Holiday Vegetable Cornbread Stuffing

Here is a great fall dish that uses cornbread and butternut squash. This is a perfect treat if you want to make stuffing that is "outside the bird

• 1 large butternut squash, peeled, seeded, and chopped
• 2   onions, chopped (about 2 cups)
• 4 cloves garlic,diced
• 2 teaspoons ground cumin
• 2 tablespoons olive oil
• 1/2 cup chopped fresh cilantro leaves
• 3 cups chicken broth
• 1 package cornbread stuffing mix (standard size)

1. Preheat the oven to 400 degrees
2. Put cubed winter squash, onions, and garlic in a large bowl. Add cumin and olive oil and sitr. Place  mixture in a single layer onto a  baking dish(-like a lasagne pan).
3. Roast vegetables for 30 minutes  stirring occasionally.
4. Reduce the oven temperature to 300 degrees
5. Combine roasted squash, cilantro, and broth  in a large bowl. Add the stuffing mixture  and toss together.
6. Spoon into a greased 9×13 casserole dish. Cover with foil.
7. Bake for 30 minutes.
8.  

Caramelized corn with fresh mint

4 to 5 cups fresh corn kernels about 12 cobs), or two 16-ounce bags frozen  corn
4 ounces unsalted butter
1/2 cup chopped fresh mint
Salt.

1. If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.
2. In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.

Day of the Dead- Special Fruit Atole

Fruit Atole (Hot drink made from corn starch and fruit.)

The word atole  comes from the Nahuatl (Aztec) word atolli. It is based on corn- in this case, Maizena or corn starch although some versions use masa harina, the same flour that is used to make tortillas. It is popular throughout the year but always is included in the Day of the Dead celebrations where it is part of the ofrendas, or altars where food is offered.
Ingredients:

10 cups of whole milk
1/2- 3/4 cup of grated piloncillo or Mexican brown sugar (more or less to taste)
2 lb. fresh fruit (pineapple or strawberries are great)
1 stick of cinnamon bark
1/4 cup of cold water
1 cup corn starch (Maizena)
1  teaspoon of good quality pure vanilla extrac

Preparation:

Wash, cut, and gently cook your choice of fruit in a small amount of water until soft. Drain and place in  blender and blend until soft puree results.  In a saucepan, combine fruit, milk, sugar. Dissolve the corn starch with about 1/4 cup of water and combine it with other ingredients. Place mixture over low heat, stir with a wooden spoon until it thickens. Add sugar  and stick cinnamon and bring to a slow boil. Bring to slow boil until the fruit, cornstarch mixture is thoroughly cooked (at least 15-20 minutes) Sti constantly to keep it from becoming lumpy.  Remove  cinnamon stick and take off the heat. Cool and serve in individual mugs.

Serves 8-10 people

Corn Risotto with Sage and Bacon

Corn Risotto:

6 cups chicken stock
3 tablespoons olive oil
1 medium onion, finely diced
1 1/2 cup arborio rice
1/2 cups dry white wine
2 ears of corn freshly cut from cob (in desperation during the winter months you could use frozen corn but it is better to wait until summer).
2 tablespoons butter
3 tablespoons sage  (preferably fresh)  chopped
salt and pepper, to taste
4 strips of bacon diced
Parmesan or Romano cheese, freshly grated.

1. Bring stock to a low boil in a pan and keep simmering while preparing the risotto.
2. In another pan  heat  olive oil over medium heat then add diced onions. Keep stirring until  cooked (about 10 minutes)
3. Add rice and stir until color becomes translucent. Add  white wine and stir.  
4. Add chicken stock a little bit at a time until it is completely absorbed.
5. Finally incorporate the fresh uncooked corn and sage into the mixture. 
6. The corn will quickly cook inside the rice after a few minutes.  Finally you may add some butter and season with a pinch of  salt and pepper.
7. Add the diced bacon bits.
8. At the end fold in a good cup of freshly shredded Parmesan or Romano cheese 

Summer Corn Salad with Baby Tomatoes and Cilantro

If you love cilantro and,  Ay,  dios mío no self respecting Mexican cook does not.  this is a dish that shines with the addition of the chopped fresh green. If, on the other hand, you are unlucky enough to be part of that population that carries the gene that gives them issues with cilantro, then you could substitute the same amount of chopped fresh Italian parsley. For more on this sad state of affairs check this out http://www.nytimes.com/2010/04/14/dining/14curious.html

Now back to the salad.


