Whenever I go out to eat Mexican food I always face a dilemma: whether to order red sauce or green sauce. I always regret that I can't try both! So after I made red enchilada sauce earlier this year, the most natural next step was to make a green sauce. Pretty soon I'll be whipping up special dishes for myself with one half red sauce and the other half green :)
Tomatillo Enchilada Sauce
10 medium tomatillos, husked and washed
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 large poblano chile
2 jalapeno chiles
1 teaspoon Mexican oregano
1/2 cup water stock
salt and freshly ground pepper
1/4 cup cilantro
1/2 lime juiced
First roast the chiles and tomatillos: Preheat the broiler and put the chiles on a baking sheet. Broil until black and blistered on all sides. Remove from the oven and place in a tupperware. Allow to sit for 5 minutes, then remove and peel. Discard skin, core and seeds.
Heat oven to 450F and place tomatillos on a sheet pan. Roast until lightly browned on one side (about 5 minutes), turn and roast until evenly browned and starting to blister.
Heat a sauce pan until medium and add oil, onion and garlic. Cook, stirring regularly for 8-10 minutes or until lightly browned. Add tomatillos, chile, oregano, water or stock, and a big pinch of salt and pepper. Bring to an easy simmer and cook for 10 to 15 minutes, stirring regularly. Stir in cilantro and lime. Blend in batches and simmer until the desired consistency is reached.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Sunday, October 10, 2010
Saturday, June 12, 2010
Tres Leches Cake
The Mister and I grew up in Arizona, and although we've since moved away, still love Southwestern cuisine. Mexican is our very favorite, and we have spent a lot of time in New York and Los Angeles finding good Mexican restaurants - its harder than you think!
We are also creatures of habit: when we find a dish we like, we stick with it. While we pretty much always enjoy our dinners out, we certainly don't get out of our comfort zone and try new foods. For example, I didn't ever eat mole until I was 23 years old and living in Brooklyn. We've also never tried Southwestern classics like cactus or rattlesnack, both of which I've heard are quite yummy.
Tres Leches Cake is another Mexican treat we had never tried, so it was made a part of our Cinco de Mayo menu. Its a super easy cake, very eggy and light, that is drenched with three types of milk - tres leches - and allowed to soak up all the goodness. Topped with whipped cream, its a decadent but light treat that didn't last long around here.
Tres Leches Cake
Adapted from here
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
6 eggs
1 cup sugar
1/4 cup water
4 teaspoons vanilla
1 - 14 ounce can sweetened condensed milk
1 - 13 ounce can evaporated milk
3 cups heavy cream
sugar, to taste
Directions:
Preheat oven to 350 degrees. Grease a 9x9 glass baking dish.
Sift flour, baking powder, and salt together in a medium bowl.
Mix eggs and sugar in a large bowl and beat on high speed for 5 minutes or until volume has doubled. Reduce the speed to low and add one teaspoon vanilla and water. Mix well.
Gently fold the flour ingredients into the egg mixture.
Pour the batter into the dish and bake for 35 to 45 minutes. The cake is done when the center is firm and the cake starts to pull away from the sides of the pan.
Cool the cake on a rack for 15 minutes.
Whisk together the evaporated milk, condensed milk, 1 cup of the heavy cream, and 2 teaspoons of vanilla.
Using a tooth pick, poke holes all over the cake. The holes will allow the cake to absorb more of the milk mixture.
Pour or spoon the milk mixture slowly all over the cake and allow it time to soak in before adding more milk. Refrigerate.
When you are ready to serve the cake, place the 2 cups whipping cream in a chilled mixing bowl and begin mixing on medium. Add one teaspoon vanilla and the sugar, a tablespoon at a time, and beat on high until stiff peaks form.
Spread whipping cream generously on the top of cake. Serve and enjoy :)
We are also creatures of habit: when we find a dish we like, we stick with it. While we pretty much always enjoy our dinners out, we certainly don't get out of our comfort zone and try new foods. For example, I didn't ever eat mole until I was 23 years old and living in Brooklyn. We've also never tried Southwestern classics like cactus or rattlesnack, both of which I've heard are quite yummy.
Tres Leches Cake is another Mexican treat we had never tried, so it was made a part of our Cinco de Mayo menu. Its a super easy cake, very eggy and light, that is drenched with three types of milk - tres leches - and allowed to soak up all the goodness. Topped with whipped cream, its a decadent but light treat that didn't last long around here.
Tres Leches Cake
Adapted from here
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
6 eggs
1 cup sugar
1/4 cup water
4 teaspoons vanilla
1 - 14 ounce can sweetened condensed milk
1 - 13 ounce can evaporated milk
3 cups heavy cream
sugar, to taste
Directions:
Preheat oven to 350 degrees. Grease a 9x9 glass baking dish.
