La Cocina de Leslie

Easiest Picadillo Ever!

2018-03-20T11:00:00.000-06:00

This super easy Mexican picadillo ranchero is made with a combination of ground beef and pork, along with tender pieces of potato simmered in an onion, garlic, tomato, and serrano chile broth.

Mexican Picadillo

Picadillo is a comfort food classic in every Mexican kitchen whether you're in the US or Mexico! It's one of those Mexican recipes that varies from family to family. I have about six different picadillo recipes--including my suegra's Shredded Beef (de bistec) and my abuelito's Ground Beef Picadillo w/ Veggies--in my repertoire, and even then I'm always tweaking the recipes by either switching up the sauce or the veggies, so I never make my picadillo the same way twice. Except for this super easy picadillo ranchero with potatoes.

Picadillo ranchero, which really is the easiest picadillo ever, is one my suegra taught me how to make and it has always been one of my "go to" recipes for when I need to get lunch (our biggest meal of the day in Mexico) on the table. If you love simple, uncomplicated recipes, then this is the picadillo for you. You can serve picadillo ranchero on it's own with plenty of warm corn tortillas. Or you can serve it as a filling for tacos, burritos, tortas, sopes, gorditas, enchiladas, chiles rellenos, and even tamales. The possibilities are endless.

Yield: 8 servingsAuthor: Leslie Harris de Limón

Easy Picadillo Ranchero with Potatoes

This super easy Mexican picadillo ranchero is made with a combination of ground beef and pork, along with tender pieces of potato simmered in an onion, garlic, tomato, and serrano chile broth.

prep time: 10 MINScook time: 35 MINStotal time: 45 mins

ingredients:

4 roma tomatoes, cut in quarters
2 to 3 serrano chiles, stems removed
2 garlic cloves
1/2 medium white onion
2 cups water
2 tablespoons vegetable oil
1 lb. lean ground beef
1 lb. lean ground pork
5 medium potatoes, peeled and diced
Fresh cilantro (optional)

instructions

Puree the tomatoes, serrano chiles, garlic, onion, and water in a blender until smooth; set aside.
Sauté the ground beef and pork in the vegetable oil over high heat until lightly browned; season with salt and black pepper.
Stir in the potatoes and tomato puree; season generously with salt and black pepper to taste. Add in a couple of sprigs of fresh cilantro. Bring to a boil over high heat. Cover and reduce heat to low; let simmer for about 20 minutes until the potatoes are cooked through and almost all of the liquid has evaporated. Serve with warm corn or flour tortillas. Buen provecho!

https://www.lacocinadeleslie.com/2018/03/easiest-picadillo-ever.html

©La Cocina de Leslie

Created using The Recipes Generator

Camarones al Mojo de Ajo (Mexican Garlic Shrimp)

2018-03-02T05:00:00.000-06:00

Camarones al mojo de ajo is a traditional Mexican dish made with tender pieces of shrimp simmered in a sumptuous butter and garlic sauce.

Camarones al Mojo de Ajo

Cuaresma is upon us and it's time to make all of our meatless and seafood favorites, because many of us living in Mexico refrain from eating meat on Fridays during Lent. I love any and all shrimp dishes, but my all-time absolute favorite is Camarones al Mojo de Ajo (Mexican Garlic Shrimp). This is one popular Mexican shrimp dish that you will find on the menu at any Mexican mariscos restaurant.

How to Make Mexican Camarones al Mojo de Ajo

Making Camarones al Mojo de Ajo at home is unbelievably quick and easy. All you need is butter, onion, garlic, shrimp, and parsley or cilantro. That's it... just five ingredients to make this traditional Mexican shrimp dish.

My least favorite part of cooking with shrimp is having to peel and devein them, so sometimes I leave the camarones unpeeled. Because half the fun of eating any Mexican shrimp dish is sucking on all of the delicious sauce. That is why when ordering a shrimp dish at any local mariscos restaurant, they ask if you want your shrimp pelado (peeled) o sin pelar (unpeeled).

Yield: 6 servingsAuthor: Leslie Limón

Camarones al Mojo de Ajo

Camarones al mojo de ajo is a tantalizing Mexican dish made with tender pieces of shrimp cooked in a sumptuous butter and garlic sauce.

prep time: 15 MINScook time: 15 MINStotal time: 30 mins

ingredients:

1/2 cup butter
6 garlic cloves, minced
1/2 medium white onion
2-1/4 lbs. medium shrimp, peeled and deveined
1/3 cup chopped fresh parsley or cilantro

instructions

Melt butter in a large skillet over high heat. Saute garlic and onion for 2 to 3 minutes until onion turns translucent.
Stir in shrimp; season lightly with salt. Let cook for 3 to 5 minutes until all the shrimp have turned pink. Cover, reduce heat to low, and let simmer for 3 to 5 minutes. Stir in the chopped fresh parsley or cilantro. Stir gently to combine. Remove from heat. Serve with toasted bread slices, Arroz Blanco, and a green salad. Buen provecho!

http://www.lacocinadeleslie.com/2009/09/camarones-al-mojo-de-ajo.html

©La Cocina de Leslie

Created using The Recipes Generator

You might also like these delicious Mexican shrimp dishes:

Coctel de Camaron (Mexican Shrimp Cocktail)
Camarones a la Mexicana (Mexican Style Shrimp)
Camarones a la Diabla (Spicy Deviled Shrimp)
Easy Ceviche de Camaron (Shrimp Ceviche)

Ceviche de Soya

2018-01-11T09:00:00.000-06:00

Ceviche de Soya, made with texturized soy protein, is a tasty and refreshing alternative perfect for meatless Mondays or Lent Fridays.

Soya (texturized soy/vegetable protein) is a very popular ingredient here in Mexico. Not only is it a great alternative to meat, it's also budget-friendly and it's easy to store in your pantry. I use soya (TVP) most during Cuaresma (Lent). It's quick and easy to prepare, and is a perfect substitute for ground meat if your budget is tight or you're simply trying to eat more meatless meals. And best of all, it's super versatile. Some of my favorite ways to prepare soya is in carne adobada for tacos al pastor, sloppy Jose's, and picadillo.

But my favorite way to enjoy soya in a cool and refreshing Ceviche. Made with finely chopped fresh tomatoes, onion, serrano chiles, and freshly squeezed lime juice, Ceviche de Soya is perfect for a light lunch or no-fuss dinner. If you've never tried texturized soy/vegetable protein, this soy ceviche is the easiest and most flavorful way to enjoy it.

Like most ceviches, serve Ceviche de Soya atop crisp tostada shells and garnish with avocado slices and a few drops of your favorite bottled hot sauce. And while you're at it, serve yourself a tall glass of ice cold Agua de Jamaica or pop open a bottle of your favorite Mexican beer.

Yield: 8 to 10 servingsAuthor: Leslie Limón

Ceviche de Soya

Ceviche de Soya, made with texturized soy protein, is a tasty and refreshing alternative perfect for meatless Mondays or Lent Fridays.

prep time: 30 MINScook time: 2 hourtotal time: 2 hours and 30 mins

ingredients:

For the soya:

1/2 medium white onion
2 cloves garlic
1 handful fresh cilantro
1 cube Knorr Suiza chicken bouillon
8 cups water
8 oz. texturized soy/vegetable protein

For the ceviche:

5 roma tomatoes, finely chopped
1/2 medium red onion, finely chopped
1/2 medium white onion, finely chopped
4 serrano chiles, finely chopped
1/2 cup fresh cilantro, finely chopped
1-1/2 fresh lime juice
Tostada shells
Mayonnaise or Mexican crema (optional)
Avocado slices (for garnish)
Bottled hot sauce (like Tapatío, Valentina or Tabasco)

instructions

To cook the soya, place onion, garlic, cilantro and bouillon cube in a large saucepan. Pour in the water. Bring to a boil over high heat. Reduce heat to low and let simmer for 5 minutes. Remove from heat. Using a slotted spoon, remove and discard the onion, garlic, and cilantro.
Add the dried soya to the hot broth. Stir gently to combine. Cover and let soak for at least 10 minutes until the soya is completely hydrated. Drain and let cool completely.
Once the soya has cooled completely, squeeze out any excess broth that the soya has absorbed. (You don't want the excess moisture to water down the ceviche.)
In a large serving or mixing bowl, add the drained and cooled soya, the tomatoes, onions, serrano chiles, chopped cilantro, and the lime juice. Stir gently to combine. Season with coarse salt to taste. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
To serve, spread tostada shells with a little mayonnaise or Mexican crema, if desired. Top with a few heaping tablespoons of ceviche de soya. Garnish with avocado slices and a few drops of your favorite bottled hot sauce. ¡Buen provecho!

http://www.lacocinadeleslie.com/2009/06/ceviche-de-soya.html

©La Cocina de Leslie

Created using The Recipes Generator

Comfort Food Classics: Albóndigas en Caldo (Mexican Meatball Soup)

2018-01-07T19:00:00.000-06:00

This hearty Mexican meatball soup with veggies simmered in a clear broth is just what you need when you're in the mood for some good old-fashioned comfort food like your abuelita used to make.

