Recipes

Banana and Mandarin Fruit Cup

Banana and Mandarin Fruit Cup

Taza de Plátano y Mandarina
Sliced bananas and seedless mandarin segments simmered in brown sugar syrup are served warm and make a distinctly pleasing addition for breakfast or brunch. Select bananas that are ripe, but not soft, and seedless mandarins or tangerines for this dish. The fruit can be prepared ahead and gently reheated before serving. Serve after a spicy main dish such as Eggs in Ranchera Sauce or Mexican Scrambled Eggs.
Deel op Facebook Print Recipe

Equipment

  • medium saucepan

Ingredients

Makes 4 servings

  • ½ cup lightly packed light brown sugar
  • 1 cup water
  • 2 small ripe bananas peeled and cut crosswise about 1⁄2-inch thick
  • 2 seedless mandarin oranges or tangerines peeled and separated into segments
  • 1 tablespoon unsalted butter
  • ½ teaspoon pure vanilla extract
  • Ground cinnamon Mexican canela or Ceylon variety preferred

Instructions

  • In a medium saucepan, stir together the sugar and water.
  • Bring to a boil over medium heat, then reduce the heat to low and cook, stirring frequently, about 3 minutes or until the syrup thickens slightly.
  • Add the bananas and mandarins.
  • Stir gently to coat with the syrup.
  • Simmer 1 minute or until the bananas just soften.
  • Add the butter and stir gently until the butter melts, 20 to 25 seconds.
  • Serve warm in small dessert bowls.
  • Sprinkle lightly with cinnamon, if desired.
————————————————————————————————–
Course; Fruit
Cuisine; Mexican

Breakfast Fruit Plate

Breakfast Fruit Plate

Plata de Frutas
Mexico is a country blessed with an abundance of fresh fruits year round, so the morning selections are really a treat. Artistically arranged fruit plates are served everywhere—in homes, at fondas (market stalls), and in plain and fancy hotel dining rooms, on the coast and inland. Usually, four or five kinds of fruit are peeled, sliced, and arranged on each individual plate. This recipe is just a guide. Include any tropical fruits you prefer, such as mangos, papayas, melon, or pineapple, in your plata de frutas. Oranges, grapefruit, and kiwis are also bright and tasty additions and are easy to find in the United States. Select the best fruits of the season.
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

Instructions

  • Arrange the bananas and melons in overlapping rows on 4 serving plates.
  • Garnish with strawberries and lime slices.
  • Refrigerate for about an hour.

Notes & Wine Advice

Serve cold.
————————————————————————————————–
Course; Breakfast / Fruit
Cuisine; Mexican

Banana Breakfast Burritos

Banana Breakfast Burritos

Burritos de Plátano para Desayunos
Flour tortillas wrapped around warm buttery bananas with brown sugar syrup poured on top is my own Mexican breakfast creation. If you like bananas, you'll love these burritos.
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

Instructions

  • Prepare the sugar syrup and reserve in the pan off heat.
  • In a small bowl mix the sugar and cinnamon.
  • Peel the bananas and cut in half lengthwise.
  • In a large (12-inch) nonstick skillet melt the butter and cook the bananas, in batches, turning once, until light brown on both sides.
  • Remove the bananas to a plate.
  • Sprinkle with cinnamon-sugar.
  • Reserve on the plate.
  • In a clean, dry large nonstick skillet, warm the tortillas, 1 at a time, turning, until soft and pliable.
  • Stack and cover to keep warm.
  • To assemble, put 2 banana halves on half of each tortilla and fold into half-moons.
  • In the same skillet, heat about 2 tablespoons of vegetable oil.
  • Put the folded tortillas in the hot oil, 1 or 2 at a time, and cook until light brown and crisp on both sides, 20 to 30 seconds for each side.
  • Add more oil if needed.
  • Reheat the syrup.
  • Transfer the burritos to serving plates.
  • Pour about 2 tablespoons of the warm syrup over each burrito and serve at once.
  • Pass remaining syrup at the table.
————————————————————————————————–
Course; Breakfast / Fruit
Cuisine; Mexican

