Capirotada (Bread Pudding)

Traditionally, this old-fashioned bread pudding, served during Holy Week, is filled with cheese, apples, peanuts and raisins. Although the traditionalists scold me for doing so, I like to substitute dates and pecans.

INGREDIENTS
2 cups Brown Sugar or Large Piloncillo
1 cup of Water
1 3" Cinnamon Stick
2 tsp. Vanilla Extract
1 Loaf of French Bread or 4–5 Bolillos
1 ½ cups Nuts (pick and choose; pine nuts, slivered almonds and chopped walnuts, peanuts, pecans)
1 cup raisins (or whatever dry fruit you like)
½ lb. Jack Cheese cubed or Queso Fresco crumbled
1 Tart Apple
Ice Cream or Whipped Cream


DIRECTIONS
Boil brown sugar, water, cinnamon and vanilla until slightly thickened in sauce pan. Discard cinnamon stick. Cut bread into ½ inch slices toast slighted in oven with butter in 9" X 13" pan. Alternate layers of bread, cheese, nuts and apple with brown sugar mixture. Cover and bake in a 350 degree oven for about 15 minutes or until thorughly heated. Serve warm into individual bowls with ice cream or whipped cream.

Tortas de Camaron

Rather than settling for a Filet-o-Fish, whip up something a little more interesting such as these Tortas de Camaron.

INGREDIENTS  
3/4 cup Dehydrated Shrimp (found in Asian or Mexican markets)
2 cups Bread or Tortilla Crumbs*
3 eggs
1/4 tsp. Salt
Vegetable Oil for frying

DIRECTIONS
Mix dried shrimps and bread crumbs in a blender or food processor. Mix until the shrimps are ground up and well blended with crumbs. Beat egg whites until fluffy fold in yolks, salt, shrimp & bread mixture mix until you have a batter the consistency of a cooked oatmeal.

Heat enough oil in a skillet to about a depth of 1/4". Put a tablespoonful of batter in the oil for each fritter, and fry until golden, turning once.

Serve on top of Nopales Guisados.

*To make tortilla crumbs, dry tortillas (about 12) in an oven on low heat until crisp. Grind up in a food processor or blender.

Mole Manchamanteles

El Naranjo is a world famous restaurant in Mexico that features the 7 moles of Oaxaca. The name Mole Manchamanteles (pronounced Moe-Ley) is derived from the fact that this sweet light sauce spills easy and stains tablecloths. I must pre- warn you that mole is a very time-consuming, complicated recipe. If you want to try traditional chocolate mole without the hassle, buy a jar of Doña Maria or Corona Real sauce from the grocery store and pour it over your favorite meat. ¡Buen Provecho!

 
INGREDIENTS
5 ancho chiles
1/2 medium onion, peeled and chopped
3 medium garlic cloves, unpeeled
3 medium tomatoes
Vegetable oil
5 almonds, blanched
4 black peppercorns
4 cloves
1/2 teaspoon oregano
1/2 teaspoon thyme
1 medium cinnamon stick
3 sprigs parsley
Stock or water, as needed
8 pieces chicken or pork
1 quart water
1 medium onion, peeled and chopped
3 medium garlic cloves
1 tablespoon salt
1-1/2 tablespoons oil
4 tablespoons butter
1 slice fresh pineapple, chunked
2 ripe plantains, sliced

DIRECTIONS
Cut chiles open, remove stems and seeds, and spread flat on a baking sheet. Roast at 250° for 15 minutes or until chiles shrivel and turn slightly darker. Soak toasted chiles in hot water for about 20 minutes. In a heavy skillet, sauté onion, unpeeled garlic and tomatoes until charred around the edges. Remove garlic cloves and peel. To another pan add 1 tablespoon oil and fry the almonds, peppercorns, cloves, oregano, thyme and cinnamon until heated through and the spices release their aroma. Remove cinnamon stick and puree in a blender. Press mixture through a sieve. Transfer soaked chiles to a blender, process with just enough of the soaking water to form a thick paste. Press through a sieve. In a heavy skillet, heat 2 tablespoons oil, add the chile mixture and sauté. Add pureed onion, garlic, tomatoes,almonds, herbs and spices. Simmer the mole, adding water to achieve the correct consistency: It should coat the back of a spoon. Add salt and parsley. Cook the chicken. To a stockpot add chicken, 1 quart water, onion, garlic and salt. Bring to a boil, reduce the heat and poach the chicken until tender, about 30 minutes. To finish the dish, heat the oil and butter in a skillet and sauté the pineapple chunks. Remove and set aside. Sauté the plantain slices until golden, add plantains and pineapple to the prepared mole, along with the chicken and parsley sprigs, and simmer for 10 more minutes.

CasaQ Tortilla Soup

On cold, rainy days I love cuddling up to a good bowl of soup. What makes this recipe so good is the secret ingredient of chipotle peppers. Don't even think about leaving it out, it just won't taste the same!


Ingredients

• 24 oz can tomatoes
• 1 medium onion, chopped
• 2 cloves garlic
• 4 tablespoons chopped cilantro
• 2 teaspoons sugar
• 8 cups chicken broth
• 1 ½ lbs chicken breast shredded
• 4 chipotle peppers in adobo sauce

Toppings

• Manchego or Monterey Jack shredded
• Avocados sliced or cubed
• Thin Strips of Fried Corn Tortillas or Tortilla Chips crumbled
• Sour Cream

In a blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Blend until smooth. Pour mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to a boil, cover and simmer for 20 minutes. Place cheese in bowls, pour soup on top, then garnish with tortilla strips, avocados and sour cream.

¡Buen Provecho!