"México Lindo y Querido"

Natalia Charra

Mexican cuisine is very popular around the world and this is a testimony of the wonder and deliciousness of our food. People outside México appreciate our food not only for the constant process of searching for and discovering the right combination of ingredients, but also because our cuisine demonstrates the great imagination of our people.

Mercado

The richness of Mexican cuisine comes from far and wide across our country and it has been brought to the world by many of us who have left our homeland but have kept México close to our hearts through its food.  We specially remember and honor our food during our Mexican Independence holidays which are celebrated in the month of September.

Don Pedro's kitchen

During this month, I try to cook only Mexican meals for my family. Caldo, as we call soup, is one of my favorite things to serve. A caldo is more than a soup, it is a meal in a bowl and it’s very common in Mexican kitchens. Who does not remember the delicious sopa de fideo (noodle soup), or the incredible caldo de res (a hardy beef stew with chunks of vegetables), or the healing powers of a hot Mexican caldo de pollo (chicken soup)? Pozole is the soup most commonly prepared to celebrate Mexican Independence but this time I’m sharing my recipe for chicken caldo, a delicious chicken soup that brings me closer to my “México lindo y querido”.

Chicken Caldo with Pasilla Pepper 

2 Tablespoons of olive oil

1 small onion, finely chopped

2 garlic clove, minced

6 cups of water

2 chicken breasts, cleaned

2 sprigs of thyme, finely chopped

Salt to taste

2 pasilla peppers, seeded and deveined
10-15 tomatillos milpero (I like the very small and purple in color), cleaned and halved.

3 small carrots, chopped

3-4 small zucchinis or summer squash, chopped

3 small potatoes, peeled and quartered

In a medium pot over slow fire, heat the oil. Add onion and garlic and sauté until translucent. Add the chicken, water, salt and thyme. Bring to a boil, reduce to simmer and cook for about 20 minutes.

While the chicken cooks, soak the peppers in boiling water for 10 minutes. When soft, place in a blender with the tomatillos and a little bit of the soaking water and purée to make a sauce. Pass the sauce through a fine strainer to separate the solids and set aside. 

When the chicken is tender, remove from the pot and set aside to cool for a few minutes.  Add the carrots and potatoes to the pot. Cook until vegetables become fork tender. Shred chicken and return to the pot. Add the zucchinis and pasilla sauce. If needed, correct the seasoning and simmer until the chicken and all the vegetables are cook thoroughly. Serve hot.

Enjoy these picture of México lindo and don't forget to follow the link to Pily's blog to colaborate with her in showing the beautiful things México has to offer and to find great Mexican food recipes.

I love the clean streets of a small town

Tequila, Jalico

Santa Maria del Oro, Nayarit

Yaca Tree

Adobe House in Huaynamota. Nayarit

Delicious Mangos from Huaynamota Groves



Sombreros

Chicken soup for the soul... Not! Chicken soup for the stomach!

Soups were a very important meal during my childhood. Whenever I was sick with a cold, my mom game me chicken soup to eat. There was a period of time in my childhood when I was very weak and I always got sick. My mom prepared soups rich in iron and vitamins that would help me get strong. Like most children in my family, I grew up loving soups, or caldos, as we called them.

This is a chicken caldo made with a Mexican twist. I love it because I prepare it with vegetables from my own back yard.

Chicken Caldo with Vegetables and Pasilla Peppers

2 Tablespoons of olive oil

1 small onion, finely chopped

2 garlic clove, minced

6 cups of water

2 chicken breasts, cleaned

2 sprigs of thyme, finely chopped

Salt to taste

2 pasilla peppers, seeded and deveined
10-15 tomatillos milpero (I like the very small and purple in color), cleaned and halved.

3 small carrots, chopped

3-4 small zucchinis or summer squash, chopped

3 small potatoes, peeled and quartered

In a medium pot over slow fire, heat the oil. Add onion and garlic and sauté until translucent. Add the chicken, water, salt and thyme. Bring to a boil, reduce to simmer and cook for about 20 minutes . While the chicken cooks, soak the peppers in boiling water for 10 minutes. When soft, place in a blender with tthe tomatillos and a little bit of the soaking water and purée to make a sauce. Pass the sauce through a fine strainer to separate the solids and set aside.  When the chicken is tender, remove from the pot and set aside to cool for a few minutes.  Add the carrots and potatoes to the pot. Cook until vegetables become fork tender. Shred chicken and return to the pot. Add the zucchinis and pasilla sauce. If needed, correct the seasoning and simmer until the chicken and all the vegetables are cook thoroughly. Serve hot.

