This was the perfect accompaniment to the grilled tuna. Use fresh lemongrass, rather than the dried version sold to make tea.

Ingredients

• 2 tablespoons vegetable oil such as canola or peanut, or use coconut oil if available
• 1 cup rice, washed until water runs clear and left in a strainer to dry
• 1 6 inch piece fresh lemongrass stalk, bottom part only
• 1 cup water
• 1cup unsweetened coconut milk
• ½ teaspoon salt, or to taste

Heat oil in a heavy saucepan, add rice and stir until rice is coated with oil and slightly golden.

Add all remaining ingredients, stir once, bring to a boil. Cover saucepan tightly, lower heat and simmer until all liquid is absorbed. Serves 4.

The post Coconut and lemongrass rice: Arroz con coco y te limon appeared first on MexConnect.

I like to vary the colors and textures of a comida, and for this meal I would choose a white rice dish such as this one, rather than repeating the red tomato base of the soup course above. This recipe, prepared like a risotto, is made especially flavorful by the addition of cream cheese, called queso filadelfia after the best-selling name brand.

Ingredients:

• 1 1/2 cups milk, divided
• 2 ounces cream cheese
• 1 cup rice, soaked in warm water, rinsed thoroughly and allowed to dry
• 2 tablespoons vegetable oil, preferably corn oil
• 2 cloves garlic, peeled and finely chopped
• 4 green onions or scallions, including green part, chopped
• 1 cup chopped fresh mushrooms
• 1-2 serrano chiles
• 1 cup water or broth
• 1 sprig epazote (optional)
• 1 cup cooked or thawed corn kernels
• salt to taste

Preparation:

In a blender, puree 1/2 cup milk with the cream cheese and set aside. In a medium-size heavy-bottomed saucepan or cazuela, heat the oil and saute the rice, stirring, until it forms clumps. Add the garlic, onion, mushrooms and chile and continue to saute, stirring, until the rice separates into individual grains.

Add the water or broth and epazote , with salt to taste, and bring to a boil. Cover, reduce heat and simmer until the water has just been absorbed. Add the cup of milk that was not blended with the cheese, cover again, and continue to cook over low heat until the milk has been absorbed.

Remove from heat, stir in corn, pour the cheese mixture over all, cover and let stand for 15 minutes before serving.

Stir and serve.

Serves 6.

Link to Source Article

The post White Rice with Vegetables: Arroz Blanco con Verduras appeared first on MexConnect.

This recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella. It contains ground flax seed, an ingredient once found only in health food stores here in Mexico, but now sold in supermarkets, called semilla de linaza. If you don’t see it ground, buy the whole seeds and grind them in a spice grinder. High in Omega 3 acids, it is a very healthy ingredient to add to cereal, baked goods, pancakes and waffles.

Ingredients

• 1 cup honey
• 1 cup butter
• 2 eggs
• 1/3 cup whole wheat flour
• 1 cup white flour
• ½ teaspoon baking powder
• 2 ounces ground flax seed
• ½ teaspoon powdered ginger
• 1/8 teaspoon each: ground allspice, ground cinnamon and ground cumin
• pinch salt

Preheat oven to 350ºF.

In a saucepan, heat the honey and butter until melted. Pour this mixture into a mixing bowl and beat at medium speed for 2 minutes. When it has cooled to room temperature, beat in the eggs.

Sift together all dry ingredients- flours, baking powder, flax seed, spices, salt- and add them, little by little, to the liquid ingredients, beating at low speed after each addition.

Pour the batter into a greased and floured bundt cake mold and bake for 50 minutes, or until a toothpick inserted into the cake comes out clean.

Cool the cake on a wire rack, and unmold after it has cooled. Serves 8.

The post Mexican honey spice bundt cake: Rosca de miel y especias appeared first on MexConnect.

The most distinctive ingredient in this dish is amaranth (amaranto), native to Tlaxcala and cultivated for use in cooking (most notably moles and the homemade bars of candy called alegrías, sold in every plaza in Mexico.) The tiny dried amaranth seeds used in this recipe are found in health food stores everywhere. This is not surprising, because the Greeks believed that they contained life-prolonging properties. The name of the plant comes from the Greek amarantos, which means “not fading.” I was told in a university class here in Mexico that one amaranth bar has more protein than a steak.

