Latino Foodie The Dish on Food & Culture 2018-01-18T01:22:30Z http://www.latinofoodie.com/feed/atom/ WordPress Art Rodriguez http://latinofoodie.com <![CDATA[ROSCA DE REYES: Perfect Sweet Bread to Celebrate Dia de los Reyes]]> http://www.latinofoodie.com/?p=6320 2018-01-04T23:51:12Z 2018-01-04T19:30:08Z If you’re like me, the holidays can be a big sparkly, glittery blur. We made (and ate) our fair share of tamales and gained a pound or two, but before you take down that last string of Christmas lights remember that in many  parts of the world the holidays are not over just yet. In Mexico, the big day for Continue Reading

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If you’re like me, the holidays can be a big sparkly, glittery blur. We made (and ate) our fair share of tamales and gained a pound or two, but before you take down that last string of Christmas lights remember that in many  parts of the world the holidays are not over just yet. In Mexico, the big day for children is actually on January 6th — the Epiphany.

Rosca de Reyes

A traditional Rosca de Reyes, or Three Kings Bread, is baked in order to share with family and friends on this special day. This lightly sweetened yeast bread is perfect for dipping and dunking into hot champurrado or Mexican chocolate. You may be able to still find your Rosca de Reyes at your local panaderia or Latino grocery store, but be mindful because they run out fast. Do not fret, with this recipe below now you can make your own!

Rosca de Reyes

Don’t be daunted by the amount of ingredients or the steps, because this recipe is worth it. The recipe yields a Rosca de Reyes about the size of a cookie sheet, two medium sized roscas or 3 small breads. I recommend making a big one and inviting all your friends and family over for a slice. Also, don’t forget to put in the baby Jesus!

Here is a video we developed for Herdez Brands to celebrate Three King’s Day. That big gorgeous Rosca de Reyes was made with the recipe that follows. For more authentic holiday traditions and recipes, visit HerdezTraditions.com

Rosca de Reyes

Ingredients:
½ cup warm water
1 envelope dry active yeast
4 cups all-purpose flour, sifted plus more for dusting
1 cup white granulated sugar
1 ½ sticks unsalted butter (6 ounces)
3 large eggs
3 large egg yolks
2 tablespoons whole milk
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 ½ teaspoon orange extract
Zest of 2 medium oranges
1 large egg, beaten
1 tablespoon whole milk
Sugar for sprinkling
Candied/dried fruit

Ingredients for paste:
1 large egg yolk
¾ cup all-purpose flour
6 tablespoons margarine
½ cup powdered sugar

Procedure:
1. In a medium bowl, combine the water and yeast. Allow it to bloom, about 5-10 minutes.

2. After the yeast blooms, whisk in ½ cup of flour. Cover and allow to sit for about 25 minutes. (Optional: you can also add in a pinch of sugar to help feed and grow the yeast.)

3. In a stand mixer, cream the sugar and butter with the paddle attachment.

4. Beat in the eggs/yolks one at a time with the speed on low until fully incorporated, about 1 minute each yolk.

5. Add the milk, salt, cinnamon, extracts and zest. Beat in for about 1 minute.

6. Use the dough hook attachment, slowly mix in the remaining 3 1/2 cups sifted flour just until the dough starts to come together.(You may not use all the flour or you might need to add a little more. Remember: moisture in the air is not your friend here.)

7. Add in the yeast and mix on medium for about 5 minutes, scraping down the sides and bottom as needed. Place on a clean lightly-floured surface to knead until smooth.

8. Place the dough in a greased bowl. Cover with plastic wrap and allow to rise in a warm place. The dough should about double, about 60-90 minutes.

9. Meanwhile, make the paste: using a hand mixer, combine large egg yolk, flour, margarine and sugar until creamy. Place in a piping bag with a wide tip like a large basket weave tip/cake icing tip. The sugar paste will be piped in bands around the cake, so the size and shape is ultimately up to you. (You can also just form shapes (thin/thick bands) with your hands or roll out shapes with a rolling pin or even use cookie cutters. If the paste gets too soft from the heat of your hands, simply refrigerate for a few minutes.)

10. Punch down the dough in the bowl. Place on a lightly floured surface and gently form into a ball. (You can cut the dough in half or thirds if you want smaller breads. While I prefer them, sometime making one large bread is easier for larger groups.)

11. Using your fingers, poke a hole in the center of the dough ball. Slowly make the hole bigger, gently stretching and pulling so that the ring is uniform in size.

12. Place parchment paper on a baking sheet tray(s) and spray with a neutral non-stick cooking spray. Place the dough ring on the paper, cover with a clean dish towel and allow it to rest in a warm spot for another 40-45 minutes.

