Recipes

Pork Sandwiches with Tomato Sauce

Pork Sandwiches with Tomato Sauce

Tortaes Ahogada
Ahogadas, famed "drowned" pork sandwiches, are a must when in Guadalajara. Our first ahogada was part of a private lunch at Jose Cuervo's tequilla distillery arranged by our traveling companions, Don and Donna Luria, owners of Café Terra Cotta in Tucson and Scottsdale, Arizona. The second ahogada came from a food stall in the plaza in Tlaquepaque. Both of the juicy sandwiches were delicious, with plenty of roasted pork and drenched with a thin mild tomato sauce. My version is a bit different from the two mentioned above, but equally wonderful and properly "drowned."
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Ingredients

Makes 2 servings

Instructions

  • Prepare the tomato sauce, then preheat the oven to 400°.
  • Put the pork pieces in a single layer in an ovenproof baking dish.
  • Add the oil and salt.
  • Toss to coat the meat with the oil.
  • Roast, uncovered, until sizzling and light brown, about 25 minutes.
  • Remove from the oven, stir to separate the meat pieces, and set aside.
  • Remove a small amount of the soft center of the roll to make a cavity for the filling.
  • Heat the rolls in the oven 3 to 4 minutes.
  • Remove from the oven and dip the cut sides of the rolls into the warm sauce to soak well.
  • Put half of the cooked pork on each bottom roll half.
  • Top with avocado, cabbage or lettuce, and onion.
  • Close the sandwiches, cut in half, and spoon 2 tablespoons of the sauce over the top of each sandwich.
  • Serve at once with plenty of paper napkins.
  • Bottled hot sauce is served on the side for those who like it spicy!
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Course; Pork / Sandwiches
Cuisine; Mexican

Roast Beef, Avocado, and Bean Sandwiches

Roast Beef, Avocado, and Bean Sandwiches

Tortas de Carne Al Horno
Sometimes called pepitos (Little Joes), these sandwich rolls filled with cold roast beef, avocado, beans, lettuce, and pickled jalapeños are easy to make using thinly sliced roast beef from a deli, or cold leftover roast beef.
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Ingredients

Makes 2 servings

  • 2 oval Mexican sandwich rolls bolillos or other sandwich rolls, split lengthwise
  • 2 teaspoons Dijon or yellow mustard
  • 4 ounces thinly sliced deli roast beef
  • ½ avocado Hass variety preferred, thinly sliced
  • ½ cup finely shredded lettuce
  • 2 jarred pickled jalapeño chiles en escabeche, seeded and finely chopped
  • 1 tablespoon mayonnaise
  • ¼ to ⅓ cup heated refried beans canned or homemade

Instructions

  • Spread 1 teaspoon of mustard on each bottom roll half.
  • Layer each with half of the roast beef and avocado.
  • In a small bowl, mix the lettuce, jalapeños, and mayonnaise.
  • Put half of the lettuce mixture on top of the avocado layer on each roll.
  • Spread about 2 tablespoons beans on the top roll halves.
  • Close the sandwiches with the top roll halves.
  • Serve.
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Course; Beef / Sandwiches
Cuisine; Mexican

Avocado and Jalapeño Snack

Avocado and Jalapeño Snack

Botana de Aguacate y Jalapeño
Here's a quick and easy party appetizer made with avocado and spicy jalapeño chiles spread on toasted bolillos (oval Mexican sandwich rolls) or French rolls and garnished with crisp radish rounds. If making these ahead, toast the bread lightly to prevent the spread from soaking through.
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Ingredients

Makes about 24 appetizers

  • 2 large ripe avocados Hass variety preferred
  • 2 tablespoons mayonnaise
  • 2 teaspoons fresh lime juice
  • 2 fresh jalapeños chiles seeded, veins removed, and finely chopped
  • Salt to taste
  • 4 oval Mexican sandwich rolls bolillos or other sandwich rolls, thinly sliced crosswise
  • 4 to 5 radishes washed, trimmed, and thinly sliced
  • ½ cup crumbled cotija or mild feta cheese

Instructions

  • In a medium bowl, mash the avocados.
  • Stir in the mayonnaise lime juice, and the jalapeños.
  • Season with salt.
  • Put about 2 teaspoons of the mashed avocado mixture on each slice.
  • Top with 2 to 3 radish slices.
  • Sprinkle lightly with cheese.
  • Arrange the appetizers on a serving plate, and serve at once.
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Course; Snack
Cuisine; Mexican

Mushroom Toasts

Mushroom Toasts

Pan Tostada con Hongos
Mushrooms and the herb epazote are favorite flavor partners in central Mexico and they make a rich tasty topping for toasted slices of Mexican rolls or French baguettes.
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Ingredients

