Ingredients:

• 5 large Beefsteak tomatoes or 10 plum tomatoes, roasted
• 2 poblano peppers, roasted and thinly sliced
• 1/2 onion, sliced lengthwise
• 4 Tbsp. oil
• Salt to taste

Preparation:

Grind the tomatoes in a blender, add salt to taste, set aside.

In a skilet, heat oil then fry onion and peppers until onions are soft. Add the tomato and let simmer for 5 minutes.

Serve hot over Spinach and Cheese Tamales

The post Tomato Salsa with Poblano Chiles: Salsa de Jitomate con Rajas appeared first on MexConnect.

These are Great Grandma’s Pecan Balls:

Ingredients:

Cookie

• 1 C. plus 2 tsp. flour
• 1/2 C. plus 2 tsp. butter
• 1/4 C. plus 1 Tbsp. sugar
• 3 Tbsp. plus 1 tsp. ground pecans
• 1/2 C. chopped pecans

Topping

• 1/2 C. powdered sugar

Preparation:

Mix first four ingredients together, form this mixture into small balls (approx. 1″) and roll in chopped pecans. Bake in a 175°C oven for approximately 15 minutes.

Remove from oven and roll in powdered sugar.

The post Pecan Balls: Polvorones De Nuez appeared first on MexConnect.

Serves 6

Ingredients:

• 3/4 C. plus 1 Tbsp. plus 1 tsp. butter
• 3 eggs
• 2 tsps. sugar
• 1 1/2 tsps. salt
• 3/4 C. plus 1 Tbsp. plus 1 tsp. rice flour
• 2 tsps. baking powder
• 3 oz. farmer’s cheese
• 1 lb. grated zucchini or, the kernels from 7 ears of corn ground in a blender with a little milk
• 1 poblano pepper cut in strips
• 1 C. cream or sour cream

Preparation:

Cream the butter and sugar together until fluffy. Add the eggs one by one, beating after each addition.

Add the flour, baking soda and salt. Mix well then add the grated zucchini or ground corn.

Grease and flour a bundt pan.

Pour a generous cup of the zucchini or corn mixture into the pan, then sprinkle some farmer’s cheese on top of this, then some of the chili poblano. Repeat the layers ending with the cheese and chili.

Bake in a preheated 175°C oven for 1 hour or until a toothpick inserted in the center comes out clean.

Serve warm with cream or sour cream on top.

The post Zucchini or Corn Casserole: Torta de Calabacitas o Elote appeared first on MexConnect.

Chilaquiles is a good way to use up left over tortillas. Like all great, simple recipes, this one probably came about when something quick and filling was needed but only the most basic ingredients were available. This dish makes a wonderful breakfast or first course before a light entreé.

Ingredients:

• 8 corn tortillas (preferably bought the day before and left out to go stale)
• 1 or 2 serrano peppers (depending on how hot you like it)
• 3/4 C. oil
• 2 tomatoes, cooked (boiled or roasted)
• 1 pinch oregano
• 1/2 C. farmer’s or Manchego cheese
• 2 Tbsp.. chopped onion
• 1/2C cream
• salt to taste
• Water

Preparation:

Cut the tortillas into 1″ x 1″ squares and, if possible, let them sit out a day before making this dish so they can get a bit stale.

Grind the tomatoes in a blender with the oregano, peppers, salt and water as needed to loosen the blades (about 1/3 cup) until smooth.

Heat the oil in a large skillet and fry the tortilla chips until crisp and golden (I recommend doing this in batches), then remove and drain on paper toweling.

Drain the oil, reserving 2 Tbsp., and save the remainder for another occasion.

In the same skillet heat the reserved 2 Tbsp. oil and add the tomato sauce. Simmer for 5 minutes, add the tortilla chips and remove from the heat. Add the cheese and allow it to melt.

Serve hot, top with onions and cream and accompany with well-fried beans.

The post Anita’s Chilaquiles appeared first on MexConnect.

Serves 6

Ingredients:

• 1/2 kilo peruvian beans (pinto beans make a decent substitute)
• 2 qts. water
• 1 C. oil
• 1 onion, finely chopped
• 1 chipotle pepper, chopped finely ro ground with a little water (optional)
• Salt to taste

Preparation:

Bring the 2 qts. of water to a boil in a pressure cooker, stock pot or bean pot. Pick over the beans to remove anything that shouldn’t be there and rinse under cold water to remove any dirt. Add them to the boiling water and let them boil for 5 minutes. Drain the beans then place them back in the pot with another 2 qts. of cold water. Bring to the boil again and cook for 1 hour if using a pressure cooker, 2 – 2 1/2 hours if using a stock pot or bean pot.

When the beans are cooked (soft), add salt to taste and let them boil 10 minutes more, then remove from heat.

In a deep frying pan, heat the oil. Sauté the onion until limp, then add the beans, without their cooking liquid, and mash with a potato or bean masher. Continue frying until all the oil has been absorbed. Add the chipotle and stir to combine well.

Serve with tortilla chips.

The post Refried Beans: Frijoles Refritos appeared first on MexConnect.

Serves 16

Ingredients:

• 2 C. sugar
• 1 can of evaported milk
• 4 cans sweetened condensed milk
• 18 egg yolks
• 50 ml. vanilla extract

Preparation:

Pre-heat the oven to 175° C

Place the sugar in a small saucepan with 3 tablespoons of water, cook over a low flame until the sugar melts. Once it becomes caramel colored, empty it into a bundt pan and tilt to cover bottom and all sides.

