Fresh Mexico_ 100 Simple Recipes for True Mexican Flavor - Marcela Valladolid [37]
Preheat the oven to 400°F.
Cut the acorn squash in half lengthwise. Then cut each half crosswise into ¾-inch-thick slices. Remove and discard the seeds from the squash pieces. Transfer the squash to a baking sheet.
Mix the olive oil, garlic, ground chipotle, salt, and pepper in a small bowl. Pour the mixture over the squash pieces and toss to coat.
Roast for 20 minutes, or until the squash is tender.
TORTA DE ELOTE
SOFT CORN BREAD
SERVES 8
1 tablespoon unsalted butter, melted
12 tablespoons (1½ sticks) unsalted butter, softened
1 cup sugar
5 large egg yolks
8 cups fresh corn kernels (from 8 ears)
½ cup whole milk
6 tablespoons all-purpose flour
1 tablespoon baking powder
1 teaspoon salt 5 large egg whites
Every family in Mexico has its own version of this traditional soft corn bread. The classic recipe here is my favorite. Enjoy it as is, or experiment with sweet and savory versions by adding dried fruit or chopped jalapeños. Top sweeter versions with Creamed Rajas; savory versions are great with salsas. No matter how you make it, this Mexican delight is a perfect side for carne asada.
Preheat the oven to 350°F.
Grease a 9 x 13-inch glass baking dish with the melted butter.
Using an electric mixer, beat the 12 tablespoons butter and the sugar until pale and fluffy. Add the egg yolks, one at a time, blending well after each addition. Set aside, still in the mixer bowl.
Combine half of the corn kernels and half of the milk in a blender and puree to make a coarse creamy mixture. Transfer it to a large bowl. Repeat with the remaining corn and milk.
Mix the flour, baking powder, and salt in a small bowl.
Alternate adding the corn puree and the flour mixture to the butter mixture, mixing well after each addition. Transfer the mixture to a large bowl.
Using a clean electric mixer, whip the egg whites on high speed to form stiff peaks. Gently fold the egg whites into the corn mixture. Transfer the batter to the prepared baking dish, and bake for 1 hour and 20 minutes, or until the top is golden brown and a tester inserted into the center comes out clean. Let the corn bread cool slightly. Then cut it into squares and serve warm.
FRIJOLES DE LA OLLA
* SERVES 8
3 cups dried pinto beans
4 garlic cloves, Meshed
¼ onion
2 bay leaves
Salt and freshly ground black pepper
I could easily survive on beans and tortillas for days—or even weeks. In fact, that is pretty much what my diet consisted of when I worked as a food editor. I was both nostalgic and barely able to make the rent at the end of the month, and let’s face it, beans are cheap. Frijoles de la olla are just that: beans (frijoles) that come straight from the pot (olla) to your plate. No fussy seasonings, just perfectly cooked beans that are heaven in a warm tortilla with a drizzle of Mexican crema or sour cream. I always have a batch in the fridge to heat up for a hearty and very healthy dinner packed with cholesterol-lowering fiber and a good dose of protein, iron, potassium, and vitamin B1.
Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach 2 fingers (about 1½ inches) over the beans. Bring to a boil over medium-high heat. Cover, and simmer until the beans are tender, about 2 hours, adding more water if the beans are absorbing too much liquid. (The beans should be soupy when done, with plenty of liquid remaining.) Season the beans to taste with salt and pepper. Serve with the cooking liquid as a soup. Or use a slotted spoon to drain to place in a tortilla for soft tacos. (The beans can be prepared 5 days ahead. Cool, cover, then refrigerate. Bring to a boil before serving.)
REFRIED BEANS
MAKES 1 CUP
1 tablespoon unsalted butter
1 tablespoon olive oil
1 serrano chile, stemmed, halved, and seeded
1½ cups cooked Frijoles de la Olla, plus ½ cup cooking liquid
Salt and freshly ground black pepper
Refried beans are frijoles de la olla that have been fried