< Previous128128128 Soups & Stews Pozole and Menudo (page 122) are similar yet unique in their own way. While menudo has a thick broth made with beef, pozole is usually made with pork but can also be made with chicken. If you’re new to making Mexican cuisine, this is the perfect recipe to start with. If you don’t like a lot of spice, replace the New Mexico peppers with guajillo peppers and don’t add the chile de árbol peppers. 1 In a large pot over medium-high heat, bring the water to a boil. Add the 1 quartered onion, head of garlic, bay leaves, salt, pork roast, and neck bones. Use a strainer to remove any foam or scum that rises to the top of the broth. Lower the heat to medium, cover, and cook for 90 minutes. Strain and reserve the broth. Set the roast and bones aside. 2 In a large saucepan over medium-high heat, combine the New Mexico peppers, ancho peppers, and chile de árbol peppers. Cover with water and bring to a boil. 3 Transfer all the peppers to a blender. Add the chicken bouillon, cumin, 4 cups of broth, the whole ½ onion, and the remaining 4 garlic cloves. Blend on high until smooth. 4 In a frying pan over medium heat, heat the vegetable oil. Once hot, add the pepper sauce (straining as needed) and bring to a simmer. Set aside. 5 Remove and discard the quartered onion and the head of garlic from the pot from step 1. Transfer the meat to a cutting board and shred it. 6 Add the pepper sauce and oregano to the remaining reserved broth. Return the meat to the pot. Add the hominy. Taste and add salt as needed. Cook for 30 minutes more. 7 Serve with tostadas and the suggested toppings, or use your favorites. Pozole Rojo Red Pork Soup Ingredients 5 quarts (4.7 L) water 1½ white onion, divided (1 washed and quartered and ½ whole) 1 head of garlic plus 4 garlic cloves, divided 3 bay leaves 3 tbsp salt 4lb (1.8kg) pork shoulder roast, cut into large chunks 2lb (907g) neck bones or pork ribs 20 New Mexico peppers, cleaned and deveined 3 ancho peppers or pasilla peppers, cleaned and deveined 5 chile de árbol peppers 1 tbsp chicken bouillon 1 tsp ground cumin 1 tbsp vegetable oil 1 tbsp dried oregano 13 cups precooked hominy, rinsed For serving tostadas fi nely shredded cabbage chopped green onions fi nely sliced radishes freshly squeezed lime juice chile de árbol salsa Ready in 2 hours and 20 minutes Makes 12 servings128128128 Soups & Stews Pozole and Menudo (page 122) are similar yet unique in their own way. While menudo has a thick broth made with beef, pozole is usually made with pork but can also be made with chicken. If you’re new to making Mexican cuisine, this is the perfect recipe to start with. If you don’t like a lot of spice, replace the New Mexico peppers with guajillo peppers and don’t add the chile de árbol peppers. 1 In a large pot over medium-high heat, bring the water to a boil. Add the 1 quartered onion, head of garlic, bay leaves, salt, pork roast, and neck bones. Use a strainer to remove any foam or scum that rises to the top of the broth. Lower the heat to medium, cover, and cook for 90 minutes. Strain and reserve the broth. Set the roast and bones aside. 2 In a large saucepan over medium-high heat, combine the New Mexico peppers, ancho peppers, and chile de árbol peppers. Cover with water and bring to a boil. 3 Transfer all the peppers to a blender. Add the chicken bouillon, cumin, 4 cups of broth, the whole ½ onion, and the remaining 4 garlic cloves. Blend on high until smooth. 4 In a frying pan over medium heat, heat the vegetable oil. Once hot, add the pepper sauce (straining as needed) and bring to a simmer. Set aside. 