Vcfvcgv by Primaveradeatres

STEAK FAJITAS WITH VEGETABLES

Tough and durable to prevent rips and tears. It’s dinner made easy.

MEXICAN ¨

FLAVORS TM

S LOWBRAISED C H IC K E N TOSTADAS p. 96

Create your favorites AT HOME!

FOOD TRUCK STAPLES

TACOS , Q U E SAD I LL A S , TO RTA S , SO PAI PI LL A S C E LE B R ATE WIT H TA M A LE S & M A RGA R ITA S MAKE YO U R OWN C H O R IZO

2021

BHG.com

plus

F L AVO R - PAC K E D RECIPES F RO M P RO C H E F S

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WHAT’S INSIDE 4

FLAVOR!

AVOCADOS

THE MANGO

Stock your pantry with fresh, delicious ingredients.

Three ideas for using creamy avocados.

Sweet and savory recipes featuring fresh mango.

BUENOS DESAYUNOS

USE YOUR CHILES

Wholesome breakfasts to start your day.

Salsas, moles, and more ways to cook with chiles.

TASTEMAKER: HUEVOS CON MIGAS Learn about Huevos con Migas with Chef Gabriela Cámara.

QUESO Pile on the ooeygooey cheese for Mexican-inspired comfort food.

CORN, BEANS & RICE New spins on these Latin American staples.

¡ SALUD! Refreshing beverages to spread the cheer.

TASTEMAKER: EMPANADAS Make empanadas with author and expert Sandra Gutierrez.

CHORIZO

THE TRINITY

Dishes using a classic trio from Mexico: tomatoes, onions, and cilantro.

TASTEMAKER: MODERN MEXICAN

Homemade Mexican chorizo adds extra flavor to tacos, dip, and more.

Blogger Kate Ramos shares fusion recipes combining two heritages.

STREET, SWEET CARAMEL APPLES A tart, tangy take on caramel apples.

VEGGIE TACOS Ditch the meat but still get your taco fix.

TAMALES! Celebrate Cinco de Mayo and more with traditional tamales.

PALOMAS P. 46

CEVICHE Fresh, citrusy ceviche at home? Yes!

TAKE IT SLOW Relax and let your slow cooker do the work tonight.

SWEET GALLETAS Bake a batch of fresh cookies to share.

ON THE COVER

97 RECIPES INDEX

M E X I C A N F L AV O R S

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MEXICAN FLAVORS

Editor JESSICA CHRISTENSEN Designer STEPHANIE HUNTER Contributing Editorial Consultant SANDRA GUTIERREZ Contributing Copy Editor ANDREA COOLEY Contributing Editors ANNIE PETERSON, DEB WAGMAN Proofreader ANGELA RENKOSKI Administrative Assistant COURTNEY BUSH Test Kitchen Product Supervisor COLLEEN WEEDEN

Photographers DERA BURRESON, JASON DONNELLY, CARSON DOWNING, JACOB FOX, BLAINE MOATS, BRIE PASSANO Contributing Photographers ADAM ALBRIGHT, JOE CRIMMINGS Food Stylists GREG LUNA, LAUREN MCANELLY, SAMMY MILA, KELSEY MOYLAN Contributing Food Stylist CHARLIE WORTHINGTON

FOOD Executive Editor SHELLI MCCONNELL Senior Content Manager JESSICA SAARI CHRISTENSEN Senior Editor LAUREN LASTOWKA Design Director STEPHANIE HUNTER Associate Art Director RAE DANNEMAN Administrative Assistant COURTNEY BUSH Culinary Specialists SARAH BREKKE, JULI HALE, COLLEEN WEEDEN Food Styling Director GREG LUNA Food Stylists LAUREN MCANELLY, SAMMY MILA, KELSEY MOYLAN

EDITORIAL ADMINISTRATION Editorial Director JILL WAAGE Executive Creative Director MICHAEL D. BELKNAP Assistant Managing Editor JENNIFER SPEER RAMUNDT Copy Chief MARIA DURYEE Senior Copy Editors ERIKA BJORKLUND, MARTHA COLOFF LONG, ANGELA RENKOSKI Business Manager, Editorial CINDY SLOBASZEWSKI Lead Business Office Assistant GABRIELLE RENSLOW Director, Premedia Services AMY TINCHER-DURIK Director, Quality JOSEPH KOHLER Director, Meredith Food Studios ALLISON LOWERY Director, Meredith Test Kitchen LYNN BLANCHARD Director, Meredith Photo Studio REESE STRICKLAND Photo Studio Set Construction Manager DAVE DECARLO Studios Coordinator TERRI CHARTER Premedia Trafficking Supervisor RYAN C. MEIER Color Quality Analyst JOHN SANTUCCI

HOME & GARDEN Executive Editor SAMANTHA HART Senior Editors BRIAN KRAMER, SALLY FINDER WEEPIE, KRISSA ROSSBUND, NICOLE DEAN TEUT Design Directors KIMBERLY MORGAN METZ, MICK SCHNEPF Associate Art Director JESSICA ENO Assistant Art Director EMILY BUTTERWORTH Senior Graphic Designer BRITTANY MUELLER Administrative Assistants RENAE MABIE, KATIE MORT, KIM O’BRIEN-WOLETT Photography Coordinator ALYSSA RICHARDSON Better Homes & Gardens Test Garden® Manager SANDRA GERDES

The Recipe Center at BHG.com/Food contains hundreds of recipes and tips, all tested in the Better Homes & Gardens® Test Kitchen.

FOR EDITORIAL QUESTIONS, EMAIL SPOON@MEREDITH.COM OR WRITE US AT Mexican Flavors, MEREDITH PREMIUM PUBLISHING, MEREDITH CORP., 1716 LOCUST ST., DES MOINES, IA 50309-3023 Mexican Flavors is available only on the newsstand; no subscriptions available.

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THERE’S SO MUCH TO LOVE ABOUT THE WARM, SPICY FLAVORS OF MEXICO— a country composed of 31 states and various culinary specialties speciﬁc to each region from north to south. The traditional dishes sketch out a rich cultural history based on local ingredients that have been blended with ingenuity for recipes the world has come to know and crave. We’re always looking for new and delicious ways to bring Mexican-inspired tastes to the table. In this issue of Mexican Flavors, our goal is to deliver both

authentic recipes—like tamales (p. 80)—as well as modern fusion combos that blend traditional ﬂavors with new ingredients and cooking techniques. For veggie-centric spins on tacos, see p. 76. These innovative recipes use plant-based ingredients—such as jackfruit and a vegetarian “chorizo”—to bring new textures and tastes to tacos. Mimic the low-and-slow braising techniques of Mexican cooking with your slow cooker (p. 86).

Two of our favorite Latin American cookbook authors— Gabriela Cámara (p. 12) and Sandra Gutierrez (p. 52)—share recipes straight from the pages of their books. Plus blogger Kate Ramos shows us how she blends her Midwestern upbringing with her husband’s Mexican heritage to create fresh family traditions (p. 66). Try them all out this spring to create delicious new traditions and pick up new favorites for your family too.

M E X I C A N F L AV O R S

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Flavor!

M E X I C O ’ S T R E A S U R E D I N G R E D I E N T S H AV E T H E P O W E R T O T R A N S P O RT U S W I T H A S I NG L E TAST E . H E R E ’ S A Q U I C K O V E RV I E W O F S O M E C O R E I N G R E D I E N T S T H A T HELP DEFINE THIS RICH AND DIVERSE CUISINE. THE TARTNESS OF ACIDITY

THE VIBRANCY OF PRODUCE

THE WARMTH OF CHILES

THE SUGGESTION OF SWEETNESS

In Mexico, the acidity from limes and other tart ingredients brightens many dishes and is commonly used to counter the fattiness of rich meats, such as pork.

Long before farm-to-table came into vogue, Mexico’s local markets provided home cooks with the opportunity to purchase plump, just-picked vegetables and fruits.

No ingredient is more fundamental to Mexican food than the colorful chile.

CITRUS Limes, lemons, and oranges are used to marinate meats and brighten salsas, margaritas, and even soups.

TOMATOES The cool flavor of tomatoes—native to Central and South America—is an excellent counterbalance to spicy chiles in favorites like salsa.

Mexico has a long tradition of sweet treats as well as one of adding a hint of sweetness to savory dishes. Sugar, agave, and fruit juices are prized for their ability to offset bitterness and lighten a dish.

TOMATILLOS Also called Mexican green tomatoes, these fruits in parchment-like coverings are firm, herby, and slightly acidic. On the Mexican table, they are usually found raw in salsas and guacamole.

ONIONS Used in everything, including soups, salsas, meaty fillings, and rice mixtures, onions add depth of flavor whether raw or cooked.

TAMARIND The seeds and pulp of tamarind pods taste like a mixture of lemons, apricots, and dates. Although tamarind pods are usually available in Latin markets, purchasing tamarind paste or concentrate in jars is more convenient.

4 |

M E X I C A N F L AV O R S

AVOCADOS This fruit is unique due to its high amount of healthy fat, which results in an exceptionally rich and creamy texture. MANGOES With sweet, floral flavor and smooth texture, ripe mangoes make a striking addition to both sweet and savory cuisine. For how to cut a mango, see p. 35.

FRESH CHILES Chile peppers range in heat from mild to molten lava and have been a part of Mexican culture for millennia. DRIED CHILES These chiles are fresh ones that have been preserved by drying them in the sun until they turn dark and leathery. This process brings out a robust depth of flavor and nuanced notes of raisin and chocolate. Dried chiles are used to make chili powders and sauces. For more information on chiles, see p. 20.

CAJETA A popular dessert topper in Mexico, cajeta is a caramelized reduction that is typically made of sweetened goat’s milk. Drizzle it over ice cream or in milkshakes for a distinctive flavor. MEXICAN CHOCOLATE This mixture of dark chocolate, granulated sugar, cinnamon, and sometimes ground almonds is typically used to make Mexican hot chocolate. AGAVE SYRUP This high-fructose syrup, derived from agave plant sap, is sweeter, thicker, and darker than honey but can be used as a substitute. It is frequently sold as “agave nectar.”

THE FRESHNESS OF HERBS

THE AROMA OF MASA

These leafy ingredients play an essential role in giving Mexican dishes their personality, from the brightness of mint to the citrus tones of oregano.

This processed corn flour possesses a distinct “tortilla chip” smell that is a hallmark of Mexican flavor. It comes from an ancient method of presoaking corn kernels in a solution of lye or slaked lime and water. Masa harina and water or broth form a dough (or masa) that can be prepared in the following delicious ways.

DRIED MEXICAN OREGANO Mexican and Greek oregano are different plants, but they share similar flavors. They may be used interchangeably, but Mexican oregano’s strong flavor is less sweet and perfectly suited to the hot, cumin-scented dishes of Mexico. CILANTRO The bright green leaves of the coriander plant, this fresh herb hails from the Mediterranean but is now an essential part of the Mexican pantry. It adds a freshness to dishes that balances the spicy heat of chile peppers. BAY LEAVES The intensely aromatic leaves from the bay laurel tree are used to lend a complex, slightly floral fragrance to soups, stews, beans, and sauces.

TORTILLA CHIPS Called totopos in Mexico, these deep-fried tortilla wedges are excellent for scooping salsa and guacamole and are a key ingredient in the breakfast dish chilaquiles. TAMALES This dumpling is formed by mixing masa harina with lard and chicken broth. The dough is then wrapped in cornhusks and steamed in a pot until fully cooked and firm (recipe, p. 82). CORN TORTILLAS Made with a dough of corn flour and water, tortillas were Mexico’s bread long before wheat was introduced. Tortillas are used to hold bits of food—thus, the taco. MASA PATTIES Masa is sometimes formed into thick patties and fried until crispy on the outside.

THE RICHNESS OF FAT These ingredients play a fundamental role in flavoring and enriching Mexican dishes. CREMA Although this cultured dairy product is often compared to sour cream, it is thinner and more akin to France’s crème fraîche. It is drizzled over dishes for a final flourish and added to sauces and soups for extra richness. CHEESE Cheese—including queso fresco and Cotija—is used much more sparingly in traditional Mexican cuisine that in Americanized versions. For more info on cheese varieties, see p. 30. MEXICAN CHORIZO The Mexican variation of this spicy sausage is a raw pork sausage with chiles (recipe, p. 56); Spanish chorizo is a ground pork sausage spiced with smoked pimentón (paprika) and dry-cured like pepperoni. Unless otherwise stated, recipes in this magazine use Mexican chorizo. LARD This mild-flavor rendered pork fat is called manteca in Mexico, where cooks rely on it to fry, sauté, and prepare flour tortillas and tamales.

THE POTENCY OF SPICES Dried spices and pastes add background flavors to a variety of dishes. Some are native to Central and South America, and others were introduced by other cultures. CUMIN SEEDS These potent, earthy seeds are toasted and ground then used sparingly in dishes so as not to overwhelm other flavors. CANELA (CINNAMON) Mexican cooks often prefer the loose-bark Ceylon (tree) cinnamon because it is milder, softer, and easier to grind than other types of cinnamon. ACHIOTE PASTE Derived from the miniature red seeds of the annatto tree, achiote paste is sold in bricks and gives dishes a musky fruitiness as well as a red tint.

M E X I C A N F L AV O R S

| 5

buenos desayunos

(good breakfasts)

GIVE THE MORNING M E A L A M EX IC A NINSPIRED SPIN W ITH H EA RT Y P L AT E S — MOLLETES, HU EVOS R A NCHEROS , TA C O S , P L U S SW E ET A . M . S O P A I P I L L AS .

F RI E D EG G TACOS , P. 1 0 FOR QUICK PICKLED ONIONS , COMBINE ¹∕2 CUP SLICED RED ONION , ¹∕3 CUP VINEGAR , 1 TSP. SUGAR , AND ¹∕2 TSP. SALT. COVER ; CHILL 2 HOURS .

M E X I C A N F L AV O R S

| 7

FOR THE AIR FRYER! For a healthier spin, make the Sopaipillas in your air fryer. Prepare and cut dough pieces as directed. Meanwhile, preheat air fryer to 375°F. Lightly brush dough pieces with vegetable oil. Working in batches, arrange pieces in a single layer in air-fryer basket. Cook 5 minutes or until slightly puffed and golden, turning once.

STORAGE Transfer to an airtight container and freeze up to 3 months. To serve, preheat air fryer to 400°F. Place frozen sopaipillas in a single layer in air-fryer basket. Cook 4 minutes or until warm.

[IN

T H E K N OW ]

SOPAIPILLAS PLANNING A SPECIAL BRUNCH? PUT THESE SWEET MEXICAN FRIED PASTRIES ON THE MENU. SERVE THE SOPAIPILLAS WITH DIFFERENT TOPPINGS, SUCH AS HONEY, JAM, AND/OR CHOCOLATE-HAZELNUT SPREAD, AND FINISH WITH FRESH FRUIT AND SWEET CAFÉ DE OLLA. 8 |

M E X I C A N F L AV O R S

[IN

SOPAI PI LLAS

hands on 30 minutes rest 30 minutes 2 2 1 1 2

cups all-purpose flour Tbsp. sugar Tbsp. baking powder tsp. salt Tbsp. shortening 3/4 cup milk 6 cups vegetable oil for deep-fat frying 1 recipe Café de Olla (optional)

1. In a large bowl stir together flour, sugar, baking powder, and salt. Using a pastry blender, cut in shortening until mixture resembles fine crumbs. Make a well in center of flour mixture. Add milk all at once. Using a fork, stir until a dough forms. Knead in bowl until smooth. Cover; let rest 30 minutes. 2. Meanwhile, in a heavy 4- to 5-qt. Dutch oven or deep-fat fryer, heat oil over medium to 350°F (takes about 15 minutes). On a lightly floured surface, roll dough into a 12×10-inch rectangle. Using a pizza cutter, cut into twenty-four 21/2×2-inch rectangles. 3. Add dough pieces, two or three at a time, to hot oil. Fry 11/2 to 2 minutes or until slightly puffed and golden, turning once. Using a slotted spoon, transfer to paper towels to drain. If desired, serve warm with Cafe de Olla. Makes 8 servings (3 sopaipillas each). CAFÉ DE OLLA In a medium saucepan combine 4 cups water, 1/4 cup packed brown sugar, and 4 inches stick cinnamon. Bring to boiling, stirring to dissolve sugar. Stir in 1/4 cup ground coffee. Remove from heat. Cover and let stand 5 minutes. Strain, discarding solids. Makes 4 cups. per serving 434 cal., 31 g fat (4 g sat. fat), 2 mg chol., 489 mg sodium, 35 g carb., 1 g fiber, 11 g sugars, 4 g pro.

T H E K N OW ]

MOLLETES THESE OPEN-FACE SANDWICHES START WITH SPLIT BOLILLOS (I.E., OVAL MEXICAN ROLLS) THAT ARE PILED WITH REFRIED BEANS, CHEESE, AND AVOCADO—GOOD-FOR-YOU INGREDIENTS TO POWER YOU THROUGH THE FIRST HALF OF THE DAY.

M O LLETE S

MOLLETE S

start to finish 25 minutes

1/2 1

1 1

1/2 2

1/2 1/4

Tbsp. vegetable oil cup finely chopped onion fresh jalapeño pepper, seeded and finely chopped (tip, p. 25) clove garlic, minced 15-oz. can black beans, rinsed and drained cup vegetable or chicken broth bolillos (rolls), split cup shredded Chihuahua cheese (2 oz.) cup crumbled Cotija cheese (1 oz.)

avocado, halved, seeded, peeled, and sliced cup Pico de Gallo (p. 65) Cracked black pepper

1. In a medium saucepan heat oil over medium. Add onion, jalapeño pepper, and garlic; cook 4 to 5 minutes or until tender, stirring occasionally. Stir in beans and broth. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until thickened, stirring occasionally. Remove from heat. Mash with a fork until mixture comes together but a few bean pieces remain.

2. Preheat broiler. Arrange bolillo halves, cut sides up, on a baking sheet. Broil 4 inches from heat 1 to 2 minutes or until toasted. Spread with mashed beans and sprinkle with both cheeses. Broil 1 to 2 minutes more or until cheeses are melted and starting to brown. Top with avocado, Pico de Gallo, and pepper. Makes 4 open-face sandwiches. per sandwich 384 cal., 17 g fat (6 g sat. fat), 23 mg chol., 853 mg sodium, 43 g carb., 7 g fiber, 5 g sugars, 14 g pro.

M E X I C A N F L AV O R S

| 9

H U EVOS OA X AQ U E Ñ OS

[IN

T H E K N OW ]

HUEVOS OAXAQUEÑOS GET YOUR A.M. DOSE OF BOTH PROTEIN AND VEGGIES—ZUCCHINI, TOMATOES, CHILES, AND ONIONS—WITH THIS SKILLET BREAKFAST (TRANSLATED AS OAXACASTYLE EGGS). SERVE WITH TORTILLAS TO SCOOP UP ALL THE EXTRA JUICINESS.

HUEVOS OAXAQUEÑOS

start to finish 30 minutes 1

1/2 1

1 4 1 1

1/2 4

Tbsp. olive oil cup chopped onion small fresh Anaheim chile pepper, seeded and chopped (tip, p. 25) clove garlic, minced large tomatoes, chopped small zucchini, halved lengthwise and thinly sliced tsp. dried coriander, crushed tsp. salt eggs Crumbled queso fresco Chopped fresh cilantro (optional) Corn tortillas, warmed (optional)

1. In a 10-inch skillet heat oil over medium. Add onion, pepper, and garlic; cook 5 minutes or until tender, stirring occasionally. Add tomatoes, zucchini, coriander, and salt;

10 |

M E X I C A N F L AV O R S

cook 5 minutes more or until zucchini is tender and tomatoes release their juices. 2. Break eggs, one at a time, into a measuring cup and slip each egg into tomato mixture. Simmer, covered, 3 to 5 minutes or until whites are completely set and yolks start to thicken. Top with queso fresco. If desired, sprinkle with cilantro and serve with tortillas. Makes 4 servings (1 egg + 11/2 cups tomato mixture each). per serving 176 cal., 10 g fat (3 g sat. fat), 191 mg chol., 395 mg sodium, 13 g carb., 3 g fiber, 7 g sugars, 11 g pro.

FRI E D EGG TACOS Pictured on p. 7. hands on 40 minutes stand 15 minutes 3 3

dried ancho chile peppers Boiling water tsp. vegetable oil or lard, melted

1/2 cup finely chopped onion 1 1 8

1/2 1/2 8

15-oz. can hominy, rinsed and drained 14.5-oz. can fire-roasted diced tomatoes, drained eggs tsp. salt tsp. ground cumin 6-inch corn or flour tortillas Toppings, such as Quick Pickled Onions (tip, p. 7), crumbled queso fresco, and/or chopped fresh cilantro

1. Cut open peppers; discard stems and seeds (tip, p. 25). In a blender combine peppers and enough boiling water to cover (about 3/4 cup). Let stand 15 minutes, pushing to keep peppers submerged as needed. Cover and blend until smooth. 2. For sauce, in a large saucepan heat 1 tsp. of the oil over medium. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in pureed peppers, hominy, and tomatoes.

Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until slightly thickened. 3. Meanwhile, in a 10-inch nonstick skillet heat remaining 2 tsp. oil over medium. Break four of the eggs into skillet. Sprinkle with 1/4 tsp. of the salt and 1/4 tsp. of the cumin. Reduce heat to low; cook eggs 3 to 4 minutes or until whites are completely set and yolks start to thicken. Remove from skillet; keep warm. Repeat with remaining eggs, salt, and cumin, adding additional oil if needed. 4. Spoon sauce onto tortillas and top with cooked eggs. Serve with desired toppings. Makes 8 tacos. per taco 198 cal., 9 g fat (2 g sat. fat), 188 mg chol., 527 mg sodium, 21 g carb., 4 g fiber, 4 g sugars, 9 g pro.

