Recipes

Brandy Devil

Brandy Devil

Brandy Diablo
Mexico produces some very respectable brandy, and brandy is Mexico's second most popular distilled liquor. Grapes for brandy are grown in north-central Mexico in the states of Zacatecas and Aguascalientes. Good Mexican brandies include Don Pedro, Presidente, and Solera. Mexican brandy is sold domestically and also exported. A Brandy Devil is like a Brandy Old-Fashioned and is normally enjoyed before dinner.
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Ingredients

Makes 2 servings

  • 2 ounces brandy
  • 2 ounces dry vermouth
  • 4 dashes Angostura bitters
  • Cracked ice see Note
  • 2 strips thin orange peel

Instructions

  • Put all of the ingredients, except the orange peel, into a cocktail shaker or in a pitcher with cracked ice.
  • Shake (or stir) well and pour into cocktail glasses.
  • Twist the orange peel over the glasses and drop them into the glass.

Notes & Wine Advice

To crack ice cubes, put them in a heavy plastic bag, remove air from the bag, seal it, then put the bag on a cutting board. With a hammer or heavy rolling pin, gently break cubes into chips.
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Course; Alcohol / Cocktails
Cuisine; Mexican

Mexican Grasshopper

Mexican Grasshopper

Mexico’s wonderful creamy, coffee-flavored liqueur, known the world-over as Kahlua, is perfect in this sweet rich-tasting after-dinner drink. Mexican Grasshoppers are wonderfully satisfying and almost like liquid desserts. Sip slowly and enjoy!
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Equipment

  • blender

Ingredients

Makes 2 servings

Instructions

  • Put ice in a blender.
  • Add the Kahlua, crème de menthe, and cream.
  • Blend until frothy and divide between 2 (4-ounce) stemmed cocktail glasses.
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Course; Alcohol / Cocktails
Cuisine; Mexican

Sangrita

Sangrita

Sangrita is a popular Mexican beverage made of orange juice, tomato juice, lime, grenadine, and Tabasco. It is traditionally sipped alongside straight tequila as an aperitif. Serve each person a 1-ounce shot of quality tequila, preferably an aged 100% blue agave tequila—and about 3 ounces of sangrita in a small narrow glass. Sangrita can be purchased in a bottle, but it’s fun and easy to make. There are different formulas for sangrita. This is my version made after many taste tests in Mexico. Another sangrita recipe follows, made without tomato juice. Serve some Spicy Roasted Cocktail Peanuts or crisp tortilla chips to munch on with the drinks.
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Ingredients

Makes 2 cups (5 to 6 servings)

Instructions

  • Mix all the ingredients in a pitcher.
  • Cover and refrigerate 1 to 4 hours.
  • Pour through a fine-mesh strainer into a pitcher.
  • Discard pulp.
  • Serve in
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Course; Cold Drinks
Cuisine; Mexican

Sangrita 2

Sangrita 2

Here is another version of sangrita that is also common in Mexico. It does not contain tomato juice, which some people prefer. I also concocted this one from tasting different versions, reading labels on bottled sangrita, and asking bartenders’ questions.
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Ingredients

Makes about 2 cups (5 to 6 servings)

Instructions

  • Put all of the ingredients into a jar.
  • Stir thoroughly.
  • Cover and store in the refrigerator up to 4 to 5 days.
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Course; Cold Drinks
Cuisine; Mexican

Simple Syrup

Simple Syrup

Keep this ever-useful universal syrup in the refrigerator for sweetening all kinds of bar drinks.
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Equipment

  • Saucepan

Ingredients

Makes about 2½ cups

Instructions

  • In a saucepan, mix the sugar and water.
  • Bring to a slow simmer, stirring, until the sugar is melted, about 3 minutes.
  • Cool.
  • Store in a glass jar, covered, in the refrigerator.
  • It keeps indefinitely.
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Course; Cold Drinks
Cuisine; Mexican

Pomegranate Syrup

Pomegranate Syrup

The pomegranates displayed in Mexican markets usually show several beautifully cut samples of the fruits to entice shoppers with a view of the jeweled seeds held within. Pomegranate juices make a wonderful sweet-sour syrup to add color and sweetness to fruit drinks or cocktails. The juice can also be drizzled over fruit, such as mangos or peaches. Store in a covered jar or bottle in the refrigerator. It keeps for months.
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Ingredients

