Posts Tagged With: chile

Mole Spiced Dark Chocolate Sablé Cookies

Do you like dark chocolate with a hint of spice?

How about not too sweet but buttery rich cookies that are cute and easy to make?

Hello friends, Amy here today with a cookie perfect for Easter from my friend Joy Vargo.

Yes, that Joy from Tucson CSA. She also is a chef and AMAZING caterer. She brought these cookies into CSA, spiced with Mano Y Metate Mole Dulce. The texture is delicate and crumbly, and Joy said that the French name Sablé translates as sandy.

Joy is a trained baker, so her original measurements are the weights listed in the recipe. If you have a kitchen scale at home, please use those instead of my approximations for the volumes.

I made both the logs sliced thinly and the roll and cut method. Since the rolled were thinner, I preferred those. The sugar sprinkled on top of the unbaked cookie was a nice touch. The sea salt I used was too fine and dissolved on the surface, but tasted good. However, the combination of salt AND sugar on the top of the cookie was a hit!!!! If I had saved any Mole Dulce powder I would have tried that as a sprinkle as well, like on these brownies.

They don’t rise at all, so this is a great recipe to use those cookie cutters with intricate designs. Also, they can be crammed close on the baking sheet. That is good because this recipe makes a big batch, of course depending on the size and thickness of the cookies. I froze some of the dough to defrost and roll fresh for Sunday.

 

Mole Spiced Dark Chocolate Sablé Cookies

By Joy Vargo

 

2 sticks Unsalted Butter, Room Temperature (7.5 oz)

½ cup Sugar (3 oz)

2 Eggs, Beaten (3 oz)

1 tablespoon Vanilla

1 tin Mole Dulce, Mano y Metate (2.2oz)

1 cup Dutch Process Cocoa Powder (4.5 oz)

2 ½ cups All Purpose Flour (10.5 oz)

Pinch Sea Salt

 

In a large mixing bowl whisk together the flour, cocoa powder, sea salt, and Mole Dulce. Set aside.

 

In stand mixer bowl cream together butter and sugar until light and fluffy. Slowly add eggs, about half at a time, making sure to incorporate fully into the batter before each addition. Scrape down bowl frequently to help fully incorporate all ingredients. Add vanilla. Mix. Add flour mixture all at once and very slowly mix until a soft dough forms. If dough is still too wet and sticky add a few pinches more flour. If dough is too dry add just a couple drops of water. The goal is to have a smooth soft dough that can be rolled/shaped easily, but also take care to not overwork the dough.

 

At this point, form the dough into either patties that can later be rolled out, cut and baked OR roll the dough into the desired size of logs that can be cut and baked. Cover dough and refrigerate for at least 30 minutes.

 

When ready to bake, Preheat oven to 350F.

 

If dough has been shaped into patties then gently roll to desired thickness, cut desired shapes. If dough was rolled into logs then gently cut to desired thickness with a sharp knife to avoid crushing the logs.

 

Place evenly on parchment lined cookie sheets. Sprinkle tops of cookies with a bit of sugar, a sprinkle of sea salt or both.

 

Bake cookies for 10-15 minutes, or until just set. Cookies should still be slightly soft to the touch as they will firm when cooled. Let cool completely before serving.

 

Categories: Cooking, Southwest Food, Uncategorized | Tags: , , , , , , , | 1 Comment

Holiday Brunch: Enchiladas with Sweet Winter Squash and Mole Negro

Merry Christmas from Amy and family! We celebrated with a brunch of enchiladas with Mano Y Metate Mole Negro, filled with sweet winter squash, and served with beans and eggs. Hearty and healthful, to offset the cookies and sweets.

I started with a giant ha:l, a Tohono O’odham sweet orange fleshed winter squash. I got this one from Crooked Sky Farms via Tucson CSA. The safest way to open it is dropping it on the hard floor!

After prying it open, I removed the seeds, carefully removed the thick peel with a big knife, chopped it into bite sized pieces and simmered just until tender in vegetable broth.

Then I made the Mole Negro using a tin of Mano y Metate mole powder, oil and the squash cooking liquid.

Corn tortillas fried in oil until leathery are the backbone of rolled echiladas.

