FA MILIA 125 FOOLPROOF MEXICAN RECIPES TO FEED YOUR PEOPLE MARCELA VALLADOLID PHOTOGRAPHS BY ISABELLA MARTINEZ-FUNCKE VORACIOUS Little, Brown and Company New York Boston London Familia_HCtext5P.indd 2-3Familia_HCtext5P.indd 2-317/06/23 4:05 PM17/06/23 4:05 PMFA MILIA 125 FOOLPROOF MEXICAN RECIPES TO FEED YOUR PEOPLE MARCELA VALLADOLID PHOTOGRAPHS BY ISABELLA MARTINEZ-FUNCKE VORACIOUS Little, Brown and Company New York Boston London Familia_HCtext5P.indd 2-3Familia_HCtext5P.indd 2-317/06/23 4:05 PM17/06/23 4:05 PMFOREWORD BY CARINA LUZ VALLADOLID / 11 INTRODUCTION / 12 GET READY TO COOK / 19 APPETIZERS / APPETIZERS / BotanasBotanas 25 25 Empanadas de Picadillo / 27 Ribeye Aguachile / 29 Halibut Ceviche Verde / 33 Tacos de Jamaica / 34 Coctel de Camarón / 37 SALADS / SALADS / EnsaladasEnsaladas 39 39 Roasted Beet Salad with Macha Pecans / 41 Wedge Salad with Blue Cheese and Chipotle Caramelized Pecans / 42 Ensalada de Nopales / 45 Potato and Hearts of Palm Salad / 47 Cucumber-Mint Salad / 51 Grilled Romaine Salad / 52 TRADITIONAL TRADITIONAL FLAVORS / FLAVORS / Sabores TradicionalesSabores Tradicionales 55 55 Cochinita Pibil al Horno / 57 Sopes con Frijoles / 59 Tacos al Pastor / 65 Chiles en Nogada / 66 Chipotle Chilaquiles / 71 Chiles Rellenos / 72 Tacos Gobernador / 77 Mulitas de Carne Asada / 78 Bacalao a la Vizcaina / 81 Shredded Mole Chicken Tacos / 84 Burritos de Machaca / 89 Chicken Tinga Tostadas / 90 Pastel Azteca / 93 Entomatadas / 96 Birria Quesatacos / 99 Tamales with Chicken in Salsa Verde / 101 DINNERS DINNERS en Casa Marcelaen Casa Marcela 105 105 Salmon Kebabs with Whipped Queso Fresco / 107 Hatch Chiles Stuffed with Calabacitas / 110 Creamy Chipotle Spaghetti with Cilantro- Parmesan Croutons / 113 Plant-Based Latkes and Salsa Verde / 115 Plant-Based Enchiladas with “Creamy” Chipotle Salsa / 119 Eggs Benedict. . .but Mexican / 121 Quinoa Ceviche Tostadas / 124 Adobo-Rubbed Spatchcocked Chicken with Za’atar Roasted Potatoes / 127 Tacos de Salmón / 129 Huevos Divorciados / 133 Mex-Italian Chicken Thighs with Roasted Tomatillos / 136 El Perfect Ribeye / 137 Fried Flor de Calabaza Quesadillas / 140 Sea Bass in Adobo with Grilled Pineapple– Serrano Salsa / 142 Tía Laura’s Tuna-Stuffed Anaheim Chiles / 147 Guajillo Steak and Potatoes / 148 Pollo con Papas with Arugula Salsa Verde / 151 Ham and Gruyère Crepes with Poblano Sauce / 152 Chicken Milanesas with Creamy Morita Noodles / 154 SOUPS / SOUPS / Caldos Caldos 159159 Crema de Elote / 161 Tesmole / 163 Poblano and Calabacita Cream Soup / 167 Caldo Tlalpeño / 168 Crema de Frijol / 171 Sopa de Albóndigas / 172 Anaheim Chile, Cheese, and Potato Soup en Croûte / 175 SIDES / SIDES / AcompañantesAcompañantes 177 177 Arroz con Espinacas / 179 Fideo Seco en Mole / 180 Corn-Studded Fluffy White Rice / 182 Frijoles Refritos / 183 Arroz Rojo / 186 Papas con Chorizo, Green Onions, and Chipotle Crema / 189 Brussels Sprouts with Guajillos and Piloncillo-Caramelized Pancetta / 190 Lemon-Parsley Rice / 191 Jamaica Wild Rice with Caramelized Shallots, Brussels Sprouts, and Wild Mushrooms / 193 Superdecadent Creamy Potato Cake / 194 Torta de Elote / 197 Corn Tortillas / 198 SALSAS 201SALSAS 201 Chimichurri Salsa Verde / 202 Boiled Chile de Árbol Salsa / 203 Chiles Toreados / 205 Homemade Hot Sauce / 206 Chile Oil Crunch / 208 Jalapeños en Escabèche / 209 Chicharrón de Chile / 