Tacos Poblanos

The recent hiatus in publishing was due to a heavy travel schedule and some family issues, but we’re back now and cooking again!

Today we share the last recipe in the original 1980s cookbook:

Tacos Poblanos

Tacos PoblanosServes 6-8
1 medium onion, chopped
2 poblano chiles, peeled, seeded and chopped
2 T. butter
1 c. tomato juice
1 c. cooked shredded chicken or turkey
1/8 t. thyme
½ t. salt
12-16 corn tortillas
Oil for frying
Salsa Verde
Sour cream (optional)

Sear each pepper over open flame until skin blisters on all sides. Place peppers in plastic bag and let sit 20 minutes. Peel peppers and remove seeds.

Saute chiles and onion in butter until onion is transparent. Add tomato juice, chicken, thyme and salt. Simmer until most of the liquid is absorbed. Divide filling evenly in center of tortillas. Roll tortillas and secure with toothpick. Deep fry until crisp.

Place tacos on platter, remove toothpicks and cover with salsa verde. Serve immediately with sour cream on the side.

Salsa Verde

2 medium bell peppers, chunked
3 (13 oz.) cans tomatillos, drained (or 2 1/2 lbs fresh tomatillos)
1 medium onion, chopped
2 cloves garlic, chopped
½ t. cilantro
1 t. salt

If using fresh tomatillos, stew in covered saucepan with 1 cup water until soft. Combine all ingredients in blender and puree. Pour into saucepan, cover and simmer 30-40 minutes.

Chiles en Nogada

By Jessica Toledo - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=37857302

By Jessica Toledo – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=37857302

As I mentioned on our “About” page, the original cookbook never made it into print. At the time the marriage dissolved, one important recipe was still pending, as we were having trouble convincing the family to invest the time necessary for making this complicated dish and allowing us to do all the measuring.

Since it never happened, I’ll point you instead to a very authentic version on The Mija Chronicles blog.

Moctezuma Casserole

IMG_3769Moctezuma Casserole                                                                                   Serves 4-5
3 poblano peppers
1 (13oz.) can tomatillos
1 medium onion, chopped
2½ c. cooked diced chicken or pork
IMG_37678 oz. sour cream
Garlic powder and salt to taste
12 corn tortillas
Oil for frying
2 c. grated cheese (longhorn, cheddar or colby)

Sear each pepper over open flame until skin blisters on all sides. Place peppers in plastic bag and let sit 20 minutes. Peel peppers, discard stems and seeds, and cut into strips.

Combine peppers, tomatillos (mashing a bit), onion, meat, sour cream, garlic powder and salt and mix well.

Heat tortillas in oil to soften.

In greased 2-quart casserole alternate tortillas, thin layers of meat mixture and cheese, ending with cheese on top. Bake uncovered 25-30 minutes in 350-degree oven.

Molé Verde

Mole verdeServes 8-10
3½ -4 lbs. chicken or turkey parts
1½ t. whole comino
2 cloves garlic
6 peppercorns
1 (13 oz.) can tomatillos
1 c. raw pumpkin seeds
3½ t. raw sesame seeds
2 serrano chiles, quartered
1 poblano chile, chopped
1½ medium bell peppers, chopped
2 sprigs fresh cilantro
1 large onion, chopped
3 cloves garlic
1 slice toast or 1 flour tortilla
½ t. salt
2 peppercorns
1½ T. chili powder
¼ c. oil or lard
1¾ c. chicken or turkey broth
1 T. sugar
2 1/3 oz. Mexican chocolate (or bitter chocolate)

Combine chicken or turkey, whole comino, garlic and peppercorns in a large pan. Cover with water and boil 30-45 minutes (an hour for turkey). Remove meat from stock and bone if desired (turkey is best boned). Set meat and stock aside. (You may brown cooked meat in a little oil or lard, if desired.)

In blender, combine ingredients as listed from tomatillos to chili powder and blend well. This will probably have to be done in two batches. Pour blended mixture into large pot; add oil and cook, stirring constantly, for 5 minutes. Add in broth, chocolate (if using bitter chocolate, increase sugar amount) and sugar. Cook over low heat until chocolate is melted, and sauce is quite thick. Add in chicken or turkey and cook over low heat until meat is heated through.

Once the chocolate is added, the molé loses its green color.

Chiles Rellenos

Chiles Rellenos                         Serves 8
8 poblano peppers
Filling:
2 lbs. ground beef
3 cloves garlic
¾ t. comino
8 peppercorns
½ medium onion, chopped
¾ c. raisins, loosely packed
½ – ¾ c. nuts (pecans or almonds), chopped
2 (8 oz.) cans tomato sauce
¼ t. oregano

Flour
5 eggs
Oil for frying

Sear each pepper over open flame until skin blisters on all sides. Place peppers in plastic bag and let sit 20 minutes. Peel peppers and gently slit one side to remove seeds. Set aside on paper towels.

Combine ground beef, garlic, comino, peppercorns and onion in large saucepan and cover with water. Boil covered for 30 minutes. Drain off almost all of the liquid (leave enough to cover the bottom of the pan), and stir in raisins, nuts, tomato sauce and oregano. Heat through and stuff into peppers.

Separate eggs and beat yolks with whisk until fluffy. Beat whites with mixer until stiff and fold into yolks. Roll peppers in flour and dip in egg batter. Fry in oil until golden brown. Serve immediately.

 

Chiles Rellenos con Queso

Serves 8
8 poblano peppers
1 lb. American cheese
¼ c. finely minced onion
3 T. minced pimiento
2 minced jalapeños
Flour
3 eggs
Oil for frying

In double boiler, combine cheese, onion, pimiento and jalapeños. Heat covered over boiling water until cheese is melted.

While cheese is melting, prepare peppers. Sear each pepper over open flame until skin blisters on all sides. Place peppers in plastic bag and let sit 20 minutes. Peel peppers and gently slit one side to remove seeds. Set aside on paper towels.

Using pastry tube, stuff peppers with cheese mixture. Separate eggs and beat yolks with whisk until fluffy. Beat whites with mixer until stiff and fold into yolks. Roll peppers in flour and dip in egg batter. Fry in oil until golden brown. Serve immediately.

Chiles Poblanos con Puerco

41bfkZhFppL._SX300_Serves 5-6
2½ lbs. pork tenderloin, cut in strips
Oil for frying
1½ t. comino
4 cloves garlic
1 large onion, chopped
6 poblano peppers, cut in strips
3 medium tomatoes, cut in wedges
2 (8 oz.) cans tomato sauce

Ground spices in molcajeteIn skillet, brown pork in oil. Remove meat from pan. Grind comino and garlic in molcajete and add to skillet. Add onion and peppers and fry until onion is transparent. Add tomatoes, tomato sauce and pork. Simmer covered about 1 hour, or until pork is well done.