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Rajas with Grilled Peppered Tofu

As the summer is still in full force and your grills are getting much attention I wanted to give you a yummy spicy side dish: Rajas.

Rajas are roasted poblano peppers that have been cooked with corn and some type of cream or cheese. I love crema agria but you can use sour cream, Crème fraîche, cream cheese, or any type of soft cheese. Regardless of what cream or cheese you use it will add a tangy and creamy flavor.

It is very common that you serve Rajas with a steak or carne asada. For us veggies I made a grilled peppered tofu!

Yields: approximately 2 servings

Ingredients:
1/2 block extra firm tofu
3 poblano peppers
1/2 small onion
1/2 cup yellow corn
1/4 crema agria
2 tablespoons olive oil
Salt and black pepper to taste
Nutritional yeast to taste
1 large lime

- Roast poblano peppers in broiler, open flame, grill, comal, skillet whatever is easiest for you. Roast them until they have blackened.
- In the meantime, drain, wash, and dry off tofu block.
- Cut tofu into 1/4 inch fillets. Sprinkle about 1/4 teaspoon fresh black pepper on each side and a dash of salt.
- Once peppers are roasted, drop into a plastic bag for about 1 minute. The steam will help to make it easier to remove the skins. Remove as much of the skins as possible.
- Place tofu fillets on the grill, grill pan, or comal. Make sure it’s really hot before you do so. Grill each side for about 3 minutes.
- Once tofu is done sprinkle nutritional yeast on each side while still hot.
- Grill corn and then remove kernels. If using frozen corn drop it into a hot skillet to char for about 3-5 minutes. Works almost the same.
- Cut poblano peppers open. Remove all seeds and veins if looking for a very mild taste. Then cut into 1/8 inch strips.
- In an extended skillet, heat the olive oil (over medium heat) then add corn and onions. Sauté for about 3 minutes.
- Now add the poblano strips and sauté for about another 3 minutes.
- Turn off the heat and add crema agria. Mix well until all of the items are incorporated. Add salt and pepper to taste.
- Lastly, add some lime juice to every piece of tofu and cut as you please.
- Serve immediately.

Spicy, sweet, smoky, and creamy.

Provecho!

Feel free to post your comments or questions.

Guacamole

People constantly ask me for a guacamole recipe. Today I give you the most traditional and simple guacamole.

Guacamoles are like Moles, in the sense that every family has a different recipe and special ingredients they use. There are many different varieties and they all have the same outcome: a delicious avocado dip!!!

The secret and basis to a guacamole is using fresh and ripe avocados, a lot of lime juice, some heat, and the right amount of salt of course. From there, you can add whatever else you want and call it a guacamole. However, I will say sometimes adding too many ingredients takes away from the beautiful flavor of the avocados, the basic ingredient of every guacamole. I advice to be creative but add your ingredients wisely.

My guacamole is simple and it allows the avocado flavor to stand on its own. At the same time you will get some heat and the delicious acidity of the limes. It’s simple yet perfect.

Enjoy!

Yields approximately: 2 cups

Ingredients:
1 large avocado
1 tablespoon chopped jalapeño
2 tablespoons chopped white or red onion
2 tablespoons chopped cilantro
1/2 teaspoon coarse sea salt
Juice of 1 large lime

- Using a molcajete (or mortal and pestle) smash the chopped jalapeño for about 10 seconds. Just enough to crush it.
- Cut the avocado length wise in half. Using your knife, remove the pit of the avocado. Then, using a spoon scoop out the entire avocado from each half.
- Add avocado, onion, and cilantro to molcajete. Smash avocado while mixing all other ingredients at same time. Smash until you have achieved the desired consistency (I like mine a little chunky).
- Squeeze lime juice on all ingredients and add salt. Mix well until salt has completely integrated with all ingredients.

I love this guacamole! If you are looking for something more extravagant I really enjoy BC Hoffman’s version on Recipe Wars. Click here to watch the video.

Provecho!

