Habanero Hot Sauce

When we came home from our San Diego trip our garden was a mess.   It was raining so much before we left, things grew like crazy.  I guess the month we were gone though, it only rained a couple times. My potted wisteria vine?  Dead.  My potted Japanese Maple?  Dead.  Potted boxwood?  You guessed it.  Dead!  Not surprisingly, all my potted succulents look beautiful.  I never learn.  Pots should be filled with succulents here unless you can water regularly, which I have proven year after year that I can not. 

I did get smart with my little vegetable garden this year though.  It was hooked up to a soaker hose on a timer, so every morning at 5am they got 10 minutes of water.  The tomatoes, peppers and herbs were saved.   As a matter of fact they were thriving. 

If you follow me on Facebook and/or Instagram,  you saw my habanero plant was weighed down with peppers.  

 We have absolutely no problem eating all of the peppers from the two jalapeño plants.   I harvested about 40 habaneros the other day and there are still a ton [of green ones] on the plant!  I called out to facebook friends for suggestions of what to do with all of these peppers and got back some great ideas.  (Thanks!) I did give some away, I sliced some and froze them to use for our spicy popcorn, and we've added some to our red roasted salsa just for an extra kick.  Other suggestions for habaneros were: pepper jelly and a pepper hummus. Both of which I would like to try on the next harvest. 

But what did I do with the other 24 peppers from this "first harvest?"

Ahhhh, yes.....the point of this post.  Habanero hot sauce.  While visiting my brother Tim back in January, he pulled a plastic squirt container from his fridge.  It was full of fire.  We loved it.  He just sent me the recipe and it is from Rick Bayless.  (Of course!) If you love Mexican fair, you probably know this guy.  If you haven't heard of him, you are missing out.  Go make one of his recipes NOW!

Since I put hot sauce on a lot of food [and Ernesto puts it on everything] I doubled the recipe.  (I figured we could freeze some too)  It is a quick, simple recipe and really has delicious flavor, if you don't mind the burn.

HABANERO HOT SAUCE

Makes about 2 cups

INGREDIENTS

5 cloves garlic, unpeeled

1/2 cup peeled, roughly chopped carrot (you'll need 1 medium carrot)

1/2 cup roughly chopped white onion (you'll need about half of a small onion)

12 medium (about 5 ounces) orange habanero chiles, stemmed

1 cup apple cider vinegar

About 2 teaspoons salt

1/4 teaspoon sugar

DIRECTIONS

Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel.

In a small saucepan, combine the carrot, onion and habanero chiles with the vinegar and 1 cup water. 

Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes. Pour into a blender, add the roasted garlic, salt and sugar. Blend until smooth.  (I vita-mixed the shit out of this, the texture is perfectly smooth!)

Thin with a little additional water if you think your hot sauce is too thick. (mine came out just right) Taste and season with additional salt if you think necessary.  (not needed IMO)

Pour into jars or containers and store in the refrigerator .

 We ate this on grilled chicken tonight and I'm looking forward to eating it with our eggs tomorrow morning.  Yum!   So, do you think you will try this recipe?

Pss. Years ago we made this habanero salsa.

Postre al Limon {a lime creme dessert}

Let me start by saying that this dessert [in the words of my friend Janie] is sinful. 
Once you have a taste, it will be very hard to not finish off the whole dish. Seriously.  It happens. Be careful.

It's quick, easy and inexpensive to make.  And yes, sinful too.  Please let me know if you make it and how you like it!

Ingredients:
1 can sweetened condensed milk
1 can media crema (in Mexican section) or  14oz half & half
1 can evaporated milk
2-3 packs of Marias cookies (also in Mexican section)  Could substitue animal crackers
juice of 7-10 limes


TO PREPARE:
Put the 3 cans of milk and lime juice into a blender until mixed well.  Layer the cookies and milk mixture into a 9x9 glass dish, starting and ending with the milk.   Put in the freezer for at least 2 hours and take out approximately 30 minutes before serving. 


Spanish Version:

1 lata de lechera nestle
1 lata de media crema nestle
1 lata de leche evaporada carnation (clavel)
2 o 3 paqutes de galletas Marias
10 a 12 limones. (jugo)

Poner en una licuadora las 3 latas de leche y el jugo de los limones y batir por unos 4 minutos hasta que la cremita quede bien batida.  En un refractario vaciar un poco de la mezcla y poner una capa de galleta maria bien acomodadas que queden apretaditas, despues otra capa de la cremita y otra de galletas, asi sucesivamente hasta que llenes el refractario. Meterlo en el congelador por 2 horas y sacarlo a temperatura ambiente hasta que se ponga aguadito y a comer y disfrutar!   Riquisimo, rapido y barato!

