Chileatole Verde(Jalapeño Cilantro Soup)

Chileatole Verde(Jalapeño Cilantro Soup) #chileatole #soup

Chileatole verde is not a soup that I grew up enjoying, but since I discovered it a few years back, I can’t get enough! Chile means chile, like fresh or dried chiles. And atole means a thick, hot beverage. Atoles can be sweet or in this case savory. Basically what chileatole is, it’s a combination of chiles, broth and masa. Depending on what kind of chiles you use, the soup will either be red or green most times. The first few times I prepared chileatole I added chicken and all that delicious chicken stock from cooking the chicken! Of course, when I don’t have chicken to cook, I will use a good quality store bought chicken stock, soup base and yes even the bouillon if needed. When you get a craving, you learn to adapt. The traditional chileatole is prepared with fresh masa that is blended and cooked down with the broth. For today’s version, I use masa harina. It gives the soup a subtle flavor of the nixtamal(corn) and also thickens the soup slightly. The more you add, the more flavor and the thicker it will be. This style of soup is popular in Veracruz, Puebla, Oaxaca, Morelos and Tlaxcala. It definitely has become more mainstream in the last couple of years with the explosion of authentic Mexican food scene!

Chileatole Verde(Jalapeño Cilantro Soup) #chileatole #soup

 

Chileatole Verde

Yields 4 Servings

Ingredients

6 cups chicken broth( or broth of your choice)
3 jalapeños or 5 serranos, sliced(add half for a more mild version)
Hearty handful of fresh cilantro
Small handful of fresh epazote leaves
2 cloves garlic, previously roasted
1/4 section of white onion, previously roasted
Salt to taste
1/2 cup masa harina
3/4 cup water or broth

Garnishes
Tortilla strips
Chicharron
Avocado 
Cilantro 
Lime, onion, sliced jalapeños…

 

Directions

First, dry roast the garlic and onion on a preheated comal or small skillet at medium heat. Roast for 15 minutes, turning as needed.

In a pot, heat 4 cups of the broth to medium heat, reserving 2 cups for later.

Remove skins from garlic and transfer to the blender. Also to the blender, add the onion, jalapeño, cilantro, epazote, 1 cup of broth and salt to taste. Blend on high until smooth and strain into warming broth.

In a bowl, whisk together, until smooth, the masa harina with remaining cup of broth. Pour the masa slurry into the simmering broth, whisking the whole time. Cook at a low simmer for 10-15 minutes. Taste for salt. Garnish! 

Chileatole Verde(Jalapeño Cilantro Soup) #chileatole #soup

My garnishes today were whatever I had available on this day. I fried up some homemade tortilla strips from tortillas I had previously prepared. The flavor and texture was soooo good!! I also garnished with some store bought chicharron(pork rinds), fresh avocado, cilantro, lime, onion and sliced chile jalapeño.

Chileatole Verde(Jalapeño Cilantro Soup) #chileatole #soup

I served about 1 1/4 cups of chileatole per bowl and then added garnishes, to taste. It’s a tasty starter or light meal with a salad.

Chileatole Verde (Jalapeño Cilantro Soup) #chileatole #soup

For a quick chicken version pick up a previously roasted chicken from your local market. Easy!

Chileatole Verde (Jalapeño Cilantro Soup) #chiletatole #soup

 

Chileatole Verde #Chileatole

Holiday Fruit Salad-Ensalada de Frutas

Holiday Fruit Salad-Ensalada de Frutas #ensaladadefrutas

The holidays are here and the food is abundant! This holiday fruit salad or ensalada de frutas is so easy and delicious, you may be preparing it year round. The sweetened sour cream combined with the fresh fruits and crunch of the pecans is just right! I really enjoy preparing this ensalada de frutas when the apples are in peak season here in New York. Besides granny smith and macintosh, I sometimes like to mix in some Cortland or Honeycrisp apples. And I know is easy and convenient to pick up a can of pineapple, but I really suggest using fresh pineapple for this recipe. Of course I am kind of partial to fresh pineapple. This recipe is a great addition to any family dinner. From Thanksgiving to Christmas and even during the summer months. During Christmas I sometimes like to add maraschino chopped cherries in syrup. It gives the salad a light pink color and makes it look festive. And if you are looking to lighten up this recipe by avoiding the sour cream, a plain greek yogurt would work just fine for this recipe. #ensaladadefrutas #holidays

Holiday Fruit Salad-Ensalada de Frutas #ensaladadefrutas

 

Ensalada de Frutas-Holiday Fruit Salad

Yields 8 Servings

Ingredients

3 granny smith apples, washed 
3 Macintosh apples, washed
3 cups fresh pineapple
3/4 cup craisins
3/4 cup chopped pecans
3/4 cup sour cream
1/4 cup Mexican crema
Sugar to taste(I used 1/2 cup)

Tips~ you can also use agave nectar or honey to sweeten the fruit salad.  

 

Directions

Slice the apples and pineapple into bite size pieces. Mix all of the ingredients in the order listed. Stir well to combine. Cover and chill until eady to serve. Now wasn’t that an easy recipe?

Ensalada de Frutas-Mexican Style Fruit Salad #ensaladadefrutas

 

Ensalada de Frutas #ensaladadefrutas

If you canot find Mexican crema, just add a little more sour cream.

Holiday Fruit Salad-Ensalada de Frutas #ensaladadefrutas

 

Toasted almonds are another variation that you can add to this suoer easy holiday fruit salad.

