Poblano Potato Salad

This is my FAVORITE potato salad EVA!!! I've made it several times for guests and inevitably, they always rave about it and ask "what's in this"?

I know I've shared the makings of ir or a photo on my Facebook and Instagram pages, but I just can't believe I've never shared the recipe here.

This is actually Chef Marcela's recipe, and I believe it was in her Mexican Made Easy cookbook. If you like the taste of roasted poblano peppers, you are going to fall in love with this salad.

INGREDIENTS:

2 pounds baby red or new potatoes, cut into 1/2 to 1-inch pieces
3 ears fresh corn, husks and silks removed
2 poblano chiles, charred, peeled, stemmed, seeded, and chopped (see Cook's Note)
1 cup chopped scallions (white and pale green parts only)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper

DIRECTIONS:

Put potatoes in a large pot and add salted water to cover. Bring to a boil over medium heat and cook until tender when pierced with a knife (or fork), about 20 to 30 minutes. Drain the potatoes  and let cool slightly.

Meanwhile, preheat a grill or grill pan to medium-high heat. Add the corn to the grill and cook, turning occasionally, until evenly browned on all sides, about 10 minutes.

Char the poblano chiles. Put them over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Alternatively, rather than placing them in a plastic bag, you can run them under cold water and the peel will slide off. Peel, stem and seed the chiles. Once peeled, chop them up. 

Put the potatoes in a large serving bowl. Using a sharp knife, carefully cut the kernels off the cobs and add them to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together. Season the potato salad, to taste, with salt and pepper and serve.

I've served it shortly after cooking, still somewhat warm and also had chilled left overs. Either way, it's delicious! Do be warned, when it's warm, the corn kernels will stick to your teeth. A minor inconvenience to experience this deliciousness!!

And sorry, I have no more pictures as we always devour it before I get a chance to shoot a decent one of the finished product. Maybe next time ;-)....maybe!

Mexican Meatloaf

Recently I had some Herdez Guacamole Salsa at my mom's as a dip with potato chips....and I was hooked. I just couldn't stopped eating it. So when I saw a Herdez Instagram picture/recipe for a Mexican Meatloaf I knew I had to make it.

Guacamole Salsa...yum!

But once I read the recipe, it left me wanting to add a few flavors. So I made some amendments by adding veggies and roasted poblano peppers, since I have so many growing in my garden. It was a hit! The flavors work so well together.

The directions call for a 9" x 13" Baking Dish. But I personally like to use mini loaf pans, and I double the recipe, cause I have 3 teenage boys at home on summer vacation, a hungry boyfriend and I work from home, and always looking for yummy left overs for lunch.

INGREDIENTS (serves 8)

2 carrots, diced

2 celery stalks, diced

1/2 onion, chopped

2 poblano peppers, roasted and diced

1 1/2 lbs grounded turkey

1/4 cup cooked white rice

2 cups Herdez Guacamole Salsa

1/2 cup Mexican style cheese blend, shredded

1 large egg, lightly beaten

1/4 teaspoon salt

1/4 teaspoon pepper

olive oil

Refried beans, for serving

Queso fresco, for serving

DIRECTIONS:

Heat a couple tablespoons of olive oil over medium heat. Add carrots, celery and onion. Cook until veggies are tender. Set aside.

Combine grounded turkey and rice in large bowl. Add 1 1/2 cups Herdez guacamole salsa, jalapenos, cheese, egg, poblano pepper, salt and pepper. Mix well.

Form mixture into loaf and place in lightly greased 9" x 13" Baking Dish; cover with foil and bake for 40 minutes.

Remove foil and bake for additional 15-20 minutes or until loaf is cooked through.

Pour remaining Herdez guacamole salsa on top before serving. Serve with refried beans and queso fresco.

Please share your pictures with us on our Instagram! Let me know what you think.

What you'll need:

Herdez Guadamole Salsa

Mini Loaf Pans

9" x 13" Baking Dish

And of course I enjoyed my almond champagne mimosa while my Mexican Meatloaves cook.

#nofilter #colorfulapron

 

Coke Braised Pork Tacos

I tried yet another recipe from Casa Marcela Cookbook and this is another winner. The pork falls apart at the touch! Just shred it apart and place it on a taco bar with warm tortillas, and all the servings like green salsa, guacamole, sour cream, chopped onions, lime wedges, cilantro and sliced radishes.


