Substitute for Bitter Oranges and Seville Oranges in Mexican Cooking

What to do when you find a recipe that you want to try but you can't find the ingredients? Like the Seville Oranges called for in this recipe. They are often difficult to find outside Mexico.

Seville Oranges, also called Bitter Oranges, add a tangy citrus flavour that a regular orange just won't duplicate. By combining various citrus fruits, in the right proportions, you can come pretty close to the flavour of a tart Seville Orange.

This combination makes an excellent substitute for Seville Orange Juice. You get a little sweetness from the orange, a bit of tartness from the lemon and lime, and a little bitterness from the grapefruit.

Juice of 1 Orange
Juice of 1 Grapefruit
Juice of 1 Lemon
Juice of 1 Lime

Seville Pork Chops

6 thin lean pork chops
1/2 cup onion chopped
1/2 cup Seville orange juice
1 envelope or tsp. instant chicken broth
1 tsp. leaf marjoram, crumbled
1/4 tsp. lemon pepper
Salt to taste

Trim fat from chops. Heat a heavy skillet over medium-high heat and brown chops on each side.

Remove chops from skillet and set aside. Pour off all but 1 tablespoon pan drippings.

Saute onion until soft in same skillet; add Seville orange juice, instant chicken broth, marjoram, lemon pepper and salt to taste. Stir the sauce until smooth. Return chops to skillet and cover with a lid or aluminum foil.

Simmer for 30 minutes or until chops are tender.

Enjoy!

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Coconut - Glorious Coconut

I love coconut. I love it fresh, dried in trail mix, drenched in chocolate, and in chewy macaroons. I just made this custard again a few days ago and I wanted to share it and a few other Mexican coconut recipes.

Before we get to the recipes here's a tip for removing coconut from the shell if you want to use your own shredded coconut in any recipes.

Bake the coconut in a 400 degree oven for ten to fifteen minutes. Wrap the baked coconut in a towel, and tap it with a hammer all over. This loosens the meat from the shell. Use a vegetable peeler to scrape off the brown skin before grating the meat.

Cocada (Coconut Custard)

2 cup sugar
2 cup water
3 inches stick cinnamon, broken up
1/2 cup flaked coconut
3 cups milk
4 eggs
1/4 tsp vanilla
2 cup whipping cream
2 tbsp toasted sliced almonds

In uncovered 2-quart saucepan simmer sugar, water, and cinnamon for 10 minutes. Remove and discard cinnamon pieces.

Add coconut and cook, uncovered, about 5 minutes or till syrup is nearly absorbed, stirring frequently.

Stir in 2 1/2 cups of the milk; cook till mixture is hot.

In bowl beat eggs with remaining 1/2 cup milk. Slowly stir about 1 cup of the hot mixture into egg mixture and stir together quickly. Stir egg mixture into coconut mixture in saucepan.

Cook and stir till mixture thickens slightly but does not boil. Stir in vanilla. Pour into a 1 1/2 quart bowl or individual serving dishes; chill.

Before serving, whip cream and add a dollop to each serving of pudding. Garnish with almonds, if desired.

Serves 8 - 10


Limes filled with Cocada

This one is a bit more complicated but worth the effort!
It's a unique way to serve cocada and will impress even the most accomplished chef.

16 Mexican limes (limónes) or Key Limes
1 tbsp baking soda
3 cups granulated sugar
3 cups water
Coconut Filling (Cocada) (see above recipe)

In a medium saucepan, cover limes with water and simmer, covered, until slightly softened—about 20 minutes.

Pour the contents of the saucepan into a clay pot. Sprinkle with the baking soda, cover, and let stand overnight at room temperature.

The next day, drain the limes. Cut a small slice from the top of each and carefully hollow them out. Discard the pulp and return the limes to the clay pot with enough hot water to cover. Cover with a dishtowel and a tight-fitting lid. Let stand overnight again.

The next day, drain the water and replace it with fresh hot water. Let stand, covered, as above.

Repeat this process for 3 or 4 days, until the limes are no longer bitter.

Combine the sugar and water in a medium saucepan. Bring to a boil and add the limes, simmering until the syrup is quite thick. This takes about 45 minutes to an hour.

Let cool overnight. To serve, remove the limes from the syrup and fill with Cocada.


