Leon's Mexican Kitchen

Spicy Mexican Meat Pie

2012-09-25T19:46:00.000-05:00

Spicy Mexican Meat Pie

It has been a while since I've posted any recipes in here and it's about time that I get with it again! I'm excited over the approaching holidays and all the excitement that happens in the kitchen because of them. It's a time for family - for friends - for hosting out of town guests.

This recipe is extremely NON-TRADITIONAL!!! <SHOCK!> I know! You all now that I try to be a purist when it comes to my Comida Mexicana! (Mexican Food). This time I've gone totally outside my comfort zone and still have not sacrificed flavor on bit!

I am just a simple man that loves to cook and impart or mimic the flavors I recall growing up in Corpus Christi and Laredo, Texas, and my travels into Mexico's interior. Some spices and herbs are not available here in the U.S. so I've had to adjust or sometimes wait until someone visits and brings me back some precious herbs and spices. Fortunately for me... everything in this dish is available here in the good old U.S.A.!

Now this recipe is pretty much a quickie if you work fast and efficiently. It will take approximately 30 minutes to put together and about an hour to cook with 15 minutes to rest after cooking. If you enjoy modern Mexican Food with authentic flavor, you'll enjoy this.

Set your oven to 350 degrees (175 degrees C). Let it just sit and preheat.

KITCHEN TOOLS:

Two (2) Medium Mixing Bowls

One (1) Wire Whisk

One (1) Comál (Griddle)

One (1) Large Skillet with Lid

One (1) Medium Sauce Pan with Lid

One (1) 9.5" X 13.5" Baking Dish

One (1) 7 inch Knife

One (1) Slotted Spoon

Blender

INGREDIENTS FOR FILLING:

Cooking Spray / Baker's Joy

1 pound Ground Beef

1 pound Ground Pork

2 Cups Fresh Poblano Peppers (Seared, Seeded, and Diced)

3 cloves Fresh Garlic (minced)

1 small Onion (diced)

1 teaspoon Salt or to taste

1 16 ounce jar of Salsa (I use Herdez Mild)

1/2 teaspoon dried Oregano

1/2 teaspoon dried Cumin

3 or 4 Dried Chile Ancho Peppers.

INGREDIENTS FOR BOTTOM AND TOP CRUST:

Two (2) 8.5 ounce boxes of dry corn muffin mix (I use Jiffy®)

Two (2) Large Eggs

2/3 cup Milk, (divided)

8 ounces Shredded Cheddar/Monterrey Jack Cheese (divided)

8 - 12 ounces frozen Sweet Corn, thawed.

DIRECTIONS:

Preheat your oven to 350 Degrees F (175 degrees C).

Spray your 9.5 X 13.5 inch casserole dish with Baker's Joy® or nonstick cooking spray.

Put your Poblano Peppers on your hot griddle turning them until they begin to scorch.

Once they are scorched, remove them from the Griddle and set them aside to cool.

Cook and stir the ground beef and ground pork in a deep skillet over medium heat until meat starts to turn brown.

Fill a medium sauce pan with 2 cups water and add the dried poblano peppers. Cover and let them come to a boil.

Check that the meat is browning nicely and continue cooking it.

Now seed and dice the poblano peppers:

Mince the fresh garlic and dice the onion.

Once that is done, your meat should be ready.

Add the garlic, the onion, and the diced Poblano peppers to the meat and incorporate them really well...

Now add your spices mixing really well after each addition...

Oregano, Cumin, and the jar of Salsa.

Take the Chile Anchos from the boiling water and place them in a blender with a bit of the liquid. Leave a vent in the blender top and cover with a paper towel.

Add two to three tablespoons to the meat mixture.

Cover the meat filling and set on low heat while you prepare the mixes!

In two separate mixing bowls, prepare the corn muffin mix by adding one box of mix in each bowl, one egg in each bowl and 1/3 cup of milk in each bowl. To ONE of the mixes add 4 ounces of the shredded cheese blend and set aside.

Spread the prepared corn muffin mixture without the cheese into the prepared baking dish. Sprinkle the corn over the muffin mix, followed by the remaining shredded cheese.

Now start spooning the meat filling over this combination:

When the meat is spread as evenly as possible (remember this does not have to be perfect.) spoon the corn muffin mix with the cheese over the meat, spread it to about a half inch from the edge... Again - don't bother getting this exact or perfect. It's supposed to look rustic!

You are now ready to bake this in your preheated oven for 50 to 60 minutes, until golden brown.

See how good that looks? Let it stand and cool for about 15 minutes and then it's ready to slice...

I add a healthy tablespoon of sour cream and chives and sit and enjoy... The meat is safely tucked away between the breading and it creates a wonderful gentle heat.

I hope you enjoy this NON-TRADITIONAL dish as much as I have!

Pollo en Tocino con Chutney de Cilantro

2012-06-07T02:47:00.000-05:00

POLLO en TOCINO con CHUTNEY DE CILANTRO

In English, this is a plate of Bacon Wrapped Chicken Breasts with a Cilantro Chutney...

Not your typical Mexican fare... but it worked for me...

INGREDIENTS:

Parchment Paper or Aluminum Foil (Large enough to hold and cover the chicken breasts.)

Two Large Chicken Breasts (Skinless and De-boned) Make sure they are completely thawed.

Fresh Sprigs of Garden Sage and Rosemary (to taste) (I'm generous with the sage and bit light handed with the rosemary)

Six strips of sugar cured bacon

FRESH CILANTRO CHUTNEY:

1 medium jalapeño pepper seeds removed and Finely Minced.

2 Tablespoons Yellow Onion Finely Chopped

Two Bunches Cilantro Course Chopped

1/8 to 1/4 Cup Apple Cider Vinegar (depending on your taste)

Salt and Pepper to taste

Extra Virgin Olive Oil Non-Stick Cooking Spray (Pam Cooking Spray Works Good.)

SPICES:

Pepper

Poultry Seasoning

Cumin

Ginger Garlic Powder

NOTE: The spices are for an infusion of flavor.

PREPARATION:

Spray the Parchment Paper or Aluminum Foil with Non-Stick cooking spray.

Sprinkle the Spices onto the Paper or Aluminum Foil.

Be generous with the spices you like and enjoy.

Wrap Three slices of bacon around each thawed chicken breast.

Place them on Half the Parchment or Aluminum Foil.

Sprinkle the Fresh Sage and Rosemary on top of each wrapped chicken breast.

They should look like this:

Bake in a 325 degree oven for 45 minutes.

PREPARING CILANTRO CHUTNEY:

Place all of the ingredients for the Chutney into a Blender EXCEPT for the Extra Virgin Olive Oil.

Be sure that the Blender has it's cover on.

Puree the ingredients.

Once the ingredients are a deep green color, run the Blender on stir and slowly add the Extra Virgin Olive Oil.

You want it to be on the lightly thick side of pourable.

