Tag: Mexican food

Sopes De Hongos: Mushroom Sopes #MasecaNosGusta

Sopes De Hongos: Mushroom Sopes #MasecaNosGusta

sopes de hongos

Every so often my body craves meat-free meals. I can’t necessarily say it’s because I’m a closet vegetarian or anything like that, I think I just enjoying eating meat-free sometimes. It usually happen after a few days of heavy carnivore scarfing. Plus I like making dishes that my Momma (she’s vegetarian) can enjoy too. It’s all about my Momma, really. Anyhow, I was having one of those days yesterday and really craving a sope. Mmmmm sopes!

I looked in my pantry and not only did I find a bag of Maseca front and center, I also saw a plump little onion sitting there waiting to be had. Fast forward thirty minutes later and my bag of Maseca was now a batch of sopes. I had a pan of refried beans on the stove, and a mushroom caramelized onion mixture was underway. I called my Mom up on the phone and said “Get over here!” It was nice, we had an afternoon lunch in a matter of minutes. She was happy, and I was happy too. I have to remind myself more often that it’s good to eat vegetarian, and not to get so caught up in the “meat” race. Simple, and yet so delicious.

This meal could be made as a light lunch served with a little side salad, or as a main dish for dinner served with a side of rice. I would even consider making them in a much smaller version as an appetizer for a party. Doesn’t matter how you make them, once you do you’ll realize how easy they are to make and never look back. You could even make all the ingredients and have a little sope bar. Build your own.

ingredients for sopes

Ingredients for sopes de hongos:

  • 4 – cups Maseca
  • 1/2- teaspoon salt
  • 2 1/2 – cups warm water
  • vegetable oil
  • 1 1/2 – tablespoons butter
  • 1 – onion (sliced)
  • 1 – basket of mushrooms (sliced)
  • refried beans
  • crumbled queso fresco
  • salsa
  • sour cream or crema

Directions:

  1. In a large bowl add maseca, salt and water. Mix with hands until no longer sticky.
  2. Divide the dough into 18 to 20 balls, then flatten it between both hands. Make sure the dough is a little on the thick side, and about the size of the palm of your hand.
  3. On a hot comal heat each disk for a minute on each side. Remove from comal and place on a clean working surface.
  4. Pinch the sides of the sope to form a little edge. Make sure to do this step right when the sope comes off the comal. Careful not to burn your fingers.
  5. In a frying pan over a medium high flame add vegetable oil (enough to cover entire sope). Allow to get hot.
  6. Drop each sope into the hot oil and fry till lightly golden about a minute.
  7. Remove from oil and place on a paper lined plate to drain off oil drippings.
  8. In a large frying oil over a medium flame add in butter.
  9. Add in onion and sauté for 10 minutes.
  10. Add in mushrooms and sauté for 7 minutes.
  11. Remove onion mushroom mixture from stove and place in a dish.
  12. Fill sopes with a huge dollop of refried beans and smooth to fill center.
  13. Top beans with onion mushroom mixture. mushroom onion mixture on top of a sope
  14. Then top with queso fresco, sour cream and salsa.
  15. Enjoy!
Disclosure: This post is sponsored by Maseca. However, the recipe and opinions are my own.

 

July 19th AltaMed’s East LA Meets Napa….. Get Your Tickets NOW!

July 19th AltaMed’s East LA Meets Napa….. Get Your Tickets NOW!

For those Mexican food-lovers in the Southern California area, there is an amazing annual event coming up, the East LA Meets Napa gala organized by AltaMed.  I highly recommend it!  This event brings the tastiness of local Latino owned Mexican food restaurants and wine that is made in Northern California, Napa to be exact.  I had the pleasure of attending a preview tasting for the event at Loteria Grill a few days ago and let me tell you I made sure I had a bite of everything it had to offer.  I attended East LA Meets Napa last year and wouldn’t miss it for the world this year.  I am so proud of AltaMed for providing many underserved communities with quality care for the past 41 years.  This organization continues to prosper and grow bringing more people/families the health care they need.  Support this amazing event by buying a ticket now.  It’s a win win.  You won’t be sorry because the food is amazing, the wine is sublime and all proceeds go to getting more people healthcare by AltaMed.