13. Preheat your oven to 375°F.

14. Prepare the egg wash by whisking together the large egg and milk. Right before you are ready to decorate the Rosca de Reyes, brush it with the egg wash.

15. Use the reserved sugar paste you made by piping bands across the bread. Decorate the bread with the candied fruit any way you would like. (Remember that the decorations are a matter of taste, so use as much or as little as you like.)

16. Bake for 10 minutes are 375°F, rotate the bread(s) then reduce the temperature to 350°F and allow to bake for another 10-15 minutes, until it has browned to your liking.

17. Allow to cool on the baking sheet for a few minutes before removing to a cooing rack. Allow to cool completely before placing the plastic baby inside.

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Stephen Chavez <![CDATA[Raisin Coconut Bread Pudding Recipe]]> http://www.latinofoodie.com/?p=8376 2017-12-20T02:50:47Z 2017-12-20T02:45:44Z THIS IS PART OF A SPONSORED COLLABORATION WITH MILKPEP AND DIME MEDIA. However, ALL OPINIONS EXPRESSED ARE MY OWN. #HERENCIALECHE As the song lyrics say, “It’s the most wonderful time of the year!” What better way to bring cheer and goodness into your home this holiday season than with a Raisin Coconut Bread Pudding. Made with whole milk, the bread Continue Reading

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THIS IS PART OF A SPONSORED COLLABORATION WITH MILKPEP AND DIME MEDIA. However, ALL OPINIONS EXPRESSED ARE MY OWN. #HERENCIALECHE

As the song lyrics say, “It’s the most wonderful time of the year!”

What better way to bring cheer and goodness into your home this holiday season than with a Raisin Coconut Bread Pudding. Made with whole milk, the bread pudding is creamy, sweet, and filled with warm spices of the season, such as cinnamon and vanilla.

Not only is it the most wonderful time of the year, but for many moms, it is also the busiest time of the year. From shopping to planning the familia’s tamalada, the holidays can be stressful. I for one always feel a little time crunch.

This is another reason why I enjoy making the Rum Raisin Bread Pudding. First, most of the ingredients I already have in the pantry. Second, what’s easier than throwing everything into one big mixing bowl. Fold in the milk, which has nine essential nutrients including protein and potassium, and eggs and pour the bread mixture into a baking dish and that’s it. You’re done. You can now wrap presents, decorate the tree or, if you’re like me, mop the floor for the thousandth time, while the bread pudding bakes in your oven creating magic. The goodness and aroma will fill your whole house and the kids will be pulling at your apron strings asking not for Santa, but for more bread pudding.

I enjoy making dishes like this with milk. Milk, as some of you know, is an affordable source of high-quality protein, offering nine essential nutrients, like calcium and vitamin D, including eight grams of high-quality protein. I use milk in my oatmeal in the morning or slowly stir into a soup in the evening to make it creamy. As someone who likes to watch my blood sugar, I also like that there is no added sugar in regular white milk. The sugar in milk comes from naturally occurring lactose.

Milk is a nutrient powerhouse with 8 grams of natural, high-quality protein and eight other essential nutrients in every 8-ounce glass, perfect to pair with breakfast and beyond. Trust me. You are going to want a tall glass of ice cold milk to drink with the warm bread pudding. The good news is that the bread pudding can actually be served warm or at room temperature. Either way it will satisfy your craving for something sweet and delicious.

We hope you enjoy the Raisin Coconut Bread Pudding.

Raisin Coconut Bread Pudding Recipe

Creamy and simple to make. Raisin Coconut Bread Pudding will please your entire family. 

  • 2 cups whole milk
  • 1 cup granulated sugar
  • 4 tablespoons butter (melted)
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 1 cup shaved sweetened coconut
  • 1/4 teaspoon kosher salt
  • 4 cups day-old raisin bread (3/4 inch cubes)
  • 3 tablespoons condensed milk
  • 2 tablespoons slivered almonds
  1. Preheat oven to 350 degrees. Grease a 3-quart casserole dish with butter.

  2. Combine milk, sugar, melted butter, vanilla extract, egg, egg whites, cinnamon and salt in a large bowl. 

  3. Stir in bread cubes.

  4. Spoon mixture into casserole dish. Mix well. 

  5. Bake 40 minutes or until bread pudding is set and a sharp knife inserted near center comes out clean. 

  6. Drizzle the condensed milk and toss a few of the slivered almonds on top. 

  7. Serve hot or cold and enjoy! 

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Stephen Chavez <![CDATA[POZOLE ROJO]]> http://www.latinofoodie.com/?p=8100 2017-12-14T23:58:04Z 2017-12-14T19:01:49Z This Pozole Rojo, or “red” pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn. Although in our photos, the soup looks loaded with goodness, the soup itself is quite simple with pork and hominy and a light broth. Serve with small bowls of garnishes for people to add to their bowls of soup, such Continue Reading

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This Pozole Rojo, or “red” pozole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn. Although in our photos, the soup looks loaded with goodness, the soup itself is quite simple with pork and hominy and a light broth.