Once it reaches that stage, Close the top again and liquefy for about 30 seconds.

Done.

Remove the Chicken once it's done:

Arrange the chicken breasts on a bed of your favorite bread stuffing and smother with the Cilantro Chutney...

You are now ready to enjoy your dinner...

NOTE: For an extra wild kick to my bread stuffing, I add a Chipotle pepper en Adobo and mix it in real well for a hot smokey flavor.

Buen Provecho!

Mexican Hot Dogs...

2011-07-10T01:43:00.001-05:00

This is definitely a Non-Traditional recipe that has lingered in my family for many years...

I have embellished it to suit my tastes and to go along with my memories of my mother's cooking. You can spice this up a bit by adding pickled jalapeño peppers and finely diced tomatoes as part of the garnish!

I hope you enjoy this along with the preparation video!

Ingredients:

2 links of Mexican Chorizo
One Medium Onion Chopped
2 Cloves of fresh Garlic Course Chop
2 cans of Hot Dog Sauce
1 teaspoon Comino (Cumin)
1 teaspoon Garlic Powder
1 Tablespoon Chile Powder

8 Corn Tortillas (at room temperature)
8 Hot Dogs. (Do not get the bun size hot dogs)

1 cup Good Quality Vegetable Oil or Canola Oil

Shredded Queso Chihuahua or Monterrey Jack or Mozzarella (To Taste)
Cilantro for Garnish or to taste.

Preparation:

Click the link below and watch the video!

This is a first attempt at making a video... Andrew and I had a blast doing it!

http://vimeo.com/25949643

Enjoy!

¡Buen Provecho!

Cranberry Streusel Pie

2010-12-25T18:45:00.000-06:00

Cranberry Streusel Pie

This delicious and easy to create pie has found it's way into my holiday menu and I can tell you for a fact that it is here to stay...

It's a wonderful quick treat that you can embellish with spices or just leave it plain. It's delightful either way.

I enjoyed this today, Christmas Day, with a generous helping of whipped creme accompanied by a snifter of warm B&B. How rich is THAT?

INGREDIENTS:

For Filling:

1lb Fresh Cranberries (about a bag and a half) Smash them up a bit.

1 Cup White Raisins (Optional)

¾ Cup White Granulated Sugar

¼ Cup All-Purpose Flour

¼ tsp Ground Cinnamon (Optional)

For Streusel Crumb Topping:

½ Cup Packed Light Brown Sugar

½ Cup Walnuts (smashed)

¼ Cup All-Purpose Flour

¼ tsp Ground Nutmeg (Optional)

1 pinch of Ground Cloves (Optional)

1 tsp Shortening

1 recipe pastry for a 9-inch single crust (Pillsbury Unroll and Bake Crust works well with this.)

Are you fussy about your pie crust? I tend to be... So you can create your own favorite pie crust recipe OR if you are really stressed for time, use a store bought one and cheat! That's right... I said it. CHEAT!

Okay... maybe cheat is a bit extreme... a better word is perhaps EMBELLISH!

Generously butter your pie dish. I use unsalted 100% BUTTER... Do NOT skimp on this. Unroll your pastry and put it in your buttered dish. Then melt and bring to room temperature about a tablespoon of butter, and brush it onto the top of the pastry shell and immediately put it in the refrigerator.

Preheat your oven to 350˚ F (175˚ C)

Put the Fresh Cranberries in a large bowl and smash them up a bit, making sure to leave some whole. I also pierce them with a knife to help them release their juices. If you are using White Raisins, now is the time to add them to the bowl, along with the sugar, flour, and cinnamon. Mix them well.

Now add them to the prepared pie crust and place the dish back in the refrigerator.

In a large bowl, place the smashed Walnuts, stir in the Brown Sugar, flour, ground nutmeg, ground cloves, and shortening.

Combine them with a pastry blender until the mixture looks course and crumbly.

Sprinkle this mixture over the top of the prepared sugared cranberries until it is mostly completely covered.

Bake for about 45 minutes using a pie tin or 35 minutes using a glass pie dish. Check that the crust is golden. When it is... the pie is ready!

Set on a wire rack and cool for about an hour and then let rest for 30 minutes before slicing.

Okay...

NOW you can enjoy it!

¡BUEN PROVECHO!

Red Velvet Cheese Cake... (Need I say more?)

2010-12-23T20:32:00.021-06:00

In early December, I asked Andrew what kind of cake he wanted for his birthday. He immediately said Red Velvet Cake... I was surprised. I was thinking he would have said Cheese Cake. Well this got my wheels a turning... I decided I'd combine recipes to come up with a Red Velvet Cheese Cake... and therefore create a unique cake for his birthday!

The result was an instant hit.

You will need to be organized for this recipe... Measure all of your ingredients and do your little "fussy steps" in advance.

LIST OF INGREDIENTS:

For Crumb Crust Mixture:

1½ Cups Chocolate Graham Cracker Crumbs

¼ Cup melted Unsalted Butter

2 Tsp Granulated Sugar

For Cake Batter Mixture:

3 (8 oz) packages of Cream Cheese, softened

1½ Cups Granulated Sugar

4 Large Eggs, lightly beaten

3 Tsp Unsweetened Cocoa

2 (1 oz) bottles of Red Food Coloring

1 Cup Sour Cream

½ Cup Whole Buttermilk

2 tsp Pure Mexican Vanilla Extract

1 tsp Distilled White Vinegar

For Creme Cheese Icing:

1 (8 oz) package Creme Cheese, softened

1 stick unsalted Butter, softened

4 Cups Powdered Sugar

2 tsp Pure Mexican Vanilla Extract

HOW TO PREPARE CRUMB MIXTURE:

Have a spring-form pan ready and line the bottom with parchment paper. I generously spray butter flavored Crisco in the spring-form pan. I then place the parchment paper on the bottom.

Now that your pan is ready...

Organize the following ingredients:

1½ cups chocolate graham cracker crumbs. I place on sleeve in a gallon size plastic bag and go over it with a rolling pin, the place it in a bowl and finish crumbling with a pestle...

Once it is crumbled enough, add 2 Tsp granulated sugar.

Mix the sugar into the crumb and then add ¼ cup melted butter and toss to make a course crumbly mix.

Put this combination into the prepared spring-form pan.

Spread this out as evenly as possible, and using the bottom of a measuring cup, press the crumb mixture to the bottom and sides of the spring-form pan.

Once this is done, place the spring-form pan in the refrigerator for the crumb mixture to set until ready for the batter...

HOW TO PREPARE CAKE BATTER MIXTURE:

PREPARE AHEAD OF TIME:

Four Large Eggs, slightly beaten...

...in a bowl add Three heaping tablespoons unsweetened cocoa and the 2 one ounce bottles of Red Food Coloring and mix until it thickens into a paste. Set aside.

