Easy Guacamole

Everybody in the world has their own guacamole recipe and I think guacamole is one dip that is always a hit at any party and it is super easy to make. Some people like creamy guac, others more on chunky style, and I've even seen some with crumbled bacon and goat cheese! But below is, what I think, the best and easiest guac. This is specially a hit with the little ones who love to dip tortilla chips in it. Also, if you want your guacamole more on the spicy side, you can add a finely minced, seeded Serrano pepper. 

One final note: add one of the avocado pits to your finished guacamole before you refrigerate. I don't know why we do this, but according to my abuelita, the pit keeps the avocados from turning brown.

INGREDIENTS (Makes about 2 cups)

• 4 Haas avocados
  
• 1 lime, juiced
  
• 1 teaspoon salt
  
• 1/2 cup diced red onion
  
• 3 tablespoons chopped fresh cilantro
  
• 2 Roma (plum) tomatoes, seeded and diced
  
• 1 garlic clove, finely minced

DIRECTIONS


Peel the avocados and remove pits. Add avocados to a medium bowl. Mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Refrigerate at least 1 hour for best flavor then serve!

Homemade Tortilla Chips

If you've never had homemade tortilla chips then get your tastebuds ready to be wowed! When you make your own tortilla chips the taste, the crunch, everything is different and, oh it tastes so much better too! Although the recipe below says to use 4 cups of oil, I will usually only use a large 10" pan and only use 2 cups oil, however I do have to make smaller batches. And don't forget to add that pinch of kosher salt after every batch of your tortilla chips. Guacamole, watch out!

INGREDIENTS (Yield: 3 dozen chips)

• 9 corn tortillas, cut into wedges or strips, whichever you prefer
• 4 cups corn or vegetable oil
• Salt

DIRECTIONS

In a large, heavy saucepan, heat the oil to 360 degrees F.

In batches, add the tortillas to the oil, being careful not to overcrowd, and cook until golden brown, turning once, 1 to 2 minutes.

Remove and drain on paper towels. Season lightly with kosher salt. Serve warm with your favorite salsa.

Chili Con Carne

Photo from cookscountrytv.com

I am not a big fan of chili with beans. I'm not entirely sure why but it could be that I grew up eating beans for breakfast, lunch and dinner (pinto beans to be exact) and now I'm just not that into legumes. It's not just pintos, but even black beans, Navy beans and kidney beans. So when I saw this "chili" recipe sans beans, I just had to try it. I made it for my hubby and my brother-in-law. Although they both liked it, I think they were expecting the beans, but it was still very good and it has quite a TexMex flavor kick. This chili con carne tastes great served over steamed, white rice. I found that it tasted even better the next day.

INGREDIENTS (serves 6)

• 1 (14-ounce) can diced tomatoes
• 2 teaspoons minced chipotle chiles in adobo sauce
• 4 slices bacon , chopped fine
• 1 (3 1/2- to 4-pound) boneless beef chuck-eye roast , trimmed and cut into 1-inch pieces
• Salt and pepper
• 1 onion, chopped fine
• 1 jalapeño chile , seeded and chopped fine
• 3 tablespoons chili powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 4 garlic cloves , minced
• 4 cups water
• 1 tablespoon brown sugar
• 2 tablespoons yellow corn muffin mix, such as Jiffy Mix

DIRECTIONS

1. Process tomatoes and chipotle in food processor until smooth. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel-lined plate and reserve 3 tablespoons bacon fat.
2. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon reserved bacon fat in empty Dutch oven over medium-high heat until just smoking. Brown half of beef, about 8 minutes. Transfer to bowl and repeat with additional tablespoon bacon fat and remaining beef.
3. Add remaining bacon fat, onion, and jalapeño to empty Dutch oven and cook until softened, about 5 minutes. Stir in chili powder, cumin, oregano, and garlic and cook until fragrant, about 30 seconds. Stir in water, pureed tomato mixture, bacon, browned beef, and sugar and bring to boil. Reduce heat to low and simmer, covered, for 1 hour. Skim fat and continue to simmer uncovered until meat is tender, 30 to 45 minutes.
4. Ladle 1 cup chili liquid into medium bowl and stir in muffin mix; cover with plastic wrap. Microwave until mixture is thickened, about 1 minute. Slowly whisk mixture into chili and simmer until chili is slightly thickened, 5 to 10 minutes. Season with salt and pepper. Serve. (Chili can be refrigerated for up to 3 days.)

