Cooking Class

A couple of weeks ago a friend from church invited me to a cooking class she attends at a local DIF (stands for Desarrollo Integral de la Familia, translation 'Integral Development of the Family').  Local DIFs offer many kinds of classes and services, from cooking to hair-styling to crafts to sports.  Classes are sometimes free, although the cooking classes cost a little to help offset the expenses.  Each class costs 25 pesos, or about 2$ US.

These classes are offered several times a day every day of the week except Sunday, but my friends only go on Wednesday nights.  While the ladies are at the class, the guys usually take all the kids over to the park to ride their bicycles and then everyone eats supper together afterwards.

I decided to go since the ladies are learning to make traditional Christmas dishes and also because it's a good chance to hang out with friends.  I was also curious about the class and figured it would be a great cultural experience!  Since it was somewhat a last-minute invite, I didn't have any ingredients to make anything that day, so I just watched and took pictures.

One of my friends made a carrot cake, but I was more interested in my other friend who made cochinita pibil, a traditional Mexican slow-roasted pork dish.  We love cochinita pibil and I was pretty excited to see it made.

Some of the ingredients for cochinita pibil:  oranges,

lemons, peppercorns, red onions, dried chiles, habanero peppers, 

achiote paste (red annatto seeds mixed with 

vinegar, salt, garlic and spices)

First of all, the cook helped select the right banana leaves to wrap the pork in while it was roasting in the oven.  They put the pork pieces in the oven to bake for about 1/2 an hour before adding the sauce.

Then the dried chiles were de-seeded, soaked in water, warmed and then blended together with some orange juice, the achiote paste and the peppercorns.  Salt, garlic and chicken bullion can be added, too.  Once the sauce was ready, they pulled the pork out of the oven and poured the sauce over the pork and baked for another hour or so.

In the meantime, she prepared the topping to eat with the cochinita pibil...grated carrot, sliced red onions, sliced habanero peppers (yes, it was SPICY!!!) along with lemon and orange juice.  She didn't happen to have another dish handy, so she improvised and used this baking dish.  I thought it looked pretty cool...

When the pork was finally done, we tasted a bit before heading home...the end result was absolutely delicious!  Cochinita pibil is traditionally shredded and then served  inside of corn tortillas and topped with the carrot/onion mixture.

For an actual recipe and more complete instructions on how to make cochinita pibil, check out this page!  It has a few differences from the process I observed, but is probably more complete and therefore more yummy.  :)  I don't have an oven or I would have tried this recipe at home already!

Unfortunately, I wasn't able to go to cooking class last week and my friend couldn't go this week, but I am looking forward to learning how to make something interesting next week!

Testimonies...

Remember my friend Sol?  It was such a blessing to spend the weekend with her on our way to Arkansas from Chihuahua.  We missed Ciro and their son, Tona, since they were visiting family in Mexico that week.  

Our first morning there, as Sol busied herself preparing us a hearty breakfast of huevos rancheros, she excitedly shared with us how God has been working in her life.  She shared how God had released her from her hatred and resentment for her father and I listened with tears running down my cheeks of how she had led him to the Lord once God had changed her heart and attitude towards him.  I felt extremely humbled to have been used by God in Sol's life and to hear of yet one more person that had been changed because of her testimony.  I don't know how many people Sol has brought to the feet of Jesus, seems like every time I talk to her, she speaks of yet another friend or family member that has been saved because of her testimony.  I guess when God changes people's lives in such a drastic way, people take notice!

Sol still has struggles in her life and areas that she acknowledges that are challenging her, but I could sense a peace about her that she didn't have before.  I wish we lived closer so we could visit more often (besides, she's a really awesome cook and she made us not one, but two different types of flan!).  

Sol and I...

Miguel with his huevos rancheros...

Mystery Object Revealed

Okay, I won't keep you in suspense any longer...mystery object turns out to be a...

Chile Grinder!!!!

It IS Mexico, after all, life revolves around chiles!
Those little red things are 'piquín' chiles (very spicy!) and are
quite popular here. So someone has come up with
a good way to process them into chile flakes...chiles
go in the hole and then the little stick is inserted
to grind them up...