Serve with small bowls of garnishes for people to add to their bowls of soup, such as shredded lettuce or cabbage, dried Mexican oregano, red chile pepper flakes, chopped white onion, chopped cilantro, and thinly sliced radishes and lots of wedges of lime.

In the summer of 2015, Art and I visited Santa Fe, New Mexico for our “Kitchens of the Southwest” culinary tour (read more about our culinary adventure here), I was pleasantly surprised to find a bowl full of hominy and chunks of tender pork, drowning in a thick, but not sticky, red chile sauce. A much thicker sauce than I’ve ever tasted here in Los Angeles.

Read more: http://www.simplyrecipes.com/recipes/posole_rojo/#ixzz4VTpunPB9

Pozole Rojo

A spicy and robust broth seasoned with red chile sauce. 

For the Soup

  • 5 quarts water
  • 1 pound pork ribs with bone (Ask the butcher to cut them in half)
  • 3 pounds pork roast
  • 1 bay leaf
  • 1 white onion (cut in quarters)
  • 8 large garlic cloves
  • 4 cups chicken broth
  • 3 cans white hominy, drained and rinsed (*15 oz. cans )

Red Chile Sauce

  • 9 ounces dried California or New Mexico red chile pods (stemmed and seeded)
  • 6 dried chiles de arbol (stemmed)
  • 6 cups water
  • 6 garlic cloves (peeled and left whole)
  • 1 clove
  • 1 tablespoon kosher salt
  • 2 tablespoons vegetable oil
  • 6 tablespoons all-purpose flour
  • 4 tablespoons red wine vinegar
  • salt to taste

Prepare the Pork

  1. Place the pork, onion, and bay leaf and water in a 10 or 15-quart stockpot over medium-high heat. 

  2. Cook for 2 hours until pork is fork tender. Remove the pork and coarsely shred the meat. 

  3. Bring to a boil, then lower the heat and let simmer for about 3 hours or until the meat is falling off the bone. While the meat is cooking, skim top layer of fat using a ladle or large spoon. If necessary, more water.

  4. Remove the pork from the broth. Shred the meat and remove any pork from the bones. Trim any excess fat. Set aside, covered. 

  5. Discard bones, bay leaf, onion, and garlic from the pork broth. Continue to skim fat from the top of the pot. 

Make Red Chile Sauce

  1. Place dried chiles in a large stockpot and add enough water to cover them. Bring water to a boil. 

  2. Lower the heat, cover, and simmer for about 20 minutes, using tongs to turn the chiles so that they soften evenly. 

  3. Drain cooked pods and allow time to cool down before blending. 

  4. Using a blender blend peppers, garlic, onion, oregano, red wine vinegar, adding some of the water from the pot they were soaking. Puree mixture. 

  5. In a large frying pan, add cooking oil over medium-high heat. Add the chile pepper puree and salt to taste. Stir in the flour and constantly stir to break up any lumps of flour. Be careful as it may splatter if you have the heat too high. Reduce heat to medium-low and simmer for about 20 minutes. *Note you can make the red chile sauce a day or two ahead to save time. Keep it refrigerated. 

Putting it All Together

  1. Using a strainer, add the red chile sauce to the pork broth. Bring to a boil and add the meat and allow to simmer for about 15 minutes. Stir in white hominy and season with salt and pepper. Simmer the soup until the hominy is heated through. 

  2. Serve the Pozole with small bowls of garnishes, including shredded cabbage or lettuce, finely chopped onions, radish slices, Mexican oregano, corn tortilla tostadas, and limes. 

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Stephen Chavez <![CDATA[Recipe: CHILE VERDE PORK TAMALES MADE WITH HERDEZ TOMATILLO VERDE COOKING SAUCE]]> http://www.latinofoodie.com/?p=6239 2017-12-15T00:04:45Z 2017-12-13T05:59:04Z The holidays are synonymous with tamales in most Latin households, and a favorite dish of Mexico. We love green chile pork tamales. The truth is that everyone has their treasured family recipe. Most of the time, we will make our chile sauce from scratch. But in a pinch for a weekend dinner party, using the zesty blend of HERDEZ® Tomatillo Continue Reading

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The holidays are synonymous with tamales in most Latin households, and a favorite dish of Mexico. We love green chile pork tamales.

