Calabaza en Tacha~ Fresh pumpkin cooked in a piloncillo, cinnamon, clove, anise and orange syrup until tender. Serve as is or pour a little cream over the top. Tasty with a scoop of vanilla bean ice cream as well!
For today’s post, I want to share with you some of my top favorite recipes that I enjoy preparing starting in the fall when the weather turns cooler. They are not for any specific holiday, except for the stuffing recipe. They spark special family memories for me, sharing meals as a family. So for any chilly day or for a Mexican themed holiday dinner with traditional foods, check out my list of favorite fall recipes. To see the full recipes, you will have to click onto the individual pictures. Now I am hungry again. #foodbloggerproblems
Empanadas de Calabaza~Pumpkin empanadas. My favorite packages from home always contains a small storage container filled with Mom’s pumpkin empanadas. She always made my holidays away from home more special.
Mole de Olla~ Which is pretty close to my Mom’s Caldo de Res recipe. Her caldo did not include any dried chiles in the broth and she used beef shanks instead of chuck roast.
Pork Chile Colorado(Asado de Puerco). Was and still is one of my favorite dishes that Mom would prepare. I associate it with cooler nights. Mom always took the time to mix and roll out homemade flour tortillas while the chile colorado simmered low and slow. They just go hand in hand! Or from my hand to my mouth, lol!! So delicious!
My version of Mom’s Stuffing Recipe~ Not a Mexican recipe, but a pretty awesome recipe in my eyes. The story behind this recipe is that my Mom found it published in the LA. Times newspaper back in the 60’s. Thanksgiving celebration was a whole new thing for our family, since my parents were born in Mexico. But now, Thanksgiving would not be the same without this recipe. My most favorite recipe of all when it comes to Thanksgiving! I am positive mom used a special brand of bread stuffing found in California. I have never seen it here in New York where I live, so I adapt.
1 pound ground beef
1 pound Jimmy Dean Pork/Sage flavored sausage
1 medium white onion, diced
3 medium carrots, diced
2 stalks celery, sliced or diced
1 green bell pepper, diced
1 small green apple, diced
1/3 cup slivered almonds
1/2 teaspoon thyme
14 ounce bag cornbread stuffing
4 to 5 cup low sodium chicken broth
Note~ I added 2 bay leaves while I cooked the vegetables.
1. On medium/high heat, brown the beef and pork in a large dutch oven-style pot. Season with a little salt, pepper and garlic powder.
At the same time, in another large skillet, saute all of the vegetables for 8 to 10 minutes. Season lightly with salt and pepper.When ready, combine with meat, add the bread stuffing and broth. Go really light on the salt because the sage sausage is salty already.
2. Place the stuffing in a large baking dish and bake in a 350 degree preheated oven until warmed through and top is nicely browned and the bread looks toasted. Grab a fork! Lol! Let it sit for a few minutes before serving. It will be very hot! Back in the day, Mom used to stuff the turkey with this recipe and cook part of it in a small baking dish. I rarely cook a whole turkey and prefer to bake it in a pan instead of inside of the turkey.
Gorditas de Azucar con Canela y Anis. A sweet flour gordita cooked on a hot griddle/comal was always one of my childhood favorites to enjoy with a cup of cafe con leche.
Pork Chile Colorado Pozole~ My oldest sister Chris is the one that began preparing this recipe for our family as I remember. My parents made the best menudo, but I know it’s not for everyone. In my version of pozole, I don’t add the trotters, or pig’s feet. And that is simply because my better half does not enjoy the pozole flavor when I use them. It’s still quite delicious and I love preparing extra to store in the freezer.
I sense a red chile theme to this post! Lol! The recipes prepared with the chile ancho and other dried chiles were and still are a very important part to my family’s authentic foods. Recipes past down from generation to generation and it’s our duty to keep the legacy going!
Red Chile Pork Tamales-Tamal de Puerco con Chile Colorado~ What can I say about this recipe? Every Mexican family has their cherished version their family recipe. This is my version using the ingredients that are available to me in my area. From late October to the first week of January, tamales, tamales and more tamales!! Lol!! And I love that my parents embedded these traditions into our lives.