Queso Fresco The Easy Way, Version 1

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**Voted into the Foodbuzz Top 9 on July 23,2011**

Contrary to what Tex-Mex restaurants (or Mexican inspired restaurants) will lead people to believe, Mexican food is never drowning in cheese. Sure Mexican cuisine uses cheese but not to the extent that those aforementioned restaurants use. Cheese in Mexican cuisine is most often used as a light topping, light being the key word. When it is used as a filling then of course the amount required is more. Of course we have a few dishes that are all about the queso, like quesadillas, chiles rellenos, seared cheese and queso fundido. But other than that in a real authentic Mexican restaurant ,or home, you will never be served dishes with so much cheese you can barely tell what's underneath the cheese. Oh, and yellow cheese does not exist/belong on real authentic Mexican food. But that and other non-existing/belonging foods is a story for another day. Perhaps one can use the amount of cheese on a plate as a measuring point to the authenticity of the food in a restaurant.?

The Spanish conquistadors are who originally brought cheese making, and milk based products for that matter, to latin America. Later as Swiss and German settlers arrived in different parts of Mexico they introduced their own dairy processes and cheeses. Modern day Mexican cheeses range from soft fresh cheeses to firm aged cheeses. The variety is small compared to lets say French cheese, but they do their job perfectly in Mexican cuisine.

If you live in the US then chances are Mexican cheese is easy to come by. Living in Europe they are not, so I find myself often substituting with local cheese. Don't get me wrong I am not complaining and have had good results with the substitutes. But cheese making is something that I've always been curious about. To me it is interesting how milk is transformed into so many varieties of cheese. After filling my head with cheese knowledge I was ready to give it a try. Since European cheeses are abundant I thought I start off with an exotic and easy to make cheese. Queso fresco came to mind because everything I read said how easy it was to prepare.

Queso fresco or literally fresh cheese is the crumbly cheese most commonly used in Mexican cooking. The taste is mild with slight acidic undertones, it is used as a topping or filling, though it is a soft cheese it does not melt completely. This recipe I am sharing with you today is the first in several variations and experimentations I am planning for this queso. The most important thing about this recipe is that anyone can make it and you don't need any special ingredients to do so. Get the milk out and start your queso for tonight's Mexican dinner!

Easy Homemade Queso Fresco
Yields : One 240g or 1/2 lb cheese

1 liter of whole fat milk (I used 3.5% UHT)
1 cup buttermilk
2 tsp fresh squeeze lemon juice, extra if needed

salt

1. In a large pot heat the milk under medium heat. Allow the first bubbles to form prior to boiling - do not bring to a boil. The temperature should be warm but not hot that sticking a finger in the mild will burn you. Turn the heat off.

2. Gently pour and stir in the buttermilk. Next stir in the fresh lemon juice. Keep stirring until curds begin to form. If no curds form after a couple of minutes you will need to add more lemon juice. Cover and allow to sit for 10 minutes.

3. Place a colander with cheese cloth over a large container to catch the whey. Pour all of the pot contents into the lined colander. BE CAREFUL the liquid is hot. Gather all sides and tie over a wooden spoon or just twist. Remove the colander and place the gathered cloth over a deep container. You don't want the curds to touch the liquid, it needs to drain off. Leave draining for 30 minutes and tightening the cloth from time to time.

4. Once drained untie the cloth and place the cheese into a large container. Salt and season as desired while working the salt into the cheese. Gather the cheese and place in a container to mould and cover. Place in the refrigerator for 1 hour, until chilled or overnight.

**If leaving overnight make sure to reserves some of the liquid to pour back in the container with the cheese. Otherwise the cheese will come or stick together and become more of a softer consistency , great for spreading.

* This quick methods yields wetter curds that after left together will bind and become a softer or creamier cheeses. Perfect for spreading.

I feel the results were pretty good and considering this was the first cheese I've ever made, not bad at all. The taste was creamy, soft with very little acidic undertones. We ate half of the cheese the first day I made it. The next day the leftover cheese had come together ever more and lost a bit of the looseness in the curds. I think next time the draining time will be longer. But the taste was still very creamy and I was able to spread it on some bread. Can't wait to try a second version, spiced perhaps.

How about you, ever made your own cheese at home?

