Calabasitas Rellenas

 

To continue with our Northgate Lent-Recipe series, this week I cooked up stuffed zucchinis (aka, calabasitas rellenas).  The dish is vegetarian, very easy to make and looks super fancy once plated.  This is perfect to make when you have friends come over and want to look like you spent hours in the kitchen.  I made a batch before having my super mama squad come over and they all complemented me on how delicious and fancy the dish looked.  Again, it really is super easy to make.  I recommend keeping the calabasitas in the oven and removing from the oven just a few minutes before your guests arrive.  Also, try panko breadcrumbs if you can, it will give the dish just a little extra crunch. 

provechito! 


INSTRUCTIONS:

  1. Slice zucchinis in half and use spoon to scoop out the flesh.  Set flesh from all zucchini aside.
  2. Boil water in a pot and throw in zucchinis for 3 minutes.  Make sure zucchinis are fully covered.  
  3. Remove zucchini from boiling water and set them aside.
  4. Chop zucchini flesh you had set aside.  Place in mixing bowl. Set aside.
  5. Place saucepan with olive oil over medium heat.  Once warm, sauté garlic and onion for 4 minutes.  Add chopped zucchini flesh and cook 2-3 minutes.
  6. Remove mixture from heat and set aside.  Throughly mix in bread crumbs and egg. 
  7. Preheat oven to 350°F.
  8. Stuff zucchini halves with sautéed mixture and top with cheese.
  9. Place zucchini in baking dish and bake for 15 minutes, until cheese is melted and browned.
  10. Boil tomatoes, garlic, and onion for sauce. Once softened, blend tomatoes, onion, garlic, olive oil, salt and pepper.
  11. Serve stuffed zucchini with sauce. 

INGREDIENTS

  • 4 zucchini
  • 1 cup of shredded El Mexicano mozzarella
  • 1 garlic clove, minced
  • 1 ½ tbsp. of onion, finely diced
  • ¼ cup of bread crumbs
  • 1 egg
  • 1 tsp. of fresh parsley, finely chopped

Sauce

  • 3 medium tomatoes
  • 1 garlic clove
  • ¼ white onion
  • ½ tbsp. olive oil
  • Salt
  • Pepper

 
Posted on March 20, 2017 .

TACOS DE PESCADO

 

HI!  Hope all of you are having a great first quarter of 2017.  Yes, an entire quarter of the year is almost coming to an end! Can you believe?  It has been a great few months for me with so many new exciting projects and partnerships.  One of the partnerships that I am most excited about is the one between my Super Mamas and Northgate Markets.  My sister and I came together to create a variety of recipes featuring items you can easily find at any of their stores.  If you live in Southern California, then Northgate isn't a stranger to you.  They have been my favorite grocer for over a decade and partnering with them was a dream come true.  Stay tuned for more lent -inspired recipes and videos in the weeks to come.  Or visit our Super Mamas Blog, where we have them all in one place for you, including a custom Lent-inspired grocery list.  

In the meantime enjoy these tacos. They really are killer and perfect for any taco Tuesday.  I also highly recommend you make extra of the crema and keep it in the fridge to use it as a dip with pretty much anything you want.  

Provecho! 

INSTRUCTIONS 

Lime Crema:

  1. In a small bowl, whisk together all the crema ingredients. Set aside.

Slaw

  1. In a large bowl, combine all the slaw ingredients. Set aside.

Tacos:

Preheat oven to 425°F.

In a small bowl, combine and whisk together the vegetable oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt and pepper.

Dip the fish into the bowl and evenly coat with the marinade. Place the fish onto a lined baking tray and let it marinate in the refrigerator for 15 minutes.

Bake for 9-10 minutes until the fish is flaky when tested with a fork.

Transfer the fish into a plate and break into smaller pieces using a fork.

Heat the soft tortillas according to the directions on the package.

Divide the fish evenly onto the tortillas.

Top each taco with sliced avocados, lime cream, and ¼ cup of the slaw. 

