Posts Tagged With: Mano y Metate handcrafted moles

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

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

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

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

Mole Dulce Latte and Hot Chocolate

Hello all, Amy here on bright, cold day. My friends at EXO Coffee make Mole Dulce Lattes, and they are amazing. They discovered Mano Y Metate mole, developed the recipe, and only later did we meet!

I can’t make coffee like that, but I wanted to make a hot drink for myself at home. So I decided to try Mole Dulce Hot Chocolate.

I started with half a tin of Mano Y Metate Mole Dulce powder (about 1 oz). In a dry pan I toasted it over low heat, stirring constantly until it got a shade darker and I started to smell the spices and cough just a bit from the chile. You can see oil from the almonds and the melting chocolate on the wooden spoon.

Then I added one cup of water and simmered for about 15 to 20 minutes.

Mole Dulce powder is made with A LOT of chocolate.  I use Xocolatl, a handmade Oaxacan drinking chocolate imported by a sweet Tucson family and available seasonally at the Rillito Farmers’ Market and online. (Tell the young salesperson Isaac we sent you.) The only ingredients in Xocolatl are cacao beans from Chiapas (60%), cane sugar, Mexican/Ceylon cinnamon and almonds. It is wonderful eaten straight, where you’ll notice its coarse ground texture, formerly found in chocolates like Ibarra, before they changed their recipe. Xocolatl also comes in 70%.

I melted 6 small sticks (about 125g) of Xocolatl Classic into the pan, making a glossy chocolate sauce, with some suspended solids from the mole and chocolate giving it interesting texture.

Then I added 4 cups of milk from Danzeisen Dairy from Laveen, Arizona. When I was a kid, my mom would buy raw milk with a cream layer in bottles like these from a drive through milk store. What the milks then and now do have in common are freshness, lower ‘food miles’ (less transportation fuel from farm to consumer), and returnable bottles with a deposit. Plus, the bottles are so pretty!

Now, for the frothy topping. The saying goes that as much work as someone put into the foam layer on the top of your chocolate mug, that’s how much they love you. I heard you could get this by pouring from one container into another from as high as you can, but I found this is messy, possibly dangerous and disappointing.

But there’s a tool designed for this purpose. My grandmother had a molinillo just like this.

However, she didn’t let us use it, just like the fancy dishes, the living room, or anything else that grandkids would certainly ruin or break. These are now available at big Mexican grocery stores, and are so fun to use! They have free-spinning rings and holes which act like wires on a whisk. (Of course, a metal whisk works at least as well.) To use a molinillo, put the handle between your palms, rolling back and forth to spin it in the liquid. Yes, this is when you sing the cho-co-la-te song, singing and spinning as fast as you can! Then sit and savor your warm, frothy, sweet, spicy, rich cup slowly.

 

 

Categories: Cooking, Mexican Food, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , | 2 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

Mole Roasted Garbanzos

Hello, Amy here, sharing an EASY, tasty and very satisfying recipe. My sister Laura made and photographed these, so THANK YOU to her!

Garbanzos have always been a favorite. They are a fun plant in the winter garden in the low desert. Tucson CSA occasionally has them in the shares as well. To start this recipe from dried garbanzos, just soak and cook as normal in the slow cooker, pressure cooker, solar oven or on the stove. However, my sister started with canned beans. So easy! Just rinse and drain thoroughly.

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Laura put the garbanzos on a cookie sheet with a splash of olive oil. Then she sprinkled them liberally with Mano Y Metate Pipian Picante and a dash of salt. Because she likes heat, she also used black pepper and crushed red chile!

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She put the cookie sheet in a screaming hot oven, like 450 degrees! and watched them very carefully so the spices did not burn.

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When they’re crunchy, they’re done!

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They do not keep their crunch the next day, so eat soon after they are cool. Sprinkle on a salad or nibble them plain as a snack. Enjoy!

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

Huevos Rancheros with Mole

 

Hello, Amy here, full from a hardy brunch. Earlier this week my friend invited me to lunch at the Tucson Botanical Garden, where we enjoyed a lamb empanada, calabacitas tamal and huevos rancheros made with mole, black tepary beans and queso fresco. It was ALL soooo good, but I think you can guess my favorite!

Café Botanica is delicious, adorable (the old adobe Friends’ House, inside or on the patio) has really nice staff, and is open 8am-2pm daily. You do have to pay admission or be a member to get to the café, so we wandered, looking at plants in the shade and a gallery or two after our meal. Perfect afternoon.

I had never heard of huevos rancheros with mole, and I had to make it at home, often! Since I was only making brunch for two, I used dry corn tortilla meal I had on hand instead of buying or making a batch of highly perishable fresh masa. Maseca is a common brand name in Tucson grocery stores, or online.

Café Botanica used parsley in their masa for flavor and color, so I chopped a few leaves of quelites (young amaranth greens) raw and mixed them into the masa. This of course is optional, but quelites are so prolific this year with our above average rainfall this summer. Recently Carolyn used amaranth seed her in corn tortillas.

Add enough water to make a soft dough. Mix about a quarter cup meal to a few tablespoons water and adjust as necessary. If it is too dry, it will crack. If it is too wet, it will stick to your hands. Form into two balls, cover, and let rest for a few minutes. Then reassess the moisture.

Place the ball in a plastic bag and flatten with a tortilla press, a dinner plate or a rolling pin.

Thoroughly heat a comal (a dry cast iron griddle) over medium heat and put tortilla to cook. Flip a few times until both sides are covered with brown spots. No need to keep them hot, they’ll be fried!

Next I made a small amount of Mano y Metate Mole Dulce with oil and veggie broth. Other varieties of mole would work, and any broth you like. Since the dish was vegetarian, I decided to keep with the theme.

Café Botanica used black tepary beans, but I used a summer squash from the Tucson CSA. I had never heard of Tromboncino before this year, and we love the taste and its trombone shapes! As a mature, winter squash, it resembles its relative the butternut. Even as a baby, it is slightly yellow on the inside with tender skin and really nice flavor. I sautéed it with onion, salt and pepper.

Next fry the tortillas in a little bit of oil until beautiful brown and fragrant.

Fry eggs over medium, or to taste. These eggs were from a friend of a friend. The deep color of the yolk is due to the hen’s diet and I bet these birds eat plenty of fresh greenery and insects.

Assemble the dish: tortilla, squash, egg. You could melt some cheese over the tortilla if you want.

Finally, top with the Mole Dulce and I’itoi onion tops. My new favorite.

Categories: Cooking, Mexican Food, Sonoran herb, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

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