Viva la Mexicano…more summer recipes

More gorgeous Mexican food…not all of it for everyday consumption but fabulous for a treat!

Coffee Ice Cream & Mexican Chocolate Sundaes With Cinnamon-Sugar Tortilla Crisps


1/2 cup whipping cream
1/4 cup hot water
2 1/2 teaspoons instant espresso powder
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 teaspoon ground cinnamon

Tortilla crisps:

1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons sugar
2 teaspoons ground cinnamon
4 8-inch-diameter flour tortillas
1 1/2 quarts coffee ice cream
Fresh mint sprigs (optional)

For sauce:

whisk cream, 1/4 cup hot water, and espresso powder in heavy small saucepan to blend. Bring to simmer over medium heat.

Remove from heat. Add chocolate and stir until melted and smooth. Stir in cinnamon. (Sauce can be made 3 days ahead. Cover and refrigerate. Rewarm sauce over low heat just until pourable before using.)

For tortilla crisps: mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mixture evenly over tortillas.

Cut each tortilla into 8 wedges. Place wedges on 2 baking sheets, buttered side up, spacing apart. (Can be prepared 8 hours ahead. Cover with foil; let stand at room temperature.)

Preheat oven to 400°F. Bake tortillas uncovered until crisp, puffed, and golden, about 8 minutes. Remove from oven.

Place large scoop of ice cream in each of 8 dessert glasses. Drizzle warm chocolate sauce over. Stand 4 tortilla crisps in each glass.

Garnish with mint sprigs, if desired, and serve.

Mole Poblano

The word mole comes from the Náhuatl word “milli” or “molli” which means sauce or “concoction”. There are several types of moles: green mole, yellow mole, Oaxacan-style mole, Mole Xiqueño, Mole de Teloloapan, etc. they are someone tme consuming and a little complex and there are lots of stories about the ‘rules’ for making these delicious moles, how some people will use peanuts instead of almonds, or crackers instead of bread, or how some won’t use plantain bananas in their mole, while others will use chipotle peppers to get a hot mole sauce. The mole sauce can be used over turkey, chicken, and even over fry eggs for brunch and for mole enchiladas the next day, since it tastes better when reheated.

Makes about 10 servings


For the chicken:

1 large chicken cut up in pieces
About 8 cups of water
1 small onion cut up in pieces
3 garlic cloves
salt to taste

For the Sauce; (contact either Tio Pablo or  Mexican Specialties for authentic mexican supplies)

6 mulato peppers
4 ancho peppers
6 pasilla peppers
1 Tablespoon of reserved pepper seeds
6 whole cloves
1/2 teaspoon black peppercorn
1/4 teaspoon coriander seeds
1/4 teaspoon star anise
3/4 cup sesame seeds
3/4 inch of mexican cinnamons stick
1/2 cup of raisins
1/2 cup unskinned almonds
1 corn tortilla
3 small slices of french bread
1/3 cup of raw pumpkin seeds
3 small roasted tomatoes
3 garlic gloves roasted
1 large ripe plantain our egg plant peeled, thickly sliced
1 Tablet of Mexican drinking Chocolate (Ibarra or Abuelita Brand) About 3.1 ounces.
The reserved broth from the cooked chicken.
1/2 cup of oil or lard to fry the ingredients
Salt to taste


For the chicken

Combine all ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer until chicken is just cooked through, skimming foam, about 35 minutes. Transfer chicken to bowl; cover and chill. Strain and reserve broth in pot.

Sopa seca de quinoa (Mexican-style quinoa)

Serves 4 to 6 as a side dish


1 tablespoon oil
3 slices of onion, about 1/4-inch thick
1 cup quinoa
1 3/4 cups water
1 can tomato puree

Heat your oil in a heavy-bottomed saucepan and, when hot, add onion and quinoa. Stir constantly (this will burn if you leave it too long), until quinoa starts to brown and releases a pleasant, toasty smell. Add water and tomato sauce and stir. But be careful, because the pan might hiss and spit. Add salt to taste. Bring to boil, and then lower heat to simmer. Cook for 30 minutes. Feel free to check on the quinoa as it cooks. It won’t hurt the dish.

