Recipes

Potato Patties

Potato Patties

Gorditas de Papa El Biche Pobre restaurant in Oaxaca serves plump potato patties on their special tasting platter of typical botanas (snacks). Here is my interpretation. Top the patties with fresh red or green salsa
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Equipment

  • large saucepan

Ingredients

  • Makes about 20 patties
  • 1 pound about 2 medium baking potatoes, peeled and sliced
  • ½ cup crumbled cotija or mild feta cheese
  • 2 tablespoons masa harina flour for corn tortillas
  • 2 large eggs beaten
  • ¼ teaspoon salt or to taste
  • ⅛ teaspoon freshly ground pepper or to taste
  • Vegetable Oil for frying

Instructions

  • In a large saucepan, boil the potatoes in water to cover until tender.
  • Drain and mash while hot; then cool to lukewarm.
  • Add the cheese, masa harina, egg, salt, and pepper.
  • Mix well.
  • Form into small round patties about 2-inches in diameter and 1⁄2-inch thick.
  • In a medium skillet, heat the oil to a depth of about ¼ inch and brown the patties, 3 or 4 at a time, on both sides until crisp and golden brown.
  • Drain on paper towels.

Notes & Wine Advice

Serve hot with fresh salsa.
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Course; Side Dish
Cuisine; Mexican
Diets; Vegetarian

Cauliflower with Guacamole

Cauliflower with Guacamole

Coliflor con Guacamole
Cauliflower was brought to Mexico by way of Europe and is grown in most of the agricultural regions of the country. For this light appetizer, crunchy cauliflower is quickly cooked, then cooled and arranged on a platter and served with guacamole for dipping.
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Ingredients

Makes 8 to 10 appetizer servings

Instructions

  • Trim the cauliflower and cut into 11⁄2-inch pieces.
  • In a large saucepan of boiling water, cook the cauliflower until barely tender, about 3 minutes.
  • Drain and rinse under cold running water to stop the cooking.
  • Drain again, and put the cauliflower into a medium bowl and toss with ½ teaspoon of the salt, vinegar, and oil.
  • Cut the avocados in half and remove the pits.
  • With a large spoon, scoop avocados from the skin and place in a bowl.
  • Mash with a fork.
  • Stir in the onion, serrano, lime juice, cilantro, and remaining salt.
  • Put the guacamole into a serving bowl.
  • To serve, place guacamole in the center of a large round platter.
  • Arrange the cauliflower pieces around the bowl.
  • Serve at once.
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Course; Side Dish / Vegetables
Cuisine; Mexican

Jicama with Red Chili and Lime

Jicama with Red Chili and Lime

Jicama con Chili y Limón
Street vendors all over Mexico sell jicama dusted with red chili powder and offer lime wedges to squeeze over the jicama. Generally, only one end of the jicama spear is sprinkled with chili, so the spear can be picked up by the other end without getting red chili on your fingers. Serve this popular combination as an appetizer before, or with, almost any Mexican meal.
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Ingredients

Makes 4 to 6 servings

  • 1 medium jicama about 12-ounces
  • 2 tablespoons pure ground ancho or California chile powder
  • ½ teaspoon salt
  • 2 limes quartered

Instructions

  • Peel the jicama, and cut into 1⁄2-inch-by 2-inch spears or wedges.
  • Mix the chili powder and salt.
  • Sprinkle one end of each jicama spear lightly with the chili powder-salt mixture.
  • Arrange on a serving plate with the lime wedges.
  • Serve cold.
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Course; Snack / Vegetables
Cuisine; Mexican
Diets; Vegetarian

Fried Stuffed Jalapeño Chiles

Fried Stuffed Jalapeño Chiles

Jalapeño Poppers
Several years ago these spicy deep-fried jalapeño appetizers appeared like a maverick wave in northern Baja and swept into Southern California before the craze calmed down. They remain popular and now appear on restaurant appetizer menus around the country.
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Ingredients

Makes 8 appetizers

  • 8 jarred pickled jalapeño chiles en escabeche, drained
  • 4 ounces Monterey Jack cheese cut into thin strips, 1-inch long × 1⁄4-inch wide
  • 2 large eggs beaten
  • ½ teaspoon baking powder
  • ¼ cup all-purpose flour
  • 2 tablespoons finely crushed corn flakes
  • Vegetable oil for frying

