THE

MEXICAN
HOME KITCHEN
Traditional Home-Style Recipes That Capture the Flavors
and Memories of Mexico

Mely Martínez
 CONTENTS
Introduction

The Mexican Pantry

Tools & Equipment

Roasting Vegetables

Corn Tortillas

Flour Tortillas

SOUPS
CALDO DE POLLO
Chicken Soup

CALDO DE RES
Beef and Vegetable Soup

CREMA DE ELOTE
Cream of Corn Soup

CREMA DE PAPA
Cream of Potato Soup

SOPA DE LENTEJAS
Lentil Soup

SOPA DE FIDEO
Mexican Noodle Soup

MENUDO
Mexican Tripe Soup

POZOLE ROJO
Red Pozole

POZOLE VERDE DE POLLO

Green Pozole with Chicken

SOPA DE TORTILLA
Tortilla Soup
 MAIN DISHES
TACOS DE BISTEC
Steak Tacos

FLAUTAS DE PAPA
Crispy Rolled Potato Tacos

CARNITAS

BARBACOA DE LENGUA
Beef Tongue Barbacoa Tacos

CHILES RELLENOS

MOLE POBLANO

ALBONDIGAS
Mexican Meatball Soup

ALBONDIGAS EN CHIPOTLE
Meatballs in Chipotle Sauce

CALABACITAS CON PUERCO

Pork Stew with Squash

CARNE CON PAPAS

Beef and Potatoes

ASADO DE PUERCO
Pork Stew

MILANESA DE RES
Beef Milanesa

CAMARONES EN CHIPOTLE
Shrimp in Chipotle Sauce

BISTEC A LA MEXICANA
Mexican-Style Steak

CHICHARRÓN EN SALSA VERDE

Fried Pork Skins in Green Salsa

DISCADA NORTEÑA
Northern-Style Mixed Meats

ENTOMATADAS
 EMPANADAS DE QUESO
Cheese Empanadas

EMPANADAS DE CARNE MOLIDA

Ground Beef Empanadas

TOSTADAS DE POLLO
Chicken Tostadas

ENCHILADAS ROJAS
Red Enchiladas

ENCHILADAS VERDES
Green Enchiladas

COSTILLAS EN SALSA VERDE

Pork Rib Tips in Green Salsa

ENSALADA DE POLLO
Chicken Salad

ENSALDA DE CODITOS
Macaroni Salad

FILETE DE PESCADO EMPANIZADO

Breaded Fish Fillet

FRIJOL CON PUERCO

Pork and Beans

PICADILLO

POLLO A LA VERACRUZANA
Chicken Veracruz-Style

TINGA DE POLLO
Chicken Tinga

POLLO EN SALSA VERDE CON CALABACITAS

Chicken with Squash in Green Salsa

POLLO ENTOMATADO
Chicken in Tomato Sauce

ROPA VIEJA
Shredded Beef in Tomato Sauce

TAMALES DE POLLO EN SALSA VERDE

Chicken in Green Salsa Tamales
 TAMALES DE PUERCO
Pork Tamales

TAMALES DE RAJAS CON QUESO

Cheese and Vegetable Tamales

SALSAS & SIDES

PICO DE GALLO

SALSA ROJA
Red Salsa

SALSA ROJA ROSTIZADA

Roasted Red Salsa

SALSA TAQUERA
Taqueria-Style Salsa

SALSA VERDE
Green Salsa

SALSA VERDE ROSTIZADA

Roasted Green Salsa

SALSA VERDE CREMOSA

Creamy Avocado Tomatillo Salsa

GUACAMOLE
ARROZ BLANCO
White Rice

ARROZ ROJO
Red Rice

ARROZ VERDE
Green Rice

FRIJOLES REFRITOS
Refried Beans

FRIJOLES DE OLLA
Beans from the Pot

FRIJOLES PINTOS CREMOSOS

Creamy Pinto Beans
CALABACITAS CON CREMA
Mexican Squash with Cream

CALABACITAS CON QUESO

Mexican Squash with Cheese

ENSALADA DE REPOLLO
Cabbage Salad

NOPALES CON OREGANO

Cactus Paddles with Oregano

DESSERTS & DRINKS

ARROZ CON LECHE
Rice Pudding

BUDÍN DE PAN
Bread Pudding

BUÑUELOS

CHURROS
CREPAS
Crepes

FLAN
GELATINA DE MOSAICO
Mosaic Gelatin

PASTEL DE CUMPLEAÑOS
Old-Fashioned Birthday Cake

PASTEL DE TRES LECHES

Three Milks Cake

TAMALES DULCES
Sweet Tamales

TAMALES DE PIÑA
Pineapple Tamales

AGUA DE HORCHATA
Horchata
 AGUA DE JAMAICA
Hibiscus Iced Tea

AGUA DE TAMARINDO
Tamarind Drink

ATOLE BLANCO
White Atole

ATOLE DE ARROZ
Rice Atole

CHAMPURRADO

CAFÉ DE OLLA
Mexican Spiced Coffee

CHOCOLATE CALIENTE
Mexican Hot Chocolate

PONCHE NAVIDEÑO
Mexican Christmas Punch

Index
Acknowledgments

About the Author

 INTRODUCTION
My mom used to say that I was born with one foot already in the street. She
was referring to my penchant for getting out of the house to go visit my
friends, aunts, and neighbors around town. For some reason, since a very
young age, I liked to go out and visit other people’s houses, hoping that
they would invite me in to eat some of their food. My mother completely
disapproved of this, as she was afraid that people would begin to think that
we didn’t have any food at home!
The reason I loved doing this was because I always wanted to try new
flavors. I always wondered why things like sopa de fideo would taste
different from one house to the other, or why some people would add lime
juice to their soup and others wouldn’t. So many of these questions about
food and how it was prepared often kept my mind busy, and to this day, I
still think about food constantly.
I come from a large family, and am the second child in a family of five
girls and three boys. As with many families back then, the older siblings
were introduced to household chores at a very young age, and that included
buying groceries at the market and helping out in the kitchen.
In the summertime, my mom used to send my siblings and me to my
grandma’s house, which was on a ranch along the Pánuco River in the state
of Veracruz. We always saw those trips as fun times; there was so much to
do there during the long days of summer. Even though there was no
electricity and toys, my siblings and cousins always found ways to have
fun. Our afternoon pastimes included playing hide-and-seek and sticking
chicken feathers into the top of a dried corncob so we could spin it in the air
like a helicopter.
Most of the morning-to-midday hours at the farm were spent cooking. It
was a process that involved all the women in the family, each with a
specific job in the kitchen. One would be preparing the salsa in the
molcajete, another would be grinding the masa on the metate, and another
would be making the tortillas while my grandma was cooking the main
dishes. My job was to grind the corn in the manual corn grinder.
 Sometimes, my grandma would send one of my cousins and me to
deliver lunch to the men in the family, who were working in the fields. The
lunch would often consist of a batch of freshly made corn tortillas, each
folded and stuffed with scrambled eggs in a spicy salsa. They would be in a
pile and tied up in a bundle with a kitchen napkin, almost as if it were a gift.
To drink would be coffee with raw milk, carried in an aguardiente glass
bottle closed with a small piece of corncob.
Though simple, those egg-in-salsa tacos were absolutely delicious. They
were made with eggs that my grandma collected from the hens early in the
morning and tomatoes and peppers picked from her garden next to the
riverbank. I swear that, somehow, the flavors of those tacos were enhanced
during the small trip from my grandma’s kitchen to the field where my
uncles were working. Even though the summers were hot and humid on the
farm, a sip of some hot coffee after those tacos felt perfect.
I never realized that going to the ranch in Veracruz every summer
formed a part of my school of life, as it taught me about cooking and being
resourceful with what nature has to offer. I also learned what foods were
available during the different seasons. As I grew older, I started to
experiment with recipes in my mom’s kitchen, first with cakes and then
with other dishes. As a young woman, I moved to the state of Tabasco, in
the south of Mexico, to work as a rural schoolteacher. Because of my
experience at my grandma’s house, I was able to quickly adapt to rural life
in the south. I started to ask the local women in the small village where I
lived questions regarding why they cooked the way they did. For example, I
wondered why they didn’t cook with nopales like in the north, despite
having access to them, or why they liked to cut the flowers from the trees
and make scrambled eggs with them.
From Tabasco, I traveled to nearby states in the Yucatán Peninsula, and
with these travels my culinary world continued to expand, with so many
new dishes to taste and cook. When I got married, my husband’s job
allowed me to travel to many other states in the country.
Throughout my moves and travels, my collection of recipes started to
grow, and I always kept thinking that one day I would put them all together
in a nice, pretty-looking binder. Life kept our little family moving several
times throughout Mexico, and later on to the United States. It was here in
the US that I finally had the time to start organizing those recipes.
 In the early 2000s, I started participating in online cooking forums,
which were up-and-coming at the time, and that was when I began sharing
my recipes and food photos with others. Eventually, my family and friends
told me that I needed to start a cooking blog about Mexican food, because
the ones that existed were not representing Mexican food for what it really
was. So, in 2008, I started Mexico in My Kitchen. I decided on that name
because I didn’t want my family to miss our traditional food. If we couldn’t
go to Mexico to enjoy its food, we would have Mexico in our kitchen!
In the beginning, the blog was a project that I decided to take on for my
then-teenage son, so that it could be an easy way for him to find his mom’s
recipes when he grew up, even if he was far from home. Over time, I started
to receive emails from people telling me how much they missed their
mom’s or grandma’s cooking, and how the recipes on the blog reminded
them so much of that food. It was then that I realized that I wasn’t only
writing these recipes for my son, but also for the many immigrant sons and
daughters who were missing the home-cooked meals of their childhoods. To
them, cooking those meals made them feel closer to home, if only for a
moment.
 In The Mexican Home Kitchen, you will find home-style meals that are
cooked in everyday life in Mexico, dishes that people are making today in
their kitchens for their families. These range from comforting foods like
caldo de pollo and carne con papas, celebratory recipes like mole poblano
and pastel de cumpleaños, and classics like tamales and pozole, as well as
aguas frescas prepared with in-season fruits. These are all meals that bring
back memories for many Mexicans, who, like me, miss our culture. When
we cook them, it’s almost as if we take a little trip back home and sit down
with our grandma or mom to enjoy a meal that they prepared with lots of
love. You will also find recipes for making basics, like corn and flour
tortillas, salsas, rice, and beans.
In Mexico, every recipe can vary from one region to another, since every
cook likes to add their own twist, or add ingredients that are local to them.
For the recipes in this book, I’ve tried to give you substitutions when
possible, in case you can’t find an ingredient. Remember that you’re always
welcome to give a recipe your own personal touch.
 I have developed the majority of these recipes, but a few of them were
given to me by friends, family, and fellow food lovers I’ve met throughout
my travels in Mexico. I hope you enjoy them and make them your own. If
only one of these recipes becomes a favorite in your family, then writing
this book was well worth it.

Happy cooking!

Mely with a metate that is used for grinding masa.

 THE MEXICAN PANTRY
One of the things that makes Mexican cuisine unique is the wide array of
ingredients it uses. Mexico has one of the most diverse ecosystems in the
world, and with it comes an endless variety of fruits, vegetables, peppers,
herbs, and spices. Below you will find a list of essential ingredients to keep
in your pantry or refrigerator. They will all be used for making the recipes
in this book, and can also be used to make the dishes you come up with on
your own. They represent the most common ingredients found in a Mexican
kitchen.

VEGETABLES
AVOCADOS: Avocados are used for making Guacamole and for garnishing
lots of other dishes, like seafood cocktails, enchiladas, and salsas. In order
to make sure you select perfectly ripe avocados, look for those that have a
dark green color. The skin should give a little when you gently press it. If an
avocado is too firm, it means it’s not ripe yet; if it feels mushy, it means the
avocado is past its prime. In my kitchen, I usually have two or three
avocados at different stages of ripeness and consume them as they become
ripe. In case you want to accelerate the ripening process, you can wrap the
avocados in paper (brown paper bag, newspaper, etc.) and store them in a
dark, dry place for a couple days.

CARROTS: Carrots are used in soups, stews, salads, and other dishes. They
can also be found diced in Arroz Rojo and Ensalada de Pollo. In addition to
being cooked, carrots are also pickled along with jalapeños, and are sold
like this in cans and jars at many grocery stores.

CHAYOTES: Chayotes are commonly used in Caldo de Res, and can be

added to other soups and stews. You can find chayotes in Latin, Asian, and
Middle Eastern stores.

CORN (fresh): The fresh corn used in Mexico is not as sweet as the one
found in the United States. The recipes in this book are adapted to the corn
you can buy in the US.
GARLIC: This is an everyday ingredient that is used in almost any dish.
Garlic is used in rice, beans, stews, soups, etc.

LIMES: In Mexico, limes are used in a variety of ways. Their juices are
squeezed on top of foods like tacos, soups, and even fresh fruit cocktails.
Lime juice can also be used when marinating meat and seafood.

NOPALES: Nopales (cactus paddles) have a neutral flavor and a texture

slightly similar to that of okra or green beans. A versatile vegetable, nopales
are used in a variety of ways in Mexican cooking. They are used in salads,
soups, and stews, and can even be scrambled with eggs for breakfast.
Additionally, they are rich in fiber, vitamins, and other important nutrients.
To prepare nopales, first trim off the edges using a sharp knife, then scrape
all the thorns off the surface of the paddle. Do this by running your knife
from the bottom of the paddle to the top (the rounder part) until the surface
is completely clean. Rinse the pads, pat them dry, and then cut them into
smaller pieces for cooking. You can find nopales at most Latin stores and in
some chain supermarkets. If you can’t find fresh nopales, you can use the
ones sold in a jar.

ONIONS: White onions are the main type of onion used for almost any dish
throughout Mexico, with the exception of the Yucatán Peninsula, where red
onions are an important part of the local cuisine.

POTATOES: White potatoes are one of the most common varieties of potato
in Mexico, and are used in lots of Mexican dishes. You can also use yellow
or red potatoes.

SQUASH (and/or zucchini): Mexican squash (light green in color with an

elongated shape) is slightly sweeter than the common zucchini you find in
the US. Mexican squash can be found in Latin stores and some Asian
markets. Nowadays, you can find the two types at Latin stores: the
elongated type and the small round ones. If you can’t find them, you can
always use zucchini as a substitute.

TOMATILLOS: Tomatillos can be used in raw or cooked form to make

salsas, and they are also a component in many stews. Larger tomatillos tend
to be bitter, so choose smaller ones.

TOMATOES: Most of the recipes in this book use Roma tomatoes, but you
can also use beefsteak tomatoes. Both are great for salsas and stews. Allow
your tomatoes to completely ripen before using them in your cooking, as
they will become juicier and add more color to your dishes. I usually place
them in a basket for a few days on my countertop until they ripen, before
placing them in the fridge.

PEPPERS
ANCHO PEPPERS (dried): Ancho peppers are wrinkly peppers with a dark
burgundy color. When buying dried peppers, make sure they are still
pliable; if they are too stiff and crumble easily, this means they are old.
While ancho peppers are used in salsas, they are mostly used in stews and
soups. The chile mulato is related to the ancho, but this pepper has a darker,
more chocolately color. Mulato peppers are used to make mole poblano
along with ancho and pasilla peppers.

ÁRBOL PEPPERS (dried): The árbol is a spicy pepper with a long, skinny
body, a thin skin, and an orangey-red color. They are used to add heat to
stews and salsas. The seeds and veins are usually not removed when
cooking with it. When buying árbol peppers, make sure they have stems
and are fluffy, not flat.

GUAJILLO PEPPERS (dried): Guajillo peppers have a smooth and shiny

skin. They are not hot, but add a lot of flavor to soups and stews.

JALAPEÑO PEPPERS: Jalapeños can be used to make both raw and cooked
salsas. They are also used in some guisados (stews). Not all jalapeño
peppers have the same spiciness, so if you like them to be spicy, look for
the ones that have lots of veins on the skin.

PASILLA PEPPERS (dried): Pasilla peppers are long, wrinkled, and have a
deep, dark-brown color. They are a mild type of pepper used for stews and
salsas.

PIQUÍN PEPPERS: Despite being some of the smallest peppers you will
find, piquín peppers hold a lot of heat. In dried form, this pepper is often
crushed and sprinkled on fresh fruit, fruit cocktails, and soups. They can
also be cooked, toasted, or crushed to make salsas and stews. Fresh ones are
often ground in a molcajete (shown here) to make fresh salsas. You can find
them in Latin stores and online.

POBLANO PEPPERS: Poblano peppers are used to make the famous Chiles
Rellenos and are used in some stews and other dishes. They are usually
mild in spiciness. For a better flavor, look for the poblanos sold at farmers’
markets.

SERRANO PEPPERS: Though not as popular outside of Mexico as jalapeño

peppers, you can use serranos in the same way as jalapeños in salsas and
stews. Serranos are smaller, but spicier, than jalapeños.
HERBS AND SPICES
BAY LEAVES (dried): Many cooks like to add one or two bay leaves to the
water when they cook pork or beef. Bay leaves are also used to prepare
stews and when pickling peppers.

BLACK PEPPERCORNS: Whole black peppercorns are ground using either

a molcajete (shown here) or a spice grinder. Using freshly ground pepper is
the best choice when making Mexican food, but you can also use ground
pepper.

CILANTRO (fresh): Cilantro is used as an ingredient in salsas and stews, as

well as a garnish for many dishes. To keep it fresh longer, wrap it in
aluminum foil and place inside a plastic bag in your refrigerator.

CUMIN: You can use ground cumin or grind your own seeds at home
(freshly ground is better) in a molcajete (shown here) or spice grinder.

EPAZOTE (fresh): Epazote is commonly used when cooking black beans. It

is also used for some stews and corn-tortilla quesadillas, as well as in
chilaquiles. If you can’t find fresh epazote, you can find the dried leaves
online. They won’t have the same pungent taste epazote is known for, but
they will still work.

PARSLEY (fresh): Parsley is used for garnishing many dishes. It is also used
as an ingredient in some soups.

THYME (dried): Dried thyme is added to stews, main dishes, and pickled
vegetables and peppers.

MEXICAN CINNAMON (sticks): Cinnamon has many uses in Mexican

cuisine, from desserts and drinks to even some stews. It’s always good to
keep some in your pantry. Mexican cinnamon sticks can be found in Latin
markets and online.

MEXICAN OREGANO (dried): Make sure to use Mexican oregano when

cooking Mexican dishes, as its taste is quite different from the Italian and
Greek oreganos. You can find it at Latin stores, specialty stores, and online.
DRY INGREDIENTS
ALL-PURPOSE FLOUR: Always buy a good-quality all-purpose flour, in
order to obtain better results when making Flour Tortillas or baked goods.

BEANS: Although there are many varieties of beans in Mexico, black beans
and pinto beans are the most popular. I always have both in my pantry, and
recommend you do the same.

CHICKEN BOUILLON: Chicken bouillon, available in cubes and as a

powder, is a common ingredient in Mexican homes. People mix it with
water to use as a substitute for chicken broth in many recipes, including
soups and stews. You can use this substitution for the recipes in this book.
CORN HUSKS: You will use many corn husks when making tamales. When
buying corn husks, check them to make sure they look clean, are the same
size, and are still soft (not too dry or crunchy).

CORN TORTILLAS: If you don’t have time to make your own tortillas
(shown here), look for those sold at Latin stores or tortilla factories
(tortillerias). Store-bought tortillas can freeze well for a couple of months
when wrapped tightly in a freezer bag.

FLOUR TORTILLAS: Flour tortillas are not an everyday fare in many

regions of Mexico, as they are only popular in the northern states.
Nowadays, you can find cooked flour tortillas at most grocery stores, but I
prefer to make my own at home (shown here).

LONG-GRAIN WHITE RICE: Long-grain white rice has less starch content
than medium-grain rice, rendering a fluffy rice that won’t stick together.

MASA HARINA: Masa harina is the flour that is used to make tortillas and
several other Mexican foods (masa means “dough” and harina means
“flour”). To produce masa harina, corn is first cooked in limewater in a
process called “nixtamalization,” and then it is dried and ground into a fine
powder. While masa harina is sometimes referred to as “corn flour,” it is
important to not confuse it with regular corn flour, which does not use
nixtamalized corn and is generally not ground as fine as masa harina is. If
you are looking to buy this flour, make sure that the package says “masa
harina” on it. You can find masa harina sold in Latin stores, and nowadays,
a lot of grocery stores in the United States carry it as well. The most
common brand is Maseca.

MEXICAN CHOCOLATE TABLETS: These chocolate tablets are

commonly sold in a box containing six round tablets, each weighing about
3.2 ounces (90 g). The most popular brand is Abuelita (by Nestlé), with the
second most common brand being Ibarra. If you cannot source Mexican
chocolate tablets in your supermarket, they’re available online.

PILONCILLO: This raw sugar comes in a cone shape. When buying

piloncillo (also called panela, but not to be confused with panela cheese),
make sure to look for the pure version, which has a dark color. Some stores
carry a look-alike version that is just plain sugar in a cone shape, lacking
the flavor and nutrients of the real piloncillo.

DAIRY
MEXICAN CREMA: Mexican crema is mostly used as a topping, drizzled
on tostadas, crispy tacos, enchiladas, and other antojitos (Mexican street
food). These days, Mexican crema is available at most supermarkets.
QUESO COTIJA: Like Mexican crema, queso Cotija is commonly used to
top enchiladas and other Mexican antojitos. It can be substituted with
crumbled queso fresco, or as a last resort, with Parmesan cheese.

QUESO FRESCO: Usually sold in a round wheel either in a plastic pouch or

plastic container, queso fresco is perfect to use crumbled over refried beans,
enchiladas, and more. You can use feta cheese if you can’t find queso
fresco, just keep in mind that feta is a saltier cheese compared to queso
fresco.

QUESO OAXACA: Queso Oaxaca is often used as a filling for foods like
quesadillas, tamales, and stuffed poblano peppers. Fresh mozzarella cheese
is a good substitute.

QUESO PANELA: The texture of queso panela is somewhat spongy, but not
as crumbly as queso fresco. Besides being used as garnish for antojitos,
queso panela is also serve diced in soups like Sopa de Tortilla and Sopa de
Fideo. If you can’t find queso panela, you can use queso fresco instead.
CANNED GOODS
CHIPOTLE PEPPERS IN ADOBO SAUCE: Chipotle peppers in adobo
sauce are used to add flavor to dishes like Tinga de Pollo and Camarones en
Chipotle. Generally, only 1 or 2 peppers are used in a recipe, so once you
open a can, save the remaining peppers in a container in your fridge.

CONDENSED MILK: Condensed milk is a staple in Mexican homes, and is

used in a variety of sweet foods, including iconic desserts like Pastel de
Tres Leches and Flan. It is also drizzled on fruits, like fresh strawberries
and fried plantains, and mixed into drinks, like coffee and even Agua de
Horchata.

EVAPORATED MILK: Evaporated milk can be used as a creamer for

coffee, but it is mostly used as an ingredient in desserts. It is one of the
“three milks” used in Pastel de Tres Leches.

MEDIA CREMA (table cream): Besides being used in desserts, media

crema is often used as a component for creamy soups. It can also be used as
a substitute for Mexican crema.

PICKLED JALAPEÑOS and CARROTS: Pickled jalapeños and carrots are

often served as an accompaniment to meals like stews or sandwiches.
Besides being sold in cans, they are also available in jars.

FATS
LARD: Lard is used to enhance the flavors of dishes like Asado de Puerco,
and it is also a component of the dough for making tamales. Lard is
sometimes incorporated into the dough for antojitos, which can also be fried
in lard.

OLIVE OIL: Traditionally, Spanish olive oil was used for preparing
Mexican dishes with Spanish influence, like Pollo a la Veracruzana.
Nowadays, Italian olive oil is becoming more popular, and it is being used
in a larger variety of dishes. It is also commonly used in salads.

SHORTENING: Shortening is mainly used for baking cookies, breads, and

other pastries.

VEGETABLE OIL: Vegetable oil is an essential ingredient that is used in the

kitchen almost every day. It is used for cooking rice, stews, and even the
eggs for breakfast.
 TOOLS & EQUIPMENT
All of the recipes in this book can be made with tools and equipment that
you are already have in your kitchen, but if you find yourself increasingly
cooking Mexican food, you may want to invest in some of these traditional
kitchen items.

BEAN MASHER: There are two types of bean mashers: those made with
wood and those made with metal. Wooden bean mashers have a flat surface
for mashing the beans, while the metal ones have holes in them, similar to a
potato masher. If you don’t have a bean masher, you can use a potato
masher or a glass with a thick, heavy bottom.

CAZUELA: A cazuela is a traditional Mexican clay pot. It is convenient to

have cazuelas that have lids (especially with vent holes). I recommend you
have a small cazuela (around 8 inches/20 cm) for cooking rice and a
medium one (10 to 12 inches/25 to 20 cm) for making stews.

CLOTH NAPKINS or KITCHEN TOWELS: Cloth napkins or kitchen

towels are used to wrap warm tortillas when they are placed inside a tortilla
basket. They are also used for covering the doughs for flour or corn
tortillas, so they stay fresh while the tortillas are being formed.

COMAL: A comal is a flat, round griddle. They are commonly used for
making and reheating tortillas; for roasting and toasting seeds, peppers, and
vegetables for salsas; and reheating certain foods, like tamales. Comales
can be made of clay, cast iron, or steel, and also come in nonstick varieties.
I commonly use a nonstick comal, but you can use whichever type you
prefer.

FREEZER BAGS (large): Freezer bags are not only useful for storing extra
tamales, empanadas, beans, and any leftovers in the freezer, but they are my
personal choice for making Corn Tortillas and Empanadas (shown here and
here). For this purpose, cut two 7 x 7-inch (18 x 18 cm) plastic sheets from
one resealable freezer bag, and then place a dough ball between them before
pressing in a tortilla press or with a glass pie dish.
MOLCAJETE: A molcajete is a special mortar (with its accompanying
pestle) that is made of lava rock, which has a very coarse, porous surface.
Molcajetes are used for grinding spices, as well as for making and serving
salsas and guacamole.

ROLLING PIN: In Mexican cuisine, rolling pins are mostly used for making
Flour Tortillas. Due to their gluten content, flour tortillas cannot be made in
a tortilla press and need to be rolled out using a rolling pin. Additionally,
rolling pins are used for making cookies and pie crusts.

TAMALERA: A tamalera is a large pot with a steam rack at the bottom. As

its name implies, it is used to cook tamales, but it can also be used to make
certain steamed meats. If you’re making tamales and don’t have a tamalera,
you can improvise one by using one of these methods: You can crumble up
some aluminum foil and place it at the bottom of the pot, then cover it with
corn husks and place the tamales on top, or you can cut some holes in a
disposable aluminum pie dish, and then place it upside down in the pot to
use as a steaming rack.

TORTILLA BASKET: The tortilla basket is a common sight in many

Mexican households. They are made with natural fibers and are used to
keep tortillas (wrapped in cloth napkins) warm at the table.

TORTILLA PRESS: Tortilla presses are used for making Corn Tortillas and
other foods that use masa harina, like empanadas, gorditas, and sopes.
Tortilla presses are traditionally made of wood or cast iron, but are being
made of other materials these days. In case you don’t have access to a
tortilla press, a very effective method I recommend is using a glass pie dish.
You would need the same sheets of plastic you use with a tortilla press, but
instead you would place the ball of dough between your work surface and
the bottom of the pie dish. A benefit of doing it this way is that you can see
the tortilla being formed through the glass as you press down on the pie
dish, so you can make sure it has reached the desired diameter.

WOODEN SPOONS: Wooden spoons are among the utensils I use the most
in my kitchen. They can be used when making stews, beans, and rice.
Because they are wooden, they help protect your pots and pans from being
scratched or damaged.
Roasted vegetables add a depth of flavor to salsas and sauces. Here’s a
quick guide to roasting vegetables for the recipes in this book.
 ROASTING VEGETABLES
ANCHO/GUAJILLO PEPPERS:
Clean the peppers with a damp
kitchen cloth. Cut a slit along the
length of the peppers using a knife
or kitchen scissors, then remove the
seeds and veins. Place the peppers
open wide on a hot griddle or comal
over medium-high heat and slightly
roast them for 30 to 40 seconds. If
needed, use a spatula to press them
down. The peppers will release their
aroma when they are ready. Remove
promptly.

ÁRBOL PEPPERS: Place the

peppers on a hot comal or skillet
over medium-high heat and turn
them 2 to 3 times until they start
releasing their aroma and their skins change to a lighter color, 20 to 30
seconds. Remove promptly.

GARLIC: Keeping the peel on, place the cloves on a hot comal or skillet
over medium-high heat for about 1 minute, turning them 2 or 3 times to
roast evenly. The peel will be charred. Remove promptly. Peel the garlic
before use.

ONIONS: Place the onion slices or quarters on a hot comal or skillet over
medium-high heat for about 1 minute, turning them once. They will look
charred and the texture will be slightly softened. Remove promptly.

POBLANO PEPPERS: Place the peppers over an open flame on your stove
over medium-high heat for 5 to 6 minutes, turning them with kitchen tongs
to roast evenly. The peppers will have charred skin all over and look
slightly soft. After roasting, place the peppers in a plastic bag and close it to
steam them for 5 minutes. This process makes the skins of the peppers
loosen up for easy removal. Remove the peppers from the bag and scrape
off the charred skins by rubbing your fingers on the surface of the pepper or
using the edge of a spoon. You can leave some of the charred skins on, if
you like, to add more flavor to the dish. Do not rinse the peppers, as they
will lose some of their flavor. With a sharp knife, cut a slit along the length
of the peppers, then remove the seeds and veins. Alternatively, you can
place them on a hot comal or skillet over medium-high heat for 8 to 10
minutes, turning them to roast evenly, or place them on a baking sheet
under your broiler at 400°F (205°C) for 2 minutes, turning them once. An
outdoor gas or charcoal grill can also be used. After roasting, continue with
the steaming process.

SERRANO/JALAPEÑO PEPPERS: Place the peppers on a hot comal or

skillet over medium-high heat for 5 minutes for serrano peppers and 7 to 8
minutes for jalapeños, turning them every 2 minutes or so to roast evenly.
Their skins will have a semisoft texture.

TOMATILLOS: Place the tomatillos on a hot comal or skillet over medium-

high heat for 6 minutes, turning them every 2 minutes or so to evenly roast.
They will have a very soft texture.

TOMATOES: Place the tomatoes on a hot comal or skillet over medium-

high heat for 8 minutes, turning them every 2 minutes or so to roast evenly.
They will look charred all over and have a semisoft texture. They should be
semi-cooked. For a large tomato that still looks raw after roasting, wrap it in
a piece of foil for about 5 minutes to finish cooking in its steam.
 ◁ CORN TORTILLAS

It goes without saying that corn tortillas are among the most quintessential
food items in Mexican cuisine. In Mexico, tortillas are consumed during
breakfast, lunch, and dinner. Besides being used for making tacos, tortillas
are also very useful as a sort of utensil, used to scoop up sauces, stews,
refried beans, scrambled eggs, and other foods. Corn tortillas are also great
for dipping in soups, salsas, moles, and even egg yolks. ese are all
examples of the versatility of the tortilla, and why it continues to be an
invaluable element of Mexican cuisine.

PREP TIME: 10 minutes

COOK TIME: 20 minutes
YIELD: 12 tortillas

11/2 cups (150 g) masa harina

11/4 cups (300 ml) warm water, plus more if needed

1. Place the masa harina in a large bowl, then add the water, a little at a
time. Using your hands, mix well until the water is evenly absorbed and
the dough can be formed into a ball. Make sure you knead the dough
well until it has a uniform texture.
2. Preheat a comal or large skillet over medium-high heat. This needs to be
ready to go for when you start pressing the tortillas.
3. Grab a piece of the kneaded dough and form a golf ball–size ball with it,
about 11/2 inches (4 cm) in diameter. Place the dough ball, slightly
flattened, between two plastic sheets made from a freezer bag. Using a
tortilla press or a heavy glass pie dish, press down on the ball to form a
round tortilla that is no more than 1/8 inch (3 mm) thick and 6 inches (15
cm) in diameter.
4. Open the tortilla press, then peel the top plastic sheet off. Lift the tortilla
from the tortilla press, holding the bottom side. If the dough is too dry,
the edges of your tortilla will look cracked, and you will need to add a
little more water to the dough (see Notas shown here) and knead it
again.
5. To remove the bottom sheet of plastic, move the tortilla to your other
hand so that the plastic sheet is facing up, then carefully peel off the
sheet (this might take some practice). If the dough sticks to the plastic
sheet and the tortilla doesn’t stay intact, this means that the dough could
be a little too wet. Add some more masa harina, 1 to 2 tablespoons (7 to
14 g), to the dough and mix again until it becomes easy to handle.
6. Place the tortilla on the comal and cook for about 30 to 40 seconds. The
edges of the tortilla will begin to dry out. Flip the tortilla over and
continue to cook for another 40 to 45 seconds, until brown spots form
on the bottom. The cooking time will vary depending on how thick your
tortilla is and the temperature of your comal. Flip the tortilla over one
last time and cook for another 15 seconds, until the tortilla begins to
puff up. Lightly press down on the tortilla with your fingertips so that it
puffs up evenly. The total cooking time is around 1 minute and 45
seconds.
7. Once the tortilla is cooked, wrap it in a cloth napkin or kitchen towel to
serve. Continue forming and cooking the rest of the tortillas, and then
placing them in the cloth napkin with the other tortillas. The wrapped
tortillas will stay warm longer when placed in a tortilla basket made
with natural fibers.
NOTAS
Traditionally, salt is not added to the corn dough for making tortillas. This is a personal
choice, so you can add it if you like.
The amount of water needed to make the dough will vary, depending on the humidity
and other weather conditions. Have a couple extra tablespoons (30 ml) of water on hand
to add to the dough if needed.
When making the corn dough, it should have a soft consistency, and it should not stick to
your hands. If it does, add a little more masa harina. If it looks dry or crumbly, add more
water.
You technically do not need a tortilla press to make tortillas, as many women in Mexico
and Central America shape their tortillas by hand. However, this takes significant
practice, and it is difficult to make the tortillas as thin as when using a press.
While you’re forming the tortillas, cover the dough with a moistened towel, in order to
prevent it from drying.
Fresh tortillas can be refrigerated for up to 4 days in a plastic bag or frozen for up to 2
months when stored in a tightly sealed freezer bag.
To reheat, place a tortilla on a hot comal over medium-high heat and warm for 30 to 40
seconds per side. If the tortillas are frozen, thaw first before reheating.
 ◁ FLOUR TORTILLAS

Flour tortillas are more commonly found in the northern states of Mexico.
For decades, the people there have faithfully used a traditional recipe that
calls for 1 kilogram (2.2 pounds) of flour, 1/4 kilogram (1/2 pound/250 g) of
shortening, a pinch of salt, and hot water as needed. ese amounts are so
well known, stores sell flour in a 1-kilogram bag and shortening in a 1/4-
kilogram package. Today, people don’t make flour tortillas at home as oen
as before, since you can find them at many stores as well as in tortillerias.
Nevertheless, nothing beats a freshly made flour tortilla! My version of the
recipe is designed for a smaller yield but has the same delicious flavor.

