A different Rhubarb recipe!

As we are heading into spring time, I couldn't help but notice all the beautiful rhubarbs at my produce shop. I've never tried rhubarb before, so I didn't really know what the flavour would be or what to expect, but I knew I wanted to cook it in a unique way, so... I started thinking of ways to use it. I wanted to make some sweet tamales and thought that a nice rhubarb filling would be a great idea, and I was right, the taste was amazing! So I was really glad that my new creation actually went really well. I guess I was in a creative mood and really just went with it!.. I'll do this more often!

Rhubarb Sweet tamales

Ingredients:

For the Rhubarb filling:

3 rhubarbs cut into 1 inch chunks
1/3 cup sugar
1 vanilla bean

Tamales:

2 cups of natural corn flour "Minsa Tamales" brand
1 cup of water
1 cup of sweet and condensed milk
1 tsp baking powder
1/2 tsp salt
1/2 cup butter

12 cornhusks previously boiled

Directions:

For the filling, place the rhubarb chunks with the sugar and vanilla bean seeds over medium heat, put the lid on and stir the rhubarb once every 5 mins for approx 15 mins until you get a thick marmalade consistency. Meanwhile prepare the tamales dough. First beat the butter until light and fluffy. In a separate bowl combine the corn flour, baking powder and salt. Add the water and sweet & condensed milk until thick. Add the thick batter to the butter and beat until everything is well combined.

To asemble, put a spoonful of the batter into the previously boiled corn husks (this make them soft and manageable). Spread the batter with your spoon in the middle of the corn husk, then add a teaspoon of the filling and wrap it to avoid the filling or the tamale batter to spread out. Steam the tamales in a deep pot for almost 1 hour or until the batter is set. You can eat them at this point or if you want for them to be more set you can let them cool in the fridge and reheat them later. ENJOY!

And if you want to kick it up a nodge, you can serve your tamales with a delicious, hot, silky and sweet atole.. believe me, on a weather like today where I am seeing just outside my window a weird mix of icy rain.... it is a great treat!

Feb 2 - Day of "La Candelaria"

For the indigenous people the purification cycle initiated with this celebration "Fiesta de la Candelaria" followed by Easter and the rest of the Catholic celebrations that were introduced by the Spaniards. This festivity has been commemorated since the colonial times in Mexico and represents the harvest and the 4 seasons which define their religious, social, commercial and cultural life.

This festivity involves dances, processions, music, theatrical representations, fireworks, food and of course the Baby Jesus blessing.

In Mexico the tradition of Dia de la Candelaria is that those who got the little Baby Jesus on the Rosca de Reyes will need to perform some tasks as they have become Baby Jesus' godparents.

As a godparent you are supposed to take Baby Jesus from the nativity scene, dress him up, present him to the community Church and take care of him for the whole year until the next Rosca de Reyes is sliced. Also he or she would be one of the hosts for the atole and tamales feast.

This ritual was born due to a mix of two cultures and religions: The Catholic religion which refers to the Virgin Mary who took baby Jesus to the temple, and the prehispanic culture where Tamales where offered to honor their Gods Tláloc, a Chalchiuhtlicue (water Gods) and the tlaloques (Gods helpers), who made the water go down to Earth and feed their harvest.

This Festivity's name, "Candelaria" which means Candles comes from the Spanish ritual of honoring Virgin of Candelaria.

Here, far away from our Mexican roots, we found the ingredients and spirit to celebrate this tradition. So..... tamales and atole were served to keep us warm on this crazy snowy day which brought around 25cm of snow.

Happy Dia de la Candelaria!

Tamales
Tamales Dough
Ingredients:
2 cups of Nixtamalized corn flour to make tamales (Minsa Brand)
2 cups of Chicken stock or water
1 tsp of baking powder
1/2 tsp of salt
1/2 cup of lard
15 corn husks dried
Filling

Directions:
In a pot bring water to a boil and add the dried husks until soft and manageable. Meanwhile, in a mixer, blend the lard until light and fluffy. I n a separate bowl add the corn flour, baking powder and salt and mix well. Add the chicken stock to the dry ingredients and mix well. Once everything is well incorporated mix the dough with the lard and make sure once m ore everything is well incorporated.
Once the husks are soft, open them and spread the dough in the middle of the husk, then put the filling in the centre and roll the husk in order to cover all the filling. In a steamer put all the tamales together and cook for almost 1 1/2 to 2 hrs.