Toasted Rolls with Refried Beans and Bacon

Toasted Rolls with Refried Beans and Bacon

Bolillos Tostado con Frijoles Refritos y Tocino
My husband and I have enjoyed years of pleasurable breakfasts at the hotel Mision de Los Angeles in Oaxaca City while sitting at our favorite table in a sunny corner of the dining room. Toasted bolillos (oval Mexican rolls) are topped in a variety of ways. They're just as good for lunch as for breakfast.
Deel op Facebook Print Recipe

Ingredients

  • Makes 4 servings
  • 1 cup Basic Refried Beans or canned
  • Fresh Salsa Mexicana or purchased salsa
  • 4 oval Mexican sandwich rolls bolillos or other 6-inch sandwich rolls
  • Unsalted butter optional
  • 12 slices crisp cooked bacon crumbled

Instructions

  • Prepare the beans and the salsa, if using homemade.
  • Then, preheat the oven broiler.
  • Slice the rolls in half lengthwise.
  • Spread the cut sides with butter, if desired, and lay on a baking sheet.
  • Toast under the broiler until the butter is melted and the rolls are lightly toasted.
  • Spread the toasted sides with refried beans and top evenly with the crumbled bacon.

Notes & Wine Advice

Serve the rolls with fresh salsa on the side.
————————————————————————————————–
Course; Bacon / Eggs
Cuisine; Mexican

Melted Cheese and Green Sauce on Toasted Rolls

Melted Cheese and Green Sauce on Toasted Rolls

Bolillos Tostada de Queso y Salsa Verde
This is a take-off on a popular melted cheese and bean combination that's served on toasted bolillos (oval Mexican sandwich rolls). French-style rolls can be substituted. I serve these filled rolls for brunch or a late breakfast, and do they ever disappear! The rolls can also be cut into pieces and served as an appetizer with drinks.
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

  • Fresh Tomatillo Sauce or 1½ cups purchased green salsa
  • 4 oval Mexican sandwich rolls bolillos or other 6-inch sandwich rolls
  • Unsalted butter or margarine optional
  • 2 cups shredded medium Asadero or Chihuahua cheese or substitute cheddar cheese

Instructions

  • Make the tomatillo sauce, if using homemade.
  • Preheat the oven broiler.
  • Split the rolls in half lengthwise.
  • Spread lightly with butter, if desired.
  • Toast under broiler until golden, 3 to 4 minutes.
  • Spread about 1 generous tablespoon of the salsa on each toasted half roll.
  • Top each half roll with about ¼ cup of cheese.
  • Place all the rolls on a baking sheet and run under broiler until the cheese melts, 1 to 2 minutes.

Notes & Wine Advice

Serve hot.
————————————————————————————————–
Course; Cheese
Cuisine; Mexican

Bean and Melted Cheese Sandwiches

Bean and Melted Cheese Sandwiches

Molletes
Molletes are open-face sandwiches made on oval Mexican sandwich rolls called bolillos. The rolls are split and topped with refried beans and cheese. The molletes are baked to melt the cheese and are served hot, usually for breakfast, with salsa on top or on the side. They are also an excellent quick snack any time of the day
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

  • Fresh Salsa Mexicana or purchased salsa
  • 1 cup Basic Refried Beans or canned
  • 4 oval Mexican sandwich rolls bolillos or other 6-inch sandwich rolls, split in half
  • 2 tablespoons unsalted butter softened
  • 1 cup shredded Monterey Jack cheese

Instructions

  • Prepare salsa and beans if using homemade.
  • Then, preheat the oven to 400°.
  • Heat the beans in a small saucepan.
  • Cut the rolls in half lengthwise.
  • Pinch out a bit of the soft center to make a cavity in the rolls.
  • Butter each half, and spread with about 2 tablespoons of beans.
  • Top each half equally with cheese.
  • Put the sandwiches on a large baking sheet, and bake about 5 minutes, or until the cheese is melted.

