RECIPES

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Cover Recipe

Smoky Sweet Potato and Lentil

Tortilla Soup (Gluten-free and vegan)

Recipe and photo by Alanna Taylor-Tobin (bojongourmet.com)

Makes 6 to 8 servings The Soup: 1 T. sunflower oil (or other neutral oil) 1 medium onion, peeled and diced 2 large garlic cloves, peeled and chopped 2 t. toasted cumin powder 1 t. smoked paprika ½ t. fine sea salt (more or less depending on saltiness of vegetable stock) 3 T. tomato paste 2 medium carrots, scrubbed and diced 2 medium-sized jewel or garnet sweet potatoes, peeled and cut into a large dice 1 c. French green lentils, rinsed 4 c. vegetable stock 4 c. water

1 T. chipotle puree* 14 oz. canned diced tomatoes

The Garnish:

4-6 (6-in.) corn tortillas, halved and cut into strips 2-4 T. sunflower oil

Large handful cilantro leaves, chopped 4 oz. cotija or queso fresco, crumbled 1-2 limes, cut into wedges Avocado chunks (optional) Sour cream (optional)

In a large, heavy soup pot, warm the oil over medium heat until it shimmers. Add the onion, and cook, stirring frequently, until tender, 5 to 10 minutes. Add the garlic, cumin, paprika, and salt, and cook, stirring, for 1 minute. Work in the tomato paste, then add the carrots, sweet potatoes, lentils, stock, water, chipotle, and tomatoes. Bring the soup to a boil, then reduce the heat to maintain a low simmer and cook, partially covered, until the lentils and sweet potatoes are tender but still holding a shape, 30 to 40 minutes. Taste, adding more salt or chipotle if you like.

To make the tortilla strips, heat a thin layer of oil in a wide, heavy skillet over mediumhigh heat. When the oil shimmers, add enough tortilla strips to fit in a single layer, and cook, stirring and tossing occasionally, until golden and crisp, 2 to 3 minutes. Remove and let drain on paper towels. Repeat with the remaining tortilla strips and oil.

Serve bowls of soup topped with a good squeeze of lime, a nest of tortilla strips, and a bit of cilantro and cotija (and avocado and sour cream, optional). The soup keeps well, refrigerated, for up to 3 days.

*You can add more chipotle puree, or use ½ to 2 chipotles in adobo, seeded and chopped (taste before adding as they can be hot)

Elotero Pizza

Recipe by Lars Smith, State of Mind Pizza, Palo Alto, California; Cal-Mex Category Winner – 2020 Real California Pizza Contest

Makes 1 pizza 13 oz. prepared pizza dough at 65% hydration

5 oz. Real California Oaxaca cheese

6 oz. guajillo braised pork shoulder (instructions below) 3 oz. sliced jalapeño peppers 6 oz. Corn Requesón (recipe below) 2 ½ oz. Real California Cotija cheese 2 oz. micro cilantro

1 oz. lime juice The Corn Requesón: 2 ½ c. roasted corn kernels

½ t. Piment d’Espelette pepper 1 t. salt

2 T. Real California Estero Gold Reserve or

Asiago cheese, diced 2 c. Real California requesón cheese (unsalted) ¼ c. Real California heavy cream

Put all ingredients into a food processor and process until smooth. The Guajillo Pork: 2 ½ lbs. pork shoulder, chopped into 1 ½ inch cubes

20 dried guajillo peppers, stems removed 6 cloves garlic, diced ½ t. ground black pepper ½ t. Piment d’Espelette pepper ½ t. ground cumin ¼ t. ground clove ½ t. Mexican oregano ½ t. ground coriander 1 T. salt

2 ½ c. water

Bring water and guajillo peppers to a boil. Turn off heat and let peppers steep for 15 minutes. Put water, peppers, and remaining ingredients other than the pork into a blender and blend until very smooth. Using a fine strainer, strain mixture into a large saucepan and boil for five minutes. Add pork and continue to simmer uncovered for 45 minutes to 1 hour or until meat is tender, adding water as necessary to keep pork barely covered. Let pork cool with sauce.