Flan Recipe [Clasico de Navarro]

{a perfect flan}

I love flan. 
I ate quite a bit of it too in San Diego the last few weeks.
Mi suegra shared this simple recipe from her abuela.
I am now sharing it with you.

This is a beautiful dessert in it's own right, but a decorative pan/dish could really take it up a notch.  I am now on the hunt for one of my own.

Bottom line: Make it.  You're going to love it! **

 Mi Suegra's Flan
2 16 oz cans of condensed milk
2 cups fresh 2% milk
8 eggs

In a blender mix milk and eggs on high speed until smooth.

Making the caramelized sugar top is very easy, but must be done right for a successful flan.  Place your pan over your burner and sprinkle enough sugar to cover the bottom, make sure to get in all the crevices [of an ornate mold].  Keep on the heat until the sugar melts and caramelizes.  It will turn into a dark brown syrup as seen below.

{mi suegra melts the sugar}

Pour blended mix into dish and place it into a bigger pan.  Add enough water [into bigger pan] to cover bottom.  This is called a "baño maria".  Cover with lid and cook on medium heat for 2 hours.

If you don't have a pan/pot big enough to fit your flan dish, you can cook in the oven on 350 for 2 hours using the "baño maria" method.

Test flan by sticking in a fork.  If it comes out clean, it is done.  Chill for a several hours and serve.
Enjoy.

** Fred, Im sure your neighbor just didn't make it right, there is no way that you could not like this stuff!

Aunt Margies Blueberry Pie

Our fridge has been packed lately.  We have been making regular trips out to the Dekalb Farmers Market and barely have enough room in our ample fridge to house all the fruits and veges we come home with.  The other day Ernesto and I both picked up blueberries without knowing the other did too, so we had quite a few.   My Aunt, who is here with my parents visiting suggested a blueberry pie.

Yes, have some.

 Aunt Margie got me a "pie making kit" at my wedding shower [11 years ago], and I was embarrassed to not have ANY of it in my new kitchen.  No rolling pin, no pastry cutter, no glass pie dish, ugh! (it must be in storage)  Being the baking queen that she is, she made due with the "tools" I had and created this:

I would say the key to any pie is a good crust...and obviously a delicious filling.   I do buy graham cracker pie crusts for my yogurt pie (I'll share the recipe soon)  but for regular pie crust I'm not too sure why you would buy it ready made with the "from scratch" is so quick and easy to make.

Perfect Pie Crust

1 cup Crisco

2 1/2 cups flour

1 tsp. salt

Blend with metal pastry blender (or fork if yours is in storage)

Add 4tbsp. ice cold water and stir (it should be crumbly now)

Add 3 more tbsp water and work with hands until all dough pulls away from dish.  

Place dough ball onto floured surface and roll to about an 1/8 inch thick. 

Place in baking dish and fold over any excess on the sides.

To crinkle the edges, press your thumb like so into the dough:

Continue around dish.

For the lattice topping, roll another piece of dough out and cut into thin strips to criss-cross over the top of the filling. 

 

Aunt Margie's Blueberry Pie 

4 cups fresh blueberries 

1 cup sugar

3 tbsp tapioca (could substitute cornstarch)

1 tbsp lemon juice

Mix together and add to pie pan.  

Criss-cross lattice over filling.

Heat oven to 400 degrees and cook for 45 minutes.** 

** My Aunt let me in on an a trick she has been using for years.  As a matter of fact she learned this in her microwave manual when it first came out (whoa?) back in the late 70's early 80's??   She "pre-cooks" the pie in the microwave for 10 minutes before putting it in the oven.  I admit I was a bit disappointed when I found out she puts pie in the microwave (since I only use mine to warm up coffee or left overs) but, just like she said, the crust was very flaky and delicious! If you try it, pop pie in the oven for 15 minutes after microwaving for 10. 

A New Salsa Verde Recipe!

We are here in San Diego eating like kings and queens!  Every night is a full on Mexican feast.  It never ceases to amaze me how many different salsas mi suegra makes.  I always learn something new with her in the kitchen.  The other night she introduced us to a new salsa verde.

 

This salsa is not only easy and delicious, it is beautiful!! 

It's very heavy on the cilantro, hence the vibrant green color.

Give it a try.  It will not disappoint.

