Makes 2 servings

Ingredients

1 pc of Nopal (about 1 lb)
1 large onion, peeled and chopped
3 to 4 cloves garlic
1 tsp of baking soda
4 eggs
1 tsp of oil
salt and pepper to taste
water

Procedure

Using a vegetable peeler or a small paring knife, scrape and remove the thorns or spines from both sides of the cactus paddle. Trim off the edges and any blemished or discolored areas. Wash well with cold water. Cut the paddle lengthwise into half-inch thick strips and then cut crosswise into 1 to 1 1/2-inch lengths.

Add nopales strips and 1 tsp of baking soda (to eliminate the “babas” or “slimy goo” that is natural of the cactus) into a pot of boiling water. Cook for 5 to 7 minutes then using a colander, drain, dispose of liquid, and rinse nopales with cold water. Bring another pot of water into a boil, add back in the nopales, garlic cloves, half of the chopped onions, and salt to taste. Continue to cook the cactus in the boiling water until tender yet crisp, about 15 minutes. Drain well, disposing of cooking liquid and the aromatics. This comes to about 2/3 to 1 cup of cooked nopales.

Heat a teaspoon or so of oil in a skillet over medium heat. Saute the remainder of the chopped onions until tender and translucent. Add nopales and stir until heated through. Meanwhile, in a large bowl, whisk eggs with about 2 teaspoons of water and salt to taste, and then beat vigorously for about 2 minutes. Pour the egg mixture into the pan of nopales. When the eggs start to set, stir. Use a spatula or a flat wooden spoon to push eggs toward center while tilting skillet to distribute the liquid part of the eggs in the pan. As the eggs form, break apart large pieces. Transfer eggs and nopales to plate and serve hot with salsa of choice. Note: You can add heat to this egg dish by adding and sauteeing sliced jalapeno peppers with the onions.

Other Mexican Breakfast Recipes in The CookMobile Archive:

Chilaquiles

Papas con Chorizo Omelet (Potatoes and Sausage Omelet)
]]> http://thecookmobile.com/huevos-con-nopales-eggs-with-nopal/feed/ 1 http://thecookmobile.com/the-art-of-making-tamales/ http://thecookmobile.com/the-art-of-making-tamales/#comments Mon, 03 May 2010 06:38:36 +0000 Lalaine http://thecookmobile.com/?p=5416 “Lord help me, I am making tamales from scratch“ group page on Facebook, I couldn’t help but giggle and commiserate at the same time. As you can see from the recipe below, tamale-making can, indeed, be a time-consuming and back-breaking labor. It is so complicated with countless steps that it just seems more practical to simply buy the tamales being peddled across town (in some parts of Southern California, that is) for a dollar a piece. But if you break the process into a two-day affair or make it into a family project, you would agree with me when I say, “Nothing beats the joy of homemade tamales.”

Preparing Meat

5 lbs pork shoulder
4 to 6 pepper corns
2 bay leaves
4 to 5 garlic cloves
1 large onion, peeled and quartered
1 tsp salt
water

In a large pot, place meat and pour enough water to cover. Add bay leaves, pepper, garlic cloves and quartered onions. Over high heat, bring to a boil, then lower heat to medium-low and cover pot. Continue to cook, occasionally skimming scum that arises and adding more water as needed, until meat is fork tender and starts to fall apart. Remove meat and reserve broth. Cool meat and shred to reasonable chunks.

Preparing Masa Dough

6 cups masa harina (corn masa flour, DO NOT USE CORN MEAL!)
5 cups broth (reserved from cooking the pork meat)
1 1/2 cups lard (you can substitute 1 1/2 cups of corn oil)
1 tsp baking powder
2 tsps salt

In a large mixing bowl, combine masa harina and baking powder, then pour broth. Mix by hand or with a mixer at low speed until dough forms. In a separate bowl, beat salt and lard until fluffy, then add to dough in increments. Continue to mix until the masa becomes a smooth, spreadable paste or the consistency of peanut butter. To test, drop about a teaspoon of dough in a cup of water. If it sinks, add more broth and continue to whip; if it floats, it’s ready to use. Note: If you have access to a Mexican grocer, get yourself fresh masa for tamales which comes either prepared (skip the masa procedure) or unprepared (proceed with the masa step but decrease amount of broth to 2 to 3 cups and eliminate baking powder).

