Molcajete

The molcajete and tejolote (mulcazitl and texoloti, in Nahualt) are what is known as the mortar and pestle tool used for grinding various food products. The use of the molcajete dates back several thousand years and was used by pre-Hispanic cultures including the Aztec and Maya. Traditionally carved out of a single block of volcanic rock, molcajetes are typically round in shape and supported by three short legs. Nowadays, molcajetes can also be found in different shapes carved with various animal heads. Sometimes you can find one in the shape of a bowl, using a pedestal base for support instead of legs. Tejolote is the matching hand-held grinding tool and it's also made of the same volcanic rock.

Molcajetes are used to grind chiles, nuts and spices, and to prepare salsas and guacamole. But a molcajete can also be used as a cooking tool by heating it in a very hot oven or over hot coals and then use it to heat food. It can also be use as a serving dish for hot food or chilled for salads and cold seafood dishes. 

This ancestral tool makes the best flavored salsa. There is something about this rock that gives salsa a unique flavor. Molcajetes, some people say, much like cast iron skillets, carry over flavors from one preparation to another. 

There are many recipes for chile de molcajete but my favorite is the one prepared by my brother-in-law, Juan. His recipe is featured in One Big Table, the book written by Molly O'Neill and it is also in Chile Frito, a small recipe book written by me. Now I'm sharing it here.

El Chile de Juan

(Recipe by Juan Siordia)

2 habanero chiles

3 lb. jalapeños

4 lb. güerito chiles (yellow Fresno chile)

2 lb. serrano chiles

1/2 lb. dried red peppers 

10 lb. vine ripe tomatoes (Roma tomatoes work well for this salsa)

5 lb. tomatillo, with husks

1 head of garlic

1 can Mexican beer (Tecate or Corona go well with this)

salt to taste

On a cast iron griddle over the stove or an outdoor grill, roast all the vegetables a day ahead. Store in the refrigerator overnight. The next day, mash the peppers in a molcajete one at the time starting with the habanero and ending with the dried red peppers. Remove husk from tomatillos. Add the tomatoes and tomatillos to molcajete in between chiles. When the mixture starts thickening, add beer to the molcajete as needed.  

If you have a small molcajete do this in batches. Transfer the salsa to a bowl. Mash the garlic and add to the bowl. Add salt to taste and more beer if needed. The salsa should have the consistency of a thick and chunky purée. Drink the left over beer.

Serves approximately 50 people!

Lupita's Taco Shop

I found this music video in the web and I couldn't help but sharing it with you. I don't really like Hip-Hop music but this one is original and talks about something I love; Mexican food!

Encontré este video en la red y no me pude aguantar el compartirlo con ustedes. No me gusta mucho la música Hip-Hop pero este video es original y habla de algo que amo; la comida mexicana!

Bittersweet / Agridulce

This week at work was filled with mixed emotions for me. We said goodbye to my best friend at work, Brian, who was promoted to a better, more important job.  Although I'm very happy for him and I wish him the best in his new job, I'm feeling very sorry for myself because I'm going to miss him a lot.

Let me introduce you to my friend: 

His name is Brian but it should be BRAIN. He is one of the smartest guys I've known. Brian loves computers and he is very good with most computer applications, his favorite is Microsoft Excel. I often walked into Brian's office and started talking to him about an idea I had to make the job easier but I needed a spreadsheet or a special tool made in Excel. He would ask me; "what do you need?" and while I was talking, he would have his fingers on the keyboard and before I knew it, in a matter of minutes he had my tool and had given me a crash course on how to use it. He is that good!

He was my fellow supervisor for several years and we enjoyed a friendly rivalry. He didn't like it when I didn't know how to do my job because he had to help me but he secretly enjoyed telling me what to do. I let him think I didn't know my job so he could feel good about himself.  Brian loves football games. I knew when he attended one because he always lost his voice from yelling too much. He pretended to be sick but I knew he was at the game the night before. 

I had a lot of fun all these years and I was very fortunate to have worked with Brian. During challenging times I could always count on him to listen and to give good advice. Everyone in the office is losing a good asset and I'm losing a fine friend. 