Notes & Wine Advice

Serve hot with a dollop of salsa on top, or on the side.
————————————————————————————————–
Course; Cheese / Sandwiches
Cuisine; Mexican

Potato Masa Cakes with Spicy Pork

Potato Masa Cakes with Spicy Pork

Tortitas de Masa con Picante Puerco
Freshly cooked ground pork seasoned with herbs and spices and piled on crisp potato masa cakes makes an unusual and satisfying breakfast or brunch. Chunks of fresh pineapple and mango go well with the pork and potato cakes. For a more substantial meal, add refried beans to the plate. A meal like this would be served at almuerzo (late breakfast) around 11 in the morning.
Deel op Facebook Print Recipe

Equipment

  • skillet

Ingredients

Makes 4 servings

Instructions

  • In a skillet, heat the oil over medium heat and cook the onion until softened, 3 to 4 minutes.
  • Add the pork and cook, breaking the meat into bits with a wooden spoon until no longer pink, about 4 minutes.
  • Add the salt, oregano, cumin, thyme, allspice, and tomatoes.
  • Cook, stirring, until the mixture is completely cooked, about 5 minutes.
  • Reserve in the pan off heat.
  • Prepare the potato masa cakes.
  • To serve, reheat the pork.
  • Place 1 potato cake on each of 4 serving plates.
  • Top equally with the heated pork mixture.
  • Sprinkle each serving with crumbled cheese.

Notes & Wine Advice

Serve at once
————————————————————————————————–
Course; Cake / Pork
Cuisine; Mexican

Beef and Cheese Quesadillas

Beef and Cheese Quesadillas

Beef and Cheese Quesadillas
Quesadillas de Carne y QuesoIn Northern Mexico flour tortillas are often used as well as corn tortillas for tortilla snacks. Serve this popular ground beef and melted cheese quesadilla made with flour tortillas for an informal breakfast or brunch. The tortillas can be filled and folded ahead of time and then lightly fried until crisp just before serving. Accompany the quesadillas with guacamole and a dollop of sour cream.
Deel op Facebook Print Recipe

Equipment

  • medium nonstick skillet

Ingredients

Instructions

  • In a medium nonstick skillet, heat 2 tablespoons of oil over medium heat.
  • Add the onion and cook, stirring, until softened, 3 to 4 minutes.
  • Add the beef, breaking it up into bits, and cook, stirring, until it starts to brown, 4 to 5 minutes.
  • Add oregano, cumin, and crushed red pepper.
  • Stir to mix with the meat.
  • Add the tomatoes and cook until the juices reduce and the mixture is nearly dry, about 5 minutes.
  • Season with salt.
  • Heat a large dry nonstick skillet over medium heat, and warm the tortillas, one at a time, turning once or twice, until soft and limp, about 20 seconds.
  • Wrap in a clean kitchen towel to keep moist and soft.
  • (This prevents the tortilla from cracking when it’s folded.
  • ) Put 1 tortilla on a flat work surface.
  • Spread ⅓ cup of the meat mixture half the tortilla and top with ⅓ cup cheese.
  • Fold in half.
  • Press lightly to flatten and put on a baking sheet.
  • Cover with a piece of plastic wrap to prevent drying out.
  • Repeat with the remaining tortillas and fillings.
  • (Can be made ahead to this point, covered with plastic wrap and refrigerated up to 3 to 4 hours before frying.
  • )
  • Preheat oven to 200°.
  • In a large nonstick skillet, heat about 2 tablespoons oil over medium heat until it starts to shimmer.
  • Put 1 quesadilla in the skillet and fry, turning once, until golden brown on both sides and the cheese is melted, about 1 to 2 minutes on each side.
  • Drain on paper towels.
  • Keep warm in the oven.
  • Repeat until all are fried.

Notes & Wine Advice

Serve hot.
————————————————————————————————–
Course; Beef / Tortilla
Cuisine; Mexican

Crisp Rolled Tortillas with Ham

Crisp Rolled Tortillas with Ham

Taquitos de Jamón
Here, flour tortillas are rolled into cylinders (taquitos) in the style of northern Mexico. The tortillas are layered with thinly sliced deli-style smoked ham and cheese before being rolled. The taquitos are then lightly fried and served for breakfast. I like them with Mexican Scrambled Eggs. Taquitos can be assembled ahead and fried shortly before serving. They can also be cut into pieces and served as appetizers.Chihuahua cheese is very popular in Mexico and is made by Mennonites who settled in the state of Chihuahua in 1921. There are now about twenty Mennonite communities, called camps (campos) in the region. They make cheese and cultivate crops on their farms. If you can't find Chihuahua cheese, mild cheddar is a good substitute.
Deel op Facebook Print Recipe

