CHILES EN NOGADA
Considered by many to be the national dish of Mexico, chiles en nogada showcases the colors of the country's flag: green, white and red. Created by nuns in Puebla in 1821, the dish was presented to the general of the Mexican Army, Agustín de Iturbide, after he signing the treaty that recognized Mexico's independence from Spain. The nuns used the best of the late-season harvest in the dish, including poblano chiles, peaches, pears, apples and walnuts grown in farms near Puebla. The original dish was stuffed, battered and fried, and significantly heartier than this version. Here, fresh poblanos are fried until lightly cooked, peeled, stuffed, topped with creamy walnut sauce, then eaten at room temperature. It's served throughout the country every September, in honor of Mexico's Independence Day.
Provided by Rick A. Martinez
Categories dinner, meat, vegetables, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- Make the picadillo: Heat olive oil in a large skillet over high. Spread pork in an even layer and cook, undisturbed, until lightly browned, about 3 minutes. Toss and continue to cook, breaking up meat with the back of a spoon and scraping up any browned bits from the bottom of the pan, until meat is crumbled and lightly browned, 4 to 6 minutes. Using a slotted spoon, transfer the browned meat to a large bowl and set aside.
- Reduce heat to medium and cook onion, apple, pear, plantain, garlic and 1 1/2 tablespoons kosher salt, stirring occasionally, until tender but not browned, 10 to 12 minutes, adjusting the heat as necessary. Add 1 teaspoon pepper, the oregano, cinnamon and clove, and cook, stirring frequently, until very fragrant, 1 minute.
- Stir in sherry and cook, stirring occasionally, until most of the liquid has evaporated and no longer smells of alcohol, 2 minutes. Stir in tomatoes and their juices, peach, raisins and almonds and cook, stirring occasionally, until most of the liquid has evaporated, 5 minutes.
- Add the cooked pork, olives, lemon zest and 1 cup water, and cook, stirring occasionally, until all the liquid has evaporated, the vegetables and fruit are tender and the pork is cooked through, 10 to 15 minutes. Stir in the parsley and lemon juice, season with salt and pepper, and set aside until ready to use.
- Meanwhile, fry the poblanos: Heat vegetable oil in a large saucepan fitted with a deep-fry thermometer on high until thermometer registers 375 degrees. Working in four batches, fry the poblanos, turning once, until skin is opaque and blistered, 1 to 2 minutes per side. Transfer poblanos to a large, heatproof bowl, wrap tightly with plastic and let sit 15 minutes. When cool enough to handle, peel skin from chiles, leaving stem intact. Chiles should still be firm and bright green. Using a paring knife, make a 2-inch cut (about 1 inch from the top) lengthwise down the side of each poblano and carefully remove seeds and ribs.
- Place the poblanos cut-side up on a rimmed baking sheet and fill each with about 1/2 cup picadillo, gently pressing the filling into the poblanos with the back of a spoon, until full but not bursting or splitting. Set aside.
- Make the sauce: Purée the walnuts, almonds, crème fraîche and queso fresco with 1 1/4 cups water and 3/4 teaspoon salt in a blender until creamy. Season with salt and thin with more water, if necessary.
- Serve stuffed chiles at room temperature topped with nogada sauce, pomegranate seeds and parsley leaves.
SONORAN-STYLE FLOUR TORTILLAS
In Sonora, a Northern Mexican region where wheat has been cultivated for more than 400 years, tortillas are typically made of flour rather than corn. But unlike the generally lackluster store-bought wrappers most Americans are familiar with, handmade flour tortillas are pliable, chewy, fragrant, and dotted with mahogany blisters. While this recipe, adapted from Teo Diaz and Julia Guerrero of Sonoratown taqueria in downtown Los Angeles, isn't complicated, it does require allowing some time for the dough to rest. But the investment is worth it. Once you roll out the tortillas and set them on the hot griddle, they'll begin to puff with steam as they start to brown. When you take a bite, the aroma of sweet flour enveloped in fat will fill your nose and mouth. Finally, you'll understand that a tortilla is meant to be an essential component rather than just monotextured wrapping paper for tacos, burritos, or chimichangas.