211 Salsa de Molcajete / 212 Salsa Taquera / 214 Salsa Taquera de Chile Morita / 215 Salsa Bandera / 217 DRINKS / DRINKS / Bebidas Bebidas 219219 Jamaica and Mint Agua Fresca / 221 Horchata de Coco / 222 Prickly Pear and Lemongrass Agua Fresca with a Jalapeño Kick / 225 Watermelon, Jalapeño, and Mint Agua Fresca / 226 Pineapple-Basil Agua Fresca (or, perhaps, Calientito de Piña y Albahaca) / 227 Mango-Mint Agua Fresca / 229 Café de la Olla / 230 Ponche Navideño / 231 DESSERTS / DESSERTS / Postres Postres 235235 Fluffy Pineapple Tamales / 236 Mango Upside-Down Cake / 239 Fresas con Crema / 240 Crepas with Cajeta / 243 Elsa’s Brownies / 244 Mango-Chamoy Paletas / 247 Cajeta Pavlovas / 248 Cajeta Brownies / 252 Buñuelos with Lavender Syrup / 253 MENU OPTIONS / 256 ACKNOWLEDGMENTS / 263 INDEX / 264 CONTENT S CONTENT S Familia_HCtext5P.indd 6-7Familia_HCtext5P.indd 6-717/06/23 4:05 PM17/06/23 4:05 PMFOREWORD BY CARINA LUZ VALLADOLID / 11 INTRODUCTION / 12 GET READY TO COOK / 19 APPETIZERS / APPETIZERS / BotanasBotanas 25 25 Empanadas de Picadillo / 27 Ribeye Aguachile / 29 Halibut Ceviche Verde / 33 Tacos de Jamaica / 34 Coctel de Camarón / 37 SALADS / SALADS / EnsaladasEnsaladas 39 39 Roasted Beet Salad with Macha Pecans / 41 Wedge Salad with Blue Cheese and Chipotle Caramelized Pecans / 42 Ensalada de Nopales / 45 Potato and Hearts of Palm Salad / 47 Cucumber-Mint Salad / 51 Grilled Romaine Salad / 52 TRADITIONAL TRADITIONAL FLAVORS / FLAVORS / Sabores TradicionalesSabores Tradicionales 55 55 Cochinita Pibil al Horno / 57 Sopes con Frijoles / 59 Tacos al Pastor / 65 Chiles en Nogada / 66 Chipotle Chilaquiles / 71 Chiles Rellenos / 72 Tacos Gobernador / 77 Mulitas de Carne Asada / 78 Bacalao a la Vizcaina / 81 Shredded Mole Chicken Tacos / 84 Burritos de Machaca / 89 Chicken Tinga Tostadas / 90 Pastel Azteca / 93 Entomatadas / 96 Birria Quesatacos / 99 Tamales with Chicken in Salsa Verde / 101 DINNERS DINNERS en Casa Marcelaen Casa Marcela 105 105 Salmon Kebabs with Whipped Queso Fresco / 107 Hatch Chiles Stuffed with Calabacitas / 110 Creamy Chipotle Spaghetti with Cilantro- Parmesan Croutons / 113 Plant-Based Latkes and Salsa Verde / 115 Plant-Based Enchiladas with “Creamy” Chipotle Salsa / 119 Eggs Benedict. . .but Mexican / 121 Quinoa Ceviche Tostadas / 124 Adobo-Rubbed Spatchcocked Chicken with Za’atar Roasted Potatoes / 127 Tacos de Salmón / 129 Huevos Divorciados / 133 Mex-Italian Chicken Thighs with Roasted Tomatillos / 136 El Perfect Ribeye / 137 Fried Flor de Calabaza Quesadillas / 140 Sea Bass in Adobo with Grilled Pineapple– Serrano Salsa / 142 Tía Laura’s Tuna-Stuffed Anaheim Chiles / 147 Guajillo Steak and Potatoes / 148 Pollo con Papas with Arugula Salsa Verde / 151 Ham and Gruyère Crepes with Poblano Sauce / 152 Chicken Milanesas with Creamy Morita Noodles / 154 SOUPS / SOUPS / Caldos Caldos 159159 Crema de Elote / 161 Tesmole / 163 Poblano and Calabacita Cream Soup / 167 Caldo Tlalpeño / 168 Crema de Frijol / 171 Sopa de Albóndigas / 172 Anaheim Chile, Cheese, and Potato Soup en Croûte / 175 SIDES / SIDES / AcompañantesAcompañantes 177 177 Arroz con Espinacas / 179 Fideo Seco en Mole / 180 Corn-Studded Fluffy White Rice / 182 Frijoles Refritos / 183 Arroz Rojo / 186 Papas con Chorizo, Green Onions, and Chipotle Crema / 189 Brussels Sprouts with Guajillos and Piloncillo-Caramelized Pancetta / 190 Lemon-Parsley