Cooking con Claudia

For the curious 100 Authentic, Family-Style Mexican Recipes Claudia Regalado Cooking con Claudia Cooking — con — Claudia PRINTED IN CHINA $32.00 USA / $42.00 CAN Claudia Regalado Join Claudia Regalado and cook Mexican cuisine like you never have before. With a collection of delectable dishes, including Birria de Res, Huevos Ahogados, and Tacos de Alambre, Cooking con Claudia will make you feel like you’re right at home Claudia will make you feel like you’re right at home Claudia in Claudia’s kitchen and at her family table. ¡Bienvenido a la cocina de Claudia!37 Agua Fresca de Hibisco con Fresas 36363636363636 DrinksDrinksDrinksDrinksDrinksDrinksDrinks Ingredients 12 cups water, divided 2 cups granulated sugar 2 cups dry hibiscus ﬂ owers 15 ripe strawberries, washed and tops removed juice of 1 lime For serving ice cubes Refreshing, fragrant, and beautiful in color, this is a very popular Mexican drink made with hibiscus ﬂ owers. The strawberries enhance its vibrant color and overall sweetness. My mom keeps a pitcher of this in her fridge at all times because it’s so delicious and complements many of our favorite Mexican dishes. 1 In a medium saucepan over medium heat, bring 6 cups of water to a boil. 2 Add the sugar and mix until dissolved. Remove the pan from the heat and add the hibiscus ﬂ owers, allowing them to steep for 20 minutes. 3 Use a ﬁ ne-mesh strainer to strain the mixture into a large pitcher. Discard the hibiscus ﬂ owers. 4 In a blender, combine the strawberries and 4 cups of water. Blend on high until liqueﬁ ed. Strain the mixture into the pitcher and discard the remaining pulp. 5 Add the lime juice and the remaining 2 cups of water. Stir well to combine. Serve over ice. Agua Fresca de Hibisco con Fresas Strawberry Hibiscus Water Ready in 10 minutes Makes 1 gallon37 Agua Fresca de Hibisco con Fresas 36363636363636 DrinksDrinksDrinksDrinksDrinksDrinksDrinks Ingredients 12 cups water, divided 2 cups granulated sugar 2 cups dry hibiscus ﬂ owers 15 ripe strawberries, washed and tops removed juice of 1 lime For serving ice cubes Refreshing, fragrant, and beautiful in color, this is a very popular Mexican drink made with hibiscus ﬂ owers. The strawberries enhance its vibrant color and overall sweetness. My mom keeps a pitcher of this in her fridge at all times because it’s so delicious and complements many of our favorite Mexican dishes. 1 In a medium saucepan over medium heat, bring 6 cups of water to a boil. 2 Add the sugar and mix until dissolved. Remove the pan from the heat and add the hibiscus ﬂ owers, allowing them to steep for 20 minutes. 3 Use a ﬁ ne-mesh strainer to strain the mixture into a large pitcher. Discard the hibiscus ﬂ owers. 4 In a blender, combine the strawberries and 4 cups of water. Blend on high until liqueﬁ ed. Strain the mixture into the pitcher and discard the remaining pulp. 5 Add the lime juice and the remaining 2 cups of water. Stir well to combine. Serve over ice. Agua Fresca de Hibisco con Fresas Strawberry Hibiscus Water Ready in 10 minutes Makes 1 gallon67 Appetizers & SidesArroz Rojo Ingredients 3 Roma tomatoes, halved ¼ small white onion ¼ small red bell pepper (optional) 1 garlic clove 2 tsp chicken bouillon 2 tsp tomato bouillon ½ tsp ground cumin 1 tsp salt, plus more to taste 2 cups water ¼ cup vegetable oil 2 cups uncooked white rice (Mahatma) 1 cup mixed vegetables (frozen or canned) (optional) 666666 Arroz rojo is a staple in Mexican cuisine. In fact, it’s a very commonly served side dish that complements any Mexican main. I’m not going to lie: Learning how to make rice was one of the hardest things for me. I often burned it or undercooked it, but once I mastered it, there was no going back! We love rice with all our main dishes and my kids enjoy it with a couple spoonfuls of sour cream mixed in. 1 In a blender, combine the tomatoes, onion, bell pepper, garlic, chicken bouillon, tomato bouillon, cumin, salt, and water. Blend on high until smooth. (This should make about 4 cups.) 2 In a medium pan over medium-high heat, heat the oil. Add the rice and fry until lightly golden brown, about 5 minutes, stirring frequently. 