CREAMY POBLANO SOUP]]>
Crema Poblana
INGREDIENTS
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 cups chopped white onion
5 to 6 Poblano chile peppers, roasted or charred, sweated, peeled, seeded and diced (about 1 1/2 pounds total, or 1 1/2 prepared as mentioned)
2 cups corn kernels, shaved from a cooked fresh ear of corn, or cooked from thawed
1/2 teaspoon kosher or coarse sea salt, or to taste
Freshly ground black pepper, or to taste
3 cups chicken broth(may substitute for vegetable broth)
1 cup milk
TO PREPARE
Place a large soup pot over medium heat; add oil and butter. Once the butter melts and begins to sizzle, add the onion. Cook the mixture, stirring occasionally, until the onions have completely softened, everything is cooked through and the edges turn slightly brown (about 10 minutes total).
Add the Poblano chiles, stir and let them cook along with the onion for 3 to 4 minutes.
Make some room in the middle of the pot; add the corn and sprinkle the salt and pepper. Let everything cook, stirring occasionally, for another 3 to 4 minutes.
Pour in the chicken broth. Let it come to a simmer and cook for 3 to 4 additional minutes so the flavors start to blend. Reduce the heat to low, wait for about a minute, and slowly pour in the milk.
Heat the soup thoroughly for about 6 to 8 minutes, without letting it simmer or boil (if you do, it will appear curdled but still taste fine). Serve hot. Makes about 5 cups.
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APPLE, RADISH AND WATERCRESS SALAD WITH PISTACHIO AND CHILE DE ARBOL]]>
Serves 4
INGREDIENTS
2 bunches watercress, rinsed, dried and the tougher ends of stems removed
1 green apple, rinsed, and cut into thin wedges
1 bunch radishes(or about 4 ounces, or 1 cup already sliced), rinsed, stems and roots removed, halved and thinly sliced
1/4 cup pistachios, lightly toasted and chopped
2 chiles de arbol, toasted, chopped (seeding optional)
1/4 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon kosher or sea salt, or to taste
Freshly ground black pepper, to taste
1 tablespoon rice vinegar (natural, unseasoned)
2 tablespoons freshly squeezed lime juice
3 tablespoons olive oil
2 tablespoons vegetable oil
TO PREPARE
Place the apple and the radishes in a bowl. Place the watercress in another bowl.
Heat a a small 6 inch skillet set over medium low heat, add the pistachios and toast anywhere form 3 to 5 minutes, stirring often, until they are nicely toasted, but don't let them burn. Remove form heat. In the same skillet, toast the chiles de arbol anywhere from 3 to 5 minutes, flipping sides, 1 or 2 times along the way, remove from the heat.
Remove the stems from the chiles de arbol. In a chopping board, chop the chiles de arbol. You may remove the seeds once they are chopped or keep them. Add the pistachios and chop them along with the chile de arbol creating a pistachio chile de arbol mixture.
In a small bowl, combine the mustard, honey, salt, pepper, rice vinegar and lime juice with a whisk or fork. Slowly, pour in the oils and whisk or mix very well until thoroughly combined. Pour half onto the apple-radish mix and half onto the watercress.
To serve, on small appetizer plates, add watercress, top with the apple-radish mixture and sprinkle some of the pistachio-chile de arbol mix on top.
