Ancient Ways for Comfort on Cold Days: Mexican Hot Chocolate

Posted on by patiadmin

Story goes, that for centuries, a woman could find a mate in many Mexican regions if she was able to make a good and considerable amount of foam when making hot chocolate. Otherwise, suitors would not turn their heads to her direction regardless of any other virtue. What’s more, it was the mother of the groom to be, who judged how good the foam was.

Thankfully, my mother in law (who loves to dip Conchas into hot chocolate) didn’t abide by that tradition or I wouldn’t have gotten married. When I met my husband, the best I could whip up were some decent scrambled eggs and an extremely sweet limeade. Forget about a worthy, frothy, delicate, silky foam to top a rich tasting chocolate.

But it turns out that producing an admirable chocolate foam may be a sign of things to come: it may show how hardworking, dedicated, focused, energetic and skilled a person can be. Not only do you have to break a sweat, but also develop an effective technique and then there is also the matter of style…

No easy feat: Think cappuccino foam, with no machine. Using an ancient tool passed down through generations just for this purpose always helped, and does to this day.

molinillo

The molinillo is made from a single piece of wood, with moving rings, shapes and indentations carved into its different parts, a sturdy bottom base to rest on a pot, a soft round handle for an easy rubbing of the hands, plus gorgeous decorations. All with the aim of being able to make the best quality, and most amount, of foam.

A whisk is not the same. But if you don’t have a molinillo, you can substitute. Just use it as you would a molinillo, with a vertical tilt and rub it between your hands as if you were trying to warm them up. Photos are sometimes better than words…

frothing Mexican hot chocolate
You have to beat like mad.

Crazy, really.

frothing Mexican hot chocolate

Leaving the foam aside, what matters most is the flavor of Mexican chocolate. Which I want to get to fast, because it is about to snow again, it is cold, and there are few things that are as comforting, filling and soothing as a Mexican hot chocolate.

Mexican style chocolate bars are made with toasted cacao beans ground with white sugar, almonds, cinnamon, and sometimes vanilla. There are other variations, but I think this is the basic one. In Mexico, there are molinos, or mills, that are dedicated to doing only this and they smell like chocolaty heaven.

If you find Mexican chocolate bars already prepared, like the authentic Oaxacan chocolate of El Mayordomo (though there is an increasing number of new makers) or more easily available  and tasty ones like Chocolate Abuelita or Ibarra, you only need to add it to milk or water, heat it, mix it, and if you want some foam, work out a little.

Mexican hot chocolate disc

If you can’t find them, here is how you can get the same rich result.

Grab a couple ounces bittersweet chocolate of good quality, a small piece of True cinnamon, white sugar and almond meal…

Mexican hot chocolate ingredients

Almond meal is the already finely ground almonds. But you can also finely grind your own. Trader Joe’s has an excellent one, which as the label says, its good for baking & breading and I guess they can also add For Mexican Style Hot Chocolate too…

almond meal for Mexican hot chocolate
Place those ingredients in a sauce pan and add milk, which is my preference, or water or a combination of both, and some vanilla extract.

milk and vanilla for Mexican hot chocolate

Set the pan over medium heat, and once the chocolate dissolves remove from the heat. Beat the chocolate with a molinillo or a whisk, I really recommend that part.

In Mexico there are tall pots made specially for beating the chocolate, called chocolateros, but any sauce pan will do…

frothing Mexican hot chocolate

Forget about being worthy of a mate…. The satisfaction of drinking that hot, thick, creamy and tasty chocolate, at the same time as the frothy, cloudy and delicate foam touches your lips, is worth the while.

finished cup of Mexican hot chocolate

Mexican hot chocolate
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5 from 5 votes

Mexican Hot Chocolate

Story goes, that for centuries, a woman could find a mate in many Mexican regions if she was able to make a good and considerable amount of foam when making hot chocolate. Otherwise, suitors would not turn their heads to her direction regardless of any other virtue. What’s more, it was the mother of the groom to be, who judged how good the foam was.
Cook Time5 minutes
Course: Drinks
Cuisine: Mexican
Keyword: almond, ceylon, cinnamon, cocktail, Dessert, mexican chocolate, milk, Recipe, vanilla
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 2 cups milk and/or water
  • 2 ounces Mexican style chocolate such as Abuelita, Ibarra, Mayordomo

If you can’t find Mexican chocolate substitute for:

  • 4 ounces bittersweet chocolate of good quality
  • 1 true cinnamon stick of about 2 inches
  • 1 teaspoon vanilla extract
  • 4 tablespoons almond meal or finely ground almonds
  • 4 tablespoons sugar more or less to taste

Instructions

  • In a saucepan add the milk or water with the Mexican chocolate or the substituting ingredients.  Set over medium heat until the chocolate has completely dissolved and the liquid is simmering. 
  • Remove the pan from heat, and if you so are inclined, beat with a whisk or molinillo, until the hot chocolate has a thick layer of foam on top. Serve while very hot. 