Feel free to post your comments or questions.

Arroz Con Leche

I may not have much of a sweet tooth but I can never say no to a delicious Arroz Con Leche.

Arroz Con Leche simply translates to: Rice With Milk. However, this dessert is a lot more than just rice with milk! It is a sweet, creamy, and fluffy treat that you can enjoy hot or cold.

Next time you have a Mexican Fiesta try this delicious pudding.

Yields: approximately 4 cups

Ingredients:
1 cup white rice
1 stick Mexican cinnamon
1 cup water
1 1/2 cup whole milk (organic preferably)
1/2 cup condensed milk
1/3 cup raisins (optional)

- In a medium pot add rice, water, and cinnamon stick. Breaking cinnamon stick into large pieces.
- Bring water to a boil then reduce heat to the lowest setting. Leave covered and don’t open the lid for about 10 minutes.
- Once all water has dissolved add milk, condensed milk, and raisins. Cook on extremely low heat to prevent milk from breaking.
- Cook for about 7-10 minutes until milk has reached a thick texture. You want a milky texture and for the rice will be plump.
- Do not allow the milk to dissolve completely or the pudding will harden when cold.
That’s it? How easy! If serving hot it is ready to eat. If serving cold you want to leave more liquid since it becomes thicker as it cools.

Provecho!

Feel free to post your comments or questions.

Vegan Ceviche

I feel extremely thankful that my mom introduced me to many foods at a young age! My palate became diverse very early in my life. When most children are asking for candy I was asking for ceviches and shrimp cocktails. Although we had ponds where we fished in my village, my favorite ceviche was still from the street stands in the small town near us.

We would travel many miles of dirt road, often by foot, then caught a ride from a family member and traveled some more to get to the nearest town. It was an entire day’s jouney. While my mom shopped for spices and groceries that we didn’t have in the village, my older sister Lorena and I would sit and eat ceviches and shrimp cocktails from a street vendor my mom trusted. I was only three but I appreciated every flavor and emotion that came from indulging in the best ceviche I’ve ever had.

When I became vegetarian I had to say goodbye to ceviche. While I don’t ever crave beef, poultry, or any other kind of meat I do often miss fish, specially ceviche and shrimp cocktails. While talking to my sister Lorena the other day, she shared that a friend of friend had used textured soy to make a ceviche. We didn’t have a recipe but we sat on the phone and shared ideas on how to make it. So, here is my version of a vegan ceviche with a lot of input from another amazing home cook: my sister Lorena!

As a side note: I find it so refreshing that my sister has shared the same love of food that our mom shared with us, with my niece. Since she was only 2 she was already eating sushi and would look at octopus and say “Yum, Pulpo.” Thank you Lorena for being an inspiration.

Yields: approximately 8 tostadas

Ingredients for dehydrated soy:
1 cup dehydrated soy flakes
1/4 white onion
2 garlic cloves
2 bay leaves
6 peppercorns
2 teaspoons coarse salt

Ingredients for ceviche:
1/2 white onion
2 roma tomatoes
1 cup cilantro
2 serrano chiles
3 limes
2 teaspoons salt (or less)
3 avocados

Ingredients for tostadas:
8 Tortillas
1/4 cup oil

Cooking soy
- Bring 8 cups of water to a boil.
- Add onion, garlic cloves, bay leaves, peppercorns, and coarse salt.
- Boil for about 5 minutes and add dehydrated soy.
- Cook for about 7-10 minutes so that the flavor can be absorbed.

While the tofu is cooking work on the rest of the ingredients.

- Chop the tomato, onion, serrano chiles, and cilantro.
- Place the chopped ingredients into a food processor.
- Pulse three times, mix, then pulse another three times. The ingredients should be a little larger than minced.
- Remove ingredients from food processor into a large mixing bowl (glass or plastic).
- By this time the soy should be cooked. Therefore, remove onion, garlic, and peppercorns and drain completely. You don’t want any juice to remain.
- Add the hydrated soy to the bowl and add the lime juice and salt to taste. Mix well.
- Allow ceviche to cool in the refrigerator for at least 15 minutes.

