In Quintana Roo, in Mexico’s Yucutan region, this chicken dish is quite popular. Bitter orange can be replaced with equal parts lemon juice and fresh squeezed orange juice.
1 large or 2 small banana leaves
8 pieces of chicken
2 tablespoons of red chile paste
juice of 4 bitter oranges
4 tomatoes, sliced
1 onion, peeled and sliced
1 sprig of epazote
1/2 teaspoon salt
3 cloves of garlic
1/2 cup butter
Mix the red chile paste, garlic, salt and orange juice until well combined. Let chicken marinate in this mixture for a minimum of 2 hours. Pierce chicken with a fork to help moisten meat.Pre-heat oven to 350 degrees.
Place chicken on banana leaf and top with tomatoes, onions and epazote. Dot pieces of butter on top. Wrap up banana leaf over chicken and turn over so the weight of the chicken keeps the leaf closed. Or tie it up with oven-safe string.
Place wrapped chicken on the top rack of oven over a large oven-safe bowl filled half way with water. Steam for 60-90 minutes depending on size of chicken pieces.
Remove chicken from leaf and serve with fresh tomato, onion and chile.
This thick, rich porridge-like drink is a traditional holiday staple in Mexico. Served for breakfast or with lunch or dinner, it is satisfying and filling. Sweetened with brown sugar, cinnamon and topped with fruit. The holidays just wouldn’t be compete without a steaming mug of authentic atole. Try it and you’ll see why this Mexican drink is a holiday favorite.
Oh how I remember that deliciouse Atole on a cold morning. What a deliciouse warm and wonderful feeling.
A thick drink similar to an American hot cereal. It is made with masa and sometimes topped with fruit.
1/3 cup masa harina blended with 1/4 cup warm water in blender
3 cups water
5 tablespoons brown sugar or piloncillo
1 pinch of salt
1/4 teaspoon cinnamon or 1 cinnamon stick
2 teaspoons vanilla or one one vanilla bean
1/2 cup pureed fruit (optional)
Heat all ingredients (except for any toppings you may be using) in a medium saucepan over medium-low heat while stirring. Bring to a simmer and continue to stir frequently for 20-25 minutes until thickened. If used, remove the cinnamon stick and/or vanilla bean. Pour into mugs or thick glasses. Warm fruit puree in a small saucepan and drizzle on top of Atole. Serves 2-3
Resources Chelsy Kenyon at about.com Thanks Chelsy!
Made for Posadas in late December or Día de los Santos Reyeson January 6th, this sweet holiday bread is shaped like a wreath and decorated with candied figs, lemon, cherries and mango. A little baby Jesus doll is baked into the bread and whoever gets the piece of bread with the doll in it has to provide food for the next party which is for Candleria or Candlemas on February 2nd.
This is a great holiday bread shaped in a wreath, with a small Jesus figurine baked right in. While eating the bread, the person who gets the figurine has to provide the tamales for the next party, however everyone else tends to help anyway.
1/3 cup warm water
1 packet of yeast
4 cups flour
1 cup sugar
4 large eggs, beaten
3/4 cup butter, room temperature
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon anise seed
4 teaspoons vanilla extract
A small figurine or toy
Candied Fruit (about 2 cups of assorted fruit cut into strips such as figs, orange, lemon, mango or cherries)
1 egg beaten (egg wash)
1/3 cup sugar (topping)
Sprinkle the yeast on the surface of the water and let it sit for 10 minutes.In a large mixing bowl, combine the yeast water, flour, sugar, eggs, butter, salt, cinnamon, anise seed and vanilla extract. Mix until a dough forms. Knead the dough for 5 minutes, then cover and let rise in a warm area until dough is doubled in size, about 2 hours.Punch dough down and shape into a wreath. You can do this by simply rolling it into a log shape then bending the ends around to form a circle, or you can make three thinner strips and braid them, then put the ends together. The wreath should be about 12-14 inches in diameter. Lift up one area and insert the toy by pushing it up through the bottom. Smooth out any lumps or tears.Add the dried fruit by laying it across the top and pressing it in slightly. Let it rise until doubled. Brush top with egg wash, sprinkle with sugar and bake for approximatley 45 minutes at 350 degrees.By: Chelsie Kennyon at about.com
These grilled shrimp cook up in just a few minutes for a quick and easy meal.
