Puerto Morelos – Mexico Cooks

Traditionally made in Puebla to celebrate Mexican Independence Day on September 16, these chiles have a minced pork filling enhanced with chopped fruit, and a creamy walnut sauce.

SERVES 12

INGREDIENTS

FOR THE FILLING:

8 oz. pork loin
2 cloves garlic, peeled, plus 2 finely chopped
1 large white onion, halved
salt, to taste
2 tbsp. lard  or canola oil
2 tbsp. finely chopped parsley
3 plum tomatoes, cored, peeled, and finely chopped
2 tbsp. raisins
2 tbsp. finely chopped blanched almonds
½ Granny Smith apple, peeled, cored, and finely chopped
½ pear, peeled, cored, and finely chopped
½ peach, peeled, pitted, and finely chopped
½ medium ripe plantain or banana, peeled and finely chopped

FOR THE WALNUT SAUCE:

4 oz. walnuts
½ cup milk
6 oz. queso fresco 
1 cup crema  or sour cream
2 tbsp. sherry
3 tbsp. sugar
salt, to taste

FOR THE CHILES:

12 poblano chiles
2 cups canola oil, for frying
1 cup flour
5 eggs, separated
2 tbsp. salt
1 tbsp. distilled white vinegar
Seeds of 1 pomegranate

INSTRUCTIONS

1. Make the filling: Bring pork, 2 whole cloves garlic, half the onion, and 2 cups water to a boil in a 4-qt. saucepan over medium-high heat; season with salt, reduce heat to medium-low, and cook, covered, until pork is tender, about 1 hour. Transfer pork to a cutting board, and pour cooking liquid through a fine strainer into a bowl; reserve ½ cup cooking liquid, and discard any remaining along with solids. Once cool, finely chop pork, and set aside with cooking liquid. Return saucepan to medium-high heat, and add lard; finely chop remaining onion, and add to pan along with minced garlic, and cook, stirring, until soft, about 8 minutes. Add parsley and tomatoes, and cook, stirring, until tomatoes break down, about 5 minutes. Return pork and cooking liquid to pan along with raisins, almonds, apple, pear, peach, and plantain, and cook, stirring occasionally, until fruit is cooked through and mixture is thick, about 10 minutes. Remove from heat, and season with salt; set aside.

2. Make the walnut sauce: Place walnuts in a 2-qt. saucepan, and cover with water; bring to a boil, and cook for 5 minutes. Drain, and use a stiff-bristled brush to peel away most of the skin from walnuts; set aside. Bring milk to just under a boil in a 2-qt. saucepan over medium-high heat, and add walnuts; let sit, covered, to soften nuts, about 30 minutes. Transfer walnuts and milk to a blender along with queso fresco, crema, sherry, and sugar, and purée until very smooth and thick, at least 2 minutes. Season with salt, and transfer to a bowl; cover and refrigerate until ready to use.

3. For the chiles: Heat broiler to high. Place poblano chiles on a foil-lined baking sheet and broil, turning, until blackened all over, about 20 minutes. Transfer chiles to a bowl, and let cool. Peel and discard skins, stems, and seeds, and cut a slit down the length of each chile. Remove and discard seeds and ribs, keeping chile intact. Place about 2–3 tbsp. filling inside each chile, and close chile around filling to form a tight roll. Refrigerate until ready to use.

4. Heat oil in a 12″ skillet over medium-high heat. Meanwhile, place flour on a shallow plate, and set aside. Beat egg whites in a bowl until soft peaks form; whisk in egg yolks, salt, and vinegar. Working in batches, dredge each chile in flour, shaking off excess, and then coat in egg batter. Place in oil, and fry, flipping once, until golden brown and filling is heated through, about 5 minutes. Using a slotted spoon, transfer chiles to a wire rack to drain. Transfer to serving plates, and spoon walnut sauce over chiles to cover completely; sprinkle with pomegranate seeds before serving.

A Tip For Peeling Walnuts “Before making the chiles en nogada, remove the walnuts’ skins; otherwise the sauce will taste bitter. Loosen the skins by boiling the nuts for 5 minutes, then drain the nuts in a colander, and blast them with your sink’s spray hose. If you don’t have a spray hose, scrub the nuts with a brush under running water.”

http://goo.gl/zA9La

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A favorite Mexico City street food. Crisp on the outside and soft within, these savory corn cakes are a great base for all types of toppings, from pulled pork to shredded chicken. For a more luscious gordita, fry the dough in lard or butter instead of oil.