PREP TIME: 20 minutes plus 30 minutes resting time

COOK TIME: 10 minutes
YIELD: 10 large flour tortillas

21/2 cups (325 g) all-purpose flour, plus more for the work surface and kneading
1 teaspoon salt
1/ cup (80 g) shortening or lard
3

1 cup (140 ml) hot water

1. Place the flour and salt in a large bowl and mix together. With the help
of a fork or pastry blender, or with your hands, incorporate the
shortening until the mixture resembles a coarse meal.
2. Slowly add the hot water, a little at a time, until the dough starts to hold
together. Do not add all the water at once (see Notas shown here).
3. Transfer the dough to a lightly floured work surface (do not use too
much flour or the tortillas will be dry) and knead for a couple of
minutes, until it has a smooth texture.
4. Divide the dough into 10 equal-size pieces. Roll each piece on your
work surface with the palm of your hand to form it into a ball. These
balls of dough are called testales.
5. Place the testales on your work surface, a baking sheet, or in a large
bowl and cover them with a damp kitchen towel or plastic wrap. Set
them aside to rest for 30 to 45 minutes.
6. After the resting period, preheat a comal or large skillet over medium-
high heat. Lightly flour your work surface and a rolling pin (do not use
too much flour or the tortillas will be dry).
7. To form the tortillas, place a testal on your work surface and slightly
press it down with your hand. Place the rolling pin over the center of the
testal and gently press forward and then backward (without making it to
the edges). Turn the piece of dough 90 degrees (a half turn) and repeat
this forward-and-backward pressing motion. Flip the dough again and
repeat this process until you have formed a thin tortilla that is about 10
inches (25 cm) in diameter. (If you are new to rolling tortillas, be
patient, it takes a little bit of practice.)
8. Once your tortilla has been formed, place it on the hot comal. The
following steps happen quickly, so it’s important to stay alert. During
the first 20 to 30 seconds, the tortilla will form air bubbles and light
brown spots will begin to show on the bottom side of the tortilla. At this
point, turn the tortilla over for the first time. During the next 20
seconds, more air bubbles will continue to form. Flip the tortilla a
second time. In the next 10 seconds, it should puff up and then deflate
back to its normal size. The tortilla is now done.
9. Once the tortilla is cooked, wrap it in a cloth napkin or kitchen towel to
keep it warm. Continue forming and cooking the rest of the tortillas, and
then placing them in the cloth napkin with the other tortillas. The
wrapped tortillas will stay warm longer when placed in a tortilla basket
made with natural fibers.
NOTAS
Add 1/2 teaspoon of baking powder to the ingredients if you live at a high altitude. You
can still make the tortillas without using the baking powder, but they will not puff up as
much when cooking them (they will still turn out fine).
Add the water, a little at a time, when forming the dough. In humid climates, the dough
will require slightly less water, so it’s important to be mindful of this.
The resting period allows the gluten to develop, and this makes the dough easier to
stretch when forming the tortillas. Do not skip this step (otherwise the dough will shrink
back when stretched).
The comal should be just hot enough, so when cooking the tortillas, the spots that form
are a light-brown color. If the spots turn dark brown too quickly, then the heat is too
high; if the tortilla takes longer to cook, then the heat is too low.
Fresh tortillas can be refrigerated for up to 5 days in a plastic bag.
To reheat, place a tortilla on a hot comal over medium-high heat and warm it the same
way you cooked them in step 8, turning them twice. The air bubbles will form again, but
they won’t be as big as when the tortillas were cooked the first time.
SOUPS
 ◁ CALDO DE POLLO
Chicken Soup
Chicken soup is a dish that needs no introduction. Many cultures enjoy this
comforting soup, and in Mexico, just like in other countries, it is oen made
when someone is feeling ill, or when you want a cozy meal to warm you up
in the winter. is soup can be customized to the cook’s liking, adding
whatever vegetables they prefer or are available.

PREP TIME: 10 minutes

COOK TIME: 50 minutes
YIELD: 8 servings

1 whole chicken (about 3 to 4 pounds/1.4 to 1.8 kg), cut into pieces

3 quarts (2.8 L) water
2 teaspoons salt
1/ white onion
2

4 cloves garlic
3 celery ribs
3 large carrots, peeled and diced
2 sprigs fresh cilantro
2 large white potatoes, peeled and diced

GARNISHING AND TO SERVE (OPTIONAL)

Arroz Blanco
1 ripe avocado, halved, pitted, and diced
1/ white onion, finely chopped
2

1 lime, cut into wedges

1 serrano or jalapeño pepper, diced
1/ cup (10 g) chopped fresh cilantro
4

Warm corn tortillas

1. Place the chicken, water, salt, onion, garlic, and celery in a large
stockpot over medium-high heat. Bring to a boil, then use a large spoon
to skim off any foam that forms on the surface. Partially cover the pot
with the lid, reduce the heat, and gently simmer for about 30 minutes.
Do not boil.
2. After the 30 minutes, check the chicken for doneness, then remove it
from the pot and set aside (if it’s not done yet, cook for 5 to 10 more
minutes). After removing the chicken, add the carrots and cilantro to the
pot, and continue cooking for 5 minutes.
3. Add the potatoes to the broth and simmer for 10 more minutes, or until
the carrots and potatoes are completely cooked.
4. Once the chicken has cooled, shred it or cut it into bite-size pieces.
Remove the potatoes and carrots from the pot and set aside.
5. Strain the broth using a strainer. Return the broth to the pot and let it
settle for 8 to 10 minutes, removing the fat that rises to the surface with
a large spoon.
6. Turn the heat to low to warm up the broth. Taste to check if it needs
more salt. When ready to serve, place some cooked rice (if using) in a
medium bowl, then a portion of the shredded chicken, the carrots and
potatoes, and then stir in the warm broth. Let everyone garnish their
own bowls of soup.

NOTA
You can add other vegetables to your soup, like zucchini, chayote, and green beans. Add
these 5 minutes after you add the potatoes in step 3.
 ◁ CALDO DE RES
Beef and Vegetable Soup
is beef and vegetable soup is known in Mexico by many names, including
caldo, cocido, and puchero. It is one of the many dishes Mexicans inherited
from Spain and adapted to use with their local ingredients. e good thing
about this soup is that many variations are possible, from simple to
sophisticated. You can make this soup using your favorite selection of herbs,
vegetables, and cuts of meat.

PREP TIME: 20 minutes

COOK TIME: 2 hours 30 minutes
YIELD: 6 servings

BROTH
2 pounds (900 g) bone-in beef shank
11/2 pounds (675 g) beef marrow bones
2 ears corn, cut into thirds or quarters
3 halves medium white onions
4 cloves garlic
2 sprigs fresh mint
6 sprigs fresh cilantro
2 large carrots, peeled and sliced 1/2 inch (1 cm) thick
1 large chayote, peeled, pit removed, and cubed
2 small white potatoes, peeled and cubed
1/ pound (225 g) green beans, trimmed and cut in half
2

2 small Mexican squash or zucchini, sliced 1/2 inch (1 cm) thick

1/ head green cabbage, cubed
3

1 large plantain, sliced 11/2 inches (4 cm) thick (optional)

2 cups (280 g) cooked garbanzo beans or 1 can (15 to 15.5 ounces/425 to 439 g), drained
(optional)
Salt, to taste

TOMATO SAUCE (optional)

2 medium tomatoes, chopped
2 cloves garlic, chopped
1/ cup (30 g) chopped white onion
4
1/ cup (60 ml) water
4

GARNISHING AND TO SERVE

Chopped fresh cilantro
Warm corn tortillas
1 lime, cut into wedges
1 serrano pepper, finely chopped (optional)

1. To make the broth: Place the meat and bones in a large stockpot, along
with the corn, onion, garlic, mint, and cilantro. If you prefer, you can tie
the herbs together. Add enough water to cover the ingredients, then turn
the heat to low. Simmer for about 2 hours, or until the meat is tender.
Using a large spoon, skim off any foam that forms on the surface.
2. To make the tomato sauce (optional): Place all the sauce ingredients in a
blender and blend until smooth. This sauce will be added to the broth
along with the vegetables.
3. Increase the heat to bring the broth back to a simmering point. Add the
carrots and chayote, and cook for about 15 minutes. Add the potatoes
and cook for 10 more minutes, making sure all the vegetables are still al
dente. Add the remaining vegetables, tomato sauce (if using), garbanzo
beans (if using), and salt, and let the broth simmer until all the
vegetables are cooked, about 10 more minutes. It is important to cook
the vegetables in stages to avoid overcooking them.
4. Serve the soup in large bowls and garnish with the cilantro. Serve with
the corn tortillas, lime wedges, and serrano pepper (if using).
NOTAS
Other cuts of meat you can use are beef short ribs and beef chuck cut into large cubes.
I usually cook the meat in a pressure cooker or Instant Pot first for 35 minutes, then
remove the meat and the broth (with the foam skimmed off). Doing this will save you a
lot of time.
In some regions of Mexico, cooks add the tomato sauce to the broth (this is the way I
grew up eating this soup). You can skip this if you like; either way, it will turn out
delicious.
 ◁ CREMA DE ELOTE
Cream of Corn Soup
is corn soup is a tasty and soul-warming comfort food. With its thick,
creamy texture, it’s bound to win over the whole family, even the kids. My
son has loved this soup ever since he was a little boy. If you’re making this
soup in the winter when you can’t find fresh corn, you can use frozen or
canned corn.

PREP TIME: 10 minutes

COOK TIME: 25 minutes
YIELD: 4 servings

2 tablespoons (30 g) butter

1/ cup (40 g) finely chopped white onion
3

2 cloves garlic, chopped

About 5 ears corn (21/2 to 3 pounds/1.1 to 1.4 kg), kernels removed from the cob, or 1
package (10 ounces/283 g) frozen corn, thawed, or 1 can (15 to 15.5 ounces/425 to 439 g)
corn, drained
2 cups (480 ml) chicken broth
1 tablespoon (8.5 g) all-purpose flour
2 cups (480 ml) milk
Salt and pepper, to taste

GARNISHING AND TO SERVE

1 poblano pepper, roasted, seeded, veins removed, and finely chopped (optional)
1/ cup (80 g) cubed queso fresco, panela cheese, or farmer cheese
2

Squash blossoms (optional)

1/ cup (60 g) Mexican crema or heavy cream (optional)
4
1. Melt the butter in a medium saucepan over medium-low heat. Add the
onion and garlic, and cook for about 5 minutes, until they are softened
but not browned, regularly stirring to keep from sticking to the bottom
of the pan.
2. Increase the heat to medium-high, then add the corn kernels and chicken
broth. Bring to a simmer, then reduce the heat to medium-low and
gently simmer for 15 minutes, or until the corn is tender. Remove about
1/ cup (80 g) of the kernels with a slotted spoon and reserve for
2
garnishing.
3. While the soup simmers, whisk the flour with the milk in a small bowl,
mixing well to dissolve any lumps.
4. Place the milk and flour mixture into a blender and add the broth with
the cooked corn. Blend until smooth. Return the puréed soup to the
saucepan and simmer over medium heat until it’s hot and the soup has
thickened, about 5 more minutes. Stir the soup to keep it from sticking
to the pan. It should have a thick consistency. Season with the salt and
pepper.
5. Serve the soup in medium bowls, garnished with the poblano pepper (if
using), reserved corn kernels, cheese cubes, and squash blossoms (if
using). Drizzle with the Mexican crema (if using).

NOTA
The thickness of the soup will depend not only on the amount of flour, but also on the
natural starch content of the corn; some corn has higher amounts of starch than others.
For a thicker consistency, add an extra tablespoon (8.5 g) flour.
 CREMA DE PAPA
Cream of Potato Soup
When I was growing up, my mother was an expert at stretching the kitchen
budget. She would always add vegetables and other ingredients to her dishes
in order to increase their yield. She used a lot of potatoes because she knew
that her kids loved them, and because of this, potatoes became an essential
part of many of the dishes she made, like this soup. She served this soup
with hot dogs or sausages cut into little pieces to delight her children.

PREP TIME: 10 minutes

COOK TIME: 30 minutes
YIELD: 4 servings

1 pound (450 g) white potatoes (about 3 medium potatoes), peeled and cut in half
2 cups (480 ml) whole milk, plus more if needed
2 cups (480 ml) chicken broth, plus more if needed
2 tablespoons (30 g) butter
1/ cup (40 g) finely chopped white onion
3

1 clove garlic, minced

1 tablespoon (8.5 g) all-purpose flour
Salt and pepper, to taste

GARNISHING AND TO SERVE

Chopped fresh parsley
2 slices bacon, cooked and chopped into pieces

1. Place the potatoes in a saucepan and cover with water. Cook over
medium-high heat for 18 to 20 minutes, or until they’re soft.
2. Drain the potatoes and place them in a blender with the milk and
chicken broth. Blend until creamy and smooth. Set aside.
3. In the same saucepan you cooked the potatoes, melt the butter over low
heat, then add the onion and garlic, and cook until the onion is
transparent, about 2 minutes. Stir in the flour and cook for another
minute. Use a wooden spoon to dissolve any lumps.
4. Pour the creamy potato mixture into the saucepan and turn the heat to
medium-high. Once it starts boiling, reduce the heat to low and simmer
for about 8 minutes, stirring frequently to prevent the soup from
sticking to the bottom of the pan. Season with the salt and pepper. If you
prefer your soup with a thinner consistency, add more milk or chicken
broth.
5. Serve the soup in medium bowls and garnish with the parsley and bacon
pieces.

NOTAS
You can use other types of potatoes to make this soup.
You can substitute leek, yellow onion, or scallion for the white onion.
 SOPA DE LENTEJAS
Lentil Soup
Lentil soup has many variations throughout Mexico, and depending on the
region of the country, you can find it made with ingredients such as chorizo,
pork, and bacon. I like to add diced carrots to my lentil soup, but many
cooks add fried plantains and sliced hard-boiled eggs. You can also find this
soup prepared with a simple tomato base or with an adobo-type-sauce base
that includes tomatoes, garlic, onion, and ancho peppers.

PREP TIME: 5 minutes

COOK TIME: 30 minutes
YIELD: 6 servings

2 tablespoons (30 ml) olive oil

1/ cup (60 g) finely chopped white onion
2

1 large clove garlic, minced

11/2 cups (200 g) finely chopped celery (2 large ribs)
2/ cup (100 g) diced carrot
3
1/ pound (225 g) lentils (about 11/4 cups), well washed and drained
2

6 cups (11/2 quarts/1.4 L) chicken broth

2 sprigs fresh parsley, finely chopped
Salt and pepper, to taste
Lime wedges, to serve

1. Heat the olive oil in a large saucepan over medium heat. Add the onion
and garlic, and cook for 5 minutes.
2. Reduce the heat to low, add the celery and carrots, and cook for 10
minutes. Stir in the drained lentils, chicken broth, and parsley. Increase
the heat to medium-high and bring to a boil.
3. Reduce the heat to a simmer and cook for 25 to 30 minutes (cooking
time may vary depending on the type of lentils and how old they are).
Season the soup with the salt and pepper.
4. Serve the soup in medium bowls, adding a few drops of lime juice from
the lime wedges.

NOTA
Homemade chicken broth is the best option for making this soup, but you can substitute it
with 6 cups (11/2 quarts/1.4 L) water and 2 chicken bouillon cubes.
 ◁ SOPA DE FIDEO
Mexican Noodle Soup

Sopa de fideo is one of the most traditional soups in Mexico, and is usually
part of the midday meal in households and in small family restaurants called
fondas. As a kid, I loved coming home from school and finding that my
mom had made this soup. It is one of the easiest meals to make, and the kids
love it. It’s a must-have lunchtime soup in every Mexican home.

PREP TIME: 15 minutes

COOK TIME: 16 minutes
YIELD: 4 servings

10 ounces (280 g) fresh plum tomatoes, chopped

1 large clove garlic or 2 small cloves, chopped
1/ cup (60 g) chopped white onion
2

2 tablespoons (30 ml) vegetable oil

8 ounces (225 g) vermicelli pasta (fideo noodles)
6 cups (11/2 quarts/1.4 L) chicken or vegetable broth
Salt and pepper, to taste

GARNISHING AND TO SERVE

Crumbled queso fresco
Diced avocado

1. Place the tomatoes, garlic, and onion in a blender, and blend until
smooth. Using a colander, strain this mixture into a bowl and set aside.
2. Heat the oil in a large saucepan over medium-low heat, and add the
fideo noodles. Slightly fry the noodles, stirring often, until they have a
light golden-brown color, 3 to 4 minutes.
3. Pour the tomato mixture into the saucepan and cook for about 1 minute.
Stir in the chicken broth and bring to a boil. Reduce the heat to medium-
low and simmer, covered, until the noodles are tender, about 8 minutes.
Don’t overcook the noodles. Season the soup with the salt and pepper.
4. Serve the soup in bowls and garnish with the queso fresco and diced
avocado.

NOTAS
Roasting the tomatoes first will add an even deeper flavor to the soup. See here for
roasting instructions.
You can add diced vegetables, like peas and carrots, in step 3 after you add the chicken
broth.
 ◁ MENUDO
Mexican Tripe Soup

Menudo, pancita, and mondongo are some of the names that this soup is
known by in Mexico. It’s famous for its taste and aroma, as well as for the
distinctively spongy texture of the tripe. Commonly regarded as an excellent
cure for a hangover, many people swear by this soup’s ability to bring them
back to life aer a long night out. Menudo is usually sold on the weekends at
markets and at small mom-and-pop eateries known as fondas, or at
restaurants that specialize in typical Mexican antojitos (street food).

PREP TIME: 10 minutes

COOK TIME: 2 hours 30 minutes
YIELD: 8 servings

BROTH
6 quarts (5.7 L) water
1 cow’s foot (usually sold already cut into pieces)
1 pound (450 g) beef marrow bones
4 large cloves garlic
1 medium white onion, cut into thick slices
Salt, to taste
3 pounds (1.4 kg) clean honeycomb tripe, cut into bite-size pieces
2 teaspoons dried Mexican oregano

GUAJILLO SAUCE
6 guajillo peppers, sliced open, seeded, and veins removed
3 cloves garlic
1 teaspoon freshly ground cumin seeds (optional)

GARNISHING AND TO SERVE

1 tablespoon (5 g) crushed dried piquín peppers
Limes, cut into wedges
Dried Mexican oregano
3/ cup (90 g) finely chopped white onion
4

Warm corn tortillas

1. To make the broth: Add the water, cow’s foot, marrow bones, garlic,
and onion to a large stockpot over medium heat. Season with the salt.
Bring to a simmer, uncovered, and cook for about 15 minutes. While it
cooks, use a spoon to skim off any foam that forms on the surface.
2. Add the tripe and oregano, and cook for 2 to 2 1/2 hours, until the tripe
is tender but firm (do not overcook it).
3. Remove the cow’s foot and marrow bones from the pot and skim off the
fat that has formed on the surface. Once the cow’s foot cools a little,
remove the bones, chop up the meaty parts, and return them to the pot,
along with the marrow from the bones (but not the bones).
4. While the broth is cooking, make the guajillo sauce: Preheat a comal or
large skillet over medium-high heat, then place the guajillo peppers
open wide in the pan and lightly roast them for 30 to 40 seconds.
Remove promptly. Place the roasted peppers in a bowl and cover them
with water. Let them soak for about 25 minutes until soft. Drain the
peppers and place them in a blender with the garlic, 1/2 cup (120 g) of
the cooking broth, and cumin (if using). Blend until smooth. Strain the
sauce through a strainer and pour it into the pot with the broth.
5. Simmer the broth for another 30 minutes, partially covered. Taste and
season with more salt if needed.
6. Serve the soup in large bowls and place the garnishes in serving dishes
for everyone to add to their own bowls.
NOTAS
If using an Instant Pot, cook the ingredients in step 2 for 30 minutes. If using a pressure
cooker, cook for 45 minutes. You can also use a slow cooker, cooking for 6 hours on the
low setting.
If you want your broth to have a darker color, add 2 ancho peppers (in addition to the
guajillo peppers) to the sauce. Prepare them the same way as the guajillo peppers in
step 4.
Some people like to add hominy to their menudo. If you can buy hominy in a can, drain it
and add it to the soup during the final simmering in step 5.
 ◁ POZOLE ROJO
Red Pozole
Red pozole is one of those dishes that tastes even better when you reheat it
the next day. is is a meal that is usually prepared for birthdays, holidays,
and other special occasions. It is common to find it sold at cenadurías,
restaurants where typical Mexican dishes are sold. ere are many types of
pozole, including green (shown here) and white variations, and some are
even made with chicken and shrimp. Nevertheless, red pozole is the all-time
favorite.

PREP TIME: 15 minutes

COOK TIME: 2 hour 45 minutes
YIELD: 8 servings

SOUP
4 quarts (3.8 L) water
2 pounds (900 g) pork shoulder, cut into cubes
1 pound (450 g) pork spare ribs or baby back ribs
1 white onion, cut into quarters
8 large cloves garlic
Salt and pepper, to taste
3 cans (15 to 15.5 ounces/425 to 439 g each) white hominy, drained and rinsed

RED SAUCE
5 guajillo peppers, sliced open, seeded, and veins removed
5 ancho peppers, sliced open, seeded, and veins removed
6 cloves garlic
1 medium white onion, coarsely chopped
1/ teaspoon dried Mexican oregano
2
2 tablespoons (30 ml) vegetable or canola oil
Salt, to taste

GARNISHING AND TO SERVE

1 head iceberg lettuce, finely shredded
11/2 cups (175 g) finely chopped white onion
Crushed dried piquín peppers
1 bunch radishes, thinly sliced
Dried Mexican oregano
Corn tostadas
Limes, cut in wedges
Diced avocado

1. To make the soup: Add the water, pork shoulder, spare ribs, onion, and
garlic to a large stockpot over medium-high heat. Bring to a boil, then
reduce the heat to low and let simmer, partially covered, for 21/2 hours,
or until the meat is tender and falling off the bones. Season with the salt
when the meat is almost done cooking. While cooking, use a ladle or
slotted spoon to skim off the foam that forms on the surface.
2. Remove the pork shoulder and spare ribs from the pot, trim any excess
fat, and remove any bones. Remove and discard the garlic and onion
from the broth. Strain the broth and return it to the pot. Shred the pork
with two forks and return it to the pot.
3. While the pork cooks, make the red sauce: Soak the guajillo and ancho
peppers in just enough water to cover them for 25 to 30 minutes until
they are soft.
4. Add the peppers, garlic, onion, and oregano to a blender, along with
about 1 cup (240 ml) of the cooking broth or water. Blend until smooth.
5. Heat the oil in a large skillet over medium-high heat and add the sauce
and salt. Constantly stir the mixture, being careful as it may splatter.
Reduce the heat to medium, then simmer for about 25 minutes.
6. Using a strainer, add the sauce to the broth. Increase the heat to
medium-high and bring to a boil. Reduce the heat, cover, and gently
 simmer for about 10 minutes. Stir in the white hominy and season with
salt and pepper. Simmer until all the ingredients are heated through.
7. Serve the pozole in large Mexican soup bowls and place the garnishes in
serving dishes for everyone to add to their own bowls.

NOTA
Pozole is traditionally made using parts of the pig’s head, as they add a lot of flavor, but you
can use other cuts of pork that contain bones and fat to achieve similar results.
 ◁ POZOLE VERDE DE POLLO
Green Pozole with Chicken
While the most popular pozole in Mexico is Pozole Rojo, there are also
green and white pozoles. All pozoles are usually made with pork, but green
pozole can also be made with chicken, like in this recipe. is recipe is
similar in style to the one found in the state of Guerrero and was given to
me some years ago by my dear friend Nora. Long before I started blogging,
we used to email each other to talk and exchange recipes and photos of our
cooking. I’ve made a few changes to the recipe, but I know she would be glad
that I included it in this book.

PREP TIME: 20 minutes

COOK TIME: 50 minutes
YIELD: 8 servings

BROTH
4 skin-on chicken thighs and legs and 2 large skin-on, bone-in chicken breasts
1/ white onion
2

6 cloves garlic
2 sprigs fresh cilantro
Salt, to taste
2 cans (15 to 15.5 ounces/425 to 439 g each) white hominy, rinsed and drained
2 chicken bouillon cubes (optional)

GREEN SAUCE
1/ cup (50 g) pumpkin seeds
3

2 poblano peppers, roasted, seeded, and veins removed (see here for roasting
instructions)
1 serrano or jalapeño pepper
1 pound (450 g) tomatillos (about 11 medium tomatillos), husks removed
2 cloves garlic
1/ cup (13 g) chopped fresh cilantro
3

2 epazote leaves
6 to 8 radish leaves
1/ cup (30 g) finely chopped white onion
4
1/ teaspoon dried Mexican oregano
2
1/ teaspoon freshly ground cumin seeds
2

Salt and pepper, to taste

2 tablespoons (30 ml) vegetable oil

GARNISHING AND TO SERVE

1/ head romaine (cos) or iceberg lettuce, finely shredded
4
1/ cup (60 g) finely chopped white onion
2

2 limes, cut into wedges

8 radishes, thinly sliced
Crushed dried piquín peppers
Dried Mexican oregano
16 corn tostadas

1. To make the broth: Place the chicken, onion, garlic, cilantro, and salt in
a large stockpot. Fill the pot with enough water to cover the meat, place
over medium-high heat, and bring to a boil. Reduce the heat and simmer
until the chicken is cooked and soft enough to shred, 40 to 45 minutes.
2. Remove the chicken from the pot and remove and discard the skin and
bones. Place the meat in a large bowl to cool. Shred the chicken or cut it
into bite-size pieces. Strain the broth in which the chicken was cooked
and discard the cilantro, garlic, and onion. Return the broth and the
chicken to the pot, and add the white hominy.
3. While the chicken is cooking, make the green sauce: Lightly toast the
pumpkin seeds in a hot skillet until they start “dancing” (popping),
taking care not to burn them. Remove them from the skillet and let them
cool.
4. Add the pumpkin seeds, peppers, tomatillos, garlic, cilantro, epazote,
radish leaves, onion, oregano, cumin, and pepper (freshly ground, if
possible), along with about 11/2 cups (350 ml) of the chicken broth, to a
blender. Blend until smooth.
5. In a large skillet, heat the vegetable oil. Add the sauce and cook until it
changes to a darker color, about 7 minutes. Season with the salt, then
reduce the temperature and continue cooking for about 1 more minute,
stirring frequently.
6. Place the stockpot with the chicken, broth, and hominy over medium-
high heat. When the soup reaches boiling point, pour the sauce into the
pot, then reduce the heat and simmer for 6 to 7 more minutes. Taste the
pozole to check if it needs extra seasoning. If you want, add the chicken
bouillon to increase the flavor.
7. Serve the green pozole in large bowls and place the garnishes in serving
dishes for everyone to add to their own bowls.

NOTA
You can also roast the tomatillos, garlic, and onion for the sauce. See here for roasting
instructions.
 ◁ SOPA DE TORTILLA
Tortilla Soup
Tortilla soup is one of the most famous soups from central Mexico. ere
are several variations to the recipe, and they can include shredded chicken,
roasted poblano peppers, and even chicharrones. What makes this soup
special (and famous!) are the garnishes; the combination of the crispy
tortillas and the creamy avocado chunks make for a spoonful of heaven.

PREP TIME: 10 minutes

COOK TIME: 25 minutes
YIELD: 4 servings

2 medium tomatoes
2 cloves garlic, unpeeled
1/ medium white onion
3

6 cups (11/2 quarts/1.4 L) chicken broth, plus more if needed

5 tablespoons (75 ml) vegetable oil, divided
6 corn tortillas (day-old tortillas are best; see Notas)
1 sprig epazote (about 4 leaves)
Salt and pepper, to taste
1 or 2 pasilla peppers, sliced into rings

GARNISHING AND TO SERVE

1 ripe avocado, halved, pitted, and diced
1 cup (125 g) panela cheese, cut into small cubes
Mexican crema
Lime wedges
11/2 cups (about 225 g) shredded cooked chicken (optional)
1 roasted poblano pepper, cut into strips (see here for roasting instructions) (optional)
Chopped onion, to taste (optional)
Chopped fresh cilantro, to taste (optional)

1. Preheat a comal or large skillet over medium-high heat, then roast the
tomatoes, garlic, and onion, turning them so they can roast evenly. (See
here for specific roasting instructions for each vegetable.) Once roasted,
peel the tomatoes and garlic.
2. Place the roasted vegetables in a blender. Blend until smooth, adding
about 1 cup (240 ml) chicken broth, if needed.
3. In a large saucepan, heat 1 tablespoon (15 ml) of the vegetable oil over
medium-high heat. Add the tomato sauce and cook for about 3 minutes.
When the sauce starts to boil, reduce the heat and simmer for 5 minutes.
The sauce will reduce and change to a darker color.
4. While the sauce is cooking, cut the tortillas into thin strips that are 2
inches (5 cm) long and 1/2 inch (1 cm) wide. Set aside.

5. Add the chicken broth to the sauce, increase the heat to medium-high,
and bring to a boil. Reduce the heat and simmer for 10 to 12 more
minutes. Add the epazote and season with the salt and pepper. Simmer
for 3 more minutes.
6. In a large skillet, heat the remaining 4 tablespoons (60 ml) oil and fry
the tortilla strips until they are crispy and take on a golden color, about 4
minutes (fry them in batches so you don’t overcrowd the skillet).
Remove the fried tortillas with a slotted spoon and place them on a
paper towel–lined plate to drain the excess oil.
7. In the remaining oil, fry the pasilla pepper rings. These will get crispy
quickly. Once they do, immediately remove them and set aside.
8. Ladle the soup into medium bowls and top with the tortilla strips. Place
the garnishes in serving dishes for everyone to add to their own bowls.
NOTAS
Some cooks prefer not to roast the tomato, onion, and garlic.
You can also add a pasilla pepper to the sauce. Soak it in water until it softens, then add
it with the other ingredients in the blender in step 2.
Day-old tortillas are better for frying, since they are drier and absorb less oil. They also
tend to get crispy faster. If you have fresh tortillas and want to dry them, cut them and
leave them on your kitchen counter overnight, covered with a paper towel, or place them
in the oven at 250°F (120°C) for 10 to 12 minutes before frying. You can also bake the
tortilla strips instead of frying them, at 350°F (175°C) for 8 to 10 minutes.
MAIN DISHES
 ◁ TACOS DE BISTEC
Steak Tacos
If I had to confess to one weakness, it would be tacos. I love them, especially
the ones that are sold at taquerias, which contain only meat, a topping of
fresh cilantro and chopped onion, and, in my case, a very spicy salsa. If you
have visited Mexico, you have probably seen these taco stands at night, with
the lights hanging from the roof and lots of people gathered around. is
recipe for street-style steak tacos does not disappoint.

PREP TIME: 10 minutes

COOK TIME: 20 minutes
YIELD: 12 tacos

1 tablespoon lard (15 g) or vegetable oil (15 ml) (lard is better for an authentic taste), plus
more if needed
2 pounds (900 g) thinly sliced rib-eye or chuck steaks
Salt, to taste
12 corn tortillas
1 medium white onion, finely chopped
1 bunch fresh cilantro, finely chopped

TO SERVE
Spicy salsa of your choice

1. Add the lard to a large skillet over medium-high heat. Season the meat
with the salt. Add the steaks to the skillet. Cook the steaks for about 2
minutes per side. If you are making several steaks, wrap the cooked
ones in aluminum foil and keep them in a warm oven or near the heat
while you finish cooking the remainder of the steaks. Make sure not to
overcook them.
2. While the meat is cooking, start warming the tortillas in a separate large
skillet over medium heat. Wrap the warmed tortillas in a cloth kitchen
towel.
3. Once all the meat is partially cooked, chop it into pieces that are 1/3 inch
(8 mm) or smaller, then return it to the skillet to warm it again. Stir the
meat to ensure it thoroughly heats through. If you want, you can add an
extra dab of lard (or drizzle of oil) to the skillet.
4. Assemble the tacos by placing a portion of the meat onto each warm
tortilla. Some taco stands warm their tortillas in the same skillet as the
meat; this way they absorb some of the flavor (some also add more oil
or lard to the skillet while warming the tortillas). Top each taco with the
chopped onion and cilantro.
5. Serve with the salsa.

NOTAS
In certain Latin markets, you may be able to find meat already sliced thinly.
A variation of this dish is tacos campechanos, in which the chopped steak is mixed with
chorizo. Simply fry up some chorizo in the same skillet you cooked the steaks, then
warm it with the chopped steak in step 3.
 ◁ FLAUTAS DE PAPA
Crispy Rolled Potato Tacos

Flautas de papa are rolled tacos that are filled with mashed potatoes and
fried. Crispy on the outside, with a creamy filling inside, these flautas make a
great meatless meal that everyone will love, especially the kids. I like to serve
them topped with shredded lettuce or cabbage, sliced tomato, crumbled
queso fresco, and a drizzle of Mexican crema.

PREP TIME: 15 minutes

COOK TIME: 30 minutes
YIELD: 6 servings

11/4 pounds (570 g) potatoes, unpeeled and left whole

Salt and pepper, to taste
1/ cup (120 ml) vegetable oil, plus more if needed, to fry the tacos
2

12 corn tortillas

GARNISHING AND TO SERVE

2 cups (120 g) shredded green cabbage
1/ cup (40 g) crumbled queso fresco or Cotija cheese
3

2 small tomatoes, sliced

1/ white onion, thinly sliced
4

1 ripe avocado, halved, pitted, and sliced (optional)

1/ cup (120 ml) Mexican crema (optional)
2

Spicy salsa of your choice (optional)

1. Place the whole potatoes in a medium saucepan and cover with cold
water. Do not peel or cut them; this prevents the potatoes from
absorbing too much water, as any excess moisture will be released in the
form of bubbles during the frying process, causing the oil to splatter.
 Turn the heat to medium-high and bring to a boil. Cook for 20 minutes,
or until the potatoes are tender. Remove them from the pan and place
them in a large bowl. Wait until they’re cool enough to handle, then peel
and discard the skins.
2. Season the potatoes with the salt and pepper, then mash them until you
have a smooth paste (it won’t look like a purée but more like a potato
paste). Set aside.
3. Heat the oil in a large skillet over medium-high heat. While waiting for
the oil to heat up, slightly warm the tortillas one by one on a hot comal
or in a skillet; this will make them more pliable and easier to roll.
4. To assemble the flautas, place about 2 to 3 tablespoons (25 to 40 g) of
the mashed potatoes (the amount needed will depend on the size of the
tortilla) on a tortilla, close to one edge. Roll the tortilla tightly, but not
so tight that the filling comes out. (You can use a toothpick to secure the
flauta when frying.). Repeat this process with the remaining tortillas and
filling.
5. Add the rolled flautas to the pan and cook them for about 2 minutes per
side, until golden and crisp (fry them in batches so you don’t overcrowd
the pan). Remove the flautas and place them on a a paper towel–lined
plate to drain the excess oil. Allow the flautas to cool a bit before
serving, because the filling will be very hot when they come out of the
oil.
6. To serve, garnish with the shredded cabbage, queso fresco, tomato,
onion, avocado (if using), Mexican crema (if using), and salsa (if using).
NOTAS
For these tacos, I prefer to use red or Yukon Gold potatoes. I have found that russet
potatoes absorb too much oil.
If you like, you can mix queso fresco with the mashed potatoes to make cheesy potato
flautas.
These keep for up to 4 days in the refrigerator and up to 6 weeks in the freezer. To
reheat, completely thaw and place on a hot comal until warmed, or warm in an oven at
350°F (175°C) for 15 minutes.
 ◁ CARNITAS

Some of the most succulent tacos you will ever eat are made with carnitas.
is taco is a warm corn tortilla, filled with a mixture of tender and crispy
morsels of pork, shining with pork fat drippings and topped with the
obligatory chopped onion and fresh cilantro. Carnitas are made with various
cuts of pork that are traditionally slow-cooked in copper cauldrons over an
open fire. At dedicated carnitas shops, most parts of the pig will be used;
some will be cooked until tender, juicy, and golden outside, while other
parts will be cooked until crispy, just like chicharrones.