Sift flour, baking powder, and salt together in a medium bowl.
Mix eggs and sugar in a large bowl and beat on high speed for 5 minutes or until volume has doubled. Reduce the speed to low and add one teaspoon vanilla and water. Mix well.
Gently fold the flour ingredients into the egg mixture.
Pour the batter into the dish and bake for 35 to 45 minutes. The cake is done when the center is firm and the cake starts to pull away from the sides of the pan.
Cool the cake on a rack for 15 minutes.
Whisk together the evaporated milk, condensed milk, 1 cup of the heavy cream, and 2 teaspoons of vanilla.
Using a tooth pick, poke holes all over the cake. The holes will allow the cake to absorb more of the milk mixture.
Pour or spoon the milk mixture slowly all over the cake and allow it time to soak in before adding more milk. Refrigerate.
When you are ready to serve the cake, place the 2 cups whipping cream in a chilled mixing bowl and begin mixing on medium. Add one teaspoon vanilla and the sugar, a tablespoon at a time, and beat on high until stiff peaks form.
Spread whipping cream generously on the top of cake. Serve and enjoy :)
Sunday, May 9, 2010
Carne Seca
After living in New York I bought myself a Mexican cookbook. New York City is a place of many cultures and of many restaurants - we ate exceptional Cuban food, Guatemalan food, El Salvadorian food, Puerto Rican food - but good Mexican really is hard to find. Its even difficult to find the right ingredients at the grocery stores. At one point, D's cousin (a Brooklyn resident) stumbled on canned enchilada sauce at a store in New Jersey and bought enough to stock us up - that's how desperate our Mexican food situation was.
Ironically, I learned after moving back to the West Coast that my very favorite Mexican restaurant has 3 locations in the United States - 2 in Phoenix and 1 on on the Upper West Side of Manhattan. While this could have saved me in my futile search for passable Mexican, I'm curious to see how authentic the Manhattan location actually is.
I finally got around to using this cookbook last week. I don't know what took me so long, but I'm glad I finally did - this was probably some of the tastiest meat I've ever had. Carne Seca translates to "dried meat" in Spanish and that's exactly what it is - meat that is slow cooked, seasoned, then dried. I used it in enchiladas with red chile sauce, but its just as good on its own. I'll definitely be making this one again!
Tucson Carne Seca
From The Border Cookbook
Dried Beef
3 lbs round or shoulder chuck roast
3 tbsp white vinegar
1 tbsp salt
2 tsp fresh black pepper
10 garlic cloves, sliced
1 tbsp groud dried mild red chile
8 cups water
juice of 2 limes
Combine all ingredients except the lime juice in a dutch oven or large, heavy saucepan. Bring to a boil, skim off any foam, reduce heat to a simmer and cover. Cook for 2 - 2 1/2 hours until the meat is very tender. Cool the meat in its cooking liquid for 30 minutes. Strain the cooking liquid, reserving for later use.
Tear the meat into thin shreds and transfer it back into the original pot. Add 1 cup of the reserved cooking liquid and simmer over medium heat until all liquid is evaporated. Toss meat with lime juice
Dried Seasoning Blend
1 tbsp groud dried red chile powder
1 tsp salt
1 tsp black pepper
Transfer the meat to 1 or 2 baking sheets, spreading it thin. Sprinkle the meat with half the dried seasoning blend and bake the meat at 275 for 20 minutes. Remove from oven, stir well, and sprinkle with remaining seasoning. Return to oven and bake for 30-40 minutes, or until browned and dry.
Meat can be refrigerated for 2 days
Ironically, I learned after moving back to the West Coast that my very favorite Mexican restaurant has 3 locations in the United States - 2 in Phoenix and 1 on on the Upper West Side of Manhattan. While this could have saved me in my futile search for passable Mexican, I'm curious to see how authentic the Manhattan location actually is.
I finally got around to using this cookbook last week. I don't know what took me so long, but I'm glad I finally did - this was probably some of the tastiest meat I've ever had. Carne Seca translates to "dried meat" in Spanish and that's exactly what it is - meat that is slow cooked, seasoned, then dried. I used it in enchiladas with red chile sauce, but its just as good on its own. I'll definitely be making this one again!
Tucson Carne Seca
From The Border Cookbook
Dried Beef
3 lbs round or shoulder chuck roast
3 tbsp white vinegar
1 tbsp salt
2 tsp fresh black pepper
10 garlic cloves, sliced
1 tbsp groud dried mild red chile
8 cups water
juice of 2 limes
Combine all ingredients except the lime juice in a dutch oven or large, heavy saucepan. Bring to a boil, skim off any foam, reduce heat to a simmer and cover. Cook for 2 - 2 1/2 hours until the meat is very tender. Cool the meat in its cooking liquid for 30 minutes. Strain the cooking liquid, reserving for later use.