Makes about 20 appetizers

  • 1 tablespoon olive oil
  • 1 teaspoon unsalted butter
  • 1 pound medium white button mushrooms coarsely chopped
  • ¼ cup Mexican crema or heavy cream
  • 1 teaspoon chopped fresh epazote leaves or substitute oregano
  • ½ teaspoon salt or to taste
  • Freshly ground pepper to taste
  • 1 long French baguette cut into about 20 slices, or 4 oval Mexican sandwich rolls (bolillos), sliced
  • 3 to 4 tablespoons unsalted butter at room temperature
  • 2 to 3 jalapeño chiles seeded, veins removed, and minced

Instructions

  • Heat the oil and butter in a medium skillet and cook the mushrooms, stirring, until the juices evaporate and they start to brown, about 4 minutes.
  • Stir in the crema, epazote, salt and pepper.
  • Cook, stirring, 1 minute.
  • Reserve off heat.
  • Preheat the broiler.
  • Lightly butter the bread, put the slices on a baking sheet and toast lightly.
  • Top the toasts with a portion of the mushrooms and garnish with a sprinkle of minced jalapeño.
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Course; Sandwiches
Cuisine; Mexican
Diets; Vegetarian

Shrimp Toasts

Shrimp Toasts

Pan Tostada con Camarones
Mexican cooks use bread as a base for appetizers, in much the same way as it is used for tapas in Spain. Here, Mexican rolls or a French baguette loaf are sliced and topped with avocado butter and shrimp for a quick appetizer.
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Ingredients

Makes about 20 appetizers

  • Avocado Butter recipe doubled
  • ½ pound 14 to 16 small cooked shrimp
  • Salt to taste
  • 1 long French baguette cut into about 20 slices or about 4 oval Mexican sandwich rolls (bolillos), sliced
  • 2 to 3 tablespoons unsalted butter at room temperature

Instructions

  • Prepare the double quantity of avocado butter.
  • Then, drain the shrimp and pat dry with paper towels.
  • Chop coarsely.
  • Set aside.
  • In a large bowl, mix the avocado butter with the shrimp.
  • Season with salt, if desired.
  • Set aside.
  • Preheat the broiler.
  • Lightly butter the bread and put the slices on a baking sheet and toast lightly.
  • Mound about 1 heaped tablespoon of the avocado and shrimp mixture on each bread slice.
  • Serve at once.
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Course; Appetizer / Fish / Sandwiches
Cuisine; Mexican

White Bean and Pumpkin Seed Masa Appetizer

White Bean and Pumpkin Seed Masa Appetizer

Poc-Ka-Nes
Manuel Arjona, originally from Yucatán, prepared these delicious crispy masa appetizers stuffed with white beans and pumpkin seeds for my cooking class, when we had a group lunch at his restaurant Maya, in Sonoma, California. Chef Arjona serves his poc-ka-nes (a Mayan word) on a bed of finely shredded Red and Green Cabbage Slaw.
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Ingredients

Makes 8 appetizers

Instructions

  • Prepare the tomatillo salsa.
  • Cover and reserve.
  • Then prepare the tortilla dough.
  • Cover with plastic wrap and let rest about 20 minutes.
  • Meanwhile, prepare the filling.
  • In a dry skillet, toast the pumpkin seeds until they start to brown and pop in the pan.
  • Transfer to a plate.
  • When the pumpkin seeds are cool, grind them coarsely in a food processor and put in a bowl.
  • Add the beans, chives, salt, and pepper.
  • Mix well.
  • The mixture will be thick and hold its shape on a spoon.
  • Reserve.
  • Line a tray with plastic wrap.
  • Prepare the tortilla dough to make 8 tortillas.
  • Press 1 (41⁄2-inch) tortilla.
  • Peel off the top piece of plastic, and lay the tortilla on a flat work surface with the bottom piece of plastic still attached.
  • Put about 1 tablespoon of the reserved bean filling on one half of the tortilla.
  • Carefully fold the tortilla over, using the plastic as a guide, and press the edges together to form a crescent.
  • Unfold the piece of plastic.
  • Seal the edges of the filled crescent.
  • Place on the tray.
  • Repeat, pressing, filling, and folding the tortillas until all are finished.
  • In a deep skillet, pour oil to a depth of about 2 inches and heat until the oil shimmers.
  • Fry the filled tortillas 1 or 2 at a time, until deep golden brown on both sides, about 2 minutes on each side.
  • Drain on paper towels.
  • Serve hot, topped with the salsa.
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Course; Appetizer
Cuisine; Mexican