Other Homemade Cheese Recipes:

Forging Fromage, Cheese Making Group run by Girlichef

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Chorizo Stuffed Chiles, No Ordinary Chile Relleno

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*Thanks for voting this recipe into the Foodbuzz Top 9 today!**

As a child my family moved to America. My immigrant Mexican family adopted many American traditions, we celebrated most of the American holidays along with a few Mexican holidays. We have the same values, worries, hopes and aspirations for our loved ones. You could say that besides being bilingual, and eating Mexican food my family was your typical suburban family living in America.

One of the biggest American holidays my family celebrates is Independence Day or the 4th of July. That means family gatherings, fireworks and cookouts. When I lived in the states I loved celebrating the 4th for those very reasons. Summertime also meant that there would be many outdoor fiestas to celebrate something or other. The warm weather fiestas were often celebrated at a local park, or someone’s back yard. My huge extended family and family friends would all gather to celebrate with a cookout or barbeque. The day started early and in true Mexican fashion it was an all day party with food, music, sometimes dancing, food, laughter and did I mention all the food ?

I still remember the first time my American husband attended one of his new Mexican family’s cookouts. Not so secretly I think he was in culinary heaven, secretly I was so proud of my guerito for loving everything. Everyone wanted him to try this and that until he couldn’t eat another bite, but still he was offered more. Those are Mexican mothers for you. No wonder he never wanted to refuse an invitation to a family gathering on his Mexican side of the family. Mexican food is his favorite and the opportunity to try something new is one he doesn't pass up.

There was always great food, both Mexican and some American. The list of foods and desserts were always extensive, since everyone brought a dish or several. But one of the foods served at our family cookouts always sticks in my head. Grilled chiles stuffed with chorizo and cheese. It was my eldest sister V. that prepared them and believe me when I tell you those are the best stuffed peppers ever tasted or cooked by anyone! Grand statement but that girl can cook and turn the most ordinary thing into a 5 star worthy dish. I’ve never prepared these stuffed peppers with my sister V. but I began recreating them from memory and I hope she approves. Sadly I do not have a charcoal grill so I will also be teaching you and indoors method.

These stuffed peppers or chiles rellenos are not the same thing as the cheese stuffed poblano peppers many think of when they hear chiles rellenos. The words chile relleno just means stuffed peppers, not specifying what kind of pepper. The peppers that can be used in this recipe are chiles guerros or yellow chiles. You could also use cubanelle, wax peppers, Anaheim, banana, or New Mexico peppers. One day I would also like to use fresh poblanos or jalapenos and can imagine how great they would taste.

Chorizo Stuffed Chiles
any fresh chile from the suggested list
Mexican chorizo (I use my homemade chorizo but store bought will do just fine)
Mexican Chihuahua cheese or queso fresco, as a substitute you can use Eidam for the Chihuahua or feta cheese for the queso fresco.

toothpicks if necessary
charcoal grill, flat griddle or indoor grill pan

1. Cook the chorizo and drain off all extra fat from the pan. Thoroughly rinse the chiles. Lay them flat on a baking sheet or cutting board.

Grilling Method: Slice a vertical slit large enough to stuff. If grilling outdoors I do not remove the seeds. Stuff with either chorizo or cheese, or try a mix of both. Do not over stuff as the contents will flow out. If need be use toothpicks to close the slit. Place on the grill and cook until they are soft and have charred skins. Allow to cool a few minutes before serving and remove toothpicks if used. To keep them warm when grilling outdoors just cover with aluminum foil.

Indoor Method: Heat the indoor grill pan or griddle over high heat. Place the clean chiles and allow to char. Turn now and then allow the skin to become evenly charred and softened. Once chiles have softened place on a cutting board to cool. Once cooled enough to handle slice a vertical slit large enough to stuff. Depending on my mood I will or will not remove the seeds, it's your choice. Stuff with either chorizo or cheese, or try a mix of both. Do not over stuff as the contents will flow out. If need be use toothpicks to close the slit. Place back on the indoor grill pan or griddle and cook for another 10 minute to allow the cheese to melt. Allow to cool before serving.

Serve as an appetizer, side dish or for a complete meal alongside refried beans or frijoles de olla and tortillas of your choice. Don't forget some fresh salsa too.

Tip: Select chiles that have smooth skin or if ones with grooves and wrinkles that can lay flat on one side. This makes it easier for the contents to stay inside. If you have neither an outdoors or indoor grill you could also use the oven to cook the chiles.

