RECIPE: Cacahuates enchilados (Chile Roasted Peanuts)

With summer drinks and BBQs a common happening, it's a great to have a simple snack on hand - and a homemade one is sure to impress your guests. Cacahuate is derived from the Nahuatl word, cacahuatl or cocoa bean. This recipe incorporates chile and lime, making it the perfect snack followed by a chilled beer. When the chile de arbol is roasted, it smells of peanuts, which compliments the natural peanut flavor well.

Cacahuates enchilados

Ingredients:

CACAHUATE /ka.ka.wa.te/

Classical Nahuatl:

Noun

1. cocoa bean.

• 5 chile de arbol, whole stem intact

• 2 cups peanuts, unsalted

• 1 teaspoon vegetable oil

• 1 lime

• 2 teaspoons salt

Method:

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1. On a comal over medium heat, toast the chile de arbol until a darker shade of brown. Do not burn or else the chiles will be bitter. Cut the chiles in half, not allowing the seeds to spill out.

2. In a skillet, heat the oil over medium heat and add the peanuts. Turn them constantly until they start to become fragrant. Add the chiles and toast until well incorporated, about two minutes.

3. Remove from heat and add the lime juice and salt while still warm. Serve while warm.

RECIPE: Pride Pineapple Mule Cocktail

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Happy Pride! It's a good year to be gay and orgulloso! This cocktail is my interpretation of a refreshing Pride after a long day in the sun. With the Morris Kitchen Ginger syrup and the Los Amantes (the lovers in Spanish) this cocktail follows the tradition of the mezcal mule, but with pineapple to make you sweeter. The comal roasted pineapple and spicy ginger dance on the palette, invoking the subtle smoke in the mezcal.

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Comal Roasted Pineapple

Makes one cocktail

Ingredients:

• Pineapple, sliced in 1 inch thick rings, rind on

• 2 teaspoons Morris Kitchen Ginger Syrup

• 1 ounce lime juice

• 2 ounces Los Amantes Mezcal Joven

• splash of seltzer water

• candied ginger and pineapple leaf as garnish

Method:

1. On a comal over medium high heat, roast the pineapple slices until black and charred. Cut away the rind and core, and blend with 2 ounces of water for 3 minutes, alternating between high and low speeds. Filter the juice through a fine mesh stainer to remove the pulp.

2. Add crushed ice to a shaker and add ginger syrup, 4 ounces of roasted pineapple juice, lime juice, mezcal. Shake thoroughly.

3. Pour into a glass and top with a splash of seltzer. Garnish with candied ginger and pineapple leaf.

RECIPE: Cucumber Mezcal Margarita

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Cucumber Mezcal Margarita

When I think of a refreshing cocktail, I immediately think of cucumbers, lemon, ice. Native to India, cucumbers were brought to New Spain post-conquest. This Old World squash is high in moisture and I prefer the English variety for cocktails as the sugar content tends to be higher, meaning a sweeter cocktail without additives. Leave the skin on the cucumber, it will add a lovely green hue to the drink.

Serves 2

Ingredients:

• 5 inch piece of English cucumber, cut into cubes

• 3 ounces lime juice

• 1.5 ounces lemon juice

• 1.5 ounces agave nectar

• 4 ounces Casamigos Mezcal

• 10 Chili pequin or 3 chili de arbol toasted on a comal until fragrant OR Poctli Sal De Muchos Chiles

• crushed ice

Method:

1. Add the cucumber, lime juice, lemon juice, and agave nectar to a blender and blend thoroughly for 3 minutes. Strain the mixture through a fine mesh strainer.

2. Pour the mezcal and cucumber mixture into a shaker and shake.

3. Squeeze lime juice onto a plate, dip the glass rim into the lime juice and then the chili powder to rim the edge.

4. Add crushed ice to the glass and pour the cucumber mixture over and serve. Garish with another slice of cucumber.

MEZCAL REVIEW: Mezcales de Leyenda San Luis Potosi

Mezcales de Leyenda are a very proud group who celebrate local mezcal producing communities. They specialize in mezcales that are not from the typical states of Oaxaca and Guerrero, pushing other less smoky flavors forward.

Maestro Mezcalero Juan Jose Hernandez, maker of Leyenda's San Luis Potosi, comes from a line of producers that have been crafting mezcal for over 100 years. The rocky and arid plateau of San Luis Potosi are ideal for the salmiana plant to thrive, taking 7-10 years to mature. The agaves are cooked for 48 hours in a clay oven, fermented for five days and then distilled in copper stills. 

Fresh pineapple notes and jasmine flower on the finish, Leyenda SLP is a nice bottle to have on hand to truly explore the complexities of agave varieties. The bottle is heavy glass with a traditional cork and an all-around wrapped label listing the fair trade and organic certified logos.