Provided by Samin Nosrat
Categories lunch, snack, breads, project, main course
Time 3h
Yield 12 tortillas
Number Of Ingredients 5
Steps:
- In the bowl of a stand mixer, whisk together flour, salt and baking powder. Place bowl onto mixer, and affix paddle attachment. Mix for 30 seconds at low speed, then slowly add lard in a thin stream. Allow fat to partly incorporate, then slowly pour water in a thin stream. Allow dough to come together, then increase speed to medium-low and knead for about 2 minutes. The dough will be somewhat wet, webby and shiny. Place dough in a plastic bag, and allow to rest at room temperature for 2 hours.
- Divide dough into 12 pieces the size of a golf ball. Roll into smooth balls, and place on a parchment-lined baking sheet. Cover with plastic, and allow to rest at room temperature for 30 minutes.
- Working on a very lightly floured smooth surface, use a rolling pin to roll balls into 4-inch circles, and place onto a parchment-lined baking sheet in a single layer. Repeat with remaining dough, adding layers of parchment as needed to ensure tortillas do not touch or overlap. Cover last layer with parchment, and allow dough to rest 10 minutes.
- Heat a griddle or large cast iron skillet over medium-high heat.
- Working on a very lightly floured smooth surface, use a rolling pin to roll each tortilla into an 8-inch circle: Start with the pin in the center of the circle and roll out to the edge, rotating the tortilla after every roll. Roll until the dough is very, very thin and the edges begin to smear onto the work surface. Alternatively, stretch tortillas out by hand, rotating and pulling gently from the edges, until nearly transparent.
- When a few drops of water dripped onto the griddle or pan immediately sputter and evaporate, the cooking surface is sufficiently hot. Gently peel the tortilla off the work surface, and lay onto the griddle. It should immediately sizzle and puff lightly. Cook, rotating, for 20 to 30 seconds per side, until lightly golden in spots. Stack in a resealable plastic bag to allow to steam and soften. Continue with remaining tortillas.
- Serve warm or use to make tacos, quesadillas or burritos.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 116 milligrams, Sugar 0 grams
SONORAN CARNE ASADA TACOS
If you're trying to replicate the carne asada experience in Sonora, there are rules to follow: Diezmillo (chuck roll) and palomilla or aguayón (top sirloin) are the traditional meats of choice. The first brings a deep beef flavor and a sturdy chew, while the second has a milder taste and a tender bite. Use one or the other, or a combination. Either way, they need to be sliced to 1/2-inch thickness, grilled over high heat, and seasoned with a generous amount of salt - and only salt - right as they are thrown on the grill. They should be flipped just once, when meat juices rise and start to bubble, allowed to rest covered, and then thinly sliced or diced into bite-size pieces. There is no carne asada just for the meat, though the meat turns out as tasty as can be, but it should end up in a taco that should have trouble closing (with its proper accompaniments of refried beans, guacamole and salsa) and should be eaten in good company.
Provided by Pati Jinich
Categories dinner, lunch, meat, tacos, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Start a charcoal or gas grill, and get it very hot. For gas, set to high heat. For charcoal, grill is ready when coals are red but entirely covered with gray ash, and you can hold your hand about 5 to 6 inches above the coals for only about 4 to 5 seconds before it becomes too hot.
- Clean and season the grill: Using a pair of tongs, rub a quarter of a white onion over the grill. Next, rub the beef fat over the grill to season it further. (Alternately, you can do this using tallow or vegetable oil.)
- Working in batches if needed to avoid crowding, place the meat over the hot grill. Season the meat generously with salt on top right before throwing it on the grill, salt-side up. (Alternatively, sprinkle the salt on top of the meat once it's on the grill.)
- Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip to the second side and grill for another 3 to 4 minutes for medium. Remove the meat and place in a lidded dish or container. Cover the cooked meat while you grill the remainder. Allow the meat to rest for at least 5 minutes.
- One by one, take out the pieces of meat and cut into about ½-inch dice, placing them back in the same lidded dish and covering until all the meat has been chopped.
- Before the meat is brought to the table, make sure the refried beans are hot. Set them on the table along with the salsa and guacamole, in separate bowls.