PREP TIME: 10 minutes

COOK TIME: 1 hour 5 minutes
YIELD: 6 servings

2 pounds (900 g) pork shoulder and pork butt, cut into 2-inch (5 cm) cubes
1/ cup lard (60 g) or vegetable oil (60 ml)
4

3 cloves garlic (optional)

1 tablespoon (15 g) salt

TO SERVE
Warm corn tortillas
Chopped white onion
Chopped fresh cilantro
Salsa Verde

1. Place the pork, lard, and garlic (if using) in a large Dutch oven or cast-
iron pot. Fill with enough water to cover the meat and then add the salt.
2. Cook, covered, over medium-high heat until the water comes to a boil,
then reduce the heat and simmer for about 45 minutes, until the pork is
almost tender.
3. Uncover the pot and increase the heat to medium-high to reduce the
liquid. The meat will start frying in its own fat and lard at this point.
4. Reduce the heat to medium-low and carefully cook the meat, stirring
frequently, until the pork is evenly browned, 15 to 20 minutes. Be
careful not to overcook the meat or it will end up very dry.
5. Serve with the tortillas, onion, cilantro, and salsa for making tacos.

NOTAS
Pork shrinks a lot when you cook it, so consider doubling or tripling the amount if you
want leftovers.
If you do not have the time to watch the stove while the meat cooks, here is my recipe for
oven-baked carnitas: Add the meat, lard, and salt, along with 1 cup (240 ml) water, to an
oven bag and place it in a large baking pan. Cook in an oven preheated to 350°F (175°C)
for 2 hours. Take the bag out of the oven to drain and discard most of the juices released
by the meat, then close the bag and place it back in the oven for another hour or so,
until the meat is golden brown.
 ◁ BARBACOA DE LENGUA
Beef Tongue Barbacoa Tacos

Barbacoa is derived from the word for “barbecue,” and this is the easiest way
to make beef tongue barbacoa in your home. e texture of the meat is so
and sort of creamy if well cooked, to the point that it almost melts in your
mouth. e leovers (if any) are great for making lots of things, including
tortas and flautas.

PREP TIME: 5 minutes

COOK TIME: 8 hours
YIELD: 6 to 8 servings

1 beef tongue (2 to 3 pounds/900 to 1.4 kg)

1/ medium white onion
4

4 cloves garlic
1 bay leaf
Salt, to taste

GARNISHING AND TO SERVE

Warm corn tortillas
1 cup (40 g) chopped fresh cilantro
1 cup (115 g) chopped white onion
Salsa of your choice

1. Rinse the beef tongue with water and place it in a slow cooker. Add the
onion, garlic, bay leaf, and salt, and enough water to cover the meat.
Cover the pot and set it on low for 8 hours. Cook until tender. If after 8
hours the meat is not tender enough to shred, cook it a little longer.
2. Remove the beef tongue from the pot and place it on a large dish. Using
a knife, make a cut along the length of the beef tongue, then peel and
 discard the skin. Trim off any fatty tissue at the back end of the tongue.
3. Shred the meat using two forks and place it in a serving bowl. Add
about 1/2 cup (120 ml) of the cooking liquid (that has had the fat
removed and been strained) to keep the meat moist.
4. Serve with the tortillas and place the garnishes in serving dishes for
everyone to make their own tacos.

NOTAS
To cook the beef tongue using an Instant Pot, prepare as directed and cook for 45
minutes on the pressure cooker setting. If using a stove-top pressure cooker, cook for 1
hour. If using a regular stockpot, cook the tongue for 21/2 to 3 hours over medium-low
heat.
Any leftover barbacoa will keep for up to 2 days in the refrigerator or 1 month in the
freezer.
 ◁ CHILES RELLENOS

Chiles rellenos are peppers, usually poblanos, that are stuffed with a filling
and then fried in an egg batter. e choice of fillings include meat, cheese,
vegetables, tuna, shrimp, and mushrooms, just to mention a few. A very
common filling is Picadillo, which is used in this recipe. Making this dish
requires some time and skill in the kitchen, but it’s worth it.

PREP TIME: 30 minutes

COOK TIME: 25 minutes
YIELD: 6 servings

SAUCE
20 ounces (570 g) plum tomatoes (about 4 tomatoes)
1/ whole plus 1/4 cup (30 g) chopped medium white onion, divided
4

2 small cloves garlic

4 cups (1 quart/950 ml) water, plus more if needed
1 tablespoon (15 ml) vegetable oil
1/ teaspoon salt
2

PEPPERS
6 medium poblano peppers
21/2 cups (500 g) Picadillo
1 cup (240 ml) vegetable oil, plus more if needed, for frying the stuffed chiles
4 large eggs, separated
3/ cup (100 g) all-purpose flour
4
1/ teaspoon salt
2

TO SERVE
Arroz Blanco or Arroz Rojo
1. To make the sauce: Place the tomatoes, 1/4 whole onion, and garlic in a
large saucepan, and cover with water. Turn the heat to high, cover, and
bring to a boil. Reduce the heat to a simmer and cook until the tomatoes
are soft and the skins are peeling.
2. Carefully place the cooked tomatoes, onion, and garlic in a blender, and
blend until smooth. Only add a few tablespoons (45 ml) of water if the
blender is having a hard time processing the ingredients.
3. Heat the oil in a skillet over medium heat, then add the remaining
chopped onion and cook for about 5 minutes, until it becomes
transparent. Pour the sauce into the skillet using a strainer, then stir and
season with the salt. Cook for 6 to 8 more minutes over very low heat.
Set aside until you serve the chiles rellenos.
4. To make the peppers: Roast the poblano peppers over an open flame of
your stove over medium-high heat, turning for even roasting, 8 to 10
minutes. Place the roasted peppers in a plastic bag and close it, letting
them steam for 5 minutes. Remove from the bag and scrape off the
charred skin by rubbing your fingers on the surface of the peppers.
Using a sharp knife, cut a slit along the length of the peppers and
remove the seeds and veins.
5. Stuff the peppers with the picadillo using a spoon. Do not overstuff
them, or the filling can leak out of the pepper when frying it.
6. Add the oil to a large skillet so that it is 3/4 inch (2 cm) deep and heat
over medium-high heat. While the oil heats up, beat the egg whites with
a hand mixer in a large bowl until they form stiff peaks. Gently stir in
the egg yolks, one by one, while beating. Continue beating until you
have a fluffy batter.
7. Spread the flour on a large plate and lightly coat each pepper, shaking
off any excess flour. Once all the peppers are coated with flour, dip
them into the egg batter, making sure they are well coated.
8. Carefully place each pepper into the hot oil. Do not overcrowd the
skillet. Fry each side of the peppers until the batter turns a deep golden
color. This will take a few minutes per side. Use a large spatula to
 gently turn over the peppers. Once they are fried, place them on a paper
towel–lined dish or tray to drain the oil.
9. To serve, spoon about 5 tablespoons (75 ml) of the tomato sauce on
each plate and then place a chile relleno on top. Serve with the rice.

NOTAS
Do not buy large poblano peppers for this recipe, especially if this is your first time
making them. They will not be easy to handle when frying, and they also lack flavor
compared to the smaller ones. If you can, buy organic peppers; they taste the best.
You can prepare the picadillo specially for these chiles rellenos or you can use leftover
picadillo.
Store any leftovers in a plastic or glass container in the refrigerator for up to 2 days. You
can reheat them in a microwave for 2 minutes or in a conventional oven for 10 minutes
at 350°F (175°C). You can reheat the sauce on the stove or in the microwave for 1 to 11/2
minutes.
 ◁ MOLE POBLANO

Mole poblano is one of the most representative dishes of Mexico and its
cuisine. e unique mixture of peppers, vegetables, spices, seeds, and
chocolate make it a rich and exotic dish you need to try at least once in your
lifetime. e preparation of mole poblano is generally a sign of a big
celebration. I learned how to make it when I was very young from one of my
aunts who lives in the state of Veracruz. You can use this mole for any recipe
that calls for mole.

PREP TIME: 30 minutes

COOK TIME: 50 minutes
YIELD: 12 servings

CHICKEN
1 large roasting chicken (6 to 7 pounds/2.7 to 3.2 kg), cut into pieces
About 8 cups (2 quarts/1.9 L) water
1 small onion, cut into quarters
4 cloves garlic
1 sprig fresh cilantro
1 sprig fresh parsley
Salt, to taste

MOLE SAUCE
6 mulato peppers
4 ancho peppers
6 pasilla peppers
4 cups (1 quart/950 ml) chicken broth or water
1 tablet Mexican drinking chocolate (about 3.2 ounces/90 g)
1/ teaspoon coriander seeds
4
1/ teaspoon anise seeds
2
3/ cup (100 g) sesame seeds
4

6 whole cloves
1/ teaspoon black peppercorns
2
1/ cup vegetable oil (120 ml) or lard (120 g), divided
2
1/ cup (70 g) raisins
2
1/ cup (45 g) whole unskinned almonds
3
1/ cup (50 g) raw pumpkin seeds
3
1/ cup (35 g) peanuts
3

1 Mexican cinnamon stick (11/2 inches/4 cm long)

2 medium tomatoes
3 cloves garlic, unpeeled
1/ medium white onion, sliced 1/4 inch (6 mm) thick
2

1 corn tortilla
3 small slices bread (such as a French baguette or Mexican bolillo)
1/ large ripe dark-skinned plantain, peeled and cut into thick slices
2

Salt, to taste

TO SERVE
Arroz Blanco or Arroz Rojo, made with peas
Warm corn tortillas

1. To make the chicken: Place all the chicken ingredients in a large

stockpot over medium-high heat and bring to a boil. Reduce the heat to
low, cover, and simmer until the chicken is just cooked through, about
35 minutes. Use a spoon to skim off any foam that forms on the surface.
When the chicken is done, transfer it to a large bowl, cover, and set
aside. Strain and reserve the broth in the pot; you will use it to make the
mole sauce.
2. To make the mole sauce: It is important to have all the ingredients ready
to go. Slice the peppers open using kitchen scissors or a knife, remove
the seeds and the veins, and flatten them; this will help result in an even
toasting. Reserve 1 tablespoon (5 g) of the seeds from the peppers to use
for the sauce. Bring the reserved chicken broth to a simmer, to soak all
 the ingredients in. You will add the ingredients to the pot after toasting
or frying them. The soaking will make them softer and easier to grind.
3. In a large skillet, toast the peppers a few at a time, on both sides,
pressing them down as you turn them. They will quickly release their
aroma. The toasting process takes only 30 to 40 seconds, so don’t let the
peppers burn. Place the toasted peppers and the chocolate in the pot
with the broth to soak. Continue toasting the remainder of the peppers
and placing them in the broth.
4. Separately toast the reserved pepper seeds, coriander seeds, anise seeds,
sesame seeds, whole cloves, and peppercorns (each of these ingredients
needs to be toasted separately). Reserve 2 tablespoons (16 g) of the
toasted sesame seeds to use for garnishing. Place all the other toasted
ingredients in the pot with the chicken broth.
5. Add 2 tablespoons of the oil (30 ml) or lard (30 g) to a large skillet and
separately fry the raisins, almonds, pumpkin seeds, and peanuts; fry the
raisins until they are plump, the almonds until they are well browned,
the pumpkin seeds until they swell up (be careful, as they tend to
explode and jump if heated too much), and the peanuts until they have a
golden color. Drain any excess fat. Add these ingredients, along with
the cinnamon stick, to the pot with the chicken broth.
6. Fry the tomatoes and roast the garlic cloves in the skillet for about 5
minutes. If you prefer, you can choose to either roast or fry both the
ingredients. Peel the garlic and add it to the broth along with the fried
tomato. Fry the onion until golden brown and place it in the pot. Fry the
tortilla and the bread in whole pieces until crisp and golden brown. Only
add a little more oil or lard at a time, or it will be absorbed by the
tortilla and the bread. Add these to the pot. Add the plantain to the
skillet and fry until golden, about 3 minutes. Drain, using a slotted
spoon, and transfer it to the pot.
7. Once you have all the fried and toasted ingredients in the pot, you are
ready to process them in a blender (it will look a bit messy). Add 1/2 cup
(120 ml) of the chicken broth into the blender. Gradually add the
mixture to the blender with a slotted spoon, and blend well, then add
another 1/2 cup (120 ml) broth and continue to gradually blend the
 ingredients into a slightly fine paste. Try not to add any more liquid,
unless your blender is having trouble blending the ingredients. Make
sure to constantly free up the blades of the blender with a rubber
spatula, in order to keep the blender from becoming stuck. You will
have to do this in 2 or 3 batches until everything has been puréed. Blend
the sauce one more time to get a smoother texture. If the end result is
still coarse, pass the whole mixture through a strainer. You may not
need to strain the sauce if you have a high-performance blender.
8. Add 2 tablespoons of the oil (30 ml) or lard (30 g) to a large pot or
Dutch oven over medium heat. Add the mole sauce. Scrape the bottom
of the pan often with a wooden spoon to keep the sauce from sticking.
Taste and season with the salt. Stirring constantly, continue to cook the
mole over low heat for 12 to 15 minutes, until it is very thick and
becomes darker in color. The mixture will bubble and splutter, and
pools of oil will form on the surface.
9. Add the cooked chicken to the hot mole and simmer until the chicken is
heated through, about 10 minutes.
10. To serve, place a piece of chicken on a warm plate. Spoon on plenty of
the mole sauce and sprinkle some of the reserved sesame seeds on top.
Serve with the rice and tortillas.

NOTAS
This mole sauce is not very spicy, so if you want to add some heat to the sauce, add 2
dried chipotle peppers or 2 morita peppers.
Some recipes suggest frying the dried peppers instead of toasting them.
If the mole gets too thick for your liking, add some chicken broth to make it thinner.
Mole can be made the day before and refrigerated, and the leftover sauce can be kept in
the freezer for about 4 months. When reheated, it will probably have to be diluted with
some chicken broth.
 ◁ ALBONDIGAS
Mexican Meatball Soup
ere are several ways to make a Mexican meatball soup, and this is a simple
recipe that my family absolutely loves. ese meatballs are cooked in an
aromatic tomato broth, flavored with fresh cilantro.

PREP TIME: 15 minutes

COOK TIME: 35 minutes
YIELD: 6 servings

BROTH
1 pound (450 g) tomatoes (about 3 medium tomatoes)
1/ medium white onion
4

1 clove garlic, unpeeled

1/ cup (60 ml) water, if needed
4

1 tablespoon (15 ml) vegetable oil

6 cups (11/2 quarts/1.4 L) chicken broth
1 cup (115 g) large cubed carrot
1 cup (140 g) large cubed potato
11/4 cups (225 g) large cubed Mexican squash or zucchini
1/ cup (20 g) chopped fresh cilantro
2

Salt, to taste

MEATBALLS
1 slice white sandwich bread
1/ cup (60 ml) whole milk
4

1 pound (450 g) ground beef

1 clove garlic, chopped (or 1/3 teaspoon garlic powder)
6 peppercorns (or 1/2 teaspoon ground pepper)
1 large egg, beaten
Salt, to taste

TO SERVE
Arroz Rojo (optional)
Warm corn tortillas

1. To make the broth: Preheat a comal or large skillet over medium-high

heat, then roast the tomatoes, onion, and garlic. (See here for specific
roasting instructions for each vegetable.) Peel the garlic and place the
roasted vegetables in a blender. Blend until smooth. If your tomatoes
aren’t juicy enough and your blender is having a hard time blending,
add the water.
2. Heat the oil in a large saucepan over medium-high heat. Add the sauce
and cook for about 5 minutes, then add the chicken broth. When the
broth starts to boil, reduce the heat to a simmer.
3. In the meantime, make the meatballs: In a small bowl, soak the bread
with the milk until it is softened, about 1 minute. Place the ground beef
into a large bowl and make a well in the center.
4. Pulverize the garlic clove and peppercorns in a molcajete (or use the
ground spices). Add the ground spices to the well in the meat, along
with the milk-soaked bread and beaten egg. Season with the salt. Gently
mix the meat with the other ingredients using your hands or a wooden
spoon. Do not overmix or your meatballs will be tough.
5. Form golf ball–size meatballs with your hands wetted with cold water,
without forcing or putting too much pressure on the meat. As you form
them, carefully drop them into the simmering tomato broth.
6. Add the carrots to the saucepan, and continue forming the meatballs,
about 12 in total. Once all the meatballs are in the broth, add the
potatoes. Continue cooking for 5 more minutes and stir in the squash,
then simmer for another 10 to 12 minutes. About 5 minutes before
everything is done cooking, add the chopped cilantro and season with
the salt.
7. Serve in medium bowls, along with the rice (if using) or beans (if using)
and warm corn tortillas.

NOTAS
I prefer to use ground beef that is 85% lean.
You can add other diced vegetables, such as chayote and cabbage, to this soup while it’s
simmering in step 6.
 ◁ ALBONDIGAS EN CHIPOTLE
Meatballs in Chipotle Sauce
is is one of the most popular ways of eating meatballs in Mexico. e mild
spiciness and smokiness of the chipotle peppers are the key flavors of this
dish. If you like spicy food, you can always adjust the heat in this dish by
adding more chipotle peppers.

PREP TIME: 20 minutes

COOK TIME: 25 minutes
YIELD: 6 servings

MEATBALLS
2 tablespoons (30 ml) whole milk
1 slice white sandwich bread
1 pound (450 g) ground beef
1 egg
Salt and pepper, to taste
1 clove garlic, minced, or 1/2 teaspoon garlic powder

CHIPOTLE SAUCE
3 large tomatoes, chopped
1 or 2 chipotle peppers in adobo sauce (from a can), depending on preferred spiciness
11/2 tablespoons (22 ml) vegetable oil
1/ cup (30 g) finely chopped white onion
4

2 cloves garlic, minced

1/ cup (120 ml) chicken broth or water, if needed
2

Salt and pepper, to taste.

GARNISHING AND TO SERVE

Chopped fresh parsley or cilantro
Arroz Rojo
Green salad of choice

1. To make the meatballs: Place the milk and the bread in a large bowl,
and mash the bread until smooth. Add the ground meat, along with the
egg, salt, pepper, and garlic. Knead the ingredients with your hands until
they are well combined.
2. Form 16 meatballs (about 11/2 inch/4 cm in size) with your hands
wetted with cold water.
3. To make the chipotle sauce: Place the tomatoes and chipotle peppers (no
adobo sauce) in a blender, and blend until smooth.
4. Heat the oil in a large saucepan over medium-high heat. Add the onion
and cook until transparent, about 5 minutes. Add the garlic, stir, and
continue cooking for another 3 minutes. Stir in the chipotle sauce and
simmer for 5 minutes. If your tomatoes aren’t juicy enough and the
sauce becomes dry, add about 1/3 cup (80 ml) chicken broth or water.

5. Add the meatballs to the saucepan, cover, and cook over low heat for 10
minutes. Season the sauce with the salt and pepper, then continue
simmering, uncovered, for 10 more minutes. If the sauce is too thin,
remove the already-cooked meatballs and keep simmering the sauce
until the desired thickness is achieved. You can wrap the meatballs in
aluminum foil and place them in a warm oven set at a low temperature
while the sauce simmers.
6. Serve in medium bowls garnished with the parsley or cilantro, along
with the rice and salad.

NOTAS
I prefer to use ground beef that is 85% lean.
Many cooks like to stuff the meatballs with a small piece of hard-boiled egg or cheese, or
even a small bit of serrano pepper. To do this, press the egg (or other filling) into the
meatball when forming it in step 2, then seal it by rolling the meatball again between
your hands.
 CALABACITAS CON PUERCO
Pork Stew with Squash
is is a beloved dish in many homes, and somehow the combination of
pork with the vegetables makes for a simple yet memorable meal. In Mexico,
calabacitas (squash) are used in many soups, stews, and other types of
dishes. If you can’t find Mexican squash, you can use zucchini, and it will
still be delicious. In Spanish, this dish is sometimes called calabacitas con
puerco y elote, because it also has corn in it. Some cooks do not add corn to
the stew, and others will make it with a different salsa (it can be made with a
red or green salsa).

PREP TIME: 10 minutes

COOK TIME: 55 minutes
YIELD: 6 servings

2 pounds (900 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
1 cup (240 ml) water
1 bay leaf
2 tablespoons (30 ml) vegetable oil
1 cup (115 g) diced white or red onion (about 1/2 medium onion)
2 cloves garlic, minced
2 jalapeño peppers, diced
1 cup (140 g) fresh corn kernels (or canned corn, drained, or frozen corn, thawed)
2 medium Mexican squash or zucchini, cut into 1/2-inch (13 mm) cubes
1 pound (450 g) tomatoes, diced
1 sprig fresh cilantro
1/ teaspoon ground cumin
4

Salt and pepper, to taste

TO SERVE
Arroz Rojo
Warm corn tortillas

1. Place the meat in a large skillet with the water and bay leaf. Cover and
cook over medium heat for 20 minutes. If there’s any liquid left over
from cooking the meat, reserve it and set aside.
2. Add the oil to the pan and cook the meat over medium-high heat until it
is slightly browned, stirring occasionally to keep it from sticking to the
pan, 3 to 4 minutes.
3. Add the onion, garlic, and peppers to the pan. Cook for 3 minutes,
stirring occasionally, until they have softened. Add the corn and cook
for another 3 minutes. Add the squash and toss well. Continue cooking
for 5 more minutes.
4. Stir in the tomatoes and the reserved cooking liquid, along with the
cilantro and ground cumin. Reduce the heat to low, cover, and simmer
until the pork and vegetables are tender, about 20 minutes. Season with
the salt and pepper.
5. Serve on plates with the rice and tortillas.

NOTAS
You can substitute the pork with chicken thighs and drumsticks.
If the pork renders some fat, you can use 2 tablespoons (30 g) in place of the vegetable
oil in step 2.
Some cooks like to season this stew with Mexican oregano instead of cilantro, while
others prefer epazote or Mexican mint.
 CARNE CON PAPAS
Beef and Potatoes

Considered a comfort food by many, carne con papas is a delicious mixture

of meat and potatoes, simmered in a rich tomato sauce. is is another
recipe that reminds me of my mother. When we were growing up, she had to
find ways to feed her large family while on a tight budget, so she
incorporated potatoes in many of her dishes, including stews like this one.
Carne con papas is an excellent example of a hearty meal made with simple
and affordable ingredients.

PREP TIME: 15 minutes

COOK TIME: 45 minutes
YIELD: 6 servings

11/2 pounds (675 g) beef chuck roast, trimmed and cut into 11/2-inch (4 cm) cubes
Salt and pepper, to taste
2 tablespoons (30 ml) vegetable oil
4 large tomatoes, chopped
1/ cup (60 g) chopped white onion
2

2 cloves garlic
1 cup (240 ml) chicken broth, plus more if needed
2 large potatoes, cut into 1-inch (2.5 cm) cubes
2 serrano peppers
1/ cup (20 g) chopped fresh cilantro
2

TO SERVE
Arroz Rojo or Arroz Blanco
Warm corn tortillas
1. Season the beef with the salt and pepper. Heat the oil in a large skillet or
casserole over medium-high heat. Add the meat cubes to the pan and
cook until they’re browned on all sides, about 10 minutes.
2. While the meat is cooking, place the tomatoes, onion, garlic, and
chicken broth in a blender. Blend until smooth.
3. Pour this sauce into the pan with the meat using a strainer. Bring the
sauce to a simmer and cook, covered, for about 20 minutes. Add more
broth if the sauce is too thick.
4. Stir in the potatoes and peppers, and continue cooking until the meat
and potatoes are tender, about 15 minutes, continually stirring
throughout the cooking process. Just before serving, stir in the cilantro
and season with salt and pepper.
5. Serve on plates with the rice and tortillas.

NOTAS
Instead of adding the serrano peppers to the stew with the potatoes in step 4, the
peppers can be blended into the sauce in step 2 if you want the dish to be a little spicy.
In place of the cilantro, you can use herbs like oregano, bay leaf, or thyme.
 ◁ ASADO DE PUERCO
Pork Stew
is is a popular stew made with chunks of pork that are cooked until
tender in a rich, dark sauce made with dried peppers and several spices. It is
common in the northern states of Mexico, particularly in rural areas, where
it is sometimes made for birthdays and weddings (it’s also known as asado
de boda, meaning “wedding stew”). I still remember the first time I tried this
dish at the home of one of my aunts, where she served it in flour tortilla
tacos and topped them with Salsa Verde.

PREP TIME: 20 minutes

COOK TIME: 1 hour 10 minutes
YIELD: 6 servings

2 pounds (900 g) boneless pork shoulder, cut into 11/2-inch (4 cm) cubes
2 tablespoons vegetable oil (30 ml) or lard (30 g)
4 ancho peppers
4 guajillo peppers
11/4 cups (300 ml) water, divided, plus more as needed
3 cloves garlic
8 peppercorns
1 teaspoon dried Mexican oregano
2 cloves
2 bay leaves
1/ teaspoon cumin seeds
2
1/ inch (13 mm) cinnamon stick
2
1/ teaspoon dried thyme
2

2 tablespoons (30 ml) vinegar

1/ avocado pit (optional)
8

Salt, to taste

TO SERVE
Arroz Rojo
Frijoles de la Olla (made with pinto beans) (shown here)
Warm corn tortillas (optional)

1. Place the pork pieces in a large stockpot and add enough water to cover
the meat. Cook over medium-high heat until the meat is tender and the
water has evaporated, 45 to 50 minutes. If the meat still isn’t soft and
tender, add more water and continue cooking. Once the pork is done,
add the oil and continue cooking over medium heat until the meat is
slightly browned.
2. While the pork is cooking, preheat a comal or large skillet over
medium-high heat. Slice open the ancho and guajillo peppers and
remove the seeds and veins. Slightly roast the peppers open wide in the
pan for 30 to 40 seconds, then remove promptly. Place the peppers in a
bowl and fill with enough hot water to cover them. Let soak for about
20 minutes. Drain thoroughly.
3. Add 3/4 cup (180 ml) of the water to a blender, then add half of the
peppers, along with the garlic, peppercorns, oregano, cloves, bay leaves,
cumin, cinnamon stick, thyme, vinegar, and piece of avocado pit (if
using). Blend for at least 1 minute, until smooth. Add the remaining 1/2
cup (120 ml) water and blend for a few more seconds to mix
thoroughly. Add the remaining peppers, a little at a time, and continue
blending until smooth, adding more water as needed to mix thoroughly.
4. Pass the sauce through a strainer, then add it to the pot with the browned
meat. Cook over medium heat for 10 minutes, stirring frequently to
prevent it from sticking to the pot. Add more water as needed and
season with the salt. Keep stirring until the sauce thickens to the
consistency of a thick gravy, about 15 minutes.
5. Serve on plates with the rice and beans, with the tortillas (if using) on
the side.
NOTAS
The avocado pit adds a little thickness to the sauce, as well as a bit of a tart flavor.
Some cooks like to add a little piece of orange peel to the stew for more flavor.
If you have a high-performance blender, you can process the sauce in steps 3 all at once,
pouring 2 cups (480 ml) water into the blender along with the peppers and spices.
 ◁ MILANESA DE RES
Beef Milanesa

Milanesas are a kid’s favorite meal, even more so if you serve them with a
side of fried potatoes or spaghetti. A universal comfort food, this is a meal
that you will almost always find served at local diners and small eateries
called cocinas economicas, where people have their main meals during the
midaernoon. ey will usually offer beef or chicken varieties. is recipe is
the way my mother made breaded beef steaks, using a seasoning of freshly
ground garlic and peppercorns. She also preferred using saltine crackers for
the breading.

PREP TIME: 15 minutes

COOK TIME: 20 minutes
YIELD: 6 servings

2 cloves garlic, chopped

1/ teaspoon black peppercorns
2

1 tablespoon (15 ml) water

2 eggs
2 cups (230 g) dried bread crumbs or crushed saltines
Salt, to taste
11/2 pounds (675 g) thinly cut top round beef steaks (6 steaks)
Vegetable oil, for frying

TO SERVE
Fried potatoes of your choice
Green salad of your choice
1. Grind the garlic and peppercorns in a molcajete or finely chop the garlic
and use a pepper grinder for the black peppercorns (or you can use 1/2
teaspoon ground pepper). Add the water to the ground ingredients to
form a paste.
2. In a large bowl, lightly whisk the eggs, then add the garlic and pepper
mixture. Whisk again.
3. In a large dish, spread out the bread crumbs mixed with the salt (use salt
only if using regular bread crumbs; do not add if using saltines) and
have another dish ready to place the steaks on after breading (I use wax
paper to cover the second plate for an easy clean-up afterward).
4. For the breading process, dip a steak into the egg and pepper mixture.
Using kitchen tongs, dredge the steak in the bread crumbs, then turn
over to coat both sides. Lightly pat the steak when breading to make
sure that the coating adheres to the steak. If necessary, turn the steak
over again for an even coating. Place the breaded steak on the prepared
plate. Repeat this process with the remaining steaks.
5. Heat 1/2 inch (13 mm) of oil in a large skillet over medium-high heat.
Make sure the oil is hot before adding the steaks. Fry the steaks for
about 3 minutes per side, until they are cooked through and golden
brown all over. Place the steaks on a paper towel–lined plate to drain the
excess oil.
6. Serve the steaks with the warm fried potatoes and salad.

NOTAS
You can also use sirloin steaks, chicken, and pork to make the milanesas; just make sure
to pound them very thin.
In Mexico, milanesas are usually sold in some butcher shops or supermarkets already
breaded for frying. You can also find them in the United States in the meat section of
some Latin stores.
I usually freeze already-breaded milanesas (uncooked) for later. They will keep up to 6
weeks and need to be thawed before frying.
 ◁ CAMARONES EN CHIPOTLE
Shrimp in Chipotle Sauce
is dish, also called “deviled shrimp,” can be made with other types of
peppers, like puya or árbol. Because this recipe uses shrimp, it is best to have
all your ingredients prepped before adding the shrimp, as they tend to cook
quickly.

PREP TIME: 15 minutes

COOK TIME: 25 minutes
YIELD: 4 servings

1 pound (450 g) raw shrimp (about 16 large shrimp), cleaned and deveined
1 tablespoon (15 ml) fresh lime juice
Salt and pepper, to taste
2 medium tomatoes
1 clove garlic
2 chipotle peppers in adobo sauce (from a can)
2 tablespoons (30 ml) olive oil, divided
1/ cup (40 g) finely chopped white onion
3
1/ teaspoon dried thyme
4

GARNISHING AND TO SERVE

Arroz Blanco
Chopped fresh parsley or cilantro

1. In a large bowl, combine the shrimp with the lime juice and season with
the salt and pepper. Let rest for 15 minutes to marinate.
2. Preheat a comal or large skillet over medium-high heat. Roast the
tomatoes in the pan, turning them every 2 minutes or so, to allow for
even roasting, for a total of 8 minutes. Combine the roasted tomatoes,
 garlic, and chipotle peppers in a blender, along with some of the adobo
sauce from the peppers. Blend until smooth, then set aside.
3. Heat 1 tablespoon (15 ml) of the oil in a large skillet over medium-high
heat. Add the onion and shrimp (without the marinated juices). Slightly
cook the shrimp, turning quickly to avoid overcooking, about 4 minutes
(the shrimp will continue to cook in step 5). Transfer the shrimp to a
plate and set aside.
4. Add the remaining 1 tablespoon (15 ml) oil to the skillet. Add the
tomato sauce, stirring constantly to prevent it from sticking to the
bottom of the pan. Simmer for about 10 minutes.
5. Add the thyme and season with salt, then add the shrimp and cook for 2
more minutes (do not overcook the shrimp or they will have a rubbery
texture).
6. Serve over the white rice and sprinkle with the chopped parsley or
cilantro.

NOTA
You can add 1/4 cup (60 ml) white wine to the sauce, then let the sauce reduce a little bit
longer. If you choose to do this, add the wine when you add the thyme and salt in step 5,
just before adding the shrimp to the sauce.
 ◁ BISTEC A LA MEXICANA
Mexican-Style Steak

Bistec a la Mexicana is an easy meal to prepare. It consists of beef tips

cooked in a rich sauce made with tomatoes, onion, garlic, and serrano
peppers that pairs divinely with the tender meat. Dishes are called a la
Mexicana when they use a combination of tomatoes, peppers, and onions,
because their colors represent those of the Mexican flag (green, white, and
red). is recipe only requires a few ingredients and a short amount of time
to make. is dish, along with Picadillo, is one of my favorite go-to meals
when I’m in a hurry.

PREP TIME: 15 minutes plus 1 hour marinating time

COOK TIME: 25 minutes
YIELD: 6 servings

1/ teaspoon black peppercorns

2
1/ teaspoon cumin seeds (optional)
4

2 cloves garlic
2 pounds (900 g) beef tenderloin tips
Salt, to taste
2 tablespoons (30 ml) vegetable or olive oil
1/ medium white onion, chopped
2

4 serrano peppers, chopped

4 large tomatoes, chopped

TO SERVE
Arroz Rojo
Frijoles Pintos Cremosos
Warm corn or flour tortillas (optional)
Warm crusty bread (French baguette or crusty Mexican bolillos) (optional)

1. Using a molcajete, grind the black peppercorns with the cumin (if
using). Add the garlic, crush it, and keep grinding to form a paste with
the spices.
2. Add the paste to the beef tips in a large bowl and mix together. Add the
salt and let marinate for at least 1 hour in the refrigerator (if you’re short
on time, 10 to 15 minutes will do).
3. Heat the oil in a large skillet over medium-high heat. Add the onion and
cook for about 3 minutes, then add the marinated beef tips. Cook until
the beef is browned, about 8 minutes.
4. Add the serrano peppers and cook for 2 more minutes, then add the
tomatoes and season with salt. Cook for about 12 more minutes, until
the sauce thickens and the meat is tender.
5. Serve this dish with the rice, beans, and tortillas (if using) or crusty
bread (if using).

NOTAS
You can also use other cuts of beef for this stew, such as rib eye, sirloin, and beef chuck.
The cooking times will vary because each cut has a different texture.
You may be tempted to use garlic powder and ground black pepper instead of the fresh
versions, but I assure you that using the fresh ingredients will render an incredibly
tastier dish.
 ◁ CHICHARRÓN EN SALSA VERDE
Fried Pork Skins in Green Salsa
is is a hugely popular dish in Mexico. It’s great by itself, but it is also used
as a filling for gorditas, tacos, and sometimes even tortas. You can find it in
pretty much any city, at a variety of restaurants, diners, and markets. In my
home, we like to enjoy this dish served in a bowl with pinto beans. is is
how my husband and I used to order it at an old eatery when we were living
in Toluca, near Mexico City.

PREP TIME: 15 minutes

COOK TIME: 30 minutes
YIELD: 4 servings

12 ounces (340 g) tomatillos (about 8 medium tomatillos), husks removed

2 serrano peppers or 1 jalapeño pepper
1 clove garlic
1/ whole plus 1/4 finely chopped medium white onion, divided
8

4 cups (1 quart/950 ml) water, divided

1 tablespoon (15 ml) vegetable oil
2 cups (30 g) chicharrones, broken into small pieces
Salt, to taste

TO SERVE
Warm corn tortillas
Cooked pinto beans

1. Place the tomatillos, peppers, garlic, and 1/8 onion in a large saucepan.
Cover with 4 cups (950 ml) of the water, turn the heat to high, and bring
to a boil. Reduce the heat and gently simmer for about 15 minutes, until
the tomatillos are cooked.
2. Allow the ingredients in the saucepan to cool, then transfer them to a
blender with 2 cups (480 ml) of the cooking water and blend until
smooth. Do not add more water.
3. Heat the oil in a large skillet over medium-high heat. Add the remaining
1/ chopped onion and cook, without browning, until soft, about 2
4
minutes. Add the sauce and cook over high heat, stirring from time to
time, until the sauce is reduced and thickened, about 6 minutes.
4. Stir in the chicharrones and season with the salt. Continue cooking over
medium heat until the chicharrones are softer. This will take 10 to 12
minutes, depending on the thickness and freshness of the chicharrón.
The fat from the pork crackling will float to the surface of the sauce. If
you prefer the sauce to be thinner, add more water, about 1/2 cup (120
ml), while cooking.
5. Serve with the tortillas and beans.

