tag:blogger.com,1999:blog-74755122178067166132024-02-19T09:15:22.844-08:00A Little Cup of Mexican Hot ChocolateA Girl's Guide to Cooking Mexican Food Just Like Her AbuelitaClementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-7475512217806716613.post-54344331859781993492012-12-12T00:11:00.001-08:002012-12-12T20:29:15.382-08:00Little Faces in The Mirror of a Book<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjqs2-r0UlFUOg1RKRsvr4tVJMvvRZdjH_Yki9wDGl-nUxnS-bcWw6MBjyaMhrID0o4S0tw_PDWqGguKLQkuw0Rh2apPs7yP77w2yKn-r2Pk2q_KTkNdbZWVU_5Jem6mRQ6ECKgIXO9m5/s1600/SOMBRERO_Y_CHOCO600px.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img bea="true" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjqs2-r0UlFUOg1RKRsvr4tVJMvvRZdjH_Yki9wDGl-nUxnS-bcWw6MBjyaMhrID0o4S0tw_PDWqGguKLQkuw0Rh2apPs7yP77w2yKn-r2Pk2q_KTkNdbZWVU_5Jem6mRQ6ECKgIXO9m5/s320/SOMBRERO_Y_CHOCO600px.jpg" width="261" /></a></div>
I’ve come <em>con las manos abiertas</em> [with open hands] to ask you <em>un gran favor</em>. Please buy a Latino children’s book to read your children, your nietos o sobrinos—and no, it doesn’t have to be my children’s book (though it would be nice).<br />
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If you read <a href="http://www.nytimes.com/2012/12/05/education/young-latino-students-dont-see-themselves-in-books.html?pagewanted=1&nl=todaysheadlines&emc=edit_th_20121205">this article</a> in The New York Times, you will understand why I’m asking you—no, <em>begging</em> you, amigas, to help me and <a href="http://www.mommymaestra.com/2012/12/yes-latinos-do-buy-books-3-things-you.html">my fellow Latina bloggers</a> send a loud <em>¡grito!</em> to those big New York-based publishers: Latino children’s books are not just a good investment, but the right thing to do.<br />
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They say that we do not buy books for our children.<br />
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Much less read to them.<br />
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How can we convince them that it simply not the case?<br />
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We open up our wallets and buy a book.<br />
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A book to read to our little ones at night <em>antes que se van a dormir</em>.<br />
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And introduce them to a story-friend who looks just like them.<br />
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And acts like them.<br />
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Someone who talks the way they do.<br />
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Who laughs at the same things.<br />
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Whose family is just like theirs.<br />
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And whose dreams are their dreams, too.<br />
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They might eat tamales.<br />
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Or prefer habichuelas.<br />
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Arroz con pollo just might be their thing.<br />
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And even a pupusa or two.<br />
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Let them see their reflection through the magic mirror of a book.<br />
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So go buy one!<br />
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Adios, chiquita. And thank you!<br />
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<span style="font-size: large;">Three of My Favorite Latino Children’s Books</span></div>
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This LA-born girl has a real soft spot for the children of migrant farm workers. That NY Times article called them stereotypical characters. I call them real children, whose hard-working parents harvest almost every single fruit and vegetable we put into our mouths. Here are some books that tell of their experience. Please click on the titles to buy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiOoL9HJIwd_p5PX-dDyjW4vhEHpHcsSWlxPVVjq3kJxyQKTpMUiylltGWP3rD1289oeeTGREcG_KbSGwwEEEJKSq8d4wMAM40_Y4akYp1mlMWjqPIsdJgNGZMszbLhSsq9p_xKXBRABvJ/s1600/circuit-1ffbrq7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img bea="true" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiOoL9HJIwd_p5PX-dDyjW4vhEHpHcsSWlxPVVjq3kJxyQKTpMUiylltGWP3rD1289oeeTGREcG_KbSGwwEEEJKSq8d4wMAM40_Y4akYp1mlMWjqPIsdJgNGZMszbLhSsq9p_xKXBRABvJ/s320/circuit-1ffbrq7.jpg" width="230" /></a></div>
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<a href="http://www.amazon.com/s/ref=nb_sb_ss_c_0_14?url=search-alias%3Dstripbooks&field-keywords=the+circuit+francisco+jimenez&sprefix=The+circuit+f-%2Caps%2C368"><em>The Circuit</em></a></div>
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By Francisco Jiménez</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM3NwpyEuCj4OC5FJsxD08olDHRM5i9KvSQg2XGvQ7Vne4alJMF0IvXa61SqEQi8PzjxmxNe5ZSY_PblXtlXsP202xmblGHMIH6JD6VCBezQcaYRAsGFLCgNHg9wmBcaYf09BsFC94wZ-j/s1600/domitila.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img bea="true" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM3NwpyEuCj4OC5FJsxD08olDHRM5i9KvSQg2XGvQ7Vne4alJMF0IvXa61SqEQi8PzjxmxNe5ZSY_PblXtlXsP202xmblGHMIH6JD6VCBezQcaYRAsGFLCgNHg9wmBcaYf09BsFC94wZ-j/s320/domitila.jpg" width="256" /></a></div>
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<a href="http://www.amazon.com/s/ref=nb_sb_ss_c_0_8?url=search-alias%3Dstripbooks&field-keywords=domitila"><em>Domitila—A Cinderella Tale From The Mexican Tradition</em></a></div>
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Adapted by Jewell Reinhart Coburn</div>
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and last and most certainly least,</div>
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<em><a href="http://www.amazon.com/s/ref+nb_sb_ss_i_0_15?url=search-alias%3Dstripbooks&field-keywords=the+pumpkin+moon+empanadas&sprefux=the+pumpkin+moo&2C135">The Pumpkin Moon Empanadas</a></em></div>
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By Clementina Llanes</div>
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(shameless plug!)</div>
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Check out the links below and find out how you can support Latino Children's Literature:</div>
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Latina Bloggers Respond: Void in Latino Children Literature (<a href="http://allofmenow.com/2012/12/latina-bloggers-respond-void-in-latino-childrens-literature/">click here</a>)</div>
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Yes, Latinos Do Buy Books: 3 Things You Can Do To Make a Difference (<a href="http://www.mommymaestra.com/2012/12/yes-latinos-do-buy-books-3-things-you.html">click here</a>)</div>
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Where is the Latino Children's Literature? (<a href="http://nbclatino.com/2012/12/08/opinion-where-is-the-latino-childrens-literature/">click here</a>)</div>
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Latina Bloggers React: Not Enough Hispanic Authors, Books Due to Publishing Industry (<a href="http://www.thewiselatinaclub.com/latina-bloggers-react-not-enough-hispanic-authors-books-due-to-publishing-industry/">click here</a>)</div>
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An Open Letter to an Elementary School Librarian (<a href="http://iteachduallanguage.blogspot.com/2012/06/open-letter-to-elementary-school.html">click here</a>)</div>
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To Boost Reading Skills Latino Children Need More Than Books They Identify With (<a href="http://www.spanglishbaby.com/2012/12/to-boost-reading-skills-latino-children-need-more-than-books-they-identify-with/">click here</a>)</div>
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Latina Bloggers React: We Need More (<a href="http://www.autismwonderland.com/2012/12/latina-bloggers-react-we-need-more.html">click here</a>)</div>
Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com16tag:blogger.com,1999:blog-7475512217806716613.post-82133046857588385592012-10-13T22:20:00.000-07:002012-10-14T22:07:21.522-07:00They Love Their Children TooHola. I’m here to tell you that I have written a little book . . . <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaoMucf9cD_u6D5E4lk1onamCWAej3WsuOfANqqv9vWumm7yvWW-1unYFOuAXVTTZSFexE4eCJW-Q_KPBP12RM8BAmq0URYncUHSGJ23vjx0sndKiRQRRybm1bFAKGPG_4fBSG2tS2KaHZ/s1600/The+Pumpkin+Moon+Empanadas+Cover.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" nea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaoMucf9cD_u6D5E4lk1onamCWAej3WsuOfANqqv9vWumm7yvWW-1unYFOuAXVTTZSFexE4eCJW-Q_KPBP12RM8BAmq0URYncUHSGJ23vjx0sndKiRQRRybm1bFAKGPG_4fBSG2tS2KaHZ/s320/The+Pumpkin+Moon+Empanadas+Cover.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Available on <a href="http://www.amazon.com/Pumpkin-Moon-Empanadas-Clementina-Llanes/dp/1478207361/ref=s_1_1?ie=UTF87qid=13496420458sr=8-18keywords=the+pumpkin+moon+empanadas">Amazon</a>. (Illustrations courtesy of Sarah D. Thomas)</td></tr>
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. . . based on my most popular post, <em>The Pumpkin Moon Empanadas</em>.<br />
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When one reads a story about a little girl, she is usually a princess who slays a fire-breathing dragon and saves a handsome prince from endless slumber by awakening him with True Love’s Kiss (or is it the other way around?). She may possess magical powers, or is the best ballerina in the whole world. She might live à Paris like <a href="http://www.wikipedia.org/wiki/Madeline">Madeline</a>, or at the Waldorf with her movie star mommy and her opera singer daddy.<br />
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Which is all very nice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqg4FprnjiBDl4MQE2eZEw15ioal0aOT2Q6qB86dygLzudEcPbvr-cAdL4R1gGX-A1xKAwFN9P-yb5oxQ8r_FWYtA7_kbUVaWFMBKDZyFNw9Cd7Tzey_D4HG9LOus-wEGopTmeavR5JXB1/s1600/The+Pumpkin+Moon+Empanadas+III.jpg" imageanchor="1"><img border="0" height="320" nea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqg4FprnjiBDl4MQE2eZEw15ioal0aOT2Q6qB86dygLzudEcPbvr-cAdL4R1gGX-A1xKAwFN9P-yb5oxQ8r_FWYtA7_kbUVaWFMBKDZyFNw9Cd7Tzey_D4HG9LOus-wEGopTmeavR5JXB1/s320/The+Pumpkin+Moon+Empanadas+III.jpg" width="320" /></a></div>
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But what if the little girl who reads those books is the daughter of a poor man—a man who works in the vineyards picking grapes? A man who lives far from home and only speaks <em>el español</em>? Do many write books about her and <em>her</em> daddy? And, what kind of present does a man with a sunburnt face and sunburnt eyes, rough hands and muddy boots, a man who doesn’t have a lot of things—give to his little girl? Only the best gift any papito can give—<em>el amor de familia</em>, a healthy dose <em>de imaginación</em>—and the Pumpkin Luna to make empanadas!<br />
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Shouldn’t a story be written about that little girl and her papito, too?<br />
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The Pumpkin Moon Empanadas contains delightful color illustrations by my talented friend, a young lady by the name of Sarah D. Thomas. It includes a delicious Pumpkin Moon Empanadas Recipe to bake with your own dragon-slaying-ballerina princess, plus a Glossary of Spanish Words and Phrases.<br />
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I hope you buy my little book and enjoy reading it as much as I did writing the story.<br />
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Clementina<br />
<br />Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com10tag:blogger.com,1999:blog-7475512217806716613.post-31867305884763092952012-09-28T21:51:00.002-07:002012-10-13T20:36:10.481-07:00If I Knew You Were Coming I Would Have Cooked You Pozole<span style="font-family: 'Georgia','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"><div class="separator" style="clear: both; text-align: center;">
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If you’re asking me if I’m in the mood for cooking, the answer is no—but I am open to persuasion.</div>
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But it can’t be anything that reminds me of summer, with its wet, ill-fitting bathing suits that makes you look like a sunburned chorizo sausage in its casing. Don’t even mention those cloying girly girl drinks with tiny umbrellas in them, got it? And no cold salads, please. . . . <em>Pozole</em>, did you say? Hmmmm, consider me <em>persuaded</em>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDgkeSrjla2SzhAp_QIBJ9iabm_hb8MWOtXQ_bbQUp5J91G38xdAyUlZzuxKtutF3Vjc3lNSZjF0fUOp669d2uKSn8-Fb99OYCDvxy7jVWcdb86ollCbsE9lPfheHVvBALB721-fCUhb8/s1600/MexiChocOct2012+0280600PX.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" kea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDgkeSrjla2SzhAp_QIBJ9iabm_hb8MWOtXQ_bbQUp5J91G38xdAyUlZzuxKtutF3Vjc3lNSZjF0fUOp669d2uKSn8-Fb99OYCDvxy7jVWcdb86ollCbsE9lPfheHVvBALB721-fCUhb8/s400/MexiChocOct2012+0280600PX.jpg" width="400" /></a></div>
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There is a snap in the air in the Central Coast, as sweet and as sharp as a bite of a Pink Lady apple. Harvest time has arrived to the vineyards. <em>El otoño</em> [autumn] is coming with its clear, but sepia-toned, days, and with it the desire to dust off my mamá’s old large pot to cook a hearty pozole. What, with those tender chunks of pork and hominy swimming in a luscious red chile broth—(<em>ay, yay, yay,</em> I’m so happy about it, I can’t even finish this sentence!) It’s a stew that is also a salad, if you can believe it—no pozole is complete without heaps of thin-sliced cabbage, fresh chopped cilantro, diced green onion, disks of sharp, peppery red radish and that ever ubiquitous squeeze of lemon or lime. Of course, you can have pozole any time of the year, but eating it in <em>el otoño</em> just seems right.</div>
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And here is the best part: cooking pozole ain’t exactly fix it n’ forget it, but nobody need know that I don’t slave for hours on end over a hot stove. I just like to pretend that I do. “<em>Ay, pobrecita de mi</em> [poor little old me], I’m <em>sooooo</em> tired from all that cooking! Now peel me a nopal.” After preparing all the ingredients, I like to kick back and polish my nails while the pozole is simmering on the stove. <em>Es nuestro secreto, ¿verdad?</em></div>
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Pozole is the perfect alternative for those who with weak stomached, squeamish sensibilities and upturned, wrinkled noses say a big yuck at the mere mention of menudo with its wobbly bits of tripe. And <em>yes</em>, pozole has no offal in it (sometimes, unless you count the pig’s foot that I am going to drop in to make it taste like <em>the bomb</em>). And <em>yes</em>, pozole only takes about two hours to cook, versus, say, the six hours it takes to cook menudo. And <em>no</em>, it doesn’t stink up the whole house like menudo does. And <em>no</em>, pozole isn’t better than menudo, and if you even think I’m ever going to forsake a bowl of stinky outlaw menudo for its upright cousin, pozole. . . maybe I will, but just for today.</div>
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<em>Pásale, muchacha, pásale</em>. Come inside. <em>Ya que estás aquí</em>—now that you are here, I’m cooking you a pot of pozole.<br />
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<span style="font-size: large;">Red Pozole</span></div>
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The longer you cook it, the better it will taste. And, as almost always with stews, pozole tastes even better the day after. You don’t need to add the pig’s foot, but not only does it enhance the flavor, but makes for a rich, luscious broth. Don’t worry about all the fat. You can always skim it off once the pozole is cooked. You can also skim off the all the solidified fat once the pozole has cooled down in the refrigerator. I do like to keep a little fat in the stew—it just makes it all the more flavorful.<br />
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3 lbs. bone-in pork shoulder butt, cut into 1-inch cubes; or left whole (to shred later once the meat is tender)<br />
1 or 2 pig’s feet, cut in half (optional)<br />
4 garlic cloves, peeled<br />
1 large white onion, cut in half. Save ¼ onion for Red Chile Sauce<br />
1 tablespoons salt<br />
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1 large bay leaf</div>
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½ teaspoon cumin, or to taste</div>
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½ teaspoon pepper</div>
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12 cups water</div>
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up to 4 cups canned hominy, drained and rinsed</div>
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Red Chile Sauce (Recipe below)</div>
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Red Chile Sauce Recipe:</div>
9 dried guajillo chiles<br />
3 dried ancho chiles<br />
4 cloves; or, 1/8 teaspoon ground cloves<br />
3 large cloves garlic, unpeeled<br />
¼ onion<br />
¼ teaspoon vinegar (optional)<br />
Boiling water<br />
<br />
Directions (for a visual tutorial on how to make Red Chile Sauce <a href="http://www.tazadechocolate.blogspot.com/p/a-basic-guide-to-making-red-chile-sauce.html" target="_blank">click here</a>): <br />
Toast and soak the chiles, garlic and onion: Take the chiles and cut off all the stems. Remove all the seeds with your bare fireproof macha fingers. Over medium-high heat, toast the chiles on a lightly oiled comal [griddle] for 30 - 40 seconds on each side. Add the unpeeled garlic and onion, and toast until they are soft and slightly charred. Remove from heat, let cool slightly and peel the garlic. Place the chiles, cloves, garlic and onion in a bowl and just cover them with boiling water, making sure all of the chiles are submerged. Use a plate or a large mug to press down the chiles. Let them soak for about 30 minutes. Drain the chiles, but save the water you soaked the chiles in. In small batches, take the chiles, garlic, onion and cloves along with some of the water and whirl them in a blender at medium speed.<br />
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Into a bowl pour the chile mixture through a wire mesh strainer to remove the tiny bits of peel. It should pour like spaghetti sauce. If the sauce is too thick, add more of the soaking water. Stir in the vinegar.<br />
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Cook the Pork Meat: Put pork meat with the bone and pig’s foot in a large pot. Add 12 cups water. Add salt, onion and garlic. Bring to a boil, then lower heat to a simmer. Skim off any foam that rises to the surface. Add bay leaf and cumin. Cover, and simmer for an hour, occasionally checking to skim off any left-over foam. During this time, you can prepare the Red Chile Sauce for the pozole. </div>
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Shred the pork (unnecessary if pork has been cubed): Use tongs to lift and remove the pork from the pot. Use 2 forks to shred the pork and return to the pot. Add Red Chile Sauce and hominy. Adjust salt and other seasonings. Cook for one hour more, or keep simmering until ready to eat. Fish out the large onion pieces and garlic. No need to discard the pig foot—some, like my viejo, think it’s the best part. The pozole should be brothy, so add boiling water or chicken broth if it runs too low.</div>
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Serve with with corn tortillas and garnishes of thin-sliced cabbage, chopped cilantro, dried oregano, thin-sliced red radishes, cut lemons or limes and avocado.</div>
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Serves 6 to 8.</div>
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Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com13tag:blogger.com,1999:blog-7475512217806716613.post-39789335915080130172012-03-30T19:33:00.001-07:002012-09-22T15:05:03.330-07:00Pan Dulce: The Curious Case of La Mujer Misteriosa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMCMeXW1_OVO4ZzFPRyowGaCJvYo9b6xeqojtGRRDeww-jcvi0sNSkpfxMH0330y0XEiQbl3QIpKKKWpMjeDHYssSO7m_kfGgm8NLHsp92EpKdAxUcT8ZqfvMLOTQBXwJUNcQfX-CIKe9/s1600/PAN+DULCE+026+www.tazadechocolate.blogspot.com.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" dea="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVMCMeXW1_OVO4ZzFPRyowGaCJvYo9b6xeqojtGRRDeww-jcvi0sNSkpfxMH0330y0XEiQbl3QIpKKKWpMjeDHYssSO7m_kfGgm8NLHsp92EpKdAxUcT8ZqfvMLOTQBXwJUNcQfX-CIKe9/s400/PAN+DULCE+026+www.tazadechocolate.blogspot.com.jpg" width="400" /></a></div>
<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">I drove home feeling more than a little annoyed at myself for wasting my precious gasoline and getting laughed out of every Mexican bakery in town. Foolish to think any <em>panadero</em> [baker] in his right mind would hand over to a stranger with a blog his super secret recipe for pan dulce. </span>I got down from my car and walked up to my gate. It was then when out of the corner of my eye I saw her step out of the shadows.</span></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">She was all ruby lips, high cheekbones and flowing dark hair. There was a pair of 5-inch heels on her feet and a peacock blue satin sheath on her curvaceous canela-colored body. It looked like she was dressed for a fiesta, but I got the feeling those lovely legs of hers had never seen the insides of a pair of jeans. I could smell her Maja perfume, she was standing so close. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">She smiled with a kind of defiant confidence as if to say,<em> ándale</em> [go ahead], stare at me all you want, see if I care. All the while, her large eyes examined mine.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">“<em>Buenas tardes</em>, Señora Clementina, that is your name, isn’t it? There is something I would like to show you.”</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">Dangling in front of my face was a piece of paper. In large flowery writing was the recipe no panadero in town was willing to part with—pan dulce. A sort of sly conspiratorial grin came over her face.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">“I would like you to have it, <em>gratis</em>.”</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">I smiled back, but my middle-aged bones knew this muchacha’s motives were far from altruistic.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-FgqlyH9tgOusLmQqfMtrKxEtWdhjbArPQha-cDKiRmGnOmiyIjTWj2QB1-nM66fPM1TethARIK3fN6jVLKj-zit9vGKflX1B6IlUz9TK-VYmssB1eNr5r3AhVO8oM-Hzolg9AHFogaXP/s1600/PAN+DULCE+075+tazadechocolate.blogspot.com.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" dea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-FgqlyH9tgOusLmQqfMtrKxEtWdhjbArPQha-cDKiRmGnOmiyIjTWj2QB1-nM66fPM1TethARIK3fN6jVLKj-zit9vGKflX1B6IlUz9TK-VYmssB1eNr5r3AhVO8oM-Hzolg9AHFogaXP/s320/PAN+DULCE+075+tazadechocolate.blogspot.com.jpg" width="320" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><em>“¿Quién eres?--</em>Who are you?” I asked.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">“Una amiga.”</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">“So you won't tell me your name. Well, <em>a-mi-ga</em>, why are you doing this? Are you in some trouble?”</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Almost immediately, her face darkened and the haughty smiling María Felix mask fell off, revealing a shiny-eyed almost tearful wistfulness. But it lasted just for a moment. By a powerful but subtle force of will, the confident cool veneer came back to her face.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">“I have my reasons. You can't expect me to tell you everything, <em>que no</em>? There are secrets every woman should keep to herself.” </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">“<em>Ay, si</em>. I know what you mean." I smiled. "We all have our secrets, but I know yours—it’s a man. <em>Hasta lo puedo oler</em>—I can even smell him.” </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">“Look,” I said as gently as I could. <em>“No me andes con misterios</em>—don’t get all mysterious on me, okay? You want me to put this recipe on my blog, right?”</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">“<em>Sí, quiero que lo mire todo el mundo</em>—I want the whole world to see it.” </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">“Including el panadero you stole it from?”</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">“Especially el panadero I stole it from. I want to see him suffer when he sees that his precious secret recipe isn’t so secret anymore.”</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">“<em>Oooooo, qué castigadora</em>—you’re a tough little torta, Señorita.” I laughed. Only a panadero of all people would consider this the ultimate act of betrayal.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">“Tell you what. Go back and make up with that panadero of yours—<em>ó mándalo a la</em> <em>porra</em>—or tell him to get lost. Forget you even knew him. It’s just not worth it.”</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">“I see." Her ruby lips dropped a couple of inches. "<em>Pues ya me voy</em>—I’m leaving now.” Then she stopped and looked at me with the furious eyes of a <em>tigresa</em> [tigress]. “You know, Doña Clemen, I thought you were different. I thought you of all people would understand me, but I see you are just like every other <em>vieja celosa</em>—jealous old hag.”</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilF9ljs8dI7ZGCqxlvxM3AMBwGoNqIEOq6HN0hai22vWY00XAmGF3f-gtr-sTjYbEcN1OO-WqUKGvDIL-srjHjHZbg3hQPqbv4-h7VjjIsCJ9A_GxgEFQT6eu9aejEDe3vVLpQbDdYPj0c/s1600/PAN+DULCE+050+tazadechocolate.blogspot.com.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" dea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilF9ljs8dI7ZGCqxlvxM3AMBwGoNqIEOq6HN0hai22vWY00XAmGF3f-gtr-sTjYbEcN1OO-WqUKGvDIL-srjHjHZbg3hQPqbv4-h7VjjIsCJ9A_GxgEFQT6eu9aejEDe3vVLpQbDdYPj0c/s320/PAN+DULCE+050+tazadechocolate.blogspot.com.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">With a sudden motion, she reared her face against mine. For a second, I was afraid she would knock me down or push me against the gate. Instead she crumbled the paper with the pan dulce recipe on it and threw it at my feet.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">“Here! Take the recipe for all I care.”</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">And with that she stalked off, her 5-inch heels making <em>tacón-tacón-tacón</em> sounds as she headed to the curb.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">“<em>Espera</em>—wait!” I cried after her, but it was too late. I ran up just in time to see her shiny black ’59 Chevy Impala roaring past me. Its back lights grew ever smaller as I stood silently watching them before they disappeared onto Whittier Boulevard.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">And that was the last I saw of her.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">Who was that <em>mujer misteriosa</em> who walked out of the shadows that evening? I cannot say. All I know was that she was beautiful, her voice was as sultry as a hot city street after sunst—and she was out for the sweetest recipe of them all—revenge. Whoever that <em>hombre</em> is, whatever he did to wrong the heart of a woman like that, I have only one thing to say to you, Señor Panadero. You had it coming.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">(As much as I wish there was a mystery woman standing by my gate with a secret recipe, this story is pure fiction.)</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">“Conchas” de Pan Dulce</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Mexican Sweet Bread “Shells”</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrCKo6TnxWzZd1bT5LbxpH9VkSR9q0Fz_CufTH44VTWCwVFR-XQqoudTRrNkwTf7ZXlj5KNxNl-WyA4Uvn_QcgYvJEreSCFQFncWRovW5jn-XhBKH56nAaBRyu3RFVm4jB3j167L9BqrAo/s1600/PAN+DULCE+059+tazadechocolate.blogspot.com.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" dea="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrCKo6TnxWzZd1bT5LbxpH9VkSR9q0Fz_CufTH44VTWCwVFR-XQqoudTRrNkwTf7ZXlj5KNxNl-WyA4Uvn_QcgYvJEreSCFQFncWRovW5jn-XhBKH56nAaBRyu3RFVm4jB3j167L9BqrAo/s200/PAN+DULCE+059+tazadechocolate.blogspot.com.jpg" width="200" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">The recipe for pan dulce is no great mystery, but those of us who have always eaten them from a panadería are in for a sweet surprise. Who can resist a pan dulce when it’s hot from the oven, with its soft, yeasty just right sweetness and that incomparable crumbly, shell shaped vanilla-cinnamon or chocolate topping? Wake up early on a Sunday morning to bake them and find out why el panadero wants to keep this recipe under wraps. Most recipes call for all-purpose flour, but I love the lighter texture bread flour gives these panes dulces. Serve them the traditional way, with Mexican hot chocolate. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">4 cups bread flour (or, all-purpose flour if you prefer a denser pan dulce)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 ½ teaspoons dry active yeast</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ cup warm water</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup warm milk</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon salt</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 egg, room temperature</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/3 cup butter, melted</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ - 1 teaspoon ground cinnamon</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">For Chocolate and Vanilla-Cinnamon Toppings:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">2/3 cup sugar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">¼ teaspoon ground cinnamon</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ cup butter, softened</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup all purpose flour</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon powdered cocoa</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">In a medium bowl, stir together yeast and warm water. Add milk, ½ cup sugar, 1/3 cup melted butter, salt and eggs and mix well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1GIi-W7KAO1AMOQe2HKrOKKsfW6pezvE79KGthtxl0kNoD3wDiS8QDKcUdvB3UrFxIFGTi8P2sJH72-aUYugjyn-_VWrd0e3DEMFRiuM1NxFq-8rwCp4oY1P_u6KbKOowi1OHIOoQmaF4/s1600/PAN+DULCE+012012+tazadechocolate.blogspot.com.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" dea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1GIi-W7KAO1AMOQe2HKrOKKsfW6pezvE79KGthtxl0kNoD3wDiS8QDKcUdvB3UrFxIFGTi8P2sJH72-aUYugjyn-_VWrd0e3DEMFRiuM1NxFq-8rwCp4oY1P_u6KbKOowi1OHIOoQmaF4/s320/PAN+DULCE+012012+tazadechocolate.blogspot.com.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Pour the flour and cinnamon onto a large flat surface. Make a large “hole” in the middle of the flour.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZYeDNnkcOSlrxrcZ-1V50Z3SCxoYG4JUqHqTMz5VIAwbrnI5ti5CcAa7V_nP0CG15F7qq9KB3PTZFtGr7M1zaaAFleHz3NzKrfz4_bHdtz78FhSj0X87la6nilQcpGbfeU1TJjnGVTbf3/s1600/PAN+DULCE+013013+tazadechocolate.blogspot.com.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" dea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZYeDNnkcOSlrxrcZ-1V50Z3SCxoYG4JUqHqTMz5VIAwbrnI5ti5CcAa7V_nP0CG15F7qq9KB3PTZFtGr7M1zaaAFleHz3NzKrfz4_bHdtz78FhSj0X87la6nilQcpGbfeU1TJjnGVTbf3/s320/PAN+DULCE+013013+tazadechocolate.blogspot.com.jpg" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFOlTLtbE2CW29GuRraSkK1bLbby88beYfI8ackRz-C633ZVepVuwQZlaBL-aNN4k7QPFao_pnJOjY7nBPat4j1XPLDUtIalPo22gNxxAjo3d4fK1Wg03dnBIcmm5XT8Kua4_IDbYSvHRL/s1600/PAN+DULCE+015+tazadechocolate.blogspot.com.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" dea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFOlTLtbE2CW29GuRraSkK1bLbby88beYfI8ackRz-C633ZVepVuwQZlaBL-aNN4k7QPFao_pnJOjY7nBPat4j1XPLDUtIalPo22gNxxAjo3d4fK1Wg03dnBIcmm5XT8Kua4_IDbYSvHRL/s320/PAN+DULCE+015+tazadechocolate.blogspot.com.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Gradually pour the wet ingredients into the flour and stir together using a large fork until the dough starts to come together.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmFPvajEUhFx0slqiZAUUTtqKbtZ-TxkTEiPR4OOyI7TgNoQr61NTt2GcJFaut-fc7_hG4mVdDOONsgr0ttF_YBOeLmUw7pMuuF75Qq4xvFKYuLCHjgQiyyfb7awIqpdhL5qx3N57p5gPe/s1600/PAN+DULCE+017+tazadechocolate.blogspot.com.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" dea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmFPvajEUhFx0slqiZAUUTtqKbtZ-TxkTEiPR4OOyI7TgNoQr61NTt2GcJFaut-fc7_hG4mVdDOONsgr0ttF_YBOeLmUw7pMuuF75Qq4xvFKYuLCHjgQiyyfb7awIqpdhL5qx3N57p5gPe/s320/PAN+DULCE+017+tazadechocolate.blogspot.com.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Knead the dough for 7 or 8 minutes until it is smooth and elastic. The dough should be moist and “bouncy”. Do not add too much extra flour.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmt0XA7gq-D2N5DCg_z2sryr5omhi4FH-cqSSivyo9DYOR7nGv23m5yUhNP542CAC1xVrzABLJRTbj2HnlzygrE0fLFqylGoHGAkpV_If0fOv10MMpJVPNJI5X0jyQE6jxZKmsle1_WR8/s1600/PAN+DULCE+019+tazadechocolate.blogspot.com.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" dea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmt0XA7gq-D2N5DCg_z2sryr5omhi4FH-cqSSivyo9DYOR7nGv23m5yUhNP542CAC1xVrzABLJRTbj2HnlzygrE0fLFqylGoHGAkpV_If0fOv10MMpJVPNJI5X0jyQE6jxZKmsle1_WR8/s320/PAN+DULCE+019+tazadechocolate.blogspot.com.jpg" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKPymcx0sSNiledNIRzZhxLAUDHYGqkCPNaFQiJgXBCoKZdfwbQr7S46FgakVWAON8IRtPnK57vaXPEsjIhLeJD3DV4j_3vFEGEJYw1L9AEpN3zFHNYyN4T99NWAysVqOFU99n3r1rvNp/s1600/PAN+DULCE+024+tazadehcocolate.blogspot.com.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" dea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKPymcx0sSNiledNIRzZhxLAUDHYGqkCPNaFQiJgXBCoKZdfwbQr7S46FgakVWAON8IRtPnK57vaXPEsjIhLeJD3DV4j_3vFEGEJYw1L9AEpN3zFHNYyN4T99NWAysVqOFU99n3r1rvNp/s320/PAN+DULCE+024+tazadehcocolate.blogspot.com.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Place the dough in a large greased bowl. Turn the dough to coat, then cover with a loose towel. Place the dough in a warm place (the top of a warm oven or dryer is ideal) and wait until it rises and doubles in size, about 1 hour.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Make the chocolate and vanilla-cinnamon topping: In a medium bowl, beat 2/3 cup sugar, cinnamon and ½ cup butter until fluffy. Stir in the flour and mix until it resembles a thick paste. Take half of it and set it aside. Take the other half and mix it with the powdered cocoa until well blended. Wrap the toppings in plastic and put them in the refrigerator to firm up.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqh6YekAWY6ywZlbONwZ68B4UQdeVSyf4yCjPTSgoz3638GH9_x7o0Pma0dtPcDdC-lOWxYv7E7GsTBwDLjh3nvYnI5_DYfq1_0Uwl35RaocqtyJHC5XZ58ms61GLTIb89wI51ne3dtao/s1600/PAN+DULCE+029+tazadechocolate.blogspot.com.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" dea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqh6YekAWY6ywZlbONwZ68B4UQdeVSyf4yCjPTSgoz3638GH9_x7o0Pma0dtPcDdC-lOWxYv7E7GsTBwDLjh3nvYnI5_DYfq1_0Uwl35RaocqtyJHC5XZ58ms61GLTIb89wI51ne3dtao/s320/PAN+DULCE+029+tazadechocolate.blogspot.com.jpg" width="320" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;">Remove dough from the oven. Cut and shape the dough into 12 - 24 balls, depending on the size you want. Line a cookie sheet with lightly greased parchment paper. Place balls on the cookie sheet and gently flatten each ball with the palm of your hand. Space balls 2 ½ - 3 inches apart. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SvO8BEYZbpzJeffycxQxRdLzlm9oybMicvd6AgUa8_lYv3zcy50HmX2RXdiP1Kqk22N2rcgx-zS_Vkz8WPPbJL3Aeq7-g3uNHKTeQWSZyRymi7sjgXyn2gwoXBSIMZNs3wAdVr4lTaDO/s1600/PAN+DULCE+039039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" dea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SvO8BEYZbpzJeffycxQxRdLzlm9oybMicvd6AgUa8_lYv3zcy50HmX2RXdiP1Kqk22N2rcgx-zS_Vkz8WPPbJL3Aeq7-g3uNHKTeQWSZyRymi7sjgXyn2gwoXBSIMZNs3wAdVr4lTaDO/s320/PAN+DULCE+039039.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Roll out the chocolate and vanilla toppings under plastic wrap as shown.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7fdZtJbm41IW5rMyxx67QggNL70TtBe092uFsoeGLrgtyFx3VSRMuIJny5DyhdqMvNxuzMZwitD0xapTcNWbDtPqRDORAAmpr6gncg9gGPGyJ0Rhai7F9XoqbvDC1toZZPQ_wj01QnjPX/s1600/PAN+DULCE+040040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" dea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7fdZtJbm41IW5rMyxx67QggNL70TtBe092uFsoeGLrgtyFx3VSRMuIJny5DyhdqMvNxuzMZwitD0xapTcNWbDtPqRDORAAmpr6gncg9gGPGyJ0Rhai7F9XoqbvDC1toZZPQ_wj01QnjPX/s320/PAN+DULCE+040040.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Take a bowl or a glass that is wider than the balls of dough to cut the topping into circles.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2SlEmM3kJNIxmiM7ZBeBMMWpwGW59C3ucK4byWwfiDUChP_RLf82x0jzOfG9b5t0e_7FoaZWe9LVrPaZ14Od_cWeEkGDze6BB6Kxg9Yy0fMcu2H7vDpTFSZCoF32HsoGFvVvVPO8c4AMn/s1600/PAN+DULCE+035+www.tazadechocolate.blogspot.com.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" dea="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2SlEmM3kJNIxmiM7ZBeBMMWpwGW59C3ucK4byWwfiDUChP_RLf82x0jzOfG9b5t0e_7FoaZWe9LVrPaZ14Od_cWeEkGDze6BB6Kxg9Yy0fMcu2H7vDpTFSZCoF32HsoGFvVvVPO8c4AMn/s320/PAN+DULCE+035+www.tazadechocolate.blogspot.com.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Use a steel spatula to gently lift each circle . . .</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXycfgiynNw4R89g1l_Tfy5XdGWiCkfXawZcLeoLqWgXjh6cCIX4YxSZqpeQudjZXTbnr9PtIC_2cVE4irb_ErwzgFwOtzwI1K0Wp3zHHlh2CkEXFiA03AkIMvBF7HYybDK0Pu8BGQUz0d/s1600/PAN+DULCE+057+tazadechocolate.blogspot.com.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" dea="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXycfgiynNw4R89g1l_Tfy5XdGWiCkfXawZcLeoLqWgXjh6cCIX4YxSZqpeQudjZXTbnr9PtIC_2cVE4irb_ErwzgFwOtzwI1K0Wp3zHHlh2CkEXFiA03AkIMvBF7HYybDK0Pu8BGQUz0d/s320/PAN+DULCE+057+tazadechocolate.blogspot.com.jpg" width="240" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">. . . and gently place it over each ball of dough. Use a small sharp knife to score the toppings in a clam shell pattern or any pattern you want. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 370° F. Let the balls rise for another 30 to 40 minutes. Bake for about 20 minutes or until golden brown. When they have cooled off, you can give them a light dusting of granulated sugar (optional).</span>Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com32tag:blogger.com,1999:blog-7475512217806716613.post-43762462104096768352012-03-20T21:58:00.000-07:002012-09-22T15:08:16.298-07:00Tell Me Una Historia: Abuelita Chocolate Giveaway<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0TyEG8Lns8BPbxH3XG6jStA6zB-4izsCB1wdFCJxecSXk9eZiytbD9TxgsmZVGAFQPLa-7FUR6IxlnHRe5a3kTphUgS1gjwUgWnTqnFm60LczLitbWnNkY0Nk2iabsqtcE0viAlZLYLk/s1600/Abuelita+Chocolate+Giveaway+019019.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img aea="true" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR0TyEG8Lns8BPbxH3XG6jStA6zB-4izsCB1wdFCJxecSXk9eZiytbD9TxgsmZVGAFQPLa-7FUR6IxlnHRe5a3kTphUgS1gjwUgWnTqnFm60LczLitbWnNkY0Nk2iabsqtcE0viAlZLYLk/s400/Abuelita+Chocolate+Giveaway+019019.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">When the makers of Abuelita Chocolate offered to send me a free gift package, plus another one to reward a special reader, I happily said sí. It is my way of saying <em>muchisimas gracias</em> for your encouragement and support over these past 4 years. This slow-cooked blog is still plugging away!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4.1.2012</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">You muchachas. YOU muchachas! You made me cry. Some of you made me laugh so hard I almost . . . well you know. But all of you made it so difficult, if not impossible, to choose who would win the Abuelita Chocolate Gift Package and my lovely molinillo.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">So I wrote all of your names on little pieces of paper and chose the winner at random. And la ganadora [winner] is . . . Georgina and her story of the Mexican Hot Chocolate and the Cussing Parrot. Felicidades, Georgina!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Though I am unable to award this Abuelita Gift Package and molinillo to everyone who sent a story, I want to thank all of you <em>de todo corazon</em> for your touching, sometimes hilarious, but always beautiful stories.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Do yourself a favor, TAKE A READ by clicking the Comments link below, and sit back, and dream of someone <em>you </em>would love to share una taza de chocolate.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">(Just a little note: I did not receive monetary compensation for this post, except for the gift package.)</span></div>
Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com17tag:blogger.com,1999:blog-7475512217806716613.post-37233262852826453722012-01-16T19:46:00.000-08:002012-09-22T15:13:06.217-07:00La Chica Who Came In From The Cold: Chile Verde<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GwPMaRZgVXUzRRVpJTVXPQDcBM4_7BSOTUOFbQ3vLnes44twdrLQGfNDuyP2ZTrcuwq0buDGJLkptKNLxK85jvi5KYVjEeYTPETpPFw0xqXDyO663feWcou9uUbbGHyc8fR-7rRijGMO/s1600/CHILE+VERDE+0585858.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GwPMaRZgVXUzRRVpJTVXPQDcBM4_7BSOTUOFbQ3vLnes44twdrLQGfNDuyP2ZTrcuwq0buDGJLkptKNLxK85jvi5KYVjEeYTPETpPFw0xqXDyO663feWcou9uUbbGHyc8fR-7rRijGMO/s400/CHILE+VERDE+0585858.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Have you ever had a friend disappear on you on a spring day, only to find her banging at your door in the dead of winter looking <em>toda fresca</em>, as fat and as cheeky as if she never left? You open the door and say, Oye chica, <em>¿qué pasó?</em> What happened to you? Six months ago you told me you were going out for tacos and beer but you never came back!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Well,that chica is me.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Of course, I haven't really disappeared. One never does in the blogosphere. But it does seem like I've been in a state of suspended animation serving you up huachinango (red snapper) in cilantro crema for far too long. Only now I've come in from the cold to tempt you with your favorite last meal if you were going to face the firing squad tomorrow at dawn—a little bowl of hot chile verde. Now aren't you glad?</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I can’t explain why I jumped off the bloggy treadmill. Was it because I felt as burned out as some <em>tripas</em> (intestines) left on the grill for too long? Or, was I afflicted with I can only describe as a particularly bad case of “constipation of inspiration”? Let’s just say I couldn't bear the thought of sitting in front of a computer monitor when all I wanted to do was ride shotgun with my viejo at the wheel and feel the wind whipping through my hair. So I did what I usually do if I can’t satisfy wanderlust: </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYyMJCqqFu8FLrE1iWEIK0orG2ludLFr5PZyyCrebYiW1z83h-wXj2noWGbrcConUeaU5kSZNuRTkSxM19iPqyFZ_8qfrYWhg1fRimG9MUwO6fFhjfF9fn-2p0I4qJj_C3b0b678zEHuCB/s1600/flowe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="179" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYyMJCqqFu8FLrE1iWEIK0orG2ludLFr5PZyyCrebYiW1z83h-wXj2noWGbrcConUeaU5kSZNuRTkSxM19iPqyFZ_8qfrYWhg1fRimG9MUwO6fFhjfF9fn-2p0I4qJj_C3b0b678zEHuCB/s320/flowe.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I planted a garden and painted some pictures.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNDVEMV4GGJFkaK3oNAO2pEaHvSnRq74WW_Xl-I46xDVsCEyN9-o3xGfxIEi8maS8kFKoas6eco_f38vnf-dgZ5PZ8PdSCmCAogabUGGvmrn7NpduJVhe3bQnhMkEFXXUfxksqUEQFha3/s1600/misc+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="240" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNDVEMV4GGJFkaK3oNAO2pEaHvSnRq74WW_Xl-I46xDVsCEyN9-o3xGfxIEi8maS8kFKoas6eco_f38vnf-dgZ5PZ8PdSCmCAogabUGGvmrn7NpduJVhe3bQnhMkEFXXUfxksqUEQFha3/s320/misc+009.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I lost myself in a bit of escapism in the company of a beautiful Spanish couturière/spy</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd5n0ZYy6RgInZyu_W2b7wUk1fJEJRfvt8j1m3eDnhFJumkXhZmq-6YDESN6K8FAfK9Za6wjM8ySaaTmHwbZUlx3uMUEWEF539tAU21wmK5IznJO7hQ438Ba4YiWH9K9gv2nGKyJs7Ho_l/s1600/various+16666.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="240" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd5n0ZYy6RgInZyu_W2b7wUk1fJEJRfvt8j1m3eDnhFJumkXhZmq-6YDESN6K8FAfK9Za6wjM8ySaaTmHwbZUlx3uMUEWEF539tAU21wmK5IznJO7hQ438Ba4YiWH9K9gv2nGKyJs7Ho_l/s320/various+16666.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">and even knitted a sweater.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">What I couldn't do was pick up a pen and write love letters to Mexican food. Every word tasted <em>sin chiste</em>—as insipid and lacking in sabor as a Velveeta-stuffed chile relleno in the worst “Mexican-ish” restaurant in the whole sad state of Alabama. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">And just as I thought that my cocina would remain forever dark, that I'd never make a decent pot of frijoles ever again, that's when I was saved by some tomatillos on the side of the road.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Half of them had been smashed to a pulp. The others were curbside, looking like the scattered peridot gemstone beads of a broken necklace belonging to a giantess who never bothered picking them up. I quickly threw some into the basket of my bike. It was getting dark, so I promised to come back for the rest—greedily hoping that come morning I would be the one to collect all the booty before someone else got to them.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">The next morning they were still there! Holding a large shopping bag, I started grabbing all the undamaged tomatillos I could find. I ignored the sometimes curious, sometimes sarcastic looks of certain passersby. Why was that loca lady bent over on the side of the road picking some green who-knows-what off the ground? Yes, I did feel kind of stupid for wearing the wrong attire—a dress and a pair of high heels—for street-side vegetable picking in a stiff wind. Pues ni modo--<em>that</em> was the least of my worries. I was more concerned about turning into road kill by getting run over by another load-dropping tomatillo truck. When the bag was almost too heavy for me to carry, I lugged it over to my car.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I looked at the palms of my hands—they were filthy and sticky to the touch. Some motorists had probably seen up my dirt-stained dress. I wish I could say that I cared, but I bore the "humiliation" in fine spirits. I had been given a gift: a seed for a story and an ingredient for a recipe. It was just the little puff of <em>inspiración</em> for more stories to come, or perhaps just this blog post.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I gave most of the tomatillos away to friends, keeping two pounds for myself. After staring at them for a long time I got to work. I gave myself permission to not think of what to write about. I just enjoyed the silence of it all, the concentration and the rhythmic movement of my hands as I chopped the onions and the chiles. The fresh green of the tomatillos and the cilantro, the raw chiles and how they burned my fingertips, the sound of pork sizzling—all of this was coming together to create something delicious and for that moment I felt I could start blogging again—always at a snail’s pace, of course. This has always been a slow-cooked blog.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I occupied myself with other things and gave this blog and my mind a rest. Perhaps it was just what I needed to let the seeds of a story or two percolate until they are ready to sprout and grow. No need to force the bloom. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Sometimes inspiration tells you sorry but I’m not coming tonight, <em>mañana</em> or the night after that. If you want me back you must be silent. Listen and look around you. Be willing to get dirty if you have to and don’t be afraid to look like <em>una taruga</em>—a complete and utter fool. Only then will it gently tap on the shoulder and say, “<em>Aquí estoy</em>.”</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">The tomatillos on the side of the road taught me that.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Chile Verde</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmY7wG2W9lh58kaC630EQ6IMIuvo_i92nGyIHoa90R5PklTtge-8uqgIYgOE8amiG7fs3VUx3WiG6mUCIrg1Q4uHlQXW-ciJ0XMgA4G6Yi8rCZ58e1z8U2zZhFgR7QdW1lgnvNfl2Rmp0E/s1600/CHILE+VERDE+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmY7wG2W9lh58kaC630EQ6IMIuvo_i92nGyIHoa90R5PklTtge-8uqgIYgOE8amiG7fs3VUx3WiG6mUCIrg1Q4uHlQXW-ciJ0XMgA4G6Yi8rCZ58e1z8U2zZhFgR7QdW1lgnvNfl2Rmp0E/s1600/CHILE+VERDE+002.jpg" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">You can have chile verde anyway you like. It is equally delicious on a torta, a burrito, in a tamal, with beans and tortillas or with your huevitos (eggs) instead bacon or ham. You can, like my viejo sometimes does, even eat it straight from the pot just as I’m getting ready to serve dinner. Though I’d like nothing better than to slap his little hand, I can’t blame him. Honestly, who can resist the hot delicious mess of porky goodness of chile verde? Nobody I know. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I used pork for this dish, but feel free substituting a relatively inexpensive boneless beef chuck if you prefer. Go ahead, use any fresh chile you have on hand that's as mild--or as hot as you want. If the chile verde is not hot enough for your taste, chop and sauté a fresh jalapeño and throw it in the pot. (I don't know about you, but it seems to me that jalapeno chiles are not as hot as they used to be. Next time, I'm going with </span><a href="http://www.tazadechocolate.blogspot.com/2009/02/eating-fire-without-getting-burned.html" target="_blank"><span style="color: #f6b26b; font-family: Georgia, "Times New Roman", serif;">serrano chiles</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> instead.) If it tastes too tart, add a teeny bit of sugar (about ⅛ to ¼ teaspoon), but don’t overdo it. It will ruin the chile verde. If you prefer thinner sauce, add more chicken broth to taste, but keep the sauce nice and thick if you are making this dish for tamales--and don't forget to put some pickled jalapeno strips along with the chile verde in each tamal. (<span style="color: #f6b26b;">For</span> </span><a href="http://www.tazadechocolate.blogspot.com/2010/03/little-tamales-maker-you.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #f6b26b;">tamales </span><span style="color: #f6b26b;">masa recipes and guide, click here</span></span></a><span style="font-family: Georgia, "Times New Roman", serif;">.)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMQhqyjGwL-KYVL6iyc5nNlmizjZGnc3yzzrveG4eu63kBoouEj_3PQPxXbCMLkMp88xcgOFO_wVePLOOJfVF65WIwbZ6126C4wU6EY9YBIGQjjFXK_VIcdTMoz8V1IxYcOWYIWS0YxzL/s1600/CHILE+VERDE+015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="240" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMQhqyjGwL-KYVL6iyc5nNlmizjZGnc3yzzrveG4eu63kBoouEj_3PQPxXbCMLkMp88xcgOFO_wVePLOOJfVF65WIwbZ6126C4wU6EY9YBIGQjjFXK_VIcdTMoz8V1IxYcOWYIWS0YxzL/s320/CHILE+VERDE+015.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">You can roast the tomatillos and the chiles under the broiler.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJqEGcTDdu75rhT0PBwiGpqS5WfXuhwleI8aEeUOrAXD27tJNRHB2m7VRChXrWry3MvTUd6raLcKMOMArLBhVcquigvSb_-auwxwYr2ANm7jxzeBHhYfox_9mpvMEjLYF-M-XY06SDUUf/s1600/CHILE+VERDE+01616.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="239" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJqEGcTDdu75rhT0PBwiGpqS5WfXuhwleI8aEeUOrAXD27tJNRHB2m7VRChXrWry3MvTUd6raLcKMOMArLBhVcquigvSb_-auwxwYr2ANm7jxzeBHhYfox_9mpvMEjLYF-M-XY06SDUUf/s320/CHILE+VERDE+01616.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Or, you can toast them on the comal.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Both bring out exceptional flavor. (</span><a href="http://www.tazadechocolate.blogspot.com/2008/09/roasting-chilies-if-chili-were-woman.html" target="_blank"><span style="color: #f6b26b; font-family: Georgia, "Times New Roman", serif;">Click here</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> to learn the finer points of roasting or toasting tomatillos and chiles.)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6crZjgQJ_3InXYFvmGoDCDoQs4lxmNhpKTSGOg2dWoIv8H7WM78W9lqWG5N395b-6nhUBXKSTd7gNLkmmb9sTXcFdlW-IhCypIcjwthNQw6eO7ZoArqEMpZoNg6KDTU5PCdXyAQ-TrTf5/s1600/CHILE+VERDE+052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6crZjgQJ_3InXYFvmGoDCDoQs4lxmNhpKTSGOg2dWoIv8H7WM78W9lqWG5N395b-6nhUBXKSTd7gNLkmmb9sTXcFdlW-IhCypIcjwthNQw6eO7ZoArqEMpZoNg6KDTU5PCdXyAQ-TrTf5/s1600/CHILE+VERDE+052.jpg" /></span></a><br /><span style="font-family: Georgia, "Times New Roman", serif;">Or, don’t roast them at all. Your chile verde will still taste great.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><u>Ingredients</u>:</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">3 pounds pork shoulder butt</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 or 3 tablespoons fat: vegetable, olive, bacon grease(!), the choice is yours</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 onion</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2-3 large cloves of garlic (unpeeled)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">salt and pepper to taste</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">¼ teaspoon dried oregano</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 bay leaf</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">up to 1 teaspoon ground cumin, or to taste</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">⅛ to ¼ teaspoon sugar (optional)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4 or 5 fresh Poblano and/or Anahiem chiles</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 or 3 jalapeño chiles; can substitute with chiles serrano if you prefer a <em>hot </em>chile verde</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">up to 1 ½ pounds fresh tomatillos, depending on how much you of a tomatillo taste you prefer</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">cilantro to taste—I used ½ bunch for this recipe</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4 cups chicken broth, (or more if you prefer a thinner sauce)<br />1 16 ounce can pickled jalapeno strips (for the tamales)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><u>Directions</u>:</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">To broil: cut the tomatillos and the chiles in half and place them flat-side down on a aluminum-wrapped cookie sheet. Add the unpeeled garlic and brush them all with a bit of oil and place under the broiler until they are charred but not burned to death. Remember to check them every few minutes! Remove immediately. You can remove or charred skin if you want, but you don’t have to. Some love the taste of charred bits.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><u>OR</u>, toast them all on an oiled comal [griddle] over high heat. Turn every couple of minutes. There is no need to sweat the chiles or the tomatillos in a plastic bag this time. When they are done, carefully remove the seeds from the chiles (only if you don't want them too hot) and chop them along with the onion. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYf4Cwgx2rJZwlHBxOOq9mQLosKqWDgco6hRcVsIIRCUFUPl95mNGJhKgLV1Ux9ah9ocZUBl1Akl2MTMog3LzaYhTprp6qgPeDy6c3ipB7zSyoxGiMcGifXCanOb9pnSjnyye-pXxDad0a/s1600/CHILE+VERDE+028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="240" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYf4Cwgx2rJZwlHBxOOq9mQLosKqWDgco6hRcVsIIRCUFUPl95mNGJhKgLV1Ux9ah9ocZUBl1Akl2MTMog3LzaYhTprp6qgPeDy6c3ipB7zSyoxGiMcGifXCanOb9pnSjnyye-pXxDad0a/s320/CHILE+VERDE+028.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Next, peel the garlic and whirl them in a blender with the tomatillos. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKijSJe7kbF9g0FGRj7JwX3C3vqM8qPQBkTuetCig5K2KMb5WaEzQJV4BKI3vL_uWSatwqIAitz6u19t3ZOq8mCcen8BJjEhX9BKenzR-LuvQfz_RgoASYw0hxsBPwKC07zgYpSI52IBJ4/s1600/CHILE+VERDE+036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="240" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKijSJe7kbF9g0FGRj7JwX3C3vqM8qPQBkTuetCig5K2KMb5WaEzQJV4BKI3vL_uWSatwqIAitz6u19t3ZOq8mCcen8BJjEhX9BKenzR-LuvQfz_RgoASYw0hxsBPwKC07zgYpSI52IBJ4/s320/CHILE+VERDE+036.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">When the tomatillos and the garlic have been liquefied, add the fresh cilantro and whirl again for a minute. Set them aside.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><u>IF YOU DO NOT WANT TO</u> to roast the chiles, tomatillos and garlic, no problem: Simply cut the fresh tomatillos in half, and whirl them in a blender with 2 or 3 peeled garlic cloves and the cilantro. Seed the chiles and remove the veins (but only if you can't tolerate too much heat), and chop them along with the onion. Set aside.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtrgxw53nyXaZ28lWUv-WF6sSBx9M7VFuGil-pqLlWLSu4Xutee3iURbrE6Yi2Gf1kcNMSWZwITQXVztcFPT4ecZP_kbhhwulkM4KBeuTnRW6CC9KJuLCBQEG2B9Ba0DhqFKIMQgwZehPK/s1600/CHILE+VERDE+02020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="240" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtrgxw53nyXaZ28lWUv-WF6sSBx9M7VFuGil-pqLlWLSu4Xutee3iURbrE6Yi2Gf1kcNMSWZwITQXVztcFPT4ecZP_kbhhwulkM4KBeuTnRW6CC9KJuLCBQEG2B9Ba0DhqFKIMQgwZehPK/s320/CHILE+VERDE+02020.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Take the pork and trim away all excess fat. Cut the pork into bite-size chunks and dry them with a kitchen towel. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Sear the pork in the fat over high heat until they are golden brown. Remove the pork from the pot and put it in a large bowl. Drain out most of the fat from the pot, except for tablespoon or two.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7W2VaWEqiAz0409G8nztyTbrBGJneX5pUsprhmpgoVo-XOyZk7m0TgBK0DyYOcoIIN5QQUIVa8qkNvQUXycOyuGvS5yjFIyDAbKnR7CTBc7HY5GZx7jijXzzkwrhGI8s_036Fx45JAC2F/s1600/CHILE+VERDE+04545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="240" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7W2VaWEqiAz0409G8nztyTbrBGJneX5pUsprhmpgoVo-XOyZk7m0TgBK0DyYOcoIIN5QQUIVa8qkNvQUXycOyuGvS5yjFIyDAbKnR7CTBc7HY5GZx7jijXzzkwrhGI8s_036Fx45JAC2F/s320/CHILE+VERDE+04545.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Cook the onion and chopped chiles with one smashed garlic (optional) in the pot until the onions are golden brown. Add the seared pork. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JFg5ujLzfNjAfzp_4pNHcPse-sBBwfTZLA-ZRH-Wmq_RhJMxp-qyFixff9hFRRuVtOU8yO5VxPcvUD3MmtuZ-KHy_avPub5i3wqwFAYZowruuYkO8kPO0PPMdXLu5XAKSSr18npdYsHk/s1600/CHILE+VERDE+0515151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="240" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JFg5ujLzfNjAfzp_4pNHcPse-sBBwfTZLA-ZRH-Wmq_RhJMxp-qyFixff9hFRRuVtOU8yO5VxPcvUD3MmtuZ-KHy_avPub5i3wqwFAYZowruuYkO8kPO0PPMdXLu5XAKSSr18npdYsHk/s320/CHILE+VERDE+0515151.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Stir in the tomatillo mixture and the chick broth together with the bay leaf, the oregano, cumin and the salt and pepper to taste. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Cover and simmer for one hour. Now is the time to check the seasonings—does it need more salt and pepper or cumin? Simmer for 30 to 45 minutes more until the pork is tender. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Tastes maravilloso the next day.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Serves 6 to 8 persons.</span></div>
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Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com25tag:blogger.com,1999:blog-7475512217806716613.post-82903256750447225702011-04-14T18:45:00.001-07:002012-09-22T18:57:09.008-07:00Stop Wrinkling Your Nariz<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtVSG3jsmNPpyBNVJQXFkyCzHGfRq228DAVVmczhcocUQrPdnV9v9qF7snz5J2xFFAPaF2F3a0Hyzr78WYgJb2an7Z37oqG7_QyWX_GFQMKDb3glDZ2lB3wdKcoIo7X9HPi2Zg8ZZnKL0B/s1600/RED+SNAPPER+002.jpg"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5595623267903137762" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtVSG3jsmNPpyBNVJQXFkyCzHGfRq228DAVVmczhcocUQrPdnV9v9qF7snz5J2xFFAPaF2F3a0Hyzr78WYgJb2an7Z37oqG7_QyWX_GFQMKDb3glDZ2lB3wdKcoIo7X9HPi2Zg8ZZnKL0B/s400/RED+SNAPPER+002.jpg" style="cursor: hand; float: left; height: 267px; margin: 0px 10px 10px 0px; width: 400px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">I know what you are thinking, so just stop wrinkling that little nariz of yours just because you don't like fish (I can see you). You're not being punished. <em>Pobrecita</em>—you poor darling, you can't help it. Especially, if like me, your padres hailed from some ranchos in landlocked Zacatecas, where the chances of catching ocean fish are as remote as finding a live chicken crossing Rodeo Drive (the fowl kind, that is). Don't worry, mi'ja, you're in good hands. I would never feed you just <em>any</em> pescado apestoso—some icky and stinky old fish. It's time to say goodbye to goat stew and say hello to <em>huachinango </em>(huah-chee-NAHN-goh) [red snapper] with cilantro crema. </span><br />
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">For those who have never had huachinango (can you repeat huachinango-huachinango-huachinango-huachinango without messing up?), it is a medium-firm fish, mild but not too mild. It can take a good drenching of chile-tomato salsa or anything spicy you throw its way without wimping out. And it certainly holds it own here with this silky cilantro crema. In fact, like its colors red and green, the sweet fishy flavor of the huachinango and the creamy but pungent green flavor of the cilantro contrast a little too brilliantly, especially when you blend </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFwSuXZqWvefMjTg7OrdyBugX00aECpS8CjUDmbwueo9bz0OFHjY-3jLqrXmuR6k12SRJgspQJJH5OPM-Xa27WqvQK6AqGV2BufmRaaWNjyoPmFblcnlytIpLlz3O17VBGd-YLvnfR6e2U/s1600/RED+SNAPPER+020.jpg"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5595622869911181506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFwSuXZqWvefMjTg7OrdyBugX00aECpS8CjUDmbwueo9bz0OFHjY-3jLqrXmuR6k12SRJgspQJJH5OPM-Xa27WqvQK6AqGV2BufmRaaWNjyoPmFblcnlytIpLlz3O17VBGd-YLvnfR6e2U/s320/RED+SNAPPER+020.jpg" style="cursor: hand; float: right; height: 214px; margin: 0px 0px 10px 10px; width: 320px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">in some buttery avocado into the sauce—not essential, but I just can't go on to relate. It is too luscious for words, really. </span></div>
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<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">That viejo of mine thinks that green blanket of crema covers up a lot of unpleasant things: namely, the huachinango's grim down-turned mouth and its unblinking but somehow angry fish glare. It is curious to see this new-found squeamishness in a man who loves to suck on </span><a href="http://www.tazadechocolate.blogspot.com/2010/02/love-means-never.html" target="_blank"><span style="color: #f6b26b; font-family: Georgia, "Times New Roman", serif;">the pickled patas of a pig</span></a><span style="font-family: Georgia, "Times New Roman", serif;">, but I am not fooled. His landlocked roots are showing. </span></div>
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<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">I put the plate before him and hold it up to his nose. </span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSR_ywrkloahsoypXaR8wENHeaBcdTx_O6W0boCqgL0THbU4vlB8scn10fgz0pFeYokpp5u8-B3OnbL2lg1QvQOSG8njKShQjFBVf5mvQIbxy2VAVlhGbE7wW0QkptBneTNQIgDXtsL-z/s1600/RED+SNAPPER+026.jpg"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5595622478465409314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSR_ywrkloahsoypXaR8wENHeaBcdTx_O6W0boCqgL0THbU4vlB8scn10fgz0pFeYokpp5u8-B3OnbL2lg1QvQOSG8njKShQjFBVf5mvQIbxy2VAVlhGbE7wW0QkptBneTNQIgDXtsL-z/s320/RED+SNAPPER+026.jpg" style="cursor: hand; float: left; height: 214px; margin: 0px 10px 10px 0px; width: 320px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">"Good—now we can devour it guilt-free and enjoy ourselves without having to look at it. The fish doesn't know it's mad—it's <em>dead</em>. Just eat it, okay? <em>Esta cocina está cerrada</em>—this kitchen is closed!" Which means I'm done cooking and you better eat this or I will <em>huachinango</em> you. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">It took some doing, but once my viejo tasted the ocean by giving this little fish with the big fat name a try, his taste buds are no longer living in a dry landlocked desert. <em>Ya se pone todo emocionado</em> [Now he gets all excited about] <em>ostiones</em> [oysters] y <em>camarones</em> [shrimp], <em>jaibas</em> [crabs] y <em>langostas</em> [lobster] and all kinds of fish, including our little red hauchinango—with nary a complaint about fish heads with beady eyes. </span></div>
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<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Can the same happen to you? </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">So stop wrinkling that little nariz of yours and start eating. </span></div>
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<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">Huachinango con crema de cilantro </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">Red Snapper with Cilantro Crema </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5595621388034030354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSfI5yakeqdZWxVFxUfLARZb144zuI0C4E7Enipj0K2yK6SrAI8Llpo2Nl7TbTMohOY5Nl9aqiKgF7xjdySdsQKZwqZ9e4WD1Es5bqSUYR5gCCPk79K6awegmMycjc5_3WLiJUlq8qFF5D/s200/RED+SNAPPER+026.jpg" style="cursor: hand; display: block; height: 134px; margin: 0px auto 10px; text-align: center; width: 200px;" /> </span><br />
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Feel free to use parsley instead if you don't care for the taste of cilantro. I used Mexican crema for this dish, but if you like a thinner consistency, you can add some milk to the crema, or substitute an equal amount of half-and-half. Either way, this dish is easy to prepare, and is almost mistake proof. Just tweak it to your liking. You don't even have to cook a whole fish if you don't want to, filets are fine, too. I like to use a little seasoning salt in my cilantro crema, so I am suggesting it here. Loosely adapted from Mexico the Beautiful Cookbook. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
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<span style="font-family: Georgia, "Times New Roman", serif; text-decoration: underline;">Ingredients: </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 whole red snapper or 3 lbs. of snapper filet. You can substitute it with any fish with white flesh, as long as it is firm. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">one large lime or lemon, cut in half </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 clove garlic, minced </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">About ¼ cup of chopped onion. Cut a few slices for the top of the fish </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Sea salt and fresh ground pepper to taste </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 cups of Mexican crema, or 2 cups of half-and-half (Fat-free half-and-half is fine.) </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 ½ cups fresh cilantro, or fresh flat-leafed parsley </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 avocado, preferably Hass (optional) </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif; text-decoration: underline;">Recipe Directions: </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 325°. Sprinkle salt and pepper the fish. Then rub it all over with the minced garlic. Next, take one half of the cut lime or lemon and squeeze juice over the fish. Take some a few sprigs of cilantro and the chopped onion and stuff them into the fish's cavity. Place a bay leaf underneath the fish and put some slices of onion on top. Place the fish in an oiled baking dish and cover with aluminum foil. Refrigerate it for about 30 minutes. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">In the meantime, take the crema or the half-and-half and the cilantro and whirl them in a blender. You can add more cilantro or parsley, salt and pepper or even some lemon juice until it tastes the way you want it to. You can dilute it by adding a little milk if you like. Blending in some avocado makes it extra rich. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Bake the fish for about 30 minutes or so. The fish is done cooking when its flesh feels firm, but do not over-bake it. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">In the last few minutes of baking time, pour the cilantro crema into a saucepan and simmer it until it is warm, but not hot. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">When the fish is done, take it out of the oven and pour the cilantro crema over the fish. Serve right away. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Serves 2 people very well. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Note: Last month I mentioned that my little friend, Nakita, who lives just north of Tokyo had not contacted me yet. Three weeks after that devastating quake, I finally heard from her. She and her family are okay. What a relief!) </span></div>
Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com31tag:blogger.com,1999:blog-7475512217806716613.post-11648367846871406052011-03-19T09:31:00.001-07:002012-09-22T18:58:09.057-07:00This Bowl of Comfort<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHhScJwmCYUvUKtjEkwD6U6XtIBtmMJBzlWQoUJDgbF8bi6PA6WmSOPFAobjwNr9pL5-SEyYfzWaWN6IgdHxyCRXh2te115rK7ckqCcF7X2WPV7yVj1-zWJCkUPow_PFLX5v-Mvin-vaq/s1600/Arroz+con+leche.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5585834145754102034" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHhScJwmCYUvUKtjEkwD6U6XtIBtmMJBzlWQoUJDgbF8bi6PA6WmSOPFAobjwNr9pL5-SEyYfzWaWN6IgdHxyCRXh2te115rK7ckqCcF7X2WPV7yVj1-zWJCkUPow_PFLX5v-Mvin-vaq/s400/Arroz+con+leche.jpg" style="cursor: hand; float: left; height: 258px; margin: 0px 10px 10px 0px; width: 300px;" /></a> <span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">Cruel winter will be gone soon, and I for one am glad. May it pack its rags and take with it its earthquakes and tsunamis and never show its ugly face again.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span xmlns=""><span style="font-family: Georgia, "Times New Roman", serif;">Our friends, Luis and Keiko are visiting her family in Japan. Thankfully, th</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtH-HxGWOHfzLijvw9jie4CDk2hcuGGf0MGTu8KoA4KC9szmMi4rRGD984yqixyjm1q5F2utOc7mQBdkKS-UEDjb99L28Gq4QYSsjE9NNlNoieiCVS3A7PURF1zOqKnaktOtlGuxYJ1UZ5/s1600/My+Pictures.jpg"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5585833800295635298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtH-HxGWOHfzLijvw9jie4CDk2hcuGGf0MGTu8KoA4KC9szmMi4rRGD984yqixyjm1q5F2utOc7mQBdkKS-UEDjb99L28Gq4QYSsjE9NNlNoieiCVS3A7PURF1zOqKnaktOtlGuxYJ1UZ5/s320/My+Pictures.jpg" style="cursor: hand; float: right; height: 320px; margin: 0px 0px 10px 10px; width: 146px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">ey are in the south and not in the north where most of the devastation took place. Sachiko emailed and told me that she and her family are okay, and she is holding her head high. As for my little friend, Nakita . . . well, I have not heard back from her yet.</span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span xmlns=""><span style="font-family: Georgia, "Times New Roman", serif;">Somehow, it's hard to breezily tell you all about arroz con le</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizf8xLYN57mttvsIA7WGGpk2K4zyiqF3bjCco7KXQB6qul6piZj5JivlZyqvNPdH6qVauz3NXu4tNrkuA4IFPtYS2u6UrZlfeENTMEc0gJ15GShmbbktYChf7sF6CQitF8F6SL7acBFNbT/s1600/My+Pictures.jpg"></a><span style="font-family: Georgia, "Times New Roman", serif;">che as if nothing has happened. </span></span><span xmlns=""></span><span xmlns=""></span><span xmlns=""></span><span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">In a few days it will be the first day of spring. I will sit in my little peaceful corner with this bowl of comfort and I will pray for my friends. I pray that Luis and Keiko, Sachiko and Nakita and their families feel soft cool breezes and rays of bright sunshine. May they tend to their azaleas and enjoy good food and drink pure water. I wish them sakura—sweet cherry blossoms—and a life filled with indescribable beauty, the kind I found when I visited their country.</span><span xmlns=""></span><br />
<div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">Arroz con leche </span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">Mexican Style Rice Pudding with Tequila Soaked Raisins </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5585833424530286194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi90DDDtWoeF_Vmp7MUMfYboOcR_RiWvMBhRgQjX_ihi3qhrVQ_3uP30poBGvKdY7MtEG1IpnwYFgm3-o3upKphekaS4haSAm2iBeL05KFY3Ss5P11d69EOF3-lkFEaERMfNwH7wetXC-x0/s320/The+Llanes+Family+and+Arroz+con+Leche+093.JPG" style="cursor: hand; display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" />I used medium grain rice by mistake. Your arroz con leche will look slightly different. If you prefer not to add canned evaporated milk, replace it by using your own homemade version by simmering 3 cups of milk in an uncovered medium sized saucepan until it is reduced by half. </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"><u>Ingredients</u>:</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">3 cups water </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 ½ cups long grain rice </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 big fat stick of cinnamon </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">a 2 ½ inch strip of lemon peel. Remove the white pith.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">a pinch of salt </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">up to 1 ½ cups of sugar, brown sugar, piloncillo or any kind of sugar you prefer </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 can of evaporated milk (12 fluid ounces) </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon vanilla 1/3 cup of dark raisins, or more to taste (optional) </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">¼ cup or more of tequila, brandy, or rum (optional) </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><u>Directions</u>:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">In a small bowl, soak the raisins in the tequila.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">In a covered medium sized saucepan, bring the water and the cinnamon stick to a boil. Turn off the heat and let it sit for about 30 minutes to an hour to bring out the full flavor of the cinnamon stick. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Bring the cinnamon water to a boil. Add the rice, lemon peel strip and the salt. Cover and lower the heat to a simmer. Cook for about 20 minutes, or until all of the water is absorbed and the rice is cooked. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add the evaporated milk and the sugar to taste and stir until well blended. Add the raisins and the rest of the tequila if you want. When it is heated through, turn off the heat. The rice will continue to thicken on its own. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">If you want to thin it a bit, just add more milk. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: 100%;">Serves about 6 to 8 people.</span></div>
Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com15tag:blogger.com,1999:blog-7475512217806716613.post-15002073337511185012011-02-11T02:06:00.001-08:002012-09-28T22:37:27.053-07:00Fat Mexican Women?<div align="justify">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLjHVM3gW5hOBhWuWEmQ8J2j9cAf_PquWgMCzVItHPuPiMCwI6CjcrMIvfyD6bN7ZlMYGvg83FkghqUGhFyKMz4v5Hj7cqR8b3KmLOV1l31-VLS8q6vE5zdiHWDpdnbqMZvy0FHaK8vrP/s1600/Caldo+de+Rez.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5572373543468738626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLjHVM3gW5hOBhWuWEmQ8J2j9cAf_PquWgMCzVItHPuPiMCwI6CjcrMIvfyD6bN7ZlMYGvg83FkghqUGhFyKMz4v5Hj7cqR8b3KmLOV1l31-VLS8q6vE5zdiHWDpdnbqMZvy0FHaK8vrP/s400/Caldo+de+Rez.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-family: Georgia, "Times New Roman", serif;"> <span xmlns="">"Tell me," my boss's daughter once asked. "Why do all Mexican women get so fat?" </span></span><span xmlns=""><br /></span><br />
<div align="justify" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">"What, do I <em>look</em> fat to you?" It was the first time I had been asked that question. I weighed at the time all of 104 lbs. if there was a brick in my coat pocket—I wish I had a brick so I could throw it at her! </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><br />
<div align="justify">
<span style="font-family: Georgia, "Times New Roman", serif;">"No. But someday you will be." She looked at me and smiled, but it was one of those mean smirky smiles. I did not smile back. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><br />
<div align="justify">
<span style="font-family: Georgia, "Times New Roman", serif;">Since I never gave a satisfying answer to that question, this time I think I will ask </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><br />
<div align="justify" style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">Eva Longoria </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5572372962117469330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoywWPmnxGndHMBWSjfWtlhi73AgSQ57SU12B16WpnC1fE-uHYK0kMbSsiyz4jQsSOTHEqvLQII_pg8xoHlUUwI65RlXl1vLSKu9F7EN5sQ0_suKFbfp9NguCFz4wO9pv5L2tkvaP_aGVg/s320/EVA+LONGORIA.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">Salma Hayek </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5572372666356716642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJJo9G8cy8K-awBjcKtDu2A_RbfrhWvSl5vkayrtADQ1pCccij5EpPrAmdTPq3p4G3G-k-II_nmU8YDok5uudO30XlYs_TCnZPvQJvvxy-JIYsulDleD4EkYqzbpRZtub2V-eIFQJQ33-/s320/SALMA+HAYEK.jpg" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 247px;" /></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">And even Frida Kahlo, "back from the dead", <img alt="" border="0" id="BLOGGER_PHOTO_ID_5572372340770450658" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivuYbGXYCPS15hUGub5nN0YUBf4OSF-gwvdCOpksZxO86SGDDXVbnwR4bfF_KcJohApButzG6VE-5kq3Qw7A9EixOEm7iwu1a773z_Yag2CyDqq7hFwmEGRGUVIcCl7WDvBDTebKuBlCki/s320/FRIDA+KAHLO.jpg" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 320px;" />for their opinion on the subject. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><br />
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">And now that this burning question has been laid to rest—forever, I hope—I think it is only fair that I introduce you to this Mexican-style vegetable beef stew, a secret weapon in the fight against fat for those of us who vowed to lose some poundage early last month, only to see our resolve fall by the wayside when we were told that eating Mexican food will make us resemble a stuffed tamal. What can be more fatal to a diet than a bad carnitas taco craving when you are bored, bored, <em>bored</em> by some highly uninspiring processed "low fat" food that everyone tells you are supposed to eat in order to look good? </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><br />
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">If you are thinking that this stew looks somehow familiar, you are partly right. It is the beefy cousin to my mother's caldo de pollo (the </span><a href="http://www.tazadechocolate.blogspot.com/2009/01/mexican-chicken-soup-or-tragic-tale-of.html"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #ff9966;">Mexican Chicken Stew</span> </span></a><span style="font-family: Georgia, "Times New Roman", serif;">that became our demon rooster's final resting place.) Take a bite of the tender boiled beef; taste the delicate sweetness of the corn-on-the-cob. Feel not a bit of guilt as you eat the calabacitas [zucchini], cabbage, garbanzos and even a small bit of not-so-terrible potato—all of them floating in a sea of clear beef broth that contains practically no fat, only <em>sabor</em>. This soup is best served when it's raining or snowing</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLXgFUA2f1FBL29qcdl3Q8YnMEKM4mEn8LBM1fLdFHaN_ov_vTdrKmbaudBxrdD_G5CF1TgvolWqusetg4XUgieVMaskWBsutER7TZAhMD4h5sHD5B5EN_kaVZvo8fgRw_1DY5oY7N0Ky/s1600/FAMILIA.jpg"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5572371993070662178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLXgFUA2f1FBL29qcdl3Q8YnMEKM4mEn8LBM1fLdFHaN_ov_vTdrKmbaudBxrdD_G5CF1TgvolWqusetg4XUgieVMaskWBsutER7TZAhMD4h5sHD5B5EN_kaVZvo8fgRw_1DY5oY7N0Ky/s320/FAMILIA.jpg" style="cursor: hand; float: left; height: 267px; margin: 0px 10px 10px 0px; width: 320px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;"> outside. Add a squeeze of lime and a spoonful of Mexican rice (optional, of course), and let your mind wander as you gaze out the window and contemplate the naked branches of the trees and dream of how <em>fabulosa</em> you are going to feel come <em>la primavera</em> [springtime]. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><br />
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Getting back the issue of "fat" Mexican women, perhaps it is just as well that I never responded to that woman's ridiculous question. She seemed <em>proud</em> of her designer clothing and semi-starved state, looking <em>toda chupada y seca</em>—like an unhappy bone that is sucked dry. I honestly don't think she would have understood. I decided right then and there that I wasn't going to sacrifice my health or my enjoyment of life just for the sake of trying to stay thin. I should thank her for that, although it was not quite the lesson she was expecting me to learn if she had known it. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><br />
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">I guess women are hardwired to want to look attractive (and to own a million sexy looking shoes), but why sacrifice our health or our self-esteem for the sake of some ideal imposed by a small group of stylemakers whose idea of the perfect woman is a giant in a size 2 dress? Not all of us will ever be slender or long of limb, nor should we want to be. I would be brokenhearted if any of my beloved <em>sobrinas</em> [nieces] ever started to believe that they were ugly just because they don't fit an unrealistic image of feminine beauty.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><br />
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Our <em>muchachas</em> [girls] can be round-bellied or flat-bellied, tall or petite, <em>güeritas</em> or <em>morenitas </em>[light or dark skinned], swan necked or no-necked, it doesn't matter. Teach them how to cook healthy Mexican food and tell them, yes, <em>tell them</em> <em>everyday</em> that they are beautiful. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><br />
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Because they are. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><br />
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">Mexican Style Vegetable Beef Stew with Zucchini Squash, Corn & Cabbage </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><br />
<div style="text-align: center;">
<em><span style="font-family: Georgia, "Times New Roman", serif;">Caldo de rez con calabazas, elote y repollo </span></em></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">This stew contains no chiles or tomatoes—a surprise for those who think that Mexican food is all about bold flavors. Add a spoonful of hot chile salsa if you want some kick. Plus, you might think it a pain to keep boiling the beef and tossing out the water until there is no more foam, but you will be rewarded with a nice scum-free broth. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">3 pounds beef shanks, thick sliced (I buy mine at the Mexican butcher's) </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">plenty of water </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">about ½ tablespoon salt </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">8 peppercorns; or, ½ teaspoon ground pepper </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">½ onion </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">2 cloves garlic </span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">1 bay leaf </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">a pinch of dried thyme </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">3 thin-skinned white boiling potatoes, cut into not too small cubes (peeling is optional)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">4 small or 1 large carrot, peeled and sliced in 1/2 inch to 1/4 inch disks depending on your preference</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">2 or 3 fresh ears of corn, cut to 2 to 3 inches </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">2 or 3 zucchini, sliced crosswise less than ½ inch </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">¼ head of cabbage, very coarsely chopped. You can add more if you like. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">1 celery stalk, very thinly sliced, about 1/8 inch </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">fresh sprigs of cilantro </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">fresh limes cut into quarters </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">homemade chile salsa </span><a href="http://www.tazadechocolate.blogspot.com/2008/11/chili-as-strong-as-tarantula-venom.html"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #ff9966;">(click here for recipe);</span> </span></a><span style="font-family: Georgia, "Times New Roman", serif;">or, your favorite chile salsa </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">Mexican rice </span><a href="http://www.tazadechocolate.blogspot.com/2008/06/no-rice-for-el-cucuy_27.html"><span style="color: #ff9966; font-family: Georgia, "Times New Roman", serif;">(click here for recipe)</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">Trim off any excess fat from along the edge of each beef shank. Rinse and place them in a large pot and cover them with water. Bring the water to a boil and then lower the heat to medium. When the water is full of foam, remove the beef and toss out the water. Wash and rinse the pot. Then, return the beef shanks to the pot and cover with water again. Repeat this process until the boiling water no longer foams up (up to 2 times). Then, add more water to the pot until the water level is about 1 inch to 1 ½ inches above the beef (about 12 or more cups). </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">Add ½ onion, garlic and salt, pepper corns, bay leaf and thyme. Bring to a boil, then set heat to low. Skim off any leftover foam that may rise to the top. Then cover the pot with a lid but make sure that it is vented. Simmer the beef for about 2 hours, or until the beef is very tender and practically falls off the bone. Fish out the onion and garlic and discard them. Remove the beef shanks from the pot. Trim off any leftover fat, etc. Discard the fat along with the bones. Cut the beef into large pieces, and put them back into the pot. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">Now is the time to add the potatoes, corn and the sliced carrots. Bring to a boil. Then cover the pot and reduce heat to low and boil softly for about 30 minutes. Add the zucchini and celery. After about 15 minutes, add the cabbage and cook for about 10 minutes. Don't worry if any of the vegetables are still a little too crisp. The stew will continue to cook them after you turn off the heat. </span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Taste the broth. Does it need more salt and pepper? If you think that it needs more beefy flavor, you can cheat and add some beef bouillon to taste. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">Use large bowls to serve this stew. Top with a generous helping of Mexican rice, a squeeze of lime, a bit of cilantro and salsa. Like with any stew, it tastes <em>maravilloso</em> the next day. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">Serves 6 to 8 persons.</span>Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com30tag:blogger.com,1999:blog-7475512217806716613.post-79815103818286137942011-01-08T00:12:00.001-08:002012-09-22T19:03:02.023-07:00Hombre A Hombre<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxIH2aXQFmJYyciIemQq68xvzINRaD3CJwyWNLy3NZeuYwhltVlgQrhergRc0p_AnMVYAMiZ39Vk8Sj6lXjwyIihg-_JQpIODJWqmi0z1vrbw7X5zvlzCisyN9IBkFDdQDTHwneMdzynO/s1600/CHAMPURRADO+150.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5563016328595457058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxIH2aXQFmJYyciIemQq68xvzINRaD3CJwyWNLy3NZeuYwhltVlgQrhergRc0p_AnMVYAMiZ39Vk8Sj6lXjwyIihg-_JQpIODJWqmi0z1vrbw7X5zvlzCisyN9IBkFDdQDTHwneMdzynO/s400/CHAMPURRADO+150.JPG" style="cursor: hand; float: left; height: 300px; margin: 0px 10px 10px 0px; width: 400px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;"> <span xmlns=""><em>(Scroll down for <span style="color: #ffcc33;">CHAMPURRADO</span> recipe.)</em></span></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">"<em>¿Qué haces aquí</em>—what are you doing here?" asked Francisco's father.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">"Mama said you'd be here. Papá,what I said to you last night, <em>nomás era una broma</em>—it was just a joke. Why can't you have a sense of humor?—" </span><span xmlns=""><br /></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Don José averted his gaze and looked out across the strawberry fields to the emerald-hued hills. For a moment, his thoughts lingered on a certain point. Lately, a condescending note had crept into his son Francisco's voice. He was high-handed toward his <em>hermanos y hermanas, </em>even to his mother. He even started speaking to him as if he were <em>un viejo simplón</em>—a simpleminded old fool. But last night! What he said to him last night was <em>el colmo</em>—the last straw. Now <em>ese hijo malagradecido</em>—that ungrateful son of his was showing up to explain himself. It was time to speak to Francisco <em>hombre a hombre</em>. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">"You came all this way to tell me that? Sabes, Francisco, first you show me some <em>respeto</em>-respect. If you really feel bad about what you said to me last night, you'll help me pull out these weeds and dead plants." He waited to see what Francisco would do, but Francisco's face registered </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEUj03ecv6M25s4iDnezutf888SDx9eguHVVOZrX_7aVJb19zb3KQiMRlRh_q_F150OBrWgjCA1RQQ112R7FcnGGJJRz9y9ekSEUZ-731CE8g-BPPdUfXq2SDCXvcy5PHCtC713PkS08v/s1600/CHAMPURRADO+208.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5563015792535709634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEUj03ecv6M25s4iDnezutf888SDx9eguHVVOZrX_7aVJb19zb3KQiMRlRh_q_F150OBrWgjCA1RQQ112R7FcnGGJJRz9y9ekSEUZ-731CE8g-BPPdUfXq2SDCXvcy5PHCtC713PkS08v/s400/CHAMPURRADO+208.JPG" style="cursor: hand; float: right; height: 225px; margin: 0px 0px 10px 10px; width: 400px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">nothing but disgust. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">"In case you don't remember," he retorted, "but I've already done that. I can't believe you want me to leave everything I've learned and worked hard for </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW7btaZG6ZE-puoNO_rqkMQtkRy5EPqomzsYolgy0-FncuXbY-85TcJMc6sn0gUklodVc7X_uGdx8aDCtj8lbMcsVMUTWBGGNslXEimFq7Hg30anlvk4x0fqIZfdLFdZUoaKHF5mFSTkV3/s1600/CHAMPURRADO+208.JPG"></a><span style="font-family: Georgia, "Times New Roman", serif;">only to come back here to work like a burro in this <em>lodo</em>." He pointed to the ground and stamped his foot, splattering mud all over. His superciliousness usually worked wonders on frightened underlings, but it had absolutely no effect on Don José. He only looked at him with a curious mixture of resentment, a touch of amusement and what can only be described as <em>lástima</em>—pity for a son whose greatest accomplishment at this moment was the painful realization that he was behaving like a whiny self-important twit.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Don José's let the insight sink in, then his voice grew gentle. "Did I say I wanted you to come back and work in the fields? No, mi'jo. But I taught you never to be afraid of hard work and <em>aguante</em>. <em>Aguante y paciencia</em>—endurance and patience. S<em>abe</em> <em>dónde</em>—who knows where you learned to make fun of your father—<em>pero de nosotros no</em>—but you didn't learn it from us." He started laughing at the absurd situation he found himself in. After years of hard work and sacrifice for the sake of his children, his only "reward" was having a son who appreciated none of it. "<em>Mira nomás</em>—just look at yourself." Don José pointed to his son's muddy boots.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Francisco's face was white, then turned as red as a strawberry. He was embarrassed—no, mortified, but machismo and pride made him reply, "I'm tired of your reproaches and <em>con—se—ji—tos</em>—your little pieces of advice. I don't have anything more to learn from you." </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">"<em>¿Deveras? </em>You're just angry that you didn't get off easy. You thought you could pat on me on the head <em>como tu perrito</em>—like your little dog and be gone. Tell me, Francisco," asked Don José, whose eyes never left Francisco's face, "<em>¿nos quebramos el lomo</em>—did your mamá and me break our backs working in the fields to put food in your mouth so that you could insult us?" </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Francisco was silent. There was a feeling of rupture in the air. The only sound was the early morning breeze as it filtered its way through eucalyptus trees at the edge of the field.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">At last Don José spoke in a tone as quiet as Francisco had ever heard him speak. "<em>Ahora con su permiso</em>—with your permission, but <em>this</em> burro has work to do." He dropped to his knees and started yanking weeds and dead</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKadCfPfYQEtD13tkHCHkNhnm4MsF_Cgmv91wWtp9Hogrrszr5bg-MwdwFn4CSooET2m53bU2r2n2vmDvtjVef6hxQjPCWYXd1Z4XwQKJZEi0jV2JON3xfSTjufPy_xa7EbksasXwdJjDN/s1600/CHAMPURRADO+196.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5559743104563103682" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKadCfPfYQEtD13tkHCHkNhnm4MsF_Cgmv91wWtp9Hogrrszr5bg-MwdwFn4CSooET2m53bU2r2n2vmDvtjVef6hxQjPCWYXd1Z4XwQKJZEi0jV2JON3xfSTjufPy_xa7EbksasXwdJjDN/s320/CHAMPURRADO+196.JPG" style="cursor: hand; float: left; height: 214px; margin: 0px 10px 10px 0px; width: 320px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;"> strawberry plants. His father had never before addressed him in the formal <em>usted</em>. Their conversation had come to an end.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Francisco made his way across the field. More people started arriving. Some remembered him and tried saying <em>hola</em>, but he ignored them. His trousers and boots were caked in mud. He tried to scrape some off before getting in his car, but they ruined. He slammed the car door and drove off. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Don José's heart felt heavy and sick, but work had made him forget Francisco as it had all his other troubles over the years. The winter sun started to peek from behind the hills, but with it, a wind from <em>el norte</em> started kicking up. Cold penetrated his jacket and made his bones and body ache.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">"Last night he called me <em>una papa enterrada </em>[a buried potato], as if I don't have brains in la cabeza, as if I didn't have a corazón. Perhaps he is right. <em>¿Qué pasó</em>—what happened? When he was just a <em>muchachito </em>he looked up to me. Now he looks down on his pobre viejo." </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">What was it with Francisco? Was it this country with its language and customs, the education he received, the people he hung out with, were all these turning his son into <em>un estraño</em> he no longer knew? Then there was <em>la</em> Heidi, the German girl Francisco met overseas and took as a bride. She was nice—she always smiled at him even if they couldn't understand each other. And she worked hard. There wasn't a dirty cup she didn't wash, a floor she wouldn't mop, cleaning, always cleaning, never sitting down to chat with the rest of the la familia until she left the kitchen spotless. Still, she turned red as a chile if she ate one little jalapeño. She insisted that German beer was better than Mexican, and thought nothing of joining in the conversation of men. Perhaps this was all Heidi's fault. Why couldn't Francisco have married a girl <em>de su raza</em>, a Mexican girl who spoke Spanish? </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Later that day, when Don José felt a tap on his shoulder he was surprised to see it was Francisco. He was holding a large thermos in his hand. There were rubber boots on his feet and a sad look of self-reproach on his face. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">"<em>Papá, tiene frío</em>—you're cold, would you like something to drink?"</span>
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<span style="font-family: Georgia, "Times New Roman", serif;">Don José barely acknowledged him. "<em>No quiero nada</em>—I don't want any." Francisco poured some champurrado into a cup and thrust it into hi</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNuWvNyOYWbHNTqKCrKSyGbP7mJJqYqV0l8ZaVs5fehAl8uGogL2vNGTFSUBYkLGbDVe8aA6VOhEWNQ-sZIva5XLN9ZkusfLKoq8GAPtX5HCSzd7_VyYqu2d6plXFbYMeD0kEEdojmJmY/s1600/CHAMPURRADO+170.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5559746188524084658" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNuWvNyOYWbHNTqKCrKSyGbP7mJJqYqV0l8ZaVs5fehAl8uGogL2vNGTFSUBYkLGbDVe8aA6VOhEWNQ-sZIva5XLN9ZkusfLKoq8GAPtX5HCSzd7_VyYqu2d6plXFbYMeD0kEEdojmJmY/s320/CHAMPURRADO+170.JPG" style="cursor: hand; float: right; height: 214px; margin: 0px 0px 10px 10px; width: 320px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">s father's hands. Don José looked at it reproachfully but found himself drinking all of it. It was fragrant of <em>clavos y canela</em>—of cloves and of sweet cinnamon spice. There was the taste of bittersweet chocolate and <em>piloncillo</em>—raw Mexican sugar. It coated his throat and warmed his whole body.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">"<em>¿No vas a tomar</em>—aren't you having some?" he asked. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">"Heidi made this for you. She told me to come back and apologize to you for being such a <em>dummkopf</em>—that's German for <em>idiota</em>, Papá." And, with a sheepish smile he added, "Mamá taught her how to make it." </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">"<em>Vaya</em>—did she now?" His surprise couldn't be more complete. He took another sip of the champurrado and said, "I've always like that güerita you married. <em>Te tiene de la</em><br /><em>cola</em>—she has you by the tail." </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Francisco allowed himself to laugh. That was not quite true, or so the thought, but he let it pass. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">"Now I'm going to tell you what I should have said this morning. <em>Lo siento, Papá—</em>I'm sorry<em>. </em><br /><em>Perdóname</em>—forgive me—." </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">"For what, mi'jo?" Don José shrugged his shoulders and with a dismissive wave of his hand indicated that all was forgotten. Now that Francisco offered a real apology, his father extended a real, if slightly offhanded kind of forgiveness that left both of their dignities intact.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Francisco started working another row of plants. Not another word passed between father and son. When it got too cold, each took his turn drinking the champurrado Heidi </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtwPuZKFMntuUsXJ1d5gFGo9tHiEfu3qXf7i0dizVyEdStL8ecMLYYAjt1jM1WxzA2JVqA7wdMmy35E1tSUvo41_twWOKY8Q9v-Uuo_5jZXDtbtSu_LbY4gdHZrdsmkvDcObk1MQhJyGC/s1600/CHAMPURRADO+196.JPG"></a><span style="font-family: Georgia, "Times New Roman", serif;">had made.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">The field resembled an immense canvas striped brown and green. They and the others gathered all of the foliage into large plastic bags and left them on the side of the road that divided the field. Later, a truck would come by to haul them away.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Twilight. Soon darkness and soft rainfall. It was time to go home. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Champurrado <br />Many thanks to Barbara Hansen, former "Borderline" columnist for the LA Times, for allowing me to adapt her champurrado recipe. You can find Barbara at her delicious and informative </span><a href="http://www.tableconversation.com/"><span style="color: #ff9966; font-family: Georgia, "Times New Roman", serif;">Table Conversation</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> blog. Thank you, Barbara, for loving Mexican food and for preserving precious recipes. You taught many of us how to cook.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4 cups water<br />1 large cinnamon stick<br />1 or 2 cloves<br />1¼ cups water<br />1 cup instant masa<br />½ to 1 whole circular spiced Mexican chocolate such as Ibarra or Abuelita; or, 1- ½ oz. semisweet chocolate plus 1 tablespoon sugar, pinch of cinnamon and 3 or 4 drops vanilla extract<br />1 cup firmly packed brown sugar; or one medium sized cone of pilloncillo (Mexican raw sugar)<br />1 (13-oz.) can evaporated milk</span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Combine 4 cups water, cinnamon stick an cloves in a large saucepan over medium-high heat. Bring to a boil, then remove it from the heat. Cover and let it stand for at least one hour. The water should be a deep cinnamon color. Remove the cinnamon stick and the cloves.</span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Gradually blend the instant masa into the 1¼ cup water until it is smooth. Strain the masa through a wire mesh sieve into the cinnamon water, or use a wire wisk to make sure that there are no lumps. Add the brown sugar or the pilloncillo, the chocolate tablet or the chocolate flavorings. Bring to a boil over medium heat, stirring constantly. When the mixture has thickened, add the evaporated milk. Cook and stir until hot. Add water or milk to thin it down if you like.</span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Serves 6 to 8 people. </span></div>
Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com15tag:blogger.com,1999:blog-7475512217806716613.post-90116427983807764552010-10-17T22:43:00.001-07:002012-09-22T19:04:15.912-07:00Not Afraid of a Mean Little Chile, Are You?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiki5CkGvk3PfU-HOLe7B2XTYpd4YSqIOz7fnf6a73Z-Kfatw_AEQnb9wCKbDGzu2NTcjIX9g_JOpvKW_ClpZSMItUUwCu3fUhoFAgzSMVTLP6apa1RvRTUWT6z3X7OU1VFTkZFAPGguoby/s1600/RAJAS+DE+CHILE+CON+CREMA+039.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5529264797992884898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiki5CkGvk3PfU-HOLe7B2XTYpd4YSqIOz7fnf6a73Z-Kfatw_AEQnb9wCKbDGzu2NTcjIX9g_JOpvKW_ClpZSMItUUwCu3fUhoFAgzSMVTLP6apa1RvRTUWT6z3X7OU1VFTkZFAPGguoby/s400/RAJAS+DE+CHILE+CON+CREMA+039.JPG" style="cursor: hand; float: left; height: 300px; margin: 0px 10px 10px 0px; width: 400px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;"> </span><span xmlns=""><span style="font-family: Georgia, "Times New Roman", serif;">I never thought in the history of this blog that I would be stringing together the words "mild" and "chile" in the same sentence. And, no, I am not referring to some wimpy green bellpepper. I mean jalapeños, baby, and maybe habaneros or serranos, or any kind of chile that you speak of in hushed tones with a trace of trembling fear in some backroom with the lights on. You can and <em>will</em> conquer these chiles with a little help of Mexican <em>crema</em>, a tangy sauce that is closer to <em>crème fraîche</em> than to sour cream. It is the sauce that gives that cool creamy edge to Baja-style fish tacos and enchiladas and other dishes that call for a touch of dairy. No wonder my gatita viejita, who usually abhors chiles, is fascinated with this dish! . . . (You don't need to tell me--as there is nothing as pathetic or as annoying or as interesting, depending on your point of view, as a woman who goes <em>on and on</em> about her cat, I will stop right here. WHAT--you were expecting a pitbull or a chihuahua??)<br /></span><div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Perhaps it is an exaggeration to say that <em>crema</em> will completely douse the fi</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkl7wVb7D8QmUU8ZKIsZ6plhjmEIK9De1Tbc1sg-vBuAnf8EWrMixI_F_PcLzNRqWOP_W0AqXQqF0wweNdaz2m1z-o-As011Nvx7dVlE-9CNFk7JyullfqwcZhIDIoUldeWfM41VpPx-KY/s1600/RAJAS+DE+CHILE+CON+CREMA+035.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5529264512294223618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkl7wVb7D8QmUU8ZKIsZ6plhjmEIK9De1Tbc1sg-vBuAnf8EWrMixI_F_PcLzNRqWOP_W0AqXQqF0wweNdaz2m1z-o-As011Nvx7dVlE-9CNFk7JyullfqwcZhIDIoUldeWfM41VpPx-KY/s320/RAJAS+DE+CHILE+CON+CREMA+035.JPG" style="cursor: hand; float: right; height: 320px; margin: 0px 0px 10px 10px; width: 180px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">re of a hot chile, but instead of crying and calling for the paramedics, you will be making so many yummy sounds that everybody will tell you to shut up. For once, <em>chiles con crema</em> will help you to fully enjoy the chile flavors you were missing out on as you were busy jumping up and down from the pain: the sweetness, the spicy yumminess, the cool-hot-mildness of chiles and crema <em>together</em>. Plus it will help you get people like my </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4Qsc4bVwdf9J40VFQeXbORk2RIlXPzklzb9rQEnPPpc8yXHeVFMHa8cGgbl653Aqfc9DkK3HgpSnGJnoAErwbehRMPMT_7Cdv3GTSbppoIxlVAQorCC6hOiJwpRC-jaWoi7D67s05Uod/s1600/RAJAS+DE+CHILE+CON+CREMA+039.JPG"></a><span style="font-family: Georgia, "Times New Roman", serif;">friend, Marta, from whom I adapted this recipe.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Marta is not just a fabulous cook, she is just plain <em>fabulosa</em>—someone I would be intensely jealous of if she wasn't so kind and loveable. I envy her perfect teeth, the way her hair shines auburn in the sunlight, how she makes people giddy and smiling like fools, myself included, when she gives them <em>un fuerte abrazo</em>—a big fat hug—and says, "Hi, honeeeeey! <em>¿Cómo estás?</em>" But mostly, it's her fearlessness, at least where chiles are concerned, that I envy the most. And, how that beautif</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZY8T-1NJWiZPKNBx-AAc-PFYZm_Y9blJTlVjC-FgFvDI-EX1UWpguu9j-nTbORco4gUDgm0XiMn-GsBXh1izQhaGZjXnOWctnfBuf6UySgq7xhR6hr4X-V7QmpErYGJM3c2nTiUX7_Y0/s1600/RAJAS+DE+CHILE+CON+CREMA+016.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5529264083255795202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZY8T-1NJWiZPKNBx-AAc-PFYZm_Y9blJTlVjC-FgFvDI-EX1UWpguu9j-nTbORco4gUDgm0XiMn-GsBXh1izQhaGZjXnOWctnfBuf6UySgq7xhR6hr4X-V7QmpErYGJM3c2nTiUX7_Y0/s320/RAJAS+DE+CHILE+CON+CREMA+016.JPG" style="cursor: hand; float: left; height: 320px; margin: 0px 10px 10px 0px; width: 240px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">ul fire-eating dragon regularly takes some habanero chiles in her perfectly manicured hand and pops them in her mouth like they were little orange apples. Her salsas are so powerful that, seriously, I believe that her tongue and taste buds have been reduced to scorched earth. I am a bit of a fire breather myself, but there is no way I can compete with Marta. Actually, nobody can compete with Marta.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Until now. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Seeing that I have no desire to torch my treasured little taste buds, I doubt that I will ever be as <em>fabulosa</em> as Marta. But, if eating a fierce chile with crema will miraculously make me as sweet as <em>mi</em> <em>amiga</em>, you can rest assured that I'll gobble up some <em>habaneros</em> with crema and will be loving every minute of it.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Chile Strips With Mexican Crema<br />Rajas de chiles con crema<br />The best way to try this dish is with some poblano chiles, mild but bursting with flavor, and some jalapeños. Although I prefer to roast my chiles in order to remove the outer skin, you can omit this step if you want. Adding some sweet onion as you are frying the chiles only makes it all the more delicious. This is so easy to make that you really don't need a recipe. Feel free to experiment with any fresh chile you have on hand, such as Anahiem, Poblano, Jalapeño,etc., depending how hot or mild you want it to be. Serve this with almost any Mexican dish, or in a taco. If you want to kick it up a notch, add a touch of hot red salsa to any mild version of this recipe before taking a bite. If you cannot find crema mexicana, no problem. Sour cream is good enough in a pinch. I like my dish super thick and tangy, so I used El Mexicano's "Crema Superior", a thick acidified sour cream instead. Any of the different varieties of Mexican crema will do. If you need to reheat this dish but the sauce has become too thick for your liking, you can always add a little bit of pourable crema or milk to thin it down a bit.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">To learn more about chiles, </span><a href="http://www.tazadechocolate.blogspot.com/2009/02/eating-fire-without-getting-burned.html"><span style="color: #ff9966; font-family: Georgia, "Times New Roman", serif;">click here</span></a><span style="font-family: Georgia, "Times New Roman", serif;">.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">To learn more about roasting chiles, </span><a href="http://www.tazadechocolate.blogspot.com/2008/09/roasting-chilies-if-chili-were-woman.html"><span style="color: #ff9966; font-family: Georgia, "Times New Roman", serif;">click here</span></a><span style="font-family: Georgia, "Times New Roman", serif;">.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>Ingredients:</em></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">About 6 poblano chiles, or any chile you prefer </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4 jalapeño chiles (optional) </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">About 1 tablespoon of vegetable oil</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">About 1 tablespoon butter</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">About 1/3 onion, sliced into strips (optional) </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">One jar of Mexican Crema (about 15 fl. oz); or the equivelent of sour cream or crème fraîche </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>Directions:</em>To lightly roast the chiles, bring a large pot of water to a rolling boil. Put the chiles in the pot, and parboil the poblanos for about 6 minutes. (Only about 4 or 5 minutes in the boiling water for the jalapeños). Remove the chiles from the pot and place them on a platter.<br /><br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5529261878334051586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhES7SoQjF6M8TtWPzFV7pVz_o_nAeb96G5JGMcC2Rt4m7FE1qrAQkuZaJ8_UNLxRJdFGFjL_D-gdPXi42GJfEAd3be_Tb-H_iaCb4TglBvUUlHvU9cTosRn8QO3_FBfa8_GI3K9dosZdfe/s320/RAJAS+DE+CHILE+CON+CREMA+004.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /> Using a pair of metal tongs, take each chile and hold it over the flame of a gas burner of your stove. You will see the skin of the chiles burst almost instantly. Do the same for the jalapeños. Quickly place each chile as you are done roasting it and place it in a plastic bag, but covered very loosely. You do not want your Poblano chile to be overly cooked and soggy.<br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5529260304444696274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV5mUr_y5Ni86AoVE1zkUq7TFpoxOqnAI54y80Xj0Y4A-XT6in6MyjtAnvPbqbK49IRtBtJwOct8QZKP5pGZ2TT9sUPOi41oglXW418PXGHqP79bsB5542LpFGTS8cCWX7VHE9JxmckWfV/s320/RAJAS+DE+CHILE+CON+CREMA+005.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /> When the chiles cool somewhat, use the back edge of a knife to scrape of the charred outer skin of each chile (see picture, above). Cut the chiles open lengthwise, and remove the seeds and stem. Do the same for the jalapenos. Now slice the chiles in long strips for the poblanos, crosswise for the jalapeños. If you like, you can slice up some onion into long strips, too.<br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5529259761197220530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHv8wFvW0Wcwu4CEuURTRcjcMJ-3aqnrGhyphenhyphenMy2IjjsIlCSaiQ5TpmRnGwkSFwRCwH4OQlS0753CUC6RIl1J09yYNeOejO6NJUzut2gN91emwZkHNjFJ2EfWW3qo91lhAIHmgirBtpuCXq9/s320/RAJAS+DE+CHILE+CON+CREMA+022.JPG" style="cursor: hand; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /> Over medium-low heat, melt the vegetable oil and the butter together in a medium sized saucepan. Add the chiles and the onion. When the chile and onion are soft and its aroma fills the kitchen, lower the heat and add the crema to taste. (You can always use the leftover crema for something else). Once the crema is just hot, remove from the heat and season with salt to taste. Pour into a large bowl and serve right away. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5529258560854487042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMw2Sq95lyXs3zD4QfmwZc7efHUpT5wHzfzV5Q3ynqXJ2hW5TSbIWxk1S8QdaBVCzM1W796GCk4-MAZN0zlN3Qt2zguz-LhBwZXLUHSmKrAiUNM6LHqJLNB_1BMe6Jf4scIex5RYsSLuKg/s320/RAJAS+DE+CHILE+CON+CREMA+025.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /> Serves about 6 people. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Now you can eat chiles without fear. </span></div>
Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com24tag:blogger.com,1999:blog-7475512217806716613.post-67031891161936429872010-08-31T21:59:00.001-07:002012-09-30T20:34:50.730-07:00The Cure For What's Ailing You<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOiZYBMwveNepQ3yaar_YFaSjQMQv-g_2-_vywgm9D_P6LMywsE5i7MzqWoxI8a4HZwuIo6yzzMA1w1KKX7nK8aPTItAAm2FOTkl6wQwcb8N7eUSnxGYrNqfZIgA3u1KKgVcBnXGlxf-Q/s1600/MENUDO+1.jpg"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5511827616199564258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOiZYBMwveNepQ3yaar_YFaSjQMQv-g_2-_vywgm9D_P6LMywsE5i7MzqWoxI8a4HZwuIo6yzzMA1w1KKX7nK8aPTItAAm2FOTkl6wQwcb8N7eUSnxGYrNqfZIgA3u1KKgVcBnXGlxf-Q/s400/MENUDO+1.jpg" style="cursor: hand; float: left; height: 300px; margin: 0px 10px 10px 0px; width: 400px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;"> <span xmlns="">Let me try putting this as nicely as I can: Yes, there are bits of cow stomach (tripe) in this bowl of menudo, and, yes, I threw some pieces of calf's <em>pata</em> (foot) into the pot. So, may I suggest that you please put on your Big Girl Chonis and just <em>get over it</em> and taste some? You just might have found the cure for what's ailing you.</span></span><span xmlns=""><br /></span><span xmlns=""><div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Calf's foot, hominy and tripe are anything but remarkable. And yet, when some resourceful ranchera woman of long ago took some lowly cow offal and created a stew, it became something that is truly greater than the sum of its parts. Love or hate it, menudo is a classic, and you can't say that you really know Mexican food if you have never tasted it. Out of all of Mexico's famous <em>caldos</em>, this is the one that is most cherished for its restorative powers. Feeling timid and weak? Its rich spicy broth will put <em>pelos</em> (hair) on your chest (even if you are a girl). Sad with a broken heart? The tender bites of menudo will console you better than ten mothers who think that telling you, "Why you crying, mija?? T'row him in a traash!" is consolation enough. Nursing a magnificent hangover? Eat some red-hot menudo and you'll be singing to the radio on your way to work instead of calling in sick (again)—or so I am told. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">My memories of menudo have never been of the inebriated, hugging the toilet at dawn I need some menudo <em>right now!</em> sort. Perhaps I am a hopeless (but unrepentant) square, but I've never thought that waking up with a head pounding <em>cruda</em>, bleary of eyes and foul of breath, can be called pretty or even fun, so I cannot confirm that menudo is the perfect remedy for a hangover. But my viejo's uncle, the gorgeous mariach</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJMjvhn9wyQ2Ns3i4FLEIEY8NY5xURJ9nJV5vJ0bbbEb27IcRWtGS13M5mKeMHn6BZwiVAv1HcIfLkKQcE6YZdyqWTbAN2EKHbZMuxWAE-Br0TFkENPLiZKzZTIP3r662pf4cMgEfTWh3/s1600/MENUDO+2.jpg"></a><span style="font-family: Georgia, "Times New Roman", serif;">i singer who was plagued with that all too stereotypical mariachi affliction, said that it worked <em>just fine</em> and who am to say it ain't so? </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFwDX0-YRn7sDydmnU2EnSE49V7v7MhWsidScdWb3UXp2BqelIox-mBX-Gs3F-Yn0hlYZUsH6wB-10T89vJmnNZKPonqi02QBQc-ki7Opw4lvH9c7a4Z8hRAgbBDE9qTBtjP2qE0dSI7Pg/s1600/MENUDO+2.jpg"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5511827008181834306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFwDX0-YRn7sDydmnU2EnSE49V7v7MhWsidScdWb3UXp2BqelIox-mBX-Gs3F-Yn0hlYZUsH6wB-10T89vJmnNZKPonqi02QBQc-ki7Opw4lvH9c7a4Z8hRAgbBDE9qTBtjP2qE0dSI7Pg/s400/MENUDO+2.jpg" style="cursor: hand; float: right; height: 300px; margin: 0px 0px 10px 10px; width: 400px;" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">They are more like the day I got married, and how I was so wound up that I forgot to eat breakfast. Or how when my mother found out, reminded me that if I didn't eat anything I was going to pass out right in the middle of the ceremony <em>como una gallina asustada</em>—like some frightened hen. Before I knew it, my two sisters wrapped me, wedding dress and all, in a bed sheet while my mother proceeded to force her eye-poppingly hot red menudo down my throat. I'm sure I got married with menudo breath that day but no matter—I was the picture of blissful serenity as I walked down the aisle to meet my fate, thanks to the menudo. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">After the wedding reception, the real party got started over at my new <em>suegra's</em> (mom-in-law's) house where <em>toda la familia</em> celebrated with her Sonora-style white menudo and a glass of champagne. An unusual pairing to say the least, but why not? Who says you can't have Mexican food with some fancy French wine? Besides, it was <em>fabuloso</em>. Menudo is customarily eaten early the next day after an all night<em> pachanga</em> (a big Mexican shindig) but I suppose my <em>cuños</em> <em>y</em> <em>cuñas</em> (bros-and-sisters-in-law) couldn't wait for morning. That is how much they and most Mexicans love menudo.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">My husband and I agree on most things, but when it comes to menudo we will never see eye to eye. He says white is</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_mBNLvbKis4vOOcCkxX_ii1Rlqt9ijdnGzQ7Ob1Z16y8GXMpClDUo05eco41m0OrU1covWdtxhzR0D-s7THY3YtOBFZkgBSHOQpK7IsYpLl0yfuHhLR3faYgxa7ug-U53Osdf3LWRXAbC/s1600/MENUDO+3.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5511823597907318882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_mBNLvbKis4vOOcCkxX_ii1Rlqt9ijdnGzQ7Ob1Z16y8GXMpClDUo05eco41m0OrU1covWdtxhzR0D-s7THY3YtOBFZkgBSHOQpK7IsYpLl0yfuHhLR3faYgxa7ug-U53Osdf3LWRXAbC/s320/MENUDO+3.JPG" style="cursor: hand; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;"> best. I say red. He says that white menudo does not need to shout to be noticed. It demands the freshest of ingredients and care in preparation. There is no disguising sloppiness as is sometimes the case with red menudo. I say where's the drama? What's the use of eating menudo without a spicy red chile broth? It's like eating chocolate cake without the frosting—absolutely pointless. (I secretly love white menudo, and I know he feels the same way about red, but why admit it?)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">The one thing we can agree on is this: Menudo is wholly satisfying and is perfect just the way it is. Thankfully, I doubt that it will ever be tweaked or "improved" upon. In other words, it might never appear at your local Taco Bell or on the menu at one of those new gourmet (read wildly expensive) Mexican food eateries. They might make the foodies happy but we probably will never eat there. We'll take a homemade bowl of cow stomach menudo over a designer taco any day, <em>muchas gracias</em>. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Some will pass up the opportunity to enjoy this fortifying stew, but that's okay. <em>"Entre menos burros hay más elotes—</em>With fewer burros, there is more corn for the rest us," to quote one of my mothers favorite dichos.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Or to put it very loosely, don't be a burro and give menudo a try. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Red or Sonora Style White Menudo </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Menudo rojo o blanco al estilo Sonora </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5511822949244750962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI74GbAyr5cYstwgjZjz5qkc5RGur1meyu4k9OEm-5IsmsyV8lhrpbwF2ywQo-vdJVbNiKuC3mwcNhTQ5scqmB_8OcvJ-esM9NFv0qn5eXQDKM8WjMNnjMOxjNj-L-pkK9avTubhhgPSeT/s200/MENUDO+10.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />To purchase the best tripe, go to your local Mexican butcher, usually early on a Friday. You might not find any come Saturday morning. The tripe should be white or a light cream with no strong odor. Try buying tripe that has washed and scraped of all fat to save time. Otherwise, scrape off all traces of fat with a sharp knife. If you soak the calf's foot pieces in a lemon-juice-water mixture for the allotted time, I promise you the strong cooking odor some people complain about will be kept to a minimum. Later, your visitors will be surprised you spent the whole day cooking menudo because they won't smell a thing. An added bonus: very little excess fat! </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3BxX07h1phgW49WEn8NRVX2pvNWqJHE6bhau_cZhGrW7NQfCzzDMcJGaES9aL9_S-097e1mOfpS5b_R3OkTguxPfMjv7UOaW3bn1BhOnBrgUTIH8C1WqIjq4Vl2LQ26N8V4o78DeHkaSQ/s1600/MENUDO+007.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5511820755108848610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3BxX07h1phgW49WEn8NRVX2pvNWqJHE6bhau_cZhGrW7NQfCzzDMcJGaES9aL9_S-097e1mOfpS5b_R3OkTguxPfMjv7UOaW3bn1BhOnBrgUTIH8C1WqIjq4Vl2LQ26N8V4o78DeHkaSQ/s200/MENUDO+007.JPG" style="cursor: hand; float: right; height: 150px; margin: 0px 0px 10px 10px; width: 200px;" /></span></a><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Honeycomb tripe (pictured above), the most popular, looks just like its name. Most cooks use only honeycomb tripe or a combination of honeycomb and different styles of tripe such as Toalla which looks like a thick fluffy towel, hence its name. (Not pictured. The butcher ran out of it before I arrived. See what I mean?) Lebrillo tripe is a lacey delicate looking tripe (see picture right). It is best used with a heartier tripe such as Toalla or Honeycomb.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Menudo is best served the same day or the next, but no longer. So don't cook a large batch unless you know it is going to be all eaten.<br />For this recipe I got a little lazy and used Mexican-style hominy out a can (Shh! Don't tell my friend Eva!), but the next time I cook menudo, I will show you how to cook hominy from menudo from scratch and I will post some pictures.<br />Dress up your menudo with chopped fresh cilantro, sliced green onions, dried Mexican oregano, lemon wedges. Chile piquín, tiny but intensely hot, is the dried chile of choice for white menudo, but crushed dried red chile flakes or hot sauce will do fine. Don't forget to bring the corn tortillas—and an open mind. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="text-decoration: underline;"><em>Ingredients:</em></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 lbs. honeycomb tripe; or a combination with other kinds of tripe, depending on your taste<br />½ calf's foot, cut into pieces<br />Plenty of water (approximately 12 or 13 cups for the menudo)<br />The juice of one large, or two small, lemons;<br />About 2 cups cold water<br />5 garlic cloves, peeled<br />1 large yellow onion, cut in half<br />Salt to taste<br />½ teaspoon ground black pepper, or to taste<br />1 bay leaf </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">½ teaspoon ground cumin, or to taste<br />At least 2 cups canned Mexican style hominy to your taste<br />A small spoonful of white vinegar, optional</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="text-decoration: underline;"><em>Directions:</em></span>Using a sharp knife, carefully scrape off all fat from the tripe. Next cut the tripe in bite-size pieces and trim off any pockets of fat from between its layers. I know it sounds fastidious, but you will thank me later when you don't see buckets of fat floating on top of the stew.<img alt="" border="0" id="BLOGGER_PHOTO_ID_5511815797213153522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_1qoxAuP51kCvqbtHUfKbyeP_fVvrPKQQYya7y6kGpKkVbzkcu2JhZGsJrxXLbVzU0gH1XnJDgd1-AokWRGRPLnKK8jZVihx_owIRlMlpGEZngtbAZVtV8aklQuohjimNvbm934MW0RQ/s320/MENUDO+5.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Rinse the tripe and the pieces of calf's foot with water and place them in a large pot. Pour the juice from the large lemon over them with about 2 cups of cold water to cover and refrigerate for a few hours. (I let mine soak overnight.) </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Rinse the tripe and the calf foot pieces with cold water. Place them in a large pot and fill with water to cover plus 1 ½ inches (approximately 12 to 13 cups). Add salt to taste, plus the garlic cloves, the onion, ground black pepper and the bay leaf. Bring to a boil; then reduce the heat to medium-low. Loosely cover the pot and let it simmer for about 45 minutes or more. Remove any scum that rises to the top with a large spoon. Continue cooking for 5 hours more, or until the tripe is nice and tender. (Total cooking time is about 6 hours.) Pour boiling water into the pot if the broth starts to evaporate. Skim of any excess surface fat with a large spoon.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Prepare the Red Chile Sauce. In the last hour of cooking, pour at least 2 cups of the Red Chile Sauce into the pot according to your preference, along with the hominy and the cumin. No need to add Red Chile Sauce or cumin to the White Menudo. Adjust the seasonings—does the menudo need more salt, Red Chile Sauce, ground pepper or cumin? Perhaps a small spoonful of white vinegar is just the thing to bring together all of the flavors.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Use large bowls to serve about 6 persons. You can double or even triple this recipe if you want. Once you get the hang of it, you won't need a recipe at all. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Tip: Start cooking your menudo at around midnight, and let it simmer over a low flame all night long. Make sure that there is more than the usual amount of water in the pot. Wake up early the next morning, check the water level, and dump the Red Chile Sauce and the hominy into the pot and go back to bed for a little while. You'll wake up to freshly cooked menudo! </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Red Chile Sauce Recipe</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="text-decoration: underline;"><em>Ingredients:</em></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">8 dried Ancho chiles<br />10 dried New Mexico chiles<br />8 dried California chiles<br />Water </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Directions (<a href="http://www.tazadechocolate.blogspot.com/p/a-basic-guide-to-making-red-chile-sauce.html" target="_blank">click here</a> to see a visual tutorial to making Red Chile Sauce): </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Cut the stems from all the chiles. Then slice them open and remove all the seeds. Place the chiles in a saucepan and cover them with water. Place a lid on the saucepan and boil for about 5 or 6 minutes, or until the chiles are nice and soft. Remove the chiles, but do not discard the water. In small batches, take the chiles along with some of the water and whirl in a blender at high speed. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5511812180648332914" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSA5tZENCMmPBYLTm4IvRDpvxrJ6u1fbGT1UA7b2ISJjyUX8CSL7_vfGoosM6O_LnSn5Xn_X-4duf6duDQIUZOzyIlqFqG-lF5Y1fwhjMlIDIb0Fdm6sDHahenA-ZxT2IUIIczraw05-e-/s320/MENUDO+7.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" />Now use a strainer to remove the tiny bits of peel. Do this twice to make a super-smooth sauce.<img alt="" border="0" id="BLOGGER_PHOTO_ID_5511810133260693730" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisw0piBRpDJVeum7QINOwDD1CQRmUBaZJUCnkyBhb-iLV8G1p-o1TkqMzjaX_UQwib0mB3N8fmVPCGklIcwjjUMxptnQpMuLPlmUnfpHhleOrI3emlPeQxNW-iE3Q2cjsvtPaTEc-TkfNC/s320/MENUDO+8.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /> It should pour like spaghetti sauce. If the sauce is too thick, add a little more water until it does. Makes about 3 cups. Save any unused portion for other dishes. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5511808785339146258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfgcHGpT73v7Dxqim0DxOH9FUnuuQi_617SKOkGoEq4R4HCCnWLlzf8im9J_SG7ub6xnNaUEXVosTZoU6XtHABLIylgci4bYj0VxuxBMScIfIX_iNUaRwF90AQMu65mdDz9AbiJ9uQnPIw/s320/MENUDO+9.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></span></div>
Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com19tag:blogger.com,1999:blog-7475512217806716613.post-34719039828254963802010-08-03T15:20:00.001-07:002012-09-22T19:07:37.880-07:00Amiga Mia<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqk5xkhKpfxvDNlMvg_ADLN7g2LiWG3ccXxOjLQ9H5CM_MtGZdxJ4QgwBbKTuhKR5TAuDuT8nsP-PW5mRTP9ska6KHiZ3Z5mF0orxBspp7MW_GkolUopMS8tG9INb_RQNDq-U7XuuZ68ah/s1600/TAMARINDO+020.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5501315555084847874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqk5xkhKpfxvDNlMvg_ADLN7g2LiWG3ccXxOjLQ9H5CM_MtGZdxJ4QgwBbKTuhKR5TAuDuT8nsP-PW5mRTP9ska6KHiZ3Z5mF0orxBspp7MW_GkolUopMS8tG9INb_RQNDq-U7XuuZ68ah/s400/TAMARINDO+020.JPG" style="cursor: hand; float: left; height: 400px; margin: 0px 10px 10px 0px; width: 300px;" /></a><span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">A beautiful painting or an elegantly turned piece of poetry may the nourish the soul, but you cannot eat them to sustain life. The only piece of <em>poesía</em> that nourishes both soul and stomach is a good meal when it is created by a passionate and loving cook who can wield a spoon as well as a painter can wield a brush or a poet a pen.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">I witnessed the aftermath of her cooking only a moments before I met her. Lina's kitchen was in a tumultuous state. Pots and pans filled the sink and overflowed on the counters. Almost every cabinet door was thrown wide open as if an unseen force, perhaps a small tornado, had blown through. Whoever her sister was, she was one exciting and furious cook. And if the smell of her food was any indication, then her recklessness in the kitchen made me sorry I couldn't stay to savor the results. That is when I knew: whatever she was, whether a crazy woman or an artist (or both), this girl was going to be my friend. </span><br />
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<span xmlns=""><span style="font-family: Georgia, "Times New Roman", serif;">That was how I was introduced to Carla—not a mean crazy woman at all, but certainly an artist at heart, especial</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1H8o4t0lxvEc5i_M5tRUXz6jA4GspYQHMTQHGZ5F3jTH45TZGqCtPJjGJstjV8w1upLCX8OLPtrDrl1W0R3Lf2IiqjpEPE60OjsrSH-9RTtR89q5nReWGkoCjiS47SAvLYn9frs1rQMSf/s1600/P1020726.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5501315272475243458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1H8o4t0lxvEc5i_M5tRUXz6jA4GspYQHMTQHGZ5F3jTH45TZGqCtPJjGJstjV8w1upLCX8OLPtrDrl1W0R3Lf2IiqjpEPE60OjsrSH-9RTtR89q5nReWGkoCjiS47SAvLYn9frs1rQMSf/s320/P1020726.JPG" style="cursor: hand; float: right; height: 240px; margin: 0px 0px 10px 10px; width: 320px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">ly when she created her untraditional but always <em>dios mío de mi vida</em> delicious food! She had a childlike (though never childish) simplicity about her, a way of looking at the world, and food, with a kind of playfulness (and sometimes, abandonment), a necessary thing if one is ever to be a good cook or a good artist or even a good person. And she was that. No, she was, like all of us, far from perfect. But she was gentle, spiritual, hospitable to a fault—even when life was too much for her. Even as she lay on the bed from which she was never to arise.</span></span><br />
<span xmlns=""><span style="font-family: Georgia, "Times New Roman", serif;">I came to stay with her one August. Her thick lovely hair was gone. And for those of you who have ever lost a friend or a family member to cancer, I don't need to elaborate on the terrible things it can do to</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-y4y8F7cQnsolcO8e4tLi8wwzSC3mAP2RdjeR6YHpwysMiUp4GBHZofn5SVh3sFQKP9iVX1fCA3M8jawfcVdLKqt3Q7JBEp2b_fZbkw6UCHX2nyOZfVlBEoSEOZDehSMml9ehGpgdgFoq/s1600/TAMARINDO+029.JPG"></a><span style="font-family: Georgia, "Times New Roman", serif;"> a person. There were secrets Carla wanted to keep, so I won't reveal them here. I will say the sadness at our impending goodbye was heartbreaking, the love in that room, intense. It filled every corner of the house with a cinnamon and chocolate aroma that stuck to our clothing and lingered long after Carla was gone.</span></span><br />
<span xmlns=""><span style="font-family: Georgia, "Times New Roman", serif;">When I see her again, we will cook and cook and cook until there's a pure <em>explosión de pasión y sobrosura</em>—a del</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEjCgfbRscIMrmbv6sPnjzuGOh5SztBUFWot3Sz_BHBwiSK3UyBUptXkdgR3fHe6iIg2xnsJU_DxCjQADxSB7iHEB8n3ZucjhoJM-H0cHJbz8Kg4rNZmpsRrdnZFuxylJ_Lp-5_g9UY04o/s1600/TAMARINDO+029.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5501676086049514178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEjCgfbRscIMrmbv6sPnjzuGOh5SztBUFWot3Sz_BHBwiSK3UyBUptXkdgR3fHe6iIg2xnsJU_DxCjQADxSB7iHEB8n3ZucjhoJM-H0cHJbz8Kg4rNZmpsRrdnZFuxylJ_Lp-5_g9UY04o/s320/TAMARINDO+029.JPG" style="cursor: hand; float: left; height: 320px; margin: 0px 10px 10px 0px; width: 177px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">iciousness that will blow the doors off their hinges--for the biggest <em>la vida es un carnaval </em>fiesta<em>, ever</em>. </span></span><span xmlns=""><div>
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<em><span style="font-family: Georgia, "Times New Roman", serif;">Descansa por ahora, amiga mía. Un día nos miraremos a los ojos. </span></em></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">***** </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Perhaps you are wondering where <em>agua de tamarindo</em>—tamarind punch—fits into this story. Well, it doesn't. There are times when I just can't write about food just for food's sake. I can most times . . . but not today. Inserting <em>agua de tamarindo</em> in this memoir of my friend would have been too forced. And yet, food is the reason why you are here, and I would be a terrible host if I didn't at least offer you something to drink, especially on this hot August day. Carla wouldn't have had it any other way. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">(I dedicate my painting of this mighty hibiscus, above, and story to my brave friend, Lina. Never has there been a more loyal and fierce defender or loving friend to a little sister.) </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Agua de tamarindo<br />(Tamarind Punch)</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5501313605457023858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlSMm4HlByBwXTZk-l6JRZI5bRL3UbLmppJB_q0ogZ_QdO6y7ZkaGV2q4dAYxxk7XRSjpbTt7V7rmiyXL3wK7AM57hAVjiYI0xpEajiG27pmaMjBK3a1ta9Cta8iOXcKZBE5xO6lac6JQ/s200/TAMARINDO+017.JPG" style="cursor: hand; display: block; height: 200px; margin: 0px auto 10px; text-align: center; width: 150px;" /> In an act of culinary cross pollination that came via the sea, first from tropical Africa then to India and the rest of Asia, and onward to the shores of Mexico and the Caribbean by Spanish sailors in the 16th Century, tamarind is just an other small link in a chain that binds together all the cuisines of the world in one way or another. And after you taste its unique sweet and sour taste, I dare you to drink another Coke or Pepsi with carnitas tacos.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">This agua fresca is a little strong, but with plenty of ice and giving it a few minutes for it to dilute just a bit, it will taste just perfect when you are ready to serve.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">6 ounces of tamarind pods (approximately 10 pods) </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">6 to 8 tablespoons granulated sugar, or to taste </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">6 cups boiling water</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">plenty of ice</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">a large pitcher</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Peel away the outer shell and the woody membranes from each of the tamarind pods. Rinse them and place them all in a large bowl Pour the boiling water over them, add the sugar, stir, and let them sit for about two hours or so.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5501312719981006834" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEERRudwea2WyLuCoS9wtAPe3HV93W7oDYmwJoFUk3-iT4s5DqVlaPmUMXx8Ldz7x_WuxB4QZ6fAYzABChOVF-sZsgNrgMql7v-EjsYUgebkUtCY_PUtNzvvS0yZCK8T4XeXw16BEROVnN/s320/TAMARINDO+009.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" />Then, use your fingers to squeeze the pods until the water turns amber colored. Make sure that no large pieces of tamarind pulps remain. Strain the water and discard the seeds. Pour the water into a large pitcher and add <em>plenty</em> of ice. Drink when the punch is ice cold and perfectly diluted. Stir just before serving.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Serves about 8 persons. </span></div>
Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com19tag:blogger.com,1999:blog-7475512217806716613.post-91386904144995066062010-07-02T21:55:00.001-07:002012-09-22T19:08:50.203-07:00Not So Innocent<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsTGDaBmgaKYmXgQR8TOVLxhrtjO6d-JILA4Rq36mpq-SnZCG5uOOC9ACNUrGcm7yjoIjqgyzXfxh7O04HxSd-wqYbIU4PJz-EOm9SdOg07RMSE0pJAVXXoyLsT41nAMqhlAQmpVVlIdg/s1600/Pastel+de+tres+leches+Tres+Leches+Cake.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5489680556978554850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsTGDaBmgaKYmXgQR8TOVLxhrtjO6d-JILA4Rq36mpq-SnZCG5uOOC9ACNUrGcm7yjoIjqgyzXfxh7O04HxSd-wqYbIU4PJz-EOm9SdOg07RMSE0pJAVXXoyLsT41nAMqhlAQmpVVlIdg/s400/Pastel+de+tres+leches+Tres+Leches+Cake.JPG" style="cursor: hand; float: left; height: 311px; margin: 0px 10px 10px 0px; width: 400px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;"> </span><span xmlns=""><span style="font-family: Georgia, "Times New Roman", serif;"><em>Tres Leches</em>, or "Three Milks" Cake is as sweet as a mother's lullaby. When its moist creaminess joins and melts together with the fresh tart sweetness of sliced strawberry, it then becomes <em>una canción de amor</em>, a song of a love that is lasting and true. Leave it to an unashamedly romantic people to create a cake that sheds tears of joy.<br /></span><div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Sadly for me, the only tears I have shed for Tres Leches have been tears of frustration. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">How was I to know that after conquering tamales and chiles rellenos, that <em>un cake-y</em> of all things would be my crushing defeat? Bar none, no other recipe has caused me more consternation and gnashing of teeth. The first cake I baked was an unmitigated disaster—you can't even begin to imagine how tempted I was to <em>hurl it!</em> against something hard. But then I would have had to explain to my viejo why I made a gaping hole in the wall. That's how heavy and <em>meh</em> it was. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">It was not until I baked <em>three cakes</em>, all of them insipid or Just Pla</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6oeNrH-xv0YwLxkDWoMPw-10h5o6n3jDFXl84rAT9gbQ50lWOYOtACAiXlTMXPYkq7OY57YDgHuIpGzS2lMtch4_yNNUIdYQEXKJj5y57IGh8PWSBYUqNOOphPF4ulLl8gR7ulE2Y9ewP/s1600/LandL.jpg"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5489546573987856162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6oeNrH-xv0YwLxkDWoMPw-10h5o6n3jDFXl84rAT9gbQ50lWOYOtACAiXlTMXPYkq7OY57YDgHuIpGzS2lMtch4_yNNUIdYQEXKJj5y57IGh8PWSBYUqNOOphPF4ulLl8gR7ulE2Y9ewP/s320/LandL.jpg" style="cursor: hand; float: right; height: 286px; margin: 0px 0px 10px 10px; width: 320px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">in Bad, that I finally found what I consider the best overall cake-y recipe for Tres Leches.<br /><br />Tres Leches calls for a rich cake with the lemony tang of buttermilk to keep it from descending into a cloying (and annoying) sweetness. A cake that is firm enough to stand up to a drenching of delicious not-so-innocent milk sauce, but not so dense that it can substitute as a doorstop. It is an answer to those friends of mine who have been turned aside by the dark sensuous seduction of chocolate cake. They happen to be of the opinion that Tres Leches Cake is too soggy and sweet, like the cute little baby with milk on its breath and a "gift" its diapers. . . . But I'm absolutely sure they will change their minds when they smell the brandy oozing out from the bottom of the cake.<br />Perhaps after they bite into its moist sweetness and feel its subtle allure, t</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4CSwaA0n2CFBNTgvPiM6E75e_LfgAOFaa8RFIdjUa8Dfi51yN9tmVt4H7KF33T3BpplQ66GKKML9W_hUSrpuSFjSIS7pmWfkM_dy52kAi3wSzF0hNCNxplJAvhb4NQ5whbclSEXisPsW/s1600/Tres+Leches+Cake+5.JPG"></a><span style="font-family: Georgia, "Times New Roman", serif;">hey will be singing <em>canciones de amor</em> and shedding tears of joy, too. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>(Feliz aniversario</em> to some great amigos, pictured above, for their 40 years <em>de puro amor</em>. May their lives be a piece of Tres Leches cake with sliced strawberries and a yellow rosebud in the center. P.S. Dear Librado, in case you are reading this, one of my readers says that you look like Luis Miguel--<em>uy, yuy, yuy!)</em> </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Tres Leches Cake </span></div>
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<em><span style="font-family: Georgia, "Times New Roman", serif;">Pastel de tres leches </span></em></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5489540885549816418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinDl44EzWHdZE0fAB5fxnenQhiDzu_aWGZucyDrYPxUfgA-UiCAXSXIj3vHWnb4ZRYDrTRVI5HOEummLQyPPCh6dktJ5GMTn36-f5PoF2OXiflgpPOr2rwIPjMSJfi62k1wZ7Dc-3HJwHf/s200/Pastel+de+tres+leches+Tres+Leches+Cake+6.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" />I used only one cake layer to make to make my Tres Leches Cake, and saved the other one for another time. Many thanks to a certain friend of mine for sharing the cake recipe with me. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="text-decoration: underline;"><em>Ingredients:</em></span>3 cups of sifted unbleached all-purpose flour<br />1 teaspoon baking powder<br />½ teaspoon baking soda</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon table salt<br />1 teaspoon vanilla extract<br />1 cup buttermilk<br />3 large eggs, plus 1 yolk at room temperature<br />2 ¼ sticks butter at room temperature<br />2 cups cane sugar<br />a pint of strawberries, caps removed (optional)<br />Not-So-Innocent Leches Sauce (recipe to follow)<br />Whipped Cream Frosting (recipe to follow); or, your favorite white cake frosting </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; text-decoration: underline;"><em>Cake: </em></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Spray the inside of two 9 inch cake pans with a non-stick spray with flour made especially for baking. Preheat oven to 325 degrees F. In a large bowl, sift together flour, baking powder, baking soda and salt. Pour the vanilla into the buttermilk and stir. In a smaller bowl, beat eggs and yolk just to combine. In still another large bowl, cream the butter and sugar at medium-high speed until the mixture is fluffy. Reduce the speed to medium, gradually adding in the eggs and beat until it is fluffy. Alternately add the flour and buttermilk mixtures a bit at a time. Keep beating until you see that the ingredients are not just combined but aerated. Scrape down the sides of the bowl and beat for a few seconds longer. Pour the batter into the cake pans and put them in the preheated oven and bake for 35 to 40 minutes, or until cake is golden brown. Test by inserting a toothpick in the middle of the cake. It should come out dry.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Let the cakes cool for about 10 to 15 minutes. Remove them from the cake pans and put them on a wire rack to cool completely. Slice off the top portion of the cakes to create a flat surface. Invert one cake layer onto a large plate or cake stand, preferably one with a lip around the edge. <br /><br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5489543903908880690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4hDfJXIKINKcRp9cIgdNEy7i5iTClHsu9_SzIyT6epDnTEsU4tn0LcxFcByZmdYNeE3ot-yqDVWhQC2CaJWmajPTE48QinH1OO7RD1mihyphenhyphenqBMy9KoKT-tceZoRz_VfOij7VFFJb-zSVKB/s320/Tres+Leches+Cake+4.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Use a bamboo skewer to make deep holes all over the top of each cake. Then, <em>slowly </em>pour half of the Milk Sauce all over the cake and let it sink in. Put the other cake layer on top and pour the rest of the sauce.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Take the whipped cream frosting and spread evenly all over the cake. Take the strawberries and slice them lengthwise, about 3/8 inch thick. Layer them in a circular motion from the outside in. Put a romantic rosebud in the center of the cake if you want. Watch the tears of joy seep out from the bottom of the cake.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Summertime tip: refrigerate this cake until it is ready to serve.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Note: if you do not care to soak the cake in the Leches Sauce, then do not poke holes in the cake. Simply pour the sauce over slice of cake instead.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; text-decoration: underline;"><em>Not-So-Innocent Leches Sauce Recipe: </em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 12 ounce can of evaporated milk<br />1 14 ounce can of sweetened condensed milk<br />1 cup heavy whipping cream<br />½ teaspoon vanilla<br />the zest of one lemon or lime (optional); <em>OR</em>, one to three tablespoons brandy or rum (optional) </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Pour evaportated milk and the sweetened condensed milk, whipping cream, lime zest into a bowl and whisk until they are thoroughly combined. Pour the sauce into a saucepan and cook uncovered over medium-low heat until the sauce is hot, but not boiling. Lower the heat down to a simmer for 10-15 minutes, stirring occasionally. Use a mesh strainer to catch the lime zest as your pour the sauce back into the bowl. Let cool before pouring over the cake.<br />Alternative: omit the lemon or lime zest and add brandy or rum. (Not recommended if you are putting sliced strawberries on top, but rum goes great with fresh sliced mango!) </span><br />