Traditional Mexican Albóndigas Soup:

Albóndigas en Caldo is a traditional Mexican meatball soup simmered with carrots, potatoes, and calabacitas (zucchini) in a clear broth. It's a comforting soup for when you're craving a home-cooked meal or something to warm you up on a cold winter's day. And it's also my all-time favorite soup.

The flavor-packed albóndigas made with lean ground beef, onion, tomato, garlic, serrano chile, and oregano add a ton of flavor to the clear broth, which is also seasoned with a little extra oregano and fresh cilantro.

Once the soup is served, don't forget to garnish with chopped cilantro, a squeeze of fresh lime juice, and a spoonful of your favorite salsa. Two of my favorite salsas include my Chile de Molcajete (roasted tomatillo & árbol chile salsa) and Salsa Macha (an oil-based garlic & árbol chile salsa). And don't forget to have plenty of warm corn tortillas on hand.

I will forever remember the first time I attempted to make albóndigas on my own. It was one of my biggest kitchen fails ever! I cooked one pound of meatballs in about ten quarts (40 cups) of water. (The recipe I'm sharing today calls for 2-1/4 pounds of meatballs in 16 cups of water.) No amount of salt or beef bouillon was enough to season the insane amount of water I added to my soup. And I also went a little overboard on the oregano. As I was adding a sprinkle of oregano to the broth, the stopper fell out and out poured at least half a bottle of oregano. It was a horrific mess! And to make matters worse, I was expecting company for dinner and had no other food in the house to feed them. Thankfully we ended up ordering pizza, and my friends were no-show's to dinner.

How to make authentic Mexican albóndigas:

But, as we say in Spanish, "La practica hace al maestro." (Practice makes perfect.) It took me a couple of attempts, but I finally mastered my albóndiga recipe which borrows elements from both my grandparents' recipes and my suegra's. I add old-fashioned oats to my albóndiga mixture as an added binder, just like my abuelito used to do, I also add chopped onion and tomato like my suegra taught me, and I always add lots of veggies just like my grandma.

Yield: 8 servingsAuthor: Leslie Limón

Albóndigas

This hearty Mexican meatball soup with veggies simmered in a clear broth is just what you need when in the mood for some good old-fashioned comfort food like your abuelita used to make.

prep time: 20 MINScook time: 60 MINStotal time: 80 mins

ingredients

For the meatballs:

2-1/4 lbs. lean ground beef
1/3 cup long-grain rice, uncooked
1/3 cup old-fashioned oats
1/3 cup dried bread crumbs
1-1/2 teaspoon coarse salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried Mexican oregano, crushed
2 large eggs
3 roma tomatoes, finely chopped
1/2 medium white onion, finely chopped
2 garlic cloves, minced
1 chile serrano, finely chopped (optional)

For the soup:

16 cups water
6 medium carrots, peeled and roughly chopped
6 medium yukon gold potatoes. peeled and roughly chopped
1-1/2 teaspoons coarse salt
1/2 teaspoon dried Mexican oregano, crushed
4 medium Mexican calabacitas
Chopped cilantro (for garnish)
Lime wedges (for garnish)

instructions

Combine the ground beef, rice, oats, and dried bread crumbs in a large mixing bowl; season with salt, black pepper, and crushed Mexican oregano. Stir in the eggs, tomatoes, onion, garlic, and serrano chile until completely combined. Divide and shape meat mixture into 1-1/2-inch meatballs.
In a Dutch oven or in stock-pot, pour in 16 cups of water. Carefully drop in the albóndigas, one at a time. Resist the urge to stir! (You don't want to break up the albóndigas.) Add a handful of fresh cilantro. Bring meatballs to a boil over high heat, skimming off any foam that rises to the top. Cover and reduce heat to low: let simmer for about 20 minutes.
Add the carrots and potatoes. Remember not to stir! Season broth with crushed Mexican oregano and coarse salt to taste. Cover and let simmer over low heat for 15 minutes. Add in the Mexican calabacitas. Taste broth and adjust seasoning, if necessary. Cover and let simmer for about 15 minutes until the calabacitas are cooked through.
To serve, ladle into bowls. Garnish with chopped fresh cilantro, a spoonful of your favorite salsa, and a squeeze of fresh lime juice. Serve with plenty of warm corn tortillas.

http://www.lacocinadeleslie.com/2010/02/caldo-de-albondigas-tale-of-recipes.html

©La Cocina de Leslie

Created using The Recipes Generator

Chocoflan (Pastel Imposible)

2018-01-06T22:00:00.000-06:00

Chocoflan, or Pastel Imposible, combines two irresistible desserts into one: rich chocolate cake and creamy vanilla-flavored flan.

Happy New Year, friends! This year I've decided against New Year's resolutions. Well, maybe not entirely. I do have one small New Year's resolution, and once you hear what it is, I'm sure you'll agree it's the best New Year's resolution ever. Inspired by the old addage of, "Life is short, eat dessert first!"... My one resolution for 2018 is to bake more desserts. At least once a week.

To kick off my New Year's resolution, I'm sharing this classic Chocoflan, a fun and flavorful dessert that combines the richness of a chocolate cake with the light creaminess of a tradtional flan. This is one of those dessert recipes that is perfect for when you want to impress guests with an elegant dessert that looks like it took hours for you to make, but you won't believe how incredibly easy it is to prepare. If you can make a cake mix cake, then you'll have no problem whipping up a Chocoflan.

Chocoflan is also known as Pastel Imposible, but this cake is pure magic. You start by layering the cake batter and then the flan mixture into a Bundt pan, but during the baking process, the flan mixture seaps through the cake batter to the bottom of the pan, so when you turn your finished Chocoflan onto a serving platter, the flan magically appears on top of the cake. Sounds impossible, but it's not. It's magic!

Yield: 12 servingsAuthor: Leslie Limón

Chocoflan (Pastel Imposible)

Chocoflan, or Pastel Imposible, combines two irresistible desserts into one: rich chocolate cake and creamy vanilla-flavored flan.

prep time: 10 MINScook time: 45 MINStotal time: 55 mins

ingredients

For the chocolate cake:

3/4 cups Mexican cajeta or caramel topping
1 ( box) Betty Crocker Devil's Food cake mix
1-1/4 cups water
1/2 cup vegetable oil
3 large eggs

For the flan:

1 (14 oz.) can sweetened condensed milk
1 (10 oz.) can evaporated milk
3 large eggs
1 teaspoon vanilla extract
Boiling water (for the water bath)

instructions

Preheat oven to 350°F. Lightly spray a 12-cup Bundt pan with cooking spray. Drizzle the Mexican cajeta along the bottom of the Bundt pan, swirling lightly to coat.
In a medium mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on low speed for about 30 seconds, just until combined. Increase speed to high and beat for about 3 minutes until cake mix is thick and creamy, like a chocolate milkshake. Pour batter into Bundt pan over the cajeta. DO NOT STIR!
For the flan, puree the sweetened condensed milk, evaporated milk, eggs, and vanilla extract in a blender until smooth. Gently pour the flan mixture into the Bundt pan, over the cake mix. Again, resist the urge to stir.
Place the Bundt pan inside a larger baking pan. Fill the larger baking pan about halfway with boiling water. Bake the chocoflan at 350° for 45 minutes. Remove from heat. Let cool completely. Turn chocoflan onto a serving platter. Refrigerate until ready to serve. Enjoy!

http://www.lacocinadeleslie.com/2010/03/100th-post-very-special-cake.html

©La Cocina de Leslie

Created using The Recipes Generator

*Originally posted back in March 2010 to celebrate my 100th recipe here in my cocina. The recipe and instructions remain the same, all I've done is update the photos and added a printable recipe card.

Comfort Food Classics: Macaroni and Cheese #ThrowbackThursday

2017-12-21T20:30:00.000-06:00

Irresistible homemade Macaroni and Cheese made with American cheese, butter, and Mexican crema.

I have a confession to make. When Hope was two years old, I introduced her to a new food, that quickly became her favorite...Macaroni and Cheese. But not just any macaroni and cheese, it was the kind that comes in a blue box. She loved it! And every time we went to the grocery store, she would spot the blue box and scream "Mac-Cheese". Whenever I wasn't sure of what to make her for lunch or dinner, she would say "Mac-Cheese!" She was crazy about the stuff.

Fast forward to almost a year later, when we moved to Mexico. Sure, Hope liked the food that my suegra prepared for her, but she still wanted her mac & cheese. This being a small town, far from the big city and large grocery stores, the stuff in the blue box was no where to be found. I did buy a few boxes of the different Mexican brands, but none of them came close to the yummy goodness of the stuff in the blue box.

