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.

Arroz con Carne

Arroz con CarneServes 8
2 T. chopped onion
2 T. chopped celery
2 T. minced parsley
2 cloves minced garlic
2 T. butter
2 lbs. cubed round steak
1 t. salt
½ t. pepper
2 T. flour
2 c. beef stock
½ c. raisins
Arroz

Saute onion, celery, parsley and garlic in butter until golden brown. Add steak and brown. Stir in salt, pepper, flour*, beef stock and raisins. Simmer covered one hour. Stir into the cooked rice and serve.

*I prefer to take ½ c. of the stock and mix into the flour separately to make a roux before adding it to the pan.

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.

Tamale Pie

Tamale pieServes 4-6
Masa harina
1 lb. ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 (16 oz.) can tomatoes in puree
1 (8 oz.) can tomato sauce
1 (12 oz.) can whole kernel corn, drained
2 T. chopped fresh cilantro
1½ T. chili powder
1½ t. comino, ground in molcajete
Salt and pepper to taste
½ c. raisins
1 c. grated cheddar cheese

Make the masa according to the recipe on the package. If the directions call for 2 dry cups of masa, that should make just the right amount for the pie. The masa will be a bit sticky.

Butter a 2½-quart casserole and press 2/3 of the masa into the bottom and up the sides to make a crust approximately ¼-inch thick. Set aside. In skillet, brown ground beef with onion and garlic. Drain off excess grease. Add in all remaining ingredients except cheese and mix well. Cook until thickened, about 15-20 minutes. Pour into casserole and top with cheese.Tamale pie top

Spread a ¼-inch thick layer of masa over the top and seal to the bottom masa layer on the sides. Bake in a 350-degree oven until masa is done, about 30-35 minutes.

Picadillo

PicadilloPicadillo (minced meat) is very versatile and can be served plain as an entrée, as a taco in a flour tortilla, in a warm pita or, if using the first recipe below, as a dip with tortilla or corn chips.

1 lb. ground beef
1 large onion, chopped
2 cloves garlic
2 t. comino
1 (8 oz.) can tomato sauce
¼ c. water
¼ c. nuts
2/3 c. raisins, pre-soaked in hot water and drained
Salt and pepper to taste

Grind comino and garlic in molcajete and combine with ground beef and onion in skillet. Brown meat and drain off grease. Add remaining ingredients and simmer 15-20 minutes (mixture should not be watery).

Picadillo II

3 medium potatoes, diced
Oil for frying
1 lb. ground beef
1 medium onion, chopped
2 cloves garlic
2 t. comino
2 (8 oz.) can tomato sauce
½ c. water
Salt and pepper to taste

In skillet, brown potatoes in oil. Grind comino and garlic in molcajete and add to skillet along with ground beef and onion. Fry until ground beef is browned and drain off grease. Add remaining ingredients and simmer 15-20 minutes until liquid cooks down.

Picadillo III

1 lb. chopped pork
1 lb. chopped or ground veal (or ground beef)
1 T. sugar
Salt and pepper to taste
2 cloves garlic, minced
2 medium tomatoes, peeled and chopped*
1 large onion, chopped
1 T. oil
¼ c. pecans, chopped
¼ c. raisins

In large pan combine meat, sugar, salt and pepper. Add boiling water to cover. Simmer covered over medium heat for 1 hour (or until meat is done), then cook uncovered until liquid is absorbed. In skillet, fry garlic, tomatoes and onions in oil for 7-8 minutes. Remove from heat, stir in nuts and raisins and add to meat. Mix well.

*1 (8 oz.) can tomato sauce may be substituted. Add tomato sauce to fried onion and garlic when adding nuts and raisins.

Capirotada

Capirotada

1 large loaf stale French or Italian bread
¾ c. shortening
1 ½ c. brown sugar
2 sticks cinnamon (1 tsp. ground)
6 T. butter
¾ c. water
½ c. chopped pecans
½ c. raisins
1 (8 oz.) pkg. dried pitted dates
6 oz. grated cheddar or Colby cheese*

Cube bread and fry in shortening until crisp. In saucepan, combine sugar, cinnamon, butter and water; cook over low heat, stirring often until syrupy (about 5 minutes). Add in nuts, raisins and chopped dates and mix well. In greased 9×13 cake pan, put one layer of bread, top with part of syrup and sprinkle on cheese. Repeat layers until ingredients are used up, ending with cheese on top. Brown in 325 degree oven until cheese melts and serve hot or cold.

*In my cheese-loving family, this is never enough, so use your own judgment.

Capirotada is a standard dessert dish served during the Lenten season.