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!

GB Breads & Cookies ...

I have not been posting a lot of recipes lately, it has been a crazy winter. Taking 2 baking courses plus doing my regular work hasn't been easy. So, I will just be posting today a couple of pictures to show you what I have been up to!..

I have been absolutely enjoying these courses and in May I'll come back for more!! I still have 3 weeks to go but meanwhile here is a peek of what I have baked so far..

I promise to post more recipes soon! And just letting you know I also started uploading videos on How To... some of the recipes: White Bread Video & Lemon Blossom Cookies!

Stay tuned!

White Bread

Lemon Blossoms (Butter Cookies)

Mexico Wonders (part I)

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Every time I remember and look back to my beautiful Mexico a bunch of things come to mind, but the 4 things that really stand out are it's culture, people, colours and food. A few months ago I had the opportunity to go back home and see Mexico with a different point of view, the one from someone that has been far away from it's beauty for a long time. 2 years to be exact. And in this time, even though I've come to love my new country too, you always get nostalgic when thinking about the place that saw you grow and the place who made you the person you are now. Being far away has made me fall in love all over again with my roots, my people and my beautiful Mexico. This last visit I had the goal to take as many pictures as I could, and show you how wonderful warm and full of life this amazing place is. I am originally from Mexico City which is an electric and chaotic place, and even though it has approx. the same population as all Canada, it seems to work out just fine.

(Fair in Mexico City, Vintage bus)

Mexico is a very colourful place, you can find colour everywhere.. the markets, houses, festivals, even the food! This amazing quality is not only due to the fantastic weather they have, but it is also a reflection of the warmth and joy you can find down there.

(Piñatas, Fair Game, Beads stand)

I truly believe Mexico has one of the best street foods in the world, of course... if you can handle it. You can go from creamy vegetables, to tacos, fried snacks (chicharrones & chips), fresh fruits, tamales... etc.. And best of all is that everything is full of spices and flavour.

(Chicharrones/Fried snacks, Fresh fried Chips, Creamy Corn stand)

You can also find people selling fresh products from other regions of Mexico, we found these amazing guys selling Oaxaca Cheese which is just unbeatable in flavour and texture, as well as grasshoppers which are extremely popular specially in the state Oaxaca where they eat it as a snack. I know for some of you might sound crazy but it is really tasty, crunchy and healthy, so.. actually way better than chips!..

(Oaxacan Products, Requeson Cheese, Grasshoppers, Oaxacan Cheese)

To be continued...

Enfrijoladas

I had some left over salpicon I made the other day, and just got a little creative and decided to use it for Enfrijoladas which is in a way, similar to Enchiladas but instead of pouring salsa verde on top of your tacos, you pour some "Pot" beans instead. It might sound like too many beans for some people I know, but Enfrijoladas are really a pleasure to have. You will not stop until you finish them all!

Enfrijoladas

"Pot" Beans

Ingredients:
450g Black beans
12 cups hot water
1/3 cup roughly sliced white onion
salt to taste
2 large springs of epazote (herb)

Directions:
Rinse the beans in cold water and discard any small stones or dirt. Put them into a deep pot and cover with the hot water, add the onion and bring to a boil. Then, lower the heat and let the beans simmer for about 4 hrs or until they are just soft and the skins are breaking open. Add the salt and continue cooking for another 1/2 hour until the beans are completely soft. Add the epazote 15 mins before the end of the cooking time as it tends to loose flavour if cooked too long.

You can keep them in the fridge for 2 days or froze them for up to 3 months.

Assembling
Ingredients:
"Pot Beans"
Salpicon
Around 12 tortillas

Directions:
In a medium high heat pan, fry the salpicon until crispy in order to add some more flavour to it. Put some of the meat in the tortilla and roll it to make a taco. Once you have all your tortillas rolled out, in the same pan give them a quick fry just to make the tortilla crispy. Put 3 on each plate and pour on top of the tacos either one or two scoops of the beans. You can put some sour cream on top, crumbled cheese, cilantro, avocados, etc.. all the extra yummy stuff you love!...

Enjoy!