Take  2 ears fresh corn, husked. Scrape the kernels off into a bowl.
Add 1 pint cherry or grape tomatoes, stemmed and halved (if you can mix the yellow and red varieties, so much the better)
1/2 red onion, finely diced
1/3 cup chopped fresh cilantro leaves
Juice of 1/2 lemon
1 Tbsp red wine vinegar
2 Tbsp olive oil
Salt and freshly ground pepper to taste
Serve over freshly washed salad greens



Gently mix everything together and place on top of fresh salad greens.

Serves 4.

Green Corn Ice Cream

• 4 ears  of fresh corn, shucked and cut off the cob
• 2 cups whole milk
• 2 cups heavy cream
• 3/4 cup sugar (white sugar please for color)
• 9 large egg yolks
• small pinch of salt to bring out the flavor

Green corn is another name for young, "new corn". This dish can be made with that wonderful butter and sugar corn or white corn that is still available fresh in the farmer's markets for another few weeks.  Select four tender ears of fresh corn and scrape off the kernels into a large pot. Don't throw away the cobs which have a lot of flavor but break them up and add them to pot.  Bring together 2 cups of whole milk, 2 cups of heavy cream and a scant half-cup of sugar (reserving 1/4 for later). Bring to a boil and discard the cobs.  Using a blender puree the corn kernels, cream, milk and sugar mixture. 
Put mixture back into the pot on a low simmer for a few minutes. In another bowl wisk  together 9 egg yolks. Add the remaining 1/4 cup of sugar.  Gently add about a cup of the corn/cream/milk mixture to the egg yolks tempering the mixture so it does not curdle. Combine both mixtures in the pot and cook over medium low hear for about ten minutes until it coats a spoon. You have made a yummy corn custard.

Elotes Off the Cob:

Elotes Off the Cob: Roasted Corn with Parmesan Cheese and Lime

Overwhelmed by your summer bounty of sweet corn. Try this wonderful twist by making Corn (Elotes) off the cob building upon the unique flavor of corn that is roasted in the oven. 

• Heat oven to 350 degrees. Place four ears of corn in their husks directly on the oven rack and roast for 30 minutes or until corn is soft.
• Cool slightly and cut corn off the cob.
• In a large bowl, toss corn with about 1 1/2 tablespoons olive oil, 1 tablespoon mayonnaise, and 1 tablespoon sour cream.   Incorporate the juice juice of two limes and three to four Tbs. of freshly grated Parmesan or Romano cheese into the mixture
  
• Add salt and pepper to taste.
• Sprinkle Mexican chile pepper (I favor Pica Pica available in Mexican grocery stores) on the top.

Serve warm.

Easy Baked Enchiladas

These enchiladas are cooked in ramekins and make a wonderful easy supper if prepared ahead of time and reheated right before serving. Pair this with a fresh green salad made with diced avocado.

Makes 6 servings  

Ingredienta

• 1  can (10 oz.) red enchilada sauce available in Mexican markets
• 1  7 oz. jar of  roasted red peppers
•  1 1/2  cup  green salsa (salsa verde - fresh or canned)
• 12  corn tortillas (blue, if available, 5 to 6 in. wide; see notes)
• 2  packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
• 6  ounces  cream cheese cut into thin slices or small chunks
• 1/2  cup  shredded parmesan cheese 
• 6  or 12 large eggs
• 1 1/2  cups  shredded cheddar cheese 
• 3/4  cup  thinly sliced green onions
• 6  tablespoons diced fresh cilantro
• 6  to 12 tablespoons sour cream 
• Salt to taste