Preparing Red Sauce

8 to 10 pieces Ancho dry peppers
2 to 3 garlic cloves
1 tsp ground cumin
1 tsp salt
1/2 tsp freshly-ground pepper
2 tbsps olive oil
water

Cut a slit on side of each chili to open and depending on the heat desired, remove as much or as little of the seeds. Place peppers in a single layer on a baking sheet and roast in 350°F oven until aromatic, about 3 to 4 minutes. Check often to prevent from burning. If using the stove, heat a large skillet on medium heat, place chilis, heat for a few seconds, then turn to heat other side for another few seconds. Remove peppers from heat, place in a bowl, pour hot water to cover and let sit until softened, about 20 to 30 minutes. Put softened peppers, garlic, salt, cumin, ground pepper, and half of the soaking liquid in a blender. Blend until smooth. Pass the sauce through a sieve into a saucepan. Add olive oil to the sauce and adjust seasonings as desired. Simmer sauce for about 7 to 10 minutes. Note: Note: Broth in equal amount may be substituted in place of the soaking water for deeper flavor. If the soaking liquid was used, add half a teaspoon or so of sugar to combat bitterness from the chilis.

Items Needed

1 pkg of corn husks
Tamale Pot
water for steaming

Procedure

Soak corn husks in warm water until soft and pliable, about 1 to 2 hours. Handling carefully to prevent from tearing, separate and pat dry. You can use the small or torn husks by overlapping two or three pieces together.

In a pot, combine shredded pork and red chili sauce. Mix until meat is well-coated with sauce and heat until warm.

Place corn husk in palm, with narrow end pointing outwards. Spoon about two tablespoons of the dough on the center of husk and using back of spoon or a a butter knife, spread evenly across surface of husk, leaving about half an inch of space on the sides. Note that the corn dough will “puff” up during the steaming process so you only need a thin layer, around 1/4-inch thick. Spoon about a tablespoon of the meat filling in the center of the dough. Fold sides of husk toward center, gently squeeze contents upward, and then fold the bottom inward.

Going from center to outward, arrange tamales, standing upright, inside steamer basket. Steam over boiling water, adding more water to the steaming pot as needed, until masa is firm and holds its shape, about 1 to 1 1/2 hours. Tamales are cooked completely and ready to eat when the corn husk wrapper slides off easily. Note: If you are having trouble with keeping the first tamales upright, crumple a sheet of aluminum foil into a ball, place in center of steamer basket and lean the first few tamales around it.

Chicken Tamales with Salsa Verde

2 whole chicken, about 3 pounds each
8 to 10 garlic cloves, peeled
2 onions, peeled and quartered
2 bay leaves
4 peppercorns
1 1/2 lbs tomatillos, husks removed
7 jalapenos, stemmed
1 bunch cilantro (about 1 cup), coarsely chopped
water

In a pot, place chicken, bay leaves, 3 to 4 garlic cloves, one of the quartered onions, peppercorns, about a teaspoon of salt and enough water to cover. Bring to a boil, decrease heat to medium-low, cover pot and continue to cook chicken, skimming scum that arises and adding more water as needed, until juices from chicken run clear when pierced. Remove chicken and reserve broth. Allow to cool, debone, and shred meat to chunks. Discard skin and bones.

In a saucepan, place tomatillos, jalapenos, the remaining garlic cloves and enough water to cover. Bring to a boil, then lower heat to simmer until ingredients are softened. Place cooked tomatillos, jalapenos, and garlic, 1/2 cup of the boiling liquid, the other quartered onion, cilantro, and salt to taste in a blender or food processor. Pulse until smooth, adjusting seasonings as desired.

