Tabla de contenidos para 2021 en BH&G Mexican Flavors

MEET OUR PRO GABRIELA CÁMARA “I wanted to write a book that would put Mexican food on the level of everyday Italian food for an American public that’s interested in Mexican cooking but isn’t going to make mole for dinner,” Gabriela Cámara says. It’s not unusual for her to compare the two cuisines: Her mother is Italian; her father is Mexican. She credits both for an appreciation of fresh ingredients and her love of flavor. So it seems natural that Cámara’s style (whether cooking at home or in her restaurants) focuses on seasonal ingredients combined with a minimum of fuss. HUEVOS CON MIGAS START TO FINISH 20 minutes 8 to 12 eggs2 Tbsp. Crema Acida (right) or crème fraîche½ tsp. sea salt, plus more as needed⅓ cup safflower oil4 to…

[IN THE KNOW] CEMITA POBLANA TRADITIONALLY, THIS TORTA (SANDWICH) IS BUILT WITH LAYERS OF MEAT, AVOCADO, ONION, CHEESE, AND PAPALO (A MEXICAN HERB) ON A SPECIAL ROLL CALLED A CEMITA. HERE, WE USED PAN-FRIED CHICKEN FOR THE MEAT LAYER AND A SESAME SEED HAMBURGER BUN. IF YOU CAN FIND CEMITA ROLLS, USE THEM IN PLACE OF THE BUNS. CEMITA POBLANA HANDS ON 35 minutes BAKE 15 minutes at 350°F 4 6- to 8-oz. skinless, boneless chicken breast halves1 egg1 Tbsp. water⅓ cup all-purpose flour¾ cup panko1 tsp. chili powder½ tsp. salt¼ tsp. crushed red pepper2 Tbsp. vegetable oil2 canned chipotle peppers in adobo sauce, finely chopped1 Tbsp. adobo sauce¼ cup mayonnaise4 sesame seed hamburger buns or rolls, split and toasted2 cups shredded Chihuahua cheese or queso Oaxaca (8 oz.)1 avocado,…

PALOMAS START TO FINISH 10 minutes 1 cup blanco or reposado tequila (8 oz.)¼ cup lime juiceDash saltIce cubes1½ to 2 cups citrus carbonated beverage, such as Jarritos or SquirtGrapefruit slices (optional) 1. In a cocktail shaker combine tequila, lime juice, and salt. Add ice cubes; cover and shake 1 minute or until salt is dissolved. Strain liquid into four ice-filled 10-oz. glasses. Gradually add ⅓ to ½ cup carbonated beverage; stir gently. If desired, garnish with grapefruit slices. Makes 4 drinks. PER DRINK 168 cal., 0 g fat, 0 mg chol., 31 mg sodium, 11 g carb., 0 g fiber, 9 g sugars, 0 g pro. BLUEBERRY-CILANTRO MARGARITAS START TO FINISH 15 minutes Lime wedgeCoarse salt1 cup fresh blueberries¾ cup loosely packed fresh cilantro leaves2 cups ice cubes½ cup reposado…

MUSHROOM, KALE, AND EGG TACOS START TO FINISH 30 minutes 1 Tbsp. olive oil½ cup chopped onion1 to 2 cloves garlic, minced8 oz. cremini mushrooms, sliced1 poblano pepper, stemmed, seeded, and chopped (tip, p. 25)½ tsp. kosher salt1 8- to 10-oz. bunch fresh kale, stemmed and coarsely chopped (6 cups)1 Tbsp. butter6 eggs, lightly beaten8 6-inch corn or flour tortillas, warmedPurchased salsa verdeCotija cheese 1. In a very large nonstick skillet heat oil over medium. Add onion and garlic. Cook, stirring occasionally, 2 minutes. Add mushrooms, poblano pepper, and salt. Cook 2 minutes, stirring occasionally. Add kale and2 Tbsp. water. Cook, stirring occasionally, about 5 minutes or until kale and vegetables are tender. Remove vegetable mixture from skillet and keep warm. 2. In same skillet melt butter over medium heat;…

