Saturday, June 19, 2010

Green tomato sauce for tostadas
3 serrano chiles, chopped
1 heaped tablespoon white onion, finely chopped
1 small garlic clove, finely chopped
1/3 cup firmly packed, chopped cilantro
8 ounces tomate verde*, cooked
Salt to taste
Using a molcajete or a mortar and pestle. Add first four ingredients and grind them to a paste. Add green tomatoes, mash them lightly into the chili paste and incorporate well (this salsa should have a rough texture). Season with salt and serve it in the molcajete
*Green tomatoes are also known in Canada as green tomatillos and they are available in Kensington market

Thursday, June 10, 2010

I know this recipe is going to make several of my friends happy so here it is.

tostadas de jamon con frijoles refritos

Serves 4
4 tortillas, deep fried until golden brown and seasoned with salt
2 tablespoons of re-fried beans
8 ounces good quality ham shredded
1 romaine lettuce, washed, dried and cut across into 1/2 inch thick strips
2 red beefsteak tomatoes, washed and cut into 1/2 inch thick slices
3 red radishes, thinly sliced
1 recipe salsa verde with avocado
4 tablespoons crema fresca
4 tablespoons crumbled queso cotija (substitute with feta)
1 small red onion thinly sliced
The juice of three limes
1 teaspoon Mexican oregano
Coarse sea salt
For the garnish
Toss onions in lime juice, add oregano and season with coarse salt (the liquid should be slightly salted)
Finishing the tostadas
Take one tortilla shell in your hand and spread two tablespoons of re-fried beans on it. Place tostada on a plate and arrange 2 ounces of ham on top of the beans. Keep it flat. Add romaine lettuce, two slices of tomatoes,two tablespoons of salsa, crema fresca, radishes, and sprinkle this with queso cotija. Finish with a tablespoon of macerated onions and enjoy.

Thursday, June 3, 2010

My mom`s guacamole recipe. it is so good!!!

Avocado dip

Guacamole was and still is by far my favorite dip. My mother would always serve it at the beginning of the meal with fresh tortillas or freshly made quesadillas.
Guacamole is so delicate that it should be eaten the moment it is prepared. Throughout my professional career as a chef I have heard many suggestions for keeping guacamole, from leaving the pit in to covering it with plastic film or adding olive oil. In my personal opinion nothing can stop it from going through the process know as Enzymatic browning so follow my recommendation; eat it right away!
By the way. true guacamole has no black pepper or olive oil in it.


Makes 2 cups
2 1/2 tablespoons finely chopped white onions
4 serrano* chiles, finely chopped
1 teaspoon chopped garlic
3 rounded tablespoons, chopped coriander
Salt to taste
3 large avocados
2 medium roma tomatoes , finely chopped
Lime juice to taste

Grind together the onion, chiles, garlic, cilantro and salt to a fine paste. cut the avocados in half starting from stem to flower end and remove the pit. with a serving spoon, scoop out the flesh of the avocado, add it to the chile and cilantro paste and mash it combining everything. The texture should not be smooth. Add all but 1 tablespoon of the finely diced tomatoes and stir in. Adjust seasoning, add lime juice to taste and top with the rest of the tomatoes, one tablespoon onions, and two tablespoons coriander. Serve immediately at room temperature

* Visit my blog. Yo quiero saber (I want to learn) for tips and techniques on preparing guacamole
*If serranos are not available in your area, substitute with fresh jalapenos