Quesillo (Flan)

I was thinking about what special dessert I could make for Miguel today, but of course, I would run out of flour right when I get the urge to bake! I could have just run down to the little neighborhood store around the corner to grab a kilo of flour, but then I'd have to dress the kids, get out in the cold...that's when I thought of quesillo (flan), which is pretty much Miguel's all-time favorite 'postre' (dessert). So that's what is in the oven now...

Here's a picture from the archives!
October 2005-Venezuela
Petra María (fellow missionary in Venezuela)
made me this lovely quesillo
for my birthday that year!

Petra makes the most beautiful quesillos...
mine are not nearly so pretty!

So, here's the easiest recipe ever for a good quesillo...you can prepare quesillo in a double boiler on the stove-top or baked in the oven. I don't have a double boiler, so I just bake mine in the oven. I will write the recipe as if for a double boiler, but will add the directions for the oven option at the end.

Quesillo (Flan)

1. Stir 1/2 cup of white sugar in a heavy saucepan or skillet over medium heat until it is melted and caramel-colored. It is easy to burn, so it is best to stir constantly, especially once the sugar begins to melt.

2. Pour the sugar mixture into a double boiler pan.

3. In the blender or with a whisk, mix together 6 eggs, 1 can of sweetened condensed milk (397 g or about 14 oz), plus the milk can filled with regular milk. Once blended well, pour over the sugar mixture in the double boiler pan.

4. Add water to the double boiler and cook at medium heat for 1 hour. It is done when a knife comes out clean. Remove from the double boiler and cool before turning out onto a plate.

Oven Option: Pour the sugar mixture into a round glass* pan or a glass* loaf pan. Pour milk mixture into the pan over the sugar mixture. Place into a larger glass* pan and put into a 350 degree pre-heated oven. Pour boiling water into the outer pan to a height of about 3/4 to 1 inch, thus creating a "double boiler" effect. Bake for about an hour or until knife comes out clean. I don't usually turn the quesillo out onto a plate using the oven option, we just cut and serve it right from the pan. :) To be honest, the quesillo doesn't usually last long to enough to make it worth dirtying another dish! LOL

*Glass pans are preferable, but you could probably use metal...just seems like the glass works better for the flan...

Chile Relleno Step-by-Step

I tried my hand at making Chile Relleno (literally 'stuffed chili') this week before Delia left so that she could say she had tried it. They turned out really yummy according to all who tried them, so I'm counting them a success! :D Although as I read through the recipe I later found in a book, there were a couple of things I didn't do 'right'. As with any recipe, though, I'm sure there are variations in the methods of preparing chile relleno...

The chilis used for chile relleno in this region are the

california chili or 'chilaca', although I've heard

that the poblano chili works as well.

First thing to do is toast the chili over the gas flame until

the skin begins to separate from the 'meat' of the chili.

Parts of the chili will turn a bit black, that's okay.

The flame should be low to medium high...too

high and they might catch on fire like one of mine did...

Once you remove the chili from the fire, place it in a plastic
bag for a few minutes, then take it out and
remove the skin. The skin should come off
relatively easily if it has been toasted long enough.


Cut a slit in the side of the chili and remove as many
of the seeds as you can. Chilacas are not very spicy,
but sometimes the seeds can be.
Stuff the chili with a strip of cheese...other fillings
can be used as well, such as ham and cheese,
tuna, etc. I used a toothpick to close the opening in the
chili, but I don't think you would have to.
Lightly salt and pepper the chili before
coating it with some flour.

I used the whole egg this time, but it would probably

work better to use just the egg whites since they whip

up better. But anyway, beat the eggs or egg whites

until they are frothy.

Dip the chili in the egg right before frying.

It is best to use a shallow bowl for this.

Fry the chili in hot oil (coconut oil would be awesome

for this recipe) until golden brown.

It won't take long, mine were done in a jiffy!

Set the chili relleno on a napkin or paper towel
to soak up some of the oil and then
enjoy!

