Posts Tagged With: cilantro

Chilaquiles with Mole Dulce y Negro

Hello Friends, this is Amy.

Chilaquiles are breakfast favorite, made with fried corn tortillas, sauce, cheese and toppings. The sauce can be smooth red chile or a fresh salsa, but today I used mole. I mixed two varieties of mole in one dish: Mole Dulce adds the sweetness and Mole Negro the heat. Feel free to use whatever mole you have and what suits your taste.

It all starts with old corn tortillas. I cut two tortillas per person into bite sized pieces and left on the counter to dry for a bit, so they fry better. Whenever I go to a restaurant and they are too generous with the tortillas, I wrap them up and take them home to make chilaquiles!

Then the tortilla pieces are fried in shallow oil until toasty brown and crisp. Any frying oil will be fine; I used grape seed.

For the sauce, I used half Mole Dulce and half Mole Negro from the mole powders I make (ManoYMetate.com).

Heat a splash of mild oil, add the mole powders and cook until fragrant and a shade darker. Add broth and simmer for a few minutes until thick. I had turkey broth handy so that’s what I used.

Unlike enchiladas, chilaquiles are eaten before the sauce completely softens the crunchy tortillas. SOOOOO good! So it’s important to have all the toppings ready. I like to rinse raw onion and drain. Crumbled queso fresco, crema, cilantro, green onion, avocado, roasted green chile, radishes, cucumbers, lettuce/cabbage, pickled carrots…whatever you like.

Once all the elements are prepared, set the table and assemble the people. Fried eggs and/or beans traditionally accompany chilaquiles, so have those ready, too. Scrambled or with a runny yolk are both excellent. Start the eggs in another skillet.

Now, add the toasty, crisp tortillas to the hot mole along with a handful of cheese, if you like, and stir briefly. It doesn’t even have to be completely combined.

 

Plate everything and enjoy for breakfast or any time of the day.

¡Buen Provecho!

Categories: Cooking, Sonoran Native, 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: , , , , , , , , , , | 2 Comments

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: , , , , , , , , , , , | 4 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

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

Easy Homemade Chorizo, Vegan Cauliflower or Traditional

Cauliflower chorizo on bean tosdada

Hello, Amy here on a cold sunny day looking for spicy comfort food. I remember my grandfather made huge batches of great homemade chorizo, usually from beef, and froze it in half or quarter pound balls for use later. We had it for breakfast mixed into skillet fried potatoes like hash, or scrambled into eggs and wrapped in hot flour tortillas. Also, he would mix it into mashed pinto beans for tostadas.

It turns out that Mano Y Metate Adobo powder is nearly all you need to season homemade chorizo. I’ve made it with beef, lamb, a mix of pork and beef, or tofu with great success. Extra firm non-silken tofu, squeezed of excess water, was surprisingly realistic when well fried and scrambled into eggs.

But I recently heard of someone making chorizo out of cauliflower, and sure enough, a quick internet search turned up plenty of variations. Cooks added all manner of creative ingredients with cauliflower to simulate a meaty taste and texture. I happened to have a huge beautiful head of cauliflower from Tucson CSA/Crooked Sky Farms, so I simply substituted cauliflower for raw meat to start. YUM! While searching, I also found a dozen places to substitute cauliflower for other traditional ingredients. Potatoes, wheat, rice, look out!

The following measurements are strictly to taste, and you can always spike with some crushed chiltepin or hot crushed red chile.

I put about half a pound of ground beef with a tin of Adobo powder and two teaspoons of vinegar. Yes, the whole tin. If you use less, it could be bland. I did the same with a cup of (packed) cauliflower I had minced in the food processor.

If possible, marinate in the refrigerator for a couple days.

Then fry in a skillet until brown. The cauliflower needed quite a bit of oil to brown, the beef none. Salt to taste.

Then I heaped the cauliflower chorizo on a bean tostada, and garnished with cilantro and I’itois green onion. I’ll be serving that at a vegetarian potluck very soon!

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

Roasted Veggies with a hint of Pipian

Happy Thanksgiving week! Amy here, planning the menu with the cooking team, which is pretty much everyone in our family. It’s fun to mix it up and offer something interesting for the big meal, but it can’t stray too far… on Thursday.

A few years ago my sister and I spiced the veggies with a dusting with Mano Y Metate Pipian Picante powder and a splash of Alfonso olive oil before going into the screaming hot oven.

This was a Tucson CSA mix of small Red La Soda potatoes, Glendale Gold onions, a Beauregard Sweet Potato and cubes of this unknown winter squash. If I had carrots or mild turnips, I would have added them, too.

Pipian Picante is medium spicy, but for a mild dish, use Pipain Rojo. The two Pipian are nearly the same recipe, but Pipain Rojo is made with Santa Cruz Mild Chile from Tumacacori, Arizona, while Pipian Picante uses Santa Cruz Hot Chile. This chile is fruity and flavorful. It’s bright red in color and the flavor matches the color. Of all the varieties of mole powder that I make, these two are the only ones that use only one type of chile, because this chile is special enough to stand on its own. By the way, if you’re looking for a fun road trip to take out of town guests, the little Santa Cruz Chili and Spice Sore is fun and right across from the mission.