Serves 2 to 4

1 1/2 pounds fatty pork shoulder, cut into 4 pieces
1 tbsp. garlic powder
salt and freshly ground black pepper
1 cup Coca-Cola
1/2 cup water
2 dried bay leaves
2 sprigs fresh thyme
1 spring fresh tarragon
warmed corn tortillas, for serving
1/2 cup chopped onion, for serving
1/2 cup chopped fresh cilantro, for serving
1/4 cup thinly slice radishes, for serving
lime wedges, for serving
salsa verde, for serving
guacamole, for serving

Season the pork heavily on both sides with the garlic powder, salt and pepper. Transfer the seasoned pork to a heavy Dutch oven, making sure the pan is small, so the pork fits snugly, which will prevent the meat from drying out when it cooks. Add the Coca-Cola and water. Bring to a boil and decrease the heat to maintain a simmer. Add the bay leaves, thyme, and tarragon. Cover and simmer until the pork is tender, about 1 1/2 hours. The Coca Cola will caramelize and the liquid will evaporate when finished. Transfer the cooked pork to a cutting board, and using two forks, shred the meat into 2 inch long pieces. I shredded mine right in the Dutch oven...if I don't have to dirty more dishes, better!

Serve with the warmed corn tortillas, chopped onion, chopped cilantro, sliced radishes, lime wedges, guacamole and salsa. And in our home, not much escapes the sour cream, so have some of that if your tummy so desires.

I also doubled this recipe on my first try to make sure I have enough food in the fridge for these hungry boys. It is summer vacation after all and they're spending much more time at home throughout the day. And it worked out perfect!

And check out my patriotic table setting in anticipation of 4th of July!

What you'll need for this recipe:

Dutch of French Oven

If you're enjoying the recipes and pictures I'm sharing from Casa Marcela Cookbook...you have got to get it! I will never get around to making all recipes and sharing them. She has more than just Mexican food. It's a great combination of family recipes for everyone.

Casa Marcela Cookbook

Agua de Jamaica | Hibiscus Tea

Summer is here and we're all craving an ice cold "agua fresca", which is flavored water. We grew up drinking Agua de Jamaica / Iced Hibiscus Tea at home and it's just what will quench our thirst. So I made a trip to the grocery store, picked up a large back of dry hibiscus flowers and of course, called mom to ask how in the world do I make it. It took me two tries to get it, but I did and it was delicious.

INGREDIENTS

1 cup dry hibiscus flowers
3 cups of water
sugar to taste

 

DIRECTIONS

Place the water in a bowl and add the dry hibiscus flowers to it. Let it soak overnight. Mom said it's better to soak for hours so the hibiscus releases it's flavor, rather than boiling it.

Strain the hibiscus water and discard the flowers.

Add the hibiscus water to a pitcher and add water enough so that it doesn't get too light. I know, I'm not exactly being helpful by not providing specific directions, but those are the instructions we get from mom.


Then add 1/2 cup of sugar at a time and stir. Taste, and if it tastes delicious, it's ready. You may need to add more until it's just right for you.

Chill in the fridge and serve over ice. Enjoy this refreshing agua de Jamaica, poolside on a hot summer day.

Download printable recipe here.

Items you'll need:

Strainer

Hibiscus

Glass Pitcher

Mexican Mule

I tried a Moscow Mule a couple of years ago on a super hot day in a hip little restaurant in Monrovia called Sena, which by the way has some A-MA-ZING street tacos and lobster grilled cheese, and salads....well everything is delicious.

So the Moscow Mule is super refreshing, but I have now found an excellent replacement. The Mexican Mule from Casa Marcela Cookbook. I've made it several times, in the short month that I've owned the cookbook and will now become a staple for entertaining in my home.

For those days when this super cute hat makes it out of my closet, a Mexican Mule is the perfect solution.

So here is Chef Marcela's recipe:

Serves 4 (but in my home it serves 2)

1/2 fresh serrano chile, stemmed (I used jalapeno)

1/2 cup granulated sugar

1/2 cup water

1/4 cup loosely packed fresh mint leaves, plus more for garnish

1/2 cup tequila blanco

1/4 cup freshly squeezed lime juice

1 (12 ounce) bottle ginger beer, chilled

Combine the chile, sugar, water and mint in a small, heavy pot. Stir over medium heat until sugar dissolves, about 2 minutes. Remove from the heat and let cool completely. Once the simple syrup is cooled, discard the serrano.

In a large pitcher, combine the tequila, lime juice, and cooled simple syrup. Stir to combine.

The recipes says to fill four glasses with ice cubes. But honestly, I can only get two of the mule copper cups filled with these measurements. Divide tequila mixture among them. Top with the ginger beer and garnish with the mint leaves. Serve immediately.

You'll need to make sure you serve them in copper mugs as they will keep your drink cold longer.

For more delicious Chef Marcela recipes, checkout her new cookbook:

Casa Marcela