Recipes

Tamales with Beef or Pork

Tamales with Beef or Pork

Tamales de Res o Cerdo
Tamales are always easier to prepare if the dough and filling are made in advance. Remember also to soak the corn husks ahead of time. Tamales can be wrapped and steamed in pieces of aluminum foil if corn husks aren't available.
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Ingredients

Makes about 16 small tamales

  • Basic Tamale Dough
  • 2 cups Ancho Chile Sauce for Enchiladas ½ recipe
  • 16 corn husks plus extra to line the steamer
  • 2 pounds boneless beef stew meat or pork shoulder cut into 1-inch pieces
  • ½ medium white onion finely chopped
  • 2 medium garlic cloves finely chopped
  • 1 bay leaf

Instructions

  • Prepare the tamale dough and keep it at room temperature.
  • Prepare ancho chile sauce and reserve.
  • Soak corn husks in hot tap water for 2 hours.
  • Meanwhile, put the meat, onion, garlic, and bay into a large saucepan.
  • Add water to just cover.
  • Bring to a boil; reduce heat to medium-low and simmer, until meat is tender, about 1 hour.
  • Cool the meat in the broth; then remove and tear into shreds.
  • Put the meat in a bowl.
  • Add ½ cup of the ancho sauce.
  • Mix well.
  • Strain the meat broth and save for another use.
  • Remove the corn husks from the water.
  • Put on a plate and cover with a clean damp kitchen towel to keep moist.
  • Put 1 husk on a work surface.
  • Put about 2 tablespoons of dough in the center of the husk and spread into a 1⁄4-inch thick rectangle to within 1 inch of the wide end and about 3 inches from the pointed end.
  • Put about 1 tablespoon of filling down the middle of the dough.
  • Overlap the sides of the husk over the filling.
  • Fold the pointed end toward the wide end and put on a plate folded side down.
  • Repeat with remaining husks and fillings.
  • Put about 3 inches of water and a coin into a large steamer.
  • (A rattling coin means there’s still water in the pot.
  • ) Line the steamer rack with extra corn husks.
  • Arrange the tamales folded ends down on the husks.
  • Cover with more corn husks or aluminum foil.
  • Tuck a kitchen towel on top and put on the lid.
  • Bring to a boil and steam tamales 1 hour or until the dough is firm and easily pulls away from the husk.
  • Do not let the steamer boil dry.
  • If the coin stops rattling, very cautiously add hot water.
  • Reheat the remaining chile sauce.
  • Serve with the tamales.

Notes & Wine Advice

To store, keep tamales wrapped and refrigerated up to 3 days, or freeze up to 3 months. Reheat in a steamer or microwave.
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Course; Beef / Pork
Cuisine; Mexican

Tamales with Chicken

Tamales with Chicken

Tamales de Pollo
Chicken tamales are among the easiest to make and the most popular to eat. Here, the shredded chicken is mixed with a spicy salsa verde (green chile sauce), purchased or homemade. Dried corn husks are available in Mexican markets and many supermarkets.
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Ingredients

Makes about 16 small tamales

Instructions

  • Soak the corn husks in hot tap water for 2 hours.
  • Meanwhile, prepare the tamale dough and keep it at room temperature and prepare the chicken and reserve in a bowl.
  • In a small skillet, heat the vegetable oil over medium heat and cook the onion, stirring, until it starts to brown, about 4 minutes.
  • Mix the onion with the shredded chicken.
  • Stir in the salsa verde.
  • Set aside.
  • Remove the corn husks from the water.
  • Put on a plate and cover with a clean damp kitchen towel to keep moist.
  • Put 1 husk on a work surface.
  • Put about 2 tablespoons of dough in the center of the husk and spread into a 1⁄4-inch thick rectangle, to within 1 inch of the wide end and about 3 inches from the pointed end.
  • Put about 1 tablespoon of the filling in a line down the middle of the dough.
  • Overlap the sides of the husk over the filling.
  • Fold the pointed end toward the wide end and put on a plate folded side down.
  • Repeat with remaining husks and filling.
  • Put about 3 inches of water into a large metal steamer and drop in a coin.
  • (A rattling coin means there’s still water in the pot.
  • ) Line the steamer rack with extra corn husks.
  • Arrange tamales folded ends down on the husks.
  • Cover with more corn husks or aluminum foil.
  • Tuck a kitchen towel on top and put on the lid.
  • Bring to a boil and steam the tamales 1 hour or until the dough is firm and the husk pulls away from the dough.
  • Do not let the steamer boil dry.
  • If the coin stops rattling, very cautiously add hot water.
  • Serve the tamales hot with additional green sauce, if desired.
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Course; Chicken
Cuisine; Mexican