For the Atole I used David's recipe and was super super delicious.....

Enjoy!

Mexican Hot Chocolate "Chocolate Caliente"

We have to thank Mexico for giving the world lots of things used nowadays, but one of the best jewels Mexico gave to the world was Cacao, which later on was processed and turned into chocolate. During the pre-Hispanic period, chocolate was a drink reserved for nobles who only drank it on very special occasions. The plebeians were not allowed to have the drink of the Gods and they only drank atole and water, they were only allowed to drink chocolate if ordered by the nobles on particular feast days. After the Spanish conquest, chocolate became a more popular drink but it was very expensive. Cacao was one of the most demanded products by the Spaniards who accepted it as currency. Oaxaca was and still continues to be one of the principal markets for the commerce of Cacao, the Dominican friars desacralized the use of cacao and accepted it as a source of energy and a remedy for sunstroke, sores, kidney and stomach problems.

Although chocolate became very popular among the clergy, there were those who criticized the use of it outside a medicinal context. Some friars believed that the devil perverted this "medicine" by the sinful addition of sugar and by drinking it at all hours of day saying it will be one of the causes of an epidemic that decimated the population. Other Dominicans defended chocolate as it provided a source of energy and a consolation to the heart. Nevertheless, this succulent drink was never absent during the religious fiestas. In life outside the convent, chocolate was used until the seventeenth century when it was dissolved in hot water or milk and sweetened with raw sugar, vanilla or cinnamon.

The Spaniards introduced chocolate to the rest of Europe making it one of the most desired products amongst different cultures. Hot chocolate was born to satisfy Spaniards palates as an adaptation of the indigenous Oaxacan drink that was drunk cold. The cacao was mixed with ground corn, diluted with water and sweetened with honey, it was also flavoured with chiles or herbs. Even though around the world chocolate has been modified from the ancient ways it was drunk, many people in Oaxaca still continue to prepare it in their unique ways. Even now, some Oaxacan communities still believe drinking chocolate signifies honoring life, being at one with family and friends, God and the dead. This is probably why chocolate never misses an important celebration in Mexico. The thick and delicious foam on the chocolate means happiness, brotherhood and hope. There is No fiesta without Chocolate.

Mexican Hot Chocolate

Ingredients and Directions:

It really depends on where you buy your chocolate to really know the quantity and measures. You will need to play with quantities to get the flavour that is right for you.
I bought artesanal Mexican chocolate from Puebla grounded to perfection with sugar and cinnamon made by the indigenous people. The result was a smooth, NOT GRAINY AT ALL, so full of flavour, HOT chocolate!!
Ingredients for this one was only 1 tablet per 2 cups of whole milk and it was simply perfect!!

But as I won't have Puebla so close to me now that I am back in Toronto, I bought fair trade chocolate from Chocosol which in fact comes from Oaxaca. From Chocosol's Chocolate I used 40g of Chocolate per 800ml of whole milk, then I added sugar to taste, 1 cinnamon stick, 1 whole clove and a bit of vanilla. It was perfect, just the way I like it!!!...

Remember to use your molinillo in the end, to make that fantastic foam which is the main characteristic of Mexican Hot Chocolate!

Yucatecan Shredded Meat "Salpicon Yucateco"

In Yucatan, Mexico ..

..... the most common "salpicon" is made of shredded venison that has first been cooked in a pit barbecue called a pib. It is then mixed with orange juice, cilantro and radishes to make a fresh crisp filling on a hot day. In the Gulf of Mexico area, you can find "salpicon de jaiba" shredded crab meat cooked with onion, chiles and cilantro or shredded fish with olives, raisins and capers which it's called "saragalla". Yucatecan cuisine has its own unique style and is very different from what most people would consider "Mexican" food. It includes influences from the local Mayan culture, as well as Caribbean, Mexican, European (French) and Middle Eastern cultures. Chile Habanero and tortillas are found in a lot of different Yucatecan dishes. Some of the most common ingredients are pumpkin seeds, oregano, red onion, orange, sweet chile, lemon, achiote, chile xcat, chile habanero and cilantro. All these secret ingredients that are part of the Mayan heritage, are responsible for the distinct flavour of Yucatecan food. Mayan people had a very strong connection to corn which became the main pillar of their diet. In the Popol Vuh, a sacred Mayan book, they stated and believed that men originated from corn. If you want to try the real flavours of the Yucatecan cuisine you cannot pass this recipe and serve it with some nice warm corn tortillas ....