[IN

T H E K N OW ]

HUEVOS RANCHEROS A FRIED EGG PERCHED ATOP A TOASTED TORTILLA IS THE PREMISE OF THIS CLASSIC MEXICAN FARM BREAKFAST (THUS TRANSLATED AS RANCH-STYLE EGGS). HERE, REFRIED BLACK BEANS, CARAMELIZED SWEET POTATOES, AND SALSA FRESCA ARE THE SAVORY ACCOMPANIMENTS. SWE ET POTATO - B L AC K B E AN H U EVOS R AN C H E ROS

SWEET POTATOBLAC K BEAN HUEVOS RANC H E ROS

start to finish 30 minutes 8 4 1 3 1 1

1/2 1

1/2 4 2 1 1 2 4

5- to 6-inch corn tortillas to 5 Tbsp. vegetable oil 15-oz. can black beans, rinsed and drained Tbsp. lime juice tsp. salt tsp. ground cumin tsp. black pepper cup cherry tomatoes, quartered of a fresh poblano pepper, seeded and chopped (tip, p. 25) Tbsp. chopped fresh cilantro cloves garlic, minced medium onion, cut into thin wedges tsp. chili powder 8- to 10-oz. sweet potatoes, peeled (if desired) and chopped eggs, poached or fried

1. Preheat oven to 400°F. Brush both sides of tortillas with 1 to 2 Tbsp. of the oil. Arrange in a single layer on a large baking sheet. Bake 10 minutes or until toasted, turning once. Remove and cool. 2. Meanwhile, in a medium bowl combine beans, 2 Tbsp. of the lime juice, 1/4 tsp. of the salt, 1/2 tsp. of the cumin, and 1/4 tsp. of the black pepper. Mash with a fork. Spread bean mixture over tortillas. 3. For the salsa fresca, in a small bowl stir together tomatoes, poblano pepper, 2 Tbsp. of the cilantro, garlic, and remaining 1 Tbsp. lime juice. 4. In a 12-inch skillet heat remaining 3 Tbsp. oil over medium. Add onion, chili powder, and remaining 3/4 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. black pepper. Cook and stir 3 minutes. Add sweet potatoes. Cook 12 minutes more or until potatoes are light brown and tender, stirring occasionally. 5. For each serving, spoon 2/3 cup of the sweet potato mixture over two of the tortillas. Top with an egg, about 1/4 cup of the salsa fresca, and 11/2 tsp. of the remaining cilantro. Makes 4 servings (2 tortillas, 2/3 cup potato mixture, 1 egg, + about 1/4 cup salsa fresca each). per serving 507 cal., 20 g fat (3 g sat. fat), 186 mg chol., 1,018 mg sodium, 67 g carb., 11 g fiber, 9 g sugars, 17 g pro. M E X I C A N F L AV O R S

| 11

TA S T E M A K E R

huevos con migas G A B R I E L A C Á M A R A— R E S TA U R AT E U R , COOKING INSTRUCTOR , AND COOKBOOK AU T H O R— O F F E R S U S A S N E A K P E E K I N T O HER COOKBOOK, MY MEXICO CITY K I T C H E N , BY S H A R I NG F O U R O F H E R A U T H E N T I C A L LY D E L I C I O U S R E C I P E S .

ME ET OUR PRO

GABRIELA CÁMaRA

HUEVOS CON MIGAS

GABRIELA CÁMARA PHOTOGRAPH: ANA LORENZANA.

START TO FINISH 20 minutes

“I wanted to write a book that would put Mexican food on the level of everyday Italian food for an American public that’s interested in Mexican cooking but isn’t going to make mole for dinner,” Gabriela Cámara says. It’s not unusual for her to compare the two cuisines: Her mother is Italian; her father is Mexican. She credits both for an appreciation of fresh ingredients and her love of ﬂavor. So it seems natural that Cámara’s style (whether cooking at home or in her restaurants) focuses on seasonal ingredients combined with a minimum of fuss.

8 2

¹∕2 ¹∕3 4

to 12 eggs Tbsp. Crema Acida (right) or crème fraîche tsp. sea salt, plus more as needed cup saﬄower oil to 5 stale corn tortillas, cut into ³∕8-inch squares Desired salsa (p. 14) avocado, halved and cut into ¹∕2-inch-thick slices

1. In a bowl whisk together eggs, Crema Acida, and ¹∕2 tsp. sea salt. 2. Heat oil in a deep skillet or Dutch oven over high until it’s hot but not smoking. It may seem like a lot, but you’ll see that the tortillas are very absorbent. Drop a piece of tortilla into the oil and listen for a sizzle. When you hear it, add the rest of the tortillas. Stir them with a wooden spoon while they cook. They will soften as they soak up the oil then turn crispy. Right after this happens,

carefully pour oﬀ excess oil and turn the heat to low. 3. Add the egg mixture to the pan and scramble together with the fried tortillas. Taste and add more salt if needed. Serve immediately topped with a spoonful of salsa and sliced avocado. Makes 4 servings. CREMA ACIDA In a glass jar combine 2 cups heavy cream and ¹∕4 cup buttermilk. Cover jar with several layers of cheesecloth or a dish towel. Let stand 24 hours at room temperature (between 70°F and 75°F). If your home is chilly, set the jar on top of the refrigerator, which tends to be warmer, or in the oven with the oven light on. After 24 hours, replace the cheesecloth with the lid of the jar. Refrigerate 24 hours before using. Store in the refrigerator up to 10 days. PER SERVING 415 cal., 35 g fat, (6 g sat. fat), 380 mg chol., 542 mg sodium, 11 g carb., 3 g ﬁber, 1 g sugars, 14 g pro.

Cámara’s huevos con migas Nothing goes to waste in Cámara’s kitchen, and making migas (crispy tortilla pieces) is one of her favorite ways to use up lessthan-fresh tortillas. Her trick? She cuts them into small pieces so they dry completely, then fries them crispy before scrambling with eggs. Choose any of her salsas (p. 14) to spoon over.

M E X I C A N F L AV O R S

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SALSA WITH DRIED CHILES & TOMATILLOS START TO FINISH 20 minutes

10 tomatillos, paper husks removed and discarded, rinsed 10 dried chiles de árbol, stemmed and seeded (tip, p. 25) 2 guajillo chiles, stemmed and seeded (tip, p. 25) 4 garlic cloves 1 tsp. sea salt, plus more as needed

1. Remove paper husks from 10 tomatillos; rinse tomatillos. Stem and seed 10 dried chiles de árbol and 2 dried guajillo chiles (or leave seeds, depending on how spicy you want this to be). Warm an ungreased comal (griddle) or large skillet over medium. Add tomatillos; cook 10 minutes, turning them so they cook evenly. Place tomatillos in a blender. Wipe oﬀ comal; return to heat. Add all chiles; cook 2 minutes or until lightly toasted and start to smell nutty, stirring constantly. Don’t let them brown or blister. Add chiles to blender. Add garlic to comal; cook until lightly browned on all sides. Add to blender with salt. Cover and puree. Add more salt if needed. Store in an airtight container in the refrigerator up to 1 week. Makes 2 cups. PER 2 TBSP. 11 cal., 0 g fat, 0 mg chol., 71 mg sodium, 2 g carb., 0 g ﬁber, 1 g sugars, 0 g pro.

WHAT’SIN GABRIELA’S PANTRY? “Mexican cooking is all about balancing hot and mild ﬂavors with acidity, spice, and fat.”

SALSA VERDE

SALSA MEXICANA

START TO FINISH 35 minutes

10 small tomatillos, paper husks removed and discarded, rinsed, and cut in half 2 to 4 serrano chiles, stemmed, seeded, and veins removed (tip, p. 25) 1 small white onion, half left intact and the other half minced 1 large garlic clove 1 Tbsp. sea salt, plus more as needed ¹∕2 cup cilantro leaves, ﬁnely chopped

1. Remove paper husks from 10 tomatillos; rinse and halve tomatillos. Stem and seed 2 to 4 serrano chiles (or leave seeds, depending on how spicy you want this to be). Halve a small white onion; mince one half. In a medium saucepan combine tomatillos, chiles, intact onion half, garlic, and salt. Add water to just cover; bring to boiling. Reduce heat; simmer until tomatillos are translucent and chiles have gone from bright green to a faded khaki color. Transfer all to a blender; cover and puree. Return puree to saucepan; simmer over low until reduced by a third, about 10 minutes. Stir in minced onion and cilantro. Add more salt if needed. Store in an airtight container in the refrigerator up to 1 week. Makes 2¹∕2 cups. PER 2 TBSP. 4 cal., 0 g fat, 0 mg chol., 168 mg sodium, 1 g carb., 0 g ﬁber, 0 g sugars, 0 g pro.

START TO FINISH 40 minutes 2

1 2 5 2

¹∕4 1

serrano chiles, stemmed, seeded, veins removed (tip, p. 25) white onion, chopped cloves garlic, chopped roma tomatoes, cored, seeded, and chopped Tbsp. olive oil cup cilantro leaves, minced tsp. sea salt, plus more as needed

1. Stem and seed serrano chiles (or leave seeds, depending on how spicy you want this to be). Chop onion and garlic. Core, seed, and chop tomatoes. In a small heavy-bottom saucepan heat olive oil over medium until hot but not smoking. Add chiles and onion; cook until onion is translucent but not browned. Add garlic and tomatoes; cook about 10 minutes or until vegetables look stewed. Transfer to a blender. Cover and puree. Return puree to pan; simmer over low 10 minutes or until reduced by a third. Add cilantro and sea salt. Add more salt if needed. This salsa is usually served hot. Store in an airtight container in the refrigerator up to 5 days. Makes about 1¹∕2 cups. PER 2 TBSP. 17 cal., 1 g fat (0 g sat. fat), 0 mg chol., 108 mg sodium, 1 g carb., 0 g ﬁber, 1 g sugars, 0 g pro.

SALSA WITH DRIED C H I LE S & TO MATI LLO S This is the salsa Cámara makes during the winter, subbing tomatillos for lackluster hothouse tomatoes. Toasting a combo of two kinds of dried chiles results in a fruity spice and deep red color.

SALSA VE R D E

SALSA MEXICANA

A mix of tomatillos, serranos, onion, garlic, and cilantro ensures depth, not just heat. Serve this workhorse on everything from chilaquiles to tacos. And it’s a snap to make—just simmer and blend. Cámara’s tip: Use the smallest tomatillos you can ﬁnd. They’re fresher with only a mild bitterness.

Onion, romas, and serranos blend into what she calls “the little black dress” of salsas.

S E A SALT

Cámara uses sea salt to temper the heat from fresh chiles. ”You can’t predict how spicy they will be while cooking,” she says, “so add salt a little at a time.”

LI M E S

D RI E D C H I LE S

F RE S H C H I LE S

“A squirt of lime juice is as essential as salt. It’s the bright note that brings all the ingredients into harmony. To me, food tastes bland without it.”

Dried chiles (ancho, chile de árbol) give complexity to a dish. ”A tiny bit will add spicy warmth.” Toast dried chiles only until you can smell them.

Jalapeño, serrano, and habanero peppers each have different flavor profiles and heat levels. “Heat may also vary from pepper to pepper.”

Cámara uses both guajillo and chile de árbol in this salsa. Find them at large grocers.

MORE COOKING

THE WAY GABRIELA CÁMARA COOKS AT HOME FOR FAMILY AND FRIENDS INSPIRED HER RESTAURANT STYLE AND FILLS THE PAGES OF HER COOKBOOK. SHE SPLITS HER TIME BETWEEN TWO RESTAURANTS— CALA IN SAN FRANCISCO AND CONTRAMAR IN MEXICO. IF YOU’RE INTERESTED IN A COOKING CLASS, FIND HER AT MASTERCLASS .COM.

MY M E XI CO C IT Y KITC H E N

$35; penguin randomhouse .com M E X I C A N F L AV O R S

| 15

a c

v o a d o

M E X I C O L AYS C L A I M AS T H E L A RG E S T G R OW E R O F T H E AV O C A D O , T H E R I C H E S T, C R E A M I E S T O F A L L T R E E F R U I T S . That amazing texture is due to the avocado’s uniquely high amount of healthy monounsaturated fat. While this fruit is endlessly versatile, here are our three favorite ways to give it the attention it deser ves. (Yes, there is guacamole!)

G UA CAMOLE ,

P. 19 SERVE WITH LIME WEDGES FOR EXTR A TANG .

M E X I C A N F L AV O R S

| 17

MAKE AHEAD Prepare as directed, except do not stir in avocados. Cover and chill up to 2 days. Stir in avocados before serving.

AVOCADOPOBLANO SALSA

hands on 25 minutes broil 7 minutes stand 15 minutes 1

1 1

1/2 1/3 2 2

fresh poblano pepper (tip, p. 25) or 1 yellow, red, or green bell pepper yellow, red, or green bell pepper lime cup chopped tomato cup finely chopped red onion Tbsp. chopped fresh cilantro small avocados, halved, seeded, peeled, and chopped Salt

1. Preheat broiler. Place whole peppers on a foil-lined baking sheet. Broil 4 inches from heat 7 to 10 minutes or until charred, turning occasionally. Bring foil up around peppers and fold edges together to enclose. Let stand 15 minutes. Peel off and discard skins. Remove stems, seeds, and membranes; chop peppers. 2. Remove 1/2 tsp. zest and squeeze 1 Tbsp. juice from lime. In a medium bowl combine chopped peppers, lime zest and juice, tomato, onion, and cilantro. Stir in avocados. Season to taste with salt. Makes 9 servings ( 1/4 cup each). per serving 49 cal., 3 g fat (0 g sat. fat), 0 mg chol., 69 mg sodium, 5 g carb., 2 g fiber, 1 g sugars, 1 g pro.

HOW TO CUT AN AVOCADO

AVOCADO FRI E S

hands on 10 minutes bake 10 minutes at 425°F

1/3 2 1 Cut in half lengthwise, working around the seed. Separate by twisting halves in opposite directions. Pluck out seed using a spoon. Use spoon to scoop flesh from peels. To slice, cut each half lengthwise.

G UACAMOLE Pictured on p. 17. hands on 20 minutes chill 1 hour

2/3 cup finely chopped, seeded 2 1 1

1/4 1/8 2

roma tomatoes Tbsp. lime juice to 2 Tbsp. finely chopped red onion to 2 cloves garlic, minced tsp. salt tsp. black pepper ripe avocados, halved, seeded, peeled, and coarsely mashed DIY Tortilla Chips (p. 65)

1. In a medium bowl combine first six ingredients (through pepper). Gently stir in mashed avocados. Cover surface with plastic wrap and chill up to 1 hour. Serve with DIY Tortilla Chips. Makes 16 servings (2 Tbsp. each). per serving 30 cal., 3 g fat (0 g sat. fat), 0 mg chol., 38 mg sodium, 2 g carb., 1 g fiber, 0 g sugars, 0 g pro.

LET ’S D I P

FOR A QUICK DIP, STIR SALSA OR SALSA VERDE INTO SOUR CREAM . DRIZ ZLE WITH HOT SAUCE .

Nonstick cooking spray medium firm, ripe avocados, halved, seeded, peeled, and cut into 1/2-inch wedges Salt and black pepper cup all-purpose flour eggs cup finely crushed tortilla chips (tip, below) or panko Chili powder (optional)

1. Preheat oven to 425°F. Line a baking sheet with parchment paper or foil; coat paper or foil with cooking spray. Sprinkle avocado wedges with salt and pepper. 2. Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl. Place crushed tortilla chips in a third shallow bowl. 3. Dip avocado wedges in flour, then in eggs, turning to coat. Dip in crushed tortilla chips, turning and pressing to coat. 4. Arrange coated avocado wedges on prepared baking sheet. Lightly coat with cooking spray. If desired, sprinkle with chili powder. Bake 10 to 12 minutes or until golden, turning once. Makes 4 servings (4 fries each). per serving 272 cal., 17 g fat (3 g sat. fat), 93 mg chol., 261 mg sodium, 26 g carb., 6 g fiber, 0 g sugars, 7 g pro.

FINELY CRUSHED To crush tortilla chips, place chips in a resealable plastic bag; squeeze out air and seal. Use your hands to coarsely crush chips. Using a rolling pin, roll over bag until chips are finely crushed.

M E X I C A N F L AV O R S

| 19

use your

chiles

FRESH AND DRIED C H I L E S —W I T H THEIR DEEP F L AV O R S A N D VA RY I N G L E V E L S O F H E AT— A R E TH E H EA RT OF THESE MOLES [MO-L E HS] A N D S A L S AS .

POB L ANO SALSA VE RD E ,

P. 2 3 SERVE WITH CHIPS OR SPOON OVER EGGS OR BURRITO BOWLS , OR USE IN PL ACE OF BOT TLED SALSA TO MAKE GREEN RICE (P. 44).

OVE N - ROASTE D MOLE , P. 2 3 FOR ENCHIL ADAS , TOSS SHREDDED CHICKEN WITH MOLE TO MOISTEN . ROLL UP IN TORTILL AS . SPOON MORE MOLE INTO BOT TOM OF PAN AND OVER TOP OF ENCHIL ADAS . BAKE AT 3 5 0 ° F UNTIL HEATED THROUGH . TOP WITH TOMATOES , RED ONION , JAL APEÑO , AND CIL ANTRO.

[IN

T H E K N OW ]

MOLES MEXICANOS WHILE MOLES IN GENERAL ORIGINATED IN MESOAMERICA, MOLES MEXICANOS EMERGED FROM THE SOUTHERN STATES OF OAXACA AND PUEBLA. TRADITIONALLY, THESE RICH SAUCES USE LONG LISTS OF SPECIALTY INGREDIENTS TO CREATE COMPLEX AND HARMONIOUS FLAVOR BLENDS. THEY ARE SIMILAR IN THEIR INCLUSION OF CHILE PEPPERS. MOLES MAY BE USED AS MARINADES OR SIMMER SAUCES FOR MEAT. M E X I C A N F L AV O R S

| 21

[IN

T H E K N OW ]

CHILES WHILE THEY RANGE IN SPICINESS FROM MILD TO FIERY HOT, CHILES (DRY AND FRESH) ARE SO MUCH MORE THAN THEIR HEAT LEVEL. THEY ALSO CONTRIBUTE SUBTLE NUANCES OF FLAVORS, SUCH AS FRUITINESS, NUTTINESS, OR A HINT OF SWEETNESS.

POBLANO

ANAHEIM Also called chile verde, the Anaheim is a mild chile from California that grows 6 to 8 inches long. It is key to green chile sauces and salsa. Canned “green chiles”are preserved Anaheims. ANCHO Ancho, which means “wide” in Spanish, is an air-dried poblano. This dark chile is mild in flavor with subtle hints of plum and chocolate.

ANCHO

ANAHEIM

CALIFORNIA CHILE This mild chile is the dried version of a ripe Anaheim chile.

CHILE DE ÁRBOL Whether fresh or dried, this slender chile goes by the same name. Medium heat and a green, grassy flavor make this chile a good choice for soups and stews. CHIPOTLES IN ADOBO SAUCE These smoked jalapeños are canned in a tangy tomato sauce. GUAJILLO Earthy and a tiny bit tart, the guajillo is used for its uncomplicated, pure chile flavor and moderate heat.

CALIFORNIA CHILE

SERRANO

JALAPEÑO This short and stout pepper is ultra versatile. Its flesh offers complex, sweet flavor as well as medium-hot heat.

CHIPOTLES IN ADOBO SAUCE

PASILLA

PASILLA Long and slender and also known as chile negro, the pasilla is a mild to medium-hot, blackish-brown chile pepper.

CASCABEL

DRIED CHILES In Mexico, dried chiles are considered distinct from their fresh counterparts, and the two types are not interchangeable in recipes. When dried, chiles add an intense smoky flavor to dishes and often take on entirely new names: For example, fresh jalapeño chiles become chipotles, and fresh poblanos become ancho chiles.

CASCABEL Moderately hot, cascabels have a nutty, slightly smoky aroma. They add rich flavor without excessive heat.

GUAJILLO JALAPEÑO CHILE DE ÁRBOL

POBLANO As Mexico’s largest chile, the deep green poblano possesses a complex flavor, ranging from mild to medium-hot. SERRANO Tiny— about 2 to 3 inches long and slender— serranos turn from bright green to red as they ripen. They tend to be hot.

Scoville Heat Scale

The Scoville Scale rates the capsaicin content and measures the hotness of dried and fresh chiles. Since the capsaicin spreads throughout a chile during the drying process, removing seeds and membranes does little to decrease the heat of a dried chile.

HOT 10+

HABANERO

8-9 PEQUÍN (ALSO CALLED CHILE PEQUEÑO, TEPÍN, AND CHILTEPIN)

7 SERRANO

6-7 CHILE DE ÁRBOL

5-6 CHIPOTLE

3-5 ANCHO

POBLANO SALSA VERDE

Pictured on p. 20. hands on 15 minutes roast 20 minutes at 425°F stand 15 minutes 6

2 4 2 2 2

1/2

fresh poblano, Anaheim, Cubanelle, and/or Hatch chile peppers medium onions, cut into 1/2-inch wedges cloves garlic, unpeeled Nonstick cooking spray 11-oz. cans tomatillos, drained Tbsp. packed fresh cilantro leaves Tbsp. lime juice tsp. salt

1. Preheat oven to 425°F. Cut peppers in half lengthwise; remove stems, seeds, and membranes (tip, p. 25). Place pepper halves, cut sides down, on a foil-lined baking sheet; add onions and garlic. Lightly coat vegetables with cooking spray or lightly brush with oil. Roast 20 to 25 minutes or until peppers are charred. Bring foil up around vegetables and fold edges together to enclose. Let stand 15 minutes. Peel off and discard skins from peppers. Squeeze garlic from skins. 2. In a food processor or blender combine peppers, onions, garlic, and remaining ingredients. Cover and process or blend until coarsely chopped. Makes 16 servings ( 1/4 cup each).

TO STORE Store in an airtight container in refrigerator up to 1 week. per serving 32 cal., 1 g fat (0 g sat. fat), 0 mg chol., 117 mg sodium, 6 g carb., 1 g fiber, 1 g sugars, 1 g pro.

OVEN-ROASTED MOLE

Pictured on p. 21. hands on 40 minutes stand 20 minutes roast 19 minutes at 450°F + 2 hours 20 minutes at 375°F 6 3

cups water oz. dried mulato chile peppers 2 oz. dried ancho chile peppers 2 oz. dried pasilla chile peppers 1 cup pitted whole dates, chopped 1 lb. fresh tomatillos, husked 2 bunches green onions, cut into 2- to 3-inch pieces 1 cup whole almonds 1/2 cup sesame seeds 6 cloves garlic, halved lengthwise 2 Tbsp. vegetable oil 10 cups reduced-sodium chicken broth 2 6-inch corn tortillas, torn 2 tsp. salt 1 tsp. dried oregano, crushed 1 tsp. ground cumin 1/2 tsp. ground coriander 1/4 cup orange juice

1. Preheat oven to 450°F. In a large saucepan bring the water

to simmering. Place all dried peppers in a roasting pan. Roast 1 to 2 minutes or just until fragrant; cool. Remove and discard stems and seeds (tip, p. 25). Add peppers and dates to the simmering water. Remove from heat and let stand 20 minutes, stirring occasionally. Drain, reserving 2 cups of the soaking liquid. 2. Meanwhile, in roasting pan combine next five ingredients (through garlic). Drizzle with oil; toss to coat. Roast 18 to 20 minutes or until nuts and seeds are toasted and green onions are light brown, stirring occasionally; cool. Reduce oven temperature to 375°F. 3. In a blender combine pepper mixture and reserved 2 cups soaking liquid. Cover and blend until a paste forms. Strain through a medium-mesh sieve into a medium bowl; discard solids. In blender combine tomatillo mixture, 2 cups of the broth, and the tortillas. Cover and blend until smooth. Strain through medium-mesh sieve into roasting pan; discard solids. Stir in pureed peppers, remaining 8 cups broth, salt, oregano, cumin, and coriander. 4. Roast 2 hours 20 minutes or until slightly thickened and darkened, stirring occasionally. (Or place mixture in a 6-qt. Dutch oven. Bring to boiling; reduce heat. Simmer, uncovered, 11/2 hours, stirring frequently.) Stir in orange juice. Makes 36 servings ( 1/4 cup each). per serving 85 cal., 4 g fat (0 g sat. fat), 0 g chol., 154 mg sodium, 11 g carb., 2 g fiber, 4 g sugars, 3 g pro.