Tortilla Appetizer with Beef and Green Sauce

Tortilla Appetizer with Beef and Green Sauce

Picaditas de Carne y Salsa Verde El Balcon is a small café in Puebla that specializes in antojitos (snacks). Picaditas, another form of sopes, are typical of Puebla, and they are made with small fresh tortillas. The edges are pinched to make a rimmed cup, which can hold a variety of toppings. This snack is excellent for brunch or an informal lunch.
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Ingredients

Makes 4 snacks

  • Basic Corn Tortilla Dough
  • 1 tablespoon vegetable oil
  • ½ medium white onion very thinly sliced
  • 8 ounces thinly sliced ¼ inch lean beefsteak
  • ¼ teaspoon salt or to taste
  • 1 cup green salsa purchased or homemade
  • ¼ cup crumbled queso fresco fresh Mexican cheese

Instructions

  • Prepare the tortilla dough, making 4 fresh corn tortillas, 1⁄4-inch thick and about 4 inches in diameter.
  • Heat a medium dry skillet or Mexican comal over medium-high heat.
  • Put 1 tortilla on the pan.
  • Cook until it loosens easily from the pan, about 45 seconds.
  • (It should still be pale in color.
  • ) Turn and cook 35 seconds.
  • Remove from the pan and pinch up a 1⁄3-inch edge all around.
  • Return to the pan, flat side down.
  • Cook 30 seconds.
  • Transfer to a plate.
  • Cover to keep warm.
  • Repeat with remaining tortillas.
  • Stack, covered, on the same plate.
  • Heat the oil in the same skillet over medium-high heat.
  • Cook the onion, stirring, until it starts to brown, 3 to 4 minutes.
  • Transfer to a plate.
  • Cook the steak in the same skillet until brown on both sides and just cooked through, about 2 minutes on each side.
  • Season with salt.
  • Transfer the meat to a cutting board and finely chop it
  • To assemble, spread 2 tablespoons of green salsa on each picadita.
  • Top each with about 3 tablespoons of the chopped steak and onion.
  • Sprinkle with cheese and serve at once.
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Course; Appetizer / Beef
Cuisine; Mexican

Masa Quesadillas with Cheese

Masa Quesadillas with Cheese

Quesadillas
Cheese turnovers, called quesadillas, are a favorite snack all over Mexico. Quesadillas are often made with ready-made tortillas, especially in the United States, but these authentic quesadillas are made from scratch using the uncooked masa dough that is the same as that used for making corn tortillas.
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Ingredients

Makes about 16 snacks

  • Basic Corn Tortilla Dough
  • ¼ teaspoon salt
  • 6 ounces Oaxaca string cheese or other melting cheese, thinly sliced
  • 20 fresh epazote leaves finely shredded (optional), or substitute ½ cup coarsely chopped fresh cilantro
  • 2 to 3 serrano chiles thinly sliced with seeds
  • Vegetable oil for frying

Instructions

  • Prepare the dough.
  • Then, dampen your hands with water, and mix the dough with the salt, working it very well until soft.
  • Form the dough into 16 small balls of equal size.
  • Using a tortilla press, put 1 piece of plastic on the open press and lay 1 ball in the center.
  • Put a second piece of plastic on top of the dough, and lower the handle to press out a 3-1⁄2-to 4-inch circle.
  • Peel off the top piece of plastic.
  • Put a small slice of cheese on ½ of the circle, but not too close to the edge.
  • Add a few shreds of epazote or cilantro and about 3 thin slices of serrano on top.
  • Lift the plastic and gently fold the dough together so that the edges meet.
  • Press to seal the edges together, and peel off the plastic.
  • Put the filled quesadilla on a lightly floured baking pan, and cover to prevent drying out.
  • Repeat with the remaining dough.
  • Heat oil to a depth of ¼ inch in a medium skillet until it shimmers.
  • Fry the quesadillas, 2 at a time, until golden brown on both sides, about 1 to 2 minutes per side.
  • Drain on paper towels and serve at once.
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Course; Cheese / Snack
Cuisine; Mexican

Masa White Bean Snack

Masa White Bean Snack

Tlacloyos
Estela Salas Silva, owner and instructor of Mexican Home Cooking in Tlaxcala, about 2 hours from Mexico City, teaches traditional regional cooking in her spacious kitchen. I loved these oval-shaped masa-based bean snacks—somewhat like quesadillas in that they are soft inside and slightly crisp on the surface—so Estela shared her recipe. A tortilla press is needed.
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Equipment

  • Saucepan

Ingredients

Makes about 16 snacks

  • 2 medium tomatoes cored
  • 2 serrano chiles stemmed
  • ¼ cup loosely packed cilantro
  • 1 small garlic clove chopped
  • ¼ teaspoon salt or to taste
  • Basic Corn Tortilla Dough
  • 2 8-inch squares of plastic wrap
  • 1 cup cooked and seasoned white beans mashed, canned or homemade
  • Vegetable oil or lard for frying
  • ½ cup grated cotija or mild feta cheese