In a pot, pour sauce and allow to simmer for about 5 minutes. Add shredded chicken, combine well and heat until warm.

Proceed with the preparation of corn masa and assembly of tamales using the chicken-salsa verde mixture as filling.

Other Mexican Fare in The CookMobile Archive:

Bionico

The Tale of Two Mexican Salsas

Guacamole

Chicken, Caramelized Onions and Gouda Quesadilla

Mexican-style Shrimp
]]> http://thecookmobile.com/the-art-of-making-tamales/feed/ 1 http://thecookmobile.com/pico-de-gallo/ http://thecookmobile.com/pico-de-gallo/#comments Fri, 30 Apr 2010 12:18:21 +0000 Lalaine http://thecookmobile.com/?p=5397 been gearing up for Cinco de Mayo and thus been gorging on favorites from across the border. Naturally, a Mexican culinary experience won’t be complete and authentic without the zesty condiment, Pico de Gallo, hence, here it is.

Ingredients

3 Roma tomatoes
1 large red onion
1 bunch cilantro
1 jalapeno
1 garlic clove
juice from 1 lemon
salt and pepper to taste

Procedure

Wash all ingredients well.

Choose tomatoes that are not overly riped and are firm to touch. Cut each tomato in half and for better consistency, remove seeds and pulp. With a sharp knife, dice tomatoes.

Peel and dice red onion. Peel and mince garlic clove.

Remove stems from cilantro and then coarsely chop.

Stem and finely chop jalapeno. Remove seeds if you want less heat.

Place prepared tomatoes, onions, cilantro, jalapenos and garlic in a bowl. Spritz with lemon juice and gently stir to combine. Season with salt and freshly-ground pepper.

South of the Border Recipes in The CookMobile Archive:

Pork Pozole

Buenulos

Chamango

Mexican Corn and California Summer

]]> http://thecookmobile.com/pico-de-gallo/feed/ 1 http://thecookmobile.com/bionico/ http://thecookmobile.com/bionico/#comments Fri, 23 Apr 2010 04:57:17 +0000 Lalaine http://thecookmobile.com/?p=5282 Chamango recipe ago, I was whining and griping about the nearing blistering summer heat. But this afternoon, I enjoyed a Bionico of sweet, juicy fruits and I have to admit, I now find myself anticipating the coming season and the bounty of produce it brings!

Ingredients

fresh fruits of choice, cut up
granola
coconut flakes
raisins
toasted almond slivers
sweet cream

In a bowl, spoon sweet cream. Arrange cut up fruits. Drizzle with additional cream. Top with raisins, coconut and granola.

Sweet Cream

1 cup of sweetened condensed milk
1 cup of sour cream
dash or two of cinnamon
1 tbsp of honey

Whisk sweetened condensed milk, sour cream, honey and cinnamon until smooth and pourable.

Sweets and Treats in The CookMobile Archive:

Caribbean Bananas

Candied Sweet Potatoes with Sherry Syrup (Minatamis na Kamote)

Ingredients

1 ripe mango
2 cups of cubed ice
2 tbsps mango puree
2 tbsps Chamoy sauce

Procedure

Slice mangos and using a spoon, scoop flesh off skin. Cut into small cubes and place in a serving glass. Spoon Chamoy sauce on top of mango cubes.

Process ice cubes in a blender until as fine as snow. Pack shaved ice into the serving glass. Drizzle top with mango puree. Serve with a straw and combine well to enjoy!

Mango Puree

3 ripe mangos
1/4 cup sugar

Slice mangos. Scoop flesh off skin and scrape remaining flesh from pit.

Puree mango flesh in blender for about 2 to 3 minutes and then strain through a fine sieve.

In a pot, combine pureed mango and sugar. Stirring constantly, bring mixture to a boil until slightly thickened and sugar is dissolved, around 2 to 3 minutes. Consistency can be adjusted as desired by adding mango juice to the puree one tablespoon at a time.