Holiday Fruit Salad-Ensalada de Frutas #ensaladadefrutas

Molcajete For Two! Molcajete Mixto!

Molcajete-Grilled Steak, Chicken and Shrimp #molcajete

Preparing this molcajete for two has been a long time coming! Recently a friend informed me of a Mexican restaurant that was serving  a dozen variations of mexican dishes in a hot molcajete! I was intrigued! I have seen the delicious molcajetes online, in videos and on social media shared by other bloggers. Unfortunately, the restaurant molcajete came out looking like a big mess and you could not distinguish the steak from the chicken or shrimp piled on top of eache other. So, it was right at that moment that I decided I had to attempt to prepare my version of this molcajete. I think the idea of handling the hot and very heavy molcajete is what I was hesitant about. I had contimplated heating it on my outdoor grill and even in the oven, but never did it. I finally came across one video on You Tube where this guy just placed the molcajete directly onto his electric stove top, onto the coil. I thought, “hey, I can do that!” Since my stove is a glass top, I just used my cast iron comal(griddle) to slowly heat up the molcajete. It worked! I know you may be thinking that this whole thing is more work than it worth, lol! It might be, but what’s the fun in cooking if one does not challenge themself once in a while?   #molcajete #foodieforlife

Molcajete-Grilled Steak, Chicken and Shrimp #molcajete

 

For Salsa 
1 pound roma tomatoes
8 -10 chile japones or chile de arbol
2 serranos , stems removed
1/3 piece of white onion
1 clove garlic
1/2 cup cooking water
salt to taste and pich of oregano to finish

In a saucepan, combine all of the ingredients for salsa, minus garlic and salt. Bring to a boil, reduce to a simmer and continue cooking for 10 minutes or until skins from tomatoes beging to tear open. Set aside to cool. After a while, peel the skins off of the tomatoes and cut out the core. Add all of the salsa ingredients to the blender, including 1/2 cup of cooking water. Blend on high until very smooth. Taste for salt. Add pinch of oregano on top. Set aside.

 

For Marinade 
4 cloves garlic
1 tsp salt
1 tsp. cumin seeds
1 tsp. peppercorns
1/2 tsp. oregano
1/3 tsp. chile de arbol powder
Juice of 1 large orange
Juice of 2 key limes or 1 reg. lime
salt to taste
1/4 cup olive oil

In a molcajete, add the garlic cloves and salt. Grind down to a paste. Gradually add in the cumin seeds, peppercorns and oregano and grind down until smooth. Stir in the remaining ingredients, then whisk to combine. Set aside.

 

You will Also need
A large and deep molcajete
6 oz ribeye steak
8 oz boneless chicken breast
8 jumbo shrimp, peeled and cleaned
6 oz longaniza sausage
1 large bell pepper, or poblano, sliced into strips
1 medium onion, sliced into strips
2 -3 jalapeños
queso panela, sliced
cilantro
lime
tortillas

Variation: if I would have been able to find fresh nopales(cactus), 1 would have grilled some and added them as well.

Directions

 

You want to begin by placing the stone molcajete on top of a cast iron comal or griddle and turn to medium heat. 

While the molcajete begins to heat up slowly, place your steak, chicken and shrimp onto three separate plates. Divide the marinade among the three. Make sure they are evenly coated. Let them marinate while molcajete heats up.

In the meantime, preheat  2 tablespoons of olive oil in a skillet to medium heat. Saute the peppers and onions for a few minutes. Season lightly with salt and pepper. Don’t overcook them. Remove from skillet and spread them out in a baking dish lined with foil paper. Set aside. Fry the jalapeños by adding a little more oil to skillet and cooking at medium heat until the skins have blistered. .

Preheat your oven to 200 degrees, just to keep the foods warm while you are finishing up.

Preheat your stove top grill pan  to medium heat. Line a baking dish with foil paper and set aside. If your grill pan is big enough, you can grill the chicken, steak and longaniza sausage at the same time. The chicken breast cooks in about 12-13 minutes, the steak cooks in 7 minutes(for medium/rare) and the sausage 8-10 minutes. Turn as needed and place in foil lined dish with peppers and onions. Keep warm in the oven. And finally cook your shrimp for 5 minutes, turning halfway through cooking time.

To assemble, carefully move the very hot molcajete onto a trivet on your table. Pour in half of the salsa to the bottom. It should sizzle! Slice your meats and arrange in molcajete on top of salsa. Add some of the queso panela, peppers, onions and jalapeños. Serve with warm corn tortillas, extra salsa, cilantro and lime. 

Molcajete Mixto #molcajetemixto

Molcajete-Grilled Steak, Chicken and Shrimp #molcajete #marinade

This marinade works well for steak, chicken, seafood and pork!

 

Molcajete-Grilled Steak, Chicken and Shrimp #molcajete #salsa

The salsa pictured is from another recipe, but has the same ingredients as the salsa I used for this recipe. The one pictured was processed in the molcajete.  

Molcajete-Grilled Steak, Chicken and Shrimp #molcajete

 

Molcajete-Grilled Steak, Chicken and Shrimp #molcajete #tacos #mexicanfood

Tacos!!

Molcajete-Chicken and Longaniza Tacos #molcajete #tacos

The taco above is chicken, longaniza, grilled onions, avocado, salsa and cilantro! Oh, and lime!

Molcajete-Chicken and Longaniza Tacos #molcajete #tacos

More chicken and longaniza!

Molcajete-Steak and Shrimp Tacos #molcajete #tacos

 Steak and shrimp version!!! Yummy!

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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