Ingredients:

• 4 lbs. chicken pieces (breast halves, thighs, or a combination)
• 2 1/2 cups amaranth, lightly toasted in a dry skillet
• 1 lb. tomatoes, roasted and skinned (roast on an open flame or broiler until charred)
• 2-3 canned chipotle chiles adobados, seeds and veins removed
• 3 large garlic cloves, peeled and chopped
• 1/4 cup chopped onion
• 1 small whole clove
• 1 teaspoon whole black peppercorns
• 2″ piece cinnamon stick
• 4 guajillo chiles, seeds and veins removed, soaked 25 minutes in hot water to soften
• 3 1/2 cups chicken broth
• 3/4 lb. potatoes, boiled, peeled and cut into cubes
• Salt to taste

Preparation:

In a large pot or dutch oven, saute chicken lightly in just enough oil to prevent sticking; add water to cover, with salt to taste. Cook until chicken is tender, set the chicken aside and strain the broth.

In a blender or food processor, blend the toasted amaranth, roasted and skinned tomatoes, chipotles, garlic, onion, clove, peppercorns, cinnamon, drained guajillo chiles, and chicken broth until smooth. You will have to do this in two batches. Heat a little oil in a pan, add the sauce and cook it over a low flame for 25 minutes, stirring occasionally to make sure it doesn’t stick or burn. Add salt to taste. Add cooked chicken and potatoes. Serve with plenty of warm tortillas.

Serves 6-8.

Source Article

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This stew, a product of Mexico’s cattle ranches, originally utilized just about any part of the cow that was available, including the udders. It is a simple, tasty one-pot meal that reflects the lifestyle of the hard-working vaqueros, who often had to prepare their meals over a campfire.

Ingredients

• 3 1/2 lbs. beef chuck, cut into 1″ cubes
• 3 tablespoons achiote paste, dissolved in 1 cup water
• 1 cup rice
• 4 ounces fideos or thin noodles
• 1 lb. chayotes, cut into cubes
• 1 lb. zucchini or crookneck squash, cut into cubes
• 1 bunch spinach, washed and chopped
• 1 medium white onion, chopped
• 1 bunch cilantro, chopped
• 5-6 güero or largo chiles in vinaigrette (available canned)
• Salt or powdered beef bouillon to taste

Place the meat in a large stockpot with 2 1/2 quarts water to cover.

Bring the meat to a boil, skim off any foam, and add the achiote dissolved in water.

Cook until the meat is tender, then add the rice, noodles and vegetables and cook another 20 minutes or until the rice is done.

Meanwhile, arrange the onion, cilantro and chiles on a platter, so that each diner may add condiments to taste.

Add salt or beef bouillon to the stew according to taste.

Serve in deep bowls, or serve the broth first, with rice and noodles, followed by the meat and vegetables.

Serves 10.

The post Zacatecas cowboy stew: Puchero vaquero de Zacatecas appeared first on MexConnect.

This soup makes use of the zucchini squash and corn that abound in Mexican milpas and gardens north of the border in late summer. If fresh amaranth leaves are not available, use small, tender spinach leaves, along with dry amaranth cereal grains from the supermarket or health food store — these are actually the seeds of the plant which have been popped to expand to about the size of sesame seeds.

Ingredients

• 3 tablespoons corn oil
• 1/2 lb. zucchini squash, diced
• corn kernels freshly cut from 2 cobs
• 1 cup amaranth leaves or young spinach leaves, chopped
• 3/4 lb. tomatoes, seeded and peeled
• 1/2 medium white onion, chopped
• 2 cloves garlic
• 1 sprig epazote
• 8 cups chicken or vegetable broth
• 1/2 cup amaranth cereal (popped amaranth)
• salt and pepper to taste

In a large stockpot, heat the oil, add the zucchini, corn and amaranth or spinach leaves, cooking just until the zucchini is crisp-tender.

Place the tomatoes, onion, garlic, epazote and 1 cup of the broth in the blender and puree.

Add the puree to the stockpot, cook another 10 minutes, and add the rest of the broth.

Heat through, add salt and pepper to taste.

Just before serving, add the amaranth cereal.

Serves 8 as a soup course, 4 as a vegetarian main course, with salad.

The post Mexican squash, corn and amaranth soup: Sopa de calabaza y elote con amaranto 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.