Swiss Chard en Crema

After my fridge finally got fixed and started working again, thanks to my pops, I went shopping and I found a lovely bunch of Swiss chard at the farmer's market. I wanted to make a healthy meal because all I had been eating while my fridge was out-of-order were canned foods and it wasn't very good or healthy. So this recipe is basically the same as the "chiles en crema" but I used Swiss chard instead. My father-in-law showed me this recipe and here is my version. I used a splash of Marsala wine but you can use vegetable stock or chicken stock instead.

INGREDIENTS (serves 2 as main course, 4 as side dish)

• 1 tablespoon olive oil
• 1 bunch of Swiss chard
• 1 large fresh Poblano pepper, charred and peeled and seeded
• 1 white onion, cut into half moons
• 1/8 tsp. ground nutmeg
• a splash of Marsala wine
• 2/3 cup crema (you can find crema Mexicana in most grocery stores in the refrigerated section)
• 2/3 cup grated Romano-Parmesan cheese blend + more for sprinkling
• salt and pepper

DIRECTIONS

Char the pepper over your stove top or under your broiler or on your grill. Once it is nicely charred, place it in a plastic bag and seal it. Wait 10 minutes, and then peel off charred skin. Remove stem and seeds and dice the pepper. Set aside. Meanwhile, cut off the tough, woody stems from Swiss chard. Chop the chard into 1" pieces and set aside.

In a skillet heat the tablespoon of olive oil on medium heat. Add the onions and 1/4 teaspoon salt and 1/8 teaspoon black pepper and sweat for about 5 minutes. Raise temperature to medium-high and sauté another 2 minutes. Add the chopped Swiss chard, ground nutmeg and sauté about 10 minutes, or until chard has wilted down and the onions will take on a reddish color. Add the chopped poblano pepper and gently combine and saute another minute or so. Add a splash (about 2 tablespoons) of Marsala wine or vegetable stock. Cook down another minute.

Lower heat to medium again and add the crema and cheese. With a spatula, fold in all the ingredients until it all gets nicely mixed. Let it come to a light simmer (but don't boil) and simmer for 5 minutes. Season to taste, if needed. You can serve immediately, or sprinkle a little more Romano-Parmesan grated cheese on top and place the skillet (it has to be oven proof) under the broiler and let it broil for 5 to 8 minutes or until top gets bubbly and toasty. Serve over white Jasmine rice.

Sloppy Joe's

I made these sloppy Joe's last night and they were quite tasty. Next time I'll omit the honey and molasses because they were a bit sweet for me. These are definitely grown-up sloppy Joe's because it has some heat and spice to it. I served mine over toasted artisanal whole wheat bread because I wanted to be fancy, but it will taste just as good over hamburger buns or regular sandwich bread.

INGREDIENTS (serves 4)

• 1 lb. ground chuck
• 2 teaspoons canola oil
• 1/2 cup onion, finely diced
• 2 celery stalks, finely diced
• 1 tablespoon ground chipotle powder
• 1 teaspoon ground cumin
• salt and pepper
• 1 roasted poblano pepper, peeled, seeded and finely diced
• 1 large roasted red bell pepper, peeled, seeded and finely diced
• 2 garlic cloves, finely chopped
• 1 cup ketchup
• 1/2 cup your favorite BBQ sauce
• 1/4 cup water
• 1 tablespoon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 tablespoon honey (omit if you don't want your Joe's to be too sweet)
• 1 tablespoon molasses (omit if you don't want your Joe's to be too sweet)
• 1 tablespoon apple cider vinegar

DIRECTIONS

Heat oil in a large skillet and brown the chuck, making sure you break it down into pieces with a metal or wooden spatula. Season with salt and pepper to taste. Remove the meat with a slotted spoon and set aside. Drain all but 1 tablespoon of the oil.

To the same pan add the onion and celery and cook for 2 minutes. Then add the ground chipotle and the ground cumin powder and cook for 30 seconds. Add the peppers and garlic and cook 2 more minutes. Add the cooked ground chuck back into pan and add remainder of ingredients: ketchup, BBQ sauce, water, mustard, Worcestershire sauce, honey, and brown sugar and molasses (if using) and apple cider vinegar. Bring to a simmer until sauce thickens to your liking, then lower heat to medium-low and cook for 15 more minutes. Season with salt and pepper, if needed. Serve over your favorite toasted bread or in hamburger buns.

