Recipes

Shrimp in Red Chile Sauce

Shrimp in Red Chile Sauce

Camarónes en Salsa de Chile Rojo
This is a wonderful dish with a spicy, flavorful sauce made by thickening the shrimp cooking broth with puréed chiles and masa harina (the flour for making corn tortillas). The sauce is typical of West Central Mexico in the states of Michoacan and Jalisco. Serve over white rice.
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Ingredients

Makes 4 servings

Instructions

  • In a small skillet, toast the chiles on both sides until blistered in spots, 30 to 40 seconds.
  • (Take care not to let them burn.
  • ) Put the toasted chiles into a small bowl and cover with hot water.
  • Soak about 20 minutes.
  • Meanwhile, in a medium saucepan bring to a boil the broth, water, onion, celery, cilantro, oregano, and bay leaf.
  • Add the shrimp and cook over low heat until pink and curled, 3 to 4 minutes.
  • Pour the broth through a strainer into a bowl and reserve.
  • Remove the shrimp, peel, devein, and reserve in a separate bowl.
  • Discard the debris left in the strainer.
  • Rinse the saucepan and return the broth to the pan.
  • Lift the chiles out of the soaking water and put them into a blender jar.
  • Add the garlic, masa harina, cumin, and ½ cup of the broth from cooking the shrimp.
  • Blend as smooth as possible.
  • Pour the sauce through a strainer into the broth remaining in the pan.
  • Bring the broth to a boil, then reduce the heat to low and simmer, stirring frequently, until the sauce thickens and the flavors blend, about 10 minutes.
  • (The sauce will still be thin.
  • ) Add the shrimp to the sauce.
  • Heat through completely.
  • Serve hot.
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Course; Fish
Cuisine; Mexican

Chicken in Oaxacan Red Mole

Chicken in Oaxacan Red Mole

Pollo Coloradito
In Mexican cuisine, it's said that "often the sauce is the dish." Such is the case with Mole Coloradito (red mole sauce), one of Oaxaca's "seven moles" that's generally served in a rather plain fashion, as most moles are, with just a cooked chicken quarter on the center of the plate smothered in mole and sprinkled with sesame seeds. This typical presentation might also have a small mound of rice and a sprig of cilantro on the plate. It's a classic presentation focusing attention on the complex sauce. A side dish of cooked vegetables might be served with the chicken. Warm corn tortillas are served to dip into the sauce. The sauce is best if made a day or more ahead.
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Ingredients

Makes 4 servings

  • Oaxacan Red Mole
  • 1 about 2-pound chicken, quartered
  • 2 tablespoons olive oil or vegetable oil
  • 1 teaspoon dried oregano Mexican variety preferred, finely crumbled
  • ½ teaspoon salt or to taste
  • 1 tablespoon sesame seeds
  • Cilantro sprigs

Instructions

  • Prepare the mole several hours or a day ahead, for best flavor.
  • Then trim excess fat and loose skin from the chicken.
  • Heat the oil in a large frying pan over medium heat until it shimmers.
  • Rub the chicken with oregano and season with salt.
  • Place the chicken, skin-side down, and cook until golden brown, 5 to 6 minutes.
  • Turn and cook the second side minutes until golden brown, about 6 minutes.
  • Cover the pan, reduce the heat to low and cook the chicken until no longer pink inside, about 20 minutes.
  • Reheat the mole sauce until simmering.
  • Place 1 chicken quarter on each of 4 plates.
  • Cover each serving equally with sauce letting it pool onto the plate.
  • Sprinkle sesame seeds on top and garnish with a sprig of cilantro.
  • Serve with tortillas.
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Course; Chicken / Salad
Cuisine; Mexican

Cabbage and Orange Salad

Cabbage and Orange Salad

Ensalada de Col y Naranja
This refreshing salad of crunchy cabbage with juicy oranges is a natural to accompany spicy dishes.
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Ingredients

