Roasted Tomatillo salsa!

You can thank my local market for having a huge bag of tomatillos for a buck. Hello! How can you say no to that?! Now you say what the heck is a Tomatillo, some describe the taste being like a tart green tomato. I dunno, what I do know is they make a delicious salsa. It’s simple too, let’s begin, vámonos!

Ingredientes:

1/2 pound Tomatillos, husked, rinsed

2 Serrano peppers or 1 Jalapeño pepper, finely chopped (optional)

3-4 cloves of garlic, peeled
1/2 cup packed cilantro leaves

1 small to medium onion
1/2 teaspoon salt (or to taste)
1-2 fresh lime juice

Instructiones:

Now for the roasting, turn your oven onto about 375. Place your cleaned tomatillos, garlic cloves and chili baking sheet or oven safe dish. Let them roasted, until they turn brown you will want to flip them over. This takes around 15-30 minutes depending on pre-heating, and your oven.
 

Once this is done, I recommend you use a blender as it will make the progress a lot easier. I’m all about easy, that’s my style. In the blender you will place the roasted tomatillos, garlic and chili. Turn it on and let her rip!

While everything is mingling in the blender, you will chop up some cilantro. Also, dice the onion if you don’t own a "chop-chop" I suggest you get one (See picture, it will save you from tears).

Now in a mixing bowl you will combo all your ingredinetes, add the lime juice and salt.

Boom! You just created a mouth water salsa, it keeps well in the frig. You can add the salsa to , quesadillas, tacos, sopas but spooning it with chips is always my favorite.

Hope you enjoy, till next time.

 

Chiles Rellenos

Well, it's been awhile hasn't it? As for me, lots has changed and much remains the same. Life goes on, la-di-dah. So yesterday, I remembered I had this wee blog on Mexican cooking you know the one I’ve neglected for so long.

Therefore, I decided to make a comeback with one of my favorito home-cooked meals. CHILES RELLENOSSSSS. Not exactly healthy food but oh so delicioso, it'll keep them comin' back por más!

Now on with the show....

Ingredientes:
For the salsita:

• 8-9 Roma tomatoes
• 1/2 medium white onion
• 2 garlic cloves
• 1 medium Serrano chile (2 if you like it caliente)
• 1/2 tsp Cumin powder
• tsp dried oregano
• 1 Cube of vegetable (chicken) bouillon
• Flour (to thicken sauce)

For the Chiles rellenos:

• 6-8 Poblano chiles
• Fresh ground black pepper
• 32oz (2lbs) Monterey Jack cheese, other options or a mixture (PepperJack, Queso fresco, Oaxaca cheese) 
• 1/2 medium white onion
• 6 Large eggs ( separated and at room temperature)
• 1-2 Cups Vegetable or Canola oil for frying
• Salt (Optional)
• 1/2 Cup Flour
•   Plastic bag (like a Zip-lock)

Instructiones:
Sauce:
In a pot place the following in 2 cups of water to boil: Tomatoes, and Serrano chile. 
Once they have boiled, carefully transfer them into a blender add the 1/2 onion, 2 garlic cloves, bouillon, cumin powder, oregano and about 1 cup of the water. Mixture well.
 
Once the mixture is done. Time to sauté, place about Tablespoon of oil in a pot, making sure it's hot, now it's time for the mixture to go in, watch out for splatter. Bring to boil, sprinkle flour to thicken sauce a bit. (Also, option for texture and extra yumminess I like to add some of the chopped onion to the sauce.)

Chiles (roasting):
There are different techniques on how to roast the chiles but this is how I did it.
In a nonstick large nonstick pan (or cast iron), I place the chiles pan and had them roast it they started to blister and blackened. You have to keep moving them making sure they get blistered on all sides. This takes about 7 minutes on high, then one at a time you will place them the plastic bag zip it and let them sit till they have cooled down a bit. This will make the skin come off easier.

Once they have cooled carefully, or warm one at a time peel the blistered part off, taking off as much of it without taking apart your chile. I like to run it under the sink in running water, makes this part a lot easier. Also, at this time you will slightly open, about 2-3 inches and remove all the seeds and membrane. Try not to tear the chiles flesh any more than possible. Once you have done this part place on a napkin to are dry.
 