Ingredients:

Makes 10 gorditas

• 2 cup(s) masa harina, preferably Bob’s Red Mill
• 1 1/4 cup(s) water
• 1/4 cup(s) vegetable oil, plus more for frying
• Shredded chicken, for serving
• Salsa, for serving
• Sour cream, for serving
• Cotija cheese, for serving
• lettuce, for serving

Directions:

1. In a large bowl, mix the masa harina with the water and the 1/4 cup of oil. Transfer the dough to a sheet of plastic wrap and roll into a 10-inch log; cut into 10 pieces. Using a 3-inch round biscuit cutter, mold the pieces into flat disks a scant 1/2 inch thick.
2. Heat a large griddle or comal (a round, flat griddle). Add the gorditas and cook over high heat, turning once, until lightly browned in spots, about 2 minutes per side. Using the back of a spoon, lightly press an indentation in the center of each gordita.
3. In a large skillet, heat 1/4 inch of oil until shimmering. Add the gorditas and fry over high heat until golden and crispy, about 2 minutes per side; drain on paper towels. Top the indentations with chicken, salsa, sour cream, lettuce and cheese and serve hot.

http://www.delish.com/recipefinder/gorditas-recipe

Traditional Mexican Recipes

http://playadelcarmencompraventa.com/blog/

This salsa roja can be used for many different dishes for example: Huevos Rancheros, Enchiladas rojas, Chilaquiles rojos or just for dressing tacos or any kind of mexican food you like.

Ingredients:

• 4 ripe tomatoes
• half onion
• 2 garlics
• 2 chiles serrano
• oil
• salt & pepper

Instructions:

Blend the tomatoes, onion, garlic, and chiles. Pour into a frying pan with oil already hot. Let it fry for a couples of minutes. Add salt & pepper to taste. Turn the heat at the lowest and let it boil for 5 more minutes and your tomato salsa is ready!

Puerto Morelos Cooks

kitchen suites hotel

Posada El Moro Puerto Morelos Trip Advisor review

This is a very tipical breakfast in México, easy to make and delicious! Hope you like it!  If you like spicy you can add more chile to the salsa, or none. Enjoy!

Ingredients:

• 4 eggs
• 1 cup fresh salsa
• 4 corn tortillas
• 250 gr of queso fresco (fresh cheese like panela)
• oil
• salt to taste

Preparation:

Pre-heat oven to 500 degrees. Coat each tortilla in oil and place on cookie sheet. When oven is ready, cook for approximately 5-10 minutes, depending on how crisp you like your tortillas.

Heat oil in small frying pan, cook each egg slowly on one side until whites are firm and yolks are runny. Salt to taste. Place one egg on each tortilla.

Heat salsa in the pan on high heat for about 2 minutes or until extremely hot. Pour 1/4 cup over the top of each egg which will further cook the top of the egg. Sprinkle with queso fresco or panela cheese. Let it sit for about 1 minute before serving.

Serve with refried beans on the side.

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budget hotel

Tostadas are mainly served as snacks or for informal quick meals in Mexico; here is a basic, easy to make and commonly used, yet delicious, method to prepare tostadas!

Ingredients for 4-5 guests:

* 1 lb. boneless chicken meat, breasts or thighs
* 8 corn tortillas
* 2 tbsp extra virgin olive oil
* 1 can cooked pinto beans or red kidney beans
* 1 red tomato, diced
* Marinated jalapeno chiles (optional)
* 1/2 iceberg lettuce, shredded
* 8 radishes, sliced
* 5 tbsp light sour cream for garnish
* Hot pepper sauce for garnish

Preparation:

1. Put your chicken pieces in a saucepan filled with water

2. Cover and bring to a boil, then reduce heat and simmer 10-15 minutes, until the chicken is cooked. Remove from heat and drain the chicken pieces; allow the chicken to cool. Shred the chicken meat and reserve.

3. If you have bought the tostadas already made, skip this step. Warm a heavy skillet with a bit of canola oil. Fry the tortillas one by one for 30 seconds on each side so they become bit crispy and slightly browned. As they are ready, pile them in a kitchen cloth to keep them warm.

4. Meanwhile, in a small skillet, heat up the canned beans with their liquid, then drain.

5. Place 2 tostadas on each plate. Spread on each one the beans and chicken. Garnish with some diced tomatoes, pickled jalapenos if any, and top with lettuce and radishes. Finish with a scoop of light sour cream. Serve with some hot pepper sauce.

Serve your tostadas with chicken to your happy guests…

http://www.mexicanrecipes.me/chickentostadarecipe.htm

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Posada el Moro Puerto Morelos Trip Advisor review

Puerto Morelos Hotels Travel Guide New York Times

Very good recipe, not spicy and you can try something new!

INGREDIENTS

• 8 pieces bone-in chicken thighs
• Smoked sweet paprika or paprika
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1/4 to 1/3 pound chunk Spanish chorizo, casing removed and crumbled or chopped
• 1 large carrot, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons chopped fresh thyme leaves
• 1 chipotle pepper in adobo, seeded and finely chopped, plus a tablespoon adobo sauce
• 1 (15-ounce) can crushed tomatoes
• 1 cup chicken stock
• Tortillas or bread, for mopping

Chunky Guacamole

• 2 slightly under-ripe avocados
• 2 limes or 1 large ripe lemon, juiced
• Sal
• 1 small red or green chile pepper, seeded and very thinly sliced
• 1 vine-ripe tomato, seeded and coarsely chopped
• 1/4 cup coarsely chopped flat-leaf parsley
• 1/2 small red onion, chopped or thinly sliced

This is a traditional dish in the northern state of Nuevo León. Maybe it is the combination of eggs with the dry meat that men really enjoy having it for breakfast with warm flour tortillas.  This is a good recipe to try your beef jerky creations.

