Friday, July 8, 2016

Enchiladas Rojas / Red Sauce Enchiladas



These enchiladas rojas (red sauce enchiladas) are a favorite in my home. They're super simple, filling and delicious. These are perfect for those days when you have left over chicken from a previous night's dinner. I usually have the ingredients necessary in my pantry at all times, so it's easy to whip these up.

Ingredients:
- 2 dried chile guajillo 
- 1/2 onion
- small can tomato sauce
- 2 cloves garlic 
- shredded chicken (grilled or roasted or any leftovers)
- tortillas
- oil for frying the tortillas
queso fresco 
- crema mexicana or sour cream

Soak the dried chile guajillo in hot water for a couple of hours, or even overnight. If you don't have much time to soak them, you can always boil them in hot water until they're somewhat soft.

Once soaked, cut off the stem and place the guajillos in a blender with the onion, tomato sauce, garlic cloves and some of the water the chile soaked in, enough to reduce the thickness of the sauce. Blend until smooth. Add more of the water as needed to get it to a saucy consistency that will stay on the tortillas. Strain and put aside on a shallow bowl or soup plate.

Heat up a couple tablespoons of oil in a pan. Once heated, place a tortilla in the pan and saute for about a minute, then turn over and saute for another minute. Just until it looks like it's soft enough to roll without breaking. Place on a plate with a paper towel. Do the same with all the tortillas you're going to use, adding a tablespoon of oil at a time as needed.

To assemble, soak a tortilla in the sauce and place on your baking sheet. Place shredded chicken down the middle in a line and roll the tortilla closed. Place the enchilada at the edge of the baking sheet with the seam down. Do the same for the remaining tortillas.
Tip: If you don't have a lot of chicken, or simply love cheese, you can add cheese along with the chicken. A mozzarella works well.

Once all the tortillas are lined up, pour the remaining sauce over them.

Bake at 250 F degrees for about 15 to 20 minutes. Just enough to melt the cheese and warm everything up, since the chicken is already cooked.

Top with queso fresco and drizzle with crema mexicana or sour cream. You can add any other toppings you might like, like chopped onions, shredded lettuce/cabbage, salsa, etc. Your choice!

And don't forget to serve alongside some delicious refried beans.

If you feel inclined to share your creations with us, you can do so on our Facebook Page or Instagram, and use #mexicanfamilyrecipes.


Provecho!!

~Sonia

Friday, July 1, 2016

Top 5 Recipes for 4th of July



We will be celebrating Fourth of July at mom's. Surrounded of course by family and great food. Our get-togethers always revolve around food!! And as is usually the case, it is expected to be SUPER hot in Southern California. Easy and quick cooking is the way to go on a hot summer day, specially when we're with family and friends. I rather spend the time with them than cooking.

So what are the best meals for 4th of July? I gathered our best hot weather friendly recipes:

1.- Tostadas- these are a hit. Easy to prep, and great to eat on a hot day. Just don't fry your own tostada shells because that's the time consuming and hot part about this recipe. Yes they're delicious home-fried but not necessary specially on a hot summer day. Make the refried beans a day or two ahead of time and just warm up the day of.



2.- Fish Tacos- so good and refreshing with the fresh homemade salsa, and just enough crunch with the cabbage slaw. Mouth watering!




3.- Mexican Style Corn- this is almost a no brainer. They're in season. They're cheap. They're delicious. Nuff said.




4.- Camarones a la Diabla- YUM! Personally looking forward to making these this weekend. Camarones a la Diabla always remind me of the vacations we took when we were young to the beaches in Mexico. Being the shrimp lover that I am, I always ordered the Camarones a la Diabla. So it's appropriate that I always crave these on hot days by the pool.



5.- Micheladas- and to wash everything down and attempt to stay cool, here's a michelada recipe sure to please on a hot summer day. It's my cousin's recipe from Mexico City. 



And of course you can always make a great guacamole and some salsa for chips or to add to your meals. These are the two most made recipes in my home!





What are your cooking plans for 4th of July?