5 Remove and discard the quartered onion and the head of garlic from the pot from step 1. Transfer the meat to a cutting board and shred it. 6 Add the pepper sauce and oregano to the remaining reserved broth. Return the meat to the pot. Add the hominy. Taste and add salt as needed. Cook for 30 minutes more. 7 Serve with tostadas and the suggested toppings, or use your favorites. Pozole Rojo Red Pork Soup Ingredients 5 quarts (4.7 L) water 1½ white onion, divided (1 washed and quartered and ½ whole) 1 head of garlic plus 4 garlic cloves, divided 3 bay leaves 3 tbsp salt 4lb (1.8kg) pork shoulder roast, cut into large chunks 2lb (907g) neck bones or pork ribs 20 New Mexico peppers, cleaned and deveined 3 ancho peppers or pasilla peppers, cleaned and deveined 5 chile de árbol peppers 1 tbsp chicken bouillon 1 tsp ground cumin 1 tbsp vegetable oil 1 tbsp dried oregano 13 cups precooked hominy, rinsed For serving tostadas fi nely shredded cabbage chopped green onions fi nely sliced radishes freshly squeezed lime juice chile de árbol salsa Ready in 2 hours and 20 minutes Makes 12 servingsBeef Entrees 160160160 These gorditas are a winner when you’re craving something from a taco stand! But I always say homemade beats any restaurant or taco shop—and these gorditas prove that. The best way to enjoy these gorditas is to serve them immediately after they come out of the oil. They’re hot and crunchy, and every bite is perfect. And the picadillo is so simple yet so fl avorful. You can enjoy these all on their own or with your preferred toppings and sides. 1 In a medium saucepan over medium-high heat, combine the serrano peppers, tomatillos, and tomato. Cover with water and bring to a boil. 2 Once boiling, immediately transfer all the peppers, tomatillos, and tomato to a blender. Add 1 hatch pepper, cilantro, a small amount of sliced onion, garlic, salt, and water. Blend on high until smooth. 3 In a large skillet over medium-high heat, heat 2 tablespoons vegetable oil. Once hot, add the remaining onion slices and sauté for 2 minutes. Add the ground beef, garlic salt, garlic powder, oregano, black pepper, and onion powder. Break down the meat and allow to brown for about 3 minutes. 4 Add the potatoes and cook for 5 minutes more. Add the 2 remaining hatch peppers and mix. Add the green salsa from the blender and mix again. Bring to a simmer and taste for salt, adjusting as needed. Reduce the heat to the lowest setting, cover, and cook for 15 minutes. 5 In another large skillet over medium heat, heat 2 cups vegetable oil. Use the masa dough from Masa para Tamales (page 81), shape them, and fry until golden brown. 6 Remove the gorditas from the oil and cut a slit in the sides. Stuff with the meat fi lling. Repeat until all the gorditas are prepared. 7 Top with shredded lettuce, crema Mexicana, queso fresco, tomato slices, avocado slices, and Salsa Verde (page 98). Gorditas de Picadillo en Chile Verde Picadillo-Stuffed Gorditas Ready in 1 hour Makes 12 gorditas Ingredients 2–5 serrano peppers or jalapeño peppers 5 tomatillos 1 Roma tomato 3 green hatch peppers or Anaheim peppers, roasted and peeled, divided 1 handful of fresh cilantro ½ small white onion, sliced, divided 1 garlic clove salt, to taste ¼ cup water 2 tbsp plus 2 cups vegetable oil, divided 1lb (454g) lean ground beef 2 tsp garlic salt 1 tsp garlic powder 1 tsp dried oregano 1 tsp freshly ground black pepper 1 tsp onion powder 2 medium russet or Idaho potatoes, peeled, cleaned, and chopped into small cubes For serving shredded lettuce creama Mexicana queso fresco tomato slices avocado slices Salsa Verde (page 98)Beef Entrees 160160160 These gorditas are a winner when you’re craving something from a taco stand! But I always say homemade beats any restaurant or taco shop—and these gorditas prove that. The best way to enjoy these gorditas is to serve them immediately after they come out of the oil. They’re hot and crunchy, and every bite is perfect. And the picadillo is so simple yet so fl avorful. You can enjoy these all on their own or with your preferred toppings and sides. 1 In a medium saucepan over medium-high heat, combine the serrano peppers, tomatillos, and tomato. Cover with water and bring to a boil. 2 Once boiling, immediately transfer all the peppers, tomatillos, and tomato to a blender. Add 1 hatch pepper, cilantro, a small amount of sliced onion, garlic, salt, and water. Blend on high until smooth. 