Then began my desperate search for the perfect homemade version. Some were baked. Some had a bechamel sauce base. But still, I hadn't found a recipe that was pleasing to my little girl's taste buds.

Finally, one day, I really didn't feel like making yet another bechamel sauce, so I decided to use a few shortcuts. I cooked my macaroni according to package directions. Then in a separate bowl, I melted a little bit of butter, added some Mexican crema, a splash of milk, and oodles of good ol' American cheese. To finish it off, I seasoned it with salt, pepper, and paprika before presenting it to my princess, Hope.

I waited with bated breath as she tasted this easy stovetop macaroni and cheese.

She turned to me with a very serious look, then flashed me the biggest smile and said, "Mommy, this is the BEST mac & cheese EVER!" And I've made it the same way ever since.

Yield: 6 to 8 servingsAuthor: Leslie Limón

Macaroni & Cheese

Irresistible homemade Macaroni and Cheese made with American cheese, butter, and Mexican crema.

prep time: 10 MINScook time: 20 MINStotal time: 30 mins

ingredients:

8 oz. elbow macaroni pasta
4 tablespoons butter
3/4 cup Mexican crema
1/4 cup milk
8 oz. American cheese slices
3/4 teaspoon paprika
1/4 teaspoon ground black pepper

instructions

Cook macaroni pasta according to package directions; drain and rinse with with cold water.
Melt butter in a medium saucepan over medium heat. Stir in Mexican crema, milk, and American cheese slices. Stir with a wire whisk until cheese has melted completely. Season with paprika, ground black pepper, and salt to taste.
Add the cooked macaroni, stirring gently until completely pasta is completely coated with the cheese sauce. Simmer over low heat until heated through. Remove from heat. Buen provecho!

http://www.lacocinadeleslie.com/2010/08/ultimate-comfort-foodmac-n-cheese.html

©La Cocina de Leslie

Created using The Recipes Generator

Comfort Food Classics: Arroz con Leche (Mexican Rice Pudding)

2017-12-14T19:00:00.000-06:00

Arroz con Leche is the ultimate in Mexican comfort food. Creamy and delicious with a hint of cinnamon, this Mexican rice pudding is a warm and comforting hug in a mug.

Classic Mexican Arroz con Leche

Arroz con Leche is another of those traditional Mexican dishes that takes me back to my childhood. I don't think there was a week that Pappy didn't whip up a huge olla (pot) of Arroz con Leche. Pappy was of the belief that Arroz con Leche was the caldo de pollo (chicken soup) of desserts, in that it could cure just about anything. And he was always looking for an excuse to make this creamy deliciousness: birthdays, rainy days, holidays, Tuesdays, sick days, and any day ending in the letters "s" or "o". (The days of the week in Spanish end in either "s" or "o": lunes, martes, miércoles, jueves, viernes, sábado y domingo.)

How to Make Traditional Mexican Arroz con Leche

Every family has their own unique recipe for Arroz con Leche. Today I'm sharing the classic version, made with just rice, water, milk, cinnamon, sugar, and raisins, if you like them. There are other versions of Arroz con Leche that also include sweetened condensed milk and evaporated milk, which I'll be sharing soon, but today it's all about the traditional arroz con leche like our abuelitos (grandparents) and favorite tías (aunts) used to make.

Yield: 8 servingsAuthor: Leslie Limón

Arroz con Leche

Arroz con Leche is the ultimate in Mexican comfort food. Creamy and delicious, this Mexican rice pudding is a warm and comforting hug in a mug.+-w

prep time: 5 MINScook time: 60 MINStotal time: 65 mins

ingredients:

1 cup long-grain rice
4 cups water
1/4 teaspoon salt
1 (3-inch cinnamon stick)
4 cups whole milk
1/2 to 1 cup granulated sugar
1 cup raisins or dried cranberries (optional)
3 tablespoons cornstarch (optional)
3 tablespoons whole milk (optional)

instructions

Bring rice, water, salt, and cinnamon to a boil in a large saucepan over high heat. Cover and reduce heat to low; let simmer for 12 to 15 minutes until the rice is cooked through and almost all of the water has evaporated. (That starchy water that remains after the rice is cooked through is what is going to help make our arroz con leche extra creamy.)
Stir in the 4 cups of milk. Cover, leaving lid slightly ajar; let simmer, stirring occasionally, for about 15 minutes or until milk comes to a boil.
Sweeten with granulated sugar to taste. If adding raisins or dried cranberries, stir them in with the granulated sugar. Cover, leaving lid slightly ajar (to preven milk from spilling over); let simmer for an additional 15 to 20 minutes until rice mixture is thick and creamy.
Remove from heat. Let cool slightly. Serve warm or let cool completely and refrigerate until ready to serve. Spoon rice pudding into bowl or coffee mugs. Sprinkle with ground cinnamon. Buen provecho!

Tips:

To help thicken your arroz con leche, mash the rice lightly with a potato masher.
If your arroz con leche is still not creamy enough for your taste, dissolve the cornstarch in the cold milk. Stir into the rice pudding, and let simmer until desired thickness.

http://www.lacocinadeleslie.com/2009/07/arroz-con-leche.html

©La Cocina de Leslie

Created using The Recipes Generator

Receta en español

Torta de Pollo Valentina (Buffalo Chicken Torta) #NationalSandwichDay

2017-11-03T16:00:00.000-06:00

Spicy Valentina hot sauce marinated grilled chicken topped with Manchego cheese and served on a toasted telera or bolillo roll with lettuce, tomato, and red onion.

It's National Sandwich Day and I thought what better way than to share this saucy and delicious Torta de Pollo Valentina. It's like a grilled Buffalo Chicken Sandwich, but with a slight Mexican twist by using Salsa Valentina, a staple in many Mexican kitchens. Traditionally, tortas are served on a toasted telera or bolillo roll, but any sandwich roll will work.

This torta is super easy to put together and can be ready in less than 30 minutes. You can marinate the chicken in the morning, before walking out the door, and it'll be ready to fry or grill when you get home. Once you try this Mexican buffalo chicken sandwich, you'll see why it's one of my go-to meals for when I need to get lunch (or dinner) on the table in a hurry.

Yield: 6 to 8 servingsAuthor: Leslie Limón

Torta de Pollo Valentina (Buffalo Chicken Sandwich)

prep time: 2 hourcook time: 30 MINStotal time: 2 hours and 30 mins

Spicy Valentina marinated grilled chicken topped with Manchego cheese and served on a toasted telera or bolillo roll with lettuce, tomato, and red onion.

INGREDIENTS:

2 lbs. boneless, skinless chicken breast cutlets
1 cup Valentina hot sauce, divided
Vegetable oil (for frying)
1-1/2 to 2 cups shredded Manchego cheese
6 to 8 telera or bolillo rolls
Mexican crema
Lettuce
Sliced tomato
Sliced red onion

INSTRUCTIONS:

Arrange chicken breast cutlets in a large bowl or baking dish. Top with 3/4 cup of bottled Valentina hot sauce, stirring to combine, until the chicken is evenly coated. Cover with plastic wrap and refrigerate for at least 2 hours before using.
Heat about 2 tablespoons of vegetable oil in a grill pan or large skillet over medium-high heat. Fry the marinated chicken, 4 to 5 pieces at a time, for about 5 minutes until golden brown. Turn chicken over, brush with a little of the remaining 1/4 cup of Valentina hot sauce. Top with about 3 tablespoons of shredded Manchego cheese. Cover grill pan and let chicken cook for 3 to 5 minutes until cooked through and light golden brown. Transfer chicken pieces to a heat-proof plate.
Split open the telera or bolillo rolls. Toast in the same grill pan with 1 tablespoon of butter (optional) until light golden brown on both sides. Remove from heat. Spread cut sides of toasted rolls with Mexican crema. Layer lettuce, tomato, and onion on the bottom half of the roll. Top with 2 to 3 pieces of pollo Valentina and the top half of the roll. Serve with your favorite pasta salad or chips. Enjoy!

http://www.lacocinadeleslie.com/2017/11/buffalo-chicken-torta-de-pollo-valentina.html

©La Cocina de Leslie

Created using The Recipes Generator

Mole Dulce

2017-10-05T16:00:00.000-05:00

Mole Dulce is a delicious labor of love made completely from scratch with Mexican chocolate, dried ancho chiles, piloncillo, cinnamon, pumpkin seeds, and more.

Mole is one of those traditional Mexican dishes in which no two recipes are alike. Every family has their own recipe on how to make each kind of mole. Yes, there are several types of mole that range from spicy to sweet, and also vary in color from Mole Amarillo to Mole Negro. One of my favorite moles, and also the first kind of mole I learned to make, is Mole Dulce. It's a sweet, velvety smooth sauce made with Mexican chocolate and a variety of ingredients.