You can eat this with corn chips or tostadas. I prefer to make my own tostadas at home to avoid crazy ingredients or preservatives. Here is how:
- Bring oil to 350 degrees.
- Slowly and carefully place a cold tortilla into the oil.
- Press down with a spatula, to cook evenly, for about 30 seconds.
- Flip tortilla and press down with spatula for approximately 30 seconds. Tortilla should be crispy and golden on both sides.
- Remove from oil and place in paper towels to absorb remaining oil.

Now all you have to do is plate your tostadas as you wish.
- I like to put a little bit of Mexican lime mayo or crema (but that will make them not vegan of course) on my tostada first.
- Spread the ceviche on the tostada.
- Add slices of avocado.

Provecho!!

Feel free to post your comments or questions.

Cilantro and Roasted Jalapeño Hummus

Every once in a while I like to give your recipes that are Mexican yet involve one or two ingredients that are not. For example you might remember the Vegetarian Mexican Sushi Roll and Tofu Al Mojo de Ajo. Today I present you another one of these recipes: Cilantro and Roasted Jalapeño Hummus.

I know hummus is not Mexican but when you look at my ingredients you find that it’s pretty close to a salsa. I simply substituted the tomatoes for garbanzo beans. Plus, who does’t like hummus? Enjoy!

Yields: approximately 2 cups

Ingredients:
1 1/2 cup cooked garbanzo (chickpea) beans
1 cup cilantro
1 1/2 jalapeños (or less for less heat)
1 garlic
2 tablespoons toasted sesame seeds (or 1 tablespoon tahini paste)
1/4 cup lime juice
2 tablespoons garbanzo cooking liquid
1 tablespoon extra virgin olive oil
1 tablespoon lemon infused olive oil
1 teaspoon sea salt

- Roast the jalapeño and garlic on a comal, skillet, or broiler. Remove when they are charred on all sides. Then remove as much skin as possible.
- Place all ingredients in a food processor and blend until you achieve a smooth consistency.

That’s it! How easy, right?

I like to eat my hummus with thick flour tortillas. Only if I make them at home though, I don’t like processed tortillas. So here is my quick Tortilla Bread recipe.

Yields: approximately 10 small tortillas
Ingredients for Tortilla Bread recipe:
1 cup flour
1 tablespoon oil
1/2 cup water
1/4 teaspoon salt
Plus approximately 1/2 cup flour to knead

- Mix flour and salt first. Then add water and oil.
- If dough is too sticky add more flour, one tablespoon at a time, until you reach a sticky soft dough.
- Knead for about 5 minutes until dough is soft.
- Separate dough into 10 small balls.
- Using a rolling pin, roll the balls of dough until they are about 1/8th inch thick and round.
- Cook on a comal or skillet for about 1 minute on each side under medium-low heat. If using the comal allow them to have a little bit of char.

Yum! So delicious!!

Feel free to post your comments or questions.

Paletas de Horchata

Summer is here and the hot weather calls for something cool. Therefore, here is the recipe for a delicious popsicle with no crazy chemicals or colors (as most commercial popsicles have). Also, this recipe is extremely easy!

Horchata is a very popular drink that you find all over Mexico and in Mexican restaurants all over the United States. So, why not make this drink into a paleta?

Yields: approximately 12 paletas

Ingredients:
1 cup white rice
1 stick Mexican cinnamon
6 cups water
1 cup raw brown sugar

- Using a blender or spice grinder, grind the rice and cinnamon stick as much as possible.
- Add 4 cups of water in the blender and blend the rice and cinnamon powder for about 30 seconds.
- Pour the entire mixture and the remaining 2 cups of water in a glass jar. Let the mixture sit for at least 12 hours in the refrigerator.
- Blend the mixture one more time this time adding the sugar.
- Now strain using a very fine strainer or cheese cloth.
- Pour the horchata into the popsicle molds and freeze for about 5 hour or until done.