- Reduce the heat of the grill to medium if using gas, or, if using charcoal, set the flour tortillas on a cooler part of the grill. Heat the flour tortillas about 1 minute or so per side, until puffed, lightly browned and completely heated through. Keep warm in a clean kitchen towel or tortilla warmer and bring to the table.
- To assemble the tacos, a common practice is to grab a warm flour tortilla, spread some refried beans on the middle, add a generous amount of meat, then add salsa and guacamole on top to taste - but everyone can choose how they want to build or eat their tacos. (If the taco doesn't easily close, your assembly was successful!)
SONORAN HOT DOGS
Street vendors all over Sonora serve these tasty and super easy treats.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Wrap each hot dog in a slice of bacon from end to end diagonally until the whole strip of bacon is rolled around the hot dog, securing with a toothpick if needed.
- Heat a large heavy-bottomed skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until browned on all sides. Transfer the skillet to the oven to render the bacon a bit more, about 5 minutes. Remove the toothpicks, if used.
- In a cast-iron skillet, heat the vegetable oil and add the diced white onion. Saute until translucent, 4 to 5 minutes. Remove from the skillet and add to a small mixing bowl with the sliced raw onion. Set aside.
- Place one bacon-wrapped hot dog in a bun. Evenly divide the warm pinto beans, jalapenos, tomatoes and the onion mixture. Top with the hot sauce, mustard and mayonnaise. Repeat with the remaining hot dogs and serve hot.
More about "itn nogales sonora recipes"
EASY QUESADILLAS OR SINCRONIZADAS RECIPE | MEXICAN RECIPES
From mexicoinmykitchen.com
5/5 (1)Total Time 15 minsCategory AntojitosCalories 444 per serving
- Heat your skillet or griddle over a medium heat, and add the vegetable oil, if using. When the griddle is hot place one of the tortillas on it; layer half of the cheese, the 2 oz. of ham, and the rest of the cheese.
- Cover with the other tortilla, and cook until cheese melts and the tortilla at the bottom is getting golden brown. I use a cast iron press but you can use a spatula to press the tortilla down. When the cheese starts melting use your spatula to check the underside of the tortilla has develop golden brown spots.
- When the underside has developed these golden brown spots, flip the sincronizada and keep cooking until both sides are golden brown and the cheese has melted. If you want a really crispy texture, lower the heat and keep it cooking for a few more minutes.
- Transfer to a cutting board and cut into wedges and serve warm with guacamole, salsa and cream.
MOCHOMOS RECIPE - A SONORAN DELICACY | TO-TABLE
From to-table.com
Estimated Reading Time 2 mins
SONORAN ENCHILADAS RECIPE - QUERICAVIDA.COM
From quericavida.com
CHILES EN NOGADA (CHILIES IN WALNUT SAUCE) RECIPE
From simplyrecipes.com
SONORAN HOT DOG RECIPE - THE SPRUCE EATS
From thespruceeats.com
FINDING THE SOUL OF SONORA IN CARNE ASADA - THE NEW YORK TIMES
From nytimes.com
ITN DE NOGALES, SONORA. - FACEBOOK.COM
From facebook.com
PAPER THIN SOFT CHEWY, SONORAN-STYLE FLOUR TORTILLA
From ladyandpups.com
WWW.FACEBOOK.COM
From facebook.com
ITN NOGALES SONORA - FACEBOOK.COM
From facebook.com
TASTE OF TUCSON COOKBOOK: SONORAN STYLE RECIPES | JACKIE ALPERS
From jackieshappyplate.com
COPYCAT RUBY TUESDAY’S SONORAN CHICKEN PASTA RECIPE
From recipes.net
SONORAN FLOUR TORTILLAS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
WE SPENT A DAY EATING NOGALES FOOD WITH A LOCAL AND HERE'S WHAT …
From thisistucson.com
NOGALES INSTITUTE OF TECHNOLOGY - WIKIPEDIA
From en.wikipedia.org
EL CHOLO’S SONORA-STYLE ENCHILADAS RECIPE - NYT COOKING
From cooking.nytimes.com
TRADITIONAL FOODS OF SONORA
From backyardnature.net
HOW TO MAKE TRADITIONAL SONORAN TAMALES DE RES - THE …
From azcentral.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search