Maniladas with White Cheese Sauce and Tomatillo Sauce

I gave birth to my baby girl, Stella, on October 1, 2009. As you can imagine, I have had no time to cook nor have I had the urge to cook as my husband and I have been taking care of this little creature. But finally last week I decided to make something from scratch, and although there's a lot of steps to this dish, it goes by really fast. The cheese sauce is actually my favorite and you can use it as a sauce for almost anything, including lasagna and macaroni. I saw (and got) this recipe from the "Cooking for Real" show on the Food Network. It's an unusual take on enchiladas + manicotti, but the combination works and the tomatillo sauce really makes a difference, so go ahead and give it a try!

INGREDIENTS (serves 4 to 6)

• 1 (8-ounce) package manicotti shells
• 2 tablespoons olive oil
• 1 Vidalia onion, chopped
• 2 cloves garlic, minced
• 1 rotisserie chicken, shredded
• Salt and freshly ground black pepper
• 4 Roma tomatoes, seeded and diced
• 3 tablespoons chopped cilantro leaves
• 1/2 cup sour cream

For the Tomatillo sauce:

• 1 pound tomatillos, quartered
• 1 small red onion, quartered
• 1 jalapeno, halved
• 2 garlic cloves
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

For the cheese sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups heavy cream, room temperature
• 2 cups grated fontina cheese
• 1/4 teaspoon grated nutmeg
• Salt

DIRECTIONS

Preheat oven to 400 degrees F.

Boil manicotti in salted water for 8 minutes. Drain, reserving 1/2 cup of pasta water and set pasta aside.

In a large skillet, heat oil over medium heat. Saute onion until translucent, about 3 minutes. Add garlic and saute 1 minute more. Remove pan from heat and mix in chicken, tomatoes, cilantro and sour cream. Set aside. To make the Tomatillo Sauce: Place tomatillos, onion, jalapeno and garlic in a baking dish. Toss with oil and season with salt and pepper. Roast until tomatillos turn golden around the edges and are soft, about 45 minutes. Remove from oven and blend ingredients together until smooth. Use reserved pasta water to thin sauce, if necessary. Season with salt and pepper, to taste.

To make the cheese sauce: In a medium saucepan, melt butter over medium-high heat. Add flour and cook 2 minutes. Whisk in heavy cream and bring to a simmer. Add cheese and nutmeg and stir until melted. Season sauce with salt, to taste.

To assemble: Reduce oven temperature to 350 degrees F. Stuff manicotti tubes with chicken mixture and assemble in a 9 by 12-inch baking dish. Pour cheese sauce over the top. Bake 30 minutes until cheese is bubbling. Drizzle tomatillo sauce on Maniladas before serving.

Humitas: Creamy Corn Empanadas

I love, love empanadas, but I just hate making them. It's not so much the process, but more of the frying part. I've had pretty bad accidents frying foods (scars on my fingers and wrists), so I stay away from this cooking method. However, I made an exception because my mother-in-law was in town and my husband also made a surprise appearance. Definitely be careful when frying. Make sure you slowly drop the empanadas in the hot oil and fry one or two empanadas at a time. And never, NEVER, put or accidentally drop water into the oil. My battle scars have lived to tell the tale!

INGREDIENTS (makes 8)

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 1/4 teaspoon smoked paprika
• Kosher or fine sea salt and freshly ground pepper
• 2 cups frozen corn, defrosted (I used Trader Joe's fire roasted frozen corn)
• 1 heaping tablespoon chopped flat-leaf parsley
• 8 (6-inch) store-bought empanada wrappers, preferably red (I just used the plain kind)
• Vegetable or canola oil

DIRECTIONS

Make the filling: Heat the butter in a small saucepan over medium heat. Add the flour and cook until smooth and bubbly, about 3 minutes. Add the milk slowly while whisking constantly. Bring to a simmer, stirring constantly, paying special attention to the corners of the saucepan. Add the paprika and salt and pepper, to taste. Stir in the corn and parsley, return to a simmer. Scrape the filling into a bowl and cool completely before filling wrappers. To Form: Moisten the edges of 1 of the empanada wrappers with a fingertip dipped in warm water. Center a generous 1/3-cup of the filling on the wrapper. Bring the sides of the wrapper together to meet over the filling and pinch the sides together to seal and form a half-moon shape. Lay the half-moon flat on the work surface. Work you way around the edges, bringing about 1/2-inch of the bottom layer of dough up and over the top layer, to make a mini-pleat. Press as you go to seal the pleats. If you don't want to mess with crimping, just seal the edges all the way around with the tips of the tines of a fork.