NOTE: This step seems like it is excessive. If you have ever baked a Red Velvet Cake, you may remember how sometimes the Cocoa Powder and Red Food Coloring often leaves specks or mottling along the cake edges making for uneven coloring... This step serves two purposes to prevent this uneven coloring AND also lessens the chance of you getting Red Food Coloring all over yourself and your kitchen... (This is a great technique that I learned from COOK'S magazine.)

In a large stand mixer beat the 3 eight ounce packages of Cream Cheese and 1½ Cups granulated sugar at medium slow speed for about a minute. A heavy duty hand held electric mixer also works well.

Add Beaten Eggs...

Add the Cocoa and Red Food Coloring Paste Mixture...

While this is mixing, add the one cup of Sour Creme and the ½ cup of Whole Butter Milk.

Now add the 2 tsp Mexican Vanilla Extract and the 1 tsp Distilled White Vinegar.

Combine the batter... push down the sides into the batter until fully combined.

Pour the batter into the prepared crust.

Bake at 325˚ F for 10 minutes; the reduce heat to 300˚ F, and bake for one hour and 15 minutes, or until center is firm. (Sometimes this requires an extra hour) watch carefully and bake in increments of 30 minutes. When center is firm, run knife along the outer edge of the cheese cake. Turn oven off. Let cheese cake stand in oven for 30 minutes. Remove the cheese cake from the oven; then cool in pan on a wire rack 30 minutes. This cake will fall in the center. This is normal. Cover and chill 8 hours.

HOW TO PREPARE CREME CHEESE ICING:

In a large mixer bowl combine the 8 ounce package of Creme Cheese, softened and the unsalted stick of butter, softened until light.

Gradually add the 4 Cups of Powdered Sugar and the 2 tsp of Pure Mexican Vanilla Extract. Beat until very light the almost fluffy. ...about five minutes. (In the photos below you can see the step by step process.)

Set the frosting in the refrigerator and let chill for about ten minutes.

Remove cake from the refrigerator and frost the cake.

Decorate as you would like (IF you would like...) Refrigerate until ready to eat.

Slice up... and enjoy!

( The decorated Red Velvet Cheese Cake above is on it's way to Atlanta, GA with Andrew as a present from us to his Parents and Sister and Niece! )

¡Buen Provecho!

Caldo de Pollo Mexicano (Mexican Chicken Soup)

2010-12-23T03:20:00.000-06:00

I remember this dish vividly... It's a healing soup!

¿Por que? Because my mother used to throw this together whenever a cold so much as THOUGHT about invading our home... My father and I never protested though since we both loved it... and in some neat way, it assured us that Mom loved us. Just the smell of this caldo (soup) made me feel better...

This Blog entry varies from my usual format in that Andrew and I have both been trying to beat a cold for the last two weeks... ENOUGH already... I finally dashed out and got what I needed to layer this soup.

I have lately been inspired by reading some wonderful books by my favorite author and Chef... Zarela Martinez, and her son Aaron Sanchez has been a culinary judge on a Cook network show called CHOPPED. I have truly enjoyed them both... and am making a Chorizo Cornbread Stuffing/Dressing for Christmas dinner after listening to Chef Sanchez describe it on TV...

SO... while I was out at Kroger shopping, I suddenly decided to change this dish up... I'll include the original ingredients in parenthesis. I have photos of the double dutch oven full of caldo and the serving soup bowls...

I hope you enjoy this as much as I do...

My mother used to sing Amor, Amor, Amor when she was preparing this dish... and strangely enough you really DID feel the love as you ate this!

You will need:

A regular Dutch Oven... AND a Larger (Double) Dutch Oven. A cutting mat for chopping vegetables and a vegetable peeler. A sharp knife, such as a 7" Santuko knife. Kitchen spoons and a large ladle.

INGREDIENTS and COOKING DIRECTIONS:

In a large Dutch Oven, place the following Ingredients:

3 or 4 Large Skinless/Boneless Chicken Breasts.

6 or 8 Chicken Legs and/or Thighs with skin and bones

3 Bay Leaves and a 3" Sprig of Sage

1 tsp Iodized Sea Salt

Add enough water to cover the meat. Bring to a boil on high heat. Lower cooking temperature to a simmer and cover, setting lid askew to vent. Make sure it does not boil over, or you will have a mess on your stove top.

While this cooks, prepare your vegetables in the Double Dutch Oven:

Melt ½ cup unsalted butter plus 1 Tblspn Extra Virgin Olive Oil over very low heat...

1 Small head of Cabbage - Chopped into bite size pieces.

3 medium Sweet Potatoes - Peeled and Diced. (Mom used - 3 Medium Russet Potatoes)

Kroger cut my work in half with their Recipe Beginnings in the frozen food section...

2 Bags Pearl Onions - (Mom used 1 Large Yellow Onion - Chopped)

2 Bags Krinkle Cut Carrots - (Mom used 4 Carrots peeled and chopped)

4 Ribs of Celery finely Chopped

3 Calabacitas chopped. (Zucchini Squash is a good substitute, but Calabacitas can be found in most Mexican/Latino markets, they impart a wonderful earthy flavor...

ADD each of the vegetables a little at a time tossing after each addition to incorporate.

Add one 24 ounce can of crushed tomatoes and stir into the vegetable mix.

Next, add a 36 ounce carton of Swanson Chicken Stock.

Next: The Spices...

1½ tsp Cumin

1 tsp Mexican Oregano

2 Bay Leaves

2 Tsp Chile Powder

2 Chipotle chiles with adobo sauce finely chopped

3 Cloves of Garlic minced.

Salt and Pepper to taste...

Cover and simmer for about an hour.

During the last 20 minutes of simmering, add 2 Bunches of Fresh Flat Leaf (Italian) Parsley.

The Chicken should be done by this time. Skim any scum from the surface with a sieve and discard.

I transfer a couple of chicken breasts (diced) and legs and thighs to the Double Dutch oven where the veggies have been magically doing their thing. In my home, Andrew is not crazy about dark meat and I'm not crazy about white meat... SO... I dice up the chicken breasts and add them to the large pot along with the chicken stock that is in the Chicken pot to add to the veggies...

Look a little bit closer....

Your Caldo de Pollo Mexicano (Mexican Chicken Soup), should be ready to eat with the following additions:

Per serving bowl... The juice of half of a large lime; Followed by a nice helping of cilantro leaves...

...don't be afraid to add more lime juice... I LOVE it...

¡BUEN PROVECHO!

Additional notes:

The Sweet Potatoes in this recipe gave this delicious soup a smooth flavor. Using the Pearl Onions also took the bite that regular onions give it. The addition of the chipotle peppers gave this a sweet smokey flavor that to me was very elegant..

I hope you enjoy this...

By the way - I KNOW this will keep our colds at bay!

These pans have proven useful to me...

2010-10-02T04:14:00.000-05:00

I'll be posting silly posts, like this one every once in a while. Sometimes I find an interesting item that can help you in the kitchen, and then I will simply share this information with you...