A quick marinade to spice up your shrimp.
Cook Time: 10 minutes
Total Time: 10 minutes
16 large, fresh shrimp
6 dried Guajillo chiles
3 tablespoons of lime juice
1 1/2 teaspoons salt
3 garlic cloves
1/4 cup finely chopped onion
1/2 cup water (to thin out the chile paste if neccesary)
First, you will want to Re-hydrate the chiles. Then you will take the rehydrated chiles and blend them with the lime juice, salt, garlic, and onion until the ingredients are well blended. Add the water a little at a time to create a “sauce”-like consistency.Prepare the shrimp if necessary by removing the head and the legs. You will also need to de-vein each shrimp.Place the prepared shrimp into a large bowl and drizzle the chile sauce over the top. Toss the shrimp in the sauce until well-coated. The lime juice will begin to “cook” the shrimp, so you will need to grill them as soon as possible. The easiest way to do this is to run the shrimp onto skewers and place on a medium-heat grill for 5-10 minutes or until the shrimp is thoroughly cooked and white all the way through.Resource: Chelsie Kenyon @About.com
Chicken is a staple in most kitchens, so if you have some around try making this delicious Pollo Guisado bursting with the flavors of red chiles, onions, and garlic. It is cooked slowly until the chicken is fall-off-the-bone tender and topped with the cooking sauce for maximum flavor.
A lovely guisado of juicy chicken and aromatic garlic. This is absolutely delicious served as is, but I also love it rolled up in a flour tortilla or as a filling for tamales.
3 large red chiles, dried
Hot water for soaking the chiles
3 tablespoons lard or other cooking oil
1/4 cup onion, chopped
8 cloves of garlic,
2 lbs chicken pieces, with skin and bone (about 6-8 pieces)
2 cups of chicken stock
1/4 cup chopped parsley
Using scissors, cut the stem off of each chile and then cut it down the side so you can remove the seeds. Place the chiles in a bowl and add hot water to cover them. Heat the oil in a large saucepan that can hold all of the chicken pieces without crowding the pan. Toss in the onion and begin to cook until they begin to turn translucent. Reduce the heat to medium-low and add in the garlic, cook for 1-2 minutes. Push the garlic and onion to the sides of the pan, and turn up the heat to medium-high. Place the chicken pieces into the pan, one at a time, waiting a few moments between each piece. Cook the chicken until the skin is browned then turn over and brown the other side. You want it to be quite brown, but not burnt. When the chicken is browned, turn down the heat and let the pan cool down for a minute.
Remove the chiles from the soaking liquid and puree them (you can use a food processor, blender or a stick blender) or you can chop them up extremely fine. Add the chiles to the stock and then carefully pour the mixture into the pan. Stand back in case the stock sputters when you put it into the hot pan.
Bring the liquid to a simmer. Let it simmer over low heat for up to an hour or until the chicken is extremely tender. Remove the chicken from the pan and place it on a platter or a dish with sides to hold the sauce in. To the braising liquid add the juice of one lemon, 1/4 cup chopped parsley and salt and pepper to taste. The sauce should be slightly thickened from cooking, but you can continue to cook it over medium heat until it reduces further if you need too.
Pour the finished sauce over the chicken and serve immediately. You can serve it with chopped onions, cilantro, chile sauce, chopped chiles and a stack of steaming hot corn or flour tortillas.
By: Chelsie Kenyon @ about.com.
Re-Published by Aetna Jo B. on September 18, 2012.
This pork stew is a well-known Mexican dish. The pork is simmered in seasoned green chile sauce as well as diced green chiles. It is rich and hearty, perfect for a fall evening.
A warm, hearty stew that will leave you full and satisfied. If fresh roasted chiles are not available, you can use canned. Omit the sugar for a low-carb version.
