Listen in as I talk with Lynne Rossetto Kasper about my Mexican Thanksgiving turkey, as part of The Splendid Table‘s special “Swanksgiving” episode…
For the recipe, click here.
KCRW: Good Food
I walk host Evan Kleiman through making my Mexican Thanksgiving turkey and chorizo, pecan, apple, corn bread stuffing on KCRW‘s “Good Food.” Listen right here…
For the recipe, click here.
Salsa Macha
Salsa Macha is a very thick and unusual salsa that comes from the state of Veracruz. Located along the coast of the Gulf of Mexico, it has been for centuries, a gateway for waves of immigrants from all over the world into Mexico (like my paternal grandparents).
Veracruz, being such an important channel for exchange and always immersed in flux, has seen some of the most interesting combinations of ingredients, cooking techniques and traditions. Salsa Macha is an example.
It is made by frying dried chipotle chiles (mainly the morita kind) in a generous amount of olive oil, along with garlic cloves. The last two ingredients courtesy of the Spanish conquest, for sure. Then it is seasoned with salt. Some versions add fresh chiles such as serranos or jalapeños into the mix. Many times peanuts are added and sesame seeds too.
This one here, is my preferred version, and I take the liberty of adding a joyous amount of vinegar and some brown sugar or piloncillo to balance it off. This combination pleases me so much, that I spoon it on crusty bread with much joy.
Since it has a lot of olive oil, the chile paste will sink to the bottom after it rests for a few minutes. You can choose to stir it up and eat it well combined, or you can let it settle, and use the flavored oil.
p.s. The name is a funny one, because macha, is the femenine of the word macho. So it can translate as being a masculine female salsa. Macha can also translate as brave, so you can take your pick!
Salsa Macha
Salsa Macha is a very thick and unusual salsa that comes from the state of Veracruz. Located along the coast of the Gulf of Mexico, it has been for centuries, a gateway for waves of immigrants from all over the world into Mexico (like my paternal grandparents).
Servings: 3 cups
Ingredients
- 2 ounces dried chipotle chiles stemmed, seeded torn into pieces, about 1½ to 2 cups
- 2 1/2 cups olive oil
- 1/3 cup raw unsalted peanuts or unsalted other nuts you may prefer such as pecans or pine nuts
- 4 cloves garlic
- 2 tablespoons sesame seeds
- 1 teaspoon kosher or sea salt or to taste
- 2 tablespoons brown sugar
- 3 tablespoons white distilled vinegar
Instructions
- Set a large heavy skillet over medium heat and add the oil. Once the oil is hot, but not smoking, add the garlic cloves. Stir and fry for about one minute, until they start to gain color. Add the chipotle chiles and peanuts, stir and fry for about two minutes. Add the sesame seeds, stir and continue to fry for about a minute. Remove from heat. Carefully transfer all the contents from the skillet into the jar of a blender. Let cool for about 10 minutes.
- Add the salt, sugar and vinegar. Process until smooth, starting with low speed and building up to high speed. Pour into a container, let cool and refrigerate if the salsa will not be used that day.
Potato, Sweet Potato and Granny Smith Latkes
A Mexican immigrant cooking Thanksgiving and Hanukkah on the same night in the cold Eastern region of the United States may sound a bit odd to some. For me, it turns out to be an unexpected opportunity to bring all my pieces together. Which has my mind reeling about the just as unexpected possibilities for the menu.
See… ever since I can remember, I have felt like I am treading between worlds. The Mexican. The Jewish. The immigrant in the U.S. Not from here, not from there. Yet, as time goes by, the different parts of my identity feel increasingly solid, in all those worlds and their intersections. It turns out that where those intersections make the most sense is in the kitchen.
I admit, though, that I am a hopeless romantic. That’s why every year when my husband asks what I want for my birthday, I say: the most passionate love letter, ever. Haven’t seen it, since he has seen me everyday in one way or another for the past 17 years. So, when my birthday comes close, I offer to pack my bags and leave, just to pretend… so he can write that super duper passionate love letter.
That romantic nature of mine may be why little things mean a lot to me. Remember when 12/12/12 happened? I was wild about the beauty of the 1,2,1,2,1,2 pattern and the chances of that happening again being zero. Of course, realists immediately pointed out the fact that every single day in the calendar will never, ever, be repeated again. Yet, it is the highlighted uniqueness of the 1,2,1,2,1,2 pattern that brings us the opportunity to realize just how precious that day, and any other day, is.