Fry the Empanadas: Pour enough vegetable or canola oil into a large heavy skillet to fill about 3/4-inch up the sides. Heat over medium heat until the tip of the handle of a wooden spoon immersed in the oil gives off a lively sizzle, about 375 degrees F. Carefully slip as many of the empanadas into the oil as will fit without crowding. Cook until the dough is lightly browned, about 3 minutes. Carefully flip and repeat. Drain briefly on paper towels before serving. Repeat with remaining empanadas.

Serve empanadas with Cilantro Pesto.

Sopa Marquis

My mother-in-law, Kay, is in town visiting me this weekend and I, of course, had to make something special for her to eat. After I made my homemade chicken broth last week, I froze half of it and made this soup for Kay. It's a Yucatan soup and it's like Mexico's version of the best chicken soup for the soul. I'm sure you can make this soup with store bought chicken broth, but believe me this soup is superb with the homemade stuff.

INGREDIENTS

• Homemade Chicken Broth
• 8 stalks celery-large outer and pale inner stalks mixes, cut on the diagonal into 1/2-inch slices (about 3 cups)
• 4 carrots, peeled and cut on the diagonal into 1/2-inch slices (about 2 cups)
• 1 pound fideos (thin egg noodles) or angel hair pasta
• 1 tablespoon olive oil
• 2 Hass avocados, pitted, peeled, and cut into 1/2-inch cubes
• 1/2 cup freshly chopped cilantro leaves
• 1 lime, juiced
• 1 lime, cut into wedges

DIRECTIONS

Make the broth and strain it. Pluck the chicken pieces out and set them aside until they are cool enough to handle.

When the chicken is cool, pull off the skin and discard, then shred the meat coarsely, getting rid of any fat, gristle, etc. as you go. Set the chicken meat aside.

Heat a large pot of salted water to a boil.

Bring the strained broth, celery, and carrots to a boil in a large pot on medium heat. Taste the broth and add salt and pepper, if necessary. Adjust the heat so the broth is simmering and cook until the vegetables are tender but not mushy, about 10 minutes.

Meanwhile, stir the fideos into the boiling water, crushing each handful to break the noodles up as you go. Cook until tender but with a little bit of a bite, about 4 minutes. Drain the noodles and put them in a bowl. Add the olive oil and toss well.

When the vegetables are tender, stir the shredded chicken, avocado, cilantro and lime juice into the soup. Bring the pot of soup to the table, along with the noodles and lime wedges. Spoon some of the noodles into each bowl and ladle some of the soup over them. (Stir the soup with a ladle so you're sure to get some of each ingredient into each bowl.) Pass the lime wedges separately.

Roasted Tomatillo Salsa

After I came back from my Minnesota trip, I found my refrigerator extremely clean. Had the kitchen elves snuck into my house and cleaned it for me? Well, that kitchen elf is actually my mom. She has this "thing" where she likes to clean her kids' houses while they're out on vacation. I don't mind it at all; I actually like it, but I don't like it when she questions my experiments she finds in there like my sourdough starter, and the gin-soaked raisins, and the crazy looking preserved lemons.

Nevertheless, after she cleaned my fridge, she asked me what was I going to do with the tomatillos she found in there, and then I though, "oh, crap! I forgot I bought those." I've been meaning to make tomatillo salsa only because I love it so much poured warm over huevos rancheros, or as a cold salsa for tortilla chips. You can also use it as the verde sauce for enchiladas. This is one of those recipes that should be passed down because it's so common, so good and quite easy. Lastly, I don't seed my Serrano, but you can if you don't want too much heat.

INGREDIENTS

• 1 pound tomatillos, husked
• 1 white onion, peeled, sliced, quartered or whole
• 4 garlic cloves
• 1 jalapeno or Serrano pepper
• 1 poblano pepper, seeded
• 2 teaspoons ground cumin
• pinch of Mexican oregano
• 1 teaspoon salt
• 1/2 cup chopped cilantro leaves
• 1/2 lime, juiced
• Water or chicken broth (optional)

DIRECTIONS

Preheat oven to 400 degrees F.