Cheese: I like to use the block of cheese, I guess because that's what my ma uses (you can use shredded cheese if you wish to). Cut the block into sticks or cubes whatever you prefer really doesn't matter though sticks, stripes are easier to place and stay inside the chiles.

Place some diced onion and few slices of cheese into the chile, but don't force it. If the cheese is too large, trim it down until it fits inside. Don't over-stuff it. Make sure the open edges of the chile still come together.

Batter: Place the separated egg whites in a mixing bowl and whip until stiff peaks form. Using a hand mixer would be the quickest way but whisking them by hand works also. Once they have stiffened you will add the egg yolks, one at a time, whisking you don't want to lose the peaks so keep mixing. It's okay if the yolks look kind of streaked through the batter. Do not stir them in, or the whites will break down and the batter will become soupy.

Oil: Place 2 cups of oil on Medium high. You want to make sure the oil is hot before the chiles go in for a swim. 

The assembly line and a plate of flour:
At this time you have you chiles filled and aliened, the oil is hot and you're ready for action! One at a time, carefully, grab a chile and roll it in the flour you just want to slightly coat it like a powered donut. Mmmm.


I hope you washed your hands because this is the easiest way. Drip the side of the chile without the opening then carefully slide into the hot oil. Careful. Using a spatula cover the egg white with oil, then the side with the opening use a spoon and cover with the egg mixture again using a spatula douse with oil and flip till lightly brown.

Once they are lightly brown, place on a napkin to remove excess oil.

Now after all that, it's time to go for a saucy swim! Mmmm, taste like home, I hope you enjoy. Till next time and it won't be years till then.

Disfrutar su comida!

Mexican Rice (Spanish Rice)

This past weekend I went to a friend's BBQ. This is one of the side dishes I made. I had to call my mother because even though I've seen her make this rice hundreds of times I had forgotten. Well, turns out it's super easy and Authentic! Here we go!

Ingredientes:

2 cups of long-grain uncooked white rice

4 cups of water 
1 tablespoon of Cooking oil
1/2 can of tomato paste
1 bouillon chicken cube
1 bouillon garlic cube
1/3 of an onion
1 can green peas

2 teaspoon salt

sour cream or Mexican cream (Optional)

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Instructiones: Add and blend, 4 cups of water, onion, tomato paste,
chicken and garlic bouillon. Blend well and then set aside.
In a medium pan, heat oil over medium heat.
Add rice, stir until rice until it becomes a golden brown.
You will want to keep stirring otherwise it can burn and that's not good.

Once it's turned golden brown, you can add your tomato mixture and a can of green peas. (Add slowly into the rice) Lightly stir. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes, after this do not mix, make sure all the liquid is gone, then fluff with a fork.

Drum roll...here it is!

Gelatina de leche with Jell-o!

Part dos of Gelatina’s of Summer extravaganza!

For over a year I have been perfecting this recipe. I searched high and low all over the net and no one had it just right. Well here you have it friends; this gelatina is just right!

I made this one for the familia for the 4th of July (El dia de los fireworks)!

Unlike the first recipe “Muy easy Gelatina de squares” this ones a little more involved and quiet frankly a lot tastier too. So, it pays off in the end. Let’s do this cosa!

Ingredientes:

1 can sweetened condensed milk (any brand)

1 can evaporated milk (any brand)

4 envelopes of Knott unflavored gelatin
2 small packages of Blueberry Jell-o
2 small packages of Cherry Jell-o

1 tbsp vanilla extract

2 sticks Cinnamon

2 1/2 Cups of water

Pam cooking spray

Instructiones:
Boil 2 cups of water.

Grab your packages of Blueberry Jell-o and combine. Pour the mixture into a glass baking dish or whatever you have. Then let is sit until its room temperature. Once it's cool place it in the refrigerator to set.

You will repeat the progress with the Cherry Jell-o. (see above)

After the Jell-o sets, cut rows of cubes (see picture below). Place back in the refrigerator.

Next boil 2 cups of water include the 2 cinnamon sticks. I use the micro since it's quicker. Once the water is boiled take out the cinnamon sticks and toss.

Add the 4 gelatin packets (one at a time) to your cinnamon water. You don’t want any lumps, if after stirring for awhile you still have a few small lumps; you can use a small colander to sift them out.