Thursday, June 23, 2016

Culinary Garden- 5 Week Update

My garden has become my baby. My pride and joy. I wake up every morning, and as I kiss my honey good morning and spoil him with his cup of fresh brewed coffee on his nightstand, I open up the shutters above the nightstand and peek out at my garden. In the first couple of weeks after I started the herb and vegetable garden, it was quite comical how excited I would get to see everything sprouting and growing. My boyfriend expressed signs of jealousy over the fact that maybe I liked the herbs and veggies more than him.

This past weekend was a milestone for me. I ate my very first home grown zucchini! It was so tasty. Store bought vegetables all pretty much taste like nothing. This zucchini reminded me of what they tasted like when I was a kid. Such a fresh, true and amazing taste. I saw it growing for a week and was unsure of when it needed to be harvested. So I took to the internet and found that it should be picked when it's somewhere between 6 to 8 inches long. Any bigger than that and it will start to taste bitter. 





I used cherry tomatoes from my neighbors garden, basil and zucchini from my garden and cage free organic eggs to make this frittata....so delicious! Even my son said it tasted so fresh and he had no idea I was using home grown veggies {happy dance}.





Now for the update on the garden.

Mint- It's doing beautiful. Growing healthy and quite robust. Smells delish too when I water it. Apparently, this plant will branch out under the soil and take over the area. I better keep a close eye on this one. I may transplant into a planter, and then place the planter in the soil to keep the under-soil branches contained. Frankly, as robust as it looks, I haven't had use for it yet. I guess mojitos will be the drink of choice for the  "triple-digit" weather weekend coming up.
Mint and Parsley

Parsley-  Another beauty. Growing healthy and robust as well. This I have used in pasta sauce and wow, what a punch of flavor.

Cilantro- This it appears I may have planted a little too late. Once the flowers start to grow it's already on the back end of it's season. But unlike basil, these flowers have to be left to grow and dry, as seeds will be drop and prepare for next season. Once all the flowers are dry, I have to cut this baby down.



Chives- This one I guess is doing well. It hasn't gotten huge, or branched out, or anything wild and crazy. I also haven't used it at all, so I may have to find something to use it on this weekend.



Rosemary- The indoor rosemary I planted outdoors flat out died. Needs replacement ASAP.

Arugula-  Wowza! This one really surprised me. I grew it from seeds!! I truly had no hopes for this one sprouting, let alone grow to this size!! I haven't harvested any at all...so what am I waiting for, right? I will cut these babies down tomorrow and use in my morning green smoothie, as well as a nice nutty salad for lunch. Can't wait {happy dance...again}!! However, because the "edible" flowers have already sprouted, this means this harvest is coming to an end. I need to start clipping at these fast, and pull them out in the next few weeks. This one can be replanted in the fall.





Jalapenos- This one is doing well too, and just starting to see tiny little buds growing. But it's being crowded by the zucchini plant its right, so it's a little hard to see.



Zucchini- This plant is just doing so well. I only had the one zucchini over the weekend. But already this week I see at least 5 more growing. It's amazing to see these sprout. The stem of the yellow flowers starts turning into a zucchini. Once it gets to a certain size, the flower dies off and the zucchini continues growing. 
Next week we may be having zucchini spaghetti!! I can't believe how huge this plant has grown. Having not followed the proper spacing suggestions, I planted the jalapeno and red bell peppers too close and they're completely branched by the zucchini plant now. I hope it's not affecting their growth.





Red Bell Peppers- Aside from this plant being taller and branchier, there isn't much more 
activity going on..meaning, there doesn't seem to be bell peppers growing yet. However, it does take about 80 days to mature. And, it is being crowded by the zucchini plant. I wonder if the zucchini is taking away it's air, or nutrients...I know sounds weird, but maybe it needs it's space. Or maybe I just need to be patient. I'l try the latter.



