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Brunch was never a 'thing' growing up in Oaxaca.  In fact, the word 'brunch' doesn't exist in the Spanish language (at least I don't think it does).  I remember the first time my dad took us to Big Boys buffet in Los Angeles.  I was about 11 years old and the first time I was introduced to the all-you-can-eat concept.  It was breakfast and lunch all at the same time.  I could not believe it.  I fell in love with brunch right there in then.  Brunch made me feel American, it allowed that little girl from Oaxaca like to feel welcomed in this country.  Food has the power to do that, doesn't it?  It brings people and communities together.  

So with the brunch spirit in mind, I created these delicious chorizo and squash quiche muffins.  You can make the dough for your crust the night before to save time.  But believe me, these are worth every step.  Please don't forget to tag #moleandmore on your re-recreations! 

INGREDIENTS:

For the crust:

1 3⁄4 cups plus 1 Tbsp all-purpose flour

1⁄2 cup plus 7 Tbsp spelt flour

1 1⁄4 tsp. sea salt

2 sticks (16 tbsp) chilled unsalted butter, cut into 1⁄2-inch cubes

1 1⁄2 tsp. Tabasco Chipotle

 

 

For the filling:

2 cups Spanish Chorizo, diced in ¼ inch cubes

4 baby zucchinis, thinly sliced

2 tsp olive oil  

1 tsp plus 2 tbsp Tabasco Chipotle

½ cup Shredded Mozzarela cheese

1 cups creme Fraiche

1 cup whole milk

1⁄4 cup all-purpose flour

4 large eggs plus 2 egg yolks

1 ½ tsp sea salt, plus ½ tsp

1 tsp fresh ground pepper, plus ½ tsp

 

DIRECTIONS:

Make the crust:

In a large bowl, whisk flours with the salt. Using your fingers, rub the butter into the flours until it forms mid size crumbles. Dissolve chipotle tabasco sauce in ¼ cup plus 2 tablespoons of ice cold water and slowly drizzle in.  With your fingers, work the dough for a minute until it comes together. Separate the dough into 2 equal sized disks, wrap in plastic wrap, and chill for 1 hour.

Heat the oven to 400°. On a lightly floured work surface, separate the dough into 12 same-sized circles.  Roll each into 4-5” circles.

Flour your muffin pan and fit the circles into the bottom and up the side of the muffin pan. chill for 30 minutes. Using a fork, prick the dough all over. Bake until lightly browned at the edges, about 10 minutes. Transfer the pan to a rack, let the now muffin crusts cool.

Make the filling:

Reduce the oven temperature to 300°. In a pan, season the zucchinis with olive oil, 1 teaspoon tabasco chipotle, ½ tsp salt and ½ tsp pepper and cook over medium heat for 2 minutes, add chorizo and cook for another 5 minutes.  Remove from heat. Separately, In a blender, combine the creme fraiche, milk, flour, eggs and yolks, remaining tabasco chipotle, salt, and pepper, purée until smooth. Layer the cooled muffin pan with the cheese,chorizo and zucchinis.  Pour the custard over, and bake the quiche until set and lightly browned on top, about 45min. Transfer to a rack and let cool to room temperature before serving. If you have any filling leftover, line a separate muffin pan with buttered parchment paper and pour individually to create egg bites.

 

Posted on July 27, 2018 .

AGUACHILE ROJO

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These [very] hot summer days have had me reminisce of this Aguachile Rojo recipe we published on our Super Mamas page last year in partnership with Northgate.  The fresno and habanero chiles combination make for the perfect spice.  Make sure you buy extra tostadas, because believe me, everyone will want to dip the tostadas in the juice.  Also, this dish pairs beautifully with an I Love Micheladas.   Because let's keep it real, no ceviche dish is complete without a proper michelada, right?