After dipping the tortillas in the mole, I filled with a squash and crumbled queso fresco.

These enchiladas are rolled and baked uncovered at 375 degrees F for maybe 20 minutes, or until heated though and bubbly.

Garnish with cilantro and more queso fresco. Perfect for brunch or any special meal of the day. Happy holidays!

Categories: Cooking, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , | 1 Comment

Tortilla soup with Mano Y Metate

Hello all, Amy here on a cold November evening. Lately I’ve been living off soups and here is tonight’s tortilla soup, red and savory from Mano Y Metate Pipian Rojo powder. My soup turned out mild, but you could make it with Pipian Picante to make it medium spicy.

I got the idea from a longtime customer and Desert Botanical Garden staff member last weekend at the annual Chiles and Chocolate Festival in Phoenix. My mom, sister and I had a great time, seeing old friends and talking about food and recipes.

 

Tortilla soup usually starts with tomato, but I had Tucson CSA tomatillos. They all went in the stove top cast iron grill pan, some for the soup and the rest for salsa tomorrow.

Once charred, I coarsely chopped and set them aside. This step makes the tomatillos so much more flavorful and mellow. For red or other colored tomatoes, the charring would be an optional step.

Then I cut the kernels from an ear of sweet corn. The shucked ear could be charred first if you wanted more toasty corn flavor.

Then I browned a chopped white onion, a few cloves of sliced garlic and the corn in a little oil.

To that I added a tablespoon Pipian Rojo powder, about a cup of chicken (or veggie or turkey) broth and chopped tomatillos. After simmering for a few minutes, it smelled great.

Then I fried corn tortilla strips in hot oil until lightly brown and very crispy.

In each bowl, cilantro and green onion from the CSA share went over the soup, as well as a sliced avocado and the crispy tortillas.

I sprinkled on chopped Oaxaca cheese, which melted into the hot broth. Oaxaca cheese is made by stretching, similar to mozzarella, and it melts like it, too. Chicken in bite sized pieces would be very nice, but I’m using it for another soup, and I didn’t miss it here. Finally, a drizzle of cultured crema and a squeeze of ripe lime (or any tart citrus) finishes it. !Buen provecho!

Tortilla soup with Mano Y Metate Pipian Rojo

Quantities of all ingredients are to taste

 

Onion

Garlic

Sweet corn

Pipian Rojo powder (1 tablespoon per 1 cup broth)

Tomatillos

Chicken (or veggie or turkey) broth

Salt to taste

Oil as needed

 

Garnishes:

Tortilla strips, fried crunchy and light brown

Cilantro

Green onion

Avocado

Oaxaca or mozzarella cheese

Crema or sour cream

Lime squeeze

 

 

 

Categories: Cooking, Mexican Food, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , | 3 Comments

Chile poblano and pomegranate season: Chiles Rellenos en Nogada

Hello all, Amy here. Every year in the late summer or early fall, I end up with pomegranates and fresh green poblano chiles at the same moment, and need to make Chiles en Nogada. The huge, green (but this time blushing red!) poblano chiles were from Tucson CSA/Crooked Sky Farms and a CSA member brought in the pomegranates from their bush at home.

There are many filling options for chiles rellenos (singular: chile relleno) but I love a traditional picadillo for this dish. I started by cooking ground pork with onion, garlic, and whole cumin. But beef, or a mix of the two, is good, too.

Then I spiced the meat with ground coriander seed, cinnamon, Mexican oregano, tomato, raisins, slivered almonds and green olives.

Charring fresh chiles over an open flame smells so wonderful! After evenly blackening the chiles, place them in a paper bag or saucepan with a lid as they cool and sweat off their skins. Peel without rinsing, as few pieces of skin are not worth watering down the chile’s flavor. While I was already making a mess on the stove top, I roasted a few chiles for other projects. Of course any chile or bell pepper could be used with this filling, so use what you have. Chile poblano, to some people at least, is the fresh version of chile ancho. I always add a disclaimer since chile nomenclature varies, and different chiles get different names and some names are used for different chiles!

Slit each chile and remove the core and seeds while keeping the stem and the rest of the chile as intact as possible. Stuff the chile with the meat.

For the sauce, soak about one cup walnuts in water.