Crepas de Elote con Pollo y Elote

Crepas de Elote con Pollo y Elote

Enchiladas become crepas when the filling is wrapped in savory Corn Crepes. For a striking plate with great color, serve the Corn Crepes with Tomato and Avocado Salad.
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Ingredients

Makes 8 crepes

  • 8 Corn Crepes (½ recipe)
  • Basic Cooked Tomatillo Sauce
  • Shredded Spiced Chicken
  • 2 teaspoons unsalted butter
  • 1 cup cooked corn kernels fresh, or thawed if frozen
  • ¼ teaspoon salt

Instructions

  • Prepare the Corn Crepes.
  • Set aside on a plate.
  • Prepare the tomatillo sauce.
  • Set aside in a bowl.
  • Prepare the shredded chicken.
  • Set aside in a bowl.
  • In a small skillet, melt the butter over medium heat.
  • Add the corn and salt.
  • Cook, stirring, until heated through, about 2 minutes.
  • Preheat oven to 375°.
  • In an 11- × 7-inch ovenproof baking dish, spread about ¾ cup of the tomatillo sauce on the bottom.
  • Fill one crepe with about ¼ cup of the chicken mixture.
  • Roll into a cylinder and place seam side down in prepared baking dish.
  • Repeat, filling and rolling remaining crepes, and place them side by side in the dish.
  • Cover each of the filled rolled crepes with about ¼ cup of tomatillo sauce.
  • Bake until completely heated through, about 20 minutes.
  • To serve, put 2 crepes on each of 4 plates.
  • Reheat the corn and scatter the corn equally over each serving.
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Course; Tortilla
Cuisine; Mexican

Tomato and Avocado Salad

Tomato and Avocado Salad

Ensalada de Jitomate y Aguacate
Vine-ripened tomatoes are key to this beautifully composed salad. The combination of tomatoes, avocados, and onions with lime and jalapeños appears all over Mexico.
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Ingredients

Makes 4 servings

Instructions

  • In a medium bowl, whisk together the chile, lime juice, vinegar, and oil.
  • Season with salt.
  • On a large serving platter, arrange the tomatoes, onion, and avocado in overlapping rows.
  • Whisk the dressing again to recombine, and spoon all over the salad.
  • Sprinkle with more salt, if desired, pepper, and cilantro and serve.
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Course; Salad
Cuisine; Mexican

Crepes with Corn Mushroom

Crepes with Corn Mushroom

Crepas de Cuitlacoche
Cuitlacoche (also spelled huitlacoche) is a gray to black fungus (similar to a mushroom) that grows on corn in the rainy season. This ingredient dates back to Aztec cooking and is quite an exotic delicacy. Crepas de Cuitlacoche is a prized dish that's served as a separate course in many sophisticated restaurants. Look for canned cuitlacoche in Mexican markets or from mail-order sources.
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Ingredients

Makes 12 crepes

  • Basic Crepes
  • Guajillo Chile Sauce with Cream
  • 2 poblano chiles roasted, peeled, seeded and chopped or finely diced
  • 2 tablespoons unsalted butter
  • ½ medium white onion finely chopped
  • 1 tablespoon chopped fresh epazote or ½ teaspoon dried epazote
  • 2 about 9-ounce cans cuitlacoche, chopped
  • 1 cup shredded Oaxaca or Monterey Jack cheese

