Tag Archives: mexican

Atole de Galletas Marias

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Hey!

I am in count down mode to winter break! I have been finishing up some Christmas shopping and trying to wrap gifts so that I don’t need to do all this once my break starts! I am almost done!

How many of you have tried atole? I don’t even know how to describe what it is so I looked it up on Wikipedia and this is what it says:

Atole (Mexican SpanishAbout this sound a’tole , from Nahuatl ātōlli /aːˈtoːlːi/) is a traditional hot corn and masa based beverage ofMexican and Central American origin (where it is known as atol). Chocolate atole is known as champurrado or atole. It is typically accompanied with tamales, and very popular during the Christmas holiday season (Las Posadas).

The drink typically includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla and optional chocolate or fruit. The mixture is blended and heated before serving. Atole is made by toasting masa on a comal (griddle), then adding water that was boiled with cinnamon sticks. The resulting blends vary in texture, ranging from a porridge to a very thin liquid consistency. Atole can also be prepared with rice, flour, or oatmeal in place of masa. In northern Mexico, there is also a variation using pinole (sweetened toasted corn meal). Although atole is one of the traditional drinks of the Mexican holiday Day of the Dead, it is very common during breakfast and dinnertime at any time of year. It is usually sold as street food.

I have to admit that I have never been a big fan of atole. I don’t even know why I wasn’t a fan. My son really likes it so now that he is home for break I will be making it for him in different flavors. One of the only things my mom has been able to drink/eat while she has been sick is atole. So I figured I would try making one that I might like too. So why not try making one with the most famous Mexican cookie ever? Galletas Marias (by Gamesa)!
This was so good! I believe I may have not liked my mom’s atole (sorry, mom!) because she has always made the same one…oatmeal. There are so many different flavors to make! This drink (any flavor of it) will warm you up and actually fill your belly! And that mug? Love it! I brought about four of them  from Mexico this summer and I wish I had brought more.
Atole de Galletas Marias
Ingredients

  • 1 pkg. (4.9 oz) Marias cookies (I use Gamesa brand)
  • 8 cups of milk, divided
  • 1 cinnamon stick
  • 2/3 to 1 cup granulated sugar
  • 1 teaspoon vanilla

Directions

Break the Maria’s cookies into pieces and let soak in 3 cups milk in a blender cup for 5 minutes; puree until smooth. Heat the 5 remaining cups of milk and the cinnamon stick in a 3-quart pot over medium heat until very warm. Pour in the cookie puree and stir to combine. Continue to cook, stirring constantly, for about 5 minutes or until the atole has started to thicken slightly. Sweeten with desired amount of sugar. Ladle into mugs.
Recipe Source La Cocina de Leslie

 

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Pollo con Chile Poblano

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Hola!

It’s Monday again. The good thing about it being Monday is that there is no school today. Thank you, Christopher Columbus!

I can’t believe I missed my blog birthday! On October 10th my blog turned 3!

picture-of-a-big-birthday-cake-3-300x300

I have really enjoyed doing my blog these last three years. It’s not easy with a full time job and taking care of a family but I love it! Thank you for following me. I truly hope that I have inspired you  in one way or another.

Let’s get on with some food!

Today I am sharing a recipe that I absolutely love. My Mom used to make this but would use pork. In an effort to make it a little healthier I decided to use chicken.

I love serving this with Mexican rice.

My husband is always asking me that if I am going to cook something with pepper to make sure the peppers are not spicy. Well, there is really no way of telling if a pepper is spicy just by looking at it. I can usually tell once I’ve cut them and I smell them but for the most part you can’t tell. So tread wisely if you are not too big on pepper. You can of course use less pepper but that doesn’t guarantee that they won’t be spicy. Remember…do not rub your face or eyes when roasting or chopping any type of pepper.

Pollo con Chile Poblano

  • 1 small onion, diced
  • 1 small tomato, diced
  • 2 tblspn chicken bouillon powder (I like Knorr)
  • 4-5 poblano chiles, roasted, peeled and chopped (veins and seeds removed)
  • 2 tblspn vegetable or olive oil
  • 1 tspn salt
  • 2 garlic cloves, minced
  • 5 chicken breasts, chopped into small pieces
  • 6 cups water

Directions

Heat oil in large pot. Add salt to chicken and add to hot pot. Cook chicken until no longer pink in the middle. Add chopped onion and cook for about 4 minutes. Add minced garlic and continue to cook for another 4 minutes. Add chopped tomatoes and cook for another 4 minutes or so. Add Poblano chiles and continue to cook for about 5 minutes. Make sure you stir everything together after every addition. Add 6 cups of water and chicken bouillon. Stir well to dissolve the bouillon.  Allow everything to simmer for about 15 minutes. Adjust salt if needed and enjoy.

If served with rice on the side the broth melds really well with it. If I don’t have rice on the side then corn tortillas are a must! I don’t even know if this is a stew or a soup. I guess it doesn’t matter as long as it’s good!

Enjoy!