The quinoa may look wet when it’s done cooking, but it solidifies a bit as it cools. If you find it too wet for your taste, cook with the lid off and let some of the liquid evaporate.

Chilaquiles — Tortillas and Eggs with Salsa Verde

Chilaquiles, a popular breakfast dish found on Sunday brunch tables in almost every hotel restaurant in Mexico,

1-2 servings, depending on your appetite

6 day-old corn tortillas
2 tablespoon vegetable oil (I use avocado oil)
1/2 cup salsa verde (green salsa) recipe at the bottom
2-6 tablespoons of water, if needed
2 leaves fresh epazote, chopped (optional)
salt to taste
2 tablespoons queso fresco, queso adobero, or cheese of your choice, crumbled or grated (half fetta 1/2 ricotta is as close to queso fresco as I have worked out)|
2 tablespoons  sour cream or crème fraîche
1 tablespoon mild onion, chopped
coriander for garnish
2 or 4 eggs, depending on the number of eaters and the size of their appetites

Stack tortillas and cut into twelfths, like pie wedges.

Heat oil in a heavy skillet and fry tortilla pieces until small brown spots start to appear. Add more oil if needed. Don’t let tortilla pieces get too crisp. Some softness should still remain. Drain on a paper towel.

Add salsa verde to the hot skillet. Add water if necessary until you have a thin consistency.

When salsa is bubbling, add tortilla pieces and chopped epazote and stir until combined. Cook about 2-3 minutes over medium heat, adding more water if the tortillas soak up too much moisture. Salt to taste.

While the chilaquiles are cooking, cook eggs, either sunny-side-up or over-easy. For runny yolks, break the eggs into a hot pan in which you have already heated butter or oil. The pan should be hot enough so that the eggs start to sizzle when they go in the pan. Immediately cover the pan and turn off the heat. The residual heat will produce perfectly cooked eggs with runny yolks in about 2 minutes, while the tortilla pieces finish cooking in the salsa.

Gently set the eggs on top, and garnish with crema, chopped onion, crumbled cheese and chopped coriander.

Salsa Verde Recipe

12-15 tomatillos (canned from NZ suppliers above)
5 cloves of garlic
1 medium white or yellow onion, skin removed, coarsely chopped
1 bunch coriander
1 teaspoon salt
1 teaspoon vegetable oil
1 jalapeno, seeds removed
3 large green chiles, (such as Poblano, Ancho, Anaheim or Hatch) roasted and skins removed
1 tablespoon lime juice


Add onions, jalepeno and tomatillos into a food processor and pulse 4-5 times. Add in remaining ingredients and pulse until desired consistency.

Salsa verde can be served immediately, but is better when it sits in the refrigerator overnight to let the flavors meld.

Baja Style Fish tacos with chipotle tartar sauce

12 tacos, serving 4 to 6

Chipotle Tartar Sauce

2 cloves garlic, finely chopped
1 to 2 chipotles in adobo sauce seeds removed, finely chopped
3/4 cup mayonnaise
1 scallion, white and light green parts only, finely chopped
1 tablespoon fresh lime juice

Beer-Battered Fish Fillets

1 lb. (1/2 kilo) boneless white fish fillets, cut cross-wise if necessary so they are not more than 3/4″ to 1″ (20 – 25 mm.) thick and cut into 3″-4″ (75 – 100 mm.) length pieces
1 cup (240 ml.) beer1 cup (240 ml.) sifted flour
1/2 teaspoon salt
Vegetable oil for frying
12 warm corn tortillas

Pour oil into a skillet to a depth of about 1/2″ (12 mm.) and heat until shimmering.

Stir together beer, flour and salt.

Coat fish pieces well with batter.

Fry for 3-4 minutes per side, until golden. Drain on paper towels.

Time to assemble your tacos. Game time! Buen provecho!