About two months ago, I was making my usual trek through one of our department stores. I'd been wanting to replace my non-stick pans because the ones I was using had seen MUCH better days... when I found some pans that caught my eye...

T-fal Soft Handles - Non-stick inside and out!

Before I go on, let me say that I'm not getting anything for talking about this product. Just sharing my experience with them so far...

I like that they are non-stick AND that they are scratch resistant! You can use metal utensils in them and they won't scratch... (I've tried). When I try something new, I have this "yeah, right!" attitude! They also have a non-stick exterior which make them a breeze to clean... even better that they are dishwasher safe...

Above is the set I purchased. Notice the RED SPOT in the center.

The RED SPOT is called the THERMO-SPOT. When the pattern has almost completely disappeared (on right side), you pan is perfectly pre-heated and ready for use! A pre-heated pan will seal in the flavor of your food. I have found this feature VERY useful.

This tiny four inch pan is perfect for roasting spices. Even though it IS a T-fal product, it is not part of the Soft Handles line. I just thought I would show it off!

I have been using this set for the last couple of months and am very pleased with their performance. If you see it and are in need of replacing your non-stick cookware, I can tell you that this line has worked very well for me. I am not endorsing or recommending that you buy this, but simply letting you know that this is out there and that it has worked for me and may be worth a "look-see."
Always use any products that you purchase as directed by the manufacturer.

¡Buen Provecho!

(...if want to research more on this product, you can find more information at www.t-falusa.com or www.cookonthepot.com)

Huevos y Papas con Chorizo (Eggs and Potatoes with Chorizo)

2010-10-01T22:57:00.000-05:00

Chorizo is a spicy Mexican sausage. It is usually pork based and can be purchased either mild or hot... I've never found a medium heat that is really medium...

Also - a note: When I write about "spicy," I'm referring to the SPICE factor, not the HEAT factor... Something can be very spicy without being hot.

Okay. Now that THAT'S out of the way...

This is one of my most favorite breakfast dishes. It is wonderful in flour tortillas or in corn tortillas as breakfast taquitos with shredded cheddar cheese added for a mild zip!
You will need the following ingredients and tools for this dish:

A large non-stick pan
1 Large Potato (diced)
1 Tblspn Olive Oil (Extra Virgin Organic)
4 Eggs
1 Medium Onion (chopped)
1 tspn Garlic (minced)
2 Links of Chorizo

Get out all of your ingredients and have them at the ready. I like to put the eggs, onion, diced potato, and garlic close to the pan. As in most of the recipes, this process goes rather quickly. Once it's all at hand, preheat your pan.

While your pan is getting ready, remove the casing from the Chorizo.

As soon as the Chorizo softens a bit, move to one side of the pan. Add the olive oil and diced potatoes. Cook the potatoes until you see them start to brown...

Continue cooking the potatoes making sure that the rest of the ingredients are close at hand. When the potatoes are ready, start incorporating the Chorizo into the potatoes.

Once the chorizo is incorporated into the potatoes, add the onions and then add the garlic. Combine well. Wait until the onions are slightly translucent.

Once the onions are slightly translucent and the garlic has been incorporated and mixed into the potatoes and chorizo, make a well in the center and place the four eggs into the well. As you cook the eggs, mix them from the inside to the outside until the dish is fully cooked.

You will be rewarded with a hearty flavorful (not to mention colorful) dish that you can garnish with cheddar cheese and eat with tortillas and my delicious Mexican Coffee.

This dish is very filling and should be eaten either early in the day or for brunch.

¡BUEN PROVECHO!

Cilantro - Chinese Parsley -Coriandrum sativum

2010-10-01T22:35:00.000-05:00

Cilantro

Cilantro, Coriandrum sativum, is one of my favorite herbs from the garden. ...especially when it comes to Mexican cooking! When you pot it up, make sure you put it in a large clay pot. Remember that it has "weedy" tendencies, meaning that it grows with abandon. It grows tall. It grows quickly. It enjoys lots of sun, poor soil, and thrives on neglect. I tend to disrespect it and give it organic care. I'm sure if it could roll it's eyes at me, it would.

It must understand that it is simply my nature to do things organically. I like that it's a weed because it readily reseeds itself without your saying WHERE it should grow... I relegate it to a neglected corner of the yard where it can just take over. The tiny flowers attract beneficial wasps... (very tiny ones) that take care of insect pests, saving you the need to use nasty chemicals that can contaminate your soil, water table, or food!

A little water goes a LONG way with this tough little guy.

You can also find it in your nursery under its other name, Chinese Parsley.

CILANTRO is best used fresh. It is a very delicate herb that tends to be very aromatic. It is is exposed to high heat the essential oils evaporate and you are left with only a "green" tasting herb. When you are using it in a hot dish, such as Cilantro Rice, or Menudo, you toss it in at the very last minute just prior to presentation. You want to use the leaves in dishes like Cilantro Rice or Guacamole Dip. You want to course chop the leaves. In soups you can use the stems so long as they are chopped as well.

The spice that comes from the Cilantro Spice is called Coriander. This is used in candies and has the effect of sweetening the breath. It can be ground to use as a flavor additive in your cooking for that "secret" ingredient that most don't know is in a recipe. Use the Spice sparingly. It CAN over power a dish...

Water this herb lightly when it's in the ground. More if it's in a clay pot. Clay pots tend to dry out quickly, especially if they are on a balcony, exposed to wind and sun...

Pick the herb first thing in the morning and put the stems in a clean glass of water put an open plastic sandwich bag over the herb and glass to store it in the refrigerator... water the plant deeply if you harvest more than half of the plant.

I hope these tips have helped you grown your own Cilantro. It is one of THE premier herbs used in Mexican Cooking.

Enjoy your garden. Enjoy your Kitchen...
¡Buen Provecho!

Cacerola de Enchiladas en Tortillas De Maíz Verdes (Enchilada Casserole on Green Corn Tortillas)

2010-10-01T21:42:00.000-05:00

This cacerola is easy to prepare using the tortillas you already have on hand. I'll let you in on a little secret though...

You don't NEED green corn tortillas to do this dish. You may also use regular corn tortillas. The green tortillas simply give it a unique and earthy flavor you don't get with the regular corn tortillas. The MAIN thing is that your ingredients are fresh...

You've already noticed that I use can products as well as fresh... I PREFER the fresh, but when you get home from work and are tired, you sometimes want to just get in and out of the kitchen just that fast.

For this recipe, I'm going to use a large can of Old El Paso Enchilada Sauce. In the not too distant future, I will include a home made enchilada sauce so you can taste the difference in the flavor from fresh to canned.

Now remember; I'm taking for granted that you've already made the Green Corn Tortillas.
For this recipe you will need the following tools and Ingredients!