This recipe is a great starting point for those who have never made mole from scratch. Depending on my mood I sometimes add more ingredients like raisins, almonds, peanuts, or coffee, to add even more flavor to my Mole Dulce. I cook the chicken and make the broth from scratch to use in my Mole Dulce, but you can use canned chicken stock and a rotiserrie chicken to save time in la cocina. See tip below for directions on how to cook the chicken and make homemade stock from scratch.

Yield: 6 to 8 servingsAuthor: Leslie Limón

Mole Dulce

prep time: 15 MINScook time: 75 MINStotal time: 90 mins

Mole Dulce is a delicious labor of love made completely from scratch with Mexican chocolate, dried ancho chiles, piloncillo, cinnamon, pumpkin seeds, and more.

INGREDIENTS:

1/2 cup vegetable oil (for frying)
1 bolillo roll, cut in 1-inch slices
4 dried ancho chiles
3 roma tomatoes, cut in quarters
6 tomatillos, husks removed
2 garlic cloves
3 tablespoons unsalted pumpkin seeds
1 (3-inch cinnamon stick)
5 peppercorns
5 whole cloves
1 tablet Mexican chocolate (Ibarra or Abuelita brand)
5 cups hot chicken broth
1/3 cup piloncillo, grated
3 lbs. cooked chicken
Toasted sesame seeds (optional)

INSTRUCTIONS:

Heat 3 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Fry the bolillo slices in the oil until golden brown. Transfer fried bolillo slices to a large heat-proof bowl; set aside.
Add 1 tablespoon of vegetable oil to Dutch oven, if necessary. Fry the dried ancho chiles for 1 to 2 minutes, until the chiles start to plump up. Transfer chiles to heat-proof bowl with the bolillo slices.
Add 1 tablespoon of vegetable oil to the Dutch oven, if necessary. Fry the tomatoes and tomatillos until lightly charred and cooked through. Fry the garlic until light golden brown. Transfer to the heatproof bowl with the bolillo slices and ancho chiles.
Toast the pumpkin seeds, cinnamon stick, peppercorns, and whole cloves for about 1 minute. Remove from heat. Transfer to heat-proof bowl with the other ingredients.
Add the Mexican chocolate to the bowl with all of the fried ingredients. Pour in 4 cups of the hot chicken broth. Let soak for at least 10 minutes until the chiles have softened; remove stems from chiles.
Working in batches, puree the bolillo slices, ancho chiles, tomatoes, tomatillos, garlic, pumpkin seeds, cinnamon stick, peppercorns, cloves, and Mexican chocolate with the chicken broth they were soaked in until smooth.
Heat 2 tablespoons vegetable oil in the Ductch oven over low heat. Strain the puree into the hot oil, stirring with a wire whisk to prevent lumps from forming.
Stir in the the remaining 1 cup of chicken broth and the grated piloncillo. Simmer over low heat, stirring occasionally, until the piloncillo has completely dissolved. Adjust seasoning, if necessary.
Once mole sauce starts to boil, add the cooked chicken pieces and let simmer over low heat for 5 to 8 minutes until heated through. When serving, garnish mole with toasted sesame seeds, if desired. Serve with Mexican Rice and warm corn tortillas. Buen provecho!

http://www.lacocinadeleslie.com/2009/05/mole-dulce.html

La Cocina de Leslie

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*To cook the chicken and broth from scratch, bring 3lbs. of bone-in skin-on chicken pieces to a boil with 16 cups of water, 1 medium onion, 3 cloves of garlic, 2 bay leaves, a handful of fresh cilantro, 1 tablespoon coarse salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon crushed oregano. Skim off any foam that rises to the top. Cover and reduce heat to low; let simmer for 60 to 90 minutes until chicken is tender.

Comfort Food Classics: Carne de Puerco con Chile

2017-10-03T16:00:00.000-05:00

Carne de Puerco con Chile is a classic Mexican dish, popular in Los Altos de Jalisco (the highlands of Jalisco), made with tender pieces of pork in a vibrant broth flavored with tomato, tomatillo, garlic, and chile de árbol.

Carne de Puerco con Chile was one of my suegra's (mother-in-law's) signature dishes--along with her Traditional Mexican Pozole Rojo and her Tostadas de Lomo (shredded pork tostadas)--and it was one of the first dishes she taught me how to make as a newlywed. Whenever she made it, my suegro (father-in-law) (who didn't like spicy food) would complain that the salsa/broth was too spicy, to which my suegra would respond that she had only added "un solo chilito!"

Whenever I made this dish during the four years that I was my father-in-law's caregiver, I was always sure to add un solo chilito (just one chile) to give the broth a little flavor without adding too much heat. Remembering that small detail about "un solo chilito" always brought a smile to my suegro's face, just as this dish always brings a smile to my family's face because it reminds them of my suegra.

The key to tender pieces of pork meat in your Carne de Puerco con Chile is to cook the pork meat first, then fry until golden brown before adding the homemade tomato and tomatillo salsa. For a more authentic Mexican flavor, like the kind you probably remember your abuelita (grandma) or tías (aunts) making is to fry the pork in a little manteca de cerdo (lard), but you can also use vegetable oil. And finally, I add 8 dried árbol chiles which yields just the perfect amount of spice, but you can add as many or as few chiles as you'd like to fit your personal preference. Be sure to serve your homemade Carne de Puerco con Chile with plenty of Refried Beans, Ensalada de Nopales, and warm corn tortillas.

Yield: 8 servingsAuthor: Leslie Limón

Carne de Puerco con Chile

prep time: 15 MINScook time: 1 hour and 45 MINStotal time: 1 hours and 60 mins

Carne de Puerco con Chile is a classic Mexican dish, popular in Los Altos de Jalisco (the highlands of Jalisco), made with tender pieces of pork in a vibrant broth flavored with tomato, tomatillo, garlic, and chile de árbol.

INGREDIENTS:

2 lbs. pork stew meat, cut into bite-size pieces
1/2 medium white onion
4 garlic cloves, divided
6 sprigs fresh cilantro
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
16 cups water, divided
6 roma tomatoes
12 tomatillos, husks removed
8 dried árbol chiles
2 tablespoons manteca (lard) or vegetable oil
Refried Beans
Ensalada de Nopales

INSTRUCTIONS:

Bring the pork stew meat, onion, 2 cloves of garlic, cilantro, salt, black pepper, and 10 cups of the water to a boil in a Dutch oven over high heat, skimming off any foam that rises to the top. Cover and reduce heat to low; let simmer for about 90 minutes until the pork meat is tender.
While the meat is cooking, prepare the salsa by bringing the tomatoes and tomatillos to a boil over high heat in a large saucepan with the remaining 6 cups of water; add the dried árbol chiles. Cover and reduce heat to low; let simmer for 10 to 12 minutes until the tomatoes are cooked through. Remove from heat and let cool slightly.
Remove the cooked tomatoes, tomatillos, and árbol chiles with a slotted spoon and transfer to a blender cup; puree until smooth. Set aside.
Remove the onion, garlic, and cilantro from the pork meat. Strain and reserve the pork broth. Return the pork meat to the Dutch oven over high heat and fry in the manteca or vegetable oil until golden brown. Stir in the tomato salsa and 2 cups of the reserved pork broth. Bring to a boil; season with salt to taste. Cover and reduce heat to low; let simmer for 20 minutes.
To serve, ladle Carne de Puerco con Chile into bowls. Serve with a side of Refried Beans, Ensalada de Nopales, and warm corn tortillas. Enjoy!

http://www.lacocinadeleslie.com/2009/10/not-your-average-chili-con-carne.html

La Cocina de Leslie

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Carne en su Jugo (Estilo Jalisco) #ThrowbackThursday

2017-09-28T00:00:00.000-05:00

Popular throughout the state of Jalisco, Carne en su jugo is a traditional Mexican soup made with thin-cut slices of steak, bacon, potatoes, and Hungarian wax peppers in a clear, but flavorful broth. It may seem like a very simple soup, but once you add all of the garnishes, this soup is transformed into a bowl of warm comfort. Like a big bear hug in a bowl.

There is no wrong way to make Carne en su Jugo. Some cooks might prefer to cook the soup with the Spicy Serrano Chile Salsa Verde and Frijoles de la Olla (cooked beans) already mixed in, but I prefer to make this soup the traditional way and serve the salsa and beans on the side along with the other garnishes.

Carne en su Jugo will forever me a soup that is near and dear to my heart. It was the first meal I ate when we arrived in Small Town, Mexico oh-so-many years ago. (It'll be 17 years next month.) After a day of traveling to a new country with two small children, I was nervous, anxious, tired and very hungry. Almost as soon as we walked into my in-laws' home, my sister-in-law Susi escorted us to the kitchen where she served us all a big bowl of soup.

It was at that very moment that I realized that it wasn't a dream and that we had actually moved to Mexico. A million thoughts and doubts raced through my mind as Susi topped our bowls with bits of chopped onion, serrano chiles, and cilantro. I had no idea what I was about to eat, but eating seemed like the perfect distraction to keep me from thinking about what we had just done.