Have a beautiful and sunny weekend!

Great Summer Posts From Around The Web This Week:
- Mango Crab Gazpacho Soup by 6 Bittersweets

- Dragonfruit-Basil Mascarpone Ice Cream and Mochi Ice Cream by Foodiva's Kitchen

- Blackberry Honey Butter by Gourmande in the Kitchen

- How to Make Ice Cream Without a Machine by Jules Clancy via Honest Cooking

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Watermelon Feta Salsa with Fresh Horseradish, Euro-Mexican Fusion

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**July 8, 2011, Recipe Featured on Gourmet Live **

Thanks for voting this into today's (July 5th) Foodbuzz top 9.

To me no other fruit says summer like the heavy, green, oval fruit with a bright red center and little black seeds. Im talking about watermelon of course. It’s not like watermelon is the only summer fruit or that it is necessarily my favorite summertime fruit. I think it is because of my personal summertime memories that repeat summer after summer in homes all across the world. You see when I picture a hot, sweaty summer day I see a child with his or her face buried in a large slice of watermelon gobbling up the sweet fruit. Every bite squeezes out more juicy goodness that runs down the child’s face, arms and most likely down the top half of their clothes. As adults that is not an acceptable sight or one that other adults will find as funny and cute as watching a child take such pleasure in a slice of watermelon. Kids get to have all the fun! Nonetheless I think we can all relate to that childhood memory of sitting on the grass in the summer sunshine refreshing our bodies with a chunk of watermelon.

The recipe I have for you today is a little more grownup than just a slice of watermelon. Not that there is anything wrong with a juicy serving of watermelon. I came up with this salsa as a way of using up what was leftover in my refrigerator. In fact it’s not much of a recipe but more like a guide of throw this and that into a bowl to create a dish that takes advantage of the bounty of summer. The salsa is so in name but more like a fusion of ingredients so not specifically from one nation. But since I served it like a salsa and a good portion of the ingredients are European, we can call it a Euro-Mexican fusion.

Here is what went into my watermelon salsa, watermelon, cubed and seeded. I threw in some cubed feta cheese along with roughly chopped red radishes. If you do not have red radishes then substitute with finely chopped onion, red would be good. Then I finely chopped a small bunch of chives and added them to the bowl. Guess what there was also a lime, so I squeezed the juice over the other ingredient. Then in the back of the vegetable crisper I found some fresh horseradish root to grate into the salsa, that is where the spiciness was going to come in. The horseradish root gives more of a nasal spiciness than a back of the mouth spiciness that a chile would give. Nonetheless it was a great addition to the salsa. Before you grate the horseradish make sure it is thoroughly rinsed as dirt and debris can become logged in the curves of this root. Then using a vegetable peeler, peel away the darker outer layer until you’ve reached the white and woody layer. Grate as much as you like into the salsa. Lastly gently toss the ingredients together until well combined. Taste and adjust anything you like. Serve it in a bowl or inside the leftover watermelon rind.

The salsa was sweet, salty, a little tart and yes, spicy. That is the perfect combination of flavors! I served the spicy watermelon salsa with grilled Nile perch and grilled chicken. In fact this would be the perfect accompaniment for any grilled meats or fish. You could also serve as an appetizer or snack with some corn chips. Since the 4th of July means cookouts why not make the salsa and impress your guest. Enjoy it!

Other watermelon recipes:

- Agua de Sandia -Mexican Watermelon Water

- Summer Sunshine In A Bowl by Alisha Randell via Honest Cooking

- Grilled watermelon and haloumi salad by Scandi Foodie

- Tofu Feta, Watermelon and Basil Salad by Happy Healthy Life

- Watermelon Sugar Cookies by Megan's Cookin'

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Pork with Green Chiles (Part Mexican Part Czech, CzechXican)

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Article previously published on Honest Cooking, The FOOD Magazine.

Pork with Mild Green Chiles

Those of you that follow my blog have heard me mention the lack of fresh spicy chiles in Prague. But what they lack in fresh spicy peppers they make up with a fantastic variety of mild and sweet peppers. Peppers like banana peppers, wax pepper, Kapia or pimento peppers, and a spicy green Slovak variety. As a Mexican I cannot live without my chiles, I need a little kick in my food. Over the past couple of years more and more exotic products are to be found here. On some rare occasions I have found fresh Jalapeños and fresh cayenne chiles. In the last month I was lucky enough to have found an online shop selling a variety of Mexican ingredients. It is called Viva La Vida, so if you live in Czech Republic look them up. Can't tell you how happy that has made both my husband and I. Even though more authentic ingredients are becoming available I have to admit that experimenting with local ingredients and coming up with CzechXican salsas has been quite fun.