On the other hand, I'm extremely happy for Brian; he deserves a big promotion and a big celebration! We said goodbye to him with a potluck to celebrate his promotion and to let him know how much everyone appreciates him. Potlucks in my office are the best. We always have delicious food and lots of it! Here are some pictures of the food we had and the recipe of the dish I prepared for my friend.

Mediterranean Salad

Watermelon

Turkey Wraps

 Turron Filipino

Baba ghanoush

Oriental Salad

Fresh Strawberries

Multicolor Beans

Multicolor Bean Salad

8 sundried tomatoes (I used the ones packed in a bag, without oil)

1 can black beans (29 oz.)

1 can white cannellini beans (15 oz.)

1 each; red, yellow and green bell peppers

1 red onion

½  cup chopped parsley

Finely chop sundried tomatoes and place them in a small bowl. Cover with boiling water and soak for about 5 minutes. Meanwhile drain and rinse beans in cold water. Drain well and place them in a salad bowl. Finely chop peppers and onions and add to the bowl. Drain chopped tomatoes and add to the salad bowl. Stir in the parsley and set aside.

For dressing:

¼ cup red wine vinegar

½ cup olive oil

1 teaspoon Dijon mustard

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon sumac (can be substitute with lime zest or any other dried herb)

½ teaspoon salt

Place all these ingredients in a jar, cover and shake well to blend. Add to bean mixture. Toss to coat all the vegetables. Serve at room temperature.

Fluffy Pancakes with Kumquat Mermalade and Blueberry Syrup / Esponcojitos Pancakes con Mermelada de Kumquat y Jarabe de Arándanos

Another lovely Sunday here in beautiful San Diego. There is nothing better then to start the day with my breakfast tradition (which I adopted from my father's); delicious Sunday pancakes. 

A while ago, I read a post in Pity's blog where she posted recipes for glazed kumquats and blueberries. I have made Pity's recipes many times because I love them, but today I gave them a twist of my own and we had them over pancakes for breakfast. They were de-li-cious!

Kumquat Marmalade

2 lb. kumquats, thinly sliced and seeds removed

1 C. sugar

2 T. water

In a saucepan, bring all ingredients to a boil and then reduce the heat. Simmer for about 20 minutes stirring several times. You know it's ready when you run your finger through the back of a wooden spoon coated with the mixture and it doesn't come together. Place in a sterilized jar. 

Buttermilk Pancakes

1 egg, beaten

1 C. buttermilk

1 C. all purpose flour

1 t. baking soda

1/2 t. baking powder

a pinch of salt

1 t. sugar

1 to 2 T. melted butter

1/2 t. vanilla

Combine egg and buttermilk. In a larger separate bowl sift flour, baking soda, baking powder, salt and sugar. Add egg and buttermilk, melted butter and vanilla; stir with a few quick strokes just to moisten the dry ingredients. Ignore the lumps - do not over mix! Cook pancakes on a hot, well greased griddle. Serve hot topped with kumquat jam.

Blueberry Syrup

2 pt. blueberries, cleaned

3/4 C. sugar

the seeds of 5 cardamon pods

2 T. lemon juice

In a saucepan, bring all ingredients to a boil and then reduce the heat. Simmer for about 20 minutes stirring several times. You know it's ready when the fruit starts to break and the sauce has thickened.

Blue Cornmeal Pancakes

1 egg

1 C. plain yogurt

1/2 C. all purpose flour

1/2 C. blue cornmeal

1 t. baking soda

1/2 t. baking powder

a pinch of salt

1 t. sugar

2 T. melted butter

1/2 t. almond extract

Combine egg and yogurt. In a larger separate bowl sift flour, blue cornmeal, baking soda, baking powder, salt and sugar. Add egg and yogurt; stir with a few quick strokes just to moisten the dry ingredients. Add melted butter and almond extract; stir until well incorporated. Cook pancakes on a hot, well greased griddle. Serve hot topped with blueberry syrup.

Para Las Madres Mexicanas

¡Muchas Felicidades en su día!