As the first sip of this soul-warming soup made it's way down my throat, I felt comforted by the familiar flavors of the beef, bacon, salsa verde, beans, and cilantro. I knew at that moment that everything would be okay and that even though I was miles away from "home", Mexico wasn't all that foreign to me. Mexico had always been a part of my life: its culture, its traditions, and its amazing food.

Carne en Su Jugo may have been new to me that fateful day almost 17 years ago, but now it's an old friend. And I will always remember and be thankful for the comfort it provided when I needed it most.

Yield: 8 to 10 servingsAuthor: Leslie Limón

Carne en Su Jugo - Estilo Jalisco

prep time: 10 MINScook time: 45 MINStotal time: 55 mins

Popular in the state of Jalisco, carne en su jugo is a traditional Mexican soup made with thin-cut steak, bacon, potatoes, and Hungarian wax peppers in a clear, but flavorful broth.

INGREDIENTS:

1 tablespoon vegetable oil
8 oz. bacon, roughly chopped
2 Hungarian wax peppers, thinly sliced
2 lbs. thin-cut round steak, roughly chopped
4 medium potatoes, peeled and diced
8 cups water
1 handful fresh cilantro

Garnishes:

Cooked beans
Spicy Serrano Chile Salsa Verde
Chopped white onion
Chopped serrano chiles
Chopped cilantro
Lime wedges (optional)

INSTRUCTIONS:

Fry bacon in vegetable oil over high heat in a Dutch oven or a 4 to 6-quart pot until golden and crisp. Add the Hungarian wax peppers and saute for 2 to 3 minutes until the chiles start to soften. Stir in the thin-cut steak; let cook for 5 to 7 minutes until meat is no longer pink. Season with salt. Immediately cover and reduce heat to low; let simmer for 5 minutes until the meat releases it's juices.
Stir in the potatoes, water, and cilantro. Cover, turn heat back up to high and let soup come to a boil; season with more salt, if necessary. Reduce heat to low; let simmer for 20 to 25 minutes until the potatoes are tender.
To serve, ladle carne en su jugo into bowls. Garnish with chopped onion, cilantro, and serrano chiles. Stir in desired amount of salsa verde and cooked beans. Top with a squeeze of fresh lime juice, if desired. Serve with plenty of warm corn tortillas. Enjoy!

http://www.lacocinadeleslie.com/2009/05/quick-and-easy-soup.html

La Cocina de Leslie

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*This recipe was originally posted in May 2009, but I felt it deserved to be re-posted for this special occasion.

Garibaldi Refried Beans (with Corn & Bacon)

2017-09-27T05:00:00.000-05:00

Garibaldi-Style Refried Beans is a delicious Mexican bean dish flavored with bacon, golden corn kernels, and spicy serrano chiles.

Garibaldi is the name of a popular restaurant in Guadalajara famous for its Carne en su Jugo (and its Guinness World Record for the fastest service ever). But that's not all Karne Garibaldi is famous for. They also serve this insanely delicious appetizer made with thick refried beans and golden corn kernels with a never-ending pile of homemade totopos (tortilla chips). And best of all, they offer unlimited refills on this irresistible bean dip.

Just because I don't get to visit Guadalajara often doesn't mean that I can't enjoy this irresistible bean dish at home. And best of all, I get to put my own little spin on this famous appetizer. Traditionally, the refried beans are fried in a lot of manteca de cerdo (pork lard) which gives them a distinct flavor, but frying them up in a little bacon grease with pieces of crispy bacon adds even more flavor, if you ask me. And because I can't live without a little spice, I also fry up a finely chopped serrano chile with the bacon. If you're tired of making the same refried bean dish, you HAVE to try Garibaldi-Style Refried Beans. One bite and you'll be hooked!

Yield: 6 to 8 servingsAuthor: Leslie Limón

Garibaldi Refried Beans

prep time: 10 MINScook time: 30 MINStotal time: 40 mins

Garibaldi-Style Refried Beans is a delicious refried bean dish flavored with bacon, golden corn kernels, and spicy serrano chiles.

INGREDIENTS:

6 slices bacon, diced
1/2 medium white onion, finely chopped
2 serrano chiles, finely chopped
1 (6 oz.) can golden corn kernels, drain
4 cups cooked peruano or pinto beans
1/2 cup bean broth
Salsa Macha (optional)

INSTRUCTIONS:

Fry the bacon in a large skillet over medium-high heat until fully cooked, but not crisp. Add the onion, serrano chiles, and corn kernels; sauté for 2 to 3 minutes until onion is translucent. Stir in the beans and bean broth. Let simmer until beans come to a boil; reduce heat to low. Mash the beans using a potato masher; season with salt to taste. Continue to simmer, stirring occasionally, until the beans have thickened slightly. Remove from heat. Serve wtih totopos (tortilla chips) or warm tortillas. For a spicy kick, top with a little Salsa Macha. Enjoy!

http://www.lacocinadeleslie.com/2017/07/garibaldi-refried-beans.html

©La Cocina de Leslie

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Spicy Serrano Chile Salsa Verde

2017-09-26T14:00:00.000-05:00

This spicy homemade tomatillo salsa made with fiery serrano chiles is perfect for all your salsa needs. From taco Tuesdays and tostadas to soups, enchiladas, and everything in between.

This vibrant and spicy salsa verde--made with fresh tomatillos, serrano chiles, onion, garlic, and cilantro--was one of the first salsas I learned to make as a newlywed. And it is one of my favorite salsas that I always have in my fridge. Seriously, if you were to take a peek inside my fridge you would see that I have at least 5 different brands of bottled hot sauce, as well as an assortment of homemade salsas including my Salsa Macha (oil-based salsa made with chile de árbol and garlic), Chile de Molcajete (roasted tomatillo & árbol chile salsa), Mild Salsa Verde, Mild Tomato Salsa, and this Spicy Serrano Chile Salsa Verde. (Just to name a few.)

This hard-to-resist salsa can be served with just about anything. I love to serve it over quesadillas, tacos, and tostadas. You can stir it into soups or your favorite guisados like Nopales en Salsa Verde. Use it to make Salsa Verde Chilaquiles or Enchiladas. Or serve this deliciousness on it's own with a basket of homemade totopos (tortilla chips) and/or pork rinds. The possibilities are endless! Once you try this traditional Mexican salsa verde, you'll find yourself wanting to put it on absolutely everything.

Yield: 3 to 4 cupsAuthor: Leslie Limón

Spicy Serrano Chile Salsa Verde

prep time: 5 MINScook time: 20 MINStotal time: 25 mins

This spicy homemade tomatillo salsa made with fiery serrano chiles is perfect for all your salsa needs. From taco Tuesdays and tostadas to soups, enchiladas, and everything in between.

INGREDIENTS:

2 lbs. tomatillos, husks removed
6 serrano chiles
2 garlic cloves
1/2 medium white onion
8 cups water
1 handful fresh cilantro (about 1 cup)

INSTRUCTIONS:

Bring tomatillos, serrano chiles, garlic, onion, and water to a boil in a large saucepan over high heat. Cover and reduce heat to low; let simmer for 10 to 12 minutes until tomatillos are cooked through. Remove from heat and let cool slightly.
Puree the cooked tomatillos, serrano chiles, garlic, and onion with 1 cup of the cooking water and the fresh cilantro in a blender until smooth. Pour salsa verde into a large bowl; season with salt to taste. Enjoy!

http://www.lacocinadeleslie.com/2017/09/spicy-serrano-chile-salsa-verde.html

La Cocina de Leslie

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Spicy Salsa Verde Shredded Chicken Tostadas

2017-09-25T14:00:00.000-05:00

These crunchy Mexican tostadas topped with refried beans, queso fresco, and shredded chicken in a spicy homemade salsa verde topped with lettuce, pickled onions, and sliced radishes make for a simple and delicious dinner any night of the week.

This week our town is celebrating las fiestas patronales in honor of St. Michael's feast day (September 29th). It's one of the busiest and most important celebrations of the year for our small town. Because I don't want to miss out on the day to day festivities of las entradas, I am relying on the quickest and easiest recipes in my repetoire to feed my family, so we can avoid ordering out which can be rather costly for a family of six. If you follow me on Instagram, you know that I post daily "cook with me" videos in my Insta-stories showing the step-by-step process of the meals I prepare for my family. Today, I made these simple and delicious Spicy Salsa Verde Shredded Chicken Tostadas.

These Spicy Salsa Verde Chicken Tostadas are so easy to make! In the time that it takes the chicken breast to cook, you have more than enough time to prepare the rest of you ingredients, including making the Spicy Serrano Chile Salsa Verde from scratch. (Recipe will be posted tomorrow.) And if you really want to save time in the kitchen, you can use a store-bought rotisserie chicken in place of cooking the chicken on the stovetop. See what I mean? Súper fácil! (Super easy!)