JD had two! I think he liked them...

Horchata

Horchata-the Central American version of a rice-milk drink!

I found numerous recipes online for horchata, so I imagine that just like with the chicha, there are many ways of preparing this delicious and refreshing drink. Horchata is very common in Mexico and Central America and along with jamaica (a drink made from dried hibiscus flowers-looks like red Kool-aid), are two "new" drinks that we've enjoyed trying here.

I did find one recipe that called for cooked rice, but that seems to be the exception, most horchata recipes call for blending the rice uncooked. I'll have to conduct a poll with my Mexican friends to see how they are accustomed to preparing horchata in their homes. Although sometimes I get surprising responses, such as "Oh, I've never made it!" Like yesterday, I was showing a friend some pictures of Gracia and I making flour tortillas...she's Mexican and admitted to having never made tortillas in her life! Hmmm...I guess I made the mistake of assuming all Mexicans can make tortillas! We grew up making tortillas in Colombia because they weren't available there...but, I seriously digress...now back to horchata...here are a couple of recipes that look promising...

Horchata Recipe #1

Soak one cup of uncooked rice in water overnight.

Discard water and put the rice,

1 can of evaporated milk, and 4 cups of water

into the blender. Blend.

Add 1/2 cup of sugar, 1 tsp. vanilla,

and 1/2 tsp. cinnamon.

Strain through a cheesecloth or sieve.

Serve over ice.

Horchata Recipe #2

1 cup uncooked rice

5 cups water

1/2 cup milk

1/2 T vanilla

1/2 T cinnamon

1/2 - 2/3 cup sugar

Pour rice in blender, blend about one minute.

Let stand for 3 hours (or overnight).

Strain rice water into pitcher, discard rice.

Stir the milk, vanilla, cinnamon,

and sugar into the rice water.

Chill and stir before serving over ice.

If you try either of these recipes, let me know how they turn out! I'd love to hear back from you...

I got a kick out of this picture I found of

horchata-in-a-bag! Reminds me of times

we've gone to the neighborhood stores here that sell

soda-pop in glass bottles only.

If you want to leave the store with your soda,

you get it in a bag! With a straw, of course...

I also see that blogger is once again mysteriously squishing all of my lines together even though it doesn't show it that way as I type...I don't think I'll ever figure this thing out!

Doña Tota

Last Sunday after church, we went to our favorite little gordita place, Doña Tota, in the food court at a grocery store. We usually sit outside at the tables, but this time we got seats at the counter inside the little restaurant. It was fun to watch the whole gordita process right there in front of us and to snap pictures even though people were staring at me kinda funny! I felt like a tourist...

The term "gordita" literally means "little fat one" and is commonly used as a term of endearment for women and girls (although not in our house!!!)...in Mexico, however, it is also a very yummy food! Gorditas can be made of cornmeal or flour and are stuffed with a variety of fillings. When we first arrived in Mexico last fall, the kids didn't care much for them, but now they look forward to trips to Doña Tota! :) It's good to see them adapting to the food here...

Says "More than a 100 million gorditas sold!

...years of tradition, experience, continual success and clients served!"

Sorry, didn't catch how many years exactly...

Doña Tota gorditas...oh, so yummy!

Says "Gorditas of flour and of corn"

Prices are in pesos, about 55 cents per gordita.

I like the Cochinita Pibil and the Pollito Pibil, which

is shredded pork and chicken in a red sauce.

Cheese can be added for an extra cost.

We usually get the Picadillo for the kids,

it's ground beef with chopped vegetables

that is not spicy at all.

Most of the rest of the fillings are quite spicy!

We are in Mexico, after all...

Rolling out the flour gorditas...

Next, they are placed on the griddle...

Closer look at the griddle...the press is used to make

them poof in the middle so they can easily be filled.

After that, the gorditas are filled to order.

You have to order and pay at the cash register

and then get your order when your number is called.

Waiting for our gorditas...

Jojo didn't want his picture taken, apparently.

Ah! Well worth the wait!

Total cost of the meal, including drinks was about $12.50 USD.