Notes

Chocolate Caliente

Tres Leches Cake

Posted on by patiadmin

Pastel de Tres Leches or Three Milk’s Cake, is one of the most, if not the most popular and sold cake throughout Mexico. It is also amongst the most requested recipes I have been asked for after Pickled Jalapeños and Piggie cookies. So dear readers, I am sorry it has taken this long but here it goes! I promise to get to the other requests, which I love getting on your emails, as soon as possible.

Tres Leches is a sweet, practically wet, homey cake. Its base is a vanilla sponge cake, completely soaked in a sauce traditionally made with three kinds of milk: sweetened condensed milk, evaporated milk and regular milk. Some versions substitute regular milk with heavy cream. The cake will sometimes have a topping like fresh whipped cream, which I seriously consider of utmost necessity. Sometimes the topping turns out to be meringue or even chocolate ganache.

Growing up in Mexico City, there was a bakery called La Gran Via, which sold such delicious Tres Leches that even though it was far from home, we used to drive many Sundays to get one. These days La Gran Via has become a large chain store of bakeries… it has been years since I have eaten one of  their cakes. This recipe, is as close as I get to my nostalgic memories.

To make the sponge cake as fluffy as can be, start by beating the egg whites until they hold soft peaks. Add the sugar and keep on beating until they hold stiff peaks.

EggWhites.jpg

Separately beat the egg yolks until thick, creamy and very pale in color and add some vanilla.

I really feel the need to take a photo of the vanilla and show it to you. It’s Mexican vanilla from Papantla, the place where vanilla originated. Vanilla grown and harvested in Papantla, really blows me away. And just look how pretty the bottle is…

Vanilla Bottle-thumb-510x342-531

Then pour the egg yolks (look at how thick and pale the egg yolks are after beating them for 4 to 5 minutes, that’s what you want) with that hint of vanilla, onto the egg white mixture.

Yolks into Whites-thumb-510x342-535
Pour it all on top…

YolksintoWhites2.jpg
Gently, with a spatula, in evolving motions, combine the yellow with the white, being careful not to lose much of the volume and fluffiness already achieved.

CombiningYolksintoWhites2.jpg
Once well combined, add the flour and incorporate it in evolving motions.

addingtheflour.jpg
Pour that batter onto the prepared pan, buttered and lined with parchment paper.

It is a simple cake batter: just egg whites, sugar, egg yolks, vanilla and flour. But it turns out fluffy, homey and spongy because of the way these ingredients are used.

intothepan.jpg
Into the oven for about 25 minutes, until the cake has a nice tanned crust, it is spongy to the touch and a toothpick comes out clean.

tantopofcake.jpg
After you get the cake out of the oven, invert it onto a plate and poke all over with a fork, or two forks. You want to help the cake find ways to absorb the sauce you are about to make.

pokingwithforks.jpg
There goes the condensed milk and the evaporated milk into the regular milk, and a bit more vanilla.

makingthetopping.jpg
Some modern versions of the cake add other kinds of flavors into the sauce, like chocolate, cajeta (Mexican goat’s milk version of dulce de leche) or Rompope (Mexican eggnog). If you like a hint of alcohol in your desserts, go ahead and pour in some Rum or Kahlua.

Pour all the sauce on top…

pouringonthetopping.jpg
Though not all versions of the cake have whipped cream on top I think it is of the most absolute necessity. Life or death. NEED it. Spoon it. Spread it.

icing.jpg
The cake tastes much better when it has had a chance to soak in all of that sauce and when it is cold. So it is a good idea to cover it and refrigerate it for at least an hour.

It is simple to eat, simple to see, simple to make. It is a simply unfussy and tasty dessert that is somewhat neutral, so it can take many variations. Of course you can add some fruit on top or in between, fresh strawberries work really nice here, its your choice.