In the blender, combine the following ingredients:

1 Can sweetened condensed milk

1 Can evaporated milk

1 Tsp. vanilla extract (give or take)

2 Cups of Cinnamon water gelatin mixture (no lumps!)
1/2 Cup of water

Now, turn that bad boy on and let’er rip! Make sure everything is well mixed. (Set aside and let cool)

Once the leche mixture has cooled, it's time to assemble.

Grab your Jell-o mold or dish and lightly spray with Pam or similar cooking spray.
Bring out your cubed Jell-o and scoop them into your mold. Mix colors lightly.
Now slowly pour your cooled leche mixture into pan/ mold.

Chill until firm, usually within a few hours, better yet overnight.

And here it is...

Sopa de Fideo (Pronouced: so-pa de fi-de-o)

This ones a classic, I remember coming home from school and grabbing a bowl of warm goodness. Can't go wrong with Fideo, that's fo'sho!

Ingredientes:

6 tomatoes (diced)

1/2 onion (diced)

1 large clove of garlic

4 cups of water

2 cube of Knorr chicken

7 oz sopa de Fideo
tblsp of Cooking oil

garish with cilantro

sour cream or crema Mexicana (optional)
lemon juice (optional)

Instructiones:

You'll be using a blender for this one.

To your blender add, 3 cups of water, 6 tomatoes, 1/2 onion,

1 large clove of garlic, 1 cube of Knorr chicken

Blend well. Then use a colander to get rid of any puree. Set aside.

In a pot, add your oil, cook on medium heat, when the oil is hot add your Fideo. You'll want to stir till it turns golden brown. You'll want to keep an eye on it otherwise it can burn.

Once it's golden, carefully add your mixture. (Watch out because it like to jump out the pot!)

Toss in some cilantro if you wish. Put the lid and let it cook.

Bring to a boil then reduce to medium (gentle boil) until noodles are almost tender. You'll want to give it time to cook without losing your caldo (broth). If the fideo is still uncooked, you can always add a little more water.

Once it's done, serve.

I suggest you add some sour cream or Mexican crema or squeeze some lemon juice.

Es delicioso!

Sopa de Lentejas (Lentil Soup)

Vegan amigos here is one for you, it’s super easy and very tasty!

8 - 10 cups of water
1 bag of Lentil beans
1 onion chopped
1 1/2 cups of chopped carrots

1 cup of chopped celery

1 can of cooked Italian tomatoes/
   or you could use fresh tomatoes (sliced or diced)

1 cup of chopped cilantro
1 bay leaf
1 tsp of salt
crumble some Mexican (Queso) fresco or
sprinkle some parmigiano - reggiano (both optional)

Instructiones:

Now for the hard part (joking), in a colander rinse the lentils.

Add all the ingredents including the lentils; minus the salt into the Crock pot. Let them cook and in a few hours soup is ready.

Add salt to taste. (Vegetarians) crumble some Mexican (Queso) fresco or sprinkle some parmigiano - reggiano. This is optional but adds texture and more sabor!

This is also a great overnight recipe; throw it all in the pot and forget about it. That way you wake up a delicious meal, you can take to work! Just remember to add enough water so it doesn't dry up.

Hope you enjoy!

It's Horchata time!

Horchata “Agua de arroz” (pronounced Or-cha-ta)

This is pretty much the drink of Mexico; well if you don’t include vino y cerveza. Anyways, it’s pretty freakin’ good; I swear, try it! Saying Horchata can be fun too. Like when my brother says, “Horchata hell up”. Yeah, I really don’t get it either. OK enough about that, let’s go amigos!

Ingredientes:

water 6 - 8 cups (depends on your blender)
1 cup uncooked white long-grain rice
1 cinnamon stick
1 tsp of Vanilla

1 12 oz can of evaporated milk

1 tsp of almond extract (optional)
1/2 - 1 cup of white sugar or Splenda (mas o menos)

Instructiones:

First you’ll want to soak about 1 cup of rice for at least an hour. I usually place the rice in a bowl with enough water to cover it and let it soak overnight. But who has time for that?!

Strain the rice and discard the water.

After that you're minute’s way from Horchata heaven.

Bust out the blender, the fun begins, now!

Add the rice, cinnamon stick, evporated milk, vanilla and almond extract (Blend well)

Whip out a small colander and a pitcher, make sure no large cinnamon pieces go into your drink. (Blend well)

Add sugar to taste.

Grab a glass, add ice and pour.

OMGoodness, es muy bueno!

Enjoy.