Besos,

Flor

 

Ceviche de Coliflor/Cauliflower Ceviche

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Hey!

This past weekend was the first time I have baked since the end of May. It felt soooo good! With Fall right around the corner I even did a bit of crafting the other day. That felt great too! I am really looking forward to my favorite season-Autumn!

A while back a friend from school gave me some Ceviche de Coliflor to try that her mom had made. It was delicious. It’s traditionally made with shrimp or fish but in this version I didn’t even miss the seafood.

This was so fresh tasting. It’s a great dish to take to a potluck, picnic or if you are trying to eat healthier.

 

Ceviche de Coliflor

Ingredients

Use as much or as little of each ingredient as you like.

  • Finely chopped cauliflower
  • Finely chopped broccoli
  • Finely chopped tomatoes
  • Finely chopped cucumber
  • Finely chopped purple onion
  • Fresh squeezed lime juice
  • Finely chopped jalapeño pepper, optional
  • Salt to taste

Mix all ingredients. Allow to chill for at least an hour to let all ingredients marinate in lime juice. Serve with tortilla chips or on tostadas. Of course you can top with some of your favorite salsa as well.

Enjoy!

Besos,

Flor

 

One Pot Andouille Sausage Skillet Pasta & Vacation

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Hola!

I am back from vacation. Wow! I never realized that five weeks is actually a long time to be away from home! I had a very relaxing and restful vacation. We did a whole lot of nothing! There was sleeping in, late breakfasts, naps, ice cream every day, lots of pop drinking and so many other things! Who wouldn’t want  nature and a river about  a five-minute walk from home? It was marvelous. We primarily stayed in the town where my parents live and went away for a weekend in the “big” city to do some sight-seeing. I am so grateful to my Dad for allowing us to stay with him. We all enjoyed many, many hours sitting on the porch talking or just being. We ate all sorts of food and snacks. I actually ate the best burgers ever there. I am going to try to re-create them. I am looking forward to going back soon! To check out some of my vacation pictures look for me on instagram at micasayourcasa. Or look for me on Facebook at Mi Casa is Your Casa.

Here are just a few of my vacation pictures.

This makes me want to cry! What natural beauty!

This was our backyard…a five minute walk to the river.

This was at the Plaza de Armas in the City of Durango, Durango, Mexico. Our weekend trip there was full of food and sightseeing. There was no time to rest!

Here I am at a night time cemetery tour…

This is the best hamburger in the world…It may not be the prettiest but it will make you dance for more!

I will probably be adding more pictures to instagram so go ahead and check them out.

Today was my first day at my new school as secretary. I am so excited and am ready to tackle it all! The next few weeks will be an adventure and I am ready for it!

I have a recipe for you today! This is so cheesy it is almost sinful!

One Pot Andouille Sausage Skillet Dinner

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 2 cups chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1/2 cup milk
  • 8 ounces elbows pasta
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded pepper jack cheese

Directions

  • Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
  • Stir in chicken brown, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
  • Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
  • Serve immediately.

I had never had Andouille Sausage and it was mighty tasty!

I have to say that food in Mexico is so much simpler…I think I might have lost a pound or two and am sure I will be gaining it back if I start eating foods like this delicious one pot meal!

Have a great day!

Besos,

Flor

 

 

Recipe Source Damn Delicious

 

 

 

 

 

Cochinitos (Piggies)

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Hola!

I love Mexican sweet breads. It’s such a great treat to go to the Mexican bakery and pick all the delicious bread that everyone likes. Everyone has their particular favorite but an all around favorite is the cochinito which also goes by the name of puercitos, marranitos, cerditos and translates to little piggies. They are more of a bread than a cookie-kind of like a cake cookie? The ones in the bakery are larger than the ones I have made and do taste a bit more maybe gingerbread like? I have been trying to figure out the exact  flavor of the cochinitos in the bakery. Those piggies are also a dark brown color so I just assume they must use a food coloring in them.

I made these piggies over the weekend and they were a great hit…even though they are not exactly like the ones in the bakery. If my entire family approves that means they are good…you have to trust people that love to eat!

They are just too cute! These can be eaten for breakfast with a cup of coffee or glass of milk in the morning. As a snack sometime during the day or even at night to fill your belly before bedtime.

 

Cochinitos (Little Piggies)

Ingredients

  • 12 ounces piloncillo, chopped or grated, or substitute with 1 3/4 cup packed brown sugar
  • 3/4 cup water
  • 1  cinnamon stick, 2-inch to 3-inch length
  • 2 sticks or 1 cup unsalted butter at room temperature
  • 2 tablespoons molasses
  • 4 1/4 cups all purpose flour, may need a bit more
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs at room temperature, lightly beaten
  • Butter to grease cookie/baking sheet
  • 2 to 3 tablespoons all purpose flour, a bit more or less, to roll out the dough
  • 1 egg lightly beaten, to be used as glaze
  • Confectioners’ sugar to sprinkle on top, optional

Directions

In a saucepan, combine the grated piloncillo or dark brown sugar with the water and cinnamon. Heat over medium heat, once it simmers, adjust and lower heat to keep it at a low-medium simmer for about 15 minutes, or until it thickens to a light syrup consistency. Turn off the heat and remove the cinnamon stick. You should have now about 1 1/4 cups piloncillo liquid. Add the butter and the molasses into the hot liquid, and stir until it dissolves.