Salpicon Yucateco

Ingredients:

1 cup of cooked and shredded meat
1/2 cup of Seville orange juice: (1 tsp finely grated lemon rind, 2 tbsp fresh orange juice, 2 tbsp fresh grapefruit juice, 4 tbsp fresh lime juice)
2/3 cup very finely chopped radishes
3 tbsp very finely chopped cilantro
salt to taste

Directions:

Mix all ingredients and let them season for 30 mins before serving. Serve at room temperature with fresh hot tortillas! It's finger licken' good! I added my personal twist as I don't really enjoy radishes, so I swap them for chopped tomatoes and it tasted heavenly!...

Poblano Chiles Stuffed with Meat "Chiles Rellenos de Picadillo"

The challenge this weekend was to prepare Chiles Rellenos. I have never cooked them before and it seemed a bit overwhelming, but as I kept going, I achieved the perfect Chiles.
There is always anticipation when you eat them, because you never know how spicy the one you picked will be. 

The thing with spicy food is that we end up loving it so much in part because it releases endorphins in the body. When capsaicin, the element of chili peppers that cause the "spicy" sensation, comes into contact with the tongue, the body is tricked into believing that it is in pain and releases the pain-relieving endorphins. This explains why, like anything that releases endorphins, spicy food can become somewhat addictive, believe I know! Once you start getting into spicy food you will crave it and build tolerance levels so that what was extremely hot in the beginning will now become mild to you.

To me, spicy is one of the healthiest addictions anyone can develop. Research shows hot chili peppers actually protect the stomach lining and may prevent the gastric damage associated with anti-inflammatory painkillers. They are high in nutrients such as calcium plus vitamins A and C, and there’s some evidence that hot chilies can reduce cardiovascular disease risk, help prevent diabetes and boost metabolism. They may also have some ability to prevent cancer.

So next time you are thinking about avoiding chiles... THINK TWICE!

There are many variations of chiles rellenos, but, the most popular ones are Poblano Chiles stuffed with meat or cheese filling fried in an airy batter. The poblano is a mild chile pepper original from the State of Puebla, Mexico. Dried it is called an ancho chile. An immature poblano is dark purplish green in color but eventually turns a red so dark as to be nearly black.

"Chiles Rellenos de Picadillo"
Poblano Chiles Stuffed with Meat

Ingredients:

Meat Filling "Picadillo"

2 lbs of ground pork
salt to taste
vegetable oil for frying
2/3 cup of finely chopped onions
3 cloves of garlic finely chopped
8 pepper corns
5 whole cloves
1/2 inch of cinnamon stick
3 tbsp of raisins
2 tbsp of slivered almonds
2 tbsp of candied fruit (I personally don't enjoy the candied fruit so I left this ingredient out of my picadillo and it tasted great, but if you like it you might want to add it).
1 1/4 lbs tomatoes roughly chopped.

Tomato Broth

1 1/4 lbs of tomatoes (briefly blended, you still want to see the pieces of tomato)
3 tbsp of white onion (roughly chopped)
2 garlic cloves
2 tbsp of vegetable oil
4 whole cloves
6 pepper corns
2 bay leaves
2 springs of fresh thyme
1 inch piece of cinnamon stick
3 cups of pork broth
salt to taste

The Chile

8 chiles poblanos (charred and peeled; you can see how to in this recipe)

The Batter

4 large eggs, separated
vegetable oil for frying
1/4 tsp of salt
1/3 cup all purpose flour (more if needed)

Directions:

Over medium high heat, add the vegetable oil and fry the onion and garlic until translucent. Add the meat and let cook until it begins to brown (put the meat together doing a big patty as if making a huge burger, that way you'll get it to brown easier, if it's too big, do it in batches as by browning it you'll get amazing flavour). Crush the spices roughly and add them together with the rest of the "picadillo" ingredients except the tomatoes and add them to the meat. Cook everything for 5 more mins and then add the tomatoes. Continue cooking for about 10 mins over high heat. Should be moist but not juicy. Stir from time to time to avoid sticking.