3 Add the tomato broth, stirring continuously, then add the vegetables (if using). Taste the broth for salt and adjust as needed. 4 Bring to a simmer, then reduce the heat to low. Cover and allow to cook for 25 minutes. 5 Remove the pan from the heat and allow the rice to rest covered for 5 minutes. Fluff with a fork before serving. Arroz Rojo Red Rice Ready in 30 minutes Makes 8 servings67 Appetizers & SidesArroz Rojo Ingredients 3 Roma tomatoes, halved ¼ small white onion ¼ small red bell pepper (optional) 1 garlic clove 2 tsp chicken bouillon 2 tsp tomato bouillon ½ tsp ground cumin 1 tsp salt, plus more to taste 2 cups water ¼ cup vegetable oil 2 cups uncooked white rice (Mahatma) 1 cup mixed vegetables (frozen or canned) (optional) 666666 Arroz rojo is a staple in Mexican cuisine. In fact, it’s a very commonly served side dish that complements any Mexican main. I’m not going to lie: Learning how to make rice was one of the hardest things for me. I often burned it or undercooked it, but once I mastered it, there was no going back! We love rice with all our main dishes and my kids enjoy it with a couple spoonfuls of sour cream mixed in. 1 In a blender, combine the tomatoes, onion, bell pepper, garlic, chicken bouillon, tomato bouillon, cumin, salt, and water. Blend on high until smooth. (This should make about 4 cups.) 2 In a medium pan over medium-high heat, heat the oil. Add the rice and fry until lightly golden brown, about 5 minutes, stirring frequently. 3 Add the tomato broth, stirring continuously, then add the vegetables (if using). Taste the broth for salt and adjust as needed. 4 Bring to a simmer, then reduce the heat to low. Cover and allow to cook for 25 minutes. 5 Remove the pan from the heat and allow the rice to rest covered for 5 minutes. Fluff with a fork before serving. Arroz Rojo Red Rice Ready in 30 minutes Makes 8 servings79 Tortillas & Bread 787878 Concha 8 Cut each ball of topping paste into 6 equal pieces. Shape each piece into a small disc and ﬂ atten it well. Cover each ball of dough with a ﬂ attened paste disc, pressing down so it sticks. Be sure the paste covers the dough completely, along with about 1–2 inches (2.5–5 cm) of extra overlap. The extra paste will ensure the dough is covered after rising. 9 Use a concha cutter or knife to mark each concha. If using a knife, cut about 8 lines into the paste layer on top of each concha. Cover with a kitchen towel and allow the conchas to rest until they double in size, about 45 minutes. 10 Preheat the oven to 350°F (180°C) and bake for 18–20 minutes or until golden. Let rest at least 10 minutes before serving. Concha Mexican Sweet Bread Ready in 3 hours Makes 12 conchas Ingredients ¾ cup warm milk (100–110°F [38–43°C]) 1 tbsp dry active yeast 1 tbsp plus ½ cup granulated sugar (½ cup sifted) 4 cups all-purpose ﬂ our, sifted 2 tsp ground cinnamon (optional) ¼ tsp salt 3 large eggs, room temperature 1 tbsp pure vanilla extract 6 tbsp unsalted butter, room temperature, plus more for greasing For the topping 1½ cups all-purpose ﬂ our, sifted 1½ cups powdered sugar, sifted 1 cup butter-ﬂ avored shortening 1 tbsp pure vanilla extract 2 tbsp cocoa powder Concha is a staple in our kitchen. Of all the pan dulce, conchas continue to be our favorite! Growing up, conchas and coffee were often our breakfast. Very nutritious, right? Let me tell you, it was the best when my grandma always made sure our sweet bread was on the table before we woke up. It might be time consuming, but making this delicious bread at home is well worth it! 1 In a small cup, combine the milk, 1 tablespoon of sugar, and instant yeast. Mix well and allow the yeast to activate, about 7 minutes. 