Enjoy!

Linda

You can find all of these recipes and tons more Mexican Food Recipes at my Cook Mexican Food Website.

Choose Jicama for Low Calorie Snacks and Salads

Jicama (pronounced HEE-ca-ma) and also known as Mexican Potato or Mexican Turnip is a delicious white fleshed vegetable used in many mexican salads.

Jicama is a crispy, sweet turnip-shaped root vegetable with a light brown skin and is dieter's delight. Two cups of jicama has only 45 calories, no fat and tons of vitamin C.

When shopping for jicama look for smaller specimens. As a jicama grows, the natural sugars turn to starch which can make the vegetable taste more like a potato and less like a sweet, crispy fruit.

Larger jicama are great to use in stews and soups but the smaller ones are wonderful in salads and eaten raw as a snack.

I love the white jicama flesh against the backdrop of bright red beets and orange carrots in this salad:

Jicama Salad

1 lb (2 small) jicama, peeled
2 large beets, trimmed and peeled
2 large carrots, peeled and cut into 3-inch lengths
1 can mandarin orange segments
zest from 1 lime
3 tablespoons freshly squeezed lime juice (about 2 limes)
2 to 3 tablespoons extra-virgin olive oil
salt and pepper to taste
1/4 cup unsalted peanuts, coarsely chopped

Using a mandolin or very sharp knife, julienne the jicama, beets, and carrots and combine in a large bowl.

Drain the mandarin oranges, reserving liquid, and add orange segments to bowl with jicama.
Whisk the lime zest and juice into 1/4 cup of the mandarin orange liquid. While whisking, drizzle in the oil to make smooth vinaigrette.

Pour the vinaigrette over jicama mixture, toss to coat, and season with salt and pepper.
Transfer the jicama salad to a platter and sprinkle with the peanuts.

If you find the vinaigrette a bit tart for your tast, add a drop or two of honey to make it sweeter to your taste.

Enjoy!

You can find this and tons more Mexican recipes at www.cook-mexican.com

Mexican Corn Lasagne Makes a Great Weekend Meal

If you love lasagne like I do, you'll love this Mexican corn lasagne recipe.

It is quicker to make than an Italian lasagne because there are no noodles to pre-cook. You use tortillas direct from the package and which saves lots of time.

Make this Mexican meal ahead to serve on a busy weeknight or serve it as a great weekend meal.

Mexican Corn Lasagne

1 lb ground beef
1 small onion, chopped
1 18 oz can whole kernel corn
1 15 oz can tomato sauce
1 cup piquant sauce
1 tablespoon chili powder
1 teaspoon cumin
16 oz cottage cheese (low fat or regular)
2 slightly beaten eggs
1/4 cup grated parmesan cheese
1 teaspoon oregano
1/2 teaspoon garlic powder
12 corn tortillas
1 cup shredded Monterey Jack or mozzarella cheese
1 tsp saltpepper to taste

Preheat oven to 375 degrees.

Brown meat with the onion, salt and pepper. Drain the meat and then add corn, tomato sauce, piquant sauce, chili powder and cumin. Simmer, stirring frequently until everything is heated through. Set aside.

Combine cottage cheese, eggs, parmesan cheese, oregano and garlic powder. Mix well.
Arrange 6 tortillas on bottom and up the sides of lightly greased 13x9 inch baking dish, overlapping as necessary.

Top with half the meat mixture. Spoon all of the cheese mixture over meat. Arrange remaining tortillas over cheese, overlapping as necessary. Top with remaining meat mixture and then cover entire dish with shredded Monterey Jack or mozzarella cheese.

Bake in preheated oven at 375 degrees about 30 minutes or until hot and bubbly. Let stand 10 minutes before serving.

Enjoy!

You can get this and other recipes sent direct to your email inbox by subscribing to my Cook Mexican Recipes Newsletter.

Linda
Cook Mexican

Mexican Cooking Recipes Delivered to Your In-Box

Hey! We forgot to mention in our last post that we've changed the Cook Mexican Newsletter too. Twice a week, we're sending amazing and delicious Mexican recipes directly to our subscribers email inbox.

Every weekend, just before the start of another busy week, subscribers to the Cook Mexican newsletter receive a quick and easy Mexican recipe that will get great tasting and nutritious food on the table FAST!