3-5 PASILLA (ALSO CALLED CHILE NEGRO)

4 CASCABEL

2-4 GUAJILLO

2-3 ANAHEIM (DRIED VERSION CALLED CALIFORNIA)

ROAST FOR FLAVOR To impart a smoky flavor to fresh chiles, remove stems, seeds, and membranes (tip, p. 25). Cut chiles in half and place skin side up on a baking sheet. Preheat broiler; roast about 4 inches from heat for 5 minutes or until well charred. Or place on a grill rack and grill, turning often, until skins begin to blister. Place chiles in a bowl and cover with plastic wrap; let stand for 10 minutes. Use a knife to scrape away charred skins.

MILD M E X I C A N F L AV O R S

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MOLE

MANCHAMANTELES hands on 45 minutes stand 35 minutes 7

dried ancho chile peppers, stems and seeds removed (tip, opposite) 3/4 cup whole almonds 2 cups coarsely chopped pineapple 4 roma tomatoes, halved 1/2 cup coarsely chopped onion 6 cloves garlic 2 Tbsp. vegetable oil 1 medium ripe plantain, peeled and cut into thick slices 2 cups chicken stock 1 to 2 canned chipotle peppers in adobo sauce 1 tsp. dried Mexican or regular oregano, crushed 1/2 tsp. ground cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground nutmeg 2 Tbsp. white vinegar 1 bay leaf 1 fresh thyme sprig 3/4 tsp. salt 1/2 tsp. black pepper

POLLO MOLE MANC HAMANTE LE S BRUSH THE MOLE OVER CHICKEN DRUMSTICKS AND THIGHS . ROAST AT 375° F 45 MINUTES OR UNTIL CHICKEN IS COOKED THROUGH (175° F).

[IN

1. Tear dried peppers into large pieces. Heat a 10-inch skillet over medium and add pepper pieces. Toast on both sides until darkened and fragrant, but not burnt. Remove as they are toasted and place in a bowl of very hot water. Cover and let stand 20 minutes; drain. 2. Meanwhile, in same skillet cook and stir almonds over medium heat 2 to 3 minutes or until toasted and fragrant. Remove and cool slightly. Place in a spice grinder or a small food processor. Cover and process until finely ground. 3. Preheat broiler. Line a large shallow baking pan with foil. Place pineapple, tomatoes, onion, and garlic in pan. Broil 5 to 6 inches from heat 15 minutes or until darkened on all sides, stirring occasionally.

T H E K N OW ]

MOLE MANCHAMANTELES WITH A DARK COLOR AND A FLAVOR PROFILE THAT IS A CROSS BETWEEN TOMATO SAUCE, RED CHILE SAUCE, AND TROPICAL FRUIT PUREE, MANCHAMANTELES TRANSLATES TO “TABLECLOTH STAINER.” TRADITIONALLY, IT IS SIMMERED WITH ASSORTED MEATS, FRUITS, AND OTHER INGREDIENTS TO CREATE A SAVORY STEWLIKE DISH. 24 |

M E X I C A N F L AV O R S

WATCH THE HANDS! Chile peppers contain the natural oil capsaicin that can irritate your skin and eyes, causing a burning sensation. Always wear plastic or rubber gloves when working with chile peppers.

Remove garlic when golden (it will cook quicker than the other ingredients). 4. In a 4- to 5-qt. Dutch oven heat oil over medium-high. Add plantain slices; cook 5 minutes or until golden, turning once. Using tongs or a slotted spoon, transfer to a plate, reserving oil in pan. 5. In a blender combine ancho peppers, ground almonds, half of the roasted pineapple mixture, and 1 cup of the stock. Cover and blend until smooth. Transfer to a large bowl. Repeat with remaining roasted pineapple mixture and 1 cup stock, fried plantain, and next five ingredients (through nutmeg). Add to pureed pineapple mixture in bowl. 6. Reheat reserved oil in Dutch oven over medium. Carefully add pureed pineapple mixture; cook and stir 1 minute. Reduce heat. Stir in remaining ingredients. Simmer, covered, 5 minutes. Season to taste with additional salt and black pepper. Let stand, covered, 15 minutes. Remove and discard bay leaf and thyme. 7. Serve mole with roasted chicken or pork, spoon over grilled fish, or use as the sauce in tamales or over enchiladas. Makes 26 servings ( 1/4 cup each). TO STORE Transfer mole to an airtight container. Store in refrigerator up to 3 days or freeze up to 3 months. per serving 66 cal., 4 g fat (0 g sat. fat), 0 mg chol., 139 mg sodium, 8 g carb., 2 g fiber, 3 g sugars, 2 g pro.

FI RE ROASTE D TOMATO SALSA WHILE IT’ S GOOD ENOUGH TO BE EATEN WITH A SPOON (OR CHIP), STIR CUSTOMIZED BLEND INTO RICE OR SERVE WITH TACO SAL AD (P. 6 4).

CUSTOMIZED FIRE-ROASTED TOMATO SALSA

hands on 20 minutes broil 13 minutes

11/4 lb. roma tomatoes (7) CHILE PEPPERS 2 Tbsp. olive oil 4 cloves garlic, halved ONIONS SEASONING ACID FRESH HERB Salt

1. Preheat broiler. Arrange tomatoes and CHILE PEPPERS (skin sides up) in a foil-lined 15×10-inch baking pan. Broil 3 to 4 inches from heat 8 to 10 minutes or until skins are lightly charred, turning tomatoes once. Add oil and garlic; toss to coat. Broil 5 minutes more or until garlic

is soft and tomato and pepper skins are charred. Cool in pan. 2. In a food processor or blender combine tomatoes, chile peppers, garlic, and any juices in pan. Add ONIONS, SEASONING, ACID, and FRESH HERB. Cover and process or blend until nearly smooth. Season to taste with salt. Store in the fridge up to 1 week. Makes 9 servings ( 1/4 cup each). CHILE PEPPERS (tip, above left) (pick one) 2 fresh jalapeño peppers, halved lengthwise and seeded 2 fresh poblano peppers, cut into quarters and seeded 2 fresh Anaheim peppers, cut into quarters and seeded 2 or 3 fresh banana peppers, halved lengthwise and seeded

•

ONIONS (pick one) 3 green onions, chopped 2 shallots, chopped 1 small yellow, white, or red onion, chopped

• • •

SEASONING (pick one) 2 canned chipotle peppers in adobo sauce + 1 to 3 tsp. adobo sauce 2 tsp. chili powder 1/2 tsp. ground cumin + 1/2 tsp. ground coriander 1 tsp. smoked paprika

•

• • •

ACID (pick one) 2 to 3 Tbsp. lime juice 2 to 3 Tbsp. lemon juice 2 Tbsp. red wine vinegar 2 Tbsp. white vinegar

• • • •

FRESH HERB (pick one) 1/4 cup chopped fresh cilantro 2 Tbsp. chopped fresh chives 1 Tbsp. chopped fresh oregano

•

M E X I C A N F L AV O R S

| 25

AU T H E N T I C M E X I C A N C U I S I N E T Y P I C A L LY USES A LIGHTER HAND ON THE QUESO (C H E E SE) T H A N I T S F US I O N A D A P TAT I O N S , BUT THERE’S A T I M E A N D A P L AC E (LIKE THESE FIVE R E C I P E S ) T O R E A L LY P L AY U P T H I S G O O E Y , M E LT Y I N G R E D I E N T.

26 |

M E X I C A N F L AV O R S

C H I POTLE QU E SO,

P. 29. IF YOU LIKE , TR AN SFER THE DIP TO A FONDUE POT TO SERVE .

[IN

T H E K N OW ]

CEMITA POBLANA TRADITIONALLY, THIS TORTA (SANDWICH) IS BUILT WITH LAYERS OF MEAT, AVOCADO, ONION, CHEESE, AND PAPALO (A MEXICAN HERB) ON A SPECIAL ROLL CALLED A CEMITA. HERE, WE USED PAN-FRIED CHICKEN FOR THE MEAT LAYER AND A SESAME SEED HAMBURGER BUN. IF YOU CAN FIND CEMITA ROLLS, USE THEM IN PLACE OF THE BUNS.

C EM ITA POBLANA

hands on 35 minutes bake 15 minutes at 350°F

1/2

6- to 8-oz. skinless, boneless chicken breast halves 1 egg 1 Tbsp. water 1/3 cup all-purpose flour 3/4 cup panko 1 tsp. chili powder 1/2 tsp. salt 1/4 tsp. crushed red pepper 2 Tbsp. vegetable oil 2 canned chipotle peppers in adobo sauce, finely chopped 1 Tbsp. adobo sauce 1/4 cup mayonnaise 4 sesame seed hamburger buns or rolls, split and toasted

cups shredded Chihuahua cheese or queso Oaxaca (8 oz.) avocado, halved, seeded, peeled, and sliced cup sliced onion

1. Preheat oven to 350°F. Using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick. 2. In a shallow dish lightly beat together egg and the water. Place flour in another shallow dish. In a third shallow dish combine panko, chili powder, salt, and crushed red pepper. Dip chicken in egg mixture then in flour. Dip in egg mixture again then in crumb mixture.

3. In a 12-inch skillet heat oil over medium. Add chicken. Cook 12 to 16 minutes or until done (165°F), turning as needed to brown evenly. 4. In a small bowl combine chipotle peppers, adobo sauce, and mayonnaise. Spread tops of buns with chipotle mixture. Fill buns with chicken, cheese, avocado, and onion. Wrap each sandwich in parchment paper or foil; place on a baking sheet. Bake 15 minutes or until heated through and cheese is melted. Makes 4 sandwiches. per sandwich 938 cal., 46 g fat (13 g sat. fat), 217 mg chol., 1,350 mg sodium, 65 g carb., 5 g fiber, 5 g sugars, 63 g pro.

TIME SAVER The same meltiness that makes cheese irresistible also makes it a chore to clean up. Try using Reynolds Kitchens Slow Cooker Liners. When you’re done, just toss the liner and mess away.

FAJITA-STYLE QUE SADI LLAS

start to finish 30 minutes 2

1/2

1/2 1

C H I POTLE QUE SO Pictured on p. 27. hands on 30 minutes slow cook 41/2 hours (low) 3 3 1 3

1/2 1/2 1

4 2

cups reduced-sodium chicken broth cups heavy cream cup dry white wine cloves garlic, minced cup butter, softened cup all-purpose flour to 2 Tbsp. finely chopped canned chipotle peppers in adobo sauce cups shredded Monterey Jack cheese (16 oz.) cups shredded Colby cheese (8 oz.) Assorted dippers, such as cubed bread, small bell peppers, cooked potato slices, steamed broccoli, and/or tortilla wedges or chips

1. In a 4- to 5-qt. slow cooker combine broth, cream, wine, and garlic. Cover and cook on low 4 to 5 hours. 2. In a medium bowl stir together butter and flour; stir into broth mixture until combined. Cover and cook 30 minutes more or until slightly thickened. 3. Stir chipotle peppers into broth mixture. Gradually add both cheeses, whisking until smooth. Serve fondue with dippers. Makes 36 servings ( 1/4 cup fondue each). per serving 177 cal., 16 g fat (10 g sat. fat), 51 mg chol., 184 mg sodium, 2 g carb., 0 g fiber, 0 g sugars, 5 g pro.

1/2 1

tsp. vegetable oil of a medium red or green bell pepper, cut into bite-size strips of a medium onion, halved and thinly sliced fresh serrano chile pepper, halved, seeded, and cut into thin strips (tip, p. 25) 6-inch white corn tortillas Nonstick cooking spray cup shredded queso quesadilla (2 oz.) avocado, halved, seeded, peeled, and sliced

Tbsp. chopped fresh cilantro Sour cream (optional)

1. In a 12-inch skillet heat oil over medium-high. Add bell pepper, onion, and serrano pepper; cook 3 to 5 minutes or just until vegetables are tender, stirring occasionally. Remove from skillet; wipe skillet. Spray skillet with nonstick spray. 2. Divide cheese, avocado, pepper mixture, and cilantro among tortillas, placing fillings on one half of each tortilla. Fold and press tortillas over filling.

3. Place quesadillas in skillet. Spray tops with nonstick spray. Cook over medium heat 8 to 10 minutes or until cheese is melted and tortillas are light brown, turning once. Cut quesadillas in half. Serve warm. If desired, top with sour cream and additional cilantro. Makes 4 quesadillas. per quesadilla 122 cal., 8 g fat (2 g sat. fat), 12 mg chol., 82 mg sodium, 10 g carb., 2 g fiber, 2 g sugars, 4 g pro.

FA J ITA- ST YLE QU E SAD I LL AS GIVE THE FINISHING TOUCH WITH A SPRINKLE OF COTIJA .

ENDLESS CUSTOMIZATIONS

QUESADILLAS ARE EASY TO ADAPT TO YOUR TASTES . CHANGE UP THE CHEESE BY USING ANOTHER MELT Y CHEESE . ADD PROTEIN BY LAYERING IN SOME SLICED GRILLED CHICKEN OR STEAK , CANNED BLACK BEANS (RINSED AND DR AINED), OR PEELED COOKED SHRIMP. LAYER IN A LIT TLE HEAT WITH PICKLED JALAPEÑO SLICES .

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GET TO KNOW QUESO C H I H UAH UA C H E E S E is

a soft, melty cheese and can be used interchangeably with Monterey Jack. It was named after the state of its origin in Mexico, Chihuahua. COTI JA was named after

the town of Cotija, Michoacán. It’s a firmer cheese and a delicious crumbling cheese that can be used to sprinkle liberally over any of these dishes before serving. Q U E SO F R E SCO means

“fresh cheese,” and this unaged cheese definitely has a bright, fresh flavor. It’s a soft, moist cheese that softens when heated, but also crumbles well and makes a good finishing cheese. Top any of these dishes with it just before serving or use it to replace feta or goat cheese in other recipes. Q U E SO OA X ACA is a

unique melty cheese with a stringy texture somewhat similar to fresh mozzarella. It often comes in a knotted ball shape, so you can shred it yourself on a box grater. Like Chihuahua cheese, queso Oaxaca was named after its state of origin in Southern Mexico. Q U E SO Q U E SAD I LL A

hails from the Mexican state of Sinaloa and is just what its name implies—a soft, melty cheese perfect for quesadillas, but also for tortas, enchiladas, and more.

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M E X I C A N F L AV O R S

S H RI M P CON QU E SO TO SERVE , TOP THE SHRIMP WITH 1/2 CUP FRESH SNIPPED CIL ANTRO AND SERVE WITH LIME WEDGES .

QUE SO FUNDI DO TORTAS

hands on 25 minutes roast 15 minutes at 450°F stand 15 minutes

SH RIM P CON QUE SO

2 8

start to finish 30 minutes

4 1

lb. fresh or frozen medium shrimp in shells 2 Tbsp. vegetable oil 1 cup chopped white onion 1 fresh serrano chile pepper, seeded and finely chopped (tip, p. 25) 3 cloves garlic, minced 1 15-oz. can black beans, rinsed and drained 1/2 tsp. salt 1/4 tsp. black pepper 11/2 cups shredded Chihuahua cheese (6 oz.)

1. Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. In a medium saucepan heat 1 Tbsp. of the oil over medium. Add 1/2 cup of the onion, half of the serrano pepper, and one-third of the garlic. Cook and stir 4 to 5 minutes or until tender. Stir in beans, 1/4 tsp. of the salt, and 1/8 tsp. of the black pepper; heat through. Remove from heat; cover to keep warm. 2. Preheat broiler. In a 10-inch oven-safe skillet heat remaining 1 Tbsp. oil over medium-high. Add remaining onion, serrano pepper, and garlic; cook and stir 3 to 4 minutes or until tender. Stir in shrimp and remaining 1/4 tsp. salt and 1/8 tsp. black pepper. Cook 2 to 3 minutes or until shrimp are opaque, turning once. 3. Sprinkle shrimp mixture with cheese. Broil 4 inches from heat 1 to 2 minutes or until cheese is melted and starting to brown. 4. Spoon shrimp mixture over warm bean mixture. Makes 4 servings (3 oz. shrimp + 1/3 cup bean mixture each). per serving 404 cal., 20 g fat (9 g sat. fat), 203 mg chol., 931 mg sodium, 22 g carb., 4 g fiber, 5 g sugars, 34 g pro.

1/4 2 4

fresh poblano peppers oz. Mexican Chorizo (p. 56) or purchased chorizo sausage bolillos (rolls), split cup mayonnaise cups shredded queso Oaxaca (8 oz.) Tbsp. butter

1. Preheat oven to 450°F. Cut peppers in half lengthwise; remove stems, seeds, and membranes (tip, p. 25). Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast 15 minutes or until charred. Bring foil up around peppers and fold edges together to enclose. Let stand 15 minutes. Peel off and discard skins.

2. Meanwhile, in a 10-inch skillet cook Mexican Chorizo over medium-high heat until browned. Using a slotted spoon, drain on paper towels. Wipe out skillet. 3. Spread bottoms of rolls with mayonnaise. Fill rolls with sausage, pepper halves, and cheese. 4. In a 12-inch skillet melt 2 Tbsp. of the butter over medium heat. Add two of the sandwiches. Weight down with the 10-inch skillet (add a few unopened cans of food to top skillet). Cook 2 minutes or until golden. Turn sandwiches; replace skillet and cans. Cook 2 minutes more or until golden and cheese is melted. Repeat with remaining butter and sandwiches. Makes 4 sandwiches. per sandwich 686 cal., 48 g fat (13 g sat. fat), 112 mg chol., 802 mg sodium, 37 g carb., 2 g fiber, 3 g sugars, 27 g pro.

[IN

T H E K N OW ]

QUESO FUNDIDO TORTAS TRANSLATED, THE NAME OF THE RECIPE MEANS “MELTED CHEESE SANDWICH.” WHILE IT LOOKS SIMILAR TO A GRILLED CHEESE PANINI, THE CHORIZO, POBLANOS, AND QUESO OAXACA PUT IT IN A FLAVOR CLASS UNTO ITSELF.

M E X I C A N F L AV O R S

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the

mango W I T H A S O F T T E X T U R E A N D B R I G H T F L AV O R , T H E T R O P I C A L M A N G O I S A S U P E R S T A R F O R I T S A B I L I T Y T O S H I N E I N B O T H S AV O R Y A N D S W E E T R ECIPES. THER E IS A TR ICK TO SLICING AND DICING AROU ND THE F I B R O U S P I T, A N D W E ’ L L S H O W Y O U H O W T O M A S T E R I T I N T H R E E E A S Y S T E P S T O A D D I T I N T O T H E S E R E C I P E S Q U I C K LY .

STORAGE After purchasing, store mangoes at room temperature, where they will continue ripening and become softer and more fragrant. Only fully ripe mangoes should be refrigerated.

MANGO, TOMATO, AND AVOCADO SALAD

hands on 25 minutes 2 1 1 1

1/4 1/8

1 1

1/3 1

Tbsp. olive oil Tbsp. white wine vinegar Tbsp. lemon juice clove garlic, minced tsp. salt tsp. freshly ground black pepper Arugula or lettuce mango, seeded, peeled, and cut into thin slices cup cherry tomatoes, halved cup chopped red onion avocado, halved, seeded, peeled, and sliced Tbsp. chopped fresh cilantro

1. For dressing, in a screwtop jar combine first six ingredients (through pepper). Cover and shake well. 2. On a platter, arrange arugula. Top with mango, tomatoes, onion, and avocado. Sprinkle with cilantro. Serve with the dressing. Makes 4 servings ( 3/4 cup each). per serving 160 cal., 12 g fat (2 g sat. fat), 0 mg chol., 151 mg sodium, 13 g carb., 4 g fiber, 9 g sugars, 2 g pro. M E X I C A N F L AV O R S

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MAN GO S PI C E PO PS

DIY POP MOLDS If you don’t have molds, divide mixture among 3-oz. paper cups, cover with heavy foil (or a double thickness of foil). Cut small slits in the foil, then insert wooden sticks and freeze.

MASTER THE MANGO 1

STE M U P

Place a plump, ripe mango on a cutting board with its stem facing up.

J U ST TH E S I D E S

Using a sharp knife, slice the right and left sides away from the seed. Using a paper towel to grasp the slippery fruit, remove remaining flesh, cutting as close to the seed as possible.

C ROS S HATC H B L AC K B E AN MAN G O SALSA

MANGO SPIC E POPS

hands on 15 minutes freeze overnight

1/2 cup sugar 1/2 cup water 2

mangoes, seeded, peeled, and chopped 2/3 cup lime juice 11/2 tsp. ground ancho chile pepper

until smooth. Divide mixture among 3-oz. pop molds. Insert sticks and freeze overnight. Makes 10 frozen pops. per pop 74 cal., 0 g fat, 0 mg chol., 12 mg sodium, 19 g carb., 1 g fiber, 17 g sugars, 1 g pro.

BLAC K BEANMANGO SALSA

start to finish 20 minutes 2

1. In a blender combine sugar and the water. Let stand 5 minutes. 2. Add mangoes, lime juice, and ancho pepper. Cover and blend

1/2

mangoes, seeded, peeled, and chopped 15-oz. can black beans, drained and rinsed cup finely chopped red onion

1/4 cup lime juice 2 1

1/2 1/4

Tbsp. honey Tbsp. chopped fresh cilantro tsp. salt tsp. black pepper

1. In a medium bowl mash 1 cup of the chopped mangoes. Stir in remaining chopped mangoes and remaining ingredients. Serve with tortilla chips, grilled meat or potato slices, or tacos. Makes 8 servings ( 1/3 cup salsa each). per serving 91 cal., 0 g fat, 0 mg chol., 275 mg sodium, 20 g carb., 3 g fiber, 12 g sugars, 3 g pro.

With a paring knife, cut a crosshatch pattern into the flesh of each mango piece, being careful to not cut through its skin. Gently turn the piece inside out.

C U B E IT

To release the cubes, carefully run a sharp paring knife between mango cubes and skin.

M E X I C A N F L AV O R S

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AS T H E P R I M A RY B U I L D I N G B LO C KS F O R C O U N T L E S S L AT I N A M E R IC A N D IS H E S , C O R N, B E A NS , A N D R IC E C O N T R I B U T E S E V E R A L K E Y N U T R I E N TS . T H E S E E L E M E N TA L I NG R E D I E N TS P AC K I N F I B E R , B V I T A M I N S , A N D C O M P L E X C A R B S — A L L W H I L E B E I N G A F F O R D A B L E , AC C E S S I B L E , A N D D E L I C I O U S . H E R E ’ S H O W T O G E T T H E M O N T H E T A B L E T O N I G H T.