An 8" Skillet for limping the tortillas... (That's right. I said LIMPING. You don't want to fry them, you want to coat them with lard or oil)
1½ Cups Mazola Corn oil or Lard
A Pair of Tongs for handling the tortillas...
A Deep Casserole Dish Coated with Oil
2 Cans Warmed Old El Paso Enchilada Sauce
2 Cups chopped Vegetable Mix, Chicken, Beef, or Pork. (You do not need meat for this dish)
(NOTE: The vegetables I use are: Zucchini Squash, Yellow Squash, Calabazita (Green Stripped Mexican Squash), Green, Yellow, and Red Bell Peppers, Onions, Champiñones (mushrooms), and Whole Sweet Corn. These should all be roasted.
1 tspn minced Garlic
4 Cups Shredded Sharp Cheddar Cheese
A Cookie Sheet large enough to hold the Casserole Dish
Oven preheated to 325°F

Are you ready?

I don't think so...

Have you preheated your oven and poured the Oil in the skillet to heat yet?

I didn't think so... ( sorry... a little cooking humor. )

So - NOW that you have the oil heated and everything is in place and at hands reach, we can start...

It's a good idea to turn your oven on to 325°F now.

Once your oil is heated in the skillet, this process goes rather quickly so be sure all your ingredients are on hand.

Put the tortilla in the heated oil.
Count to three.
Flip it with the tongs.
Count to three.
Place it in the casserole dish.
You're ready for the next tortilla...

Once you have the first layer of tortillas down...

...you can add the enchilada sauce... approximately ¼ cup at a time per layer.

Put a layer of your Meat, Vegetables, and Cheese and begin your next level.

Keep going with your layers until your dish has enough space for one more layer of your savory mix and cheese...

Your dish is now ready to put on a cookie sheet and in to a 325°F oven. Bake the dish for 30 minutes.

Okay... so I had to show you how the dish looks on the cookie sheet!

Once out of the oven, let the dish rest for about 10 minutes before slicing into it!

Serve it with Refried Beans topped with White Cheddar Cheese, and Mexican Rice.

This is one of the easiest through together dishes... I sometimes use a combination of regular and green corn tortillas. Get home from work, clean out the refrigerator with taste combinations that enliven your soul!

Enjoy!

¡BUEN PROVECHO!

Tortillas de Maíz Verdes y Chalupitas (Green Corn Tortillas and Little Chalupas)

2010-10-01T21:13:00.000-05:00

Even though we've already had a "how to" on Tortillas de Maíz (Corn Tortillas), I'm introducing you to "Green" Corn Tortillas (Tortillas de Maíz Verdes).

These are essential for the next dish, which will be a Caserola de Enchiladas Con Tortillas de Maíz Verdes. That's right, I said Enchilada Casserole with Green Corn Tortillas.

These tortillas are wonderful with a crisp spinach taste. That's because you use Spinach to give them their wonderful green color and great taste! If you have someone in your family that does not eat spinach... this is a great way to "fix" this leafy vegetable and add it to your diet.

The intensity of the "green" will depend on whether you use canned or fresh spinach. The canned spinach will give you a drab olive green color to your tortillas. Fresh spinach will give you a bright vibrant green color. Use about 14 to 16 ounces of the the freshest leaves. A fourteen ounce can of spinach will yield about the same.

These are great in enchiladas, chalupas, quesadillas. Let them dry out for about a day and they also make great home made "chips!"

For this dish you will need the following tools and ingredients:

A large Mixing Bowl
Dry Measuring Cups
Liquid Measuring Cups
4 Cups of Harina de Maíz (Corn Masa Mix)
1 10oz Can of Spinach or 14 to 16 Ounces of Fresh Spinach
4 Cups of Water or Chicken or Vegetable Stock

(NOTE:If you use Chicken Stock or Vegetable Stock do not add Salt

1 Tblspn Sea Salt
A Blender. (A submergible blender is best)
A Spoon for Mixing (Your hand works even better)
Wax Paper Squares
A Metal or Wood Tortilla Press
A Seasoned Griddle
A Spatula to Flip the Tortillas
A Tortilla Warmer

This recipe will yield from 36 to 40 tortillas

....Okay - Let's get started:

I have some of the ingredients laid out to start the dish.

You will notice that I use Maggi Chicken Flavor Bouillon to "make" chicken stock. It's a quick fix and this is why I don't use extra salt when I do this. Remember using FRESH spinach yields a bright green tortilla.

Here you will see the water at a boil in a pot, the Maggi Chicken flavored Bouillon, the can of spinach, and the submergible blender at the ready.

Once the water with the bouillon is at a boil, remove from heat, add the Spinach. Let it stand for about five minutes.

If you are using a regular blender, be sure to let the spinach cool for at least five minutes. More is better. If you put this in a blender and cover it before it's sufficiently cool, the blender top will blow off and you will have a nice mess to clean. Trust the voice of experience on that one...

...This is why I like my submergible blender...

Continue to blend until all of the spinach is liquified.

Pour the spinach mixture onto the Corn Masa Mix and begin mixing.

...mix first with a spoon...

...Then mix with your hand...

(This is PURE therapy!)

Mix until the masa comes together and forms a soft dough.

Not too soft; If it's too soft and sticks to the side of the bowl, add more Corn Masa Mix, until it's pliable and not sticky.

Remember the process of making little ping pong sized balls out of the masa? Well here it is again. Ready to be pressed.

Place a sheet of wax paper on the bottom plate of the tortilla press.

Place a ball of masa on the wax paper.

...Then place another sheet of wax paper on top of the masa ball and place the top plate over the masa and press with the pressing lever...

Ay Caramba! You now have a pressed tortilla ready to be placed on a hot griddle!

So what are you waiting for? Put it on the griddle! ...and don't forget to flip it!

Ay Caramba! That's a good lookin' flipped tortilla! See? That spatula comes in handy for flipping tortillas. My mom, my Nana, and my Aunt Beatriz used their hands to do that...

This tortilla is very happy! See how it's all puffed up?

Be sure to have a "tortillera" ready for keeping your fresh tortillas warm...

You now have these wonderful green tortillas to use in the next recipe...

I love to use these in a quick "bocadito" or snack. Little Chalupitas de Pollo con Queso. (Little Chalupas with Chicken and Cheese. You can substitute Ground Beef or Carnitas, (Shredded pork) if you wish. Another variation is roasted squash with onions and garlic. Is that good or what?

What are Chalupas? They are kind of like a mini-pizza on a fried tortilla!

For The Chalupitas you will need the following tools and ingredients:

A 10" skillet for frying the tortillas
4 Tortillas de Maíz
A pair of Tongs
A ¼ Cup Vegetable oil or Lard for frying the Tortillas
1 Tblspn minced Fresh cooked chicken
1 Tblspn Shredded Queso Quesadilla (Cheese for Quesadillas)

Fry the Tortillas de Maíz until they are no longer "floppy" taking care to carefully flip them with the tongs often. Do not burn them.

When the Tortillas de Maíz are done, place them on paper towels to drain the excess oil or lard off them.

