Category Archives: Traditional Mexican Recipes

Sopes de Chorizo con Papa (Potato and Mexican Chorizo Sopes)

Sopes are just one of the many delicious recipes that can be prepared using masa harina, an instant corn dough.  I keep several bags of masa harina in my pantry as one of my staple ingredients. Besides sopes, masa harina is key to preparing corn tortillas, tamales and gorditas when the craving strikes. I store the masa harina in the refrigerator to ensure a stable shelf life until I am ready to use it. It’s gluten free and a great and delicious alternative to all purpose flour as a coating or thickener.   There are a few different brands of masa harina available, but the most poular is the Maseca brand. Prepare a batch of sope shells ahead of time. This way you will be ready for a quick lunch, dinner or snack by adding your favorite meat or vegetarian toppings .  

Sopes de Chorizo con Papa

Sopes de Chorizo con Papa

Ingredients

For Sopes
1 cup warm water
1/2 teaspoon salt
1 1/3 cups masa harina corn flour
4 tablespoons olive oil

For Filling
Olive oil
1 medium russet potato, washed
7 ounces beef or pork Mexican chorizo
1/3 cup onion, diced
1 serrano pepper, minced
1 roma tomato, diced
salt and pepper to taste

You will also need
1 cup refried beans, pinto or black beans
1 cup  your favorite homemade salsa 
1/3 cup finely diced white onion
1/4 cup finely chopped cilantro
1/3 cup queso cotija or fresco, crumbled
lime wedges

Sopes

I don't have  a paper towel here, but you should use one to keep from burning your fingers. it's much easier to shape the sope while it's still hot.
I don’t have a paper towel here, but you should use one to keep from burning your fingers. it’s much easier to shape the sope while it’s still hot.

Directions

1. In a bowl, add the warm water and salt. Stir to dissolve salt. Gradually add in the masa harina until dough forms. If it feels too sticky, add 1 more tablespoon of masa harina. Divide into 6 equal pieces, roll into a ball. Transfer to a plate, cover and set aside.

2. In a small skillet, add the mexican chorizo and heat to medium. Cook for 6 to 8 minutes, using a wooden spoon to crumble into pieces. When done, transfer to a plate lined with paper towels to remove excess grease. Set aside.

3 .Preheat a large skillet or comal to medium heat for 5 minutes. Line a tortilla press with plastic. Add a masa ball in between plastic in press. Press gently to form a thick looking tortilla. Transfer to the hot comal/skillet. Cook for about 1 minutes per side. Turn a third time and sope should slightly puff up. As soon as it does, transfer it to a plate. Using a paper towel so you don’t burn your fingers, pinch the edges up to form the sope, then pinch the sope in the center as well, set aside. Repeat with the remaining sopes until done.

4. Preheat 2 tablespoons of olive oil to medium heat for a few minutes. While the oil heats, slice the washed potatoes into 1/2 inch cubed pieces. Transfer to large skillet. Season lightly with salt and pepper, cover and cook for 15 to 18 minutes, stirring now and then. When potatoes are fork tender, add the onions and serrano and cook for 3 minutes. Add the tomato and chorizo from plate . Stir well to combine, cover and remove from heat.

5. If you wanted to you could serve your sopes as is, but it is more traditional to fry them in some shallow oil just until they get crisp and golden. All you really need is about 4 more tablespoons of oil if you did not want to deep fry them. To serve, add beans to the bottom of each sope, then potato/chorizo mixture. Garnish with salsa, onions, cilantro, crumbled cheese and fresh lime. Yields 6 sopes.

Sopes de Chorizo con Papa

Tips~ I prepare a double batch and keep the sope shells in an airtight container in the refrigerator. When I want a quick meal, I crisp and warm the sope shell in a little olive oil and top it with my favorite ingredients. 

Sopes de Chorizo con Papa

Camarones en Aguachile Rojo

You know how some recipes are just meant to be spicy? This is one of them. I mean the name alone tells you right away. Aguachile translated means chile water. Although there is no water, just fresh key lime juice which is essential to cook the fresh shrimp. I have prepared several versions of cebiche/ceviche where the seafood usually marinates for hours before it’s ready to serve. After 30 minutes, this shrimp was just perfect. This recipe could be prepared ahead of time. Since the shrimp marinates and cooks so quickly, you could prep all of the ingredients and finish assembling one hour before you are ready to serve.  The difference between agua chile and cebiche is that agua chile is served fresh, a short marinate/cooking time and cebic is for a longer period of time. I think next time I prepare this I will add in some  scallops and maybe some lump crab meat to garnish! 

 

Camarones en Aguachile Rojo-  Shrimp in a Spicy Red  Chile and  Lime

Camarones en Agua Chile Rojo

A quick marinating spicy shrimp recipe great as an appetizer, starter or light meal.

Ingredients

16 Xlarge shrimp, peeled and cleaned
Juice of 8 key limes

4 red fresno peppers, stems removed
2  to 3 habanero peppers, stems removed
Juice of 4 key limes
2 tablespoons grapeseed oil or any mild tasting oil
Salt to taste

1/2 cup red onion, thinly sliced
1 cup english cucumber, washed and sliced thin
2 tablespoons cilantro, chopped
Pepper to taste
Corn tortilla tostadas. You can find the recipe for Baked Tostadas on site!

Tips~For a milder version, try adding some sweet red bell pepper in place of the red fresno peppers.

