Recipes

Green Beans with Mushrooms from Marge Poore

Green Beans with Mushrooms from Marge Poore

Ejotes con Hongos
Green beans are often put into soups and stews in traditional Mexican cooking, but here is one of the newer ways to present fresh green beans as a side dish.
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Ingredients

Makes 4 servings

  • 1 pound small fresh green beans ends trimmed
  • 1 tablespoon olive oil
  • ½ medium white onion thinly sliced
  • ½ pound fresh white mushrooms thinly sliced
  • 1 small garlic clove finely chopped
  • ½ teaspoon salt or to taste
  • 2 plum tomatoes cored and finely diced

Instructions

  • In a medium saucepan of boiling water cook the beans, uncovered, until crisp-tender, about 6 minutes.
  • Drain and rinse with cold running water to stop the cooking.
  • Reserve.
  • In a large nonstick skillet, heat the olive oil over medium heat and cook the onion, mushrooms, and garlic, stirring frequently, until the mushrooms start to brown, 6 to 8 minutes.
  • Add the reserved green beans and salt.
  • Cook, stirring, until completely heated through, 3 to 4 minutes.
  • Transfer to a serving bowl.
  • Scatter the diced tomatoes on top.

Notes & Wine Advice

Serve hot.
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Course; Side Dish / Vegetables
Cuisine; Mexican
Diets; Vegetarian

Eggplant Stuffed with Shredded Chicken

Eggplant Stuffed with Shredded Chicken

Berenjenas Rellenos con Pollo Deschebrada
Eggplant is grown in Mexico and available in many markets for home cooks. A few restaurants offering nueva cocina—creative dishes combining old and new Mexican food traditions—have begun adding Mexican-style eggplant to their menus. In Puebla, I had small thin pieces of fried eggplant served with a green salad. In Guanajuato, baked eggplant halves were stuffed with tomatoes, pickled jalapeños, onions, and shredded chicken, as in this dish.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the shredded chicken.
  • Cover and refrigerate.
  • Cut the eggplant in half lengthwise.
  • With a sharp knife, score the cut side of the eggplant, but do not cut through the skin.
  • Sprinkle the cut sides with ½ teaspoon of the salt, turn cut side down and let sit for 20 minutes.
  • Rinse the eggplant and pat dry with paper towels.
  • Preheat the oven to 375°.
  • Rub 2 tablespoons of the oil all over the eggplant and place on a baking sheet.
  • Cover with foil and bake in preheated oven until tender, about 30 minutes.
  • Remove from the oven and cool.
  • When cool enough to handle scoop out the eggplant pulp, leaving the skin and about ½ inch of pulp intact.
  • Reserve the eggplant shells.
  • Finely chop the pulp with a knife and reserve.
  • Heat the remaining tablespoon of oil in a skillet and cook the onion, stirring, until it starts to brown, about 4 minutes.
  • Add the tomato, jalapeño, oregano, cumin, and reserved chopped eggplant.
  • Cook, uncovered, stirring frequently, until the mixture thickens, 12 to 15 minutes.
  • Stir in the reserved shredded chicken.
  • Fill the eggplant halves with the chicken stuffing.
  • Place on a foil-lined baking sheet.
  • Mix the cheese, bread crumbs, and parsley.
  • Sprinkle on top of the eggplant shells.
  • Bake in preheated oven until the eggplant shells are soft and the filling is hot and golden brown on top, about 25 minutes.

Notes & Wine Advice

Serve hot or at room temperature.
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Course; Chicken / Main Course
Cuisine; Mexican

Broccoli with Onions and Sweet Potatoes

Broccoli with Onions and Sweet Potatoes

Brocoli con Cebollas y Camotes Proving that simple can often be best, this stunning vegetable combination of only three ingredients, plus salt, pepper, and olive oil ranks right up there as one of the prettiest and tastiest vegetable dishes I’ve ever eaten. In Mexico huauzontle, a vegetable with a taste similar to broccoli, might be used, but it’s still a rarity in this country. Serve the vegetables next to Stuffed Chicken Breasts with Black Bean Sauce, and you’ve got a winning dinner.
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Ingredients

Makes 4 servings

Instructions

  • Half fill a large deep skillet with water and bring to a boil, over medium-high heat.
  • Add the sweet potatoes and cook, uncovered, until tender, about 10 minutes.
  • Drain and put the hot sweet potatoes into a bowl.
  • Add 1 tablespoon of the oil, ½ teaspoon of the salt, and ⅛ teaspoon pepper.
  • Toss gently to coat.
  • Cover and keep warm.
  • In the same skillet, again pour water to about half full, and bring to a boil.
  • Add the broccoli and onion.
  • Cook, uncovered, until crisp tender, about 5 minutes.
  • Drain.
  • Add the remaining 2 teaspoons oil, the remaining ½ teaspoon salt, and ⅛ teaspoon or more pepper.
  • Turn gently to coat.
  • Arrange the broccoli and onion on one side of a shallow bowl or serving plate and snuggle the sweet potatoe pieces next to them.