Do as many of them as you want for TV snacks... (Better than popcorn... and better for your teeth!)

Place shredded chicken, beef, or pork and then smother with your favorite cheese blend. Serve and enjoy!

... EASY...

So there you have it!

Enjoy your Tortillas de Maíz Verdes and your Chalupitas!

¡BUEN PROVECHO!

Guacamole (Goowah - Caw - Moe - leh)

2010-10-01T20:26:00.000-05:00

Every Mexican family has their own rendition of Guacamole, and this one is mine. This one does not even come close to what my Mother, Grandma, and Aunt used to do... (Come to think of it, I don't think this is even close to how my SISTER makes hers...)

It is very important that the ingredients be fresh and at their peak of ripeness. The main ingredient in Guacamole is avocado.

Choose the rough textured dark green skin Haas variety. Haas avocados have a buttery texture to them. The large green smooth skin variety from Florida simply will not do. These are rather fibrous and watery and to me, taste more like grass.
You will need the following tools and ingredients:

A large bowl for mixing and presentation
I like to use my 7" Santoku Knife for cutting, chopping, and dicing.
5 Very ripe medium-size Avocados, peeled and pits removed
1 Medium size ripe Red Tomato, seeded and diced.
1/2 Cup or one small White Onion diced.
2 fresh Jalapeño Chiles, roasted, skinned, seeded and finely minced.
1 tspn dried Mexican Oregano crumbled
1 tspn dried Cumin
1/2 tspn Chile Powder
1 tspn minced Garlic
1 tspn Basil Pesto (Optional)
1/4 cup finely chopped fresh Cilantro
1/4 cup finely chopped fresh Flat-Leaf Parsley
A fork or spoon for folding and combining
A Lime juicer hand thingie... (technical, huh?)
3 TSpns fresh Lime juice
Salt and Pepper to taste

We had company drop in so this quick guacamole was almost literally "thrown" together.

I normally organize everything prior to assembling any dish.

You can see the finely chopped white onion in the bowl, minced garlic on the cutting board. Ready to be chopped are: An extra large jalapeño, two of five Haas Avocados, 1 Roma tomato, my jar of basil pesto sits patiently ready to be used...

Let's do more...

...Okay...

The minced garlic, the finely chopped jalapeño, and the red Roma tomato are now in the bowl as well...

Let's not stop now...

We're almost there...

Next we add Avocados, chopped fresh cilantro, chopped fresh Flat-Leaf Parsley, and the Basil Pesto.

Now we add the spices and begin to combine the ingredients in the bowl with a large spoon.

I have my handy lime juicer thingie at the ready

...you'll be surprised at how quick this process actually goes.

Let's not stop now...

Oh alright. I admit it... I HAD to show off my lime juicer thingie...

It's a great tool!

...okay...

Let's finish this...

....Where did it go???

This almost disappeared before I came out of the kitchen!

YUM!

If you cover and let this sit in the refrigerator about twenty minutes the flavors will have time to combine. Do NOT add the salt until just before serving. Serve with tortilla chips and enjoy...

You now have one of the best Guacamole recipes ever. BUT... feel free to adjust this to YOUR liking.

Recipes are only a guide. You can add or take away anything that does not appeal to you.

This is very rich in spices and heavy on the Avocado as well...
¡Buen Procecho!

MEXICAN RICE (ARROZ MEXICANO)

2010-10-01T19:21:00.000-05:00

Hola!

Most people will call this Spanish Rice... Why? Spain is like across the Atlantic Ocean. The majority of the ingredients in this delicious dish come from here. The America's. Doesn't that sound elegant? THE America's! Makes me proud... anyway, this is one of THE basic dishes that is usually a side dish unless you want to make it a skillet dinner by adding roasted chicken. If you do that it becomes Arroz con Pollo, or Chicken with Rice. The variations are as endless as your imagination...

I remember my mom preparing this dish at least twice a week. Sometimes three times a week. It was my father's favorite. Full of flavor. Filling. Inexpensive. And quick.

Mom would start the dinner meal around 4:30 in the afternoon... She would head to the kitchen. Grab her colorful apron so as not to soil her Moo-Moo... (which was also colorful). She would then turn on the radio to her favorite Mexican station KUNO and would listen to the music her favorite singer, Pedro Infante... Where ever I was in the house, I'd come to the kitchen and help her. I loved to listen to her sing. She had a very soft and gentle soprano voice. It's funny but to this very day, if I hear Pedro Infante's music, I can smell tortillas on the griddle... It's a very warm and tender memory for me...

You will need the following ingredients and tools to prepare this delicious dish:

1 Tspn Olive Oil (Extra Virgin Organic)
1 ½ Cups White Long Grain Rice
1 tspn Garlic (minced)
½ Large Pickled Jalapeño Chilli (diced)
1 Large Red Roma Tomato
½ Package Frozen 3 Pepper & Onion Blend Vegetables (large dice)
1 tspn Sea Salt
½ tspn Black Pepper
½ tspn dried Thyme
½ tspn Mexican Oregano
1 tspn Cumin
1 ½ tspn Chile Powder
1 14 oz. Can Chicken Broth plus hot water to equal 3 Cups
1 9.5" skillet with a tight fitting lid for cooking the dish.
1 7" skillet for toasting spices

Juice of 1 Lime (optional)
½ Bunch Fresh Cilantro (Finely chopped) - (optional) or for Cilantro Rice
½ Bunch Fresh Flat Leaf Parsley (Finely chopped) - (optional)
You will note that I did not use Tomato Sauce. My Nana never used it, My Aunt Beatriz always used it instead of water, My mother used it only when she added fresh chicken for "Arroz con Pollo."

As you can tell... I'm NOT a professional photographer... but I'm not apologizing for that as I think it's important to know that these dishes can be prepared with things right out of your cupboard... I use spices from a variety of sources... including some ingredients that I grow in pots on the patio...

I DO like to organize them in little bowls for a very important reason. Once the cooking process starts, it goes rapidly and so if you are doing this alone, it's a good idea to prepare everything ahead just in case your two hands need that extra boost so that things don't burn or scorch and ruin the dish.

You can see that this dish uses a few spices.

Fortunately most grocers now carry prepped vegetables for you to conveniently use. I prefer frozen vegetables as opposed to canned. They taste fresh from the garden. The bag you see is a combination of Red, Yellow, Green Bell Peppers and Onions. If you have to prepare this after work, this is a great convenience.

I use either the Goya Olive Oil for cooking because it's inexpensive... (read: CHEAP).

MY preference is the Filippo Berio Organic Extra Virgin Olive Oil. I can't help it... I go Organic when ever I can...

For this recipe, I'll use a white long grain rice. You can also use a brown rice as well... just remember to adjust your cooking time since that will take about 15 to 20 twenty minutes longer...