3 In a large skillet over medium-high heat, heat 2 tablespoons vegetable oil. Once hot, add the remaining onion slices and sauté for 2 minutes. Add the ground beef, garlic salt, garlic powder, oregano, black pepper, and onion powder. Break down the meat and allow to brown for about 3 minutes. 4 Add the potatoes and cook for 5 minutes more. Add the 2 remaining hatch peppers and mix. Add the green salsa from the blender and mix again. Bring to a simmer and taste for salt, adjusting as needed. Reduce the heat to the lowest setting, cover, and cook for 15 minutes. 5 In another large skillet over medium heat, heat 2 cups vegetable oil. Use the masa dough from Masa para Tamales (page 81), shape them, and fry until golden brown. 6 Remove the gorditas from the oil and cut a slit in the sides. Stuff with the meat fi lling. Repeat until all the gorditas are prepared. 7 Top with shredded lettuce, crema Mexicana, queso fresco, tomato slices, avocado slices, and Salsa Verde (page 98). Gorditas de Picadillo en Chile Verde Picadillo-Stuffed Gorditas Ready in 1 hour Makes 12 gorditas Ingredients 2–5 serrano peppers or jalapeño peppers 5 tomatillos 1 Roma tomato 3 green hatch peppers or Anaheim peppers, roasted and peeled, divided 1 handful of fresh cilantro ½ small white onion, sliced, divided 1 garlic clove salt, to taste ¼ cup water 2 tbsp plus 2 cups vegetable oil, divided 1lb (454g) lean ground beef 2 tsp garlic salt 1 tsp garlic powder 1 tsp dried oregano 1 tsp freshly ground black pepper 1 tsp onion powder 2 medium russet or Idaho potatoes, peeled, cleaned, and chopped into small cubes For serving shredded lettuce creama Mexicana queso fresco tomato slices avocado slices Salsa Verde (page 98)172 Chicken Entrees Mole de Pollo Chicken Mole Ready in 1 hour Makes 8 servings Welcome to the easiest, most delicious mole recipe you’ll ever make—with fewer spices and fewer ingredients. My grandma made this recipe all the time, and while I tried my own variations on it, I always came back to this original recipe. It’s just too good! Many people think mole is super complicated, but I’m happy to share just how easy it is. In Mexico, mole is served for special occasions, but this recipe can turn any meal into one. 1 In a large Dutch oven over medium-high heat, bring the water to a boil. Add 1 whole onion, head of garlic, chicken, and salt. Return to a boil and use a strainer to remove any foam or scum that rises to the top of the broth. Reduce the heat to medium, cover, and cook for 25 minutes. 2 Remove everything from the broth. Shred the chicken and set aside. Strain and reserve 2 quarts (1.9L) of broth. Discard the rest. 3 To the reserved broth, add the chocolate and allow it to dissolve. 4 In a medium saucepan over medium heat, heat 3 tablespoons of vegetable oil. Once hot, lightly fry the New Mexico peppers and pasilla pepper, about 10 seconds. Transfer to the reserved chicken broth. 5 Add the onion strips to the saucepan and cook until translucent. Transfer to the reserved broth. Repeat the cooking and transfer process with the garlic cloves, crackers, and tomato, adding more oil as needed to cook them. 6 Transfer everything except for the shredded chicken to a blender and add the cinnamon stick, cumin, sesame seeds, whole allspice, and mole (if using). Blend on high until smooth. 7 Dry the Dutch oven, return to medium-high heat, and heat the remaining 1 tablespoon of vegetable oil. Once hot, add the mole sauce from the blender. Stir continuously and bring to a simmer. Taste for salt and adjust as needed. Reduce the heat to the lowest setting and simmer for 10 minutes. Continue mixing until the sauce thickens. 8 Add the shredded chicken to the sauce and cook for 10 minutes until the chicken is hot. Reseason with salt as needed. 