PRO TIP: Save a tablespoon of the fresno chile sauce, and add about 1/2 cup of olive oil plus a squeeze of lime juice and salt to make a bright and delicious vinaigrette.  Use over any quinoa, bean and hardboiled egg salad.  Seriously, just having this vinaigrette laying around can make any salad (or hard boiled egg) taste fancy. 

Don't forget to tag me on the gram by using tag #MoleandMore or tagging me @BriciaLopez 

Preparation:

  1. Peel and clean the shrimp. Using a small, sharp knife, butterfly the shrimp open by slicing almost all the way through the back side. This will help the shrimp lay more flat while marinating and cooking.
  2. Rinse the shrimp in cold water and pat dry with paper towels and transfer back to shallow glass dish.
  3. Add the juice of the 8 key limes, making sure the shrimp is covered with lime juice. Cover and chill while you prep the rest of ingredients, about 15 min
  4. in a blender, add the red Fresno peppers, habaneros, juice of 4 key limes, grapeseed oil and salt to taste. Pulse or blend until desired consistency. Taste for salt.
  5. Pour this mixture over the shrimp/lime mixture making sure it’s mixed in evenly. Season with fresh cracked pepper.
  6. Layer the cucumbers, onions, and cilantro over the top. Chill for another 15 more minutes. make sure the shrimp has been chilling in the fridge for at least of a total of 30 minutes in total before serving, mix all together. Serve with tostadas. 

Ingredients:

  • 16 large shrimp, peeled and cleaned
  • Juice of 8 limes
  • 4 red Fresno peppers, stems removed
  • 2 to 3 habanero peppers, stems removed
  • Juice of 4 limes
  •  2 tablespoons Pompeian grapeseed oil
  • 1/2 cup red onion, thinly sliced
  • 1 cup English cucumber, thinly sliced
  •  2 tablespoons cilantro, chopped
  • Pepper 
  • Salt
  • Tostadas.

Posted on July 27, 2018 .

 
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Super Bowl is right around the corner.  Now let’s make it clear, I am not a football fan (at all), but  I do enjoy the halftime show plenty and of course, the commercials.   There’s been so much talk surrounding Super Bowl’s ratings this year.  Many are saying it may be the least watched Super Bowl in History.  One thing I know for certain though, whether you are watching live or not, or watching at all,  chances are you will be enjoying some great grub this coming weekend.  I cook up these Tortas de Chileajo whenever I am hosting guests.  They are super simple to make and also make for a GREAT vegan and vegetarian dish.   The secret is not only in the main recipe, but also in choosing the right kind of bread.  If you are in the LA area, I suggest you head to your local La Monarca bakery for their bolillos (They even make custom mini sizes if you order in advance).  If bread is not your thing, than grab a few tostadas and get ready to enjoy a clean, crisp and delicious bite.  I suggest you pair the tostada version with some of your favorite Guacamole Recipe.  

TORTAS CHILEAJO 

INSTRUCTIONS

Boil all vegetables separately with salt and bay leave until fully cooked, be careful not to over cook them.  Drain and set aside.  On a seperate bowl, cover the Guajillo peppers for 10 minutes with hot water so they soften (I like to use a pyrex glass container with a lid).  Reserve 3/4 cup of this water for next step

In a blender add the soften chiles, 3/4 cup of reserved water, garlic cloves, vinegar and cumin.  Blend until the the mix has a thick sauce consistency.  

Combine sauce with cooked veggies and toss until every vegetable has been fully covered.   Place this veggie mix on top of bollillos, top with cabbage and queso fresco.

 

INGREDIENTS 

6 oz Potatoes, peeled and finely chopped

6 oz Carrots, peeled and finely chopped

4 oz green beans, finely chopped

1 Bay leaf

2 tsp salt

9 Guajillo peppers, without the stem

6 garlic cloves

2 tsp vinegar

¼ teaspoon cumin

4 Bolillos, cut in half

1 cup Cabbage, shredded

Queso Fresco


 
Posted on January 31, 2018 .