On the chopping board, you'll see that I have that frozen 3 Pepper & Onion blend ready for me to chop up just a little more. I have issues with ingredients in food that are larger that bite size. I generally chop everything to a dice. more palatable to my taste buds. You'll also a large red Roma Tomato, 1 teaspoon of minced garlic, and half of a large pickled Jalapeño Chilli. You'll also notice my 7" Santoku knife. I really enjoy that tool. I use a white plastic cutting board because it's easy to clean and sanitize. Though I'm ashamed to admit that they are not eco-friendly. I stay away from glass ones because they are prone to breaking or chipping and they can dull the sharpest of knives. Wood boards are awesome looking and just as easy to clean and sanitize as the plastic ones and due to them being eco-friendly, I'll be buying a wooden one very soon! Bamboo cutting boards are good but the quality varies considerably... Price, I'm told, is a good indicator.

Gosh! I got carried away talking about cutting boards there... (rolls eyes)

Back to the Mexican Rice!

Okay. I've diced the tomato and have given a large dice to the frozen vegetables. I'll set them aside until I need to toss them into the rice as it's being lightly browned...

Next... the Jalapeño Chilli is also diced and set aside for use. (I left the juices of the tomato and vegetables so that they could be further absorbed by the chilli.)

The Spices... From left to right are 1 tspn Salt & ½ tspn Black Pepper, ½ tspn dried Thyme, ½ tspn dried Mexican Oregano, 1 tspn powdered Cumin, 1 ½ tspn Chile Powder.

On the back burner you will see 7" skillet for toasting spices.

Pour Olive Oil onto a 9.5" skillet that has been heated over medium high heat. Immediately add the rice. You will notice that the rice will almost immediately start to turn white. Add the vegetables and the garlic. Turn on the small skillet to high heat. Be sure and stir the front skillet with the rice. DO NOT let the rice burn. Have the Chicken broth and hot water ready. This happens rather quickly. As soon as the small skillet is hot, dump all the spices in to it and remove from the heat source stirring with a spoon. The spices are ready almost immediately. You can smell the spice combination. Immediately add them to the rice dish.

Quickly stir in the chicken stock and water.

Bring to a rolling boil.

Turn down the heat to simmer and cover with a tight fitting lid.

DO NOT REMOVE LID OR UNCOVER UNTIL THE COOKING PROCESS IS DONE.

Approximately 20 minutes.

Use a fork in the middle of the dish once the lid is removed to make sure the liquid has been absorbed. Most of the vegetables will be at the top of the rice.

Before serving, gently fold the vegetables into the rice and add the lime juice and cilantro and flat leaf parsley if you choose.

Add more salt and pepper to taste.

You're done! You have a wonderfully fragrant and delicious Arroz Mexicano that you can serve as a side dish to a caserola de Enchiladas De Pollo en Tortillas de Maíz Verdes.

In fact, you can prepare this as the enchilada casserole is baking! This dish will be done by the time the enchilada casserole is done baking and resting.

Well at least you know that you'll be making Green Corn Tortillas pretty soon for that enchilada casserole.
¡BUEN PROVECHO!

Corn Tortillas (Tortillas de Maíz)

2010-10-01T18:59:00.000-05:00

If you have ever bought corn tortillas from the grocery store, you will notice a some what gritty texture... Not smooth, soft, or delicate. Commercial bought corn tortillas are good for making tostadas or flautas. They are thin and do not absorb as much grease as the home made ones. To me the store bought tortillas tend to have "card board" taste...

Home made Corn Tortillas are an experience. They require a bit of work until you get the hang of it... but nothing insurmountable. After the first try, you'll be ready. All it takes are the right tools, the right ingredients, and a little effort to get the "masa" (dough) just right.

Tortillas have been around since before the days of the conquistadores. The name tortilla is actually a Spanish word. The Spaniards had trouble pronouncing the Aztec word tamalli, which is the original name. If you ask for a tortilla in Spain, you'll end up with an omelett! You will find these home made corn tortillas to be soft, delicate, smooth. They are great just slathered with butter or used in various recipes, since they absorb other flavors as well as impart their own delicate flavor. They are especially wonderful with coffee or hot Mexican chocolate. These are best prepared right before a meal, though they store well in the refrigerator for up to five days. They reheat nicely, but they are not as delicate as when you first cook them. I've also found that reheating them in a microwave makes them tough and not as tender. Reheat them on your stove top. I find making tortillas relaxing and I reflect on my day or think of my family as I cook. It helps me keep them close to my heart. Cooking is a joy of the heart.

I remember my Nana once telling my mother to never cook when she was angry or sad. That those emotions would be transferred to what was being cooked or baked. Out of respect for my Nana and my mother, I always put myself in a happy frame of mind before I cook. I think of all of the good things that happen to me and my friends around me.

NOTE: I've taken pictures as I've cooked the various recipes with the help of Andrew, my partner, to give you a visual as to what to buy and what to expect along the cooking process... (I hope you find it helpful)

You will need the following tools and ingredients:

A Mixing bowl

2 Cups Masa Harina (Corn flour specifically for tortillas)

1 tsp Sea Salt

2 cups Water or Chicken Broth

A wood or cast iron/metal tortilla press

Wax Paper

A cast iron griddle

Tortilla warmers

Measure two cups of Harina de Maíz (Corn Masa Mix), in to the mixing bowl.

Add two cups warm water or chicken broth for extra flavor.

(NOTE:) If you do not use chicken broth, add salt to taste.)

Mix the "masa" until it comes together and holds it's shape forming a soft dough.

You don't want it too soft and sticky. Mix in more masa mix until it holds it's shape, is soft but not sticky.

This is the fun part... Pinch off a bit of masa. You are about to make little ping pong sized balls with the masa.

Using both hands keep rolling the masa into ping pong sized balls...

Keep making little ping pong masa balls until you run out of masa.

You should have 15 to 16 little ping pong masa balls depending on how big you imagine ping pong balls to be...

Pictured above are two types of tortilla presses. One is anodized steel the other is wood. Both work well, though I find the wooden one a bit cumbersome.

You are now ready to start pressing the tortillas.

Place a sheet of wax paper on the tortilla press base...

Place another sheet of wax paper on top of the masa ball...

Bring the Top of the press over the masa ball.

Bring the press handle over and press firmly but not hard.

You have now completed the first step in pressing a tortilla!

With the press open, carefully rotate the tortilla so that the top of the tortilla (top is closest to the hinge), is now at the bottom. Repeat the pressing process.

Tortilla Presses are not even. If this step is left out, your tortilla will not be properly pressed. On side will be thicker than the other and therefore it will not cook evenly.

Above are two griddle styles. For cooking tortillas these are ideal. The best ones for the home are made out of cast iron. To cure your griddle, coat the top with a thin coat of lard and bake it in a 350 degree oven for about 20 minutes. Turn the oven off and allow to cool. I like to repeat the process and once it has cooled after the second baking, your griddle is ready to use.

Heat your griddle before cooking your tortilla. It is heated properly when a drop of water skips across the surface and evaporates.