9 Serve with Mexican rice, Espagueti Rojo (page 70), and corn tortillas. Garnish with toasted sesame seeds before serving. Ingredients 4 quarts (3.8L) water 2 white onions, divided (1 whole, ½ cut into strips, ½ chopped) 1 head of garlic 5lb (2.3kg) chicken, thighs or drumsticks salt, to taste ½–1 (3oz [90g]–6oz [180g]) Mexican chocolate tablet (Abuelita or Ibarra) 4 tbsp vegetable oil, divided, plus more 8 New Mexico peppers or guajillo peppers, cleaned and deveined 1 chile pasilla, cleaned and deveined 2 garlic cloves 15 saltine crackers 1 Roma tomato, halved 1-inch (2.5 cm) cinnamon stick ¼ tsp cumin seeds 1 tbsp toasted sesame seeds 4 whole allspice berries 8.25oz (233g) Mole Doña Maria (optional) For serving Mexican rice Espagueti Rojo (page 70) corn tortillas toasted sesame seeds Tip For a sweeter mole, make sure to use guajillo peppers and extra chocolate.172 Chicken Entrees Mole de Pollo Chicken Mole Ready in 1 hour Makes 8 servings Welcome to the easiest, most delicious mole recipe you’ll ever make—with fewer spices and fewer ingredients. My grandma made this recipe all the time, and while I tried my own variations on it, I always came back to this original recipe. It’s just too good! Many people think mole is super complicated, but I’m happy to share just how easy it is. In Mexico, mole is served for special occasions, but this recipe can turn any meal into one. 1 In a large Dutch oven over medium-high heat, bring the water to a boil. Add 1 whole onion, head of garlic, chicken, and salt. Return to a boil and use a strainer to remove any foam or scum that rises to the top of the broth. Reduce the heat to medium, cover, and cook for 25 minutes. 2 Remove everything from the broth. Shred the chicken and set aside. Strain and reserve 2 quarts (1.9L) of broth. Discard the rest. 3 To the reserved broth, add the chocolate and allow it to dissolve. 4 In a medium saucepan over medium heat, heat 3 tablespoons of vegetable oil. Once hot, lightly fry the New Mexico peppers and pasilla pepper, about 10 seconds. Transfer to the reserved chicken broth. 5 Add the onion strips to the saucepan and cook until translucent. Transfer to the reserved broth. Repeat the cooking and transfer process with the garlic cloves, crackers, and tomato, adding more oil as needed to cook them. 6 Transfer everything except for the shredded chicken to a blender and add the cinnamon stick, cumin, sesame seeds, whole allspice, and mole (if using). Blend on high until smooth. 7 Dry the Dutch oven, return to medium-high heat, and heat the remaining 1 tablespoon of vegetable oil. Once hot, add the mole sauce from the blender. Stir continuously and bring to a simmer. Taste for salt and adjust as needed. Reduce the heat to the lowest setting and simmer for 10 minutes. Continue mixing until the sauce thickens. 8 Add the shredded chicken to the sauce and cook for 10 minutes until the chicken is hot. Reseason with salt as needed. 9 Serve with Mexican rice, Espagueti Rojo (page 70), and corn tortillas. Garnish with toasted sesame seeds before serving. Ingredients 4 quarts (3.8L) water 2 white onions, divided (1 whole, ½ cut into strips, ½ chopped) 1 head of garlic 5lb (2.3kg) chicken, thighs or drumsticks salt, to taste ½–1 (3oz [90g]–6oz [180g]) Mexican chocolate tablet (Abuelita or Ibarra) 4 tbsp vegetable oil, divided, plus more 8 New Mexico peppers or guajillo peppers, cleaned and deveined 1 chile pasilla, cleaned and deveined 2 garlic cloves 15 saltine crackers 1 Roma tomato, halved 1-inch (2.5 cm) cinnamon stick ¼ tsp cumin seeds 1 tbsp toasted sesame seeds 4 whole allspice berries 8.25oz (233g) Mole Doña Maria (optional) For serving Mexican rice Espagueti Rojo (page 70) corn tortillas toasted sesame seeds Tip For a sweeter mole, make sure to use guajillo peppers and extra chocolate.Desserts 228228228 Choco Flan Impossible Flan Cake Ready in 4 hours 10 minutes Makes 8–10 servings Ingredients 4oz (113g) cream cheese, softened 1 (14oz [397]) can of