Tinga de Pollo Tostadas

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Tinga de Pollo Tostadas

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Entrees
Cuisine: Mexican
Servings: 6

Ingredients

For cooking the chicken

  • 2 boneless, skinless chicken breasts
  • 2 cloves of garlic, smashed
  • 2 whole cloves
  • 1 bay leaf

For the Sauce

  • 3 medium tomatoes If you use canned tomatoes, omit the blackening step.
  • 3 chipotle peppers in adobo Adjust the chipotles for more or less heat.
  • 1/2 C chicken stock
  • 4 cloves of garlic minced
  • 2 tsp ground cumin
  • 1/2 tsp nutmeg
  • 2 tbsp vegetable oil
  • 2 white onions, halved and sliced thinly
  • 1/2 lb pork chorizo
  • 1 head of iceberg lettuce, shredded Retain 1 cup of the lettuce for topping
  • Salt and pepper to taste

To Serve

  • Corn Tostadas
  • Cotija Cheese, crumbled

Instructions

Mise en Place

  • Measure out spices
  • Mince garlic and mashed garlic
  • Peel and slice onions
  • Slice tomatoes in half

Cook

  • Place chicken in a saucepan over medium heat covered by 1 inch water. Add smashed garlic, whole cloves, and a bay leaf. Simmer 20-30 minutes until the meat pulls apart easily.
  • While the chicken cooks, add tomatoes to a pan over medium-high heat and blacken on all sides, about 6-8 minutes.
  • Blend the tomatoes with chipotle peppers, chicken stock, cumin, and nutmeg until smooth.
  • In a large skillet, cook onions, minced garlic and chorizo over medium heat until softened and rendered, about 10 minutes.
  • While chorizo cooks, remove the cooked chicken from the water and shred with two forks.
  • Add the shredded lettuce to the chorizo mixture and saute a few more minutes.
  • Add blended tomato sauce and shredded chicken to the skillet and cook stirring until any excess liquid has evaporated, about 10 minutes. Salt and Pepper to taste.

Plate

  • Often, refried beans are used as a first layer on the tostadas which adds great flavor and an anchoring base for later ingredients. Either way, pile the tinga onto your tostatas and top with crumbled cotija cheese and remaining shredded lettuce. Other great topping include avocado slices, chopped cilantro, mexican crema, and your favorite salsa.
    Alternately, Tinga can be served as tacos, in a burrito, on sopes, as a torta... anywhere delicious meat would feel at home.

Notes

Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and www.gastro-curious.com.

Verdolagas en Salsa Verde con Carne de Cerdo (Purslane in green sauce with pork)

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Verdolagas en salsa verde con carne de cerdo

Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Entrees
Cuisine: Mexican
Servings: 4 servings

Equipment

  • Chef knife
  • Dutch oven/stew pot with lid
  • Blender

Ingredients

  • 900 g verdolagas, thick stems removed and washed Check your Mexican and Middle Eastern markets from late Summer through Fall.
  • 1 Kg port shoulder or butt
  • 40 g salt
  • 15 ml olive oil

Salsa Verde

  • ½ kg tomatillos, husked and quartered
  • 4 Serrano chiles, halved
  • ½ onion
  • 6 g minced garlic (about 2 cloves)
  • 1/2 cup Cilantro, chopped
  • 500 ml beef stock
  • salt and pepper to taste

Instructions

Mise en place

  • Clean the verdolagas removing thick stems.
  • Trim the pork, cut into palm-sized pieces, and salt liberally on all sides

Make sauce

  • In a blender process the tomatillos, onion, garlic, chile, and cilantro on high speed until smooth.

Cook

  • In a deep dutch oven or stew pot, sear the pork to brown on all sides. Remove from pan and set aside.
  • Pour the sauce in the hot pan to deglaze the fond from the surface.
  • Add the broth to the pan and place the meat back into the liquid. Seal tightly and simmer on medium-low for 1 hour.
  • When the meat begins to pull apart, add the verdolagas. Cook until meat is easily pulled apart with a fork (about 30 min.)

Notes

Serve the stew in a bowl with black beans and flour tortillas grilled "ribeadades."
Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and www.gastro-curious.com.