[IN THE KNOW] POZOLE MANY VARIATIONS ON THIS SAVORY STEW EXIST, BUT IT’S MOST COMMONLY MADE WITH PORK SHOULDER, A TOUGH CUT OF MEAT THAT TRANSFORMS INTO FORK-TENDER DELICIOUSNESS AFTER A SIMMER IN THE SLOW COOKER. RED PORK POZOLE HANDS ON 20 minutes SLOW COOK 8 to 9 hours (low) or 4 to 4½ hours (high) + 30 minutes STAND 20 minutes 2½ to 3 lb. boneless pork shoulder roast, trimmed and cut into 2- to 3-inch pieces½ tsp. salt¼ tsp. black pepper2 Tbsp. vegetable oil6 cups reduced-sodium chicken broth2 15-oz. cans hominy, drained1 cup chopped white onion2 bay leaves6 cloves garlic, minced1 Tbsp. dried Mexican or regular oregano, crushed4 dried ancho chile peppers, stems and seeds removed (tip, p. 25)4 dried guajillo chile peppers, stems and seeds removed (tip,…

AVOCADO-POBLANO SALSA HANDS ON 25 minutes BROIL 7 minutes STAND 15 minutes 1 fresh poblano pepper (tip, p. 25) or 1 yellow, red, or green bell pepper1 yellow, red, or green bell pepper1 lime½ cup chopped tomato⅓ cup finely chopped red onion2 Tbsp. chopped fresh cilantro2 small avocados, halved, seeded, peeled, and choppedSalt 1. Preheat broiler. Place whole peppers on a foil-lined baking sheet. Broil 4 inches from heat 7 to 10 minutes or until charred, turning occasionally. Bring foil up around peppers and fold edges together to enclose. Let stand 15 minutes. Peel off and discard skins. Remove stems, seeds, and membranes; chop peppers. 2. Remove ½ tsp. zest and squeeze 1 Tbsp. juice from lime. In a medium bowl combine chopped peppers, lime zest and juice, tomato, onion,…

MANGO, TOMATO, AND AVOCADO SALAD HANDS ON 25 minutes 2 Tbsp. olive oil1 Tbsp. white wine vinegar1 Tbsp. lemon juice1 clove garlic, minced¼ tsp. salt⅛ tsp. freshly ground black pepperArugula or lettuce1 mango, seeded, peeled, and cut into thin slices1 cup cherry tomatoes, halved⅓ cup chopped red onion1 avocado, halved, seeded, peeled, and sliced2 Tbsp. chopped fresh cilantro 1. For dressing, in a screw-top jar combine first six ingredients (through pepper). Cover and shake well. 2. On a platter, arrange arugula. Top with mango, tomatoes, onion, and avocado. Sprinkle with cilantro. Serve with the dressing. Makes 4 servings (¾ cup each). PER SERVING 160 cal., 12 g fat (2 g sat. fat), 0 mg chol., 151 mg sodium, 13 g carb., 4 g fiber, 9 g sugars, 2 g pro. MANGO…

MEET OUR PRO SANDRA GUTIERREZ As a cooking instructor, food writer, recipe developer, and author of four cookbooks (plus the editorial consultant for this magazine), Sandra Gutierrez is a well-versed culinary and publishing pro. She was born in the United States, but her passion for Latin American foods was ignited when her family relocated to Guatemala. Gutierrez’s second cookbook, Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina, traces a rich and delicious path as she explores the foods of Latin America. Check out her book (info, opposite) or visit sandraskitchenstudio.com for more recipes. SHRIMP AND MASA EMPANADAS (EMPANADAS DE CAMARÓN) HANDS ON 2 hours CHILL 1 hour FRY 4 minutes per batch 1 Tbsp. vegetable oil3 large garlic cloves, minced1 14.5-oz.…

RANCHERO SHRIMP START TO FINISH 30 minutes 1½ lb. fresh or frozen jumbo shrimp in shells1 Tbsp. olive oil1 Tbsp. butter½ cup finely chopped onion1 to 2 fresh serrano or small jalapeño peppers, seeded and finely chopped (p. 25)2 cloves garlic, minced4 roma tomatoes, halved, seeded, and chopped½ tsp. saltBlack pepper½ cup chopped fresh cilantro2⅔ cups Mexican Red Rice (p. 45) or Mexican Green Rice (p. 44) and/or eight 5- to 6-inch corn tortillas, warmedLime wedges 1. Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. 2. In a 12-inch skillet heat oil and butter over medium-high. Add onion; cook 2 minutes or until softened. Add serrano peppers and garlic; cook 2 minutes more or until onion starts to brown, stirring occasionally.…

