Posts tagged #Sides

ARROZ ROJO

 

I am heading to Oaxaca this coming weekend for my friends wedding, and have been laying low on the carbs for a while (you know, a girls gotta fit in her dress).  So I must admit that I was extra excited when Paola and I decided to remake this all time favorite rice recipe of mine.  Arroz rojo is a staple in Mexican cooking and there are several variations, but Paola and I decided to keep it traditional this time around and share an all time classic with you all.  I hope you love and devour it as much as we did.  We'll be sharing other rice recipes in the future.  Her mom told me over the phone today of a cilantro and lime recipe I cannot wait to try!

This arroz rojo recipe keeps super well, so if you decide to only have a small portion as a side dish and save the rest for a latter occasion, please do so.  But just in case you want to go all out and have it as your main dish (as I did), I recommend you top it off with a fried egg and accompany it with a few chipotle peppers and of course, a few tortillas and a cold beer.  I mean, after spending sometime in the kitchen making dinner, a gals gotta reward herself with a cold one right? 

Provecho 

B

Ingredients

1 15 oz can tomatoes in juice, drained

1/2 white onion, chopped

2 cloves garlic, peeled, halved

1 3/4 cups chicken broth

Salt to taste

1 1/2 tablespoons vegetable oil

1 1/2 cups jasmine rice

1/4 cups peas 

1/4 cups diced carrots

2 serranos, cut a slit down the center of one side

1/4 cup flat leaf parsley, chopped

Preparation

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear. Drain rice and reserve.

 In a blender puree the tomatoes, onion, and garlic. In a measuring pot, heat the chicken broth until steaming.  Keep warm.

 In a large sauté pan with a tight fitting lid, heat the oil over medium heat. When hot, add the raw rice and stir regularly until the grains become translucent and some start to turn brown. This takes about 5-6 minutes.  Add the pureed tomato mixture. Stir. Cook until liquid is reduced and the mixture is somewhat dry-looking, about 2-3 minutes.

 Add the warm broth, chiles, peas and carrots, and parsley. Stir thoroughly. Cover and cook over the lowest heat for 15 minutes. Remove from heat, and let stand for about 5 minutes.

 

Uncover and test a grain of rice. If it is still a little hard, re-cover the pan and set back over the low heat for another 5 minutes. (If all of the liquid is absorbed, add 2 Tbsp of water before returning it to the heat.)

 

As soon as the rice is done, fluff it with a fork and turn off the heat, allowing it to rest until it releases all the steam to finish cooking. Use the two serranos for decoration when serving or eating. 

 

 
Posted on March 12, 2014 and filed under recipes.

FRIJOLES DE LA OLLA

 

Who doesn't like a good bowl of frijoles for dinner?  I know, I do!  So it really was a no brainer when my girlfriend Paola and I decided on our first recipe post to share with you all.  She not only brought with her a great frijoles de la olla recipe, but an arroz rojo that was killer (recipe for the arroz coming soon).  

We have so much fun when her and I are in the kitchen.  We laugh nonstop and it becomes our time to catch up on our life, food, (and boy) adventures.  I hope all of you have as much fun as we did when making these frijoles.  They are so easy to make and an essential part to any diet.  Oh, and for my veggie/vegan friends out there, feel free to substitute the pork lard with olive or grape seed oil ;)

Happy cooking and remember to tag us when posting your pics! @BriciaLopez @Paolapvr

Ingredients

1 pound dried beans, picked over (flor de mayo, bayos or pinto)

1/2 medium white onion, sliced

1 tablespoon pork lard

1 large spring fresh epazote

2 large garlic cloves, peeled

Sea salt

Water

Directions


Cover beans with cold water in a container, and skim off anything that rises to the surface. Drain beans, and reserve.

Put the lard in a heavy stockpot over medium heat. Add onion and cook until onions are translucent, about 5 minutes. Add epazote, garlic and the beans. Add enough hot water to cover by 4 inches. Cover, and bring to a boil.  After the beans have come to a boil, reduce to a simmer and cook until skins tender, for about an hour.  Add the salt and continue cooking until the beans are soft but not falling apart. This will take anywhere from 2 to 3 hours, depending on the age and quality of the beans.   This particular batch took us 2:10 to fully cook.

If at any time the water level seems to be too low, add hot water, never add cold water or the beans will harden and become unappealingly dark

 
Posted on January 24, 2014 and filed under recipes.

BLACK MOLE AIOLI

 

Ingredients

1 large egg yolk

1 small garlic clove, finely grated

1/4 teaspoon kosher salt plus more to taste

1/4 cup grapeseed oil

1/4 cup extra-virgin olive oil

1 teaspoon, Guelaguetza Mole Negro paste

1/4 Lemon, its juice

Freshly ground black pepper

 

Preparation

In a medium bowl, whisk egg yolk, garlic, salt and about 2 teaspoons of water. Twist a kitchen towel around the base of the bowl -this will hold the bowl in place-. Add Guelaguetza Mole Negro and dissolve with spatula until mole paste fully dissolves.  

Whisking constantly, slowly drizzle in grapeseed oil, 1 teaspoon at a time, until sauce is thickened and emulsified. Continue whisking, add olive oil in a slow, steady stream. Season aioli with lemon juice, pepper, and salt to taste. 

 
Posted on January 17, 2014 and filed under recipes.