Instructions

  • Prepare the crepes.
  • Cover and reserve.
  • Prepare the chile sauce.
  • Reserve in the pan off heat.
  • Prepare the chiles.
  • In a skillet, heat the butter and cook the onion, stirring, until it starts to brown, 3 to 4 minutes.
  • Add the chiles to the onion along with the cuitlacoche and 2 teaspoons of water.
  • Cook over medium heat, stirring, 4 to 5 minutes, until the liquid is evaporated.
  • Preheat the oven to 350°.
  • Butter a 7- × 11-inch baking dish.
  • Lay 1 crepe on a flat surface.
  • Put about 1½ tablespoons filling on the crepe, roll into a cylinder and place in the baking dish, seam side down.
  • Repeat, filling and rolling the remaining crepes and place them side by side in the dish.
  • Pour the sauce over the crepes.
  • Sprinkle with cheese and bake 18 to 20 minutes, or until the crepes are completely heated through, the sauce bubbles and the cheese is melted.
  • Place 2 crepes on each of 6 serving plates.
  • Serve hot.
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Course; Tortilla
Cuisine; Mexican

Mushroom Crepes

Mushroom Crepes

Crepas con Hongos
La Cava is a wonderful restaurant in Mexico City. I often order this dish as a first course or a light entrée.
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Ingredients

Makes 12 crepes

Instructions

  • Prepare the crepes and reserve on a plate.
  • Prepare the chile sauce and reserve in the pan.
  • (Both of these items can be prepared 1 to 2 days in advance.
  • )
  • Prepare the chiles.
  • Then, in a large skillet, heat the oil over medium heat and cook the mushrooms and onions, stirring frequently, until the moisture has evaporated.
  • Chop the chile and add to the pan along with the epazote, salt, and pepper.
  • Stir to mix.
  • Remove from heat and let cool about 10 minutes before filling the crepes.
  • Preheat the oven to 350°.
  • Grease an 8- × 12-inch baking dish.
  • Put about ⅓ cup filling on each crepe.
  • (Do not overfill or they will be difficult to roll.
  • ) Roll, burrito style—with bottom folded toward center, sides folded in over the bottom, and then rolled into a cylinder— to encase the filling.
  • Place seam side down in prepared baking dish.
  • Reheat the sauce and pour over all.
  • Top with grated cheese.
  • Bake until hot and bubbly, about 20 minutes.
  • Place 2 crepes on each of 4 serving plates.
  • Sprinkle with parsley.
  • Serve at once.
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Course; Tortilla
Cuisine; Mexican

Folded Tortillas in Pasilla Chile Sauce

Folded Tortillas in Pasilla Chile Sauce

Dobladas de Chile Pasilla
Dobladas is one of the names for folded, sauced corn tortillas that are served as a snack, a first course, or a light meal. Dobladas are a kind of enchilada.
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Ingredients

Makes 8 tortillas

Instructions

  • Prepare the chile sauce.
  • Set aside off heat.
  • Then, in a small skillet, heat the oil over medium heat and cook the tomatoes, stirring, until the juices bubble, 2 to 3 minutes.
  • Stir in the chile sauce and heat through.
  • In a medium skillet, heat ⅓ cup of oil, until hot.
  • Using tongs, dip tortillas, 1 at a time, in the oil until pliable and hot, about 3 seconds.
  • Stack the tortillas on paper towels.
  • Dip the tortillas, one at a time, in the warm sauce just to coat both sides.
  • Fold each into quarters to a triangle shape.
  • Place 2 on each of 4 serving plates.
  • Pour the remaining heated sauce over the tortillas and top each equally with the onions and cheese.
  • Serve at once.
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Course; Tortilla
Cuisine; Mexican

Folded Tortillas in Tomato Sauce

Folded Tortillas in Tomato Sauce

Entomatadas
Corn tortillas dipped in tomato sauce and folded (entomatadas) are a specialty of Oaxaca and are in the enchilada family along with enfrijoladas and enmoladas. In each case the sauce is different, and some have fillings, while others are simply sauced and garnished with a bit of onion and cheese. Some cooks add a dash of cinnamon, allspice, and a little brown sugar for a little more complex flavor, and perhaps to balance the acidity of the tomatoes. A very thin tortilla, called a blandita, is used in Oaxaca. Here, you can use traditional corn tortillas.
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Ingredients

Makes 8 tortillas

Instructions

  • Prepare the tomato sauce and keep warm in a wide saucepan.
  • Then, in a medium skillet, heat about ⅓ cup oil and using tongs, dip tortillas, 1 at a time in the hot oil until soft and hot, about 3 seconds.
  • Drain and stack on paper towels.
  • Dip the softened tortillas, 1 at a time, in the warm tomato sauce.
  • Fold into quarters to a triangle shape.
  • Place 2 sauced and folded tortillas on each of 4 plates.
  • Spoon about 3 more tablespoons of the sauce over each serving.
  • Sprinkle each serving with cheese and garnish with onion and cilantro.
  • Serve at once.
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Course; Tortilla
Cuisine; Mexican

