Banana Leaf Wrapped Tamales

Roasted Poblano, Tomato, Red Pepper, Potato, and 

Fresh herb filled Tamales wrapped in Banana Leaf

Served with a Poblano Tomatillo Salsa and Caribbean Style Black Beans

I recently came home from living on the Nayarit coast of Pacific Mexico. 2 and 1/2 months of blissful recipe experimentation. I learned many new salsa techniques and my tamale making skills advanced greatly. Mexican flavors and regional ingredients combined with outright fruit and vegetable abundance placed me in 'foodie' heaven. This blog chronicles the making of savory tamales, however, I mostly made tamales 'dulces'. Sweet mango cheesecake tamales were a favorite creation. Banana leaf wrapped tamales filled with mexican chocolate and bananas with a brown sugar and mexican vanilla infused masa dough was another sweet creation. My lovely son and his father, Chef Ricardo, happily sold my tamales to tourists and locals alike. Little did they know, a red headed 'gringa' was the tamale maker!

Step by Step...

The first step is to locate a banana tree with young, pliable leaves. Bring a sharp knife and cut it off. This is me on my roof of my casita in Mexico. From my roof, I was able to reach the empty vacation rentals' banana trees next door!

Over a wood cutting board, cut the leaf off of center spine. Then, cut the large leaf into squares approx. 10x10 inches. Wash these leaf squares well.

Spread the masa into a rectangle shape.  Place filling on upper half of masa so the tamale rolls properly.

                                      
Everyone has their own style of rolling their tamales. The goal is to 'pocket' in the filling with the masa while wrapping it with the banana leaf. Roll leaf over and tuck in one side of leaf, then continue with the roll. Keep trying until you figure out your personal style of wrapping the tamale. It is more forgiving than it looks!

A steamer pot filled with fresh banana leaf wrapped tamales. What a glorious sight! Tamales can be placed in any style steamer pot. Do not put them over direct heat, steaming is the best way to cook them. In about 30-40 minutes, the tamales are ready to eat. Buen Provecho!

Masa

*1 kilo maseca (corn flour)

1 stick Butter

2t baking soda

2t apple cider vinegar

2T sea salt

water 

*Maseca is corn flour and is found in the mexican section of grocery stores. It is different than polenta and cornmeal. 1 Kilo equals 2.2 lbs of maseca.

Melt butter in small saucepan. In large bowl, mix maseca, baking soda, and sea salt. Add melted butter and apple cider vinegar to maseca mixture and mix roughly with large spoon. The next step is a bit tricky to explain. Just enough water needs to be added and mixed in with the maseca mixture to make a slightly sticky, yet spreadable dough. The water amount to be added fluctuates based on weather, humidity levels, etc... The goal is   a dough that has the moistness of biscuit dough. Add water 1 pint at a time, incorporating it into the maseca mixture with hands little by little until the perfect feel is achieved. At first, this may seem daunting, but with time, the feel of masa dough will be more natural.

Filling

There are endless possibilities for Tamale fillings. This is the recipe for the filling I made for the Tamales shown. 

1 roasted poblano, seeded and skinned 

1/2 red pepper, diced

2 medium sized potatoes, steamed and diced

1 ripe roma tomato, diced

1/4 yellow onion, diced

2 cloves garlic, minced

2T fresh minced basil

1T each  fresh oregano and rosemary, minced

2T spanish olive oil

Place oil in saute pan over medium high heat. Add all other filling ingredients and saute together for 3-5 minutes, until onions are glossy and the smell of garlic permeates the air.

Roasted Poblano and Tomatillo Salsa

The Poblano chile is the chile of choice on the coast of Nayarit, Mexico. When roasted, a deep and rich flavor is unleashed that can be used in a variety of ways. Please see my earlier blog article 'The Joy of Cooking en Mexico' for complete roasting and preparation instructions for Poblano Chiles. This salsa combines the earthy flavor of roasted poblano with the fresh citrus zing of tomatillos. Recipe credit goes to Chef Ricardo Barrios of Sayulita, Mexico. He taught me this recipe and my gratitude shines his way for learning this salsa.