 

Chef Jimmy Shaw was a gracious host and his Tacos Bilingue were some of the best tacos I’ve ever tasted.  Beef tongue and pork tongue divided by a slice of avocado.  These are the tacos I’ll be looking out for!

It all takes place at Union Station (800 N Alameda St in Los Angeles) Friday, July 19th from 6p.m. to 9p.m. For tickets, click here!

Here are a few photos from last years event.  Hope to see you there!

Potato Empanadas

Potato Empanadas

I’m always craving a good hearty empanada, something I could sink my teeth into and relish every minute between bites.  I have those moments where I stare into my empanada as I softly devour it, knowing the end is near.  BUT there is always another one waiting for me on the plate until they are all gone.  These potato empanadas unfold a new level of love before me all neatly wrapped in a pie crust dough.  Have them for dinner tonight or take them on your next picnic.  Either way, here is a simple way to make these tasty little gems using left over mashed potatoes.  Watch the video to see how.

Ingredients for Potato Empanadas:

  • 1 – box store bought pie crust
  • 1/2 – cup of cold left over mashed potatoes (made with Idaho Potatoes, butter, garlic, and onion)
  • 1/4 – cup chile strips (I roasted and peeled anaheim chiles)
  • 1/4 – cup grated pepper jack cheese
  • 1/2 – cup grated cheddar cheese
  • egg wash (1 egg and 1 tablespoon of water mixed together)
Disclosure: This video/post is sponsored by the Idaho Potato Commission (which I am very proud the be associated with). The recipe and opinions are my own. Thank you for watching.
Webisode 5: Christmas Special: How to make Tamales

Webisode 5: Christmas Special: How to make Tamales

Merry Christmas Everyone!  We decided to put this webisode together to help anyone out who is anxious to start making tamales this holiday season or just wondered how it’s done.  Without further ado…. Here’s our Christmas Special (Everyone loves a Christmas Special, right!?)

Tamale Tips:

Buy your masa prepared from your local Mexican/Latin Market or use Maseca Masa for Tamale flour.  For those of you that live in Los Angeles, I buy my masa at a place called “La Favorita,” and have been buying from them for YEARS!  They are located at 600 N. Brannick Ave, Los Angeles, CA 90063.  The best in Los Angeles. 🙂

I wrap my tamales in corn husks but take it a step further and wrap them additionally in a grease resistant 12 x 12 sandwich wrap paper.

A friend asked where do you pour the water when you are steaming your tamales and want to replenish the water?  You pour it right on the side of the tamale pot.  The tamales are covered in corn husks on top and damp towels.  The water is NOT going to disturb them at all.

If you are looking to be less stressed right before the holidays, make your tamales in advanced and freeze them in a ziplock raw (make sure to mark them so you know which side is the opening). Then the day you are ready to enjoy them, take them directly from the freezer and straight into the steamer and steam them for 5 1/2 to 6 hours.

If you are unable to find a tamale steamer pot, you can always make your own.  Use a smaller pot with a vegetable steamer basket placed at the bottom or flipped upside down.  Place enough water and a penny at the bottom of the pot, when you hear the penny bouncing that means the water level is low and time to replenish.  Make note, the water level will go low.  Also, you don’t want the water level to ever surpass the vegetable steamer.  Then follow the directions in the video. Make sure to cover in corn husks on top and a damp towel.

Place the Idaho potato in the tamale raw, it will cook as the tamale steams.  The potato is the perfect addition to a meat tamale or a vegetarian one.

In the vegetarian tamales on the video, I used green anaheim chile strips, but I personally use jalapenos in place of the green chile strips for more heat. Feel free to swap them out if you love the heat or don’t at all.

I usually season my masa with green chile for the vegetarian tamales and for my green chile pork tamales.  For my red chile beef tamales (which were not featured in this video) I season the masa with the red chile.  I also use the red chile inside the vegetarian tamales.  I am adding the recipes for both chiles below.

I make my chiles the day before I’m going to make my tamales.  I also chop everything I’ll need and cook my meat in the crock pot. For the pork, I use the pork shoulder.

Feel free to leave me any questions and I will follow up with you right away.  This is a very traditional recipe but also a very ambitious one….. but heck, give it a whirl.  This is such a fun recipe to attempt.