On a baking tray, roast tomatillos, onion, garlic, jalapeno and poblano for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, oregano, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky. If you want a more loose sauce, thin it out with a little water or chicken broth, one tablespoon at a time.

Homemade Chicken Broth, Latina Style

I'm into my 30th week of pregnancy and it is increasingly becoming very uncomfortable for me to sleep. So I find myself waking up at 6 or 6:30am during the weekdays and weekends. Can you believe that? I used to be the sleep-in queen, and now I'm up early enough to do laundry, grocery shop and watch the new episode of Viva Daisy on Food Network all before 10AM! Daisy Martinez from Viva Daisy made this chicken broth and I just had to try it. I followed her directions almost to a "T", the only difference is that I cut my garlic head in half and just added it along with a bunch of cilantro, without placing them in a cheesecloth. The Latina part of this broth is the annatto seeds, the cilantro, and the ham hock which gives this broth a very homemade, almost umami type of taste, just like my abuelita used to make.

INGREDIENTS

• 1 (5-pound) chicken, cut into 10 pieces or 5 pounds chicken backs, wings, necks and gizzards
• 2 large Spanish onions (about 2 pounds), left whole and unpeeled
• 1 large red bell pepper, cored, seeded, and cut into quarters
• 1 large head garlic
• 1 large bunch fresh cilantro
• 2 teaspoons black peppercorns
• 2 bay leaves
• 1/2 teaspoons achiote (annatto) seeds
• 1 ham hock

DIRECTIONS

Put the chicken, onions, and red pepper in a large stockpot. Rinse the garlic heads in cold water, then peel off the papery skin. Break the garlic head into individual cloves. Rinse and cut the roots off the cilantro. Cut a piece of cheesecloth the size of a kitchen towel. Put the garlic cloves, peppercorns, bay leaves, achiote seeds and cilantro on the cheesecloth, bring the ends together to make a little pouch, and tie the loosely with kitchen twine. Give the pouch a couple of good whacks with your kitchen mallet, and add it to the pot. Add enough cold water to cover the chicken by at least 2 to 3 inches. Drop in the ham hock, if using. Bring to a boil over medium-high heat, skimming foam off of the top as it forms. When the water comes to a boil, adjust the heat so the broth cooks at a steady, but not rolling boil. Cook for 30 minutes.

Check to make sure the breasts are cooked through, then remove them from the pan. Cook 15 minutes more, then remove the legs and thighs. Set the chicken aside to make another chicken dish. (If you're using backs, necks, wings, etc., you don't have to remove anything.) Leave the backs, necks and wings in to further flavor the broth.

Cook for 1 hour. Set a strainer over a large bowl and line the strainer with a couple of layers of cheesecloth. Carefully strain the broth through the cheesecloth. (Ladling it is the easiest and safest way.) Add salt, to taste, and let cool before refrigerating.

Mexican Wedding Cookies

Photo from Kraftfoods.com

These delightful, buttery and flaky cookies are known as Mexican Wedding cookies or Russian Tea Cakes. I was at my friend's wedding last Saturday and she had small favor bags for each guest filled with these cookies. I took 3 and now I wished I would have taken more! These are probably one of my favorite cookies, but I like to receive then rather than bake them only because a couple of years ago I made about 400 of these cookies to give out as favors for my step-dad's retirement party. There are various recipes on the net, but the one below is the one I tried out for the favors and they are so sinfully good, especially when you serve them with tea. Yum!

INGREDIENTS (makes 2 ½ dozen)

• 1 cup (2 sticks) unsalted butter, at room temperature
• ½ cup confectioners’ sugar, plus more for coating baked cookies
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour, plus more for dusting hands
• 1 cup walnuts or pecans, chopped into very small pieces (I usually grind them in my mini-food processor)

DIRECTIONS

Preheat the oven to 275 degrees F.

Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed, gradually add the flour. Mix in the pecans with a spatula.

With floured hands, shape dough into 1-inch balls. Place, 1-1/2 inches apart, on ungreased baking sheets.Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minute, but check them after 30 minutes. My oven cooks very high, so mine were done in 30 minutes. When cool enough to handle but still warm, roll the cookies in additional confectioners' sugar. Cool on wire racks.