The paletas are ready! If you have any left over horchata or if you would like to make less paletas you just have to add more water and an horchata drink is ready.

Provecho!

Feel free to post your comments or questions.

Chile Seco Relleno

A chile relleno simply means stuffed pepper. The traditional chile relleno most is a poblano pepper stuffed with cheese and coated with an egg batter then fried. Although extremely delicious (and vegetarian) I wanted to share a different kind of chile relleno.

I was inspired by Southern Mexican cuisine and their use of plantains. So I took a dry chile ancho (which is the dry and smoked version of a poblano) and stuffed it with black beans, rice, and plantains. Finally I topped the chile with a creamy cilantro sauce.

You should expect a smokey, spicy, and sweet combination. Completely vegetarian, but could be vegan if vegan mayo is used. I hope you enjoy!

Yields: approximately 6 chiles

Ingredients for rice:
1 cup rice
2 whole garlic
2 cups water
1 teaspoon salt
1/2 cup roughly chopped onion
Pinch of saffron

Ingredients for beans:
2 cups cooked black beans
1/3 cup chopped onions
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
2 cloves of garlic
1 tablespoon chopped jalapeño
3 tablespoons oil
1/2 cup water
3 bay leaves
2 teaspoons cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon salt (depending on pre-cooked beans

Ingredients for Plantains:
1 cup coconut oil
2 very ripe plantains

Ingredients for cilantro sauce:
2 cups cilantro
1 1/2 jalapeños
1 tablespoon onion
3 garlic
2 tablespoons mayo (substitute w/vegan mayo for vegan)
1 tablespoon apple cider vinegar
1/4 cup water
2 teaspoons black pepper
1 teaspoon salt

Ingredients for chiles:
6 chiles ancho
3 cups water
1/4 cup shaved piloncillo

Begin with your rice first:
- Wash rice and place in pot with water, onion, garlic, saffron, and salt.
- Bring to a boil and lower heat. – Cook with lid on for about 15 minutes, until water has dissolved completely.
- Turn off heat and let it sit until ready to serve. Don’t open lid, so rice can become fluffy.

While your rice is cooking start your beans:
- Heat oil in a deep pan and add onions. Sweat the onions under low heat for about two minutes.
- Add garlic and sauté for about 1 minute. Then add jalapeño, green bell pepper and red bell pepper and sauté for about 3 minutes.
- Now add black beans and incorporate with al the ingredients for about 2 minutes. Then add water, bay leaves, cumin, black pepper, oregano, and salt if needed.
- Cook beans for about 20 minutes under low heat.

By now the rice should be ready and resting. Fry the plantains while the beans are cooking:
- Heat the coconut oil at about 300 degrees, not too high or the plantains will burn very quickly.
- Cut your plantain by half (lengthwise) and then cut into 8ths.
- Place the plantain pieces in the coconut oil and fry for about 3 minutes on each side. They will look very golden brown when ready.
- Set aside on a paper towel to remove excess oil. Then chop into small cubes.

While the beans are finishing make the creamy cilantro sauce:
- Place all ingredients (cilantro, onion, garlic, jalapeño, mayo, vinegar, water, salt, and black pepper) in a blender and blend until smooth and creamy.

The last step is the chiles:
- Bring water to a boil and add piloncillo.
- Lower heat and add chiles. Soak chiles for about 7 minutes. They should be soft but still hold together.
- Make a slit lengthwise and carefully remove seeds and veins.

Everything will be ready by now, so you are ready to plate!
- Stuff the chile with beans, rice, and plantains.
- Finish off with the cilantro sauce

So delicious and filling! Provecho!

Feel free to post your comments or questions.

Habanero Lime Jicama and Manila Mango Salad

Summer to me is just so whimsical. I love the entire package that comes with it: the happy energy as you walk by the bistros, breathtaking sunsets, farmers market strolls, movies at the park, the way fireflies illuminate a dark Central Park walk… I could go on for days. Though, the best part to me is the fact that I have an excuse to eat salads all the time.

