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Mexican – ADOBE PIE
Serves 8
3 cups chicken breast or thigh meat, grilled, or roasted, diced
8 ounces shredded cheddar cheese
1½ cups cooked corn kernels (preferably grilled)
½ cup chopped cilantro, loosely packed
¼ teaspoon garlic powder
¼ teaspoon white pepper
2 poblano chiles, roasted, peeled and chopped
The Masa:
3 cups masa harina
3 cups warm water
8 tablespoons vegetable shortening
16 tablespoons butter
1 egg
1 ounce chicken broth
½ cup chile puree (see recipe)
2 tablespoons salt
Chile Cilantro Pesto (see recipe)
Enchilada Sauce ( see recipe)
Chipotle Cream Sauce (see recipe)
1) Combine the filling ingredients in a large bowl and set aside.
2) Masa: Combine masa harina and water, mixing well. In a food processor
using the metal blade, whip the shortening and butter until light and
fluffy. Add the masa and egg. Whip until fully incorporated.
3) In a separate bowl, combine the chicken broth, chile puree, salt,
cumin, and baking powder. Slowly add to the masa mixture and whip until
incorporated.
4) Spray 8-12 ounce bowls with a vegetable coating spray. Spread a tin
layer of the masa in each bowl, spreading up the sides of the bowl,
about ¼ inch thick. Spread about ½ - 1 tbsp Chile Pesto on top, then the
chicken filling almost to the top. Spread more masa on top to seal in
the filling. Cover with foil.
5) Put the bowls in a large pan and fill it with hot water ¾ of the way
up the bowls. Bake at 350 degrees for 45-55 minutes. When ready to
serve, unmold the pies and put on 8-10-inch plates. Fill plastic squirt
bottle w/ sour cream; set aside. Lade the Enchilada Sauce over each pie,
then the Cream Sauce, to create a two-color effect. Drizzle with sour
cream.
Mexican – CHILE AND CILANTRO PESTO
Serves 8
1 poblano chile, roasted, peeled and chopped
4 cups fresh cilantro (loosely packed), well rinsed
3 garlic cloves
3 ounces Parmesan cheese, grated
¼ cup pine nuts
½ to ¾ cup light olive oil
Salt and pepper, to taste
Squeeze of fresh lemon juice
1) Using a food processor fitted with the metal blade, process the chile,
cilantro, and garlic until finely minced.
2) Add the Parmesan cheese and pine nuts and process to combine. Add the
oil last, using enough to make a moist, spreadable consistency. Season
to taste with salt, pepper, and fresh lemon juice.
3) Variation: Use pumpkin seeds in place of pine nuts. Add about 1 cup
parsley along with the cilantro to make a brighter green color.
Notes: Sauces
The pesto keeps for 3-4 days or freezes well. Float 1-2 tablespoons oil
on top of the pesto and store covered.
Mexican – ENCHILADA SAUCE
Serves 8
2 tablespoons shortening or corn oil
½ cup sliced onions
2 garlic cloves, minced
½ cup canned, died tomatoes, including juices
1 cup Ancho Chile Puree (see recipe)
1 tablespoon pureed chipotle chiles
1 ½ cups chicken broth
¼ teaspoon leaf oregano
¼ teaspoon cumin
1 bay leaf
1 tablespoon sugar
1 tablespoon cider vinegar
2 tablespoons margarine
2 tablespoons flour
1) In a medium skillet, heat the shortening or corn oil over medium heat
and sauté the onions and garlic until lightly browned. Cool slightly and
then transfer to a blender jar. Add canned tomatoes and blend smooth.
Pour back into a saucepan and add the chile puree, and chipotle chiles.
Stir in chicken broth and seasonings and simmer 4-5 minutes.
2) Melt the margarine in a small skillet and stir in the flour to make a
roux. Cook until light brown, and whisk into the simmering sauce.
Simmer, stirring often, for about 9-10 minutes. Strain through a coarse
strainer. Season to taste with salt and pepper.