1. In a blender, whirl red enchilada sauce and roasted red peppers until smooth.
2. In a bowl empty  green salsa.
3. Set six ramekins (about 2 cups each, 5 to 6 in. wide or long) on large baking sheets. Pour red sauce mixture equally into ramekins and tilt to coat bottoms. Cut tortillas into quarters. Arrange four pieces in each ramekin, overlapping edges to cover bottom and pressing tortillas down into sauce.
4. Scatter spinach, cream cheese, and 1/4 cup parmesan evenly over tortillas. Lay another four pieces of tortilla over filling in each ramekin; overlap edges to fit. Spoon green sauce over tortillas, coating evenly.
5. Bake, uncovered, in a 375° oven until sauce is bubbling, about 25 minutes (25 to 30 if chilled). Remove pan from oven and immediately, with the back of a large spoon, make one or two slight depressions for eggs near center of each ramekin. Break one or two eggs into each ramekin; sprinkle evenly with cheddar cheese. Return to oven and bake 10 to 12 minutes longer for soft yolks (press yolk gently to test), 12 to 15 minutes for firm yolks.
6. Top each ramekin with green onions, cilantro, a spoonful of sour cream, and a sprinkling of remaining parmesan cheese. Set ramekins on plates. Add salt to taste.

Agua de Sandia y Fresas

What is the perfect accompaniment to any Mexican meal, well unfortunately they drink too much Coca Cola for my taste and why when you could have one of an amazing assortment of fresh tasting fruit combinations like the Watermelon-Strawberry combo below. 

Ingredients

2 cups strawberries diced (use the freshest ones you can fine)
1 cup watermelon cut into chunks with all seeds removed
1 scant tsp of sugar, more to taste 

1 cup ice cubes
1 small bottle of  sparkling water (lime, lemon or other)  chilled
Fresh mint for garnish

Place  strawberries, watermelon, ice  cubes and sugar into a blender and puree until smooth. Pour about 3/4 full in a  glass and add sparkling water. Garnish with mint leaves

Blue Corn Pancakes with a Blueberry Bonus

Blue Corn  Pancakes
Ingredients:
4 tablespoons butter
2 cups blue cornmeal (available in Whole Foods and Latin markets)
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (sometimes I use buttermilk if available)
2 eggs

Note: you may add an additional 1 cup of fresh  blueberries and a pinch of cinnamon if you wish

Use a cast iron skillet or comal to make the pancakes.  First,  melt the butter and set aside in a separate dish. Then place cornmeal, baking powder, sugar and salt in mixing bowl.  In another bowl place milk, eggs and the melted butter. Combine dry ingredients with egg/milk mixture and stir. Add blueberries and cinnamon if desired. In medium hot skillet measure out enough to make  3-4inch size pancakes. Allow to cook about three minutes and then flip. Please do not ruin the exquisite taste of these pancakes with anything less than a good maple syrup and, if you are lucky enough to live where you can get lovely wild blueberries, use them. They are the best!

Serves Four

Blue Corn Pancakes with a Blueberry Bonus

Ingredients:
4 tablespoons butter
2 cups blue cornmeal (available in Whole Foods and Latin markets)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (sometimes I use buttermilk if available)
2 eggs

Note: you may add an additional 1 cup of fresh  blueberries and a pinch of cinnamon if you wish

Preferably in a cast iron skillet or comal allow butter to melt.  Set aside in a separate dish. Then place cornmeal, baking powder, sugar and salt in mixing bowl.  In other bowl place milk, eggs and the melted butter. Combine dry ingredients with egg/milk mixture and stir. combine. Add blueberries and cinnamon if desire. In medium hot skillet use soup ladle to make 3-4inch size pancakes. Allow to cook about three minutes and then flip. Please do not ruin the exquisite taste of these pancakes with anything less than a good maple syrup and, if you are lucky enough to live where you can get those lovely wild blueberries, use them. They are the best!

Serves Four

Elotes

Elotes  ( Mexican Grilled Corn)
Serves 4
4 ears sweet corn in the husk
1/4 cup mayonnaise
1/2 teaspoon lime juice
1/8 teaspoon chile powder
salt, to taste
lime wedges

Soak corn (in husks) in cold water for 25-30 minutes.

Prepare a medium-hot grill. Peel back the corn husks but leave them attached. Place the ears on the grill. Cook 20-25 minutes, turning several times to ensure even roasting. The kernels should be soft and fully cooked. 

Remove corn from the grill,   allow to cool slightly and totally remove the husks. Place the ears directly on the grill  for another 5 minutes  until they  begin to char.