<span style="font-family: Georgia, "Times New Roman", serif; text-decoration: underline;"><em>Whipped Cream Frosting Recipe: </em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 cups whipping cream </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">about four tablespoons sugar, or to taste (frosting should not be too sweet). </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ teaspoon vanilla</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Chill the mixing bowl and beater prior to mixing. Beat all of the ingredients together until it is thick enough to spread easily over the cake.<img alt="" border="0" id="BLOGGER_PHOTO_ID_5489540077185160834" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqZbblGnBpG-6EqSJrNg32LkQFFbeAp50T3NfPIN8VcE9CAVmBcdw0tL_l7sr4yGPyhB8mVHjRZTHVAH5KvVNYa4lLQ43W_DJjpd0HhYwhW2bBYSuj9ZTK-gs7gb1SDGP6SrBDWhG6Wj2/s200/Pastel+de+Tres+Leches+Tres+Leches+Cake+2.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /> </span>Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com14tag:blogger.com,1999:blog-7475512217806716613.post-91899170714548221972010-05-13T23:07:00.001-07:002012-09-22T19:09:59.841-07:00Doing Justice to Huevos Rancheros<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg60jM4R48XZGhujizZOIvdOXTGk_6YoHgGbR6JVNxDGjQp7oxz6NSPZzHnY17f1qbIoc4xp3ulo4Ko1JAP-kP51q_DPv6O-BoM8l2gK4hhHEl-YWGMpfP4mqEuEfI4RiM5Ki04Yb1WgEdV/s1600/HUEVOS+RANCHEROS+053053.jpg"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5471494982692975026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg60jM4R48XZGhujizZOIvdOXTGk_6YoHgGbR6JVNxDGjQp7oxz6NSPZzHnY17f1qbIoc4xp3ulo4Ko1JAP-kP51q_DPv6O-BoM8l2gK4hhHEl-YWGMpfP4mqEuEfI4RiM5Ki04Yb1WgEdV/s400/HUEVOS+RANCHEROS+053053.jpg" style="cursor: hand; float: left; height: 260px; margin: 0px 10px 10px 0px; width: 400px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">My <span class="blsp-spelling-error" id="SPELLING_ERROR_0">abuelita</span> Clementina, after whom I was named, was a very dignified woman with a clear sense of propriety. So strong was her abhorrence of anything remotely vulgar, that the word <em><span class="blsp-spelling-error" id="SPELLING_ERROR_1">huevo</span> </em>(egg) never escaped her lips lest it drew chuckles from the male population. <em><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Blanquillo</span></em> ("little white one") was her euphemism of choice. And if you are wondering why the male population would chuckle at something as innocuous as an <em>egg</em>. . . well, go ask your <span class="blsp-spelling-error" id="SPELLING_ERROR_3">abuelo</span>, because, you <em>won't </em>hear it from me. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">Perhaps my <span class="blsp-spelling-error" id="SPELLING_ERROR_4">abuelita</span> Clementina would have been glad that I am writing about <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Huevos</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Rancheros</span>, because if there is any Mexican dish that has suffered on its trip northward, this is most certainly it. It goes without saying that most restaurant style <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Huevos</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Rancheros</span> are nothing more than a gussied-up version of nachos with rubbery overly cooked eggs attached. If you can feel my righteous indignation oozing off this post, then you are absolutely right. It is as bad as taking a fresh-faced <em><span class="blsp-spelling-error" id="SPELLING_ERROR_9">rancherita</span></em>—a sweet country girl—and making her up to look like a <em><span class="blsp-spelling-error" id="SPELLING_ERROR_10">payasa</span></em>—a painted clown.</span><br />
<span xmlns=""><span style="font-family: Georgia, "Times New Roman", serif;"><span class="blsp-spelling-error" id="SPELLING_ERROR_11">Huevos</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Rancheros</span> conjures up the image of rustic freshness—a cooked salsa made from cooked or, in this case, oven roasted vine ripened tomatoes, <span class="blsp-spelling-error" id="SPELLING_ERROR_13">chiles</span>, garlic and onions, bright with the taste of their own natural sweetness counterbalanced with a slight undertone of charred smokiness. It means eggs so fresh that they are still warm from lying beneath the little butts of the hens that laid them. And corn tortillas fried up not too soggy or too crisp, but just right. In short, the way <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Huevos</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Rancheros</span> were meant to be: a beguiling combination of heat-sweet-<span class="blsp-spelling-error" id="SPELLING_ERROR_16">tanginess</span>, a rich creaminess together with <span class="blsp-spelling-error" id="SPELLING_ERROR_17">crunchability</span>, perfect whether you are eating them <em>para <span class="blsp-spelling-error" id="SPELLING_ERROR_18">el</span></em> <em><span class="blsp-spelling-error" id="SPELLING_ERROR_19">almuerzo</span></em>—for a late breakfast, or if you are frying some up for dinner, especially if you want to eat something hearty but fast and simple to make.</span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">As for this classic Mexican dish, wouldn't you say it is time to take it back, rescuing it from the disgusting nacho mess it has become, and cooking some <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Huevos</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Rancheros</span> <em>your </em>dignified <span class="blsp-spelling-error" id="SPELLING_ERROR_22">abuelita</span> would be proud of?</span><span xmlns=""></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">You can bet your <em><span class="blsp-spelling-error" id="SPELLING_ERROR_23">blanquillos</span> </em>that I would.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span class="blsp-spelling-error" id="SPELLING_ERROR_24">Huevos</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_25">Rancheros</span> With Roasted Tomato Salsa </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Or, How to Fry An Egg (For Those Who Don't Know How) </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Using a <span class="blsp-spelling-error" id="SPELLING_ERROR_26">molcajete</span> to crush the ingredients makes the most authentic and best salsa. Nothing can duplicate its flavor or texture--period. Also, I respectfully disagree with Cook's Magazine, from which I very loosely adapted the salsa recipe: If you want keep the rustic charm of this salsa, do <span style="text-decoration: underline;"><em>not</em></span> core the tomatoes or remove the seeds as some European trained cooks are apt to do. My Mexican mother never did this and neither should you. As for the <span class="blsp-spelling-error" id="SPELLING_ERROR_27">jalapeño</span> or <span class="blsp-spelling-error" id="SPELLING_ERROR_28">serrano</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_29">chiles</span>, use as much or as little as you can bear.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; text-decoration: underline;"><em>Ingredients:</em></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Roasted Tomato Salsa (recipe to follow) <br />eggs <br />corn tortillas <br />any vegetable oil<br />butter (optional) </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; text-decoration: underline;">Roasted Tomato Salsa Recipe:</span></div>
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<em><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients: </span></em></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">6 to 8 ripe medium to large tomatoes, cut in half<br />about a 1/3 of an onion<br />2 fresh <span class="blsp-spelling-error" id="SPELLING_ERROR_30">serrano</span> or <span class="blsp-spelling-error" id="SPELLING_ERROR_31">jalapeño</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_32">chiles</span>, whole or seeded, depending how hot you want the salsa<br />1 fresh <span class="blsp-spelling-error" id="SPELLING_ERROR_33">serano</span> or jalapeno, finely minced<br />2 or 3 cloves garlic in their skins.<br />oregano to taste<br />ground cumin to taste<br />salt and pepper to taste </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="text-decoration: underline;"><em>Making the Salsa</em></span>: </span></div>
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</span><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5471489966958941314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3hMnsz4SBYlAjJ2WRWXjY7Lp1567POj4_Kw4WTLfJ-xm8YNMyj78DDvfMPtUKAtYqq4ZJV21w7lwaqea9PYv3TI7PI724ZeMXSmWwg00ojvwuFIRHqIHmB379OfgPSHl-QZBVPCj_gbY/s320/HUEVOS+RANCHEROS+010.JPG" style="cursor: hand; display: block; height: 193px; margin: 0px auto 10px; text-align: center; width: 320px;" />Line a rimmed cookie sheet with aluminum foil and give it a light brushing of vegetable oil. Put the onion, garlic cloves, the <span class="blsp-spelling-error" id="SPELLING_ERROR_34">chiles</span>, and the tomatoes, cut side down on the cookie sheet. Place the cookie sheet on the lower rack of your oven and roast for about one-half hour, or until you see that the tomatoes are "melted" and cooking in their own juices. The tops should be brown, but not burned to the ground. Remove them from the oven at once. Peel the garlic.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span class="blsp-spelling-error" id="SPELLING_ERROR_35">MOLCAJETE</span> METHOD: (Don't have a <span class="blsp-spelling-error" id="SPELLING_ERROR_36">molcajete</span>? Go to </span><a href="http://astore.amazon.com/alitcupofmexh-20"><span style="color: #ff9966;"><span style="font-family: Georgia, "Times New Roman", serif;">Mi <span class="blsp-spelling-error" id="SPELLING_ERROR_37">Tiendita</span></span></span></a><span style="font-family: Georgia, "Times New Roman", serif;">—My Little Kitchen Store and buy yourself one!) </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5471493529499896850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2awJSbqnQE5mv_gaas1F87aSqpnR1L5jeUrkuMXgNAGDHBcqVCay3x0ggJHI-xidy0N7y9OUrkDtkvWnNnlQvh5MVK8cZlgKRajkw_XUtFukQWohGxQ8Wr5TKomGMRwvciIL2tsGqi_G/s320/HUEVOS+RANCHEROS+012.JPG" style="cursor: hand; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 320px;" />Take the onion, <span class="blsp-spelling-error" id="SPELLING_ERROR_38">chiles</span> and garlic, and crush them to a pulp. If your <span class="blsp-spelling-error" id="SPELLING_ERROR_39">molcajete</span> is small, scrape off the onion-<span class="blsp-spelling-error" id="SPELLING_ERROR_40">chile</span> mixture and set <span class="blsp-spelling-error" id="SPELLING_ERROR_41">itaside</span>. Next crush all of the tomatoes. There should be no large pieces of tomato peel. Scrape off the crushed tomatoes and mix with the onion-<span class="blsp-spelling-error" id="SPELLING_ERROR_42">chile</span> mixture until well blended. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">FOOD PROCESSOR METHOD: Pulse the onion, chiles and garlic into small chunks. Set aside. Do the same for the tomatoes. Do not over process. Mix the tomatoes and onion-<span class="blsp-spelling-error" id="SPELLING_ERROR_43">chile</span> mixture together.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5471492606263412050" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1hGtr0vK0IKBuvk7-RoleQFRhOkOzqfQ7bAE_nYnDn270IQsF0rjuM1Zdl-B5oTRd1jKtI7NsmRC6QQ3IWTSNH-b0Jrj5gY2k4AqrhPlIft-Bxd1y5lwa277C1HfOoSFV-hD4DV_ZDSc/s320/HUEVOS+RANCHEROS+015.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" />Add the fresh minced <span class="blsp-spelling-error" id="SPELLING_ERROR_44">chile</span> to the salsa. Whether you want to seed the <span class="blsp-spelling-error" id="SPELLING_ERROR_45">chile</span> before you mince it is up to you.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Next: add salt, pepper, oregano and ground cumin to taste. If the salsa is not <span class="blsp-spelling-error" id="SPELLING_ERROR_46">acidy</span> enough for you, you can add a little squirt of lime juice.<br />Refrigerate <span class="blsp-spelling-error" id="SPELLING_ERROR_47">the</span> salsa overnight until the next morning. Reheat and keep warm until ready to serve. If the salsa is a little too thick, just add a little water.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="text-decoration: underline;">FRYING THE TORTILLAS & EGGS FOR <span class="blsp-spelling-error" id="SPELLING_ERROR_48">HUEVOS</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_49">RANCHEROS</span></span>:<br />Heat a skillet over a medium flame for about a minute. Add vegetable oil to a depth of ¼ inch and wait until you see the oil start to shimmer. Drop a teeny piece of corn tortilla into the skillet. If it sizzles, then it is ready to fry. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5471487776826724194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDXxO2sGFCo4KrdU6wbJMV75SK5xF1RavP_Te0WYfRcL5RTu5SOVlzJwOiq1NGkihVE0GBo2CTZ_JCer4Ic5M-BMdwglL3tMCw7CL0du5bP8pjYS1LhSMk7gDcGHdbEa94KCQe1FoE3yg/s320/HUEVOS+RANCHEROS+016.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" />Fry two tortillas on one side for 30 seconds. Flip them on the other side and fry them until they are nice and toasty on the bottom. Remove them and lay them on paper towels to absorb excess oil. (You can also </span><a href="http://www.tazadechocolate.blogspot.com/2009/08/hot-summer-kitchens.html"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #ff9966;">oven fry the tortillas</span> </span></a><span style="font-family: Georgia, "Times New Roman", serif;">if you want, but it is not my favorite method for <span class="blsp-spelling-error" id="SPELLING_ERROR_50">Huevos</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_51">Rancheros</span>.) Lower the heat to medium low. <img alt="" border="0" id="BLOGGER_PHOTO_ID_5471384820955739618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZVqURf-TctRYUq0foKNXT3DyhaXFzZ-si5kJ5eUSHHI_EciQ6_j5bd2PYB1PPXsnkhd0-V7SCTCFvQlRM0JvD_lQ-CqNuPKmceTU-bWjzqlCYZcRuqadhnzjMZSf-8gIYQFbPGnejtuf/s320/HUEVOS+RANCHEROS+017.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" />Add some butter to the skillet if you want. When the butter starts to foam, break 2 eggs into the skillet. Try to baste a little of the oil over the eggs if you can. You can salt the eggs at this point if you wish.<img alt="" border="0" id="BLOGGER_PHOTO_ID_5471383146937880818" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6zDyBRnpSwQuXjG2E_RHD30M6BfB8GBku0dD7nnxT1oPb6_iRc0Op4HcknGJPkA1E7tTHQsJfjI6zPHJcGbtiyABRFAnM-lq-4O7hqqpzbiH5wR9z0NtNJXN3xZsx_LdOX4UyXkB_gMUc/s320/HUEVOS+RANCHEROS+046.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" />Cover the skillet with a lid and lower the heat to low. The lid will reflect the heat back to the top of the </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwn6QXFGwICi5PQisK4ChZa3F12s7tKCTm2l1cnS57bqr1CtJux-ejcfHqgL3g2P1Xmw5vffx_eSlUzxISuA3q2xklT4C18sTKU-wmsAJdu3Ox0pF-sTwvqILxaiz5222PmFQ1tVW6sudP/s1600/HUEVOS+RANCHEROS+018.JPG"></a><span style="font-family: Georgia, "Times New Roman", serif;">eggs. After a minute or two, remove the lid. The egg whites <span class="blsp-spelling-error" id="SPELLING_ERROR_52">shoul</span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7nF4fDEAPG9VU7pTxJ1DzdOs5Xj6nUqM3_E4HvPhlUzsf_mfC-FSpxjg2IPusZOjqeaMQwJqS51qQWp_1sCx03mQdKUTxy-t8K2NIsRLCogt3XgMdx0RhtrXkcbbujL3KMAuTBqh6wmIA/s1600/HUEVOS+RANCHEROS+019.JPG"></a><span style="font-family: Georgia, "Times New Roman", serif;">d be opaque and firm to your liking; the yokes should look nice and shiny. If they are not, then put the lid back on the skillet until the eggs are done to your taste. <img alt="" border="0" id="BLOGGER_PHOTO_ID_5471381644099088242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKj8z-o9GOEfUYiuVto-3Ua5w27HhKwBVy_z94J5_0nDqzO_REczY9y3L_cwlC_1_7uey2T-6rKWO3-jSraFp0CHUPkA7-b8uxYqt_F8x-lKmOrFgfJpzlHtjEcUZJGQechBsPbYx85gOV/s320/HUEVOS+RANCHEROS+018.JPG" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /> Remove the skillet from the heat. Shake the eggs until they start to slide around. Then, tilt the pan and slide the eggs onto a plate over the layered corn tortillas. <img alt="" border="0" id="BLOGGER_PHOTO_ID_5471380506892524306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4tA0Hd9e94zKAk8OPerMWYY-mYJr48_mZu7E4F4Recbh28JXZ7B4niMlTU1PJ_3D4biOX8swjwu8JEmLHSmh5qwmntPrWqifn4R-Q0IIn_Pe9rB3c86n9Dx7NDQ0H5Hi5YaNzmXtXyFWK/s320/HUEVOS+RANCHEROS+056.JPG" style="cursor: hand; display: block; height: 214px; margin: 0px auto 10px; text-align: center; width: 320px;" /> If you prefer, you can turn your eggs. Just make sure the spatula is supporting the yolk(s) before flipping it over. Turn off the heat, wait some seconds, and then slide the eggs off the pan.<br />Spoon some of the warm tomato salsa evenly over the eggs. Serve with some hearty <span class="blsp-spelling-error" id="SPELLING_ERROR_53">refried</span> beans that are topped off with a bit of stinky Mexican style cheese like that stinky-feet but utterly delicious <span class="blsp-spelling-error" id="SPELLING_ERROR_54">Zacatecas</span>-style cheese or maybe some mild <span class="blsp-spelling-error" id="SPELLING_ERROR_55">Queso</span> Fresco. Serves one.</span>Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com21tag:blogger.com,1999:blog-7475512217806716613.post-41955299192921609342010-04-03T00:28:00.001-07:002012-09-22T19:11:11.104-07:00The Battle of The Tamales<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBZagdfx6n-h4JEwreAk_UdSG5ET8I9ZxVWcg5gsl9Xmpow5jC_DBBV8kXbmDpWLuPQO0I0auSjY0xI5mxz28UGJZk9EYw9H7F3sD2PMsSUTAyloFLkhKQntnxn4BSj_uLjpu1UCp0aIn8/s1600/La+Hollywood+5.jpg"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5458650612082437314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBZagdfx6n-h4JEwreAk_UdSG5ET8I9ZxVWcg5gsl9Xmpow5jC_DBBV8kXbmDpWLuPQO0I0auSjY0xI5mxz28UGJZk9EYw9H7F3sD2PMsSUTAyloFLkhKQntnxn4BSj_uLjpu1UCp0aIn8/s400/La+Hollywood+5.jpg" style="cursor: hand; float: left; height: 400px; margin: 0px 10px 10px 0px; width: 309px;" /></span></a><span xmlns=""><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #ffcc00;">(Scroll down for Recipe for Pork or Beef Filling With Chile Colorado For Tamales, Tacos Or Tostadas)</span></span><div>
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<span style="font-family: Georgia, "Times New Roman", serif;">It is a truth universally acknowledged that when a man comes into possession of a little <em>dinero</em>, he will go in search of a wife. Living at home with a doting <em>mamá</em> who coddles and spoils her <em>mi'jo</em>, <em>dándole todo en la mano</em>—serving him hand and foot—and treating him like a king is all well and good, but the instant he finds the girl of his dreams, he will say <em>adiós</em> to his <em>jefecita</em> and moustached sisters faster than you can say enchiladas and will attach himself to his <em>amorcito</em>, and will start raising a <em>familia</em> of his own. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">If the girl he marries is wise, she will do well not to expect her beloved's family to accept her <em>con brazos abiertos</em>—with arms held wide open. She will know that, though <span style="text-decoration: underline;"><em>he</em></span> may revel in her many attractions, his unceremoniously dumped <em>mamá</em> and <em>hermanas</em> may be less enamored with the object of his affection.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">As for Josefina, Luis's new bride, she knew nothing of the painful consequences that befall presumptuous young women who dare steal away the love of a son and a brother until it was thrust upon her quite suddenly one afternoon when she overheard a conversation that her <em>cuñadas</em>—sisters-in-law—were having in the kitchen. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">"¿Sabes qué, Teresa?" said Maria Elena, as she rolled out the tortillas for that evening's <em>cena</em>. "I bet that little <em>chiflada </em>Luis married doesn't know how to wash her own <em>chonis</em>. With <em>esas</em><br /><em>uñotas</em>—those long nails of hers, the only thing she can do with them is scratch herself."</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Teresa laughed while she heated the tortillas on the <em>comal</em>. "I think that lazy <em>perezosa</em> can't cook, not even rice and beans. Just wait, when the honeymoon's over, "La Hollywood" and my brother will be coming over to the house to eat Mamá's food everyday. She'll sit at the table <em>como una reina</em>—like a queen, showing off her fancy clothes and bragging how they went dancing until <em>la madrugada</em>. Until dawn. <em>Como la quiero deschongar</em>--I'd love to yank some hair off her head! <em>Ahorita Luis anda todo enamorado</em>—he's all in love right now, but he'll get sick of her. You'll see."</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">"<em>Oye</em>, María Elena," she added, leaning closer to her sister and lowering her voice in case anyone might be listening, never once imaging that Josefina, who was standing just outside the doorway, was straining to hear every word she said.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">"You know what Mamá says about her?" And with a ridiculous but solemn expression Teresa raised a fat finger and uttered like a sacred pronouncement one of her mother's many sayings: "'<em>Luz de la calle, oscuridad de la casa*</em>—'", which their mother whispered in connection with <em>mujeres malas</em>—"bad women" who she thought lived for lighting up the streets at night, only to come home in the early morning hours to a dirty dark house with rancid beans and cold tortillas.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Upon hearing such talk, any girl would have burst into <em>la cocina</em> and shaken her fist in her sister-in-laws' faces. A foolish girl would have screamed at her mother-in-law and had started <em>una revolución</em>. Perhaps she would have said, <em>"Esa vieja bruja</em>—so that old witch and her daughters think that I'm a <em>cochina chamagosa</em> who spends all day in front of the mirror, don't they? <em>Ya verán. ¡Me la van a pagar!</em> They will pay!" But not "La Hah-li-gw<em>oood</em>".</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Instead, she slipped quietly out of the house and began to think and to think and to <em>think</em>. </span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT-jfBEA-rItF7i3m9LQFLIcyxvwlCqyW4cEuUmZejKnAokUJ6Jv2wwKfYrjovFP4njKFR7l_qfQDElsJYCZHLMyCFgNIekiMFyPTU1j5jtdLyejtM2ftx0kbENTSysu4jSmHQPwPmNEXd/s1600/TAMALES+25.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5458650077025465058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT-jfBEA-rItF7i3m9LQFLIcyxvwlCqyW4cEuUmZejKnAokUJ6Jv2wwKfYrjovFP4njKFR7l_qfQDElsJYCZHLMyCFgNIekiMFyPTU1j5jtdLyejtM2ftx0kbENTSysu4jSmHQPwPmNEXd/s320/TAMALES+25.JPG" style="cursor: hand; float: right; height: 320px; margin: 0px 0px 10px 10px; width: 180px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">Later that evening, Luis called his mother Leonor to invite <em>toda la familia</em> over to the house on Saturday. They say revenge is a dish best served cold. But Josefina knew that sometimes it is best served hot and in the form of a tamal.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">It was the first time Doña Leonor and her daughters had ever been to Luis and Josefina's home. It was not <em>un ratonero</em>—the rat's nest they expected to find, but tidy and bright. Sitting on the table was a tub of freshly prepared <em>masa</em>. It was light orange from a bit of chile sauce Josefina had added to it to give it some color. Doña Leonor took a sniff and a small bite of the <em>masa</em> to see if it tasted sour, which means that the <em>masa</em> has gone bad, as she expected it would. But no such thing. It tasted fresh. The broth and chile sauce Josefina had put in to the <em>masa</em> were flavorful and tasted just right. But when she saw a bit of <em>masa</em> floating in a glass of water, it was a dead giveaway. "La Hollywood" was not so ignorant about cooking tamales as she looked.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Josefina came out of the bedroom wearing a clean white apron with little pink ruffle edging, looking as rested and fresh as if she hadn't arisen at five o'clock to start cooking. Even at this hour she looked like</span><a href="http://www.tazadechocolate.blogspot.com/2009/03/corn-tortillas-or-female-valentino.html"><span style="color: #ff9966; font-family: Georgia, "Times New Roman", serif;"> Dolores del Río</span></a><span style="font-family: Georgia, "Times New Roman", serif;">, armed with her high heels and firmly placed red lipstick. With a <em>hola!</em> she greeted Doña Leonor, María Elena, Teresa and the other family <em>tamaleras</em>—tamal makers—who began arriving. They brought more food to eat with the tamales: </span><a href="http://www.tazadechocolate.blogspot.com/2008/06/no-rice-for-el-cucuy_27.html"><span style="color: #ff6600; font-family: Georgia, "Times New Roman", serif;">rice</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> and </span><a href="http://www.tazadechocolate.blogspot.com/search/label/Beans"><span style="color: #996633; font-family: Georgia, "Times New Roman", serif;">beans</span></a><span style="font-family: Georgia, "Times New Roman", serif;">, </span><a href="http://www.tazadechocolate.blogspot.com/2009/05/never-judge-nopal-by-its-stingers.html"><span style="color: #999900; font-family: Georgia, "Times New Roman", serif;">tender nopalitos</span></a><span style="font-family: Georgia, "Times New Roman", serif;">, </span><a href="http://www.tazadechocolate.blogspot.com/search/label/Salsas"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: red;">red</span> and <span style="color: #33cc00;">green salsas</span></span></a><span style="font-family: Georgia, "Times New Roman", serif;">, </span><a href="http://www.tazadechocolate.blogspot.com/search/label/Drinks%20and%20Beverages"><span style="color: #cc66cc; font-family: Georgia, "Times New Roman", serif;">drinks</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> and </span><a href="http://www.tazadechocolate.blogspot.com/2008/10/let-them-eat-pastel.html"><span style="color: #cc9933; font-family: Georgia, "Times New Roman", serif;">choco-flan cake</span></a><span style="font-family: Georgia, "Times New Roman", serif;">. Soon the kitchen was loud with the happy chatter of women. But when it was time to work, Josefina wasted no time and started making perfectly wrapped tamales at a speed that astounded all who watched.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
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<span style="font-family: Georgia, "Times New Roman", serif;">Her <em>cuñas</em> and <em>suegra</em> bore it all with a stubborn silence. In a sea of <em>amistad</em>, there they sat as gloomily and as taciturn as <em>las momias</em>—the mummies of Guanajuato. They made no mention of the deliciousness of the pork meat or how the fluffy <em>masa</em> spread on the corn husks as easily as spreading the thickest buttercream frosting on a cake. Why pay <em>any </em>compliment to that conceited <em>pocha</em> Luis married?</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Josefina, on the other hand, looked as happy as could be. Her <em>alegría</em> only seemed to intensify in direct proportion to the ever increasing disapproving looks María Elena and Teresa threw in her direction. Still, her courage did not fail her, nor did her wide-eyed sweet expression alter one bit.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">In time, after what was a who</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8okgU6zwUrwdtNwXXmhRYWCaEYfNExyZyFQkVTEoEaEDs4iABkazOM7yLRAjxrAfe9iOUouNIlDkX_D6XPjss3Cm54gwZ3aFEHJpJs3beKF47Wtqnhv4rVI3bl9fxs0K4MMC76YI7fNt/s1600/TAMALES+16.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5458647745805077890" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid8okgU6zwUrwdtNwXXmhRYWCaEYfNExyZyFQkVTEoEaEDs4iABkazOM7yLRAjxrAfe9iOUouNIlDkX_D6XPjss3Cm54gwZ3aFEHJpJs3beKF47Wtqnhv4rVI3bl9fxs0K4MMC76YI7fNt/s320/TAMALES+16.JPG" style="cursor: hand; float: left; height: 214px; margin: 0px 10px 10px 0px; width: 320px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">le day of cooking the pork meat and roasting the chiles, of soaking the corn husks in hot water to soften them, of beating the <em>masa</em> for what seemed like an eternity until it almost floated in air, then having an army of women converging on said <em>masa </em>and wrapping dozens upon dozens upon <em>dozens</em> of tamales, loading them all into two tall, large pots, and steaming them for what seemed like hours, the tamales were <em>done</em>. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">A <em>cocinera's</em> reputation rises or falls flat on the strength of one tamal. But more was at stake, and Josefina knew it and so did Doña Leonor and her daughters. It was a mighty battle fought, not with guns or knives, but with masa, corn husks, <em>puerco</em> and <em>chile </em><em>colorado</em> for the heart of one Luis Salazar. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">The moment of truth had arrived. The unsuspecting Luis sat down at the table next to Josefina and just across from his mother. When he peeled away the corn husk from his tamal and took his first bite, he put his fork down, and looked at Josefina with a look that bespoke sheer bliss. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">"C<em>on razón me casé contigo</em>—no wonder I married you, Josefina<em>—</em>these tamales are the best I've ever had <em>en toda mi vida</em>—in my whole life! Don't you think so, ΄Amá?"</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Everybody at the party grew silent--Luis had committed the cardinal sin of disrespecting his <em>mamá's</em> tamales! Some began to whistle and laugh. Everyone turned to look at them, wondering if there was going to be <em>un pleito</em>--a fight.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>"O verás, trompudo—¡ya no te voy a cocinar nada</em>! Better watch it, you with the big mouth, I'll never cook for you again!", his mother laughingly cried out, but tiny tears began to form in her eyes. S<em>e </em><em>aguantó</em>—she held them in because, stoic and prideful woman that she was, she never would have allowed herself to cry before anyone, certainly not at a fiesta such as this with every eye looking upon her. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Josefina could not bring herself to smirk into her mother-in-law's face. Instead she saw what Luis's off-handed remark had done to hurt his mother and painfully recalled her own role in embarrassing her, although unspokenly. Josefina then felt a pin-prick of guilt, the beginnings of regret.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>"</em>Doña Leonor," she stammered as she reached across the table to pat her mother-in-law's arm.<em> "No le ponga atención—</em>don't even listen to him! You know he loves your food." </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">In true <em>suegra</em> fashion, Doña Leonor made no reply, revealing nothing at least to the rest of the party. But the ever watchful Josefina did catch a glimpse of that <em>something</em> in her eyes that appeared and then disappeared in a freeze-frame of an instant--the shadow of a humiliated but angry defiance of someone who has been beaten at her own game.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">It would be pleasant but absurd to think that all was peaceful between them, that the budding rivalry between a young woman and her <em>suegra</em> died that night and never sprouted again. Anyone who believes such a thing knows nothing of the passion and insecurity of a new bride or of the possessive love of a mother. However, there was <em>one</em> thing could be said of that <em>noche </em>so many long years ago: La Hollywood won the Battle of The Tamales, and never was she ever called <em>"la oscuridad de la casa" </em>again<em>.</em><br /><span style="font-size: 85%;"><span style="color: #ff9966;">*</span>"Light of the street, darkness of the home."</span> <br /><br /><span style="font-size: 85%;">Dedicated to my friend Ester D., daughter of Josefina, one sweet little viejita who was a <em>tamalera extraordinaria</em>. Many thanks to my sister L-- for editing and for even contributing a few lines to this story (the best ones).</span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
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<span style="font-family: Georgia, "Times New Roman", serif;">Pork or Beef Filling With Chile Colorado For Tamales, Tacos, Tortas & Tostadas </span></div>
<div style="text-align: center;">
<em><span style="font-family: Georgia, "Times New Roman", serif;">Relleno de puerco o de rez con chile colorado para los tamales, tacos, tortas & tostadas</span></em></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5458643322349152274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAMkb_UuTuhFCqP2xjSzAemxhWpktzj_3ipdBkfxKbjs1yGmVvgqDzBRHVIGSFFI7-1hAt-9aaZx2o5wq1S8Vl9iSfIi-PGsKoqU0xcSoN5AvWNlHhmIacA3z2KiZFXbuYWhTYrYO6EqE/s200/TAMALES+19.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /> Bless her little <em>corazoncito</em>, my mother-in-law usually ordered about 30 pounds of masa to make her tamales. Sometimes she would combine the shredded pork and beef, which makes for a filling that was both tender (pork) and flavorful (beef). Instead of putting a black olive in the tamal, do as she did and use a green pimento-stuffed olive. A bit of raisin and a few strips of pickled jalapeno only adds to a rollcoaster ride of flavor that goes from hot to sweet to salty in just one bite! Just omit the olives and the raisins and you have a great filling for tacos or tostadas. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">To learn the ins and outs on making tamales, </span><a href="http://www.tazadechocolate.blogspot.com/2010/03/little-tamales-maker-you.html"><span style="color: #ff9966; font-family: Georgia, "Times New Roman", serif;">click here</span></a><span style="font-family: Georgia, "Times New Roman", serif;">. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">INGREDIENTS:</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">3 pounds pork butt or shoulder OR 3 pounds boneless beef shoulder</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">water</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 large yellow onion, cut in half</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4 large garlic cloves</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon sea salt</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon ground black pepper</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon dried oregano</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon ground cumin</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 bay leaf</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Chile Colorado Sauce (recipe to follow)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Instant Corn Flour Masa Recipe For Tamales </span><a href="http://www.docs.google.com/View?id=dz5vjtf_127f24289f5"><span style="color: #ff9966; font-family: Georgia, "Times New Roman", serif;">(click here)</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> OR Fresh Unprepared Masa Recipe </span><a href="http://www.docs.google.com/View?id=dz5vjtf_127f24289f5"><span style="color: #ff9966; font-family: Georgia, "Times New Roman", serif;">(click here)</span></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">5 or 6 golden potatoes, cooked peeled and cut into small bite-sized chunks</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 large can of pickled jalapeno strips</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">jar of green pimento-stuffed manzanilla olives OR large can of black olives to taste</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">box of black raisins (optional)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">two bags of corn husks for tamales</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Put the pork or beef in a large cooking pot and fill with water plus 1" to 1 1/2". Bring the water to a boil, then reduce heat to medium. Remove all the scum that rises to the top. Add the salt, ground black pepper, oregano, bay leaf, cummin, garlic and onion. Cover the pot with a lid, reduce heat to let simmer for about 1--1 1/2 hours or until the meat is tender when you pierce it with a fork or knife.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Remove the meat from the pot and let it cool for a little bit. In the meantime, using a large spoon, skim as much fat as you can from the meat broth. Remove about one half of the broth from the pot for later use to make the masa, etc. Remove the cooked onion and set aside. Discard the garlic cloves.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Then, use a fork or your fingers to shred the meat. Return the shredded meat back to broth and mix well. Add the Chile sauce, the potato chunks, the olives and raisins to taste and mix thoroughly.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Taste the meat-broth mixture. Now is the time to adjust the seasonings to your taste. Does it need more salt? More black pepper? A bit of dried oregano or cummin, perhaps even a spoonful of the vinegar from the pickled jalapenos? Maybe even a <em>teensy </em>little bit of sugar to make it just right?</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Continue to simmer uncovered until the meat filling is nice and saucy, not too thick or too thin. If it does get too thick just add a some broth. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">CHILE COLORADO SAUCE RECIPE:</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">4 dried California chiles</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">4 dried New Mexico chiles</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 dried guajillo chiles</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">4 cloves unpeeled garlic</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">3 tomatoes</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">3 cloves</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Vegetable oil</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">the two cooked onion halves from the meat broth</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Remove the seeds and stems from all of the chiles. Next, heat the comal or griddle over high heat for a minute or so. Add a tablespoon of vegetable oil and lower the heat to medium. A few at a time, toast the dried chiles until you smell their aroma. Remove them from the heat and set aside. In the meantime, toast the garlic cloves for about 3 minutes on all sides.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">When you are done toasting the chiles, add another tablespoon of vegetable oil to the comal and roast the tomatoes until their skins burst on all sides. Remove them from the comal and let them cool off for a little while and cut them into quarters. Peel the skins off the garlic cloves.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Put the tomatoes, garlic and the cooked onion in a blender and whirl them until they are smooth. Then, add the chiles to the tomato mixture and whirl on high until the tomato mixture is completly smooth. If the sauce is a little too thick, just add a bit of water or broth.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Pour the chile-tomato mixture to the meat broth mix. </span><span style="font-size: 12px;"><br /></span></div>
Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com22tag:blogger.com,1999:blog-7475512217806716613.post-49018246156949275402010-04-01T06:49:00.001-07:002012-09-22T19:12:37.529-07:00Kreativ Blogger Award<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQeKck_jm1GgE74bUWMDlNCDaWn66a_L3Wa6nI70qElbeIUXglkrITFmEbEwTVStORfLECnwsMKS_fXG0gVVah5UqAXflC9IC4mHmupSe8MnziAeqv-0KzQxoxdVz_AIQNrAO5D00CqbZM/s1600/kreative+blogger+award.jpg"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5456052590297981202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQeKck_jm1GgE74bUWMDlNCDaWn66a_L3Wa6nI70qElbeIUXglkrITFmEbEwTVStORfLECnwsMKS_fXG0gVVah5UqAXflC9IC4mHmupSe8MnziAeqv-0KzQxoxdVz_AIQNrAO5D00CqbZM/s320/kreative+blogger+award.jpg" style="cursor: hand; float: left; height: 200px; margin: 0px 10px 10px 0px; width: 186px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;"> </span><span xmlns=""><span style="font-family: Georgia, "Times New Roman", serif;">Thank you, Judy King, at </span><a href="http://www.mexico-insights.com/judysblog/"><span style="color: #ff9966; font-family: Georgia, "Times New Roman", serif;">Mexico Insights: Facts, Figures, Folklore & Fiestas </span></a><span style="font-family: Georgia, "Times New Roman", serif;">for awarding me The Kreative Blogger award! Judy has lived at Lake Chapala since 1990 and from reading her blog, she really loves living there. Maybe I'll pay you a visit, Judy!<br /></span><div>
<div>
<span style="font-family: Georgia, "Times New Roman", serif;">In keeping with </span><a href="http://www.mexico-insights.com/judysblog/post/My-First-blog-Award.aspx"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #ff9966;">the requirements</span> </span></a><span style="font-family: Georgia, "Times New Roman", serif;">for accepting this award, I have agreed to mention my seven favorite blogs and to bore you with a few details about my life:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #cc33cc;">SEVEN THINGS You Wish You Didn't Know About Me:</span> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1. I am not, nor ever will be, the kind of cook my mother was (that honor goes to my sister Ester), though I am trying very hard. </span></div>
</div>
</span><span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2. Since I grew up speaking Spanish, learning French was just a hop, skip and a jump away. I'm not as fluent as I used to be, but I can still converse in French with my French and Belgian friends. <br /><br />3. I love classic British literature and poetry, especially Jane Austen, Charles Dickens and The Bronte Sisters. Still, I wish I could write like Isabel Allende. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4. Besides blogging, I have a real passion for art, gardening, sewing, knitting and, of course, cooking. And collecting books--tons of them. Everything from art books to reference books, books on knitting and sewing, novels, and of course cookbooks.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">5. I<em> love</em> it when my husband cooks for me. But, I have to shake my head whenever I hear someone say, "My husband/significant other does all the cooking at home because I hate to cook [as in "ha! ha! how's <em>that</em> for role reversals?, and my what a fine joke on him."]." <em>Mira, chiquita</em>, you can't have y</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW5N7HDWXXPrAWp6oQIZ3wzclCa92AXfOXOg9RGULcPppD6mUsSrWQGtVPgnotngm0HOjE2RQ1PuX1D5Xciosh58KZAipWRz2TWYEgK-fna0F2pA-zJKiPEBXMQtCxqiY2TFJBwGP8CfDf/s1600/SOMBRERO_Y_CHOCO_21.jpg"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5456050505035677026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW5N7HDWXXPrAWp6oQIZ3wzclCa92AXfOXOg9RGULcPppD6mUsSrWQGtVPgnotngm0HOjE2RQ1PuX1D5Xciosh58KZAipWRz2TWYEgK-fna0F2pA-zJKiPEBXMQtCxqiY2TFJBwGP8CfDf/s320/SOMBRERO_Y_CHOCO_21.jpg" style="cursor: hand; float: right; height: 306px; margin: 0px 0px 10px 10px; width: 250px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">our <em>pastel</em> and eat it, too. Any intelligent, relatively healthy adult who eats should learn to cook at least something homemade, <em>no que no?</em> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">6. I have a great deal of respect for people who work hard for a living, people like hotel maids, restaurant workers, field workers, janitors, etc.--and am not at all crazy about those who treat these harding working people with a condescending sense of their own perceived superiority, which only betrays their smallness of mind (and of heart).</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">And finally . . . </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">7. As much as I love Mexican food, I cannot say that any cuisine is superior to the rest—just as I cannot say that my culture is better than all others. Regardless of where we come from, regardless of our position and experience in life, we all need love and good food and understanding—isn't that what life is all about? </span><br />
<span style="color: #cc33cc; font-family: Georgia, "Times New Roman", serif;">SEVEN BLOGGERS who deserve to receive a Kreativ Blogger Award:</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">I don't as a general rule write any restaurant reviews. I leave that to the experts like my bloggy friend, Barbara Hansen, former "Borderline" columnist for the Food Section of The Los Angeles Times, my favorite newspaper. Her delicious and informative blog, </span><a href="http://www.tableconversation.com/"><span style="color: #ff9966; font-family: Georgia, "Times New Roman", serif;">Table Conversation</span></a><span style="font-family: Georgia, "Times New Roman", serif;">, serves up a cornucopia of delicious reviews of eateries in and around my hometown of Los Angeles, California, not to mention of the amazing food she encounters on her many travels around the world. If her name sounds familiar, she wrote the very popular <em>Mexican Cookery</em>, a down-to-earth guide to cooking everyday Mexican food. Thank God it is out of print, because if it weren't, you'd buy her book and say <em>adiós</em> to my blog! </span><br />
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<a href="http://www.emmaalvarezgibson.com/"><span style="color: #ff9966; font-family: Georgia, "Times New Roman", serif;">Emma Álvarez Gibson</span></a><span style="font-family: Georgia, "Times New Roman", serif;">, this "whip smart media maven" is my go-to gal for anything having to do with social networking and thinking out of the box in terms of getting the most out of your business and brand. She just deactivated her Facebook account—the wave of the future perhaps? </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">I cannot not mention my little friend Jenny, whose blog, </span><a href="http://www.jennydraws.blogspot.com/"><span style="color: #ff9966; font-family: Georgia, "Times New Roman", serif;">Jenny Draws</span></a><span style="font-family: Georgia, "Times New Roman", serif;">, features her whimsical childlike drawings. She is a sweet and shy, but with a little encouragement she will fly.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">I'm jealous of </span><a href="http://www.leslielimon.blogspot.com/"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #ff9966;">Leslie Limon</span> </span></a><span style="font-family: Georgia, "Times New Roman", serif;">who is living the ex-pat life in Mexico with her husband and children. Trust me, Leslie, I wish I was at that little <em>ranchito</em> with no internet (!) and other "modern conveniences" right now. </span><br />
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<a href="http://www.colorinformal.blogspot.com/"><span style="color: #ff9966; font-family: Georgia, "Times New Roman", serif;">Color Informal</span></a><span style="font-family: Georgia, "Times New Roman", serif;">, Virginia's blog of her photography and colorful artwork, is a cerebral, but oddly heartfelt, little artistic masterpiece. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Of course, I have never personally met </span><a href="http://www.kobico.blogspot.com/"><span style="color: #ff9966; font-family: Georgia, "Times New Roman", serif;">Kobico</span></a><span style="font-family: Georgia, "Times New Roman", serif;">, the urbane gardener by way of San Franciso, California/Lorraine, France, who feels right at home with mole and picked pig's feet as she does with <em>Cervelles au Beurre Noir</em> (Calf's Brains in Brown butter Sauce). I've never met her eyeball-to-eyeball, but I feel that I know her, especially when she writes at her blog, The Mindless Meanderings of a Middle-aged Maniac.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">You gotta love Dariana and Dariela, two Venezuelan sisters who head up </span><a href="http://www.folkloreye.com/"><span style="color: #ff9966; font-family: Georgia, "Times New Roman", serif;">Folkloreye</span></a><span style="font-family: Georgia, "Times New Roman", serif;">. Their obsession with design and paper yields some beautiful results. </span><br />
<a href="http://www.elizabethrosasjewelry.blogspot.com/"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #ff9966;">Elizabeth Rosas</span> </span></a><span style="font-family: Georgia, "Times New Roman", serif;">has a singular talent for taking the smallest flower and using it to inspire her to create her one of a kind silver jewelry. She represents what is possible when one decides to create something beautiful and handmade. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Next Post: Tamalera Tales: Or, How To Get Even With Your Mother-in-Law. Then it will be time to cook a little fish!</span>Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com12tag:blogger.com,1999:blog-7475512217806716613.post-50706007985640519922010-03-14T08:31:00.001-07:002012-09-22T19:13:54.326-07:00You Little Tamalera You<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihEK2HhDDFetA-Uh39Hs2uDcDedgVucA9yghgKTEZ1NAIDWJWVNfqoCsvzBE5HM5Db3mikAwaSpDAWT_1MRXE0zXO7PPE_priZaejcafbuw-Uxqx6g8b_LvfFtGMpNDWyurMaX9x4XQlwf/s1600-h/TAMALES+19.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5449102021802480770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihEK2HhDDFetA-Uh39Hs2uDcDedgVucA9yghgKTEZ1NAIDWJWVNfqoCsvzBE5HM5Db3mikAwaSpDAWT_1MRXE0zXO7PPE_priZaejcafbuw-Uxqx6g8b_LvfFtGMpNDWyurMaX9x4XQlwf/s400/TAMALES+19.JPG" style="cursor: hand; float: left; height: 300px; margin: 0px 10px 10px 0px; width: 400px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;"> <span xmlns="">Let's face it, cooking tamales is hard laborious work, but the rewards for mastering the <em>el arte del tamal</em> are great: first, you have made lots of people really but really happy. Second, <em>you</em> have now joined the legions of women who throughout many generations have earned the right to be called <em>tamaleras extraordinarias</em>. If <em>that</em> isn't something to be proud of, then I don't know what is.</span></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">Whole books have been written on the subject, so it is impossible to cover the world of tamales in just one blog post. However, you can rely on one unalterable truth: a tamal, no matter how lovingly prepared or delicious the filling and sauce, is <em>only as good as its masa</em>. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">The best masa for use in tamales is unprepared masa, which is moist ground corn with no broth, salt or lard. It must smell and taste fresh. Pass up any masa that taste</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgmhbmRDcksDxk46ZWZadFBkUt62A9SfAUviepIjnjnyGXTRTUjtCApdtLNJx47RnjayDCVBdRWun_JA2fxBe_7tN0R4DmqD2-G9lN1YiZHOgHmiSFM_5dWyzOSIB2oMmL1fGA3GfBkdg/s1600-h/TAMALES+22.JPG"></a><span style="font-family: Georgia, "Times New Roman", serif;">s even a little sour—it is stale or worse. Unless you know and trust the establishment you are buying the masa from, do not buy prepared masa (<em>masa preparada</em>)—the masa that comes already prepared with broth and lard. It is much better to use a little elbow grease and </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4me8vGxOuJ6P9dYgVN7PQRIQCJ3yOrBYXeW148uHNknaBzN8Ay0CwImDJ9reR7tnPIi1nOuzRVc4VIFZbEtppD3JfKvC1Y70S4N6zwT687OMJKXUxzqJW9dXkoicglP4fV-ZcHZXtxilM/s1600-h/TAMALES+22.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5449101557232939378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4me8vGxOuJ6P9dYgVN7PQRIQCJ3yOrBYXeW148uHNknaBzN8Ay0CwImDJ9reR7tnPIi1nOuzRVc4VIFZbEtppD3JfKvC1Y70S4N6zwT687OMJKXUxzqJW9dXkoicglP4fV-ZcHZXtxilM/s320/TAMALES+22.JPG" style="cursor: hand; float: right; height: 180px; margin: 0px 0px 10px 10px; width: 320px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">mix in these ingredients yourself. Or, you can do as I do: I sometimes haul my lazy carcass over to my favorite Mexican restaurant that serves tamales and ask them to prepare the masa for me. Perhaps your favorite Mexican restaurant just might be very happy to oblige. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">I am also including a masa recipe made from instant corn flour (<em>masa harina</em>) that's especially made for making tamales: perfect for those of you who do not have a Mexican market or deli close by. While using unprepared masa is ideal, there are cooks who like this masa, like my friend Cynthia, who is one good cook. It is available at your local Mexican market, some major supermarkets or online.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">For those of you who have never made tamales, I think that Chile-Cheese Tamales are a good place to start. Once you</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB08Hw98oIsHchbYnqEsf1U3pz9PfHkzTcBtApDh1Q7nGLnVKWtq_ZDAQz30-nSeTJhrAdCbxF-V3d6yLO4GLcqkZX92zN8sR-8FYwsFzrE7vYUsUaAtSoPSQGM22eIJRvX23rnEmNS5CS/s1600-h/TAMALES+08.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5448524277709821090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB08Hw98oIsHchbYnqEsf1U3pz9PfHkzTcBtApDh1Q7nGLnVKWtq_ZDAQz30-nSeTJhrAdCbxF-V3d6yLO4GLcqkZX92zN8sR-8FYwsFzrE7vYUsUaAtSoPSQGM22eIJRvX23rnEmNS5CS/s320/TAMALES+08.JPG" style="cursor: hand; float: left; height: 214px; margin: 0px 10px 10px 0px; width: 320px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;"> master handling the masa and spreading it on the cornhusks, you can now substitute all kinds of fillings and sauces to create your favorite tamales, from pork to beef to chicken, even fish and seafood.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">No, I do not promise that this will be a concise little recipe with no left over masa or chiles, etc. Nor can I tell you exactly how many tamales we made. Suffice to say that the tamales were history before I remembered to count them all. It was enough to feed about 6 adults with some to take home to eat later. But I can promise that you will have a great time making and eating them, you little <em>tamalera extraordinaria</em> you. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Chile-Cheese-Potato Tamales </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Tamales de rajas de chile con queso y papas<img alt="" border="0" id="BLOGGER_PHOTO_ID_5448522565838487650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DS_p88bbU3x6JRei8SWkwVVgeMU8YVO5h4dKNXyKbt3OJDnt0fhlWBlJO2vBnAHWQYQ_YlhGbVgjA3yF4WmbHI-kQLr2R5nzj_f4CktBkug3-IUUFvUYk4sXreB-A9S-Ge7KPXoY4Omt/s200/TAMALES+21.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /> Make a batch of these along with all those pork and beef tamales. One of my hands-down favorite tamales for sheer <em>sabrosidad! </em>If you have a little <em>viejita</em> laying around, forget about my directions and drag her away from her <em>telenovelas</em> and make her teach you how to make tamales! <em>Muchas gracias</em> to <em>mi amiga</em> Amada D. for her inspiring me to write this chile-cheese filling recipe.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">What you need for the perfect <em>tamalada</em>:</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 or 2 large, tall cooking pots with lids <br />a steamer basket, or improvise with a smaller lid as I did below<br />a very large mixing bowl <br />a heavy duty electric mixer; or, a pair of big strong macho arms to beat the masa <br />a pair of tongs<br />aluminum foil<br />gallon size plastic storage bags to store tamales to take home and freeze<br />damp kitchen towel<br />large platter or bowl<br />a bunch of friends and family to laugh with, complain to, or fight with as you make the tamales (essential) <br />Vicente Fernández or Pepé Aguilar playing really loud to get you in the mood (important) <br />margaritas for everyone (unnecessary, but nice) </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; text-decoration: underline;">INGREDIENTS:</span><span style="font-family: Georgia, "Times New Roman", serif;"><span style="text-decoration: underline;">For Chile-Cheese Filling and Red Chile Sauce Recipe:</span>2 pounds fresh Poblano chiles, roasted. (</span><a href="http://www.tazadechocolate.blogspot.com/2008/09/roasting-chilies-if-chili-were-woman.html"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #ff9966;">Click here to learn how to roast fresh chiles.)</span> </span></a><br /><span style="font-family: Georgia, "Times New Roman", serif;">2 pounds fresh Anahiem chiles, roasted. Heck, throw in some Jalapeños if you want!<br />2 32 oz. packages of Asadero cheese. A good quality Jack cheese is a good substitute.<br />Red Chile Sauce Recipe </span><a href="http://docs.google.com/View?id=dz5vjtf_128fm65d2g6"><span style="color: #ff9966; font-family: Georgia, "Times New Roman", serif;">(click here)</span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">About 4 or 5 cooked medium sized golden potatoes, cut into bite sized chunks</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="text-decoration: underline;">Other ingredients:</span>2 prepackaged bags of dried corn husks (available at your local Mexican market, some supermarkets or online).<br />Recipe for Unprepared Masa for Tamales </span><a href="http://docs.google.com/View?id=dz5vjtf_127f24289f5"><span style="color: #ff9966; font-family: Georgia, "Times New Roman", serif;">(click here)</span></a><br /><span style="font-family: Georgia, "Times New Roman", serif;">OR:<br />Recipe for Instant Masa for Tamales </span><a href="http://docs.google.com/View?id=dz5vjtf_126dxpz7xfw"><span style="color: #ff9966; font-family: Georgia, "Times New Roman", serif;">(click here)</span></a><span style="text-decoration: underline;"></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="text-decoration: underline;">DAY 1 OR EARLIER IN THE DAY</span>: <br /><br />Carefully check all of the recipes and make a thorough list of all the ingredients before you go the market. Nothing wastes more time than having to go back to buy something you forgot. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="text-decoration: underline;">Preparing the filling:</span>Roast all of the chiles. Remove the stems and seeds and cut the chiles into <em>rajas</em>, or strips. Place the chiles in a plastic bag and refrigerate for later. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Cut the cheese into strips, not too fat or too skinny. Place the cheese strips in a plastic bag and refrigerate. <br /><br />Make the Chile Sauce. Set aside to cool off and refrigerate. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="text-decoration: underline;">Day 2:</span><span style="text-decoration: underline;">Preparing the corn husks and the masa for tamales</span>:<br />Scour your kitchen sink and rinse thoroughly it with hot water. Take the corn husks and remove all the corn silk from the corn husks. Put them in the sink and cover them with very hot tap water for at least 30 minutes. If you wish, you can add a little chile sauce to the water to tint them slightly. Then, take them out, shake and dry them a bit and set aside. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5448520624225249634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzI8bNtXyyzKLzAxvd4KUwzzdliF_KmNIWc6a5lkxB1p1JObvsbaTcNQmzoBmb5Irr5aRBxN725t0-TRQ4mhmYx8xFlR5itJ9kv7oi65oo2qJ9fNAm5PYaabyd4iiCihrv4cx1_8f166EZ/s200/TAMALES+01.JPG" style="cursor: hand; display: block; height: 133px; margin: 0px auto 10px; text-align: center; width: 200px;" />In the meantime, prepare the recipe for Unprepared Masa OR the Instant Masa. Remember: in order to bring the masa to life, you must first beat it almost to death. This is essential if you want a light tasting tamal that practically floats in the air rather than one that crash-lands in the pit of your stomach. The masa must be FLUFFY, AND I MEAN FLUFFY. You can find yourself beating the masa by hand for almost an hour, or you can use a heavy duty mixer to accomplish this feat. I know that many cooks say that you have to do the "A-Tiny-Bit-of-Masa-Floating-In-a-Glass-of-Water-Test" to determine whether the masa is ready or not, but my mother-in-law never did, and her tamales tasted great. But if you want to do the float test, feel free. As soon as a tiny bit of masa floats in a glass of water, STOP. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5448520133910659682" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmq_BHcLqQSPPjXrrtgHWZqK9MBb_a0we87JOFdcz5C48uK-pIwRuuYQIt2o9DYTKbgI0cKuUajiDl6hHTi4sL2QYmxESwP6jTOJhF1P0m8VtIRTwR3MfdHsQ0WTsbRLQu_NhyphenhyphenbU28f5uO/s200/TAMALES+05.JPG" style="cursor: hand; display: block; height: 133px; margin: 0px auto 10px; text-align: center; width: 200px;" /></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; text-decoration: underline;">Making the Tamales: </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">To make a medium to large tamal, take one or two corn husks and spread a medium-large spoonful of masa on the smooth side of the corn husk. Try not to coat it too thick. <em>Be gentle</em> as you spread the masa on the corn husks. As my friend Ester D. says, "Respect <em>la masa!</em>" </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5448519273575364802" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPaiCpGNFHJNKbSMONxQWKXsRGPz_tj8sys2ptiwkcmsPKtyvVbMh38OSdt8pENz2jS4oGSy1jn_3-N-C4zjYDuB3ZCDt0I56IHnVRtMZRljA9CMy1CaVR3sVZsdS00NaJhfQ_xGo164Ni/s200/TAMALES+09.JPG" style="cursor: hand; display: block; height: 133px; margin: 0px auto 10px; text-align: center; width: 200px;" />Spread a generous amount of warm chile sauce on the masa and place a strip of cheese and some strips of roasted chiles and a few potato chunks. Don't be stingy. Nobody likes a tamal that is all masa with hardly any sauce or filling. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5448518745830052690" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKh-6LFW1fwxM7vcMIT9Vnl9H1THKmS6cHT2WMzM1-z5M7-lY11VeYSZpj72k4dTx7UV8Es3SvXbZz-2xiceCwQ8b0q8vdKnSSTeRQIhd38WmBPa8Qp6sCLOdmOLDxLNV3zWUkVu_xNKb/s200/TAMALES+11.JPG" style="cursor: hand; display: block; height: 133px; margin: 0px auto 10px; text-align: center; width: 200px;" />Fold the top part of the corn husk downward as shown in the picture below. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5448518200075974754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbNZ_O9fV3DuVOPRKFBrQRZJTC3W9rNGZWWAnjwogaJ_QtUsly6Y0TFVybEH5BZ4_bb7wDyp_YWSfOhfvF4wNp6yAqVU3L2cmkepqoam-L4AlJCJBKmvlVxStuCzumf1vxUcnyjd1-iGye/s200/TAMALES+12.JPG" style="cursor: hand; display: block; height: 133px; margin: 0px auto 10px; text-align: center; width: 200px;" />Take the right or left edge of the tamal and fold over as shown.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5448517266390069474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPknY282vVFHZy1GzZ_-yrAV-0YjRXO5eHAarkE-SUsau368h9_NipCz2bxD1LIpDDLuA0O9zSB1ISA-3ENG4kzSmJvEGXAfzL2wZ9ZVPBG3X4Zs6acFZQ_fSjDBbZg8ykcNSYoZZT7YD/s200/TAMALES+13.JPG" style="cursor: hand; display: block; height: 133px; margin: 0px auto 10px; text-align: center; width: 200px;" />Take the other edge and wrap it tightly over the other side as shown. Make sure it is nice and snug. <img alt="" border="0" id="BLOGGER_PHOTO_ID_5448516648315721842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4v0fd4863j99ggXWkK0RBofAr5pmhtvAO0GkMlDjZG5aqabktbpd23agY7vMI0NBGA-zHwQBx4erIriv1yVXof3zi8KXi7Ke6daMNaqqFMXzTvWNQ-lg4lj2mj6UY6ZNJ-034hehyWQBB/s200/TAMALES+14.JPG" style="cursor: hand; display: block; height: 133px; margin: 0px auto 10px; text-align: center; width: 200px;" />Place a steamer basket inside <em>la tamalera</em> (tamal cooking pot). Or, you can improvise as I did by placing a cooking pot lid on top of some scrunched up balls of heavy duty aluminum foil. A punctured upside down pie pan works, too. Line the bottom of the pot with unused corn husks (Oops! I forgot to do that!). <img alt="" border="0" id="BLOGGER_PHOTO_ID_5448516000872582514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_HQQpXIVfRVxusYJH1sHuz-OM8_8LSdyua4WBqATJH-I6DokvgufXv8LDvO_S1waZXsAFLUta9sAic0kyEG7QbZT5kxT7o9VT1pAEfE2KK7P5C2bRJ1DV8Sykm3UtV564yfXhX00XnLKh/s200/TAMALES+15.JPG" style="cursor: hand; display: block; height: 133px; margin: 0px auto 10px; text-align: center; width: 200px;" />To load the pot, carefully stand each tamal along the edge of the pot as shown. Make sure that the seamside of each tamal is facing the edge of the pot. It helps keep the tamal from opening up during cooking.</span><span style="text-decoration: underline;"><br /></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Continue putting the tamales in a circular motion along the bottom of the pot. Then go on to the next layer. Ideally you should have a hole in the middle so you can easily add water or broth if necessary. <span style="text-decoration: underline;">Do not overload or overly stuff the pot!</span> Use two pots if you have to. Otherwise, the tamales may not steam evenly, and nobody likes an overly dry or soggy tamal coming out the same pot no less. <em>¡Carajos!</em> </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Using a ladle or kettle, pour <span style="text-decoration: underline;">boiling</span> water or broth into the pot. Be careful not to put in too much water. The water should not touch the tamales. </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5448515546491919698" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPeZSuVhsCfNYNzuV1eqPsOB34zuJ8LdzJIQicf-FuR8gRXfZa17ccPtBPpc9Yl79552Y_I7novv1wpfVWCirZVJdQEecY6eJ1eESbc99Pog_Z6zE1HSN-MZf11uAabqOEMzw2W-CSaBgD/s200/TAMALES+29.JPG" style="cursor: hand; display: block; height: 133px; margin: 0px auto 10px; text-align: center; width: 200px;" /> Place some leftover corn husks over the tamales (optional). Then place a damp kitchen towel over the tamales. Cover the pot with a tight fitting lid.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5448515042140570434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzKsGxG0IjwurGwlIDltx2vkp5yQAN6yK93ix2oo48BMhwiozKEqazhHO72uL-NE2pTmMiIjmwzJt73ONsmMpjvHnD9yKV5XczymHlrHIIJdcCvcrySU3RyrrecXyk3xjgUD8fBNFYihgv/s200/TAMALES+30.JPG" style="cursor: hand; display: block; height: 133px; margin: 0px auto 10px; text-align: center; width: 200px;" />Bring the heat up to high, and lower the heat to a medium or medium-low when you hear the water boiling. Continue steaming the tamales until they are done. This may take anywhere from 1 to 2 to 3 hours, depending on the size and the amount of tamales in each pot. Just as you can't hurry love, you can't hurry a tamal to finish cooking when you want it to or it will repay you in kind. So enjoy yourself. Have your friends help you clean up your kitchen disaster. Play cards, or read a good book if you want, but just <em>wait.</em> </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Check the tamales after one hour. Using a pair of tongs or your fire-proof macha fingers, remove a tamal and gently press on the fattest part. If it feels firm to the touch, gently peel back the cornhusk. If the masa doesn't stick, then it is done. If the tamal feels soft or mushy to the touch, it is simply not done cooking yet. Check again after 30 minutes to one hour.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">This is also a good time to check if the tamales need more water. If it does, pour some more boiling water in the center of the pot. If at any time you smell the aroma of burning masa then you know that you need to add some water right away! (Tip: A friend of mine suggests putting a coin at the bottom of the pot. When the water level is too low, the coin will rattle and make noise.)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Then at <em>looooong</em> last, the tamales will be done. Use tongs to remove them from the pot and place them on a large platter. Cover them with aluminum foil and let them sit for about 5 minutes. Just before serving, carefully open the corn husk and pour some chile sauce on top if you wish. Please inform your non-tamal eating friends that you are not supposed to eat the husk! </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">To reheat the tamales, do this: put the tamales in a plastic storage bag, add one of two tablespoons of water, seal the bag and reheat them in the microwave for a few minutes or until done. If you are reheating just one or two tamales, wrap a wet paper towel around each tamal and reheat in the microwave for a minute or two. </span></div>
Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com14tag:blogger.com,1999:blog-7475512217806716613.post-36426449486042778982010-02-06T18:56:00.001-08:002012-09-22T19:16:12.278-07:00Love Means Never Having To Say I Won't Cook You Pickled Pig's Feet<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1OZ81OhZeJxaq7iJZQZXv1Dku_jhrxbvRCRtw3wFTtRD_TLYOYrQwyvnu39V2QdfFxQ1uVf0DdCU6IZlo_XWbyrTBbN3islvSnrxdbdaRDOjVgPV2nPaKjv2FRjqHav6B-ostN2Qmf6C/s1600-h/VARIOUS+234+235.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5435332728698933026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1OZ81OhZeJxaq7iJZQZXv1Dku_jhrxbvRCRtw3wFTtRD_TLYOYrQwyvnu39V2QdfFxQ1uVf0DdCU6IZlo_XWbyrTBbN3islvSnrxdbdaRDOjVgPV2nPaKjv2FRjqHav6B-ostN2Qmf6C/s400/VARIOUS+234+235.JPG" style="cursor: hand; float: left; height: 300px; margin: 0px 10px 10px 0px; width: 400px;" /></a><span xmlns=""><span style="font-family: Georgia, "Times New Roman", serif;">I'll be the first to admit that this dish of <em>escabeche de patas de puerco</em><br /><em>con cebolla y repollo</em>—Pickled Pig's Feet a La Mexicana With Onions and Cabbage—is not everyone's favorite. But before some of you turn away in disgust, let me just say that most of these animal parts that you don't dare touch much less eat actually taste surprising good. (Ever had <em>sausage</em>?) <em>Lengua de rez</em> (beef tongue) is my all time favorite tender meat for tacos. I will never turn down some nice crispy <em>tripas</em> (intestines) hot off the grill, or look down my nose at the tender bites of cow stomach in menudo. Who says that you can't make a silk purse out a sow's ear? Mexicans have done it over and over again, at least when it comes to turning an unwanted piece of meat into a fabulous feast. <br /></span><div>
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<span style="font-family: Georgia, "Times New Roman", serif;">But I draw the line at pig's feet. I'd just as soon eat a human foot as I would a pig's hoof. It just seems too ghoulish for my taste. Plus, the pig's <em>patitas</em> seem so sad and lonely, like the discarded shoes you often see on the side of the road.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">My husband, on the other hand, suffers from no such sensibilities. He is more than happy to suck on the toes of a <em>puerquito </em>that contently spent its days wal</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_0_u96pd8J7NO5E9mV2k26XB8-0Hhlxj4Ccf440cj7S1idzkBLNC_W5M-QHd4iJ_iEQOBUY34efDM0mDxQw1_0_wuQq3-_utKG2oryAU4WHzhx3d2hZ8yMaQB7IfZEUtN-seLsxAZgek/s1600-h/VARIOUS+234+195.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5435332285538523122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_0_u96pd8J7NO5E9mV2k26XB8-0Hhlxj4Ccf440cj7S1idzkBLNC_W5M-QHd4iJ_iEQOBUY34efDM0mDxQw1_0_wuQq3-_utKG2oryAU4WHzhx3d2hZ8yMaQB7IfZEUtN-seLsxAZgek/s320/VARIOUS+234+195.JPG" style="cursor: hand; float: right; height: 240px; margin: 0px 0px 10px 10px; width: 320px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">lowing in the muck and eating his weight in corn until he made that fateful little trip to the woodshed. By the blissful look on my viejo's face, you would think that he was served an exquisite delicacy of the utmost refinement on a silver platter. He looks so happy! I look so horrified! He glares in my direction and washes it all down with a cold glass of beer, and slowly pats his stomach and smiles in a way that says ha! you won't spoil my fun.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">For years I have adamantly refused to have anything to do with pickled pig's feet, but lately I've had a change of heart. I suppose I was trying to impose <em>my</em> own tastes rather then respecting his, which is what I should have done all along. Everybody has a different palate. What is gross for one is heaven to another. Just because I don't like it, who's to say that Mexican style pickled pig's feet doesn't taste good (at least to some)? My husband says that the meat and marrow are full of delicious porky flavor, even if you have to suck on the bones. Any fattiness is counterbalanced by the acidity of the vinegar and the slight taste of chile piquin. He loves to eat it all with some fresh thin-chopped cabbage, perhaps some jalapeño chiles or hot sauce, onions and a must-have icy-cold beer.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">It appears to me to be a very <em>masculine</em> dish, not for the faint of heart, true, but one that unflinchingly tells us, that yes, you <em>are</em> eating another living thing and have been doing so for a very long time. Just admit it and be done with it.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">So here it is: my first attempt at pickled pig's feet, cooked just the way </span><a href="http://www.tazadechocolate.blogspot.com/2008/07/flour-tortillas-from-lady-of-hacienda.html"><span style="color: #ff9966; font-family: Georgia, "Times New Roman", serif;">Doña Catalina, The Lady of The Hacienda</span></a><span style="font-family: Georgia, "Times New Roman", serif;">, used to cook it for my husband and his father. It's now my turn to cook it, to watch him as he eats it with relish and surprise at my having made it for him in the first place--and featuring it on my blog no less, something I vowed I would never do. He contently pats his stomach—no reproachful smiles this time. Is this all it takes to make him one happy <em>muchachito</em>?</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Because love means never having to say I won't cook you <em>patas de puerco</em>.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">P. S.: Guess what my husband is eating for Super Bowl tomorrow? That's right—a pig's foot with a bottle of beer. I'll be enoying a Jane Austen movie instead.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">(Note: I know that it's been a long time coming, but tamales will be the subject of my next post. I finally got some <em>amigas</em> to join me for a little <em>tamalada</em>—tamale party. See you next time!) </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Mexican Style Pickle Pig's Feet</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>Escabeche de patas de puerco<img alt="" border="0" id="BLOGGER_PHOTO_ID_5435331751535771234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2CVNhdw6JJ6GysqDcFmqX_ztlWOxGWw9fHTzePvvyaYE9EWeZV8L6TpQLtXEtp0F0HDYDwAvpNNvs4piJ8a_JRwhdmhxPCOPoLNPaLgwdTcnVqIrwO8TtYA9oo2YMk0jAffs_ukiPpnue/s200/VARIOUS+234+230.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></em>I may be totally wrong about this, but I suspect that this dish was introduced by those other organ meat and beer loving people, the German and Czech immigrants who arrived in Mexico in the 1800's, who also taught Northern Mexicans the finer points of beer making and making music on the accordion ("música norteña"). </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">If you are brave enough to try this dish, make sure that you buy the freshest pig's feet available. The bones must be the lightest beige and the fat must be absolutely white. The meat and skin must be a delicate "porky" pink. The broth is delicious and flavorful. Just bring the water with no extra ingredients to a boil until all the nasty scum rises to the top. Toss out the water, rinse the pig's feet, add the necessary ingredients, and start all over again. Refrigerate it overnight and skim off the fat.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4 or 5 pig's feet</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">water</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 garlic cloves2 white onions, 1 cut in half</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">¼ head of cabbage, thin-sliced (not shown) </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon oregano½ teaspoon ground black pepper1 tablespoon salt1 bay leaf¼ teaspoon dried thymeapple cider vinegar to taste (¼ cup to 2 cups). My husband likes his with plenty of vinegar, but you don't have to make it that way if you don't want to.dried chile piquin or chile de árbol to taste (optional) </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Put the pig's feet in a large pot with plenty of water. Add the oregano, black pep</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifsw_QC6k6C6cPlQsiMA1plUOZNfX3HVk_zq2NbFswYc4JiAz1DutpL5uuBiHaxntxdV2-0z_mUowcEPbKHvgPwnvs3xn_UqmZ2xtWvG90bdfKxnDO3J60r1VEgpwIJke24shMGmzNRSo8/s1600-h/VARIOUS+234+196.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5435331474731410914" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifsw_QC6k6C6cPlQsiMA1plUOZNfX3HVk_zq2NbFswYc4JiAz1DutpL5uuBiHaxntxdV2-0z_mUowcEPbKHvgPwnvs3xn_UqmZ2xtWvG90bdfKxnDO3J60r1VEgpwIJke24shMGmzNRSo8/s200/VARIOUS+234+196.JPG" style="cursor: hand; float: right; height: 150px; margin: 0px 0px 10px 10px; width: 200px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">per, salt, bay leaf and 1 onion, cut in half. Bring to a boil, cover, and simmer over medium low heat for 1 to 1 ½ hours OR until the meat and skin are tender when pierced with a fork and the meat is falling off the bones. You will be surprised how good it smells.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">In the meantime, thin-slice as much onion and the cabbage as you want.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Use a slotted spoon to transfer the pig's feet to a large bowl. Pour the vinegar over the pork and the onion and cabbage and the chiles. (You can omit the slice cabbage for later and eat it fresh with the picg's feet if you wish.) Add a little dried oregano is you wish. Wait for the pig's feet to cool off. Transfer the pig's feet mixture to a gallon size zip lock storage bag and refrigerate for at least 24 hours. Make sure you flip it every couple of hours so that the all of the pig's feet may absorb the vinegar.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Serve it to your guests with ice-cold beer and pray they will like it.</span></div>
Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com22tag:blogger.com,1999:blog-7475512217806716613.post-77108677947642703942010-01-02T23:34:00.001-08:002012-09-30T20:38:09.919-07:00The Family Jewels<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZJZAN_WiCzW2O3A6dLUC8TrB9AQxRB9MJ9-ExbzIjuzz1fy_kYWGEnrYIvCjtoHlk18t0Tx_x0iM2GD_cK9q1wNucKVhh7k3rX_meCj2F4Jlqd68K8aDH-9ZCdEynsmkaAV-30oNsWQF/s1600-h/Zacatecas+Mole+8.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5422662886816528658" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZJZAN_WiCzW2O3A6dLUC8TrB9AQxRB9MJ9-ExbzIjuzz1fy_kYWGEnrYIvCjtoHlk18t0Tx_x0iM2GD_cK9q1wNucKVhh7k3rX_meCj2F4Jlqd68K8aDH-9ZCdEynsmkaAV-30oNsWQF/s400/Zacatecas+Mole+8.JPG" style="cursor: hand; float: left; height: 300px; margin: 0px 10px 10px 0px; width: 400px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">I really didn't really think you'd notice. I thought I could slip quietly out the back door and relax while you were all having a good time. I was positive that you wouldn't miss me at all—not while you were busy sitting down at the table eating five of your mother's tamales in one sitting (and living to regret it). Not while you were munching on buñuelos and enjoying all of those traditional goodies that we mexicanitos crave and just die for during this time of year.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">All I can say is <em>muchísimas gracias, mis amigos</em>, to those who missed me. No, I mean it-<em>deveras.</em> This super-short <em>pocha</em> who speaks <em>el español</em> with a funny LA accent is amazed that you even care. It's nice to be back.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">What can I offer you to atone for my absence but one of the family jewels? Only the kind of recipe that will send your taste buds reeling into mole (MOH΄-LEH) ecstasy. That once you taste this simple dish made with chicken or turkey, will make you forever regret making what my acerbic but witty sister Ester jokingly refers to as gutless "lazy loser" mole from a jar found at the supermarket. And surprise, surprise, this little culinary gem comes from the Mexican heartland itself, Zacatecas.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;" xmlns=""><em>¿Zacatecas?</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">Not exactly known as a foodie mecca, Zacatecas is more famous for its colonial architecture and for its bloody history—<em>donde los hombres son altos, feos y bien machotes</em>—where the men are tall, ugly and macho to boot—than for its culinary reputation. Perhaps this mole doesn't hog the spotlight like those superstars of the mole world: mole poblano or oaxaqueño. This is mole stripped to a beautiful simplicity, almost as austere as the Zacatecas' mountainous and semi-arid terrain.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">Some have called this Zacatecas mole minimalist in comparison to the baroque complexity of other moles, but there is nothing minimalist about its flavor. A pure red fusion of the hot chile heat of California (mild), New Mexico (hot), Guajillo (sweet) and de Árbol (very hot), braced by the tang of green tomatillos and thickened by a small toasty <em>bolillo</em>, the Mexican French bread, touched with a hint of cumin, makes my mother's mole anything <em>but.</em> I have always loved its glistening redness and appetite inducing golden undertone. It is a gorgeous and unembellished mole, as straight shooting as the people of Zacatecas itself. Like my mom who was a take-no-prisoners kind of a cook.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">In the end, Mexico has many magnificent moles, each with some delicious characteristic all its own. It is a festive dish, meant for weddings and other special gatherings. Maybe your family's mole is rich and complex, or maybe it is just mole out of a jar (in which case I say <em>no tienes vergüenza!—</em>have you no <em><span style="text-decoration: underline;">shame</span>?)</em>, it is meant to be enjoyed when family gets together. So enjoy it, savor every bite and thank the one who made it . </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">As for my family's little culinary jewel, I think it's time that it step out of the shadows and into the limelight at last. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Zacatecas-Style Mole de La Familia de Clementina </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Mole estilo zacatecano de la familia de Clementina <br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5422415003143610978" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0sArQ4hXzIpA1BwQiIe4Idn9OErbPSjIAHGkn_58M1WMzom5plakPx1LYRAMmFgYduIF015bku1WUEctxYmVt_fSjm-BbnEa8PDCnIaPV-W5LieT9Nw05_ICvA5YiQ_bwS7nkCgzh-Wrs/s200/Zacatecas+Mole+9.JPG" style="cursor: hand; display: block; height: 188px; margin: 0px auto 10px; text-align: center; width: 200px;" />Señor Glutster himself, </span><a href="http://www.teenageglutster.blogspot.com/"><span style="color: #ff9966; font-family: Georgia, "Times New Roman", serif;">Javier Cabral</span></a><span style="font-family: Georgia, "Times New Roman", serif;">, teenager, food blogger extraordinaire with a "really, really fast metabolism" has beaten me to the punch with his post on Zacatecas-style mole. The likes of Andrew Zimmern of Travel Channel's <em>Bizarre Foods</em> and celeb chef Ludovic Le Febvre have made the trek to East Los Angeles where Javier lives with his family. There, his Zacatecas-born mother cooked up some "bizarre' fare such as delicious cactus, menudo, and toasted grasshoppers for Mr. Zimmern, and introduced Monsieur Le Febvre to the glory of Zacatecas mole and pipian. Thanks, Javier, for proudly showing off your mom's cooking to the world. You are a mamá's boy in the very best sense!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Note: this recipe is for chicken mole. If you are making turkey mole (12 to 15 lbs.), simply double the recipe.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="text-decoration: underline;">Ingredients</span>:</span><span style="text-decoration: underline;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">1 whole chicken</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1 onion, chopped</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup cilantro</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">3 cloves garlic</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon salt</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon peppercorns </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">4 average size tomatillos </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">3 dried California chile pods</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">4 dried New Mexico chile pods</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 dried Guajillos chile pods</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 dried Chiles de Árbol</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 small <em>bolillo</em> bread. 2 slices of loaf bread, toasted to a golden brown is a perfect substitute.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">pinch of cumin to taste</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="text-decoration: underline;">Directions</span>:Cut the <em>bolillo</em> in half lengthwise and place it in a 350 degree oven and allow it to toast for about 10 minutes or so, or until it is crunchy and golden brown. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">In the meant</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsFnjp11IoUIFRV4pUw8zC9G2y93fm-GNVwyKN9X0eFMgEzr5BNjYGI6F7VYk9XtOXrbXEj6jvlQV4jMkkROXkYJgPvowpH_pnvEd86asCL9WWIsLAPZW9REGveNwuXNb8RxQuKji-rH7I/s1600-h/Zacatecas+Mole+1.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5422661070780474642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsFnjp11IoUIFRV4pUw8zC9G2y93fm-GNVwyKN9X0eFMgEzr5BNjYGI6F7VYk9XtOXrbXEj6jvlQV4jMkkROXkYJgPvowpH_pnvEd86asCL9WWIsLAPZW9REGveNwuXNb8RxQuKji-rH7I/s200/Zacatecas+Mole+1.JPG" style="cursor: hand; float: left; height: 150px; margin: 0px 10px 10px 0px; width: 200px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">ime, place the tomatillos in a small saucepan, add water to cover,</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9NBoEdjmC9R0JfFGIhhtPgtfDDQyaF4JAQ0Qzy8ocHRjlTY1qxi-G9IthQR05WkolQggbJdTbnTb0KmSkiOUD-h4Wh_0v14W_WOKoH9qYvk7BZStd64P33i6r8VwuUzewuNNK1nBvRAh/s1600-h/Zacatecas+Mole+2.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5422660759278384306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9NBoEdjmC9R0JfFGIhhtPgtfDDQyaF4JAQ0Qzy8ocHRjlTY1qxi-G9IthQR05WkolQggbJdTbnTb0KmSkiOUD-h4Wh_0v14W_WOKoH9qYvk7BZStd64P33i6r8VwuUzewuNNK1nBvRAh/s200/Zacatecas+Mole+2.JPG" style="cursor: hand; float: right; height: 150px; margin: 0px 0px 10px 10px; width: 200px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;"> place a lid on top and allow it to cook until the tomatillos are soft. Cook the chicken: Put the chicken in a large pot, add water to cover and add onion and 1 clove garlic and a heaping teaspoon of salt. Bring the chicken to a boil. Use a large spoon to skim off the scum that rises to the top. Cover the pot, lower the heat to medium-low and allow it to cook until the chicken is tender. Remove it from the pot, letting it cool for a some minutes, and shred it into large pieces. Discard the bones, keeping the drumsticks intact. Make sure to remove all of the skins. Nothing grosses me out more than biting into a soggy <em>pellejo </em>(piece of skin). Using a large spoon, skim the fat off the chicken stock. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">While the </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrVz9aLdvU-RhI3xlCIEyHrLohD5PzLoJUoU-cxFRyoA6mTYKIyxyi4qZnqNw1Mfma9DZCQRCcHlbcSYszXC-fU2QXqtsGcHaeT1MNfZ8y9f7SAC8t_KVWwWmTWhWclRZU9JNx2R89oxnJ/s1600-h/Zacatecas+Mole+10.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5422660498566572674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrVz9aLdvU-RhI3xlCIEyHrLohD5PzLoJUoU-cxFRyoA6mTYKIyxyi4qZnqNw1Mfma9DZCQRCcHlbcSYszXC-fU2QXqtsGcHaeT1MNfZ8y9f7SAC8t_KVWwWmTWhWclRZU9JNx2R89oxnJ/s200/Zacatecas+Mole+10.JPG" style="cursor: hand; float: left; height: 133px; margin: 0px 10px 10px 0px; width: 200px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">chicken is cooking, take a small thin knife to slit each chile lengt</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRWv3pGktCWfzU5_QJ-CcReSuRfMh8XsXeGk5Te-fvaB2tGn4NrN2rCY8Qnk-4fpWmWIkHFg3q3v7onb1rPbilQFEeva1hjuGgSAQhsNN5wHyLEXrDbFnOsHInir8ySbjrCu5aQb_Kjtd1/s1600-h/Zacatecas+Mole+5.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5422660106433146418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRWv3pGktCWfzU5_QJ-CcReSuRfMh8XsXeGk5Te-fvaB2tGn4NrN2rCY8Qnk-4fpWmWIkHFg3q3v7onb1rPbilQFEeva1hjuGgSAQhsNN5wHyLEXrDbFnOsHInir8ySbjrCu5aQb_Kjtd1/s200/Zacatecas+Mole+5.JPG" style="float: right; height: 133px; margin: 0px 0px 10px 10px; width: 200px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">hwise and gently remove the seeds. I use my fingers, but wash them right away after I am done. Toast the chiles on a hot oiled comal or skillet for a few minutes. When the chiles change color and give up their hot but delicious aroma, remove them immediately before they burn and turn bitter. Set them aside.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">Pour the hot tomatillos and its water into a blender. Smash a clove of garlic, tear the <em>bolillo</em> into chunks and put them into the blender with the tomatillos and blend until smooth. Cut the stems off the chiles and, one at a time, place them into the blender and whirl them at high speed unt</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBbgT9-N39mfYBkQ_Ed84P7tfpMnQdf0Q90FOc3BBwuSZihlXYjtHDINP7uNYohKiycN_wpwhrZuptievviO5jdCYOT7RDKan3nVnkK0b97T4rd48HJlEp4L6ykdWpzuzdTJg-MflL401g/s1600-h/Zacatecas+Mole+3.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5422659819237188738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBbgT9-N39mfYBkQ_Ed84P7tfpMnQdf0Q90FOc3BBwuSZihlXYjtHDINP7uNYohKiycN_wpwhrZuptievviO5jdCYOT7RDKan3nVnkK0b97T4rd48HJlEp4L6ykdWpzuzdTJg-MflL401g/s200/Zacatecas+Mole+3.JPG" style="cursor: hand; float: left; height: 150px; margin: 0px 10px 10px 0px; width: 200px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">il the mixture turns into a smooth is and almost as thick as pudding.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Al8n6D59xnUav1VUEiOhkA06XD2s8198G31Z3jbcdNXq6U_hzxa1ZKzR-5dOV2etZjhms4Je3KGjNkQh5i_YrbI-ounuVvz7BWV9M9fAn6PBHjpi7Qt9vwk0ft1h1DFtuG6JlN99_k2f/s1600-h/Zacatecas+Mole+4.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5422659490056705042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Al8n6D59xnUav1VUEiOhkA06XD2s8198G31Z3jbcdNXq6U_hzxa1ZKzR-5dOV2etZjhms4Je3KGjNkQh5i_YrbI-ounuVvz7BWV9M9fAn6PBHjpi7Qt9vwk0ft1h1DFtuG6JlN99_k2f/s200/Zacatecas+Mole+4.JPG" style="cursor: hand; float: right; height: 150px; margin: 0px 0px 10px 10px; width: 200px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (Just remember to create a vent at the top lid of the blender or your chile mixture will explode all over the place as I have learned to my chagrin.) Do a taste-test as you add the chiles. Add California chile to make it mild. New Mexico to add more heat. Guajillo for sweetness. Little De Árbol to make it even hotter. Just make sure that you use 9 or 10 chiles (not including the De Árbol.) the mixture should be fiery red.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Pour the mixture into a large skillet or pot. Then, ladle some of the chicken stock into the pot and stir until it resembles thin spaghetti sauce. Add a pinch of cumin to taste and adjust seasonings. Add the chicken pieces, stir and cover. Simmer for about ½ hour or until thickened.Tastes <em>maravilloso</em> the next day. </span></div>
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Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com29tag:blogger.com,1999:blog-7475512217806716613.post-47618822570224432162009-10-08T15:49:00.001-07:002012-10-11T21:52:38.848-07:00 <br />
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<em>The Pumpkin Moon Empanadas </em>is now available on <a href="http://www.amazon.com/Pumpkin-Moon-Empanadas-Clementina-Llanes/dp/1478207361/ref=sr_1_1?ie=UTF87qid=13496420458sr=8-18keywords=the+pumpkin+moon+empanadas">Amazon.com</a>.<br />
(Artwork courtesy of Sarah D. Thomas)</div>
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<span style="clear: right; cssfloat: right; float: right; font-family: Georgia, "Times New Roman", serif; margin-bottom: 1em; margin-left: 1em;"></span><span style="font-family: Georgia, "Times New Roman", serif;"> <span xmlns="">"Papi, does the moon taste like cheese?"</span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">The little girl walked hand in hand with her father. The harvest moon hung in the fall night sky.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">"Who told you that?"</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">"Tía Lupita told me."</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">"It don't taste like cheese. It tastes like pumpkin.""How do you know, Papi?" <br />"Because when I was little like you, your <em>abuelito</em>—grandpa—took me there and we tasted it." </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">"For reals?"</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">"For reals, mijita." He tightened his grip as they walked along.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">He smiled as he looked down at his little daughter and said, "One day I'm going to bring you the moon, and you and your mamá will make pumpkin moon empanadas—the best you've ever had."</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">A few days later, he kept his promise, for he brought home a pumpkin that looked like Cenicienta's (Cinderella's) coach. Its orange luminosity glowed against the bright green of its stem. A kind of sparkly dust clung to it.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">He called after her laughing. "<em>Mira, mi'ja</em>. Didn't I tell you that your papito would bring you the moon?"</span></div>
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<span xmlns=""><span style="font-family: Georgia, "Times New Roman", serif;"><em>¿Y de dónde agarraste esto?</em>—And where did you get this? It's too beautiful. We can't eat it," her mother objected.</span></span></div>
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<span xmlns=""><span style="font-family: Georgia, "Times New Roman", serif;">"Of course we will eat it. I went through a lot of trouble to get this pumpkin, and yo</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXIPhO1Iw7wwehAFn-DXO_M6OGFa-xCsfw6v7dpdcg0by3X6tS1Dutrh7sn8Gj3-0tJDSUF3XVJBfnI4xNsmVn3b8N-X41hIQeHLjQ6E__t0tysxVJYb1ZNcCKfEdFBzwKbFKyz94UlkK/s1600-h/PUMPKIN+EMPANADAS+021.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"></span></a><span style="font-family: Georgia, "Times New Roman", serif;">u are going to make us some empanadas.</span></span></div>
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<span xmlns=""><span style="font-family: Georgia, "Times New Roman", serif;"><em>Apúrate</em>—hurry up, because tonight I'm going to eat some with you and <em>la muñeca</em>—the little doll."</span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">So her mother cut up the pumpkin and roasted it in a hot oven until it was soft. Then she mashed it and let it hang in a bag of cloth until all the moisture was drained off. Her mother added cinnamon and spices with butter and <em>piloncillo</em> to the mashed pumpkin. The little girl watched as her mother rolled out the pastry dough, spooning up the dollops of pumpkin filling, and helped her fold the empanadas into crescent moon shapes.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUapI_bLXPrt9pALVRC4mxG8lytigZGFaHMNquFNt-3WY7BzDrF58OkPLjahU9C3pmWuSLa1hE4JixHsZZ_Q12A1baLfBgEq0SrCjFwRr6fDEmU547g_R6zpAXXHDDVpU174ypWR0imiK/s1600/ThePumpkinMoonEmpanadasII.jpg" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUapI_bLXPrt9pALVRC4mxG8lytigZGFaHMNquFNt-3WY7BzDrF58OkPLjahU9C3pmWuSLa1hE4JixHsZZ_Q12A1baLfBgEq0SrCjFwRr6fDEmU547g_R6zpAXXHDDVpU174ypWR0imiK/s320/ThePumpkinMoonEmpanadasII.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scene from <em><a href="http://www.amazon.com/Pumpkin-Moon-Empanadas-Clementina-Llanes/dp/1478207361/ref=sr_1_1?ie=UTF87qid=13496420458sr=8-18keywords=the+pumpkin+moon+empanadas">The Pumpkin Moon Empanadas</a></em><br />
(Artwork courtesy of Sarah D. Thomas)</td></tr>
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<span style="font-family: Georgia, "Times New Roman", serif;">The little family ate in silence. The empanadas tasted nothing like the empanadas they had ever had. They were bright and soft and flaky. The filling was delicate and flavorful, its sweet spicy aroma filling the small kitchen and wafting out of doors to other kitchens for miles around. People began to appear at their door begging for a taste, and before they knew it the empanadas were gone.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">The following night it was dark, so dark that there was no moon to be seen. A harsh cold wind howled in from <em>el norte</em>. Gloom settled over the town, causing the townsfolk to wonder if Winter had come too early. "What will become of la <em>cosecha</em>—the harvest—and of us?" they asked.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Not long after, the little girl went outside to sit beneath her favorite tree and look! At its trunk sat a rare blue pumpkin, mottled grey and gigantic. It was strange and its odor was like nothing she had ever smelled. It sat there untouched, solitary and mysterious.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">The rare blue pumpkin disappeared and in its place there appeared in the sky a huge orange moon that so reminded her of the pumpkin her father had brought home. Bright green stars began to shoot all over the expanse, lighting up the night sky until it felt like day.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">"So it's true!"</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">The little <em>muñeca</em> is now an old woman, but she will never forget the day her papito brought down the moon just for her. Or how it tasted.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: 130%;">Pumpkin Empanadas </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: 130%;">Empanadas de calabaza</span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5390373501642802242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitpvzZrvsQkCSryALNZSgLyXw83y7zQKfbDfdVQ8qVdyao1P1uLK7pFpIQ7Kt_A8qdNAMJHCzbKyNrMUpgFQsqdmCZ4kHnTT4avOXmeuqfLq0n_E_I5DitqLSWD-e0lXjdJev_yZ-KLgSN/s200/PUMPKIN+EMPANADAS+068.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /> Yes, this is a labor intensive recipe, but certainly worth the effort. You will find that empanadas or pumpkin pie made from scratch is more delicate tasting then ones made from a can.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Pumpkin Filling:</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 29 oz. can pumpkin puree (not filling); or, Fresh Roasted Pumpkin Puree (recipe to follow)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">3 tablespoons butter</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1/4 teaspoon or less of salt</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 teaspoon ground cinnamon</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1/4 teaspoon ground cloves</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1/4 teaspoon ground nutmeg</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 cup brown sugar</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon vanilla extract</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon freshly grated orange peel</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Pastry:</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">3 cups all purpose flour</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1/2 teaspoon baking powder</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">3/4 cup butter</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">3 tablespoons vegetable shortening</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">4 to 8 tablespoons ice-cold beer (or, ice-cold lemon-lime soda if making empanadas for kids)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">3/4 teaspoon salt</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">3 tablespoons granulated sugar</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 egg, separated</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon water</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Fresh Roasted Pumpkin Puree Recipe: Preheat oven to 350 degrees F. Cut one 8 to 10 lbs baking pumpkin into large pieces. Remove seeds. Place pieces skin-side down on a greased baking sheet, cover with aluminum foil and roast for 30 minutes to 1 hour , or until skin is easlily pierced with a fork. If pumpkin is sogg, uncover and roast for about 10 minutes more. Remove from oven and let cool away from little fingers. Spoon out the pumpkin flesg abd whirl in a blender until smooth. Puree should be moist but not at all soggy. Save 3 1/2 cups. Use instead of canned pumpkin puree for this or any other recipe.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Directions:</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">To make the filling: In a medium saucepan, mix together the canned or fresh roasted pumpkin puree, butter, salt, grated orange peel, brown sugar, cinnamon, vanilla, cloves, and nutmeg. Adjust the spices and sugar to taste. Cook uncovered over low heat for about 10 minutes. Stir occasionally. remove from heat and let cool.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">To make the pastry: On a hard flat surface, use a pastry cutter or a chopping knife to mix the flour, shortening, butter, salt and sugar. The mixture should resemble coarse cornmeal. Gradually add the 4 - 8 tablespoons of ice-cold lemon-lime soda until the dough comes together, but do not over-knead. Let the dought rest in the refrigerator for about 1/2 hour.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 375 degrees F.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Lightly beat the egg white in a small bowl. Beat the egg yoke with 1 teaspoon water in another bowl. Set both aside. Roll out the pastry dough to 1/8 inch thick. Place the open part of a small bowl or large drinking glass (about 4 inches in diameter) and press it into the pastry dough to create circles. Remove the excess pastry dough. In the middle of each circle put a tablespoon of pumpkin filling. Brush some beaten egg white along the edge of each pastry circle. Use the tines of a fork to seal the edges. Keep working until all the pastry dough is used up.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Carefully lift the empanadas and place them on 2 parchment-covered cookie sheets. Brush each empanada with the egg yoke mixture. Poke a small hole in each empanada to let steam escape.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Bake the empanadas for 20 to 25 minutes or until they are golden brown. Once out of the oven, sprinkle the empanadas with a mixture of ground cinnamon and granulated sugar. Let cool for 5 minutes. Makes about 3 dozen small empanadas.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Tip: To make large empanadas, use a dinner or a salad plate instead of a bowl to cut the pastry. Use a generous amount of filling but don't overdo it--you don't want the filling to gush out. Make 3 small slits to let steam escape.</span></div>
Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com46tag:blogger.com,1999:blog-7475512217806716613.post-90821744786953997142009-09-21T12:42:00.001-07:002012-09-28T22:39:37.858-07:00Moustaches<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgz8aRTUtlyERFwtH2iRyZwIoLSvSkPzsmzkLFMQK0a6brchq7WDHttjLcaFe-GZFntfNB7BiLrqzrfQx9YDGhLTR8dXkCJmVZdgGbHZ2dQ1XRzg7Xtml3scjQ6l-NQDAsGBQIAyLHtoRm/s1600-h/Sopa+de+Fideo+(2727).jpg"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5384018168883309970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgz8aRTUtlyERFwtH2iRyZwIoLSvSkPzsmzkLFMQK0a6brchq7WDHttjLcaFe-GZFntfNB7BiLrqzrfQx9YDGhLTR8dXkCJmVZdgGbHZ2dQ1XRzg7Xtml3scjQ6l-NQDAsGBQIAyLHtoRm/s400/Sopa+de+Fideo+(2727).jpg" style="cursor: hand; float: left; height: 345px; margin: 0px 10px 10px 0px; width: 400px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;" xmlns="">It might come as news to the 4 or 5 Mexican guys who read this blog, but us <em>chicas</em> want to let you in on a little secret: We know you love your <em>bigotes</em>—moustaches—but if truth be told, for some of us, being kissed by a man with a moustache feels like being kissed by a cactus . . . or a scrub brush . . . or the edge of a broom. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">I should know. My viejo, who I once believed was free from such hirsute vanity, is now growing a moustache almost the size of Emiliano Zapata's. And <em>my</em> upper lip hasn't felt the same since. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I know that sporting a moustache is a proud Mexican tradition. Most of us have never even known our fathers without one. The only time my papá ever went without a moustache was when, as a young man, he found himself looking for work in Butte, Montana in the e</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho90WSkzRV2j_iBwVh7SgFNpGxzfFlROZL68yEVbySovPpqMN9ZxLfjGcrD31scc6f3klfNYJLem7teFqfPfPxHB7yh5zS7K0J5DgG0BcN6G3SRr3NtsidH5l5l0GMpQ3LcVGKr2-ajhiU/s1600-h/Zapata.jpg"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5384017516689089186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho90WSkzRV2j_iBwVh7SgFNpGxzfFlROZL68yEVbySovPpqMN9ZxLfjGcrD31scc6f3klfNYJLem7teFqfPfPxHB7yh5zS7K0J5DgG0BcN6G3SRr3NtsidH5l5l0GMpQ3LcVGKr2-ajhiU/s200/Zapata.jpg" style="cursor: hand; float: right; height: 200px; margin: 0px 0px 10px 10px; width: 135px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">arly '50's. It appears that some of the town's children were fascinated by him, following him around because it was the first time they had ever beheld a Mexican. That is until it got so cold that his moustache literally broke off. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Then the fascination came to an abrupt end.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">What soup can you cook for a man with a monumental moustache? A dry soup, <em>una sopa seca de fideos</em> that won't get his moustache all wet. The kind of soup whose angel hair like pasta swims in a pool of orange-colored roasted tomato flavored broth, tinged with a touch of oregano, cumin, garlic and onions. The broth is cooked down until only the fine <em>fideo</em> pasta remains. No watery broth to drench his finely trimmed Handle Bar <img alt="" border="0" id="BLOGGER_PHOTO_ID_5384018776219532258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5RRu8p-bxe6APXvUQaS17-o088BgZz24bHzJW0uM6Z5Keo7d2O9-bgy64E9Psn0RJCd-i1b-GsT0b_mK8xfAgh_gKwKpLqi8sfC-0QY0TqGMa-ijNOciabskO_0AAEc6GNlOT5ekqGuS/s320/Sopa+de+Fideo+(23).JPG" style="cursor: hand; float: left; height: 210px; margin: 0px 10px 10px 0px; width: 320px;" />or Pancho Villa.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Just throw in some sliced <em>calabacitas</em>—zucchini—or any other vegetable, or any left over cooked chicken into the pot, and you have a substantial side-dish or a light meal. It's just right if you are bored with Spanish rice. What can be easier (and cheap)?</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I have informed my viejo that his moustache makes him look like some corrupt <em>politico</em>, but he laughs, replying thank you for the compliment, and how about letting your own Frida Kahlo moustache grow and so we will be even? So far his entreaty has fallen on deaf ears. Ha<em>—¡chistoso!</em> Funny, funny man.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;">Okay, I must admit that the moustache does make my viejo look attractive, virile and <em>muy macho</em> (in a very good way). Somehow those choppers of his seem to glist</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8LW-Dg3Up-RCa7eUg_JR_zyq3VIqlZz1jQW2fL44ZuGZJkMCwT_W33ikvAIOSbMhMCJ1puGmFodm-y0LB2FA3upK3lLstvR6eviSSDyEXHNXPft3BQ5f1s1kCOycYG0lA-RaWeZ95_x3/s1600-h/Sopa+de+Fideo+(23).JPG"></a><span style="font-family: Georgia, "Times New Roman", serif;">e</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZRuqDBU5k85OJVolszIsyTs7zxPdJ3r7qX4tSrCk4zxcEilq837Qf0iVCG3pPPqo5ENLd81PygyUU5baBDDBoD71qBV3Fp8LHKF8x84LmF09m0nzpCUP-Ayxtxg4KF-Ia_5UODD-1JaQV/s1600-h/Sopa+de+Fideo+(23).JPG"></a><span style="font-family: Georgia, "Times New Roman", serif;">n against the silver/blackness his upper lip. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">But if he wants a soupy <em>sopa de fideo</em> he's gotta lose <em>el bigote</em>. Or, perhaps not. He's fine just the way he is. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: 130%;">"Dry Fideo Soup" </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><em><span style="font-size: 130%;">Sopa de fideos</span> <img alt="" border="0" id="BLOGGER_PHOTO_ID_5384015542747884722" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikN7QGKy7kyTwmzHb3zPR1GDambO2VyfDoiTiv52wD-vKjeakuVNT_j57bbtTJM12K0wTBaz4aGVJKU4bxwJuP5UcQnKPn5X8ELaBprVmwIVnmLbOLkI-YekHFiuiz3FlRi9LL37dQ14lm/s200/Sopa+de+Fideo+(30).jpg" style="cursor: hand; display: block; height: 199px; margin: 0px auto 10px; text-align: center; width: 200px;" /></em>This pasta soup is mistake proof, and this recipe is just a guide. It can be as "dry" or as "wet" as you want. If it comes out too watery for you, just boil it down to the consistency you like. Besides, the <em>fideos</em> will continue to soak up the moisture until they are "dry". Children love this soup, especial if you use star or alphabet pasta instead of coiled or cut <em>fideos</em>. My little niece goes nuts when you top the "dry" soup with Oaxacan or mozzarella cheese. Feel free to double the recipe if you want. Why the whole chile in the soup? It won't add any spiciness. But whoever ends up with the chile has to eat it!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; text-decoration: underline;"><em>Ingredients:</em></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">2 cups crumbled coiled or cut <em>fideos</em>. Substitute cut-up angel hair pasta.<br />2 medium sized cut-up red juicy tomatoes (about 1 cup); OR, one 8-ounce can of tomato sauce.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">½ cup diced white onion<br />1 clove peeled garlic<br />½ to ¼ teaspoon powdered cumin, or to taste<br />a good pinch of oregano<br />2 ¼ cups of hot chicken broth for "dry" soup, about 5 cups for "wet soup"<br />1 tablespoon vegetable oil of your choice </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 thin-sliced zucchini; or, any vegetable you have lying around (optional)<br />left-over cooked chicken pieces (optional)<br />1 small whole dried chile (optional) </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; text-decoration: underline;"><em>Directions: </em></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Purée th</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1XTyXrsJYHSqZgCU7OGjDfpQ_2tis5eRTDB8uSayke69oQPLt2AJD5qYqDNaZ3VHfIbaaB0eeZHsW5nx4Rgl1ozwwhCMOhuZBzbytcdYBlOBVhcwh-a9mylTHM0kWJD0Jzjk9PIloztny/s1600-h/Sopa+de+Fideo+(13).JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5384012726347990418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1XTyXrsJYHSqZgCU7OGjDfpQ_2tis5eRTDB8uSayke69oQPLt2AJD5qYqDNaZ3VHfIbaaB0eeZHsW5nx4Rgl1ozwwhCMOhuZBzbytcdYBlOBVhcwh-a9mylTHM0kWJD0Jzjk9PIloztny/s200/Sopa+de+Fideo+(13).JPG" style="cursor: hand; float: left; height: 150px; margin: 0px 10px 10px 0px; width: 200px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">e tomatoes or the tomato sauce and the garlic clove in a blender. (If you</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKV0OqKAcSI2gS98hw3SDUkrWnGsLT7PQ-mQFKYV3_sjxzn0NkgzeuOdWjN2cHKwFaG8jeqlJuzjuw1lpz0H7OK-E8w6LvdOBCLu8yBzcWRCaHzq2zSwziAs1z2d3FHhTxvpzVAwPVZTZR/s1600-h/Sopa+de+Fideo+(14).JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5384012108241433154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKV0OqKAcSI2gS98hw3SDUkrWnGsLT7PQ-mQFKYV3_sjxzn0NkgzeuOdWjN2cHKwFaG8jeqlJuzjuw1lpz0H7OK-E8w6LvdOBCLu8yBzcWRCaHzq2zSwziAs1z2d3FHhTxvpzVAwPVZTZR/s200/Sopa+de+Fideo+(14).JPG" style="cursor: hand; float: right; height: 150px; margin: 0px 0px 10px 10px; width: 200px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">r kids don't like onions, purée them, too.) Set aside.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Take an absolutely clean skillet or a pot and heat on the stove until it is hot. Add the vegetable oil and continue to heat until it is hot, too. (Doing this prevents the fideos from sticking to the pot.)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Lower the heat to medium-low and add the <em>fideos</em>, the diced onion (if you like them in your soup) and th</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HU_FwGVux9Ysmvw5hDdOeGb-9AP5Zn7xK50PNfNqv0vo70uhXbRTqJVAF0tLg6WwY9jd8a-Sqxpm-P-IEgzqaGIJx70Mb2nThZj5fzDSSAvoAuaIjcgMS5by0CP9CIwBNKHb_6JjhKgM/s1600-h/Sopa+de+Fideo+(15).JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5384011075164028546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HU_FwGVux9Ysmvw5hDdOeGb-9AP5Zn7xK50PNfNqv0vo70uhXbRTqJVAF0tLg6WwY9jd8a-Sqxpm-P-IEgzqaGIJx70Mb2nThZj5fzDSSAvoAuaIjcgMS5by0CP9CIwBNKHb_6JjhKgM/s200/Sopa+de+Fideo+(15).JPG" style="cursor: hand; float: left; height: 150px; margin: 0px 10px 10px 0px; width: 200px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">e dried chile. Continue frying them and stirring them until the <em>fideo</em> tu</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZ7l48cj2MJTVH9HnSBnwxVmyUdtJE49LA5NUmAvas9UR4V7QdWvoCJ7yRzFoIZVhW-MTOavJLNPcw13YkcVMXswT3e_j9OTYTSBg_EKSWPJwcSjJx2VnKsxJMtrQOvUvkv4UfZCfHzJL/s1600-h/Sopa+de+Fideo+(17).JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5384010651208721794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZ7l48cj2MJTVH9HnSBnwxVmyUdtJE49LA5NUmAvas9UR4V7QdWvoCJ7yRzFoIZVhW-MTOavJLNPcw13YkcVMXswT3e_j9OTYTSBg_EKSWPJwcSjJx2VnKsxJMtrQOvUvkv4UfZCfHzJL/s200/Sopa+de+Fideo+(17).JPG" style="cursor: hand; float: right; height: 133px; margin: 0px 0px 10px 10px; width: 200px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">rns golden brown. Add the powdered cumin and fry it for just a minute—no longer.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Add the tomato mixture, roasting them over medium heat until the moisture is gone, and the bottom is slightly burned. (See picture)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Quickly</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEP4UCXDgp9ULr7REJFfWR-I5cCre9IOsfCsCI5xWTcHt_mxmcLRgQ6nPuXnUG8NumrcWTfClrssv3oQYWcstAhXWDqkowfhZRQaeY34GKe757QzxoH-XvQSo_4ftxTTcEutkPCPuk2zJn/s1600-h/Sopa+de+Fideo+(19).JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5384010396853231298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEP4UCXDgp9ULr7REJFfWR-I5cCre9IOsfCsCI5xWTcHt_mxmcLRgQ6nPuXnUG8NumrcWTfClrssv3oQYWcstAhXWDqkowfhZRQaeY34GKe757QzxoH-XvQSo_4ftxTTcEutkPCPuk2zJn/s200/Sopa+de+Fideo+(19).JPG" style="cursor: hand; float: left; height: 150px; margin: 0px 10px 10px 0px; width: 200px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;"> pour in the chicken broth, and <span style="text-decoration: underline;">stand back</span>! Now is the time to add the sliced zu</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsdf0p-VevLSa73ztjA2_JXckRjXlxQPUJdQTQyKjFzXIC-k6Diji94qfSx4pBsl3f2B8C-2M2AAn-8cLMYU68DFOtDWYC5bDS9dbkzxjrtApvm0LScWUb6maWQVl9uuj8FFgQ8VFLqs7Z/s1600-h/Sopa+de+Fideo+(21).JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5384010093426509250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsdf0p-VevLSa73ztjA2_JXckRjXlxQPUJdQTQyKjFzXIC-k6Diji94qfSx4pBsl3f2B8C-2M2AAn-8cLMYU68DFOtDWYC5bDS9dbkzxjrtApvm0LScWUb6maWQVl9uuj8FFgQ8VFLqs7Z/s200/Sopa+de+Fideo+(21).JPG" style="cursor: hand; float: right; height: 150px; margin: 0px 0px 10px 10px; width: 200px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">cchini and the chicken pieces. Adjust seasonings to your taste, bring the soup to a boil, and cover with a lid. Lower the heat to a simmer for about 13 minutes.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Do not open the lid. The zucchini slices will continue to "cook" in the hot pot until they are tender. If the soup is a little dry for your taste, just add a little bit of chicken broth and reheat.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Eat the chile. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Serves a family of four.<img alt="" border="0" id="BLOGGER_PHOTO_ID_5384009792205418898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSuVnMFD5uS3irtDWV6GMVQT2Z0DR3ev6Wvae5Znvp9DviHr3BOi-_kWsNvU1sovASW4C840atfc_TJw4QmWpeDn7iR_qr_nylms4GECA1pV_hRfKBesWfLUuXss4haiGz8HAvIq4FBLo/s200/Sopa+de+Fideo+(8).JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></span></div>
Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com22tag:blogger.com,1999:blog-7475512217806716613.post-4728820587076789372009-08-28T08:19:00.001-07:002012-09-22T19:20:14.845-07:00Cool Ceviche For Lazy Summer Nights<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPYX_rbCp7rYezE2HXA8twZlt2ss_Adcc3fHwyLxUR-h1CbC53tZb06LG_ghLOAaIhgw_O68teYFgHmZPgBm5DwMha5_c66fVwpcF0DQQXYg41ZD5DQtKVBGQ4y1yBOeQ2lGUwL6RHQH3d/s1600-h/various+12+08686.jpg"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5375035785424601490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPYX_rbCp7rYezE2HXA8twZlt2ss_Adcc3fHwyLxUR-h1CbC53tZb06LG_ghLOAaIhgw_O68teYFgHmZPgBm5DwMha5_c66fVwpcF0DQQXYg41ZD5DQtKVBGQ4y1yBOeQ2lGUwL6RHQH3d/s400/various+12+08686.jpg" style="cursor: hand; float: left; height: 254px; margin: 0px 10px 10px 0px; width: 400px;" /></span></a><span xmlns=""><span style="font-family: Georgia, "Times New Roman", serif;">The bad news is that it is late August, which means it's hot and muggy outside, which also means that I am cooking-lazy (again). Bad news because I am crazy hungry but don't want to heat not even one tortilla lest my kitchen become a blazing <em>infierno. </em>Then, before I know it, I'll be eating tuna out of a can, just like my cat.<br /></span><div>
<div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">The good news is that I can always make some cool tilapia fish <em>ceviche </em>(Seh-VEE-Cheh) tostadas instead<em>.</em> </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Now that summer is almost through, I hope you don't mind if I scoot in this recipe at the last minute. I have to thank my friend Gloria for this one. She is from Eastern Jalisco, where there are no white sandy beaches or fancy sweet tropical drinks with little umbrellas. It probably is the last place you would expect to find a simple yet jump-for-joy no-cook tilapia ceviche recipe. It is a small town, more like a rancho to be exact, not too far from Guadalajara. </span></div>
</div>
</div>
</span><span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">So when Gloria and Armando invited my viejo and me over for dinner, I was somehow hoping for something else. I was wishing for something like <em>birria de chivito</em>—stewed baby goat—a dish that is all together authentic and in keeping with the romantic notion of what I think of as rustic Mexican food. Something that could only come out of Mexico's heartland, not anything <em>oceanic</em> if you catch my drift. What I found instead was a huge bowl of this tilapia ceviche with corn tortilla tostadas. I could say that I was disappointed, though in retrospect, I am happy that the poor baby goat was granted a reprieve and did not have to be sacrificed just to satisfy my cravings. Stewed baby goat will have to wait for another day.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Always one to create an event by performing a simple but dramatic act, Gloria presented us with a large bowl of guacamole. It was nothing more than smashed avocado </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5ACTI0AAcXIWxlaZU0054oSBOEORS0zkXL6YGtF2calqPkhpS6EkPJymg3rYZX3HkyWjmaacL3Txle_Iyd_XPZiD-sZd9r6rMwK4GTjfuZUilA0ErQ5M3WVi-DD1arXOkoBRhjbaViec/s1600-h/various+12+0929292.jpg"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5375035541630083506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL5ACTI0AAcXIWxlaZU0054oSBOEORS0zkXL6YGtF2calqPkhpS6EkPJymg3rYZX3HkyWjmaacL3Txle_Iyd_XPZiD-sZd9r6rMwK4GTjfuZUilA0ErQ5M3WVi-DD1arXOkoBRhjbaViec/s320/various+12+0929292.jpg" style="cursor: hand; float: right; height: 320px; margin: 0px 0px 10px 10px; width: 240px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">with a bit of salt—and just perfect, not gussied up with salsa or lime juice this time. No need for further embellishment, it really tasted gorgeous just like its fresh green color. The real surprise, though, was when Gloria instructed us to spread <em>mayonnaise</em> on the tostadas before topping them with the ceviche and the guacamole. Its tangy creaminess framed the hot and lemon-tinged ceviche, grounding it, making it more substantial so that it wouldn't just float away as some ceviche recipes do. Of course, the ceviche didn't float away, but I did.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Whenever I enjoy a dish that I know I will be thinking about for a long time, I always ask the cook why she likes it, and why did she decided to cook it this time. I was half expecting Gloria to say, "Eating ceviche reminds me when I saw the ocean for the very first time. There was a flaming orange sun setting over the calm waters of the Pacific just off Puerto Vallarta. Draped across the sky were shades of orange and violet—then a soft twilight descended over us, suffusing everything in a soft, pinkish glow. And suddenly I knew that I couldn't bear to live without it, to listen to the ceaseless bounding of the surf for the rest of my life." Or something quasi-poetic like that.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Instead she rolled her eyes and replied, "Don't you know that I was lazy and I didn't feel like cooking?"</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"><em>Ay, amiga mía</em>, my sentiments <em>exactamente. </em></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;">Tilapia Ceviche Tostadas</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">This is so easy that you really don't need a recipe. This is just a guide so that you can make as little or as much as you want. However, if you have to have a recipe, here it is. Make sure that you use only a non-reactive bowl, such as plastic, stainless steel or glass, while the lemon juice is "cooking" the fish and onions in the frig. It is a no-brainer to say that this dish tastes best icy cold, so lay the bowl of ceviche on a bed of crushed ice.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">8 oven-fried tostadas (see recipe below); OR, 8 store-bought tostada shells (for hot, muggy days only!)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">1 pound tilapia or red snapper filets, chopped into small bite-sized pieces</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">The juice of two medium lemons</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">½ cup diced white onion</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">½ cup diced green bell pepper, finely chopped jalapeño or serranos, or any combination thereof<span style="color: #ff9966;">*</span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">½ tomatoes, the sweetest you can find</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">1/3 cup fresh cilantro, chopped</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">salt to taste</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">1 mashed avocado</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">mayonnaise (optional)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">bottled Mexican-style hot sauce, or fresh chile salsa</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">In a medium-sized mixing bowl, mix together the chopped fish and diced white onions. Pour in the lemon juice, and using a spoon, mix it with the fish and onions. Cover the bowl with plastic wrap and place in the refrigerator for an hour or two, or until the tilapia is opaque. The tilapia is now cooked. Add the chiles, tomato and cilantro. Add salt to taste.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">Mash the avocado and place with the pit in a separate bowl. I made mine plain, but you can gussy it up if you want.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">Before serving, spread some mayo on each tostada. Add a large spoonful of the ceviche and serve immediately. Serve with the guacamole, cut limes, and the hot salsa.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #ff9966;">*</span>(Variation: If you have the time and don't mind standing over a hot stove, omit the bell pepper and add diced roasted poblanos instead. It is certainly worth the sweat!) </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">OVEN FRIED TOSTADAS RECIPE: I adapted this recipe for great oven-fried tostadas from the January/February 2006 issue of <em>Cook's Illustrated</em>. They are crunchy without being too greasy.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">about 1 tablespoon vegetable oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">8 store-bought mini corn tortillas</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">Salt.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">Brush each tortilla on both sides with a little oil. Salt them to taste, and arrange them in a single layer on a cookie sheet. Place the tortillas in a pre-heated 450˚oven for about 5 to 7 minutes, or until they start to turn color. Flip them on the other side and continuing baking until they are golden brown, about 2 to 3 minutes. Remove them at once. </span>Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com29tag:blogger.com,1999:blog-7475512217806716613.post-81487263476907047832009-08-07T16:33:00.001-07:002012-09-22T19:48:51.740-07:00A Shrimp By Any Other Name<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5367370897161592994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSsW0QhVaH7rT0KxciFZPEEJL03Px-T_3GYsjhy_alGxHV9JzCH_OVCKIkxCuzn68oZu7xXksv2pl2ohhB7h6zJuNW6v_qCPhSSZXSaESbi1vSqZ8k3EHS_n3IFPX4tEGGji0mczYWsbYQ/s400/Mexican+Shrimp+Cocktail.jpg" style="cursor: hand; float: left; height: 267px; margin: 0px 10px 10px 0px; width: 400px;" /></span><span xmlns=""><span style="font-family: Georgia, "Times New Roman", serif;">"Camarón? You want to name your kid <em>camarón</em>?" </span><div>
<div>
<div>
<div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">"No, ΄Amá, CAM-er-on. <em>CAMeron.</em> Can't you say it right?" Leave it to his mother to ruin the name he and his wife had carefully chosen for their unborn child. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">She spit out the name. </span></div>
</div>
</div>
</div>
</div>
</span><span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">"Ca-mah-RÓN . . . <em>Ca-mah-RÓN?</em> Why do you want to name your son after a <em>shrimp</em>? Because that's what a <em>camarón</em> is. <em>Pónle Prudencio</em>—call him Prudencio like my father. We can call him "Tencho" or "Prudi" for short.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiClcYT9SkewE1eHvjCtaRcGcbyBkxN_-bx1oB_kVvBVn7k3yyWngcGTjybs8qShuvRdZiyq-e-BIFyGpKNYUDns7ZquGCyRSDzTCv1rVqZ0ekz-05klM3k-XE1wNHKORY9LXqspNk7lHcC/s1600-h/KIKO.jpg"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5367370561048281842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiClcYT9SkewE1eHvjCtaRcGcbyBkxN_-bx1oB_kVvBVn7k3yyWngcGTjybs8qShuvRdZiyq-e-BIFyGpKNYUDns7ZquGCyRSDzTCv1rVqZ0ekz-05klM3k-XE1wNHKORY9LXqspNk7lHcC/s200/KIKO.jpg" style="cursor: hand; float: right; height: 200px; margin: 0px 0px 10px 10px; width: 183px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;"> Oh great, might as well start a fund for his therapy now, because, with a name like that, his kid was going to need it. Suddenly, he imagined his future offspring bearing an uncanny resemblance to "Kiko", that sniveling mama's boy and punching bag from <em>El Chavo del Ocho</em> on Spanish TV.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">"Well, if you don't like Prudencio, name him Perfecto or Tiburcio like your Tío Tiburcio. How do you like Margarito or Florentino?"</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">"<em>Like them?</em> Why would I want a <em>paisa<span style="color: #ff9966;">*</span></em> name for my kid? We're not living in the <em>rancho</em> anymore, you know."</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
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<span style="font-family: Georgia, "Times New Roman", serif;">"Are you're telling me that your abuelito's name's not good enough for you?"</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">"I didn't say that—."</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">"<em>Ay sí, Meester</em> George Looney—."</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
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<span style="font-family: Georgia, "Times New Roman", serif;">"It's Clooney."</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">"Clooney, Looney—<em>a mi qué m'importa</em>—what do I care<em>. Ya que que eres muy matón</em>—now that you're some Big Shot, you're not Maximiliano anymore—" Her voice then took on that of a goat's. "Your name is '<em>Maaaax</em>.'" She lowered her head, but her eyes bore down on him with a gaze of stern maternal disapproval.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Suddenly she brightened up and remarked, "But that's okay, <em>mi'jo</em>, if you have a girl, you can name her Pachita like me." He groaned. She ignored him and proceeded to enumerate a laundry list of her favorite names: "Fidumina, Eufemia, Gertrudis, Marcaria, those are all beaut—"</span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxepKF4o4xU__s3gE2Wj8cidanMXDTw2UMwQhbSygTLw4x0zM74ERPMjPjFvJdh4-6Kja3tVQuLv458U4_nYqFaUBJ9WPRyltEe5c7cikvCK4y3Jgi9bfnjwwI7bdhFx7sU6TXDEywhq9/s1600-h/Mexican+Shrimp+Cocktail+2.jpg"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5367370111540440642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxepKF4o4xU__s3gE2Wj8cidanMXDTw2UMwQhbSygTLw4x0zM74ERPMjPjFvJdh4-6Kja3tVQuLv458U4_nYqFaUBJ9WPRyltEe5c7cikvCK4y3Jgi9bfnjwwI7bdhFx7sU6TXDEywhq9/s320/Mexican+Shrimp+Cocktail+2.jpg" style="cursor: hand; float: left; height: 214px; margin: 0px 10px 10px 0px; width: 320px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">"<em>Ya párale, por favor</em>—please stop already—." He held his breath for a second or two, for he knew that what he was about to say was about to go over as well as a stale tamale laying in the pit of one's gut.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">"We have already decided on a name for a girl: Mackenzie. Arwen. Pérez."</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">"Ma-QUÉ??" With a look of complete shock, his mother put her hand over her mouth. She tried saying it again, but only a contortionist could have helped her wrap her tongue around "Mackenzie". As for "Arwen", she was slack-jawed and mute. Nowhere did she hear her own name as she had not so secretly hoped. "Camarón" was bad enough, but those <em>nombrecitos</em>—those ugly little names, "Makení" and "Aw΄"— <em>¡Uf! ¡Dios mío de mi vida! </em></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
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<span style="font-family: Georgia, "Times New Roman", serif;">"<em>Mira</em>," she held up her hands, and then proceeded to point a long finger in the general direction of his face. "You can name your son "Shrimp" if you want, but if it's a girl, I'm calling her Pachita! And if you don't like my <em>paisa</em> name<em>,</em> then don't eat my my <em>paisa </em>food. <em>Sangron.</em>"</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">And with the bestowal of that heartfelt blessing, The Matriarch <em>de la familia</em> wiped her hands on her apron and swept out of the kitchen with the dignity of a battleship sailing out to sea. Siiting there alone as the day's cooking boiled over, her wayward son began to reflect on the error of his ways.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">In the end, I'm happy to report that my friends decided to <em>eat</em> this Mexican Shrimp Cocktail, not name their son after one, thus averting the misfortune of being called <em>Camarón</em> for the rest of his life. Much to everyone's satisfaction, they named their baby Maximiliano after his father. He is the joy of his parents and the apple of their eyes.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">But they call him <em>Prudi</em> for short. Well, at least his abuelita does.</span></div>
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<span style="font-size: 85%;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #ff9966;">*</span><em>paisa</em>--slang. An unsophisticated country bumpkin. Short for "<em>paisano</em>", or "countryman". </span></span><span style="font-size: 85%;"><br /></span></div>
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<span style="font-size: 130%;"><span style="font-family: Georgia, "Times New Roman", serif;">Mexican Shrimp Cocktail<em> </em></span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: 130%;">(Coctél de Camarón)</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5367369769706268130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ip4kg11NDEeaZrHpLxfDJVaKy5PtpAz58shChdXPE2jxWjRibrDUec_fCpexYQ9czCszcWMZnbpBbw7cSvcLC4VHO1Fs6exgB_54w3qOxfvuJSD4_x_T2jAcihMCu53ZyN9tF1HdKaCY/s200/Mexican+Shrimp+Cocktail+1.jpg" style="cursor: hand; display: block; height: 126px; margin: 0px auto 10px; text-align: center; width: 200px;" /></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1 pound of uncooked shrimp; OR, 1 pound shrimp, precooked, shelled, tail and veins removed</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 8 ounce jar of clam juice; OR; shrimp stock (cooled)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1½ cups good quality ketchup (no off-brands)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 large cucumber, peeled and diced</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 ripe avocado, chopped</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 lime, cut up</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">A squirt of Mexican-style bottled hot sauce or fresh </span><a href="http://www.tazadechocolate.blogspot.com/2008/11/chili-as-strong-as-tarantula-venom.html"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #cc0000;">chile salsa</span> </span></a><span style="font-family: Georgia, "Times New Roman", serif;">to taste</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 fresh jalapeño, seeded and chopped (optional)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 cup diced green onion, including stalks; OR, any mild onion, diced</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 cup fresh coarsely chopped cilantro</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Dash of dried oregano to taste</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">½ to 1 cup water or shrimp stock(optional)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Salt and pepper to taste</span></div>
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<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">If you decide to use uncooked shrimp, put them a large pot of wáter with salt, pepper, garlic, and cilantro or parsley. They cook up fast, so remove them as soon as the shrimp turns bright pink. Quickly submerge the shrimp in ice water. Save and chill the shrimp stock and use it instead of the clam juice and the water. Make sure to peel the shells and tails off the shrimp and remove the veins. Of course, you can always make it the "lazy way" using precooked shrimp. If you prefer a "watery" cocktail as I do, just add the ½--1 cup shrimp stock or water. Adjust the seasonings accordingly.<br />Rinse and drain the shrimp. Mix all ingredients, except the lime, in a large bowl and refrigerate for about one or two hours before serving. Add the avocados at the last minute. Serve with wedges of lime. This cocktail deserves to be served with salted corn tortilla strips that have been just cooked in hot oil<em>—¡sabroso!</em> </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Serves 4 to 5 people.</span></div>
Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com27tag:blogger.com,1999:blog-7475512217806716613.post-34033016377654182402009-07-16T15:48:00.001-07:002012-09-22T19:22:05.769-07:00Bratty Little Mocoso Snot-nosed Kids<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8l3OsfunowWNjR2LHtjAv2Xdna3wE95x9oLSlNp_s-ssS0Py_4GD9WMzKKjZ4BTwqyacy3Txk3QRmCl0E-MQLEiCcgkUWCAiJpE1xOdnrY0_pTvMOTVGAQ8E4qGP1Sxm69I0F4h8afIsQ/s1600-h/Mexican+Paletas.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5359197246455274450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8l3OsfunowWNjR2LHtjAv2Xdna3wE95x9oLSlNp_s-ssS0Py_4GD9WMzKKjZ4BTwqyacy3Txk3QRmCl0E-MQLEiCcgkUWCAiJpE1xOdnrY0_pTvMOTVGAQ8E4qGP1Sxm69I0F4h8afIsQ/s400/Mexican+Paletas.JPG" style="cursor: hand; float: left; height: 300px; margin: 0px 10px 10px 0px; width: 400px;" /></span></a><span xmlns=""><span style="font-family: Georgia, "Times New Roman", serif;">If you don't want kids to like you, then don't, please <em>don't</em> make these Mexican-style <em>paletas</em>.<br /></span><div>
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<span style="font-family: Georgia, "Times New Roman", serif;">If it's fun to scare little children with your nasty <em>presencia</em>. If the mere thought of living and dying alone, unloved and unmourned, amidst the stench of rotten half-eaten Mc Donald's hamburgers, leaves you feeling all warm and fuzzy inside—then it is a very foolish thing to even think of making these delicious and healthful treats made with fresh spring and summertime fruits like mango, watermelon and coconut and pineapple. You see, if you make these <em>paletas</em>, all those screaming little brats with their <em>mocoso</em>—snot-nosed faces will come flocking to your house and you will never have a moment's peace. Why ruin a good thing? </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Pgr-SfCtUeAiXhQAGQTdBRvCYn8Rn8M2J6Prq83R3ZJ7KnTQ-AVhnS2dwUyNT_vkjTkKfqyoDbLUIO9rk89a3abQn2XLUp64b3VQLyblXxR9irYau4H20N4qDCbhra0gyqE1dMbhtoZF/s1600-h/Mariachi+Girl+2.jpg"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5359564088478042658" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Pgr-SfCtUeAiXhQAGQTdBRvCYn8Rn8M2J6Prq83R3ZJ7KnTQ-AVhnS2dwUyNT_vkjTkKfqyoDbLUIO9rk89a3abQn2XLUp64b3VQLyblXxR9irYau4H20N4qDCbhra0gyqE1dMbhtoZF/s320/Mariachi+Girl+2.jpg" style="cursor: hand; float: right; height: 320px; margin: 0px 0px 10px 10px; width: 272px;" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Well, I've come here to destroy your summer's day and the rest of your poor miserable life as you know it. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Because I'm going to take you on a fantastic culinary journey to Tacumbo, a town in Michoacán, México, where the townsfolk have erected a statue of a giant popsicle to honor the Birthplace of The World's Best Paletas. Then I will fly you back to relive those chunky peanutbutter smog-filled days of my Los Angeles childhood, where my own young self is sitting on the curb, looking hot and bored out of my little mind. That is until <em>El Paletero</em> (The Popsicle Man), with his dark Indian features wearing his white native garb and huaraches on his feet, looking so out of place as to make one think that he was beamed up and has now landed in another world (he has), comes walking by with his cart, shouting <em>¡paletas! ¡paletas!</em> at the top of his lungs. You will see my look of amazement when I sink my teeth into those natural tasting <em>paletas</em> made with fresh fruit, some with fresh chile bits, others cool and creamy like the one studded</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIQF9BaKpXK0PCrbdL2tJJ6HwpDCG8IPvruPnc7-Mn9fPzBLZanzHvWpz9AABN26jERyrvBlwWcM42X7CkPQK9a30kKvbZN7y5OU2Lctlkyjw-ginWoKzpylotDYop_6hPK5CxBWW6s6C/s1600-h/Mariachi+Girl.jpg"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5359196459716905586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIQF9BaKpXK0PCrbdL2tJJ6HwpDCG8IPvruPnc7-Mn9fPzBLZanzHvWpz9AABN26jERyrvBlwWcM42X7CkPQK9a30kKvbZN7y5OU2Lctlkyjw-ginWoKzpylotDYop_6hPK5CxBWW6s6C/s320/Mariachi+Girl.jpg" style="cursor: hand; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;"> all over with huge pieces of pecan. Next, you will taste my <em>madrecita's</em> own sweet <em>paletas </em>made from a simple mixture of smashed bananas, whole milk with a little bit of sugar and vanilla, making my sisters and me the happiest <em>muchachitas en todo el mundo</em>. And then perhaps you will tell me, if a life with no little children with smeared <em>paletas </em>faces in it is a really a happy one after all.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">But, if you enjoy the pitter-patter of little <em>patitas</em>. If you love being told, "I love you," by a honest little p</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbd21dTiB3wc5IHbF9eGACRdaq7m97PwJJQFE_1-WV3Gb6HevjzFDzJmuPmtfAB04ZPQCqiU8yq6uLjKPZ2KFL2zlC2BzZ4TGQVjHp5YW0rypixc0lJ7D7CfNkdlnC5PurD5w_LRhGakPY/s1600-h/Mariachi+Girl+4.jpg"></a><span style="font-family: Georgia, "Times New Roman", serif;">erson who has no desire to impress you. And, if that somehow makes you believe that, despite your foul disposition and changeable ways, you are not such a bad person after all, only th</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFqpVOT4ABF5lel3V6HdQHEF1mu-IviRfZLyfxcahRoSbC7ZEl-h_98n5IrB0OcywR8ITJtKkKHEMupRtb-LXuutP2U38KOmySbBvjlSPHKlIFORyAVkhhJ7EzPG8KUyFf2-BMQKFl05R/s1600-h/Mariachi+Girl+3.JPG"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5359196077816839266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFqpVOT4ABF5lel3V6HdQHEF1mu-IviRfZLyfxcahRoSbC7ZEl-h_98n5IrB0OcywR8ITJtKkKHEMupRtb-LXuutP2U38KOmySbBvjlSPHKlIFORyAVkhhJ7EzPG8KUyFf2-BMQKFl05R/s320/Mariachi+Girl+3.JPG" style="cursor: hand; float: right; height: 240px; margin: 0px 0px 10px 10px; width: 320px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">en will you be truly deserving of a fresh fruit <em>paleta</em> inspired by the tasty little masterpieces of Tacumbo.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">(Dedicated to my own not-so-small-anymore <em>sobrinas</em>. Yes, they are the beautiful young girls in theses photos. I wanted to get them in touch with their Inner Mariachi Girl by photographing them wearing my sombrero and my <em>charra </em>suit. All play musical instruments. All of them, together with my <em>sobrinito</em>, are sweet and smart and a credit to <em>mis hermanas</em>—my sisters and their spouses. All of them are <em>mi corazón</em>. May they one day cook Mexican food just as delicious as their little abuelita who is longer here.) </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: 78%;">Gracias to my brother-in-law I.G. for letting me post his picture of his daughter playing her violin.</span> </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: 130%;">Mango, Watermelon and Coconut-Pineapple Paletas</span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: 130%;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5359194819443183314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiruD0OrXpaeg16jTNhcqBdbXkSDCIXMxRgZN-6l00kGZe3bUPC4DdAOsqmN_ifot9WWa-h_1eEe7JTlg8lRbc28jYytAEQJGfLSuaEsdOa0GmoPhb01R83Y0eLorMDn-_SCW_F99ZL0B95/s200/Mexican+Paletas+2.JPG" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></span><br />These are not recipes per se, but guides to making as little or as many <em>paletas</em> as you want. Of course, you can always double the recipe if you wish, especially if you have lots of slightly overripe fruit like that left-over watermelon that you have in the frig right now. If you not have any popsicles molds on hand, you can easily improvise by using small paper cups. If you want the popsicles sticks to stand up straight, simply fold some aluminum foil over the top rim of each cup, make a small center slit with a sharp knife, and insert a popsicle stick (available in supermarkets or craft stores.) To loosen the paletas from the cups or molds, just run them over with warm water from the faucet for a minute or so.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>MANGO PALETAS:</em>2 ripe mangos, peeled and finely chopped (about 2 cups)<br />Thick Simple Syrup (recipe to follow)<br />1 lime<br />popsicle molds; OR, small paper cups, popsicle sticks, and aluminum foil </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Thick Simple Syrup Recipe: Combine 4 tablespoons granulated cane sugar with 2 tablespoons water in a small saucepan. Heat over medium-low heat, stirring constantly, until </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCFqkCPVZmoYAarNMnl6mgXDuSBbUHuk12mNaQVkBR-pglDnpFy3MgGyWqxwZiRU1wDj8nIn8V14E4k6DCz6Tta8cvkmi8Pk-pYo1rMkTyyKEH0Tl7rmiGGQ-PmW1SzKUVS8uqbPMEJ3gG/s1600-h/Mango+Paleta+with+Chili.JPG"></a><span style="font-family: Georgia, "Times New Roman", serif;">the sugar dissolves completely. Remove from heat and set aside. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Use a vegetable peeler to peel away the skin of each mango. Then, slice the flesh </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTB8EO1ai-ZFiLZS4E6iejBeGrF1C2XAL-k7PoZR73qkENikV1DiOczeuRVlY49WdNvu0ihr4xZJKnxk4714S5tIb4NSH2UV58MIWVXsypikJ3alIDHKldmyZt4QfzS9o9WnR9WLZMpT-W/s1600-h/Mango+Paleta+with+Chili+2.jpg"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5359563545662636834" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTB8EO1ai-ZFiLZS4E6iejBeGrF1C2XAL-k7PoZR73qkENikV1DiOczeuRVlY49WdNvu0ihr4xZJKnxk4714S5tIb4NSH2UV58MIWVXsypikJ3alIDHKldmyZt4QfzS9o9WnR9WLZMpT-W/s200/Mango+Paleta+with+Chili+2.jpg" style="cursor: hand; float: right; height: 133px; margin: 0px 0px 10px 10px; width: 200px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;">as close to the pit as possible. Chop the mangos into very small pieces. Take half of the chopped mango and whirl in a food processor or blender until smooth. The mixture will be thick. Pour the mixture into a bowl and dilute with a generous squeeze of fresh lime juice. Add the rest of the mango to the mixture. Add Thick Simple Syrup, one tablespoon at a time, until it is as sweet as you want (it should not be too sweet.) Pour into molds or cups. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Place them in the freezer and wait about 3 hours or until frozen. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Makes about four servings.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Sprinkle some chili powder over the paletas for a taste you will just love, I promise!<br /><em></em></span></div>
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<em><span style="font-family: Georgia, "Times New Roman", serif;">WATERMELON PALETAS:</span></em></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">About 2 cups fresh watermelon, chopped into smallish pieces </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Thick Simple Syrup (recipe above)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">1 lime</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Combine the chopped watermelon and a squirt of lime. Add Thick Simple Syrup, one tablespoon at a time, until it is as sweet as you want (it should not be too sweet.)<br />Pour into the molds or cups. Place in the freezer and wait about 3 hours or until frozen.<br />Makes about four servings.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>COCONUT-PINEAPPLE PALETAS:</em>Equal portions of sweetened shredded coconut and fresh/frozen/or canned chopped pineapple—about 1 cup shredded coconut and 1 cup pineapple for this recipe. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">About 2 tablespoons whipping cream (my favorite), half-and-half, milk or any other dairy product you happen to have on hand just to moisten and bind together the ingredients. If the mixture seems a little too thick, add teeny bit of pineapple juice. No need to add any sugar or Simple Syrup. <br />Combine all ingredients. Pour into mold or cups. Place in the freezer and wait about 3 hours or until frozen. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Serves four.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5359194197329520578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHDkk2beH326jmVhmfZac3frw1LnD4vov6eBcxJn4qHxG6B5LealX9CIkkFPwwbAuGfVqUdJEhDBaHrYVI6K2mCEhee93UD8b7B0Bl9WrYborkAAks_rvZayE_yU05rgoFJrXXsQdOPp5z/s200/Mariachi+Girl+4.jpg" style="cursor: hand; display: block; height: 200px; margin: 0px auto 10px; text-align: center; width: 166px;" /></span>Clementinahttp://www.blogger.com/profile/15298877166086971726noreply@blogger.com11