Corn, Beans & Rice

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M E X I C A N F L AV O R S

BLAC K BEANC H I POTLE TOSTADAS

START TO FINISH 25 minutes 6 1

tostada shells 15-oz. can black beans, rinsed and drained ¹∕2 cup cooked brown rice or farro ¹∕2 cup frozen whole kernel corn ¹∕4 cup ﬁnely chopped red onion ¹∕4 cup chunky salsa 1 Tbsp. lime juice 1 clove garlic, minced ¹∕2 to 1 tsp. ﬁnely chopped canned chipotle pepper in adobo sauce (tip, p. 25) ¹∕2 tsp. ground cumin 1 Tbsp. olive oil 1¹∕2 cups shredded red cabbage Avocado slices, hot sauce, lime wedges, and/or fresh cilantro leaves (optional)

1. Preheat oven to 350°F. Place tostada shells on a baking sheet. Bake 5 minutes. Meanwhile, in a medium bowl coarsely mash beans. Stir in next eight ingredients (through cumin). 2. In a 10-inch skillet heat oil over medium. Add bean mixture; cook and stir until heated through. 3. Spread tostada shells with bean mixture. Top with cabbage and additional salsa. If desired, serve with avocado, hot sauce, lime, and/or cilantro. Makes 6 tostadas. PER TOSTADA 221 cal., 9 g fat (2 g sat. fat), 0 mg chol., 525 mg sodium, 30 g carb., 6 g ﬁber, 3 g sugars, 6 g pro.

VEG ETARIAN ENC H I LADA BAKE

HANDS ON 30 minutes BAKE 25 minutes at 400°F STAND 10 minutes 2 2 1¹∕2 4 1

Tbsp. vegetable oil cups chopped carrots cups chopped onions cloves garlic, minced 15-oz. can black beans, rinsed and drained 1 cup fresh or frozen corn kernels 1 cup frozen lima beans or edamame 1 4-oz. can diced green chile peppers, drained 1 28-oz. can green enchilada sauce 15 5- to 6-inch corn tortillas 1¹∕2 cups shredded Mexican cheese blend (6 oz.) Sliced avocado Chopped fresh cilantro

1. Preheat oven to 400°F. In a 12-inch skillet heat oil over medium. Add carrots, onions, and garlic; cook 5 to 6 minutes or until tender, stirring occasionally. Add beans, corn, lima beans, and chile peppers. Cook and stir 2 minutes more. 2. Spread ¹∕2 cup of the enchilada sauce in bottom of a 3-qt. rectangular baking dish. Top with one-third of the vegetable mixture. Add five of the tortillas, overlapping and tearing to fit as needed. Top with ¹∕2 cup of the cheese and one-third of the remaining enchilada sauce. Repeat layers twice. 3. Bake 25 minutes or until heated through. Let stand 10 minutes. Top with avocado, cilantro, and, if desired, ground black pepper. Makes 8 servings (1 portion each). PER SERVING 374 cal., 17 g fat (5 g sat. fat), 20 mg chol., 741 mg sodium, 47 g carb., 8 g fiber, 6 g sugars, 13 g pro.

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M E X I C A N F L AV O R S

ANC HO-LIM E HALI BUT WITH JALAPEÑO CORN

START TO FINISH 30 minutes 4

4- to 5-oz. fresh or frozen skinless halibut fillets 1 Tbsp. lime juice 1 tsp. ground ancho chile pepper or chili powder ¹∕4 tsp. salt 3 tsp. canola oil 2²∕3 cups frozen whole kernel corn, thawed ¹∕4 cup finely chopped red onion 2 tsp. finely chopped, seeded fresh jalapeño pepper (tip, p. 25) 1 clove garlic, minced 1 Tbsp. chopped fresh cilantro Lime wedges (optional)

1. Thaw fi sh if frozen. Rinse fi sh; pat dry. Measure thickness of fi sh. In a small bowl combine lime juice, ground ancho pepper, and salt. Brush both sides of fi sh with lime mixture. 2. In a 10-inch nonstick skillet heat 2 tsp. of the oil over medium-high. Add fi sh; cook 4 to 6 minutes per ¹∕2-inch thickness or until fi sh flakes easily, turning once. Remove fi sh from skillet; cover and keep warm.

3. In same skillet heat remaining 1 tsp. oil over medium-high. Add corn, onion, jalapeño, and garlic. Cook 2 minutes or until vegetables are just starting to soften, stirring occasionally. Stir in cilantro. Serve fi sh with corn mixture and, if desired, lime wedges. Makes 4 servings (4 oz. fi sh + ¹∕2 cup corn mixture each). PER SERVING 288 cal., 13 g fat (2 g sat. fat), 53 mg chol., 216 mg sodium, 25 g carb., 3 g fiber, 3 g sugars, 21 g pro.

A LITTLE FUSION Mexican ingredients and flavors have been highly influential in the creation of new dishes. These fusion recipes take delicious elements from two or more countries and combine them in a new twist: For example, the Grande Salad Bowls (left) blend influences from Mexico and the United States, and the Maíz de Olla (opposite) meshes Italian polenta with Mexican cheese, herbs, and chiles.

G RANDE SALAD BOWLS

start to finish 30 minutes 2 1

1/2 1/2 1/2 1 1

1 2 6

2 2

to 3 Tbsp. vegetable oil 20-oz. pkg. refrigerated shredded Southwesternstyle hash brown potatoes of a ripe avocado, seeded and peeled cup ranch salad dressing tsp. ground cumin 15-oz. can black beans, rinsed and drained cup frozen whole kernel corn, cooked according to pkg. directions and cooled Tbsp. chopped fresh cilantro Tbsp. lime juice cups mixed spring salad greens, baby kale, and/or chopped romaine lettuce cups chopped smoked or plain cooked chicken cups grape tomatoes, halved

1. In a 12-inch nonstick skillet with flared sides heat oil over medium. Add potatoes; press with the back of a spatula to form a cake. Cook, without stirring, 10 minutes or until bottom is golden and crisp. Turn potato cake, adding additional oil to skillet if needed. Cook, without stirring, 7 minutes more or until bottom is golden. Slide potato cake from skillet onto a cutting board. Cut into six wedges. 2. Meanwhile, for dressing, in a small bowl mash avocado with a fork. Stir in ranch dressing and cumin. 3. In a medium bowl toss together beans, corn, cilantro, and lime juice. 4. Divide greens, chicken, tomatoes, and bean mixture among six bowls. Add potatoes. Serve with dressing. Makes 6 bowls. per bowl 592 cal., 24 g fat (4 g sat. fat), 70 mg chol., 1,094 mg sodium, 65 g carb., 13 g fiber, 8 g sugars, 34 g pro.

MAÍZ DE OLLA

start to finish 25 minutes 21/4 to 23/4 cups milk 1 14.5-oz. can vegetable or chicken broth 1 4-oz. can diced green chile peppers, undrained 1 tsp. garlic powder 1 tsp. dried Mexican oregano or oregano, crushed 1/2 tsp. salt 1 cup quick-cooking polenta or stone-ground cornmeal

cup frozen whole kernel corn 3/4 cup shredded Chihuahua cheese (3 oz.) Ground chipotle pepper (optional)

1. In a 4-qt. Dutch oven combine 21/4 cups of the milk and next five ingredients (through salt). Bring to boiling. Gradually add polenta, stirring constantly. Reduce heat to low. Cook 5 to 10 minutes or until thickened, stirring frequently.

2. Stir in corn and cheese. Stir in enough of the remaining 1/2 cup milk to reach desired consistency. Remove from heat. Let stand 5 minutes before serving. If desired, top with additional cheese and/or ground chipotle pepper. Makes 8 servings (2/3 cup each). per serving 164 cal., 5 g fat (3 g sat. fat), 18 mg chol., 472 mg sodium, 23 g carb., 2 g fiber, 5 g sugars, 7 g pro.

M E X I C A N F L AV O R S

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ROASTE D BUTTE RNUT SQUASH BOWLS

START TO FINISH 55 minutes

1¹∕2 cups water ³∕4 cup brown rice 2 tsp. ground cumin ¹∕2 tsp. garlic powder ¹∕4 tsp. cayenne pepper 1 Tbsp. olive oil ¹∕2 tsp. salt 1 1¹∕2-lb. butternut squash, halved, seeded, peeled, and sliced ¹∕2 inch thick 1 lime, halved 1 15-oz. can black beans, undrained Toppers, such as avocado, salsa, queso fresco, and/or cilantro

1. In a medium saucepan bring the water to boiling. Stir in rice. Return to boiling; reduce heat. Simmer, covered, 40 minutes. Remove from heat; let stand, covered, 5 minutes. 2. Meanwhile, preheat oven to 425°F. Combine cumin, garlic powder, and cayenne. In a large bowl combine oil, salt, and 1¹∕2 tsp. of the spice mixture. Add squash; toss to coat. Arrange in a single layer on a large rimmed baking sheet. Roast 20 minutes or until tender, turning once. 3. Squeeze 1 Tbsp. juice from one of the lime halves (cut remaining half into wedges). Drain beans, reserving 3 Tbsp. of the liquid. In a medium bowl combine beans, reserved liquid, and remaining spice mixture. Microwave, covered, 2 minutes. Stir in lime juice. 4. Serve rice with squash, beans, desired toppers, and reserved lime wedges. Makes 4 servings ( ¹∕2 cup rice, 5 slices squash, and ¹∕3 cup beans each). PER SERVING 394 cal., 12 g fat (2 g sat. fat), 5 mg chol., 860 mg sodium, 64 g carb., 10 g ﬁber, 6 g sugars, 11 g pro.

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M E X I C A N F L AV O R S

[IN

T H E K N OW ]

GRAIN BOWLS THESE ULTRA-FLEXIBLE BOWLS CAN BE CHANGED UP TO FIT YOUR TASTES. ADD ANY OF YOUR FAVORITE INGREDIENTS, SUCH AS SHREDDED CHEESE, SHREDDED JICAMA, SLICED RADISHES, PICKLED JALAPEÑO SLICES, OR HOT PEPPER SAUCE.

Using Dried Beans Cooking dried beans is the most economical way to get your bean ﬁx. Here’s how to do it.

BIG-BATCH RICE Pick your process—pressure cooker, slow cooker, or stove top—to make enough rice to go the distance during the workweek. Use the rice as side dishes or add to one-dish bakes, burritos, or veggie bowls. If you don’t end up needing the whole batch during the week, portion the extra in airtight containers and freeze up to 3 months.

BROWN RICE

WHITE RICE

PRESSURE COOKER

Place 3 cups brown rice, 3³∕4 cups water, 1 tsp. salt, and 1 Tbsp. butter in a 6 qt. pot; bring to pressure; cook 10 minutes. Release pressure naturally 10 minutes; release any remaining pressure. Makes 6 cups.

Place 2¹∕2 cups long grain white rice, 2¹∕2 cups water, 1 tsp. salt, and 1 Tbsp. butter in a 6 qt. pot; bring to pressure; cook 5 minutes. Release naturally for 10 minutes; release any remaining pressure. Makes 6 cups

SLOW COOKER Rinse 2 cups brown rice in a sieve until water runs clear; combine in a 4-qt. slow cooker with 4 cups water, 1 tsp. salt, and 1 Tbsp. butter. Cook on high for 2 hours. Makes 6 cups.

STOVE TOP Combine 2 cups brown rice and 4 cups water. Simmer, covered, in a pot for 45 minutes. Remove and let stand 5 minutes. Makes 6 cups.

SLOW COOKER Rinse 2 cups long grain white rice in a sieve until water runs clear; combine in a 4- to 6-qt. slow cooker with 3¹∕2 cups water, 1 tsp. salt, and 1 Tbsp. butter; cook on high for 1³∕4 hours or until water is absorbed and most of rice is tender. Stir; cover and let stand 5 minutes. Makes 6 cups.

STOVE TOP Combine 2 cups long grain white rice with 4 cups water; cook, covered, in a pot for 15 minutes. Remove; let stand 5 minutes. Makes 6 cups.

SWAPPING DRIED FOR CANNED One lb. dried, uncooked beans (2¼ to 2½ cups) yields 6 to 7 cups cooked beans. One 15-oz. can beans equals about 1¾ cups drained cooked dried beans. One lb. dried beans equals about 3½ to four 15-oz. cans. STOVE-TOP BEANS Rinse beans. In a large pot combine 1 lb. beans and 9 cups cold water. Bring to boiling; reduce heat. Simmer 2 minutes. Remove from heat. Cover; let stand 60 minutes. (Or omit cooking step and soak beans in cold water overnight.) Drain and rinse beans. In same pot combine beans and 8 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, until beans are tender, stirring occasionally. STORING BEANS Place dry beans in an airtight container and store in a cool, dry, dark place up to 1 year (the older they are, the longer they need to cook). Once cooked and cooled, cover and store beans in fridge up to 4 days. Or portion beans into containers and freeze up to 3 months. PRESSURE-COOKING BEANS Here’s a quick formula for cooking beans in the pressure cooker. Cook 1 cup unsoaked beans, 3 cups water, and 1 Tbsp. oil on high pressure about 25 minutes. Use the natural-release method for depressurizing. M E X I C A N F L AV O R S

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MEXICAN GREEN RICE Prepare as directed, except substitute ³∕4 cup purchased salsa verde for the Roasted Salsa Roja or purchased red salsa.

M E XI CAN R E D RI C E

44 |

M E X I C A N F L AV O R S

M EXICAN RE D RIC E

HANDS ON 20 minutes COOK 20 minutes STAND 5 minutes 1

Tbsp. vegetable oil ¹∕2 cup chopped onion 2 cloves garlic, minced 1 tsp. ground ancho chile pepper ¹∕4 tsp. kosher salt 1 cup uncooked long grain rice 1 14.5-oz. can reducedsodium vegetable or vegetable broth ³∕4 cup Roasted Salsa Roja (below) or purchased red salsa ¹∕4 cup water ¹∕2 cup ﬁnely chopped fresh cilantro

1. In a medium saucepan heat oil over medium-high. Add onion, garlic, ground ancho pepper, and salt; cook and stir 2 minutes. Add rice; cook and stir 1 minute. Stir in broth, Roasted Salsa Roja, and the water. Bring to boiling; reduce heat. Simmer, covered, 20 minutes or until rice is tender. Remove from heat. 2. Remove lid; cover pan with a kitchen towel; replace lid. Let stand 5 minutes to absorb any excess moisture. Add cilantro; ﬂ uﬀ rice with a fork. Makes 6 servings (²∕3 cup each).

ROASTED SALSA ROJA Preheat broiler. In a large bowl combine 1¹∕2 lb. tomatoes, quartered and cored; ¹∕3 cup chopped onion; 5 cloves garlic; and 1 fresh jalapeño pepper,

CO R N SAL AD WITH Q U E SO F R E SCO SERVE THIS SAL AD AS A SIDE OR TOPPING .

CLEAN CUT

TO CUT FRESH CORN KERNELS FROM THE COB, HOLD THE COB VERTICALLY ON A CUT TING BOARD. USING A SHARP KNIFE , CUT IN A DOWNWARD MOTION TO REMOVE THE KERNELS . IF FRESH CORN ISN ’ T AVAILABLE , SWAP IN FROZEN KERNELS .

halved and seeded (tip, p. 25). Add 2 to 3 Tbsp. vegetable oil, tossing to coat. Transfer mixture to a 15×10-inch baking pan. Broil 5 to 6 inches from heat 8 minutes; turn vegetables. Broil 6 to 8 minutes more or until edges of vegetables start to darken. Cool in pan on a wire rack 10 minutes. Transfer roasted vegetables and their juices to a food processor. Cover and pulse until coarsely chopped. Add 1 cup chopped fresh cilantro, ¹∕4 to ¹∕3 cup lime juice, 1 tsp. salt, and ¹∕2 tsp. sugar. Pulse until desired consistency. Store in refrigerator up to 3 days. Makes 3 cups. PER SERVING RED OR GREEN RICE 166 cal., 4 g fat (0 g sat. fat), 0 mg chol., 323 mg sodium, 29 g carb., 1 g ﬁber, 2 g sugars, 4 g pro.

CORN SALAD WITH QUE SO FRE SCO HANDS ON 25 minutes CHILL 2 hours 8 2 1

¹∕2 1

¹∕4 ¹∕4 2

¹∕2 ¹∕4

ears of corn or 4 cups frozen whole kernel corn cups crumbled queso fresco (8 oz.) cup finely chopped red bell pepper cup finely chopped red onion fresh jalapeño pepper, seeded and finely chopped (tip, p. 25) (optional) cup olive oil cup lime juice Tbsp. chopped fresh cilantro tsp. salt tsp. black pepper

1. Cut corn from cobs, if using. Place corn in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 2 to 4 minutes or until corn is crisp-tender. 2. In a large bowl combine corn, cheese, bell pepper, onion, and, if desired, jalapeño pepper. 3. For dressing, in a screwtop jar combine remaining ingredients. Cover and shake well. Pour dressing over corn mixture; toss gently to coat. Cover and chill 2 hours before serving. Makes 10 servings (²∕3 cup each). PER SERVING 164 cal., 7 g fat (1 g sat. fat), 0 mg chol., 129 mg sodium, 18 g carb., 2 g ﬁber, 4 g sugars, 8 g pro. M E X I C A N F L AV O R S

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¡salud!

ONCE THE WEEKEND ROLLS AROU ND, MIX UP ONE OF THESE S M O OT H C O C K TA I L S F E AT U R I NG F R E S H F L AV O R S A N D INGR EDIENTS.

PALOMAS

start to finish 10 minutes 1

cup blanco or reposado tequila (8 oz.) 1/4 cup lime juice Dash salt Ice cubes 11/2 to 2 cups citrus carbonated beverage, such as Jarritos or Squirt Grapefruit slices (optional)

1. In a cocktail shaker combine tequila, lime juice, and salt. Add ice cubes; cover and shake 1 minute or until salt is dissolved. Strain liquid into four ice-filled 10-oz. glasses. Gradually add 1/3 to 1/2 cup carbonated beverage; stir gently. If desired, garnish with grapefruit slices. Makes 4 drinks. per drink 168 cal., 0 g fat, 0 mg chol., 31 mg sodium, 11 g carb., 0 g fiber, 9 g sugars, 0 g pro.

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M E X I C A N F L AV O R S

BLUE BE RRYC I LANTRO MARGARITAS

start to finish 15 minutes

Lime wedge Coarse salt 1 cup fresh blueberries 3/4 cup loosely packed fresh cilantro leaves 2 cups ice cubes 1/2 cup reposado or gold tequila (4 oz.) 1/4 cup lime juice

2 1

Tbsp. agave syrup Tbsp. orange liqueur, such as Triple Sec

1. Rub lime wedge around rims of two 8- to 10-oz. margarita glasses. Dip rims into a dish of coarse salt to coat. 2. In a 1-qt. canning jar with a tight-fitting lid combine blueberries and cilantro. Using a muddler or a wooden spoon, press berries

and cilantro against side of jar until coarsely crushed. Add remaining ingredients. 3. Tightly seal jar and shake vigorously 1 minute. Strain liquid through a fine-mesh sieve into prepared glasses. If desired, garnish with additional blueberries and cilantro. Makes 2 drinks. per drink 265 cal., 0 g fat, 0 mg chol., 573 mg sodium, 31 g carb., 2 g fiber, 24 g sugars, 1 g pro.

M IC H E LADAS

start to finish 10 minutes 7 1

3 3

1/2 1 1

or 8 lime wedges or slices Tbsp. chile-lime seasoning, such as Tajín, or 1 tsp. each chili powder, kosher salt, and coarse ground black pepper 12-oz. bottles Mexican lager, chilled cups tomato juice, chilled cup lime juice Tbsp. Worcestershire sauce to 2 tsp. hot pepper sauce

1. Rub one or two of the lime wedges around rims of six 1-pint glasses. Dip rims into a dish of chile-lime seasoning to coat. 2. In a pitcher combine lager, tomato juice, lime juice, Worcestershire sauce, and hot pepper sauce. Pour into prepared glasses. Serve with remaining lime wedges. Makes 6 drinks. per drink 110 cal., 0 g fat, 0 mg chol., 680 mg sodium, 15 g carb., 1 g fiber, 4 g sugars, 2 g pro.

USE IT UP! Now that you have that bottle of chile-lime seasoning (Tajín), where else can you use it? Add it in Tamarind Apples (p. 61) or sprinkle over mango and pineapple slices.

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M E X I C A N F L AV O R S

M EXICAN HOT COFFE E COC KTAI LS

of six glass mugs. Dip rims into sugar mixture to coat. 3. Squeeze a little chocolate syrup in bottom of each start to finish 15 minutes prepared mug. Add 2 Tbsp. of the liqueur and 1 Tbsp. of 6 cups brewed coffee the tequila to each mug. Add 2 Tbsp. superfine or regular coffee, filling each three-fourths granulated sugar full. Top with Coffee Whipped 1/4 tsp. ground Mexican or Cream. If desired, sprinkle with regular cinnamon additional cinnamon. Makes 1/8 tsp. ground ancho chile pepper or cayenne pepper 6 drinks. COFFEE WHIPPED CREAM In Chocolate-flavor syrup 3/4 cup coffee liqueur, such as a medium bowl combine 1/2 cup heavy cream, 1 tsp. granulated Kahlua (6 oz.) sugar, and 1/4 tsp. instant 6 Tbsp. tequila, rum, or espresso coffee powder. Beat brandy (3 oz.) 1 recipe Coffee Whipped with a mixer until soft peaks Cream form (tips curl). per drink 250 cal., 8 g fat, 1. Pour coffee into a 2-qt. (5 g sat. fat), 23 mg chol., 16 mg insulated bottle to keep hot. sodium, 25 g carb., 0 g fiber, 2. In a shallow dish stir together 21 g sugars, 1 g pro. sugar, cinnamon, and ancho pepper. Rub water around rims

C LASSIC MARGARITAS

start to finish 15 minutes 3

cups orange liqueur, such as Triple Sec 2 to 3 cups tequila 11/2 cups lime juice 1 cup superfine granulated sugar or powdered sugar Lime wedges and/or slices Kosher salt Ice cubes

1. In a large pitcher combine orange liqueur, tequila, lime juice, and sugar, stirring until sugar is dissolved. Cover and chill until ready to serve. 2. Rub one of the lime wedges around rims of eight margarita glasses. Dip rims into a dish of salt to coat. 3. Place ice cubes in prepared glasses. Pour tequila mixture over ice. Top with remaining lime wedges. Makes 8 drinks. per drink 483 cal., 0 g fat, 0 mg chol., 282 mg sodium, 61 g carb., 1 g fiber, 26 g sugars, 0 g pro.

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M E X I C A N F L AV O R S

SEARE D SCALLOPTEQUI LA SHOOTE RS

start to finish 25 minutes 8 1

2 2

1/4 1/4 1

fresh or frozen sea scallops ripe mango, halved, seeded, and peeled (tip, p. 35) Tbsp. unsweetened pineapple or orange juice Tbsp. agave syrup or honey tsp. ground chipotle pepper tsp. ground coriander Salt and black pepper Tbsp. butter

to 4 Tbsp. reposada or other tequila (11/2 to 2 oz.)

