Pollo pibil – Achiote chicken

Achiote paste is used in Mayan Yucatán cusine, the most famous dish being cochinita pibil (literally pork cooked in a pit). The deep red paste is made with ground annatto seed. Friends from tropical countries have told me that they just went to their achiote tree and broke open the pods to use the seeds for a fresh flavor. For the rest of us, buy it in a  3 ½ ounce brick in a small paper box at a Mexican market.

Yucatán cooks use sour oranges, called su’uts’ pak’áal in the Mayan language, which are also known as Seville oranges.. If they are hard to find in the your area, you can substitute juices from one orange, one lime, one lemon and one grapefruit.

The chicken is traditionally served with red onions which have been pickled with salt and lime juice.

Lorena del Carmen, a Mayan woman I know here in Berkeley, inspired me with her recipe. She made her chicken a bit differently though. She first boiled it, then split it in half and painted the achiote mixture on the inside of the chicken. She then baked it. But I’m following her recipe for the onions. Although she didn’t measure the ingredients, I estimated the amounts from watching her make them.

Ingredients:

Marinade:

one pack of chicken breast halves (about 5 or 6 halves) and/or tenders or thighs

1/2 brick achiote paste

3 Tb olive oil

1 tsp dried oregano

2 tsp sea salt

several grinds black pepper

1 tsp or more to taste Tapatio sauce

Juice of 3 large Seville Oranges

OR

1 1/2 Tb  juice from one lime

1 Tb juice from half a lemon

1/3  cup  juice from 2 small juice orange

1/3 cup juice from one small grapefruit or half a large grapfruit

Pickled onions:

1 red onion

1 Tb salt (I like to use sea salt)

Juice from 3 limes

Make the marinade:

In a non-reactive container, mix achiote paste with olive oil, using a fork to make a smooth paste. Add oregano, salt and pepper and mix well.

Add the Tapatio sauce and  citrus juices and stir well until no lumps remain.

Stab the chicken a few times on both sides to let the marinade permeate it. Submerge in marinade so that all sides of the meat are covered. Marinade 2 -4 hours.

After you put the chicken in the marinade, make the pickled onions. . Slice a red onion thinly.  Put a layer of onions in a non-reactive bowl and sprinkle salt  over it, and continue to layer with salt, using  a total of 1 Tb salt. Squeeze 3 limes over the onions.  mix with your fingers, and then cover with plastic wrap and set aside to marinate until chicken is cooked. The onions will soften when pickled. Stir every so often while the onions are pickling. Serve with the chicken.

Grill meat on barbecue over medium flame.

If you’re not up for barbecuing, you can place the chicken in a shallow baking pan under the broiler for 15 minutes until they brown.

Or cook them in the marinade in a nonstick pan

Serve with pickled onions and  fresh tortillas. Or make tacos or tostadas with them.

Camarones al Mojo de Ajo – Garlic Shrimp

On our first date, my husband and I cooked Camarones al mojo de ajo. We’ve been in love ever since.

I love the Spanish word for garlic clove: diente, which also means tooth. And there is some resemblance, come to think about it.

serves 2

1 Tb olive oil, divided into 2 tsp and 1 tsp

3/4 lb large raw shrimp

1 head of garlic

Pinch red chili pepper flakes

1/2 tsp oregano

1/4 tsp smoked paprika

1/4 tsp paprika

1/4 red onion, sliced

red or green bell pepper (you can sub a cup of frozen bell peppers)

¼ cup dry white wine such as Chardonnay

1 lime, juiced

large pinch smoked Maldon salt to taste (you can use regular or sea salt if you don’t have that)

1/4 cup cilantro leaves

Defrost shrimp in in the refrigerator overnight or in a colander under cold running water for 7 minutes. Peel the shrimp and save the shells in the freezer for a future batch of shrimp broth. If you are planning to eat the shrimp with your hands, keep the tails on. But for tacos or pasta, remove them.