Makes about 2 cups

  • 4 large pomegranates
  • 1 cup sugar

Instructions

  • With a large, sharp knife cut the pomegranates in half and then break them into sections.
  • Hold the sections in a bowl of cold water in the sink (to prevent juices from splattering), and pick out the red seeds, discarding the thin white membrane, and place them in a small bowl.
  • Put the seeds in a blender or citrus juicer and blend about 5 seconds.
  • Pour the juice through a fine-mesh strainer into a nonreactive 1-quart saucepan.
  • Discard the seeds and debris left in the strainer.
  • Add the sugar to the juice and stir until dissolved, 2 to 3 minutes.
  • Bring to a boil over medium heat, then reduce heat to medium-low and simmer, stirring frequently, 5 minutes.
  • Cool completely.
  • Pour into a jar or bottle, cover and refrigerate
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Course; Cold Drinks
Cuisine; Mexican

Whole-Wheat Rolls

Whole-Wheat Rolls

Bolillos Integral When visiting Zacatecas, a colonial city, my husband and I tried some whole-wheat Mexican-style rolls from a local bakery. The rolls had a crisp crust, a soft but chewy center and a nutty flavor. I developed this from that great memory (and some notes). This is very easy and quick to make, and the dough requires no kneading. I often make them for Mexican tortas (sandwiches).
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Ingredients

Makes 8 rolls

Instructions

  • In a large mixing bowl, put ½ cup of the warm water.
  • Stir in the yeast and let stand 5 minutes.
  • Add the remaining 1 cup of water, salt, sugar, and the whole-wheat flour.
  • Beat the dough vigorously by hand about 2 minutes.
  • Add the all-purpose flour and mix well.
  • The dough will be thick and sticky, so grease your hands, then form it into a ball.
  • Place the dough in a large greased bowl.
  • Cover with plastic wrap and let the dough rise until doubled in size, and a dent remains when poked gently with a finger, about 45 minutes.
  • Preheat the oven to 400°.
  • Grease an insulated baking sheet.
  • Flour your hands and punch down the dough.
  • Transfer the dough to a lightly floured work surface and roll it into a fat rope.
  • Cut the dough into 8 equal pieces.
  • Form each piece into an oval shaped roll and taper the two ends.
  • Place rolls on the baking sheet and let rise 20 minutes.
  • Cut a lengthwise slit in the top of each roll with a sharp, thin-bladed knife and place the baking sheet of rolls in the oven.
  • Bake 20 to 25 minutes, or until lightly browned on top.
  • Transfer to a rack.
  • Brush very lightly with oil.
  • Cool.

Notes & Wine Advice

The rolls are best the day they are made or they may be frozen in a sealed plastic freezer bag up to 3 weeks.
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Course; Sandwiches
Cuisine; Mexican

Pork and Red Chile Hominy Soup

Pork and Red Chile Hominy Soup

Pozole Rojo de Puerco
Pozole is a hearty rich main dish soup, that originated in the state of Jalisco. The main ingredient is hominy—dried white or yellow corn kernels that have been boiled and soaked in slaked lime to remove the hull, and then drained, rinsed, and cooked for about 2 hours. also contains onions, garlic, and chiles and is often made with pork—or sometimes chicken and its broth—and is always served with fresh toppings, such as cabbage or lettuce, radishes, cilantro, and fresh lime juice.This version is easy to prepare at home, using canned hominy as a convenience and even though it doesn't contain the traditional whole pig's head or pig's feet, it's delicious and wholesome. I use meaty, country-style pork ribs from the loin section. Country-style pork ribs are sold boneless or on the bone. It's quite simple to cut the meat away from the bone, or ask the butcher to cut bone-in meat into two-inch pieces.The ground chile (which can be quite hot, so add with caution) can be found in the Mexican section of supermarkets, or in Latin-American food stores. adds body and extra flavor to the pozole. It can be purchased in the flour section of most supermarkets. Oval Mexican sandwich rolls, called are usually served with the soup.
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Ingredients

Makes 8 servings

  • 6 boneless country-style pork ribs trimmed of excess fat, and cut into 1-inch pieces or 2-inch pieces for bone-in meat
  • 4 141⁄2-ounce cans reduced-sodium chicken broth
  • 2 tablespoons vegetable oil
  • 1 large white onion chopped
  • 6 large garlic cloves chopped
  • 3 medium carrots peeled and thinly sliced
  • 2 to 3 tablespoons pure ground pasilla or ancho chile
  • 1 to 2 tablespoons seasoned chili powder such as Crown Colony
  • 1½ tablespoons dried oregano Mexican variety preferred, crumbled
  • 1 tablespoon ground cumin
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • 4 15-ounce cans white hominy, drained and rinsed
  • 2 141⁄2-ounce cans peeled and diced tomatoes
  • ½ cup loosely packed chopped fresh cilantro
  • 1½ tablespoons masa harina flour for corn tortillas
  • Finely shredded cabbage
  • Diced avocado
  • Fresh lime wedges