Mexican – CHIPOTLE CREAM SAUCE
1 can chipotle
chiles in adobe
1 ounce dry sherry
½ cup whipping cream
2 tablespoons chipotle puree
Salt to taste
1 ¾ cups Enchilada Sauce (see recipe)
1) Put the chipotle chiles in a blender jar and blend on high speed
until pureed. Set aside 2 tablespoons for the sauce and refrigerate the
rest for another use.
2) Bring the sherry to a boil in a saucepan and boil for 2-3 minutes.
Add the cream, chipotle puree, and salt and bring to a simmer, stirring
often.
3) Add the Enchilada Sauce and stir to combine. Heat to a simmer and
cook 2-3 minutes, or until hot. Adjust salt and pepper to taste.
Mexican – ANCHO CHILE PUREE
8 ancho chiles
Water to cover
1) Rinse the chiles and remove seed and stems. Put them in a saucepan
with enough water to cover and bring to a boil. Simmer, covered, for
about 10 minutes. Let stand another 15 minutes.
2) Put chiles in a blender and blend smooth. Use as much of the soaking
water as necessary to make a smooth, moderately thick puree.
Notes: Sauces
For the Adobe Pie, set aside one cup and refrigerate the rest.
Mexican – CHICKEN CHILE RELLENOS
Serves 4
Chicken Stuffing:
1 tablespoon olive oil
1pound boneless and skinless chicken thigh meat
1 ¼ cups diced tomatoes
½ cup Red Chile Sauce
Kosher salt to taste
Freshly ground pepper to taste
Remaining ingredients:
4 large poblano peppers, roasted and peeled
2 cups grated Monterey Jack cheese, (about 8 ounces)
½ cup goat cheese, crumbled, (about 2 ounces)
1) To prepare the chicken stuffing, heat the oil in a sauté pan and add
the chicken. Sauté the meat over medium heat, turning it several times,
until it is cooked through.
2) Remove the chicken from the heat, and allow it to cool. Coarsely chop
the meat, and put it in a bowl. Add the tomatoes, chile sauce, salt, and
pepper. Mix gently.
3) To prepare the rellenos, preheat oven to 350 degrees F. Put one
quarter of the chicken mixture in each pepper, with the cut side facing
up.
4) Place the peppers on a lightly oiled sheet pan. Mix together the
Monterey Jack and goat cheese and divide it evenly among the peppers,
piling cheese on top of the chicken mixture.
5) Bake the peppers for 20 minutes or until filling is heated through
and cheese is melted and bubbling. Serve at once.
Mexican – MOLE POBLANO
Serves 1
16 medium dried mulatto chiles (8 oz.)
5 medium dried ancho chiles (2 ½ oz.)
6 dried pasilla chiles (2 oz.)
¾ cup lard
1 large ripe tomato
2 ounces Mexican chocolate, roughly chopped
or
2/3 ounce unsweetened cocoa
10 black peppercorns
4 cloves (or generous ¼ t. ground)
1 teaspoon aniseed
1 (1-inch) piece cinnamon stick, or 1 t. ground
¼ cup seame seeds
½ teaspoon coriander seeds
1/3 cup unskinned almonds (heaping)
1/3 cup raisins (about 2 oz.)
½ medium onion, chopped
6 garlic cloves, peeled
1 chipotle chile, seeded, canned
3 ½ quarts poultry broth
10 pounds turkey breast
2 teaspoons salt, or to taste
¼ cup sugar, or to taste
1) Stem, seed and devein the dried chiles, reserving 2 teaspoons of the
seeds. Tear all the chiles into large pieces
2) Heat ¼ cup of the lard or oil in a large pan. When hot, fry a few of
the chiles at a time for several seconds until they turn nut brown.
Transfer them to a large bowl, letting as much fat as possible drain
back into the pan. Cover the chiles with boiling water, weight them to
keep them submerged. Soak at least 1 hour and then drain.
3) Roast or broil tomato until the skin is lightly blackened, peeled and
cored. In a large bowl, break up the tomato with the back of a spoon.
Add the chocolate to the tomato.
4) With a mortar and pestle or a spice grinder, pulverize the
peppercorns, cloves, aniseed and cinnamon stick. Add these to the tomato
mixture.