In a small bowl mix the mayonnaise, lime juice,  chile powder, and salt. When the corn is cooked, brush each ear with some mayo. Serve with lime wedges, and a sprinkle of chile powder

If you don't have a grill you can roast the corn in the oven. Place the corn in a preheated oven set  to 350 degrees F  and put corn in husks  directly on a rack for 30 minutes, or until corn is soft to the touch.  Cool remove husks and add mayo/chile mixture.

Easy Black Bean and Corn Salad

Black Bean and Corn Salad

It's summer and what a great way to use the bounty of fresh corn. Corn is just appearing in our local markets. The advice of our local farmers markets eat it the same day it is picked for the best flavor.

• 1 can, 14 ounces, black beans, rinsed and drained
• 2 cups freshly boiled corn, cut from the cob. If you make this in the colder months you can substitute frozen corn kernels, slightly thawed
• 1 small red bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1 1/2 chopped fresh cilantro
• 1 tsp hot sauce (my personal favorite, Tapatio if you can get it)
• 1 lemon, juiced
• 2 tablespoons canola oil 
• Salt and pepper to taste

In a bowl combine all ingredients; if using frozen corn allow it to fully defrost and flavors blend, then toss and serve.

Comfort Food: Corn Pudding

Saturday, June 19, 2010

Comfort Food: Corn Pudding

Corn pudding  dates back to pre-Columbian times and was part of the first Thanksgiving. When corn is plentiful from midsummer until early fall, you may use fresh corn, or at other times,  use good quality corn niblets.

nocoupons

• 1/4 pound (1 stick) butter
• 5 cups fresh yellow corn kernels cut off the cob (about 6) or 3 cups of canned corn, drained
• 1 small onion (1 onion)
• 4  eggs
• 1 cup milk
• 1 cup half-and-half
• 1/2 cup yellow cornmeal
• 1 cup ricotta cheese
• 3 TBS chopped fresh basil leaves
• 1  TBS sugar
• 1 Tbs. salt
• 3/4 teaspoon freshly ground black pepper
• 3/4 cup sharp cheddar;  reserve a little for the  top

Preheat the oven to 375 F.  Grease the inside of a 10-cup baking dish.
Melt the butter in a large skillet  and add corn and onion and cook  at medium-high heat for 4 minutes. Let cool.
Mix  eggs, milk, and half-and-half in a large bowl. Add  cornmeal and then ricotta. Continue by adding basil, sugar, salt, and pepper.  Fold in corn mixture and grated cheese  and place  in a  baking dish.  Top with additional cheese.  Put this dish into a larger pan and fill the pan 1/2 way up the sides of the dish with hot  water.  Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

Corn Fritters: Comfort Food that is Quick to Make

My first  introduction to Corn Fritters was on the Atcheson, Topeka and Santa Fe train going cross country from Chicago to Los Angeles.  Every morning for three days an incredibly gentle member of the waitstaff in the dinning car would serve a hungry child an order of Corn Fritters. I have loved them ever since. They are quick to make and are the ultimate comfort food.


SERVINGS
Makes 4 to 6 servings
INGREDIENTS
2 cups fresh corn kernels or 2 cans of drained corn niblets
2 tablespoons  flour
2 eggs, separated
1/2 teaspoon  salt
1/4 teaspoons paprika
1/8 teaspoon freshly ground black pepper
1/4 cup extra cooking oil
 1 TBS butter
PREPARATION
1. In a large bowl, stir together the corn, flour, egg yolks, salt, paprika/  Using an electric mixer, beat the egg whites until stiff peaks form. Stir one-quarter of the beaten egg whites into the corn mixture. Fold  egg whites into the corn mixture.
2. In a large skillet, heat the oil and butter over medium heat until the butter has melted. Carefully drop some of the corn mixture by tablespoons in to the hot oil.  

Cook each fritter until browned on both sides about 2 to 3 minutes. Turn each fritter over and brown the other side, about 1 to 2 minutes. Remove the fritters to a platter lined with paper towels. Sprinkle lightly with salt, if desired. Repeat until all of the corn mixture has been used

Fritters can be served with Maple Syrup (the real stuff please) or as a savory with a homeade salsa made with chopped avocado, mango, lime and cilantro.