2 On a clean work surface, combine the ﬂ our, cinnamon (if using), salt, and the ½ cup sifted sugar. Create a pit in the center of the ﬂ our mixture. Add the yeast mixture, whole eggs, and vanilla extract to the pit. Begin to incorporate the dry ingredients into the wet ingredients until fully combined. 3 Knead the dough for 5 minutes. Roll out the kneaded dough and begin adding the butter, kneading as you add. Knead the sticky dough for about 15 minutes more or until it’s soft and elastic. Don’t add more ﬂ our. 4 Grease a large bowl with butter and place the dough inside, ﬂ ipping it to ensure it’s fully greased. Cover with plastic wrap and a kitchen towel. Place in a warm spot to rise until it doubles in size, about 2 hours. 5 To make the topping, in a medium bowl, combine the ﬂ our, sugar, shortening, and vanilla extract until a paste forms. Knead the paste until it’s soft and doesn’t crack. Divide the paste in half. Add the cocoa powder to one half and mix again until incorporated. Form both halves into balls, store them in resealable plastic bags, and set aside. 6 Once the dough has risen, place it on a clean work surface and punch out the air. Shape the dough into a log and cut it into even pieces. (Make 12 if you want average-sized conchas.) Shape each piece of dough into a ball by gently resting your hand on top and rotating counterclockwise. If you ﬁ nd it easier, simply shape the dough into a ball in your hands. 7 Transfer the balls to a greased baking sheet. Grease the top of each with butter and cover them with a kitchen towel.79 Tortillas & Bread 787878 Concha 8 Cut each ball of topping paste into 6 equal pieces. Shape each piece into a small disc and ﬂ atten it well. Cover each ball of dough with a ﬂ attened paste disc, pressing down so it sticks. Be sure the paste covers the dough completely, along with about 1–2 inches (2.5–5 cm) of extra overlap. The extra paste will ensure the dough is covered after rising. 9 Use a concha cutter or knife to mark each concha. If using a knife, cut about 8 lines into the paste layer on top of each concha. Cover with a kitchen towel and allow the conchas to rest until they double in size, about 45 minutes. 10 Preheat the oven to 350°F (180°C) and bake for 18–20 minutes or until golden. Let rest at least 10 minutes before serving. Concha Mexican Sweet Bread Ready in 3 hours Makes 12 conchas Ingredients ¾ cup warm milk (100–110°F [38–43°C]) 1 tbsp dry active yeast 1 tbsp plus ½ cup granulated sugar (½ cup sifted) 4 cups all-purpose ﬂ our, sifted 2 tsp ground cinnamon (optional) ¼ tsp salt 3 large eggs, room temperature 1 tbsp pure vanilla extract 6 tbsp unsalted butter, room temperature, plus more for greasing For the topping 1½ cups all-purpose ﬂ our, sifted 1½ cups powdered sugar, sifted 1 cup butter-ﬂ avored shortening 1 tbsp pure vanilla extract 2 tbsp cocoa powder Concha is a staple in our kitchen. Of all the pan dulce, conchas continue to be our favorite! Growing up, conchas and coffee were often our breakfast. Very nutritious, right? Let me tell you, it was the best when my grandma always made sure our sweet bread was on the table before we woke up. It might be time consuming, but making this delicious bread at home is well worth it! 1 In a small cup, combine the milk, 1 tablespoon of sugar, and instant yeast. Mix well and allow the yeast to activate, about 7 minutes. 2 On a clean work surface, combine the ﬂ our, cinnamon (if using), salt, and the ½ cup sifted sugar. Create a pit in the center of the ﬂ our mixture. Add the yeast mixture, whole eggs, and vanilla extract to the pit. Begin to incorporate the dry ingredients into the wet ingredients until fully combined. 3 Knead the dough for 5 minutes. Roll out the kneaded dough and begin adding the butter, kneading as you add. Knead the sticky dough for about 15 minutes more or until it’s soft and elastic. Don’t add more ﬂ our. 4 Grease a large bowl with butter and place the dough inside, ﬂ ipping it to ensure it’s fully greased. Cover with plastic wrap and a kitchen towel. Place in a warm spot to rise until it doubles in size, about 2 hours. 