Instructions

  • Put the pork pieces in a medium heavy pan.
  • Add 1 can of the chicken broth and 1 cup of water.
  • Bring to a boil over medium heat.
  • Reduce heat to low, cover, and cook the meat until tender, about 40 minutes.
  • Reserve the meat in the broth, off heat.
  • If the pork is on the bone, you may remove the meat from the bone, if desired, when it’s cool enough to handle.
  • Reserve the meat and discard the bones.
  • In a heavy large pot, heat the oil and fry the onion 2 minutes.
  • Add the garlic and cook stirring, until onions and garlic are softened, 2 to 3 minutes.
  • Add the carrots, ground chile, seasoned chili powder, oregano, cumin, thyme, and salt.
  • Cook, stirring, 30 seconds.
  • Add the remaining chicken broth, hominy, tomatoes, cilantro, masa harina, and the reserved pork with its broth.
  • Bring to a boil, and cook over medium-low heat, covered, 25 minutes to blend the flavors.
  • Adjust salt, if needed.
  • Serve the pozole in shallow soup plates garnished with shredded cabbage and avocado.
  • Pass the lime wedges at the table.
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Course; Pork / Soup
Cuisine; Mexican

Tortilla Soup with Pork and Vegetables

Tortilla Soup with Pork and Vegetables

Sopa de Tortilla de Cerdo y Verduras
A confetti of diced vegetables and bits of pork in a flavorful broth make a delightful soup that's as healthful as it is pretty. Crisp tortilla strips, creamy avocado, salty cheese, and tart lime juice garnish the soup to complete the nuance of taste so important in many Mexican soups.
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Ingredients

Makes 4 servings

  • 4 corn tortillas cut into thin strips (1⁄4-inch wide) (Fried Corn Tortilla Chips and Strips)
  • Vegetable Oil for frying tortillas, plus extra to fry pork
  • ½ pound pork stew meat from the sirloin or shoulder, cut into 1⁄2-inch pieces
  • ½ medium white onion finely diced
  • 1 medium garlic clove finely chopped
  • ½ teaspoon dried oregano Mexican variety preferred, crumbled
  • ½ teaspoon ground cumin
  • ⅛ teaspoon crushed red pepper
  • 3 cups canned fat-free reduced-sodium chicken broth
  • ⅓ cup canned tomato sauce
  • 1 medium carrot peeled and finely diced
  • 1 medium zucchini ends trimmed, and finely diced
  • 1 cup corn kernels fresh (from about 1 ear) or frozen
  • ½ cup finely diced celery
  • ½ cup finely diced red bell pepper
  • 1 avocado Hass variety preferred, peeled and cut into squares
  • 2 tablespoons crumbled cotija cheese
  • Lime wedges

Instructions

  • Fry the tortilla strips until crisp and light brown.
  • Drain on paper towels and reserve.
  • This can be done up to 3 days ahead.
  • Store the strips in a sealed plastic bag.
  • In a large heavy saucepan, heat about 2 tablespoons oil over medium heat.
  • Add the pork and sauté, stirring, until lightly browned, about 3 to 4 minutes.
  • Using a slotted spoon, remove the pork to a bowl.
  • Add the onion, garlic, oregano, cumin, and crushed red pepper to the pan and cook, stirring, scraping up all the brown bits on the pan bottom, until the onion is limp, 3 to 4 minutes.
  • Add the broth, tomato sauce, carrot, zucchini, corn, celery, and red pepper.
  • Bring to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender, about 10 minutes.
  • Return the pork to the soup, and simmer 5 minutes.
  • Ladle the hot soup into bowls.
  • Top with tortilla strips, avocado, and cheese.
  • Serve with lime wedges to squeeze the juice over the soup.
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Course; Pork / Soup
Cuisine; Mexican

Chicken and Tomato Broth with Vermicelli Pasta

Chicken and Tomato Broth with Vermicelli Pasta

Sopa de Fideos
Sopa de fideos, is a much-loved home-style soup made with thin coils of vermicelli that are browned in oil, and then added to the broth. Crumbled is often sprinkled over the soup at the table. cheese is now available in some supermarkets, or Latin American markets. Parmesan cheese may be substituted.
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Ingredients

Makes 4 servings

Instructions

  • Heat 3 tablespoons of the oil in a medium skillet.
  • Add the broken pieces of vermicelli, and stir-fry until golden brown, about 3 minutes.
  • Work quickly to prevent burning.
  • Remove with a slotted spoon to paper towels to drain.
  • In a medium saucepan, heat the remaining oil, and cook the onion and garlic until softened, about 3 minutes.
  • Add the tomatoes and jalapeños.
  • Cook, stirring, until the tomato juices have cooked away.
  • Add the broth and cilantro.
  • Simmer the soup, partly covered, about 12 minutes.
  • Season with salt, then sprinkle with cotija, if using.
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Course; Broth / Chicken
Cuisine; Mexican