Today I have a super simple recipe that incorporates a hint of flavors from Mexican cuisine with a bit of Czech. But what is so fantastic about this simple recipe is that it can be made with Pork, Chicken, Turkey, Beef or even chorizo. It can be served on top of white or Mexican rice, as a taco filling or used as any type of Mexican filling you may need. Wait there's more great reasons why you need to make this dish, it's healthy and low in fat. The chorizo would be the fattier choice but if you use a lean cut of meat it will stay low in fat. So you'll get a very flavorful dish lower in calories. Now that summer is here most of us are looking to cook and eat lighter meals that wont expand the waistline nor leave you feeling bloated afterwords. This is one of those dishes. Okay I think I've convinced you so now I'll give you the recipe. Buen Provecho!!

Ingredients:
400 g or 14 oz. pork medallions or pork tenderloin, sliced in thin strips
4 green mild chiles, stemmed and seeds removed and sliced into rounds*
1 green cayenne chile or any hot green chile, finely chopped **
4 garlic cloves, minced
1 medium white or yellow onion, finely chopped
1 small tomato, finely chopped
salt to taste
ground black pepper to taste
1 tsp. ground cumin
2 tbsp. olive oil or vegetable oil

white rice to serve
corn tortillas, optional
cilantro to garnish

* You can use banana, wax or Cubanelle chiles, Do not use bell peppers.
** For a milder version remove the seeds and center vein.

1. Heat 1 tbsp. of the oil, once warm saute the onion until soft and translucent. Add the round green cubanelle chiles and hot green chiles to the pan, saute for 2 minutes. Next add the minced garlic, sprinkle some salt and ground black pepper to the vegetables and stir to combine. Saute another 2 minutes, then remove the vegetables from the pan and set aside.

2. In the same pan heat the remaining 1 tbsp. of oil, add the pork to the pan and sprinkle some salt and ground black pepper to taste. Cover the pan and fry until the pork strips are cooked all the way through, about 10 minutes. Drain any fat or liquid in the pan and add the previously cooked vegetables back to the pan. Next add the ground cumin seed and chopped tomato to the pan. Stir to combine all ingredients well. Cover and continue cooking until the cubanel chiles have soften.

Serve with or over white rice or Mexican rice and corn tortillas on the side, if desired.

I'm curious, what are your favorite peppers or chiles ?

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Calabacitas con Maiz or Mexican Zucchini with Corn

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Before I get to the recipe I would like to congratulate Radhika of Just Home Made for winning May's Honest Cooking feature. Congratulations Radhika and we will all be looking forward to reading your featured post at Honest Cooking.

Maíz (Spanish for corn or maize) is the most important crop and ingredient in Mexican cuisine. Corn was domesticated in Mexico 10,000 years ago*, and as the time passed the crop spread throughout the Americas. After the conquistadors arrived it was then sent to Europe and later spread around the world. Nowadays there are thousands of variations of corn and it has become a very important crop around the world. The foundations of Mexican cuisine are held strong by this valuable crop. Without corn there would be no tortillas, and without tortillas there wouldn’t be tostadas, enchiladas, quesadillas, nor tacos. Lest not forget atole and champurrado. You get the point, Mexican food revolves around corn.

One of my favorite childhood dish uses corn as part of it’s foundation, Calabacitas con Maíz/Elote or Zucchini with Corn. My mom served it on the side of meat, like a steak. I loved, and still do, this side dish so much that I could eat only it and ignore the main dish. The sweet smell of onions caramelizing alongside the fresh scent of corn is unforgettable. The moist and mild zucchini absorbs the flavors of the corn and tomato perfectly. The tomatoes provide extra moisture and a little sweetness to the dish. The spices are minimal and all of the flavors come from the vegetables. It is fresh, healthy, light yet hearty enough to be served as a vegan meal.