Salsa Verde San Román

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Salsa Verde San Román

Recipe by Chef Martín San Román
Prep Time20 minutes
Total Time20 minutes
Course: Sauces
Cuisine: Mexican

Equipment

  • Blender

Ingredients

  • ¼ onion, rough chopped
  • 6 Serrano chiles, rough chopped Remove seeds, if you want a milder salsa
  • 10 tomatillos, husks removed and quarter
  • ½ bunch cilantro
  • 1 lime juiced
  • 1 Tbl powdered chicken bouillon 
  • 1 pinch salt
  • 2 C water

Instructions

  • Place all in blender, add water and blend until smooth.

Notes

You can add the flesh of an avocado to make the salsa creamy.
Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and www.gastro-curious.com.

Hazelnut Butter

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Hazelnut Nut Butter

Check out the recipe for hazelnut lava cakes.
Course: Essentials

Equipment

  • Blender
  • Rimmed baking sheet
  • Rubber spatula

Ingredients

  • 240 g raw hazelnuts You'll need a blender designed to make nut butters such as a Thermomix, Vitamix or Blendtec.

Instructions

  • Preheat oven to 350°F/180°C.   
  • Spread nuts out onto a baking sheet and place in preheated oven for 5-8 minutes
  • When skins have split open, remove the nuts and let them cool.
  • Place handfuls of the nuts into a clean kitchen towel and vigorously rub them together inside the towel. Skins will rub off easily. If they do not come off, return to the oven for 5 more minutes.
  • Once peeled, place the nuts into your blender and follow the machines instructions for making nut butter (generally high setting for 1-2 minutes.
  • Store nut butter in an airtight container.

Notes

Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and www.gastro-curious.com.

Carajillo

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Carajillo

Recipe by Gastro Bar by Martin Berasategui, Cabo San Lucas, Mexico
Course: Beverages
Cuisine: Spanish
Servings: 1 cocktail

Equipment

  • Cocktail shaker

Ingredients

  • 1 oz espresso
  • 1½ oz Liqueur 43
  • ? oz Frangelico
  • ? oz Coffee liqueur

Instructions

  • Shake everything in a shaker with ice and serve on the rocks in a short glass.

Notes

Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and www.gastro-curious.com.

Tortilla de patata (Spanish Omelette)

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Tortilla de patata

Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Small Bites
Cuisine: Basque, Spanish
Servings: 2 8-inch tortillas

Equipment

  • Chef knife
  • Peeler
  • Colander
  • wide bottomed skillet
  • 2 large mixing bowls
  • Large kitchen spoon
  • 8 inch non-stick saute pan
  • Spatula
  • 10-12 inch flat plate

Ingredients

  • 6 Medium Yukon gold potatoes
  • 1 onion
  • 4 C olive oil
  • 6 eggs
  • salt

Instructions

Mise en place

  • Peel and half the potatoes lengthwise. Place the halves cut side down and slice into thin half rounds. Place slices into a bowl of water to remove excess starch.
  • Similarly slice the onion.
  • Strain the potatoes, pat dry, and liberally salt on all sides.

Confit

  • Layer the potatoes and onions in a wide bottomed skillet at least 2 inches deeper than the ingredients.
  • Pour enough olive oil into the pan just enough to submerge the slices (approximately 4 cups).
  • Let the potatoes and onions confit (slow simmer in the oil) until fork tender but not falling apart (about 30 minutes).
  • Remove the slices from the oil by straining in a colander, and let them cool. (Retain the flavored oil for cooking.)

Cook the Tortillas

  • In a medium bowl, beat 3 eggs. Then add 3 kitchen spoons of the potato and onion mixture into the eggs and combine gently without mashing the ingredients.
  • Heat 2 Tbl of olive oil, coating the bottom and sides of a 8-inch pan, over medium heat.
  • Add the mixture to the saute pan (it should fill it nearly completely) and move the mixture around gently with a spatula, as if you were scrambling eggs until the mixture begins to set.
  • Let cook untouched until the tortilla pulls away from the sides of the pan and, when shaken, it jiggles only in the center - about 10 minutes.
  • Place a flat plate over the pan and, in one swift move, flip the pan and the plate together to turn the tortilla out onto the plate. return the plan to the burner and distribute 1 tbl olive oil around the surface before sliding the tortilla back into the pan, uncooked side down.
  • Cook until it no longer jiggles in the middle and then turn out the finished tortilla onto a plate or cutting board.
  • Repeat process to make the second tortilla.