Salsa Verde Fresca

6-8 tomatillos

5 serrano or jalepeño chiles (less if you don't want too spicy)

1 clove garlic

2 bunches cilantro

Add all ingredients (raw) into blender and blend until smooth.

Serve with chips or on tacos.

 Que Rica!

Pozole

After two weeks of Thai food, we were ready for some serious Mexican upon our return.  Pozole is my favorite Mexican stew (that I have tried thus far).  I love that is not only a meal, but an event.  Like menudo, pozole is cooked in a huge pot and usually made for a get together.    Even if you aren't having a party though, it's perfect for leftovers, or to freeze.

The following recipe is from my mother-in-law, and is the best I have ever tasted!

Ingredients for broth
1 lb. pork neck (with bones)
1 lb. lean pork chunks
2 lb. pork butt
1/2 onion
3 cloves garlic
4tsp. salt
1 sprig cilantro
4 cups cooked hominy


Place the pork in a large pot or dutch oven with onion, garlic, 1 tsp of the salt and cilantro sprig.
Cover with 10-14 cups of water.  When water comes to a boil skim off the surface fat and cook over medium heat for 3 hours or until pork is falling apart.  (as water evaporates add more to keep meat covered)

Add below chile sauce to pot.

Ingredients for chile sauce
10-12 dried chiles guajillos and pasillas, (could also mix in anchos)
1 cup water
1/4 onion
4 cloves garlic

Heat water in a pot add the dried chiles.  Let them soak for 15 minutes or until soft.  Put chiles in the blender along with the other ingredients.  Blend until smooth and add to large pot of broth. Cook for another hour on low heat.  Add Hominy the last 30 minutes.

Serve hot with the following cold toppings added on top:
Chopped cilantro, onions, radishes and cabbage sliced very thin
Lime wedges
Chile hot sauce (directions below)

Chile hot sauce:
Toast 10-15 dried chile de arbol peppers. Add to blender with 1/4 cup of water and one clove garlic.

ROASTED GREEN CHILE APPLE PIE

After receiving the huge bag of roasted green chiles from New Mexico,  I keep thinking of what else I can make with this spicy delicious vegetable.  When my brother sent me the Pozole recipe, he mentioned he had made a apple pie with the chiles?!  I had to give it a try! 

I started with a simple deep dish Apple Pie recipe from Ina Garten.   I followed it closely, accept the peeling the apples part.  I was in a hurry, but fortunately, it didn't make a huge difference.  Many of the reviews said that this recipe calls for way too much citrus, but I don't like overly sweet Apple pie, so the balance of sweet and tart was perfect for me.  If I made this again, I would peel the apples and half the juices of the lemon and orange, so it is a bit more firm.   The chilies add spiciness and a roasted flavor that makes this pie truly unique! It's a keeper!  We served with a coconut ice cream!  Que rico!

** To the following recipe, add 3 roasted green chiles, diced

Ingredients
nocoupons4 pounds Granny Smith apples, peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Perfect Pie Crust, recipe follows
1 egg beaten with 1 tablespoon water, for egg wash

Directions
Preheat the oven to 400 degrees F.

Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.

Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.

Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.

Perfect Pie Crust:  
Yield: 2 (10-inch) crusts

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

New Mexico Posole (or Pozole) with Roasted Green Chilies

Roasted green chiles straight from New Mexico. Check. (thanks Lucy)
Posole recipe also straight from New Mexico.  Check.  (thanks Tim)
 

Well, no sooner did I get the email from my brother with his Posole recipe and I went grocery shopping for the ingredients!  I couldn't wait to eat this stew.  The recipe is so easy.  It would be great to make if you are having friends over.  However, we did not want to invite anyone so we could eat it all ourselves.  Two days in a row.  Sorry friends.

One key ingredient in making posole is the hominy.  Hominy is a large corn with hulled  kernels.  In Mexico, hominy is called maiz, and served in pozole,  but in New Mexico they call the actual hominy posole.  You can use canned hominy in this recipe, but I highly recommend that you find dried hominy and soak them in water overnight.  They will cook all day with the stew and really soak up all the delicious flavors.

This recipe calls for pork or beef.  I used pork, but I also think this would be great with chicken, or better yet, use all three.  Either way this is a repeater! 