(not pictured are the gorditas that just had cheese...quesadillas)

Lost in Translation

A lot of the food items here in Mexico are "bilingual" in that they have both English and Spanish labels. It's always interesting to me to read the translations...I really got a kick out of this one!

Tostadas from Soriana (a large grocery store chain here)

...basically large corn chips.

English translation: "Yellow toast" Huh?

Then I noticed a recipe on the back for

"Tostadas de Tinga" (which are

very good, by the way...)

So here we go...

Tinga Toast

Ingredients:

1 boneless and skinless chicken breast (cooked and shredded)

1 big sliced onion

2 Soriana vegetable oil tsp.

1 smash tomatoe tbs. salt and chipotle

Directions:

In a pan, fry the onion,

add some thick soup (as in the tomato smash?)

with the chicken broth. When reaching

boiling point, add the chicken and chipotle.

Note: Pile the chicken mixture on top of the tostadas

and top with shredded lettuce, diced tomatoes,

sour cream, and/or salsa...

o con lo que te da la gana...

or with whatever toppings you like.

Enjoy with your toasts!

Soup Recipes

Okay, before I write about anything else, I'm going to work on posting some of the recipes I promised...I had to make them up, which is why they are rather vague; they aren't really written down anywhere in my kitchen, although I'm sure that different ones could be found on the web. Let me know if you have any questions!

Sopa (Soup)

--1 lb. (1/2 kilo) or so of beef-stew meat with bones is good and it doesn't hurt to have some fat on it!

--beef buillion cube(s)-I like the kind you can get in the Latin food section of the grocery stores...Knorr brand or something similar

--salt, garlic powder, onion powder, cumin

--onion

--garlic cloves

--cilantro

--potatoes

--carrots

--Optional ingredients: sweet potato, yellow squash, corn on the cob (cut into smaller "rounds"), small red/yellow potatoes, green plantains.

I like to fry the meat a little in a bit of oil, adding chopped onion, garlic and cilantro. Add the desired amount of water and the buillion cubes and then throw in the chopped carrots and potatoes. Other ingredients, such as the squash or sweet potato can be added later since they don't need to cook as long. Check for flavor, you might need to add more salt or another buillion cube and remember that as the soup cooks, it will tend to get a bit more flavorful as everything mixes together (Miguel always says I tend to go heavy on the salt!).

Anyway, to serve this soup a la Mexicana, add sour cream (or crema), lemon juice, and hot sauce with a side of corn tortillas.

One other note about sopa...we found out that 'sopa' in Mexico contains 'fideos' (soup noodles), so this kind of soup would technically be called 'caldo' (broth). Interesting...we didn't know we'd been misleading people as to what we were going to serve!!! Oops.


Chicken Soup

Chicken soup is a variation of the above, using pieces of chicken instead of the beef. I generally use a whole chicken cut up and leave the pieces "as is" instead of deboning. Boil the chicken with the onion, garlic, cilantro, and seasonings, then remove it from the broth while the carrots, potatoes, etc. cooks. Chicken soup is definitely better with the pieces of corn in it and the squash adds a good flavor, too. Chicken soup fixed this way is called 'sancocho' in Colombia and is a favorite for the weekends and cookouts while on 'paseo' (outings to the country on Saturdays or Sundays).

Peppers

I decided I needed to find some better pictures of the peppers so you can see just how similar they are...

Ají dulce

The habanero peppers that I bought.

Today I made a pico de gallo with chopped tomato, onion, garlic, cilantro, vinegar & water...I added 1/2 of one of the habaneros and it was pretty spicy! Very, very good on the carne asada (grilled beef) that we had for lunch. I also made some guacamole, but left out the habaneros so that Micah could enjoy. :)

What's for lunch?

Venezuelan soup...Mexican style! I made a traditional Venezuelan soup with beef and vegetables (onion, garlic, cilantro, bell pepper, carrots, potatoes, & yellow squash) in a clear broth. Add lemon, red chili sauce, cream, and corn tortillas for the Mexican flair! Delicious!