To prepare the tomato broth blend tomatoes, onion and garlic until smooth. Over a high heat pan add the oil, once it is hot enough start adding all the ingredient except for the pork broth. Let the salsa fry for about 5 mins stirring occasionally. Then you are good to add the broth, reduce the heat to medium and cook for 10 mins. You are looking for a broth rather than a salsa so it should be still runny.

To prepare the chiles, Make a slit in the side of each of the chiles and carefully remove the seeds and veins. Be careful to leave the top of the Chile. Stuff each chile depends on the size, but approx 1/2 cup of the meat filling "picadillo" until they are well filled.

To prepare the batter heat the oil in a deep skillet. Meanwhile beat the egg whites until they are firm, but not too dry. Add the salt and egg yolks one by one, beating well after each addition. Prepare one chile at a time: Pat the chile completely dry and sprinkle them lightly with flour. Coat with the batter and Fry them in a hot oil. You are looking for a deep golden colour batter.

Place the chiles in the tomato broth and serve. I love all the Mexican favourites that go so well with every dish .. so I added sour cream, avocados and queso fresco.

Mmmmmmm!!!

Convent Cookies (Galletas de Convento)

This recipe was great for some afternoon tea cookies, and as I was enjoying the extremely rich and melt-in-your-mouth delights, I was thanking the ancient tradition that Mexican recipes have. You can actually taste that tradition and can only imagine with how much care these recipes were created. This one comes from the nuns, who found a way to escape from the rigors of religion by experimenting with new flavours in the Kitchen. In Mexico, it is very well known that nuns are great cooks and are big contributors to the immense sweet options we can find in Mexican Cuisine. In History of the Gastronomy in Mexico City, Salvador Novo wrote, "And when sugar arrived to this land, the fruits of this were absorbed through the delicate hands of the nuns". There is a vast selection of candies that nuns have been making for centuries, in the old days convents got additional income by selling their culinary creations as well as from teaching rich girls how to set a table and bake amongst other things. Nowadays you can still find some convents that prepare several of the sweets found in that time; especially in the state of Puebla, where every corner from the downtown area is full of Candy stores that only sell Authentic Mexican Candy.

The original recipes asks for Almonds but after getting all my ingredients ready I realized I only had pistachios, so I used them instead. OH! let me tell you it was a great substitute... absolutely amazing!!!

Convent Cookies (Galletas de Convento)

Ingredients:

1 cup of whole almonds skin on (I used pistachios instead)
1 cup of sugar Plus extra for topping
1/4 cup water
7 oz unsalted butter softened
5 egg yolks
1/4 tsp salt
2 1/4 cups all-purpose flour (sifted)
2 egg whites
sliced or slivered almonds, for topping (whole pistachios)

Directions:

Toast the almonds until golden and let cool completely. Combine the water and sugar in a small sauce pan, wipe the edges with a wet brush and cook until it turns golden. By wipping the edges you avoid the sugar to crystallize. Once golden, add the almonds, stir quickly and pour onto a baking sheet previously greased or with parchment paper. Let cool and then grind in a food processor until it looks like sugar rocks.

Cream the butter in a mixer until pale and fluffy, then add the egg yolks one at a time. In a separate bowl combine the flour with the salt and add gradually to the butter mixture. Finally add the caramelized almonds until combined. Roll the dough to about a 1/4 inch thickness. If it is very sticky you can roll the dough to the size of your baking sheet between 2 parchment papers and then freeze it for 10 mins so it gets easier to handle. Once ready cut out 2 1/2 inch circles of dough and place on the prepared baking sheet (greased or with parchment paper).

Preheat oven to 350°F
Beat the egg whites and brush the top of the cookies. Decorate with a slice of almond and a bit of sugar. Bake until the edges begin to brown, for about 10 mins. Let cool for 5 mins and then transfer to a wire wrack to cool completely.