1 roasted poblano, seeded, and skinned

8 medium sized tomatillos

1 clove garlic

1 spring onion with greens

juice of 2 limes

1/2 cup fresh cilantro

dash of cumin

dash of sea salt

Begin by husking and cleaning tomatillos. Boil them for 4-5 minutes, just until their color changes slightly. Be careful not to overcook them. In the meantime, place all other ingredients in a blender. The spring onion, called 'cebollina' in mexico, is a very small onion, but bigger than the green onions we see in the United States. They can be found at Farmer's Markets or substituted with 2 green onions. The spring onion and garlic can be roasted slightly on a comal or iron skillet, but this step is optional. Place tomatillos and all other ingredients in blender and blend till incorporated.  Delicious over everything and anything!

Caribbean Style Black Beans

This recipe is best prepared with black beans that are cooked from scratch. Canned beans can be used, however, I don't like canned beans at all. They have a tinny flavor and are hard on the digestive system. I find canned beans gross, disgusting, and lacking life force. Making beans from scratch is easiest with a Crock pot, especially recommended for cooking beans at high altitude. With a little extra effort, and planning, fresh cooked beans are a welcome staple to a healthier lifestyle.

4 cups cooked black beans

1/2 yellow onion, minced

3 cloves garlic, minced

1 red pepper, diced

1 thumb sized hunk of ginger, minced

2t dried thyme or 2T fresh thyme

2T fresh basil, opt.

2T sea salt or more to taste

2t black pepper

juice of one orange

1T olive oil

In medium sized saucepan, heat oil over medium heat. Add onion, garlic, and red pepper and saute until onions turn glossy. Add beans and just enough water to cover beans. Add all other ingredients and let simmer for at least 30 minutes so flavors fully infuse. 

ENJOY!

The Joy of Cooking en Mexico

Roasted Poblano Chile stuffed with Garlic Potatoes and Cheddar Cheese in a Tomatillo Basil Cream Sauce, served over Hibiscus Rice

Oh the joy of cooking in Mexico! Wintertime in the Colorado mountains can be depressing when craving fresh fruits and vegetables. Soon, after arriving to the subtropical coast of Mexico, my taste buds were startled back to life. Mangos so sweet, with the perfect texture of creaminess tempt alongside fruits and vegetables of many colors and flavors. So many ingredients to experiment with, so many recipes to create, so many meals of pure indulgence that await.  It became apparent that a fully equipped kitchen and a garden patio to eat on was my number one priority of this Mexican vacation. I am busily creating and constantly thinking of what exciting kitchen fusion awaits my family and I for our next meal.

Last night, it was Poblanos. Poblanos are perhaps the most regal chile. They have a rich and dark intense flavor that no chile even comes close in comparison. Their fat flesh provides the perfect medium in which to stuff an infinity of fillings. I prefer a filling that is creamy and smooth in texture. Traditionally, Chile Rellenos are stuffed with meat or a heavy dose of cheese, then dipped into an egg batter, then deep fried. I forgo the egg batter and greasy frying and prefer to cook the poblanos in a savory sauce in a deep saute pan.

So here are the recipes from this amazing yet complicated meal. I am a complicated person within a complicated life within a complicated country, I suppose that will be reflected in my food. The kitchen is truly my center and grounding force in life. All problems and worries melt away when deeply entranced within cooking alchemy. Hence the need to cook: my solace, my respite, the healing that calms my soul....

The first step is to prepare the chiles, then the tomatillo sauce, and then the filling for the poblanos. I must say, the tomatillo basil cream sauce could be the most delectably delicious sauce I have made in a long time. The market fresh tomatillos are so naturally sweet and make an amazing companion to the plentiful basil that abounds here. A touch of sour cream into the sauce adds a tangy creaminess that complements the intense flavor of the poblanos rellenos. While the Poblanos are roasting, start the rice, boil the tomatillos, and boil the potatoes for the relleno filling.

