Stuffing Chiles
In this country, the mild poblano pepper is most familiar to fans of chiles rellenos. It is about the same size as a green bell pepper, only longer and more slender.
In pepper-loving Mexico, though, any pepper that is able to hold a filling is stuffed - even dried peppers such as the smoky pasilla or pasado.
In Veracruz, fiery jalapenos are stuffed with meat, than batter fried. In other regions of Mexico, peppers are stuffed with cheeses, mixtures of chorizo and potatoes or shredded crab or shrimp. One version of chile rellenos - the essence of simplicity - calls for a pepper to be stuffed with warmed refried beans, then eaten unbattered. The recipe in this book calls for Ortega chiles to be stuffed with cheese before batter frying.
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Grilling Chicken
In Mexico there is a long tradition of cooking a variety of meats over coals in an outdoor barbecue pit or grill.
In fact, phrases referring to grilling tools are found throughout the Spanish language, as are words for the cooking method's delicious end result. Pollo a las brasas means "chicken over the embers" and barbacoa de pollo means pit barbecued or grilled chicken. The meat is often flavored with mesquite wood or banana or avocado leaves that Mexican cooks add to the coals. You may not have avocado or banana leaves on hand, but you'll find grilled chicken dishes (like the one on the previous page) are always popular. To grill chicken, remember these guidelines:
A half chicken weighing between 1 1/4 and 1 1/2 pounds will take 40 to 50 minutes over medium coals; a 4-5 ounce boneless, skinless chicken breast half will take 12 to 15 minutes over medium coals; and bone-in meaty chicken pieces or chicken quarters weighing between 2 and 2 1/2 pounds total will take 35 to 50 minutes over medium coals.
Place the chicken pieces directly on the grill over the preheated coals. Grill, uncovered, until the meat is tender and no longer pink in the center or near the bone. Be sure to turn the chicken halfway through the grilling time. ~ back to "Did you know?"
Choosing Rice for Mexican Cooking
When a Mexican dish calls for rice, use long-grain rice. This popular rice got its name by being about four to five times as long as it is wide. The cooked grains are light and fluffy and tend to remain separate - even while being stored.
To save time on future meals, cook extra rice. Simply store cooked rice in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 6 months.
To reheat chilled or frozen rice, place it in a saucepan with 2 tablespoons liquid (water or broth) for each cup of rice. Cover; heat over low heat for 5 minutes or until the rice is heated through.
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Flan: The Classic Mexican Dessert
Mexico's dessert heritage came not from the oven, but from the stovetop. Its most famous dessert, the caramel-coated baked custard called flan, was originally cooked in a hot-water bath on top of the stove. Today it's baked in the oven. Although flan is a Spanish import, it is now nearly synonymous with Mexican cuisine. ~ back to "Did you know?"
Chicken Broth Options
No chicken broth is more flavorful than one that's homemade. So here's a recipe to make your own:
Combine in a large stockpot: 6 cups cold water; 2 ½ pounds bone-in chicken pieces; 3 cut up stalks celery with leaves; 2 cut up carrots; 1 cut up large onion; 2 sprigs fresh parsley; 2 bay leaves; 1 teaspoon salt; and ¼ teaspoon ground black pepper. Bring to a boil. Reduce heat to low. Cover; cook for 2 hours. Remove chicken; set aside. Remove vegetables; discard. Strain the broth through a sieve (the meat from the bones can be used in other recipes). Store the broth in the refrigerator for up to 2 days or in the freezer for up to 1 month, or use it in a recipe such as the one above.
Homemade broth is nice to have on hand, but when you're short on time, you can opt for either canned broth or Maggi Bouillon Cubes dissolved in water.
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Cooking Fresh Fish
Sooner is better when it comes to cooking fresh fish. If that's not possible, wrap it loosely in clear plastic wrap and store it in the coldest part of the refrigerator for up to 2 days. Frozen fish can be kept in a freezer set at 0 degrees Fahrenheit or colder for up to 3 months.