Plate

  • Cut the tortilla into wedges for an larger portion or 2" squares for appetizers (pintxos) and serve at room temperature.

Notes

You can confit potatoes and onion in advance. If you do, refrigerate and then allow the mixture to come to room temperature before mixing with the eggs. 
Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and www.gastro-curious.com.

Potaje de Garbanzos

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Potaje de Garbanzos

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soups & Stews
Cuisine: Basque, Spanish
Servings: 4 people

Ingredients

  • 1 lb Fabada meats (spanish chorizo, Serrano ham, and Morcilla blood sausage)
  • 3 Tbl olive oil, divided
  • 1 onion
  • 1/2 leek
  • 1 green bell pepper
  • 1 Tbl minced garlic
  • 1 liter chicken stock
  • 1/4 C flat leaf parsley, finely chopped
  • 1 Tbl pimentón
  • 23 oz canned/jarred cooked garbanzo beans (chickpeas)
  • 2 hard boiled eggs
  • 1 French Baguette

Instructions

Mise en place

  • Small dice onion, leek, and pepper; combine in a prep bowl.
  • Small chop the Serrano ham and slice the sausages into bite-sized coins, separate the morcilla pieces from the others.
  • Chop parsley.
  • Cook and dice the hard boiled eggs.

Cook

  • In a large stockpot, Sweat vegetables with 1 Tbl olive oil for 5 minutes or until tender.
  • Add minced garlic, chorizo, and Serrano ham. Sweat for 5 minutes.
  • Add chicken stock, bring to a boil, then reduce the heat and simmer until the meats are tender (about 15 minutes).
  • In a small sauté pan, heat 2 Tbl of olive oil to make a refrito by poaching the parsley in the oil for 20 seconds then add the pimentón and stir for 5 seconds until fragrant.
  • Add the refrito immediately to the stew and stir.
  • Add cooked garbanzo beans and morcilla. Simmer to reduce the liquid and soften the beans.
  • Remove from heat, stir in the chopped boiled eggs, and serve.

Plate

  • Ladle in shallow bowls and serve with crusty baguette.

Notes

If time permits, preparing dried garbanzo beans is preferable but good-quality, no-salt-added, canned beans are a close second.
Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and www.gastro-curious.com.

Fish Stock (or Fumet)

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Fish Stock (or Fumet)

Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 30 minutes
Course: Essentials
Servings: 2 Quarts

Ingredients

  • 1/2 white onion, peeled and rough chopped
  • 1 carrot, peeled and rough chopped
  • 1 celery stalk, rough chopped
  • 1/2 leek, cleaned and rough chopped
  • 1 lb fish heads/bones
  • 5 black peppercorns
  • 1 bay leaf
  • 3 sprigs of thyme
  • 1 Tbl olive oil
  • 1/2 C dry white wine

Instructions

Mise en place

  • Rough chop the vegetables
  •  Wash the fish parts with cold water, discard any blood spots, and cut into palm-sized pieces.

Cook

  • In large stock pot, sweat the vegetables in olive oil.
  • A fish parts to vegetables and sweat until all of the juices evaporate. Then add the white wine, herbs and peppercorns.
  • Cook until wine has nearly evaporated.
  • Add 3 quarts cold water to pot and bring to a boil.
  • Reduce on a low simmer for 1 ½ hours.
  • Strain the stock with a fine sieve, let cool, and refrigerate or freeze in a sealed container.

Notes

Tip: NEVER add salt to a stock preparation because each dish you make will require varying degrees of added salt. For example, if you were to use salted stock in a recipe that calls for soy sauce, you may fine the dish overly salty.
Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and www.gastro-curious.com.

Pasta with Clams or Fish in Salsa Verde

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Pasta with Clams or Fish in Salsa Verde

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Entrees
Cuisine: Basque

Ingredients

  • 3 tbsp olive oil
  • 5 cloves minced garlic
  • 1/4 cup finely chopped parsley
  • 3 tbsp flour
  • 5 tbsp dry white wine
  • 1 liter fish stock
  • Salt and pepper to taste
  • 8 ounces dry spaghetti
  • 24 clams (Littleneck or Manila work well) or 24 ounces of a mild white fish.