The truth is that everyone has their treasured family recipe. Most of the time, we will make our chile sauce from scratch. But in a pinch for a weekend dinner party, using the zesty blend of HERDEZ® Tomatillo Verde Mexican Cooking Sauce reduces the amount of time in the kitchen, allowing you to enjoy the food with your family and friends. The HERDEZ® Tomatillo Verde Mexican Cooking Sauce is tart and spicy — a perfect marriage with the tender shredded pork shoulder. Plus, we use the HERDEZ® sauce to add flavor to the corn masa. You can find our recipe below.

To find more traditional Mexican recipes, please click on this link to Herdez Brand.

Check out our video below showing you how to make tamales:

CHILE VERDE PORK TAMALES

Prep time: 2 hours

Cook time: 1 ½ hours

Serves: 3 dozen tamales

Ingredients:

For the Masa

40 to 50 corn husks, soaked in hot water for at least two hours (you need extra as they split and break sometimes)

5 pounds prepared masa for tamales (be sure not to get the masa for tortillas)

1 cup Herdez Tomatillo Verde Cooking Sauce

½ cup chicken stock

1 tablespoon chicken bouillon powder

1 teaspoon baking powder

2 tablespoon Kosher salt (Be sure to taste the salt in the wet masa; you want it a bit on the salty side as the steam and the meat will absorb much of it)

For Filling

5 1/2 pounds pork shoulder, fat trimmed

1 jar of Herdez Tomatillo Verde Cooking Sauce (this adds a nice flavor to the masa)

2 (12 oz) cans pickled, sliced jalapeños

1 large yellow onion, diced

5 garlic cloves, chopped

1 tablespoon Kosher salt

1 teaspoon freshly cracked black pepper

Procedure

1. In a large mixing bowl, combine prepared masa, green chile sauce, chicken stock, bouillon, baking powder and salt.

2. Knead with hands until thoroughly mixed. Masa should be smooth and not stick to hands. You may need to gradually add masa harina to make it not stick. Reserve.

3. Remove pork from slow cooker and shred with a fork.

4. Drain corn husks and pat dry with paper towels. Hold corn husk with pointy side towards you. Scoop 1/4 cup of masa mixture on corn husk and spread with a spoon or spatula, leaving a 1-inch border on the sides.

5. Add a slice of the jalapeno and one heaping tablespoon of the pork filling to center of the masa spread.

6. Fold one side of the corn husk over mixture then fold the other side, overlapping. Fold the pointed side up and turn over to keep it from unfolding. Repeat with remaining husks and masa.

7. Arrange tamales upright in a large stock pot with a steaming rack. Fill with hot water right below the rack and heat over medium-high heat. Cover top of tamales with a layer of remaining husks or a clean, damp kitchen towel; cover with lid, bring to a boil and reduce heat to medium, adding water as needed. (Tip: place a penny at the bottom of the stock pot and when the water evaporates it starts making a clanking noise; time for more water!)

8. Steam for 1 ½ hour or until when tested the corn husks easily peel away from the masa.

9. Tip: You may want to warm some of the Herdez Tomatillo Verde cooking sauce in a small sauce pan to pour over your tamales.

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Art Rodriguez http://latinofoodie.com <![CDATA[Cornbread and Ham Recipe]]> http://latinofoodie.com/?p=2102 2017-11-22T19:22:14Z 2017-11-22T19:15:42Z Cornbread is food for the soul and the cornerstone of Soul Food.  Tex-Mex has made adding jalapeños, fresh corn kernels, and shredded cheese a popular accessory in the hearty bread. Cornbread in a skillet, or skillet bread, made with lard or bacon drippings can be bliss.  If you want to forego the heart palpitations, bake it in the oven.   The Continue Reading

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Cornbread is food for the soul and the cornerstone of Soul Food.  Tex-Mex has made adding jalapeños, fresh corn kernels, and shredded cheese a popular accessory in the hearty bread. Cornbread in a skillet, or skillet bread, made with lard or bacon drippings can be bliss.  If you want to forego the heart palpitations, bake it in the oven.  

The addition of the baked ham provided the bread with some saltiness, but since we baked it in the oven with brown sugar, there was also added sweetness in the bread.

Cornbread and Ham Recipe
12 servings

Ingredients:
1 cup plus 2 tbsp cornmeal
1 cup all-purpose flour
1 ½ tsp salt
1 tsp baking soda
1 tbsp baking powder
½ cup unsalted butter, softened
¼ cup sugar (up to ½ cup depending on how sweet you like it)
½ cup sour cream
2 large eggs
1 ¾ cups whole milk
1 cup corn
1 cup shredded Monterey Jack or Cheddar
2 jalapenos, roasted, peeled, seeded, diced
1 ½ cups diced Farmer John’s Ham, baked according to packaging

Procedure:
Preheat oven to 400°F.  Grease an 8×12 baking dish.

