Recipes

Makes 20 tacos

INGREDIENTS

2 cups water
1 chicken breast, skinless
2 chicken thighs, skinless
2 chicken legs, skinless
½ large white onion (half reserved), chopped
1 tablespoon black pepper
1 teaspoon ground allspice
1 teaspoon salt
1 cup green pumpkin seeds
2 tablespoons sesame seeds
1 teaspoon cumin seeds
2 whole allspice berries
3 cloves
2 black peppercorns
1 pound tomatillos, cut in quarters
3 fresh serrano chilies, chopped
3 cloves garlic
1 poblano pepper, chopped
1 cup fresh cilantro leaves
2 cups chicken stock, reserved from poaching chicken
Tortillas, for serving

DIRECTIONS

In a medium saucepan over medium high heat, add water, chicken, half the white onion, black pepper and allspice and bring to a boil. Simmer for about 20 minutes. Transfer chicken to a bowl and reserve liquid. After chicken has cooled, shred chicken with a fork removing from the bone and set aside. Preheat oven to broil. On a baking sheet lined with parchment paper, place the pumpkin seeds, sesame seeds, cumin seeds, allspice berries, cloves, peppercorns, tomatillos, serrano chilies, garlic, and poblano peppers, and broil, about 3-4 minutes or until the pumpkin seeds start to char. Remove from oven and place in a blender with the cilantro leaves and chicken stock, blend until smooth. Mix in with chicken and serve with warm tortillas.

Makes 20 tamales

INGREDIENTS

For the red chili pork

2 cups water
1 medium tomato, chopped medium
1 red chile, torn into pieces
1 medium yellow onion, chopped medium
3 cloves garlic, chopped fine
1 tablespoon ground cumin
1 tablespoon cumin seeds, toasted
1 pound pork butt
1 teaspoon salt
1 fresh bay leaf
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh oregano, chopped
2 tablespoons fresh parsley, chopped

For the tamale dough

2 cups masa harina
1 teaspoon lime zest
2 cups pork stock, reserved from poached pork
½ cup lard
1 teaspoon baking powder
1 teaspoon salt

Corn husk wrappers
Hot sauce

DIRECTIONS

For the red chili pork

Place water, tomatoes, chile, onions, garlic, spices, pork butt, salt and bay leaf in a medium saucepan and bring to a boil. Reduce heat and simmer for about 1 hour or until pork is falling apart and soft. Take off heat and cool. Discard the bay leaf. Shred the pork by pulling apart the fibers using a fork or your fingers. Place shredded meat into a medium sized bowl and add fresh herbs and combine. Set aside.

For the tamale dough

In a large mixing bowl combine masa harina and lime zest with 2 cups of the reserved cooking liquid from pork and mix well. Meanwhile, in the bowl of a kitchen aid mixer or with an electric hand held mixer, mix the lard until fluffy, about five minutes. Add the lard to the masa harina mixture, a little at a time, until fully incorporated. Add the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece floats in a glass of cold water.

For the wrappers

For corn husk wrappers, place the corn husks in boiling, water for 1-2 minutes, take out and cool slightly before handling. In the corn husk, place about ½ cup of the masa mixture topped with shredded pork and herb mixture. Fold over the corn husk like you are folding a present and tie the package with a corn husk tie or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips and tamales from getting soggy). Steam tamales on medium heat for about 30-45 minutes or until soft and cooked through. Serve with hot sauce.

Makes 8 tamales

INGREDIENTS

2 medium tomatoes, chopped
2 green onions, chopped fine
4 cloves garlic, chopped fine
1 red bell pepper, chopped fine
1 jalapeño, deseeded and chopped fine
1 cup water
Salt
6 tablespoons lard or margarine
1 pound potatoes, cooked and mashed
2 cups masa harina
2 teaspoons salt
1 teaspoon ground allspice
1 teaspoon black pepper
1 teaspoon achiote powder, dissolved in 2 tablespoons hot water
Corn husks or banana leafs
Lemon wedges

DIRECTIONS

In a medium sauce pan on high heat, add tomatoes, green onions, garlic, red bell pepper, jalapeño and water and cook, about 5-8 minutes until soft. Transfer to a blender, season with salt and process until smooth. Strain mixture through a fine mesh sieve (sauce should be very smooth) and set aside. In a large mixing bowl combine lard, cooked and mashed potatoes, masa harina, salt, allspice, black pepper, and dissolved achiote powder, and mix well. Add the tomato pepper sauce and mix until incorporated well. In the center of each banana leaf or corn husk, place about ½ cup of the potato masa mixture. To make tamales, fold over the banana leaf or corn husk like you are folding a present and tie the package with a corn husk tie, a banana leaf tie, or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips and tamales from getting soggy). Steam tamales on medium heat for about 30-45 minutes or until soft and cooked through. Serve with lots of fresh lemon wedges.

Serves 4-6 as a garnish for tacos and tamales

INGREDIENTS

1 bunch (about 12) radishes, sliced thin
¼ cup fresh cilantro leaves, chopped fine
Juice of 2 limes
Salt

DIRECTIONS

In a small mixing bowl combine radishes, cilantro and lime juice, mix well and season with a generous amount of salt (preferably a flake salt like maldon). Allow to sit about 5 minutes before serving.

Makes 8 tostadas

INGREDIENTS

8 corn tortillas
2 avocados, ripe
Juice of 1 lime (1 teaspoon reserved)
¹⁄₃ cup fresh cilantro leaves (2 tablespoons reserved)
Salt
3 spring onions or 1 small white onion
Hot sauce
Oil (canola)
Dry queso or cotija cheese, crumbled
Hot sauce

DIRECTIONS

Lay the corn tortillas out flat on the counter to dry out, about 10 minutes. In a small mixing bowl smash up avocado until very smooth. Mix in the lime juice and the cilantro leaves and season to taste with salt. Thickly slice the white onion and place in a bowl and drizzle and reserved 1 teaspoon lime juice and season with a little salt. Set aside. Meanwhile, in a medium skillet over high heat, add enough oil to cover the bottom of the pan. Once the oil is hot, fry tortillas, one at a time on each side a minute or two until crispy, remove and place on a paper towel to absorb excess oil. Spread a layer of the avocado mixture over the tostada, followed by a few sliced onions and garnish with the reserved cilantro leaves, queso or cotija cheese and hot sauce.