NOTA
Store any leftovers in the refrigerator for up to 2 days.
 ◁ DISCADA NORTEÑA
Northern-Style Mixed Meats
In the northern states of Mexico, people love grilling their meats. During the
time I lived there, there was not a single weekend when you couldn’t open
the door without smelling the aroma of burning mesquite charcoal. e
grilling would begin on Friday aernoon and last the whole weekend. is
dish is made with several grilled meats in a rich tomato-based sauce. It is
called discada because it was originally made using a metal plowing disc.
e hole in the center would be welded shut, and aer the disc was
seasoned, it could then be used for cooking, similar to a wok. ese days,
you can find disc cooking pans sold in many stores and markets throughout
Mexico, as well as in some parts of the United States.

PREP TIME: 15 minutes

COOK TIME: 40 minutes
YIELD: 6 servings

2 tablespoons vegetable oil (30 ml) or lard (30 g)

2 thick bacon slices, diced
1 chorizo link (about 2 ounces/55 g), crumbled
8 ounces (225 g) pork shoulder, cut into small cubes
1 pound (450 g) sirloin or rib-eye steak, cut into small cubes
1 cup (115 g) diced white onion
1 green bell pepper, seeded, veins removed, and diced
2 serrano peppers, diced
2 hot dogs, cut into bite-size pieces
2 pounds (900 g) chopped fresh tomatoes
1 cup (240 ml) light-colored beer of your choice, at room temperature
Salt and pepper, to taste
1/ cup (13 g) chopped fresh cilantro
3

TO SERVE
Guacamole or sliced avocado (optional)
Beans of your choice
Warm flour tortillas

1. Heat the oil in a large skillet over medium-high heat. Add the bacon and
cook until crispy. Remove the bacon from the pan and place it on a
paper towel–lined plate to drain the excess fat.
2. In the same skillet, cook the chorizo for 5 to 6 minutes. Remove it from
the pan and place it on the same plate as the bacon.
3. Add the pork to the skillet and cook for about 7 minutes, then remove
from the pan and place on a separate plate from the other cooked meats.
Don’t worry if it doesn’t look done yet; it will finish cooking with the
rest of the ingredients later.
4. Add the beef to the skillet and cook for 8 minutes. Remove and place
with the cooked meats.
5. Add the onion and peppers to the skillet and cook for about 3 minutes.
Add the cooked meat, hot dogs, and the tomatoes. Cook for about 10
more minutes (by this time, the tomatoes will start releasing their
juices).
6. Pour in the beer, season with the salt and pepper, and cover. Continue
cooking for another 5 minutes until all the meats are tender and well
cooked. Just before serving, stir in the chopped cilantro.
7. Serve in medium bowls, alongside the guacamole, beans, and tortillas.
NOTAS
I usually make this dish on my kitchen stove, but if you can make it over a charcoal grill,
the flavors will taste even better.
This recipe is a great way to reuse any leftover meats you have from your weekend
barbecuing, which will add that extra smoky flavor to this dish.
In addition to hot dogs, you can also add other types of sausages, including smoked
ones.
 ◁ ENTOMATADAS

is is another recipe from my mom, a woman who always offered

something to eat to visitors. Entomatadas was one of her favorite dishes to
make for her kids, since they’re so easy to make. e process is similar to
making enchiladas. Entomatadas are corn tortillas that are folded (or rolled),
stuffed with cheese, and covered in a tomato sauce.

PREP TIME: 10 minutes

COOK TIME: 30 minutes
YIELD: 6 servings

11/2 pounds (675 g) tomatoes

1 serrano pepper
2 small cloves garlic
3/ cup (90 g) finely chopped white onion, divided
4

8 ounces (225 g) queso fresco or farmer cheese, crumbled

4 tablespoons (60 ml) vegetable oil, divided
Salt, to taste
12 corn tortillas

1. Place the tomatoes, pepper, and garlic in a saucepan and cover with
water. Cook over medium heat for 15 to 20 minutes, until the
ingredients are soft.
2. In a medium bowl, combine 1/4 cup (30 g) of the onion with the
crumbled cheese and set aside.
3. Place the cooked tomatoes, pepper, and garlic in a blender, and blend
until a smooth. Set aside.
4. Heat 1 tablespoon (15 ml) of the oil in a large skillet over medium-high
heat. Add the remaining 1/2 cup (60 g) onion and cook until transparent
 and slightly browned, about 5 minutes.
5. Add the tomato sauce to the skillet and cook for about 2 more minutes.
Season with the salt, then reduce the heat to low and simmer for 6 to 8
minutes.
6. In a separate large skillet, heat the remaining 3 tablespoons (45 ml) oil
over medium heat and briefly fry the tortillas, one by one, about 30
seconds each, and place them on a paper towel–lined plate to drain the
excess oil.
7. Dip a fried tortilla into the warm tomato sauce in the other skillet. Flip
over the tortilla to cover both sides with the tomato sauce. Place the
tortilla on a large plate and spoon some of the onion and cheese mixture
onto it. Fold the tortilla in half to form the entomatada. Repeat this
process with the remaining tortillas and filling.
8. To serve, spoon some of the leftover sauce over the entomatadas and top
with more of the onion and cheese mixture.

NOTAS
I add a serrano pepper to the sauce because this is the way my mom made it. You can
skip the pepper if you like.
You can warm the tortillas in a skillet instead of frying them. This is how my mom does it.
 ◁ EMPANADAS DE QUESO
Cheese Empanadas
ese simplest of empanadas are made using a recipe from the state of
Tabasco, on Mexico’s Gulf Coast. ey are a perfect meatless treat for parties
or large dinners. One thing about this recipe that some people might find
peculiar is the addition of sugar to the cheese filling. It may sound weird at
first, but the balance between the sweetness of the sugar and the saltiness of
the cheese and corn dough makes for a delicious bite.

PREP TIME: 20 minutes

COOK TIME: 20 minutes
YIELD: 12 empanadas

11/2 cups (185 g) masa harina

11/4 cups (300 ml) warm water, plus more if needed (see Notas)
1/ teaspoon salt
4
1/ cup (120 ml) vegetable oil, for cooking the empanadas
2

2 cups (225 g) cold crumbled queso fresco

4 teaspoons sugar

GARNISHING AND TO SERVE

2 cups (120 g) shredded green cabbage or lettuce
1 tablespoon (15 ml) fresh lime juice
1/ medium onion, sliced
4

1 plum tomato, sliced

Spicy salsa of your choice
1/ cup (30 g) crumbled Cotija cheese or queso fresco
4
1. Mix together the masa harina, warm water, and salt in a large bowl.
Knead well until the dough is smooth and soft. Divide the dough into 12
equal-size balls and cover them with a damp cloth towel.
2. Heat the oil in a large skillet over medium-high heat.
3. To make the filling for the empanadas, combine the queso fresco with
the sugar in a medium bowl.
4. To form the empanadas, place a ball of masa harina between two plastic
sheets cut from a freezer bag (see photo shown here) in a tortilla press.
Press down on the tortilla press to form a circle, then remove the top
plastic sheet. Place 2 tablespoons (15 g) of the cheese and sugar mixture
in the center of the circle. With the help of the bottom plastic sheet, fold
the circle in half and seal the edges well. (It is important to seal the
edges well, because if the filling leaks out when frying, it can cause the
oil to splatter.) Repeat this process with the remaining dough balls and
filling, while frying the formed empanadas.
5. Lower an empanada into the hot oil and cook until the bottom is golden
brown, then turn it over to cook the other side, about 2 minutes per side
(you can fry more than one at a time; just don’t overcrowd the pan).
Remove from the pan and place on a paper towel–lined plate to drain
the excess oil. Continue frying the rest of the empanadas.
6. Right before serving, mix the shredded cabbage with the lime juice in a
bowl. Serve the empanadas topped with the cabbage, the sliced onion
and tomato, a drizzle of salsa, and a sprinkle of cheese.
NOTAS
Make sure that the queso fresco for the filling is cold. This will keep it from melting too
easily and oozing out of the empanadas when frying them.
You may need to add a couple more tablespoons (30 ml) of water as you knead the
dough for it to have a nice, soft texture. The amount needed will depend on whether you
live in a humid or dry environment.
Empanadas can be refrigerated for up to 3 days and frozen for up to 6 weeks. To reheat,
completely defrost and heat on a comal or in a skillet, turning once, until warmed, about
10 minutes. They can also be reheated in an oven at 350°F (175°C) for 15 minutes.
 ◁ EMPANADAS DE CARNE MOLIDA
Ground Beef Empanadas
You can eat corn empanadas at any time of the day, but most Mexicans
prefer to eat them at breakfast or dinner time. e varieties of fillings for
corn dough empanadas are endless and include the classic cheese filling,
shredded chicken, ground beef or pork, mushrooms, squash blossoms,
Picadillo, and even fish and shrimp. You can also create your own unique
empanadas using leovers from last night’s dinner.

PREP TIME: 30 minutes

COOK TIME: 30 minutes
YIELD: 12 empanadas

FILLING
1 pound (450 g) ground beef
Salt and pepper, to taste
1 tablespoon (15 ml) vegetable oil
1/ cup (30 g) finely chopped white onion
4

2 small cloves garlic, minced

3/ cup (125 g) diced tomato
4

2 tablespoons (6 g) chopped fresh cilantro

DOUGH
11/2 cups (150 g) masa harina
11/4 cups (300 ml) warm water, plus more if needed (see Notas)
1/ teaspoon salt
4
1/ cup (120 ml) vegetable oil, for frying the empanadas
2

GARNISHING AND TO SERVE

2 cups (120 g) shredded green cabbage or lettuce
1/ medium onion, sliced
4

1 plum tomato, sliced

Spicy salsa of your choice

1. To make the filling: Season the ground beef with the salt and pepper.
Heat the oil in a large skillet over medium-high heat, then add the
chopped onion and cook for 2 minutes. Stir in the garlic and cook for 1
more minute. Add the ground beef to the pan and increase the heat to
high. Cook for 5 more minutes, stirring often to break up any bigger
pieces of meat.
2. Add the diced tomato and continue cooking for 2 minutes. Once
everything comes to a boil, reduce the heat to medium-low, check the
seasoning, and add more salt and pepper if needed. Cover the skillet and
gently simmer for 10 minutes, until all the juices from the meat and
tomatoes have reduced. Stir in the chopped cilantro, remove from the
heat, and set aside to cool before forming the empanadas.
3. To make the dough: Mix together the masa harina, warm water, and salt
in a large bowl. Knead well until the dough is smooth and soft. Divide
the dough into 12 equal-size balls and cover them with a damp cloth
towel.
4. Heat the oil in a large skillet over medium-high heat.
5. To form the empanadas, place a ball of dough between two plastic
sheets cut from a freezer bag (see photo shown here) in a tortilla press.
Press down on the tortilla press to form a circle, then remove the top
plastic sheet. Place 2 tablespoons (18 g) of the ground beef in the center
of the dough circle. With the help of the bottom plastic sheet, fold the
circle in half and seal the edges well. (It is important to seal the edges
well, because if the filling leaks out when frying, it can cause the oil to
splatter.) Repeat this process with the remaining dough balls and filling,
while frying the formed empanadas.
6. Lower an empanada into the hot oil and cook until the bottom is golden
brown, then turn it over to cook the other side, about 2 minutes per side
(you can fry more than one at a time; just don’t overcrowd the pan).
 Remove from the pan and place on a paper towel–lined plate to drain
the excess oil. Continue frying the rest of the empanadas.
7. Serve the empanadas while they are warm. Top them with the cabbage,
onion, and tomato, and accompany with the salsa.

NOTAS
You may need to add a couple more tablespoons (30 ml) of water as you knead the
dough for it to have a nice, soft texture. The amount needed will depend on whether you
live in a humid or dry environment.
See Notas shown here for storage and reheating instructions.
 ◁ TOSTADAS DE POLLO
Chicken Tostadas
For many people, comfort food is a warm bowl of chicken soup or a hearty
stew with mashed potatoes. For me, it’s tostadas; they’re my all-time favorite
comfort food. e crunchiness of the tostada, the creaminess of the beans,
the freshness of the lettuce: there’s just something about the combination of
all those textures and flavors in this dish that I can’t resist. Tostadas are also
easy to make, and there is a wide variety of toppings to choose from. You
can top your tostada with shredded beef, ground beef, pork, shrimp,
mushrooms, tuna, or just creamy refried beans.

PREP TIME: 20 minutes

YIELD: 12 tostadas (4 servings)

1 pound (450 g) boneless, skinless chicken breasts, cooked and shredded

Salt and pepper, to taste
1/ teaspoon garlic powder (optional)
4
1/ teaspoon onion powder (optional)
4

1 cup (240 g) refried beans (black or pinto), warmed

12 corn tostadas
2 cups (85 g) shredded lettuce
1 large tomato, sliced or diced
1 avocado, peeled, pitted, and sliced (cut just before serving time)
1/ cup (60 g) crumbled queso fresco
2

GARNISHING AND TO SERVE

Mexican crema
Salsa of your choice
Pickled jalapeños and carrots
1. Season the shredded chicken breast with the salt and pepper, as well as
the garlic and onion powders (if using).
2. Spread about a tablespoon (15 g) of refried beans on each of the
tostadas.
3. Top the tostadas with the shredded chicken, lettuce, a tomato slice,
avocado slice, and crumbled cheese.
4. Just before serving, drizzle the tostadas with the Mexican crema. Serve
them with the salsa and pickled jalapeños and carrots.

NOTAS
To save time, use store-bought rotisserie chicken breast to make this dish.
The use of garlic powder and onion powder is optional, but they make the chicken extra
flavorful.
 ◁ ENCHILADAS ROJAS
Red Enchiladas
is is one of those dishes that is cooked differently in every home. Each
cook has their own recipe, and this is my version based on my mom’s way of
cooking them. In my hometown of Tampico, it is typical to have enchiladas
for breakfast or brunch.

PREP TIME: 15 minutes

COOK TIME: 20 minutes
YIELD: 4 servings

4 guajillo peppers, sliced open, seeded, and veins removed

4 ancho peppers, sliced open, seeded, and veins removed
2 cloves garlic, chopped
1/ cup (120 ml) water
2
1/ teaspoon dried Mexican oregano
4

Salt and pepper, to taste

About 5 tablespoons (75 ml) vegetable oil, divided
12 corn tortillas
11/2 cups (180 g) crumbled queso fresco

GARNISHING AND TO SERVE

1/ cup (30 g) crumbled queso fresco
4
1/ cup (30 g) finely chopped white onion
4

1 cup (60 g) finely shredded lettuce or green cabbage (optional)

4 radishes, thinly sliced (optional)
Fried carrots and potatoes (see Notas) (optional)

1. Preheat a comal or large skillet over medium-high heat, then place the
guajillo and ancho peppers open wide in the pan and slightly roast them
 for 30 to 40 seconds. Remove promptly. Place the peppers in a medium
saucepan and cover with water, turn the heat to medium, and simmer for
about 15 minutes, or until they look soft. Remove the saucepan from the
heat and let the peppers cool in the water in the pan for another 10 to 15
minutes.
2. Drain the peppers and place them in a blender with the garlic. Add the
1/ cup (120 ml) water (not from the saucepan) and blend until smooth.
2
Pour the sauce into a large bowl using a strainer. Season with the
oregano, salt, and pepper. Set aside.
3. Heat 2 tablespoons (30 ml) of the vegetable oil in a large skillet over
medium heat. To fry the tortillas, it is better to add the oil little by little
as needed; too much oil will result in soggy tortillas.
4. Dip the tortillas, one by one, into the bowl of enchilada sauce to lightly
coat each side. Using kitchen tongs, place a tortilla in the skillet to
briefly fry it for a few seconds on both sides. Add more vegetable oil to
the skillet as needed. Place the fried tortilla on a large paper towel–lined
plate to drain the excess oil. Repeat this step with the remaining
tortillas.
5. To assemble the enchiladas, place 2 tablespoons (15 g) of cheese close
to one edge of the tortilla and then roll it. Repeat this process with the
remaining tortillas and filling. Arrange the enchiladas in a serving dish.
6. Mix together the queso fresco and finely chopped onion to use as a
garnish. Sprinkle this mixture on top of the enchiladas and garnish them
with the lettuce (if using) and radishes (if using). Serve with the fried
carrots and potatoes.
NOTAS
You can play around with the sauce until you find the taste that you and your family enjoy
the most. You can use more ancho peppers than guajillo peppers, or the other way
around, or even only one type of pepper.
The sauce can be made 2 days in advance and refrigerated. It also freezes well for up to
2 months.
Crumbled cheese is the traditional filling, but you can use other fillings, like shredded
beef, chicken, or pork. If you want to add shredded meat, use 2 cups (300 g).
To make the fried potatoes and carrots to serve with the enchiladas, start with 2 cups
(280 g) peeled and cubed potatoes and 2 cups (230 g) peeled and cubed carrots. Boil
them in a saucepan until almost tender, but still firm, then drain and cool. Using the
same skillet you fried the enchiladas in, add a little more oil. Lightly fry the potatoes and
carrots for 5 minutes. They will be coated in some of the sauce that remained in the
skillet, giving them a unique and tasty flavor. Season with salt and garnish with Cotija
cheese.
 ◁ ENCHILADAS VERDES
Green Enchiladas
ese enchiladas are filled with chicken, bathed in a creamy salsa verde and
covered with cheese, before being baked in the oven. e melted Swiss
cheese on top is what sets these enchiladas apart from others, which are
usually garnished with crumbled cheeses. A beautiful and decadent dish,
these enchiladas verdes are also known in Mexico by the name enchiladas
Suizas, meaning Swiss enchiladas.

PREP TIME: 15 minutes

COOK TIME: 45 minutes
YIELD: 4 servings

12 ounces (340 g) tomatillos (about 8 medium tomatillos), husks removed

2 serrano peppers or 1 jalapeño pepper
1 clove garlic
1/ medium white onion
8

4 cups (1 quart/950 ml) water

1/ cup (120 ml) Mexican crema or sour cream
2
1/ cup (20 g) chopped fresh cilantro
2

2 tablespoons (30 ml) vegetable oil, for frying

12 corn tortillas
2 cups (300 g) cooked and shredded chicken
Salt and pepper, to taste
1/ teaspoon onion powder
4
1/ teaspoon garlic powder
4

1 cup (115 g) shredded Swiss cheese

GARNISHING AND TO SERVE

1/ medium red onion, thinly sliced
2

Chopped fresh cilantro

1. Place the tomatillos, peppers, garlic, onion, and water in a large

saucepan over high heat. Bring to a boil, then reduce the heat and gently
simmer for about 15 minutes, until the tomatillos are cooked. Allow the
ingredients to cool, then remove them from the saucepan using a slotted
spoon and place them in the blender, along with 1 cup (240 ml) of the
cooking water. Blend until smooth. Add the Mexican crema and the
cilantro to the blender, and blend again until all ingredients are a
uniform texture. Set aside.
2. Heat the oil in a large skillet over medium heat. Using a pair of kitchen
tongs, dip the tortillas, one at a time, into the oil to soften them. They
only need to be in the oil for a few seconds per side (aside from
softening them for easy rolling, this prevents the tortillas from breaking
apart). Transfer the tortillas to a plate lined with paper towels to drain
the excess oil. Preheat the oven to 350°F (175°C).
3. Season the chicken with the salt, pepper, and onion and garlic powders.
Spread about a third of the sauce in the bottom of a 9 x 11-inch (23 x 28
cm) baking dish.
4. To assemble the enchiladas, place some chicken on a tortilla, close to
one edge, and roll it up to form an enchilada. Place the enchilada, seam
side down, in the baking dish. Repeat this process with the remaining
tortillas and chicken, until the baking dish is filled with a layer of the
rolled enchiladas. Cover the enchiladas with the rest of the sauce, then
sprinkle on the cheese. Bake in the oven for 30 minutes, or until the
cheese starts to turn golden brown.
5. Garnish with the sliced onion and the cilantro, and serve immediately.
NOTAS
Some people like to add a roasted poblano pepper to the sauce.
To save time, use store-bought rotisserie chicken to make this dish.
Instead of passing the tortillas through the oil, you can brush them with oil, then warm
them in a skillet. This method uses less oil.
Instead of Swiss cheese, you can use Muenster or Monterey Jack, or any combination of
these. You can also use sliced cheese instead of shredded cheese.
Serve the enchiladas with Mexican crema or sour cream, drizzling it over the enchiladas
to cool down the spiciness of the salsa.
The enchiladas can be prepared ahead of time, covered tightly, and stored in the
refrigerator for 2 days until you’re ready to bake them in step 4. Just make sure that you
use a good-quality tortilla that won’t break apart in the sauce.
 ◁ COSTILLAS EN SALSA VERDE
Pork Rib Tips in Green Salsa
Pork rib tips is a popular cut of meat in Mexico, because of its affordability
and rich flavor. is stew made with salsa verde is a staple in many homes,
and that means that there are as many variations to this recipe as there are
home cooks in Mexico. You can switch out the vegetables in this recipe to
make it your own; instead of the nopales, substitute squash, zucchini, green
beans, or chayotes.

PREP TIME: 10 minutes

COOK TIME: 50 minutes
YIELD: 6 servings

2 pounds (900 g) pork rib tips

2 cups (480 ml) water
3 cloves garlic (1 peeled and 2 unpeeled), divided
1 bay leaf
1/ plus 1/3 medium white onion, divided
4

2 tablespoons vegetable oil (30 ml) or rendered pork fat (30 g)

1 pound (450 g) tomatillos (about 11 medium tomatillos), husks removed
4 to 6 serrano or 2 to 3 jalapeño peppers
1/ cup (13 g) chopped fresh cilantro
3

Salt and pepper, to taste

11/2 cups (225 g) diced and cooked nopales (see here for nopales prep)

TO SERVE
Arroz Blanco
Warm corn tortillas
1. Chop the rib tips into 11/2 inch (4 cm) sections and place them in a large
saucepan. Cover with the water and add the peeled garlic clove, bay
leaf, and 1/4 onion.
2. Bring the water to a boil over medium-high heat, then reduce the heat to
a simmer. Cook for about 40 minutes, until the meat is tender and the
water has reduced. At this point, the meat will start to brown in its own
fat.
3. Meanwhile, preheat a comal or large skillet over medium-high heat,
then roast the tomatillos, peppers, and the remaining 1/3 onion and 2
unpeeled garlic cloves. (See here for specific roasting instructions for
each vegetable.) Wrap all the roasted vegetables in a large piece of
aluminum foil so they keep cooking in their own steam for about 5
minutes.
4. Place the roasted vegetables and chopped cilantro in a blender, and
blend until smooth.
5. Once the meat is cooked and slightly browned, add the vegetable oil.
Once the oil is hot, pour the sauce into the saucepan, season with the
salt and pepper, and bring to a boil. Stir in the nopales, then reduce the
heat to simmer for 7 to 8 minutes.
6. Serve with the rice and tortillas.

NOTA
You can add an avocado leaf along with the bay leaf when cooking the meat. This will add a
more herbaceous flavor to the meat.
 ◁ ENSALADA DE POLLO
Chicken Salad
e chicken salad that is made in Mexico is an adaption of the famous
Russian Olivier salad, but with chicken added. Some variations include
other ingredients, like red peppers and corn. It is a classic party dish that
continues to be popular throughout Mexico.

PREP TIME: 15 minutes plus 4 hours chilling time

YIELD: 8 servings

1 pound (450 g) chicken breast, cooked and shredded

14 ounces (400 g) potatoes, cooked and diced
8 ounces (225 g) carrots, cooked and diced
5 ounces (140 g) celery, diced
6 ounces (170 g) canned sweet peas, drained
1 Golden or Red Delicious apple, peeled and diced
1 cup (225 g) mayonnaise
Salt and pepper, to taste

GARNISHING AND TO SERVE

1 sprig fresh parsley
Saltines
Pickled jalapeños and carrot slices

1. Place the shredded chicken in a large bowl with the potatoes, carrots,
celery, sweet peas, and apple. Gently mix together and stir in the
mayonnaise. Do this carefully to avoid breaking up or mashing the
cooked vegetables.
2. Season the salad with the salt and pepper, then refrigerate for about 4
hours to allow the flavors to blend.
3. Garnish with the parsley and serve with the saltines and pickled
jalapeños and carrot slices (for the adults).

NOTAS
The addition of the apple is something I started doing many years ago. It is not very
common in Mexico, but it gives the salad a good balance of crunchiness and a little
sweetness. I like to use Golden Delicious or Red Delicious.
This salad is best eaten the same day, but you can store the leftovers in the refrigerator
for up to 2 days.
 ENSALADA DE CODITOS
Macaroni Salad

Also known as sopa fría (cold soup), this macaroni salad is most oen
served alongside Ensalada de Pollo (opposite), as the two complement each
other well. In the state of Sinaloa, it is a favorite side dish for parties, where
it’s served with Barbacoa de Lengua and Asado de Puerco. In my hometown
of Tampico, in the state of Tamaulipas, this dish and the chicken salad are
both oen seen on the menu at children’s birthday parties, served with a
generous portion of saltine crackers and some pickled jalapeños and carrots
for the adults.

PREP TIME: 10 minutes plus 4 hours chilling time

COOK TIME: 12 minutes
YIELD: 8 servings

8 ounces (225 g) elbow macaroni

10 ounces (280 g) American or Cheddar cheese, cut into squares or cubes
10 ounces (280 g) cooked ham, cut into small cubes
11/2 cups (360 ml) Mexican crema or sour cream
1/ cup (55 g) mayonnaise
4

Salt and pepper, to taste

1 sprig fresh parsley, for garnishing

1. Cook the macaroni according to the package directions, then drain and
set aside to cool.
2. Place the cheese and ham in a large bowl, then stir in the cooled
macaroni (make sure the macaroni is cool; otherwise, its heat will cause
the cheese to melt).
3. In a smaller bowl, mix the Mexican crema with the mayonnaise, salt,
and pepper. Gently fold this mixture into the bowl with the macaroni,
ham, and cheese, and thoroughly coat all the ingredients. Refrigerate
until chilled, about 4 hours.
4. To serve, garnish the macaroni salad with the parsley.

NOTAS
Some recipes add diced celery, corn, peas, and other vegetables to this salad. If you
choose to use them, add them with the cheese and ham in step 2.
You can refrigerate this salad for up to 3 days.
 ◁ FILETE DE PESCADO EMPANIZADO
Breaded Fish Fillet
When you grow up in a seaport like my hometown of Tampico, seafood will
be an essential part of your weekly menu. To make this recipe, my mom
would use catfish or tilapia. You can use different types of fish, as long as you
take into account how well the fish holds its shape while frying. Ask your
local fishmonger for their recommendations.

PREP TIME: 15 minutes

COOK TIME: 20 minutes
YIELD: 6 servings

21/4 pounds (1 kg) tilapia (6 fillets)

1 tablespoon (15 ml) fresh lime juice
Salt and pepper, to taste
1/ teaspoon onion powder
2
1/ teaspoon garlic powder
2

2 large eggs
2 cups (200 g) dried bread crumbs or crushed saltines
3/ cup (180 ml) vegetable oil
4

GARNISHING AND TO SERVE

Arroz Blanco or Arroz Rojo
Green salad of your choice
Lime wedges
Warm corn tortillas
Spicy salsa of your choice

1. Pat the fish fillets dry. Sprinkle with the lime juice and season with the
salt, pepper (freshly ground, if possible), and onion and garlic powders.
2. Beat the eggs in a large bowl, then place the fish in the egg mixture.
3. Spread the bread crumbs on a large dish. Have another large plate ready
to place the fish on after breading them.
4. Using kitchen tongs or your hands, place a fish fillet in the bread
crumbs, turn to coat the other side, and turn again if needed until the
fillet is well coated. Lightly pat down on the crumbs to ensure that they
adhere to the surface of the fish. Place the breaded fillet on the clean
plate and repeat this process with the remaining fillets.
5. Heat the oil in a large skillet over medium-high heat. Line a plate with
paper towels. Once the oil is hot, place the breaded fillets in the pan.
You can fry 2 or 3 fillets at a time, just make sure not to overcrowd the
pan. Cook for 3 to 4 minutes per each side until they are golden, then
place them on a prepared plate to drain any excess oil.
6. Serve with the rice, salad, lime wedges, tortillas, and salsa.

NOTAS
If you use saltines, make sure to adjust the salt accordingly, as the crackers have salt in
them.
You can freeze breaded fillets (uncooked) for up to 6 weeks. Wrap each fillet in plastic
wrap, then place them in a freezer bag. Thaw before frying.
 ◁ FRIJOL CON PUERCO
Pork and Beans
is dish is from the state of Yucatán, but it is also loved in nearby states
such as Campeche, Quintana Roo, and Tabasco. One of the first things I
learned when I moved to Tabasco was that Mondays were Frijol con Puerco
Day. Now I understand why. Monday was laundry day, and back then, the
women had to spend long hours doing the laundry by hand. e ease of
making a simple stew allowed them to dedicate their time to other chores
while the food simmered in the kitchen. is custom continues to this day,
as many eateries and restaurants serve this dish on Mondays. is is one of
those dishes that tastes better when reheated, so double this recipe and
freeze some for later.

PREP TIME: 15 minutes

COOK TIME: 1 hour 20 minutes
YIELD: 6 servings

1 cup (240 g) dried black beans

4 cups (1 quart/950 ml) water
1 clove garlic
1/ white onion
4

2 pounds (900 g) pork shoulder, cut into 2-inch (5 cm) cubes

1 small sprig epazote
Salt, to taste

GARNISHING AND TO SERVE

6 small radishes, chopped
1/ cup (20 g) chopped fresh cilantro
2
1/ cup (40 g) chopped white onion
3
Lime wedges (optional)
Chiltomate salsa (optional) (see Notas)
Arroz Blanco

1. Before cooking the beans, check to see if there are any broken or dried-
up ones and remove them. Rinse the beans and place them in a large
stockpot or casserole. Cover with the water and add the garlic and
onion. Remove any beans that float to the surface, as these are probably
too old and damaged.
2. Place the pot over high heat and bring to a boil, then reduce the heat to a
simmer. Partially cover the pot to allow some of the steam to be
released. Cook the beans for about 40 minutes, then add the pork and
epazote, and season with the salt. Continue cooking for another 40 to 45
minutes, until the meat and beans are tender. If the broth reduces too
much, add about 1/4 cup (60 ml) hot water. Taste the stew to see if it
needs more salt.
3. Serve in large bowls and place the garnishes and rice in serving dishes
for everyone to customize their own.

NOTAS
If using an Instant Pot, cook the beans for 15 minutes, then release the pressure valve,
add the pork, and cook for another 15 to 20 minutes. If you using a slow cooker, cook
the beans on the low setting for 3 hours, then add the pork and continue cooking for 3
more hours.
This dish tastes even better when it’s made with pork ribs, so replace half the pork
shoulder with ribs to enhance the flavors.
To make the chiltomate salsa, place 2 plum tomatoes, 2 onion slices (1/2 inch/1 cm thick),
and 1 habanero pepper in a hot skillet. Cook them evenly, about 8 minutes, and remove
promptly. Make a smooth salsa using a molcajete or a blender, adding a little bit of water
if needed.
 ◁ PICADILLO

e name picadillo comes from the Spanish verb picar, which means “to
chop or mince,” and most of the ingredients in this dish are chopped.
Picadillo is prepared in many Latin American countries with several
variations, but in essence, it is a comfort food comprised of ground beef,
tomato sauce, and vegetables. It is a very flexible dish, and you can change
the ingredients to make a picadillo you can call your own. Picadillo is also
used as a filling for gorditas and burritos and as a topping for sopes. My son
even likes to make sandwiches with picadillo, which are similar to Sloppy
Joes!

PREP TIME: 15 minutes

COOK TIME: 30 minutes
YIELD: 6 servings

2 tablespoons (30 ml) vegetable oil

1 pound (450 g) ground beef
1/ large onion, finely chopped
2

2 cloves garlic, minced

1 cup (120 g) diced carrots (about 2 medium carrots)
1 cup (140 g) diced potatoes (about 2 small potatoes)
2 medium tomatoes, coarsely chopped
1/ cup (120 ml) water
2

1 cup (145 g) green peas (if canned, drain, and if frozen, thaw)
Salt and pepper, to taste

TO SERVE
Arroz Rojo or Arroz Blanco
Warm corn tortillas
1. Heat the oil in a large skillet over medium-high heat. Add the ground
beef and cook for 5 minutes, using a spatula or wooden spoon to break
up any large pieces.
2. Stir in the onion and garlic, and continue cooking until the onion is
slightly translucent, about 2 minutes. Add the carrots and cook for about
5 more minutes. Then add the potatoes and continue cooking for 5 more
minutes, stirring frequently.
3. While the meat and vegetables are cooking, place the tomatoes and
water in a blender, and blend until smooth. Add this sauce to the skillet
and stir in the peas.
4. Season with the salt and pepper, and simmer until the vegetables are
cooked and the liquid has reduced, about 10 minutes. If the liquid
reduces before the vegetables are cooked, add about 1/4 cup (60 ml) of
water and continue cooking.
5. Serve with the rice and tortillas.

NOTAS
Raisins, olives, and capers are other ingredients some cooks add to their picadillo. Add in
step 3 with the sauce and peas.
The amount of picadillo this recipe makes is enough for stuffing 8 poblano peppers for
making Chiles Rellenos.
 POLLO A LA VERACRUZANA
Chicken Veracruz-Style
I’ve been making this stew for years, but without using a recipe. e way I
grew up cooking was adding a little bit of this, a pinch of that, and tasting to
see if it needed something else. is is a very forgiving dish, allowing you to
use vegetables you have on hand in your kitchen.

PREP TIME: 10 minutes

COOK TIME: 50 minutes
YIELD: 6 servings

2 tablespoons (30 ml) olive oil

6 bone-in, skin-on chicken thighs, whole, or 3 breasts, cut in half
Salt and pepper, to taste
1/ medium white onion, finely chopped
2

4 cloves garlic, minced

2 carrots, diced
1 large potato, diced
1 pound (450 g) chopped tomatoes
1 cup (240 ml) water
1 bay leaf
1/ teaspoon dried thyme or a small fresh sprig
2
1/ teaspoon marjoram (optional)
2
1/ cup (40 g) pimento-stuffed olives, sliced
3
1/ cup (35 g) raisins
4

2 teaspoons capers

TO SERVE
Arroz Blanco
Pickled jalapeño peppers
1. Heat the oil in a large skillet over medium-high heat. Season the
chicken with the salt and pepper, then add it to the skillet and sear for 7
to 8 minutes per side. Once the chicken is browned, remove it from the
pan and set aside (somewhere it will stay warm).
2. Add the onion to the skillet and cook for about 2 minutes, then stir in
the garlic and carrots and cook for 5 minutes. Add the potatoes and
cook for 2 more minutes.
3. Place the chopped tomatoes and water into a blender, and blend until
smooth. Pour the tomato sauce into the skillet, using a strainer.
4. Return the chicken to the skillet, bring the sauce to a boil over medium-
high heat, and then reduce the heat to a simmer. Add the bay leaf,
thyme, marjoram (if using), olives, raisins, and capers. Season with salt
and pepper and cover. Simmer until the chicken and vegetables are
cooked, 10 to 12 minutes. The cooking time will vary depending on the
size and type of chicken pieces.
5. Serve with the rice and pickled jalapeño peppers.

