Sunday, December 6, 2009

Xanath Papantla / Vanilla Pepper Shrimp Papantla Style

This delicious shrimp recipe is named for the goddess of vanilla, which originates in Veracruz, Mexico. This should be served over a mound of buttery white rice made with one half cups of coconut milk, one and one half cups of water,(per 2 cup serving) and 4 sprigs of cilantro added when rice is done. Accompany with the Black Beans recipe and the smooth and hot guacamole salsa shown below and corn tortillas.
You will need;
1 pound fresh shrimp

1 med onion finely diced
1 small carrot finely diced
3 cloves garlic finely diced
4 tsp vanilla extract (not imitation)
2 tsp black pepper
1/4 tsp chili powder(pasilla negra)
1 tsp salt
1/4 cup olive oil
1 cup white wine
1 1/2 cup chicken broth
2 tblsp unsalted butter
In a bowl, marinate the shrimp in the onion,carrot, garlic,salt, pepper, chili powder, and vanilla, be sure to mix this well as it is a "dry" marinade, cover and refrigerate for 1 1/2 to 3 hours.

In a skillet; melt the butter in the olive oil and add the shrimp mixture, cook until the shrimp are pink, remove the shrimp to a bowl leaving the veggie mix, add the wine and the chicken broth, stir to reduce the mix to desired thickness and return the shrimp to heat them thoroughly. Serves two. 

Monday, November 2, 2009

Black Beans & Corn

This is a tasty side dish, You will need;
2- Cups of Black Beans, boiled/cooked well with 1 tblsp of salt, saved in it's juices
3- Jalepeno peppers, sliced "nacho style", boiled with the beans
1- med red onion, chopped
1- large red pepper, cut to 1/8" squares
.25- bunch of cilantro
2- cups of frozen corn kernals, out thawing
1/2- tsp cumin
1/2- tsp hot chili powder
the juice of 2 limes
Here are some serving suggestions;
Using a slotted spoon, move the beans and jalepenos to a 3-5 qt saucepan, stir in the; chili powder, cumin, corn, and lime juice. Warm this for 5 minutes then add the cilantro, onions and peppers, stir well, remove from heat, cover, serve.
Suggestion 2
You can strain and rinse the beans, mix all the ingredients, chill and serve as a salsa.
You can add this salsa to your chicken quesadillas.

Ixni-Pec......Mayan Habanero Salsa

Ixni Pec means "dogs nose" in mayan, it's a habanero pepper salsa, very hot, so expect a "wet" nose after eating this one. Always wear plastic gloves when working with hot peppers. You will need;

6- habanero peppers, stems, seeds & membranes removed...diced
2- Lg Roma tomatoes...diced
1- Med Red onion...diced
.25- Bunch of cilantro...chopped
1- Tblsp chopped fresh mint leaves
2- Tblsp bitter orange juice
1 Tsp salt
Mix the items well.....For a hotter salsa, add more peppers.....Serve this salsa with grilled fish or chicken, fresh mangoes, cantaloupe, pineapple and black beans & corn (recipe on this page).

Thursday, October 22, 2009

Chunky Restaurant Style Guacamole

You will need;
8-Avocados peeled, & pitted
2-Large Tomatoes diced
1-Large Red Onion diced
1-Small Bunch of Cilantro chopped
1-Large Lime halved
1-Tblsp Salt
Place avocados in a large bowl and mash with a potato masher, squeeze in the lime juice & mix in the rest of ingredients, cover, chill & serve.

Basic Red Gravy

This is the red "gravy" that you will use to top your enchiladas, dress your burritos, and mix into your ground beef for your tacos.
You will need;
  • 1-10oz. bag of dried Guajillo Peppers (red) seeds and stems separated.
  • 1-large Onion, peeled & quartered
  • 6-cloves of Garlic, peeled
  • 1-tbls black pepper
  • 1.5-tbls salt
  • .5 cup vinegar
  • 2-tbls of knorr suiza or 2 chicken boulion cubes (3 cups of chicken broth can be used also in place of these)
  • 2-Bay leaves
Combine the peppers, onion, garlic, & bay leaf in a 5qt pot and fill with enough water to float the ingredients and bring to a boil. Add the salt, pepper, vinegar, and knorr suiza, stir well and continue to boil until the Guajillo peppers are soft. With a spoon, put everything in the blender and liquify. Pour through a metal strainer into a bowl to remove all the pulp, mix in water from the pot to bring to a smooth, semi thick consistency.

Tuesday, October 20, 2009


You Will Need;
  • 3 Large tomatoes
  • 1 Large Onion
  • 1 Bunch of Fresh Cilantro
  • .75 pound of Cactus (Nopal) available in your local mexican grocery, spines removed.
  • Queso Fresco ("fresh cheese", available in most grocers)
Cut the nopales into .25 inch cubes and boil until soft, cool and rinse well, set aside to cool. Dice the tomatoes, the onion, and the cilantro. Rinse the nopales again with cold water, mix with the rest of the ingredients, sprinkle with queso fresco, & salt to taste.
This salad is used to top your tacos, add to sandwiches, (tortas) & fill burritos. Use along with the Smooth & Hot Guacamole for a wonderful flavor.

Smooth & Hot Guacamole

You will need:
  • 16 green chiles (serano peppers)
  • 4 cloves of garlic
  • 8 avocados
  • 2 small onions
  • 1 tblsp salt or to taste
  • 2 tsp black pepper
  • 1.25 tsp ground cumin
  • 1 tsp ground corieando
  • 2 Limes
  • Sprigs of cilantro, quantity as you like it for garnish.
Boil; Chiles, garlic, and onions until soft. Peel and remove the seed from the avocados & place in the blender or food processor, with a slotted spoon, add the cooked chiles,garlic, & onions, & add the seasonings. (salt, etc.) Squeeze in the juices of the limes, blend smooth, chill & serve garnished with fresh cilantro.

Tuesday, August 18, 2009

Salsa Roja de la Mesa...Basic Red Table Sauce

This is a very common "table sauce" in many parts of Mexico, it is made with a motar and pestal, however here we'll use the blender.

25 Chiles de Arbol (secos, dried)

10 Med Tomates verdes... Tomatillos

3 Dientes de Ajo (con hoja)..Garlic cloves, (peels on)

1/2 cucharita de aceite de acetuna...1/2 tsp olive oil

1 cucharada de sal...1 TSP salt

1.5cucharita de pimienta negra...1.5 tsp black pepper

2Cucharada vinagre...2 TBS vinegar

peel & wash tomatillos
put in frying pan w/un-peeled garlic & "roast" on all sides until soft & browned.
.crack open chiles and empty the seeds into a small frying pan coated with the olive oil and roast the seeds separately, careful not to burn.
Boil the chiles until they are soft.
With a slotted spoon, put the chiles in a blender with the seeds and the vinegar and blend until the seeds are well broken...Add the tomatillos and the garlic (peeled) and blend in pulses leaving them somewhat chunky. Makes about 12oz. Hot, Enjoy!