Yield: 6 to 8 servingsAuthor: Leslie Limón

Salsa Verde Chicken Tostadas

These crunchy Mexican tostadas topped with refried beans, queso fresco, and shredded chicken in a spicy homemade salsa verde topped with lettuce, pickled onions, and sliced radishes make for a simple and delicious dinner any night of the week.

INGREDIENTS:

For the shredded chicken filling:

2 lbs. bone-in skin-on chicken breasts
1/2 medium white onion
2 garlic cloves
6 to 8 sprigs fresh cilantro
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
1/4 medium white onion, diced
1 cup Spicy Serrano Chile Salsa Verde

For the tostadas:

Tostada shells
3 cups Refried Beans
1-1/2 cups crumbled queso fresco
Shredded lettuce
Cebollas Encurtidas (pickled red onions)
Thinly sliced radishes
Spicy Serrano Chile Salsa Verde
1 cup queso cotija

INSTRUCTIONS:

In a 4 to 6-quart Dutch oven or saucepan, bring the chicken, onion, garlic, salt, and black pepper to a boil with 8 to 10 cups of water over high heat. Cover and reduce heat to low; let simmer for 45 to 60 minutes until chicken is tender. Remove from heat; let cool slightly.
Remove skin and bones from cooked chicken. Shred or roughly chop the chicken.
Cook the refried beans in a medium saucepan over medium-high heat.
Heat the vegetable oil in a medium skillet over medium-high heat. Saute the diced onion for 2 to 3 minutes until the onion is translucent. Stir in the shredded or roughly chopped chicken and the salsa verde. Let simmer until heated through.
To assemble the tostadas, spread 2 to 3 heaping tablespoons of refried beans on each tostada shell. Top with 2 tablespoons of crumbled queso fresco and 2 to 3 heaping tablespoons of the salsa verde shredded chicken. Garnish with shredded lettuce, pickled red onions, sliced radish, Spicy Serrano Chile Salsa, and queso cotija. Enjoy!

http://www.lacocinadeleslie.com/2017/09/spicy-salsa-verde-shredded-chicken.html

La Cocina de Leslie

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Chiles Toreados

2017-09-03T20:00:00.000-05:00

These spicy serrano chiles sauteed with onion, garlic, lime juice, and jugo Maggi are perfect for spicing up your next taquiza (taco party) or cookout with family and friends.

Chiles toreados is a spicy and delicious garnish for tacos, fajitas, and/or grilled meats made with fresh serrano chiles. Every evening, our friendly neighborhood taquero (who also happens to be my hubby's uncle) fires up his plancha (griddle) and immediately begins to saute sliced onions and serrano chiles in a little manteca (lard). The tantalizing aroma permeates throughout the neighborhood, letting everyone know that the taquería (taco stand) is open for business.

Traditionally chiles toreados are made with serrano chiles, but you can also make them with chiles güeros or jalapeños. And if you are unable to find Jugo Maggi Seasoning Sauce, soy sauce is a perfectly acceptable substitute.

Yield: 6 to 8 servingsAuthor: Leslie Limón

Chiles Torreados

These spicy serrano chiles sauteed with onion, garlic, lime juice, and jugo Maggi are perfect for spicing up your next taquiza (taco party) or cookout with family and friends.

prep time: 5 MINScook time: 10 MINStotal time: 15 mins

INGREDIENTS:

1 tablespoon vegetable oil
12 serrano chiles
1 large white onion, thinly sliced
1 garlic clove, minced
Juice of 1 lime
1 to 2 tablespoons jugo Maggi Seasoning Sauce

INSTRUCTIONS

Heat vegetable oil in a medium skillet over medium-high heat. Sauté the serrano chiles and sliced onion, stirring occasionally, for about 6 to 8 minutes until the chiles are slightly charred.
Stir in the garlic, lime juice, and jugo Maggi. Cover skillet and reduce heat to low. Let simmer until all of the liquid has evaporated and the chiles have softened slightly. Remove from heat. Serve with your favorite tacos, fajitas, or carne asada. Enjoy!

http://www.lacocinadeleslie.com/2017/09/chiles-toreados.html

La Cocina de Leslie

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Cranberry Chicken Salad

2017-07-07T05:00:00.000-05:00

Add flavor and pizazz to your chicken salad with crisp Granny Smith apples, tart dried cranberries, and crunchy pecans.

This cranberry chicken salad has been sitting in my drafts for a few months now, but I haven't really had a chance to post anything due to a translation project that came up in the middle of my A to Z Recipe Challenge (which I will be continuing soon) and took me about a month and half to finish. And then came some technical difficulties with my laptop. Ay, ay, ay! Thankfully, the problems seem to have been resolved, so I will be back to posting recipes regularly here in my cocina, three days a week. Woo-hoo! Thank you all so much for your patience and kind emails/messages asking where I've been and when I'll be back.

And now on to the recipe...

This chicken salad is one of my all-time favorites made with tender pieces of shredded chicken, crisp Granny Smith apples, tart dried cranberries, crunchy pecans, celery, red onion, and a mixture of mayonnaise and Mexican crema. It's one of those salads that can be prepared year round. During the hot spring and summer months, we like to eat this atop cruchy tostada shells or served on a bed of romaine lettuce or baby spinach leaves. During the holiday season I like to serve it as an appetizer atop crackers or as a filling for volovanes. And for sporting events or the kiddies' graduation parties, I serve it as a filling for cute little finger sandwiches.

No matter how or when you serve this flavorful chicken salad, it is sure to become a family favorite!

You may have noticed that I've added a new printable recipe card to my posts this week. What do you think? Do you like them?

Yield: 8 servingsAuthor: Leslie Limón

Cranberry Chicken Salad

prep time: 15 MINScook time: 3 hourstotal time: 3 hours and 15 mins

Add flavor and pizazz to your chicken salad with crisp Granny Smith apples, tart dried cranberries, and crunchy pecans.

INGREDIENTS:

2/3 cup mayonnaise
1/3 cup Mexican crema
4 tablespoons granulated sugar
4 cups shredded chicken
1 medium red onion, finely chopped
1 cup celery, finely chopped
1 cup dried cranberries
1/2 cup pecans, finely chopped

INSTRUCTIONS:

Whisk the mayonnaise, Mexican crema, and granulated sugar in a medium bowl until the sugar dissolves completely.
Mix together the chicken, apples, onion, celery, and dried cranberries in a large bowl. Season with salt and black pepper to taste. Cover and refrigerate for 3 hours before serving. Stir in the chopped pecans just before serving. Enjoy!

http://www.lacocinadeleslie.com/2017/07/cranberry-chicken-salad.html

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Papaya Agua Fresca

2017-07-05T05:00:00.000-05:00

Vibrant and refreshing agua fresca made with fresh papaya.

Fresh papayas are one of the fruits I like to always have on my kitchen counter. Not only are they flavorful, papayas are also packed with antioxidants, minerals, and vitamin C. Like most fruits, we love to eat papaya topped with Tajín (a chile-lime flavored seasoning salt) and fresh lime juice. But papaya also makes for an incredibly refreshing agua fresca perfect for helping you stay cool in the hot summer months.

You should also know that the seeds of the papaya are totally edible. If you've never tried them, puree some of the seeds with the papaya to add a light peppery undertone to your agua fresca.

Yield: 8 servingsAuthor: Leslie Limón

Agua Fresca de Papaya

Vibrant and refreshing agua fresca made with fresh papaya.

prep time: 10 MINScook time: 2 hourstotal time: 2 hours and 10 mins

INGREDIENTS:

2 cups ripe papaya, cut into bite-size pieces
6 cups water, divided
1/3 to 1/2 cup granulated sugar
Ice

INSTRUCTIONS

Puree the ripe papaya with 3 cups of the water in a blender until smooth. Pour mixture into a 2-quart pitcher. Add enough of the remaining water to fill pitcher. Sweeten agua fresca with granulated sugar to taste.
Refrigerate agua fresca at least 2 hours before serving. Serve over ice. Enjoy!

http://www.lacocinadeleslie.com/2017/07/papaya-agua-fresca.html

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Comfort Food Classics: Potato Salad

2017-07-03T05:00:00.000-05:00

The creamy potato salad that we remember and love from our childhood with a spicy kick!

The 4th of July is upon once again. And as I've said many a times before, you can take the girl out of the US, but you can't take away her love of American holidays. Growing up, the 4th of July meant fireworks, cookouts with family and friends, and Old Glory waving in the wind. Most summers, we spent the weekends camping in the mountains of SoCal, and on the 4th of July the RV park hosted a huge potluck for all of its members. My mom, who worked at the RV park, was behind the grill firing up hot dogs, hamburgers, and BBQ ribs. Beside her were what seemed like endless trays of coleslaw, corn on the cob, macaroni and cheese, macaroni salad, several varieties of chips, and plenty of classic potato salad.