With a paper towel, coat the griddle with a thin coat of lard or vegetable shortening. I ALWAYS use lard. The flavor you get is the one I remember from my childhood.

Carefully peel the tortilla from the wax paper. (Remember what side of the wax paper you used.) Place the tortilla on the griddle. Cook approximately two minutes per side. (This is approximate.) I use just under a medium heat setting on my electric stove. Use a spatula to flip the tortillas over. You should see some light brown spots.

Some of your tortillas will lie flat as they cook and will have light brown flecks when they are done.

...and other tortillas will magically puff up. Do not deflate it. Simply flip it over and finish cooking it.

The following photos show you the different types of tortilla warmers to keep your tortillas warm.

Straw tortilla warmers with decorative tops...

Various colored hard plastic tortilla warmers...

Clay tortilla warmer.

I sincerely hope you enjoy creating, eating, and sharing these wonderful home made corn tortillas. Once you make these, you'll find it hard to go back to the commercial ones.

¡Buen Provecho!

Café Mexicano

2010-09-30T23:34:00.000-05:00

...in Laredo, TX...

...even before I opened my eyes in the early morning the first thing I heard were the roosters trumpeting their good morning call... then my sense of smell was assaulted by the smell of fresh coffee and tortillas being prepared... That was all I needed to get my skinny self up and going... (and YES... back then I WAS skinny!) :-p

Earlier in my life, I used to wake up with my Nana by my bedside with that incredible gleam in her eye. That meant that we were going to share something special... and something secret.

We did our Mexican Coffee ritual on the first and last day of my summer vacation and many times over the Christmas holidays...

I'd like to share this with you right now...

You will need the following Ingredients and tools for this very special "cafecito..."

A Coffee Maker
A 1 inch length of Canela (Mexican Cinnamon)
2 tspns Pure Mexican Vanilla
Your favorite Coffee
A small Pot
½ Cup Water
Popular Mexican Chocolate
Creme (optional)
Sugar (optional)
Whipped Creme to Garnish (optional)

My favorite coffee is Maxwell House, so that is what I use. Pure Mexican Vanilla, I use La Vencedora brand from Mexico. ...and Canela.

Can - WHAT? Canela. Canela is true cinnamon, or Ceylon cinnamon. Cinnamomum zeylanicum. This is actually grown in Sri Lanka (formerly Ceylon). What is sold as cinnamon here in the United States is not right for Mexican food. What is sold here is Cinnamomum cassia. An extremely inferior hard wood. Canela is a very soft wood... almost crumbly in texture. Whenever I use "cinnamon" in my recipes, I'm referring to Canela. The delicate flavor of this spice blends well with other spices without the harsh spikey flavor of cassia. I will also warn you here that the canela sold in most Cuban and Caribbean stores here in the States is most likely cassia or another of the substitutes. This goes for both sticks or powdered. Unless you TRUST the source, buy it from a reputable Mexican Market. I've learned this the hard way. Remember; all you need is about an inch-long piece to flavor about 8 cups of coffee!

As you an see, I combine both the coffee and the canela in the brew hopper and then simply begin brewing my coffee!

...and now about chocolate!

I use the Mexican Brand, Popular, which when opened looks looks like little rectangles. These are prepared with ground cacao beans, almonds, sugar, and cinnamon.

Since I enjoy a nice strong chocolate flavor, I use one square for each cup of coffee.

What a way to start the day! I'm telling you my Nana knew her stuff!

I put two squares of chocolate into a ½ cup of water.

You can use milk instead of water for a richer flavor!

Keep stirring until the chocolate completely dissolves.

Once that completely dissolves, add 2 tspns Pure Mexican Vanilla.

...moving right along..

Add about 4 tbspns of the chocolate/vanilla mixture into the bottom of your coffee cup.

Add your prepared coffee infused with canela...

...NOW...

Top with whipped cream. Grab some pan dulce (sweet bread), and ENJOY!

This was a ritual Mama Candelaria, my grandmother, and I used to enjoy on the first and last day of my summer vacation and then we secretly included my mother during the Christmas holidays.

I hope that you make this on mornings that you want to pamper yourself...

...Rare is the morning that I don't fix this comfort cup for me and those I love...

¡BUEN PROVECHO!

2010-09-28T02:57:00.000-05:00

This blog is more of an ongoing cookbook of Mexican Cooking than anything else. ORIGINAL MEXICAN COOKING! Creating a little bit of home away from home. Notice I said ORIGINAL and not AUTHENTIC. Authentic doesn't really exist any more. Mexico has been under so many flags that it's authenticity has not only been compromised, but totally lost.

I'm NOT a professional chef. I've not been to Cordon Bleu, or The Cooking Institute of America. I grew up cooking along side mi madrecita - Carmen, mi Nana - Candelaria, and mi Tia Beatriz. ...and not all in the same kitchen at the same time. They each had their own flavor and each firmly believed that the other's cooking was better. Well, except for my Tia Beatriz. (Tia = Aunt). She firmly believed that she had the golden touch. So... in all my tiny wisdom, I chose to learn the best from of each of these fine ladies and create an original style that complemented each of them and at the same time capture the flavors of my youth.

I miss my mother's cooking. GOOD MEXICAN COOKING! Some restaurants almost get it right. Most totally fail. They each claim authenticity where it no longer exists. Mexico's cooking has been influenced by Spaniards, Germans, French, Cubans, Puerto Ricans, English, Polish, Italians... you name it...

About ten years ago, I visited Mexico. I went to the same restaurants in Nuevo Laredo, Tamaulipas that I had spent all of the summers of my youth eating in. Expecting the same flavors I had experienced way back then. I was literally shocked. Tastes and flavors and even the smells were off. What had happened? The WORLD had come to Mexico and Mexicans had acculturated. Mexico had sacrificed it's flavors for a less Mexican but more international palate.

Well - This simply cannot be, I thought to myself. Where did all my flavors go? The Mexican oregano tasted more like Greek oregano... Don't get me wrong, Greek oregano has it's place. But it is no match for that good old weed I used to harvest along train tracks near the house or along the Zacate Creek. A strong robust flavor... and the comino... where was my comino. (Cumin) Some things you just can't do without!

Allow me to guide you through the memories of my youth and revisit the palate I grew up knowing. If I slip into Spanish, please excuse my doing so... I promise to try to catch myself and also put everything down in English.

My sister, Mary Macias will have a hand in this as well... She will tell me when things here are a bit off and I'll come back and edit. Between the two of us, we'll help make your kitchen a part of our family. She will have recipes to pass down to her children and her children's children. Mary lives in Corpus Christi, Texas with two of my nephews, Manuelito, and Zef.
My name is León Cano. I'm a singer living in Nashville, TN and I miss the home of my youth and most of all, I miss my family... Of course, at 57, that should come as no surprise.

Cook with a LOVE in your heart. LOVE is always the main ingredient.

Buen Provecho!