Friday, December 28, 2007

Huevos Rancheros

  I think my Papi makes the best Huevos Rancheros! Here is my dad's recipe as best as I can do.


4 tbsp. cooking oil
6 6" tortillas
I cup salsa fresca
1 cup crumbled Cotija cheese
8-12 pcs crumbled bacon
6 eggs
Salt to taste
Avocado to garnish


In small skillet heat 2 tbsp. oil. Holding tortillas with tongs, dip one at a time in hot oil for 10 seconds or till limp. Line a 10 x 6 x 3" baking dish with tortillas. Keep warm. Cook bacon and crumble. Set aside. Heat and simmer fresh salsa in a sauce pan. Place tortilla(s) on plate. Cook eggs over easy and arrange on top of tortilla. Spoon salsa over eggs and top with crumbled cheese and bacon. Garnish with avocado slices. Serve immediately.

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Wednesday, December 12, 2007


There is a simple way to make bunuelos. Buy flour tortillas, fry them and sprinkle with sugar. I must say I am strongly opposed to this method but do as you wish. Here is, I think, the superior and proper way...

4 eggs
1/4 cup sugar
2 cups sifted all-purpose flour
1 tsp baking powder
1 tsp Salt

1 cup sugar
1 tsp ground cinnamon

Heat canola or vegetable oil in a shallow skillet until hot.(350 degrees)

Beat together eggs and sugar until thick and lemon colored. Add flour baking powder and salt to egg mixture. Knead dough on flour coat cutting board until smooth. Divide dough into 16 equal balls with floured hands. Let sit for 20 minutes. Roll out on floured board into round 5 - 7" tortilla shapes.

Drop flat into hot oil, brown lightly about 30 seconds on each side. Remove from skillet and sprinkle to taste with topping mixture of cinnamon and sugar.

Thursday, November 15, 2007

Flan de Comote

In the islands off the coast of Yucatan and Honduras the sweet potato was called axi and batatas or betatas by the natives. It was taken to Spain around 1500 and several varieties were cultivated there ranging in color from white to bright purple. The more common orange sweet potato is used here (not to be confused with a yam) and is a nutritional powerhouse supplying an impressive amount of vitamin A, C, B6, calcium, dietary fiber, potassium and iron.

2 medium-size sweet potatoes
or 1 cup canned sweet potatoes
3/4 cup granulated sugar
2 (14-ounce) cans sweet condensed milk
2 cups milk
10 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon vanilla extract

Bake sweet potatoes at 400*F (205*C) for 1 hour or until tender; cool to touch. Peel and mash; reserve 1 cup mashed sweet potato.Sprinkle sugar in a 10-inch round cakepan. Place over medium heat, and cook, shaking pan constantly, until sugar melts and turns a light golden brown. Remove from heat; set aside. (Mixture may crack slightly as it cools.)
Process 1/2 cup sweet potato, 1 can condensed milk, and half of next 6 ingredients in a blender or food processor until smooth, stopping to scrape down sides; pour into a large bowl. Repeat procedure; whisk until combined. Pour mixture over caramelized sugar; cover with aluminum foil, and place in a large shallow pan. Pour hot water into larger pan to a depth of 1/2-inch.
Bake at 325*F (160*C) for 1 hour and 10 to 15 minutes or until a knife inserted in center comes out clean. Remove pan from water, and uncover; run a knife around edge of pan to loosen and prevent flan from cracking. Cool on a wire rack 30 minutes; cover and chill at least 8 hours. Run a knife around edge of flan again to loosen; invert onto a serving plate.
Makes 1 (10-inch) flan.

Tuesday, October 9, 2007

Pan de Muerto

In celebration of Mexico's Day of the Dead, this bread is often shaped into skulls or round loaves with strips of dough rolled out and attached to resemble bones.

* 1/2 cup butter
* 1/2 cup milk
* 1/2 cup water
* 5 to 5-1/2 cups flour
* 2 packages dry yeast
* 1 teaspoon salt
* 1 tablespoon whole anise seed
* 1/2 cup sugar
* 4 eggs

In a saucepan over medium flame, heat the butter, milk and water until very warm but not boiling.
Meanwhile, measure out 1-1/2 cups flour and set the rest aside. In a large mixing bowl, combine the 1-1/2 cups flour, yeast, salt, anise seed and sugar. Beat in the warm liquid until well combined. Add the eggs and beat in another 1 cup of flour. Continue adding more flour until dough is soft but not sticky. Knead on lightly floured board for ten minutes until smooth and elastic.
Lightly grease a bowl and place dough in it, cover with plastic wrap and let rise in warm place until doubled in bulk, about 1-1/2 hours. Punch the dough down and shape into loaves resembling skulls, skeletons or round loaves with "bones" placed ornamentally around the top. Let these loaves rise for 1 hour.
Bake in a preheated 350 F degree oven for 40 minutes. Remove from oven and paint on glaze.
* 1/2 cup sugar
* 1/3 cup fresh orange juice
* 2 tablespoons grated orange zest
Bring to a boil for 2 minutes, then apply to bread with a pastry brush.
If desired, sprinkle on colored sugar while glaze is still damp.