5 To make the topping, in a medium bowl, combine the ﬂ our, sugar, shortening, and vanilla extract until a paste forms. Knead the paste until it’s soft and doesn’t crack. Divide the paste in half. Add the cocoa powder to one half and mix again until incorporated. Form both halves into balls, store them in resealable plastic bags, and set aside. 6 Once the dough has risen, place it on a clean work surface and punch out the air. Shape the dough into a log and cut it into even pieces. (Make 12 if you want average-sized conchas.) Shape each piece of dough into a ball by gently resting your hand on top and rotating counterclockwise. If you ﬁ nd it easier, simply shape the dough into a ball in your hands. 7 Transfer the balls to a greased baking sheet. Grease the top of each with butter and cover them with a kitchen towel.107106106106 Soups & StewsBirria de Res 8 Heat a grill or grill pan to medium heat. Once hot, dip a tortilla into the reserved grease from the consommé. Place the tortilla on the grill, ﬂ ipping once it blisters. Add the shredded queso Oaxaca. Allow the cheese to melt and the tortilla to crisp. Add beef with a little consommé, freshly squeezed lime juice, onion, and cilantro. 9 Fold in half and serve with a side of consommé and more freshly squeezed lime juice, chopped onion, and cilantro. Repeat for each taco. Birria de Res Beef Birria Ready in 3 hours Makes 10–12 servings Ingredients 4½ quarts (4.3L) water 1 white onion, halved 1 head of garlic, halved 2 Roma tomatoes, halved 8 bay leaves, divided 3½ tbsp salt 5lb (2.3kg) chuck pot roast 2lb (907g) beef short ribs For the adobo sauce 22 New Mexico peppers or guajillo peppers, cleaned and deveined 2 pasilla peppers, cleaned and deveined 5 chile de árbol peppers, stems removed 7 garlic cloves 2 tsp sesame seeds 1½ tsp whole peppercorns 2 tsp Mexican oregano 2 tsp whole cumin 2 tsp dried thyme 5 whole cloves 1-inch (2.5 cm) piece of cinnamon, broken into smaller pieces 1-inch (2.5 cm) ginger root, peeled 4 tbsp distilled white vinegar For serving 27–30 tortillas shredded queso Oaxaca cheese freshly squeezed lime juice chopped white onion chopped fresh cilantro Birria is a meat stew that originated in Jalisco, Mexico. While it was traditionally prepared with goat meat, I prefer to prepare it with beef. The broth from this popular recipe is seriously super delicious! You can enjoy this birria as a stew, served with rice, or served in burritos, tortas, or quesadillas or with ramen. My favorite use is as quesabirria tacos, with a side of the ﬂ avorful consommé. 1 In a large pot over high heat, combine the water, onion, head of garlic, tomatoes, 4 bay leaves, and salt. Bring to a boil, then add the beef and cook for 20 minutes. Use a strainer to remove any foam or scum that rises to the top of the broth. Reduce the heat to medium-low and cover. Allow to cook for 1 hour. 2 To make the adobo sauce, add the New Mexico peppers, pasilla peppers, and chile de árbol peppers to the large pot. Cook until they soften, about 5–7 minutes. Remove and set aside. Remove and reserve 3 cups of broth. 3 In a small frying pan or skillet over medium-low heat, toast the garlic cloves until fragrant and then set aside with the peppers. Reduce the heat to low and toast the sesame seeds. Once golden, transfer to a blender. 4 To the same frying pan, combine the whole peppercorns, Mexican oregano, cumin, thyme, whole cloves, 4 bay leaves, and cinnamon pieces. Toast until fragrant, about 20 seconds, and then transfer to the blender. 5 Crush the spices down in the bottom of the blender. Add the three kinds of peppers, garlic cloves, reserved broth, ginger root, and white vinegar. Blend on high until smooth. 6 Remove the garlic and onion from the pot. Add the adobo sauce, straining as needed. Stir and taste. Add more salt as needed. Cover and cook for 1½ hours or until the beef is tender. 