In a large bowl, sift together the cornmeal, flour, salt, baking soda, and baking powder.  Set aside.

In a separate bowl, cream the butter and sugar with a hand/stand mixer.  Continue to mix while adding the sour cream and eggs until fully incorporated.  Alternating a third at a time, mix in the milk and the cornmeal mixture.  Fold in the corn, cheese, jalapenos and ham.

Pour mixture into your prepared baking dish and bake for about 40 minutes or until a skewer comes out clean.  Your bread should be browned on top and the center should spring back when touched.  Allow to cool completely before serving.

Disclosure: Farmer John graciously provided LatinoFoodie with the ham for this blog.

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Art Rodriguez http://latinofoodie.com <![CDATA[HAM WITH GUAVA AND HABANERO MARINADE]]> http://latinofoodie.com/?p=1407 2017-11-15T05:01:46Z 2017-11-14T17:00:24Z Nothing is better than the smell of ham baking in your kitchen . We typically use brown sugar and butter to make a glaze or even maple syrup. This time, we searched for a sweet fruit that is native to Mexico and South America and would pair nicely with some heat of a Habanero pepper. From mangoes to tamarindo, the Continue Reading

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Nothing is better than the smell of ham baking in your kitchen . We typically use brown sugar and butter to make a glaze or even maple syrup. This time, we searched for a sweet fruit that is native to Mexico and South America and would pair nicely with some heat of a Habanero pepper. From mangoes to tamarindo, the winner was the guava, a tropical fruit with yellow skin and pink pulp.

Ham collage

There’s so much to get to on Thanksgiving that glazing precooked hams is perfect for the holidays because they can be on the table in no time at all.  We also used store-bought guava marmalade as another time-saving step, but homemade marmalade can be a fun weekend project and make great gifts.  Be careful handling the Habanero as this is one of the most blazing peppers out there. We used two Habanero peppers for this recipe, but we recommend starting off with one or even half of one and add to taste.

Ingredients:

1 Farmer John Spiral Sliced Premium Ham, thawed
2 cups dark brown sugar, packed
1 17 oz can of guava marmalade
1-3 Habanero peppers, minced
2 cinnamon sticks
½ cup of unsalted butter, cubed
¼ tsp. kosher salt

Preparation:

Preheat oven to 325°F.

In a sauce pot place the brown sugar, cinnamon sticks, guava marmalade, Habanero peppers, butter and salt.  Stir to incorporate and bring to a simmer over medium heat, then reduce to low.  Keep on the heat for about 15 minutes, just long enough to marry the flavors.  Take off the heat, remove the cinnamon sticks and let cool slightly. Place your fully cooked ham in a roasting pan.

Drizzle the Guava & Habanero glaze over the ham. Cover the ham with foil. Place in oven and bake. Set a timer to remind you to baste your ham with the delicious glaze every 15 or 20 minutes.  You’ll want your ham in the oven for about 13 minutes for each pound.  Remember to let your ham rest for a few minutes before you carve it.

Ta Da! The final product. A deliciously moist ham with the right amount of sweetness and hint of spice.


 

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Stephen Chavez <![CDATA[SLOW COOKED PORK CHILE VERDE RECIPE]]> http://latinofoodie.com/?p=4103 2017-11-15T04:22:00Z 2017-11-14T16:00:59Z I grew up eating chile verde in burritos, quesadillas or on a plate with rice and beans. I’m talking about my all time favorite Slow Cooked Pork Chile Verde Recipe. It’s pork shoulder (or butt) cooked so slow that it falls off the bone. Chile Verde salsa that has a tiny amount of tartness from the tomatillos and limes and Continue Reading

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I grew up eating chile verde in burritos, quesadillas or on a plate with rice and beans. I’m talking about my all time favorite Slow Cooked Pork Chile Verde Recipe. It’s pork shoulder (or butt) cooked so slow that it falls off the bone. Chile Verde salsa that has a tiny amount of tartness from the tomatillos and limes and just the right amount of heat from the jalapeños and Serrano chiles. Add garlic and onions to the sauce with some chopped cilantro, marry the meat and sauce together, and you have magic in your mouth. It’s easily one of my favorite fillings for burritos and tacos, and wonderful just on its own with a bit of rice and tortillas.

This is not your traditional Chile Verde recipe from New Mexico, as it’s much easier to make and you can leave it cooking for hours. My mom would start the dish in the morning in a Crock Pot before work and by the time all of us came home for dinner, it was ready to go. There were three boys in the house and each of us was busy with football practice and other after-school activities. Mom was just as busy with work and volunteer work. We’d all get home about 5 p.m. and she’d whip up some frijoles and arroz and serve it with steaming hot chile verde. The next morning I would have some in a burrito with eggs. Such wonderful memories.