Mushroom and Rice Casserole
Cazuela de Arroz con Hongos
Serves 8-10
INGREDIENTS
4 tablespoons (1/2 stick) unsalted butter, plus more for the baking dish
3 tablespoons vegetable oil
2 medium white onions, chopped (2 cups)
2 cloves garlic, minced or put through a garlic press
1 jalapeño or serrano pepper, finely chopped (seeding optional if you want less heat; may add more to taste)
2 pounds mixed mushrooms, (such as white button, baby bella, portobello and shitake), cleaned, dry part of stem removed, sliced
1 teaspoon kosher or coarse sea salt, or more to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped cilantro leaves and thin part of stems
2 tablespoons chopped parsley leaves and thin part of stems
1 cup Mexican cream (crema) or Latin-style cream or heavy cream
8 ounces (about 2 cups) farmers cheese or queso fresco, crumbled
6 cups cooked white or brown rice
1 cup freshly grated queso anejo, Parmigiano-Reggiano or Romano
TO PREPARE
Heat the butter and oil in a large, deep 12-inch skillet over medium heat. Add the onions and stir to coat; cook for about 12 minutes, stirring occasionally, until they are translucent and the edges begin to brown. Add the garlic and jalapeño or serrano pepper; cook for 2-3 minutes, until softened. Add all of the sliced mushrooms; sprinkle with salt and pepper, and gently combine with the onions. Cover and cook for 5 to 6 minutes, until the mushrooms have exuded their juices and the flavors have melded. Uncover and cook for 7 to 8 minutes or until the juices have evaporated.
Add the cilantro and parsley, stirring to combine. Add the cream and the crumbled queso fresco or farmer cheese; stir until the mixture is thoroughly combined and the cheese has melted. Continue cooking for 3 to 4 minutes, adjusting the heat to keep the mixture barely bubbling at the edges. It should still be very saucy. Turn off the heat.
Preheat the oven to 375 degrees. Use a little butter to grease a 9-by-13-inch baking dish or the equivalent.
Spoon the cooked rice into the baking dish and level it out without pressing down hard. Pour the mushroom-cilantro mixture on top and gently spread to level it. Sprinkle with the grated cheese. Bake for 15 to 20 minutes or until the cheese has melted and gently browned.
Serve hot.
Meaty Tamal Casserole
Cazuela de Tamal
Serves 10-12
INGREDIENTS
For the dough
1 1/4 cups vegetable shortening or lard
1 teaspoon kosher or coarse sea salt
2 teaspoons baking powder
1 1/2 pounds (about 5 cups) corn masa flour for tortillas or tamales, such as Maseca brand
4 1/2 cups homemade or no-salt-added chicken broth, (may substitute water)
For the filling
8 dried guajillo chili peppers, stemmed, halved and seeded
8 dried ancho chili peppers, stemmed, halved and seeded
2 cups hot water, or as needed
1 teaspoon dried oregano
Pinch ground cumin
3 tablespoons vegetable oil, plus more for the baking dish
1 medium white onion, chopped (1 cup)
6 cloves garlic, chopped
2 1/2 pounds ground meat, such as veal, turkey, beef, pork or a combination
1 teaspoon kosher or sea salt, or to taste
1/4 teaspoon freshly ground black pepper
2 cups homemade or no-salt-added chicken broth, (may substitute water)
1 cup raisins
3/4 cup slivered almonds
3/4 cup pimento-stuffed manzanilla olives, chopped
TO PREPARE
For the dough: Place the vegetable shortening or lard in the bowl of a stand mixer; beat on medium speed for about 3 minutes, until it is light and airy. Stop to scrape down the sides of the bowl.
Add the salt and baking powder; on low speed, gradually add the corn masa flour and the broth in alternating additions, making sure each time that the addition is well incorporated. Beat for about 10 minutes to form a masa dough that is homogeneous and fluffy. Let the dough sit at room temperature while you make the filling.
For the filling: Heat a comal (tortilla griddle) or skillet over medium heat. Add the guajillo and ancho peppers; toast them for about 15 seconds per side, until they become more pliable, lightly toasted and fragrant and their inner skin turns opaque. Transfer to a medium saucepan and cover with at least 2 cups of hot water. Cook over medium-low heat for about 15 minutes, or until the peppers have rehydrated, plumped up and softened.
Transfer the peppers and 2 cups of the liquid to a blender and add the oregano, cloves, cinnamon and cumin. Remove the center knob from the blender lid and cover the opening with a dish towel to contain splash-ups. Puree to form a smooth sauce. The yield is 2 1/2 to 2 3/4 cups.