Smash the garlic head in a molcajete (mortar and pestle made of volcanic rock). This will loosen the peel, separate the dientes, and smash the garlic to release the flavor. Discard the garlic peel and finely mince the garlic. Mix with the peeled shrimp and add 2 tsp olive oil. Sprinkle with red chili pepper flakes, oregano, smoked and regular paprika and mix well.

Heat 1 olive oil in a large heavy frying pan.  Fry onion and bell pepper until soft. Turn the stove to medium low and add the shrimp-garlic mix. When shrimp are pink, squeeze lime juice over it and stir in the wine. Use a spatula to mix the shrimp with the onion and bell pepper. Salt to taste.

Serve with warm homemade corn tortillas

Pull cilantro leaves off the big stems to make about 1/4 cup of leaves. Chop finely and sprinkle over cooked shrimp.

Mango, Que Rico El Mango

(with apologies to Perez Prado)

Summertime brings fresh ripe mangoes at low prices to the produce markets.

Peel them with a sharp knife or vegetable peeler, cut the firm yet soft fruit.

Eat them as is, and let the juice run down your chin as you suck the last bit of goodness from the pit.

Sprinkle the slices with lime juice, sea salt, and chili powder or cayenne to highlight the flavor. You can use Tajín (ta-HEEN), a condiment with chili powder, dried lime and salt, which can be purchased at Mexican grocers.

Put fresh slices in a frosty Mango Lassi

Mix with barbecued shrimp for Thai-inspired Shrimp and Mango Salad with Fresh Cilantro

or make Sticky Rice with Mango with sweet coconut milk for dessert.

However you enjoy it, you will agree, “¡Que rico es!”

Did you ever seen a (Mango) Lassi?

This thick and sweet Indian smoothie is a refreshing treat on a hot summer’s day. It’s low in fat and sugar. The yogurt and lime juice give it a nice tang. I sprinkle a little Tajín, (chili powder with dried lime and salt), on top for zing and added complexity. (I buy Tajín at Mexican grocery stores). For a special treat, take a bite of dark chocolate and hold it in your mouth while sipping the lassi.

Right now there are ripe mangoes at a good price at the corner markets and produce stores. When I can’t find them I use frozen mangoes from Trader Joe’s. You can substitute sugar for the agave if you prefer.

I prefer the lassi made with dairy products, but since I’m lactose intolerant, I have to use lactose-free milk. I couldn’t find that at work the other day, so made it from coconut water and coconut milk. It was pretty good. Here are both recipes:

Use 2 ripe, soft (but not mushy) mangoes. Refrigerate ingredients before using, or add ice to cool down the drink.

Dairy Lassi:
2 cups fresh or frozen mango (2 medium or one large mango)

¼ banana (¼ cup)

½ cup 1 % milk

½ cup nonfat plain Greek or Mediterranean yogurt (I buy Karoun brand at Middle Eastern markets)

½ tsp lime juice

2 tsp agave nectar

 Combine ingredients in blender. Pulse until fruit breaks up, and then liquefy Lassi. If using fresh mango, add some ice until desired coldness is reached. If it is too thick, add more milk. Sprinkle a bit of Tajín on top.

Because the coconut water I buy has sugar in it, I don’t add any more sugar to this lassi. Drink the rest of the can for a refreshing treat!

Coconut Mango Lassi (vegan)

2 cups fresh or frozen mango (2 medium or one large mango)

¼ banana (¼ cup)

½ cup coconut water (I use canned coconut water with added pulp)

½ cup coconut milk (use low-fat for fewer calories)

½ tsp lime juice

 Combine ingredients in blender. Pulse until fruit breaks up, and then liquefy lassi. If using fresh mango, add some ice until it reaches desired coldness. If it is too thick, add more coconut water. Sprinkle a bit of Tajín on top.

Summer Corn Salad

Today’s the first official day of summer, and it’s a scorcher! I made a corn salad to cool  off.

I’ve had a version of  this with black beans, but I like pintos better.  My husband Jesus says leave out the beans altogether. You do what you want.