The fluffy yet completely wet cake holds its shape as it gives in to the flavor of the sauce. The whipped cream, as you can see, just needs, needs, needs to go on top. It makes such a nice contrast with the wetness and sweetness of the cake. After you try it, let me know what you think. Whipped cream on top?

Tres Leches Cake 13

Tres Leches Cake main
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4.64 from 11 votes

Tres Leches Cake

Pastel de Tres Leches or Three Milk’s Cake, is one of the most, if not the most popular and sold cake throughout Mexico. It is also amongst the most requested recipes I have been asked for after Pickled Jalapeños and Piggie cookies. So dear readers, I am sorry it has taken this long but here it goes! I promise to get to the other requests, which I love getting on your emails, as soon as possible.
Prep Time20 minutes
Cook Time22 minutes
Course: Dessert
Cuisine: Mexican
Keyword: cake, Dessert, evaporated milk, mexican vanilla, milk, Recipe, Sweetened Condensed Milk, tres leches, whipped cream
Servings: 10 to 12 pieces
Author: Pati Jinich

Ingredients

For the cake:

  • 9 eggs separated
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour

For the sauce:

  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce can evaporated milk
  • 1 cup milk
  • 1 tablespoon vanilla extract

For the topping:

  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar

Instructions

  • Preheat oven to 350 degrees. Butter a 9 x 13 inch pan, lining the bottom with a piece of parchment paper cut to fit the pan.
  • Pour the egg whites into the bowl of your mixer and beat on medium-high speed for 4 to 5 minutes, or until they hold soft peaks. Slowly stir in the sugar and continue beating until they hold hard or more stiff peaks. Turn off the mixer and with a spatula, move the egg white mixture onto a large mixing bowl.
  • Rinse the bowl of the mixer and its whisk. Now pour the egg yolks into the bowl of the mixer and beat on medium-high speed for about 5 to 6 minutes, or until the egg yolks become creamy, puffy and their color has toned down to an almost cream color rather than a loud yellow. Stir in the vanilla and continue beating for another minute. Turn off the mixer.
  • Pour the egg yolk mixture onto the egg white mixture and with a spatula, in evolving motions, combine them into a homogeneous single batter. Do so gently trying not to lose much volume from the mixture. When fully combined, fold in the flour, scraping the bowl with the spatula so that all the flour is well mixed.
  • Pour the batter into the prepared cake pan and place into the oven for 22 to 25 minutes, or until a toothpick comes out clean. It can be a bit moist, but not wet. The top of the cake should be tanned and feel fluffy if you touch it. Remove it from the oven and let it cool.
  • Once it cools down, turn it onto a platter. Remove the parchment paper and cover the top with an upside down platter and invert again. The platter should be large enough to hold the cake and the vanilla sauce you are about to prepare. Using a fork, or two, poke wholes all over the cake so that it will better absorb the vanilla sauce.
  • In a mixing bowl, combine the sweetened condensed milk, evaporated milk, milk, and vanilla extract. Pour the vanilla sauce over the cake.
  • In the bowl of your mixer, whip up the heavy cream with the confectioners’ sugar on medium-high speed until the mixture holds up stiff peaks, about 1 to 2 minutes. Spread the whipped cream all over the already wet cake. Then yum, eat it all up.

Notes

Pastel de Tres Leches

Tortilla Press

Posted on by patiadmin

If you are into the habit, like me, of making your own home made corn tortillas, a tortilla press comes in really handy.

It’s true that tortillas can be made in many different ways such as simply flattening round corn masa or dough balls with your hands or rolling out the masa with a rolling pin. However, the tortilla press makes the process be a speedy, consistent, fun and even therapeutic one (it is!).

Moreover, look at what a pretty tool it is.

Here is what a tortilla press looks like when closed. Sitting on my chair. Mine is cast iron, but you can also find aluminum and wooden ones. I prefer cast iron, but don’t mind aluminum as long as it is heavy and sturdy. I find the wooden ones a bit tricky to use.

This is what one looks open, ready for you to use. As you see, there are some pieces of plastic cut in rounds -from produce bags is perfect.

A plastic round is placed in the bottom of the opened press, so you can place a corn dough or masa ball, top with another plastic round and then simply close the press, and press it down.