NOTAS
This stew uses many ingredients, but all of them add up to the richness of its flavor.
Some people eliminate the carrots and potatoes, while others add the vegetables
available in their region or in season. Sometimes I even add a little bit of wine and some
sweet peas too.
If the fresh tomatoes you’re using don’t have enough juice, simply add a few teaspoons
of tomato paste to the sauce.
During the winter, I make this stew using canned whole tomatoes.
 TINGA DE POLLO
Chicken Tinga
Chicken tinga is originally from the state of Puebla, but this recipe is for the
version that is the most popular throughout all of Mexico. I love to eat this
tinga as a topping for corn tostadas, but it can also be used as a taco filling,
as well as a dish you can serve with a side of rice and a salad. It is also a
popular stuffing for fried corn empanadas and a topping for sopes.

PREP TIME: 10 minutes

COOK TIME: 25 minutes
YIELD: 6 servings

2 tablespoons (30 ml) vegetable oil

1 medium white onion, sliced
2 large cloves garlic, minced
3 cups (500 g) diced tomato
2 tablespoons (6 g) chopped fresh parsley
3 cups (450 g) cooked and shredded chicken
2 chipotle peppers in adobo sauce (from a can), chopped
Salt and pepper, to taste

GARNISHING AND TO SERVE

Chopped fresh parsley
Corn tostadas (optional)

1. Heat the oil in a large skillet over medium heat and add the onion. Stir-
fry for 3 minutes, then stir in the garlic. Cook for another 2 minutes
until fragrant.
2. Add the tomato and parsley, reduce the heat, stir, and cook until the
tomatoes start releasing their juices, 6 to 7 minutes. If your tomatoes
 aren’t juicy enough, add a couple tablespoons (30 ml) of water. Add the
chicken and chipotle peppers. Simmer for about 8 more minutes, until
all the flavors have blended together. Season the chicken with the salt
and pepper.
3. Garnish with the chopped parsley and serve with the tostadas (if using).

NOTAS
You can use store-bought rotisserie chicken to prepare this dish. You can also prepare
tinga with pork and beef.
Adjust the amount of chipotle peppers you use depending on how spicy you want the
tinga to be.
If you have leftovers, they can be stored in the freezer for about a month.
 ◁ POLLO EN SALSA VERDE CON CALABACITAS
Chicken with Squash in Green Salsa
is recipe is one of the many ways you can use tomatillos, which are also
known as tomates verdes. For this recipe, I added Mexican squash, but you
can add zucchini, chayotes, green beans, and other green vegetables. e
addition of vegetables to this dish is widespread in Mexico; it adds more
flavor and texture to the stew, and it’s a great way to eat your daily amount of
veggies.

PREP TIME: 20 minutes

COOK TIME: 40 minutes
YIELD: 4 servings

4 skin-on, bone-in chicken thighs

Salt and pepper, to taste
1/ whole plus 1/4 chopped medium white onion, divided
4

2 cloves garlic, divided

2 sprigs fresh cilantro, divided
1 pound (450 g) tomatillos (about 11 medium tomatillos), husks removed
2 serrano peppers or 1 jalapeño pepper
11/2 tablespoons (22 ml) vegetable oil
8 ounces (225 g) Mexican squash or zucchini, diced
TO SERVE
Arroz Rojo (optional)
Warm corn tortillas (optional)

1. Season the chicken pieces with the salt, then place them in a stockpot
with the 1/4 whole onion, 1 garlic clove, and 1 cilantro sprig. Cover with
water, place over high heat, and bring to a boil. Reduce the heat and
simmer gently for 30 minutes, or until the chicken is cooked and soft.
 Remove from the heat and drain, reserving the chicken broth and
discarding the onion, garlic, and cilantro. Set aside.
2. While the chicken is cooking, place the tomatillos, remaining garlic
clove, and serrano peppers in a separate large saucepan, cover with
water, and cook for 15 minutes over medium heat.
3. Transfer the tomatillos, garlic, and serrano peppers to a blender, and
blend until smooth.
4. Heat the oil in a large skillet over medium-high heat. Add the remaining
chopped onion and cook for 2 minutes. Stir in the squash and continue
cooking for 4 minutes, then pour in the sauce and add the chicken. Let
simmer for 10 minutes. If the sauce gets too thick, add about 1/2 cup
(120 ml) of the reserved chicken broth. Season with salt and pepper.
5. To serve, garnish with the remaining cilantro sprig and serve with the
rice (if using) and the tortillas (if using).

NOTA
Some people like this stew to be served more like a soup, in which case they would add
more of the broth. The quantity added depends on how soupy they want the dish to be.
 ◁ POLLO ENTOMATADO
Chicken in Tomato Sauce

Pollo entomatado is a simple but flavorful dish. It doesn’t need much in the
way of spices or herbs to make it one of the most memorable stews you will
ever taste. It is a homey dish, and I love to eat it with bread to soak up all
those delicious tomato juices. For this dish, I try to buy the juiciest tomatoes
in the market. I like to take advantage of summer tomatoes because they
always produce a rich sauce.

PREP TIME: 15 minutes

COOK TIME: 45 minutes
YIELD: 4 servings

4 pieces skin-on, bone-in chicken (about 2 pounds/900 g) (see Notas)

Salt and pepper, to taste
2 tablespoons (30 ml) vegetable oil
1/ cup (30 g) chopped white onion
4

1 small clove garlic, diced

1 poblano pepper, diced
1 jalapeño pepper, diced
11/2 pounds (680 g) chopped fresh tomatoes
1 cup (240 ml) water

GARNISHING AND TO SERVE

1/ cup (10 g) chopped fresh parsley or cilantro
4

Arroz Blanco

1. Season the chicken with the salt and pepper. Set aside.
2. Heat the oil in a large stockpot or Dutch oven over medium-high heat.
Add the chicken pieces, skin sides down. Cook the chicken, turning
once, until both sides are golden brown, about 10 minutes.
3. Reduce the heat to medium and stir in the onion and garlic. Cook for
about 3 minutes, until the onion looks transparent. Add the peppers and
continue cooking for 5 more minutes. Using a wooden spoon, scrape
away any browned bits at the bottom of the pot. Stir in the chopped
tomatoes and cook for 5 more minutes.
4. Add the water, increase the heat to medium-high, and bring to a boil.
Reduce the heat to a simmer, cover, and cook for 25 to 30 minutes, or
until the chicken is cooked and tender. Taste and season with salt.
5. Garnish with the chopped parsley or cilantro and serve with the rice.

NOTAS
For this recipe, I used 1 chicken thigh, 1 chicken leg, and 1 chicken breast cut into two
pieces.
Add more jalapeño peppers if you want more heat.
Some cooks also add 1 chicken bouillon cube with the water in step 4 to enhance the
flavor of this dish.
 ◁ ROPA VIEJA
Shredded Beef in Tomato Sauce

Ropa vieja, which means “old clothes” in Spanish, is a dish that is found
throughout many Latin American countries, including Mexico. is stew
consists of shredded beef cooked with vegetables in a tomato-based broth.
Whenever I make Caldo de Res, I like to cook extra meat so I can make this
dish later in the week.

PREP TIME: 15 minutes

COOK TIME: 2 hours 10 minutes
YIELD: 6 servings

BEEF
11/2 pounds (675 g) skirt steak, flank steak, or rump roast, cut into large cubes
1/ medium white onion
3

4 large cloves garlic

1 bay leaf

STEW
3 large tomatoes
2 cloves garlic
2 tablespoons (30 ml) vegetable oil
3/ white onion, thinly sliced
4

2 medium potatoes, cut into bite-size cubes

1 bay leaf
1 teaspoon dried Mexican oregano
1/ teaspoon freshly ground cumin seeds
3

2 pickled jalapeño peppers, sliced

1 tablespoon (15 ml) vinegar from the jalapeño peppers (optional)
Salt and pepper, to taste

TO SERVE
Arroz Blanco
Frijoles de la Olla (optional)
Warm corn tortillas

1. To make the beef: Place the meat, onion, garlic, and bay leaf in a large
stockpot, then fill it with enough water to cover the meat. Place the pot
over high heat and bring to a boil. Reduce the heat to low, cover, and
simmer for 2 to 3 hours, until the meat is tender enough to shred.
Remove the meat from the pot and let cool until you can handle it, then
shred it and set aside. Reserve at least 1 cup (240 ml) of the cooking
broth to use for the stew.
2. While the meat is cooking, make the stew: Place the tomatoes and garlic
in a large saucepan and cover with water. Turn the heat to medium-high
and bring to a boil. Reduce the heat to medium-low, cover, and cook
until the tomatoes are tender and the skins are peeling, about 15
minutes. Set the pan aside to cool slightly.
3. Heat the oil in a large skillet over medium-high heat. Add the onion and
cook for 1 minute, then add the diced potatoes and cook for 5 more
minutes, stirring frequently to keep them from sticking to the pan.
4. While the potatoes are cooking and the tomatoes have cooled a little,
remove the skins from the tomatoes and place them in a blender with
the garlic cloves. Blend until smooth (there’s no need to add water).
5. Add the tomato sauce, the 1 cup (240 ml) reserved beef broth, and 1 bay
leaf to the skillet with the onion and potatoes. Stir and continue cooking
for another 5 minutes, then reduce the heat to low and add the shredded
meat. Cook for 8 to 10 more minutes.
6. Check the potatoes for doneness, ensuring they are keeping their shape
and don’t overcook. Stir in the oregano and cumin, along with the
jalapeño slices and their vinegar (if using). Season with the salt and
pepper. The stew is ready when the potatoes are tender and all the
flavors have blended.
7. Serve with the rice, beans (if using), and tortillas.

NOTAS
You can also cook the meat in an Instant Pot or pressure cooker for 45 minutes and in a
slow cooker on the low setting for 8 hours.
You can omit the jalapeños or add more if you like. You can also substitute fresh
jalapeños.
Sometimes I add sliced pimento-stuffed olives and a teaspoon of chopped capers to this
dish, because that’s the way my husband likes it. Add in step 6 with the jalapeños.
 ◁ TAMALES DE POLLO EN SALSA VERDE
Chicken in Green Salsa Tamales
ese tamales are among the most popular tamales in Mexico, particularly
in the center of the country. ey are also one of the most commonly known
tamales in the United States, along with Tamales de Puerco. e word tamal
comes from the Nahuatl word tamalli, meaning “wrapped.” Tamales are
steamed in a leaf wrapper, usually a corn husk or a banana leaf, but other
wrappers include avocado leaves, hoja santa, and other nontoxic leaves
found in Mexico.

PREP TIME: 40 minutes

COOK TIME: 1 hour 40 minutes
YIELD: 36 tamales

CHICKEN
11/2 pounds (675 g) boneless, skinless chicken breasts
2 thick slices onion
2 cloves garlic

SALSA
11/2 pounds (675 g) tomatillos, husks removed
6 serrano peppers or 4 jalapeño peppers
2 cloves garlic
Salt, to taste

DOUGH
36 medium corn husks, plus 10 more for lining the steaming pot
13/4 cups (360 g) lard
5 cups (615 g) masa harina for tamales
1 teaspoon baking powder
6 cups (11/2 quarts/1.4 L) warm chicken broth, plus more if needed
Salt, to taste

1. To make the chicken: Place the chicken, onion, and garlic in a large
stockpot. Cover the ingredients with water and cook over medium heat
for 40 minutes, until the chicken is tender. Remove the chicken, let it
cool, and then shred it with two forks.
2. While the chicken is cooking, make the salsa: Place the tomatillos,
peppers, and garlic in a large pot with enough water to cover the
ingredients. Cook, covered, over medium heat until they are cooked and
tender, 15 to 18 minutes.
3. Transfer the tomatillos, peppers, and garlic to a blender, and blend until
smooth. Season the sauce with the salt and mix with the shredded
chicken. Set aside.
4. To make the dough: Place all the corn husks in a large bowl with warm
water to soak for about 30 minutes; this will help make the husks soft
and easily pliable when preparing the tamales. Remove the husks, drain
any excess water, and set aside.
5. Place the lard in a large bowl and begin to beat it by hand or with a hand
mixer until it acquires a lighter color and a slightly fluffy texture.
Slowly incorporate the masa harina, baking powder, and warm broth.
Continue mixing until all the ingredients are well incorporated, then
season with the salt. If the dough looks too dry, add a little bit more
broth to it, a couple tablespoons (30 ml) at a time.
6. To assemble the tamales, place a corn husk on your work surface with
the wide end facing toward you. Place 2 to 3 tablespoons (15 to 30 g) of
the dough in the center of the corn husk, closer to the bottom of the
husk (the wide end). Using the back of a large spoon, evenly spread the
dough toward the left, right, and bottom edges. The dough should reach
all the way to the bottom edge (or just before it) but leave an inch (2.5
cm) of space on the left and right sides. Top the dough with 2
tablespoons (38 g) of the chicken filling. Fold the right and left sides of
the corn husk in toward the center, overlapping each other and
 completely covering the dough and the filling. Next, fold the narrow
end of the husk up toward the center. Repeat this process for the
remaining 35 husks, dough, and filling. I usually line up the formed
tamales on a tray as I make them.

7. To steam the tamales, place a steamer rack inside a large stockpot. Add
enough warm water so that it almost reaches the steamer rack, then line
the rack with a layer of corn husks. Place the tamales in the pot in an
upright position, with the open ends facing up. Cover them with a
generous layer of husks, then cover the pot. Steam the tamales for about
1 hour over medium heat. During the steaming, check the pot to see if it
has enough water (be careful when removing the lid), adding more if
needed (see Notas). To check if the tamales are ready, remove one from
the pot, wait 5 minutes, then open it. If the husk separates easily from
the dough when you open it, that means that the tamal is ready. If the
 dough sticks to the husk, place it back in the pot and cook for 15 more
minutes.

8. Serve the tamales while still hot; just let them rest for 5 minutes first so
the dough can firm up.
NOTAS
Instead of the lard, you can use shortening or even vegetable oil.
To beat the dough, I usually use a hand mixer, but I use a stand mixer when making a
large batch of dough.
When assembling tamales, cooks do not actually measure out the specific amounts of
dough and filling that are added to every husk. Instead, they spoon on the amounts that
they deem appropriate, while trying to stay within a consistent range. The amounts used
can depend on how much area the corn husk has (they may vary in size), as well as how
large the cook wants the tamales to be.
You can tie the tamales with a strip of corn husk. It is not necessary, but it does help to
keep them intact during the cooking process (this is especially true when making larger
tamales). Some people use the strip as an indicator when making different types of
tamales, only tying one type so that it’s easy to tell which is which without having to open
them.
If you need to add more water to the pot when steaming the tamales, make sure to pour
it as close to the wall of the pot as possible, avoiding the tamales. If water gets into the
tamales, they will lose their flavor and the dough will be soggy.
One trick Mexican cooks use is to place a coin at the bottom of the pot underneath the
steaming rack. If the water evaporates, the coin will start rattling, letting you know that
you need to add more water to the pot.
Tamales can be frozen in plastic bags for up to 4 months. You can reheat frozen tamales
in the microwave for 2 minutes per tamal if they are frozen and 1 minute if they are
thawed, re-steam thawed tamales for 15 minutes, or place thawed tamales, with the
corn husks still on, in a skillet over medium-high heat for 10 minutes. The corn husks will
start roasting, which will add an extra smoky flavor to the tamales. Turn them 2 or 3
times until warm.
 ◁ TAMALES DE PUERCO
Pork Tamales
ese tamales are filled with pork in a sauce made with dried red peppers.
ey are very similar to the tamales made in the northern states of Coahuila,
Tamaulipas, and Nuevo Leon. A woman from Monclova in Coahuila, named
Yolanda, gave me this recipe years ago. She prepared these tamales to sell to
her neighbors every weekend, and I always think of her when making them.

PREP TIME: 45 minutes

COOK TIME: 2 hours 15 minutes
YIELD: 16 tamales

PORK
1 pound (450 g) pork shoulder, cut into cubes
2 cloves garlic
1/ white onion
4

1 bay leaf
1 teaspoon salt
4 cups (1 quart/950 ml) water

SALSA
2 ancho peppers, sliced open, seeded, and veins removed
3 guajillo peppers, sliced open, seeded, and veins removed
2 small cloves garlic
1/ teaspoon ground cumin
3

1 tablespoon (15 ml) vegetable oil

Salt and black pepper, to taste

DOUGH
16 large corn husks, plus 10 more for lining the steaming pot
11/3 cups (275 g) lard
3 cups (370 g) masa harina
1 teaspoon baking powder
Salt, if needed

1. To make the pork: In a medium pot, combine the pork, garlic, onion,
bay leaf, and salt. Cover with the water. Bring to a boil over medium-
high heat, then reduce the heat. Simmer, partially covered, occasionally
using a large spoon to skim off any foam that forms on the surface, for
about 1 hour, or until the meat is tender enough to shred. Remove and
discard the onion, garlic, and bay leaf. When the meat is cool enough to
handle, shred into bite-size pieces with two forks. Set aside. Reserve the
cooking broth to use for the salsa and the dough.
2. While the meat is cooking, make the salsa: Soak the dried peppers in a
medium bowl with warm water for about 20 minutes. Drain the peppers,
reserving the water, and place them in a blender, along with the garlic,
cumin, and 1/3 cup (75 ml) of the reserved soaking water. Blend until
smooth.
3. Heat the vegetable oil in a large skillet over medium heat, then add the
salsa with 1 cup (240 ml) of the reserved pork broth and cook for 8
minutes. Add the shredded pork to the sauce and season with the salt
and pepper. Add more pork broth if the meat becomes dry. Simmer until
heated through, about 5 more minutes.
4. To make the dough: Place all the corn husks in a large bowl with warm
water to soak for about 30 minutes; this will help make the husks soft
and easily pliable when preparing the tamales. Remove the husks, drain
any excess water, and set aside.
5. Place the lard in a large bowl and begin to beat it by hand or with a hand
mixer until it acquires a lighter color and a slightly fluffy texture.
Slowly incorporate the masa harina, baking powder, and 21/2 cups (600
ml) reserved warm pork broth. Continue mixing until all the ingredients
are well incorporated, then season with the salt. If the dough looks too
dry, add a little bit more broth to it, a couple tablespoons (30 ml) at a
time.
6. To assemble the tamales, place a corn husk on your work surface with
the wide end facing toward you. Place 2 tablespoons (30 g) of the dough
in the center of the corn husk, closer to the bottom of the husk (the wide
end). Using the back of a large spoon, evenly spread the dough toward
the left, right, and bottom edges. The dough should reach all the way to
the bottom edge (or just before it) but leave an inch (2.5 cm) of space on
the left and right sides. Top the dough with 11/2 tablespoons (27 g) of
the meat filling. Fold the right and left sides of the corn husk in toward
the center, overlapping each other and completely covering the dough
and the filling. Next, fold the narrow end of the husk up toward the
center. Repeat this process for the remaining 15 husks, dough, and
filling. I usually line up the formed tamales on a tray as I make them.
7. To steam the tamales, place a steamer rack inside a large stockpot. Add
enough warm water so that it almost reaches the steamer rack, then line
the rack with a layer of corn husks. Place the tamales in the pot in an
upright position, with the open ends facing up. Cover them with a
generous layer of husks, then cover the pot. Steam the tamales for about
1 hour over medium heat. During the steaming, check the pot to see if it
has enough water (be careful when removing the lid), adding more if
needed (see Notas). To check if the tamales are ready, remove one from
the pot, wait 5 minutes, then open it. If the husk separates easily from
the dough when you open it, that means that the tamal is ready. If the
dough sticks to the husk, place it back in the pot and cook for 15 more
minutes.
8. Serve the tamales while still hot; just let them rest for 5 minutes so the
dough can firm up.
NOTAS
Instead of the lard, you can use shortening or even vegetable oil.
When assembling tamales, cooks do not actually measure out the specific amounts of
dough and filling that are added to every husk. Instead, they spoon on the amounts that
they deem appropriate, while trying to stay within a consistent range. The amounts used
can depend on how much area the corn husk has (they may vary in size), as well as how
large the cook wants the tamales to be.
If you need to add more water to the pot when steaming the tamales, make sure to pour
it as close to the wall of the pot as possible, avoiding the tamales. If water gets into the
tamales, they will lose their flavor and the dough will be soggy.
Tamales can be frozen in plastic bags for up to 4 months. You can reheat frozen tamales
in the microwave for 2 minutes per tamal if they are frozen and 1 minute if they are
thawed, re-steam thawed tamales for 15 minutes, or place thawed tamales, with the
corn husks still on, in a skillet over medium-high heat for 10 minutes. The corn husks will
start roasting, which will add an extra smoky flavor to the tamales. Turn them 2 or 3
times until warm.
 ◁ TAMALES DE RAJAS CON QUESO
Cheese and Vegetable Tamales

Tamales de rajas con queso are a popular variety of tamal filled with tomato
sauce, cheese, and strips of poblano peppers. e mellow flavor of the cheese
is a perfect match for the spiciness and smokiness of the roasted peppers.
You can serve these tamales by themselves or alongside other types of
tamales to provide a meatless option for guests. ese tamales are also
known simply as tamales de rajas. e word rajas means “strips,” and refers
to the strips of poblano peppers.

PREP TIME: 40 minutes

COOK TIME: 1 hour 20 minutes
YIELD: 12 tamales

FILLING
2 large tomatoes
1 jalapeño or 2 serrano peppers, stemmed
1 small clove garlic, chopped
1 tablespoon (8 g) chopped white onion
2 poblano peppers
Salt, to taste
10 ounces (280 g) Oaxaca or panela cheese, cut into 1-inch-long (2.5 cm) strips

DOUGH
16 large corn husks, plus 10 more for lining the steaming pot
2/ cup (135 g) lard
3

2 cups (245 g) masa harina

1/ teaspoon baking powder
2

13/4 cups (420 ml) warm chicken broth

Salt, to taste

1. To make the filling: Place the tomatoes and jalapeño pepper in a

saucepan and cover with water. Cook over medium-high heat until
tender, 12 to 15 minutes. Drain the water, reserving a couple
tablespoons (30 ml) in case you need it to thin the sauce in step 2.
2. Place the tomatoes and jalapeño pepper in a blender with the garlic and
onion. Blend until smooth, then season with the salt. Set aside.
3. Roast the poblano peppers over an open flame of your stove over
medium-high heat, turning for even roasting, 8 to 10 minutes. Place the
roasted peppers in a plastic bag and close it, letting them steam for 5
minutes. Remove from the bag and scrape off the charred skin by
rubbing your fingers on the surface of the peppers. Using a sharp knife,
cut a slit along the length of the peppers and remove the seeds and
veins.
4. To make the dough: Place all the corn husks in a large bowl with warm
water to soak for about 30 minutes; this will help make the husks soft
and easily pliable when preparing the tamales. Drain and set aside.
5. Place the lard in a large bowl and begin to beat it by hand or with a hand
mixer until it acquires a lighter color and a slightly fluffy texture.
Slowly incorporate the masa harina, baking powder, and warm broth.
Continue mixing until all the ingredients are well incorporated, then
season with the salt. If the dough looks too dry, add a little bit more
broth to it, a couple tablespoons (30 ml) at a time.
6. To assemble the tamales, place a corn husk on your work surface with
the wide end facing toward you. Place about 3 tablespoons (45 g) of the
dough in the center of the bottom half of the corn husk. Evenly spread
the dough, about 1/8 inch (3 mm) thick, with a large spoon to the bottom
edge and leaving about an inch (2.5 cm) on the left and right sides. Add
1 tablespoon (15 ml) of the sauce, then top with some of the cheese and
pepper strips (at least one of each). Fold the right and left sides of the
corn husk in toward the center, overlapping and completely covering the
dough and the filling. Fold up the narrow end of the husk toward the
center, then tie the tamal using a thin strip of corn husk (tying is
 optional). Repeat this process with the remaining 11 corn husks, dough,
sauce, and cheese and peppers.
7. To steam the tamales, place a steamer rack inside a large stockpot. Add
enough warm water so that it almost reaches the steamer rack, then line
the rack with a layer of corn husks. Place the tamales in the pot in an
upright position, with the open ends facing up. Cover them with a
generous layer of husks, then cover the pot. Steam the tamales for about
1 hour over medium heat. During the steaming, check the pot to see if it
has enough water (be careful when removing the lid), adding more if
needed (see Notas). To check if the tamales are ready, remove one from
the pot, wait 5 minutes, then open it. If the husk separates easily from
the dough when you open it, that means that the tamal is ready. If the
dough sticks to the husk, place it back in the pot and cook for 15 more
minutes.
8. Serve the tamales while still hot; just let them rest for 5 minutes so the
dough can firm up. Servewith extra tomato sauce on top.
NOTAS
You can also use Salsa Verde for the sauce. Make extra salsa for serving along with the
cooked tamales. Some cooks prefer to use serrano or jalapeño peppers instead of the
poblano peppers. If you can’t find Oaxaca or panela cheese, substitute Monterey Jack or
another type of cheese.
Instead of the lard, you can use shortening or even vegetable oil.
When assembling tamales, cooks do not actually measure out the specific amounts of
dough and filling that are added to every husk. Instead, they spoon on the amounts that
they deem appropriate, while trying to stay within a consistent range. The amounts used
can depend on how much area the corn husk has (they may vary in size), as well as how
large the cook wants the tamales to be.
If you need to add more water to the pot when steaming the tamales, make sure to pour
it as close to the wall of the pot as possible, avoiding the tamales. If water gets into the
tamales, they will lose their flavor and the dough will be soggy.
Tamales can be frozen in plastic bags for up to 4 months. You can reheat frozen tamales
in the microwave for 2 minutes per tamal if they are frozen and 1 minute if they are
thawed, re-steam thawed tamales for 15 minutes, or place thawed tamales, with the
corn husks still on, in a skillet over medium-high heat for 10 minutes. The corn husks will
start roasting, which will add an extra smoky flavor to the tamales. Turn them 2 or 3
times until warm.
SALSAS & SIDES
 ◁ PICO DE GALLO

Pico de gallo has got to be one of the most popular salsas outside of Mexico.
In Mexico, we also like to call it salsa Mexicana, since it has the colors of the
Mexican flag: green, white, and red. is salsa is oen used with grilled
chicken and grilled or fried fish. Its ingredients are also commonly found in
many seafood cocktail recipes. ese days, some cooks customize this salsa
by adding pineapple or mango, along with other peppers, like habanero.

PREP TIME: 10 minutes

YIELD: 1 cup (255 g)

1 large ripe tomato or 2 medium ripe tomatoes, finely chopped

1/ large onion, finely chopped
3

2 serrano peppers or 1 jalapeño pepper, finely chopped

1/ cup (13 g) finely chopped fresh cilantro
3

Juice of 1/2 lime

Salt, to taste

1. Place the tomato, onion, and peppers in a medium bowl. Add the
cilantro, lime juice, and salt, then gently mix until all the ingredients are
coated with the lime juice.
2. You can eat immediately or cover and refrigerate for 30 minutes before
serving in order to enhance the flavors.

NOTAS
You can prepare the ingredients ahead of time, storing them in the refrigerator in
separate containers.
This salsa can be refrigerated for up to 3 days. The consistency won’t be the same as
when it’s fresh, but it will be acceptable.
 ◁ SALSA ROJA
Red Salsa
is is a table salsa that you will find in many homes in my hometown of
Tampico, as well as in many homes throughout Mexico. It is easy to make
and uses ingredients that almost everyone has in their kitchen. is
multipurpose salsa can be enjoyed at every meal.

PREP TIME: 5 minutes

COOK TIME: 15 minutes
YIELD: 11/4 cups (300 ml)

2 medium tomatoes
1 jalapeño pepper or 2 serrano peppers, stemmed
1 small clove garlic, chopped
1 tablespoon (8 g) chopped white onion
Salt, to taste

1. Place the tomatoes and pepper in a saucepan and cover with water.
Cook over medium-high heat until the ingredients are tender, 12 to 15
minutes. Drain the water, reserving 1/2 cup (120 ml) in case you need it
later, depending on how juicy the tomatoes are.
2. Place the tomatoes and pepper in a blender, along with the garlic and
onion. Blend until smooth. If the salsa looks dry, add some of the
reserved water, a couple tablespoons (30 ml) at a time (this depends on
the juiciness of the tomatoes).
3. Transfer the salsa to a bowl and season with the salt. If you want a
thinner salsa, add some of the reserved water.
4. Before serving, stir well for a smooth and even texture.
NOTA
This salsa can be refrigerated for up to 3 days and frozen for up to 4 weeks. Heat the salsa
before serving.
 ◁ SALSA ROJA ROSTIZADA
Roasted Red Salsa
e roasted flavors of this salsa pair well with grilled meats and Guacamole.
But to be honest, it tastes great regardless of what you put it on. Just a couple
spoonfuls over a warm, freshly made tortilla tastes delightful, and it is even
better if you add some diced avocado.

PREP TIME: 5 minutes

COOK TIME: 15 minutes
YIELD: 1 cup (240 ml)

2 medium tomatoes
1 small clove garlic, unpeeled
3 serrano peppers
2 teaspoons vegetable oil
Salt, to taste

1. Preheat a comal or large skillet over medium-high heat, then roast the
tomatoes, garlic, and peppers, turning them so they can roast evenly.
(See here for specific roasting instructions for each vegetable.) Once
roasted, peel the garlic.
2. Place the roasted vegetables in a blender and blend until desired
consistency. If you have a molcajete, this is the time to use it, as this is
the way this salsa is traditionally prepared.
3. Heat the oil in a skillet over medium heat and add the salsa. Simmer for
about 5 minutes.
4. Season with the salt and serve in a bowl.
NOTAS
I usually don’t add water to this salsa because the tomatoes will be juicy and soft from
roasting them.
This salsa is best eaten immediately, but it can be refrigerated for up to 3 days.
 ◁ SALSA TAQUERA
Taqueria-Style Salsa
is salsa is made with tomatillos and árbol peppers, and can also be
prepared with other spicy, dried peppers, like puya or piquín. Salsa taquera
is usually spicy, but you can adjust the spiciness to suit your taste by
reducing or increasing the amount of árbol peppers.

PREP TIME: 5 minutes

COOK TIME: 15 minutes
YIELD: 1 cup (240 ml)

2 medium tomatoes
1/ medium white onion (optional)
3

2 medium or 3 small tomatillos, husks removed

2 cloves garlic, unpeeled
15 árbol peppers
Salt, to taste

1. Preheat a comal or large skillet over medium-high heat, then roast the
tomatoes, onions (if using), tomatillos, and garlic, turning them so they
can roast evenly. Once roasted, peel the garlic and set aside. Add the
árbol peppers to the hot pan and slightly roast them. (See here for
specific roasting instructions for each vegetable.)
2. Once the árbol peppers are roasted, add them to a blender with the
roasted tomatoes, tomatillos, garlic, and onion. Blend until smooth. If
your salsa is too thick, add a little bit of water.
3. Season with the salt and serve in a bowl.
NOTAS
For a deep-red color, use more tomatoes than tomatillos.
This salsa can be refrigerated for up to 4 days and frozen for up to 6 weeks
 ◁ SALSA VERDE
Green Salsa

A common sight in any taqueria, this salsa is usually served alongside tacos
and pork carnitas. e ingredients in this salsa are also an important
component in many dishes, especially those called en salsa verde. Some
dishes made with this salsa include Enchiladas Verdes, Tamales de Pollo en
Salsa Verde, and Chicharrón en Salsa Verde. In addition to tacos, you can
also serve this salsa with tostadas, flautas, gorditas, and other Mexican street
foods.

PREP TIME: 5 minutes

COOK TIME: 15 minutes
YIELD: 11/2 cups (360 ml)

About 3 cups water (710 ml)

2 or 3 serrano peppers or 1 jalapeño pepper
6 medium tomatillos, husks removed
1 clove garlic
3 tablespoons (24 g) chopped white onion
1/ cup (10 g) chopped fresh cilantro (optional)
4

Salt, to taste

1. Bring the water to a boil in a medium saucepan. Add the peppers and
tomatillos, reduce the heat, and simmer, uncovered, for 12 to 15
minutes. Drain the water, reserving 1/4 cup (60 ml).
2. Add the peppers, tomatillos, garlic, onion, and cilantro (if using) to a
blender, and blend until smooth. Add a small amount of the cooking
water to achieve a saucier texture.
3. Season with the salt and serve in a bowl.
NOTAS
Fresh tomatillos are not always available, but you can use canned tomatillos instead.
If you don’t want to blend in the cilantro in step 2, you can add it when serving.
This salsa can be refrigerated for up to 3 days and frozen for up to 6 weeks. Heat the
salsa before serving. You can reheat it in the microwave for 1 to 2 minutes or in a small
saucepan over medium-low heat for 5 minutes, or until warm.
 SALSA VERDE ROSTIZADA
Roasted Green Salsa
Roasted salsas always have an added flavor due to the charred skins of the
ingredients. If you like grilling meat, this is an excellent salsa to make, since
you can prepare the ingredients while you’re cooking on the grill. is salsa
pairs well with red meats and grilled or fried fish. You can also serve this
salsa as an appetizer with warm corn tortillas, slices of avocado, and queso
fresco, or as a snack with a side of tortilla chips.

PREP TIME: 7 minutes

COOK TIME: 8 minutes
YIELD: 11/2 cups (360 ml)

8 ounces (200 g) tomatillos (about 6 medium tomatillos), husks removed

2 serrano peppers
2 thick slices white onion (about 1/4 onion)
1 clove garlic, unpeeled
1/ cup (10 g) chopped fresh cilantro
4

Salt, to taste

1. Preheat a comal or large skillet over medium-high heat, then roast the
tomatillos, peppers, onion slices, and garlic, turning them so they roast
evenly. (See here for specific roasting instructions for each vegetable.)
Once roasted, peel the garlic.
2. Place the roasted vegetables in a blender and blend until it has a slightly
chunky texture. Add about 1/4 cup (60 ml) of water if the consistency is
too thick. Add the cilantro and blend again until everything is well
incorporated.
3. Season with the salt and serve in a bowl.
NOTAS
You can swap 1 jalapeño pepper for the 2 serrano peppers. You can also use habanero
peppers for extra heat.
If you want to make this salsa ahead of time, do not add the cilantro. Instead, add it at
serving time as a garnish.
This salsa is often served with diced avocado on top.
This salsa is best eaten immediately, but it can be refrigerated for up to 3 days.
 SALSA VERDE CREMOSA
Creamy Avocado Tomatillo Salsa
is salsa is very simple and easy to prepare, and you can make it just before
serving. It’s great to serve with Carnitas, Tacos de Bistec, or any type of
crispy tacos. e avocado tames the spiciness of the peppers a bit, making
this an excellent salsa for those who aren’t used to or don’t like spicy foods.

PREP TIME: 10 minutes

YIELD: 11/4 cups (300 ml)

3 medium tomatillos, husks removed and chopped

About 2 tablespoons (16 g) chopped onion
2 serrano peppers or 1 jalapeño pepper, chopped
1/ cup (75 ml) water, plus 1 to 2 tablespoons (15 to 30 ml) more, if needed
3

6 sprigs fresh cilantro, chopped

1 medium ripe avocado, halved and pitted
Salt, to taste

1. Place the tomatillos in a blender, along with the onion, peppers, and
water. Blend to a coarse texture.
2. Add the cilantro and avocado. Blend again until it reaches desired
consistency, either smooth and creamy or chunky.
3. Season with the salt and serve in a bowl.