Folded Tortillas in Bean Sauce

Folded Tortillas in Bean Sauce

Enfrijoladas
Corn tortillas dipped in puréed beans, folded, and garnished with cheese and onion, is a popular traditional snack in Oaxaca. Enfrijoladas are easy to make at home. The rich flavors really stand out in this simple dish.Fresh epazote, a pungent native Mexican herb with woody stems and serrated leaves about 2 inches long, imparts a subtle distinctive taste that's difficult to describe, but once smelled and tasted will be remembered. If fresh epazote is not available, just leave it out or use fresh oregano for a different flavor.Queso fresco, a soft crumbly cheese, is widely available in the United States. Panela, sold in flat round wheels, has a spongy texture
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Ingredients

Makes 8 tortillas

Instructions

  • Prepare the black bean sauce.
  • Then, add fresh epazote, if available.
  • Put the bean sauce in a medium skillet and keep warm.
  • In another skillet, heat about ⅓ cup oil until hot.
  • Using tongs, dip tortillas, 1 at a time, in the oil until pliable and hot, about 3 seconds.
  • Stack the tortillas on paper towels.
  • When all are ready, dip each tortilla in the warm bean sauce and quickly fold in quarters to a triangular shape.
  • Place 2 folded tortillas on each of 4 plates.
  • Spoon a little more sauce on each serving.
  • Sprinkle the tops evenly with cheese and onion.
  • Serve.
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Course; Tortilla
Cuisine; Mexican

Stacked Beef Enchiladas

Stacked Beef Enchiladas

Enchiladas de Carne de Res Quite a few years ago, I developed this recipe for a cooking demonstration that I presented at the California State Fair in Sacramento. I stacked the enchiladas because it was easier to offer samples to an audience of fifty or more. If you want to feed a crowd, you can double the ingredients (or more).
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Ingredients

Makes 6 to 8 entrée servings

Instructions

  • Trim the meat of fat or gristle.
  • Cut into 1-inch pieces.
  • Heat the oil in a large pot.
  • Brown the meat in batches, and remove to a bowl until all pieces are browned.
  • Return the meat to the pan, and add the garlic, bay leaf, oregano, salt, pepper, and 2½ cups water.
  • Bring to a boil; then reduce heat to low, cover and simmer about 1½ hours, or until the meat is very tender.
  • Remove pan from the heat and cool the meat to lukewarm in the broth.
  • Remove the meat and shred.
  • Cover and reserve.
  • Save the broth for the enchilada sauce.
  • Prepare the ancho chile sauce.
  • Then, heat the remaining oil in a large skillet and cook the onion, stirring, until it starts to brown, 4 to 5 minutes.
  • Add the diced green chiles, cumin, and tomatoes.
  • Bring to a boil and cook, stirring, 3 minutes.
  • Add the shredded meat.
  • Add salt, if desired.
  • Remove from the heat.
  • Preheat the oven to 350°.
  • Grease a large 11- × 16-inch baking pan, with an edge, large enough to accommodate 4 tortillas laid out flat, so that they don’t overlap.
  • Heat oil to a depth of ½ inch in a medium skillet, and soften the tortillas, 1 at a time, by passing through the hot oil, holding the edge with tongs, until limp, about 3 seconds.
  • Drain on paper towels.
  • Stack and cover to keep them soft and warm.
  • Ladle a thin film of the reserved enchilada sauce on the bottom of the pan.
  • Place 4 tortillas side by side in the pan.
  • Top each tortilla with about 4 tablespoons of the meat mixture.
  • Place a second tortilla over the meat.
  • Top with meat as before and place a third tortilla over the meat.
  • Cover each stack completely with chile sauce.
  • Sprinkle the tops of each stack with ⅓ of the grated cheese, ⅓ of the chopped onion, and ⅓ of the sliced olives.
  • Bake, uncovered, until the cheese is melted and the sauce bubbles, 15 to 20 minutes.
  • Remove from the oven and cut into wedges.
  • Dollop each serving with crema or sour cream and sprinkle with cilantro.
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Course; Beef
Cuisine; Mexican