Makes 4 servings

Instructions

  • In a small bowl, whisk together the oil, vinegar, salt, and pepper.
  • Put the cabbage in a large bowl.
  • With a sharp knife, cut both ends off the oranges, and cut away the rind and the white pith.
  • Cut the oranges into bite-size pieces and put in the bowl with the cabbage along with the onions, cilantro, and avocado.
  • Add the dressing and toss gently to coat the salad.
  • Serve cold.
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Course; Fruit / Salad
Cuisine; Mexican

Spinach Salad with Oranges and Jalapeños

Spinach Salad with Oranges and Jalapeños

Ensalada Espinaca con Naranjas y Jalapeños
Iliana de la Vega is the gracious and creative chef-owner of El Naranjo Restaurant in Oaxaca. Her menu always features some creative new dishes along with excellent traditional fare. This imaginative spinach salad is based on one of Iliana's offerings that I enjoyed one evening during a recent visit. Mexican panela cheese, a mild fresh cheese with tender spongy texture, is available here in many supermarkets or Mexican markets, or substitute ricotta cheese, if necessary.
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Ingredients

Makes 4 servings

  • Basic Vinaigrette
  • 5 cups fresh spinach leaves washed and spun dry
  • 2 oranges peeled, white pith removed, and cut into bite-size pieces
  • ½ medium jicama peeled and cut into thin matchsticks
  • 2 jarred pickled jalapeño chiles en escabeche, seeded and cut lengthwise into thin strips
  • 8 1⁄4-inch-thick slices of panela cheese
  • 8 to 12 radishes washed with some leaves attached

Instructions

  • Prepare the vinaigrette.
  • Then, in a large mixing bowl toss the spinach, oranges, and jicama with enough dressing to coat lightly.
  • Garnish with jalapeño strips, overlapped cheese slices, and radishes.
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Course; Fruit / Salad
Cuisine; Mexican

Spinach, Jicama, and Mango Salad

Spinach, Jicama, and Mango Salad

Ensalada de Espinaca, Jicama, y Mango
Iliana de la Vega, owner-chef of El Naranjo restaurant in Oaxaca, always impresses me with her creative salads. Iliana uses local and native ingredients, successfully combining the old with the new.
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Ingredients

Makes 4 servings

Instructions

  • In a small dry skillet, toast the almonds, stirring, until aromatic and lightly browned, about 2 minutes.
  • Set aside.
  • In a large bowl place the spinach, jicama, and mango.
  • In a small bowl, whisk together the vinegar, salt, and oil.
  • Add the dressing to the salad and toss.
  • Add the nuts to the salad and toss to mix.
  • Divide the salad among 4 serving plates.
  • Sprinkle with cheese.
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Course; Fruit / Salad
Cuisine; Mexican

Mixed Greens and Strawberry Salad

Mixed Greens and Strawberry Salad

Ensalada Mixta con Fresas
A salad of delicate sweet strawberries mixed with salad greens may be a surprise written in any language. The idea for this nueva salad came from La Capilla Restaurant in the lovely colonial city of San Miguel de Allende. It pairs well with spicy or rich dishes.
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Ingredients

Makes 4 servings

Instructions

  • In a small bowl, whisk together the oil, lime juice, sugar, and salt.
  • In a large bowl, toss together the lettuce, cabbage, and strawberries with the dressing.
  • Mound the salad equally on each of 4 serving plates.
  • Scatter the pecans equally over the salads.
  • Garnish with mint sprigs.
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Course; Fruit / Salad
Cuisine; Mexican

Greens with Mango and Sunflower Seeds

Greens with Mango and Sunflower Seeds

Ensalada Verde de Mango y Pepitas
Dry-roasted sunflower seeds top this refreshing chopped salad of romaine, cabbage, mango, and radishes, made with typical ingredients commonly found in outdoor markets throughout Mexico.
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Ingredients

Makes 4 servings

Instructions

  • In a small bowl, whisk together the lime juice, honey, vinegar, salt, and oil.
  • Set aside.
  • Put all of the remaining ingredients, except the sunflower seeds, in a large bowl.
  • Toss with the dressing.
  • Sprinkle with sunflower seeds.
  • Serve at once.
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Course; Fruit / Salad
Cuisine; Mexican