When you do cook your fish, there are a couple of easy ways to tell when it is done. Properly cooked fish will look opaque rather than translucent, and will have milky white juices. It will also flake easily when tested with a fork. If it resists flaking, or if the juices are clear and watery, it needs to cook a little longer.
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Creating Your Own Fajitas
In the old days, fajitas were made only with beef skirt or flank steak, but they easily lend themselves to variety. Instead of the chicken used in the above recipe try marinated beef, pork loin, shrimp or even a firm white fish like shark or swordfish cut into 2-inch chunks. Vary the vegetables too. Besides red, green and yellow bell pepper strips and onion, opt for zucchini, yellow squash or jicama strips.
Fajitas are best served fresh while the tortillas are still warm. Simply place a portion of the meat and vegetable mixture on the tortilla. Garnish with chopped tomatoes, guacamole, sour cream, shredded cheese, salsa and chopped fresh cilantro, then roll it up.
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Shaping Meatballs Easily
Whether you're making Mexican, Italian or Swedish meatballs, the method for shaping them is the same.
To make sure your meatballs are similar in size so they cook evenly, try the following trick: For 1-inch meatballs, shape the seasoned meat mixture into a square 1 inch thick, then cut the square into 1-inch pieces. Correspondingly, for 1 1/2-inch meatballs, shape the meat mixture into a 1 1/2-inch thick square and cut into 1 1/2-inch cubes. Roll each cube into a ball.
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A Taco Buffet
When you have a taquisa (taco party), you can join in on the festivities because your guest fill their tacos to their own liking.
Have both crispy corn taco shells and soft flour tortillas warmed and on hand. Then, let your guest choose from a variety of fillings: shredded beef, pork or chicken; different varieties of refried beans; a vegetable filling, such as, fried potatoes and zucchini with chiles; crisp, cool garnishes, such as, shredded lettuce, dices tomatoes, sliced radishes, sliced green onions, sliced ripe olives and fresh cilantro; an assortment of shredded and crumbled cheeses; sour cream and guacamole; and, of course a range of salsas to satisfy all tastes, from mild to fiery.
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Salsas: Classic to Creative
There is indeed a particular allure to the simple but seemingly magical combination of tomatoes, onions, garlic, chiles, cilantro - and sometimes a little lime juice and olive oil - that make up the classic salsa Mexicana (or pico de gallo, as it is known in the north of Mexico).
This salsa is often served with fresh tortillas or tortilla chips, grilled meats and fish, melted cheese, tacos and tostados. While the classic salsa remains most prevalent in both Mexico and the United States, there are many other varieties of salsa worth trying.
You can choose from salsa verdes (green sauces) made with green chiles and tomatillos; fiery, smoky salsas made with chipotles (dried, smoked jalapenos); and contemporary interpretations of classic pico de gallo that incorporate additional vegetables or fruits or well-seasoned black beans. The corn salsa opposite is just such a creation. ~ back to "Did you know?"
Warming Taco Shells
Tacos are made two ways: with corn tortillas and with flour tortillas. Ortega corn tortillas are generally used in crisp tacos; Ortega flour tortillas are generally used in soft tacos. Both kinds of shells taste best when they are warmed before filling.
To warm soft tacos in a microwave oven, wrap a stack of tortillas in waxed paper. To make them even softer, lightly sprinkle each one with water before wrapping. Microwave on HIGH (1oo%) power for 45 seconds. To heat in a conventional oven, wrap tortillas in aluminum foil. Sprinkle tortillas with water, if desired. Bake in preheated 300-degree oven for 15 minutes.
To warm crisp taco shells, place shells on large microwave-safe plate. Microwave on HIGH (100%) power for 1 minute. For crisper shells, rearrange; heat for additional 30 seconds. Or, place taco shells on baking sheet. Bake in preheated 350-degree oven for 6 to 8 minutes. ~ back to "Did you know?"
Tortillas: Corn -vs.- Flour
Fresh tortillas are made and consumed in great quantities everyday throughout Mexico. They may be prepared with either masa harina (dried-corn flour) or wheat flour.