Chilaquiles Reales

Chilaquiles, that staple of a quick Mexican breakfast have been popping up in all kinds of strange places using (horror of horrors) bagged tortilla chips as a base. In order to make this wonderful dish consider taking day old corn tortillas and tear them into bite size pieces and lightly toast them in a skillet. This can serve as the flavorful and more authentic base for a great dish.

Ingredients

1. One 28-ounce can whole tomatoes, drained with 1/2 cup liquid reserved
2. 2 chipotles in adobo (in a can)
3. 1 1/2 tablespoons vegetable oil
4. 1 large sliced  onion
5. 1 1/2 cups chicken stock 
6. 6 tortillas torn into strips
7. 1 1/2 cups shredded chicken
8. 1/4 cup  queso añejo shredded or Parmesan cheese
9. 1/3 cup sour cream
10. Cilantro as a garnish

1. In a blender, combine the tomatoes with their reserved 1/2 cup of liquid. Open can of  chipotles and remove two with their adobo (sauce); In a large skillet, heat the oil. Add two-thirds of the onion and cook over moderately high heat until browned. Add  tomato puree and simmer  until thickened.  Add chicken stock and boil until slightly thickened. Season with salt and remove from the heat.  Add the tortilla strips into the sauce. Add remaining onion, the shredded chicken and cheese. Use sour cream as a garnish along with the cilantro.

Blue Corn "Cornbread"

Blue Corn products are  showing up more and more on the shelves of local markets, mostly in the form of corn chips.  Blue Corn Meal is more widely available and can be used for pancakes, muffins or as below as a delicious cornbread. Consider the addition of one can of diced green chiles as an addition.

• 1 cup blue cornmeal (available at Whole Foods)
• 1 cup all-purpose flour
•  2 teaspoons baking powder
• 1/4 cup  sugar
• 1 pinch salt
• 2 eggs, beaten
• 1 cup buttermilk
• 1/2 cup melted butter

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
2. Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. 
3. Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
4. Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean.  Cool before cutting.

Sopes: Delicious bundles of masa

Sopes


This recipe is shamelessly adapted from one of the world's great experts on Mexican Cooking,  Diana Kennedy From My Mexican Kitchen: Techniques and Ingredients, Clarkson Potter.
Sopes, (pronounced like "so pays"  are "antojitos" or a small appetizer  served throughout Mexico before the main meal. In sopes the masa has the edge pinched up to form a slight ridge which is filled with a sauce and toppings of your choice.  The most simiple sope may be topped with good quality refried beans or perhaps with shredded meat, a homemade tomato sauce  and some crumbled cheese, chopped onion, and either shredded cabbage or lettuce. Kennedy's recipe below is meticulous and should make about 12 sopes.

12 sopes
Ingredients
1 1/2 cups masa harina (dried Maseca flour)
1 cup warm water
Oil  for reheating
1/2 cup Frijoles Refritos (refried beans) recipe follows
1 1/2 cups Chorizo y Papa (Chorizo sausage with Potato), recipe follows
1/2 cup Salsa de Jitomate (Homemade Tomato sauce), recipe follows
1 cup finely shredded lettuce or cabbage
1/2 cup finely chopped white onion
1/3 cup finely grated anejo cheese (aged cheese like shaved Parmesan ) or the real thing if you can get it from a Mexican market.

Directions

Put the masa harina  in a bowl and add the warm water, reserving about 1/4 cup of water until you see how much the flour will absorb. Work well with your hands until smooth. Cover with a damp cloth and set aside in a cool spot for about 1 hour. After resting, divide into 12 equal parts. Roll each into a ball about 1 1/4 inches in diameter and cover with a damp cloth while you work. Warm an ungreased comal or preferably an iron skillet over medium heat.

Take 1 of the balls and press out gently in a lined tortilla press or by hand to a disk about 3 1/2 inches; it must be thicker than a tortilla, about 1/4-inch. Place carefully on the comal and cook over medium to low heat until the underside is opaque and speckled with brown, about 2 minutes. Turn the sope over and cook on the second side for a further 2 minutes. Remove from the comal and immediately (although you may burn your fingers a little) pinch up the dough around the outside of the disk of the sope and cook until the dough is firm and cooked through, about 2 minutes more. Continue making the rest of the sopes.