Pumpkin Seed Salsa for Enchiladas

When I started this blog I really didn't know what was going to be my main focus. It wasn't until I came to Toronto that I started falling in love with cooking and becoming a real "foodie", I mean I have always appreciated food but never the way I have come to appreciate it here. When I first moved to Canada, I develop a passion for cooking as I had to cook for myself all the time, it turned out I really enjoy cooking.

I know some of you understand how hard it is to move and start your life in a whole different country, and finding something you love that opens your eyes to new and different possibilities is quite awesome. Cooking here has made me realize how much amazing flavours I had back home that I never quite appreciated before. So more and more as I really immerse myself into my ancestors traditions and food culture I know that this is what I was really trying to share with you.

Sometimes I feel really bad that even though I grew up eating Mexican food, I never learned how to prepare all those flavourful recipes, that is why from now on as I am trying to tackle one of my most beloved cookbooks of all times "The Essential Cuisines of Mexico", you will see all types of Mexican recipes posted from now on in this blog. The best part of all is that most of the ingredients are available here, and even though it takes me a good hour to get there, I really enjoy the smells of that little store in the core of Kensington Market.

So... anywhooooooo..
Here it goes

Pumpkin Seed Salsa for Enchiladas

Ingredients

1 cup of hulled raw pumpkin seeds
1/4 cup of unhulled raw pumpkin seeds
1 to 2 chiles serranos
1 1/2 tsp salt, or to taste
340g of green tomatoes broiled (tomatillos asados)
1/2 cup of water, or more if needed
2 heaped tbsp of cilantro
2 heaped tbsp of white onions

Directions:

In a frying pan toast the unhulled pumpkin seeds until browned and crispy, stir continuously. Then, add the hulled pumpkin seeds and toast for another minute or so. Transfer to a bowl and let cool. Meanwhile toast the chile until blistered and black brown in spots. Using a food processor, grind the toasted seeds together with the salt to a coarse powder, then add the tomatoes, chile, cilantro, water & onions and process until it has the consistency of salsa. If it is too thick add more water. Note: Add water little by little to get the desired consistency, your salsa might not need the full 1/2 cup, it depends on how thick or runny you like it.
Serve it at room temperature on top of "Taquitos Dorados de Pollo" Chicken tacos, or use as a salsa for quesadillas, etc..

Pork in Prune Sauce

I have been adapting to Canadian festivities and this year's thanksgiving wasn't the exception. I know I am coming with this post somewhat late, but nevertheless wanted to share this delicious recipe with all of you because it was pretty amazing. I didn't go the traditional route this year, which all of you know is TURKEY, but instead I prepared this very special meal as the flavours are just out of this world. It is a very well known recipe in Mexico and sometimes used for fancy special dinners, at my sister's house we have had it for Christmas. This is the type of recipe you probably would stay away from any regular day, as it takes a long time to prepare, but as I wanted to cook something special for Thanksgiving.. and this was the perfect opportunity to try something fancy and laborious other than Turkey..... well I ended up prepping and cooking for 2 days, and it was WORTH IT!..

Some of you would prefer having Turkey for Thanksgiving but if you want to try something new once in a while and surprise your guests.. please try this one!! I don't even know what else to say to persuade you into cooking this recipe, but please do!!.. it is so good you will just want to eat the entire thing by yourself!.. And before you hesitate saying something like .. ohhh I would try it but I don't like prunes.. let me tell you .. I don't like them either .. but all the flavours melt together in this recipe, so .. don't be afraid to try it!

Pork in Prune Sauce

Ingredients:

750g Pork
The juice of 2 limes
5 cloves of garlic
2 tbsp of Chile ancho (grounded)
2 tbsp of vegetable oil
salt to taste
1 white onion (chopped)
250 ml of chicken stock
12 tomatoes (chopped)
12 prunes
1 tsp sugar
a pinch of grind cinnamon
a pinch of pepper
a pinch of cumin

Directions:

Combine the pork, lime juice, garlic, chile powder, salt and half the oil and let marinate for a whole night. You can do this using a plastic bag such as ziploc bags. Preheat the oven at 350°F, meanwhile remove the pork from the sauce, dry it with a paper towel and sear it on both sides in a high heat oven proof pot, reserve the sauce. Once the meat is evenly fried on both sides, add the sauce, chicken stock and onion. Put the lid on the pot and place in the oven for 2 to 3 hours or until the pork is tender. Remove the pot from the oven, with a spoon try to remove as much fat as possible, then add the tomatoes and bake for 20 mins more. Then add the prunes, sugar, cinnamon, cumin and pepper, rise the temperature to 400°F and bake for 20 more mins or until the pork is super super tender and the sauce has thickened. Serve with hot tortillas or serve as is with some veggies.

