Traditional Mexican

Posole

Posted Mon, 01/02/2012 - 19:51 by Jon

We modified a recipe from Bon Appetit to spice it up and re-balance this posole. Next time, we may add a hot pepper to the posole as it cooks to add some heat.

INGREDIENTS

Pork
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
Dash smoked salt
1 pound boneless pork shoulder (Boston butt)
Kosher salt and freshly ground black pepper
1/2 red onion, sliced

Posole
1/4 cup vegetable oil
1/2 red onion, chopped
3 garlic cloves, minced
2 plum tomatoes, diced

Lacquered Chicken (Pollo Asado en Mole Rojo Clasico)

Posted Thu, 09/08/2011 - 18:00 by Audrey

This is an adapted Rick Bayless recipe that we use with our mole.

INGREDIENTS
1/2 cup Classic Red Mole
1/8 cup agave syrup (preferably organic raw) or dark corn syrup
Bone-in chicken pieces
Salt and fresh ground pepper
Sesame seeds (toasted, if you like)

DIRECTIONS
Heat the oven to 350 degrees.

Goat Cheese Corn Enchiladas

Posted Sun, 03/20/2011 - 18:48 by Audrey

Also makes a taste baked filo pastry goodie

Last year, we attended a Oaxacan dinner as part of the annual Literary Feast on Capitol Hill. One of the dishes we ate was goat cheese, corn, and bean enchiladas with mole sauce. It was really delicious, and I finally got around to recreating it.

The South by SouthWestern Enchilada (with Verde Foam)

Posted Sat, 01/22/2011 - 19:46 by Jon

This is a tribute to the Southwestern Enchilada at Chuy's, with a twist of classic Mexico add on - hence - the South by SouthWestern stacked enchilada. It is also the ultimate recipe to use up the leftover yummies from a week of Mexico/TexMex eating. Random weird elements from that mole recipe? Let's find a place for it. Make some verde sauce from those lonely leftover tomatillos, and you're on your way.

Per Enchilada:
2-3 corn tortillas
1 egg
1 Tbsp crema
1/2 cup chicken, partially shredded - dark meat preferred
1/4 cup salsa verde

Classic Red Mole Poblano

Posted Sat, 01/15/2011 - 15:49 by Jon

Having just returned from Mexico, we were craving Mexican food. We decided to take on the ultimate: mole. We headed up to our local latin-american superstore market to pick up the necessary ingredients. Because we couldn't exactly get everything we needed, here's the record of what we actually did (and how it turned out). Our recipe is basically the ingredients list from Fonda San Miguel, a delicious Mexican restaurant in Austin, with the process taken from Nuevo Mexican guru Rick Bayless.

Salsa Verde

Posted Sat, 08/29/2009 - 12:39 by Audrey

Staple salsa verde recipe.

ingredients

4 tablespoons olive oil, divided
2 1/2 pounds tomatillos,* husked, rinsed
4 large fresh poblano chiles,* halved lengthwise, cored, seeded
4 unpeeled garlic cloves
2 cups (packed) coarsely chopped fresh cilantro plus additional for garnish
1 cup (packed) chopped green onions

preparation

Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana

Posted Sat, 08/29/2009 - 12:37 by Audrey

An excellent salsa verde recipe, and a nice shrimp recipe. We made it as tacos instead.

http://www.epicurious.com/recipes/food/views/Shrimp-and-Cotija-Enchilada...

Fish Tacos with Mango Avocado Salsa

Posted Sat, 08/29/2009 - 12:25 by Audrey

Still haven't found the right fish or way to cook it. But the mango salsa goes well with the fish and tomatilla salsa.

Tortilla Soup

Posted Tue, 08/25/2009 - 11:58 by Jon

6 tablespoons cooking oil
8+ 6-inch corn or flour tortillas, halved and cut crosswise into 1/4-inch strips
2 onions, chopped
6 large cloves garlic, smashed
1 tablespoon paprika
5+ tablespoons ground cumin
4 tablespoons chili powder
2 teaspoons cayenne pepper
1 1/2 quarts canned low-sodium chicken broth or homemade stock
3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
2 bay leaves
2 1/2 teaspoons salt
1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro

Flour Tortillas

Posted Tue, 08/25/2009 - 11:50 by Jon

Makes twelve 6-inch (15-cm) tortillas

2 1/2 cups all-purpose flour
1/3 cup plus 2 tablespoons vegetable shortening or butter
1 teaspoon salt
1 cup warm water

In a bowl, combine the flour, shortening and salt. Using your fingers, cut with strong fork until the mixture looks crumbly. Mix in the warm water until the ingredients come together in a ball. Knead the dough in the bowl until smooth, about 3 minutes.

Audrey and Jon

One year and counting!