Notes & Wine Advice

Serve hot.
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Course; Side Dish / Vegetables
Cuisine; Mexican
Diets; Vegetarian

Broccoli with Red Onion and Cumin

Broccoli with Red Onion and Cumin

Brocoli con Cebollas y Comino
Huauzontle is an ancient green vegetable with a flavor similar to broccoli that grows in Puebla and other adjacent areas in central Mexico. Huauzontle is unavailable or very rarely marketed in this country. However, broccoli is grown in Mexico and is frequently used in Mexican cooking, sometimes as a substitute for huauzontle and works well in this dish.
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Ingredients

Makes 4 servings

Instructions

  • In a skillet heat the oil over medium heat.
  • Cook the onion and garlic, stirring, until the onion is limp, about 4 minutes.
  • Add the remaining ingredients and cook for 1 minute.
  • Reserve in the pan off heat.
  • Bring a large skillet or wide deep saucepan of water to a boil.
  • Add the broccoli and cook, uncovered, until crisp-tender and still bright green, 6 to 7 minutes.
  • Drain well and transfer to a serving platter or shallow bowl.
  • Spoon the onions on top.

Notes & Wine Advice

Serve hot.
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Course; Side Dish / Vegetables
Cuisine; Mexican
Diets; Vegetarian

Sweet Potatoes with Cream and Chipotle Chile

Sweet Potatoes with Cream and Chipotle Chile

Camotes con Crema de Chipotle
Orange-skinned sweet potatoes with bright orange flesh, are best for this unusual recipe that I developed. The smoky tasting and feisty chipotle chile flavors the creamy sauce that coats the tender pieces of potato. Maggi is a seasoning extract that's popular in Mexico and can be found in Mexican markets in the United States. It deepens and enhances the taste of the dish.
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Ingredients

Makes 4 servings

Instructions

  • In a large skillet, heat the oil over medium-low heat and cook the onion, stirring, until limp and starting to brown, 4 to 5 minutes.
  • Add the Maggi and stir to blend.
  • Add the yams and broth.
  • Bring to a boil, then reduce the heat to medium-low, cover and simmer until the yams are almost tender, 8 to 10 minutes.
  • Add the cream, chipotle sauce, salt, and pepper.
  • Cook uncovered, stirring, until the sauce reduces and thickens and the yams are very tender.

Notes & Wine Advice

Serve hot.
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Course; Side Dish / Vegetables
Cuisine; Mexican
Diets; Vegetarian

Baked Sweet Potatoes with Pumpkin Seeds

Baked Sweet Potatoes with Pumpkin Seeds

Camotes al Horno con Pepitas
Creative chefs are using native sweet potatoes (camotes) in new ways, and this mix of mashed sweet potatoes with toasted pumpkin seeds is an inspired combination that goes perfectly with pork and poultry.
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Ingredients

Makes 4 servings

Instructions

  • Preheat the oven to 400°.
  • Scrub the potatoes and pierce each one a few times with a thin-bladed knife to prevent them from popping open while baking.
  • Place on a 9- × 12-inch foil-lined baking pan and bake about 1 hour, or until very soft.
  • Meanwhile, in a dry skillet over medium heat, toast the pumpkin seeds until they are lightly browned and pop around in the pan.
  • Remove to a bowl and reserve.
  • When the potatoes are done, remove from the skins and mash with the butter.
  • Season with salt and pepper.
  • Stir in the toasted pumpkin seeds.

Notes & Wine Advice

Serve hot.
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Course; Side Dish / Vegetables
Cuisine; Mexican
Diets; Vegetarian

Roasted Potatoes and Onions, Yucatán Style

Roasted Potatoes and Onions, Yucatán Style

Papas y Cebollas Yucatán al Horno
The Yucatán spiced seasoning condiment, achiote rojo (achiote paste), that contains ground annatto seeds, oregano, cinnamon, cloves, allspice, cumin, and vinegar, is used to infuse the vegetables in this dish with typical Yucatán flavors. The seasoning paste is available in 31⁄2-ounce packages in Mexican and Latin American markets.
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Ingredients

Makes 4 servings

  • 1 tablespoon achiote rojo packaged seasoning paste
  • 2 plum tomatoes about 2 pounds, peeled and quartered
  • 2 tablespoons fresh orange juice
  • 8 small white boiling onions peeled and halved root to stem
  • 12 small red potatoes scrubbed and halved
  • 1 tablespoon olive oil
  • ½ teaspoon salt or to taste

Instructions

  • Preheat oven to 350°.
  • Put the seasoning paste, tomatoes, and orange juice in a blender and blend until smooth.
  • Put the onions and potatoes in an ovenproof casserole dish.
  • Add the seasoning mixture, oil, and salt.
  • Turn to coat the vegetables.
  • Cover and bake about 20 minutes.
  • Remove the cover and continue to cook until the liquid is absorbed and the vegetables are browned and tender, 25 to 30 minutes.