Instructions

  • Cut a slit from the stem end to within ½ inch of the tip of each chile.
  • Carefully remove the seeds.
  • Stuff each chile with a piece of cheese.
  • In a bowl, beat together the egg, baking powder, flour, and corn flakes.
  • Pour oil to a depth of about 1 inch into a small skillet and heat until a drop of the egg batter sizzles at once when dropped into the oil.
  • Dip the chiles into the batter and fry 2 or 3 at a time until golden on both sides, about 1 to 2 minutes.
  • Drain on paper towels.
  • Serve hot.
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Course; Appetizer / Snack / Vegetables
Cuisine; Mexican
Diets; Vegetarian

Spicy Fried Onion Rings

Spicy Fried Onion Rings

Picanté Cebollas Fritos
Fried onion rings are a cocktail treat on both sides of the border. They disappear fast when served up hot and spicy. Even though they're easy to make, they have to be fried at the last minute.
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Ingredients

Makes 6 servings

Instructions

  • Separate the onions into rings and set aside on a plate.
  • In a large bowl mix the flour, chili powder, cayenne, paprika, and salt.
  • Heat oil to a depth of about 4 inches in a heavy saucepan or deep fryer until it shimmers and a few drops of water sizzle when flicked into the oil.
  • Dredge a few onion rings at a time in the flour and fry until golden.
  • Drain on paper towels.
  • Repeat and fry the remaining onion rings.
  • Serve at once.
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Course; Snack / Vegetables
Cuisine; Mexican
Diets; Vegetarian

Fried Potato Chips with Lime and Chili

Fried Potato Chips with Lime and Chili

Papitas Fritas con Limón y Chili
If you ever get the chance to stroll through the central plaza in Tlaquepaque, keep your senses alert for the potato chip vendor. The site of his huge tub of hot oil and the aroma of crisp fried potatoes will lead you to his stall. You will receive a paper bag of freshly fried potato chips squeezed with lime juice and dusted with chili powder. If you love potatoes, you'll flip over these.Below is the procedure for an informal party more than a recipe. I provide basic measurements but make as many as you want. It's most fun if you can set up to fry outdoors!
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Ingredients

Makes 4 to 5 servings

Instructions

  • Peel and thinly slice the potatoes with a mandoline or in a food processor, using the thin slicing blade.
  • In a deep fryer, wok, or large heavy pot, pour oil to a depth of about 4 inches, and heat over medium-high heat until the surface of the oil shimmers, and a few drops of water sizzle when flicked into the oil.
  • Fry the sliced potatoes in batches until crisp and golden brown.
  • Drain on paper towels.
  • Sprinkle with salt and chili powder.
  • Squeeze on lime juice.
  • Serve warm on sturdy paper plates or heavy brown paper or in small brown paper bags.
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Course; Snack
Cuisine; Mexican
Diets; Vegetarian

Onion, Chipotle, and Epazote Turnovers

Onion, Chipotle, and Epazote Turnovers

Empanadas de Cebolla, Chipotle y Epazote
These turnovers have a vegetarian filling sealed inside a rich flaky pastry. Make picnic-size 4-inch turnovers, or cut small pastry circles for cocktail appetizers.
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Ingredients

Makes 16 4-inch turnovers

  • Savory Pastry Dough for Turnovers
  • 1 tablespoon olive oil
  • 1 large 8-ounce red onion, very finely chopped
  • ¼ teaspoon salt or to taste
  • 2 canned chipotles en adobo seeded and mashed
  • 1 tablespoon chopped epazote leaves

Instructions

  • Prepare the dough.
  • Cover and refrigerate while making the filling.
  • In a medium skillet, heat the oil over medium heat and cook the onion, stirring frequently until very soft and all juices have cooked away, about 10 minutes.
  • Stir in the salt, chipotles, and epazote.
  • Cook for 1 minute.
  • Transfer to a plate and cool completely.
  • Preheat the oven to 400°.
  • Place half of the reserved dough on a floured board and roll out thin.
  • Cut into 4-inch circles.
  • Gather the scraps and re-roll.
  • Put 1 tablespoon of the filling on each circle and fold in half.
  • Moisten the edges with water and crimp with a fork or fingers to seal.
  • Place on an ungreased baking sheet.
  • Brush the tops with beaten egg white and bake until golden brown, about 15 minutes.
  • Cool on a rack.
  • Repeat rolling, filling, and baking with the remaining half of the dough.
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Course; Sandwiches
Cuisine; Mexican
Diets; Vegetarian

Mexican Sausage Turnovers

Mexican Sausage Turnovers

Empanadas de Chorizo
Spicy chorizo is an excellent filling for substantial savory empanadas. You can make chorizo from the recipe for Mexican Pork Sausage, or purchase a good-quality chorizo. Serve the turnovers warm with crisp-cut jicama, cucumber sticks, and icy cold beer.
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Ingredients