Recently, I started stuffing roasted poblano peppers with the filling along with some Monterey Jack cheese. It has quickly become one of my “signature dishes.”  

 

Chile Verde

Chile Verde

Slow Cooked Pork 
Prep time: 10 minutes
Cooking time: 8 hours
Makes about 8 to 10 servings.

Ingredients:
6 to 8 pounds of pork shoulder, fat trimmed
3 cloves of garlic, crushed
2 bay leaves
Kosher salt
Pepper
 
Directions:

  1. Place the pork fat side down in the Crock Pot.
  2. Rub the pork with generous amounts of salt, pepper and garlic. Place the bay leaves on top.
  3. Turn the slow cooker on low and let cook for 8 to 10 hours. At this point the meat will just fall off the bone. Pull the bones and bay leaves out of the slow cooker and begin to shred the pork meat with two forks. Set aside.

 
Chile Verde (green chile sauce)
Ingredients:
1 to 1/2 pounds tomatillos
1 yellow onion, quartered
 5 garlic cloves, peeled 
6 serrano chile peppers, stems removed
3 jalapeño peppers, stems removed
4 red dried chile peppers, stems removed
1 bunch cilantro leaves, cleaned and chopped
2 limes, juiced
Salt to taste
 
Directions:

  1. In a medium-to-large stock pot add the tomatillos, onion, garlic, Serrano and Jalapeño peppers. Cover with water.
  2. Bring water to boil and cook for 20 minutes.
  3. Place ingredients in a blender with the cilantro and lime juice.
  4. Blend for about one minute and salt to taste.
  5. Mix the chile verde sauce with the shredded pork and serve.

Here’s a photo of my “signature dish” — a roasted poblano pepper stuffed with slow cooked chile verde, cheese, and drizzled with a Mexican crema sauce I slightly sweeten with honey, cinnamon and a bit of shallots.

Stuffed Roasted Poblano Pepper

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Stephen Chavez <![CDATA[Creamy Potato and Corn Soup with Poblano Peppers #HerenciaLeche]]> http://www.latinofoodie.com/?p=8324 2017-10-20T16:32:18Z 2017-10-11T17:05:41Z THIS IS PART OF A SPONSORED COLLABORATION WITH MILKPEP AND DIME MEDIA. HOWEVER, ALL OPINIONS EXPRESSED ARE MY OWN. #HERENCIALECHE In autumn, we love playing with American classics soups and stews and making them our own like this Creamy Potato and Corn Soup with charred Poblano Peppers made with whole milk. What’s more luxurious than a creamy soup made with Continue Reading

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THIS IS PART OF A SPONSORED COLLABORATION WITH MILKPEP AND DIME MEDIA. HOWEVER, ALL OPINIONS EXPRESSED ARE MY OWN. #HERENCIALECHE

In autumn, we love playing with American classics soups and stews and making them our own like this Creamy Potato and Corn Soup with charred Poblano Peppers made with whole milk. What’s more luxurious than a creamy soup made with whole milk? We’re in the middle of Hispanic Heritage Month and nothing speaks louder to me than food, comida, as part of my Mexican heritage. Being second generation (and 4th generation on my mom’s side of the family), I am also proud to be an American as my family has experienced great opportunities in this country.

As a nation, we are going through some difficult (to say the least) times and so it is important that we value and cherish our culture and bring it forward. If you think about it, all of the main ingredients here come from Latin America — the corn (maiz) and poblano peppers coming from Mexico and the potato coming from Peru. It’s a perfect dish to celebrate Hispanic Heritage Month, especially during the cooler days of fall.

A traditional Mirepoix au maigre starts off the recipe (onions, carrots, celery) to provide a solid flavor foundation as we add the potatoes and corn to the stockpot.

Once we simmer all of the vegetables in good quality chicken stock, we slowly pour in the whole milk, stirring frequently. We drink lots of milk in our household. We find milk an affordable source of high-quality protein, offering nine essential nutrients, like calcium and vitamin D, including eight grams of high-quality protein, which is important to keep these big bears feeling full and ready to conquer the day!

The potato and corn soup is hearty enough to eat alone with a crusty baguette or as a starter to a fine meal with friends and family.

We hope you enjoy our recipe for Creamy Potato Corn Soup with Poblano Peppers. Here’s a quick little video to inspire you.