Both Pipian Rojo and Pipian Picante are made with lots of pepitas, or pumkin seeds, along with almonds and a few sesame seeds. It also features plenty of coriander (cilantro) seeds and canela, the soft, easy to break sticks of Ceylon cinnamon.

Sweet cinnamon, sweet chile, and evaporated cane juice in the Pipian go great with the beautiful winter squash that usually looks sweeter than it is. And the kick in the chile is great on the sweet onion and sweet potato. The finished dish is unquestionably savory and spicy. I hope you like it as much as we do. Add a sprig of rosemary from the garden if you have it, just for fun.

 

Now, for Friday after Thanksgiving, I recommend Enmoladas with Turkey. These are enchiladas made with mole instead of just chile. Please forgive the candlelit photo, but this is all I could take before it was devoured! For the recipe, go to my very first post on this blog, and substitute leftover turkey for the amaranth greens filling.

Thank you to my family that helped me sell mole at the Desert Botanical Garden and Tohono Chul, and my friends that helped me fill and label tins to prepare for the events. Mil Gracias.

Categories: Cooking, Edible Landscape Plant, heirloom crops, Heirloom pumpkins & squashes, herbs, Kino herb, Mexican Food, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , , , , , , , | Leave a comment

Corn to posole

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Do you love posole? Amy here today making posole from dry, untreated corn. What corn to use for posole? Flour corn varieties are good, as they have a large starch content. Also dent corn varieties, which contain some starch, dry unevenly on the cob and form an indentation in the top of the kernel. The dent corn I’m using today is sometimes called field corn, and it may have been grown to feed to livestock. I sometimes get dry corn, purple or white, from the bulk bins at the Mexican store. Use what you can find or grow and see what happens! This corn was a gift of completely unknown origin from my friend Lori.

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The ratio is 1 cup dry corn, 3 cups water and 1 tablespoon lime. Not lime, the citrus fruit, it is specially treated limestone. The best source for culinary calcium hydroxide is called cal sold with Mexican spices, or called pickling lime sold with canning supplies to keep pickles crisp. It is becoming rare since modern pickle recipes are more cautious of botulism growing in the less acidic environment. If necessary, type S (slaked) construction lime for concrete and mortar works, but you have to add more of it.

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Place all in a non reactive pan, simmer for a few minutes and then remove from the heat. If you are making posole, it is not critical if the corn starts to cook a bit. If the corn will be ground into tamales or tortillas, it will be gummy and not stick together well if cooked.

As soon as the corn is in the lime water, it turns bright yellow!

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Then let it soak overnight. I decided to boil some corn in plain water to compare the results.

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The next morning: On the right, the limed corn is much darker yellow color than the corn boiled and soaked overnight in fresh water, on the left. On the right the lime water, formerly white, is now yellow from the seed coats of the corn. The water in the pot on the left remains clear.

Drain the lime water and send to the sewer, not your plants! It is very alkaline and will harm the soil and plants.

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The lime turns the seed coats into slime. Now rinse, rub, rinse, rub, rinse.

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Now the rinsed, limed treated corn in the colander is a lighter yellow than the plain water boiled corn in my hand.

This is called nixtamal, and can be ground into masa for tamales or tortillas, or cooked into posole. I will make masa in another post.

You can purchase nixtamal ready to rinse at most grocery stores. After rinsing, it freezes beautifully. I have purchased it dry, whole or ground, but never dried it myself. I use it dry in the Mano Y Metate Mole powders to give body to the sauce.

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When the corn rinsing water is clear, boil in fresh salted water. Add chopped onion and a few cloves of garlic. Cooking times vary wildly depending on the batch, but at least an hour, until tender and the kernels burst open.

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The same corn after identical soaking and cooking times: the treated corn on the right blossomed to toothsome tenderness and has the characteristic posole aroma. I see some residual seed coat, but I do not notice when eating. On the left, the fresh water soaked and cooked corn has a few kernels that blossomed some, but is overall texture is hard with seed coats remaining in my mouth after chewing. It does not smell like posole.

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This reason alone would justify the nixtamal-ization process, but it also makes it more nutritious. The niacin present in corn becomes more available, the amino acid balance improves and the lime adds a digestible source of calcium.

To the pot you can add little red chile, green chile, cubes of pork, beef tripe, pinto beans, or sliced carrots. I added Mano Y Metate Pipian Picante Powder. Garnish with shredded cabbage, sliced radishes, cilantro, white or green onion or lime wedges.

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Categories: Cooking, heirloom crops, heirloom grains, Sonoran Native, Southwest Food | Tags: , , , , , , , , | 3 Comments

Epazote and Garden Herbs Blend Into Delicious Mole Verde

This epazote plant has grown to over 6 feet.