1. Thaw scallops, if frozen. In a blender combine mango and the pineapple juice. Cover and blend until smooth. Divide pureed mango among eight shot glasses. 2. In a small bowl combine agave syrup, ground chipotle pepper, and coriander. Halve any large scallops. Rinse scallops; pat dry. Brush with agave mixture and sprinkle lightly with salt and black pepper. In a 10-inch nonstick skillet melt butter over

medium-high. Add scallops; cook 2 to 3 minutes or until opaque and golden, turning once. 3. Thread scallops on eight toothpicks or skewers. Pour 1 to 11/2 tsp. of the tequila into each shot glass and add a scallop skewer. Makes 4 servings (2 shooters each). TIP If desired, cut chunks from an additional mango to thread onto the skewers with scallops. per serving 88 cal., 2 g fat (1 g sat. fat), 14 mg chol., 216 mg sodium, 10 g carb., 1 g fiber, 8 g sugars, 5 g pro.

REPOSADO When used to describe tequila, reposado (“rested”) means the tequila has been aged at least 2 months in oak barrels, giving it spicy caramel notes. But any type of high-quality tequila will work here.

TA S T E M A K E R

empanadas ME ET OUR PRO

SANDRA GUTIERREZ

VERSIONS OF THESE HANDHELD PASTRIES EXIST ACROSS LATIN AMERICA, BUT TAKE ON DIFFERENT FLAVORS FROM ONE COUNTRY TO THE NEXT. COOKBOOK AUTHOR SANDR A GUTIERREZ SHOWS US HOW TO MAKE EMPANADAS AUTHENTICALLY MEXICAN.

SHRIMP AND MASA EMPANADAS (EMPANADAS DE CAMARÓN) HANDS ON 2 hours CHILL 1 hour FRY 4 minutes per batch 1 3 1

As a cooking instructor, food writer, recipe developer, and author of four cookbooks (plus the editorial consultant for this magazine), Sandra Gutierrez is a well-versed culinary and publishing pro. She was born in the United States, but her passion for Latin American foods was ignited when her family relocated to Guatemala. Gutierrez’s second cookbook, Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina, traces a rich and delicious path as she explores the foods of Latin America. Check out her book (info, opposite) or visit sandraskitchenstudio .com for more recipes.

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M E X I C A N F L AV O R S

1 1 1

3 3

Tbsp. vegetable oil large garlic cloves, minced 14.5-oz. can crushed ﬁre-roasted tomatoes medium chipotle pepper in adobo, minced (about 2 tsp.) tsp. adobo sauce (from the canned chipotles) Tbsp. annatto (achiote) paste lb. cooked and minced shrimp (about 2 cups) Salt and freshly ground black pepper, to taste cups masa harina to 3¹∕2 cups warm water Vegetable oil for frying Shredded lettuce (optional) Chopped tomatoes (optional) Mexican crema (optional)

1. In a medium skillet over medium-high heat, cook the garlic until fragrant, about 10 to 20 seconds; add the tomatoes, chipotle, adobo sauce, and annatto. Stir well, breaking up the annatto, until smooth (add a couple Tbsp. of water if the annatto is too hard). Reduce

the heat to low and cook the sauce, stirring, until it thickens to a paste, about 10 to 15 minutes; season with salt and pepper. Remove from the heat and cool. Stir the shrimp into the sauce and chill for 1 hour (up to 8 hours; chilling makes the filling easier to work with). 2. Place the masa harina in a large bowl; gradually add 3 cups of the warm water to form dough with the consistency of modeling clay; cover and let it rest for 10 minutes. To determine whether the dough is the proper consistency, shape ¹∕3 cup of it into a ball and press it flat; if the edges crack, return it to the remaining masa, knead in a bit more water (a few Tbsp. at a time) until you can form tortillas that do not crack. 3. Line a baking sheet with parchment paper and line a tortilla press with a resealable freezer bag cut open along the sides (so it opens like a book). Divide the masa into 12 equal portions (about ¹∕3 cup each); roll each into a ball, keeping them covered with a damp kitchen towel as you work. 4. Working with one empanada at a time, place a ball of masa in the middle of the tortilla press and flatten it into a 5¹∕2-inch disk about ¹∕8 inch thick. Place 2 heaping Tbsp. of the filling in the middle of the tortilla, leaving a small rim; use the bag to fold the masa over the filling,

forming a half moon; press the edges together with your fingers to seal. Transfer the empanada to the prepared sheet. Repeat with the rest of the dough, keeping the empanadas covered as you go. The empanadas can be shaped and filled up to 1 hour before frying; keep them covered and refrigerated until ready to fry. 5. Fit a large baking pan with a metal cooling rack; set aside. In a large skillet with high sides, heat 1 to 2 inches of oil to 360°F (or use a deep fryer according to manufacturer’s directions). Working in batches, carefully slide the empanadas in the oil. Fry them until golden, about 4 to 6 minutes, turning them over halfway through. (The oil may get hotter as you fry; lower the temperature if they’re browning too quickly; cool the oil slightly before frying any more.) Using a slotted spoon, transfer them to the prepared rack to drain. 6. Serve immediately or keep empanadas warm on the rack in a 250°F oven for up to 1 hour before serving. To serve, place the empanadas on a platter and, if desired, garnish with lettuce, tomatoes, and crema; offer limes on the side. Makes 12 empanadas. PER EMPANADA 212 cal., 7 g fat (1 g sat. fat), 71 mg chol., 206 mg sodium, 27 g carb., 4 g fiber, 2 g sugars, 13 g pro.

MAKE AHEAD

Empanadas de Camarón (Shrimp and Masa Empanadas)

These can be frozen for up to 3 months. Freeze them in a single layer on baking sheets until solid and transfer to freezer bins or resealable bags. Reheat at 350°F for 12 to 15 minutes or until hot.

Inside these crispy turnovers, which are similar to those found in the Yucatán Peninsula, is a spicy mélange of shrimp and sofrito. These empanadas are fried, so the resulting crust is both crunchy and meaty. When working with masa, the amount of water required will vary slightly depending on the brand of masa harina. If the edges of the shaped masa crack, for example, you’ll need to add a bit more water to the masa and always keep it covered as you work so it doesn’t dry out. Serve these empanadas with refreshing garnishes, a drizzle of tangy crema, and a squeeze of lime.

Recipe excerpted from Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina by Sandra A. Gutierrez. Copyright © 2013 by Sandra A. Gutierrez. Used by permission of University of North Carolina Press. uncpress.org

M E X I C A N F L AV O R S

| 53

M E XICAN C H O RIZO, P. 56 MAKE A BIG BATCH OF THIS HOMEMADE CHORIZO AND STORE IT IN THE FREEZER .

chorizo

C H O R I Z O H A S A F A N F O L L O W I N G J U S T L I K E B AC O N , A N D F O R G O O D R E A S O N . M E X I C A N C H O R I Z O — H I G H LY S E A S O N E D F R E S H R AW P O R K S AU S AG E — A D D S A T A N GY , S P I C E D R I C H N E S S T O S O M A N Y D I S H E S . W E ’ L L S H OW YO U H OW T O M A K E YO U R OW N V E R S I O N P LU S G I V E Y O U F O U R R E C I P E S T H A T M A K E S AV O R Y U S E O F I T. 54 |

M E X I C A N F L AV O R S

C H I POTLE C H O RIZO B E AN D I P, P. 59 TOP THIS DIP WITH A VIBR ANT SPRINKLE OF FRESH CIL ANTRO AND A SQUEEZE OF LIME .

M EXICAN C HORIZO

Pictured on p. 54. HANDS ON 45 minutes FREEZE 30 minutes 2¹∕4 lb. boneless pork shoulder roast, cut into 1-inch pieces (do not trim fat) 3 dried ancho chile peppers 2 dried guajillo chile peppers 1 small dried chile de árbol ¹∕3 cup white vinegar 2 Tbsp. dried oregano, crushed 2 Tbsp. sweet paprika 2 Tbsp. lime juice 1 Tbsp. ground cumin 1 Tbsp. smoked paprika 1 tsp. salt ¹∕2 tsp. ground cinnamon ¹∕2 tsp. ground coriander ¹∕4 tsp. ground cloves

1. Line a baking sheet with parchment paper. Place meat and the steel blade of a large food processor on baking sheet. Freeze 30 minutes. 2. Meanwhile, wipe dried chile peppers with a damp cloth. Heat a dry 12-inch skillet over medium-high. Without crowding, add chile peppers; heat 2 minutes or until light brown and fragrant, turning occasionally. Remove and cool. Break toasted chiles into pieces, discarding stems and seeds (tip, p. 25). Transfer to a small food processor or a spice grinder. Cover and pulse until a ﬁ ne powder forms.

3. Remove meat from freezer and place blade in food processor. Add meat, one-fourth at a time, to processor. Cover and process with 1-second pulses, eight to 10 times, or until meat is coarsely ground and holds together when pinched between ﬁngers. Transfer to a large bowl. 4. Add ground chile peppers and remaining ingredients to ground meat. Using your hands, mix ingredients until combined. Store in refrigerator up to 3 days or freeze up to 3 months. If frozen, thaw in refrigerator overnight before cooking and adding to your favorite Mexican foods. Makes 5 servings (8 oz. each). PER SERVING 337 cal., 9 g fat (2 g sat. fat), 122 mg chol., 580 mg sodium, 11 g carb., 2 g ﬁber, 1 g sugars, 48 g pro.

BUTTE RNUT SQUASH AND C HORIZO ENC H I LADAS WITH SLAW

HANDS ON 25 minutes BAKE 25 minutes at 425°F + 30 minutes at 350°F

Nonstick cooking spray 4 oz. Mexican Chorizo (left) 1 lb. butternut squash, seeded, peeled, and cut into ¹∕2-inch pieces (tip, opposite) 2¹∕2 cups shredded cabbage 2¹∕2 cups shredded Swiss chard 2 tsp. olive oil

[IN

SPANISH CHORIZO

56 |

M E X I C A N F L AV O R S

MEXICAN CHORIZO

avocado, halved, seeded, peeled, and chopped ¹∕2 cup chopped yellow bell pepper ¹∕2 cup chopped red onion 2 Tbsp. lime juice Salt 12 6-inch corn tortillas 1 recipe Red Chile Sauce or 2¹∕2 to 3 cups purchased red chile or enchilada sauce cup shredded Monterey ³∕4 Jack cheese (3 oz.) ³∕4 cup shredded sharp cheddar cheese (3 oz.) Mexican crema (optional) Chopped fresh cilantro

1. Preheat oven to 425°F. Lightly coat a 3-qt. rectangular baking dish with cooking spray. In an 8-inch skillet cook Mexican Chorizo over medium-high until browned. Using a slotted spoon, drain on paper towels. In prepared baking dish combine chorizo and squash. Bake 25 minutes or until squash is tender. Remove mixture from dish. Reduce oven temperature to 350°F. 2. Meanwhile, for slaw, in a large bowl combine cabbage and Swiss chard. Drizzle with oil; toss to coat. Stir in avocado, bell pepper, onion, and lime juice. Season to taste with salt. 3. To assemble enchiladas, dip a tortilla into warm Red Chile Sauce until slightly softened. Fill with about 2 Tbsp. squash mixture, 1 Tbsp. Monterey Jack cheese, and 1 Tbsp. cheddar cheese. Roll up and place, seam

side down, in baking dish. Repeat with remaining tortillas and fillings. Top with any remaining sauce. 4. Bake, covered, 30 minutes or until heated through. If desired, top with Mexican crema. Sprinkle with cilantro and serve with slaw. Makes 4 servings (3 enchiladas each). RED CHILE SAUCE In a 4-qt. Dutch oven combine 5 cups reduced-sodium chicken broth; 1 onion, quartered; and 3 cloves garlic. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes. Remove from heat. Meanwhile, cut open 12 dried New Mexico chile peppers; discard stems and seeds (tip, p. 25). Cut peppers into pieces. Tear two 6-inch corn tortillas into pieces. Stir chile pepper and tortilla pieces into broth mixture. Let stand, covered, 30 minutes. Transfer pepper mixture, half at a time, to a food processor or blender. Cover and process or blend until smooth. Strain through a fine-mesh sieve; discard solids. Return strained mixture to Dutch oven. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until slightly thickened. Season to taste with salt and hot pepper sauce. Makes 2¹∕2 to 3 cups. PER SERVING 521 cal., 27 g fat (11 g sat. fat), 60 mg chol., 1,405 mg sodium, 51 g carb., 12 g fiber, 8 g sugars, 23 g pro.

T H E K N OW ]

CHORIZO THERE ARE TWO TYPES OF CHORIZO—SPANISH AND MEXICAN—SO DOUBLE-CHECK WHAT KIND YOU NEED BEFORE YOU BUY. SPANISH CHORIZO IS DRY CURED AND COMES IN SMOKED LINKS. MEXICAN CHORIZO IS AVAILABLE IN BULK PACKAGES (LIKE GROUND BEEF) OR IN CASINGS, WHICH RESEMBLE LINKS OF ITALIAN SAUSAGE. BOTH FORMS OF MEXICAN CHORIZO MUST BE COOKED BEFORE EATING.

MAKE AHEAD To make sauce ahead of time, prepare as directed; cool. Transfer to a freezer container and freeze up to 6 months. To serve, thaw in fridge overnight before reheating.

BUTTERNUT PREP To peel, point the stem end of squash down. Start in the middle and peel in ﬁ rm strokes to the stem. Rotate as you peel; repeat with other end. Trim the top and bottom. Cut in half crosswise, then in half lengthwise. Use a spoon to scrape seeds. Place cut side down; cut into pieces.

M E X I C A N F L AV O R S

| 57

C HORIZO AND SQUASH QUE SADI LLAS

start to finish 35 minutes

1/2 cup halved and very thinly 2 2

8 2 2

1 1

sliced red onion Tbsp. lime juice Dash kosher salt dried smoked Spanish chorizo sausage links, thinly sliced 6-inch corn tortillas cups shredded Monterey Jack cheese (8 oz.) cups thinly sliced small zucchini and/or yellow summer squash to 2 Tbsp. olive oil cup loosely packed fresh cilantro leaves

58 |

M E X I C A N F L AV O R S

1. Preheat oven to 250°F. Place a baking sheet in oven. In a small bowl toss together onion, lime juice, and salt. 2. Meanwhile, heat a 12-inch skillet over medium. Add chorizo sausage; cook 5 minutes, stirring occasionally. Transfer to a paper towel-lined plate. Wipe out skillet. 3. Top four of the tortillas with 1 cup of the cheese. Arrange zucchini and chorizo on each; top with remaining 1 cup cheese and four tortillas. In skillet heat

1 Tbsp. of the oil over medium. Add two quesadillas; cook 4 minutes or until light brown and cheese is melted, turning once. Transfer to baking sheet in oven. Repeat with remaining two quesadillas, adding additional oil if needed. 4. Stir cilantro into onion mixture. Serve with quesadillas. Makes 4 quesadillas. per quesadilla 427 cal., 27 g fat (13 g sat. fat), 63 mg chol., 725 mg sodium, 26 g carb., 4 g fiber, 6 g sugars, 22 g pro.

C HORIZOPOTATO TACOS WITH COLLARDS

START TO FINISH 30 minutes 8

¹∕4

C H I POTLEC HORIZO BEAN DIP

3 1 16

Pictured on p. 55. HANDS ON 30 minutes BAKE 15 minutes at 450°F 8

¹∕2 2 1 1

¹∕4 1

¹∕2

oz. Mexican Chorizo (p. 56) cup chopped onion cloves garlic, minced 15-oz. can black beans, rinsed and drained 14.5-oz. can diced tomatoes, undrained cup chopped fresh cilantro to 2 tsp. chopped canned chipotle pepper in adobo sauce 15-oz. can pinto beans, rinsed and drained cup shredded Monterey Jack cheese with jalapeño peppers (2 oz.) Lime wedges Tortilla chips

1. Preheat oven to 450°F. In a well-seasoned or generously greased 8- or 9-inch cast-iron skillet cook Mexican Chorizo, onion, and garlic over mediumhigh until chorizo is browned; drain on paper towels . If necessary, wipe out skillet. 2. In a medium bowl combine chorizo mixture, black beans, tomatoes, cilantro, and chipotle pepper. In another medium bowl mash pinto beans. Spread mashed beans in skillet; top with chorizo and tomato mixture and cheese. 3. Transfer to oven and bake 15 minutes or until cheese is golden and mixture is bubbly. Serve with lime wedges and tortilla chips. Makes 16 servings ( ¹∕4 cup dip each). PER SERVING 127 cal., 7 g fat (3 g sat. fat), 16 mg chol., 398 mg sodium, 11 g carb., 3 g ﬁber, 1 g sugars, 8 g pro.

ADD GREENS While it’s easier to ﬁ nd collard greens and kale in the U.S., a dish like this in Mexico would use quelites (assorted Mexican wild greens). If quelites are available, swap them in for greens.

oz. collard greens or kale cup vegetable oil cups frozen diced hash brown potatoes lb. Mexican Chorizo (p. 56) 6-inch corn tortillas, warmed Toppers, such as salsa verde, chopped red onion, crumbled queso fresco or feta cheese, and/or sliced radishes (optional) Lime wedges (optional)

1. Trim center veins from collard greens; chop leaves (should have about 3 cups). 2. In a 12-inch skillet heat oil over medium-high. Add hash brown potatoes; cook 12 minutes or until golden, turning every 4 minutes. Remove from skillet. 3. Add Mexican Chorizo to skillet. Cook over medium heat 10 minutes or until browned and crispy. Stir in collards; cook until softened. Return hash browns to skillet; heat through. 4. Spoon chorizo mixture onto warm tortillas. If desired, add toppers and serve with lime wedges . Makes 8 servings (2 tacos each). PER SERVING 496 cal., 30 g fat (9 g sat. fat), 51 mg chol., 822 mg sodium, 38 g carb., 5 g ﬁber, 1 g sugars, 19 g pro.

USE IT UP! Now that you have that bottle of chile-lime seasoning (Tajín), what else can you do with it? Check out Micheladas cocktails on p. 48 for another way to use it.

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M E X I C A N F L AV O R S

street, sweet

Caramel Apples Simplified

This microwave version uses store-bought vanilla caramels in place of the homemade caramel to cut a few steps.

caramel APPLES IN THIS SURPRISING TREAT, ALL FOUR FLAVORS— SWEET, SALTY, SOUR, AND BITTER—PLAY TOGETHER IN DELICIOUS HARMONY.

TAMARIND APPLES

HANDS ON 40 minutes STAND 20 minutes 8

¹∕2 2 1 1 1

¹∕4 2

TAMARIND The tropical tamarind tree grows large seed pods with a sourﬂavored pulp that is turned into a paste. This makes up the base for drinks, marinades, and sauces—like the sauce used in pad Thai. Find it in large supermarkets or buy from online sources.

large Granny Smith apples cup Mexican chile-lime seasoning, such as Tajín cups packed brown sugar 14-oz. can sweetened condensed milk cup butter cup light-color corn syrup cup tamarind paste (info, below left) tsp. vanilla

1. Line a tray with paper towels. Bring a large saucepan of water to boiling. To remove wax, use a slotted spoon to dip apples, one at a time, in boiling water 2 to 3 seconds, then transfer to prepared tray. Using a soft cloth, rub any wax residue from apple. Insert a wooden skewer or bamboo chopstick into stem end. 2. Line a baking sheet with parchment paper. On a large plate, pour a 3-inch-wide strip of chilelime seasoning.

Prepare apples as directed in Step 1 and line a baking sheet with parchment paper. On a large plate, pour a 3-inchwide strip of chilelime seasoning.

3. For caramel, in a 6-qt. Dutch oven combine next five ingredients (through tamarind concentrate). Bring to boiling over medium-high heat, stirring constantly. Reduce heat to medium. Cook 12 minutes or until a candy thermometer registers 248°F, stirring occasionally. Remove from heat; stir in vanilla. 4. Working quickly, dip an apple into hot caramel, turning to coat and allowing excess to drip off. Lightly roll apple horizontally over chile-lime strip so seasoning adheres to caramel. (Or lightly sprinkle seasoning over top of apple.) Place apple upright on prepared baking sheet. Repeat with remaining apples, reforming seasoning into a strip as needed. Let stand 20 to 30 minutes or until caramel is set. Makes 16 servings ( ¹∕2 of an apple each). TO STORE Wrap each caramel apple in plastic wrap. Store in refrigerator up to 3 days. PER SERVING 439 cal., 14 g fat (9 g sat. fat), 39 mg chol., 1,295 mg sodium, 76 g carb., 3 g fiber, 70 g sugars, 3 g pro.

In a large microwavesafe bowl, combine two 14-oz. bags unwrapped vanilla caramels and 2 Tbsp. tamarind paste. Microwave on high 2 to 2½ minutes, or until almost completely melted, stirring occasionally. Stir well; add enough water (1 to 2 Tbsp.) to make smooth and dippable. Microwave for 15 to 20 seconds more, if necessary, to make smooth.

Working quickly, dip each apple into hot caramel, coating completely. Allow excess to drip oﬀ. Carefully roll each apple horizontally and lightly over the chile-lime seasoning strip so seasoning adheres to caramel. Transfer apple upright to parchment paper to cool completely; repeat with remaining apples. Makes 8 caramel apples.

M E X I C A N F L AV O R S

| 61

trinity the

THE PROUD COLORS OF M E X I C O ’ S F L AG — R E D , W H I T E , A N D G R E E N—A LS O HAPPEN TO BE THE COLORS O F T O M AT O E S , O N IO NS , AND CILANTRO. THIS V I B R A N T LY F L AV O R E D T R I N I T Y W E AV E S I T S W AY I N T O T H E C O R E O F MEXICAN COOKING.

62 |

M E X I C A N F L AV O R S

TOMATO SAL AD WITH G UA J I LLO C H I LE D RE S S I NG,

P. 64 IF YOU LIKE , ADD A HANDFUL OF GR APE TOMATOES TOO.

RANC H E RO SH RIM P

start to finish 30 minutes 11/2 lb. fresh or frozen jumbo shrimp in shells 1 Tbsp. olive oil 1 Tbsp. butter 1/2 cup finely chopped onion 1 to 2 fresh serrano or small jalapeño peppers, seeded and finely chopped (p. 25) 2 cloves garlic, minced 4 roma tomatoes, halved, seeded, and chopped 1/2 tsp. salt Black pepper 1/2 cup chopped fresh cilantro 22/3 cups Mexican Red Rice (p. 45) or Mexican Green Rice (p. 44) and/or eight 5- to 6-inch corn tortillas, warmed Lime wedges

1. Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. 2. In a 12-inch skillet heat oil and butter over medium-high. Add onion; cook 2 minutes or until softened. Add serrano peppers and garlic; cook 2 minutes more or until onion starts to brown, stirring occasionally. Stir in tomatoes. Reduce heat to medium. Cook, covered, 5 minutes or until tomatoes are softened and start to release some juices. 3. Add shrimp and salt. Cook 3 to 4 minutes or until shrimp are opaque, stirring frequently. Remove from heat. Season to taste with black pepper. Stir in cilantro. Serve with Mexican Red or Green Rice and/or tortillas, and lime. Makes 4 servings (11/4 cups shrimp mixture + 2/3 cup rice each). per serving 238 cal., 8 g fat (2 g sat. fat), 246 mg chol., 496 mg sodium, 13 g carb., 2 g fiber, 3 g sugars, 31 g pro.