Tuesday, September 11, 2007

Tomato & Sweet Corn Salad

Before the cold weather returns take advantage of the weather and invite your family and friends over for a BBQ. I just served this tomato & sweet corn salad with a menu of barbequed tri-tip, garlic butter prawns, twice-baked potatoes, and spinach salad ending with chocolate-dipped strawberries. Mmm Mmm makes me hungry just thinking about it again!

  • 8 ounces fresh mozzarella cheese (small balls called bocconcini or perlini work best)1/3 cup
  • basil-flavored olive oil or extra virgin olive oil or use a vinagerette dressing
  • 1/2 tsp. coarse salt
  • Fresh ground black pepper
  • Crushed red pepper flakes
  • 10 to 12 ears of sweet corn, husked and silk removed
  • 2 to 3 baskets of cherry or grape tomatoes
  • Fresh basil leaves, thinly sliced

In a large pot, partially filled with water, bring water to a rolling boil. Add the corn kernels to the boiling water. Bring water back up to a boil; immediately remove from heat and drain corn in a colander in your sink. Run cold water over the corn in the colander to stop the cooking process; drain the corn thoroughly.

Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time.

In a large bowl, gently combine corn kernels, tomatoes, mozzarella with marinade, and basil. Adjust seasonings to taste. Refrigerate the salad until approximately ½ hour before serving.

To serve as a first course for your dinner party, spoon salad into wine glasses.
Makes approximately 10 to 12 servings.

Friday, August 3, 2007

Bacon Wrapped Figs w/ Goat Cheese

These simple to make appetizers are not really pretty to look at, but omigod they are absolutely addictive and pair perfectly with our Chupacabra cocktails or a fine glass of wine.


* 6 figs, halved (or substitute pitted dates)
* 6 ounces goat cheese
* 1/2 cup toasted, chopped pecans
* 3 slices bacon, cut in half (preferbaly parcooked)

1. Preheat the broiler.
2. Stuff fig halves with goat cheese. Press pecans into the cheese. Wrap each stuffed fig half with half a slice of bacon, securing with toothpicks.
3. Arrange on a medium baking sheet. Broil 5 minutes, or until bacon is evenly brown and crisp and goat cheese is bubbly and lightly browned.

!Buen provecho!

Monday, June 11, 2007

Planter's Punch

There are numerous recipes for this drink dating back to the early part pf the nineteenth century. The common ingredients found in all variations are rum, sugar, and lemon or lime juice. Traditionally you should use three different variations of Rum - light to dark. I like this recipe just the way it is but if you want to scale it down just mix the rum, pineapple, orange and lime juices in a collins glass and add a cherry.

Planter's Punch Recipe:
1 1/2 cup dark rum
1 1/2 cup orange juice
1 1/2 cup pineapple juice
1 1/2 cup guava nectar
3 tablespoons fresh lime juice
2 tablespoons light brown sugar
1 teaspoon Angostura bitters
6 fresh pineapple rings
6 orange slices
6 cinnamon sticks
6 Maraschino cherries

In a one gallon pitcher, mix together rum, fruit juices, brown sugar and bitters. Pour into 6 tall glasses filled with ice. Garnish each drink with pineapple ring, orange slice, cinnamon stick and cherry.

Friday, May 4, 2007


It's difficult to write down a guacamole recipe. It's similar to making tortillas, you don't really follow a recipe, you just learn to do it. Our family recipe is chunky and includes Cotija cheese which gives it an extra special taste. All ingredients should be included but are adjustable according to how salty or spicy you want it.
4 ripe Avocados, peeled & seeded
1 ripe, medium Roma Tomato, seeded & diced
½ Cup Sweet White or Green Onion, finely chopped
2 Jalapeno Chilies, seeded & minced
¼ cup Cilantro leaves, chopped
4 Tbsp fresh Lime Juice
¼ cup Cotija Cheese, crumbled
Salt & Pepper to taste

Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently—leaving it chunky. Taste and adjust with more jalapenos, salt and pepper if desired.

Recipe Tip: To ripen an avocado, place the fruit in a plain brown paper bag and store at room temperature until soft to touch (usually two to five days.) Speed up the process by including an apple or banana in the same bag

Saturday, March 17, 2007

Chili Rellenos con Queso

Many people think of Lent as the time Catholics give up meat on Ash Wednesday and Fridays but rather than settling for a Filet-o-Fish whip up something a little more interesting such as these Chili Rellenos. 
  • 1 pkg Cacique Queso Poblano or Monterrey Jack - sliced into 1/2" thick slices
  • 1/2 cup Cacique Crema Mexicana or Sour Cream
  • 1/2 cup Oil - for frying
  • 6 poblano chiles - roasted and peeled
  • 1 can stewed tomatoes - (large)
  • 1/2 tsp dried oregano
  • 1/2 onion - chopped
  • 3 eggs - separated
  • 1 cup flour - for dredging
  • 1 clove garlic - minced

Make a small slit on side of chile and insert cheese slices. Beat egg whites, then add yolks and beat until fluffy. Holding by the stem, carefully pass each chile through flour and then dip completely in the egg batter. Fry in hot oil, turning once, until golden brown. Drain on paper towel. Chile Relleno Sauce: Sautee garlic and onions with one teaspoon oil until tender. Add oregano and tomatoes and simmer for 5 minutes on low heat. Let cool slightly then puree in blender. Return to skillet, add Crema Mexicana and heat through. Serve over chiles rellenos.
Recipes courtesy of Cacique USA.