Camarones en Agua Chile Rojo

Camarones en Agua Chile Rojo

Directions

1. Peel and clean the shrimp. Using a small, sharp knife, butterfly the shrimp open by slicing almost all the way through the back side. Take the knife and carefully slice into where the shrimp curves in before the tail part on the inside. Or…you can butterfly them right in half. That would have been easier, ha, ha, ha!! Live and learn. This will help the shrimp lay more flat while marinating and cooking.

2. Rinse the shrimp in cold water and pat dry with paper towels and transfer back to shallow glass dish. To the shrimp, add the juice of the 8 key limes, making sure the shrimp is covered with lime juice. Cover and chill while you prep the rest of ingredients.

3. To the blender, add the red fresno peppers, habaneros, juice of 4 key limes, grapeseed oil and salt to taste. Pulse or blend until desired consistency. Taste for salt. Pour this mixture over the shrimp/lime mixture making sure it’s mixed in evenly. Season with fresh cracked pepper.

4. Layer the cucumbers and onions over the top. Add cilantro, cover and chill for just 15 more minutes. The shrimp will be ready to eat after only 30 minutes, but you could leave it in until you are ready to eat. Before serving, mix all together. Serve with tostadas. Yields 4 servings.

Camarones en Agua Chile Rojo

After slicing the shrimp, make sure you remove all the veins that are visible and rinse well.

Camarones en Agua Chile Rojo

Can’t find key limes, just replace with regular limes. You won’t need as many.

Camarones en Agua Chile Rojo

My blender did not do the best job breaking down the red fresno peppers, but it worked out well in the end.

Camarones en Agua Chile Rojo

Place the other ingredients on top and don’t mix until 30 minutes before you serve the dish.

Camaorones en Agua Chile RojoI have to say, that the longer the dish sat, the tastier it was!

Camarones en Agua Chile Rojo

If you can’t find fresno peppers, you could prepare the green chile version using serrano peppers

Camarones en Agua Chile Rojo

Corn tostadas is the traditional way to accompany the aguachile

Camarones en Agua Chile

And don’t forget the avocado!!

Camarones en Agua Chile Rojo

As if the aguachile was not spicy enough, I had to add more habanero salsa on top!! Confessions of a Chilehead.

Agua Chile Rojo

Ensalada de Pollo~Mexican Chicken Salad

 May is upon us and the warmer weather has finally made an appearance in central New York, Lol! And with May, comes nicer weather,  outdoor cooking, beautiful flowers and Mother’s Day. I have to honestly say, that each year that passes the pain of losing your Mom does get a little easier, but not any easier when Mother’s Day comes around. So, every year I honor my Mother by preparing those recipes that she so lovingly fed her family with. Ensalada de Pollo (Chicken Salad) as simple and basic as it may seem, was special to us. Mom would only prepare it a once or twice a year.  I laugh when I think how we would announce to each other with great excitement, “Hey! Mom’s fixing Ensalada de Pollo!” We couldn’t wait! I am not sure where the recipe originated from, but it does seem to be typical of where my Mom’s family is from, which is Monterrey, N.L., Mexico. Either way, the recipe brings back great memories, even though I was in charge of shredding the chicken most times, ha, ha, ha…. It’s still not my favorite job in the kitchen. The only thing I did different in the recipe that I remember, was to add a little lemon juice. I do that with all my salads that contain mayonnaise. So, to all the beautiful Mom’s past and present, thank you for your unselfish love, wonderful memories and delicious recipes. Happy Mother’s Day, Feliz Dia de las Madres. 

Ensalada de Pollo~Mexican Chicken Salad

Ensalada de Pollo/Mexican Chicken SaladEnsalada de Pollo/Mexican Chicken Salad

Ensalada de Pollo

Ingredients

2 carrots, peeled and diced
1 russet potato, peeled and diced (about 1 1/2  cups)
1/2 cup peas
1 stalk celery, finely diced
4 cups cooked chicken, shredded ( I had leftover grilled chicken breast)
1 cup mayonnaise, more or less (I used light)
Juice of half a lemon
2  to 3 tablespoons of the  brine from pickled jalpeños 
salt and pepper to taste

You will also need
1 head or iceberg lettuce, washed
Whole or sliced pickled jalapeños
Saltine crackers

Variations: For a variation on this recipe, you could add some diffrent ingredients such as toasted cumin, hot sauce, avocado, diced tomato, crumbled cotija cheese or mexican crema.

Ensalada de Pollo, Potatoes and Carrots

Ensalada de Pollo, Chicken Breast

Ensalada de Pollo, Peas, Carrots and Potatoes

Directions

1. Add the carrots and potatoes to a sauce pan. Cover with water, add salt to taste. Bring to a boil, reduce heat and simmer until potatoes are fork tender. Drain and rinse in cold water, set aside.

2. To a large bowl, add the chicken, mayonnaise, lemon juice and jalapeño brine. Stir well to combine and season to taste with salt and pepper. Fold in the carrots, potatoes and peas. Taste for salt, pepper and jalapeño brine. Cover and chill for a few hours. Serve over a bed of lettuce with pickled jalapeños and saltine crackers. Yields 6 servings.

Ensalada de Pollo, Iceberg Lettuce

Ensalada de Pollo, Jalapeños en Escabeche

If you can find La Costeña brand of jalapeños, it’s the best tasting!

Ensalada de Pollo

Ensalada de Pollo

Ensalada de Pollo