Instructions

  • In a saucepan, bring about 2 cups water to a boil.
  • Add the tomatoes and chiles.
  • Cook until the tomatoes and chiles are tender, about 5 minutes.
  • Drain and transfer tomatoes and chiles to a blender.
  • Add the cilantro, garlic, and salt.
  • Blend well.
  • Transfer to a bowl.
  • Prepare the masa dough; then, roll the dough into balls 1½ inch in diameter.
  • Cover to keep from drying out.
  • Set up tortilla press.
  • Put 1 piece of plastic on the bottom of the tortilla press.
  • Place 1 dough ball on the plastic covered press.
  • Top the ball with another piece of plastic.
  • Lower the handle and press into 3-1⁄2- to 4-inch tortilla about 1⁄8-inch thick.
  • Remove the top piece of plastic.
  • Holding the tortilla with the bottom piece of plastic attached, spread 1 tablespoon of beans on top of the tortilla.
  • Fold tortilla in half, remove the second piece of plastic and shape the tortilla into an oval and pat to flatten.
  • Pinch the edges to seal the beans inside.
  • Repeat until all are filled.
  • Heat a dry nonstick skillet over medium-high heat.
  • Cook the filled tortillas on the hot pan, 2 at a time, until light brown on the bottom, about 3 minutes.
  • Turn and cook until lightly browned.
  • Brush tops lightly with oil.
  • Turn again and cook 1 minute.
  • Brush with oil, turn and cook 1 minute more.
  • Remove to a plate.
  • Cover to keep warm.
  • Repeat until all are cooked.
  • Top each tlacloyo with the tomato sauce and sprinkle with cheese.
  • Serve at once.
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Course; Snack
Cuisine; Mexican

Masa Potato and Cheese Snacks, Oaxaca Style

Masa Potato and Cheese Snacks, Oaxaca Style

Molotes de Papa y Queso,
estilo QaxacaI first tasted molotes in Oaxaca as part of the traditional celebration for the Day of the Dead (Dia de Los Muertos), on November 2, that's celebrated all over Mexico. It's both a reverent and joyful time when it is believed that the dead return to earth for a night with relatives and friends. Dia de Los Muertos is a mixture of ancient traditions and Catholic beliefs brought to Mexico by Spain.Just outside the cemetery, food vendors prepare all sorts of snacks, including these, which I liked so much I soon learned how to make them. Serve them with the salsa of your choice.
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Equipment

  • medium saucepan

Ingredients

Makes about 30 molotes

  • 2 medium Russet potatoes about 8 ounces, peeled and quartered
  • 2 cups masa harina flour for corn tortillas
  • 1¼ cups hot water
  • ¾ cup crumbled cotija or grated Parmesan cheese
  • ½ teaspoon salt
  • 1 pound Monterey Jack cheese cut into 30 sticks, 2-inches long × 1⁄4-inch wide
  • Vegetable oil for frying

Instructions

  • In a medium saucepan, boil the potatoes in water to cover until very tender, 12 to 15 minutes.
  • Drain well, and put in a wide shallow bowl.
  • Coarsely and gently break up the potatoes with a fork.
  • Cool the potatoes to room temperature, and allow the steam to dissipate.
  • Meanwhile, in a medium bowl, mix the masa harina with the water.
  • With clean hands, work the dough together until smooth and soft but not sticky.
  • Cover with plastic wrap to prevent drying.
  • Put the cotija cheese in a food processor bowl, and pulse until finely crumbled.
  • Add the prepared masa dough and salt.
  • Pulse to mix.
  • Add the potato and pulse to combine with the dough.
  • The dough should be soft but not sticky.
  • (Add water, 1 teaspoon at a time, if too stiff.
  • )
  • Remove the dough to a flat working surface, and divide the dough into 11⁄2-inch balls.
  • Cover with plastic wrap.
  • To form the molotes, press 1 ball of dough into a 3-inch circle and put 1 stick of the cheese across the center.
  • Wrap the dough around to enclose the cheese.
  • Seal the ends well, with no cheese peeking through, and gently shape the molote to resemble a torpedo.
  • Lay the molote on a baking sheet and cover with a clean kitchen towel.
  • Repeat with remaining dough.
  • In a medium skillet, heat 1 inch of vegetable oil until hot.
  • Fry the molotes, 3 or 4 at a time, frequently turning them, until golden brown, about 2 minutes.
  • Drain on paper towels.
  • Keep warm in a 200° oven.
  • Serve warm.
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Course; Cheese / Snack
Cuisine; Mexican