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours, 15 minutes
1 1/2 pounds chicken or pork boneless and diced to cubes
2 cups chicken broth
1 cup green chile sauce*
2 cups tomatillos, husks removed and coarsely chopped
2 roasted green chiles, seeded and diced (Anaheim or Poblano work well)
4 cloves of garlic, peeled and diced
1 medium onion, peeled and diced
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon sugar*
3 tablespoons oil
2 cups drinking water
Brown the chicken or pork in a small amount of lard or oil, over high heat.Place the browned chicken or pork, chile sauce and tomatillos into a crock pot set on low, or a large, covered pot over low heat. Simmer for 2 hours. Add remaining ingredients and simmer for an additional 2 hours. Check every 30 minutes and add water as necessary. Serve hot.*Chile Sauce
Roast 2 lbs of fresh green chiles on a grill or under the broiler until the skin is blackened and bubbly. Let them cool, peel the skin off and scrape out the seeds. Cut the stem off and discard with the seeds and skin. Puree or blend the chiles with 1/2 cup water, a tablespoon of vinegar and salt to taste (I usually use about a teaspoon) until smooth.Resources: By Chelsie Kenyon @about.com Thanks Chelsie!Re Posted By Aetna Jo Buitron on August 16,2012
Summertime is perfect for relaxing and enjoying this refreshing Mexican Cocktail which includes grapefruit juice and tequila.
This traditional Mexican beverage uses fresh-squeezed grapefruit juice for a citrusy tang that makes for a smooth tequila cocktail. A few splashes of club soda give this La Paloma it’s refreshing taste. Try it for yourself and find out why this drink is a favorite in Mexico.
This Paloma cocktail uses fresh squeezed grapefruit for a fresh flavor and citrusy tang. I prefer a nice, high-quality silver tequila for a paloma, but you can use whatever favorite you have.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: Makes one cocktail
8 oz glass filled with ice
1 1/2 oz of premium tequila
2 oz fresh squeezed grapefruit juice
2 oz club soda
Lime wedge (garnish)
Pour the ingredients over the ice, stir briefly to incorporate ingredients. Garnish with a wedge of lime and enjoy immediately.
Have a safe summer and remember, never drink and drive. Enjoy!
Resources: Chelsie Kenyon at about.com Thanks for sharing Chelsie…
Corn is one of the most important staples in current Mexican cuisine next to rice and beans. Corn is used to make nixtamal, masa and masa harina which is used to make things like tortillas and tamal dough. Learn more about this native Mexican plant and all of it’s uses with this informative Guide to Corn.
History of Corn
Corn or “Maize” is a domesticated strain of wild grass that does not grow in the wild. It must be tended to and cared for to survive. There is much debate over which grass it evolved from or who created the hybrid, but corn cobs have been found in archaeological excavations dating to 5000 BC.
Types of Corn
There are three types of corn. Flint corn, also known as blue or red corn, has a hard exterior and is used for popping corn and animal feed. The kind you find in the grocery stores is “Sweet” which can be eaten off the cob. Dent corn is also known as Field corn and is the best corn to make Masa Dough and Hominy with. It is also widely used in processed foods and also feed for cattle. Flour corn is usually white corn and it is used for making corn flour for baked goods.
Hominy or Pozole and Masa dough
First the Field corn is removed from the cob and dried. The dried corn is boiled in water with “cal” or slaked lime in it. Then the kernels are often left to soak in the water for 1 hour to 24 hours depending on what you are going to do with it. The cooked and soaked corn is called Nixtamal. The kernels are rinsed thoroughly and rubbed together to remove the skins. For hominy, the little brown tips called “hulls” are picked off which allows the corn to expand when cooked. Or you can grind or process the nixtamal into masa, a corn dough.
Corn that has been dried and ground to a coarse flour. If the hulls (skins) and germs (brown tips) are removed the meal will have a long shelf life. If the hulls and germs remain in the meal, it is more nutritious but won’t last as long. It is used as a hot “cereal” or “grits” by adding boiling water to make a mush. It is also used to make cornbread.
Masa harina or “dough flour” is a flour made from dough. It is made by making nixtamal and removing the hulls from the corn. The kernels are ground into a dough and then the dough is dried. The dried dough is ground again into a very fine flour. To use masa harina, water or chicken broth, and sometimes lard and seasonings are added to form a dough. Masa Harina can be used for tamales or tortillas or to thicken sauces.
Corn flour is made by grinding up dried corn into a very fine flour. It is used in many of the same ways a wheat flour is used.
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