You can make many more things than tortillas on tortilla presses too, like chalupas (oval shaped corn dough patties) and sopes (thicker than tortillas round corn dough patties with a rim) just to name a few.What’s more, kids love to use tortilla presses and make shapes with the corn masa. Which can actually make some of the speediness of the process achieved with a tortilla press, slow down a bit too. Oh well, there is always a trade-off…

Romancing The Avocado

Posted on by patiadmin

Avocados are, to me, amongst the most sensuous, luscious and luxurious of ingredients. Add how delicious, soft and subtly flavored they are, and you get a clear winner for Valentine’s Day. Despite the many pounds of avocados we go through at home each week, regardless of the infinite number of cases I use for events at Washington, DC’s Mexican Cultural Institute, and  notwithstanding that my sisters and I used them for hair and face treatments as we were growing up (all those nurturing natural oils and vitamins), I still find avocados to be wow-inducing.

If there’s an avocado dish on a restaurant menu, it lands on my table.

So if I am planning a menu, especially with a hint of romance, avocados will be there…

I am not unique thinking that avocados are something special. To the Aztecs, who ate avocados in Mexico for centuries before the Spaniards arrived, they were revered fruit considered to have strong fertility and aphrodisiac powers. Indeed, the Spanish word aguacate comes from the Nahuatl ahuacatl, or “testicles,” presumbly in reference to their shape. The avocado was warmly welcomed in the countries where it was introduced. And thanks in part to its accomodating nature – its meat can be smashed, diced, pureed, stuffed or sliced, or it can be part of a filling or a centerpiece – it has been creatively adopted in many cuisines.

It is true that many people think of guacamole when they hear “avocado.” And there must be more than a thousand reasons to love guacamole. Fast and easy to make, and so fun to eat, it screams out fiesta with each bite. My favorite way to make guacamole is to mix diced avocado with chopped onion and cilantro, squeeze fresh lime juice on top, sprinkle with sea salt and top it off with chopped chipotle chilis in adobo.

Guacamole, though, is just the tip of the avocado iceberg, both inside and outside Mexican cuisine.

Think about eel-and-avocado sushi, a French salad with layers of avocado sprinkled with Roquefort cheese, or an Italian salad with layers of ripe avocado and ash-coated goat cheese, olive oil, coarse salt and basil leaves. It’s hard to imagine a vegetarian sandwich without avocados.

I have tried eight varieties of avocados, and though I like most of them, the one I prefer is the Hass variety. It is available year-round, and is creamy and rich rather than fibrous like other kinds, such as El Fuerte.

Avocados are a fruit that ripen off the tree, so they are often sold unripe. If you are in a hurry to use an avocado, you can hasten the ripening process by wrapping it in newspapers or keeping it in a paper bag in a warm area of the kitchen. If you can wait, it will ripen at a nice pace uncovered in the kitchen.

When ripe, the Hass, with the pebbly skin completely blackened, will give a bit with a gentle squeeze of your hand. If it doesn’t, then it needs a bit more time to mature. You can keep a ripe avocado in the refrigerator for up to a week. It is apparently a myth that keeping the seed in a cut avocado keeps it from darkening. What does seem to help is to squeeze fresh lime juice on top.Here are four of my favorite takes on avocado: an elegant-looking appetizer, a retro mousse, an exotic-sounding soup and a hearty sandwich. Regardless of which way you use it, including avocado in your romantic dinner – as long as it’s not in a hair or skin treatment –  will show your Valentine that you really care.

Article written for and published by National Public Radio’s Kitchen Window.
stuffed avocados
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5 from 3 votes

Stuffed Avocados with Hearts of Palm and Artichoke Salad

When I was growing up, my mother often served stuffed avocados for an elegant dinner. They were such a statement of a well-planned menu. There were many variations: stuffed with sauteed shrimp with chilies, crab salad or red snapper ceviche (a seafood cocktail "cooked" in citrus juice and other spices). The version I make most often, though, mixes artichoke hearts and hearts of palm. I think these ingredients just love to be together and make a smashing combination with the smooth avocado.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: agucate, Alcachofa, artichoke, Avocado, hearts of palm, Palmitos, rellenos, stuffed
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 14 ounces (1 1/3 cups) hearts of palm drained, rinsed and sliced
  • 14 ounces (1 1/2 cups) artichoke hearts drained, rinsed and sliced
  • 2 tablespoons chopped red onion
  • 4 tablespoons chopped red bell pepper
  • 2 tablespoons chopped parsley
  • 1 tablespoon tarragon vinegar
  • 3/4 teaspoon kosher or sea salt or more to taste
  • 1/4 teaspoon sugar or more to taste
  • 1/4 teaspoon ground black pepper or more to taste
  • 2 tablespoons olive oil
  • 2 tablespoons safflower or vegetable oil
  • 3 ripe Mexican avocados halved and seeded just before stuffing