Preparation of  Poblanos

 Place Chiles over a gas flame or on a BBQ grill and roast until the skin is burnt. Alternatively, chiles can be placed in an over or the broiler @ 450 degrees. Make sure to rotate chiles so all sides are roasted. Place in a plastic bag after roasting for 20 minutes or so which helps the skin to come off. The final step is to carefully peel off the skins. Doing this under running cold water is helpful and it is OK if all of the skin is not removed. Make a small slit in chile and clean out all seeds. Be very carefully when handling the chiles so as not to tear the chiles flesh. Leave the stems on them as well. Poblanos prepared correctly have on slit for stuffing the filling and no seeds and few skin left on the flesh.

Tomatillo Cream Sauce

This is an amazing sauce that can be used in various ways. It makes an excellent enchilada sauce or can be smothered over breakfast potatoes and eggs. It can be sauteed with vegetables and shrimp for a mexican fusion seafood dish served over rice.

15 tomatillos, husked and cleaned

2 cloves garlic

1 small spring onion with onion greens

1/4c each fresh basil and fresh cilantro

2t sea salt

2T sour cream

Cook tomatillos in boiling water for 5-7 minutes- just until they turn a lighter shade of green. Be careful to not let them overcook which turns them into a yellowish brown color. Place cooked tomatillos in blender with all other ingredients and puree. Cook over low heat for 5 minutes in small saucepan.

Garlic Mashed Potato Filling

A simple, yet versatile filling for more than just Poblanos Rellenos. Try as a filling for enchiladas or Flautas as well.

3 medium sized potatoes, peeled

2 cloves garlic, minced

1 small spring onion and onion greens, minced

1T olive oil

2t sea salt

1/2t black pepper

2T sour cream

Boil or steam potatoes until mushy- about 20 minutes. In small saucepan, saute onions and garlic in olive oil  for 2-3 minutes until lightly browned. Turn off heat. Place potatoes, garlic, onions, sea salt, pepper and sour cream in a bowl and mash until creamy.

Hibiscus Rice

Ricardo, the father of my son (and much more...) gave me the idea for this recipe. We met in the U.S. about 8 years ago, and since then my cooking repetoir and techniques have expanded a lot. When we first started dating, I was making enchilada sauce from canned green chiles and beans from a can as well- gasp!!!! Ricardo is from central Mexico and quite the chef himself- there will be many more of his inspired recipes to follow in this blog. Hibiscus flowers turn everything they are in a deep magenta color. They turn this rice a gorgous purplish pink color and impart a special, slightly tangy flavor as well. You can find these flowers at your local herb shop or health food store, or check for them in the mexican sections of the grocery store. The spanish name is Jaimaica.

1.5T Coconut oil

1c white rice of choice

2c water

1/4 c dried hibiscus flowers 

1/2t sea salt

Heat oil and rice in small saucepan suitable for cooking rice. Saute together for a few minutes until rice is slightly cooked and glossy. Add water, hibiscus flowers, and salt and let mixture go to a boil. Reduce heat to a simmer and let cook, covered,  about 20 minutes or until rice is finished. Rice will continue cooking when taken off heat. NEVER stir rice while it is cooking. Rice can be fluffed after it is done cooking.

Poblanos Rellenos in a Tomatillo Cream Sauce

Here are the final steps to putting everything together to create this unique dish of global fusion flavors.

5oz sliced cheddar

1 recipe Mashed Garlic Potatoes

1 recipe Tomatillo Cream Sauce

5 roasted and prepared medium sized Poblano chiles

Very carefully, stuff Poblanos with cheddar cheese and about 1/2 cup of potato filling for each poblano. Put tomatillo cream sauce into a medium sized saucepan, then place poblanos, slit side up, into the saucepan. It is Ok if they are crowded together. Cook for 10 minutes, covered, over a medium low heat. Serve Poblanos over Hibiscus Rice with fresh Acocado and salad.