Here is my green chile recipe:

  • 9 – tomatillos
  • 6 – guero chiles (yellow chiles)
  • 8 – serrano chiles
  • 7 – jalapeno chiles
  • 5 – garlic cloves (browned/fried)
  • 3 – cups of water (from water chiles boiled in)
  • 1 – teaspoon of vinegar
  • 2 – teaspoons chicken bouillon (I use Knorr)
  • 1 – teaspoon dried oregano
  • 1 – teaspoon black pepper

Fill two pots halfway with water and place over a medium high flame.  Bring water to a boil.  Then put tomatillos in one pot and in the other put all chiles.  Boil tomatillos for 15 minutes, you will know they are ready when they go from light green to a greenish yellow color.  Remove from flame and set to the side.

 

Boil chiles for 30 minutes or until soft and a bit limp.  While chiles are boiling place garlic cloves in a frying pan with a little oil and fry till browned.  Set to the side.  Once chiles are boiled remove from flame but DO NOT discard water… you will need it to blend chile.

 

You will have to work in batches.  In a blender add chiles (discard stem), browned garlic cloves, water from the pot the chiles boiled in, vinegar, chicken bouillon, oregano, black pepper and tomatillos.  Blend until smooth about 1 minute.  Pour into a bowl.  Set to the side.

 

 

Here is my red chile recipe:

  • 1 – large onion peeled
  • 5 – garlic cloves peeled
  • 3 – ounces new mexico dried chile (I use Don Enrique)
  • 3 – ounces california dried chile (I use Don Enrique)
  • 1 – large dried pasilla chile (I use Don Enrique)
  • 3 – tablespoons salt
  • 7 – cups water

In a big pot add water, 2 tablespoons of salt, all chiles, onion, and garlic cloves. Bring to a boil.  Boil for 30 minutes. Water will turn dark brown.

 

Remove chiles and garlic cloves from water.  Discard onion.  Do not discard water, you will be using it in the next step.  Remove stems from chiles, then add to a blender along with 1 cup of water from the pot, garlic cloves, and a tablespoon of salt.  Blend for 2 minutes.

 

Once blended get a big bowl and add 1/2 cup of water from pot into the bowl, then take the blended chile and put through a strainer. It will be thick.  Add a little bit of water from pot to chile strainer and scrape with a spoon.  Use up to 1 3/4 cups of water for the entire process. It’s time consuming but your red chile will be clean and super tasty.  Set to the side.

 

A hundred hugs to my crew for all the hard work we put in together!  A special thank you to the Idaho Potato Commission for believing in us! Thank you to the Zardeneta Family for being the best! xoxoxox! Love you guys and Merry Christmas!

Calabacitas that will make your Grandpa proud

Calabacitas that will make your Grandpa proud

My Grandpa always made calabacitas. They were probably my first introduction into the vegetable world. This is exciting news for me to share…. I just posted my calabacitas recipe on Babble’s The Family Kitchen. I am proud to announce I am their new food contributor and the first Latina they have ever hired in the kitchen! 🙂 Jump over to the Babble site for my recipe. 

Webisode 4: Picadillo

Webisode 4: Picadillo

Welcome to September, National Potato Month and Latino Heritage Month.  I am a proud Latina who loves to eat papas and found this to be the perfect time to have my celebratory hat on for this Picadillo recipe.  It is a dish my family has cherished for years and now I am proudly sharing it with you. Watch the video for a quick how to, and if you like what you see….. subscribe to my You Tube channel by clicking here.

Ingredients for Picadillo:

3 – anaheim chiles

2 – huerito chiles

3 – Idaho Potatoes

2 – medium sized tomatoes

1 – yellow onion

2 – pounds ground beef (70/30)

1 – teaspoon Lawry’s seasoning salt

1/2 – teaspoon ground cumin

1 – teaspoon black pepper

a pinch of oregano

4 – garlic cloves

1 – cup beef broth

Char chiles on a comal (grill) until skin is completely burned. Then place in a ziplock bag to soften in their own moisture for about 30 minutes. Remove from bag and peel charred skin completely off. Then slice and chop chile. Set to the side

Peel, chop into big cubes, and boil Idaho Potatoes for 10 minutes. Drain and set to the side.