Tim's Territorial Chile Posole Stew (serves 6-8)

1.5 Tbsp Canola Oil
3/4 pound pork or beef stew meat 
salt and pepper to taste
1 med onion, chopped
4 garlic cloves, minced
6 cups rich chicken, beef or veggie stock
2 cups dried hominy
(if you use dried, soak overnight.  otherwise, use 2- 16oz cans)
3/4 cup chopped roasted green chiles
1 tsp dried oregano
1/4 cup fresh cilantro
1 medium potato, diced
3/4 pound chorizo, diced and browned

brown the meat, salt and pepper in the oil
add onion and garlic and saute until onion is tender
put in crockpot and add the rest of the ingredients - cook all day - add water as necessary

What are your favorite recipes using roasted green chiles?  I have one more up my sleeve (also a recommended by my brother). It's an apple pie and green chiles!  Doesn't that sound interesting? I would love to hear what you have made.

New Mexico Green Chilies: Freshly Roasted!

I am so excited about these chiles!  My friend Lucy just got back from visiting her friend in New Mexico last night and as a thank you for the ride to and fro the aeropuerto, she brought me 2 big bags of freshly roasted green chilies. She watched them being roasted earlier that day too !  (Im sure she will be including that in her blog about her trip)

 

We ate one straight from the bag and froze the rest.  They are so delicious and spicy! wow! I can't wait for all the recipes I can try with them.

The first will be Pozole.  And until I get my brother Tim's recipe, I will save them.   I know there are other recipes out there, but I had this once at his house and it was unbelievalbe.  

I wrote him and email the other day about this...Come on Tim....Im waiting and hungry!

Ceviche de Pescado (Fish Ceviche)

My brother in law Pepe is one of the best cooks I know.  He has been in the restaurant business for years and although he manages restaurants, he has also managed to learn a lot in the kitchen. He talks about opening his own restaurant one day, and I can only hope he fulfills this dream.   He is one that experiments and somehow it always turns out delicious.   This is a trait of someone who enjoys cooking, wouldn't you agree?  (Luckily for me, my husband also has this trait.)

It seems I always eat a lot of seafood when I am in California. (hmm...I wonder why?)  Especially ceviche.  It is one of my favorite foods.  I am not alone here.  I know this because I see people are searching for ceviche on google every day and coming to VLC and vivacindy for Ernesto's shrimp ceviche recipe.  

When Pepe made this fish ceviche this summer, I knew I had to share it you.   I love the way he changes it up with new [to me] ingredients.  For example, red pepper?  potatoes? Have you ever heard of this?  I was surprised.  I have hand many kinds of ceviche, but never like this.  I was impressed. Truth be told, the potato doesn't add flavor to this ceviche, but I really enjoyed the added texture.  Make sure to cube them in small bite size pieces.

Pepe's Fish Ceviche

1 lb fresh sea bass, cubed 

1 large yukon gold potato, cubed

1 small red bell pepper, diced

2 habanero chiles, diced (adjust to your taste)

2 small roma tomatoes

1 handful fresh cilantro, chopped 

1 small red onion, diced

juice of 8-10 limes

1/4 cup clamato juice

1tsp salt and 1/2 tsp. black pepper 

directions:  Boil cubed potatoes until al dente (not too soft guys) drain and cool.   In a large bowl, combine fish and all vegetables and squeeze the lime juice over top.  Add clamato juice, and sprinkle with salt and pepper.  Cover with lid and put in refrigerator for at least one hour before eating.  Stir ingredients and drain half the liquid. Serve cold with tostadas or chips. Buen provecho!

Jalapenos: Stuffed and Grilled!

I didn't always eat spicy foods.  I remember my dad and grandmother loved spicy foods.  My mom grew hot peppers in her garden every year and my dad would sweat while eating them.  Sliced, seeds removed and salted.  I don't know why I never gave spicy a chance back then.  

If you say, "I can't do spicy" I say, "yes you can!"  

A tolerance to spicy foods is built up over time.  I promise you, that when I met Ernesto 11 years ago, I was not eating habanero salsas.  But he kept feeding me, and feeding me. There was no way to avoid spicy.  I didn't want to either.  Some say that burn is addictive, and I concur.  I urge you to try getting addicted.  Not only do "they" say that spicy foods are good for your heart, improving circulation, and aid with digestion,  this article  even suggests that it is a "mood lifter." 

I'm just saying.... my husband is the least moody person I have ever met and at the same eats more spice that anyone I have ever met.  A coincidence?  I think not. 

If you are not convinced, then let me tell you the number one reason to start eating spicy foods.  The TASTE.  They are delicious!  

