Mexican Cooking Class Recipes
Mole Chicken/ Sweet Potato Tamales
Refried Bean Tacos with Assorted Garnish
Pezole (Hominy) Soup
- 2 large jicama heads, washed and scrubbed well
- Juice of a good orange and or limes
- Favourite chili-salt mixture for dusting, perhaps one with Gusano
Cut jicama into long, 1 cm square batons (rectangles) and toss in juice. Dust with flavoured salt of choice and arrange standing up in a bowl or cup.
Mole Chicken/ Sweet Potato Tamoles
- Dried Corn Husks soaked for a few hours in cool water
- Prepared Masa de Tamal mixture (recipe to follow)
- Diced Roasted Chicken Breast or Diced Roasted Sweet Potato
- Prepared Mole Negro (recipe to follow)
Starting with your soaked corn husks, spread a generous serving spoonful of prepared masa mixture centred in the upper top half of the husk. In the middle of the masa mixture, add a generous helping of mol and then chicken or sweet potato depending on your preference. Begin to roll and tuck the tamale like a cigar folding the tail of the husk back over along the seem, tying it all together with a thin long strip of husk. Place into a steaming basket of one sort or another and steam until the masa porridge holds together somewhat firmly and begins to come away from the husk when opened, 35 minutes to an hour.
- 1 medium onion, diced small
- 1 cup mushrooms, diced
- 3 cloves garlic, finely chopped
- 3 - 400ml. cans of black or brown beans
- 3 c. of preferred stock
- 2 tsp. ground cumin
- 1 Tbsp. of crushed epazote leaf
Saute diced onion and mushroom with a splash of oil on medium heat for 5 minutes, add garlic, crushed epazote, cumin, a generous pinch of salt and pepper and fry for a minute. Add beans, their liquid and stock and simmer hard, stirring occasionally. Start to mash as the beans cook down, lower the heat some and perhaps add a bit more stock to achieve a desired consistency. Season to taste.
Set aside and continue on with tortilla and garnishes.
- 2 c. of Masa Flour
- 1 ¾ c. of Warm Water
- Generous Pinch of Salt
Pull mixture together by hand and work well for a minute and then cover and let sit for a few minutes. Set up tortilla presses, and large dry pans on medium heat. Hand roll and then press out large gumball sized portions and carefully transfer to your pan. Allow each side to spend about 30 seconds, flip tortilla 2 or 3 times back and forth at around 10 seconds on each side. It’s important to allow the cooking process to continue and finish steaming, whether wrapped in a towel or in a covered container of some sort.
Garnish for Tacos:
- Fresh, firm cheese, crumbled (queso fresco)
- Cilantro Picked
- Salsas, Roasted Red Pico (mild) and a Green and Red Salsa (medium-hot)
Pico De Gallo
- 5 firm red tomatoes, deseeded and chopped in small dice
- Handful smoked tomato and poblano pepper, chopped small dice
- Heaped ½ c. Cilantro, stem and leaf, chopped
- ½ c. White Onion, minced
- ½ of a Green Pepper, finely chopped
- Juice of 2 Limes, and 1 tsp. of kosher salt to taste
Prepare and combine all ingredients, gently toss and allow to stand for a few minutes, drain any excess liquid.
- 2 ½ l. of preferred stock
- 1 lb. of dehusked and rinsed Tomatillo (can substitute for canned)
- 1 medium white onion
- 2 poblano peppers
- 1 jalapeno pepper
- 4 cloves garlic
- Heaped ½ c. Cilantro w/ stem
- Heaped Tbsp. Oregano
- Large can of White Hominy, strained and rinsed
- Lettuce or Green Cabbage, shredded
- Radishes, thinly sliced
- White Onion, minced
- Avocado, diced large
- Sour Cream or Greek Style yogurt to dollop
- Dried Oregano
- Tortilla strips or chips
- Lime wedges
Arrange nicely along with garnish for tacos on 2 seperate platters. Rough chop tomatillo, onion and peppers and combine with garlic, cilantro, oregano and the ½ l. of stock in the blender and liquify on high for 30 seconds to achieve a smooth consistency. In a hot pot, add a couple tablespoons of oil and cook the mixture for about 10 minutes. Add hominy and remaining 2 l. of stock and leave to heat through while you carry on with the garnish.
- 5 large dried chiles
- Olive oil
- 2 onions peeled and roughly chopped
- 2 cloves garlic, thinly sliced
- 1 teaspoon cumin seeds
- 1 teaspoon ground cinnamon
- 2 teaspoon sesame seeds
- 1 x 14 oz can diced tomatoes
- 2 teaspoon unsweetened cocoa powder
- Salt and pepper
- 4 oz good quality dark chocolate
- Red wine vinegar
Put dried chiles in a bowl and cover with 3.5 cups boiling water. Let soak for about 10-15 minutes. In a large saucepan add a splash of olive oil, onions, sliced garlic, soaked chiles (save the soaking liquid), cumin and ground cinnamon. Slowly cook everything until the vegetables have softened. Stir in the sesame seeds and canned tomatoes. Fill the empty tomato can with the soaking liquid from the tomato and add this in as well. Bring to a boil, then turn down and simmer. Add cocoa powder and season well. Allow to simmer for about 10 minutes then add in the chunks of chocolate. Once fully incorporated add a splash of red wine vinegar for acidity, season again and blend until smooth.
- 3 1/2 cups masa harina for tamales (20 ounces)
- 3 cups very hot water
- 1/2 pound lard
- 5 tablespoons unsalted butter, softened
- 2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 cup chicken stock
In a large bowl, stir the masa with the hot water until evenly moistened. Knead several times to make a smooth dough.
In a standing mixer fitted with the paddle, beat the lard with the butter at medium speed until smooth, about 2 minutes. Add the salt and baking powder and beat at medium-low speed until incorporated. With the machine on, add the masa in 4 batches, beating until smooth and scraping down the bowl occasionally. Pour in the stock in a steady stream and beat until the dough is fluffy and soft, about 2 minutes; it should have the consistency of thick corn bread batter. Refrigerate the tamale dough in the bowl for 30 minutes. Return the bowl to the mixer and beat the dough at high speed for 1 minute before assembling the tamales.
Make Ahead: The Tamale Dough can be covered in plastic wrap and refrigerated for up to 3 days.