Fresh Mexico_ 100 Simple Recipes for True Mexican Flavor - Marcela Valladolid [29]
Prepare a grill or grill pan to medium-high heat.
Sprinkle the chicken, flank steak, and shrimp with salt and pepper. Grill the chicken until cooked through, about 6 minutes per side. Transfer the chicken to a platter and cover with aluminum foil to keep warm.
Grill the flank steak to the desired doneness, about 5 minutes per side for medium. Add it to the platter.
Grill the shrimp until just cooked through, about 3 minutes per side. Add them to the platter.
Grill the scallions until brown, about 3 minutes per side. Add them to the platter.
Heat 2 tablespoons of the oil in a large heavy saucepan over medium-high heat. Add the onion, tomatoes, and garlic and cook for 8 minutes, or until the onion is golden. Add all three kinds of chiles, the oregano, cumin, and bouillon, and stir for 2 minutes, or until fragrant. Add 1 cup water to the saucepan and bring to boil. Reduce the heat to medium-low and simmer for 2 minutes, or until the chiles are soft. Let the mixture cool slightly. Transfer the mixture to a blender, add 1 cup water, and blend until smooth. Strain the sauce into a medium bowl.
Heat the remaining 1 tablespoon oil in the same saucepan over medium heat. Return the sauce to the pan and simmer for 2 minutes, or until slightly thickened. Season the sauce to taste with salt and pepper. (The sauce can be made 1 day ahead. Cool, cover, and refrigerate. Bring to a boil before continuing.)
Preheat the oven to 350°F.
Place 2 molcajetes in the oven and heat them for 10 minutes. Using oven mitts, remove them from the oven and transfer them to a heatproof surface (be careful, as the molcajetes get extremely hot).
Cut the chicken and flank steak into ¾-inch-wide strips. Arrange the grilled chicken and steak strips, shrimp, scallions, and cheese slices around the edges of the molcajetes. Pour the boiling sauce into the center. Serve very hot, with tortillas to make tacos.
CHORIZO QUICHE
SERVES 6 TO 8
Nonstick cooking spray
1½ cups all-purpose flour, plus more for rolling
¼ teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cubed
6 ounces raw chorizo, casing removed
5 large eggs
½ cup whole milk
½ cup heavy cream
1½ cups grated Emmenthal cheese (about 6 ounces)
1 cup diced boiled potato
This is my interpretation of the traditional Mexican dish of sautéed chorizo and boiled potatoes, which is usually eaten with tacos or queso fundido (melted cheese fondue). In Mexico, chorizo, potatoes, and cheese always go together. But my favorite part of this dish is the crust—it’s perfect for any quiche.
Spray a 9-inch glass pie dish with nonstick cooking spray.
Mix the flour and salt in a food processor. Add the butter and pulse to form a coarse meal. With the motor running, add 6 tablespoons cold water in a slow stream, processing until the dough comes together. Then gather the dough into a ball and transfer it to a floured surface. Roll the dough out to form a 12-inch round. Transfer the dough to the prepared pie dish. Crimp the edges between your fingers to make a decorative border, removing any excess dough. Freeze the crust for 20 minutes.
Preheat the oven to 425°F.
Line the crust with foil and fill it with pie weights or uncooked dried beans. Bake for 15 minutes. Then remove the foil and beans and continue to bake for 5 minutes, or until the crust is golden brown. Let the crust cool completely. (The crust can be made 1 day ahead. Cover and store at room temperature.) Leave the oven on.
Cook the chorizo in a dry medium-size heavy sauté pan over medium heat for 8 minutes, or until dry and crisp. Let the chorizo cool on a paper towel-lined plate.
Whisk the eggs, milk, and cream in a large bowl. Mix in the chorizo, cheese, and potato. Pour the mixture into the cooled crust. Bake for 35 minutes, or until the filling is puffed and a knife inserted into the center comes out clean. Serve hot or at room temperature, cut into wedges.
TIP MAKING ANY TYPE OF