Heat a very small amount of the lard or oil in a skillet and let the sopes heat through for about 1/2 minute on each side. Spread with the refried beans and other ingredients. Serve immediately.

Refried Beans: Frijoles Refritos:

About 1/3 cup oil or lard melted

1 TB finely chopped onion

3 1/2 cups cooked pinto beans in their broth

Heat the lard in a heavy 10-inch skillet, add the onion and fry over medium heat without browning, until translucent, about 30 seconds. Gradually add the beans and their broth and continue cooking over fairly high heat, mashing them down to a paste texture, about 10 minutes. Makes 3 cups

Chorizo and Potato Filling: Chorizo y Papa:

Approximately 1 tablespoon lard or vegetable oil

1 Mexican chorizo, about 3 ounces (found in Mexican stores)

6 ounces  potatoes, diced and cooked al dente,  about  1  cup

1 chipotle en adobo, chopped. This means taking a can of Chipotle chiles which are widely available now in larger markets and removing one from the can with its adobo, or special sauce still clinging to it and chopping it. Reserve the other chiles in glass or non metal container for future use.

Sea salt
In a small skillet. Skin and crumble the chorizo into the pan, and cook over low heat until the fat has been rendered out. (I like to dab the top of the drained chorizo with a clean paper towel to try to thoroughly remove as much oil as possible. Then add the potatoes and chile, if using, and continue cooking over medium heat  about 8 minutes. Season with salt. Set aside to cool a little before using.

Yield: 1 cup

Salsa de Jitomate (Homemade Tomato Sauce):

2 garlic cloves

4 serrano chiles, asado (roasted)  and roughly chopped
Sea salt

1 pound tomatoes, which are roasted (see below)

About 1/3 cup finely chopped white onion

About 1/3 roughly chopped cilantro leaves

Crush garlic, chiles and salt into a paste. Gradually add the tomatoes (unpeeled), grinding well after each addition. The sauce should be textured and the skin will never all completely disappear.

Sprinkle the top with the onion and cilantro and serve.

Yield: 2 cups

Chiles Asado:

Place the whole chilies on an ungreased griddle over medium heat and turn them from time to time until the flesh is fairly soft; there will be brownish patches on the skin and the color will have faded somewhat. Then, if they are to be ground with other ingredients, chop roughly before blending. Note well: they are to be neither peeled nor seeded.

Tomatoes Asados:

Whole tomatoes are cooked on a ungreased comal or griddle until they are slightly charred and mushy to guarantee a specially delicious table or cooked sauce. Kennedy leaves the skins on which she says make for better flavor. (By the way, wait to make this when the real vine ripe tomatoes are in season.)  While the appearance of the sauce may not be as attractive, the flavor and texture are incomparable. This method of cooking tomatoes is particularly recommended for freezing and storing for the months when tomatoes are not at their best.  Or you want to broil them in a more practical way. Choose a shallow pan in which the tomatoes will just fit in 1 layer, not too large or the juice that is exuded will dry up.  Place the pan about 2 inches below a heated broiler and broil until the top halves of the tomatoes are soft and the skin is blistered and slightly browned. Turn the tomatoes over and repeat on the other side. The exuded juice will be sweet and syrupy so save it to blend with the tomatoes.

Atole: Mexican Comfort Food

Atole is a warm drink made from masa that is consumed all over Mexico. It is drunk throughout the year but is especially popular around Christmas time when it is traditionally served with tamales and always factors into celebrations during The Day of the Dead. The name comes from the Nahuatl (Aztec) word atolli. Although  sometimes it's made with cornstarch (Maizena) the the more traditional drink calls for the same masa that is used for tamales and tortillas. The version that flavors the mixture with chocolate is called Champurrado. Other versions use pureed fruit such as strawberries or chunks of fresh pineapple.