What is the main difference between flour and corn tortillas? The ingredients. Corn tortillas, may use white, yellow, blue or red corn flour. Flour tortillas contain fat. Traditionally, that has been in the form of lard, but n now it's usually vegetable shortening.
The technique for making both types of tortillas is basically the same. The ingredients are mixed into a dough, which is pinched into balls, patted or rolled, then cooked on a hot griddle until the tortillas are puffed and golden.
Tortillas can range in size from a mere 2 inches - which are usually fried and topped with beans, meat or cheese as a snack - to 10 inches, which are best stuffed with hearty fillings for a meal.
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Cooking Fresh Corn
Corn in any of its many supermarket forms - fresh, frozen or canned - works in most recipes calling for corn, but there is no doubt that fresh corn from the cob has the truest, sweetest corn flavor.
Look for corn on the cob that still has its husk. A healthy-looking husk tells you the corn is fresh. Store the corn in the husk in the refrigerator for no more than 2 days to retain as much of the sweetness as possible.
To prepare fresh corn, remove the husks from the ears, then scrub with a stiff brush to remove the silks or fibers, then rinse. Cut the kernels from the cob with a sharp knife. Cook, uncovered, in a small amount of salted boiling water for 4 minutes. Or, steam for 4 to 5 minutes. Drain and serve.
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Quick Ortega Chiles Ideas
Keep cans of Ortega Whole Green Chiles and Ortega Diced Green Chiles on hand to dress up your favorite foods. Try some of these ideas:
- Make a warm chile-cheese dip by adding ½ cup (40ounce can) Ortega Diced Green Chiles to your favorite cheese sauce. For spicier dip, add 1 teaspoon of Ortega Diced Jalapenos.
- Add ½ cup (4-ounce can) Ortega Diced Green Chiles to mashed potatoes, or spice them up even more with Ortega Diced Jalapenos.
- For an easy omelet filling, use Ortega Whole Green Chiles and Monterey Jack cheese as the filling.
- Add Ortega Diced Green Chiles or Diced Jalapenos to mayonnaise and use as sandwich spread.
- For a quick and easy dip for vegetables, add ½ cup (4-ouncecan) Ortega Diced Green Chiles to an 8-ounce container of sour cream. Add garlic salt to taste.
- To prepare an "Ortega burger," top a grilled burger with Ortega Whole Green Chiles and a slice of Monterey Jack or cheddar cheese.
- Slice Ortega Whole Green Chiles and add to salads, soups or casseroles.
- Use Ortega Whole Green Chiles inside quesadillas, grilled cheese sandwiches, meat sandwiches or enchiladas.
- For a simple but elegant meal, top a grilled chicken breast with Ortega Whole Green Chiles and Monterey Jack cheese, then heat briefly to melt the cheese.
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Shredded Meat
Unlike in the United States - where ground meat is popularly used in Mexican foods - traditional preparation of meat in Mexico calls for cooked meat to be shredded to make fillings for any number of foods such as tacos, enchiladas, or chiles rellenos.
Whether its chicken, pork or beef, meat can be stewed, baked, boiled, broiled or grilled before it's shredded. Simply let it cool enough to handle, then pull the meat from the bone (if there is one) and shred it with two forks to the coarseness you desire.
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Mexican Cheese
Cheeses of all tastes and textures are integral to Mexican cooking. They are used with generous hand for stuffing and topping.
Queso fresco is a generic term for fresh cheese. In Mexico, fresh cheeses are soft, white and crumbly. They are meant to be sprinkled over tacos, tostadas and other dishes featuring tortillas. If you can't find a queso fresco, substitute a mild feta.
Queso anejo (aged cheese) is a hard cheese that is grated and used as a topping, much like Parmesan cheese. Cotja is one example of an aged cheese. If you can't find that, substitute a dry farmer's cheese, Parmesan or dry feta cheese.
For stuffing chiles, quesadillas and other dishes, firm but meltable cheeses are desirable. If you can't find a melting Mexican cheese, try mozzarella, Muenster or Monterey Jack cheese - or a combination.
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