Greens with Grapefruit

Greens with Grapefruit

Ensalada Verde con Toronja Finely shredded romaine lettuce, pale green cabbage, and cilantro, mixed with a mild vinaigrette and garnished with segments of pink grapefruit is a combination I really like. The idea for the salad comes from one prepared by American chef Billy Cross at his cooking school in Ensenada, Baja, Mexico. That salad was adorned with fresh lobster from Ensenada’s fish market, but this version can be prepared for everyday eating. It’s so simple, pretty, and very refreshing. For peak freshness, assemble just before serving.
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Ingredients

Makes 4 servings

  • 2 tablespoons olive oil
  • 2 teaspoons unseasoned rice vinegar
  • ½ teaspoon salt
  • 4 cups finely shredded romaine lettuce
  • 2 cups finely shredded cabbage
  • ½ cup coarsely chopped fresh cilantro
  • 2 pink grapefruit peeled with no white pith remaining, and cut into segments between the membranes

Instructions

  • In a small bowl, whisk together the oil, vinegar, and salt.
  • In a large bowl toss the romaine, cabbage, and cilantro together.
  • Add the dressing and toss to coat the greens.
  • Arrange the grapefruit segments equally on each salad.

Notes & Wine Advice

Serve cold
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Course; Fruit / Salad
Cuisine; Mexican

Romaine, Orange, and Pomegranate Salad

Romaine, Orange, and Pomegranate Salad

Ensalada de Lechuga, Naranja, y Granada
Little red jewels of pomegranate seeds often brighten holiday dishes. The tart-sweet seeds add a special flavor and texture to this easy salad.
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Ingredients

Makes 4 servings

Instructions

  • Tear the romaine leaves into bite-size pieces and put them in a large bowl.
  • Add the remaining ingredients and toss well.

Notes & Wine Advice

Serve cold.
Note:

To prepare the pomegranate, cut it in half with a large sharp knife and then break the fruit apart in a bowl of cold water in the sink (to minimize splattering juices) to expose the seeds. Separate the seeds, one by one, and place them in a bowl. Discard all the connecting white membrane and skin.
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Course; Fruit / Salad
Cuisine; Mexican

Cold Vegetables in Vinaigrette

Cold Vegetables in Vinaigrette

Verduras Frio en Vinagreta
Cold marinated vegetables are a traditional part of Mexican cuisine to be served with enchiladas and other tortilla dishes, or with a platter of assorted cold meats. Cook each vegetable separately to prevent overcooking.
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Ingredients

Makes 4 to 6 servings

  • Basic Vinaigrette
  • 4 medium white or red boiling potatoes of equal size
  • 3 medium carrots peeled and thinly sliced
  • ¾ pound fresh small green beans ends trimmed
  • 2 to 3 medium zucchini thinly sliced

Instructions

  • Prepare the vinaigrette.
  • Reserve.
  • Cook the potatoes in boiling salted water to cover until tender, but not soft, 15 to 18 minutes.
  • Using a large slotted spoon, transfer the potatoes to a strainer and cool under running water, peel, and thinly slice.
  • Put in a large bowl.
  • Continue to cook each kind of vegetable in the same boiling salted water, separately, to prevent overcooking.
  • Transfer and cool them in the same manner for each kind, and put them in the bowl with the potatoes.
  • Cook the carrots about 3 minutes, the green beans 5 to 6 minutes, depending on the size, and the zucchini about 1 minute.
  • Add the vinaigrette to the bowl and toss gently to coat.
  • Add salt, if needed.
  • Put the vegetables in the refrigerator until cold, about 20 to 30 minutes, or up to overnight.
  • Serve as a tossed salad or spoon each vegetable separately into rows on a serving platter.

Notes & Wine Advice

Serve cold.
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Course; Salad / Vegetables
Cuisine; Mexican
Diets; Vegetarian