Corn is not in season right now so canned corn will do for now. Zucchini however is in season and this is a great way to enjoy fresh seasonal zucchini. Once corn comes into season in a few months you can continue to enjoy the dish and compare the taste using canned versus fresh corn on the cob. There are also a few variations to my recipe that you could try to give the dish another dimension. Some people also add fresh Poblano chile, or for a spicier version Serrano or fresh Jalapenos can be added. Toppings such as crema fresca, Mexican sour cream, or crumbled queso fresco can be added to the zucchini. Personally I like it simple, no toppings and just the few ingredients you see in the recipe below. Buen Provecho and give this healthy low-fat dish a try this summer.

ZUCCHINI WITH CORN
Serves: 2
INGREDIENTS :
1 large zucchini, quartered and sliced
1 can of corn or fresh corn when in season
1 large tomato, roughly chopped
1 small white onion,finely chopped
2 garlic cloves, minced
salt, to taste
ground black pepper, to taste
1 tbsp. corn or vegetable oil

additional variations:
chile poblanos or spicy green chile like Serrano or Jalapeno
queso fresco and or Mexican sour cream, as a topping

1. Heat the oil, saute the onions until translucent. Next add the garlic and cook for 2 minutes stirring often. Add the corn and cook for 5 minutes. If using fresh corn cook until the corn becomes tender. Next add the tomatoes, zucchini and spices. Stir to combine the ingredients. Cover, turn the heat to low and continue to cook until the zucchini has soften and tomatoes have broken apart.

2. Taste and adjust seasoning if desired. Serve warm as a side dish or as a vegan meal. If using any of the suggested toppings add them before serving.

What is your favorite way of eating and cooking zucchini?

Other Zucchini Recipes :
- Crispy Zucchini Coins, A Vegan Delight! , Spicie Foodie

- Spicy Spaghetti with grated Zucchini , Spicie Foodie

-Summer Salad with Vanilla Vinaigrette, Kitchen Konfidence

- Stuffed Zucchini Bowls with Cherry-Chocolate Gastrique, The Ardent Epicure

- Zucchini Blossoms and More, Honest Cooking, The Food Magazine

- Chocolate Zucchini Cake, Scandi Foodie

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Tacos Al Pastor, The Best Tacos In The World!

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*This article and recipe was featured on "Mexico On My Plate" column at Honest Cooking.*

(The Spanish word Pastor means shepherd, so these tacos translate to shepherd style tacos.) Have you ever tried Tacos Al Pastor? If you have then I'm sure you'd agree that they are the best tacos in the world! Those of you that have never tasted Tacos Al Pastor have been missing out. These tacos are unlike any other tacos both in taste and origin. First let's talk about their origin, tacos al pastor are the new world cousin to the Lebanese Shawarma. Lebanese immigrants, to Mexico, introduced the method of cooking meats on vertical spits, like Shawarma or kebabs as is typical in the middle east. And this is how tacos al pastor were born. The Lebanese immigrants cooked lamb that was marinated with local Mexican herbs and spices then pineapple was placed a top the spit. The meat is cooked on the spits and thinly sliced to be served on top of corn tortillas as tacos. Over time the meat changed from lamb to pork, more typical of Mexican cuisine.

The popularity of these tacos grew and overtime spread around the country. Different regions of Mexico will incorporate or change the recipe to use ingredients typical to the region. Tacos Al Pastor are one of those dishes where everyone has their own guarded personal recipes. In fact taquerias ( taquerias are restaurants specializing in tacos ), highly guard their secret recipes and will never share what makes their tacos taste better than or unique from the taqueria down the street. The tacos can have an array of ingredients such as oregano, cumin, cloves, chile guajillo, chile ancho, vinegar, pineapple juice, or fresh pineapple, orange juice, soda and/or achiote paste. It is these combinations of herbs, spices, juices, and cooking method that give tacos al pastor their unique taste. They are mild, tender with a hint of sweet pineapple and guaranteed to satisfy every palette.

My recipe is a slightly evolved recipe that I was given by one of my sisters. This is a 2 day process and I highly recommend that you do not cut the marinading time short. The flavors of the chiles and spices will be best absorbed by the pork. Also allowing for the long marinading time will allow the the Bromelain in the pineapple to tenderize the pork. Since the tacos are mild I will, depending on my mood, add a couple/few chiles de arbol to spice it up. I've also read some recipes where people have used chipotle chiles to make the tacos spicier. I wouldn't recommend the chipotles because while they taste great, they will overpower the other chiles and spices. Another ingredient I will occasionally add is achiote paste for a more vibrant color. This is completely optional and will not affect the taste either way. You all know that Mexican tacos are always topped with finely chopped cilantro and onion, the same applies here. Some people also like to add fresh finely chopped pineapple to the tacos, I never do but it's your choice. Oh yes and don't forget to serve a salsa on the side, green will go great. What the heck add an ice cold Corona for a truly heavenly experience.

