Lamb Stock
Lamb Stock 6 pounds lamb bones10 cloves garlic (peeled)5 bay leaves10 whole allspice berries5 dried avocado leaves1 cup adobo chile colorado6 quarts waterSalt and coarsely ground pepper to taste Bake bones for 30 minutes.Place baked bones in boiling water.Add all...Hoja Santa Purée (Puré de hoja santa)
Hoja Santa Purée (Puré de hoja santa) This is not a traditional Mexican basic but it is the base for several dishes I make and will soon post. You can substitute cilantro or Italian parsley for the hoja santa. 1 teaspoon salt1-2 cloves garlic (peeled)1 jalapeño chile...Chipotle Paste (Adobo de chipotle)
This is not a traditional sauce but an improvisation I’ve happily been using for a number of years. I include it here because canned chipotle chiles are an easy introduction to two delicious flavors that will enlarge your understanding of Mexican food: Smoked...Cornmeal Crepes (Crepas de maiz)
Cornmeal Crepes (Crepas de maiz) 1 cup all-purpose flour (sifted before measuring)¾ cup finely ground yellow cornmealPinch of salt4 eggs2 cups half-and-half1 cup milk⅔ cup melted butter (divided) Combine flour and cornmeal in large mixing bowl. Add a pinch of...Chipotle Spice Powder
Chipotle Spice Powder 10-12 dried chipotle or morita chiles1 teaspoon coriander seeds1 teaspoon cumin seeds½ teaspoon black peppercorns1 teaspoon Mexican oregano Preheat oven to 300˚FWipe the chiles clean with a damp paper towel. Spread on a baking sheet and toast in...
The many lives of Zarela Martínez
Culinary legend Zarela Martínez introduced finely tuned, highly researched regional Mexican cuisine to a national stage, and has continued to blaze trails for more than three decades.