Then drain and liquify in a blender with about one cup Mexican crema or sour cream and half a pound of queso fresco.

Salt to taste and adjust with a little water or more cheese or nuts to taste. Make plenty of this cooling sauce in case one of the chiles is very spicy! Top with sauce immediately before eating and garnish with plenty of pomegranate arils (seeds).

Unlike the fried version, this dish is great served hot, warm or room temperature, which it makes is good to serve a crowd. Another time I’ll post my great grandmother’s battered and fried version that is famous for a reason, but they need to be eaten as they are made. Also, when you have pomegranates, make this one. !Buen provecho!

 

 

Categories: Cooking, fruit, heirloom crops, Mexican Food, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , | 7 Comments

Arroz Verde with Sweet Potato Greens

Happy autumn! Amy here, wanting to make arroz verde to go with beans my friend made. But the summer amaranth greens are too mature and the winter greens aren’t ready to harvest. My new favorite vegetable the past few weeks is sweet potato vines. Mild and tender, and not at all bitter. I had some cooked in Asian food, but I’d never grown or cooked them myself. A couple cuttings turned into a large planter full in no time! I’ll report back if I ever get any edible sweet potato tubers…

To make the dish, I started with cilantro stems that would otherwise go to waste, onion, green chile, and the sweet potato leaves plucked from the vines.

I roasted the chile and let it cool as it sweated it in a covered container. Then I peeled, seeded and chopped it.

Then cilantro stems, onion and a handful of sweet potato leaves went in the blender with the amount of water needed to cook a cup of rice (The volume of water varies by variety of rice.) The chile can go in the blender, but opted to leave it coarse. Actually, it could all be coarsely chopped instead of blended.

The green slurry went into a dish to simmer with the chile, salt and some Mano Y Metate Mole Verde powder.

While that heated, I browned the rice in olive oil. For me, the trick is to keep from stirring it too often, so it gets some nice dark spots. I spooned the browned rice into the green liquid, covered and simmered on very low heat.

Once the rice was tender and the liquid absorbed, I added some chopped sweet potato greens sauted with onion and garlic and folded all together.

 Enjoy with beans.

Categories: Cooking, Edible Landscape Plant, Gardening, heirloom beans, herbs, Mexican Food, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , | 2 Comments

Sikil Pak – Yucatan Pumpkin Seed Dip

Hello, Amy here eating something totally new to me that my sister Laura just made. Sikil Pak is a Yucatan condiment made with pumpkin seeds.

She recently had this dip at our uncle’s house and fell in love immediately with this bright and rich mixture. She didn’t have his recipe but took a guess at the general proportions and ingredients he used and came up with a close version. It’s a blend of cooked and raw elements plus lots of citrus. Make sure to cool before blending in the herbs at the end to keep it fresh.

1 medium sweet onion

2 tablespoons butter

1 habanero chile

12oz tomatoes, canned or fresh

2 cups toasted, unsalted pumpkin seeds. Or start with raw, then toast and cool

2 limes, juice and zest

1 bunch cilantro

salt and pepper

agave nectar

Sauté diced onion and habanero in butter until golden brown, let cool. Sauté tomato until liquid slightly reduces, let cool. Place onion, pumpkin seeds and tomato in food processor, add lime juice and zest, and pulse together.

Add coarse chopped cilantro into processor and pulse until the texture is like wet sand, do not over mix. Adjust seasonings; add agave drizzle to balance the acidity of the lime juice. Garnish with pumpkin seeds and chopped cilantro. Serve with corn chips. Maybe jicama would be good, too. Thanks, Laura!

Read more use of pumpkin seeds here.

amy mole

Amy Valdez Schwemm

Amy Valdés Schwemm

With her family’s love of cooking as her inspiration, Amy founded Mano Y Metate, offering freshly ground mole powders for people to make and serve mole at home. She inspires Tucsonans to become Desert Harvesters, to plant and harvest native foods in their yards. At Tucson Community Supported Agriculture, she advocates for underappreciated veggies and celebrates food’s seasons. She loves to hike the deserts and forests, make plant remedios, and feed people.