A post shared by LatinoFoodie (@latinofoodie) on

CREAMY POTATO AND CORN SOUP WITH CHARRED POBLANO PEPPERS

  • 2 poblano peppers (, charred, skinned, deseeded, and chopped)
  • 2 tablespoons olive oil
  • 1 whole medium yellow onion (, diced)
  • 2 whole carrots (, peeled and diced)
  • 2 stalks celery (, diced)
  • 6 whole small Russet Potatoes (, peeled and diced)
  • 2 cups corn kernels
  • 4 cups Low Sodium Chicken
  • 1 bouillon cube
  • 2 cups of milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt (, more to taste)
  • Freshly ground black pepper to taste
  • 2 tablespoons crouton (optional)
  1. Rinse the poblanos and rub with olive oil. Roast them over a gas stove until blackened on all sides.
  2. Place the charred poblanos in a plastic bag for 20 minutes until they have cooled. De-stem and de-seed the poblanos, chopping them into small pieces.
  3. In a large stock pot, add olive over medium-high heat.
  4. Add the onions, carrots, and celery. Saute until softened about 3 minutes.
  5. Add the potatoes and chicken broth and bouillon. Bring to a boil.

  6. Remove half to 2/3 the soup and blend in batches in a blender/food processor until completely smooth. *Use caution when blending the hot soup. 

  7. Pour mixture back into the stockpot through a sieve to discard any leftover pulp.
  8. Add in the milk, stirring frequently. 

  9. Stir in heavy cream and continue to simmer for 5 minutes.

  10. 10. Serve in bowls garnished with pieces of the charred poblano peppers and croutons (optional). 

As we’re scurrying about our day, a balanced diet including smart choices like milk, with its 9 essential nutrients, can help us power through it. Milk is the top food source of three out of the four nutrients of concern – the nutrients that Americans, including children, are most lacking – calcium, potassium and vitamin D.

For more fun recipes and inspiration visit FuertesconLeche.com and you can also follow Siempre Leche on:
Facebook (facebook.com/SiempreLeche)
Twitter (twitter.com/SiempreLeche)
Pinterest (pinterest.com/SiempreLeche)
Instagram (instagram.com/SiempreLeche)

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Stephen Chavez <![CDATA[Chefs Jaime & Ramiro Share Favorite Dishes and More]]> http://www.latinofoodie.com/?p=8307 2017-11-04T00:52:55Z 2017-10-09T20:52:21Z When Chefs Jaime & Ramiro walk out of the kitchen and into the restaurant, you can feel their energy. It’s dynamic and playful. Immediately, you feel at home in their space. The aromas are warm and inviting the colors and decor vibrant at their restaurants in Bell and Baldwin Hills area of Los Angeles. Recently, we had a chance to Continue Reading

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When Chefs Jaime & Ramiro walk out of the kitchen and into the restaurant, you can feel their energy. It’s dynamic and playful. Immediately, you feel at home in their space. The aromas are warm and inviting the colors and decor vibrant at their restaurants in Bell and Baldwin Hills area of Los Angeles.

Recently, we had a chance to visit the chefs at their new Mexicano y Flautas restaurant in the Baldwin Hills area of Los Angeles. We’ve eaten at their popular Bell restaurant called La Casita Mexicana, which stole our hearts with their delicious moles and famous Chiles en Nogada. This time we were being treated by the two of them and by celebrity Chef Jet Tila as he was introducing us to Thai’s famous Jasmin rice. The two Mexican chefs cooked with the Thai #HomMali Jasmine rice to make tamales, and a sweet rice pudding dessert with pecan cream, sugar, vanilla & cinnamon.

Jaime and Ramiro have a new cookbook out called, “A Simple Guide to Great Salsas” where they present over 30 salsa recipes that you can do at home. You can find their new book on Amazon here.

Jaime and Ramiro grew up in the Mexican state of Jalisco. Today, they share their culinary knowledge at their award-winning restaurants in Los Angeles and on several national and international cooking shows. Their Cooking has captured the attention of food connoisseurs in the United States and has been named a Top 5 Mexican restaurants in the US 2015 by the Food Network. They’re quickly becoming chef celebrities as they have been featured as hosts and guests on several TV cooking shows, including the Food Network’s “Throwdown with Bobby Flay,” Jamie Oliver’s “The Naked Chef,” NBC’s “Today Show,” Univision’s “Primera Edición,” and “Despierta América,” Participation in Cutthroat Kitchen with Elton Brown as judges (Food Network) and Telemundo’s “Top Chef”, as judges of the competition, among others.

Here’s our quick interview with Jaime and Ramiro. Spanish is their first language and something tells me it would be more fun to kick back and drink tequila with these two guys. It would give us more time to talk and share chisme about the LA restaurant scene. We’ll need to save that for another time!

1. Tell us about the inspiration for Mexicano Restaurant in Los Angeles. What can people expect if they go for a meal?

Mexicano Restaurant is us – Jaime and Ramiro. It represents who we are. Our origins, our culture, and especially our traditional Mexican food.

2. Recently we learned about Thai Hom Mali Jasmine Rice from Chef Jet Tila. Can you share what you like about cooking with the rice?

