PILATES and lifestyle w/ and emphasis on food and DRINK

The Finale Part 1

I’m finished! I apologize for not keeping up with the posts, but the month of January was a whirl wind of cooking and eating. I have a lot of updating to do so I’m going to split it in two sections. Mostly pictures, the name of the dish and anything memorable.

Coloradito from Sra. Soledad Díaz is one of the famous seven moles of Oaxaca (recipes can vary slightly). Toasting and blending, de-seeding and crushing were all involved in this detailed recipe. This was probably my favorite mole from the book. I will be going to Oaxaca in April and I can’t wait to taste the real deal.

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Enchiladas de Bautizo de Tres Carnes- Enchiladas for a Baptism with Three Meats from Senorita Soledad Díaz. These enchiladas used the same mole sauce from above. The filling was made up of raisins, olives, almonds, capers, pork, chicken and beef. These were incredibly tasty.

Jiná en Escabeche-Southwestern Casear’s Amanitas in a Light Pickle from Sra. Esmirna Cruz Rojas in Oaxaca. I love mushrooms and I was really excited to try all the mushroom dishes in this book, but I had a really hard time finding the exact mushrooms the recipes called for. I usually ended up reading the description of the mushroom and trying to find the same texture in another mushroom. I added the Salsa de Chile Pasilla (old cookbook section) to the mushrooms and just ate them straight out of the bowl.

My first attempt at making candied peanuts did not turn out too well. This recipe is from Sra. Yolanda De Suárez from the Central Hub. Nuts, sugar and water is all this required. I think I may have burned it a bit, but my sister Jen ate them anyways.

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Tamales de Vigilia- Lenten Tamales from Puebla. These were delicious and spicy. The filling was made up of chayote, zucchini, beans, serranos and pumpkin seeds. A great “vegan” tamale if you take the lard out of the masa. I kept it in.

Mole de Olla Con Tamales de Elote- “Pot mole” with Fresh Corn tortillas from Sra Yolanda de Suarez again. This was a lighter mole with very few ingredients. The fresh corn tamales turned out not so well. I was supposed to use field corn, but I used regular corn and I think there was just too much moisture for it to set.

 

Tamales de Nopalitos-Cactus Paddle Tamales. These were good and hot! Cactus and morita chiles were the main ingredient.

Costillas Adobados. I substitued chicken for pork in this dish. I remade the adobo sauce from a previous recipe and let the chicken legs marinate overnight. A little water was added and they were cooked in the oven covered and at very low heat. The flavors were really able to absorb into the chicken.

Gordas de Requesón-Gordas filled with Ricotta from Sra. María Arriaga. This was a mix with ricotta, epazote, onion and serrano. Instead of putting them in gordas, I threw the mixture into some scrambled eggs for Andrew. I only had a taste but they were out of this world good.

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Torta de Masa- Masa and Egg Pancake from Oaxaca. This was quick and easy. Masa, eggs and onions cooked like a pancake.

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Salsa de Cacahuate-Peanut Sauce from Veracruz. Peanuts, chipotle mora chiles and spices blended and served over rice or spread on a tortilla.

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Tlacoyos de Requesón-Ricotta Tlacoyos and Gallitos-Jalapeño Chile Relish. I was able to find Mexican style ricotta cheese which is much dryer than the usual ricotta. The cheese is put into the masa and cooked on the stove and the Gallitos is spread on top. I took an allergy pill and ate one of these little delicious snacks.

Chilaquil de Chicharrón. Maybe one of the best breakfast dishes in the book besides the regular Chilaquiles. This one substituted chicharrón for the tortillas. Crazy, deliciously good.

Pastel de Verduras-Vegetable Cake. This had a ton of dairy in it so I was only able to have a bite. Andrew said it was pretty good. The “cake” consisted of potatoes, carrots, green beans, onion and serrano.

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Tamales Colados from Tabasco. I wasn’t able to make the masa from fresh corn, but I was able to make this recipe with my Mom. We had so much fun shopping for the ingredients and making the dish. A chicken based tamale with habanero, achiote and pumpkin seeds.  They turned out really, really good. Even my Dad ate some. This was before I burned his mouth on a dish later that holiday vacation.

Garnachas Juchitecas from Sra. Amelia Castillo in Oaxaca. Now these were a hit! Again, even my Dad ate these. The mouth burning incident is still to come. These were a lot of work but so worth it. The tortillas are fried, not as crisp as a tostada, but more than just a normal tortilla. They have some structure but are still soft inside. I’m glad I had decided to make the tortillas fresh. The topping was a beef and onion. There was also a specific salsa for this dish made from pasillas, tomatoes, beef broth and garlic. The only complaint is that there wasn’t enough.

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Chiles Poblanos Rellenos En Salsa de Aguacate- Stuffed Poblanos in Avocado Sauce. The poblanos soaked in a vinegar mixture 3 days prior to me making this dish on Christmas. The stuffing was made up of peas, queso añejo and capers. I must not have done a good job of removing the veins of the chiles before they went into the vinegar mixture. My poor father can handle ketchup and plain black pepper, not spicy poblanos. His mouth was on fire. Even my sister, Kate, who is a spice addict and can handle heat had to take breaks during dinner, but finished her entire chile. Besides the heat, they were really tasty. Below is our Christmas Dinner, tacos (pork & chicken), rice and beans and my killer chiles.

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