In a large frying pan over a medium high flame add 2 tablespoons of oil and allow to get hot for about 3 minutes. Then add in boiled potatoes and fry until crisp and golden brown for about 10 minutes. Once your potatoes are nice and crisp add in your chopped chiles, chopped tomato and onion. Let all the veggies get to know each other by cooking them for about 5 to 7 minutes. Set to the side.

In a different large frying pan over a medium high flame cook ground beef. Make sure to break up the beef into small pieces…. then add in the spice with Lawry, cumin, black pepper, oregano, and garlic. Cook until all ground beef is brown. If there is an excess of oil in the pan, now would be the time to drain most of it. Then add in potato mixture and beef broth. Cover pan with lid and lower flame to a simmer. Let picadillo simmer for 20 minutes. Serve hot with a corn or flour tortilla and let your meat and potato dreams come true.

Thank you with my entire heart and gratitude to my amazing crew! I Love you guys.

Directors:  Mando Lopez and James Ford
Director of Photography:  Tony Molina
Producer:  Lacey Reilly
 Editor:  James Ford
Set Design:  Mando Lopez
Still photos and camera assistant :  Max Azpiazu
On-set morale booster: Kristen Warren
Sound:  Evan Kendra
Equipment: Paul Hopkins
Opening Music: Anger Bros
Musicians: Andrea Bulletti and Mando Lopez
Vocals: Nicole Presley
Music Engineer: Manny Nieto
Disclosure: This post is sponsored by Idaho Potato Commission. The recipe and opinions are my own. 
Avocado Tacos and a Red Salsa

Avocado Tacos and a Red Salsa

  

Is there a dish that your Grandma use to make you when you were little?  Something special that your Momma has learned from her Mom and will now pass it down to you?  For me it’s Avocado Tacos.  The simplicity of these tacos is the beauty of it.  You can taste the creamy-ness of the avocado, the tang of the cheese and the tasty salsa all wrapped in a crispy corn tortilla shell…. and that’s all you need.

Avocados from Mexico is sending me to Blogher in New York City in less then a week to find out what other bloggers think when they hear the words Avocados and Abuelita (Grandma) together?  What a fun trip.  I can’t wait to hear what people have to say.  In the meantime I will savor what comes to mind when I hear the words Avocados and Abuelita together ….. Avocado Tacos with a Red Salsa!

Stay on top of all the action on twitter by following the hashtags  #ILoveAvocados     #AmoLosAguacates

 All photos taken by: Nicole Presley

Ingredients for Avocado Tacos:

10 – corn tortillas

2 – ripe Avocados from Mexico (sliced 1 inch thick)

1 – round of jalapeno queso quesadilla (sliced 1/2 inch thick)

toothpicks

1 – cup vegetable oil

Ingredients for simple red salsa:

water

4 – tomatoes

14 – chile de arbol

3 – garlic cloves

1 – tablespoon salt

Let’s start with the simple red salsa.  Fill a medium pot halfway with water and place over a medium high flame. Bring to a boil and add tomatoes and chile de arbol. Boil for 30 minutes. Remove from flame. With a slotted spoon, remove tomatoes and chile de arbol (remove stem from chiles) and place in a blender. Add 1 cup of the water the chiles boiled in to blender as well. Then add garlic and salt. Cover and blend till smooth. Pour into a bowl and set to the side until tacos are ready. This portion can be made the day before if desired.

Taco time! Over an open flame heat corn tortillas till warm and pliable. Remove from flame and stuff with a piece of Avocado and cheese. Fold in half and close with a toothpick. Repeat until done with all tortillas.

Pour vegetable oil in a frying pan over a medium high flame and allow to get hot.  Then add tacos and fry on each side for 3 to 5 minutes or until crisp.

Then remove tacos from oil and let drain on a paper towel lined plate.

Remove toothpicks. Dress your tacos with red salsa, and eat one of the most incredible tacos of all time.

Disclosure: This is a sponsored post on behalf of Avocados from Mexico and Latina Bloggers Connect. The recipe and opinions are completely my own!  Yes, and without a doubt #ILoveAvocados #AmoLosAguacates