Basil- this one flat out died. A kind reader told me that you can't plant a basil in the same spot where it was previously planted. Being that I had a basil plant in that same spot two years ago and it did amazingly well {grew almost as tall as the fence, and had to give a ton away}, I thought it liked that spot and planted it there. But you're not supposed to do that. Basil apparently needs a new spot, and something else can be planted in the old basil spot. So I transplanted, but since it was already pretty much completely dead, it just completed it's death in the new spot. I also purchased a new basil plant and planted it next to the dying one. I think this one might do much better.



So, given that I'm having some degree of success with my culinary garden, I went out and purchased more. 

Tomatillos- These I planted in the "old" basil spot. I planted two. One died, the other is doing well. But, I just read that you need at least two so they can pollinate and grow big. So I have to get a second one since the one died. And, since I use a ton of tomatillos, it's probably good measure if I buy at least 3 to 5 more. Plus, I have to get cages for these.



What do you all think? I welcome any suggestions, tips and feedback you may have. Feel free to comment on the Facebook page, or below in the comments.

I'm no expert on how to grow your own herb and vegetable garden. This is all a hands-on learning experience. You can read more about my culinary garden growing experience here:
Planting My First Culinary Garden
Culinary Garden- 2 Week Update

~Sonia

Monday, June 13, 2016

Father's Day Gift Guide / Regalos para el Dia de los Padres

Hola friends-

I was really surprised at how popular our Mother's Day Gift Guide was. So I put together some last minute ideas for Father's Day. Yes, Father's Day is this upcoming weekend! You have plenty of time to place your order and get your gift on time to celebrate with the dads in your life.













Personally, I think I like some of these for myself!

Wednesday, June 8, 2016

Mexican Street Style Corn / Elotes Estilo Mexico



Many memories of the years we lived in Mexico City, included long walks through the city. We walked to school, we walked to church, to the market, to the outdoor bazaar, to grandma's, etc. And when you walk the streets of Mexico City, naturally, you will come across many a street vendor selling paletas (ice cream bars), tacos, frutas (fruit), mini pancakes and elotes (corn). 


My brother, sister and I planned a "Seafood Grilling and Poker" day at mom's for Memorial Day weekend. I know kinda random, but who doesn't love a themed get together?? Adds an extra layer of fun. I picked up corn to grill and serve along with our salmon and shrimp kabobs, and somewhere between the grocery store and mom's, I started craving Mexican street style corn...the type we bought on the street during our many walks through the city.

So what is Mexican Street Style Corn you ask?? It's grilled corn, smothered in mayo, rolled in Mexican cheese and sprinkled with chili. I know this may not sound enticing, but trust me, it is SO good.

So this is what you do...


INGREDIENTS

Corn on the cob
Mayo
Cotija Cheese, shredded
Tajin Fruit and Snack Seasoning - this stuff is good!!


Peel the husks off the corn. Just pull from the open end down to the stump. I even pull the little stump off entirely.



Wrap them in foil. I place the corn right in the middle of a squared piece of foil. Then I fold the foil in half, to meet the long edges together. I fold the sides in tightly. The top I fold in such a way that it leaves a little handle.





Place the foil wrapped corn on the grill. We always place our corn on the top rack of the grill so they're cooking at the same time as the meat.




Grill for about 20 minutes, then check them. When they're getting a little browned and charred, they're ready. You may need to bring them down to the grill grates if it's taking too long.



Then cover in mayo with a spreader or knife. You can do a thick spread or just a thin layer based on your own liking. Then roll in shredded queso cotija, and sprinkle with Tajin.



A NOTE ABOUT TAJIN...this stuff is so yummy! It's a Mexican seasoning powder consisting of chili peppers, salt and dehydrated lime juice. I add it to my fruit and veggies for a little extra kick. It's not hot...no really. I realize my Mexican taste buds have a higher tolerance for spicy food, but I honestly would consider this to be on the mild side, especially when you only use it sparingly.


                                                       

My elotes estilo Mexico hit the spot on this beautiful Memorial Day weekend. And a friendly game of poker was super fun with the family.

Have you tried Mexican Street Style Corn? I'm curious as to where you had it and if there were any other toppings available.



~Sonia