In a blender, combine the egg yolks, vanilla and half of the evaporated milk. Place the condensed milk and the remaining evaporated milk into a large bowl then add the blended mixture, stirring to combine.

Pour this mixture into the prepared mold and place the mold into a a larger pan and fill it half way up the sides with hot water. Place the pans in the oven and cover the mold with a cookie sheet to prevent it from drying out.

Bake for 2 1/2 hours, adding water to the bottom pan as necessary to maintain the same level.

Remove the mold from the oven, allow to cool to room temperature and then chill in the refrigerator at least 5 hours. Unmold onto a serving dish that will hold the custard and the caramel sauce and garnish with cherries, nuts or whipped cream.

The post Anita’s Vanilla Flan: Flan De Vainilla appeared first on MexConnect.

Makes 30 – 1 1/2″ squares

Ingredients:

• 1 1/2 C.butter (4 sticks)
• 8 Tbsp. unsweetened cocoa powder
• 4 eggs
• 2 C. sugar
• 2 tsps. vanilla
• 2 C. flour
• 2 tsps. baking powder
• 1 pinch baking soda
• 1 pinch salt
• 1 C. chopped pecans
• milk
• Powdered sugar

Preparation:

In a small saucepan, melt the butter and add the cocoa one tablespoon at a time, stirring after each addition so no lumps form. Once all the cocoa has been incorporated, remove the mixture from the heat and allow to cool a bit.

Sift together the flour, salt, baking powder and baking soda.

In a blender, combine the eggs, sugar and vanilla blending until smooth. Add the cocoa/butter mixture and blend again.

In a bowl, combine the mixture from the blender with the dry ingredients and stir to combine. Add a little milk and half of the chopped pecans.

Spoon this mixture into a greased and floured baking dish. Sprinkle with the remaining nuts pressing them lightly into the batter.

Bake in a 175°C oven 40 – 45 minutes or until a toothpick inserted in the center comes out clean.

Cut in 1 1/2″ squares, dust with powdered sugar and serve.

The post Brownies appeared first on MexConnect.

For 6

Jamaica flowers give this dish a delightful tangy flavor, making it a perfect accompaniment for any palin meat dish.

Ingredients:

• 3 Tbsp. plus 1 tsp. unflavored, powdered gelatin
• 1/4 C. jamaica flowers
• 1 C. red wine
• 1 1/2 C. sugar
• 1 qt. water
• 3 drops red food coloring

Preparation:

Soften the gelatin in 1 cup of water.

Boil the jamaica in 3 cups of water and reduce to 2 cups of concentrated liquid.

While the jamaica is still warm, mix it with the gelatin. Add the sugar and when it is almost cold, add the wine and the food coloring.

Place this in the refrigerator. Once set, press it through a ricer.

The post Red Wine Gelatin (Gelatina De Tinto) appeared first on MexConnect.

Ingredients:

• 1 large round of garlic bread (shepherds bread may be substituted)
• 1 tsp. butter
• 150 grs. (2/3 C.) crumbled roquefort cheese
• 190 grs. (7 oz.) cream cheese, cubed
• 150 grs. (5 oz.) Manchego cheese, shredded (Monterrey Jack may be substituted)
• 1 clove garlic, minced
• 2 Tbsp. sour cream
• 1 jigger tequila
• 1/2 tsp. pureed chipotle chile (optional)
• salt and pepper to taste
• 1 medium sized baguette
• 2 sticks of butter (approximately) for toasting the bread

Garnish

• 1 sprig of curly leaf parsley
• 1 red pepper, finely chopped

Preparation:

Cut a large hole in the top of the garlic bread and scoop out the insides without breaking the crust.

Melt 1 tsp. of butter in a saucepan, add the garlic and cook until soft (about 1 minute). Add the roquefort cheese, cream cheese and Manchego cheese stirring to combine. Add the sour cream, tequila and, if desired, the chile chipotle and continue stirring until the mixture is well blended together.

Add salt and pepper to taste and pour the cheese mixture into the hollowed out bread round.

Cut the baguette into 1″ cubes and brown in remaining butter a few at a time.

Garnish the fondue with the parsley and red pepper and serve with the bread cubes.

The post Cheese Fondue with Tequila: Fondeu de Queso al Tequila appeared first on MexConnect.

Serves 6

Ingredients:

• 4 C. cooked rice mixed with 2 Tbsp. butter
• 2 C. sliced mushrooms
• 1/4 of a medium onion, diced
• 3 Tbsp. butter
• 1 Tbsp. chicken consommé
• 1 Tbsp. fresh parsley, chopped
• 1 sprig of fresh oregano or 1/2 tsp. dried
• 3 Tbsp. soy sauce
• 1/2 tsp. mustard
• 3 Tbsp. brandy
• 4 Tbsp. sour cream
• Salt to taste

Garnish

• 12 parsley leaves
• 1 canned pimento cut in 6 slices or heart shapes

Preparation:

Sauté the onion in the butter until translucent, add the mushrooms and the consommé and continue cooking for a few minutes, until the mushrooms wilt. Add the parsley, oregano, soy sauce, and mustard and stir to combine. Add the brandy, cream and salt.

Butter 6 individual ramekins and cover the bottom and sides with some of the rice. Fill with the mushrooms and then cover with the remaining rice.

These can be prepared up to this point and then refrigerated.

When you are ready to serve them, pop them into a 350°F oven for 20 minutes or until heated through. Unmold onto serving plates and garnish with the parsley and pimento.

The post Mushroom Filled Rice Molds: Moldes de Arroz con Champiñones appeared first on MexConnect.