The potato salad was one of my favorites because it was chock full of bacon, and I was always so happy when mom brought home leftovers. I mean, who doesn't love bacon?! I still love that potato salad I remember from my childhood and continue to make it, although I've added a few ingredients like Mexican crema for extra creaminess and serrano chiles for a spicy kick. This classic potato salad with hard-boiled eggs and bacon is perfect for a weekend barbecue, or when you're feeling a little homesick for good old-fashioned American food.

To help you save time in the kitchen, make this salad the day before and let it chill in the refrigerator overnight.

Yield: 8 servingsAuthor: Leslie Limón

Classic Potato Salad

Creamy potato salad that we all know and love with a spicy kick!

prep time: 15 MINScook time: 2 hourstotal time: 2 hours and 15 mins

INGREDIENTS:

3 celery ribs, diced
1/2 medium red onion, finely chopped
2 to 3 serrano chiles, finely chopped
2/3 cup mayonnaise
1/3 cup Mexican crema
1 tablespoon classic yellow mustard
6 medium potatoes, peeled, diced, and cooked
4 hard-boiled eggs, peeled and chopped
8 oz. bacon, cooked and crumbled
1/4 cup fresh cilantro, finely chopped

INSTRUCTIONS

Mix together the celery, onion, serrano chiles, mayonnaise, Mexican crema, and mustard in a large bowl. Stir in the cooked potatoes, hard-boiled eggs, crumbled bacon, and chopped cilantro until well combined; season with salt and black pepper to taste. Cover potato salad with plastic wrap. Refrigerate for at least 2 hours before serving. Enjoy!

http://www.lacocinadeleslie.com/2017/07/classic-potato-salad.html

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Cauliflower Tinga Tacos #TacoTuesday

2017-06-06T09:00:00.000-05:00

Tender pieces of cauliflower in a flavorful tomato chipotle sauce wrapped in a warm corn tortilla is a delicious meatless option for taco Tuesday.

Cauliflower has been one of my favorite vegetables since way before it became the popular veggie it is today. Whether it's steamed, baked and covered with cheese, battered and fried to a golden crisp, or simmered in a spicy tomato chipotle sauce, cauliflower is a versatile vegetable that can be enjoyed as a side dish or main dish. Simmered in a spicy tomato chipotle sauce, this Tinga de Coliflor is then wrapped in warm corn tortillas and topped with Cebollas Encurtidas (pickled red onions) and chopped fresh cilantro for a healthy taco perfect for meatless Mondays, taco Tuesdays, or any other night of the week.

Tinga de Coliflor
(Cauliflower Tinga)

Ingredients:

4 roma tomatoes
2 to 3 chipotle chiles
1 clove garlic
3 cups water
2 tablespoons vegetable oil
1 head cauliflower, cut into bite-size pieces
1/2 medium white onion, chopped
Corn tortillas
Pickled Red Onions
Chopped cilantro

Directions:
Bring the tomatoes and water to a boil in a medium saucepan over medium-high heat. Cover and reduce heat to low; let simmer for 8 to 10 minutes until tomatoes are cooked through. Remove from heat and let cool slightly. Puree the tomatoes and the cooking water with the chipotle peppers and garlic in a blender until smooth.

Heat the vegetable oil in a Dutch oven medium-high heat. Saute the the cauliflower and onion for about 5 minutes, until the onion turns translucent. Pour in the tomato-chipotle puree. Let sauce come to a boil; season with salt to taste. Cover and cauliflower simmer for 12 to 15 minutes until the sauce has reduced slightly. Remove from heat.

Heat a comal, griddle, or non-stick skillet over medium heat. Heat the tortillas, about 30 seconds per side, until soft and pliable. Spoon 3 to 4 tablespoons of cauliflower down the center of each tortilla. Garnish with Pickled Red Onions and chopped cilantro. Enjoy!

Salsa Macha

2017-05-23T14:00:00.000-05:00

Salsa macha is an oil-based Mexican salsa made with golden fried garlic and dried árbol chiles.

If you like spicy Mexican salsas, you are going to love Salsa Macha! It's a simple, three ingredient salsa that is rich in flavor and heavy on the heat. The small town we call home is known for producing the best árbol chiles in the world, and in this salsa the unique earthy flavor of the chile de árbol de Yahualica really shines through. A little bit of this salsa goes a long way, so use sparingly. Salsa macha can be served with soups like menudo, Pozole Rojo, Cocido (beef stew), and/or Caldo de Pollo (chicken soup), but it's also delicious served over everything from carne asada to eggs and even a fresh green salad.

Salsa Macha

Ingredients:

3/4 cup vegetable oil
2 cloves garlic, thinly sliced
50 dried árbol chiles, stems removed
Coarse salt

Directions:
Heat vegetable oil in a medium saucepan over low heat. Add garlic and fry, stirring constantly, until light golden brown. Immediately remove garlic from oil with a slotted spoon. Transfer to a heatproof bowl.

Add the dried árbol chiles to oil, working in 2 to 3 batches if necessary, and let fry for 45 to 60 seconds until the chiles turn a dark red. Remove chiles to the heatproof bowl with the garlic. Continue with remaining chiles if working in batches.

Remove oil from heat and let cool slightly, about 5 to 7 minutes. Puree the cooled oil with the garlic and chiles in a blender until smooth. Pour into a serving bowl; season with coarse salt to taste. Stir gently before serving. Enjoy!

Nopales en Salsa Verde #AtoZrecipechallenge

2017-04-28T00:00:00.000-05:00

Thin slices of nopales sauteed with onion and banana peppers in a spicy tomatillo salsa topped with crumbled queso fresco are a quick and easy side dish, garnish, or meatless filling for tacos.

I haven't forgotten about my A to Z Recipe Challenge. It is still on, I just had to hit the pause button for a little while because real life got in the way. But, things have settled back into our normal routine and I'm ready to get back to finishing this challenge.

Today's recipe is brought to you by the letter "N" and these scrumptious Nopales en Salsa Verde. I could eat nopales all day, every day! It's one of the few foods I didn't like as a kid, but completely fell in love with as an adult. My favorite thing about nopales is how versatile they are. I can't help but nibble on a few while cooking them to use in various recipes like moles, soups, or just a simple Ensalada de Nopales. Nopales also make for a delicious meatless filling for tacos. Serve these Nopales en Salsa Verde wrapped in warm corn tortillas and topped with crumbled queso fresco for an easy meatless meal.

Nopales en Salsa Verde
(Salsa Verde Cactus Paddles)

Ingredients:

2 tablespoons vegetable oil
1/2 medium onion, thinly sliced
2 banana peppers, seeded and finely chopped
1lb. cooked cactus paddles, cut in thin strips (drained if using canned)
1-1/2 cups salsa verde* (see tip for easy homemade salsa)
Queso fresco or cotija cheese, crumbled

Directions:
Heat vegetable oil in a large skillet over medium-high heat. Saute onion and banana peppers for about 3 minutes until onion turns transparent. Stir in the cactus paddles and salsa verde; season with salt to taste. Cover and reduce heat to low. Let simmer, stirring occasionally, for 8 to 10 minutes. Remove from heat. Sprinkle crumbled queso fresco over nopales. Serve with warm corn tortillas. Enjoy!

*Tip: For the salsa verde, bring 1lb. tomatillos to a boil in a medium saucepan with 3 cups of water, 1/2 medium white onion, 3 serrano chiles, and 1 garlic clove. Cover and reduce heat to low; let simmer for 10 to 12 minutes until tomatillos are completely cooked. Remove from heat and let cool slightly. Puree the tomatillos, onion, chiles, and garlic with 1 cup of the cooking liquid in a blender until smooth; season with salt to taste.

Classic Mexican Michelada #AtoZrecipechallenge

2017-04-16T00:00:00.000-05:00

A Michelada is a flavorful Mexican cocktail made with beer, Clamato (tomato juice with clam juice), and various seasoning like salt, lime juice, Worcestershire sauce and your favorite bottled hot sauce.

To paraphrase the most interesting man in the world... I don't always drink beer, but when I do it's in an ice-cold, spicy Classic Mexican Michelada. Micheladas are a popular beer cocktail often referred to as the Mexican Bloody Mary. (Although I prefer my Bloody Marías with tequila.) The classic Michelada is made with light or dark Mexican beer, Clamato, and a variety of seasonings and spices.

Like many Mexican recipes, Micheladas recipes can vary from region to region, and even family to family. Some of my favorite variations on the classic Michelada include: Mango Micheladas w/ Chamoy, Tamarind Micheladas, and Micheladas de Camarón made with spicy, roasted shrimp and a splash of shrimp broth. (Recipe coming soon!)

I've included the exact measurements of how I prefer my Micheladas, but feel free to add as much (or as little) of the ingredients that you want.