[IN THE KNOW] TAMALES THIS TRADITIONAL DISH HAS A FLAVORFUL FILLING ENVELOPED BY MASA DOUGH AND TIED UP IN SOFTENED CORNHUSKS (OR BANANA LEAVES). THE TAMALES ARE STEAMED UNTIL THE DOUGH IS SET, THEN THE HUSKS ARE UNTIED AND DISCARDED. “TAMAL” IS SINGULAR FORM AND IS DERIVED FROM TAMALLI, A WORD IN THE NAHUATL LANGUAGE SPOKEN IN MESOAMERICA (WHICH INCLUDES MEXICO AND CENTRAL AMERICA). To keep the process smooth, do all your prep work ahead of time, such as making the masa mixture and meat filling and softening the cornhusks. You’ll need these items to get started. Look for cornhusks and masa harina in the Mexican section of large supermarkets or at Mexican food stores. 1 DRIED CORNHUSKS Cornhusks are used for shaping and wrapping the tamales filling into tidy little…

[IN THE KNOW] BISCOCHITOS TRADITIONAL CINNAMON- AND ANISE-FLAVORED BISCOCHITOS ARE THE STATE COOKIE OF NEW MEXICO. FOR A NEW SPIN, WE ADDED RUMCHATA—A LIQUEUR THAT IS A BLEND OF RUM AND HORCHATA. CITRUS-RUMCHATA BISCOCHITOS PREP 30 minutes CHILL 1 hour BAKE 10 minutes per batch at 350°F ¾ cup sugar1 Tbsp. orange zest1 tsp. anise seeds, crushed1½ cups all-purpose flour1½ cups whole wheat flour or all-purpose flour1 tsp. baking powder½ tsp. salt¾ cup butter, softened½ cup coconut oil or canola oil1 egg3 Tbsp. RumChata1 tsp. vanilla2 Tbsp. sugar1 tsp. ground cinnamon 1. In a food processor or blender combine the ¾ cup sugar, orange zest, and anise seeds. Cover and pulse until mixture is sandy and fragrant. In a medium bowl stir together the flours, baking powder, and salt. 2.…

[IN THE KNOW] SOPAIPILLAS PLANNING A SPECIAL BRUNCH? PUT THESE SWEET MEXICAN FRIED PASTRIES ON THE MENU. SERVE THE SOPAIPILLAS WITH DIFFERENT TOPPINGS, SUCH AS HONEY, JAM, AND/OR CHOCOLATE-HAZELNUT SPREAD, AND FINISH WITH FRESH FRUIT AND SWEET CAFÉ DE OLLA. SOPAIPILLAS HANDS ON 30 minutes REST 30 minutes 2 cups all-purpose flour2 Tbsp. sugar1 Tbsp. baking powder1 tsp. salt2 Tbsp. shortening¾ cup milk6 cups vegetable oil for deep-fat frying1 recipe Café de Olla (optional) 1. In a large bowl stir together flour, sugar, baking powder, and salt. Using a pastry blender, cut in shortening until mixture resembles fine crumbs. Make a well in center of flour mixture. Add milk all at once. Using a fork, stir until a dough forms. Knead in bowl until smooth. Cover; let rest 30 minutes.…

[IN THE KNOW] MOLES MEXICANOS WHILE MOLES IN GENERAL ORIGINATED IN MESOAMERICA, MOLES MEXICANOS EMERGED FROM THE SOUTHERN STATES OF OAXACA AND PUEBLA. TRADITIONALLY, THESE RICH SAUCES USE LONG LISTS OF SPECIALTY INGREDIENTS TO CREATE COMPLEX AND HARMONIOUS FLAVOR BLENDS. THEY ARE SIMILAR IN THEIR INCLUSION OF CHILE PEPPERS. MOLES MAY BE USED AS MARINADES OR SIMMER SAUCES FOR MEAT. [IN THE KNOW] CHILES WHILE THEY RANGE IN SPICINESS FROM MILD TO FIERY HOT, CHILES (DRY AND FRESH) ARE SO MUCH MORE THAN THEIR HEAT LEVEL. THEY ALSO CONTRIBUTE SUBTLE NUANCES OF FLAVORS, SUCH AS FRUITINESS, NUTTINESS, OR A HINT OF SWEETNESS. ANAHEIM Also called chile verde, the Anaheim is a mild chile from California that grows 6 to 8 inches long. It is key to green chile sauces and…