sweetened condensed milk pinch of salt 4 large eggs at room temperature 1 (12oz [340g]) can of evaporated milk 1 tbsp pure vanilla extract ¾–1 cup cajeta (caramel) 1 box of chocolate cake mix or cake mix of choice and all its needed ingredients For serving caramel sauce chopped nuts chopped fresh fruit This is a must-have dessert for every special occasion and family gathering. And you can make it in so many ways—from adding cajeta (caramel sauce) to coconut milk to Nutella. I do the method differently than most because the presentation is everything to me. When you cut into this cake, the separation between the fl an and cake must be clean. Once you make the cake, you can get creative and top it with more caramel, nuts, fresh fruit, and so on. 1 Preheat oven to 350°F (180°C). Spray a 9-cup Bundt pan with nonstick cooking spray and remove any excess with a paper towel. Place the pan in a large roasting pan fi lled halfway with water and set aside. 2 In a large bowl, combine the cream cheese, condensed milk, and salt, and mix until no lumps remain. Whisk in the eggs until fully combined. Add the evaporated milk and vanilla, and mix again. 3 Pour the cajeta into the Bundt pan, scooping out any that clings to the bowl, followed by the fl an mixture. Place in the oven to bake for 45 minutes. 4 If using a cake mix, follow the instructions on the package. 5 Remove the fl an from oven, slowly pour the cake mix on top of the fl an, and cover with aluminum foil sprayed with nonstick cooking spray. Bake for 45 minutes more. 6 After 45 minutes, make sure the cake is fully baked by inserting a toothpick in the center. If it comes out clean, the cake is done. Remove the pan from the water bath and allow it to cool down (usually 2 hours). 7 Place a fl at plate on the top of the Bundt pan and fl ip it over slowly. Lift the pan to separate the fl an from the pan. Serve chilled.Desserts 228228228 Choco Flan Impossible Flan Cake Ready in 4 hours 10 minutes Makes 8–10 servings Ingredients 4oz (113g) cream cheese, softened 1 (14oz [397]) can of sweetened condensed milk pinch of salt 4 large eggs at room temperature 1 (12oz [340g]) can of evaporated milk 1 tbsp pure vanilla extract ¾–1 cup cajeta (caramel) 1 box of chocolate cake mix or cake mix of choice and all its needed ingredients For serving caramel sauce chopped nuts chopped fresh fruit This is a must-have dessert for every special occasion and family gathering. And you can make it in so many ways—from adding cajeta (caramel sauce) to coconut milk to Nutella. I do the method differently than most because the presentation is everything to me. When you cut into this cake, the separation between the fl an and cake must be clean. Once you make the cake, you can get creative and top it with more caramel, nuts, fresh fruit, and so on. 1 Preheat oven to 350°F (180°C). Spray a 9-cup Bundt pan with nonstick cooking spray and remove any excess with a paper towel. Place the pan in a large roasting pan fi lled halfway with water and set aside. 2 In a large bowl, combine the cream cheese, condensed milk, and salt, and mix until no lumps remain. Whisk in the eggs until fully combined. Add the evaporated milk and vanilla, and mix again. 3 Pour the cajeta into the Bundt pan, scooping out any that clings to the bowl, followed by the fl an mixture. Place in the oven to bake for 45 minutes. 4 If using a cake mix, follow the instructions on the package. 5 Remove the fl an from oven, slowly pour the cake mix on top of the fl an, and cover with aluminum foil sprayed with nonstick cooking spray. Bake for 45 minutes more. 6 After 45 minutes, make sure the cake is fully baked by inserting a toothpick in the center. If it comes out clean, the cake is done. Remove the pan from the water bath and allow it to cool down (usually 2 hours). 7 Place a fl at plate on the top of the Bundt pan and fl ip it over slowly. Lift the pan to separate the fl an from the pan. Serve chilled.Next >