Instructions

  • In a bowl, mix the hearts of palm, artichoke hearts, red onion, red bell pepper and parsley.
  • To prepare the vinaigrette, pour the tarragon vinegar in a small bowl and mix it with the salt, sugar and black pepper. Pour the oils in a slow stream, whisking with a whisk or fork to emulsify. Pour it over the vegetables. Toss well to cover.
  • You may prepare the hearts of palm and artichoke salad ahead of time, cover and refrigerate for up to 2 days.
  • When ready to eat, halve and seed the avocados. Scoop the hearts of palm and artichoke salad on top and serve.

Notes

Aguacates Rellenos de Palmitos y Corazón de Alcachofa
stuffed avocados
Print Recipe
5 from 1 vote

Avocado, Pistachio and Watercress Mousse

As I was describing this dish to a dear friend, she explained that the word I was looking for to describe it was "retro." Though I have tasted many avocado mousses, this one seems to be whimsical and addicting. Make this mousse ahead of time for a party or brunch and serve it with pieces of toast, crackers, smoked salmon or shrimp, and you will have an ongoing conversation piece as it disappears.
Prep Time30 minutes
Chilling Time3 hours
Total Time3 hours 30 minutes
Course: Appetizer, Dip, Spread
Cuisine: Mexican
Keyword: aguacate, Avocado, Berros, gelatin, Pistache, pistachios, watercress
Servings: 14 servings
Author: Pati Jinich

Ingredients

  • 3 (about 2 1/4 pounds) ripe Mexican avocados halved and seeded
  • 2 tablespoons freshly squeezed lime juice
  • 8 ounces cream cheese
  • 1 bunch (about 1 cup) watercress leaves and top parts of stems chopped
  • 2 tablespoons (about 6) sliced scallions white and light green parts only
  • 1 8-ounce can (2/3 cup) water chestnuts drained and roughly chopped
  • 2/3 cup pistachios shelled and roughly chopped
  • 1/4 teaspoon cayenne pepper or more to taste
  • 1/4 teaspoon ground black pepper or more to taste
  • 1/2 teaspoon Worcestershire sauce
  • 1 1/4 teaspoons kosher or sea salt or more to taste
  • 2/3 cup cold water
  • 3 1/4 ounces (1 envelope) unflavored gelatin
  • 1/3 cup boiling water
  • Olive oil to grease the mold
  • Toasted bread or crackers optional
  • Smoked salmon optional

Instructions

  • Scoop out meat from avocados and mash it in a bowl with a fork. Pour in lime juice and combine well with a spatula. Incorporate the cream cheese, mixing it thoroughly with the avocados. Add the watercress, scallions, water chestnuts, pistachios, cayenne, black pepper, Worcestershire sauce and salt. Mix well.
  • Measure 2/3 cup cold water in a cup. Stir in the gelatin, mix and let it rehydrate for a minute or two. Add 1/3 cup boiling water and stir until it dissolves. Pour gelatin into the avocado mix, incorporating it with a spatula.
  • Lightly grease a ring mold with olive oil. Pour the avocado mix into the mold. Shake the mold softly a couple of times to level the mix. Cover it well and place it in the refrigerator until it is set, for at least 3 hours. You can leave it overnight or until you are ready to unmold. The avocado mousse will last beautifully in the refrigerator for 2 days. When ready to unmold, remove from the refrigerator, run the tip of a knife along the edges and flip onto a plate. You may need to shake the mold a couple of times, holding onto the plate as you do so.
  • You may serve it on a platter, retro style, with some watercress leaves in the center of the ring or on top. Or serve it already sliced with a side of smoked salmon and pieces of toast.