7 Remove and shred or chop the beef. Use a strainer to remove the top layer from the consommé to remove the grease. If making tacos, reserve some of the grease from the consommé. Return the shredded or chopped beef to the consommé. Either serve alongside Mexican rice and beans, or move to the next steps and prepare tacos. Note Traditionally, birria has been served alongside rice and beans, but steps 8 and 9 detail how I like to prepare these tacos. Get creative with your own as you see ﬁ t!107106106106 Soups & StewsBirria de Res 8 Heat a grill or grill pan to medium heat. Once hot, dip a tortilla into the reserved grease from the consommé. Place the tortilla on the grill, ﬂ ipping once it blisters. Add the shredded queso Oaxaca. Allow the cheese to melt and the tortilla to crisp. Add beef with a little consommé, freshly squeezed lime juice, onion, and cilantro. 9 Fold in half and serve with a side of consommé and more freshly squeezed lime juice, chopped onion, and cilantro. Repeat for each taco. Birria de Res Beef Birria Ready in 3 hours Makes 10–12 servings Ingredients 4½ quarts (4.3L) water 1 white onion, halved 1 head of garlic, halved 2 Roma tomatoes, halved 8 bay leaves, divided 3½ tbsp salt 5lb (2.3kg) chuck pot roast 2lb (907g) beef short ribs For the adobo sauce 22 New Mexico peppers or guajillo peppers, cleaned and deveined 2 pasilla peppers, cleaned and deveined 5 chile de árbol peppers, stems removed 7 garlic cloves 2 tsp sesame seeds 1½ tsp whole peppercorns 2 tsp Mexican oregano 2 tsp whole cumin 2 tsp dried thyme 5 whole cloves 1-inch (2.5 cm) piece of cinnamon, broken into smaller pieces 1-inch (2.5 cm) ginger root, peeled 4 tbsp distilled white vinegar For serving 27–30 tortillas shredded queso Oaxaca cheese freshly squeezed lime juice chopped white onion chopped fresh cilantro Birria is a meat stew that originated in Jalisco, Mexico. While it was traditionally prepared with goat meat, I prefer to prepare it with beef. The broth from this popular recipe is seriously super delicious! You can enjoy this birria as a stew, served with rice, or served in burritos, tortas, or quesadillas or with ramen. My favorite use is as quesabirria tacos, with a side of the ﬂ avorful consommé. 1 In a large pot over high heat, combine the water, onion, head of garlic, tomatoes, 4 bay leaves, and salt. Bring to a boil, then add the beef and cook for 20 minutes. Use a strainer to remove any foam or scum that rises to the top of the broth. Reduce the heat to medium-low and cover. Allow to cook for 1 hour. 2 To make the adobo sauce, add the New Mexico peppers, pasilla peppers, and chile de árbol peppers to the large pot. Cook until they soften, about 5–7 minutes. Remove and set aside. Remove and reserve 3 cups of broth. 3 In a small frying pan or skillet over medium-low heat, toast the garlic cloves until fragrant and then set aside with the peppers. Reduce the heat to low and toast the sesame seeds. Once golden, transfer to a blender. 4 To the same frying pan, combine the whole peppercorns, Mexican oregano, cumin, thyme, whole cloves, 4 bay leaves, and cinnamon pieces. Toast until fragrant, about 20 seconds, and then transfer to the blender. 5 Crush the spices down in the bottom of the blender. Add the three kinds of peppers, garlic cloves, reserved broth, ginger root, and white vinegar. Blend on high until smooth. 6 Remove the garlic and onion from the pot. Add the adobo sauce, straining as needed. Stir and taste. Add more salt as needed. Cover and cook for 1½ hours or until the beef is tender. 7 Remove and shred or chop the beef. Use a strainer to remove the top layer from the consommé to remove the grease. If making tacos, reserve some of the grease from the consommé. Return the shredded or chopped beef to the consommé. Either serve alongside Mexican rice and beans, or move to the next steps and prepare tacos. Note Traditionally, birria has been served alongside rice and beans, but steps 8 and 9 detail how I like to prepare these tacos. Get creative with your own as you see ﬁ t!Next >