POLLO ENCHIPOTLADO

 

Finally, after 5 months of silence, I am back!  I am so, so sorry I've taken so long to share with you another recipe, but my life has taken a complete 360 these past few months... My fiancee and I finally got married! (I guess I should be referring to him as my husband from now on, right?) We also just bought a beautiful home in Montecito Heights AND wait for it... We're having a baby!  Yes, so to say its been a bit hectic around here, is a bit of an understatement.  But things are finally cooling off, and I finally have some free time to sit and share with you all some of my favorite winter recipes.  Thank you so much to all of you who've checked in on me these past months, it makes me so happy to know that you guys appreciate what I do.  Can't wait to get back to it! 

Ever since my husband (omg, can't believe it, husband!) and I we moved into our new home, I've made it my mission to cook at home (must be what they call 'nesting').  I haven't gotten any weird cravings as of yet, but I am getting very sentimental reminiscing about my childhood in Oaxaca, and wanting to recreate the dishes my mom used to make us as kids.  I think my baby wants to begin tasting the flavors I did when I was in my moms belly. 

Pollo Enchipotlado has been a long time favorite guisado of mine, and this recipe that I am sharing is my moms.  All her kids (4 in total) are addicted to this sauce.  You are going to want extra tortillas to scoop up every drip of this sauce.  I made it for my husband last week, and he's been begging for me to make it again.  It's super easy to make, and it stores great.  I actually think it tastes better the next day for lunch.  So I hope all of you enjoy and really give this one a try.  It is an actual  a finger-licking recipe.  

Provecho! 

INGREDIENTS

1 whole chicken, 3 to 4 pounds, cut into 8 pieces, or any combination of parts

kosher salt and freshly ground pepper

2 tablespoons Dijon mustard

7 medium sized tomatoes, cut in fours

1/4 cup water

1 tablespoon olive oil

1 tablespoon of butter

4 garlic cloves, grilled

1/2 medium onion, grilled

3 chipotles in adobo, plus two tablespoon of adobo sauce (add an extra tablespoon of sauce for a spicier meal)

3 Bay Leaves

1/2 cup Mexican crema for servin 

PREPARATION

Season chicken generously with salt, pepper and dijon mustard and allow to marinade for about 10 minutes.

Cook the tomatoes in a pot with water over medium high heat, stirring occasionally, about 10 minutes. 

Put the olive oil and butter in a large, deep skillet or saucepan over medium-high heat.  When hot, brown each side of the seasoned chicken, about 4-5 minutes per side.  Lower heat.

In a blender, mix the grilled garlic, onion, cooked tomatoes, and chipotle.  Blend until finely pureed. 

Pour the mix into the saucepan over the chicken, taste and adjust the seasoning with salt, about 1/2 teaspoon.  Add the bay leaves; raise the heat and cook, stirring occasionally, about 20 minutes. 

Serve the pollo enchipotlado on a semi deep bowl and accompany with white rice, tortillas and Mexican crema. 

 

 
Posted on December 17, 2014 by Bricia Lopez.

SCALLOP AGUACHILE

 

A couple of weeks ago my homie Ceviche Project showed up at one of my world cup game viewing parties with a kick ass gift for me - Xertoli Olive Oil, from Spain.  As soon as I opened the bottle I couldn't believe the smell.  It was heavenly.  I knew from that moment that my next test kitchen stint had to include an olive oil element, so with that and the inspiration of Ceviche Project, my girl Paola and I got busy in the kitchen and begun working the magic.  The recipe calls for only a couple of serranos, but for those of you (myself included) who have a love for spiciness go ahead, don't be scared and add a couple more ;) 


INGREDIENTS

1 lb Scallops, sliced crosswise 1/4 inch thick

3/4 cup fresh lime juice

1 small red onion, sliced thinly

Two serranos, stemmed and roughly chopped

1/4 cup chopped fresh cilantro 

1/4 cup chopped fresh parsley 

1 tablespoon fresh mint

1/2 tablespoon extra-virgin olive oil

Kosher salt to taste

1 cucumber, peeled and seeded, chopped into 1/4-inch pieces

1 1/2 teaspoon sugar

Tostadas for serving

2 avocados, halved, pitted, and sliced, for serving

PREPARATION

In a large non-reactive bowl (glass or ceramic), combine the onions with the lime juice. Reserve while you make the aguachile. 

In a blender, combine the serranos, cilantro, parsley and mint, olive oil and puree until smooth. Season the aguachile with salt.

Combine scallops and cucumbers with the onions and pour the aguachile until well coated. Stir well, then season with salt and sugar to balance the acidity and flavors, cover and sit out at room temperature to allow flavors to meld together, about 30 minutes.

Serve the aguachile on a platter along with tostadas and avocado slices. 

 
Posted on July 10, 2014 by Bricia Lopez and tagged 1-30.

PASTA CON MOLE

 

OK, I know what you are thinking.. Pasta with mole??? really? 

Yes, REALLY.  My family and I bring a killer mole paste from Oaxaca, that aside from making the best mole ever, it can be used for many other different recipes.  Paola and I have made it our mission in life to create a series of alternative mole recipes and make extra use of that mole jar in my pantry, because as much as I love mole, from time to time I want to be able to make more than just the traditional pollo con mole or mole enchiladas. 

This pasta recipe is a spin off from a pasta my mama makes with a variety of spices.  She usually adds cooked shrimp to and serves it cold.  Again, perfect to take to the office or picnic on a hot day. I hope all of you enjoy!

Don't forget to tag this and all other Guelaguetza Mole Recipes with our oficial hashtag #ilovemole.  We are always looking for the next recipe to feature on the blog and who knows, we may just surprise you with a jar of our mole at your door step ;)

Happy cooking!

INGREDIENTS

1 Tbsp olive oil

1 cup roasted red bell peppers, julienned 

1/2 cup roasted corn

1 pound shell or penne pasta 

 

For the Mole Coloradito Dressing:

1 cup Mexican crema

2 tablespoons Guelaguetza Mole Coloradito ® paste

1/4 teaspoon cumin, ground

1/4 teaspoon Paprika

1/4 cup chopped fresh parsley

1 garlic clove, finely minced 

1/2 Lemon, juiced

Salt and pepper to taste

PREPARATION

 Heat a large pot of water and bring to a boil, add about 1 teaspoon of salt. Once the pasta water is boiling, add the pasta to the pot and cook until al dente. Strain and place into serving bowl.

To prepare the corn and the bell peppers- place corn and bell peppers directly onto the flame, turning constantly until slightly charred on all sides, about 5-7 minutes. 

Put bell peppers in a medium bowl and cover for a few minutes to steam, this will make peeling the skin off easy. Uncover until cool to handle, remove most of the skin. Cut peppers lengthwise, julienne style.

Using a knife, shave the corn off the. Put corn and bell peppers in the pasta serving bowl

To make the Mole Coloradito Dressing - Mix all the ingredients and stir to combine. Add to pasta and adjust seasonings. 

 

 
Posted on June 3, 2014 by Bricia Lopez and filed under recipes and tagged Pasta Con Mole Entrees 1-30.