Then, later in the week, our newsletter goes out again - this time the recipe(s) will be perfect for weekend fiestas and parties and Mexican recipes for when there is a little more time for more complex Mexican meals (complete with leftovers for the week ahead).

Of course, we also post all of the Mexican recipes that we send out in our newsletters to our website for everyone to enjoy!

Cook Mexican Now Dedicated Solely to Mexican Recipes

We've just finished our website redesign! We've changed the focus of Cook Mexican so that it is now dedicated to serving up the finest Mexican food recipes on the internet.

We're still in the process of adding hundreds of Mexican recipes but we'd like to invite you to pay us a visit and tell us what you think.

Here's a small sample of the recipes you'll find already on the site:

Homemade Baked Tortilla Chips
Canned Tomato Salsa
Mexican Hot Chocolate
Classic Margarita
Frozen Strawberry Margaritas
Chicken Tamales
Ice Cream and Bananas
More Mexican Recipes

Want to see your own favorite Mexican recipes added to our collection? Use our contact form to submit your recipe and we'll be glad to share it with the world.

Don't forget to check out the NEW Cook Mexican store too! We've got all the staples for great Mexican cooking plus lots of fun items.

Cook Mexican Food

Try This Special Mexican Dessert

Capriotada makes a wonderful sweet and delicious dessert. It's well worth the effort!


CAPRIOTADA

1/2 cup dark brown sugar (packed)
1 1/2 cups water
2 cinnamon sticks
6 whole cloves
8 x 1/2" thick slices of bolillos (or slices of French bread, toasted
2 egg whites
2 egg yolks, lightly beaten

Oil for frying

1/2 cup raisins
1/2 cup shredded Monterey Jack cheese
1/2 cup slivered almonds

Preheat oven to 350 degrees.

Place sugar, cinnamon sticks, cloves and water in a saucepan and bring the water to boil. Reduce the heat to simmer and stir constantly until the sugar melts and thickens to a syrup consistency. Remove the cinnamon sticks and cloves and keep the syrup warm.

Beat the egg whites to stiff peaks. Fold in the lightly beaten egg yolks.

Heat enough oil for frying. Dip each piece of bread lightly in the egg batter and fry, turning until golden on all sides. Drain on paper towels.

Butter an 8X8 inch glass baking dish.

Put four bread slices in a single layer in the dish and evenly pour half of the warm sugar syrup over the bread.

Sprinkle with half the raisins and half the cheese. Place the remaining four bread slices on top and pour the rest of the syrup over this. Top with the rest of the raisins and cheese then the almonds.

Cover the dish with foil and bake until the syrup is bubbling, about 25 minutes. Cool slightly then spoon onto plates and serve.

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Will that be a burrito, a chimichanga or a quesadilla?

Take a tortilla, fill it with some delicious fillings and what do you have?

Is it a burrito? Or a chimichanga? Or maybe it's a Quesadilla? But what if it's a Sincronizada?

It could be any one of them or none of them. So let's take a look at what each one really is.

A burrito is a single tortilla with a filling, rolled into a tube shape. They can be stuffed with eggs, for a breakfast burrito or meat, beans or cheese for a lunch burrito. The burrito can be picked up and eaten like a sandwich and is a very popular lunch food for workers in Mexico.

Chimichangas are made by taking a tortilla and putting a filling in the center of it. Instead of rolling the tortilla, fold it like you would wrap a sandwich with plastic wrap. Fold in the top, then the bottom and then the sides. Fry the chimichanga in oil, folded side down until it's golden brown, then fry the top and there you have it. Fill it with cheese, green chilies and sour cream for a quick, easy and tasty lunch! The chimichanga, or chivichanga, as it's sometimes called, originated in Northern Mexico as a deep fried tortilla with filling and quickly made it's way across the American border into Tex-Mex restaurants everywhere.

So what's a quesadilla then? Take that same tortilla, put filling on 1/2 of it and flip the rest of the tortilla over the filling and fry it on each side. So that's kind of like a soft taco except that it's fried. Fill it with cheese, chicken, onions and tomatoes.