Since the official summer start is in tomorrow, I’m already getting started. Sorry, I couldn’t wait for the salads bonanza to begin. So here is a delicious Mexican, spicy, tart, sweet, and crunchy jicama salad with manila mangos.

Serves: approximately 4 people

Ingredients:
1 small jicama
1 manila mango
1 pomegranate
1/4 cup pink grapefruit wedges
1/2 habanero chile
3 mint leaves
1 red onion
1 lime
1 teaspoon pink Himalayan salt
3 cups of microgreens

- Slice the red onion very thinly and place in a bowl with water for about 5 minutes. Then remove the water and add the juice of one lime plus a pinch of salt. Let it sit to pickle.
- Remove the skin of the jicama and mango. Then Julianne both.
- Remove pomegranate skin and drop all seeds into a bowl of water. This method will help the white little bits of skin on the seeds to separate and come to the surface.
- Cut the skin including the white part of the pomegranate. Now slice each wedge out from the transparent skin that separates them. You should end up with a complete wedge but only the meat of the grapefruit. Then thinly slice each wedge width wise.
- Super finely chop the habanero chile. Do not leave the seeds or veins.
- Finely chop the mint leaves.
- In a bowl mix the jicama, mango, pomegranate seeds, grapefruit, chopped habanero, chopped, mint, and salt. Now add ONLY the juice from the picked red onion. Let this sit for about 5 minutes.
- Serve salad over a bed of microgreens.

If you eat meat you will like this salad next to a steak. As for me, I love it just like this!

Provecho

Feel free to post your comments or questions.

Nopales Hash (Nopales con Papa)

I have come to the conclusion that my Nopales (prickly pear cactus) Soup will be the dish that people will remember me by.

It brings a smile to my face to know that more and more people are becoming knowledgeable of what this delicious and nutritious ingredient is all about. As not many people know howto work with this ingredient and since I keep getting asked about other ways to eat it, I decided to share this very simple nopales recipe: Nopales con Papa.

This is a perfect side dish to any meal you would normally eat with potatoes. As a vegetarian or vegan, you can serve it next to your favorite type of beans and eat with corn tortillas to make a complete meal. For some heat eat eat with a pickled jalapeño.

Servings: approximately 4

Ingredients
2 prickly pear cactus pads
1 large potato
2 small onions
4 cloves of garlic
1 quart of water
2 tomatillo husks
2 teaspoon salt
1 teaspoon garlic powder
Pinch of dried oregano
1/4 teaspoon black pepper
2 tablespoons of corn oil
Cilantro for garnish

- Buy cactus pads that have all the spines removed.
- Dice cactus pads and place in a pot with the water. Add one roughly chopped onion, all cloves of garlic, and 1 teaspoon salt. Bring to a boil and cover. Cook for about 15 minutes, until the cactus is soft.
- In the meantime, dice the potato and the remaining onion.
- In an extended pan heat the corn oil and add the potatoes. Cook under low heat.
- After about 5 minutes add the onions and continue cooking.
- By now, the cactus should be cooked. Drain all the liquid and remove the onion and garlic that was cooked with the cactus.
- Add the cactus to the potatoes and continue cooking on low heat.
- Now add the garlic powder, 1 teaspoon of salt, black pepper, and oregano.
- Continue cooking for approximately 5 minutes or until the potatoes are fully cooked.
- To serve sprinkle fresh chopped cilantro.

Provecho!

Feel free to post your comments or questions.

Flor de Jamaica (Hibiscus) Quesadillas

One of the most popular drinks in Mexico is Agua de Jamaica (Hibiscus tea). Whenever we make this agua at home I like to re-use the flowers and add them to food. You will end up with a great strong tea and delicious food!

I like to pair them with mild ingredients so that the Jamaica flowers are not over powered.