!BUEN PROVECHO!



Brunch: Hash Browns, Scrambled Tofu and Green Chile Sauce

I love brunch- love, love, love brunch. A savored cup of tea, a great magazine, and a lingering morning to really enjoy your breakfast. Hash Browns could very well be my favorite food in the world, with fresh whipped cream coming in second place. But there is an art to making the perfect hash browns AND they must be crispy, fat free is just not an option. Served smothered in homemade green chile sauce and with my special recipe scrambled tofu, you've got all the protein and nutrient bases covered. I also included Vegetarian sausage, fresh avocado, tomato, cultured sour cream, and multigrain toast with this 'ultimate' breakfast extravaganza.

The Best Hash Browns

serves 2-3

2 medium whole Russet or Yukon Gold Potatoes

1 green onion minced

3T Olive oil, Safflower oil, or Coconut oil

sea salt and fresh cracked pepper

Steam potatoes for 10-15 minutes. Potatoes should not be overcooked, they should be slightly undercooked so that they can be grated with a cheesegrater without falling apart.

Heat a skillet over medium heat, add oil of choice to heat up as well. The best skillet is an Iron skillet. An iron skillet makes the crispiest potatoes- nothing compares.Teflon is just gross and toxic, and thin saute pans don't crisp the potatoes as well.

Grate potatoes with a cheese grater.

Add potatoes to heated oiled skillet in a thin layer. Top with green onions and add sea salt and pepper to taste. Cook until bottom of potatoes is crispy- about 5 minutes. Flip once and crisp the other side and cook until this side is crispy.

The trick with perfect hash browns is to let each side get fully cooked and crispy. Don't stir them or bother them at any time. Let them sit and do their crispy magic. They should only need to be flipped once.

SPECIAL RECIPE SCRAMBLED TOFU

serves 2-3

Tofu, is scary and incredibly foreign to many. It carries a certain health nut stigma with it that is hard to shake out of the mainstream headtrip. The key to tofu is in its' preparation. It is a very bland, yet adaptable food which soaks up neighboring flavors well. This recipe is a great introduction to the culinary greatness of the humble soybean curd called tofu. Try it- really- just try it!

1/2 a block of firm tofu, crumbled

1-2T Tamari (or soy sauce)

2 cloves garlic minced

2 cups fresh spinach chopped

2T nutritional yeast

2t curry powder or 1t tumeric powder

In a thick bottomed medium saucepan or skillet add all ingredients. Stir frequently while cooking over a medium low heat for 5 minutes. Scrambled tofu is ready when you smell the garlic aromas being released and the spinach is fully wilted. Swiss Chard or Kale can be substituted for the spinach.

ULTIMATE GREEN CHILE SAUCE

Here in the Southwest, everyone claims to have the best green chile sauce. Green Chile is taken very, very seriously around here. This meatless version begins with a virgin coconut oil roux and uses fresh roasted green chiles. I am asked for this recipe constantly whenever I serve it at my farmers’ market booth. This recipe makes 8 cups of sauce, but can easily be halved to make 4 cups of sauce. I like to make the full batch and smother it on everything for days afterwards. Its’ that good!

In medium saucepan begin making the roux over medium low heat by sautéing the following ingredients:

½ cup Extra Virgin Coconut oil

1 carrot peeled and diced small

¼ cup minced yellow onions

When onions turn glossy, Add:

½ c. flour

Whisk together Roux until it thickens then gradually add 2 cups at time, allowing sauce to thicken slightly in between each addition:

6 cups Vegetable Stock

After all stock is added to sauce, stir in:

2 cups pureed or finely chopped fresh roasted green chiles (with all stems and peels removed) or 16oz frozen ‘Hatch’ chopped green chile defrosted

2t dried oregano

1t sea salt

Let sauce assimiliate on a simmer for 10 minutes. Then take off heat. Sauce is ready use.