Ingredientes:

• 1/4 taza de aceite
• 1 1/2 tazas de arroz blanco
• 1/2 cebolla mediana, picada
• 2 – 3 jitomates chicos
• 2 dientes de ajo
• 3 1/4 taza de agua o caldo de pollo
• 1 taza de verdura congelada (chícharos, zanahorias, elotes o una combinación de estos (opcional)
• Sal al gusto

Procedimiento:

Limpia el arroz, quitándole piedras y basura. Ponlo en un recipiente y cubralo con agua caliente. Déjalo reposando hasta que se enfríe (20 minutos aproximadamente).

Mientras se está enfriando el arroz, muele el jitomate y el ajo en la licuadora.

Enjuague el arroz con agua fria hasta que salga clara el agua.

En una olla, caliente el aceite, agregue el arroz y revuelvalo intentando cubrir cada grano con el aceite, luego agregue la cebolla. Fríe esto hasta que se dore un poco el arroz y la cebolla queda transparente y suave (5 – 10 minutos). Escurra el aceite que sobra, añade la salsa de jitomate y coce a fuego medio hasta que se absorbe el líquido (5 minutos). Añade el agua o caldo y sal al gusto.

Deja que el arroz hierva hasta que se absorbe casi todo el líquido, luego agregue la verdura congelada (si desea), tape la olla y coce sobre fuego lento durante 5 minutos más. Déjalo reposar 20 minutos antes de servir.

The post Arroz rojo appeared first on MexConnect.

Para 10 personas

Ingredientes:

• 1 kilo de maíz precocido (lo venden en el supermercado en paquetes de plástico o en latas)
• 2 kilos de pierna de cerdo
• 4 huesos de puerco, limpios
• 3 chiles chilacates
• 1 cabeza de ajo
• 6 litros de agua
• 1 lechuga limpia, desinfectada y cortada en tiritas
• 1 manojo de rébanos limpios, desinfectados y cortados en rodajas
• 8 limones lavados y partidos a la mitad
• 20 tostadas (para acompañar)
• Salsa picante (opcional)

Preparación:

En una olla se pone a hervir el agua. Se incorpora el maíz y la cabeza de ajo. Se deja cocer durante 4 horas a fuego lento.

En la olla express se pone a cocer la carne con sal aproximadamente 50 minutos.

Cuando ya esté reventado el maíz se le agregan los huesos y se deja otra hora.

El chilacate se pone a hervir en una taza de agua. Una vez cocido se muele en la licuadora con un poco de sal. Se cuela y se añade al maíz reventado.

Se incorpora la carne y se le añade la sal al maiz.

Se deja que todo hierva junto durante 15 minutos y se verifica de sal.

Se saca la cabeza de ajo.

Se sirve caliente en platos hondos. Se adorna con lechuga y rábanos, se acompaña con las tostadas y se deja que cada quien le ponga el picante que desea.

NOTA:

NUNCA se le pone sal al maíz al principio porque si no, no revienta.

The post Pork and Hominy Stew: Pozole appeared first on MexConnect.

Serves 10

A traditional dish served for comida or supper at large family gatherings.

Ingredients:

• 1 kilo of hominy (large kernel white corn available in Mexican markets or canned in your local supermarket)
• 2 kilos pork leg
• 4 clean pork bones
• 3 chilacate peppers
• 1 head of garlic
• 6 quarts of water
• 1 head iceberg lettuce, washed and cut in thin strips
• 1 bunch of radishes, washed and sliced
• 1 chopped onion
• 8 limes sliced in half
• 20 tostadas
• Picante sauce

Preparation:

In a large stockpot bring the water to a boil, add the hominy and the head of garlic. Let this simmer for 4 hours over a low flame, the hominy will burst.

In another stockpot or a pressure cooker, cook the pork meat with water to cover and salt to taste until tender (about 50 minutes in the pressure cooker).

Once the hominy has burst, add the pork bones and simmer for another hour.

Meanwhile, remove the seeds and veins from the chilacate peppers and cook in one cup of water until tender. Once cooked, blend the peppers with enough water to make a smooth sauce, strain and set aside.

Once the bones have simmered in the hominy for an hour, add salt to taste, the pork, and the chilacate sauce and let it all simmer together for a further fifteen minutes.

Remove and discard the head of garlic before serving.

Serve in bowls and top with lettuce, chopped onion and radishes as desired. Let everyone add picante sauce to their liking and serve tostadas on the side.

NOTE:

NEVER add salt to the hominy before it bursts, otherwise it never will.

The post Pork and Hominy Stew: Pozole appeared first on MexConnect.