The following recipe is a perfect twist to your typical quesadilla.

Yields: approximately 4 quesadillas

Ingredients:
4 corn tortillas
3/4 cup of hydrated Jamaica flowers
1 cup of Oaxaca cheese
1/2 cup chopped yellow onions
1 small garlic chopped very finely
1/2 teaspoon black pepper
1 tablespoon olive oil
Salt to taste

- To hydrate the flowers: Boil 8 cups of water and add about 1/2 cup of dry Jamaica flowers. You should only need to soak the flowers for about 10 minutes but less if you would like an agua de Jamaica that is less strong.

- In an extended pan, heat olive oil and add chopped onions.
- Sweat onions for about 5 minutes under low heat.
- When onions are nice and caramelized add garlic and sauté for about 1 minute.
- Then, add Jamaica flowers and sauté for about 2 minutes.
- Add black pepper an salt and remove from heat after about 30 seconds.
- Warm up your tortillas in a comal or skillet. Hand made ones are even better.
- Add cheese and Jamaica flowers to tortilla. Fold and melt cheese under low heat.
- Once your tortilla is slightly crispy remove and Enjoy!

I love to eat them just as is because there is a perfect balance between the mild Oaxaca cheese and the acidity of the Jamaica flowers. Also, they are super yummy with flour tortillas.

Feel free to post your comments or questions.

Chilaquiles

Major Disclaimer: By any means this is not the most healthy meal, but it is delicious and very traditional non the less.

In my part of Mexico it is very common to wake up and drink a hot chocolate, an atole (cornmeal drink), a coffee, or tea along with a piece of bread or fruit; a very small desayuno (breakfast). Then, at about 10am to 11am you would sit down and have a great almuerzo (brunch) with your family. Obviously, this was easy because school often began later in the day and because almost everyone worked on their farms and they could come back home easily. Honestly, this was one of my favorite meals of the day. It meant getting together and enjoying life with a hearty meal, this way the rest of the meals of the day were very light. Between 2pm to 4pm you would have la comida (supper) and finally at about 8pm you would have a cena (a very light dinner). These eating habits were much healthier than the american version that I later became accustomed to. I attempt to stick to these meal times whenever possible, specially on a beautiful cloudy New York Saturday like today.

Enjoy one of my favorite Almuerzos!

Yields: approximately 2 plates

Ingredients:

10 corn tortillas
1/4 cup chopped onion
1/4 cup chopped tomatoes
1/4 cup chopped jalapeños
1/2 teaspoon of garlic powder
1/4 teaspoon onion powder
1/2 teaspoon black pepper
1/4 cup water
1 cup Salsa Roja
Or substitute any of the other salsas that I have on this site they all go great with this meal.
1/3 cup of corn oil
Eggs

Toppings:
I love to simply add some crema agria and little bit of lime juice to give it some acidity.
However, you could use:
Crema agria
Queso Fresco
Shredded cheese
Avocado
More salsa
etc.

An even easier way to make this dish is to use store bought Mexican Style corn chips. However, the authentic home taste will be lost.

- Using a small sauce pan place about 1/2 teaspoon of corn oil and add chopped onions. Using low heat sauté onions allowing them to caramelize (approximately 5 minutes).
- Once onions are caramelized, add your tomatoes and jalapeños. Sauté for about 3 minutes, then add onion powder, garlic powder, and black pepper. Finally, add your water.
- Allow all of the ingredients to incorporate and for most the water to evaporate. When all incorporated add your Salsa Roja and simmer for about 4 minutes.
- Cut your corn tortillas into 1 inch squares. Making sure to cut the tortillas when cold to make it easier.
- In a deep pan, or deep fryer, heat your oil to 350 degrees.
- By a handful at a time, fry your tortilla chips. They fry really fast, so make sure to take them out of the oil when they turn golden. Don’t allow them to get brown or the taste will be awful. Moreover, don’t over crowd them or they won’t get crispy.
- Place your fried tortilla chips in a bowl with paper towels underneath, to remove any excess oil.
- Once all fried, in a new extended pan add about ½ tablespoon of oil, enough to coat the bottom of the pan.
- Add your sauce to the pan and let the oil incorporate with it.
- Finally, mix your tortilla chips with the sauce and cover with a lid for about 2 minutes on low heat.
- Chilaquiles are done!!!
- Now all you have to do is make an egg however you would like, I highly recommend a fried egg.
- Don’t forget a sprinkle of lime juice.

