Getting Started

Welcome, Cooks!

We are embarking on an Academic Exploration into the world of Mexican cuisine.  I'll be sharing family recipes with you, and together, we'll be tweaking them in the kitchen to maximize the flavor to our individual palates.

On our first day together, we'll be exploring the Mexican breakfast.  

Frijoles de la Olla
2 c. pinto beans
2 cups chicken broth
4 cups boiling water
garlic 
salt (to taste)

Wash your beans in colander, picking out any stones or gravel.  Set them in your crock pot, and add the garlic (sliced in half) and broth.  Cover with 4 c. boiling water, and close the lid.  Cook on High for the first hour, then reduce to Medium for 5-6 hours (depending on your slow cooker).  Add salt in the last 45 minutes of cooking.

Garnish with crema, lime, Cotija cheese, salsa, and tortillas.

Tortillas Hecho a Mano
2 c. Maseca
1/4 tsp salt
1 tsp oil
and 1 1/3 c. water

Mix for about 2 minutes until it forms soft dough.  Add sprinkles of water if it still feels dry - should have a Play-doh type texture.  Form a golf-ball size ball, and place on a piece of plastic (like a cut Ziploc bag) on  your tortilla press.  Cover with another piece of plastic and press.  Tortilla should be a soft, round pancake.  Warm on a hot comal.

Blender Salsa
Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced
Directions
Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)

Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate the salsa for at least an hour before serving.

Recipe, Ree Drummond, The PIoneer Woman Cooks

Note:  I add roasted Serrano chile for more spice - totally optional.

Chorizo con Huevo
Mexican Chorizo
Onion
Eggs

Heat a frying pan with a bit of vegetable oil.  Taking the chorizo, squeeze it out of the casing, on to the hot pan.  Mash it up with a spoon, making small chunks.  Keep rotating and cooking, until meat is fully cooked.  If you like you may add chopped onion to the mix (optional).  When chorizo is cooked through, add eggs whisked with a bit of cream or half and half.  Scramble the contents together. 
Serve hot, with crema, salsa, cheese, tortilla, and papitas.

Papitas
Potatoes
Oil
Salt
Peel and chop potatoes into 1-1/2 inch cubes.  Place in pot of water.  Once water begins to boil, cook potatoes for approximately a minute, until they are soft when you run a knife through.  Drain immediately, and place into a pan of hot oil (about 1/4 inch).  Cook patiently, tossing and crisping the potatoes.  Once cooked, place on a paper towl to drain the grease.  Salt to taste.  Serve with eggs, chorizo, crema, salsa, beans, etc.

Chilaquiles
Corn tortillas
Oil 
Eggs
Red chili sauce (optional) - La Victoria brand 

Cut tortillas into strips or diamond shapes.  Place in a pan with approx. 1/4 inch of hot oil.  Cook until crisp, flipping with tongs.  Place on paper towel when done (drains the grease).  If you are using hot sauce, take the hot pan previously used for the fried tortillas.  Mix red sauce with the remaining oil.  Toss the fried tortilla in the red sauce, then set aside.  In another pan, scramble eggs, integrating the tortilla (with or without red sauce).  When all of the eggs are set, layer with your choice of beans, Cotija cheese, crema, salsa, and avocado. 

Did you enjoy today's meeting?  Any comments, observations about what you learned?  Questions?  Please comment!