Recipes

Chipotles en Vinagre

Chipotles en Vinagre

Pickled Chipotle Chiles In the regions of Puebla and Tlaxcala, smoky chipotle chiles are frequently pickled and used to season sauces, stews, and soups. Look for chipotles or another smoked jalapeño variety, chile mora, which is tan or reddish brown in color, pliable and about 2 inches in length. Pickled chiles keep in the refrigerator for 3 to 4 months.
Couverts3
Deel op Facebook Print Recipe

Ingredients

  • 4 ounces chipotle chiles
  • 11 ⁄2 cups water
  • 11 ⁄2 cups cider vinegar
  • 3 ⁄4 cup piloncillo Mexican raw sugar or dark brown sugar
  • 8 whole allspice berries
  • 2 cloves
  • 2 teaspoons sea salt
  • 1 small carrot peeled and thinly sliced
  • 1 ⁄4 medium white onion sliced

Instructions

  • Bring 11⁄2 cups water to a boil in a small saucepan.
  • Meanwhile, rinse the chiles.
  • Remove the stems and seeds, if desired.
  • When the water boils, put the chiles in the boiling water.
  • Add the vinegar, sugar, allspice, cloves, and salt.
  • Bring to a boil, then reduce the heat to medium-low, cover and simmer 30 minutes.
  • Add the carrot and onion.
  • Cook until the vegetables are tender, 6 to 8 minutes.
  • Cool.
  • Transfer to a jar with a lid and store in the refrigerator.
————————————————————————————————–
Course; Side Dish
Cuisine; Mexican

Mantequilla de Jitomate y Chile Jalapeño

Mantequilla de Jitomate y Chile Jalapeño

Tomato–Jalapeño Chile Butter
Chef Francisco Cisneros of Guaymas Mexican restaurant in Tiburon, California shared this recipe with me. It goes into seafood sauces, or a small amount can be melted on grilled fish, chicken, or steaks.
Deel op Facebook Print Recipe

Ingredients

  • Makes about 1⁄2 cup
  • 1 ⁄4 pound unsalted butter at room temperature
  • 2 jarred pickled jalapeño chiles en escabeche, seeded and chopped
  • 2 tablespoons tomato paste
  • 1 ⁄4 cup cilantro sprigs
  • Salt to taste

Instructions

  • Put all of the ingredients, except salt in a food processor and blend to combine.
  • Add salt, if desired.
  • Transfer to a bowl, cover and refrigerate, up to 5 days, or freeze in covered plastic container about 3 weeks.
————————————————————————————————–
Course; Butter
Cuisine; Mexican

Mantequilla de Aguacate

Mantequilla de Aguacate

Avocado Butter
Avocados are so plentiful in Mexico that it's no wonder buttery mashed avocado mixed with a bit of lime juice and salt is sometimes called "poor man's butter." Many times, my husband and I have purchased one avocado, one lime, and two bolillos (oval Mexican sandwich rolls) at the public market. With the aid of a pocket knife, we've feasted on this superb, simple fare while seated on a shady park bench. Smear avocado butter on sandwiches, steaks, or chicken.
Couverts2
Deel op Facebook Print Recipe

Ingredients

  • 1 large ripe avocado Hass variety preferred, peeled and pitted
  • 1 teaspoon fresh lime juice or to taste
  • 1 ⁄4 teaspoon salt or to taste

Instructions

  • Mix all the ingredients together in a small bowl.
  • Use at once, or it will start to darken.
————————————————————————————————–
Course; Butter
Cuisine; Mexican

Mayonesa de Chipotle

Mayonesa de Chipotle

Chipotle Mayonnaise or Crema
Mayonnaise or thickMexican crema can be mixed with prepared salsa de chipotleor canned chipotle peppers packed in adobo for this creamyspicy spread to use on tortas, tacos, quesadillas, added to salads, or whateveryou like. Heat lovers really like this! The Mexican ingredients are availablein Latin-American markets, and in the Mexican section of most supermarkets.
Couverts1 cups
Deel op Facebook Print Recipe

Ingredients

  • 1 cup mayonnaise or Mexican crema
  • 2 tablespoons chipotle salsa or the adobo from canned chipotles

Instructions

  • Mix the mayonnaise or crema with the chipotle salsa in a medium bowl.
  • Store in a small jar, refrigerated.
  • Mayonnaise mixture keeps for months, crema mixture for 1 to 2 weeks.
————————————————————————————————–
Course; Sauce
Cuisine; Mexican