In a mixing bowl, mix the flour, baking powder, baking soda and salt. Make a whole in the center and pour the piloncillo mixture. With a spatula mix it all together in a circular motion until it is well incorporated. Lightly beat 2 eggs and incorporate them into the dough. The dough will be sticky and gooey.

Place enough plastic wrap in the bottom of a mixing bowl to have wings on the sides. With a spatula, push the dough onto the plastic wrap, wrap the dough, and refrigerate anywhere from 3 hours to overnight.

When ready to make the cookies, preheat oven to 375 degrees. Grease a couple cookie/baking sheets with butter. If using one sheet you may need to do a couple batches.

Remove dough from the refrigerator. On a counter top, sprinkle a couple tablespoons of flour. Rub a bit of flour on the rolling pin as well. Roll dough until you have about 1/4″ thickness. Using piggie cookie cutters, press down on dough, moving a bit on the counter top, to make it easier to lift the shaped dough.

Place Piggies on the baking sheet as you shape them along. Gently brush cookie tops with the lightly beaten egg. Roll the extra already used dough, wrap with plastic wrap, and place in the freezer for at least 10 minutes before using again, or it will be too soft and sticky. Repeat to make remaining cookies.

Bake cookies in the middle rack of the oven anywhere from 7 to 9 minutes. Remove from the oven and place on a cooling rack. You may sprinkle confectioner’s sugar on top. Keep them covered so they remain soft.

I will definitely be making these again!

Besos,

Flor

Adapted from Pati’s Mexican Table

 

Salsa Verde de Chile Jalapeño-Jalapeño Salsa

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Hola!

I have had another first this weekend! I have never taken any of my children to the mall where I have had to separate from them because I wasn’t cool! This happened this weekend with my youngest. I took her and a friend to the mall and I was forced to walk around all by myself. We had to set a meeting time and place…so sad!

With summer around the corner ( I hope) grilling time is coming around. I typically just make just two kinds of salsas, red salsa and tomatillo salsa. I figured it’s time to change it up a bit.  I figured I would try one that is simple and quick like this Salsa Verde de Childe Jalapeño or Jalapeño Salsa.

 

Salsa Verde de Chile Jalapeño

Ingredients

  • 4 large jalapeño chiles (remove stems, you can also remove the seeds and veins so they are less spicy)
  • 1 large garlic clove
  • 2 large slices of onion or 1/4 onion
  • salt or chicken bouillon (granulated or powder)
  • a little bit of water


Directions

Place all ingredients in a small pan and cook until they are softened. When ingredients are softened  place them in a blender (or use an immersion blender) along with the water and blend until smooth. If needed add more salt.

Use this salsa on any food you like-tacos, tostadas,tortas,soups,stews, anything you want to add a bit of spiciness to.

Simple and delicious.

Besos,

Flor

 

 

 

 

Enfrijoladas on Cinco de Mayo

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Hola!

Happy Cinco de Mayo! I realize that many people go out and celebrate Cinco de Mayo. I have never gone out to celebrate because I feel like I celebrate every day when I cook delicious Mexican meals. I celebrate when I hear Mexican music-which is everyday! I celebrate when I speak Spanish which is everyday. I feel absolutely blessed to have such a rich and wonderful heritage and there is no better way to celebrate that heritage than by delicious food!

These Enfrijoladas are delicious and are actually super easy to make. It’s funny that when you use what might be considered the simplest of ingredients that you can make such a delicious meal

You can use all sorts of fillings for Enfrijoladas such as chicken, ham,beef, or pork  but I prefer just cheese. You can cave them for breakfast, lunch or dinner. You can have them as a main dish or a side dish.

 

Enfrjoladas

Ingredients

4 cups frijoles caldosos, or seasoned and pureed beans.

16 corn tortillas

1 cup queso fresco, or shredded Chihauahua cheese

Toppings such as sliced avocado, Mexican crema or sour cream, salsa, pico de gallo

Directions

Heat a comal or dry skillet over medium heat.

Taking one tortilla at a time, heat on the comal or skillet for about 30 seconds per side. Take the tortilla with a pair of tongs and immerse it in the bean puree. Place it on a plate and sprinkle some cheese on one side and fold it as if it were a quesadilla or a turnover.  Top with your favorite toppings and devour!

These are best eaten right after they are made. I love them with pico de gallo which has the colors of the Mexican flag.

I also wanted to share with you an article written by Anthony Bourdain — Thank you, Anthony!

http://anthonybourdain.tumblr.com/post/84641290831/under-the-volcano

I want to be his sidekick soooo bad. He is such a bad*** and he just seems so real. Enjoy the article and Happy Cinco!

Besos,

Flor