with the remaining olive oil and garnish with shaved Parmigiano Reggiano cheese. Enjoy!! 

Tuesday, April 3, 2018

Fajitas (Carne Asada)


Tip: Read directions completely before preparing.

Ingredients:
1/2 tablespoon, fresh comino seeds (cumin)
6 black peppercorns
5 cloves, peeled fresh garlic
¼ cup, olive oil
2 tablespoons, white vinegar
2 fresh squeezed, lime juice
1/2 cup, orange juice
1/2 cup, water
½ teaspoons, salt
1 cup cilantro, chopped (no stems)
1 jalapeño, minced
3 lbs, skirt steak (fajitas, skirt steak)

Directions:
In a small sauté pan, over medium high heat, toast the comino seeds and black peppercorns for about 30 seconds. You will smell the hint of oils releasing. Remove from heat, and add them to a molcajete (mortar and pestle).


Add the garlic, and grind into a paste. Add 1/2 cup of water and stir, this is to make sure you remove all the paste from the molcajete and pour into a bowl.





Add all the other ingredients into the bowl and whisk to combine.


Pour in marinade into a gallon size zip-top plastic bag. Add fajitas and seal, removing as much air as possible. Refrigerate for at least 4 hours, but preferably overnight or up to 24 hours.



Remove the fajitas from the marinade, and discard excess marinade. Grill the fajitas, on high heat, somewhere around 500 degrees.

Grill for 7 to 10 minutes per side. Flipping only once. The cooking time is an estimate and is going to depend on the thickness of your meat.


Once done, remove from heat and let rest, covered with a tented piece of foil for 10 minutes. Slice as thinly as possible, against the grain, and serve. Enjoy!

Tip:  You can also marinate fajitas in a bowl. Just make sure the meat is covered. Serve on heated flour or corn tortillas! Topped with guacamole, and Pico de Gallo! cooked onions and green peppers Use a small preheated cast-iron skillet to serve and just before taking to the table squeeze fresh lemon juice over the meat. For a healthier alternative serve with whole wheat tortillas, low fat sour cream, reduced fat Mexican shredded cheese, fresh pico de gallo and Guacamole. 

Friday, December 15, 2017

Puerto Rican Arroz con Gandules (Rice with Pigeon Peas)


Tip: Read directions completely before preparing.

Ingredients:
2 1/2 cups long grain white rice (washed and rinsed well)
3 1/2 cups water
1 tablespoons olive oil
4 tablespoons Recaito
1/4 cup chopped pork salt
1/4 cup chopped bacon
2 tablespoons Spanish olives
1 tablespoon capers
1/4 cup chopped onions
1 clove garlic, minced
1 (15 oz.) can green pigeon peas, drained
1 envelope sazon with culantro and achiote
1/2 teaspoon ground oregano
1/2 teaspoon ground comino (cumin)
2 bay leaves
1 teaspoon tomato paste
1/8 teaspoon black pepper
2 teaspoons chicken bouillon

Directions:
Start by heating the oil in a pot at high heat, and when the oil is nice and hot, add the salt pork.


When the salt pork is cooked but not crisp, add the bacon. 


Once browned, add Recaito, (a unique cilantro-based seasoning base that enhances the flavor) onions and garlic, olives, capers, comino (cumin), oregano, black pepper and envelope of sazon. Stir fry all together for about 1 minute.












Add pigeon peas, tomato paste, then add the water and bring to boil.







Wash rice under cold running water until water is clear and drain. Add rice to pot, chicken boullion and stir.


 


Once the liquid has began to boil and most of the water has cooked off, lower heat to lowest setting, and stir 1 more time, top with bay leaves, then cover with tight lid.


Let this cook for about 10 minutes on a low heat setting, remove cover and bay leaves, turn rice, and continue to cook at low heat for another 15 minutes until the rice is tender. Enjoy!






Tip:  Do not stir, but turn the rice with a large serving spoon. For a variation, add some cubed ham when adding the sofrito. The best part of this rice is the crust which forms on the bottom, called the pegao!

Saturday, December 9, 2017

Nuevo Leon Enchiladas


Nuevo Leon is a state in Mexico and this is one of their traditional Enchiladas recipes. The Ancho Sauce in this recipe can also be used for other recipes.
Tip: Read instructions completely before cooking.
Ingredients:
16 Corn Tortillas
1/2 cup vegetable oil
2 cups shredded cooked chicken, preferably dark meat, such as thighs
2 cups (10 oz.) Queso Fresco
1 cup white onion, chopped
2 cups of Ancho Tortilla Dipping Sauce  (Click for recipe)

Directions:
Heat a 9" or 10" heavy bottomed skillet and add the 1/2 cup oil.  Heat on medium high. One by one, using a pair of tongs, dip the tortillas in the hot oil until soft, should only take about 4 seconds, lay on a plate and continue until all the tortillas are dipped. See photo.



Heat the ancho sauce in a pan until warm. One by one, using a pair of tongs, dip the softened tortillas in the ancho sauce and lay on a plate. See photo.



In a large baking dish, I use 2, 2 quart rectangular baking dishes, lay a tortilla and add some shredded chicken, a little onion and some cheese. Then add 1 teaspoon of the ancho sauce, roll up, set aside in pan. Continue until you have eight in each pan. Pour the remaining sauce over the 2 dishes. Sprinkle the remaining cheese and onions on the dishes. See photo.








Heat the oven to 375 degree and bake for 25 minutes.

Serves 8, 2 Enchiladas each. Can be served by themselves or with rice, beans or any side dish you would like.

Tip: Queso fresco is the most widely used cheese in Mexican cooking. The firm-textured fresh white cheese. Its name translates as "fresh cheese" and is slightly salty, with a mild, tangy taste similar to farmer's cheese. Like other fresh cheeses, queso fresco is lower in fat and sodium, despite its salty flavor, than aged cheeses. It's easily crumbled to sprinkle on dishes like enchiladas and tamales, as well as soups like black bean and tortilla. It also makes a tasty addition to cold vegetable salads. And although it softens, it does not melt when heated; queso fresco is classically used in the filling for chile relleños and quesadillas. For a snack, heat some on corn tortillas and top with a dollop of salsa.