We like cooking with Jasmine Rice for its subtle floral aroma and the soft sticky texture when cooked. It’s very easy to pair it with Mexican food. Simply the best!

3. What is next on the horizon for the two of you? More restaurants, cookbooks, TV show?

We just finished our first cookbook, “Salsas.” And, we are starting to work on the second one. We’re also working on our YouTube channel.

4. What are a few of your favorite Mexican dishes you enjoy preparing and eating?

Moles. Chiles en Nogada and a good birria (goat meat stew).

5. What’s in your refrigerator at home that you think readers would be surprised to learn?

We love salsas and they’re always in our refrigerator ready to accompany any dish, appetizer or a simple snack.

Be sure to follow Chefs Jaime & Ramiro on the Facebook page here. You can also check out their website here. To learn more about Thai Hom Mali Jasmine Rice click here.

Mexicano
3650 W Martin Luther King Jr Blvd,
Los Angeles, CA 90008
info@mexicanoLA.com
TELEPHONE:
(323)296-0798

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Stephen Chavez <![CDATA[Hatch Enchiladas Suizas with Chicken]]> http://latinofoodie.com/?p=3855 2017-09-20T20:01:26Z 2017-09-20T19:59:11Z You’ll never want to eat any other kind of enchilada after tasting these amazing Hatch Enchiladas Suizas with Chicken. In every bite, you’ll enjoy the robust flavor and heat from the hot Hatch Green Chiles. Heavy cream and sour cream mellow the fire from the Hatch chiles. Did you know? Enchiladas Suizas are said to be a nod to the Continue Reading

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You’ll never want to eat any other kind of enchilada after tasting these amazing Hatch Enchiladas Suizas with Chicken.

In every bite, you’ll enjoy the robust flavor and heat from the hot Hatch Green Chiles. Heavy cream and sour cream mellow the fire from the Hatch chiles. Did you know? Enchiladas Suizas are said to be a nod to the Swiss dairy farmers who migrated to Mexico years ago and influenced the country’s cuisine.

The other day we had Executive Chef and Owner of the Zapien’s Salsa Grill Taquería in Pico Rivera (Stephen’s hometown), Marco Zapien, demonstrate how he made the Hatch Enchilada Suiza sauce at Melissa’s Produce in Vernon. Now, Marco is known for his famous chile verde sauce and has even won some major awards for it.

He made the enchiladas with the new Hand Made Style Tortillas from La Tortilla Factory and let me tell you, this made all the difference! The blend of wheat and corn flour keep the tortillas pliable and soft, perfect to roll enchiladas. Don’t you just hate the corn tortillas that are cracked and break when you try to fold them? So frustrating!

For more information about the Non-GMO tortillas visit La Tortilla Factory’s website here. The company is celebrating its 40th Anniversary and continues to deliver quality products that make life so much easier for the home cook. Check out some of their recipes to show you new ways to enjoy tortillas. They even have a new line of Cocina Fresca Sauce Starters in a variety of flavors, such as Al Pastor, Barbacoa, and Cochinita Pibil.

Here’s the recipe for Hatch Enchiladas Suizas with Chicken. Enjoy!

Hatch Enchiladas Suizas

Inspired by the recipe from Executive Chef Marco Zapien of The Salsa Grill in Pico Rivera, Ca.

  • 2 lbs grilled chicken breast, shredded
  • 2 tablespoons olive oil
  • 1/2 lb. tomatillos
  • 2 clove chopped garlic
  • 1/2 diced yellow onion
  • 1/2 bunch cilantro
  • 3 diced roasted hot Hatch chiles
  • 2 1/2 cups organic low sodium chicken broth
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • 16 La Tortilla Factory Hand Made Style Tortillas
  • 2 cups shredded colby jack cheese
  • 3/4 cup canola oil
  1. Preheat oven to 350 degrees. 

  2. In a saucepan, heat the olive oil and saute the tomatillos, garlic, onion, bell pepper, cilantro, and Hatch chiles.

  3. Add the chicken broth and cook until vegetables are tender. 

  4. In a blender, blend the vegetables until smooth. Return the sauce to the saucepot and bring to a simmer. 

  5. Add heavy cream and allow to reduce for 5 minutes. 

  6. Finish with sour cream and season with salt and pepper. Remove the sauce from the heat. 

  7. Heat the canola oil in a saute pan over medium-high flame. Soak the tortillas for a second to soften. 

  8. Fill the tortillas with chicken and cheese and roll. 

  9. In a baking dish, place the rolled enchiladas. Top with sauce and more cheese. Place in oven and heat for 15 minutes. 

  10. Remove from oven and serve. 

Roasting the Hatch Green Chiles

Making the Salsa Verde – SO GOOD!

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