Ingredients for 4 servings

1 cup of tomato, finely chopped

1/2 cup of white onion, finely chopped

2 Serrano peppers, chopped

1 cup of dry beef meat, finely shredded (could be substituted with shredded cooked beef)

6 eggs, lightly beaten

2 Tablespoons of vegetable oil or your choice of fat

Salt to taste (Note: Dry meat is usually salty, taste first before adding more salt)

Heat the oil in a medium heat skillet, add the onion and sauté for about 4 minutes. Add the dry meat. It will absorb the oil in the skillet. Let it brown a little at medium heat stirring frequently. About 5 minutes for this step.

Add more oil if need. Place the chopped tomatoes and Serrano pepper into the skillet. Stir and cook for another 5 min.  Lower the heat. Now the tomatoes have released their juice.

Pour the eggs into the skillet and stir until they are done and to your liking. Taste to see if they need salt. Do not let them dry.
Well, some people like to eat this dish very saucy.

Serve with fried pinto beans with fresh Mexican cheese and flour tortillas. A spicy sauce will be a good addition in case you didn’t add the Serrano peppers.

http://www.mexicoinmykitchen.com/2011/03/dry-meat-beef-jerky-with-eggsmachacado.html

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Queso Relleno, or stuffed cheese, is a dish found throughout Mexico’s Yucatan Peninsula. The dish consists of a whole, hollowed-out Edam cheese, stuffed with a mixture of pork, peppers, onions, tomatoes, raisins, capers, olives and herbs and spices. The cheese is then baked until the filling is hot and gooey and served with a white sauce.

The dish originated in the 19th century when Dutch traders brought the cheeses to the Yucatan Peninsula. Like many Yucatecan dishes, it owes its existence to a blend of cultures and influences.

INGREDIENTS:

1 Edam cheese with middle scooped out

Oil

¾ k. ground pork

For the stuffing:

1 chopped onion
1 crushed garlic clove
4 tbs. lard
1 chopped sweet chile
½ tsp. ground cinnamon
Salt and pepper
¼ cup vinegar
50 grs olives
50 grs raisins
3 tbs. capers
400 grs tomatoes
3 chopped hard boiled eggs

A wonderful dish consisting of a  chile poblano, white walnut sauce and red pomegranate- the colors of the Mexican flag. This dish is a Mexican Independence day favorite.

Ingredients:

• 6 large  chiles poblanos, for stuffing
• 3/4 cup crema or sour cream
• 1/2 teaspoon sugar
• 1/4 cup evaporated milk
• 1/2 cup finely chopped walnuts
• 1 pomegranate, seeds separated
• 1/2 lb ground pork or beef
• 3 garlic cloves
• 1/4 of an onion, peeled and diced
• 1 tablespoon lard or vegetable oil
• 1 apple, peeled, cored and seeded, coarsely chopped
• 2 tablespoons unsalted almonds, chopped
• 1/4 teaspoon cinnamon
• pinch of nutmeg
• 1/4 teaspoon cumin
• 1 bunch fresh parsley, coarsely chopped
• 2 tablespoons raisins, softened in warm water
• 3 egg

Preparation:

If there is one dish that could be considered Mexican haute cuisine, then Mole Poblano is surely it.

Ingredients

• 1 (4-pound) chicken, cut into pieces
• 1 medium white onion, peeled and quartered
• 5 cloves garlic, peeled and smashed
• 1 sprig oregano
• 1 sprig thyme
• Sesame seeds
• 1/2 teaspoon black peppercorns
• Steamed white rice or Mexican rice, accompaniment
• Chopped cilantro leaves, for garnish
• Corn Tortillas, accompaniment

Mole Sauce:

• 4 dried ancho chiles, stemmed, seeded, and deveined
• 4 dried mulato chiles
• 4 pasilla chiles
• 1 quart chicken stock, reserved from poaching chicken, above
• 5 tablespoons vegetable oil, divided
• 2 tablespoons sesame seeds
• 2 tablespoons shelled unsalted peanuts
• 1 medium white onion, cut into large dice
• 3 cloves garlic, crushed
• 1/2 cinnamon stick, broken into pieces
• 3 black peppercorns
• 2 whole cloves
• 1/2 teaspoon coriander seeds
• 1/2 corn tortilla, torn into small pieces
• 2 ounces Mexican chocolate  chopped
• 3/4 teaspoon salt

Directions

 http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-mole-recipe/index.html

Traditional Mexican Recepies

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