Couscous a la Mexicana

Well, this dish was just an experiment. It was OK, although I feel that there was something missing. Maybe some minced jalapenos or some garlic. The beauty of couscous is that it cooks in 5 minutes and you can add any flavors, veggies or proteins you like. I went with a little Mexican theme and it wasn't too bad. After I made it, though, I realized that I'm not supposed to eat Mexican queso fresco since it's unpasteurized...so I had to take it off. Next time I'll just use pasteurized feta.

INGREDIENTS (serves 2)

• 3/4 cup uncooked couscous
• 1 cup chicken stock
• Olive oil
• 1/4 cup red onion, chopped
• Pinch of cumin
• 2 plum tomatoes, roughly chopped
• 1 small avocado, roughly chopped
• Juice of 1/2 a lime
• Coarse salt and pepper
• 1 Tbsp. chopped cilantro or parsley
• 1 Tbsp. currants (optional)
• Queso fresco or feta cheese

DIRECTIONS

In a medium saucepan cook onion in 2 teaspoons olive oil over medium heat until tender. Stir in cumin; cook for 30 seconds. Carefully add broth and bring to a boil; stir in couscous. Remove from heat. Cover; let stand for five minutes.

Meanwhile, mix the chopped tomatoes, avocado, cilantro and currants in a bowl. Add the juice of half a lime and drizzle in 1 tablespoon of olive oil. Add a little salt and pepper to taste and gently mix to combine.

Add the tomato mix to the couscous and fluff couscous with a fork before serving. Garnish with queso fresco and more cilantro sprigs, and drizzle more olive oil, if desired.

Pork Posole

Photo: Lisa, champaign-taste.blogspot.com

This recipe is from my friend and Lindsey's dad, Dave Baggs, who has some wonderful, easy Mexican recipes. Dave is currently somewhere in Mexico having the time of his life and enjoying his retirement. He made this delish pot of soup when he was here visiting us last month and I don't think there were any leftovers.

Posole is usually something we eat on Sunday's or for special occasions or on cold, rainy days. This is a really flavorful soup and you need to garnish it with chopped cilantro, onions and avocados so that you get the authentic Mexican flavor. And don't forget to squeeze a little lime juice in it and enjoy with warm corn tortillas. Buen provecho!

INGREDIENTS (serves 6 - 8)

Posole

• 2 medium onions, chopped
• 5 cloves of garlic, finely chopped
• 1 (7oz) can chopped green chilies
• 2 Tbsp. pork or bacon fat or olive oil
• 3 lbs. cubed pork, preferably pork shoulder cut into 1-cubes
• 2 (30oz) cans hominy
• 8 cups water
• 6 chicken bouillon cubes
• 1 tsp. oregano
• 1 tsp. cumin
• 2 Tbsp. chili powder
• 1/2 tsp. black pepper

Garnishes

• Chopped cilantro, for garnish
• 1/4 cup finely chopped onions, for garnish
• 6 radishes, thinly sliced, for garnish
• 1 large or 2 small ripe Hass avocados, diced, for garnish
• 2 limes, cut into wedges
• Corn tortillas, warmed

DIRECTIONS

In a very large pot saute the onions, garlic and green chilies in pork or bacon fat for 10 to 15 minutes over medium heat.

Raise temperature to medium-high and add the cubed pork and brown all over, about 10 more minutes.

Next add the remaining posole ingredients an bring to a bubble. Lower heat to cook at a simmer, uncovered, for 45 to 60 minutes until the meat and hominy are tender and soup has slightly thickened. Taste for seasoning and add salt, if necessary.

Serve in large bowls, topped with garnishes.

Shredded Chicken Puffy Tacos

This puffy taco recipe is totally a Tex-Mex invention, and I love it. I believe you can only find these tacos in San Antonio and Austin, although I'm sure there are some places out there that serve them, too. This is not a complicated recipe at all, the most difficult part is making the indention in the tortilla as it fries to form the taco shell. Just be careful because the oil is hot and I did burn my fingers a couple of times making these.

The shredded chicken recipe below is just your everyday recipe I grew up on. You don't need to add anything fancy like cumin or marjoram, but you can if you like. Also, you can fill your puffy taco with seasoned ground beef or just refried beans and cheese. No matter what filling you use, these are quite delish and yes, quite fattening, too.