Ingredients
Take 1/2 cup fresh masa (nixtamal from the Mexican store) or 1/2 cup masa harina such as Maseca. This should be mixed with  1/4 cup of hot water. Blend together and place in a large saucepan. Add  5 cups water or milk, your preference.
Add 3 - 4 tablespoons  shaved piloncillo, (Mexican brown sugar shaped in a cone and found in stores carrying other Mexican products)  If you do not have access to piloncillo your may substitute   1/4 cup brown sugar and add a generous   teaspoon  of  molasses.
Add  1 stick of cinnamon (canella) to the pan.
Scrape the seeds from one vanilla bean and add to the pot. If you cannot find a vanilla bean you may substitute a teaspoon of very good quality pure Vanilla.

Stir this mixture over medium heat until it begins to thicken.  Remove cinnamon stick and vanilla bean seeds if used.   At this point you could add pureed fruit such as strawberries or pineapple. Serve hot in mugs.

Chicken Tamales from Oaxaca with Red Mole in Banana Leaves

Using a  standard recipe for masa for tamales (see earlier posts), select squares of green banana leaves, widely available in most Latin Markets. ( Also Whole Foods)   Choose the best quality fresh chicken, place to boil with diced onion, and cook until done.  Reserve the broth and shred the chicken setting aside enough to make about 2 cups.

Chicken Filling:
2 cups shredded chicken (cooked with )
1/2 medium white onion
3 garlic cloves, peeled
1 tsp salt

 Red Mole Oaxacan Style

5 guajillo chilies
10 red ancho chilies
1 tablespoon sesame seed
2 slices good quality white bread, like cibatta
1 cinnamon stick
1 pinch oregano
1/2 cup darj chocolate, cut in pieces
4 Tbs Vegetable oil
10-15 almonds
10 raisins
2 garlic cloves
1/2 medium yellow onion, chopped
3 medium tomatoes
2 cups homemade chicken broth
1 teaspoon sugar
1 teaspoon salt

 Take the dried guajillo chilies and dried red Ancho chilies, wash chiles, remove  stems and  slit open  removing all seeds. Toast chiles on both sides on a comal or frying pan over  medium high heat. After toasting, soak chiles in boiling water  for  ten minutes.  Meanwhile, fry about  almonds in 1 Tbs. of oil over  medium heat for 5 min. until  golden. Remove nuts and set  aside. Take raisins and sesame seeds and place them in the skillet. Toast until slightly brown in a small amount of oil. Set aside.  Take two slices of good quality white bread, tear into pieces and toast in skillet until golden.  Set aside. In a dry pan add chopped garlic, onion and tomato until toasted.  In a blender or food processor, add chiles and one half cup of water and blend for about one minute. When smooth, pour back into skillet with a small  tbsp of  oil and fry for about ten minutes over medium heat.  To this mixture add all the ingredients that have been set aside.  Add the tomatoes, onion and one whole cinnamon stick along with a generous pinch of  oregano. When thoroughly mixed add two cups of reserved chicken broth, 1 tsp of salt, 1 tsp of sugar and 1/4 cup of dark chocolate broken into pieces. Cook for fifteen minutes on low to medium heat. At the end, remove the cinnamon stick. Your Red Mole is ready!

Have the two cups of  shredded chicken, the prepared masa and the mole ready.

2. Place one  whole banana leaf on a plate. Spread  two  tablespoons of  prepared masa in the center of the leaf.  Add about  two generous tablespoons of a shredded chicken with two  tablespoons of red mole sauce. Fold  the leaf to cover the filling. Fold the top down and the bottom up to form a little green  package.  Use strips of banana leaf to tie the package.

3. Place in your steamer lined with banana leaves and stack on the rack.  Keep at a  low boil for one hour or until done.

Amazing Tamales from the Mountains of Mexico

Ruth Reichl,  the former editor of Gourmet Magazine has a wonderful cooking show on your local PBS station. A recent visit to a Tepoztlán Culinary institute, Cocinar Mexico revealed an amazing recipe for Tamales stuffed with squash blossoms and diced summer squash. You can review the short video of the program which shows how people have been milling ancient strains of corn for masa.
Here is her amazing recipe for:

ZUCCHINI AND SQUASH BLOSSOM TAMALES
GOURMET'S ADVENTURES WITH RUTH: SEASON ONE: COCINAR MEXICANO, TEPOZTLÁN, MEXICO
MAKES  30 TAMALES

30 dried corn husks, preferably with rounded base.
8 oz (1 cup) pork lard (see cooks' note)
3 cups dry tamale flour, such as Maseca or Maseca for Tamales
1 teaspoon salt
2 cups warm water
2/3 cup corn oil
3/4 lb squash blossoms (in bunches on the stem as sold in Mexico 25 to 30 blossoms), or substitute 1 cup fresh corn kernels
3/4 lb zucchini, rinsed well and cut into 1/2-inch dice (3 cups)
Soak corn husks in cold water at least 30 minutes.