Categories: Cooking, herbs, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , | 3 Comments

San Juan’s Day Invites the Monsoon at Native Seeds/SEARCH

San Juan’s Day, which fell this year on June 24, is the traditional beginning of the monsoon season when ambitious gardeners start planting their summer crops in anticipation of the summer rains.  Native Seeds/SEARCH, a nonprofit involved with collecting, growing and distributing heritage seeds, held an early morning party to celebrate this year. Members arrived at 6:30 a.m. to help get the garden at the Native Seeds Conservation Center ready and to process some seeds that were already grown. It’s Carolyn today, and as a board member of Native Seeds/SEARCH, I arrived early with a car full of food and serving ware for the post-work breakfast.  We began with a short ceremony recalling wise sayings on gardening. Here are a few:

A good gardener always plants 3 seeds – one for the bugs, one for the weather and one for himself.   — Leo Aikman

Think of the fierce energy concentrated in an acorn! You bury it in the ground, and it explodes into an oak! Bury a sheep, and nothing happens but decay.
–   George Bernard Shaw

And then to finish:

Gardens are not made beautiful by singing ‘Oh how beautiful!’ and sitting in the shade. – Rudyard Kipling

And so everyone fanned out to the garden to get to work.

 

Sunflower seeds are beginning to ripen on these giant flowers. But the birds saw this as an invitation to help themselves. Volunteers added these bags to save some seed for the seedbank.

Earlier in the week, Native Seeds volunteers had contoured the garden area into traditional waffle form–depressions that can hold water with ridges between, like a…well…waffle. This is a good way to plant summer gardens. Heavy mulch, straw as seen below, helps retain moisture.

A volunteer plants heritage beans gathered in Mexico in a waffle garden.

 

Here a volunteer winnows beans by letting air from a fan blow away the dried bean pods.

There was also indoor work, doing final cleaning of seed and getting it ready for packaging.

Volunteers get instructions on cleaning acelgas seed, a green, in the Native Seeds/SEARCH seed lab.

While the volunteers were finishing up, Native Seeds staff were completing breakfast preparations. For the breakfast, I baked date bars (click for recipe here in a former post) and lemon muffins with saguaro seeds.

Chad Borseth, who usually manages the NS/S retail store, stirs scrambled eggs.

And everybody digs into a breakfast feast after some serious volunteer work.

One of the most popular dishes at the breakfast feast was the Rajas con Queso prepared by Native Seeds  Executive Director Joy Hought. Here is her recipe. No photo; honestly it isn’t very picturesque, but it is truly yummy.

Rajas con Queso

Ingredients

6 medium size poblano chiles

1 medium white onion

1 ear fresh sweet corn

2 T butter

salt and fresh black pepper to taste

1 teaspoon dried marjoram

1 cup Mexican crema (alternatively creme fraiche or sour cream)

8 ounces crumbled queso fresco for garnish

Instructions

Roast the peppers: Wash the chiles well and pat dry. Place them on a baking tray and into an oven to broil at 500 degrees F. for 5-10 minutes, using tongs to flip them every couple of minutes until very blackened and blistered on all sides. Alternately, do this on a barbecue. Immediately transfer the blackened peppers into a container and seal it shut to steam (e.g. paper bag, or bowl with lid or plastic wrap). Leave the peppers to rest while you prepare the corn and onions.

Peel and slice the onion into thin slivers; shuck the corn and slice the kernels off.

Once the peppers have rested for 20 minutes, remove them from the container and, using rubber or latex gloves, rub the skin off and remove the stem, seeds and any inner stringy bits. If the skin doesn’t come off easily they’re not blackened enough. Running them under water helps. Coarsely cut the peppers into strips or bite-size pieces.

Heat the butter in a large saucepan over medium heat until it bubbles. Add the onions and sauté for 4-5 minutes until cooked through and just beginning to brown.

Add the fresh corn, chopped chiles, marjoram, salt and pepper, and sauté for another 5 minutes.

Stir in the crema and heat through for 3-5 minutes, then remove from heat.

If desired, serve with crumbled queso fresco.

BONUS: Vegan versions can be made with vegetable oil and coconut cream instead of dairy products.

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We now have a Savor the Southwest Facebook page. Please follow us as we add posts during the week. Follow me on Facebook at Carolyn Niethammer Author.

