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Candlemas Tamal de Cazuela
Somehow I can’t the picture to come to the top so please scroll down. Tamal de Cazuela “Pot Tamal” without Wrapping Cubans have their beloved tamal en cazuela, Veracruzans have this near relative... (Continue reading)
Chorizo Norteno
Photo courtesy of Alex Uballez Chorizo (Mexican Fresh Sausage Mixture) Some of my earliest ranch memories are of the butchering/cooking sessions that followed every time we slaughtered a hog. This was always cause for celebration because all the women of... (Continue reading)
corn crepes with masa harina
CREPAS DE MAIZ (Corn Crepes) l cup all-purpose flour, sifted before measuring 3/4 cup finely ground yellow cornmeal Pinch of salt 4 eggs 2 cups half and half l cup milk 2/3 cup melted butter Combine flour and cornmeal in... (Continue reading)
Chiles en Nogada
Chiles en nogada the spectacular poblano chile filled with a picadillo of beef or pork with citron and other fruits, topped with a creamy walnut sauce are in season but Zarela Restaurant is closed. What do... (Continue reading)
Chiles en Nogada
Written on 18 Aug, 2011 at 0:24 in Mexican Basics, Recipes |
People are already asking about chiles en nogada. They know the season is near so I am reprising my article from last year. There is no doubt that chiles en nogada are one of the crowning glories of Mexican cuisine.... (Continue reading)
My mother tamales de chile colorado
Written on 22 Dec, 2010 at 22:47 in Cooking, Mexican Basics |
TAMALES DE CHILE COLORADO These festive red tamales are one of my earliest Christmas associations, and not mine alone. Like most tamales, they are basically as assembly job. The different elements aren’t difficult in themselves but add up to a... (Continue reading)
Mole Amarillo and Tamales de Mole Amarillo
Amarillo I Thick Yellow Mole This is one of the seven major Oaxacan moles. There are two main kinds, each with infinite variations. (If you ask ten Oaxacan cooks about mole amarillo, you will probably get 10 quite different recipes... (Continue reading)
Oaxaca Chorizo (Chorizo Oaxaqueno)
Written on 20 Jul, 2010 at 2:35 in Mexican Basics |
Chorizo (Recipe: The Food and Life of Oaxaca, Macmillan 1997) I have made this wonderful sausage in the form of links, and also as a bulk mixture to be frozen in small portions in plastic bags. If you choose the... (Continue reading)
Lamb Stock Recipe
Written on 17 May, 2010 at 23:38 in Mexican Basics, Recipes |
6 pounds lamb bones 10 cloves peeled garlic 5 bay leaves 10 whole allspice berrie 5 dried avocado leaves 1 cup adobo chile colorado (see recipe) 6 quarts water Salt and coarsely ground pepper to taste PREPARATION BAKE BONES FOR... (Continue reading)
Corn Tortillas (Tortillas de Maíz)
Written on 13 May, 2010 at 2:59 in Mexican Basics, Recipes |
Basic Corn Tortillas When Mexicans say “tortillas”, you usually bet that they are not thinking of the blah versions of flour tortillas so popular in the United States — not much different from all those other flabby all-purpose “wraps”. In... (Continue reading)
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