Add salsa and tajin to taste, or not at all.

Use a ripe yet firm avocado and stir gently unless you want a guacamole texture. The lime and Tajín (chili powder with salt and lime) add zing.

Eat as a salad or as a dip with tortilla chips.

Serves 3:

3 cobs of corn

1 avocado – ripe yet firm

1 red bell pepper

handful of cherry tomatoes. Halve any larger ones.

2 Tb (to taste) fresh cilantro leaves

Juice of one lime

3 Tb (to taste salsa), such as salsa casera (optional)

¼ cup Frijoles pintos (Mexican pinto beans) (optional)

Tajín  (optional)

Directions:

I microwave the corn in the cob. Run water over the corn  and place on a plate with a paper towel over them. Microwave for 5 minutes on high. You may need to do one or two at a time. If you don’t have a microwave, boil the corn about 10 minutes. Let cool. You can do this ahead of time and refrigerate. Using a large sharp knife in a large bowl, strip the kernels off the cobs.

Chop red pepper, and cilantro leaves and stir into corn. Stir in beans and  salsa if desired,  and squeeze in lime juice. Slice the avocado and gently stir in or it will smoosh! Sprinkle with Tajín if desired.

Twice Cooked Fajitas

For Cinco de Mayo I am making fajitas: spicy from two kinds of chili,  fragrant with lime, and tipsy on beer.  This recipe was inspired by my late brother-in-law and Texas barbecue master, Larry Luna. The juicy and flavorful chicken is twice cooked, first on the grill, then braised in the oven with its marinade.  I made chicken fajitas  here, but you can also make them with skirt steak. Marinade the steak for at least 3 hours, grill it whole, then cut across the grain into strips before braising it in the marinade.

I made a shortcut version, if you don’t want to be working with whole chilies: Sprinkle chicken breasts with about 1/2 tsp each chipotle powder, ancho chili powder and chili del arbol powder (or any combination you choose) along with cumin, oregano, salt and pepper. Skip the blender part and you’re good to go.

Serves 4

¼ cup boiling water

3 dried chilies such as Chile California, stems removed

2 jalapeños

1 tsp oregano

1 tsp cumin

1 tsp salt

1 cup light-colored beer such as Tecate

2 limes, juiced; zest peeled in long strips

1 whole boneless, skinless chicken breast fat trimmed and sliced,  or  2-3 lb skirt steak.

1 small onion, sliced

4 bell peppers (mix red and green), seeded and cut into strips

2 Tb olive oil

If using skirt steak, slice against the grain and cut into strips. Trim off the fat. Using a tenderizing mallet, pound each strip so that the tenderizing marks show. This is a good way to work out your frustrations and aggressions.

Add chilies to boiling water and let soak for at least 15 minutes. Peel lime zest with vegetable peeler into a long strip, then juice limes. Set lime zest aside.

Pour beer, 1 Tb olive oil, and lime juice in blender. Add chilies, jalapeños, soaking water and other seasonings to beer mixture. Whir in blender. Trim fat off of breast, cut into strips, and marinate for an hour or more.

Place chicken on grill, reserving marinade. Put bell peppers and onion in a grill wok and toss with a tablespoon of olive oil.  Grill over medium heat until chicken and onions and bell peppers begin to char. (You can also use a wok or heavy pan over the stove).

Heat oven to 300’ Pour marinade into a casserole or clay pot. Add cooked chicken, peppers and onions and lime zest. Bake for 20 minutes. Garnish with cilantro leaves and avocado slices. Serve with flour tortillas,

Frijoles pintos (Mexican pinto beans) and  Sonia’s guacamole.

Spicy Salmon Steaks with greens

This easy fish dinner is a bit spicy, moist and colorful. I made it first with spinach and the second time with red Swiss chard. If using chard, add it with the other vegetables. Spinach can be added at the last few minutes, since it only needs to wilt. You could even use both!