Chamoy Sauce (from This Mama Cooks)

2-3 dried morita chiles
1 10-ounce jar of 100% apricot fruit spread
3/4 cup fresh lime juice
1/2 cup sugar or agave nectar
1 tablespoon salt

On a dry, medium-hot skillet, press chillis flat on surface and toast until aromatic, about 10 seconds per side.
Remove from skillet and place in a bowl. Add enough hot tap water to cover. Soak and rehydrate for 30 minutes. Drain and discard water.

Place chilis in a blender along with fruit spread, lime juice, sugar and salt. Combine and process in blender until pureed.

Sweets and Treats in The CookMobile Archive:

Bunuelos

Sugared Curried Pecans
]]> http://thecookmobile.com/chamango/feed/ 1 http://thecookmobile.com/mexican-style-shrimp/ http://thecookmobile.com/mexican-style-shrimp/#comments Wed, 07 Apr 2010 00:14:06 +0000 Lalaine http://thecookmobile.com/?p=5163 is one of the few seafood dishes I concocted and enjoyed voraciously over the Holy Week~so fast, simple and delicious, it has officially joined the ranks of my regular favorites, Lent or not.

Makes 4 Servings

Ingredients

1 lb large shrimp, shelled and deveined, tail intact
1 small onion, peeled and chopped
3 to 4 garlic cloves, peeled and minced
1 small green bell pepper, seeded and sliced to strips
1 small red bell pepper, seeded and sliced to strips
1/4 cup bottled green chili sauce (salsa verde)
1/4 cup cilantro, coarsely chopped
1 tbsp olive oil
1/2 cup butter
juice from 1 lemon
salt and pepper to taste

Procedure

In a saute pan over medium high heat, saute onions in olive oil until translucent. Add bell peppers and continue to cook until tender, yet crisp. Remove and set aside.

In a large frying pan, melt butter. Add garlic and cook until aromatic.

Turn up heat to high and add the shrimp, stirring frequently for about 2 minutes. Add green chile and sauteed onion-bell pepper mixture, stirring well to combine. Squeeze lemon juice over the shrimp. Season with salt and pepper to taste. Cook shrimp until pink and opaque. In the last few seconds, stir in the cilantro. Serve hot over rice.

Seafood Recipes in The CookMobile Archive:

Crispy-Fried Smelt Fish

Yellowtail Tuna Burger
]]> http://thecookmobile.com/mexican-style-shrimp/feed/ 0 http://thecookmobile.com/bunuelos/ http://thecookmobile.com/bunuelos/#comments Fri, 25 Dec 2009 12:11:38 +0000 Lalaine http://thecookmobile.com/?p=4817 champurrado instead!

Ingredients

12 pieces lard flour tortillas
1 cup granulated sugar
1/4 cup ground cinnamon
oil for deep-frying

Procedure

In a bowl, combine cinnamon and sugar.

Heat one-inch deep oil in a skillet wide enough for the tortillas to fry flat. Deep-fry tortillas until golden brown, turning once. Remove from pan and drain excess oil on paper towels.

While warm, sprinkle fried tortillas on both sides with sugar-cinnamon mixture to taste.

Flour Tortilla Recipe: adapted from Mexrecipes.com

1/2 cup lard or shortening
3 cups all-purpose flour
dash salt
3/4 cup warm water
1/2 cup vegetable oil

With a pastry blender or your hands, work shortening into flour and salt . Add warm water and stir until dough comes together. Roll out to thin rounds 7-8 inches in diameter.