Beat pork lard in a standing mixer with whip attachment until very fluffy, 3 to 5 minutes.
Meanwhile knead together tamale flour, salt, and water in a large bowl until it forms a dough.
Add half of dough to pork lard and mix to combine. Add oil and remaining dough to bowl and beat on medium-high speed until it has the texture of a fluffy frosting and a tablespoonful floats in a glass of water, 10 to 15 minutes. (If you are using a hand held mixer double the beating times.) Season with salt to taste (mixture should taste slightly salty as salt will leach out during steaming).
If using zucchini flowers, break or cut off stems and side barbs around base of flower and coarsely chop blossoms.
Mix zucchini into tamale batter with your hands or a spatula, then gently stir in zucchini flowers (if using corn, add along with zucchini).
Drain corn husks.
Fill a corn husk with a heaping serving spoon of batter (about 1/3 cup) and enclose in husk, doubling pointed end over bottom half.  Repeat with remaining husks and fit, standing up with rounded ends up, into the deep steamer basket of a pasta pot. Bring water to a boil, then insert steamer basket and cover with additional corn husks, a plastic shopping bag, then a damp cloth and the lid. Steam tamales, adding more boiling water if necessary, until the tamale comes away from the husk when opened, 45 to 50 minutes.

Masa for Tamales

In the best of all possible worlds you are living somewhere that fresh masa is produced such the Southwest, California or perhaps Chicago or Brooklyn where the process of turning corn into Nixtamal, the wet masa that is used for tamales or tortillas takes place on a daily basis.  However, if you are not so fortunate then you will need to rely on the newest Masa for Tamales called Maseca para hacer Tamales, a product widely available in Latino markets across the country. This new version of the traditional Masa Harina (also called "masa seca") is made from  corn that is dried and treated with lime in a process called nixtimalization. This is what gives the masa its unique flavor.This new product creates a superior tamal.

Masa for Tamales

Ingredients: 
2  cups masa harina
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup corn oil
1 cup warm, lightly salted chicken broth

At least two hours before starting the tamales open one 8 ounce package dried corn husks (also available in Latino grocery stores) and put in a large bowl covered with warm water. Allow to soak until pliable.
    
Put dry  masa harina, salt, and  baking powder in large mixing bowl.  Beat in beat in oil and then add warm chicken broth until well incorporated. Let this mixture rest for about half and hour.  When the corn husks are soft and the masa is ready, take a large husk and spread about two TBS of the prepared masa over the husk creating a thin layer.  Spread the dough out over the corn husks to  about a 1/4  inch thickness. At this point you can fill the tamal with your choice of fillings. (more about this in subsequent posts). Our family favorite is "Rajas con Queso" using several strips of roasted, poblano chiles and a about a two inch piece of white Oaxaca cheese. If you cannot find Oaxaca cheese you may substitute a mild cheese such as Monterrey Jack and use a TBS. of  chopped green chiles that are widely available in the Mexican section of most supermarkets. However, searching out a source of Oaxaca cheese will yield a superior tamal. Fold the sides of the corn husk over one on the other and fold at the bottom using a strip of the corn husk to tie it. In essence you are making a little package that will be steamed ulitmately unveiled as a yummy tamal. There is a great video from Sylvia's Kitchen on UTube with wonderful visual instructions on the construction process- http://www.youtube.com/watch?v=2u8UwR8bYYM

Line a large steamer with corn husks around the sides and bottom. Place the tamales around the sides as if you were standing them on their heads. You should be able to get between 18-24 tamales in the steamer. and steam for one hour. Test for doneness.. they should be quite firm and delicious!

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