64 |

M E X I C A N F L AV O R S

TACO SALAD

hands on 30 minutes cook 10 minutes

DIY Tortilla Chips (opposite) 8 oz. lean ground beef or turkey 3 cloves garlic, minced 1 15-oz. can black beans or pinto beans, rinsed and drained 1 cup Customized FireRoasted Tomato Salsa (p. 25) 3/4 cup frozen roasted whole kernel corn, thawed (optional) 6 cups shredded leaf or iceberg lettuce 1 tomato, chopped or cut into wedges 1 cup chopped or sliced avocado 1 cup chopped green bell pepper 3 oz. Cotija cheese, crumbled, or 3/4 cup shredded cheddar cheese (3 oz.) 1/2 cup snipped fresh cilantro 1/2 cup thinly sliced green onions or chopped onions Mexican crema (optional)

1. Prepare DIY Tortilla Chips. In a medium saucepan cook ground beef and garlic over medium-high until meat is browned. Drain off fat. Stir in beans, salsa, and, if desired, corn. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. 2. Arrange lettuce on a platter or divide among salad bowls. Top with hot meat mixture and next six ingredients (through green onions). Serve with tortilla chips and, if desired, Mexican crema and additional salsa. Makes 6 servings (2 cups salad + 4 to 6 chips). per serving 356 cal., 12 g fat (6 g sat. fat), 38 mg chol., 1,065 mg sodium, 43 g carb., 7 g fiber, 6 g sugars, 20 g pro.

R AN C H E RO S H RI M P

TOMATO SALAD WITH G UAJI LLO C H I LE DRE SSING Pictured on p. 63. start to finish 35 minutes

1/3 cup olive oil 1

1 2

1/4 8 4

1/2 1/2

medium dried guajillo or New Mexico chile pepper, stem and seeds removed (tip, p. 25) clove garlic, quartered Tbsp. sherry vinegar or white wine vinegar tsp. salt green onions, trimmed large ripe red and/or yellow tomatoes, cored and cut into 1/4-inch slices Sea salt cup crumbled queso fresco (2 oz.) cup snipped fresh cilantro

1. For dressing, in an 8-inch skillet heat oil over medium. Add guajillo pepper and garlic; cook and stir 30 seconds. Remove skillet from heat. Transfer pepper to a blender,

[IN

reserving oil and garlic in skillet to cool 5 to 10 minutes. 2. Add vinegar and 1/4 tsp. salt to blender. Cover and blend 30 seconds. Add oil to blender (set skillet aside without washing). Cover and blend 1 to 2 minutes more or until nearly smooth. Transfer dressing to a screw-top jar; seal lid. 3. Return same skillet to medium heat, adding additional oil if needed. Place green onions in skillet. Cook 4 minutes or until onions are wilted and browned in spots, turning frequently. If desired, cut into 1/4-inch slices. 4. To serve, place tomato slices on a platter. Sprinkle tomatoes with sea salt and top with green onions. Shake dressing; drizzle some of the dressing over tomatoes. (Store remaining dressing in refrigerator.) Sprinkle with cheese and cilantro. Makes 4 salads. per salad 257 cal., 22 g fat (4 g sat. fat), 10 mg chol., 407 mg sodium, 12 g carb.,3 g fiber, 6 g sugars, 5 g pro.

T H E K N OW ]

CILANTRO PUNGENT CILANTRO IS AS COMMONLY USED IN ASIA AS IT IS IN LATIN COUNTRIES. SEEDS THAT FORM ON THE CILANTRO PLANT ARE THE SPICE CORIANDER. TO STORE, PLACE CILANTRO STEMS IN A GLASS OF WATER AND COVER LOOSELY. REFRIGERATE ABOUT 10 DAYS.

TACO SAL AD YOU CAN ALSO USE PURCHASED RED OR GREEN SALSA OR A PURCHASED DRESSING TO DRIZ ZLE OVER THIS SAL AD.

Pico de Gallo

DIY TORTILLA CHIPS Preheat oven to 350°F for ﬂour tortillas or 425°F for corn tortillas. Lightly coat both sides of six 7- to 8-inch tortillas with nonstick cooking spray; sprinkle with coarse salt. Cut tortillas into wedges. Arrange in a single layer on two large baking sheets. Bake 8 to 10 minutes or until light brown and crisp. To fry, in a heavy deep skillet heat ½ inch vegetable oil to 375°F. Fry wedges in batches until golden, turning once. Transfer to paper towels with a slotted spoon. Sprinkle with salt.

Pico de gallo, also known as salsa fresca and salsa cruda, is the simplest way to put the trinity together. Spoon it over any dish or scoop it up with tortilla chips.

Remove 1∕2 tsp. zest and squeeze 1 Tbsp. juice from 1 lime. In a medium bowl combine lime zest and juice; 13∕4 cups chopped roma tomatoes; 2 Tbsp. ﬁnely chopped onion; 2 Tbsp. chopped cilantro; 1 small jalapeño pepper, seeded and chopped (tip, p. 25); 1 clove garlic, minced; and 1∕4 tsp. salt. If desired, chill up to 4 hours before serving. Makes 16 servings (2 Tbsp. each). PER SERVING 10 cal., 0 g fat, 0 mg chol., 75 mg sodium, 2 g carb., 1 g ﬁber, 1 g sugars, 0 g pro. M E X I C A N F L AV O R S

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TA S T E M A K E R

modern mexican WHEN BLOGGER K AT E R A M O S HOSTS A G AT H E R I N G , SHE BLENDS HER F A M I LY ’ S M I DW E S T E R N AND MEXICAN ROOTS FOR A P L AY F U L , M U LT I C U LT U R A L MENU.

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M E X I C A N F L AV O R S

the menu Rhubarb Agua Fresca Burnt-Orange Añejo Sour Chipotle Carrot-Onion Dip with Amaranth Crackers Gem Lettuce Salad with Chamoy Dressing Spicy Pickled Eggs & Beets PickledJalapeño Fried Chicken Spoon Bread-Stuffed Poblanos Tres Leches Strawberry Shortcake

set the scene Give your gathering a colorful, festive backdrop of tissue paper pom-poms hung from a piece of driftwood with fishing line. Find pom-poms at party stores and online or learn how to make your own by hovering your smartphone camera over the smart code below to watch our easy how-to.

Kate Ramos blends her family’s MexicanAmerican heritage in the kitchen using authentic ingredients in fresh, unexpected ways.

spoon breadstuffed poblanos, p. 72 Charring the poblanos (which you can do ahead of time) makes the peppers super tender and gives this comforting side a deep smoky ﬂavor.

pickledjalapeño fried chicken, p. 72 “The pickled jalapeño brine is insurance for moist chicken,” Kate says. “I like to brine overnight to guarantee the result is juicy and ﬂavor-packed.”

spicy pickled eggs & beets, p. 72 Kate reinvents her grandmother’s recipe by adding chiles to the spice mix for a more complex ﬂavor.

FRIED CHICKEN PROBABLY ISN’T THE FIRST THING THAT COMES TO MIND WHEN YOU THINK OF A MEXICAN MENU.

But for Kate Ramos, creating untraditional dishes with Mexican flavors is a way to celebrate the culture’s vibrant and varied foods. Kate, who lives with her family in Southern California, became enamored with Mexican cooking while working in restaurants in Northern California. But it wasn’t until she met her husband, Armando, a fi rst-generation American, that her connection to the cuisine became deeper and more personal. On her blog, ¡Hola! gem lettuce Jalapeño, Kate shares salad recipes that are both with chamoy a reflection of her dressing, multicultural family p. 72 and her Midwestern Chamoy—a fruity, background. “For my kids savory Mexican (Louisa and Hiro), I think hot sauce—inspired the flavors of of it as a running recipe Kate’s dressing for box of all the things that a platter of gem I’ve made. I want them lettuce (a miniature to honor their Mexicanromaine variety). American heritage and, She mimics the condiment by for me, that starts in blending apricot the kitchen.” preserves, lime Kate has a knack for juice, and chiles. presenting authentic ingredients in fresh, new ways. “Often when we think of Mexican food, we default to the same dishes over and over,”

M E X I C A N F L AV O R S

party starters

“THERE’S SO MUCH COLOR TO MEXICAN FOOD. I LIKE THE TABLE AND SURROUNDINGS TO REFLECT THAT VIBRANCY.”

she says. “But the ingredients are so vast and versatile. I like to create dishes that are surprising and don’t take themselves too seriously.” Like her fried chicken. It turns out that a jar of pickled jalapeños makes a delicious brine yielding flavorful, moist chicken. And her stuffed poblanos are equally unexpected. She fills the charred peppers with spoon bread—a soufflé-like Southern corn bread—with a little Maytag blue cheese from Iowa stirred in to merge the flavors of her present and her past. Gathering around the table to share meals and stories continues to be a way to preserve her families’ traditions. Kate says, “We’ve always lived away from our families, so cooking dishes that blend our cultures has become a way to connect to our roots.”

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Come party time, Kate Ramos trades margaritas, guacamole, and chips for a less expected trio. She starts with a big batch of agua fresca (recipe, p. 74) but ﬂ avors the Mexican drink with rhubarb. The apps

burntorange añejo sour, p. 74 This mash-up between a margarita and a whiskey sour features añejo, a dark aged tequila that has woodsy, caramel flavors. Kate tops the drink with an orange slice she caramelizes with a kitchen torch. (The broiler works as well.)

(opposite) follow suit. Her take on sour cream and onion dip features chipotles in adobo for a smoky kick. Homemade crackers made with puﬀed amaranth (a nutty grain popular in Mexico) snap with cumin, pepitas, and chia seeds.

AMARANTH C RAC KE RS

HANDS ON 10 minutes BAKE 15 minutes at 375°F

³∕4 cup all-purpose ﬂour ¹∕2 cup puﬀed amaranth* 1 1 1

¹∕4 ¹∕4 1 1 1 1 1

C H I POTLE CARROTONION DI P

HANDS ON 25 minutes COOK 16 minutes CHILL overnight

2 Tbsp. olive oil 1¹∕2 cups chopped sweet onions 1¹∕2 cups chopped carrots 2 canned chipotle peppers in adobo sauce, ﬁnely chopped 3 cloves garlic, minced 1 16-oz. carton sour cream ³∕4 tsp. kosher salt

¹∕4 tsp. black pepper 1

recipe Amaranth Crackers (right) or purchased crackers Assorted vegetable dippers, such as sliced jicama, baby carrots, sliced cucumber, cauliﬂower ﬂorets, and/or miniature bell peppers

1. In a 10-inch skillet heat oil over medium-high. Add onions and chopped carrots. Cook 15 minutes or until onions are dark golden and starting to char and carrots are tender,

stirring occasionally. Stir in chipotle peppers and garlic, and cook 1 minute more; cool. 2. In a medium bowl combine onion mixture, sour cream, salt, and black pepper. Cover and chill overnight. Serve with Amaranth Crackers and vegetable dippers. Makes 20 servings (2 Tbsp. each). PER SERVING 67 cal., 6 g fat (2 g sat. fat), 13 mg chol., 63 mg sodium, 3 g carb., 1 g ﬁber, 2 g sugars, 1 g pro.

Tbsp. pumpkin seeds (pepitas) Tbsp. sunﬂower kernels tsp. kosher salt cup vegetable oil cup water Tbsp. black sesame seeds Tbsp. white sesame seeds Tbsp. chia seeds tsp. cumin seeds tsp. sea salt ﬂakes

1. Preheat oven to 375°F. In a medium bowl stir together first five ingredients (through salt). Add oil and the water. Using your hands, mix until moistened. Shape into a ball. 2. Place dough between two sheets of parchment paper. Roll to ¹∕8-inch thickness. Transfer dough to a baking sheet. Sprinkle with sesame, chia, and cumin seeds, and sea salt; press lightly into dough. 3. Bake 15 minutes or until golden and crisp; cool. Break into pieces. Store at room temperature up to 3 days. Makes 6 servings (4 crackers each). *TIP Puffed amaranth may be found in Mexican grocery stores labeled “Amaranto.” PER SERVING 231 cal., 13 g fat (2 g sat. fat), 0 mg chol., 482 mg sodium, 24 g carb., 2 g fiber, 0 g sugars, 5 g pro.

M E X I C A N F L AV O R S

PICKLEDJALAPEÑO FRIED CHICKEN Pictured on p. 68. HANDS ON 1 hour 25 minutes MARINATE 2 hours CHILL 30 minutes 1

28.2-oz. can pickled jalapeño peppers with carrots and onions, undrained 3¹∕2 to 4 lb. meaty chicken pieces (breast halves, thighs, and drumsticks) 2¹∕2 cups all-purpose ﬂour ²∕3 cup cornstarch 2 Tbsp. kosher salt 2 Tbsp. ground cumin 2 Tbsp. smoked paprika 2 tsp. black pepper 1 egg 8 cups vegetable oil for deep-fat frying

1. For marinade, pour jalapeño peppers with carrots and onions into a food processor (if desired, reserve a few jalapeño peppers for garnish). Cover; process until nearly smooth. Transfer to a large bowl. Using a chef’s knife, cut chicken breast pieces in half crosswise. Add chicken to marinade, turning to coat. Cover; marinate in refrigerator at least 2 hours or overnight. 2. In another large bowl stir together next six ingredients (through black pepper). Remove chicken from marinade one piece at a time, letting excess drip back into bowl. Dip chicken in ﬂour mixture, turning to coat. Place on a wire rack set in a 15×10-inch baking pan. 3. For batter, whisk egg into marinade until combined. Stir in remaining ﬂour mixture (batter will be very thick). Using a spoon, coat chicken pieces, one at a time, with batter. Return batter-coated chicken to rack. Chill 30 minutes. Discard any remaining batter. 4. Set a wire rack on a baking sheet lined with paper towels. In a heavy 5- to 6-qt. Dutch oven or deep-fat fryer heat oil over medium to 325°F. Add chicken, three or four pieces at a time, to

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hot oil. Fry 15 to 18 minutes or until done (170°F for breast pieces and at least 175°F for thighs and drumsticks). Transfer to rack on baking sheet; drain 5 minutes. Keep warm in a 300°F oven while frying remaining chicken . If desired, top with reserved jalapeño peppers. Makes 6 servings (2 pieces chicken each). PER SERVING 685 cal., 40 g fat (7 g sat. fat), 151 mg chol., 1,459 mg sodium, 29 g carb., 1 g ﬁber, 0 g sugars, 43 g pro.

SPOON BREADSTUFFED POBLANOS Pictured on p. 68. HANDS ON 25 minutes BROIL 15 minutes STAND 15 minutes + 10 minutes BAKE 25 minutes at 375°F 6

fresh poblano peppers Nonstick cooking spray ³∕4 cup yellow cornmeal ³∕4 cup frozen ﬁre-roasted whole kernel corn, thawed, or fresh corn kernels ¹∕4 cup all-purpose ﬂour ¹∕4 cup sugar 1 tsp. baking powder ¹∕2 tsp. kosher salt ¹∕4 tsp. freshly ground black pepper 1 egg, lightly beaten ¹∕2 cup buttermilk ¹∕2 cup heavy cream ³∕4 cup crumbled blue cheese (3 oz.)

1. Preheat broiler. Place whole peppers on a foil-lined baking sheet. Broil 4 to 6 inches from heat 15 minutes or until charred, turning occasionally. Bring foil up around peppers and fold edges together to enclose. Let stand 15 minutes. Peel oﬀ and discard skins. Cut a small slit on one side of each pepper, keeping pepper intact. Gently scoop out seeds. Swish peppers in water to make sure all seeds are removed. Pat dry. 2. Preheat oven to 375°F. Coat a 3-qt. rectangular baking dish with cooking spray. In a medium bowl combine

next seven ingredients (through black pepper). In a small bowl combine egg, buttermilk, and cream;. add all at once to flour mixture. Stir just until moistened. Fold in half of the cheese. 3. Arrange peppers in a single layer in prepared baking dish. Gently fill each pepper with batter. Spoon remaining batter around peppers. Sprinkle with remaining cheese. 4. Bake 25 minutes or until spoon bread is puffed and golden. Let stand 10 minutes before serving. Makes 6 stuffed peppers. PER STUFFED PEPPER 315 cal., 14 g fat (8 g sat. fat), 65 mg chol., 405 mg sodium, 40 g carb., 2 g fiber, 12 g sugars, 10 g pro.

GEM LETTUCE SALAD WITH CHAMOY DRESSING Pictured on p. 69. START TO FINISH 25 minutes 1

lb. baby gem lettuce or two 8-oz. hearts of romaine lettuce, cored and leaves separated 1 ripe avocado, halved, seeded, peeled, and sliced 1 mango, seeded, peeled, and sliced (tip, p. 35) ³∕4 cup sliced watermelon radish or red radishes ¹∕4 cup lime juice 2 Tbsp. apricot preserves 2 Tbsp. olive oil ³∕4 tsp. crushed dried chile de árbol ¹∕2 tsp. kosher salt 2 Tbsp. ﬁnely chopped green onion ¹∕4 cup fresh cilantro leaves

1. On a platter arrange lettuce, avocado, mango, and radish. 2. For dressing, in a small bowl whisk together lime juice, preserves, oil, chile de árbol, and salt. Stir in green onion. 3. Drizzle lettuce mixture with dressing. Sprinkle with cilantro. Makes 8 servings (1³∕4 cups each). PER SERVING 100 cal., 7 g fat (1 g sat. fat), 0 g chol., 90 mg sodium, 12 g carb., 3 g ﬁber, 7 g sugars, 1 g pro.

SPICY PICKLED EGGS & BEETS Pictured on p. 69. HANDS ON 40 minutes CHILL overnight 2

12 1 1 1 6 3 1 1

1 6

lb. small whole red beets, trimmed, peeled, and quartered cloves garlic cup sugar cup white vinegar cup water bay leaves dried chiles de árbol Tbsp. kosher salt Tbsp. crab and shrimp boil seasoning, such as Zatarain’s Tbsp. whole black peppercorns hard-cooked eggs

1. In a large saucepan combine beets, garlic, and enough lightly salted water to cover. Bring to boiling; reduce heat. Simmer 10 to 12 minutes or until beets are tender; drain in a colander. 2. For brine, in same saucepan combine next eight ingredients (through peppercorns). Bring to boiling; stir to dissolve sugar. 3. Divide beets, garlic, bay leaves, chiles, and eggs among three clean pint canning jars. Pour hot brine into jars, leaving ¹∕4-inch headspace. Seal jars. Chill overnight or up to 1 week. Makes 6 servings (2 beets + 1 egg each). PER SERVING 284 cal., 5 g fat (2 g sat. fat), 186 mg chol., 267 mg sodium, 50 g carb., 4 g ﬁber, 44 g sugars, 9 g pro.

TRE S LEC H E S STRAWBERRY SHORTCAKE

HANDS ON 25 minutes BAKE 30 minutes at 350°F CHILL 3 hours STAND 30 minutes

1¹∕2 cups all-purpose ﬂour ³∕4 tsp. baking powder ¹∕4 tsp. kosher salt ¹∕2 cup butter, softened ¹∕2 cup granulated sugar 2 eggs

¹∕2 cup buttermilk ¹∕2 tsp. almond extract 1

14-oz. can sweetened condensed milk 1¹∕2 cups heavy cream ²∕3 cup buttermilk 2 lb. fresh strawberries, sliced 1 Tbsp. granulated sugar 1 Tbsp. lemon juice 1 Tbsp. powdered sugar

1. Preheat oven to 350°F. Grease a 10-inch round cake pan. Line with parchment paper; grease paper. In a medium bowl stir together flour, baking powder, and salt. 2. In the bowl of a mixer fitted with a paddle attachment combine butter and ¹∕2 cup granulated sugar. Beat on high until fl uff y. Add eggs; beat until smooth. Scrape down sides of bowl. Add ¹∕2 cup buttermilk and almond extract; beat until smooth. Add flour mixture; beat just until combined. 3. Spread batter into prepared cake pan. Bake 30 minutes or until cake is golden and a toothpick comes out clean. 4. In a medium bowl whisk together sweetened condensed milk, ¹∕2 cup of the cream, and ²∕3 cup buttermilk. Using a skewer, poke holes all over top of cake. Pour milk mixture over warm cake. Cover and chill at least 3 hours or overnight. Invert cake onto a wire rack; remove parchment paper. Transfer to a serving plate and let stand at room temperature at least 30 minutes before serving. 5. Meanwhile, in a large bowl combine strawberries, 1 Tbsp. granulated sugar, and lemon juice. Let stand at room temperature at least 30 minutes. 6. In a medium bowl beat remaining 1 cup cream and the powdered sugar with mixer until stiff peaks form (tips stand straight). Spread cake with whipped cream and top with berries. Makes 10 slices. PER SLICE 501 cal., 27 g fat (17 g sat. fat), 117 mg chol., 196 mg sodium, 57 g carb., 2 g fiber, 40 g sugars, 9 g pro.

tres leches strawberry shortcake Iconic Mexican and American desserts meet in this decadent combo. Tres leches (aka three milks) typically includes evaporated milk, sweetened condensed milk, and cream, but Kate trades evaporated milk for buttermilk. The tangy wild card balances the cake’s sweetness.

M E X I C A N F L AV O R S

B U R NTO R AN G E AÑ E J O SO U R HAVE EXTR A MINT? USE IT AS FRESH GARNISH FOR THESE DRINKS .

BURNTORANGE AÑEJO SOUR

START TO FINISH 10 minutes 1

¹∕4 4 3 2 2 2 2

orange slice tsp. sugar fresh mint leaves Tbsp. añejo tequila (1¹∕2 oz.) Tbsp. lime juice (1 oz.) Tbsp. Cointreau or orange liqueur (1 oz.) Tbsp. sweet vermouth (1 oz.) Tbsp. pasteurized liquid egg whites (1 oz.) Ice cubes Blood orange soda

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1. Place orange slice on a sheet of foil; sprinkle with sugar. Using a kitchen torch, heat sugar until dark golden and charred in some spots; cool. 2. Using a muddler or the back of a spoon, crush mint against side of a cocktail shaker. Add tequila, lime juice, Cointreau, vermouth, and egg whites. Cover and shake vigorously until pressure builds and mixture sounds less “sloshy” and looks frothy. Add ice; cover and shake until cold. 3. Strain liquid into a chilled glass and top oﬀ with blood orange soda. Add burnt orange slice. Makes 1 serving ( ³∕4 cup).

PER SERVING 267 cal., 0 g fat, 0 mg chol., 57 mg sodium, 7 g carb., 1 g ﬁber, 4 g sugars, 4 g pro.