Heat the oil in a large, deep skillet over medium-high heat. Add the onions and cook for 4 to 5 minutes, stirring continuously, until the onions are cooked through and beginning to brown at the edges. Add the garlic and cook until fragrant, less than a minute, then add the ground meat, salt and black pepper. Cook for 12 to 15 minutes, stirring occasionally and using a spoon to break up the meat, until it has lightly browned. Add the sauce, the broth, raisins, almonds and olives, stirring to combine; reduce the heat to medium-low, cover the skillet and cook for 20 minutes. Uncover, stir and cook uncovered for 5 minutes.
Preheat the oven to 400 degrees. Use a little vegetable oil to grease a 9-by-13-inch baking dish or the equivalent.
Spoon half of the prepared masa dough into the dish, forming a bit of a lip on the sides and gently leveling it out; don't press hard. Spoon all of the meat filling on top. Cover evenly with the remainiing dough. Cover the dish tightly with aluminum foil and bake for 1 hour or until the masa is completely cooked and the top appears to be firm. Remove from the oven and let it sit, covered, for 10 to 15 minutes before serving.
Chicken and Tortilla Aztec Casserole]]>
Cazuela Azteca
Serves 8-10
INGREDIENTS
For the sauce
3 tablepoons vegetable oil
1 medium white onion, chopped (1/2 cup)
2 cloves garlic, minced or pressed
2 pounds ripe tomatoes, cored and pureed, or whole canned tomatoes, drained and pureed (to make about 5 cups tomato puree)
1/2 teaspoon dried oregano
1 bay leaf
1 teaspoon kosher or coarse sea salt
For the tortillas
1 cup vegetable oil, or more as needed, for frying the tortillas
8 to 10 corn tortillas(9 ounces total)
For assembly 4 cups cooked, shredded chicken
4 cups fresh corn(may substitute frozen; see NOTES)
1 pound poblano chili peppers, roasted, peeled, seeded and cut into rajas (see NOTES)
1 cup Mexican cream (crema), Latin-style cream, creme fraiche or heavy creamh
12 ounces grated Oaxaca, mozzarella, Monterey Jack or mild white cheddar cheese (about 3 cups)
TO PREPARE
For the sauce: Heat the oil in a large saucepan over medium heat. Stir in the onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Stir in the garlic and cook until fragrant, 30 seconds to 1 minute. Add the tomato puree, oregano, bay leaf and salt and cook for about 10 minutes, stirring occasionally, until the sauce thickens and darkens in color. Remove from the heat and discard the bay leaf.
For the tortillas: Cover a large plate or baking sheet with several layers of paper towels. Pour the oil into a medium 10-inch skillet to a depth of 1/4 inch (about 1 cup). Heat over medium-high heat until hot but not smoking, about 2 to 3 minutes. Working with one tortilla at a time, use a pair of tongs to pass the tortilla through the oil for 10 to 15 seconds per side; this will make the it pliable and resistant to the sauce. The tortilla will first appear to be softening and then will become barely crisp, and its color will darken. Drain on the paper towels.
To assemble: Spread one-third of the tomato sauce on the bottom of a 9-by-13-inch baking dish or the equivalent. Cover with half of the cooked chicken, half of the corn, half of the poblanos and one-third of the cream and cheese. Top with half of the tortillas, tearing them into large pieces if needed to make an even layer without much overlap. Repeat, adding one-third of the tomato sauce; the remaining half of the cooked chicken, corn and poblanos; and one-third of the cream and cheese. Top with a layer of the remaining tortillas, the remaining one-third of the sauce and the remaining cream and cheese.
When ready to bake, preheat the oven to 375 degrees. Cover the casserole dish with a lid or with aluminum foil. Bake for 25 minutes, then remove the lid or foil and bake for 15 minutes or until the top is bubbly and the cheese has melted. Serve hot.
NOTES: To create rajas, or strips, char or roast the chilies, either by placing them under the broiler or directly on a grill or hot skillet. Roast for 6 to 9 minutes, turning every 3 to 4 minutes, until they are charred and blistered but not burned. Immediately place in a plastic bag; close the bag tightly and cover with a kitchen towel; this will facilitate skinning. One by one, remove each chili from the bag, peel off the skin and lightly rinse the chili with water. Cut out the stem and cut each pepper in half. Remove and discard the seeds, then cut the peppers into strips 1/2-inch wide and an inch long.