Tacos Al Pastor Ingredients :
Serves 4-6
1 kilo or 2.2 lb pork, boneless, skinless and extra fat removed, chopped into bite size pieces
3 chile guajillos
2 chiles anchos
2 chiles de arbol, extra spicy optional
1 tomatoe
1 tsp whole cumin seed
3 garlic cloves
1 small white onion, peeled and halved or 1/4 of large onion
pinch black pepper
1 tsp sea salt or salt
1 cup fresh pineapple, finely chopped

Corn Tortillas, (they are gluten free)

Toppings:
fresh finely cilantro
fresh finely white onion
lime wedges
salsa

*All chiles are dried.

1. Soak chiles in hot water for 15 minutes. In mean time blacken the tomato, onion and garlic cloves on top of a hot griddle or grill. Peel the tomato skin and remove seeds, place in blender. Add the onion and garlic cloves to the blender as well as the spices. Remove the chiles from the hot water and reserved the water. Remove the stems and seed from the chiles then place in blender. Add about 1/3 cup of the boiling water to the blender. Blend into a smooth salsa.

2. Place the bite size pork pieces and pineapple inside a container. Pour the salsa over the meat and add the pineapples. Stir until well combined, cover and place in the refrigerator overnight.

3. Next day, drain extra liquid from the meat. Heat a little bit of corn or vegetable oil in a large pan. Cook the pork until it has cooked all the way through. About 20 minutes. Allow to simmer under low heat until ready to serve.

4. Scoop a small amount into the middle of a corn tortilla, top with finely chopped onion, cilantro and lime wedges on the side. Please notice that a standard Mexican taco tortilla is smaller than a more common commercial sized corn tortilla, if using the smaller tortillas two can be/are stacked on top of each other before topping with the filling.

Buen Provecho!

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Mexico on My Plate, Very Exciting News!

Today I have very exciting news to share with you. Some of you may remember or know that I have been a contributor for Honest Cooking, The Food Magazine, the past 3 months. Recently I was offered my own column. So starting today, I will be writing my very own food column! It will be called "Mexico on My Plate" and I am very excited about it!

My first or introductory article has just been published. I am extending an invitation to all of you, please stop by and get to know the idea behind "Mexico on My Plate" . You can also leave me a comment telling what you think. Here's the link, Mexico On My Plate: An Introduction

I hope you will continue visiting Honest Cooking to follow all the great contributors and my new column, "Mexico on My Plate"

Thanks guys!

Arroz A La Mexican recipe here

P.S.
Please help me give Priscilla (She's Cookin') a warm welcome to Honest Cooking. She is a new contributor and you can read her first article here, Amsterdam And Broodje Haring

Also, In case you missed it the signup post for May's YBR is now up, signup here : May's YBR Signup, New Important Information

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Picadillo and Cinco Recipes for Cinco de Mayo

Tomorrow is Cinco de Mayo or the 5th of May, a Mexican holiday. Last year I gave you a small history lesson about the holiday, and you can read the full post here. But to give you a brief summary , "Cinco de Mayo or 5th of May is a Mexican holiday celebrating the victory of the Mexican army over the French army in the battle of Puebla on the 5th of May 1862. Contrary to popular belief in America and other parts of the world, this is not the celebration of Mexican Independence from Spain..." I also told you that my family does not celebrate Cinco de Mayo. Regardless I thought I share an new Mexican recipe for those of you looking to celebrate.

Picadillo. Picadillo is a dish popular all over Latin America with slight variations and twists. It is made with ground/minced meat, tomatoes, spices and depending on the area different vegetables and seasonings are added. It's one of those dishes well known among Mexicans, other Latin Americans, and Filipinos but perhaps not as common to other people. Growing up my Mom made it often and I hated it. It wasn't that it wasn't appetizing looking, it was. It wasn't that the sauce and seasonings didn't taste good, they did. It was because I used to be really grossed out by minced meat. I don't know why but I just was. Ground/minced meat is still not my favorite meat but I'll eat it from time to time. However I do have to tell you that not having had Picadillo for so long made me really enjoy it and even go up for seconds.