5) Heat another ¼ cup of lard or oil in the skillet. Add the almonds and
stir frequently until browned. Remove, draining well, and add to the
tomato mixture.
6) Add the raisins to the hot oil and dry, stirring constantly, until
they puff. Drain well and add to the tomato mixture.
7) Add the onion and garlic to the tomato mixture.
8) Using the food processor, puree the drained chiles from step 2 and
the chipotle. Work in three batches and add just enough broth (about ¼
cup) to keep everything moving. Pulsing will help. Strain the mixture
through a china cap to remove any skins and seeds.
9) Puree the tomato mixture adding ¼ cup broth in the same way. Strain
the mixture through a china cap to remove any skin or seeds.
10) Combine the chile and tomato purees.
11) In a large pot (at least 8 quarts) heat another ¼ cup of lard or oil
over high heat. Pat the turkey breast dry with paper towels. Cut into
six pieces and brown them 3 to 4 minutes in the hot fat. Transfer the
browned turkey pieces to a roasting pan large enough to hold them
comfortably. Pour off the fat, leaving just a light coating on the
bottom of the pot. The brown pieces left behind will give rich flavor to
the mole. Set the pot over medium heat.
12) Add the chile and tomato puree. It should sear and sizzle sharply,
never losing the boil. For smoothness it must concentrate to a paste.
Stir constantly until the puree darkens and is very thick, about 5
minutes.
13) Reserve one cup of broth and add broth to puree. Stir until smooth,
partially cover and reduce the heat to a medium low and let simmer
gently, stirring occasionally, to bring the flavors in harmony, about 45
minutes.
14) Taste and add salt and sugar as needed. The sauce should be the
consistency of heavy cream. If it is too thick, thin it with a little
broth.
15) Heat the oven to 325 degrees. Place the turkey in the oven and bake
for 15 minutes. Remove from the oven and pour the sauce over the turkey
in the roasting pan. Return turkey to oven. Bake until the turkey is
tender but still moist and registers 150 degrees on an instant-read
thermometer, approximately 30 minutes.
16) Remove the turkey from the pan, spoon off any accumulated fat. Taste
and re-season with salt and sugar, if necessary.
17) When the turkey breast has cooled, slice against the grain.
18) Arrange the meat on two or three large heatproof serving dishes.
Mexican –
TAMALES COSTENOS
Serves 4
Chicken filling:
3 tablespoons chicken fat, rendered
½ medium white onions, finely slices
1pound tomatoes (about 2 large) peeled, rough chop
1 ½ cups pollo deshebrado para tacos, roughly shredded
Sea salt, to taste
Shrimp Filling:
3 tablespoons safflower oil, & finely chopped
½ medium white onion, finely sliced
1pound tomatoes (about 2 large) peeled, rough chop
16 small green olives, pitted
1 ¼ cups raw medium shrimp (21/25 count), peeled
¼ cup dried shrimp (about 2 ¼ oz), peeled soaked in warm water 20
minutes, drained
Sea salt, to taste
1) To prepare the chicken filling: Heat the chicken fat in a frying pan,
add the onion and fry gently without browning for 1 minute. Add the
tomatoes and continue frying over fairly high heat, stirring from time
to time, until the mixture has reduced and thickened a little – about 8
minutes. Stir in the chicken and salt to taste and warm enough for about
5 minutes to season the chicken. Set aside to cool.
2) To prepare the Shrimp Filling: Heat the oil in a frying pan, add the
onion and fry gently, without browning for 1 minute. Add the tomatoes
and continue frying over fairly high heat, stirring from time to time,
until the mixture has reduced and thickened a little – about 4 minutes.
Stir in the shrimp and salt to taste and warm enough for about 5 minutes
to season the shrimp.
Notes: Entrees
These tamales are thin and delicate. Wrapped in banana leaves and
seasoned with achiote, they reflect the cooking of the southern part of
Veracruz that borders on Campeche. There are two typical fillings:
chicken and half-dried shrimp seasoned with tomatoes and fresh chiles.
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