Now we get to the Sincronizada. Put a tortilla on a grill, put some topping on it and cover it with a second tortilla. Fry it on each side and cut it into wedges. You'll find that sincronizadas are often called guesadillas in many restaurants - just to make life even more confusing.

So what's the moral of the story? A tortilla, stuffed with something yummy, is delicious any way you slice it; or fold it; or cover it!


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Mexican White Rice and Vegetables

I love simple and healthy food. Here's a typical recipe that would be served in Mexico for the mid-day meal, called Comida. It would traditionally be a part of a five course meal, this being one of the courses. It's also great as a side dish for a typical American style meal.

Arroz Blanco con Verduras (White Rice and Vegetables)

1 1/2 cups milk, divided
2 ounces cream cheese
1 cup rice, soaked in warm water, rinsed thoroughly and allowed to dry in a sieve
2 tablespoons vegetable oil, preferably corn oil
2 cloves garlic, peeled and finely chopped
4 green onions or scallions, including green part, chopped
1 cup chopped fresh mushrooms
1-2 serrano chiles
1 cup chicken broth or stock
1 cup cooked or thawed frozen vegetables (corn, peas or mixed vegetables)
salt to taste

In a blender, puree 1/2 cup milk with the cream cheese and set aside. In a medium-size heavy-bottomed saucepan, heat the oil and saute the rice, stirring, until it forms clumps. Add the garlic, onion, mushrooms and chile and continue to saute, stirring, until the rice separates into individual grains.

Add the broth or stock, with salt to taste, and bring to a boil. Cover, reduce heat and simmer until the water has just been absorbed. Add the cup of milk that was not blended with the cheese, cover again, and continue to cook over low heat until the milk has been absorbed.

Remove from heat, stir in vegetables, pour the cheese mixture over all, cover and let stand for 15 minutes before serving.

Stir and serve.

Serves 6.

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What is Authentic Mexican Food

I have recently been involved in a discussion about authentic Mexican food. The problem is how do you define "authentic".

If two people have two different recipes for the same Mexican food, both having been handed down through generations, which one is the "authentic" one? Are they both authentic even though they are different recipes for the same dish.

For the sake of argument, lets assume that they are both authentic. Now let's take one and adapt it for more modern times by using a canned or prepared ingredient, such as a jar of salsa verde. Is it still authentic or did it lose it's authenticity when you add a "prepared" ingredient.

There's some discord over the issue of authenticity out there in the Mexican cooking world and some passionate debate.

If you want to know what I think, here it is. I don't think there is any such thing as a purely authentic recipe in the sense that an antique could be authentic. A recipe is not a thing in itself, it is only a guideline for preparing food. I think any food that has a history of being prepared for more than one generation can be called "authentic" and that it will have many recipe variations because every cook has to make adaptations based on the ingredients available, cost, personal tastes and time constraints to name just a few things.

If you get your hands on a recipe that claims to be "authentic" but it calls for a can of this or a bottle of that and you're more of a purist, then by all means, make your own adjustment to add homemade this or that and then you have created your own authentic recipe version. A version that is no better and no worse than any other recipe for that particular dish in any way except that it suits your personal requirements.

So if you are lucky enough to get your hands on a recipe that makes a food you abolutely love, instead of examining the historical significance of the recipe, perhaps it's better just to share the food with family and friends and give thanks for the abundance and variety that our world has to offer.

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Mexican Coffee is Good for the Soul

It's a rainy, windy Sunday afternoon here in the north and I was just thinking what a perfect day to curl up with a good book and a cup of Mexican coffee.

Many Mexican coffee recipes I've seen make about 3 quarts of coffee. Unless you have a large family, lots of guest dropping by or a pretty serious coffee habit, that's just too much coffee.

I've pared down my favorite Mexican coffee recipe to make just two mugs full. Two mugs are just enough for me but you could share one if you wanted to or double (or even triple) the recipe.

Oh - and feel free to spike it with a little Kahlua or Irish Cream (which is my favorite).

Here's the recipe and then I'll tell you a few of my tricks.

Mexican Coffee for One (or Two)

1 cup milk
1 1/2 cups water
1 heaping tablespoon instant coffee granules
1 heaping tablespoon cocoa powder
1/2 teaspoon vanilla extract
1/4 tsp cinnamon powder
pinch of salt

Makes 2 cups

Put everything in a sauce pan and heat over medium-low heat until there's lots of steam but don't let it boil. Remove from heat and pour into mugs. Sweeten to taste.