Michelada Clásica

Ingredients:

Tajín (chile-lime seasoning) or coarse salt
Juice of 2 limes
1/2 teaspoon jugo Maggi
1/4 teaspoon salsa inglesa (Worcestershire sauce)
1/4 teaspoon bottled hot sauce (Valentina or Tapatío)
1/4 cup Clamato, V8, or tomato juice, chilled
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (12 oz.) bottle light or dark Mexican beer, chilled (I like Dos Equis and Negra Modelo)
Lime wedges (for garnish)

Directions:

Moisten the rim of a frosted beer mug with a lime wedge. Dip the moistened rim in the Tajín chile-lime seasoning or coarse salt. Squeeze the juice of 2 limes into the prepared beer mug. Add the salsa Maggi, salsa inglesa (Worcestershire sauce), bottled hot sauce, and Clamato; season with salt and black pepper. Slowly pour in the Mexican beer. Garnish with a lime wedge. Salud!

*This recipe was originally posted back in August 2009 and was also included in my cookbook, Taquería Tacos. If you haven't already ordered a copy, head on over to Amazon to pick up your copy today!

*Disclaimer: This post contains an affiliate link, which means I earn a small commission for any purchase you make after clicking on the link(s) provided.

Tacos de Lechuga #AtoZrecipechallenge

2017-04-15T00:00:00.000-05:00

Tacos de Lechuga are a delicious way to enjoy tacos, even if you're on a low carb diet.

Okay boys and girls, we are almost halfway through the A to Z Recipe Challenge. Today's recipe is brought to you by the letter L and these Tacos de Lechuga (Lettuce Tacos).

When I first mentioned to my family that I was making Tacos de Lechuga, they all thought I had completely lost my mind for having even suggested it. But I think they're the crazy ones for thinking I meant tortillas filled with nothing but lettuce. Right?!

I've lived in Mexico, the land of delicious tacos, for a little more than 16 years now, but every once and a while I still crave those crispy tacos filled with refried beans and ground beef popularized by certain fast-food chains (cough, cough, Taco Bell). These Tacos de Lechuga, filled with homemade Refried Beans, seasoned ground beef, and fresh Pico de Gallo, these tacos taste just like the tacos I miss from the US, and I don't even miss the crunchy tacos shell.

Tacos de Lechuga

Ingredients:

2 tablespoons vegetable oil
1/2 medium white onion, finely chopped
1 garlic clove, minced
1 lb. lean ground beef
2 limes
1-1/2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, crushed
1/4 teaspoon ground black pepper
1-1/2 cups Refried Beans
Fresh Pico de Gallo
24 Romaine lettuce leaves, rinsed and patted dry

Directions:
Heat the vegetable oil in a medium skillet over medium-high heat. Saute the onion for 2 to 3 minutes until translucent. Add the garlic and saute for an additional 30 seconds. Stir in the ground beef. Cook the meat, using a wooden spoon to break up the meat, until no longer pink. Add the juice of the 2 limes along with the chile powder, ground cumin, crushed oregano, and black pepper. Reduce heat to low; cover and let simmer, stirring occasionally, for 12 to 15 minutes until all of the liquid has evaporated. Season with salt, to taste; remove from heat.

While the meat is cooking, heat the refried beans in a small saucepan over medium heat.

To serve the tacos, layer 2 leaves of Romaine lettuce. Spoon 2 tablespoons of refried bean down center of the lettuce leaves. Top with 2 to 3 tablespoon of the ground beef filling. Garnish with Pico de Gallo. Enjoy!

Kiwi Lime Sorbet #AtoZrecipechallenge

2017-04-14T00:00:00.000-05:00

Cool, tart, and refreshing homemade sorbet made with fresh kiwi and lime juice.

K is for kiwi, as in this Kiwi Lime Sorbet.

But before we get into the recipe, I want to talk about one of my favorite kitchen gadgets. For the longest time (like 10+ years), one of the items at the top of my kitchen wishlist was an ice cream maker. Last year, I was finally able to purchase one via Amazon and have it delivered to my house here in Mexico. You know how sometimes you buy a new kitchen gadget that you're super excited about, but then end up not using it as much as you thought you would? Well, thankfully, that was not the case with my ice cream maker. I love my Cuisinart Ice Cream Machine and use it pretty much year-round. My only complaint is that a liter and a half of homemade ice cream is barely enough for the six of us. I either need to buy another freezer bowl or a bigger machine, so I can have enough ice cream to share with family and friends. But if I did that, then I'd have to get a bigger freezer to store all the ice cream. Ay, ay, ay!

I've been reluctant to share ice cream recipes here in my cocina, because I know not everyone has an ice cream maker. But in trying to come up with a recipe starting with the letter K, the first thing that came to mind was this Kiwi Lime Sorbet. It's sweet and refreshing, with just a hint of tartness from the lime.

If you don't have an ice cream maker, you can freeze the kiwi-lime mixture in a baking dish, scraping the with a fork every hour, until completely. Be sure to let me know in the comments below if you'd like to see more ice cream recipes.

Kiwi Lime Sorbet

Ingredients:

2 lbs. fresh kiwi, peeled and roughly chopped
1 cup granulated sugar
1 cup cold water
1/3 cup lime juice
2 tablespoons corn syrup
1/4 teaspoon salt

Directions:
Place the kiwi, sugar, water, lime juice, corn syrup, and salt in a blender; puree until smooth. Turn on the ice cream maker, and slowly pour the kiwi lime puree into the frozen freezer bowl. Let churn for about 20 to 25 minutes until thickened. Spoon ice cream into a freezer-safe container; cover container. Chill sorbet in freezer for at least 2 hours before serving. Enjoy!

Taquitos de Jamaica (Hibiscus Flower Taquitos) #AtoZrecipechallenge

2017-04-13T00:00:00.000-05:00

Crispy taquitos filled with sauteed flor de jamaica (hibiscus flower) and queso fresco topped with lettuce and pickled red onions are a delicious meatless option perfect for Lent.

J is for Jamaica, as in flor de jamaica, which is Spanish for hibiscus flower. Dried hibiscus flowers are used to make one of Mexico's most popular aguas frescas: Agua de Jamaica. Many people make the mistake of tossing out the rehydrated flowers once the agua fresca is made, which is a huge mistake. Rehydrated flor de jamaica is totally edible and can be used as a filling for tacos, tostadas, quesadillas, and empanadas.

The natural sweetness of the onion and the heat of the serrano chiles enhance the tartness of the hibiscus flower. If you've never tried flor de jamaica, this the perfect recipe to experience their delicious flavor. And once you've tried it, you'll find yourself making agua de jamaica just so you can make these taquitos.

This recipe was originally published in my cookbook, Taquería Tacos. If you haven't already ordered a copy, head on over to Amazon to pick up your copy today!

Taquitos de Flor de Jamaica
(Hibiscus Flower Taquitos)

Ingredients:

1-1/2 cups dried hibiscus flowers
4 cups water
1 cup + 2 tablespoons vegetable oil, divided
1/2 medium white onion, chopped
2 serrano chiles, finely chopped
4 tablespoons granulated sugar
2 limes
3/4 cup queso fresco, crumbled
12 corn tortillas
Shredded lettuce
Mexican crema or sour cream
Cebollas Encurtidas (pickled red onions)

Directions:
Bring the water to a boil in a medium saucepan over high heat; remove from heat. Add the dried hibiscus flowers; cover and let steep for 10 to 12 minutes. Strain into a bowl; cover and refrigerate bowl to make Agua de Jamaica.

Heat 2 tablespoons of the vegetable oil in a medium skillet over medium-high heat. Saute onion and serrano chiles for 2 to 3 minutes until onion is transparent. Stir in the rehydrated hibiscus flowers, sugar, and juice of 2 limes; season with salt to taste. Reduce heat to low and let simmer, stirring occasionally, for 6 to 8 minutes until the liquid has evaporated; remove from heat.

Heat the corn tortillas on a comal or griddle over medium-high heat, for about 30 seconds per side, until soft and pliable. Spoon 2 tablespoons of the hibiscus flower filling and 1 tablespoon of crumbled queso fresco down center of each tortilla. Roll the tortillas up tightly around the filling; secure tortillas with toothpicks, if necessary (to prevent taquitos from unrolling while frying).

Heat the remaining cup of vegetable oil in a medium skillet over medium-high heat. Fry the taquitos, 3 to 4 at a time, until golden and crisp all over. Transfer fried taquitos to a paper towel-lined plate to drain excess oil; repeat with remaining taquitos.

Serve 2 to 3 taquitos per plate. Top with shredded lettuce. Garnish with a Mexican crema and Cebollas Encurtidas (Pickled Red Onions). Enjoy!

*Tip: To make Agua de Jamaica, dilute the4 cups of hibiscus flower concentrate in a large pitcher with 8 to 10 cups of water. Sweeten with granulated sugar, to taste. Serve over ice. Enjoy!

*Disclaimer: This post contains an affiliate link, which means I earn a small commission for any purchase you make after clicking on the link(s) provided.