Crema

Crema

Mexican Sour Cream
If Mexican crema is not currently available where you live, this is an acceptablesubstitute. A good quality heavy cream combined with yogurt or buttermilkshould thicken by standing at room temperature overnight. This homemade crema will stand up to cooking much better than commercial sour cream, whicheither dries out or curdles.
Deel op Facebook Print Recipe

Ingredients

Makes about 1 cup

  • 2 tablespoons plain yogurt or buttermilk
  • 1 cup heavy cream

Instructions

  • Put the yogurt or buttermilk into a glass jar.
  • Add the cream gradually, stirring, to make a smooth mixture.
  • Cover with the lid, but do not tighten.
  • Let stand at room temperature overnight.
  • Remove the lid, stir gently, replace and tighten the lid, and refrigerate about 4 hours to finish thickening.
  • Crema keeps about 10 days in the refrigerator.
————————————————————————————————–
Course; Sauce
Cuisine; Mexican

Naranja Agria

Naranja Agria

Bitter Orange Juice Substitute Bitter oranges (naranja agria), sometimes called Seville oranges, are used a great deal in Yucatán cooking. The juice is used in the seasoning pastes (recados) of the region, in fresh salsas, and to flavor fish and other meats. This is a substitute for the real thing if Seville oranges are not available
Deel op Facebook Print Recipe

Ingredients

Makes 3⁄4 cup

  • 1 ⁄2 cup fresh orange juice
  • 1 ⁄4 cup fresh grapefruit juice
  • 1 tablespoon fresh lime juice

Instructions

  • Mix all of the juices together in a jar, cover, and store in the refrigerator.
  • The juice is best used fresh or within 2 days.
————————————————————————————————–
Course; Juices
Cuisine; Mexican

Hierbas de Olor

Hierbas de Olor

If you walk through a food market in Mexico, you’ll often see women sitting at their vendor table, tying together various herb bouquets. When a recipe calls for a common mix, hierbas de olor, this is what it means.
Deel op Facebook Print Recipe

Ingredients

  • 1 bay leaf
  • 1 sprig of thyme
  • 1 sprig of marjoram
  • 1 sprig of oregano

Instructions

  • Tie the herbs together with kitchen string.
  • Add it to the cooking pot.
  • Remove and discard before serving.
  • That’s it!
————————————————————————————————–
Course; Spices & Seasoning
Cuisine; Mexican

O. Henry Candy

O. Henry Candy

Deel op Facebook Print Recipe

Ingredients

Part 1

Part 2

Instructions

Part 1

  • Combine over heat, stirring only until sugar is dissolved.
  • Cook until hard ball stage (265°).
  • Let cool, then add peanut butter.
  • Stir thoroughly.
  • Shape into rolls ¾” thick and 1” long.
  • Set aside.

Part 2

  • Cook corn syrup and sugar together until hard ball stage (265°).
  • Then dip candy from Part 1 into this and roll in peanuts while still hot.
  • Melt dipping chocolate in top of double boiler.
  • Dip rolls into melted chocolate and drop on waxed paper
————————————————————————————————–
Course; Candy
Cuisine; Amish

Kisses

Kisses

Coconuts could be bought at the turn of the century in eastern Pennsylvania. They were, of course, in their hard shells, leaving it up to the enterprising cook (or her helpers) to ferret out their meat and grate it. Coconut was a delicacy in cakes, cracker puddings, and, on occasion, candy.
Deel op Facebook Print Recipe

Ingredients

Makes about 2 lbs.

Instructions

  • Beat egg whites till frothy.
  • Gradually add sugar and vinegar.
  • Beat until fluffy (about 10 minutes).
  • Stir in vanilla and coconut.
  • Drop by teaspoons onto cookie sheets.
  • Bake at 250° for 30–45 minutes.

Notes & Wine Advice

Variation:
crushed nuts may be substituted for coconut.
————————————————————————————————–
Course; Candy
Cuisine; Amish

Hard Tack Candy

Hard Tack Candy

An old recipe, reminiscent of Melinda Candy
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Combine sugar, water, and syrup and cook until candy is brittle when dropped in cold water (280°).
  • Stir in food coloring, leaving mixture on heat until it reaches 290°.
  • Remove from heat and add ⅛ ounce of desired flavoring (peppermint, spearmint, cinnamon, wintergreen, anise, etc.
  • ).
  • Pour immediately onto greased cookie sheet.
  • When cooled, cut into bite-sized pieces with scissors.
————————————————————————————————–
Course; Candy
Cuisine; Amish