Notes:

Since I usually only have skim (non-fat) milk in my fridge, I use 1/2 cup skim milk with 1/2 cup canned evaporated milk for a little more creaminess. You can use non-fat milk, whole milk, evaporated milk or cream in any combination to make 1 cup.

If I have already made a pot of coffee, I'll substitute the perked coffee for the water and add just a bit of instant coffee granules to make it a bit stronger.

Pour some kahlua or irish cream into the bottom of your mug and pour the Mexican coffee on top (mixes it without using a spoon - one less thing to wash and put away).

Top it with whipped cream and sprinkle with cinnamon or cocoa powder if you want to impress somebody.

There - that's how I make Mexican hot chocolate. Now I think there's a chick flick with Johnny Depp calling my name.

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Mexican Day of the Dead - Dia de los Muertos

Dia de los Muertos, the Mexican Day of the Dead is celebrated each year on November 2nd.

For those of us used to the celebration of Halloween complete with funny ghosts and ghouls, the Day of the Dead may sound rather macabre. In fact, unlike Halloween when we all set out to scare one another with morbid decorations and scary masks, the Mexican Day of the Dead is a much more spiritual, emotional and festive occasion. Indigenous people believed in the cycle of life/death/rebirth and so view death as a part of the cycle of life.

The Mexican tradition is that, on November 2nd, the Day of the Dead, loved ones lost to death return to their homes and families for a single day. Often, a great feast, the Fiesta de Muertos, is prepared and shared with friends and family.

Families may attend the cemetery and the graves of loves ones past and this is where the fiesta will take place. Sumptuous traditional foods are prepared and festivities are held at the graves sides with the spirits or souls of dead loved ones all around.

Traditionally, the fiesta will consist of spicy meat dishes, sweet desserts and the bread of the dead, "pan de muertos", which is a special egg batter bread.

Here's a simple recipe for a traditional sweet dish for the Fiesta de Muertos.

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Calabaza en Tacha - Candied Pumpkin

1 small pumpkin (about 5 lbs)
6 cinnamon sticks
1/2 cup of orange juice
4 cups water
5 cups dark brown sugar

Cut the pumpkin into large chunks (about 2 inches square). No need to peel it but you can if you like.

Remove the seeds and strings from the pumpkin cubes. With a sharp knife make diamond designs over the pulp of the pumpkin to allow the sugar syrup to penetrate.

Put the sugar in a pan with the cinnamon sticks, orange juice, and water. Bring to a boil and stir until the sugar has dissolved.

Place the first layer of pumpkin pieces in the pan with the sugar syrup, pulp side down so they absorb as much juice as possible. The second layer should be with the pulp turned upwards.

Cover and simmer until the tops of the pumpkin pieces look somewhat glazed, and the pumpkin is soft and golden brown.

Let cool at least 2 hours.

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When is a chili pepper not a pepper

Let's talk about peppers and chilies. Are chili peppers really peppers?
Or are chilies really something different than peppers.

Of course, the black pepper that we have in the shaker on the table is not related to chilies at all. It is native to South India and is totally unrelated to chilies. In this case the name pepper derives from the Sanskrit word "pippali".

But what about bell peppers? Or a chili pepper? Obviously, they aren't peppers as mentioned above, so what are they then? Are they chilies?

Acually - they are all in the same family (Capsicum) and are all "peppers" and at the same time they are all "chilies". In truth, however, it's probably more proper to call them chilies than to refer to them as peppers (even though some - like the bell pepper - are only known by that name).

Originally the word pepper referred to the table pepper we talked about above, not the chili peppers but the word "pepper" began to be used to refer to chilies with some chilies actually being named peppers. That's what has created all the confusion.

The easy way to remember is this rule of thumb. If you grind it from a pepper mill or shake it from a shaker on the table - it's not a chili.

So a bell pepper is really a chili, as is habanero chili pepper.

Many people consider bell peppers to be different than chili peppers (usually defining a chili as a pepper with heat) when in fact they are from the same plant family - they just have different amounts of capsaicin which is the chemical in their flesh that provides the heat.