Puffy Tortilla

INGREDIENTS (makes 14 tacos)

• 3 cups corn tortilla mix
• 1/2 tablespoon salt
• 2 1/4 cups warm water

DIRECTIONS

Combine all ingredients in a large bowl and mix thoroughly. When the dough is consistent begin rolling dough balls about the size of a ping pong ball.

Using a tortilla press that is lined in a thick plastic, press out the dough. You use the plastic (it can be a Ziploc bag that has been cut) so that the dough does not stick to the tortilla press.

Meanwhile have a deep pot filled with cooking oil approximately 2 inches high and heated to 250 degrees. Drop the flat tortilla in the hot oil and using a metal spatula repeatedly douse with the oil. You will see that it will begin to puff up. Flip it over and using the spatula make an indention in the middle of the tortilla to form a taco shape. Remove from oil and allow to drain on top of brown paper bags.

Shredded Chicken

INGREDIENTS

• About two cups of cooked, shredded chicken
• olive oil
• 1 medium onion, chopped
• 1 tomato, chopped
• 1 garlic clove, finely chopped
• 1/4 cup finely diced red bell pepper (about half a bell pepper)
• 1 (8oz) can El Pato tomato sauce (use the jalapeno one if you like it to be spicy)
• About 1/4 low sodium chicken stock, if needed
• Salt and Pepper

DIRECTIONS

In a large skillet add 1 tablespoon olive oil on set to medium-high. Add the onion and saute until soft, about 4 minutes. Add the red bell pepper and saute another 4 minutes. Next add the chopped tomato and garlic and saute until garlic becomes fragrant but doesn't burn, about 1 minutes. Add the chicken and tomato sauce and reduce heat to medium. Cook another 8 to 10 minutes, just until all flavors combine and chicken is heated through. If sauce is too thick, add a little chicken stock to get to your desired consistency. Taste for seasoning and add salt and pepper, as needed. This shredded chicken tastes even better the next day.

To assemble puffy tacos: Fill each puffy taco shell with shredded chicken, guacamole, and cheese or your favorite filling. Top with shredded lettuce and diced tomato. Yummers!

Rosca de Reyes

Dearest readers (or should I say reader?):

I apologize I have not updated my blog in a while but I'm still under the weather, although I'm feeling much better. Unfortunately my appetite has not come back full force yet, so I haven't had the urge to cook anything.

I've been surviving on food my mom was bringing me (yes, sometimes even the grown up adults need a little mommy time) and leftovers tamales I froze. I'm happy to announce, though, that last night I was feeling good enough to go grocery shopping and it was the first time in years that I spent over $100!!!

So for the coming week I have some braised beef short ribs in mind; homemade Bolognese sauce; filet mignon wrapped in bacon, and a great spicy shredded beef recipe you will not believe how easy and good it is...but you'll just have to wait.

During my shopping excursion last night I stopped at Panchitas, our local Mexican bakery and I was happy to run into a plethora of Rosca de Reyes or Kings Cakes, they had for sale. I didn't buy one because they were quite big, but basically this is the history about the Rosca de Reyes (I'm going by what my grandparents told me): every year on January 6th (this is the date when the Three Kings arrived at the manger where Jesus was born) families get together to eat the Rosca de Reyes. Each person gets a piece of cake, but the catch is that there is a little baby Jesus hidden in the cake. So, the lucky person who gets the baby Jesus has to have a get together on Fat Tuesday (the day before Ash Wednesday). It's basically just an excuse to have a party and drink and eat...which is fine by me!

INGREDIENTS

• 1 packet yeast
• ¼ cup of lukewarm milk
• 3 1/2 cups flour
• 3/4 cups of sugar
• 7 eggs
• 125 grams butter, melted
• 1/4 tsp. aniseed
• 100 grams raisins
• 1 tsp vanilla
• 2 teaspoons of cinnamon
• Pinch of salt
• 50 grams candied figs
• 50 grams candied orange
• 50 grams candied lemon
• 50 grams candied cherries
• 50 grams candied citron
• 1 beaten egg
• sugar
• flour, for dusting

DIRECTIONS

Dissolve the yeast in the lukewarm milk.