No surprise, then, that I am beyond ecstatic about Hanukkah and Thanksgiving happening at the same time. The chances of that happening again are so few and far in between (the next time, in 2070, it will be pretty likely that neither I nor Daniel will be here, so that is another reason for getting to that love letter) that it allows us to see these holidays under a different perspective: an enhanced sense of light, an expanded feeling of gratitude, a new vision of what sharing at the table can mean, a new chance to continue to build bridges, and what’s best, we can eat it all along the way.
One dish that I came up with, for this once in a lifetime meal, are these Potato, Sweet Potato and Granny Smith Latkes.
It is a recipe that has no fuss. It lets these three ingredients shine through and, at the same time, complement each other with the help of a bit of ancho chile powder and true cinnamon. You can choose to eat them just like that, on their own, or you can serve them with a thick, chunky, fresh and citrusy Fennel and Lime Crema or with this rustic and nutty Salsa Macha.
Here’s a thought: you can do what I do. Eat them on their own as I am cooking them, and then eat them with both the Crema and the Salsa Macha once they are at the table.
Potato, Sweet Potato and Granny Smith Latkes
One dish that I came up with, for this once in a lifetime meal, are these Potato, Sweet Potato and Granny Smith Latkes. It is a recipe that has no fuss. It lets these three ingredients shine through and, at the same time, complement each other with the help of a bit of ancho chile powder and true cinnamon. You can choose to eat them just like that, on their own, or you can serve them with a thick, chunky, fresh and citrusy Fennel and Lime Crema or with this rustic and nutty Salsa Macha.
Servings: 16 to 18 latkes
Ingredients
- 1 1/2 pounds russett potatoes about 2
- 1 1/2 pounds sweet potatoes about 1
- 1/2 pound Granny Smith apples about 1
- 1/2 cup grated white onion about 1
- 1 1/2 teaspoons kosher or sea salt
- 2 large eggs well beaten
- 1/2 teaspoon ancho chile powder preferably, but may substitute with another dried ground chile powder that you may have handy
- Pinch ground ceylon or true cinnamon
- 2 teaspoons baking powder
- 1/4 cup all-purpose flour
- Fennel & Lime Crema optional
- Salsa Macha optional
Instructions
- Wash and peel the potatoes, sweet potatoes, apple and onion and grate them, placing them as you go, into a large bowl filled halfway with ice water. After you are finished, let it all sit for a few minutes and thoroughly drain with a strainer. Wrap all the grated ingredients in cheesecloth or a clean kitchen towel and wring energetically, squeezing out as much liquid as you can.
- Transfer to a bowl and combine with eggs, ancho chile powder, salt, cinnamon, baking powder and flour. Mix well.
- Fill a large, heavy casserole or skillet with ½ inch of oil and place over medium-high heat. After 3 to 4 minutes, test the oil by adding a teaspoon of the mix. If it bubbles happily all around the edges, it is ready. Working in small batches, to not crowd the casserole, spoon latkes of about 3 tablespoons each into the hot oil. (I use large serving spoon or my hands and shape them in flattened ovals.)
- Cook until the first side is crisp and golden brown, about 4 to 5 minutes, and flip to the other side, letting it crisp and brown as well, about 3 to 4 minutes. Transfer to a wire rack set over a baking sheet. Once you are finished, you may keep them warm in a 250-degree oven, or you may cover and reheat later on.
Notes
Tortitas de Papa, Camote y Manzana Verde
Fennel and Lime Crema
This is one of the quickest recipes that I have come up with.
It was just as quick to come up with it, as it was quick to make it.
It was sheer craving: I imagined it to accompany the Potato, Sweet Potato and Granny Smith Latkes, but you can use it to complement so many other things.
It just mixes the already salty and tangy Mexican Cream with the crunchy chopped fennel bulb, fragrant fennel fronds, fresh-squeezed lime juice and salt.
Hey: You may also use it as a vegetable dip, why not?
Fennel and Lime Crema
This is one of the quickest recipes that I have come up with. It was just as quick to come up with it, as it was quick to make it. It just mixes the already salty and tangy Mexican Cream with the crunchy chopped fennel bulb, fragrant fennel fronds, fresh-squeezed lime juice and salt.
Servings: 1 cups
Ingredients
- 1 cup Mexican style cream
- 1/2 cup finely diced fennel bulb
- 1 tablespoon fennel fronds chopped
- Zest of 1 lime
- 2 tablespoons fresh squeezed lime juice
- 1/4 teaspoon kosher or sea salt or to taste
Instructions
- In a small mixing bowl, combine all the ingredients. Done!
Notes
Crema de Eneldo y Limón