Posts tagged #1-30

SCALLOP AGUACHILE

 

A couple of weeks ago my homie Ceviche Project showed up at one of my world cup game viewing parties with a kick ass gift for me - Xertoli Olive Oil, from Spain.  As soon as I opened the bottle I couldn't believe the smell.  It was heavenly.  I knew from that moment that my next test kitchen stint had to include an olive oil element, so with that and the inspiration of Ceviche Project, my girl Paola and I got busy in the kitchen and begun working the magic.  The recipe calls for only a couple of serranos, but for those of you (myself included) who have a love for spiciness go ahead, don't be scared and add a couple more ;) 


INGREDIENTS

1 lb Scallops, sliced crosswise 1/4 inch thick

3/4 cup fresh lime juice

1 small red onion, sliced thinly

Two serranos, stemmed and roughly chopped

1/4 cup chopped fresh cilantro 

1/4 cup chopped fresh parsley 

1 tablespoon fresh mint

1/2 tablespoon extra-virgin olive oil

Kosher salt to taste

1 cucumber, peeled and seeded, chopped into 1/4-inch pieces

1 1/2 teaspoon sugar

Tostadas for serving

2 avocados, halved, pitted, and sliced, for serving

PREPARATION

In a large non-reactive bowl (glass or ceramic), combine the onions with the lime juice. Reserve while you make the aguachile. 

In a blender, combine the serranos, cilantro, parsley and mint, olive oil and puree until smooth. Season the aguachile with salt.

Combine scallops and cucumbers with the onions and pour the aguachile until well coated. Stir well, then season with salt and sugar to balance the acidity and flavors, cover and sit out at room temperature to allow flavors to meld together, about 30 minutes.

Serve the aguachile on a platter along with tostadas and avocado slices. 

 
Posted on July 10, 2014 by Bricia Lopez and tagged 1-30.

PASTA CON MOLE

 

OK, I know what you are thinking.. Pasta with mole??? really? 

Yes, REALLY.  My family and I bring a killer mole paste from Oaxaca, that aside from making the best mole ever, it can be used for many other different recipes.  Paola and I have made it our mission in life to create a series of alternative mole recipes and make extra use of that mole jar in my pantry, because as much as I love mole, from time to time I want to be able to make more than just the traditional pollo con mole or mole enchiladas. 

This pasta recipe is a spin off from a pasta my mama makes with a variety of spices.  She usually adds cooked shrimp to and serves it cold.  Again, perfect to take to the office or picnic on a hot day. I hope all of you enjoy!

Don't forget to tag this and all other Guelaguetza Mole Recipes with our oficial hashtag #ilovemole.  We are always looking for the next recipe to feature on the blog and who knows, we may just surprise you with a jar of our mole at your door step ;)

Happy cooking!

INGREDIENTS

1 Tbsp olive oil

1 cup roasted red bell peppers, julienned 

1/2 cup roasted corn

1 pound shell or penne pasta 

 

For the Mole Coloradito Dressing:

1 cup Mexican crema

2 tablespoons Guelaguetza Mole Coloradito ® paste

1/4 teaspoon cumin, ground

1/4 teaspoon Paprika

1/4 cup chopped fresh parsley

1 garlic clove, finely minced 

1/2 Lemon, juiced

Salt and pepper to taste

PREPARATION

 Heat a large pot of water and bring to a boil, add about 1 teaspoon of salt. Once the pasta water is boiling, add the pasta to the pot and cook until al dente. Strain and place into serving bowl.

To prepare the corn and the bell peppers- place corn and bell peppers directly onto the flame, turning constantly until slightly charred on all sides, about 5-7 minutes. 

Put bell peppers in a medium bowl and cover for a few minutes to steam, this will make peeling the skin off easy. Uncover until cool to handle, remove most of the skin. Cut peppers lengthwise, julienne style.

Using a knife, shave the corn off the. Put corn and bell peppers in the pasta serving bowl

To make the Mole Coloradito Dressing - Mix all the ingredients and stir to combine. Add to pasta and adjust seasonings. 

 

 
Posted on June 3, 2014 by Bricia Lopez and filed under recipes and tagged Pasta Con Mole Entrees 1-30.

SALPICON DE RES

 

Memorial day weekend is here and of course, that means shorter short, sun, beaches and (my favorite) picnics. Salpicon de Res has been a long time favorite of mine.  Next to a great tinga tostada, a tostada de salpicon has got to be it.  Because the dish is served cold its absolutely perfect to take on a picnic, and makes for a great on-the-go snack when heading to the beach this summer.  I also love that the longer you keep it in the fridge marinating, the deeper the flavor gets. Its also great for any large gathering.  You can put out for your guests, pair it with a great green salsa, avocado, throw in a bag of chips and listo! 

Hope you are all enjoying your memorial day weekend.  I'll be at the beach eating up my salpicon left overs with Paola ;) 

xoxo

 

INGREDIENTS: 

2 lb. beef flank steak, cut into 2 equal pieces

1 white onion, thickly sliced, plus 1/2 white onion, thinly sliced

2 tsp. sea salt, plus more, to taste

3 garlic cloves

2 bay leaves

1/2 cup olive oil

1 tbs. dried oregano

1/4 cup fresh lime juice

4 serrano chiles, finely chopped

2 tbsp vinegar

1/2 cup fresh cilantro leaves, chopped

Freshly ground pepper, to taste

1 cups of shredded romaine lettuce,

radishes, thinly sliced for garnish

1 avocado, pitted, peeled and sliced

PREPARATION:

 Put the flank steak, the thickly sliced onion, garlic, salt and bay leaves in a large pot and add water to cover. Bring to a simmer and skim off any foam that forms on the surface. Let simmer until the meat shreds easily, 20 to 30 minutes.

 

When the beef is tender, turn off the heat. Remove the beef from the broth and let it cool, refrigerate the remaining broth for another use. Trim off any excess fat from the beef, then finely shred the beef with your hands. Put it into a bowl with the thinly sliced onion. Stir in the lime juice, chopped serranos, and vinegar; season with salt and pepper, then toss together with lettuce and cilantro. Let rest for 30 minutes to allow the meat to marinade.

 

Put the beef mixture on the tostadas and garnish with radish and the avocado slices, shredded lettuce and finely chopped onion. Serve at room temperature. Serves 6.

 
Posted on May 25, 2014 by Bricia Lopez and filed under recipes and tagged Salpicon De Res Appetizers 1-30.