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Joined: Nov 2008
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Karina's famous mexican mole

Ingredients:

* 1-2kg of your favorite meats
* 4-6 fresh chili Poblanos(not canned)
* 1 bottle(125g) of Do�a Maria mole paste
* 2 cups of shelled peanuts
* 1 cup of sesame seeds or 3/4 cups tahini
* 1 cup brown sugar or piloncillo(if it's available)
* 6-7 gram crackers (the square kind)
* 1 bar(round) of the Chocolate "la abuelita"
* 1 stick of cinnamon

* Some of the ingredients may be as unavailable to you, as they are to me; since I currently reside in Peru. You can easily find them over the internet. I use mexicoetal.com or any of the other mexican food sites around.

1. Boil your meat until throughly cooked, retaining the broth.
2. Roast the Poblano peppers over your stove under they are char'd and put in cold water to peel the skin off.
3. Mix the roasted chiles with the remainder of the ingredients in a blender and puree. Adding enough broth just to liquefy it. I usually blend for over 3-5 minutes to get it very smooth.. it's important it have no little chunksor chips.
4. Pour the mix into a pan with your meat and bring to a boil, then reduce and simmer for 30 minutes.
5. If it's becoming too think for you tastes add a little left over broth.
6. Serve and enjoy a little piece of home in every bite.

Usually eaten with onions soaked in lemon juice as ganish, over flour or corn tortillas.

*some like is sweeter and will add more sugar or chocolate. It's really a fun dish to play with because you can add more of, or remove whatever you think your in the mood for that day.

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Karina, welcome to the forum, hope that you enjoy your stay. And your recipe sounds sooo good thanks for sharing it with us.
Rosie


Rosie L
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I am looking for a great paella recipe. But is that a Spanish recipe? Does Mexico have its own version of paella?

I also would love a good flan recipe! I have a hard time carmelizing that sugar on the bottom.

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Hi Lori,

Paella definitely falls into the Spanish category. Here is a relatively easy recipe for flan...

1 cup white sugar
1/4 cup water

3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract


1. Preheat oven to 350 degrees F (175 degrees C). Place a large roasting pan in the oven. It needs to be large enough to hold a 9-inch round baking dish. Have a 9-inch round baking dish out and ready to use.

2. In a medium saucepan over medium heat, combine the sugar and water. Cook, swirling the pan from time to time, until the color is dark brown and smell like caramel. This will take about 15 minutes. To prevent your caramel from getting grainy, the key is to wash down any granules that accumulate along the sides of the pan with a pasty brush dipped in cold water.

3. Carefully pour the hot syrup into the 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.

4. In a large bowl, beat the eggs, condensed milk, evaporated milk and vanilla until smooth. This can also be done in a blender.

5. Pour egg mixture into the baking dish. Place the baking dish inside the roaster and then fill the roaster with hot water until it is halfway up the side of the glass flan pan. Be careful not to splash water into the flan.

6. Bake in preheated oven until the center just feels firm with pressed with a finger, about 60 minutes. Remove the flan, still inside the roasting pan from the oven and transfer to a wire rack to cool. Remove from the water bath, cover with plastic wrap and refrigerate at least four hours.

7. To serve, carefully run knife along the edge of the pan. Invert on serving plate and lift the pan from the flan. Cut into wedges.


Martha McKinnon
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Hi Martha,
I originally posted this request back when there was no Mexican Food Editor, so i got no response. So Here is my request again, hopefully you can help me with it.

My husband and his family LOVE Mexican food, but it is not what I was raised with so I am learning. Last week we went to dinner with my Mother-in-Law and she ordered Flautas, (forgive me if I misspelled it) which I had never seen before. They were VERY spicy but delicious, do you have a recipe?
Thanks in advance.

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Hi Helen,

You spelled "flautas" perfectly. Flauta the Spanish word for flute, is used to describe a corn tortilla that is filled with something yummy (shredded chicken, shredded beef, ground beef, beans and cheese, sausage, etc), rolled tightly, secured with toothpicks and then fried until crisp and golden. They are then served immediately, usually with shredded lettuce, fresh salsa, and guacamole. Some Mexican restaurants call flautas, taquitos.

Do you remember what kind of flautas your mother-in-law ordered?

So to make flautas, you can just choose your favorite filling (anything that you would use to make tacos would work) and use it to fill warm tortillas. You can warm the tortillas either by cooking them quickly in oil (the traditional way) or wrapping them in foil and warming them in the oven (the more modern healthier approach).

Roll them up like a cigar and secure them with toothpicks and then fry them in corn oil or canola oil at a temperature of 365-375 for 2 to 3 minutes per side, until they are crisp and golden. You can keep them warm in a 200 degree oven until you are ready to serve.

To be honest, I don't do a lot of frying at home.

I think all the component recipe parts are available on the Mexican Food Site -- there are recipes for basic shredded chicken, shredded beef, guacamole, and salsa.

If I can be of more assistance, please let me know.

Warmly,
Martha



Martha McKinnon
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Hi Martha,

Thanks for the input. The flautas she ordered are made with flour tortillas and are filled with very spicy shredded chicken and deep fried till crispy and flaky. They are served with guacamole; papaya, or maybe guava, salsa with cilantro in it (very yummy); and jalapeno jelly that is hot, hot, hot and very good. This meal will really clear your sinuses, but soooo delicious.

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Thanks for the flan recipe, Martha! Can't wait to try it. Hope I don't ruin the carmelized sugar part though! That tip about the pastry brush should help!

About flautas: My friends love my easy version. I just roll up strips of chicken breasts with a sprinkle of salt and pepper in flour tortillas. Fry until golden, and then, serve with guacamole, sour cream, jalapeno pepper jelly, and salsa on the side. The chicken stays moist and juicy. Sometimes, the seasoned shredded chicken version is overflavored and mushy.

I would love recipes for cooking homemade refried beans, whole pinto beans and black beans. There are so many recipes, and one of my friends who is Mexican says her mom makes the best and the best is simple: Only beans and water. Then, a light salting after the beans are cooked. The secret, she said, was not to add too much water or the flavor will dilute.

What do you think?

BTW, I love your site recipes!

Last edited by Lori-Marriage; 02/18/09 02:39 PM.
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My best friend loves Rompope. Do you know any traditional recipes, or anything with a twist?


Sarah Salas
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Originally Posted By: Susan - Mexican Food
Anybody out there looking for a specific recipe? Or how about learning a technique used in Mexican cooking? Post your ideas here!


Hi, Susan. There is a sauce they serve here in Texas at a Taco Cabana called "fuego"? Not sure about the spelling but this stuff is sooo good. Do you know what it is and it's ingredients?I could eat it with the some tortilla chips as a quick, snack while I'm on this diet. Argggg.


Kimberly C. Cannon, Former Bulb Gardening Editor
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