RHUBARB AGUA FRESCA

HANDS ON 25 minutes COOK 30 minutes COOL 1 hour CHILL 2 hours 1

lb. fresh rhubarb, chopped, or one 16-oz. pkg. frozen cut rhubarb 1¹∕2 cups sugar 6 cups water ¹∕2 cup lemon juice Ice cubes

1. In a 4-qt. Dutch oven combine rhubarb and sugar; add the water. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer 30 minutes or until rhubarb is broken down. Cool 1 hour. Cover and chill 2 to 4 hours. 2. Strain rhubarb mixture through a ﬁne-mesh sieve into a pitcher; discard solids. Stir in lemon juice. If desired, cover and chill until ready to serve. Serve over ice. Makes 6 servings (1 cup each). PER SERVING 207 cal., 0 g fat, 0 mg chol., 9 mg sodium, 54 g carb., 1 g ﬁber, 51 g sugars, 0 g pro.

R H U BARB AG UA F R E SCA SERVE THESE SIPPERS WITH STICKS OF FRESH RHUBARB .

M E X I C A N F L AV O R S

C RI S PY H O M I NY TACOS , P. 79 LOOK FOR NOPALITOS— JARRED PRICKLY PE AR CACTUS LE AVES—IN MEXICAN MARKETS .

veggie

L AY O F F T H E M E A T F OR A N IG H T OR T WO WITH THESE V E G E TA R I A N R E F R E S H E S O N T AC O S . VEGGIES AND GR AINS T A K E T H E P L AC E O F M E AT F O R F I L L E R S T H AT D E L I V E R G O O D F O R -Y O U F L AV O R .

Tacos 76 |

M E X I C A N F L AV O R S

MUSH ROOM, KALE , AND EGG TACOS

start to finish 30 minutes 1

¹∕2 1 8 1

¹∕2 1

1 6 8

Tbsp. olive oil cup chopped onion to 2 cloves garlic, minced oz. cremini mushrooms, sliced poblano pepper, stemmed, seeded, and chopped (tip, p. 25) tsp. kosher salt 8- to 10-oz. bunch fresh kale, stemmed and coarsely chopped (6 cups) Tbsp. butter eggs, lightly beaten 6-inch corn or ﬂour tortillas, warmed Purchased salsa verde Cotija cheese

1. In a very large nonstick skillet heat oil over medium. Add onion and garlic. Cook, stirring occasionally, 2 minutes. Add mushrooms, poblano pepper, and salt. Cook 2 minutes, stirring occasionally. Add kale and

2 Tbsp. water. Cook, stirring occasionally, about 5 minutes or until kale and vegetables are tender. Remove vegetable mixture from skillet and keep warm. 2. In same skillet melt butter over medium heat; pour in beaten eggs. Cook without stirring, until eggs begin to set on the bottom and around edges. Use a spatula to lift and fold partially cooked egg mixture, allowing uncooked portion to ﬂow underneath. Continue cooking over medium heat 2 minutes or until eggs are cooked but still glossy and moist. Immediately remove from heat. 3. Top each tortilla with egg, vegetable mixture, salsa, and Cotija cheese. Makes 8 tacos. per taco 169 cal., 9 g fat (3 g sat. fat), 147 mg chol., 285 mg sodium, 15 g carb., 3 g ﬁber, 3 g sugars, 9 g pro.

VEGAN C HORIZO TACOS

HANDS ON 20 minutes COOL 20 minutes STAND 20 minutes 3 1 1 1 1 1 1 1

Tbsp. vegetable oil 8-oz. pkg. sliced button mushrooms Tbsp. ground ancho chile pepper Tbsp. mild chili powder Tbsp. ground cumin tsp. kosher salt tsp. ground coriander tsp. dried oregano, crushed

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¹∕2 ¹∕2 ¹∕2 ¹∕4 2

¹∕2 2 16

tsp. garlic powder tsp. dried thyme, crushed tsp. smoked paprika tsp. ground cinnamon 15-oz. cans chickpeas, rinsed and drained cup toasted walnuts Tbsp. lime juice 6-inch corn tortillas, warmed Sliced red onion, cilantro leaves, and/or lime wedges

1. Heat 1 Tbsp. of the oil in a very large nonstick skillet over medium-high. Add mushrooms; cook for 6 to 8 minutes or until mushrooms are lightly browned and liquid has evaporated,

stirring occasionally. Cool mushrooms completely. 2. In a large bowl combine the next 10 ingredients (through cinnamon). In a food processor combine cooled mushrooms, chickpeas, walnuts, and lime juice; pulse until ingredients are chopped. Add chopped chickpea mixture to seasonings in bowl. Stir well to combine. Let stand 20 minutes. 3. In same skillet heat the remaining 2 Tbsp. oil over medium-high. Add seasoned chickpea mixture to skillet, spreading evenly. Cook without stirring 2 minutes. Stir chickpea

mixture; continue cooking 4 to 5 minutes, stirring occasionally, or until mixture is browned and heated through. 4. Serve vegan chorizo in warmed tortillas topped with sliced onions, cilantro, and/or lime wedges. Makes 16 tacos. PER TACO 130 cal., 6 g fat (1 g sat. fat), 0 mg chol., 164 mg sodium, 15 g carb., 4 g ﬁber, 2 g sugars, 4 g pro.

C RI SPY HOM INY TACOS Pictured on p. 76. START TO FINISH 20 minutes 1 1

¹∕2 1 1 1 1 8 1 JAC KF RU IT AN D S PI NAC H TACOS FIND CANNED JACKFRUIT IN L ARGER SUPERMARKETS , SPECIALT Y FOOD STORES , OR ASIAN MARKETS .

JAC KFRUIT AND SPINAC H TACOS

START TO FINISH 25 minutes

Hover your smartphone camera over this code and learn how to make your own fresh homemade tortillas.

2 1

¹∕2 2 1 1

¹∕2 8

Tbsp. olive oil 14-oz. can young jackfruit in water or brine, drained and coarsely chopped cup chopped onion cloves garlic, minced 5-oz. container baby spinach canned chipotle pepper in adobo sauce, drained and ﬁnely chopped (tip, p. 25) tsp. ground cumin 6-inch corn tortillas, warmed Pico de Gallo (p. 65)

1. Heat olive oil in a large skillet over medium-high. Add jackfruit and onion to skillet. Cook, stirring occasionally, 4 minutes or until onion is tender. Add garlic; cook 30 seconds. Remove skillet from heat; add spinach, chipotle pepper, and cumin. Toss with tongs until spinach is just wilted and ingredients are combined. 2. Fill tortillas with vegetable mixture and Pico de Gallo. Makes 4 servings (2 tacos each). PER SERVING 174 cal., 8 g fat (1 g sat. fat), 0 mg chol., 298 mg sodium, 23 g carb., 6 g ﬁber, 2 g sugars, 2 g pro.

avocado Tbsp. lime juice tsp. kosher salt Tbsp. vegetable oil 15.5-oz. can hominy, drained and patted dry Tbsp. ancho chili powder tsp. ground cumin 6-inch corn or ﬂour tortillas cup canned nopalitos, drained, or roasted poblano pepper, peeled and sliced (tip, p. 23) oz. queso fresco, crumbled

1. Halve avocado; remove pit and peel. Place halves in a small bowl. Add lime juice and ¹∕4 tsp. of the salt; coarsely mash with a fork. 2. In a large nonstick skillet heat oil over medium. Add drained hominy to hot oil; cook without stirring 4 to 5 minutes until hominy is browned and beginning to crisp on one side (watch for spattering). Remove skillet from heat; stir in chili powder, cumin, and the remaining ¹∕4 tsp. salt. 3. Divide avocado mixture among tortillas. Top each with crispy hominy, nopalitos, and queso fresco. Makes 8 tacos. PER TACO 143 cal., 9 g fat (2 g sat. fat), 10 mg chol., 316 mg sodium, 13 g carb., 3 g ﬁber, 1 g sugars, 4 g pro.

Tamales! TA M A L E S A R E A L L A B O U T C E L E B R AT IO N. M A K E I T A F A M I LY A F F A I R BY SETTING UP A WEEKEND T A M A L A DA— A T R A D I T I O N A L T A M A L - M A K I N G G E T-T O G E T H E R— T O K E E P T H E A S S E M B LY P R O C E S S M O V I N G S M O O T H LY F RO M STA RT T O F I N I S H .

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M E X I C A N F L AV O R S

[IN

T H E K N OW ]

TAMALES THIS TRADITIONAL DISH HAS A FLAVORFUL FILLING ENVELOPED BY MASA DOUGH AND TIED UP IN SOFTENED CORNHUSKS (OR BANANA LEAVES). THE TAMALES ARE STEAMED UNTIL THE DOUGH IS SET, THEN THE HUSKS ARE UNTIED AND DISCARDED. “TAMAL” IS SINGULAR FORM AND IS DERIVED FROM TAMALLI, A WORD IN THE NAHUATL LANGUAGE SPOKEN IN MESOAMERICA (WHICH INCLUDES MEXICO AND CENTRAL AMERICA). To keep the process smooth, do all your prep work ahead of time, such as making the masa mixture and meat ﬁlling and softening the cornhusks. You’ll need these items to get started. Look for cornhusks and masa harina in the Mexican section of large supermarkets or at Mexican food stores.

CHICKEN BROTH

DRIED COR N HUSKS

DRIED CORNHUSKS Cornhusks are used for shaping and wrapping the tamales ﬁlling into tidy little packages.

S A LT BAKING P OW D E R

LARD

BUTTER

Lard, which is rendered pork fat and the traditional fat used in Mexican cooking, is a key ingredient in tamales. Look for it in the dairy case near the butter. If you can’t ﬁ nd lard (or aren’t a fan), you can use vegetable shortening.

MASA HARINA

M AS A HARINA LARD

This processed corn ﬂour possesses the distinct tortilla chip smell that is a hallmark of Mexican cuisine. The ﬂour comes from an ancient method of presoaking corn kernels in a solution of lye or slaked lime and water. In addition to tamales dough, it’s used to make corn tortillas, tortilla chips, and other specialties. M E X I C A N F L AV O R S

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TAMALES Pictured on p. 80. HANDS ON 50 minutes STAND 40 minutes CHILL 1 hour COOK 1 hour 1

¹∕2 1¹∕2 1¹∕2 3¹∕2 2 30 1

cup butter, softened cup lard or shortening tsp. salt tsp. baking powder cups masa harina cups reduced-sodium chicken broth or vegetable broth to 40 dried cornhusks (about ¹∕2 of an 8-oz. pkg.) recipe Chicken and Dried Fruit Tamales Filling, Red Chile-Pork Tamales Filling, or PoblanoCheese Tamales Filling (opposite)

1. In a large bowl beat butter, lard, salt, and baking powder with a mixer on medium 1 minute or until smooth. Alternately add masa harina and broth, beating until dough resembles a thick, creamy paste. Cover and refrigerate 1 hour. 2. Meanwhile, in a very large bowl cover cornhusks with boiling water. Let stand 30 to 45 minutes or until husks are soft. Drain well; pat dry with paper towels. 3. To assemble tamales, starting at the wide end of a cornhusk, spoon 2 rounded Tbsp. dough onto husk and pat into a 4×3-inch rectangle. Spread 1 rounded Tbsp. desired filling down the center of dough. Fold a long edge of husk over filling so it brings edges of masa together. Roll up husk. Fold bottom up; tie with a cornhusk strip. Place on a platter until all are assembled. 4. To steam tamales, add a steamer basket to an 8-qt. pot. Add water to just below the basket. Stand tamales upright in steamer basket. Bring to boiling. Reduce heat to medium-low. Cover; steam 1 to 1¹∕4 hours or until dough easily pulls away from cornhusks and is spongy and cooked through. Uncover; let stand 10 minutes before serving. Makes 30 tamales. PER TAMAL 174 cal., 11 g fat (5 g sat. fat), 26 mg chol., 303 mg sodium, 16 g carb., 2 g fiber, 3 g sugars, 4 g pro.

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M E X I C A N F L AV O R S

1. Purchased cornhusks are brittle and need to be softened so they won’t tear or crack when assembling the tamales. Keep the husks submerged beneath the hot water by weighting them down with a heatproof plate or pie plate.

2. Spread the masa dough onto the wide end of the husk. Using wet fingers (to prevent dough from sticking to your hands), pat the dough into a rectangle. Spoon desired filling down the center of the dough (once rolled, the masa mixture will encase the filling).

3. Fold the husk

4. Arrange the

over, guiding and tucking the husk under so the edges of the masa dough come together around the ﬁlling. Roll the husk into a tube, then fold up the bottom (short edge) of the husk and tie in place. The top of the husk will be open, so you can see the ﬁlling inside.

wrapped tamales in the steamer basket with folded ends down. Arrange tamales loosely—not too tight—so they steam evenly.

FREEZE ‘EM! After Step 3, layer tamales in an airtight container. Freeze up to 3 months. To serve, steam frozen tamales as directed in Step 4, adding 10 minutes to the steaming time.

RED CHILEPORK TAMALES FILLING

PREP 20 minutes COOK 1 hour SOAK 30 minutes 2

1 4

¹∕2 1 4 2 2

RED CHILEPORK TA M A L E S FILLING

lb. boneless pork shoulder, trimmed of fat and cut into 2-inch chunks small onion, quartered cloves garlic, smashed tsp. whole black peppercorns tsp. salt dried ancho chile peppers dried pasilla chile peppers cloves garlic, peeled and halved

1. In a 4-qt. heavy pot combine pork, onion, smashed garlic, peppercorns, and ¹∕2 tsp. salt. Add enough water to cover (4 to 5 cups). Bring to boiling; reduce heat. Simmer, covered, over medium-low 1 to 1¹∕2 hours or until meat is very tender. Remove meat from broth; discard broth. Break apart meat using forks.

2. Meanwhile, in a dry large skillet toast dried chile peppers over medium 4 to 5 minutes or until they have a toasted aroma, turning frequently. Cool slightly. Remove and discard stems and seeds from peppers (tip, p. 25). Place peppers in a large bowl; cover with boiling water. Let stand 30 minutes to soften. Remove peppers, reserving liquid. Strain liquid through a ﬁ ne-mesh sieve. In a blender combine the peppers, ³∕4 cup of the reserved liquid, the 2 cloves halved garlic, and remaining ¹∕2 tsp. salt. Cover; blend until smooth. Transfer to a medium bowl; add pork and stir to coat. Cover; refrigerate until ready to use (up to 24 hours). Makes 3¹∕4 cups. PER TBSP. 27 cal., 1 g fat (0 g sat. fat), 10 mg chol., 35 mg sodium, 1 g carb., 0 g ﬁber, 0 g sugars, 3 g pro.

and pepper. Cook and stir 1 minute more. Stir in tomatoes, apricots, and raisins. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until fruit is softened. Remove from heat. Stir in chicken. Transfer ﬁlling to a bowl. Cover; refrigerate until ready to use (up to 24 hours). Makes 4 cups. PER TBSP. 17 cal., 0 g fat, 3 mg chol., 36 mg sodium, 2 g carb., 0 g ﬁber, 2 g sugars, 1 g pro.

CHICKEN AND DRIED FRUIT TAMALES FILLING

PREP 15 minutes COOK 17 minutes 1 1 2 1

Tbsp. olive oil cup chopped onion cloves garlic, minced tsp. ground cumin ¹∕2 tsp. salt ¹∕4 tsp. black pepper 1 14.5-oz. can ﬁre-roasted diced tomatoes, undrained ¹∕2 cup chopped dried apricots ¹∕2 cup golden raisins 1¹∕2 cups shredded cooked chicken

POBLANOCHEESE TA M A L E S FILLING

CHICKEN AND DRIED FRUIT TA M A L E S FILLING

1. In a large skillet heat oil over medium. Add onion and garlic; cook 6 to 8 minutes or until very tender and starting to brown. Stir in cumin, salt,

POBLANOCHEESE TAMALES FILLING

PREP 20 minutes ROAST 20 minutes at 425°F STAND 20 minutes COOK 15 minutes 4

¹∕2 2

¹∕4 1

fresh poblano chile peppers, halved, stemmed, and seeded (tip, p. 25) Tbsp. olive oil cup chopped onion cloves garlic, minced tsp. salt lb. mushrooms, such as stemmed shiitake, cremini, and/or button, chopped chipotle pepper in adobo sauce, minced (tip, p. 25), plus 2 Tbsp. sauce cup shredded queso Oaxaca or Monterey Jack cheese (4 oz.)

1. Preheat oven to 425°F. On a foil-lined baking sheet arrange poblanos in a single layer, cut side down. Drizzle with 1 Tbsp. of the oil. Roast 20 to 25 minutes or until charred. Wrap in foil. Let stand 20 minutes or until cool. When cool enough to handle, remove and discard skins. Chop poblanos. 2. Meanwhile, in a large skillet heat the remaining 2 Tbsp. oil over medium. Add onion, garlic, and salt. Cook 5 minutes or until tender, stirring occasionally. Add mushrooms and cook 5 minutes more or until softened, stirring occasionally. Add chipotle pepper and adobo sauce; heat through. Remove from heat; stir in chopped roasted poblanos. Transfer to a medium bowl; cool completely. Add cheese; toss to coat. Cover; refrigerate until ready to use (up to 24 hours). Makes 3 cups. PER TBSP. 22 cal., 1 g fat (0 g sat. fat), 2 mg chol., 7 mg sodium, 1 g carb., 0 g ﬁber, 0 g sugars, 1 g pro.

M E X I C A N F L AV O R S

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ceviche

THE SUNNY C I T RUSY F L AV O R O F F R E S H C E V IC H E (SEH-V EE-CH EH) IS COMING TO A TA B L E N E A R YOU I N OU R T WO V ERSIONS YOU C A N M A K E AT HO M E .

Safety Matters

The acidity in the citrus does alter the proteins in the fi sh in traditional ceviche, making it appear cooked, but the fi sh is in fact raw. For this reason and your own safety, use only the freshest fi sh possible (get to know your fi shmonger well—the more questions you ask about the fi sh they sell, the better).

S H RI M P “C EVI C H E ” TOSTADA

[IN

SASHIMI-GRADE TUNA Some fi sh on the market will be labeled as “sashimigrade.” While that designation doesn’t guarantee the fi sh is free of all pathogens, it’s a good place to start when asking questions of the fi shmonger. People who are pregnant, immunocompromised, or elderly should opt for the Shrimp “Ceviche” Tostadas (opposite).

T H E K N OW ]

CEVICHE WITH FRESH FISH SO EASY TO COME BY ALONG THE COASTAL REGIONS OF MEXICO AND LATIN AMERICA, THE DELICACY THAT IS CEVICHE—SMALL CUTS OF FISH MARINATED IN BRIGHT AND ACIDIC CITRUS JUICES AND REQUIRING NO COOKING—HOLDS A SPECIAL PLACE ON THE MENU. TRY AUTHENTIC CEVICHE WITH AHI TUNA OR MIMIC THE FLAVORS WITH A MOCK CEVICHE USING QUICK-COOKED SHRIMP. 84 |

M E X I C A N F L AV O R S

SHRIMP “CEVICHE” TOSTADAS HANDS ON 35 minutes CHILL 2 hours 1 4

¹∕4 ¹∕4 1 1 1

¹∕4 1

AH I - MAN GO C EVI C H E LE ARN HOW TO CUT A MANGO ON P. 3 5 .

2 2

6 4

¹∕3

SERVE IT SPRINKLE THE AHI- MANGO CEVICHE WITH SEA SALT FLAKES AND SERVE WITH LIME WEDGES ON TOP. SCOOP UP THE CEVICHE WITH THE TORTILLA CHIPS .

AHI-MANGO CEVICHE

HANDS ON 30 minutes MARINATE 2 hours 6 8

FRESH IS BEST

Fresh tropical lemons and limes are the most commonly used citrus fruits in ceviche, but oranges, grapefruits, and other citrus are bright and delicious options. Because the fruit juice contributes so much to the ﬂavor of the marinadesauce, use a citrus juicer to squeeze juice from fresh citrus instead of using purchased bottled.

¹∕2 1 1

12 1

¹∕4

limes oz. fresh tomatillos, husked, rinsed, and quartered avocados, halved, seeded, peeled, and chopped cup chopped fresh cilantro clove garlic, minced Dash salt to 2 fresh serrano peppers, seeded and chopped (tip, p. 25) oz. sashimi-grade fresh ahi tuna, cubed ripe mango, seeded, peeled, and cut into small pieces cup ﬁnely chopped shallots

1. Squeeze juice from limes. In a food processor combine 2 Tbsp. of the lime juice, the

tomatillos, half of the avocado, the cilantro, garlic, and dash salt. Cover and pulse until slightly chunky. Transfer to a medium bowl. Fold in remaining avocado and the serranos. Season to taste with additional lime juice and salt. Cover and chill until ready to serve. 2. In a nonmetal or resealable plastic bowl add ¹∕2 cup of the lime juice; add tuna, mango, and shallots. Cover and marinate in refrigerator at least 2 hours but no more than 3 hours, stirring occasionally. 3. Divide tomatillo mixture among serving glasses. Top with tuna mixture, sea salt, and lime wedges. Makes 6 servings ( ¹∕2 cup tuna mixture + ¹∕4 cup tomatillo mixture each). PER SERVING 247 cal., 10 g fat (3 g sat. fat), 22 mg chol., 157 mg sodium, 24 g carb., 5 g ﬁber, 7 g sugars, 17 g pro.

lb. fresh or frozen shrimp in shells cups water Salt cup orange juice cup lime juice fennel bulb, trimmed and cut into thin bite-size strips ruby red grapefruit, peeled, sectioned, and chopped orange, peeled, sectioned, and chopped cup ﬁnely chopped red onion fresh red Anaheim chile pepper, seeded and ﬁnely chopped (tip, p. 25) Tbsp. chopped fennel fronds avocados, halved, seeded, and peeled Hot pepper sauce tostada shells cups shredded iceberg lettuce cup pumpkin seeds (pepitas), toasted

1. Thaw shrimp if frozen. Peel and devein shrimp; cut in half lengthwise. Rinse shrimp; pat dry. In a large saucepan bring the water and 1 tsp. salt to boiling. Add shrimp. Simmer 1 to 2 minutes or just until shrimp are opaque, stirring occasionally. Rinse in cold water; drain. Transfer shrimp to a large bowl. Add orange juice and lime juice; toss to coat. 2. Stir fennel strips, grapefruit and orange sections, red onion, Anaheim pepper, and fennel fronds into shrimp mixture. Cover; chill 2 hours. Season to taste with salt. 3. In a bowl mash avocados with a fork. Season to taste with salt and hot pepper sauce. 4. Spread tostada shells with avocado mixture. Top with lettuce, shrimp mixture, pumpkin seeds, and, if desired, lime wedges and additional fennel fronds. Makes 6 tostadas. PER TOSTADA 316 cal., 17 g fat (3 g sat. fat), 95 mg chol., 739 mg sodium, 28 g carb., 8 g ﬁber, 8 g sugars, 17 g pro.