Rice / 191 Jamaica Wild Rice with Caramelized Shallots, Brussels Sprouts, and Wild Mushrooms / 193 Superdecadent Creamy Potato Cake / 194 Torta de Elote / 197 Corn Tortillas / 198 SALSAS 201SALSAS 201 Chimichurri Salsa Verde / 202 Boiled Chile de Árbol Salsa / 203 Chiles Toreados / 205 Homemade Hot Sauce / 206 Chile Oil Crunch / 208 Jalapeños en Escabèche / 209 Chicharrón de Chile / 211 Salsa de Molcajete / 212 Salsa Taquera / 214 Salsa Taquera de Chile Morita / 215 Salsa Bandera / 217 DRINKS / DRINKS / Bebidas Bebidas 219219 Jamaica and Mint Agua Fresca / 221 Horchata de Coco / 222 Prickly Pear and Lemongrass Agua Fresca with a Jalapeño Kick / 225 Watermelon, Jalapeño, and Mint Agua Fresca / 226 Pineapple-Basil Agua Fresca (or, perhaps, Calientito de Piña y Albahaca) / 227 Mango-Mint Agua Fresca / 229 Café de la Olla / 230 Ponche Navideño / 231 DESSERTS / DESSERTS / Postres Postres 235235 Fluffy Pineapple Tamales / 236 Mango Upside-Down Cake / 239 Fresas con Crema / 240 Crepas with Cajeta / 243 Elsa’s Brownies / 244 Mango-Chamoy Paletas / 247 Cajeta Pavlovas / 248 Cajeta Brownies / 252 Buñuelos with Lavender Syrup / 253 MENU OPTIONS / 256 ACKNOWLEDGMENTS / 263 INDEX / 264 CONTENT S CONTENT S Familia_HCtext5P.indd 6-7Familia_HCtext5P.indd 6-717/06/23 4:05 PM17/06/23 4:05 PMAP PETIZERS 2727 EMP A N AD AS EMP A N AD AS dede PIC ADILL O PIC ADILL O Guess what, these empanadas are baked and not fried, but they are nevertheless packed with so much flavor. It’s very easy to make the empanada dough; just adhere to the rest times and really work the dough to get to a soft texture before you roll it out. You might want to give up, but don’t stop till it’s no longer grainy! These are filled with picadillo, but rajas or chicken in salsa verde or a slice of cheese with cooked chorizo or sautéed mushrooms and Brie—or anything your heart desires—can be used as a filling. Whatever you choose, you will need about 2 tablespoons per empanada, or about 1½ cups for ten to twelve of them. DOUGH 21/3 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar 1 teaspoon flaky sea salt ½ teaspoon baking powder 10 tablespoons unsalted butter, cubed, chilled ½ cup crema Mexicana 1 large egg FOR ASSEMBLY 1 recipe Picadillo (recipe follows), cooled 1 large egg, whisked, to brush over the empanadas Fresh salsa or salsa macha, to serve Preheat the oven to 350°F and line a large rimmed baking sheet with a silicone mat or parchment paper. To make the dough, in a food processor, pulse the flour, sugar, salt, and baking powder until combined. Add the butter and process until you have a coarse meal and the mixture begins to stick to the side of the container, about 2 minutes. Transfer to a large bowl and stir in the crema and egg, using a wooden spoon. When combined, turn out onto a floured surface and knead until smooth, about 3 minutes. Divide the dough into two equal parts, cover tightly with plastic wrap, and refrigerate for 10 minutes. Take half of the dough and roll out to 1 ⁄4-inch thickness on a floured surface. Using a 5- to 5½-inch bowl as a guide, cut disks from the dough and transfer to the prepared baking sheet. You can reroll the dough trimmings to get one or two more entire disks. To assemble, fill each dough disk with 2 tablespoons of picadillo. Brush the edges lightly with egg and fold into half-moons. Pinch the edges to seal the