NOTA
The acidity of the tomatillos allows this salsa to keep in the refrigerator for up to 4 days.
 ◁ GUACAMOLE

e word “guacamole” comes from the Nahuatl word ahuacamulli, a

combination of the word ahuacatl, meaning “avocado,” and mulli, meaning
“sauce” or “stew.” Guacamole is one of the easiest Mexican recipes you can
make. It uses only a few ingredients, and pairs well with a variety of foods.
You can serve it as an appetizer with crispy tortilla chips, as a topping for
tostadas, or as a side dish for grilled meats and fried seafood. A guacamole is
only as good as the avocados you use to make it. In order to make sure you
select perfectly ripe avocados, look for those that have a dark green color.
e skin should give a little when you gently press it. If an avocado is too
firm, it means it’s not ripe yet, and if it feels mushy, it means the avocado is
past its prime.

PREP TIME: 10 minutes

YIELD: 4 servings

2 large ripe avocados

Salt, to taste
1 small tomato, diced
1/ medium white onion, diced
4

1 serrano pepper, finely chopped

2 tablespoons (6 g) chopped fresh cilantro
Tortilla chips, to serve (optional)

1. Using a sharp knife, cut the avocados in half, twist to separate the
halves, then remove the pit using the tip of the knife.
2. Using a spoon, scoop out the avocado flesh and place it in a molcajete,
or a bowl, then mash the avocado using the pestle. If using a bowl, mash
 the avocado with a fork or a potato masher. It’s your decision whether
you want it smooth or a little chunky.
3. Season with the salt, then gently mix in the rest of the ingredients using
a spoon.
4. Serve immediately with the tortilla chips (if using).

NOTAS
In Mexico, people sometimes save the avocado pit and place it in the center of the
guacamole. Some believe it slows down the oxidation process and keeps the avocado
from turning brown; others just add it as a decoration.
The peppers used for guacamole are commonly serrano or jalapeño, but you can also
use habanero, fresh piquín, or any other pepper, depending on the selection.
Some cooks like to add a few drops of lime juice to preserve the avocado and prevent
oxidation, as well as to add some acidity to the guacamole.
If you’re not serving the guacamole right away, cover it with plastic wrap, making sure
that the plastic is touching the surface of the guacamole; this will help keep it from
turning brown. If part of the surface does turn brown, simply remove it with a spoon and
discard it.
 ◁ ARROZ BLANCO
White Rice
is rice is a terrific accompaniment to dishes like Mole Poblano, Asado de
Puerco, Costillas en Salsa Verde, and many other traditional Mexican stews.
It also makes a nice, quick dinner with a fried egg on top and some fried
plantains. e preparation of this rice varies from region to region, but the
end result is the same.

PREP TIME: 15 minutes

COOK TIME: 35 minutes
YIELD: 6 servings

1 cup (270 g) long-grain white rice

3 tablespoons (24 g) chopped white onion
1 small clove garlic
1/ cup (120 ml) cold water
2

2 tablespoons vegetable (30 ml) oil or lard (30 g)

11/2 cups (360 ml) hot water
1 to 2 sprigs fresh parsley or cilantro (optional)
1 serrano pepper (optional)
A few drops fresh lime or lemon juice
Salt, to taste

1. Place the rice in a large heatproof bowl and add enough hot water to
cover the rice. Stir once, then let stand for 15 minutes.
2. Meanwhile, place the onion, garlic, and 1/2 cup (120 ml) cold water in a
blender, and blend until smooth. Set aside.
3. Drain the rice in a strainer, then rinse it under cold water until the water
runs clear. Shake the strainer well to remove any excess water, as the
 rice needs to be as dry as possible. Set aside to continue drying.
4. Heat the oil in a large saucepan or cazuela over medium-high heat. Add
the rice and fry, stirring constantly, until it becomes transparent, 4 to 5
minutes. Don’t overbrown the rice. When it’s done, carefully tip the pan
to one side and use a spoon to remove the excess oil.
5. Add the onion and garlic mixture to the rice in the saucepan and stir.
Add the 11/2 cups (360 ml) hot water, along with the parsley (if using),
serrano pepper (if using), and lime juice, and bring to a boil.
6. Once it comes to a boil, reduce the heat to low, season with the salt, and
cover. Cook for 15 to 20 minutes. Once you cover the rice, it is
important not to stir or touch it until it is cooked; otherwise, it will
become mushy. The water should be absorbed almost completely, and
the rice should look cooked and fluffy. Once the rice is cooked, remove
from the heat and let stand, covered, for 10 to 15 minutes to let the rice
continue steaming. Discard the parsley, lightly fluff the rice with a fork,
and serve.

NOTAS
Long-grain rice works best, as it renders a fluffy and moist end result. It has less starch
content, so the grains of the cooked rice will not stick together, provided you rinse them
well before cooking.
Some people only rinse the rice. I’ve found that when you soak it, the grains are more
tender and fluffier.
Some cooks prefer to add the garlic, minced, and the chopped onion while cooking the
rice in step 4, instead of processing them in the blender in step 2.
You can use chicken broth instead of the hot water, or a chicken bouillon cube dissolved
in water. Keep in mind that your rice won’t be as white in color if you use this option.
 ◁ ARROZ ROJO
Red Rice
Red rice is prepared almost every day in some Mexican homes. An essential
side dish found on plates throughout the country, this red rice can
accompany almost any meal. In my home, we sometimes like to enjoy a
small bowl of red rice topped with slices of avocados or a fried egg.

PREP TIME: 15 minutes

COOK TIME: 35 minutes
YIELD: 6 servings

11/2 cups (270 g) long-grain white rice

3 tablespoons vegetable oil (45 ml) or lard (45 g)
2 medium tomatoes, chopped
3 tablespoons (24 g) chopped white onion
1 clove garlic, chopped
23/4 cups (660 ml) chicken broth
1 small carrot, peeled and diced (optional)
1/ cup (50 g) green peas (if canned, drain, and if frozen, thaw) (optional)
3

1 sprig fresh cilantro (optional)

1 serrano pepper (optional)
Salt, to taste

1. Place the rice in a large heatproof bowl and add enough hot water to
cover the rice. Stir once, then let stand for 15 minutes. Drain the rice in
a strainer, then rinse it under cold water until the water runs clear. Shake
the strainer well to remove any excess water, as the rice needs to be as
dry as possible. Set aside to continue drying.
2. Heat the oil in a large saucepan or cazuela over medium-high heat, then
add the rice. It should sizzle as it touches the oil. Fry until it starts to
 acquire a light golden-brown color, 8 to 10 minutes. Stir occasionally to
ensure that the rice does not stick to the bottom of the pan. When it’s
done, carefully tip the pan to one side and use a spoon to remove the
excess oil.
3. While the rice is cooking, place the tomatoes, onion, and garlic into a
blender, and blend until smooth. Pour the tomato mixture into the rice
using a strainer and stir. Continue cooking over medium-high heat until
all the liquid has been absorbed, stirring to make sure the rice doesn’t
stick to the bottom of the pan, about 3 minutes. Stir in the chicken broth,
any of the optional vegetables, and the salt, and bring to a boil.
4. Once it comes to a boil, cover the pan and cook over low heat until all
the liquid has been absorbed and the rice and vegetables are cooked,
about 15 minutes. Once you cover the rice, it is important not to stir or
touch it until it is cooked; otherwise, it will become mushy. Check the
rice to see if there is any moisture remaining (you might have to use a
fork to check the bottom of the rice). If there is still some moisture,
continue cooking over low heat for a few more minutes, still covered,
until tender. Once the rice is cooked, remove from the heat and let
stand, covered, for 10 to 15 minutes to let the rice continue steaming.
Using a fork, lightly fluff the rice before serving.

NOTAS
Long-grain rice works best, as it renders a fluffy and moist end result. It has less starch
content, so the grains of the cooked rice will not stick together, provided you rinse them
well before cooking.
Some people only rinse the rice. However, I’ve found that when you soak it, the grains are
more tender and fluffier.
 ◁ ARROZ VERDE
Green Rice

is green rice is sometimes called arroz poblano because of the use of
poblano peppers in the recipe. As with many recipes, each cook can add
their personal touch, and some like to add epazote or parsley. Just like Arroz
Rojo and Arroz Blanco, this rice is delicious paired with many Mexican
dishes.

PREP TIME: 15 minutes

COOK TIME: 35 minutes
YIELD: 6 servings

1 cup (270 g) long-grain white rice

1 large poblano pepper, roasted, seeded, and veins removed (see here for roasting
instructions)
1 romaine lettuce leaf
2 sprigs fresh cilantro, chopped
2 tablespoons (16 g) chopped white onion
1 clove garlic
2 cups (480 ml) chicken broth, divided
2 tablespoons (30 ml) vegetable oil
Salt, to taste

1. Place the rice in a large heatproof bowl and add enough hot water to
cover the rice. Stir once, then let stand for 15 minutes. Drain the rice in
a strainer, then rinse it under cold water until the water runs clear. Shake
the strainer well to remove any excess water, as the rice needs to be as
dry as possible. Set aside to continue drying.
2. Meanwhile, chop the roasted poblano pepper and place it in a blender,
along with the lettuce leaf, cilantro, onion, and garlic. Add 1 cup (240
 ml) of the chicken broth and blend until smooth. If it’s not smooth, you
will need to use a strainer to pour it over the rice in step 4. Set aside.
3. Heat the oil in a large saucepan over high heat. Once hot, add the rice
and fry it, stirring frequently, until it has a light golden color, 6 to 7
minutes. Once it’s done, carefully tip the pan to one side and remove the
excess oil using a spoon.
4. Gently pour the poblano sauce into the pan, without stirring too much.
Let it cook for about 3 minutes over medium-high heat, then add the
remaining 1 cup (240 ml) chicken broth and season it with the salt.
Once it comes to a boil, reduce the heat to low, cover, and cook for 12 to
15 minutes. Once you cover the rice, it is important not to stir until it is
cooked; otherwise, it will become mushy.
5. By this time, the liquid will have been absorbed, and steam holes will
have formed over the surface of the rice. Once the rice is cooked,
remove from the heat and let stand, covered, for 10 to 15 minutes to let
the rice continue steaming. Using a fork, lightly fluff the rice before
serving, which will mix in any of the sauce that is at the bottom of the
pan.

NOTAS
Long-grain rice works best, as it renders a fluffy and moist end result. It has less starch
content, so the grains of the cooked rice will not stick together, provided you rinse them
well before cooking.
Some people only rinse the rice. I’ve found that when you soak it, the grains are more
tender and fluffier.
For a greener color, use 2 medium poblano peppers instead of 1 large pepper.
You can add corn kernels and strips of roasted poblano pepper to your rice with the
chicken broth in step 4 or as a garnish at serving time.
You can also serve the rice with a dollop of Mexican crema or sour cream.
 ◁ FRIJOLES REFRITOS
Refried Beans
In Mexico, there are two ways of making fried beans: e first way is to
lightly fry them in a pan with chopped onions and a small amount of fat
(either lard or vegetable oil). e second way is what is called refried beans,
which have a creamy and much smoother texture, and use a little bit more
fat in the cooking process. I like to think of refried beans as more of a
Sunday treat for breakfast or brunch. ey are a perfect side dish for
enchiladas, chilaquiles, fried eggs, and even tamales.

PREP TIME: 5 minutes

COOK TIME: 15 minutes
YIELD: 6 servings

3 tablespoons lard (45 g) or vegetable oil (45 ml)

1/ cup (40 g) finely chopped white onion
3

3 cups (24 ounces/680 g) cooked or canned pinto or black beans, with about 1/2 cup (120
ml) of the cooking broth or liquid from the can
Salt, to taste

FOR GARNISHING
Queso fresco or other crumbling cheese
Tortilla chips

1. Heat the lard in a large skillet over medium-low heat. Add the onion and
cook until they are transparent and start to turn brown, 4 to 5 minutes.
2. Add the beans to the pan with their broth and mash them using a bean or
potato masher until they become a paste. Using a spatula, scrape the
beans from the edges of the pan toward the center; this will help the
 beans cook thoroughly and they will begin to turn into a thick and
creamy paste. Season with the salt.
3. Shake the skillet back and forth to form a roll with the bean paste. I like
to flip it a bit like a pancake to form the roll. Taste to check if it needs
more salt.
4. To serve, place the beans on a plate, sprinkle with the cheese, and
garnish with some tortilla chips.

NOTAS
You can chop up some bacon or chorizo to include in the beans. Cook it in the pan
before you add the onion in step 1. The amount of lard you add to the pan to cook the
onions will depend on the amount of fat the meat renders.
If you prefer your beans to be a little bit less dry, add more of the cooking broth from the
beans.
In place of the lard or vegetable oil, you can also use bacon or chorizo drippings; this will
add a delicious flavor to the beans.
 ◁ FRIJOLES DE LA OLLA
Beans from the Pot
One of the simplest dishes you can enjoy in Mexican culture is a warm bowl
of beans, preferably topped with some queso fresco and accompanied with a
spicy salsa and some warm corn tortillas. As the name implies, these beans
are traditionally cooked in a large clay pot, called olla de barro, which is
believed to give the beans a special flavor when cooked over an open fire.
Sadly, the romantic image of beans boiling in a clay pot over a wood fire is
hardly attainable in today’s modern and hectic world. Black beans are
common fare in the Gulf Coast states of Veracruz, Campeche, Tabasco, and
Yucatán, as well as in other parts of Mexico. Besides being served in their
own broth as a stand-alone meal, black beans are commonly served as a side
dish with only a little bit of their broth.

PREP TIME: 15 minutes

COOK TIME: 1 hour 30 minutes
YIELD: 8 servings

1 pound (450 g) dried black beans (about 2 heaping cups)

1/ large white onion
4

2 cloves garlic
8 cups (2 quarts/1.9 L) water
2 epazote leaves
1 serrano pepper (see Notas) (optional)
Salt, to taste
1 teaspoon lard or olive oil (optional)

1. First, you need to clean the beans. Place them on a large plate (or other
flat surface) and use your fingers to move aside any broken or dried-up
 beans, as well as any small stones or other foreign material you find.
2. Thoroughly rinse the beans, then place them into a large stockpot with
the onion, garlic, and water. Remove any beans that float to the surface,
as these are probably too old and damaged. The beans will expand while
cooking, which is why you need to use a large pot.
3. Cover the pot, turn the heat to medium high, and bring to a boil. Reduce
the heat to simmer gently. The cooking time will depend on the
freshness, size, and type of the beans, ranging from 11/2 to 3 hours. Add
hot water if needed during the cooking process in order to keep the
water level 2 inches (5 cm) above the beans. Occasionally stir the beans.
4. When the beans are tender, add the epazote and serrano pepper (if
using). Continue cooking until the beans are soft, then season with the
salt and stir in the lard (if using) until incorporated.

NOTAS
You can also make this recipe using pinto beans, just exclude the epazote.
If using an Instant Pot, follow steps 1 and 2 of this recipe, then add the beans, onion, and
garlic to the Instant Pot, along with 7 cups (1.7 L) water. Cook for 30 minutes on the
Bean setting (with the valve closed), then open the valve and release the steam. Season
with salt, add the lard or oil (if using), and cook for 5 more minutes on the Manual
setting.
If you use the serrano pepper, make a small slit in the center of the pepper with the tip of
a sharp knife to allow the steam inside to escape and prevent the pepper from bursting
during the cooking process.
Do not add salt before cooking the beans, as the skins of the beans will turn tough,
preventing them from becoming tender and causing them to burst.
As a final step, some cooks like to mash a small amount of the cooked beans and then
return them to the pot in order to have a thicker broth.
Once the beans have cooled, they can be refrigerated for up to 4 days or frozen for up to
3 months.
 FRIJOLES PINTOS CREMOSOS
Creamy Pinto Beans
With a creamy texture and light flavor, these pinto beans are the perfect side
dish for a variety of meals. You can pair them with stews like Asado de
Puerco and Carne con Papas, or simply serve them alongside scrambled or
fried eggs for breakfast. ey are also an excellent filling for burritos. In
Mexico, there is a large variety of beans available, some of which are only
grown in certain regions and are unknown in other parts of the country.
Even though I lived in the central and northern states of Mexico, where
people tend to favor pinto beans, I am more accustomed to using black
beans, since that’s what my family used when I was growing up.

PREP TIME: 5 minutes

COOK TIME: 15 minutes
YIELD: 6 servings

2 tablespoons vegetable oil (30 ml) or lard (30 g)

1/ cup (30 g) finely chopped white onion
4

21/2 cups (20 ounces/570 g) cooked or canned pinto beans, including their cooking broth
or liquid from the can
Salt, to taste

FOR GARNISHING
Queso fresco or other crumbling cheese
Thinly sliced serrano peppers (optional)

1. Heat the oil in a large skillet over medium heat. Add the onion and cook
until the edges turn brown, about 5 minutes.
2. Add the beans to the skillet, reserving the broth to add later. Using a
bean or potato masher, mash the beans by pressing down on them until
they have a pasty texture. If you don’t have a masher, you can use the
bottom of a heavy glass.
3. Add the bean broth, little by little. Stir and keep mashing the beans until
they are creamy. Add more bean broth as needed to give the beans the
desired consistency. Take off the heat and season with the salt.
4. Serve the beans topped with the cheese and serrano pepper slices (if
using).

NOTAS
Make sure the beans you are using have been cooked until tender, to have a creamy
texture when making this recipe.
Once the beans have cooled down, they can be refrigerated for up to 2 days or frozen for
up to a month.
 CALABACITAS CON CREMA
Mexican Squash with Cream

Calabacitas (squash) have been a part of the Mexican gastronomy since pre-
Hispanic times, and ever since then, it has been planted alongside corn,
beans, and peppers. Mexicans love to use squash in a variety of ways, like in
stews and soups, as well as steamed, stuffed, or with salsa. Serve this as a side
dish for grilled meats, chicken, fish, and milanesas, or as a filling for corn
tortilla tacos and enchiladas and as a topping for tostadas.

PREP TIME: 15 minutes

COOK TIME: 20 minutes
YIELD: 6 servings

2 large poblano peppers

2 tablespoons (30 ml) vegetable or olive oil
1/ white onion, chopped
2

2 cloves garlic, minced

1 pound (450 g) Mexican squash or zucchini, cut into 1/2-inch (1 cm) pieces
1 ear corn, with kernels removed, or 3/4 cup (100 g) canned corn, drained, or frozen corn,
thawed
Salt and pepper, to taste
1 teaspoon dried Mexican oregano
1 cup (230 g) Mexican crema or sour cream
1/ cup (60 g) crumbled queso fresco, for garnishing (optional)
2

1. Roast the poblano peppers over an open flame of your stove over
medium-high heat, turning for even roasting, 8 to 10 minutes. Place the
roasted peppers in a plastic bag and close it, letting them steam for 5
minutes. Remove from the bag and scrape off the charred skin by
rubbing your fingers on the surface of the peppers. Using a sharp knife,
 cut a slit along the length of the peppers and remove the seeds and
veins. Cut the peppers into strips.
2. Heat the oil in a large skillet over medium-high heat. Add the onion and
cook for 1 minute, then stir in the garlic and quickly cook until it
releases its fragrance, less than a minute.
3. Add the squash and cook for 5 to 6 minutes, stirring occasionally,
ensuring that it doesn’t stick to the pan. Stir in the corn, cook for 1 more
minute, then add the roasted poblano pepper strips. Season with the salt
and pepper, and add the oregano (crumbled between your fingers).
4. Pour in the Mexican crema, stirring to make sure it coats all of the
vegetables, and gently simmer for about 2 minutes. It will start to
thicken by this time, and all the vegetables will be cooked.
5. Serve garnished with the queso fresco (if using).

NOTA
Squash and zucchini both cook quickly, so remove them from the heat while they’re still
undercooked and let them finish cooking in the heat of the sauce.
 ◁ CALABACITAS CON QUESO
Mexican Squash with Cheese
is dish can be used as a side dish and as a main course for those days
when you want to have a meatless meal, by using this as a filling for tacos
made with warm corn tortillas. Mexican squash has a slightly sweeter flavor
compared to zucchini, and is delicious paired with cheese or cream, or just
served by themselves, steamed and topped with a dab of butter.

PREP TIME: 10 minutes

COOK TIME: 20 minutes
YIELD: 4 servings

11 ounces (310 g) plum tomatoes (about 3 tomatoes), chopped

1 small clove garlic, chopped
1/ cup (60 ml) water
4

1 tablespoon (15 ml) vegetable or olive oil

1 tablespoon (15 g) butter
1/ cup (30 g) chopped white onion
4

2 sprigs fresh cilantro (optional)

13 ounces (370 g) Mexican squash (about 2 medium squash) or zucchini, diced
Salt, to taste
7 ounces (200 g) panela cheese, cut into 2/3-inch (1.5 cm) cubes

1. Place the tomatoes and garlic in a blender with the water, and blend
until smooth. Set aside.
2. In a medium skillet, heat the oil and butter over medium-high heat. Add
the onion and cook until transparent, 2 to 3 minutes.
3. Add the tomato sauce and cilantro (if using) to the pan, and cook for 3
more minutes. Stir in the squash and season with the salt. Cook for 10 to
 12 more minutes until the squash is tender and the tomato sauce is
cooked. Just before serving, stir in the cheese.

NOTAS
If you like spicy food, add 1 serrano pepper or 1/2 jalapeño pepper to the sauce when
you blend it in step 1.
Queso fresco can be substituted for the panela cheese. If you can’t find either of these
cheeses, you can use feta, but remember that feta is a salty cheese, so take that into
account when seasoning the tomato sauce.
 ◁ ENSALADA DE REPOLLO
Cabbage Salad
In Mexico, most vegetables are used as ingredients in stews, as in the case of
squash, carrots, green beans, and chayotes; however, they are also used to
make salads, especially simple ones, like this cabbage salad my mom used to
make. I like to serve this with fried fish or grilled meats. One of the many
uses for this cabbage salad is as a topping for tacos, either so tacos or
flautas.

PREP TIME: 15 minutes

YIELD: 4 servings

4 cups (240 g) shredded green cabbage

4 radishes, thinly sliced
1/ white onion, sliced
2

2 tablespoons (30 ml) olive or vegetable oil

Juice of 1 lime
Salt and pepper, to taste
1 large tomato, sliced

1. Place the cabbage, radishes, and white onion in a large bowl or on a

serving plate.
2. In a small bowl, combine the oil, lime juice, salt, and pepper for a
vinaigrette. Mix well.
3. Pour the vinaigrette onto the cabbage and mix thoroughly. Let rest for
about 6 to 8 minutes.
4. Just before serving, decorate the salad with the tomato slices.
NOTA
Not everyone likes the flavor of cabbage. If you want a milder flavor, choose a large
cabbage. The smaller, brighter-colored cabbages have a stronger flavor.
 ◁ NOPALES CON OREGANO
Cactus Paddles with Oregano

I love using nopales when cooking Mexican dishes. Its texture is so and the
flavor is similar to that of okra. Cactus paddles are used in a variety of ways
in Mexican dishes—in soups and stews, scrambled with eggs, or grilled and
topped with melted cheese. Additionally, they are rich in fiber, vitamins, and
other nutrients. If you have never eaten nopales, I hope you give them a try
with this easy recipe, which can also be used as a filling for tacos, topped
with crumbled Mexican cheese and a spicy salsa.

PREP TIME: 5 minutes

COOK TIME: 20 minutes
YIELD: 4 servings

8 ounces (225 g) nopales (about 21/2 cups), cleaned and diced (see here for nopales prep)
1 tablespoon (15 ml) olive oil
4 teaspoons diced white onion
1 teaspoon dried Mexican oregano
Salt and pepper, to taste

1. To precook the nopales, place the nopales in a small saucepan and cover
them with water. Turn the heat to high and bring to a boil, then reduce
the heat and simmer for 8 minutes. Drain and set aside.
2. Heat the oil in a skillet over medium-high heat. Add the chopped onion
and cook for 5 minutes, until it becomes transparent.
3. Stir in the nopales, then season with the oregano, salt, and pepper, and
continue cooking for 4 to 5 minutes.
NOTA
If you can’t find fresh nopales, you can use nopales sold in a jar.
DESSERTS & DRINKS
 ◁ ARROZ CON LECHE
Rice Pudding
One of the most popular desserts in Mexican cuisine is rice pudding. is
dessert can be made very quickly, and uses ingredients you probably already
have in your kitchen. is recipe brings back a lot of sweet childhood
memories. When I make this recipe, I like to use condensed milk, as it gives
an extra-creamy texture to the rice pudding.

PREP TIME: 5 minutes

COOK TIME: 30 minutes
YIELD: 6 servings

21/2 cups (600 ml) water

3/ cup (140 g) short-grain white rice
4

2-inch (5 cm) Mexican cinnamon stick

3/ cup (180 ml) whole milk
4
1/ cup (155 g) sweetened condensed milk
2
1/ cup (35 g) raisins (optional)
4

Ground cinnamon, for dusting

1. Place the water, rice, and cinnamon stick in a medium saucepan over
high heat. Bring to a boil, then reduce the heat to a simmer and cook,
uncovered, until the rice is tender, about 20 minutes. The rice is ready
when all the water has evaporated and it has formed some holes on the
surface.
2. While the rice is cooking, combine the whole milk with the condensed
milk in a medium bowl and stir well.
3. Remove the saucepan from the heat. Pour the milk mixture into the
saucepan and stir. If you would like to add raisins, add them now.
4. Return the saucepan to the heat and continue cooking over medium heat
until the pudding thickens, 5 to 10 minutes, stirring occasionally to keep
it from sticking to the bottom of the saucepan. If the rice looks too dry
for your taste, add an extra 1/4 cup (60 ml) warm whole milk and stir.
The end result should be a soft and creamy pudding.
5. If serving warm, place the pudding in small bowls and sprinkle with the
ground cinnamon. If you want to serve the pudding cold, pour it into a
container and cover with plastic wrap, pressed down onto the rice’s
surface to prevent a skin from forming, and refrigerate for up to 3 days.
Dust it with cinnamon before serving.

NOTAS
Short-grain rice has a higher starch content, which will render a creamier rice pudding.
You can use skim or 2% milk instead of whole milk. You will have to add a little more milk
during the final cooking stage in step 4 if you want to achieve the same creamy
consistency you would get with whole milk.
The sweetness of the condensed milk will be enough for many, but if you have a sweeter
tooth, drizzle some more on the rice pudding when serving.
Other good flavorings for this pudding include vanilla, lemon, or orange rind, or even the
leaves of orange trees.
 ◁ BUDÍN DE PAN
Bread Pudding

Budín de pan can be found in almost every bakery in Mexico. Bakers make
this using bread that went unsold the day before. Some bakers add extra
ingredients to enhance the pudding, like shredded coconut, candied figs,
and chopped pecans, in addition to the popular use of raisins. is pudding
can be made with leover toast, a sweet roll that has become stale, a piece of
French bread, and so on (see Notas). I like to collect all the bits and pieces of
leover bread and store them in the freezer in a gallon-size (3.8 L) freezer
bag. When it’s full, it means it’s time to make this dish. Enjoy this bread
pudding with a cup of coffee.

PREP TIME: 25 minutes

COOK TIME: 50 minutes
YIELD: 12 servings

1/ cup (80 g) butter, melted and cooled, plus more for greasing
3

171/2 ounces (500 g) day-old bread (see Notas), cut into pieces or cubes
3 cups (710 ml) whole milk
3 large eggs
1/ cup (100 g) sugar
2

1 teaspoon vanilla extract

1 teaspoon ground cinnamon
1/ cup (70 g) raisins
2

11/2 Mexican cinnamon sticks (optional)

Honey or syrup of your choice, to serve

1. Preheat the oven to 350°F (175°C). Grease an 8 x 8-inch (20 cm) square
baking dish with butter.
2. Place the bread cubes in a large bowl and pour the milk over them. Let
them soak in the milk for 10 to 15 minutes so they can soften. Using
your hands or a fork, break apart any large pieces of bread.
3. Beat the eggs in a small bowl and pour them into the bread mixture,
then add the melted butter, sugar, vanilla extract, cinnamon, and raisins.
Using a spatula, gently mix these ingredients together until you have a
uniform mixture. Pour the mixture into the greased baking dish,
smoothing out the surface with a spatula. Break the cinnamon sticks (if
using), into pieces and insert them into different places in the pudding.
A portion of each cinnamon piece should be sticking out of the surface;
this will make it easier to pull them out before eating.
4. Bake for 50 to 60 minutes. To test if the pudding is done, insert a
toothpick into the center to see if it comes out clean. The top surface of
the pudding will form a crust, but the bread underneath will still feel
soft. When you first take the pudding out of the oven, it will look fluffy,
but this fluffiness will reduce as the bread cools. Wait for the pudding to
cool a bit before cutting it.
5. Serve with the honey or syrup.

NOTAS
You can use a mixture of different types of bread for this recipe. Some examples include
sandwich bread, hot dog buns, sweetened breads, and French rolls. Keep in mind that
the types of bread used will affect the amount of sugar needed, so check the sweetness
of the bread mixture in step 2 to see if it needs more sugar for your taste.
In addition to the raisins, you can also add 1/3 cup (25 g) of shredded coconut or 1/4 cup
(25 g) chopped pecans to the pudding mixture in step 3.
The addition of the cinnamon sticks is optional; it’s just something I like to do, as this is
the way I remember seeing bread pudding being sold in my hometown when I was
growing up. The cinnamon pieces will add more flavor to the bread, and your kitchen will
smell wonderful while you’re baking it.
 ◁ BUÑUELOS

Buñuelos are a sweet treat that has a special place in the hearts of many. I am
sure a lot of Mexicans living abroad remember making buñuelos with their
mothers, grandmothers, and aunts during Christmastime. Making these
with the younger generations is an excellent way of creating memories and
keeping traditions alive.

PREP TIME: 50 minutes

COOK TIME: 20 minutes
YIELD: 12

PILONCILLO SYRUP
31/2 cups (840 ml) water, divided
1 large piloncillo cone (about 12 ounces/340 g)
1 Mexican cinnamon stick
6 guavas, chopped or cut into quarters
1/ teaspoon anise seeds
3
1/ of an orange peel
4

BUÑUELOS
2 cups (260 g) all-purpose flour, plus more for dusting your work space
1 teaspoon baking powder
1 tablespoon (13 g) sugar
1/ teaspoon salt
2

1 egg
1 tablespoon (15 g) butter, melted and cooled
1 teaspoon vanilla extract
About 3/4 cup (180 ml) warm water
Vegetable oil, for frying
Sugar, for sprinkling
1. To make the piloncillo syrup: Place 1 cup (240 ml) of the water and the
piloncillo in a medium saucepan over medium-high heat. Heat until the
piloncillo dissolves and looks like liquid caramel. Carefully add the
remaining 21/2 cups (600 ml) water to the pan, along with the cinnamon
stick, guavas, anise seeds, and orange peel. Bring to a boil over
medium-high heat, then reduce the heat and simmer for 10 minutes.
Strain the syrup into a small bowl or other container. Set aside to drizzle
as a topping. You can serve it warm or at room temperature.
2. To make the buñuelos: In a large bowl, combine the flour, baking
powder, sugar, and salt. Form a well in the center and add the egg,
melted butter, and vanilla extract. Mix the ingredients together until the
mixture resembles coarse meal. Slowly add the warm water, a
tablespoon (15 ml) at a time, mixing and kneading until you have a soft
and smooth dough; this will take less than 5 minutes. Cover the dough
with a cloth kitchen towel and let rest for 30 minutes.
3. Divide the dough into 12 small balls and cover them with a kitchen
towel. Add the oil to a large skillet so that it is 3/4 inch (2 cm) deep and
heat over medium-high heat to about 350°F (175°C). Place a dough ball
on a floured work surface and roll it out with a rolling pin to form a
circle as thin as possible without breaking the dough. The buñuelos
should be thin and almost transparent. To stretch them even more, you
can place the rolled-out dough on an inverted bowl (covered in a pastry
cloth) and pull gently on the edges (this step is entirely optional).
Repeat this process for the remaining dough balls.
4. Fry the buñuelos, one at a time, in the hot oil for 20 to 30 seconds on
each side, flipping once, until they are golden and crispy. Place the fried
buñuelos on a paper towel–lined plate to drain the excess oil.
5. Serve warm or at room temperature with the piloncillo syrup. Don’t
sprinkle with the sugar until serving them.
NOTAS
This recipe is easy to prepare, and you can make more than one batch to store and then
reheat in the oven at 250°F (120°C) for 5 minutes.
If you want your piloncillo syrup thicker, simmer it for a longer period of time. The syrup
will keep in the refrigerator for up to 1 week.
You can substitute the water and vanilla extract in the dough with anise tea. To make
anise tea, bring 11/2 cups (360 ml) water to a boil, then add 1/2 teaspoon anise seeds
and set aside to cool. Strain the tea and use the amount needed to make the dough.
Another substitute for the vanilla extract is orange liqueur or orange extract.
After forming the buñuelos, some people lay them out on a large table covered with a
clean tablecloth, ensuring they’re not touching each other. This will dry the dough,
making the buñuelos even crispier, and they will absorb less oil while cooking.
If you do not sprinkle the finished buñuelos with sugar immediately after frying, they will
remain nice and crispy for up to 2 more days; simply add the sugar at serving time.
 ◁ CHURROS

Growing up, a trip to downtown Tampico meant an obligatory stop at a

restaurant called El Elite. Just two blocks from the cathedral, and across the
street from Sears, this restaurant had a street stand right in front where
passersby could buy aguas frescas and the restaurant’s most popular item:
churros. is place is still an icon in my hometown, and the locals know that
you will always find some of the best churros there. Please read all the notes
and instructions in this recipe before you start for the best results.

PREP TIME: 10 minutes

COOK TIME: 20 minutes
YIELD: 12 churros

21/2 cups (600 ml) vegetable or canola oil, for frying

1 cup (240 ml) water
1 teaspoon vanilla extract
1/ teaspoon salt
8

2 tablespoons (30 g) butter

1 cup (130 g) all-purpose flour, sifted at least 2 times
1 large egg, beaten
1/ cup (100 g) sugar
2

1 teaspoon ground cinnamon (optional)

1. Heat the oil in a large skillet to 350°F (175°C) while you make the
churro batter. You can use a candy or laser thermometer to check the
temperature of the oil.
2. Place the water, vanilla extract, salt, and butter in a medium saucepan
over medium-high heat. Bring to a rolling boil, then stir in the flour all
at once. It is very important that the water is boiling when you add the
flour, in order to ensure that the dough will render crispy churros.
 Vigorously mix the dough using a wooden spoon or spatula (you need
to do this very quickly).
3. Remove the saucepan from the heat, wait about 1 minute, and then add
the egg. Keep mixing until the egg is completely integrated into the
dough (use a stand mixer for this step). In the beginning, the dough will
want to separate after adding the egg, but keep mixing until the
ingredients are well combined and you have a smooth and soft dough
that comes away from the bottom of the pot. This will take a few
minutes.
4. Place the dough in a pastry bag fitted with a star-shaped tip. Make sure
there aren’t any air bubbles in the dough. Line a tray with parchment
paper, then pipe 6-inch (15 cm) strips of dough onto the prepared tray.
5. Fry the churros, 4 to 6 at a time, for about 2 to 21/2 minutes in the hot oil
until golden brown, then turn them over and continue frying for an even
crispiness and golden color, for a total of 4 to 5 minutes. Once the
churros are golden, remove them from the hot oil and place them on a
paper towel–lined tray to drain the excess oil.
6. Place the sugar (mixed with the cinnamon, if using) in a shallow dish
and dredge the churros before serving.

NOTAS
Keeping an eye on the temperature of the oil at 350°F (175°C) is very important for this
recipe.
You can also pipe the strips of dough directly into the hot oil, cutting them with kitchen
scissors to form the churros. The oil will start bubbling when you add the raw churros. At
this point it is important not to touch the churro or the oil right away, as it might cause
the churro to explode.
 ◁ CREPAS
Crepes
In Mexico, crepes are made with both sweet and savory fillings, but sweet
crepes are more common. One of the most popular sweet fillings is cajeta,
which is similar to dulce de leche but made using goat’s milk. I have lived
twice in the city of Toluca, near Mexico City, and while living there, I
learned about the locals’ liking for crepes, especially at parties and other
social gatherings. I usually make crepes when we want a quick dessert that
doesn’t require any baking. In my home, we stuff them with strawberries and
cream for a perfect aer-dinner treat.