Recipes from Across the Border

Guacamole

The Tale of Two Mexican Salsas
]]> http://thecookmobile.com/bunuelos/feed/ 0 http://thecookmobile.com/papas-con-chorizo-omelet-potatoes-and-sausage-omelet/ http://thecookmobile.com/papas-con-chorizo-omelet-potatoes-and-sausage-omelet/#comments Sun, 25 Oct 2009 12:05:58 +0000 Lalaine http://thecookmobile.com/?p=4532 through one of Southern California’s busiest freeways and what keeps me company (and sane) during the drive is my car radio. Every workday, you will find me in my vehicle from 7:30 am to 9:00 AM mercilessly slaughtering the songs of Mariah Carey, Celine Dion and Kelly Clarkson, unmindful of the misery my laborious singing invoked to fellow commuters on the road, while chugging on my daily ritual of ice-cold Diet Coke. On one of such mornings last week, the DJ of the station I was tuned in took the line of songs to a pause and started talking about the success of Michael Jackson’s This is It movie. As he piled praises upon praises on the dead singer, calling him “music icon”, King of Pop” and every grand salutation possible, I couldn’t help but mutter to myself, “Jackass, did you not call him Wacko Jacko just a few days before he died?” I mean, c’mon, how useless can this DJ’s words be when the person meant to appreciate them is now six feet under? A tad too late, don’t you think? Where were all these accolades when Michael Jackson was slowly receding to a lonely world of masks, gloves and chimpanzees? Forgive me for ranting here, but I just find it mighty sad that right before everyone’s eyes, he literally became a white ghost of his former self and no one cared other than to laugh and to ridicule. So, here’s my thing, if you are one of those who plan to mourn at my grave in my death, send me flowers, twirl me on the dance floor, whisper I am loved TODAY. Do it now while I can still smell the fragrance of the petals, while my limbs can still waltz, while I can still hear the beating of thy heart. And here’s my other thing, if you are one of those who plan to win the Chef’s Secret 10pc Surgical Stainless Steel 12-Element Cookware Set I am giving away, please subscribe, link to the post or leave a comment TODAY. Do it now while the contest in still open! If there is one lesson I have learned well enough, it is that we should live without procrastination and love without hesitation, as sometimes, life does not give second chances.

Ingredients

1 lb Mexican pork chorizo
2 large potatoes, peeled and cubed to 3/4-inch cubes
1 medium onion, peeled and finely chopped
2 jalapenos, seeded and julienned
1 tsp of oil
salt

Procedure

In a pot, cook diced potatoes in boiling salted water until tender yet firm. Drain from water and set aside.

Heat a skillet over medium heat until hot. Add in chorizo and fry until its fat becomes oil, using back of spoon to crumble.

Add onions and jalapenos. Continue to cook and stir until onions are translucent and softened.

Add diced potatoes and continue to cook for an additional 3 to 5 minutes. Stir well to combine potatoes with chorizo mixture. Serve hot as a side dish or proceed to following steps:

For Papas con Chorizo Omelet:
In a bowl and with a fork, beat 4 eggs with a tbsp of water until combined. In a skillet, melt about a teaspoon or two of butter over medium heat. Make sure to coat bottom of skillet well. Pour beaten egg mixture into skillet and allow to set on the bottom. As the eggs begin to set, use a spatula to push in edges of the setting eggs to allow the uncooked egg mixture on top to flow underneath. When the bottom is begining to set but the top is still slightly liquid, layer potato-chorizo mixture on one side of the eggs. Using the spatula, fold the other half over filling to form an omelet. Gently slide onto plate. Serve hot with salsa of choice.

For Papas con Chorizo Burritto:
In a slightly oiled pan or in the microwave, warm flour tortillas. Layer potato-mixture in bottom third of tortilla and fold flaps to enclose filling and to seal gaps. Serve with salsa of choice.

The CookMobile is 2 Years old!!! Click on image to join in the fun!

Recipes from Across the Border in The CookMobile Archive:

Chilaquiles

The Tale of Two Mexican Salsas

Since she had me up this morning at 3 AM with her constant whimpering, I decided to might as well celebrate her terrier and chihuahua descent and post this chilaquiles dish we made at work a few days ago. Chilaquiles [chee-lah-KEE-lehs], traditionally served as a breakfast or brunch item, is a classic Mexican comfort food. Fast, simple, and often referred to as a poor man’s dish, it is the perfect way to make use of stale corn tortillas and leftover sauces. The version below is pretty basic but can certainly be made more substantial by adding pulled chicken and scrambled eggs into the mix and by topping with queso fresco or sour cream.