Café de Olla (Aromatic Sweet Coffee)

Winter is here.. again, and for these cold days there is nothing better to warm up than a "Cafecito de Olla" or Aromatic Sweet Coffee. This specialty Mexican hot drink is made from freshly ground dark roast coffee which has to be toasted in ceramic plates and ground afterwards in metates which are stone tools use to grind seeds; at least, that was the way it used to be in the old days before roasters existed. Small towns in Mexico still prefer to hand grind their beans, which I find awesome, but for me the easiest thing is just to go buy it. The exact translation for this Coffee would be Clay Pot Coffee, as it is typically prepared in a big clay pot with a narrow neck which helps cook the coffee beans, cinnamon stick and piloncillo the proper way to achieve its particular flavour. Unfortunately, I don't have one at home, which by the way I am dying to buy, but still I used a stainless steel pot and it worked OK.

Drink it hot with some "Garabatos" Scribble cookies and enjoy a warm cozy afternoon on any winter day!

Café de Olla (Aromatic Sweet Coffee)

Ingredients:

3 cups of water
2 whole cloves
1 cinnamon stick
1 1/2 ounces of piloncillo or... 2 1/2 tbsp of firmly packed dark brown sugar + 1/2 tsp of molasses
1 little strip of orange zest (avoid cutting the white stuff, you want only the orange skin)
2 tbsp of freshly ground dark roast coffee

Directions:

Combine the water, cinnamon stick, piloncillo, cloves & orange zest in a clay pot or stainless steel pot and cook over medium heat until the piloncillo is dissolved. Add the coffee and stir. Continue to simmer for about 5 mins more, strain and serve hot.

Can't get more Mexican than that...

I don't know what is the reason for my intense Mexican cravings these past couple of weeks.. since that one time I went back to Kensington market after months of not being there and after seeing the mouth watering pictures of a book my mom brought me from Mexico, I have been cooking non stop Antojitos Mexicanos and Mexican Food throughout all the month of August!.. Last week I made these "Quesadillas Potosinas" that were just to die for!!! This is real great amazing Mexican Food and nothing is better than the grease Antojitos.. I mean I don't eat this type of food everyday .. so once in a while, I am allowed too!!.. And I think you too!! Sometimes you just have to let yourself get lost in the "closing your eyes while making a very happy face after having the best bite of your life" feeling.

Don't be afraid to try it... For some of you this might be too adventurous but if you really want to try some new and interesting flavours you should definitely try this.. You won't regret it!..

Quesadillas Potosinas

Ingredients:

Dough

1/2 cup of water

1/2 teaspoon of vinegar

2 Chiles Anchos
salt to taste

370 g of tortilla masa

Filling

75g of tomatillos (grilled)

370g of tomatoes (grilled)

2 serrano chiles (grilled)

1 garlic clove (grilled)

1 1/2 tbsp of oil

salt to taste

200g queso fresco

Onion Topping

1/2 small onion sliced

1/2 cup of water

1 tsp of salt

Directions:

The Onions:

Mix water and salt. Add the sliced onions and let it sit for 15 mins. Then drain and reserve.

The Dough:

Heat water, take away from heat and then add the vinegar, Chiles and let it sit for 35 mins. Process in a food processor and add salt to taste. Mix with the tortilla dough.

The Filling:

In a food processor, process the tomatillos, tomatoes, chiles, garlic. Fry the tomatillo sauce over a medium high heat pan for 5 mins, then lower the heat and cook until nice and thick. Approx. 15-20 mins. Then let it cool and mix with the cheese (Queso Fresco). Use a tortilla presser to make the tortillas, then pour a tsp of the mix and fold in half pressing the ends.

Fry the quesadillas in a sauce pan on both sides until cooked. With a paper towel remove the excess oil from the quesadilla. Then they are ready to be served!