M E X I C A N F L AV O R S

| 85

M EX ICO’S MOST D E L E C TA B L E D I S H E S U S E S LOW, E V E N H E AT T O T E N D E R I Z E M E ATS AND MELD BR IGHT F L AV O R S . Y O U R S L O W COOKER DOES THE S A M E TAS K O F LOW, L E I S U R E LY C O O K I N G — N O S U P E RV I S I O N REQUIRED.

e k a T

S H O RT RI B S WITH D RI E D C H E RRI E S , P. 89 IF YOU LIKE , MAKE A QUICK HERB SPRINKLE BY COMBINING CHOPPED CIL ANTRO , LIME ZEST, AND MINCED GARLIC .

86 |

M E X I C A N F L AV O R S

w o l

KEEP IT CLOSED That slow cooker lid is there for a reason—it maintains the necessary heat level to evenly cook food in the recommended time range. When you pop the top to look at your food, the heat escapes. You might need to add more time to the total if you open the lid frequently. So until you need to check doneness, keep that lid in place.

C H I POTLE - C H IC KE N LET TUC E WR APS , P. 89 FREEZE REMAINING CHIPOTLE PEPPERS FROM THE CAN FOR ANOTHER USE .

[IN

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POZOLE MANY VARIATIONS ON THIS SAVORY STEW EXIST, BUT IT’S MOST COMMONLY MADE WITH PORK SHOULDER, A TOUGH CUT OF MEAT THAT TRANSFORMS INTO FORK-TENDER DELICIOUSNESS AFTER A SIMMER IN THE SLOW COOKER.

1/2 tsp. salt 1/4 tsp. black pepper

RE D PORK POZOLE

hands on 20 minutes slow cook 8 to 9 hours (low) or 4 to 41/2 hours (high) + 30 minutes stand 20 minutes 21/2 to 3 lb. boneless pork shoulder roast, trimmed and cut into 2- to 3-inch pieces

2 6 2 1 2 6 1 4

Tbsp. vegetable oil cups reduced-sodium chicken broth 15-oz. cans hominy, drained cup chopped white onion bay leaves cloves garlic, minced Tbsp. dried Mexican or regular oregano, crushed dried ancho chile peppers, stems and seeds removed (tip, p. 25)

dried guajillo chile peppers, stems and seeds removed (tip, p. 25) Toppers, such as sliced radishes and/or chopped fresh cilantro

1. Sprinkle meat with salt and black pepper. In a 10-inch skillet heat 1 Tbsp. of the oil over medium-high. Add half of the meat; cook until browned on all sides. Transfer meat to a 5- to 6-qt. slow cooker. Repeat with remaining 1 Tbsp. oil and meat. Stir in next six ingredients (through oregano). Cover and cook on low 8 to 9 hours or high 4 to 41/2 hours. 2. Meanwhile, place dried peppers in a large heatproof bowl. Pour 11/2 cups boiling water over peppers. Let stand 20 minutes. Drain peppers, reserving 1 cup of the soaking liquid. In a blender or food processor combine peppers and reserved soaking liquid. Cover and pulse until smooth. 3. Stir pureed pepper mixture into meat mixture. Cover and cook 30 minutes more. Remove and discard bay leaves. Remove meat and shred using two forks; return to soup. Season to taste with additional salt and black pepper. Serve with desired toppers. Makes 12 servings (11/4 cups each). per serving 215 cal., 6 g fat (1 g sat. fat), 57 mg chol., 526 mg sodium, 14 g carb., 2 g fiber, 2 g sugars, 24 g pro.

EASY CLEAN Skip the cleanup step with Reynolds Kitchens® Slow Cooker Liners.

BROUGHT TO YOU BY REYNOLDS KITCHENS®

1/2 to 1 tsp. dried Mexican or 16

YUCATÁN ST YLE F I S H TACOS AN NAT TO COM E S FROM TH E S E E DS OF TH E ACH IOTE TRE E AN D GIVE S TH E FIS H I N TH I S DI S H ITS SU N NY COLOR .

C H I POTLEC H IC KEN LETTUC E WRAPS Pictured on p. 87. hands on 20 minutes slow cook 6 to 7 hours (low) or 3 to 31/2 hours (high) 2

lb. skinless, boneless chicken thighs 3/4 cup bottled light lime vinaigrette salad dressing 1 to 2 canned chipotle peppers in adobo sauce, finely chopped 16 Bibb lettuce leaves (2 to 3 heads) 2 avocados, halved, seeded, peeled, and sliced

1. Place chicken in a 31/2- or 4-qt. slow cooker. Add salad dressing and chipotle peppers. Cover and cook on low 6 to 7 hours or high 3 to 31/2 hours. 2. Remove chicken from cooker. Shred chicken using two forks. Skim fat from cooking liquid; return chicken to liquid in cooker.

3. Using a slotted spoon, spoon chicken onto lettuce. Top with avocados. Makes 8 servings (2 wraps each). per serving 241 cal., 14 g fat (3 g sat. fat), 107 mg chol., 370 mg sodium, 6 g carb., 2 g fiber, 3 g sugars, 23 g pro.

YUCATÁNSTYLE FI SH TACOS

hands on 15 minutes slow cook 3 hours (low) or 11/2 hours (high) 11/2 to 2 lb. fresh or frozen skinless cod or other white fish fillets, 1 inch thick 3 Tbsp. orange juice 2 Tbsp. white vinegar 2 Tbsp. vegetable oil 4 cloves garlic, minced 2 packets Sazón coriander and annatto seasoning or 1 Tbsp. achiote paste 1 fresh jalapeño pepper, seeded and finely chopped (tip, p. 25) 1 tsp. salt 1 tsp. cumin seeds, crushed

regular oregano, crushed 5- to 6-inch tortillas Shredded cabbage and fresh oregano leaves

1. Thaw fish if frozen. Cut into four serving-size pieces. Rinse fish; pat dry. Place in a 4- to 6-qt. slow cooker. In a small bowl whisk together next nine ingredients (through oregano); pour over fish, rearranging fish to coat. Cover; cook on low 3 hours or high 11/2 hours, or until fish flakes easily. 2. Using a slotted spoon, spoon fish onto tortillas. If desired, drizzle with some of the cooking liquid. Serve with cabbage and oregano. Makes 8 servings (2 tacos each). per serving 197 cal., 4 g fat (1 g sat. fat), 36 mg chol., 271 mg sodium, 23 g carb., 3 g fiber, 1 g sugars, 18 g pro.

SHORT RI BS WITH DRI E D C H E RRI E S Pictured on p. 86. hands on 30 minutes slow cook 8 to 10 hours (low) or 4 to 5 hours (high) 1

16-oz. jar roasted red bell peppers, drained 3 Tbsp. Mexican Chile-Cocoa Spice Mix (right) 6 bone-in beef short ribs (3 lb.) 1 tsp. salt 1/2 tsp. black pepper Nonstick cooking spray 1 cup chopped onion 3 cloves garlic, minced 1 cup dry red wine 1 14.5-oz. can diced tomatoes, undrained 3/4 cup reduced-sodium beef broth 1/3 cup dried tart cherries 1/4 cup chopped fresh cilantro

1. In a blender or food processor combine roasted peppers and Mexican Chile-Cocoa Spice Mix. Cover and blend or process until smooth. 2. Sprinkle short ribs with salt and black pepper. Coat a Dutch oven with cooking spray; heat over medium-high. Add ribs; cook 10 to 12 minutes or until well browned on all sides. Remove ribs, reserving 2 Tbsp. drippings in pan. 3. Add onion to reserved drippings. Cook over medium 5 minutes or until golden, stirring occasionally. Add garlic; cook and stir 1 minute. Add pureed roasted peppers; cook and stir 3 minutes. Stir in wine; simmer, uncovered, 3 minutes more. 4. Transfer roasted pepper mixture to prepared cooker. Stir in tomatoes, broth, and cherries; add ribs. Cover and cook on low 8 to 10 hours or high 4 to 5 hours. 5. Transfer ribs to a platter. Skim fat from tomato mixture. Spoon mixture over ribs and sprinkle with cilantro. If desired, serve with hot cooked rice. Makes 6 servings (1 short rib + 3 Tbsp. tomato mixture each). MEXICAN CHILE-COCOA SPICE MIX In a small jar combine 2 Tbsp. each ground ancho chile pepper and smoked paprika; 1 Tbsp. ground cumin; 2 tsp. each dried Mexican or regular oregano, crushed, and unsweetened cocoa powder; and 1 tsp. black pepper. per serving 303 cal., 13 g fat (5 g sat. fat), 57 mg chol., 705 mg sodium, 22 g carb., 5 g fiber, 10 g sugars, 29 g pro.

M E X I C A N F L AV O R S |

sweet

galletas

TH ESE SI M PLE COOK I ES— WHETHER DENSE WITH B U T T E R O R L I G H T LY C O AT E D W I T H C I N NA M O NS U G A R— O F F E R A G L I M P S E AT T H E S O F T E R , SW E ET E R S I D E O F F L AV O R S I N S P I R E D BY M E X I C O .

CITRUSRUMCHATA BISCOCHITOS

prep 30 minutes chill 1 hour bake 10 minutes per batch at 350°F

3/4 cup sugar 1 1 11/2 11/2

Tbsp. orange zest tsp. anise seeds, crushed cups all-purpose flour cups whole wheat flour or all-purpose flour 1 tsp. baking powder 1/2 tsp. salt 3/4 cup butter, softened 1/2 cup coconut oil or canola oil 1 egg 3 Tbsp. RumChata 1 tsp. vanilla 2 Tbsp. sugar 1 tsp. ground cinnamon

[IN

T H E K N OW ]

BISCOCHITOS TRADITIONAL CINNAMONAND ANISEFLAVORED BISCOCHITOS ARE THE STATE COOKIE OF NEW MEXICO. FOR A NEW SPIN, WE ADDED RUMCHATA—A LIQUEUR THAT IS A BLEND OF RUM AND HORCHATA.

1. In a food processor or blender combine the 3/4 cup sugar, orange zest, and anise seeds. Cover and pulse until mixture is sandy and fragrant. In a medium bowl stir together the flours, baking powder, and salt. 2. In a large bowl beat butter, coconut oil, and sugar-orange mixture with a mixer on medium to high until light and fluffy, scraping sides of bowl occasionally. Add egg, RumChata, and vanilla. Beat until combined. Beat in the flour mixture. Divide dough in half and shape each into a disk. Wrap and chill 1 hour or until dough is easy to handle. 3. Preheat oven to 350°F. Line cookie sheets with parchment paper. On a lightly floured surface, roll half the dough at a time until 1/4 inch thick. Using desired 21/2-inch cutter, cut out dough. Place 1 inch apart on prepared cookie sheets. In a small bowl combine 2 Tbsp. sugar and the cinnamon; sprinkle over cutouts. Bake for 10 to 12 minutes or until bottoms are golden brown. Transfer cookies to a wire rack and let cool. Makes 36 cookies. per serving 121 cal., 7 g fat (5 g sat. fat), 15 mg chol., 79 mg sodium, 13 g carb., 1 g fiber, 5 g sugars, 1 g pro.

M E X I C A N F L AV O R S |

SUGARED ZEST Remove white pith from a section of grapefruit peel. Cut peel into thin strips. In a saucepan bring 1/2 cup sugar and 1/2 cup water to simmer. Add peel. Simmer 5 minutes; strain. Lay flat and let dry about 5 minutes. Toss in additional sugar.

92 |

M E X I C A N F L AV O R S

PALOMA BARS

prep 30 minutes chill 45 minutes bake 20 minutes at 350°F + 25 minutes at 300°F 1

cup butter 1/2 cup powdered sugar 1 Tbsp. lime zest 13/4 cups all-purpose flour 11/2 cups granulated sugar 1/4 cup all-purpose flour 2 Tbsp. grapefruit zest 1/2 cup grapefruit juice 2 Tbsp. tequila, mezcal, or lime juice (1 oz.) 3 eggs, lightly beaten 1 egg yolk 1 dash salt Sugared Zest (opposite) Sea salt flakes

1. In a small heavy saucepan heat and stir butter over medium 8 to 10 minutes or until butter turns the color of light brown sugar. Pour butter into a large mixing bowl; loosely cover and chill for 45 minutes, stirring twice. 2. Meanwhile, preheat oven to 350°F. Line a 13×9-inch baking pan with foil, extending foil over edges of pan. Add powdered sugar to bowl of cooled browned butter; beat on medium until blended. Add 1 Tbsp. lime zest; beat until combined. Gradually add 13/4 cups flour, beating until just combined. Press dough into the bottom and 1/2 inch up the sides of prepared pan. Bake for 20 to 25 minutes or until crust is golden brown. 3. Meanwhile, for filling, in a bowl whisk together granulated sugar and 1/4 cup flour until blended. Stir in grapefruit zest and juice, and tequila until sugar is dissolved. Add eggs, yolk, and salt; whisk until well mixed. Pour filling over hot crust. 4. Reduce oven to 300°F. Bake about 25 minutes more or just until filling is set. Cool in pan on a wire rack. Using the edges of the foil, lift uncut bars out of pan; cut into bars. To serve, sprinkle with Sugared Zest and sea salt. Makes 24 bars. TO STORE Refrigerate bars in an airtight container up to 1 week. per bar 181 cal., 9 g fat (5 g sat. fat), 51 mg chol., 276 mg sodium, 24 g carb., 0 g fiber, 16 g sugars, 2 g pro. M E X I C A N F L AV O R S |

[IN

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POLVORONES THE DELIGHTFULLY CRUMBLY SHORTBREADLIKE TEXTURE OF POLVORONES PAIRS UP WITH BACKGROUND FLAVORS OF CINNAMON AND CARDAMOM. FOR AN ARTISTIC TOUCH, PLACE STENCILS OR DOILIES OVER COOKIES BEFORE SIFTING WITH THE POWDERED SUGAR MIXTURE.

TO STORE Unless the recipe states otherwise, store unfilled and undecorated cookies in an airtight container at room temperature up to 3 days or freeze for up to 3 months. Thaw at room temperature. Fill or decorate as directed.

SPICED POLVORONES prep 40 minutes bake 5 minutes at 350°F + 15 minutes per batch at 325°F chill 1 hour 11/2 11/2 1 1 1 11/2

cups almond flour cups all-purpose flour cup butter, softened cup powdered sugar Tbsp. milk tsp. ground cinnamon 3/4 tsp. ground cardamom 1 tsp. vanilla

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M E X I C A N F L AV O R S

1. Preheat oven to 350°F. Spread almond flour and all-purpose flour evenly in separate shallow baking pans. Bake both pan 5 to 10 minutes, stirring once or twice, until light golden brown. Combine flours in a bowl and cool to room temperature. 2. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add 1/2 cup of the powdered sugar. Beat until combined. Beat in milk, 1 tsp. of the cinnamon, the cardamom,

and vanilla until combined. Beat in cooled flour mixture until combined. Cover; chill 1 hour or until easy to handle. 3. Preheat oven to 325°F. On a lightly floured surface, roll the dough until 1/2 inch thick. Cut out dough using a 2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets. 4. Bake about 15 minutes or until bottoms are light brown. Cool on cookie sheets 2 minutes. Transfer to a wire rack; cool completely.

5. Before serving, in a small bowl combine the remaining 1/2 cup of the powdered sugar and 1/2 tsp. of the cinnamon. Sprinkle cookies with powdered sugar mixture. Makes 32 cookies. per cookie 118 cal., 8 g fat (4 g sat. fat), 15 mg chol., 46 mg sodium, 10 g carb., 1 g fiber, 4 g sugars, 2 g pro.

WHAT ’S CA J ETA? CA JETA IS A T YPE OF DULCE DE LECHE , BUT IT’ S MADE WITH GOAT’ S MILK FOR SPECIAL FL AVOR . FIND IT ONLINE OR IN SPECIALT Y STORES .

MASA HARINA THUMBPRINTS WITH CAJETA

prep 40 minutes bake 12 minutes per batch at 375°F 2

Tbsp. instant espresso coffee powder 1/2 cup hot water 1/2 cup butter, softened 3/4 cup sugar 1/2 tsp. baking soda 1/2 tsp. salt 2 cups masa harina 2/3 cup cajeta or dulce de leche

1. In a small bowl combine espresso powder and the hot water until dissolved. Cool to room temperature. Preheat oven to 375°F. Lightly grease cookie sheets. 2. Meanwhile, in a large bowl beat together butter, sugar, baking soda, and salt with a mixer on medium until light and fluffy. Beat in masa harina alternately with the espresso water until well blended. 3. Shape dough into 1-inch balls. Place balls 1 inch apart on prepared cookie sheets. Using your thumb, make an indent in the center of each ball. 4. Bake about 12 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool completely. Before serving, fill centers with cajeta and sprinkle with additional espresso powder. Makes 72 cookies. per cookie 82 cal., 2 g fat (1 g sat. fat), 4 mg chol., 39 mg sodium, 6 g carb., 0 g fiber, 4 g sugars, 0 g pro. M E X I C A N F L AV O R S |

ON THE COVER

M A K E A B AT C H O F T H IS F L E X I B L E C H IC K E N M I X T U R E F O R T O STA D AS T O E AT T H R O U G H T H E W E E K . O R C H A N G E I T U P BY W R A P P I N G C H I C K E N M O L E I N T O R T I L L A S O R S E RV I N G O V E R C H I P S F O R N A C H O S .

Customize your tostadas with fresh and colorful toppings like snipped fresh cilantro, crumbled Cotija cheese, pickled onions (tip, p. 7), Mexican crema, and/or lime wedges.

HANDS ON 30 minutes COOK 1 hour 2

¹∕2 ¹∕2 ¹∕2 4

¹∕2 1

¹∕2 ¹∕4 3

dried ancho chile peppers, stems and seeds removed (tip, p. 25) 14.5-oz. can fire-roasted diced tomatoes, undrained cup almonds, toasted and finely chopped cup finely chopped sweet onion of a 6-oz. can tomato paste ( ¹∕3 cup) cloves garlic, minced oz. bittersweet chocolate, chopped tsp. ground coriander tsp. salt tsp. ground cinnamon lb. bone-in chicken thighs, skin removed Black pepper tostada shells

1. Place dried peppers in a small heatproof bowl. Pour ¹∕2 cup boiling water over peppers. Let stand 20 minutes; drain. Finely chop peppers. 2. Meanwhile, in a 4- to 5-qt. Dutch oven combine next nine ingredients (through cinnamon). Stir in chopped peppers. Bring to boiling, stirring constantly (mixture will be thick); reduce heat. Add chicken; sprinkle with black pepper and additional salt. Simmer, covered, 1 hour or until chicken is tender, turning chicken once. Remove chicken and shred using two forks. Return shredded chicken to Dutch oven. 3. Spoon chicken mixture onto tostada shells. Cover and refrigerate leftovers for up to 4 days. Makes 6 servings (2 tostadas each). PER SERVING 424 cal., 22 g fat (5 g sat. fat), 79 mg chol., 737 mg sodium, 31 g carb., 5 g ﬁber, 6 g sugars, 29 g pro.

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Better Homes & Gardens® Mexican FlavorsTM, 2021. Mexican Flavors is published annually in April by Meredith Corp., 1716 Locust St., Des Moines, IA 50309-3023. Better Homes & Gardens is a registered trademark in the United States, Canada, and Australia. Better Homes & Gardens marca registrada en México. © Meredith Corp. 2021. All rights reserved. Printed in the U.S.A.

SO MANY TOPPINGS

C H IC KEN MOLE TOSTADAS

RECIPES 56

APPETIZERS & SNACKS

71 Amaranth Crackers 19 Avocado Fries 71 Chipotle CarrotOnion Dip 59 Chipotle-Chorizo Bean Dip 29 Chipotle Queso 65 DIY Tortilla Chips 19 Guacamole 35 Mango Spice Pops 72 Spicy Pickled Eggs & Beets 72 Spoon BreadStuﬀed Poblanos

BEEF, PORK & CHICKEN

28 Cemita Poblana 96 Chicken Mole Tostadas 89 Chipotle-Chicken Lettuce Wraps 56 Mexican Chorizo 72 Pickled Jalapeño Fried Chicken 24 Pollo Mole Manchamanteles 31 Queso Fundido Tortas 88 Red Pork Pozole 89 Short Ribs with Dried Cherries

DRINKS

47 Blueberry Cilantro Margaritas 74 Burnt-Orange Añejo Sour 9 Café de Olla 50 Classic Margaritas 49 Mexican Hot Coﬀee Cocktails 48 Micheladas 46 Palomas 74 Rhubarb Agua Fresca 51 Seared Scallop Tequila Shooters

FISH & SEAFOOD

85 Ahi-Mango Ceviche 39 Ancho-Lime Halibut with Jalapeño Corn 64 Ranchero Shrimp 52 Shrimp and Masa Empanadas 85 Shrimp “Ceviche” Tostadas 31 Shrimp Con Queso

SALADS

45 Corn Salad with Queso Fresco 72 Gem Lettuce Salad with Chamoy Dressing 41 Grande Salad Bowls

33 Mango, Tomato, and Avocado Salad 64 Taco Salad 64 Tomato Salad with Guajillo Chile Dressing

SALSAS & MOLES

18 AvocadoPoblano Salsa 35 Black BeanMango Salsa 25 Customized Fire-Roasted Tomato Salsa 24 Mole Manchamanteles 23 Oven-Roasted Mole 65 Pico de Gallo 23 Poblano Salsa Verde 56 Red Chile Sauce 45 Roasted Salsa Roja 15 Salsa Mexicana 15 Salsa Verde 15 Salsa with Dried Chiles & Tomatillos

SIDES

TAMALES & ENCHILADAS

41 Maíz de Olla 44 Mexican Green 56 Butternut Squash and Chorizo Rice Enchiladas 45 Mexican Red Rice with Slaw SWEETS 83 Chicken and & DESSERTS Dried Fruit 91 Citrus-RumChata Tamales Filling Biscochitos 83 Poblano-Cheese 95 Masa Harina Tamales Filling Thumbprints with 83 Red Chile-Pork Cajeta Tamales Filling 93 Paloma Bars 82 Tamales 8 Sopaipillas 94 Spiced VEGETARIAN Polvorones 37 Black Bean61 Tamarind Apples Chipotle 72 Tres Leches Tostadas Strawberry 13 Huevos con Shortcake Migas 10 Huevos TACOS Oaxaqueños & QUESADILLAS 8 Molletes 58 Chorizo and 42 Roasted Squash Butternut Quesadillas Squash Bowls 59 Chorizo-Potato 11 Sweet PotatoTacos with Black Bean Collards Huevos 78 Crispy Hominy Rancheros Tacos 38 Vegetarian 29 Fajita-Style Enchilada Bake Quesadillas 10 Fried Egg Tacos 79 Jackfruit and Spinach Tacos 77 Mushroom, Kale, and Egg Tacos 78 Vegan Chorizo Tacos 89 Yucatán-Style Fish Tacos M E X I C A N F L AV O R S

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