I wanted to share an authentic Mexican recipe for Cinco de Mayo that is less common but muy delicioso. Plus Picadillo can be used as a main course or used as a topping or filling for any Mexican recipes. My version is different from many you will find online but it's my way and similar to my Mom's. I hope all of you my non-Mexican amigos enjoy my Picadillo as much as my American esposo and I did. Buen Provecho!!

Ingredients:

500 g or 1 lb. ground meat, pork or beef
2 medium potatoes, peeled and cubed
1 large carrots, halved and sliced
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 hot chile or more adjust to taste, finely chopped
Or substitute with Cayenne powder
2 large tomatoes, finely chopped

1 1/2 tsp. ground cumin
1 tsp. salt, adjust to taste
1/2 tsp. ground black pepper
1 tsp. paprika, for color

1 tbsp. vegetable oil
1/4 cup beef broth

White rice to serve (or use as a filling)

1. Heat the oil in a large pan, once warm saute the onion until soft. Add the ground pork/beef to the pan and cook all the way through. Drain off most of the liquid fat, reserve only a little bit to prevent burning. Add the minced garlic, fresh chile if using and cook for two minutes. Next add the potato and carrot pieces and cook for another 4 minutes. Next sprinkle all of the spices into the pan, stir to well combine. Add the chopped tomatoes, again stirring well. Pour the broth into the pan, cover and allow to simmer for 20 minutes under medium low heat.

Taste and adjust seasoning if needed. If serving the picadillo as a meal, it can be allowed to have a bit of broth. If using the picadillo as a filling, remove the lid and allow all of the liquid to evaporate.

Need more Mexican recipe ideas for Cinco de Mayo? Check out my archives or these top 5 :

~ Top 5 Spicie Foodie Mexican Recipes ~

1- Arroz ala Mexicana, Mexican Rice

2 - Zanahorias en Escabeche, Spicy Pickled Carrots

3 - Guacamole

4 - Taquitos

5 - Tostadas de Tinga

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Feeling Nostalgic For Mexican Food, and A Winner

First order of business is to announce the winner of the $75 CSN giveaway. Congratulations to #66 chosen by Xiaolu@6 Bittersweets! Please contact me asap for your winning code.



This month's International Incident Party (IIP) theme assigned to us by our lovely host, Penny, is nostalgia. The dictionary defines nostalgia as " A sentimental longing or wistful affection for the past, typically for a period or place with happy personal associations." What a beautiful word, it alone evokes so many beautiful and wonderful memories from my life. Even though I haven't always been so interested or passionate about food and what goes into preparing a meal for your loved ones, I have so many memories around food. Mexican celebrations always involve food, lots of food. Every occasion grand or as small as having a friend stop by for coffee requires food to share.

Taquitos, The Taste of Home

I often reminisce about all the wonderful smells that came from the kitchen during my childhood. The sweetness and warmth of my father's fresh baked Mexican breads. The red broth and floating hominy in the posole my mother made on special occasion. The days of enticing smells during the holidays when they would make tamales of so many varieties. How my little sister would make us scrambled eggs for late night dinners and poured so much salsa over them, they were delicious. Breakfast skillets remind me of those cherished mornings when all four of us girls (my sisters and I) would go out for breakfast before heading to school or work. I have so many wonderful memories around food that make me smile, laugh, and cry. Really the stories and memories are endless and I could go on and on, but I'll spare you the novel length read.

Zanahorias en Escabeche or Mexican Spicy Pickled Carrots

As you can see this IIP brought so many ideas as to what to cook and share with you. I couldn't help but keep thinking about many of the Mexican dishes I have already shared with you. While I normally don't like to republish recipes here on Spicie Foodie, this is a special case in which I will make an exception. Here are some of the dishes that evoke the most nostalgic feelings from childhood. They are not my families recipes because I didn't learn to cook until I had moved so far away from them. Since I taught myself to cook the recipes are my own recreations, and remember authentic Mexican ingredients are very hard to come by so the recipes are the best I can recreate with what I have available. Perhaps one day when I live closer to my family again I can share their recipes with you. Buen Provecho!