Notes & Wine Advice

Serve hot.
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Course; Side Dish
Cuisine; Mexican
Diets; Vegetarian

Roasted Potatoes and Onions with Yellow Chile Salsa

Roasted Potatoes and Onions with Yellow Chile Salsa

Papas y Cebollas Al Horno con Salsa de Chile Guëro
When you want a no-fuss but flavorful side dish to accompany any roasted or grilled meat, this is for you. The salsa can be made ahead and the potatoes and onions roast to perfection while you prepare the rest of the meal. Mexican markets sell lots of small red potatoes, about egg size, and that's what works best for this dish.
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Ingredients

Makes 4 servings

  • Yellow Chile Sauce
  • 12 small unpeeled red potatoes about 2 pounds, scrubbed and halved
  • 1 medium white onion peeled and quartered lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ⅛ teaspoon freshly ground pepper or to taste

Instructions

  • Prepare the salsa.
  • If made ahead, cover and refrigerate until shortly before serving.
  • Preheat the oven to 350°.
  • In a large mixing bowl, toss the potatoes and onion with the olive oil to coat well.
  • Place in a baking dish large enough to arrange potatoes in a single layer.
  • Sprinkle with salt and pepper.
  • Roast until very tender and browned, about 45 minutes.

Notes & Wine Advice

Serve hot. Accompany with the yellow chile salsa.
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Course; Side Dish
Cuisine; Mexican
Diets; Vegetarian

Potato and Chile Gratin

Potato and Chile Gratin

Papas y Chile Ancho Al Horno
Sliced potatoes baked in ancho chile and cream sauce is a modern dish using traditional ingredients. Serve with any kind of grilled fish, meat, or poultry.
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Ingredients

Makes 4 servings

Instructions

  • Wipe the chiles with damp paper towel to remove any dust and cut them open.
  • Remove the stems, seeds, and veins.
  • In a dry skillet, over medium heat, toast the chiles until aromatic, about 6 to 8 seconds on each side.
  • Put the chiles in a bowl and barely cover with hot water.
  • Soak for 20 minutes.
  • Transfer the chiles to a blender and discard the water.
  • Add the garlic and chicken broth.
  • Blend for 1 minute to a smooth purée.
  • Add the cream, salt, and pepper.
  • Pulse just to mix.
  • Reserve in the blender jar.
  • Preheat the oven to 375°.
  • Brush an 8-inch-square baking dish with vegetable oil.
  • Arrange the sliced potatoes in the dish.
  • Pour the chile mixture evenly over the potatoes.
  • Bake uncovered until the potatoes are tender, and the sauce is bubbling, about 45 minutes.

Notes & Wine Advice

Serve hot.
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Course; Casserole
Cuisine; Mexican
Diets; Vegetarian

Baked Potatoes Stuffed with Corn

Baked Potatoes Stuffed with Corn

Papas Rellenos con Elote
This modern dish is adapted from a recipe by Patricia Armida of Mexico City. In the original recipe the potatoes were boiled before being mashed. I prefer to bake the potatoes for better flavor and better texture to hold the stuffing.
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Ingredients

Makes 4 servings

  • 4 medium baking potatoes scrubbed
  • 2 tablespoons unsalted butter
  • ¼ cup milk
  • 2 cups cooked fresh corn kernels from about 2 large ears
  • ¼ cup grated manchego or Monterey Jack cheese
  • ¾ teaspoon salt or to taste
  • ⅛ teaspoon pepper or to taste

Instructions

  • Preheat the oven to 375°.
  • Bake the potatoes until soft when tested with a knife, about 1 hour.
  • Leave the oven on.
  • While still warm but cool enough to handle, cut the top third off each potato horizontally.
  • Scoop out the potato in the bottom section and put into a large bowl.
  • Save the shells.
  • Mash the potatoes with the butter and milk.
  • Mix in the cooked corn, cheese, salt, and pepper.
  • Stuff the potato shells equally with the mashed potato mixture.
  • Bake the stuffed potatoes until piping hot all the way through and lightly browned on top, 20 to 25 minutes.
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Course; Side Dish / Vegetables
Cuisine; Mexican
Diets; Vegetarian