Equipment

  • nonstick skillet

Ingredients

Makes 8 taquitos

  • 8 flour tortillas
  • 8 1/16-inch-thick round ham slices (about 6 inches in diameter)
  • 2 cups shredded Chihuahua or mild cheddar cheese
  • Oil for frying

Instructions

  • In a dry nonstick skillet, warm the tortillas, 1 at a time, until soft and flexible, about 20 seconds.
  • Stack and wrap in a kitchen towel to keep soft.
  • Lay 1 tortilla on a flat surface.
  • Put a slice of ham on the tortilla and top with ¼ cup of cheese.
  • Roll tightly and secure with toothpicks.
  • Put on a plate and cover to keep soft.
  • Repeat until all are rolled.
  • In the same skillet, heat about 2 tablespoons of oil over medium heat, and fry the taquitos 2 or 3 at a time until the cheese is melted and the tortillas are crisp and golden, about 1 minute.
  • Drain on paper towels.

Notes & Wine Advice

Serve at once.
————————————————————————————————–
Course; Tortilla
Cuisine; Mexican

Tortillas Topped with Pork and Potatoes

Tortillas Topped with Pork and Potatoes

Picaditas de Cerdo y Papas
This is one of my favorite picaditas—a regional specialty of Puebla, a fascinating colonial city with a rich history that is also known for its wonderful cuisine. The exquisite hand-painted Talavera-style pottery and tiles come from Puebla, and the historic tiled kitchen in the Convent of Santa Rosa, where Mole Poblano was invented, is located here, too.Picaditas—corn tortilla dough pressed into small tortillas then pinched to form a cup for fillings—are commonly served for breakfast. I based this recipe on the picadita I had at El Balcon café in Puebla.
Deel op Facebook Print Recipe

Ingredients

Makes 4 small servings

  • Basic Corn Tortilla Dough
  • 1 medium potato peeled and diced (about ½ inch)
  • 1½ tablespoons vegetable oil or olive oil
  • ½ medium white onion finely chopped
  • 8 ounces thinly sliced pork sirloin ¼ inch
  • ½ teaspoon salt or to taste
  • ¼ teaspoon dried oregano Mexican variety preferred, crumbled
  • 1 cup red salsa purchased or homemade
  • Crumbled cotija cheese or substitute mild feta cheese

Instructions

  • Prepare 4 fresh corn tortillas.
  • Heat a medium dry skillet or Mexican comal (skillet) over medium-high heat.
  • Put 1 tortilla on the pan.
  • Cook until it loosens easily from the pan, about 45 seconds.
  • Turn and cook 40 seconds.
  • Remove from the pan and pinch up a 1⁄3-inch edge all around.
  • Return to the pan, flat side down.
  • Cook 35 seconds.
  • Transfer to a plate.
  • Cover to keep warm.
  • Repeat with remaining tortillas.
  • Stack, covered, on the same plate.
  • Put about 1 cup of water in a small saucepan, add the potato and bring to a boil.
  • Cook until tender, about 4 minutes.
  • Drain and reserve in a bowl.
  • Heat 1 tablespoon of the oil in a medium skillet over medium-high heat.
  • Cook the onion, stirring, until it starts to brown, about 3 minutes.
  • Transfer to a plate.
  • Cook the steak in the same pan until browned on both sides and just cooked through, 2 to 3 minutes on each side.
  • Remove the meat to a cutting board and chop coarsely.
  • Return the meat, onion, and potato to the pan.
  • Add the remaining ½ tablespoon of oil, salt and oregano.
  • Cook, stirring, 2 minutes.
  • To assemble, spread 2 tablespoons of the salsa on each picadita.
  • Top each with about 3 tablespoons of the meat mixture.
  • Sprinkle with cheese.

Notes & Wine Advice

Serve at once, with additional salsa.
————————————————————————————————–
Course; Pork / Tortilla
Cuisine; Mexican