Back in June we saw Paula Deen  making grilled jalapeno poppers on Food Network.  Last Sunday at the weekly Espinoza cookout, Ernesto tried Paula's recipe, substituting the monterry jack cheese for mozzerella.  We came away with some good pictures, but more importantly some tips on making this recipe even better/easier.  

Stuffed and Grilled Jalapeno Poppers

Adapted from Paula Deen

8-10 medium jalapenos, splice pepper from on side and remove seeds and veins. 

mozzarella cheese, cut into strips the same length as peppers

5-6 pieces of bacon, fried and chopped into small piecesThe pictures here follow Paula Deen's directions, which you are free to try.  However, we have already tested this for you, and found that cooking the bacon on the stove, chopping and stuffing it into the peppers with the cheese before grilling yielded a much more functional appetizer.   After stuffing the peppers  grill until pepper is tender.  Trust me, these pics look good, but eating them wasn't as good looking.  (Bacon comes of on the first bite!)  Still these peppers were delicious and worth the effort. 

Pollo Asado y Pico de Gallo

Ernesto and I have been in San Diego for the last month staying with mis suegros.  The summer weather here has been strange.  It's not sunny and warm everyday like it usually is, but I am happy to be out of the GA humidity.  We have been hiking, biking, kayaking, lobster eating in Mexico, watching horse races, and of course cooking lots of Mexican food. 

Although I haven't posted since last month, do not fear!  I have several great recipes to share with you on VLC.   When mi suegra is cooking, I have to be right there with a pen and paper to capture everything.  She cooks from memory so I am constantly asking questions, "What did you just add there? How much of that?"  I really appreciate her taking the time to pass these recipes on to me [and you]. 

On some nights we cook dinner and give everyone else the night off.  Back in Atlanta, Ernesto got addicted to grilling whole chickens.  

It's so simple too.  You will just need a whole chicken, five cloves of garlic (chopped), olive oil and salt and pepper.  Rub oil on outside of chicken and under skin.  Rub garlic under skin.

Place chicken on hot grill for 45 minutes, flipping it over several times.  

Every time this chicken comes out flavorful and so juicy. 

One chicken does not a meal make? Agreed.

My favorite way to serve this, is to make a quick pico de gallo to go on top and refried beans on the side.

Pico de Gallo

5 roma tomatoes, seeded and chopped

1/2 white onion, chopped

4 serrano peppers, chopped (less if you don't like it spicy)

handful of cilantro, chopped

1 squeeze of lime juice

salt and pepper to taste

Pico de gallo

Sopa de Albondigas (Mexican Meatball Soup)

In college I rarely ate meat.  No, I wasn't a vegetarian, however I had two perceptions about meat.

#1 Meat is expensive and #2 it is fattening.

I was very conscious of what I ate back then [thinking it would affect my workouts],  and I was very poor.  I remember my family having cookouts and I would not even eat a hamburger!?  Crazy girl.
I don't remember what I was eating for those 5 years, but it must have been boring as hell.   I don't know why I just didn't get a little more creative in my college years.  Well, it was because I really didn't spend much time in the kitchen back then.  And there you have it.   My eating habits have changed; rarely do I turn down meat.  I do however look for lean cuts.

Ernesto, on the other hand, started all his cooking in college.  He moved from San Diego to Ohio, and really missed his mothers delicioso food.  He called her frequently to get her recipes.  I was very impressed when I met him that he was so into food, and not only that but he loved to be in the kitchen making it.  Many of our dates were late nights in the kitchen cooking dinner and to this day is our "hobby" as a couple.  I can't think of a better one.

This Sopa de Albondigas is one of my favorites from his mother.  Ernesto remembers eating a lot of soups and stews in his Mexican upbringing.  I would imagine there was a cost savings reason to serving soup to a family of 6, but it also happens to be a staple in Mexican cooking.    This recipe busts both my college perceptions by being very inexpensive to put together and very healthy.  (try to buy lean hamburger 93/7% fat)
It is a repeater for sure. Buen provecho! 

Ligia's Albondigas

Ingredients for broth:

1 small white onion, chopped

3 cloves of garlic, minced

1 16oz can tomato sauce

8 cups water

3 chicken bouillon cubes

2 small zucchini, cubed

2 cups carrots, chopped

1 large russet potato, cubed 

1 can chipotles in adobo sauce

ingredients for meatballs:

1 lb lean hamburger

1/4 cup fresh mint leaves, chopped

1/4 cup rice

1 egg

2 roma tomatoes, seeded and chopped

1tsp garlic powder 

1tsp onion powder

1tsp salt

1 tsp black pepper

Mix all ingredients meatballs in bowl and roll into golf ball sized balls.  In large stock pot, saute onions and garlic in one tbsp olive oil until translucent.  Add tomato sauce, water bouillon cubes and potato.  Add meatballs and cook for 20 minutes on medium heat.  Add the remainder of the chopped vegetables and cook for 15 minutes.  Serve hot with a chipotle pepper in the bowl!

