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Chocolate atole: Champurrado
Jan 27th
My own personnal favorite atole, this ancient beverage brings together two Mesoamarican natives, corn and chocolate. Besides being a good breakfast drink, atole is nice late at night, perfect for those who want to avoid a late supper but don’t want to go to bed on an empty stomach.
Ingredients
1/3 cup masa harina mix4 cups cold water2 tablets Mexican chocolate (4 ounces)1 stick cinnamon2 tablespoons dark brown sugar or piloncillo, or to taste
In a medium saucepan, dissolve the masa harina mix in the water and cook, stirring, over medium heat until the mixture reaches the consistency of heavy cream.
Strain mixture into a larger saucepan, add the remaining ingredients and cook, stirring constantly, over medium heat until the chocolate and sugar have dissolved. The champurrado may be thinned with milk if desired.
Serve in hot mugs.
Serves 4.
Link to source article
Mexican Christmas menu ideas: Posadas, Noche Buena, Navidad
A Mother’s Day breakfast, Mexican style: Día de las Madres
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