PREP TIME: 10 minutes

COOK TIME: 20 minutes
YIELD: 12 crepes

3/ cup (100 g) all-purpose flour

4

2 eggs
11/4 cups (300 ml) whole milk
1/ teaspoon sugar
2

Pinch salt
1/ cup (60 ml) vegetable oil or melted butter, plus more oil or butter for greasing
4

1. Add the flour, eggs, milk, sugar, and salt to a large bowl. Mix together,
then add the oil. Mix together the ingredients until the batter has a
uniform texture. Set aside.
2. Heat a medium nonstick skillet over medium-high heat. Grease the pan
with a small dab of oil or butter (you can use a pastry brush or a paper
towel to apply it). Line a plate with paper towels.
3. Pour 1/4 cup (60 ml) of the batter into the pan. Tilt the pan around to
make sure that the batter completely coats the entire flat surface. Cook
until the edges of the crepe look a little bit dry and start to curl up, 1 to 2
minutes. Flip the crepe over and cook for about 10 seconds, or until you
see brown spots forming on the bottom side of the crepe. Remove the
crepe and place it the prepared plate. Repeat this process with the
remaining batter.
4. To serve, fill the crepes with a sweet or savory filling and fold in half or
in quarters (you can also roll them up like a taco).

NOTA
Crepes can be refrigerated for up to 6 days. Reheat them, one at a time, in a skillet over low
heat for about 30 seconds per side.
 ◁ FLAN

is easy recipe for Mexican-style flan has been well-known in Mexico for
years. It is made using whole eggs, condensed milk, and evaporated milk,
and covered with a light caramel syrup. You can also make this flan using
cream cheese or coconut milk for a different taste and texture. is is not the
traditional, old-fashioned way of making flan, as it is usually prepared as a
custard where the milk, vanilla, and sugar are slowly simmered.

PREP TIME: 15 minutes

COOK TIME: 50 minutes
YIELD: 12 servings

1 cup (200 g) sugar

2 tablespoons (30 ml) water
1 can (14 ounces/397 ml) condensed milk
1 can (12 ounces/354 ml) evaporated milk
6 large eggs
1 teaspoon vanilla extract

1. Place the sugar and water in a medium saucepan over high heat. Bring
to a boil until the sugar dissolves. Reduce the heat and keep boiling
until the syrup is a light-brown caramel color, about 10 minutes.
2. Pour the caramel into an 8-inch (20 cm) round baking pan, swirling it
around so that the caramel evenly coats the bottom. Let cool completely.
Preheat the oven to 325°F (160°C).
3. Add the condensed and evaporated milks, eggs, and vanilla extract to a
blender, and blend until a smooth mixture. Slowly pour this mixture into
the pan with the cooled caramel and cover with aluminum foil.
4. For the water bath (bain-marie), place this pan inside a larger baking
pan. Add warm water to the larger pan until it is 3/4 inch (2 cm) deep.
5. Bake for about 50 minutes, or until the flan looks firm. It will keep
cooking while it cools, so do not let it stay in the oven any longer.
Allow it to cool in the pan for at least 6 hours before serving.
6. Once the flan has cooled, run a knife between the flan and the sides of
the baking pan. Place a large serving plate on top of the pan and quickly
invert it to avoid spilling any liquid caramel from the container. Slide
the pan off the flan and serve.

NOTAS
If you want your flan to have an even creamier texture, add one 8-ounce (225 g) package
of cream cheese to the blender when you are preparing the milk and egg mixture in
step 3.
Store any leftovers in the refrigerator for up to 4 days.
 ◁ GELATINA DE MOSAICO
Mosaic Gelatin
Mexicans love gelatins of all shapes and sizes. You can find colorful gelatins
sold at markets, state fairs, central plazas, and food carts. ey can be
prepared using a water or milk base, and can have a single flavor or multiple
ones. Some people make them with intricate designs, ranging from flowers
and hearts to butterflies. is is a colorful gelatin that is perfectly at home at
a child’s birthday party, and is loved by kids and adults alike.

PREP TIME: 30 minutes plus 8 hours chilling time

COOK TIME: 10 minutes
YIELD: 16 servings

1 box (3 ounces/85 g) cherry gelatin

1 box (3 ounces/85 g) strawberry gelatin
1 box (3 ounces/85 g) orange gelatin
1 box (3 ounces/85 g) lime gelatin
4 cups (1 quart/950 ml) water
1 tablespoon (15 ml) vegetable oil
3/ cup (180 ml) cold water
4

4 packages (1/4 ounce/7 grams each) unflavored gelatin

1 can (14 ounces/397 ml) condensed milk
1 can (12 ounces/354 ml) evaporated milk
1 can (7.6 ounces/225 g) media crema table cream or 1 cup (240 ml) heavy whipping
cream
2 teaspoons vanilla extract

1. Pour each of the 4 gelatin flavors into a separate heatproof container.

Bring the water to a boil in a large saucepan, then pour 1 cup (240 ml)
of boiling water into each container. Stir each gelatin well, making sure
 that all the granules have dissolved. Set the containers aside to cool,
then refrigerate for 2 hours. If you wish, you can do this step a day
ahead of assembling this dessert.
2. Grease the inside of a 7 x 11-inch (18 x 28 cm) rectangular pan or large
Bundt cake mold with the vegetable oil to help the gelatin be removed
easily. Remove the 4 flavored gelatins from the refrigerator and cut
them into 3/8- or 1/2-inch (1 or 1.3 cm) cubes. Do not cut them any
smaller. Place about one-quarter of the flavored gelatin cubes at the
bottom of the greased pan. Mix the colors to give the gelatin a beautiful,
colorful appearance.
3. Pour the cold water into a medium heatproof bowl, then add the
unflavored gelatin. Mix well to dissolve any lumps. Let rest for 5
minutes to allow the gelatin to bloom. Place this bowl in the microwave
and heat for 45 seconds until the gelatin dissolves and is completely
liquid. You can also warm the bowl in a bain-marie for about 5 minutes.
Let the mixture cool completely.
4. Pour the condensed and evaporated milks and the table cream into a
blender, along with the vanilla extract. Blend on high for 30 seconds,
then add the unflavored gelatin liquid, little by little. Turn off the
blender when all the ingredients in the mixture are well combined. Pour
this mixture into the pan with the flavored gelatin, then add the
remainder of the flavored gelatin cubes, mixing the colors. Refrigerate
for 8 hours, or overnight.
5. To serve, remove the gelatin from the refrigerator and allow it to come
to room temperature. Run a knife around the edges of the pan, then
place a plate on top of the pan and quickly invert it to remove the
gelatin. Cut into squares.
NOTAS
The unflavored gelatin needs to be completely cooled in step 4, because if it is still warm,
it will curdle the milks and spoil the whole mixture.
It is best to refrigerate the gelatin for 8 hours, or overnight, this way it will be firmer and
easier to cut and remove from the pan at serving time. If you are in a hurry, the
minimum time you should refrigerate it is 6 hours.
If you don’t want to invert the pan to remove the gelatin, you can cut and serve the
gelatin from the pan.
 ◁ PASTEL DE CUMPLEAÑOS
Old-Fashioned Birthday Cake

is recipe is for a cake that my family knows simply as pastel de

cumpleaños, since I only make it for birthdays. Of course, this doesn’t mean
that it can’t be made on other occasions, but for my family, this is a special
treat. My neighbor Tey gave me this recipe when I was living in central
Mexico in the early 1980s. I remember she was having a party at her house
to celebrate her daughter’s birthday, and as I was grabbing a second serving
of the cake, I thought to myself, I need to know how to make this. Growing
up, I liked birthday cakes decorated with meringue; they have an old-
fashioned taste that you can’t find these days.

PREP TIME: 40 minutes

COOK TIME: 45 minutes
YIELD: 12 servings

CAKES
2 sticks (240 g) unsalted butter, at room temperature, plus more for preparing the pans
3 cups (390 g) all-purpose flour, sifted, plus more for preparing the pans
3 teaspoons baking powder
1/ teaspoon salt
2

11/2 cups (300 g) sugar

4 large eggs, at room temperature
Zest of 1 orange
1 cup (240 ml) fresh orange juice
11/2 cups (435 g) strawberry preserves or orange marmalade

MERINGUE TOPPING
11/4 cups (250 g) sugar
1/ cup (60 ml) water
4

4 large egg whites

1 teaspoon vanilla extract
1/ teaspoon fresh lime juice or 1/4 teaspoon cream of tartar
2

1. To make the cakes: Preheat the oven to 350°F (175°C). Butter and flour
two 9 x 2-inch deep (23 x 5 cm) layer cake pans, tapping out any excess
flour.
2. Place the flour, baking powder, and salt in a medium bowl and whisk
together. Set aside.
3. In a large bowl, using a hand mixer (or a stand mixer fitted with the
whisk attachment), beat the butter and sugar until the mixture is light
and creamy, about 3 minutes. Use a rubber spatula to scrape the sides of
the bowl to make sure the butter and sugar are well combined. Add the
eggs, one at a time, beating at high speed, then mix in the orange zest,
about 2 minutes. Reduce the speed to low and add the dry ingredients
and the orange juice to the bowl, alternating the ingredients, adding a bit
of the flour mixture followed by a bit of the orange juice, and repeating
until all the ingredients are combined. You may need to use your spatula
to make sure the batter is well mixed and there are no clumps of flour at
the bottom of the bowl. Divide the batter between the prepared pans.
4. Bake for 28 to 30 minutes, or until a toothpick inserted into the cakes’
centers comes out clean. Remove from the oven and let completely cool
before removing from the pans. Set aside.
5. To make the meringue topping: Place the sugar and water in a small
saucepan over medium-high heat. Simmer to dissolve the sugar,
swirling the pan around to make sure all the sugar gets dissolved. Once
the sugar is liquid, remove from the heat and set aside.
6. Place the egg whites in a large bowl and beat at high speed, using a
stand or handheld mixer, until they start turning foamy. Add the vanilla
extract and lime juice. Continue beating at high speed and slowly add
the hot sugar syrup, gently pouring the syrup into one side of the bowl.
 The meringue is ready once it forms soft and glossy peaks that hold
their shape. This takes 6 to 7 minutes, and the meringue should still feel
warm.
7. Once the cakes have cooled, it’s time to assemble them. Make sure the
tops of both cakes are level, as they are going to be layered on each
other. If not level, slice off the tops with a serrated knife.
8. Place one cake on a large round cake plate or serving plate. Warm the
strawberry preserves in the microwave or a bain-marie, just enough for
it to be spreadable. Spread the warmed preserves evenly over the top of
this cake. Place the second cake/layer on top of this cake.
9. To decorate, add one-quarter of the meringue on top of the cake and
spread it toward the side of the cake with a spatula. Keep adding more
meringue in stages until the entire cake is covered. Wait at least 1 hour
before serving the cake to allow the meringue and the preserves to cool
down and help stabilize the cake; otherwise, the cake layers will
separate when cutting.
10. Cut the cake into slices and serve on small plates.

NOTAS
All ingredients in this recipe, for the cakes and the meringue topping, should be at room
temperature.
If you only have salted butter for making the cake, omit the 1/2 teaspoon salt.
If you like a generous amount of meringue on your cake, add an extra egg white when
making the meringue.
The cake should be completely cool before decorating.
Instead of the meringue, you can decorate the cake with a whipped-cream topping.
Make it following the instructions in the Pastel de Tres Leches recipe (opposite).
 ◁ PASTEL DE TRES LECHES
Three Milks Cake

Made in Mexico and other Latin-American countries, pastel de tres leches is

a sponge cake soaked in a mixture of different milks and creams. It’s called
tres leches because it is made with condensed milk, evaporated milk, and
canned cream. is recipe is a little different than other recipes for this cake,
resulting in a cake with a denser texture than recipes that use an egg-heavy
batter. is richer texture makes for a better mouthfeel. It will take a little
longer for the cake to absorb the milk mixture, but trust me, the wait is
worth it.

PREP TIME: 30 minutes plus 6 to 8 hours resting time

COOK TIME: 35 minutes
YIELD: 12 servings

CAKE
1 stick (120 g) unsalted butter, melted and cooled, plus more for preparing the pan
11/4 cups (165 g) all-purpose flour, sifted, plus more for preparing the pan
1 teaspoon baking powder
1/ teaspoon salt
4

5 large eggs
1 cup (200 g) sugar
1 teaspoon vanilla extract

MILK MIXTURE
1 can (14 ounces/397 ml) condensed milk
1 can (12 ounces/354 ml) evaporated milk
1 can (7.6 ounces/225 g) media crema table cream or 1 cup (240 g) heavy whipping cream
11/2 teaspoons vanilla extract
WHIPPED-CREAM TOPPING
11/4 cups (300 ml) heavy whipping cream
1/ cup (45 g) superfine sugar
4

1 teaspoon vanilla extract

GARNISHING AND TO SERVE

Assorted fresh or canned fruit, like peaches, mangos, strawberries, kiwis, etc.

1. To make the cake: Preheat the oven to 325°F (160°C). Place the oven
rack in the middle position. Butter and flour a 13 x 9-inch (33 x 23 cm)
baking pan and set aside.
2. Place the flour, baking powder, and salt in a medium bowl and mix
together.
3. Beat the eggs, one by one, in a large bowl using a hand mixer on
medium speed. Beat for 45 to 60 seconds each. Once you’ve beaten all
the eggs, slowly add the sugar until it’s fully incorporated. The egg
mixture will be very fluffy and turn a pale-yellow color.
4. Reduce the speed of the mixer to low, then slowly add the melted butter,
little by little, followed by the vanilla extract. Turn off the mixer once
all the ingredients are combined.
5. Add the flour mixture, spoonful by spoonful, and gently fold it into the
egg mixture with a spatula. Mix until well combined, but don’t overmix
the batter. Pour the batter into the prepared pan, using a spatula to help
evenly spread it.
6. Bake for 30 to 35 minutes, or until the cake looks light golden and a
toothpick inserted into its center comes out clean. Remove from the
oven and transfer to a wire rack to cool completely. Poke holes all over
the top of the cake using a toothpick, skewer, or fork; these will help the
cake absorb the milk mixture better.
7. To make the milk mixture: Whisk together the condensed and
evaporated milks and the table cream in a medium saucepan. Stir in the
vanilla extract, then warm the ingredients over low heat until they’re
completely combined. Remove from the heat and set aside.
 8. Once the cake has cooled, slowly drizzle the milk mixture over the
cake. Cover the cake with plastic wrap and refrigerate for 6 to 8 hours,
or overnight, for best results; this will allow the cake to thoroughly
absorb the liquid.
9. To make the whipped-cream topping: Place the heavy cream, superfine
sugar, and vanilla extract in a cold large bowl. Using a hand mixer on
medium speed, mix the ingredients until soft peaks form, about 2
minutes.
10. To assemble the cake, spread the whipped-cream topping all over the
cake with a spatula. Keep refrigerated until ready to serve.
11. Decorate with the assorted fruit just before slicing and serving.

NOTAS
If you want your cake to be a little taller, use a 7 x 11-inch (18 x 28 cm) rectangular pan or
an 8 x 8-inch (20 x 20 cm) square pan.
The butter must be melted and cooled, otherwise the egg mixture will deflate, resulting
in a flat cake. If you only have salted butter for making the cake batter, then omit the 1/4
teaspoon salt.
Some people mix together the milks while cold and then proceed to pour the mixture
over the cake. I feel that warming the milks helps them combine better and enhances
the flavors of the cake.
Some cooks like to add a little bit of rum or brandy to the cake. If you want to do this,
add 1/4 cup (60 ml) to the milk mixture when you add the vanilla extract in step 7.
I place the mixer beaters in the freezer and the bowl in the refrigerator before making
the whipping cream. This trick always helps to achieve a smooth and fluffy whipped
cream.
If you want to make the fruit on top of the cake look shiny, use a pastry brush to glaze
them with a mixture of apricot preserves and water. To make the glaze, mix 1/4 cup (60
ml) water and 1/4 cup (75 g) apricot preserves in a small saucepan. Heat over low heat
until a light syrup forms, about 5 minutes. Let cool completely before brushing on the
fruit.
 ◁ TAMALES DULCES
Sweet Tamales
When making savory tamales, some families separate a small amount of the
masa harina to make these sweet tamales, which we call tamales sulces or
tamales de dulce. ere’s the simple version that only contains some sugar,
but you can also add fillings, like raisins, pineapple chunks, and shredded
coconut, just to name a few. Raisins are the most popular addition.

PREP TIME: 40 minutes

COOK TIME: 1 hour
YIELD: 10 tamales

10 large corn husks, plus 10 more for lining the steaming pot
1 stick (120 g) unsalted butter or lard, at room temperature
11/2 cups (185 g) masa harina
1/ teaspoon baking powder
4

6 tablespoons (75 g) sugar

11/2 cups (360 ml) warm water
6 drops red food coloring
2 tablespoons (18 g) raisins

1. Place all the corn husks in a large bowl and cover them with hot water
to soften; this will help make the husks soft and easily pliable when
preparing the tamales. Remove the husks, drain any excess water, and
set aside.
2. Place the butter in a large bowl, then beat it with a hand or stand mixer
for a couple minutes until it has a creamy texture, about 2 minutes.
Continue beating the butter, then slowly add the masa harina, baking
powder, and sugar. Mix well, then add the warm water, little by little,
until the dough has a smooth texture. While mixing the ingredients, add
 the food coloring, mixing well for a uniform color. The dough should
look slightly pink. Stir in the raisins. Unless using a stand mixer, beat
the dough with your hands or a wooden spoon until it has a creamy
texture. The dough will be too heavy to work with using a hand mixer.
The dough is ready when it looks fluffy and creamy, like very soft ice
cream. If your dough seems too dry, add a little more water. The
consistency has to be very soft.
3. To assemble the tamales, place a corn husk on your work surface with
the wide end facing toward you. Place about 1/3 cup (80 g) of the dough
in the center of the corn husk, closer to the bottom of the husk (the wide
end). Using the back of a large spoon, evenly spread the dough toward
the left, right, and bottom edges. The dough should reach all the way to
the bottom edge (or just before it) but leave an inch (2.5 cm) of space on
the left and right sides. Fold the right and left sides of the corn husk in
toward the center, overlapping each other and completely covering the
dough and the filling. Next, fold the narrow end of the husk up toward
the center. Repeat this process with the remaining 9 corn husks and
dough. I usually line up the formed tamales on a tray as I make them.
4. To steam the tamales, place a steamer rack inside a large stockpot. Add
enough warm water so that it almost reaches the steamer rack, then line
the rack with a layer of corn husks. Place the tamales in the pot in an
upright position, with the open ends facing up. Cover them with a
generous layer of husks, then cover the pot. Steam the tamales for about
1 hour over medium heat. During the steaming, check the pot to see if it
has enough water (be careful when removing the lid), adding more if
needed (see Notas). To check if the tamales are ready, remove one from
the pot, wait 5 minutes, then open it. If the husk separates easily from
the dough when you open it, that means that the tamal is ready. If the
dough sticks to the husk, place it back in the pot and cook for 15 more
minutes.
5. Serve the tamales while still hot; just let them rest for 5 minutes so the
dough can firm up.
NOTAS
You can always skip the artificial food coloring, or you can buy natural food coloring at
specialty or organic stores.
Taste the dough for sweetness. You may want to add some extra sugar if you have a
sweeter tooth.
If you need to add more water to the pot when steaming the tamales, make sure to pour
it as close to the wall of the pot as possible, avoiding the tamales. If water gets into the
tamales, they will lose their flavor and the dough will be soggy.
You can store the tamales in plastic bags in your freezer for up to 4 months. To reheat
them, allow them to defrost, then place them in a steamer for 10 to 15 minutes. You can
also pop them in the microwave on a high setting for about 1 minute.
 ◁ TAMALES DE PIÑA
Pineapple Tamales

Tamales de piña are one of the most popular sweet tamales in Mexico, aer
Tamales Dulces. ese tamales are oen made with only pineapple in the
dough, but for this recipe I added raisins, shredded coconut, and chopped
pecans. ey make an excellent dessert, served with a cup of coffee. If you
like, you can top them with whipped cream or drizzle them with condensed
milk.

PREP TIME: 35 minutes

COOK TIME: 45 minutes
YIELD: 12 small tamales

12 small corn husks, plus 10 more for lining the steaming pot
1 stick (120 g) butter, at room temperature
2 cups (245 g) masa harina
6 tablespoons (75 g) sugar
1/ teaspoon baking powder
2
3/ cup (180 ml) pineapple juice (from the can of pineapples) or water
4

1 teaspoon vanilla extract

2/ cup (130 g) diced canned pineapple
3
1/ cup (35 g) raisins
4
1/ cup (18 g) unsweetened shredded coconut
4
1/ cup (25 g) chopped pecans
4

1. Place all the corn husks in a large bowl and cover them with hot water
to soften; this will help make the husks soft and easily pliable when
preparing the tamales. Remove the husks, drain any excess water, and
set aside.
2. Place the butter in a large bowl, then beat it with a hand mixer or spatula
for a couple minutes, until it has a creamy texture. Gradually add the
masa harina, sugar, baking powder, pineapple juice, and vanilla extract
to the bowl with the butter. Mix well, beating with a whisk or a hand
mixer, until you have a smooth, creamy, and fluffy dough. Incorporate
the diced pineapple, raisins, shredded coconut, and pecans into the
dough using a spatula.
3. To assemble the tamales, place a corn husk on your work surface with
the wide end facing toward you. Place about 1/4 cup (60 g) of the dough
in the center of the corn husk, closer to the bottom of the husk (the wide
end). Using the back of a large spoon, evenly spread the dough toward
the left, right, and bottom edges. The dough should reach all the way to
the bottom edge (or just before it) but leave an inch (2.5 cm) of space on
the left and right sides. Fold the right and left sides of the corn husk in
toward the center, overlapping each other and completely covering the
dough and the filling. Next, fold the narrow end of the husk up toward
the center. Repeat this process with the remaining 11 corn husks and
dough. I usually line up the formed tamales on a tray as I make them.
4. To steam the tamales, place a steamer rack inside a large stockpot. Add
enough warm water so that it almost reaches the steamer rack, then line
the rack with a layer of corn husks. Place the tamales in the pot in an
upright position, with the open ends facing up. Cover them with a
generous layer of husks, then cover the pot. Steam the tamales for about
45 minutes over medium heat. During the steaming, check the pot to see
if it has enough water (be careful when removing the lid), adding more
if needed (see Notas). To check if the tamales are ready, remove one
from the pot, wait 5 minutes, then open it. If the husk separates easily
from the dough when you open it, that means that the tamal is ready. If
the dough sticks to the husk, place it back in the pot and cook for 15
more minutes.
5. Serve the tamales while still hot; just let them rest for 5 minutes so the
dough can firm up.
NOTAS
If you want to make larger tamales, you will need to steam them for about an hour.
If you need to add more water to the pot when steaming the tamales, make sure to pour
it as close to the wall of the pot as possible, avoiding the tamales. If water gets into the
tamales, they will lose their flavor and the dough will be soggy.
You can store the tamales in plastic bags in your freezer for up to 4 months. To reheat
them, allow them to defrost, then place them in a steamer for 10 to 15 minutes. You can
also pop them in the microwave on a high setting for about 1 minute.
 ◁ AGUA DE HORCHATA
Horchata
A sweet and refreshing drink, horchata is oen served during lunch or
dinner, or enjoyed by itself throughout the day, especially during the hot
summer season. Its fresh, creamy flavor makes it an excellent beverage to
have on hand when you find yourself eating a dish that is spicy. Horchata is
the most prevalent of the aguas frescas in Mexico. It is usually made with
rice, cinnamon, and vanilla extract, but in the south of the country, you can
also find it made with almond or coconut. Some people like to add milk in
the preparation of this drink, like me, while others prefer it without.

PREP TIME: 5 minutes plus 8 hours resting time

YIELD: 3 quarts (2.8 L)

2 cups (360 g) long-grain white rice

1 Mexican cinnamon stick
4 cups (1 quart/950 ml) hot water
1 cup (240 ml) whole milk (optional)
2 teaspoons vanilla extract
6 cups (11/2 quarts/1.4 L) water
3/ cup (150 g) sugar
4

Ice cubes, to serve

Ground cinnamon, for dusting (optional)

1. Place the rice and cinnamon stick in a large glass bowl and add the hot
water. Cover the bowl with a dish or plastic wrap, then let it soak for 8
hours, or overnight.
2. Pour the rice, cinnamon, and water into a blender, and blend until it
becomes a smooth, watery paste.
3. Using a strainer, strain the mixture into a wide-mouth pitcher, stirring to
help the liquid pass through.
4. Add the milk (if using), vanilla extract, and the 6 cups (11/2 quarts/1.4
L) water. Stir in the sugar, then refrigerate until serving.
5. Stir before serving because the rice mix tends to settle at the bottom.
Serve in glasses with ice cubes and dust with the cinnamon (if using).

NOTAS
If you have a high-performance blender, you won’t need to rest the rice to soften it, as
the blender will be powerful enough to grind the hard rice grains. Additionally, you
probably won’t need to use a strainer to strain the rice water, as the rice mixture will be
finely processed.
Always taste the drink before adding the sugar in step 4. You might prefer more or less
sugar than the amount indicated in the ingredients.
If you find that the consistency of the horchata is too thick or dense for your taste, simply
add more water.
This drink can be refrigerated for up to 2 days.
 ◁ AGUA DE JAMAICA
Hibiscus Iced Tea

Jamaica (hibiscus) flowers are used in different parts of the world to make a
cold or hot tea sweetened with sugar. In Mexico, besides being one of the
most popular of the aguas frescas, many people drink it for its health
benefits, believing that it can lower high blood pressure. It also has diuretic
effects. e flavor of this drink is on the tart side, similar to the flavor of
cranberry juice. Of the many aguas frescas, this one is my favorite. I also like
that it’s easy to prepare, and you can keep it in the refrigerator for several
days.

PREP TIME: 25 minutes plus 2 hours chilling time

COOK TIME: 5 minutes
YIELD: 2 quarts (1.9 L)

11/4 cups (50 g) dried hibiscus flowers

7 cups (1.7 L) water, divided
1/ cup (100 g) sugar
2

2 cups (280 g) ice cubes

1. Place the dried hibiscus flowers in a small saucepan with 3 cups (710
ml) of the water. Bring to a boil over medium-high heat, then reduce the
heat to medium-low and gently simmer for about 5 minutes. Remove
the pan from the heat and let the hibiscus tea rest for at least 25 minutes.
2. Strain the liquid into a pitcher and add the remaining 4 cups (1
quart/950 ml) water and the sugar. You can adjust the amount of added
water if you feel that the drink is too tart for your taste.
3. Stir the ingredients, add the ice cubes, and then let it chill for at least 2
hours.
NOTAS
If you’re in a hurry, you can speed up the process of resting the hot tea by adding 4 to 5
cups (885 g to 1.1 kg) ice cubes instead of the 4 cups (1 quart/950 ml) water in step 2.
Always taste the drink before adding the sugar in step 2. You might prefer more or less
sugar than the amount indicated in the ingredients.
This drink can be refrigerated for up to 4 days.
 ◁ AGUA DE TAMARINDO
Tamarind Drink
In Mexico, tamarind is used to prepare cold drinks, hot drinks, and many
sweet treats, like ice cream and paletas. Tamarind can also be used as a sauce
for some dishes, but the most common use for it is to make this refreshing
drink. In the United States, you can buy tamarind pods at Asian, Indian,
Caribbean, and African markets, since it is widely known in those cultures;
you can also buy them online.

PREP TIME: 10 minutes plus 2 hours resting time

COOK TIME: 15 minutes
YIELD: 2 quarts (1.9 L)

8 ounces (225 g) tamarind pods (about 2 cups)

8 cups (2 quarts/1.9 L) water, divided
1/ cup (100 g) sugar
2

Ice cubes, to serve

1. Peel the tamarind pods, making sure to remove most of the shells.
2. Add the peeled tamarind pods and 4 cups (1 quart/950 ml) of the water
to a medium saucepan over medium-high heat. Bring to a boil, then
reduce the heat and simmer for about 15 minutes. Remove from the heat
and set aside. Let the tamarind steep for about 2 hours; this will help
soften the pulp and cool down the water.
3. Use a strainer to strain the pulp into a wide-mouth pitcher. You will
need to use your fingers in order to get as much of the pulp as possible
through the strainer. You should be left with only the seeds and veins in
the strainer; the rest of the pulp will be in the pitcher.
4. Add the sugar and remaining 4 cups (1 quart/950 ml) water, stir, and
then refrigerate until serving.
5. Stir before serving. Serve in glasses with ice cubes.

NOTAS
If you can’t find tamarind pods, some ethnic markets sell tamarind pulp that is pressed
down into a brick and wrapped in plastic. To make the drink using this product, soften
the pulp with warm water and then proceed to step 2.
Always taste the drink before adding the sugar in step 4. You might prefer more or less
sugar than the amount indicated in the ingredients.
This drink can be refrigerated for up to 4 days.
 ◁ ATOLE BLANCO
White Atole
Atoles are hot drinks that are usually thickened with fresh masa harina or
corn starch. I’ve found that people in urban areas prefer both versions, but
in rural areas, corn-flour atoles are most common. is drink is a portion of
the daily diet for many people living in rural areas of Mexico, where it is
consumed for breakfast or dinner. Since pre-Hispanic times, the atole has
oen been considered more of a meal than a drink. To this day, some farm
workers will only drink an atole for breakfast before going out to work in the
field. is thick and hearty drink is sure to make you feel better, especially
during the winter months.

PREP TIME: 5 minutes

COOK TIME: 15 minutes
YIELD: 1 quart (950 ml)

4 cups (1 quart/950 ml) whole milk

1/ cup (65 g) sugar
3

6 tablespoons (45 g) masa harina

3/ cup (180 ml) water
4

1. Mix together the milk and sugar in a large saucepan. Turn the heat to
medium-high.
2. In a small bowl, mix the masa harina with the water. Stir well to
dissolve any lumps.
3. Once the milk comes to a boil, slowly whisk in the mixture of corn flour
and water. Bring to a boil once again, then reduce the heat to medium-
low and keep simmering until the atole has thickened, 6 to 8 minutes,
 stirring occasionally to keep it from sticking to the bottom of the
saucepan. Once the atole starts to cool, it will thicken even more.
4. Serve in mugs. Be careful before drinking, as its thick consistency keeps
the drink very hot.

NOTAS
I prefer whole milk, but you can use any other type of milk that you prefer.
When I was growing up, my mom used to give us this drink (without the milk) when we
were ill. To make a simple atole, substitute the amount of milk with water.
The brand or type of masa harina you use will affect the thickness of the final drink.
 ATOLE DE ARROZ
Rice Atole
Atoles are not only made using corn flour as a thickening agent, as with this
recipe for this warm rice drink. Atole de arroz is a common remedy for
stomach ailments when made with only water, cinnamon, and a little sugar.
It is also given to people who are following a bland diet, or for those
suffering from intestinal flu. Of course, you can also make it just to enjoy it.

PREP TIME: 5 minutes

COOK TIME: 30 minutes
YIELD: 11/2 quarts (1.4 L)

1/ cup (95 g) short-grain white rice

2

3 cups (710 ml) water

1 Mexican cinnamon stick
3 cups (710 ml) whole milk
Scant 1/2 cup (85 g) sugar
Ground cinnamon, for dusting (optional)

1. Place the rice, water, and cinnamon stick in a medium saucepan. Turn
the heat to medium-high and bring to a boil. Reduce the heat to low and
cook for 20 minutes, stirring occasionally.
2. Add the milk and sugar, stir to combine, then remove half the rice.
3. Place the rice you removed from the saucepan into a blender and blend
until smooth.
4. Return this rice mixture to the pan and continue cooking over medium-
high heat until it comes to a boil again and has slightly thickened.
5. Remove the cinnamon stick and serve in mugs. Dust with a little ground
cinnamon (if using).

NOTA
If you have leftover atole, wait for it to completely cool and then store it in the refrigerator
for up to 3 days. Reheat it in a medium saucepan over low heat for 10 minutes, or until
warm.
 CHAMPURRADO
is recipe is for the classic water-based champurrado, but you can also
make it using milk. You can even add cloves or orange peel for extra flavor.
Whichever way you choose to prepare this popular drink, I’m sure you’ll
enjoy sharing it with your loved ones.

PREP TIME: 5 minutes

COOK TIME: 30 minutes
YIELD: 8 servings

8 cups (2 quarts/1.9 L) water, divided

5 ounces (140 g) piloncillo or 1/2 cup (100 g) dark brown sugar
1 Mexican cinnamon stick
2 Mexican chocolate tablets (about 6.3 ounces/175 g)
3/ cup (95 g) masa harina
4

1. Place 6 cups (11/2 quarts/1.4 L) of the water in a large saucepan over

medium-high heat with the piloncillo and cinnamon stick. Bring to a
boil, then reduce the heat to medium and let simmer for about 10
minutes, until the piloncillo has melted. If you’re using dark brown
sugar, this step will take less time because the sugar will dissolve in
about 4 to 5 minutes.
2. Add the chocolate tablets and continue simmering for 5 minutes, stirring
occasionally, until they dissolve.
3. Meanwhile, pour the remaining 2 cups (480 ml) water into a medium
bowl and add the masa harina. Mix well with an egg beater (if possible)
to avoid forming any lumps. It should have a creamy texture.
4. When the chocolate has completely dissolved, slowly pour the masa
harina mixture into the saucepan while stirring, to make sure there are
no lumps. If you want to be safe, use a strainer to pour in the mixture.
5. Increase the heat to medium-high until the champurrado starts boiling,
then reduce the heat to low and gently simmer, stirring constantly. After
6 to 8 minutes, the mixture will begin to thicken. Allow it to cook for 5
more minutes, then remove from the heat.
6. Serve in mugs. Be careful before drinking, as its thick consistency keeps
the drink very hot.

NOTAS
You can also use milk instead of water, or half water and half milk.
For an even thicker consistency, use the amounts in the recipe and then add 2 to 4 more
tablespoons (10 to 20 g) of masa harina mixed with 1/2 cup (120 ml) water (make sure
the corn flour is completely dissolved).
 CAFÉ DE OLLA
Mexican Spiced Coffee

Café de olla is a Mexican spiced coffee made with ground coffee, cinnamon,
and a raw dark sugar called piloncillo. Traditionally, this coffee is made using
a large clay pot, called olla de barro, over a firewood stove. At her farm, my
grandma used a large, blue enamel pot. It always sat there next to the
firewood stove, ready to welcome any visitor, no matter the season or time of
day. is recipe brings back sweet memories of my grandma and her farm in
Veracruz.