empanadas. Brush the empanadas with more egg. Refrigerate the empanadas 5 to 15 minutes. Bake until golden, about 35 minutes. Serve hot with any fresh salsa or salsa macha. Familia_HCtext5P.indd 26-27Familia_HCtext5P.indd 26-2717/06/23 4:05 PM17/06/23 4:05 PMAP PETIZERS 2727 EMP A N AD AS EMP A N AD AS dede PIC ADILL O PIC ADILL O Guess what, these empanadas are baked and not fried, but they are nevertheless packed with so much flavor. It’s very easy to make the empanada dough; just adhere to the rest times and really work the dough to get to a soft texture before you roll it out. You might want to give up, but don’t stop till it’s no longer grainy! These are filled with picadillo, but rajas or chicken in salsa verde or a slice of cheese with cooked chorizo or sautéed mushrooms and Brie—or anything your heart desires—can be used as a filling. Whatever you choose, you will need about 2 tablespoons per empanada, or about 1½ cups for ten to twelve of them. DOUGH 21/3 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar 1 teaspoon flaky sea salt ½ teaspoon baking powder 10 tablespoons unsalted butter, cubed, chilled ½ cup crema Mexicana 1 large egg FOR ASSEMBLY 1 recipe Picadillo (recipe follows), cooled 1 large egg, whisked, to brush over the empanadas Fresh salsa or salsa macha, to serve Preheat the oven to 350°F and line a large rimmed baking sheet with a silicone mat or parchment paper. To make the dough, in a food processor, pulse the flour, sugar, salt, and baking powder until combined. Add the butter and process until you have a coarse meal and the mixture begins to stick to the side of the container, about 2 minutes. Transfer to a large bowl and stir in the crema and egg, using a wooden spoon. When combined, turn out onto a floured surface and knead until smooth, about 3 minutes. Divide the dough into two equal parts, cover tightly with plastic wrap, and refrigerate for 10 minutes. Take half of the dough and roll out to 1 ⁄4-inch thickness on a floured surface. Using a 5- to 5½-inch bowl as a guide, cut disks from the dough and transfer to the prepared baking sheet. You can reroll the dough trimmings to get one or two more entire disks. To assemble, fill each dough disk with 2 tablespoons of picadillo. Brush the edges lightly with egg and fold into half-moons. Pinch the edges to seal the empanadas. Brush the empanadas with more egg. Refrigerate the empanadas 5 to 15 minutes. Bake until golden, about 35 minutes. Serve hot with any fresh salsa or salsa macha. Familia_HCtext5P.indd 26-27Familia_HCtext5P.indd 26-2717/06/23 4:05 PM17/06/23 4:05 PMGAME CHANGER @hey.risha I learned PATIENCE is the most important ingredient/technique. To be able to be constantly stirring the mole so it doesn’t burn, stirring the rice to coat the grains in oil, and leaving the rice to cook without lifting the lid. You can’t rush good food. SHREDDED MOLE CHICKEN TACOS Familia_HCtext5P.indd 86-87Familia_HCtext5P.indd 86-8717/06/23 4:06 PM17/06/23 4:06 PMGAME CHANGER @hey.risha I learned PATIENCE is the most important ingredient/technique. To be able to be constantly stirring the mole so it doesn’t burn, stirring the rice to coat the grains in oil, and leaving the rice to cook without lifting the lid. You can’t rush good food. SHREDDED MOLE CHICKEN TACOS Familia_HCtext5P.indd 86-87Familia_HCtext5P.indd 86-8717/06/23 4:06 PM17/06/23 4:06 PMNext >