Mix the flour, dissolved yeast, sugar, eggs, melted butter, cinnamon, aniseed, raisins, vanilla and salt. Knead for five to ten minutes until pliable. Place in a bowl, cover with a tea towel and place somewhere warm to rise (1-2 hours). Meanwhile cut the candied fruits into strips.

Form the dough into a ring or rosca. Add the baby Jesus figurine.

Place the ring on a baking tray decorating the top with the candied fruit. Leave to rise again for 20-30 minutes.

Preheat oven to 360° F ( 180°C)

Brush the rosca with beaten egg and sprinkle over with sugar. Bake for 40-45 minutes.

Remove from the oven and serve to celebrate Christmas the Mexican way. Remember, tradition says that whoever finds the figurine of the baby Jesus has to host the next party!

Grilled Baja-Style Spiny Lobster

Okay, I know it's almost Christmas and you're wondering, "why would I eat lobster during the holiday season?" But believe me, seafood is quite the popular dish during the holidays, especially for Italian families. When I lived in Boston I used to attend Chuck & Sheila's (who are of Italian descent) annual Christmas party and I looked forward to their celebration of the 7 fishes. I still don't quite understand where that tradition came from, but this recipe is quite good because it's easy and, come on, who doesn't like lobster? Basically we cook our lobster in Baja California like this all the time and I'm pretty sure you can try this with Maine lobster (I haven't yet), but just make sure you use kitchen shears or a cleaver to cut the tails in half. Lightly char green onions alongside the tails on the grill. Serve with ice-cold Mexican beer, but champagne works too!

INGREDIENTS (serves 6)

Lobster:

• 6 (8-ounce) rock or spiny lobster tails
• 12 green onions
• Cooking spray

Sauce:

• 1 tablespoon grated orange rind
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• Dash of hot sauce
• 1 garlic clove, minced
• 2 tablespoons butter, melted
• Flour tortillas
• Mexican rice and beans, baby!

DIRECTIONS

1. Preheat grill.
2. To prepare lobster, cut each lobster tail in half lengthwise. Coat lobster tails and onions with cooking spray. Place lobster tails, cut sides down, on grill rack coated with cooking spray; grill 3 minutes. Turn lobster; grill 5 minutes. Place onions on grill rack; grill 3 minutes or until tender.
3. To prepare sauce, combine rind and next 7 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Gradually add butter, stirring constantly with a whisk. Drizzle sauce over cut sides of lobster tails.
4. Warm the tortillas and serve with lobster and lime wedges, if desired, and the rice and beans on the side. Happy Holidays!

Chiles en Crema

If you're adventurous and you like Mexican or Latin food, then this recipe may be up your alley. This is a great side dish and believe it or not, it goes great with turkey or chicken. My mom made this dish for Thanksgiving a couple of years ago and it's been a hit every since. She gave me the recipe last week and I recreated it last night. I used 3 very large Poblano peppers, which is just enough to feed 3 to 4 people. This is a super easy, low maintenance recipe and you only need 5 ingredients. The pomegranate seeds are not required, I just added them to make my plate look pretty.

INGREDIENTS (serves 4)

• 4 large fresh Poblano pepper, charred and peeled and seeded
• 1 white onion, cut into half moons
• 1 teaspoon olive oil
• 2/3 cup crema (you can find crema Mexicana in most grocery stores in the refrigerated section)
• 2/3 cup grated Cotija cheese + more for sprinkling
• salt

DIRECTIONS

Char the pepper over your stove top or under your broiler. Once they are nicely charred, place them in a plastic bag and seal it. Wait 10 minutes, and then peel off charred skin. Remove stem and seeds inside. Chop up the pepper in a rough chop. Set aside.

In a skillet heat the tablespoon of olive oil on medium. Add the onions and 1/4 teaspoon salt and sweat for about 10 minutes. Raise temperature to medium-high and sauté another 2 minutes. Add the chopped up peppers and let sauté a couple of minutes more, until everything gets nice and hot.

Lower heat to medium again and add the crema and cotija cheese. With a spatula, fold in all the ingredients until it all gets nicely mixed. Let it come to a light simmer (but don't boil), then remove from heat. You can serve immediately, or sprinkle a little more cotija on top and place the skillet (it has to be oven proof) under the broiler and let it broil for 5 to 8 minutes or until top gets bubbly and toasty. How easy was that?