Tear the meat into thin shreds and transfer it back into the original pot. Add 1 cup of the reserved cooking liquid and simmer over medium heat until all liquid is evaporated. Toss meat with lime juice
Dried Seasoning Blend
1 tbsp groud dried red chile powder
1 tsp salt
1 tsp black pepper
Transfer the meat to 1 or 2 baking sheets, spreading it thin. Sprinkle the meat with half the dried seasoning blend and bake the meat at 275 for 20 minutes. Remove from oven, stir well, and sprinkle with remaining seasoning. Return to oven and bake for 30-40 minutes, or until browned and dry.
Meat can be refrigerated for 2 days
Saturday, November 7, 2009
Chicken Tortilla Soup
As the weather has been cooling down here in Southern California... wait... no, that can't be right. It was 70 here today. I love where I live :)
Despite the temperate climate, there's no doubt in my mind that its officially fall. Thanksgiving is coming, then Christmas - I LOVE Christmas - and this really is the most wonderful time of the year. Its also the time of year for soup! Yum.
On one of our Friday night dates, D and I ventured to this little hispanic place. It was an interesting combo of Mexican classics - tacos and such - and El Salvadorian meals. We had an order of arepas, which were quite delicious, and shared a big bowl of chicken tortilla soup. Since that night I'd wanted to recreate the fresh simple flavors of that soup at home, and here it is.
This is, as usual, a mish mash of a few recipies tweaked to suit my tastes. I like soups with a lot of stuff in them - this soup is a meal in and of itself. Each time I make it I play around with the ingredients based on the season and what I have in my crisper - I'll add potatoes in the winter, tomatoes in the summer, etc. Its never quite the same but always delicious.
Chicken Tortilla Soup
Olive Oil
1 lb chicken breast
2 onions
Minced garlic
2 peppers of any color
3 carrots
2 zucchini
16 oz chicken stock
16 oz peeled crushed tomatoes
2 limes
1 bunch cilantro
salt and pepper
dash cumin
red pepper, to taste
spicy peppers, to taste (I use a big can of green chiles)
Monterey Jack Cheese
Avocado
Tortilla Chips
Heat 2 tbsp olive oil in a stockpot. Brown chicken breasts - I usually cut the chicken breasts in half lengthwise to ensure nice even cooking. Don't worry about cooking the chicken all the way through, it will simmer later. Remove from pan.
In the same pan, saute chopped onions and minced garlic until onions are soft. Add peppers, carrots and saute until soft. Add chicken stock and crushed tomatoes. Add remaining veggies; season to taste.
Shred chicken into bite sized bits and return to soup. Add juice of 2 lemons and lots of chopped cilantro. Let simmer until flavors blend and chicken is cooked through.
Serve topped with cheese, avocado, and crushed tortilla chips.
Despite the temperate climate, there's no doubt in my mind that its officially fall. Thanksgiving is coming, then Christmas - I LOVE Christmas - and this really is the most wonderful time of the year. Its also the time of year for soup! Yum.
On one of our Friday night dates, D and I ventured to this little hispanic place. It was an interesting combo of Mexican classics - tacos and such - and El Salvadorian meals. We had an order of arepas, which were quite delicious, and shared a big bowl of chicken tortilla soup. Since that night I'd wanted to recreate the fresh simple flavors of that soup at home, and here it is.
This is, as usual, a mish mash of a few recipies tweaked to suit my tastes. I like soups with a lot of stuff in them - this soup is a meal in and of itself. Each time I make it I play around with the ingredients based on the season and what I have in my crisper - I'll add potatoes in the winter, tomatoes in the summer, etc. Its never quite the same but always delicious.
Chicken Tortilla Soup
Olive Oil
1 lb chicken breast
2 onions
Minced garlic
2 peppers of any color
3 carrots
2 zucchini
16 oz chicken stock
16 oz peeled crushed tomatoes
2 limes
1 bunch cilantro
salt and pepper
dash cumin
red pepper, to taste
spicy peppers, to taste (I use a big can of green chiles)
Monterey Jack Cheese
Avocado
Tortilla Chips
Heat 2 tbsp olive oil in a stockpot. Brown chicken breasts - I usually cut the chicken breasts in half lengthwise to ensure nice even cooking. Don't worry about cooking the chicken all the way through, it will simmer later. Remove from pan.
In the same pan, saute chopped onions and minced garlic until onions are soft. Add peppers, carrots and saute until soft. Add chicken stock and crushed tomatoes. Add remaining veggies; season to taste.
Shred chicken into bite sized bits and return to soup. Add juice of 2 lemons and lots of chopped cilantro. Let simmer until flavors blend and chicken is cooked through.
Serve topped with cheese, avocado, and crushed tortilla chips.
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