BLACK BEAN-CHIPOTLE TOSTADAS START TO FINISH 25 minutes 6 tostada shells1 15-oz. can black beans, rinsed and drained½ cup cooked brown rice or farro½ cup frozen whole kernel corn¼ cup finely chopped red onion¼ cup chunky salsa1 Tbsp. lime juice1 clove garlic, minced½ to 1 tsp. finely chopped canned chipotle pepper in adobo sauce (tip, p. 25)½ tsp. ground cumin1 Tbsp. olive oil1½ cups shredded red cabbageAvocado slices, hot sauce, lime wedges, and/or fresh cilantro leaves (optional) 1. Preheat oven to 350°F. Place tostada shells on a baking sheet. Bake 5 minutes. Meanwhile, in a medium bowl coarsely mash beans. Stir in next eight ingredients (through cumin). 2. In a 10-inch skillet heat oil over medium. Add bean mixture; cook and stir until heated through. 3. Spread tostada shells with…

MEXICAN CHORIZO Pictured on p. 54. HANDS ON 45 minutes FREEZE 30 minutes 2¼ lb. boneless pork shoulder roast, cut into 1-inch pieces (do not trim fat)3 dried ancho chile peppers2 dried guajillo chile peppers1 small dried chile de árbol⅓ cup white vinegar2 Tbsp. dried oregano, crushed2 Tbsp. sweet paprika2 Tbsp. lime juice1 Tbsp. ground cumin1 Tbsp. smoked paprika1 tsp. salt½ tsp. ground cinnamon½ tsp. ground coriander¼ tsp. ground cloves 1. Line a baking sheet with parchment paper. Place meat and the steel blade of a large food processor on baking sheet. Freeze 30 minutes. 2. Meanwhile, wipe dried chile peppers with a damp cloth. Heat a dry 12-inch skillet over medium-high. Without crowding, add chile peppers; heat 2 minutes or until light brown and fragrant, turning occasionally. Remove and…

THE MENU Rhubarb Agua Fresca Burnt-Orange Añejo Sour Chipotle Carrot-Onion Dip with Amaranth Crackers Gem Lettuce Salad with Chamoy Dressing Spicy Pickled Eggs & Beets Pickled-Jalapeño Fried Chicken Spoon Bread-Stuffed Poblanos Tres Leches Strawberry Shortcake FRIED CHICKEN PROBABLY ISN’T THE FIRST THING THAT COMES TO MIND WHEN YOU THINK OF A MEXICAN MENU. But for Kate Ramos, creating untraditional dishes with Mexican flavors is a way to celebrate the culture’s vibrant and varied foods. Kate, who lives with her family in Southern California, became enamored with Mexican cooking while working in restaurants in Northern California. But it wasn’t until she met her husband, Armando, a first-generation American, that her connection to the cuisine became deeper and more personal. On her blog, ¡Hola! Jalapeño, Kate shares recipes that are both a…

[IN THE KNOW] CEVICHE WITH FRESH FISH SO EASY TO COME BY ALONG THE COASTAL REGIONS OF MEXICO AND LATIN AMERICA, THE DELICACY THAT IS CEVICHE—SMALL CUTS OF FISH MARINATED IN BRIGHT AND ACIDIC CITRUS JUICES AND REQUIRING NO COOKING—HOLDS A SPECIAL PLACE ON THE MENU. TRY AUTHENTIC CEVICHE WITH AHI TUNA OR MIMIC THE FLAVORS WITH A MOCK CEVICHE USING QUICK-COOKED SHRIMP. Safety Matters The acidity in the citrus does alter the proteins in the fish in traditional ceviche, making it appear cooked, but the fish is in fact raw. For this reason and your own safety, use only the freshest fish possible (get to know your fishmonger well—the more questions you ask about the fish they sell, the better). SASHIMI-GRADE TUNA Some fish on the market will be…

CHICKEN MOLE TOSTADAS HANDS ON 30 minutes COOK 1 hour 2 dried ancho chile peppers, stems and seeds removed (tip, p. 25)1 14.5-oz. can fire-roasted diced tomatoes, undrained½ cup almonds, toasted and finely chopped½ cup finely chopped sweet onion½ of a 6-oz. can tomato paste (⅓ cup)4 cloves garlic, minced½ oz. bittersweet chocolate, chopped1 tsp. ground coriander½ tsp. salt¼ tsp. ground cinnamon3 lb. bone-in chicken thighs, skin removedBlack pepper12 tostada shells 1. Place dried peppers in a small heatproof bowl. Pour ½ cup boiling water over peppers. Let stand 20 minutes; drain. Finely chop peppers. 2. Meanwhile, in a 4- to 5-qt. Dutch oven combine next nine ingredients (through cinnamon). Stir in chopped peppers. Bring to boiling, stirring constantly (mixture will be thick); reduce heat. Add chicken; sprinkle with black…