I BEG my mom to make this salsa for me all the time! It’s really addicting and goes great on almost anything. It was about time I stopped begging my mom to make it for me and and just learn to make it myself; she gladly shared with me the recipe:

Ingredients:

  • 24 tomatillos (all about the same size)
  • 1 bunch of cilantro
  • 16 red chiles del arbol (dry)
  • 3 green onion
  • 2 large tomatoes
  • water for consistency- about 1/4 cup
  • salt to taste

Preparation:

Peel and wash tomatillos until they no longer feel slimy. Roast them along with the tomatoes and red chiles. *Make sure you have plenty of ventilation at this point. The red chilies can be a bit hard to handle when roasting.

Blend roasted tomatillos and set aside. Remove the skin of the roasted tomatoes then blend with the red chilies. Mix together with the tomatillos and stir. Add water for desired consistency.

Let cool (overnight is best) then add chopped cilantro, green chiles and salt to taste.

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This recipe is a really simple Vegetarian option for a great Mexican side dish that can be made any time of year. Since I live with a Vegetarian, I seem to make this a lot when planning any Mexican dinner; It’s a favorite here at Kitchen237.

Salad:
1 jar nopalitos (cactus)
-Drain and rinse well!
2-3 Roma tomatoes, diced
1/2 medium sweet onion, diced
1/3 cup chopped cilantro
1-2 cloves of minced garlic
1-2 serrano or jalapeño chiles  (to taste)
1/4 cup crumbled Mexican cheese (queso fresco)

Dressing:
1 tablespoon lime juice
1 tablespoon olive oil
salt and pepper to taste

Mix all together and enjoy!

Simple Spanish Rice

May 7, 2010

This is the basic recipe I go by to make my everyday Spanish rice. It’s so easy I can make it with my eyes closed and it’s always a big hit.

Ingredients:

  • 1 cup rice
  • 2 tbsp. tomato sauce (or tomato paste)
  • 1-2 tbsp oil
  • 2 cups chicken broth
  • 1/3 yellow onion
  • 2 garlic cloves
  • handful of cilantro
  • 1/3 Roma tomato
  • 3/4 teaspoon salt (more or less to taste)

Preparation:

Heat the oil at medium-high heat. Once the oil is hot, add the rice and saute until the rice turns a milky white. Puree the fresh tomato, onion and garlic and add into the pan. Saute until all the liquids have absorbed. Add chicken broth, tomato sauce (or paste) and salt, gently stir until boiling. Add cilantro on top for garnish and cover. Lower heat and simmer for 20 minutes.

*Feel free to experiment with veggies in the mix.

“Rajas” (pronounced ra-has, dont forget to roll those R’s) means “Strips” but in Mexican cooking it refers to strips of Chile. The Pasilla peppers are roasted, peeled and cut into strips. From there you can add whatever you’d like to them. This is a great Vegetarian-Mexican dish since the bulk of this recipe is roasted peppers you can’t go wrong serving this at a party; especially when you dont know what special diet your guests may have. It can be served as a taco in mini tortillas with Spanish rice and beans on the side.

Ingredients:

  • 8 Chile Pasillas (sometimes refered to as Poblano)
  • 1 medium onion, juilline cut
  • 3 minced garlic cloves
  • 1/2 cup Crema Mexicana
  • 1 canned corn (drained)
  • 1tbs. Chicken boullion (or veggie)
  • 2 tbs. butter
  • Queso fresco to garnish

Preparation:

Roast poblano peppers and place in a plastic bag to sweat. Peel, and shred (not too thin) discarding the stems. Warm butter in a saute pan and add the  onion, garlic and corn. Saute until the onions are cooked through and have a transparent color.  Add peppers and saute a few more minutes. Add creme and chicken boullion; simmer until thickened. Garnish with cheese.

I’m not sure where this recipe originated or who came up with the crazy name but it certainly lives up to because it is IMPOSSIBLE to mess this up. Unless you’re me of course and just prone to accidents in general…see here AND here.

Note: I cant take credit for this perfectly pictured cake. My boyfriend made this one on his very first try at EVER baking a cake and it was delicious!

Ingredients:

  • 1 box of moist chocolate cake mix + ingredients listed on the box
  • 1 box chocolate pudding (dry)
  • 8oz can condensed milk
  • 12oz  can evaporated milk
  • 5 eggs
  • 1/2 cup vanilla
  • 1-2 cups caramel

Preparation:

Mix box cake and chocolate pudding and follow the instructions on the box. In a separate bowl, blend eggs, condensed milk, evaporated milk and vanilla. Butter or spray a bunt cake pan and drizzle the caramel onto the bottom. Add box mix and blended mix into the pan. Follow box mix instructions for baking time and temperature. Add 10-15 minutes of baking time until cake is done. Test with toothpick.

let cool (for about an hour) then carefully turn over onto a serving plate. The flan and chocolate cake will have separated leaving you with the flan on the top and chocolate cake on the bottom. Best of both worlds 🙂

Spicy Pinto Beans

May 7, 2010

Rice, beans and tortillas were always found in my mothers kitchen when I was growing up. Just having rice and beans with anything is a comfort food for me and they’ve become almost second nature to make. While rice only takes 20 minutes to make, beans take a lot longer and were usually made on a weekly bases in large batches and eaten throughout the week (none of this canned stuff). This is a pretty basic recipe, with just a few simple additions.

Ingredients:

  • 1 package of pinto beans
  • 1 small onion (chunked)
  • 2-3 cloves garlic
  • 2-3 Canned Jalapenos
  • 1 cup Jalapeno juice

Preparation:

Rinse beans through a strainer and put in a large pot. Fill pot with enough wantr to cover the beans about 2 inches and bring to a boil. Once you have a rolling boil, remove from heat and let beans soak for 1-4 hours (or until they are soft enough to be squished with your fingers). Discard soaking water and rinse beans one more time then  re-fill pot with water. Bring back to a boil and add onion, garlic, Jalapenos and Juice. Simmer for 1-2 hours or until the beans are soupy.

*With this you have your stock of beans which can then be prepared into re-fried beans at a later date.

OK, so I don’t usually celebrate Cinco de Mayo to this extent… if at all… but with so many reasons to bring people together , why not go all out? This gathering was initially intended to have friends over to celebrate a couple of birthdays, make Chinese food and teach them all my new dumpling making skills; but since May 5th was the scheduled date it just seemed unfitting to not have Mexican food on Cinco de Mayo! So I rounded up a few of my favorite Mexican recipes (from my mom, of course) and with a little help it all came together perfectly.

Here’s what was on the menu:

  • Cactus Salad– Prepared by my dear friend, Juan Carlos. Gracias!

Thanks again  to everyone who helped pull this together. Happy birthday to my dear friends and Happy Cinco de Mayo!