Instructions

Mise en place

  • Mince garlic
  • Chop the parsley leaves, discarding stems
  • Wash and purge clams, if using

Cooking

  • Set a large covered pot of salted water on high heat to bring to a boil for the pasta.
  • Heat oil in large saute pan over low heat
  • Add garlic. Saute until the garlic floats in the oil. Do not let it brown.
  • Add parsley and stir, cooking for 20 seconds.
  • Sprinkle the flour across the pan and stir, making a thick paste (roux) and cooking for 30 seconds.
  • Add the wine and stir to incorporate and cook off the alcohol.
  • Add fish stock, a cup at a time to incorporate the paste without lumps.
  • Season with salt and pepper to taste and let simmer.
  • Place pasta in the boiling water stirring to break up clumps. Cook according to package directions.
  • Place the clams or fish into the simmering sauce for 5-10 minutes. If using clams, covering the pan will speed the opening process. Discard any unopened clams.
  • Using tongs, pull the al dente pasta from the water and put it into the sauce pan to cover with sauce.

Plating

  • Place pasta in shallow bowls. Top with 4-5 clams or 6 ounces of fish per person and ladle salsa verde over the pasta. Serve with french baguette to sop up the salsa.
  • Consider adding quartered hard boiled eggs and peas to the sauce - the Basque way!
  • Pasta is truly optional, but it stretches the seafood farther and makes a satisfying meal.

Marmitako

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Marmitako

Recipe by Aitor Beitia, Portugalete, Bizkaia, Spain
Prep Time45 minutes
Cook Time2 hours 30 minutes
Total Time3 hours 15 minutes
Course: Soups & Stews
Cuisine: Basque
Servings: 6

Equipment

  • Chef knife
  • Peeler
  • (2) Medium prep bowls
  • (2) Large stock pots
  • Small sauce pan (to blanch the tomato)
  • Prep bowl for ice bath
  • Immersion Blender/Blender
  • Fine sieve

Ingredients

  • 4 tbl extra virgin olive oil
  • 3 Italian green peppers Substitute: Anaheim peppers.
  • 3 onion
  • 1 tomato
  • 1 Tbl minced garlic (4-5 cloves)
  • 2 lbs potatoes Russet or Idaho
  • 2 lb fish head and/or bones
  • 2 Tbl salt
  • 2 Tbl pulp of Choricero peppers
  • 1 cup white wine
  • 4 quarts water
  • salt to taste
  • 2.5 lbs Bonito Substitute: Yellowtail or Albacore

Instructions

Mise en place

  • Small chop peppers and onion
  • Peel the tomato and small chop the flesh
  • Mince the garlic
  • Peel the potatoes and cut cascada.
  • Wash any blood spots from the fish bones and cut into sections that fit in the stockpot.
  • Cut fish into 1.5 inch square pieces and salt on all sides.

Make the Stock

  • Place the fish head and bones in 4 quarts of water.
  • Add 2 Tbl salt and bring to a boil. Boil for 30 minutes, skimming off the resulting foam.
  • Strain the stock through a fine sieve to remove all the bones and ugly bits. Keep strained stock warm.

Make the Vegetable base

  • In a large pot, sweat garlic, peppers, tomato and onions in 4 Tbl olive oil on medium heat until soft.
  • Add Choricero pulp to the vegetables and stir.
  • Add white wine and 4 cups of the strained stock and simmer 5 minutes.
  • Blend the base to a smooth puree. Add salt to taste.

[Optional stopping point. Sauce and stock can be stored and rewarmed to complete the meal.]

    Assemble the Stew

    • On medium heat, add the potatoes into the vegetable base, stir, and then cover with the remaining stock by 1 inch.
    • As the liquid is absorbed, add more stock.
    • Repeat until the potatoes are soft (about 20 minutes).
    • Remove from heat and add the salted pieces of fish. Stir gently and allow the heat of the stew to cook the fish for 5 minutes and then serve.

    Notes

    The fish stock and vegetable base can be made a day in advance.
    The ideal fish for this dish is Bonito del Norte (Thunnus alalunga) from the coast of the Cantabrian Sea. Although not super common in US markets, there are three species of Bonito found in Mexican waters: striped bonito, Pacific bonito and Atlantic bonito. If you can’t find bonito, use Yellowtail or Albacore.
    You can skip the step of making stock from the bones if you have access to high-quality fish stock. Promise me that you won't try the dish with store-bought boxed or canned fish stock. You will never know the magic of Marmitako if you do.
    Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and www.gastro-curious.com.