Enjoy

Mexican Vegetarian Sushi Roll

In honor of his birthday, yesterday, here is the recipe of his favorite food that I make: Mexican Vegetarian Sushi.

I decided to become vegetarian to not support factory farming practices; secondly because I love animals and could never kill one myself; and lastly to be more healthy. As a result of this you would think that I miss meat, but I really don’t. The only thing I really miss is fish, specially in sushi! The only two reasons I choose to stay vegetarian and not become pescetarian is to not support the deterioration of our seas and because the alternative (fishing farms) is just too cruel and unhealthy. Luckily, I created a solution to my sushi craving: recipe for vegetarian sushi.

My vegetarian sushi won’t be found in a restaurant, has mexican ingredients, and it’s truly vegan, except for the spicy mayo. It is also a nice alternative for non-shushi-lovers. Trust me on this, this sushi has turned many non-shushi-lovers into sushi cravers. I hope you enjoy it!

Yields: approximately 4 maki rolls

Ingredients:
1 cup sushi rice
1 1/4 water
2 tablespoons of sushi vinegar (if you can’t find, use rice vinegar with a pinch of salt and sugar)
1/2 cup chopped onion
1/2 cup chopped cilantro
1/4 cup chopped jalapeño (seeds and veins removed)
1 avocado
1 medium sized cucumber
2 tablespoons of toasted sesame seeds
8 toasted nori sheets

For Mexican Spicy Mayo:
2 tablespoons of mayonnaise (vegan mayo if preferred)
1/2 teaspoon of Sriracha sauce
3 tablespoons of my Salsa de Jitomate

Other topping:
Unagi (eel) Sauce
I’ve found that this sauce is actually not really made from eel, yay!

- Wash your sushi rice very well under cold water, until water runs clear.
- Place rice in a pot and add water. Bring water to a boil under high heat and immediately lower heat to lowest setting and cover.
- Cook rice for about 10 minutes until water is dissolved then turn off heat and leave covered for about 20 minutes. IMPORTANT: NO Peeking!!! You want all of the steam to finish cooking the rice until soft.
- In the meantime, chop your onion, cilantro, and jalapeño. Set aside for later.
- Cut your avocado in half and remove the pit. Now using the tip of your knife slice your avocado while it’s still in the skin. Once sliced, take a spoon and gently push it in closets to the skin and scoop it out. This will allow you to remove the avocado from the skin and the slices will be perfect. Do the same with the other avocado half.
- Cut your cucumber in half (long ways) and remove all the seeds with a spoon. Now julienne them a little thick.
- Your rice should be ready by now. Open the lid and move to a large container, preferably a wood bowl where you can spread out your rice.
- Add the sushi vinegar over the rice and mix. Fan out your rice until cooled (don’t let it become cold).
- Now you are ready to make your maki rolls:
- Place a nori sheet on top of your sushi mat.
- Wet your hands with cold water so rice doesn’t stick to you.
- Add rice and press onto your nori sheet covering almost all of it. Make sure you get all the edges too. Leave a 1/4 of an inch section on the bottom without rice (will help adhere when rolled).
- Sprinkle sesame seeds all over your rice.
- Add your ingredients: avocado, cucumber, cilantro, onion, and jalapeño.

- You are now ready to roll! Make sure you are rolling tightly. When you get to the end, add water with your finger to the 1/4 inch of the nori with no rice. Roll all the way and tighten with your sushi mat.
- Cut your roll into pieces
- For the Mexican Spicy Mayo: Mix mayo, Sriracha, and Salsa de Jitomate all together until completely blended.
- Top your sushi pieces with eel sauce and your spicy mayo.
Provecho!