PREP TIME: 8 minutes

COOK TIME: 7 minutes
YIELD: 1 quart (950 ml)

4 cups (1 quart/950 ml) water

1/ Mexican cinnamon stick
2

3 ounces (85 g) piloncillo or 1/3 cup (70 g) dark brown sugar

1/ cup (20 g) ground coffee (dark Mexican coffee is best)
4

1. Place the water, cinnamon, and piloncillo in a medium saucepan over

medium heat. Simmer until the piloncillo has dissolved, about 7 minutes
(about 5 minutes if using dark brown sugar).
2. Increase the heat to medium-high. When the water starts boiling, add
the coffee and immediately turn off the heat and stir. Cover the pot and
let the coffee steep for 5 minutes.
3. To serve, pour the coffee through a strainer into mugs.
NOTAS
This is the most common version of café de olla. You can sometimes find it with the
addition of cloves, orange peel, or anise seeds.
When buying piloncillo, make sure to look for the pure version, which has a dark color.
Some stores carry a look-alike version that is just plain sugar in a cone shape, lacking the
flavor and nutrients of the real piloncillo.
To easily cut the piloncillo, warm it first to soften it.
If you would like to add some spirits, a coffee liqueur like Kahlúa is a good choice.
 ◁ CHOCOLATE CALIENTE
Mexican Hot Chocolate
Chocolate has had a very special place in Mexican culture since the time of
the Aztecs. Hot chocolate is oen a companion to special meals and treats
during celebrations, such as with savory tamales on Día de Muertos and
Buñuelos during Christmastime. However, you do not need to wait for a
special occasion to enjoy a delicious, frothy cup of hot chocolate.

PREP TIME: 2 minutes

COOK TIME: 8 minutes
YIELD: 4 servings

4 cups (1 quart/950 ml) whole milk

11/2 Mexican chocolate tablets (about 43/4 ounces/130 g)
1/ teaspoon ground cinnamon
4

1 teaspoon vanilla extract

1. Place the milk, chocolate tablets, and ground cinnamon in a medium

saucepan over low heat. Simmer for about 6 minutes, stirring
occasionally, until the chocolate dissolves.
2. Froth the mixture using a molinillo or a whisk to form a nice foam.
3. Just before serving, stir in the vanilla extract and then pour into mugs.

NOTA
If you prefer your chocolate on the sweeter side, add some sugar to the saucepan after the
chocolate dissolves in step 1, but make sure to taste the hot chocolate first.
 ◁ PONCHE NAVIDEÑO
Mexican Christmas Punch

Ponche Navideño is a traditional hot drink made in Mexico during the

holidays. It is prepared with water and a variety of fresh and dried fruits.
Other ingredients include sugar cane sticks, cinnamon, piloncillo, and
sometimes hibiscus. While a few people might add aromatics, like anise
seeds and chamomile flowers, many adults prefer to add a splash of spirits,
such as rum, brandy, or aguardiente. I love the aroma of the simmering
fruits and spices coming out of the kitchen when I make this drink.
Delicious and warming, this fruit punch is the perfect way to bring the
flavors of Christmas into your home.

PREP TIME: 10 minutes

COOK TIME: 1 hour 10 minutes
YIELD: 12 servings

1 gallon (3.8 litres) water

1 large piloncillo cone or 12 ounces (340 g) dark brown sugar
3 Mexican cinnamon sticks
1 pound (450 g) tejocote
11/2 pounds (675 g) guavas (about 12 guavas)
1 medium apple, peeled, cored, and chopped
3/ cup (100 g) chopped pitted prunes
4

3 sugar cane sticks (about 41/2 inches/11.5 cm long each), split into quarters
1 cup peeled tamarind pods (120 g) or dried hibiscus flowers (40 g)
1 cup (225 g) cored and chopped pears
1/ cup (70 g) raisins
2

Rum, to taste (optional)

1. Add the water, piloncillo, and cinnamon sticks to a large stockpot over
medium-high heat. If you’re using fresh tejocotes, add them in this step,
as they take longer to cook and soften. Bring to a boil, then reduce the
heat to low and cook for about 10 minutes.
2. Stir in the guavas, apple, and prunes, along with the sugar cane sticks
and tamarind pods. If you’re using canned tejocotes, add them now.
Finally, add the pears and raisins (these take the shortest time to cook).
Simmer for about 1 hour.
3. Serve the hot punch in mugs, ladling in some of the fruit as well. Serve
each mug with one of the sugar cane sticks. Add the rum (if using).

NOTAS
If you cannot find all the ingredients, like the tejocotes or sugar cane sticks, you can
make this drink without them.
For this punch, I use tamarind pods most often, but sometimes I substitute hibiscus
flowers; I rarely use both of them at the same time.
If you live in an area where some of the ingredients are difficult to find, some Latin stores
occasionally sell canned punch ingredients in a syrup. Additionally, sugar cane sticks can
be found at many Asian supermarkets.
 INDEX
ancho peppers
Asado de Puerco (Pork Stew), 66
Enchiladas Rojas (Red Enchiladas), 86
introduction to, 10
Mole Poblano, 57
Pozole Rojo (Red Pozole), 38
roasting of, 16
Tamales de Puerco (Pork Tamales), 113
árbol peppers
introduction to, 10
roasting of, 16
Salsa Taquera (Taqueria-Style Salsa), 123
avocados
Asado de Puerco (Pork Stew), 66
Caldo de Pollo (Chicken Soup), 26
Discada Norteña (Northern-Style Mixed Meats), 76
Flautas de Papa (Crispy Rolled Potato Tacos), 48
Guacamole, 129
introduction to, 9
Pozole Rojo (Red Pozole), 38
Salsa Verde Cremosa (Creamy Avocado Tomatillo Salsa), 127
Sopa de Fideo (Mexican Noodle Soup), 35
Sopa de Tortilla (Tortilla Soup), 42
Tostadas de Pollo (Chicken Tostadas), 85

beans, introduction to, 12. See also individual beans.

beef
Albondigas en Chipotle (Meatballs in Chipotle Sauce), 62
Albondigas (Mexican Meatball Soup), 60
Barbacoa de Lengua (Beef Tongue Barbacoa Tacos), 53
Bistec a la Mexicana (Mexican-Style Steak), 64
Caldo de Res (Beef and Vegetable Soup), 28
Carne con Papas (Beef and Potatoes), 65
Discada Norteña (Northern-Style Mixed Meats), 76
Empanadas de Carne Molida (Ground Beef Empanadas), 82
Menudo (Mexican Tripe Soup), 36
Milanesa de Res (Beef Milanesa), 68
Picadillo, 99
Ropa Vieja (Shredded Beef in Tomato Sauce), 106
Tacos de Bistec (Steak Tacos), 46
beef marrow bones
 Caldo de Res (Beef and Vegetable Soup), 28
Menudo (Mexican Tripe Soup), 36
black beans
Frijol con Puerco (Pork and Beans), 96
Frijoles de la Olla (Beans from the Pot), 138
Frijoles Refritos (Refried Beans), 137

cabbage
Caldo de Res (Beef and Vegetable Soup), 28
Empanadas de Carne Molida (Ground Beef Empanadas), 82
Empanadas de Queso (Cheese Empanadas), 80
Enchiladas Rojas (Red Enchiladas), 86
Ensalada de Repollo (Cabbage Salad), 144
Flautas de Papa (Crispy Rolled Potato Tacos), 48
cakes
Pastel de Cumpleaños (Old-Fashioned Birthday Cake), 163
Pastel de Tres Leches (Three Milks Cake), 165
carrots
Albondigas (Mexican Meatball Soup), 60
Arroz Rojo (Red Rice), 132
Caldo de Pollo (Chicken Soup), 26
Caldo de Res (Beef and Vegetable Soup), 28
Enchiladas Rojas (Red Enchiladas), 86
Ensalada de Pollo (Chicken Salad), 92
introduction to, 9
Picadillo, 99
Pollo a la Veracruzana (Chicken Veracruz-Style), 100
Sopa de Lentejas (Lentil Soup), 33
Tostadas de Pollo (Chicken Tostadas), 85
chayotes
Caldo de Res (Beef and Vegetable Soup), 28
introduction to, 9
chicharrones: Chicharrón en Salsa Verde (Fried Pork Skins in Green Salsa), 74
chicken
Caldo de Pollo (Chicken Soup), 26
Enchiladas Verdes (Green Enchiladas), 88
Ensalada de Pollo (Chicken Salad), 92
Mole Poblano, 57
Pollo a la Veracruzana (Chicken Veracruz-Style), 100
Pollo en Salsa Verde con Calabacitas (Chicken with Squash in Green Salsa), 103
Pollo Entomatado (Chicken in Tomato Sauce), 104
Pozole Verde de Pollo (Green Pozole with Chicken), 40
Sopa de Tortilla (Tortilla Soup), 42
Tamales de Pollo en Salsa Verde (Chicken in Green Salsa Tamales), 109
Tinga de Pollo (Chicken Tinga), 101
Tostadas de Pollo (Chicken Tostadas), 85
chicken bouillon
 introduction to, 12
Pozole Verde de Pollo (Green Pozole with Chicken), 40
chipotle peppers in adobo sauce
Albondigas en Chipotle (Meatballs in Chipotle Sauce), 62
Camarones en Chipotle (Shrimp in Chipotle Sauce), 70
introduction to, 14
Tinga de Pollo (Chicken Tinga), 101
chocolate
Champurrado, 181
Chocolate Caliente (Mexican Hot Chocolate), 183
introduction to, 13
Mole Poblano, 57
churros: Churros, 154
cilantro
Albondigas en Chipotle (Meatballs in Chipotle Sauce), 62
Albondigas (Mexican Meatball Soup), 60
Arroz Blanco (White Rice), 130
Arroz Rojo (Red Rice), 132
Arroz Verde (Green Rice), 134
Barbacoa de Lengua (Beef Tongue Barbacoa Tacos), 53
Caldo de Pollo (Chicken Soup), 26
Caldo de Res (Beef and Vegetable Soup), 28
Carne con Papas (Beef and Potatoes), 65
Frijol con Puerco (Pork and Beans), 96
Guacamole, 129
introduction to, 11
Pico de Gallo, 120
Pollo Entomatado (Chicken in Tomato Sauce), 104
Pozole Verde de Pollo (Green Pozole with Chicken), 40
Salsa Verde Cremosa (Creamy Avocado Tomatillo Salsa), 127
Salsa Verde (Green Salsa), 125
Sopa de Tortilla (Tortilla Soup), 42
coffee: Café de Olla (Mexican Spiced Coffee), 182
condensed milk
Arroz con Leche (Rice Pudding), 149
Flan, 158
Gelatina de Mosaico (Mosaic Gelatin), 160
introduction to, 14
Pastel de Tres Leches (Three Milks Cake), 165
corn
Calabacitas con Crema (Mexican Squash with Cream), 141
Calabacitas con Puerco (Pork Stew with Squash), 73
Caldo de Res (Beef and Vegetable Soup), 28
Crema de Elote (Cream of Corn Soup), 31
introduction to, 9
corn husks
 introduction to, 12
Tamales de Piña (Pineapple Tamales), 170
Tamales de Pollo en Salsa Verde (Chicken in Green Salsa Tamales), 109
Tamales de Puerco (Pork Tamales), 113
Tamales de Rajas con Queso (Cheese and Vegetable Tamales), 115
Tamales Dulces (Sweet Tamales), 168
Cotija cheese
Empanadas de Queso (Cheese Empanadas), 80
Flautas de Papa (Crispy Rolled Potato Tacos), 48
introduction to, 13
cow’s foot: Menudo (Mexican Tripe Soup), 36
cumin
Asado de Puerco (Pork Stew), 66
Bistec a la Mexicana (Mexican-Style Steak), 64
Calabacitas con Puerco (Pork Stew with Squash), 73
introduction to, 11
Pozole Verde de Pollo (Green Pozole with Chicken), 40
Menudo (Mexican Tripe Soup), 36
Ropa Vieja (Shredded Beef in Tomato Sauce), 106
Tamales de Puerco (Pork Tamales), 113

empanadas
Empanadas de Carne Molida (Ground Beef Empanadas), 82
Empanadas de Queso (Cheese Empanadas), 80
enchiladas
Enchiladas Rojas (Red Enchiladas), 86
Enchiladas Verdes (Green Enchiladas), 88
epazote
Frijol con Puerco (Pork and Beans), 96
Frijoles de la Olla (Beans from the Pot), 138
introduction to, 11
Pozole Verde de Pollo (Green Pozole with Chicken), 40
Sopa de Tortilla (Tortilla Soup), 42
evaporated milk
Flan, 158
Gelatina de Mosaico (Mosaic Gelatin), 160
introduction to, 14
Pastel de Tres Leches (Three Milks Cake), 165

farmer cheese
Crema de Elote (Cream of Corn Soup), 31
Entomatadas, 78

garlic
introduction to, 9
roasting of, 16
gelatin: Gelatina de Mosaico (Mosaic Gelatin), 160
guajillo peppers
Asado de Puerco (Pork Stew), 66
Enchiladas Rojas (Red Enchiladas), 86
introduction to, 10
Menudo (Mexican Tripe Soup), 36
Pozole Rojo (Red Pozole), 38
roasting of, 16
Tamales de Puerco (Pork Tamales), 113

hibiscus flowers
Agua de Jamaica (Hibiscus Iced Tea), 174
Ponche Navideño (Mexican Christmas Punch), 184
hominy
Pozole Rojo (Red Pozole), 38
Pozole Verde de Pollo (Green Pozole with Chicken), 40
horchata: Agua de Horchata (Horchata), 173

jalapeño peppers
Calabacitas con Puerco (Pork Stew with Squash), 73
Caldo de Pollo (Chicken Soup), 26
Chicharrón en Salsa Verde (Fried Pork Skins in Green Salsa), 74
Costillas en Salsa Verde (Pork Rib Tips in Green Salsa), 91
Enchiladas Verdes (Green Enchiladas), 88
Ensalada de Pollo (Chicken Salad), 92
introduction to, 11
Pico de Gallo, 120
Pollo a la Veracruzana (Chicken Veracruz-Style), 100
Pollo en Salsa Verde con Calabacitas (Chicken with Squash in Green Salsa), 103
Pollo Entomatado (Chicken in Tomato Sauce), 104
Pozole Verde de Pollo (Green Pozole with Chicken), 40
roasting of, 17
Ropa Vieja (Shredded Beef in Tomato Sauce), 106
Salsa Roja (Red Salsa), 121
Salsa Verde Cremosa (Creamy Avocado Tomatillo Salsa), 127
Salsa Verde (Green Salsa), 125
Tamales de Pollo en Salsa Verde (Chicken in Green Salsa Tamales), 109
Tamales de Rajas con Queso (Cheese and Vegetable Tamales), 115
Tostadas de Pollo (Chicken Tostadas), 85

lettuce
Arroz Verde (Green Rice), 134
Empanadas de Queso (Cheese Empanadas), 80
Enchiladas Rojas (Red Enchiladas), 86
Pozole Rojo (Red Pozole), 38
Pozole Verde de Pollo (Green Pozole with Chicken), 40
Tostadas de Pollo (Chicken Tostadas), 85
lime juice
 Camarones en Chipotle (Shrimp in Chipotle Sauce), 70
Empanadas de Queso (Cheese Empanadas), 80
Ensalada de Repollo (Cabbage Salad), 144
Filete de Pescado Empanizado (Breaded Fish Fillet), 95
introduction to, 9
Pastel de Cumpleaños (Old-Fashioned Birthday Cake), 163
Pico de Gallo, 120
lime wedges
Caldo de Pollo (Chicken Soup), 26
Caldo de Res (Beef and Vegetable Soup), 28
Frijol con Puerco (Pork and Beans), 96
Menudo (Mexican Tripe Soup), 36
Pozole Rojo (Red Pozole), 38
Pozole Verde de Pollo (Green Pozole with Chicken), 40
Sopa de Lentejas (Lentil Soup), 33
masa harina
Atole Blanco (White Atole), 178
Champurrado, 181
Corn Tortillas, 19
Empanadas de Carne Molida (Ground Beef Empanadas), 82
Empanadas de Queso (Cheese Empanadas), 80
introduction to, 13
Tamales de Piña (Pineapple Tamales), 170
Tamales de Pollo en Salsa Verde (Chicken in Green Salsa Tamales), 109
Tamales de Puerco (Pork Tamales), 113
Tamales de Rajas con Queso (Cheese and Vegetable Tamales), 115
Tamales Dulces (Sweet Tamales), 168
meatballs
Albondigas (Mexican Meatball Soup), 60
Albondigas en Chipotle (Meatballs in Chipotle Sauce), 62
media crema table cream
Gelatina de Mosaico (Mosaic Gelatin), 160
introduction to, 14
Pastel de Tres Leches (Three Milks Cake), 165
Mexican crema
Calabacitas con Crema (Mexican Squash with Cream), 141
Crema de Elote (Cream of Corn Soup), 31
Enchiladas Verdes (Green Enchiladas), 88
Ensalada de Coditos (Macaroni Salad), 93
Flautas de Papa (Crispy Rolled Potato Tacos), 48
introduction to, 13
Sopa de Tortilla (Tortilla Soup), 42
Tostadas de Pollo (Chicken Tostadas), 85
mulato peppers
introduction to, 10
Mole Poblano, 57
nopales
Costillas en Salsa Verde (Pork Rib Tips in Green Salsa), 91
introduction to, 9
Nopales con Oregano (Cactus Paddles with Oregano), 145

Oaxaca cheese
introduction to, 13
Tamales de Rajas con Queso (Cheese and Vegetable Tamales), 115
onion
introduction to, 10
roasting of, 17
oregano
Calabacitas con Crema (Mexican Squash with Cream), 141
introduction to, 12
Menudo (Mexican Tripe Soup), 36
Nopales con Oregano (Cactus Paddles with Oregano), 145
Pozole Rojo (Red Pozole), 38
Pozole Verde de Pollo (Green Pozole with Chicken), 40
Ropa Vieja (Shredded Beef in Tomato Sauce), 106

panela cheese
Calabacitas con Queso (Mexican Squash with Cheese), 143
Crema de Elote (Cream of Corn Soup), 31
introduction to, 14
Sopa de Tortilla (Tortilla Soup), 42
Tamales de Rajas con Queso (Cheese and Vegetable Tamales), 115
parsley
Albondigas en Chipotle (Meatballs in Chipotle Sauce), 62
Crema de Papa (Cream of Potato Soup), 32
introduction to, 12
Pollo Entomatado (Chicken in Tomato Sauce), 104
Sopa de Lentejas (Lentil Soup), 33
pasilla peppers
introduction to, 11
Mole Poblano, 57
Sopa de Tortilla (Tortilla Soup), 42
peas
Arroz Rojo (Red Rice), 132
Ensalada de Pollo (Chicken Salad), 92
Mole Poblano, 57
Picadillo, 99
pickled jalapeños and carrots
Ensalada de Pollo (Chicken Salad), 92
introduction to, 14
Tostadas de Pollo (Chicken Tostadas), 85
piloncillo
Buñuelos, 152
 Café de Olla (Mexican Spiced Coffee), 182
Champurrado, 181
introduction to, 13
Ponche Navideño (Mexican Christmas Punch), 184
pinto beans
Chicharrón en Salsa Verde (Fried Pork Skins in Green Salsa), 74
Frijoles Pintos Cremosos (Creamy Pinto Beans), 140
Frijoles Refritos (Refried Beans), 137
Tostadas de Pollo (Chicken Tostadas), 85
piquín peppers
introduction to, 11
Menudo (Mexican Tripe Soup), 36
Pozole Rojo (Red Pozole), 38
Pozole Verde de Pollo (Green Pozole with Chicken), 40
poblano peppers
Arroz Verde (Green Rice), 134
Calabacitas con Crema (Mexican Squash with Cream), 141
Chiles Rellenos, 55
Crema de Elote (Cream of Corn Soup), 31
introduction to, 11
Mole Poblano, 57
Pollo Entomatado (Chicken in Tomato Sauce), 104
Pozole Verde de Pollo (Green Pozole with Chicken), 40
roasting of, 17
Sopa de Tortilla (Tortilla Soup), 42
Tamales de Rajas con Queso (Cheese and Vegetable Tamales), 115
pork
Asado de Puerco (Pork Stew), 66
Calabacitas con Puerco (Pork Stew with Squash), 73
Carnitas, 50
Chicharrón en Salsa Verde (Fried Pork Skins in Green Salsa), 74
Costillas en Salsa Verde (Pork Rib Tips in Green Salsa), 91
Discada Norteña (Northern-Style Mixed Meats), 76
Frijol con Puerco (Pork and Beans), 96
Pozole Rojo (Red Pozole), 38
Tamales de Puerco (Pork Tamales), 113
potatoes
Albondigas (Mexican Meatball Soup), 60
Caldo de Pollo (Chicken Soup), 26
Caldo de Res (Beef and Vegetable Soup), 28
Carne con Papas (Beef and Potatoes), 65
Crema de Papa (Cream of Potato Soup), 32
Enchiladas Rojas (Red Enchiladas), 86
Ensalada de Pollo (Chicken Salad), 92
Flautas de Papa (Crispy Rolled Potato Tacos), 48
introduction to, 10
 Milanesa de Res (Beef Milanesa), 68
Picadillo, 99
Pollo a la Veracruzana (Chicken Veracruz-Style), 100
Ropa Vieja (Shredded Beef in Tomato Sauce), 106

queso Cotija
Empanadas de Queso (Cheese Empanadas), 80
Flautas de Papa (Crispy Rolled Potato Tacos), 48
introduction to, 13
queso fresco
Calabacitas con Crema (Mexican Squash with Cream), 141
Crema de Elote (Cream of Corn Soup), 31
Empanadas de Queso (Cheese Empanadas), 80
Enchiladas Rojas (Red Enchiladas), 86, 86
Entomatadas, 78
Flautas de Papa (Crispy Rolled Potato Tacos), 48
Frijoles Pintos Cremosos (Creamy Pinto Beans), 140
Frijoles Refritos (Refried Beans), 137
introduction to, 13
Sopa de Fideo (Mexican Noodle Soup), 35
Tostadas de Pollo (Chicken Tostadas), 85

radishes
Enchiladas Rojas (Red Enchiladas), 86
Ensalada de Repollo (Cabbage Salad), 144
Frijol con Puerco (Pork and Beans), 96
Pozole Rojo (Red Pozole), 38
Pozole Verde de Pollo (Green Pozole with Chicken), 40
refried beans
Frijoles Refritos (Refried Beans), 137
Tostadas de Pollo (Chicken Tostadas), 85
rice
Agua de Horchata (Horchata), 173
Arroz Blanco (White Rice), 130
Arroz con Leche (Rice Pudding), 149
Arroz Rojo (Red Rice), 132
Arroz Verde (Green Rice), 134
Atole de Arroz (Rice Atole), 180
introduction to, 12

salads
Ensalada de Coditos (Macaroni Salad), 93
Ensalada de Pollo (Chicken Salad), 92
Ensalada de Repollo (Cabbage Salad), 144
salsa
Barbacoa de Lengua (Beef Tongue Barbacoa Tacos), 53
Carnitas, 50
 Chicharrón en Salsa Verde (Fried Pork Skins in Green Salsa), 74
Costillas en Salsa Verde (Pork Rib Tips in Green Salsa), 91
Empanadas de Carne Molida (Ground Beef Empanadas), 82
Empanadas de Queso (Cheese Empanadas), 80
Enchiladas Verdes (Green Enchiladas), 88
Filete de Pescado Empanizado (Breaded Fish Fillet), 95
Flautas de Papa (Crispy Rolled Potato Tacos), 48
Frijol con Puerco (Pork and Beans), 96
Pico de Gallo, 120
Pollo en Salsa Verde con Calabacitas (Chicken with Squash in Green Salsa), 103
Salsa Roja (Red Salsa), 121
Salsa Roja Rostizada (Roasted Red Salsa), 122
Salsa Taquera (Taqueria-Style Salsa), 123
Salsa Verde Cremosa (Creamy Avocado Tomatillo Salsa), 127
Salsa Verde (Green Salsa), 125
Salsa Verde Rostizada (Roasted Green Salsa), 126
Tacos de Bistec (Steak Tacos), 46
Tamales de Pollo en Salsa Verde (Chicken in Green Salsa Tamales), 109
Tamales de Puerco (Pork Tamales), 113
Tostadas de Pollo (Chicken Tostadas), 85
seafood
Camarones en Chipotle (Shrimp in Chipotle Sauce), 70
Filete de Pescado Empanizado (Breaded Fish Fillet), 95
serrano peppers
Arroz Blanco (White Rice), 130
Arroz Rojo (Red Rice), 132
Bistec a la Mexicana (Mexican-Style Steak), 64
Caldo de Pollo (Chicken Soup), 26
Caldo de Res (Beef and Vegetable Soup), 28
Carne con Papas (Beef and Potatoes), 65
Chicharrón en Salsa Verde (Fried Pork Skins in Green Salsa), 74
Discada Norteña (Northern-Style Mixed Meats), 76
Enchiladas Verdes (Green Enchiladas), 88
Entomatadas, 78
Frijoles de la Olla (Beans from the Pot), 138
Frijoles Pintos Cremosos (Creamy Pinto Beans), 140
Guacamole, 129
introduction to, 11
Pico de Gallo, 120
Pollo en Salsa Verde con Calabacitas (Chicken with Squash in Green Salsa), 103
Pozole Verde de Pollo (Green Pozole with Chicken), 40
roasting of, 17
Salsa Roja (Red Salsa), 121
Salsa Roja Rostizada (Roasted Red Salsa), 122
Salsa Verde Cremosa (Creamy Avocado Tomatillo Salsa), 127
Salsa Verde (Green Salsa), 125
 Salsa Verde Rostizada (Roasted Green Salsa), 126
Tamales de Pollo en Salsa Verde (Chicken in Green Salsa Tamales), 109
Tamales de Rajas con Queso (Cheese and Vegetable Tamales), 115
squash
Albondigas (Mexican Meatball Soup), 60
Calabacitas con Crema (Mexican Squash with Cream), 141
Calabacitas con Puerco (Pork Stew with Squash), 73
Calabacitas con Queso (Mexican Squash with Cheese), 143
Caldo de Res (Beef and Vegetable Soup), 28
Crema de Elote (Cream of Corn Soup), 31
introduction to, 10
Pollo en Salsa Verde con Calabacitas (Chicken with Squash in Green Salsa), 103

tacos
Barbacoa de Lengua (Beef Tongue Barbacoa Tacos), 53
Carnitas, 50
Flautas de Papa (Crispy Rolled Potato Tacos), 48
Tacos de Bistec (Steak Tacos), 46
tamales
Tamales de Piña (Pineapple Tamales), 170
Tamales de Pollo en Salsa Verde (Chicken in Green Salsa Tamales), 109
Tamales de Puerco (Pork Tamales), 113
Tamales de Rajas con Queso (Cheese and Vegetable Tamales), 115
Tamales Dulces (Sweet Tamales), 168
tamarind
Agua de Tamarindo (Tamarind Drink), 177
Ponche Navideño (Mexican Christmas Punch), 184
tea: Agua de Jamaica (Hibiscus Iced Tea), 174
thyme
Asado de Puerco (Pork Stew), 66
Camarones en Chipotle (Shrimp in Chipotle Sauce), 70
introduction to, 12
Pollo a la Veracruzana (Chicken Veracruz-Style), 100
tomatillos
Chicharrón en Salsa Verde (Fried Pork Skins in Green Salsa), 74
Costillas en Salsa Verde (Pork Rib Tips in Green Salsa), 91
Enchiladas Verdes (Green Enchiladas), 88
introduction to, 10
Pollo en Salsa Verde con Calabacitas (Chicken with Squash in Green Salsa), 103
Pozole Verde de Pollo (Green Pozole with Chicken), 40
roasting of, 17
Salsa Taquera (Taqueria-Style Salsa), 123
Salsa Verde Cremosa (Creamy Avocado Tomatillo Salsa), 127
Salsa Verde (Green Salsa), 125
Salsa Verde Rostizada (Roasted Green Salsa), 126
Tamales de Pollo en Salsa Verde (Chicken in Green Salsa Tamales), 109
tomatoes
 Albondigas en Chipotle (Meatballs in Chipotle Sauce), 62
Albondigas (Mexican Meatball Soup), 60
Arroz Rojo (Red Rice), 132
Bistec a la Mexicana (Mexican-Style Steak), 64
Calabacitas con Puerco (Pork Stew with Squash), 73
Calabacitas con Queso (Mexican Squash with Cheese), 143
Caldo de Res (Beef and Vegetable Soup), 28
Camarones en Chipotle (Shrimp in Chipotle Sauce), 70
Carne con Papas (Beef and Potatoes), 65
Chiles Rellenos, 55
Discada Norteña (Northern-Style Mixed Meats), 76
Empanadas de Carne Molida (Ground Beef Empanadas), 82
Empanadas de Queso (Cheese Empanadas), 80
Ensalada de Repollo (Cabbage Salad), 144
Entomatadas, 78
Flautas de Papa (Crispy Rolled Potato Tacos), 48
Guacamole, 129
introduction to, 10
Mole Poblano, 57
Picadillo, 99
Pico de Gallo, 120
Pollo a la Veracruzana (Chicken Veracruz-Style), 100
Pollo Entomatado (Chicken in Tomato Sauce), 104
roasting of, 17
Ropa Vieja (Shredded Beef in Tomato Sauce), 106
Salsa Roja (Red Salsa), 121
Salsa Roja Rostizada (Roasted Red Salsa), 122
Salsa Taquera (Taqueria-Style Salsa), 123
Sopa de Fideo (Mexican Noodle Soup), 35
Sopa de Tortilla (Tortilla Soup), 42
Tamales de Rajas con Queso (Cheese and Vegetable Tamales), 115
Tinga de Pollo (Chicken Tinga), 101
Tostadas de Pollo (Chicken Tostadas), 85
tortillas
Albondigas (Mexican Meatball Soup), 60
Asado de Puerco (Pork Stew), 66
Barbacoa de Lengua (Beef Tongue Barbacoa Tacos), 53
Bistec a la Mexicana (Mexican-Style Steak), 64
Calabacitas con Puerco (Pork Stew with Squash), 73
Caldo de Pollo (Chicken Soup), 26
Caldo de Res (Beef and Vegetable Soup), 28
Carne con Papas (Beef and Potatoes), 65
Carnitas, 50
Chicharrón en Salsa Verde (Fried Pork Skins in Green Salsa), 74
Corn Tortillas, 19
Costillas en Salsa Verde (Pork Rib Tips in Green Salsa), 91
 Discada Norteña (Northern-Style Mixed Meats), 76
Enchiladas Rojas (Red Enchiladas), 86
Enchiladas Verdes (Green Enchiladas), 88
Entomatadas, 78
Filete de Pescado Empanizado (Breaded Fish Fillet), 95
Flautas de Papa (Crispy Rolled Potato Tacos), 48
Flour Tortillas, 21
Menudo (Mexican Tripe Soup), 36
Mole Poblano, 57
Picadillo, 99
Pollo en Salsa Verde con Calabacitas (Chicken with Squash in Green Salsa), 103
Ropa Vieja (Shredded Beef in Tomato Sauce), 106
Sopa de Tortilla (Tortilla Soup), 42
Tacos de Bistec (Steak Tacos), 46
tostadas
Pozole Rojo (Red Pozole), 38
Pozole Verde de Pollo (Green Pozole with Chicken), 40
Tinga de Pollo (Chicken Tinga), 101
Tostadas de Pollo (Chicken Tostadas), 85
tripe: Menudo (Mexican Tripe Soup), 36
 ACKNOWLEDGMENTS
Many of the recipes in this book wouldn’t have been possible without all
the cooks who shared their knowledge with me along this long road called
life, and I’d like to give my thanks to all of them. To the taquero at the
street corner of my neighborhood, when I was living in Monterrey, who told
me how to make beef tacos; to the woman that used to sell tacos de
guisados next to the highway and gave me tips for cooking asado de
puerco; and to Doña Hortencia, who used to make dozens of flour tortillas
for her family and taught me how to make them. To the special women in
my family: my mom, Ernestina, my dear grandma, Sixta, and all my aunts,
especially my Tía Nono, who taught me the joy of cooking.
A special thanks to Erin Canning for your patience and for believing I
could actually write a cookbook, and to everyone involved at The Quarto
Group.
To Mariana and Manuel Arciniega, for the beautiful gift of designing the
logo for Mexico in My Kitchen, you are both very talented. To my
exceptional friend Leticia Alaníz, for taking the portrait pictures that
capture my everyday spirit.
A huge thanks to the loyal readers of Mexico in My Kitchen, who have
been requesting this book for some years now. Thank you for your constant
support and for keeping me inspired and motivated to keep sharing our
Mexican gastronomy with the world. This book is for you and your
families.
To my husband, for seeing the potential I had and for helping me since
the beginning of my blog, as my English was and still is a work in progress.
And finally, to my son David A., who was my eyes behind the camera,
my text editor, and sometimes even the dishwasher while we created this
book. Thank you, mijo, I couldn’t have done it without you. You know that
this book is also yours.
Thank you, all, and keep passing these recipes to the next generations.
 ABOUT THE AUTHOR

MELY MARTÍNEZ was born in the coastal city of Tampico, Tamaulipas,

Mexico, and was raised in a family of eight children. She began to help out
in her mom’s kitchen at a young age, and spent the long, tropical summers
at her grandmother’s ranch in the state of Veracruz.
During her time as a rural schoolteacher in the south of Mexico, Mely’s
exposure to different regional customs allowed her culinary interest to grow
even deeper. Throughout her life, she has lived in and traveled to many of
Mexico’s states and regions, always visiting the local markets and street
stands, where she believes you can find the heart of every city’s cuisine.
In 2008, she started her website, Mexico in My Kitchen, where she
shares Mexican recipes so that they can be passed down and preserved for
new generations, as well as shared with all food lovers. Besides writing for
her website, Mely enjoys traveling and gardening, as well as attending
seminars, festivals, and other events related to Mexican culture and
gastronomy. She also serves as a consultant to chefs and restauranteurs
around the world.
She lives in Dallas, Texas.
To David A.
Text and Photography © 2020 by Mely Martínez

First published in 2020 by Rock Point, an imprint of The Quarto Group,

142 West 36th Street, 4th Floor, New York, NY 10018, USA
T (212) 779-4972 F (212) 779-6058 www.QuartoKnows.com

All rights reserved. No part of this book may be reproduced in any form without written permission
of the copyright owners. All images in this book have been reproduced with the knowledge and prior
consent of the artists concerned, and no responsibility is accepted by producer, publisher, or printer
for any infringement of copyright or otherwise, arising from the contents of this publication. Every
effort has been made to ensure the credits accurately comply with information supplied. We
apologize for any inaccuracies that may have occurred and will resolve inaccurate or missing
information in a subsequent reprinting of the book.

Rock Point titles are also available at discount for retail, wholesale, promotional and bulk purchase.
For details, contact the Special Sales Manager by email at [email protected] or by mail at The
Quarto Group, Attn: Special Sales Manager, 100 Cummings Center Suite, 265D, Beverly, MA
01915, USA.

Digital edition: 978-0-76036-772-8

Hardcover edition: 978-1-63106-693-1

Library of Congress Cataloging-in-Publication Data

Names: Martinez, Mely, author.

Title: The Mexican home kitchen / Mely Martinez.
Description: New York : Rock Point, [2020] | Includes index. | Summary:
“Bring the authentic flavors of Mexico into your kitchen with The Mexican Home Kitchen,
featuring 85+ recipes for every meal and occasion”--
Provided by publisher.
Identifiers: LCCN 2020017031 (print) | LCCN 2020017032 (ebook) | ISBN 9781631066931
(hardback) | ISBN 9780760367728 (ebook)
Subjects: LCSH: Cooking, Mexican. | LCGFT: Cookbooks.
Classification: LCC TX716.M4 .M3573 2020 (print) | LCC TX716.M4 (ebook) | DDC 641.5972--
dc23
LC record available at https://lccn.loc.gov/2020017031
LC ebook record available at https://lccn.loc.gov/2020017032

Publisher: Rage Kindelsperger

Creative Director: Laura Drew
Managing Editor: Cara Donaldson
Senior Editor: Erin Canning
Cover and Interior Design: Laura Klynstra
Photography: David Castañeda
Cover Illustration: Mariana and Manuel Arciniega
Author Photos (pages 8 and 192): Leticia Alaníz