Notes

Mousse de Aguacate, Pistache y Berros
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4.75 from 4 votes

Avocado Soup

Though there are many kinds of avocado soups, this is my favorite. I tried it at the Mexican Ambassador’s residence a couple months ago. As Doña Rosita, the cook,  heard me mmm, and mmm, and mmmmmmm all over again, she came out of the kitchen with a pen and a piece of paper ready to dictate her recipe. What a surprise for such a tasty soup: just a handful of ingredients! Seems that what matters, again, is how you use them.
Prep Time5 minutes
Cook Time15 minutes
Course: Soup
Cuisine: Mexican
Keyword: Avocado, chicken broth, cilantro, feta, jalapeno, lime, onion, queso fresco, tortilla chips
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 1 tablespoon corn or safflower oil
  • 1 tablespoon unsalted butter
  • 1 1/2 cup white onion roughly chopped
  • 1 cup cilantro leaves rinsed and loosely packed
  • 1 jalapeno chile sliced in half, seeding optional if less heat is desired
  • 3 large ripe Mexican avocados cut in half, seed removed, flesh spooned out, about 3 cups ripe avocado flesh
  • 6 cups chicken broth can substitute vegetable broth
  • 1 tablespoon fresh lime juice
  • 3/4 teaspoon kosher or sea salt more or less to taste
  • 1 1/2 cups tortilla crisps
  • 1 cup queso fresco crumbled, may substitute farmers cheese or a mild feta

Instructions

  • In a medium skillet, set over medium-low heat and add the butter and oil. Once the butter dissolves, stir in the onion and jalapeno. Let them cook, stirring occasionally, until the onion has softened. Its color will become translucent and the edges will begin to turn light brown, about 12 to 15 minutes. Incorporate the cilantro leaves and mix them in with the onions and jalapeno. Once the cilantro has wilted, 30 seconds to a minute later, turn off the heat.
  • Place the peeled and seeded avocados in the blender or food processor along with the cooked onion, jalapeno, cilantro, chicken broth, lime or lima juice and salt. Puree until smooth, taste for salt and add more if need be.
  • You may serve bowls garnished with tortilla crisps and cheese, or let your guests garnish to their liking.

Notes

Sopa de Aguacate
stuffed avocados
Print Recipe
4.60 from 5 votes

Tortilla Crisps

How to make homemade tortilla crisps, either by frying or baking.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Garnish
Cuisine: Mexican
Keyword: Baked, corn tortillas, crisps, crunchy, fried, tortilla chips, traditional
Author: Pati Jinich

Ingredients

  • 5 corn tortillas (5- to 6-inches wide)
  • Safflower or corn oil
  • 1/2 teaspoon salt more or less to taste

Instructions

  • On a chopping board, slice tortillas in half and then vertically in half again. Then slice across in strips of 1/4 to 1/2 inch, depending on how thick you like them.

Traditional (fried):

  • In a medium skillet, add 1/4 inch oil and place over medium-high heat. Once it is hot, anywhere from 4 to 6 minutes, add tortilla pieces. When you add a tortilla to the oil, it should immediately start to bubble. Fry, stirring and flipping occasionally, until they achieve a golden tan and slightly brown color and are hard and crispy. Remove with a slotted spoon and place on a plate covered with paper towel. Sprinkle with salt to taste.

Baked:

  • Preheat oven to 350°F. Spray or gently brush a baking sheet with corn or safflower oil. Place tortilla pieces on top and spray or gently brush a light layer of oil. Judiciously sprinkle with salt to taste. Place in oven and bake for about 20 minutes, stirring and flipping once or twice until they achieve a golden tan and slightly brown color and appear hard and crisp.Remove from oven, let them cool and place in a bowl or container.

Notes

Tiritas de Tortilla
stuffed avocados
Print Recipe
5 from 1 vote

Chopped Egg and Avocado Sandwich

My grandmother, who came from Poland but was raised in Mexico, used to make chopped egg salad and chopped seasoned avocados as table starters for special occasions. Then one day she decided to mix up the two, altered the spices a bit, and created a family hit. I have adapted her recipe by adding the Dijon and dill, and scooping a ton of it into a sandwich. The cheese is a caprice that I couldn't help adding, and I love how it tastes, but feel free to try it without it.
Prep Time20 minutes
Cook Time0 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: aguacate, Avocado, egg salad, Eggs, huevo, Recipe, salad, Sandwich
Servings: 3 to 4 servings
Author: Pati Jinich