1 lb salmon steaks – 2 steaks

2 cloves garlic, crushed and diced

1 tsp fresh rosemary needles

¼ tsp red chili pepper flakes

several grinds of black pepper

several shakes sea salt

½ lime or lemon

1 red bell pepper, chopped

5 mushrooms, sliced

1 bunch Swiss Chard, both stems and leaves, chopped

OR /and one bunch spinach, de-stemmed

1 tsp olive oil

Heat olive oil in heavy skillet. Add rosemary and garlic. Wash salmon and sprinkle both sides with salt and chili and black pepper. Squeeze lime or lemon on both sides. Place in pan on top of herbs on medium flame. Add chopped red bell pepper, mushrooms, and chopped red chard on the sides of the fish. Cook about 8 minutes, until fish browns. Turn fish over. If using spinach, add it to cover fish, and cover pan. Cook for 5 minutes.

I served this with red Quinoa in a heart shape for Valentine’s Day

Watermelon Avocado Salad – ensalada de sandia y aguacate

This refreshing salad is a perfect match for spicy dishes. I was inspired by Mexican street vendors who sell watermelon and corn topped with salt, lime juice and chili powder.

Serves 4

2 cups cubed seedless watermelon

1 large firm but ripe avocado, cubed

¼ cup cilantro leaves.

½ cob boiled or roasted corn kernels

Dressing:

juice of 1 lime

sprinkle of cayenne or hot chipotle chili powder

¼ tsp salt to taste.

Combine watermelon, corn and cilantro. Gently stir in avocado. Squeeze lime over salad, sprinkle cayenne or chipotle powder and salt, mix well. Serve immediately.

 

Sonia’s guacamole

My 17 year-old daughter Sonia makes awesome guacamole for her friends, and if I’m lucky she’ll leave me some too. Here is her amazing recipe.

Ingredients:

2 avocados

½ Roma tomato, finely chopped

½ minced jalapeño or Serrano chili pepper

2 tsp. minced onion (to taste)

juice of ½  lime

2 Tb salsa casera (we use Herdez brand)

salt to taste

Smash the avocados in a bowl with a potato masher. Stir in tomato, jalapeños, lime juice and salsa. Add onion to taste and salt to taste. Stir well.

Thai-inspired Shrimp and Mango Salad with Fresh Cilantro

serves 4

shrimp mango salad with cilantro

Salad Ingredients

1 large head of romaine lettuce

About 12 large frozen shrimp

1 ripe mango

1 cup chopped jicama (1/2 of a small jicama)

7 sprigs fresh cilantro, leaves only

Run frozen shrimp under water for about 5 minutes until defrosted. Peel shrimp and reserve shells. Marinade shrimp in Thai-inspired Barbecue Marinade for Chicken or Shrimp) for at least 1 hour. Discard marinade, and then barbecue shrimp in a non-stick barbecue basket sprayed with oil.

shrimp on the barbie

You can also cook the shrimp in the marinade in a saucepan until the shrimp turn pink. Discard marinade and let shrimp cool.

Shrimp Broth:

Boil 2 cups of water and add shrimp shells along with

4  pieces of green onion

a slice of ginger

a smashed clove of garlic.

Let simmer for 20 minutes. Strain broth and discard solids.

Tear lettuce and rinse and spin in salad spinner and place in a large bowl. Peel the mango with a vegetable peeler and then slice. Reserve juices for dressing. (I squeezed the pit into the dressing.) Add chopped jicama.

Salad dressing:

salad dressing ingredients

Juice of one lime

1 tsp fish sauce

1/2 tsp hot oil (or more to taste)

1 Tb sesame oil. (These items are in most Asian markets, and often in grocery stores.)

1/4 cup shrimp broth

1 finely minced small clove of garlic, 1 finely chopped Thai basil leaf

1 Tb finely chopped scallion

1 tsp sugar.

Whisk together, adjusting seasonings to taste.

Add cooled shrimp and cilantro leaves to salad. Mix dressing in gently.