The Pizza:

Stretch dough to a 14-inch circle. Scatter pinches of Oaxaca cheese evenly over stretched dough. Scatter pork and sliced peppers evenly over pizza. Spoon Corn Requesón into a pastry bag fitted with a star tip. Pipe evenly over top of pizza. Bake in a deck oven at 570°F for approximately 5 to 6 minutes. Remove from oven and crumble Cotija cheese evenly over pizza, followed by the micro cilantro. Pour lime juice into a spray bottle. Lightly mist the top of the pizza, including crust, before serving.

Agave Hot Toddy

Recipe courtesy of Ivan Vasquez, Madre Oaxacan Restaurant & Mezcaleria

1 oz. mezcal 1 tea bag of your choice (the house favorite at Madre is chamomile peach) 1 bar spoon honey Hot water

2 lemon wheels and 1 cinnamon stick for garnish

Add the first three ingredients to an Irish coffee mug. Top with hot water, stir to combine, and let steep for five minutes. Remove the tea bag and garnish with lemon wheels and a cinnamon stick.

Champurrado de Tito’s

Recipe courtesy of Tito’s Handmade Vodka 2 oz. Tito’s Handmade Vodka

3 c. water

2 c. milk

3 oz. piloncillo, chopped ¼ c. masa flour

½ disk Mexican chocolate, chopped 2 cinnamon sticks

1 anise star

Boil water with cinnamon and the star anise. Remove from heat and let steep for 1 hour. Remove cinnamon and star anise. Slowly add masa flour, stirring to combine. Once dissolved, add milk, chocolate, and piloncillo. Heat over medium heat until almost boiling, then reduce to simmer until chocolate and piloncillo are dissolved. Pour mixture into mug with the Tito’s vodka.

Peach & Ginger Toddy

Crafted by Manny Hinojosa, Global Brand Ambassador, Tequila Cazadores 1 ½ oz. Perfect Puree Peach & Ginger 1 oz. Tequila Cazadores Anejo ½ oz. Disaronno

4 oz. hot water

Orange peel Cinnamon stick

In a mug, combine the first four ingredients. Garnish with orange peel and cinnamon stick.

Hot Apple & Orange Toddy

Crafted by Manny Hinojosa, Global Brand Ambassador, Cazadores 1 oz. Tequila Cazadores Reposado ½ oz. Perfect Puree Blood Orange Puree 1 cup apple cider 5 oz. hot water 2 star anise

In a mug combine apple cider, hot water, blood orange puree and mix well, add the rest of the ingredients and serve. Garnish with orange peel.

Espresso 433

Recipe courtesy of Mike Nardelli, Licor 43 1⅓ oz. espresso 1 oz. Licor 43 Original 1 oz. vodka Ice cubes

Pour a hot espresso in a cocktail shaker. Add Licor 43 Original, vodka and ice cubes. Shake well & double strain Bartender’s Note: Best served after dinner

Pintha

Recipe courtesy of Karina Precoma Makes about 10 1-lb. loaves 3 eggs 14 oz. sugar 1 ½ T. baking powder ½ t. baking soda 16 oz. flour 16 oz. polenta 16 oz. lard or shortening Pinch of salt Vanilla (approximately 2 t., or to taste) 16 to 24 o.z milk or water (or a mixture)

Pre-heat oven to 350°F.

Beat the eggs with the sugar. Add the baking powder and baking soda, beat. Add the flour and polenta, mix thoroughly. Add the lard or shortening. Add the milk/ water and vanilla.

Mix thoroughly. The dough should be between watery and thick. Pour into greased pans; leave plain or top with raisins, almond slivers, chocolate chips, etc. Bake at 350°F for 40 to 60 minutes.

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