Makes 16 turnovers

  • 2 teaspoons vegetable oil
  • ½ medium onion finely chopped
  • ½ pound fresh bulk chorizo or packaged, with casings removed
  • Savory Pastry Dough for Turnovers

Instructions

  • Prepare the dough.
  • Cover and refrigerate while making the filling.
  • In a medium skillet, heat the oil over medium heat and cook the onion, stirring, until softened, about 3 minutes.
  • Add the chorizo breaking it into small pieces and cook until brown and well done, 6 minutes.
  • Transfer to a plate to cool completely.
  • Preheat the oven to 400°.
  • Place half of the reserved dough on a floured board and roll it out thin.
  • Cut into 4-inch circles.
  • Gather the scraps and re-roll.
  • Put 1 tablespoon of the filling on each circle and fold in half.
  • Moisten the edges with water and crimp with a fork or fingers to seal.
  • Place on an ungreased baking sheet.
  • Brush the tops with beaten egg white and bake until golden brown, about 15 minutes.
  • Cool on a rack.
  • Repeat rolling, filling, and baking with the remaining half of the dough.
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Course; Pork
Cuisine; Mexican

Breaded Veal Cutlet

Breaded Veal Cutlet

Milanesa
Milanesa is an Italian import that's been widely adopted in Mexico and is so popular that it's listed on many restaurant menus throughout the country. The meat will probably be beef steak pounded thin, but veal works well here. Lime is squeezed over the meat and it is served with refried beans, salsa, guacamole, and spicy pickled jalapeños. Milanesa is also a favorite filling for tortas (Breaded Veal Sandwiches).
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Ingredients

Makes 4 servings

  • 1 large egg
  • ½ cup all-purpose flour
  • ¼ teaspoon salt or to taste
  • ⅛ teaspoon freshly ground pepper or to taste
  • ½ cup fine bread crumbs
  • 4 thin veal steaks or baby beef, pounded thin (¼ inch)
  • Vegetable oil for frying
  • 1 lime quartered
  • Basic Refried Beans or purchased refried beans
  • Classic Guacamole
  • Fresh Salsa Mexicana or purchased salsa
  • 4 jarred pickled jalapeño chiles en escabeche, seeded and thinly sliced

Instructions

  • In a shallow soup plate, beat the egg very well.
  • In a second soup plate mix the flour, salt, and pepper.
  • Put the bread crumbs in a third soup plate.
  • Line up the bowls in this order: flour, egg, and crumbs.
  • In a large nonstick skillet, heat oil to a depth of about ¼ inch.
  • Dust the meat lightly with flour, dip into the beaten egg, and coat with bread crumbs.
  • Put the coated meat on a plate lined with wax paper and refrigerate about 1 hour.
  • Fry the meat until brown and crisp, 2 to 3 minutes on each side.
  • Squeeze lime juice over each piece of meat.
  • Serve on individual plates with beans, guacamole, salsa, and pickled jalapeños.
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Course; Sandwiches / Veal
Cuisine; Mexican

Breaded Veal Sandwiches

Breaded Veal Sandwiches

Cemitas Milanesa
This sandwich with the Italian name is most common in northern Mexico, but is on menus all over the country. Cemitas are sesame-seed rolls from the state of Puebla. The hearty version stuffed with thin fried breaded veal (or beef), avocado, cheese, and more, was my favorite. Use a good-quality large, round sesame seed roll for the bread.
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Ingredients

Makes 2 servings

  • 2 pieces cooked Milanesa (Breaded Veal Cutlet)
  • 2 round sesame seed rolls
  • Olive oil
  • 8 thin strips Oaxaca cheese or other white melting cheese
  • ½ avocado thinly sliced
  • 2 jarred pickled jalapeño chiles en escabeche, seeded and cut into thin strips
  • ½ cup shredded lettuce

Instructions

  • Prepare half the Milanesa recipe.
  • Keep the meat warm in a 200° oven.
  • Then, heat a griddle, comal, or nonstick skillet over medium heat.
  • Cut the rolls in half and brush the cut sides with olive oil.
  • Place the rolls cut side down, on the hot griddle.
  • Heat about 1 minute.
  • Lay the bottom roll halves on a flat surface.
  • Top each with 1 piece of meat, cheese, avocado slices, jalapeño strips, and shredded lettuce.
  • Drizzle the lettuce with a little more olive oil.
  • Close the sandwiches and serve.
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Course; Sandwiches / Veal
Cuisine; Mexican