Posts tagged Ladle
Baked chilaquiles: Chilaquiles al horno
Jan 23rd
We usually make chilaquiles right on the stovetop and gobble them up immediately, but in this recipe, they are baked in the oven, which means that all work can be done before guests arrive. Leave out the chicken if some guests are vegetarians.
Ingredients
3 ½ cups water or chicken broth2 pounds tomatillos, husked1 large onion, peeled and roughly chopped2 pounds roma tomatoes4 chipotles in adobo, seeds removed for less heat if desired4 large cloves garlic, roughly chopped6 tablespoons vegetable oil, plus additional for frying tortillas2 pounds corn tortillas, cut into wedges4 cups cooked, shredded chicken breast2 cups Mexican crema or heavy cream2 cups sour cream2 cups shredded cheese, such as Oaxaca or fresh mozzarella
Boil the water, tomatillos and onion in a saucepan until the tomatillos are soft. Place the tomatillos and onion in a blender with the tomatoes, chipotles, garlic, and ½ cup of the tomatillo cooking water, and puree until smooth.
Heat 6 tablespoons of oil in a large pot, add the pureed sauce and cook over low heat for about 20 minutes. Set aside.
In a large skillet, heat enough vegetable oil to crisp-fry the tortilla wedges. This may have to be done in 2 0r 3 batches. Drain fried tortilla wedges on paper towels.
In a small bowl, combine both kinds of cream.
Preheat oven to 350°F.
In a deep, buttered casserole, place ½ of the tortilla wedges. Ladle ½ of the sauce over them, topped with ½ of the shredded chicken, ½ of the cream mixture and ½ of the grated cheese. Repeat layers, ending with cheese. Bake for 20-30 minutes. Serves 10.
Link to source article
Mexican Christmas menu ideas: Posadas, Noche Buena, Navidad
Holiday punch: Ponche navideño
Jan 16th
Tecocote fruit and sugar cane
© Daniel Wheeler, 2009
In addition to being served in Mexican homes during the Christmas and New Year holiday season, hot ponche is sold at night by street vendors who ladle it out from steaming cylindrical vats. The tejocote is a small fruit, golden in color when mature, similar in taste to an apple, but with a pastier texture. It is not easily found outside of Mexico, but apples make a good substitute. In Michoacan, a piece of beet is often added instead of jamaica to color the punch.
Ingredients
¾ pound small apples or tejocotes, peeled and sliced10 guavas, halved½ pound raisins or prunes or a mixture of both6 oranges, scrubbed and sliced with rind1 cup jamaica (dried hibiscus) flowers4 pieces sugar cane stalk, peeled and cut into strips (see note)3 sticks cinnamon, each about 6” long7 quarts watersugar to taste (the usual proportion is 1/3 cup to each quart of water)brandy, rum or wine to taste (optional)
Place the apples, guavas, raisins or prunes, oranges, sugar cane and cinnamon in a large stockpot with the water. Bring to a boil, lower heat, cover and simmer for 1 hour. Add sugar to taste, cover and simmer for another 10 minutes. If adding brandy or other alcohol, add and simmer a few minutes longer. Serve hot in mugs. Serves 16-18.
NOTE: If sugar cane is unavailable, increase the amount of sugar added.
Link to source articles
Mexican Christmas menu ideas: Posadas, Noche Buena, Navidad
Cinnamon: Mexican cooks use the real thing
A Mexican Christmas dinner: Tamales, turkey, tejocotes