It tastes great on enchiladas, tamales, burritos, or even as a salsa for chips to dip in. Enjoy!

Revolution in the Kitchen 101

The first step in food awareness, is just that, awareness:

We have to switch off the automatic routine of fast food, junk food, lousy restaurants, mindless grocery shopping carts full of crap (pardon my language but its' justified!), and lazy food preparation. Its' time to read every label on all food purchased. If there are more than ten ingredients and you can't pronounce them- don't eat it. Food awareness is a process, like a seed that gradually begins to sprout in your consciousness. Nurture it and let it grow, day by day, week by week, until it infiltrates every food choice.

The second step is choice:

What do you choose to eat? It is your choice to fill your body with artificial flavors, brain toxic artificial sweeteners, and harmful preservatives. It is your choice to ingest 22 different pesticides while eating a commercially grown apple. It is your choice to support genetically engineered foods and horrible companies like Monsanto, when you eat food that isn't organic. This is your choice. So, ok, I can hear everyone, stop the lecture! Lets' begin to choose organic, fair trade, and sustainably grown food. Let's choose food for a healthy body, mind, and planet. It is our choice together!

The third step is power:

In every revolution, the people realize there own personal power for change. In the food revolution, one realizes the power of their money, the power in where and to who their money goes to when purchasing food. So much power lies in every monetary transaction we conduct at the grocery store. We have the power to be aware and make good choices as to what we want to support with our money. Going to the farmers' market and local farms supports sustainability and community agriculture. Purchasing 'Fair Trade Certified' products and ingredients brings schools, livable wages, and a higher quality of life to third world sugar and cocoa producers. Buying Organic foods empowers ecologically mindful farmers and companies who are doing good for the planet. Buying standard commercially grown food empowers environmentally disastrous food production and greedy, human rights abusing multinational corporations. You choose what you want to happen in the world with what you buy! This is our collective choice. This is our collective realization of the power inherent in every food purchase made. You have the power to bring change into the world with every bite of food you eat! This is huge, this is big, this is a paradigm shift in being a conscious eating being.

The last step is action:

The food revolution begins, quite simply, with you, with me, with all of us. And it happens in our kitchen! So lets' take action:

Throw away all of that junky, crappy, disgusting, 'food' in the cupboards and refrigerator

Get rid of the microwave- it zaps out all nutrients in food, makes your meal into a plate of

pure free radicals (yuk!), lowers your immune system function and just basically creates bad         

vibed food, literally

Shop at your local farmers' market today or visit the funky food cooperative in your town.

Get to know the farmers', talk to the employees at the health food store, ask questions, learn 

more about where your food comes from

Educate yourself through magazines, books, and the internet about Organic foods, Fair Trade      

certified foods, vegetarianism, raw food diets, healthy food choices, etc... 

Just say no to artificial anything in your food- this means 'Splenda' and all fake, nasty sweeteners

that act as neurotoxins on your brain (i.e. migraines), preservatives, and gross artificial flavors

Be real! Eat real food that is cooked by real people with real ingredients. The age of mass  

produced, machine made, chemically infused, artificially flavored 'food' is so over.

Skip the gas station convenience meal or the fast food lunch- plan ahead and pack your own

food or eat at your local food coops' deli.

Cook for yourself! The conscious eater is going to have to cook for themselves. This does not mean microwaving brown rice. It means having a good knife and basic cookware. It means 

getting comfortable in the kitchen and relearning how to cook in the kitchen. Fortunately,

you have my blog and many others to assist in this process.

Beginning your own food revolution takes time, but most importantly, action. Every day try to do something towards the goal of being a conscious eater. It is a gradual process of relearning and creating a new relationship with our food. One step at a time, one day at a time, one food purchase at a time, one meal at a time...

Join me in our revolution in the kitchen!