See more recipes for desert plants in Cooking the Wild Southwest available in the Native Seeds online store, other online outlets and your independent bookstore.

 

Categories: Cooking, Sonoran Native | Tags: , , , , , , | Leave a comment

Mole buttered Corn on the Cob

Happy Solstice! Midsummer Greetings! By the time you read this, I’ll be in the mountains of New Mexico. Driving thought farming towns, hoping to see roadside stands with fresh sweet corn, tomatoes, stone fruit, who knows?!?!

Before I left home, I had an idea to test. (Thank you for the inspiration, Mom!) I wanted a way to share Mano Y Metate Moles with my travel companions camping. So I purchased one ear of organic bicolor sweet corn from the market. Then I let some butter come to room temperature.

I divided the butter into two tablespoon portions, and added about a two teaspoons Pipian Picante, Mole Dulce or Mole Verde powders in separate dishes.

After mixing, I popped the dishes into the freezer for a few minutes while the corn steamed.

All together, it looked promising.

Butter melting into kernels…WOW. Just try it!

Actually, I’ll be trying Mole Butter on many other things. !Buen provecho!

Categories: Cooking, heirloom grains, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , | Leave a comment

Mole Pecan Crackers and Goat Cheese

Happy spring! Amy here, riding the waves of rushing spring activity. At Tucson CSA this week, we saw the first fresh chevre of the season from Black Mesa Ranch.

Later in the season, David will send us cheese rolled in herbs, or green chile, or chipotle. Since this chevre was plain, I decided to roll some in Mano Y Metate Mole Verde powder and some in Pipian Picante.

To accompany it, I wanted to make something special. Pecan crackers are delicious yet easy, and can be made with entirely local ingredients. Green Valley Pecan Company in Saguarita, just south of Tucson, sells finely ground pecans, which I use in the Mole Negro. Almond meal works just as well as pecan in this recipe. In other batches, I’ve added some mesquite meal, acorn meal, barrel cactus seed, chia seed, sesame seed, amaranth seed, and/or cracked wheat. Use what you collect!

For this batch, I mixed 2 cups pecan meal with an egg and a tablespoon of olive oil. No need to measure; as long as it comes together into a dough that can be rolled, it works. Normally I add salt, but this time I added 2 teaspoons mole powder.

Roll the dough onto a piece of parchment paper on a baking sheet as thin as possible, and cut into squares with a pizza cutter.

 

Top with salt, seasonings, or Mole Powder and bake at 350 degrees F for 10 to15 minutes, depending on thickness. I usually let them get a little brown, so they will be crispy. Towards the end, they can burn quickly.

After baking, re-cut and separate the crackers. Cool and enjoy! Store any left in a dry place.

Categories: Cooking, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , , , , | 1 Comment

Black Bean Mole Negro

Hello, Amy here on a cool, rainy day in Tucson! For an upcoming potluck, my classmates have requested I bring a dish with “my spices”. For this group, it needs to be vegetarian, so I’m making my friend Barb’s black bean, sweet potato dish. She says it’s her mix of a couple recipes, a stew and a chili. It is always a hit and I know it will wait patiently in a slow cooker from morning until lunch break.

I started with a collection of veggies from my Tucson CSA share and a tin of Mano Y Metate Mole Negro.

In the fall Crooked Sky Farms sent us dry beans, and roasted chiles that I squirreled away in the freezer. Recently the shares have included Beauregard sweet potatoes, yellow onion, cilantro, I’itoi onion, and bountiful celery! Normally I love celery leaves, but I used very few today because these were so strong. I’ll dry them to use as a seasoning.

Once defrosted, I peeled, stemmed and seeded the chiles, saving all the juice.

I started by cooking the onion in oil. Then went in a clove of garlic and the celery, sweet potato, and chile. After all was soft and starting to brown, I added a tin of Mole Negro.

When all was smelling delicious, I added a can of tomatoes and some water.

Previously, I had sorted and soaked a pound of beans. I cooked them in a slow cooker until tender.

Then into the veggies with the cooked beans and all their broth. Simmer for a bit, salt to taste, and done! Garnish with cilantro and I’itois.

 

Categories: Cooking, heirloom beans, heirloom crops, herbs, Mexican Food, Sonoran herb, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , , , , | 1 Comment

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