Category Archives: Mexican

Spiced Mexican Chocolate with Sea Salt

 

Spiced Mexican Chocolate with Sea Salt

Course Dessert
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 6 oz dark chocolate
  • 3 oz semi-sweet chocolate
  • 1/2 teaspoon organic ground cinnamon
  • 1/2 teaspoon organic ground cayenne
  • 1/4 teaspoon course sea salt
  • 2 tablespoons dry roasted peanuts

Instructions

  1. Prepare a 7"x11" baking pan, by lining it with parchment paper or wax paper. (Taping the paper to the pan will make your life easier when you go to spread chocolate!)

  2. Coarsely chop the chocolate.

  3. Chop/crush peanuts. (I put the peanuts in a bag and use a rolling pin to crush them.)

  4. Melt chocolate in a double boiler, stirring until completely smooth. Stir in cinnamon and cayenne until completely mixed.

  5. Using a spatula, spread chocolate mixture evenly on the parchment paper.

  6. Sprinkle with sea salt, and then crushed peanuts.

  7. Allow to set for 1-2 hours. For best results, place them in the refrigerator.

  8. Cut into pieces, and store in a sealed container in the fridge.

Mango Salsa

 

Mango Salsa

This salsa is great with fish, pork, or just plain old chips!
Course Appetizer, Side
Cuisine Mexican
Prep Time 5 minutes
Total Time 5 minutes
Calories 136 kcal

Ingredients

  • 2 cups mango chopped (if you can't get mangos, peaches are also good)
  • 1 cup red bell pepper minced
  • 2/3 cup scallions sliced finely
  • 1/4 cup Fresh cilantro chopped finely
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1 jalapeno minced finely

Instructions

  1. Mix all the ingredients together.
  2. Let sit for at least 20 minutes before serving so that flavors can meld.

Recipe Notes

Mexican Tortilla Soup

This Mexican tortilla soup is a favorite on game days… It’s easy, yummy and definitely has a kick – who could ask for more?

Mexican Tortilla Soup

Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 6 tbsp vegetable oil
  • 10 corn tortillas 7-to 8-inch
  • 1/2 tsp organic minced garlic
  • 1/2 cup fresh cilantro chopped
  • 1 onion chopped
  • 28 oz can diced tomatoes
  • 2 tbsp organic ground cumin
  • 1 tbsp organic chili powder
  • 3 organic bay leaves dried
  • 6 cups chicken broth
  • 1/2 tsp fine sea salt
  • 1/4 tsp organic ground cayenne
  • 3 chicken breasts cooked and shredded
  • 15.5 oz can black beans drained

Instructions

  1. Heat oil in large pot over medium heat.
  2. Add 10 crushed tortillas, garlic, onion and cilantro (if using).
  3. Saute 2-3 minutes.
  4. Stir in tomatoes.
  5. Bring to boil; add cumin, chili powder, bay leaves and chicken stock.
  6. Return to boil; reduce heat and add salt & cayenne pepper.
  7. Simmer 30 minutes.
  8. Remove bay leaves. Stir in chicken and beans.
  9. Serve w/ accompaniments: shredded cheese, sour cream, tortilla chips, etc.

Turkey in Almond Mole

Not merely turkey redux, but a whole new animal. Transports you from Plymouth to Oaxaca. This is adapted from Mark Bittman and was printed in the San Francisco Chronicle a few years ago. He started with fresh turkey legs; I use my leftover turkey meat from Thanksgiving. Muy sabroso!

Turkey in Almond Mole

Course Main
Cuisine Mexican

Ingredients

  • 3 lbs turkey breast or thighs
  • 2 dried ancho chiles
  • 1/4 cup canola oil
  • 1 dried red chile hot
  • 1 onion peeled and chopped
  • 1 cup almonds blanched
  • fine sea salt
  • 1/2 tsp organic ground black pepper
  • 5 cloves garlic minced, or
  • 1/2 tbsp organic minced garlic
  • 3 cups Tomatoes peeled and chopped (about 3 cups)
  • 1/2 tsp organic ground cinnamon
  • 1/8 tsp organic ground cloves
  • 1 tbsp red wine vinegar
  • 2 cups chicken stock
  • 1/4 cup sesame seeds as needed
  • tortillas

Instructions

  1. Soak ancho or other mild chili in hot water to cover. Once softened, remove from water and remove stems and seeds. Set aside.
  2. Heat half the oil at medium-high in heavy skillet or casserole that can later be covered. Add hot chili and onion and cook, stirring occasionally, until onion begins to soften, about 3-5 minutes. Add almonds, salt, pepper, garlic, tomatoes, cinnamon, cloves, mild chiles, vinegar and half the stock. Cook, stirring occasionally, until tomatoes begin to break down. Cool slightly (or for several hours) then puree in blender. Add remaining stock as needed to allow the blender to do its work. Taste, and add more salt, pepper and vinegar to taste.
  3. Shred turkey (or use whole legs), and add to mole until heated throughout.
  4. Sprinkle with sesame seeds. Serve with tortillas.

Grilled Corn with a Flavorful Twist!

This might be the best thing I’ve ever eaten. Do it all summer long while the corn is sweet and the nights are warm enough to grill (except for here in San Francisco). If there is leftover corn, cut off the kernels and toss with chopped avocado, red cabbage, olive oil and a few squeezes of lime juice.

Grilled Corn with a Flavorful Twist!

Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes

Ingredients

  • 12 ears corn on the cob
  • 1 stick butter
  • 1 tsp fine sea salt
  • 1/4 tsp organic ground black pepper
  • 1 cup creme fraiche
  • 1 lime juiced
  • 1 tsp organic ground paprika
  • 1 tsp organic chili powder
  • 4 oz cotija cheese crumbled

Instructions

  1. Husk corn down to innermost layer. Slather with butter, sprinkle salt and pepper and press husk back on ear so corn is protected by one layer. This task should be delegated to people lazing about outside on lawn chairs.
  2. Stir creme fraiche or sour cream together with smoked paprika, chile powder, juice of the lime and salt. Chill in refrigerator until ready to serve.
  3. Grill corn with husk on until husk is charred and corn acquires some nice grill marks.
  4. Pull off remaining husks, spoon on lime crema and top with crumbled cotija cheese.