Frozen corn will make the dish watery if it is not precooked to remove moisture. First, defrost the corn completely. Heat a large skillet or saute pan over medium-high heat. Add 1 teaspoon of unsalted butter; when it has melted, add the corn and cook for 2 minutes, stirring frequently.
LAMB BARBACOA IN ADOBO
Serves 12
INGREDIENTS
For the Marinade
10 dried guajillo chile peppers, stemmed and seeded
10 dried ancho chile peppers, stemmed and seeded
5 cups water
1/3 cups apple cider vinegar
1 medium Roma tomato, cut into quarters
1/2 medium white onion, coarsely chopped (1/2 cup)
3 medium cloves garlic
1 tablespoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
5 whole cloves, stems removed
2 1/2 teaspoons kosher or sea salt
3 tablespoons safflower or vegetable oil
For the vegetable base
2 medium white onions, coarsely chopped (about 2 1/2 cups)
1 1/2 pounds carrots, peeled and cut crosswise into chunks
1 1/2 pounds red potatoes, peeler and cut into large cubes
8 ounces dried garbanzo bean, soaked overnight in 3 cups of very hot water, then drained
12 ounces (1 bottle) light colored beer, such as Corona
3 cups water
2 bay leaves
1 1/2 teaspoons kosher or sea salt
For the meat
8 pounds bone-in leg and shoulder of lamb (or a leg or a shoulder)
1 pound banana leaves
5 to 6 fresh or dried avocado leaves (optional)
For assembly
lime wedges, for serving
warmed corn tortillas
TO PREPARE
For the marinade: heat a large, dry skillet over medium heat. Add the dired chile peppers and toast them for no more than 20 seconds per side, taking care not to burn them.
Transfer them to a medium saucepan and add the water, place over medium heat and cook for 12 to 15 minutes, until the peppers have softened and rehydrated.
Transfer the peppers to a blender. Add 2 cups of their cooking liguid (discard the remaining liquid), the vinegar, tomato, onion, garlic, oregano, cinnamon, allspice, black pepper, cloves (stems removed) and salt; puree until smooth.
Wipe out the medium saucepan and add the oil. Place over meium heat for 1 to 2 minutes, then add the pureed marinade, being careful to avoid any splatters. Partially cover, and cook for 10 to 12 minutes, stirring once or twice, until the color darkens and the mixture thickens to a pastelike consistency.
Rinse the lamb and pat dry with paper towels. Place in in a large, nonreactive dish. Use the marinade to cover it completely, rubbing the mixture into the meat. Cover and refrigerate for 2 to 24 hours.
Just before the lamb is finished marinating, prepare the vegetable base. Have a large roasting pan at hand with a rack that fits inside, preferable with some space underneather. remove the lamb from the refriegerator about 20 minutes before you place it in the over.
Combine the onions, carrots, potatoes, and soaked and drained garbanzo beans in a large raosting pan. Pour the beer and water over the top. Add the bay leaves and season with salt to taste; toss to combine. PLace the roasting rack over the mixture.
For the meat: Preheat the over to 325 degrees.
Unfold the banana leaves and arrange a few layers of them on the roasting rack, leaving a generous amound of overlap on the pan long sides for wrapping the meat (alternatively, you may use a few long pieces of aluminum foil). Place the meat on top of the leaves and use all of the marinade to cover it. PLace the avocado leaves, if using, on top of the meat, then fold the leaves over to cover the meat. If using the foil, poke a few small holes near the bottong edges to allow the meats juices to fall into the vegetable base below during cooking. The juices will natually fall through the spaces between the banana leaves.
Cover the banana leaf package or foil package tightly with a layer of foil. Slow-roast for 8 to 10 hours; until the meat comes off the bone easily and the vegetables should be well seasoned and tender. Transfer to the stovetop (off of the heat), and let everything rest for 15 to 20 minutes before opening the package. Discard the avocado leaves, if using.
For assembly; Serve with lime wedges, warmed corn tortilla and a salsa you like.