NOM: NOM-O117X

State: San Luis Potosi

Town: Santa Isabel

Agave: Salmiana

Price: $$

Style: Joven

Distillation: Copper

ABV: 42%

Release year: 2017

Website: http://www.mezcalesdeleyenda.com/product/san-luis-potosi/

RECIPE: Chiles Rellenos

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Chile Relleno Sauce Ingredients

Chiles Rellenos, or stuffed chiles, is a classic Mexican recipe from the city of Puebla. A stop along the route on the journey from the port of Veracruz to Mexico City, Puebla was influenced by Europe's passing visitors inspiring cuisine that mixed the best of both continents. The first mention of the recipe is from 1858.

With a delicate meringue coating and a cheesy interior, the robust flavor of the fresh chile shines through in this archaic dish. This dish is a bit labor intensive, but it is so versatile in terms of what you can stuff inside the chile, I often make this for my vegetarian friends. 

Serves 4

Ingredients:

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Chiles Rellenos

• 4 Poblano chiles, fresh and stem intact

• 3 tomatoes

• 2 garlic cloves

• 1 white onion slice, 1/2 inch

• 3 Guajillo chiles

• 3 Puya chiles

• 1 teaspoon Mexican oregano

• 3 allspice berries

• 1 inch piece canela (Mexican cinnamon)

• 3 eggs

• 2 cups vegetable oil

• Oaxaca or Monterrey Jack cheese, 8 ounces sliced

• 1/4 cup flour

Method:

1. Over a high flame charr the Poblano chiles until the skin is blackened. Be sure to charr every area of the chile or else the skin will stick leaving a tough exterior. Place the chiles in a bowl and cover with a plate until they are cool enough to handle. Slide the skin off the chile and leave the stem intact. Set aside.

2. Over medium-high heat, roast the tomatoes, garlic, onion slice on a comal until charred and fragrant - place in blender. Toast the chiles over the comal until fragrant and a darker shade of red being careful not to burn them - place in blender. Add the oregano, allspice, canela and 1 cup of water to the jar and blend for 4 minutes, alternating speed to ensure that no large skin pieces remain. Pass the liquid through a strainer into a sauce pot over medium heat. Salt accordingly and cook for 30 minutes until the liquid has reduced by half.

3. Separate the eggs and reserve two of the yolks. Whisk the meringue to soft peaks and slowly add the egg yolks, one at a time. Heat the vegetable oil to 350 degrees.

4. Slit the chiles in the center and add the cheese slices. Dredge the filled chiles into the flour mixture, coating the entire outside surface. Gently lay the chiles, one at a time, in the meringue and fold the mixture over, covering the entire chile. Lay the chiles into the oil and fry until golden brown on each side. Remove to a towel to collect the excess grease.

5. Laddle the tomato-chile sauce into a bowl and lay the chile relleno on top. Serve with rice and beans on the side.

RECIPE: Tacos de Chilorio

Think carnitas, but spicy and luxurious. Chilorio is a braised pork from the Mexican state of Sinaloa. The garlic, chiles, and vinegar act as a preservative for the meat which is often served in open air markets, an alternative to refrigeration. The meat is slowly cooked until it falls from the bone and then fried in a chile adobo that packs a flavorful punch. If you make enough of it (in the tradition of preserving the meat) the chilorio accompanies scrambled eggs and fried potatoes the next morning.

Serves 6

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Tacos de chilorio

Ingredients:

• 2.5 pounds pork roast, cut into 2 inch pieces

• 3 tablespoons lard OR vegetable oil

• 3 ancho chiles

• 3 guajillos chiles

• 1/2 cup orange juice

• 4 garlic cloves

• 1 teaspoon Mexican oregano

• 1 teaspoon cumin

• 1 tablespoon vinegar

• salt to taste

• radish, sliced in allumettes

• cilantro

• fresh tortillas

Method:

1. Place the pork in a large heavy bottomed pot and cover with 4 cups of water and bring to a rolling boil. Lower the heat to a steady simmer and put the lard in the pot, allowing it to slip off the spoon. Allow the water to evaporate and the meat to caramelize slightly. Shred and break up the meat in bite size pieces.

2. While the meat cooks, heat a comal over medium heat and toast the chiles. Once fragrant and a darker shade, but not burnt, reconstitute the seeded and deveined chiles in water for 30 minutes.

3. In a blender combine the chiles, orange juice, garlic, oregano, cumin, vinegar and blend until smooth, with visual red chile skin pieces showing.

4. Raise the heat on the meat and pour the chile mixture over. Allow the sauce to season the meat for a few minutes. Season with salt to taste. Serve the meat on fresh tortillas and garnish with radish, cilantro, and salsa de chile de arbol.