This other soup is really good. I learned how to make this soup from one of Giada De Laurentiis' cook books. This is a pea and sweet basil soup but I have made it with cilantro and with lemon basil and it tastes very good, too. I like to change, add or delete some of the ingredients to my taste. My changes are in italic.

Peas and Basil Soup

2 tablespoons olive oil

1 tablespoon butter (I do not use butter)

1 small onion, diced

1 clove garlic, minced

1 teaspoon of dried red pepper flakes (optional)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper 

1 1/2 pounds (about 4 1/2 cups) frozen peas

3/4 cup chopped fresh basil leaves 

2 cups chicken broth, divided (vegetable broth)

2 cups cream (3/4 cup of cream)

4 to 6 very thin slices fresh mozzarella cheese (I haven't used cheese)

1/4 cup diced roasted red bell peppers (I haven't used peppers)

Place a medium soup pot over medium heat. Add the olive oil, butter (if using), onions, garlic, salt and pepper. Cook until the onions are soft and translucent, about 5 minutes. If using, add the pepper flakes and cook a few seconds longer. Add the peas and basil and heat until the peas are thawed (I do not add the basil at this point). Place the pea (here is where I add the basil) mixture in a blender. Add 1 cup of the broth and pulse until pureed, adding more broth, if necessary, to puree. Return the pureed mixture to the pot. Stir in the remaining broth and cream. Return the pan to medium heat and cook until hot, but not boiling.

To serve, place the soup in bowls. If using, float a thin slice of fresh mozzarella cheese on top of each soup and sprinkle with the diced roasted red bell peppers. Serve immediately.

Soups could be good for the soul but they also warm the heart and heal the body. I love them!

Septiembre - Mes de la Patria

Every 16th of September is a Mexican Fiesta! On this day Mexicans all over the world celebrate Mexico’s independence from Spanish rule. As good Mexicans, we celebrate throughout the month of September. Why? Well, because Septiembre es el Mes de la Patria!

Like at most festivities, certain foods are considered representative of Independence Day. People are compelled to cook the traditional antojitos Mexicanos or a variety of finger foods. A favorite is posole, a soup made of hominy and pork. Other foods have the colors of the Mexican flag - green, white and red, like chiles en nogada. Of course green or red enchiladas are some of my favorites.

My family had gotten together a few times this month to cook some of the traditional dishes and I have prepared a couple of Mexican recipes with a little twist of my own. Here is one:

Enchiladas en Salsa de Chile Poblano y Elote

(Enchiladas with Poblano Peppers and Corn Sauce)

For the sauce:

1 T. olive oil

1 medium white onion, chopped

3 garlic cloves, chopped

6 poblano peppers;

roasted, seeded and coarsely chopped

1 C. fresh corn kernels (frozen corn can be used instead)

1/4 C. cilantro, coarsely chopped

1 C. evaporated milk (light...or not, your choice)

Salt to taste

12 corn tortillas

1/4 C. vegetable or olive oil

For the filling:

1 chicken breast, cooked and shredded

2 C. queso fresco; crumbled (fresh feta cheese can be used instead)

1 small onion, chopped

1/4 C. cooked sauce ingredients (optional)

Toppings (optional):

Sour cream, hot sauce and cilantro.

The fastest way to roast the poblanos is on an open flame over the stove. Place them directly on the flame and rotate as they roast until they blacken all over. Transfer to a bowl and cover with plastic. Let sit while you clean the corn and chop the rest of the ingredients. When the poblanos are cool, complete the process of peeling, seeding and coarsely chopping them.

In a large frying pan heat 1 tablespoon of olive oil and sauté the onion and garlic until translucent. Add the peppers and corn and continue cooking for about 3 minutes. At this point, you could reserve part of this to use as a filling.

Transfer all ingredients to a blender or food processor. Add the milk and cilantro and purée. Return to the pan and keep warm.

Brush both sides of the tortillas with oil. Heat a flat skillet and slightly fry one tortilla about a minute on each side.

Transfer to a plate, fill with chicken and cheese, onion 
and cheese, or with sauce ingredients and cheese. Roll and place in an oven proof dish. Repeat until all the

tortillas are used.

Pour the sauce on top of the enchiladas and bake at 350° for 15 minutes or until heated through. Serve hot and top with sour cream and hot sauce. Garnish with cilantro.

Viva Mexico and its food!