Fish Tacos, Take Two

Last year I posted Neto's infamous fish taco recipe but I had the WORST picture to go with it.  (horrible lighting)
Last night my dad was in Atlanta for a night and this is his favorite dish.  He requests it. Every. Time.

It is still not the best picture, but it sure as heck beats the last.  We make this every month or two, so I can try improve the picture again soon.  We need to make these for lunch one day so I can get good natural lighting.
Without further ado,  Neto's Fish Tacos.  See how to make fish tacos.

Cooking with Nopales (prickly pear cactus)

I have always been fascinated with succulent plants and cactus, but it wasn't until the last few years that I started eating them.  Nopales is a prickly pear cactus that I'm sure you have seen growing outside, or as a house plant.  In fact,  this hearty plant grows in Georgia and even at my mom's house in Ohio.

Nopales have a light, slightly tart flavor and have a crisp texture on the outside and tender and juicy on the inside. To me it seems like a vegetable because they are very rich in fiber.  They are also rich in vitamins (vitamin A, vitamin C, and vitamin K) and minerals (magnesium, potassium), in recent years, I have really grown to love them.

Until several months ago when mis suegras (in-law's) did a big landscaping project, they grew this cactus in the back yard and we were able to go outside with a knife and cut off a peddle or two.  If you don't have it growing though, you can check your local Whole Foods, or you may even need to go to a specialty mexican grocery.  You will see them in the markets of Mexico for just 5 pesos, here it's closer to $1.

After you find it, the hard part is over.

When deciding what do do with this beautiful cactus I considered nopales en crema, [which I will share with you another time] but I wanted something that really highlights the flavor of the cactus, so I opted for a simple saute.

Nopales

2 cactus paddles

1 small onion, chopped

2 cloves garlic, minced

2 roma tomatoes, chopped

2 serrano peppers, diced

2tsp olive oil

salt and pepper

Boil cactus until until tender (but not mushy)  about 15 minutes.  Drain and pat dry.

Heat olive oil and saute garlic and onion until translucent

Add tomatoes, peppers and cactus and until cooked through

Serve hot.  Que rico.

Caldo Talpeno

Back when I was in college, I spent a winter studying Spanish in Cuernavaca, Mexico.  I wanted to live with a Mexican family so I could immerse myself in the Mexican culture.  That is, in fact why it is called an immersion program. ha! Studies have shown that language immersion is the surest and quickest way to learn a language, and I can attest to that!  It went a little further for me though.  I came back to the US obsessed with not only the Spanish language, but the food, and culture as well.

Typically in Mexico, lunch is the biggest meal of the day.  I would come home mid-day for this comida and the table would be set for a full on feast.  My "familia" owned a clothing store and would shut the doors from 1-3pm and eat together.  I love that custom.   If only.....

The main dish, usually meat, would change daily, but the one thing you could count on is that the comida would start with a soup and fresh pan (bread,  a type called bolillos).  This is a tradition I love. 

This classic Mexican chicken soup is absolutely one of my favorites, and you will find it on every menu in Mexico.  On a recent trip to Mexico I would want to order it, but kept seeing new things that I hadn't tried before...and I always love to try new foods.  Still, I never lost that craving that I had, so we made a big pot of it the other night.   Que rica esta sopa.

Caldo Talpeno

10 cups chicken broth 

1 white onion, chopped

3 gloves garlic, diced

2 lbs chicken breast

2 celery stalks, chopped

2 carrots, chopped

2 small zucchini, chopped

1 small can chickpeas

3/4 cup rice

1 small can of jalapenos in adobo sauce

2 avocados, cubed

Directions: 

Cut chicken into thin slices, and season with salt and pepper. In a dutch oven or stock pan, sauté  onions, garlic and celery in olive oil, and add chicken to pan and cook until 3/4 done. 

Add chicken broth and carrots.  Bring to a low simmer for 20 minutes. 

Add rice, zucchini and chickpeas.  Cook until rice is done.  Add salt to taste.

Serve hot, and garnish with avocado cubes and one chile en adobo.  

Buen provecho.