This epazote plant has grown to over 6 feet. It was a volunteer in the lettuce bed and loved the rich soil.

Carolyn here this week. This spring I have had epazote sprouting between my tomato plants, epazote in the pea pots, epazote in the kale and in the I’itoi onions. I harvested the last of the chard today and there was an epazote plant hiding in that row. For fun, I left one in the lettuce patch and it has grown over 6 feet, thriving in the rich soil and organic inputs in that area. After taking a picture today, I’m going to pull it before it releases a couple thousand seeds and takes over my entire garden.

I bought my first epazote plant from a lovely Mexican woman at the farmer’s market. That one died, but I tried again the next fall. This time I was more successful and now I can supply epazote to anyone who needs it.

Healthy epazote plant earlier in the spring.

Healthy epazote plant earlier in the spring.

Epazote is a New World herb that originated in Central America and parts of Mexico and in the Nahuatl language is called epazo-tl. It has spread north to the U.S. and to the Caribbean. The scientific name was formerly Chenopodium ambrosoides but has been changed to Dysphania ambrosoides. Interestingly, it is related to quinoa, spinach and beets.

Epazote is used as an flavoring herb and its taste changes slightly as the plant ages. Chew on a leaf of a young plant and you will notice a light citrus-y flavor that starts on your tongue and spreads through your mouth. Leaves from older plants intensify the pine-y or eucalyptus flavor notes that underlie the citrus. Some say it tastes similar to tarragon.

In the Southwest, epazote is most frequently used in cooking black beans for flavor and also for its anti-gas effects. Add two or three sprigs during the last 15 minutes of cooking. If you have access to fresh epazote, feel free to try it in other dishes. A little chopped up in a corn relish adds a spritely flavor. If you make your own mole sauces, add a few leaves, particularly to a green mole. It also goes well in filling for tamales and sprinkled on the cheese in quesadillas

Another traditional use of epazote as developed by the native Mayans is as a tea, particularly as a remedy for intestinal parasites. Epazote includes 60-80 % ascaridole, which is toxic to several intestinal worms.

Herbs for Mole Verde from left: epazote, parsley, oregano, and cilantro.

Herbs for Mole Verde from left: epazote, parsley, oregano, and cilantro.

Here are the vegetables you will use: tomatillos, onion, garlic and jalapenos.

Here are the vegetables you will use: tomatillos, onion, garlic and jalapenos.

As with most leafy greens, epazote also provides some vitamins and minerals including vitamin A, B-complex vitamins (specifically folic acid) and vitamin C as well as calcium, manganese, copper,  potassium, phosphorous and zinc.

Mole Verde

Here’s a recipe for a delicious green mole with epazote. This is a chewy, substantial version due to the pepitas.  I served the sauce with sautéed chicken breast pieces and fresh nopalitos from my garden. Makes about 6 generous servings.

Ingredients

1 cup pepitas (hulled pumpkin seeds)

1 cup roughly chopped white onion (about 1 small)

1 tablespoon minced garlic (about 3 medium cloves)

1 tablespoon vegetable oil

1/2 pound tomatillos, husked and cut in eighths (about 5 large)

2 medium jalapeño peppers, roughly chopped (seeds removed for a milder sauce)

1 cup packed coarsely chopped fresh cilantro leaves and tender stems

1/2 cup packed coarsely chopped fresh epazote

½ cup parsley leaves

2 tablespoons fresh oregano

2 cups low-sodium chicken stock, divided

Salt, to taste

Directions

Saute the onion, garlic, and tomatillos until soft.

Saute the onion, garlic, and tomatillos until soft.

  1. Prepare all your herbs first and set aside. In a medium heavy skillet over medium-high heat, toast pepitas until they start to pop and turn a light golden brown. Toss constantly so they won’t burn. Transfer to a blender and process until finely ground. You will have to stop the blender every few seconds to redistribute the contents.
  2. In a heavy saucepan, heat the oil and sauté the onion until it starts getting translucent. Add the garlic and cook another minute. Add the tomatillos and jalapeno and cook, stirring frequently until soft.
  3. Transfer the sautéed vegetables to the blender jar with the pepitas and the herbs. Add one cup of the chicken stock and puree until well combined. This may take a couple of minutes.
  4. Return the blended mixture to the saucepan and put it over medium heat. Meanwhile rinse the blender jar with the remaining cup of chicken broth and add to the pot. Reduce heat and simmer for 10 to 15 minutes to let the herbs release their flavors and the flavors to blend. Stir frequently.
  5. Use immediately or transfer to an airtight container and store in refrigerator for up to 3 days, reheating before use.
Serve the sauce with chicken, fish, or vegetables.

Serve the sauce with chicken, fish, or vegetables.

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You can buy seeds for epazote from Native Seeds/SEARCH.   They also carry a selection of cookbooks by Carolyn Niethammer. The books are also available online from Amazon and Barnes&Noble.

Categories: Edible Landscape Plant, Gardening, herbs, Sonoran Native | Tags: , , , , , , , | 3 Comments

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