INGREDIENTS:

Lime Crema:

  • ¼ cup sour cream
  • 3 tbsp. mayonnaise
  • 1 tbsp. fresh lime juice
  • zest from half a lime
  • ¼ tsp. salt

Slaw

  • 2 cups cabbage, thinly chopped
  • ¼ cup cilantro, chopped
  • ½ green onion, sliced
  • 1 clove garlic, minced

Tacos:

  • 2 tbsps. vegetable oil
  • 1 tbsp. lime juice
  • 2 tsp. ground cumin
  • 2 tsp. paprika
  • 1 tsp. ground coriander
  • ½ tsp. red pepper powder
  • ½ tsp. garlic powder
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 1-pound of tilapia
  • 8 (6-inch) soft taco tortillas
  • 1 avocado, sliced

 
Posted on March 14, 2017 .

Tamal Rojo con Carnitas

 
Tamal Puerco Rojo Cover Page.jpg

'Tis the season for tamales!  You all have no idea how long it’s been since I promised myself I would post a tamal recipe.  After our Super Mamas Tamal Party, I felt inspired and confident to give you a great recipe for all of you to share with your family and loved ones.  I used one day old carnitas that I had purchased from Northgate and a can of Las Palmas Hot Enchilada Sauce to help with the spice and authentic Mexican flavor.  I used their hot enchilada sauce, but the tamales were perfectly balanced (so don't shy away from their hot version).  I think that sautéing the tomatoes prior to blending them with the sauce made a huge difference.   I highly encourage you all to make this filling and bring it with you to your next tamal party.  Or maybe host one of your own!  My sister, friends and I had a blast.  You can check out the pictures of our tamal party here.

Happy Holidays everyone.  I can't wait to see all the pictures of how you recreate this recipe.  Please don't forget to tag me and Las Palmas by using #LasPalmasSauces and #moleandmore.


Makes 15 Tamales 

INGREDIENTS:

8-oz of Las Palmas® Hot Enchilada Sauce

2 tbsp olive oil

1/2 large yellow onion, sliced

2 lbs red tomatoes, sliced

1 tbsp oregano

Dash cumin

3 garlic cloves

1 lb. shredded cooked pork (I used day-old carnitas)

Salt to taste  

1lb masa prepared for tamales

15-20 dried cornhusks  

 

COOKWARE:

Tamal steamer

1 masa spreader (optional)

INSTRUCTIONS:

Soak corn husk leaves for about 10 minutes in hot water until tender and easily bendable.  You can use a plate or your mortar stone to weight them down

To prepare your filling:

In a pan, heat olive oil over high heat.  Once hot, carefully pour onions and tomatoes into the pan.  Stir for 2 minutes over high heat and bring the heat to medium low.  Allow to cook for 10 more minutes, stirring occasionally. 

In a mortar, place the oregano, cumin, garlic cloves and 2 tablespoons of water.  Grind until you have a pasty consistency.  Set aside.

Pour half of the cooked tomato and onion mixture into a blender and blend with 8oz Las Palmas Hot Enchilada Sauce.  Salt to taste and set aside.

Toss in the shredded cooked pork (or shredded carnitas) into the hot pan with remaining tomato and onion mixture, stir for two minutes over medium heat, season with salt.  Stir in the mortar mixture into the pan until it has fully coated the entire shredded pork.  Cook for another 5 minutes over high heat, stirring occasionally.  Pour in the blended salsa and allow to simmer under low heat for 10 more minutes.  Set aside and keep warm to fill your tamales.

To fill tamales:

Pat dry your cornhusks.  Set one cornhusk down at a time, smoother side up and spread the masa vertically across the husk with the masa spreader.  Fill up the left and right side of the husk completely, butremember to leave some room, about an inch, at top and bottom.  Grab your filling with tongs and place it in the middle of the husk.  Bring sides of the husk to meet over each other across and then fold the bottom part over the tamal.

Carefully place the tamales in your tamal steamer open side up and steam for about 35-40 minutes. 

 

 

 

 

 

 

 
Posted on December 6, 2016 .