DRUNKEN RICE PUDDING

Ever since I first tried Ancho Reyes, I was hooked!  I mean really, what’s not to like about a 40%AV Chile Ancho Liqueur.  I have been trying it in different cocktail menus all around LA (all winners) but I had ben curious to give it a try in the kitchen for sometime now.  My first instinct was to use it on a dessert, so when Paola mentioned making Arroz con Leche, it just made perfect sense to bring these two together.  We were right; it was just way too good.

I am not going to lie to you all though, having a little Chile Ancho on ice with soda water may have helped a bit, but it made our cooking time a lot more fun.  Between boy drama and family heartaches, this arroz con leche and Ancho Reyes made for the perfect ending to our latest cooking date.  Paola and I look forward to cooking with this a lot more..

We hope you enjoy it as much as we did!

Xo,

B

You can find Ancho Reyes at K&L Wines

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Ingredients

1 cup Arborio rice

2 cups water

3 cups milk

1 cup coconut milk

1 cinnamon stick

1/2 teaspoon Vanilla extract

1/4 cup Ancho Reyes Liqueur plus 1/4 teaspoon for serving  

1/2 cup sugar

1/2 teaspoon Kosher salt

Freshly ground cinnamon and chocolate shavings for sprinkling

Preparation

Combine the rice, cinnamon stick and water in a medium pot over medium heat and bring to a simmer. Cook for a few minutes, stirring occasionally, until the water is almost gone, about 5 minutes. Add the milk, coconut milk, vanilla, Ancho Reyes Liqueur, sugar and salt. Bring to a boil over medium heat and then lower to a simmer, about 20 to 30 minutes. Remove from the heat and allow to cool. Serve into bowls and pour the remaining Ancho Reyes Liqueur onto the arroz con leche. Sprinkle with cinnamon and chocolate shavings and serve. 

ARROZ ROJO

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I am heading to Oaxaca this coming weekend for my friends wedding, and have been laying low on the carbs for a while (you know, a girls gotta fit in her dress).  So I must admit that I was extra excited when Paola and I decided to remake this all time favorite rice recipe of mine.  Arroz rojo is a staple in Mexican cooking and there are several variations, but Paola and I decided to keep it traditional this time around and share an all time classic with you all.  I hope you love and devour it as much as we did.  We'll be sharing other rice recipes in the future.  Her mom told me over the phone today of a cilantro and lime recipe I cannot wait to try!

This arroz rojo recipe keeps super well, so if you decide to only have a small portion as a side dish and save the rest for a latter occasion, please do so.  But just in case you want to go all out and have it as your main dish (as I did), I recommend you top it off with a fried egg and accompany it with a few chipotle peppers and of course, a few tortillas and a cold beer.  I mean, after spending sometime in the kitchen making dinner, a gals gotta reward herself with a cold one right? 

Provecho 

B

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Ingredients

1 15 oz can tomatoes in juice, drained

1/2 white onion, chopped

2 cloves garlic, peeled, halved

1 3/4 cups chicken broth

Salt to taste

1 1/2 tablespoons vegetable oil

1 1/2 cups jasmine rice

1/4 cups peas 

1/4 cups diced carrots

2 serranos, cut a slit down the center of one side

1/4 cup flat leaf parsley, chopped

Preparation

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear. Drain rice and reserve.

 In a blender puree the tomatoes, onion, and garlic. In a measuring pot, heat the chicken broth until steaming.  Keep warm.

 In a large sauté pan with a tight fitting lid, heat the oil over medium heat. When hot, add the raw rice and stir regularly until the grains become translucent and some start to turn brown. This takes about 5-6 minutes.  Add the pureed tomato mixture. Stir. Cook until liquid is reduced and the mixture is somewhat dry-looking, about 2-3 minutes.

 Add the warm broth, chiles, peas and carrots, and parsley. Stir thoroughly. Cover and cook over the lowest heat for 15 minutes. Remove from heat, and let stand for about 5 minutes.

Uncover and test a grain of rice. If it is still a little hard, re-cover the pan and set back over the low heat for another 5 minutes. (If all of the liquid is absorbed, add 2 Tbsp of water before returning it to the heat.)

As soon as the rice is done, fluff it with a fork and turn off the heat, allowing it to rest until it releases all the steam to finish cooking. Use the two serranos for decoration when serving or eating. 

COSTILLITAS EN SALSA VERDE CON COLORADITO

In lieu of my endless supply of Guelaguetza's mole paste ;) Paola and I decided to get creative with mole this week and modify this classic Pork en salsa verde recipe by substituting the chiles chipotles (found in the original recipe) with a bit of Guelaguetza's Mole Coloradito Paste.  It was incredible!  For those of you who are like me and always ask "for something spicier" at restaurants, we recommend you take our advise on adding the serrano peppers for garnish, it gives it that perfect kick at the end.   

Enjoy!  

oh, and don't forget to tag us on your cooking posts.  We LOVE going through all the posts! 

Bricia: @BriciaLopez | Paola: @PaolaPVR

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 Ingredients:

1 pound tomatillos, husked and rinsed

1/4 cup Guelaguetza Mole Rojo paste

2 cups cilantro leaves

4 whole cloves garlic, peeled, plus 6 cloves, roughly chopped

1 tsp. sugar

1 tsp kosher salt

2 lbs. baby back pork ribs, cut into individual ribs

4 cups of chicken stock

1 tsp. dried Mexican oregano

1 large white onion, cut lengthwise into 8 wedges

Kosher salt and freshly ground black pepper, to taste 

Warm tortillas, for serving

Garnish:

2 Serrano peppers

1 Avocado 

Preparation:

Bring water to a boil in a small saucepan, enough to cover your tomatillos.  Place tomatillos in the saucepan, and cover with water. Bring to a boil over high heat; cook until slightly soft, about 5 minutes.

Carefully strain the tomatillos and place them in a blender or food processor along with the mole coloradito, cilantro, sugar, and 4 whole cloves of garlic.  Pulse until puréed; set salsa aside. Season with salt.

Bring pork and broth to a boil in a 6-qt. dutch oven or saucepan over medium-high heat. Cook, stirring occasionally, until all liquid evaporates, about 1 hour. Continue cooking pork, stirring often, until it begins to caramelize on the outside, about 10 minutes. 

Add chopped garlic, oregano, and onion.  Cook, stirring, until soft and lightly browned, about 10 minutes. Add sauce, and fry, stirring constantly, until slightly reduced, about 5 minutes. Add 4 cups water, bring to a boil, and then reduce heat to medium-low; cook, stirring occasionally, until pork is tender and sauce is thickened, about 30 minutes. Season with salt and pepper.

Divide pork and sauce among serving bowls and garnish with chopped Serrano chiles, avocado, red onion and lime. Serve with tortillas.