The relative heat in a chili pepper is usually rated in "Scoville Units" after Wilbur Scoville who originally devised the test to measure the heat level of chilies.

Some Familiar Types Of Chilies:

Bell Peppers (green or red): These are the mildest of the chili family. Used in the dishes of many cultures. Green bell peppers are immature red bell peppers. Scoville units = zero.

Anaheim: Very mild. Six to eight inches in size and deep, shiny green. Often stuffed or added to salsas. Scoville units = 500 - 2,500.

Cayenne: From four to twelve inches in length. Deep green, yellow, orange, or red. Long, skinny, and wrinkled in appearance. Hot in taste. Scoville units = 30,000 - 50,000.

Jalapeno: Range from dark green to red. Use whenever recipe simply calls for hot chile peppers. They can be fresh or canned. Scoville units = 2,500 - 8,000.

Poblano: Dark green, shiny and large in size. Mild to medium on the hotness scale. They can be fresh or canned. Scoville units = 1,000 to 2,000.

Serrano: Fairly high on the hotness scale. Can be found canned, pickled, or packed in oil with vegetables. Often served in Thai or Mexican dishes. Scoville units = 8,000 - 22,000.

Habanero: The hottest pepper on earth. Often used to make scorching hot sauces. Scoville units = 300,000 - 400,000.

All chilies are good for you - with a good supply of vitamins A, C and E along with folic acid and potassium. Some scientific studies have also found that capsaicin can help to beat cancer cells - particularly prostate cancer.

So eat up! Whether it's the mild bell pepper, the nice heat of a jalapeno or the scorching heat of a habanero, your body will thank you.

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Salsa by the Dozen

The word "salsa" comes from the Spanish word for sauce. It's also related to the Latin word "sal" which means salad. So which is it? A sauce or a salad?

How about both?

Salsa can be made so that it resembles a sauce, such as the bottled salsa you would buy at your grocery store or those made in a blender with canned tomatoes. Salsa can also be a salad if you use fresh, chopped ingredients like fresh juicy tomatoes or sweet, delicious fruit.

Traditional salsa is made with tomatoes, but today, there's more interest in creating sweet delectable salsa from fruits like mangos, peaches and pineapple.

Essentially salsa, regardless of whether you start with a tomato or a mango, has the same type of ingredients. Something sweet like the tomato or other fruit; something sour like lime or lemon juice; something savory or spicy and finally, something salty.

Let's take a basic tomato salsa recipe. It has sweet tomato (whether canned or fresh) some lime juice for sour, an onion or some other savory/spicy ingredient and some salt. That's it - but that covers the four flavors that makes a perfectly balanced salsa.

So what if you wanted to make a fruit salsa. Let's look at a recipe for peach salsa:

2 cups peeled, diced ripe peaches
1/2 cup diced red onion
1/2 cup diced red bell pepper
1/2 teaspoon minced jalapeno chiles
2 tablespoons lime juice
1/4 cup minced fresh mint
2 teaspoons frest grated ginger
Pinch of salt
(Combine all ingredients, let sit for one hour and serve)

We have peaches and red bell peppers for sweetness.
There's lime juice for sour.
Add some onion, chilies, ginger and mint for spice and depth.
Add a bit of salt and there you have it - a perfectly balanced salsa.

Now that we know the formula, it's easy to take any sweet ingredient and turn it into a salad style salsa. So let's create our own salsa:

Let's start with sweet chunks of pineapple - either fresh or canned (drained)
Add the juice of 1/2 a lime
Some chopped onion (red would be nice and mild - and colorful)
Basil goes great with pineapple so lets add a small handful of chopped basil
For a little heat, lets add a small jalapeno chopped (remove the seed and veins for less heat)
A touch of salt and there you have it.

Experiment with making your own salsa. Remember - something sweet, a little bit of something sour, something savory or spicy and a touch of salt.

Note: I just made and tried the pineapple salsa (above) that was based on our four elements of flavor - it was delicious.

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Welcome Mexican Food Lovers

Welcome to the Mexican Food Lovers blog. It is our intention to share our love of mexican food and mexican recipes. We'll discuss ingredients, recipes and mexican food in general.

Watch for our first post where we'll discuss authentic mexican salsa.

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