Tostadas de Tinga,Chicken Tinga Tostadas

Refried Beans ~ a low fat healthy version

Bean and Tortilla soup with Memories

Mexican Chorizo and Potato Tacos

Authentic Guacamole

Arroz ala Mexicana, Authentic Mexican Rice

Mexican Chorizo

What about you, what food evokes the most nostalgic feelings?

On another note I would like to ask you to stop by Priscilla's blog, She's Cookin'. She's Cookin' is one of the best blogs with substance and mouthwatering recipes around. She has posted one of my favorite recipes from my cookbook, (An Epiphany of The Senses), the Luscious Thai Chicken Pineapple Curry recipe. Please stop by She's Cookin' and say hello to Priscilla.

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Arroz ala Mexicana for Bicentennial Celebrations

Tomorrow is a big Mexican holiday, our Independence day. This year there will be a very big and special celebration because 2010 is a year of bicentennial celebrations. Tomorrow September 16th marks 200 years of independence from Spain. November 2010 also marks the 100th anniversary of our Revolution. Being that in 2010 Mexicans are commemorating such big events and celebrations there are huge parties and celebrations planned throughout the country and even Mexicans abroad are planning large celebrations.

Last year I gave you guys a brief explanation about our Independence Day and also shared my Enchiladas Rojas recipe, if you are interested you can find it here. I haven't solidified my dinner plans for tomorrow but I thought I would share a must have and must know Mexican recipe. I actually can't believe I haven't shared this with you, Arroz ala Mexicana or Mexican rice. Such a simple and delicious recipe anyone can make but yet so many get wrong. Sorry I'm going to sound like I'm ranting a bit, but I really hate when I get served "Mexican" rice and it's bright red, taste like tomato paste or is just white rice with a can of corn-carrot-pea and beans thrown in it and called Mexican rice, yuck! Maybe I'm spoiled because my Mom always made perfectly delicious arroz. You may remember that I never listened to my Mom when she tried to teach me how to cook but somehow I remember her special technique and the authentic recipe, I guess I was listening after all. I'm sure most of you already know that the rice is served as a side dish with many Mexican dishes, it can also be enjoyed on it's own or in Tex-Mex cuisine it is used as a filling or topping for many recipes. What ever way you choose to enjoy Arroz ala Mexicana that is exactly it - you will really enjoy this recipe and be very proud of the authenticity and taste.


Ingredients:

1cup (185 grams) long grain rice
1 small yellow onion, finely diced
2 garlic cloves, minced
1 large tomato (200 grams or 7 oz.)
1/2 tsp. salt , or to taste
pinch of ground black pepper
1/2 tsp. oregano
11/2 cups (375 ml) chicken bouillon*
1 tbsp. corn or sunflower oil
1 small can of peas and carrot mix

*For the best flavor use either powdered chicken bouillon or 1 chicken bouillon cube dissolved in water.

1. Finely dice the onion, mince the garlic and roughly chop the tomato. Dissolve the bouillon in the water and set aside. Place the 1/2 cup of the chicken bouillon, tomato, salt, pepper, oregano and 1/4 of the finely diced onion inside a blender container and pulse until completely broken down into a sauce, set aside.

2. Heat the oil over medium heat and saute the remaining 3/4 onion until translucent then add the minced garlic and saute another 2 minutes. Add the rice to the pan and fry until it starts to turn golden like in the photo, stir often to prevent burning. (Frying the rice like this will give the rice a better taste.) Next pour the sauce mix from the blender, be very careful because the sauce can splash up as it hits the hot pan. Then pour in the remaining 1 cup of bouillon and the drained can of peas and carrots, cover and simmer under low heat until the rice is soft and cooked through. You can check the rice a couple of times and if need be add a little more water or bouillon to the rice if the liquid evaporates before the rice cooks through. Allow to cool and serve on the side of any Mexican dish you like or enjoy on it's own.

Perhaps my rice recipe will put you into a celebratory mood and you will inspire you to cook some Mexican food tomorrow to join the celebrations. Like many other countries there are ups and unfortunately downs, I know lately Mexico has been in the news for all of the wrong reasons, but it hasn't always been like this and it will not always be like this. Not all of Mexico is engulfed by the drug violence and certainly not all Mexicans are involved in it. Mexico is a big country with very warm and welcoming people ready to help you experience the vast rainbow of colors, culture, history and huge feasts that makeup Mexico. On this bicentennial year of celebrations I wish nothing more than for a brighter future for the normal everyday people of Mexico.

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