Feel free to post your comments or questions.

Enchiladas Placeras

When I was a child my mom would always allow me choose the meal to be served ay my birthday parties. Since I knew that the meal I chose would be cooked by my mom I always asked for her Enchiladas Placeras.

Enchiladas Placeras, which are potato enchiladas, are the enchiladas you will find all over Guanajuato, Mexico. On rare occasions, you will also find some enchiladas made with chicken and salsa verde but these are the enchiladas you will find in my part of Mexico. To be honest I didn’t know what cheese enchiladas drenched in sauce were until I came to the United States; must I say I was I disappointed.

So without further-a-do here is the recipe for my favorite Enchiladas Placeras:

Yields: approximately 10 enchiladas

Ingredients for guajillo sauce:
6 chiles guajillos
2 garlic
2 teaspoons cumin
1 teaspoon black pepper
3/4 teaspoon salt
2/3 cup of chiles boiling liquid

Ingredients for stuffing:
10 corn tortillas
2 large potatoes or 4 small (I prefer yellow potatoes)
1/2 teaspoon salt
4 tablespoons of corn oil

Ingredients for garnishing salad:
1 vine ripe tomato, diced
1 small onion, diced
1 1/2 cups chopped cabbage
1 lime
Salt to taste

Toppings:
Salsa de Jitomate
Crema Agria

Before we get started I must state this: please do not substitute any of the ingredients as you will loose the unique flavor (specially in the corn tortillas as opposed to flour tortillas)

- First, mix your diced tomatoes, onions, and cabbage in a bowl. Add the juice of 1 lime and salt to taste. Set aside and allow lime to pickle the ingredients while you cook.
- Remove all stems from guajillo chiles. Open up and remove all seeds and veins while cutting up into pieces with your hands.
- Boil about 1 quart of water and add the dried chiles. Hydrate for about 5-7 minutes and remove from heat.
- Place all chiles in blender and add garlic, cumin, black pepper, salt, and liquid from the chiles. Blend until very smooth.
- Once sauce is very smooth, strain in a fine mesh strainer to remove all chile skins.
- While creating the guajillo sauce, boil your potatoes, with the skin, in water until fully cooked.
- Once potatoes are cooked, remove skins, add salt, and smash like mashed potatoes. Consistency should be soft and fluffy.
- Heat your tortillas in a skillet, comal, or direct heat, however you prefer. Make sure not to steam them as you want them to be a bit tough. Otherwise, your tortillas will break when in oil.
- In a deep skillet or wok (yes we have wok like pans in Mexico made from both metal and terracotta, they are called Cazos) heat about 2 tablespoons of corn oil. Leaving the other 2 tablespoons for replenishing the oil as you cook. There should only be enough oil to coat the bottom of the wok.
- Dip one tortilla at a time into the guajillo sauce, making sure to coat both sides evenly.

- Gently place the tortilla with sauce in the wok with oil and allow it to fry for about 10 seconds. Flip the tortilla with a spatula (don’t use tongs) and fry the second side for another 10 seconds. Remember, you are not deep frying the tortilla you are just allowing it to touch the oil gently to adhere the sauce and change the flavor.

- Remove the tortilla and place in a plate. Fill the tortilla with the mashed potatoes and roll tightly but gently.
- Continue doing this until you have completed all 10 enchiladas.
*HINT* I find it easier to make all the tortillas first, place them one on top of the other as you gently fry them, and then stuff them one by one. It’s also much faster.
- Once you have your tortillas you can plate them as you wish using making sure to add the garnishing salad, salsa de Jitomate, and crema agria. If you would like to use sour cream instead of Mexican crema agria, I would suggest that you dilute it with a touch of whole milk and add some salt to it first.

Enjoy!

Feel free to post your comments or questions.