Ingredients

1 dozen stale corn tortillas, cut into quarters
2 cups salsa verde or salsa roja
1/2 onion, peeled and finely chopped
1 cup Monterey Jack cheese, shredded
cilantro, finely chopped
vegetable oil

Procedure

Cut tortillas into quarters or strips. Use stale tortillas or if using fresh ones, dry in a warm oven for a few minutes before proceeding. This step will ensure that the tortillas won’t disintegrate when combined with the sauce.

In a skillet, heat about an inch of oil until hot but not smoking. In batches, deep fry corn tortillas until golden in color and crisp in texture. Remove from oil with a slotted spoon and drain on paper towels.

Prepare your choice of either salsa roja or salsa verde.

In another skillet, heat about a tablespoon oil. Saute onions until translucent. Pour in sauce and cook for several minutes. Add in fried tortilla strips, turning pieces until well-coated with sauce. Continue to cook until tortilla strips are slightly softened, around 2 to 3 minutes.

Add grated cheese. Continue to cook and turn until cheese is melted. Spoon onto serving plates and garnish with chopped cilantro.

Salsa Verde
Makes about 3 Cups

1 1/2 lbs tomatillos, husks removed
7 jalapenos, stemmed
1 small onion, peeled and quartered
5 cloves garlic
1 bunch cilantro (about 1 cup), coarsely chopped
1 tbsp lime juice
water
salt to taste

In a saucepan, place tomatillos, jalapenos, garlic and enough water to cover. Bring to a boil, then lower heat to simmer until ingredients are softened.

Place cooked tomatillos, jalapenos, and garlic, 1/2 cup of the boiling liquid, onions, cilantro, lime and salt to taste in a blender or food processor. Pulse to desired consistency. Adjust salt as needed. Keep in refrigerator to cool and to allow flavors to meld.

Salsa Roja
Makes about 3 Cups

8 tomatoes, cored
1/2 cup chili arbol
2 cloves garlic, peeled and sliced
1 cup water
salt to taste

In a heavy, thick-bottomed, ungreased skillet, arrange tomatoes and roast over low heat until softened. Check and turn tomatoes regularly. Remove from heat and set aside.

In a very hot skillet, toast chilies until aromatic, about 1 minute. Check and turn continuously to prevent burnt spots. Remove chilies from heat and allow to cool enough to handle. Discard stems and remove most or some of the seeds depending on the piquancy desired. Remember, the narrower the chili arbol, the hotter.

Combine roasted tomatoes and chili peppers, garlic, water and salt to taste in a blender or food processor. Pulse thoroughly, adding more water as needed to achieve desired thickness. Keep in the refrigerator to cool and to allow flavors to meld.

Recipes from Across the Border in The CookMobile Archive:

Guacamole

Chicken, Caramelized Onions and Gouda Quesadilla

Other Cool Ways to Use Leftover Tortillas

Cinnamon Tortilla Chips
Tortilla Quiche
Chicken Tortilla Soup

Ingredients

3 tomatoes
1 large red onion
1 bunch cilantro, finely chopped
1 jalapeno
juice from 1 lemon
12 avocados
salt and pepper to taste

Procedure

Remove seeds and pulp from tomatoes and then dice. Peel red onion and dice. Chop cilantro finely. Stem, seed and finely chop jalapeno. Combine all in a bowl along with lemon juice.

Halve avocados and remove seeds. Scoop avocado meat with a spoon and then dice. Gently combine with the other ingredients. Season with salt and pepper to taste.

Tips:
1) For best results, serve guacamole as soon as possible. For short storage, place a piece of plastic wrap directly against the surface of the guacamole and keep in an airtight container.
2) Just ripe avocados are what you need for good guacamole. Choose ones that are firm to touch yet pliable. It should bend under pressure but should not feel “squishy”. You can also check for ripeness by shaking the avocado. There should be a slight movement of the seed inside as when the avocado ripens, the seed loosens from the flesh.

Recipes from Across the Border in The CookMobile Archive:

Chicken, Caramelized Onions and Gouda Quesadilla

Pork Pozole