Ingredients

  • 3 large hard-boiled eggs peeled and chopped
  • 3 tablespoons chopped white onion
  • 2 tablespoons chopped parsley leaves
  • 1 teaspoon chopped fresh dill or 1/4 teaspoon dry dill
  • 1/2 teaspoon dijon mustard
  • 2 teaspoons mayonnaise
  • 1 (about 3/4 pound) large ripe Mexican avocado halved, seeded, meat scooped out and diced
  • 1/4 teaspoon kosher or coarse salt or to taste
  • Ground black pepper to taste
  • 6 to 8 slices brioche or challah or any bread of your choice, lightly toasted
  • 4 slices Muenster Mexican manchego, or chihuahua, or Monetery Jack cheese (optional)

Instructions

  • In a bowl, mix the eggs, onion, parsley, dill, Dijon and mayonnaise together. Toss in the avocado, sprinkle with salt and pepper and gently mix well.
  • Lightly toast the bread slices. Scoop a generous amount of the chopped egg and avocado on a slice of bread, add a slice of cheese and top with another slice of bread.

Notes

Sandwich de Huevo y Aguacate

Chipotle Guacamole for any Party (or Disaster)

Posted on by patiadmin

I am not one to prepare for disasters.

People can tell me a thousand times that severe thunderstorms are approaching, that a dry spell is forcasted or that a shortage of something essential like water (or coffee) will happen, and no, I will not be among the first to run for shelter nor stock up on provisions. I don’t know if it is my continuous belief that despite humps and downs eventually things turn out OK or if I am lacking an alarm button…I just don’t panic.

When I took it as a serious matter to go to the grocery store in the middle of my work day, at a rather inconvenient time, it wasn’t because there is a strong snowstorm coming (though my boys did give me an absurdly long grocery list to prepare for it), it was because we ran out of Mexican avocados.

The grocery store was wild: an insane crowd was moving around the isles, lines like I have never seen at the cashiers and empty shelves throughout. But oh!…there they were: some beautiful ripe Mexican Hass avocados waiting for me to bring them home.

Although we use avocados at home for an infinity of things… we also love guacamole. It just never gets old around here, nor I think, anywhere. Yet, one of the versions I like the most uses Chipotle Chilies in Adobo instead of fresh Jalapeños or Serranos.

Chipotle Guacamole 1

The creamy, silky and mild nature of the avocados takes a jump into the sky when paired with the smoky, spicy, rich and complexly flavored Chipotles in Adobo.

It may be that avocados work so well with chiles, because avocados are one of their natural soothing counterpart: the spicy element in chiles called capsaicin which is an oily substance, dissolves best in other oily elements, alcohol or milk products. Avocados, being oily in such a wholesome way are the remedy to the heat in the same bowl. This being said, if you feel like pumping up the heat and flavor by adding more chipotle chiles, you may want to pair this guacamole with a nice cold beer. And while you are at it, why not scoop some Mexican style cream or sour cream on top of the guacamole too. YUM.

Needless to say, this recipe takes less than 5 minutes to prepare. But most importantly given the date, this is my loved contribution for your Super Bowl gathering… whether it turns out to be a disaster or a party (!).

Make extra portions as it flies as soon as you mix it all up. And since no guacamole is complete without corn tortilla totopos or chips, here is a link to help you make some at home.

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5 from 1 vote

Chipotle Guacamole

Although we use avocados at home for an infinity of things… we also love guacamole. It just never gets old around here, nor I think, anywhere. Yet, one of the versions I like the most uses Chipotle Chilies in Adobo instead of fresh Jalapeños or Serranos.
Prep Time5 minutes
Course: Antojos, Side Dish
Cuisine: Mexican
Keyword: Antojo, Avocado, chile, chipotles in adobo, cilantro, guacamole, lime, onion, Recipe, Salsa, tortilla chips, Vegetarian
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 large ripe Mexican avocados about 1 1/2 lb, halved, seeded, meat scooped out and diced
  • 1/3 cup white onion chopped
  • 1/3 cup roughly chopped cilantro
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon kosher or sea salt
  • 2 tablespoons Chipotles in adobo sauce seeded and chopped, more if desired
  • Tortilla chips toast squares, pita chips, crackers or vegetable sticks, optional

Instructions

  • Gently mix ingredients in a bowl and serve.
  • Guacamole can be prepared up to 12 hours in advance if covered and stored in the refrigerator. Eat on its own, as a side, as a topping, or scooped with tortilla chips, toast squares, pita chips, crackers or vegetable sticks.

Notes

Guacamole al Chipotle