Posts Tagged With: corn

Huevos Rancheros with Mole

 

Hello, Amy here, full from a hardy brunch. Earlier this week my friend invited me to lunch at the Tucson Botanical Garden, where we enjoyed a lamb empanada, calabacitas tamal and huevos rancheros made with mole, black tepary beans and queso fresco. It was ALL soooo good, but I think you can guess my favorite!

Café Botanica is delicious, adorable (the old adobe Friends’ House, inside or on the patio) has really nice staff, and is open 8am-2pm daily. You do have to pay admission or be a member to get to the café, so we wandered, looking at plants in the shade and a gallery or two after our meal. Perfect afternoon.

I had never heard of huevos rancheros with mole, and I had to make it at home, often! Since I was only making brunch for two, I used dry corn tortilla meal I had on hand instead of buying or making a batch of highly perishable fresh masa. Maseca is a common brand name in Tucson grocery stores, or online.

Café Botanica used parsley in their masa for flavor and color, so I chopped a few leaves of quelites (young amaranth greens) raw and mixed them into the masa. This of course is optional, but quelites are so prolific this year with our above average rainfall this summer. Recently Carolyn used amaranth seed her in corn tortillas.

Add enough water to make a soft dough. Mix about a quarter cup meal to a few tablespoons water and adjust as necessary. If it is too dry, it will crack. If it is too wet, it will stick to your hands. Form into two balls, cover, and let rest for a few minutes. Then reassess the moisture.

Place the ball in a plastic bag and flatten with a tortilla press, a dinner plate or a rolling pin.

Thoroughly heat a comal (a dry cast iron griddle) over medium heat and put tortilla to cook. Flip a few times until both sides are covered with brown spots. No need to keep them hot, they’ll be fried!

Next I made a small amount of Mano y Metate Mole Dulce with oil and veggie broth. Other varieties of mole would work, and any broth you like. Since the dish was vegetarian, I decided to keep with the theme.

Café Botanica used black tepary beans, but I used a summer squash from the Tucson CSA. I had never heard of Tromboncino before this year, and we love the taste and its trombone shapes! As a mature, winter squash, it resembles its relative the butternut. Even as a baby, it is slightly yellow on the inside with tender skin and really nice flavor. I sautéed it with onion, salt and pepper.

Next fry the tortillas in a little bit of oil until beautiful brown and fragrant.

Fry eggs over medium, or to taste. These eggs were from a friend of a friend. The deep color of the yolk is due to the hen’s diet and I bet these birds eat plenty of fresh greenery and insects.

Assemble the dish: tortilla, squash, egg. You could melt some cheese over the tortilla if you want.

Finally, top with the Mole Dulce and I’itoi onion tops. My new favorite.

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Categories: Cooking, Mexican Food, Sonoran herb, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

Fig Pecan Mole Dulce Chutney

Hello, Amy here excited about figs and sweet corn this steamy Tucson summer.

We’ve cooked figs before, and I’m going to make Carolyn’s fig bars next. But normally my preference is for savory food, so today I made a savory, sweet, sour, spicy chutney. I started with gooey ripe black mission figs from my Mom’s tree.

This young fig tree at the community garden is making fruit this year, but with the water harvesting earthworks you can see in the background of this photo, I can’t wait to see what it does next year…

After a rinse, I trimmed the stems from the figs and chopped them. Then I chopped a bit of onion and garlic.

I softened the onion and garlic in butter, then added the figs and a splash of water only as needed to keep it from burning.

Apple cider vinegar and a dash of salt and black pepper wasn’t enough spice, so I added Mole Dulce powder.

Staying indoors in the heat of the day, I’ve been organizing my pantry, removing the stems from dried herbs and shelling nuts.

A sprinkle of pecans gave the chutney a contrasting texture. (By the way, it is gone by now. No need to process jars.)

 

Spicy Corn and Tomatoes

I had a few ears of sweet corn and a basket of cherry tomatoes from Tucson CSA/Crooked Sky Farms. First I grilled the shucked ears to give them a toasty flavor and color. On this rainy day, I used a cast iron grill pan on my indoor stove, but it would be better outside, of course. I cut the kernels from the cobs and froze the cobs for making soup stock.

In a frying pan, I sizzled up some cumin seeds in oil, followed by onion and garlic. Corn, halved tomatoes, turmeric, red chile and salt went in the pan and came together quickly over high heat. You can never go wrong with fried corn.

A pork chop in the grill pan completed the meal.

Fig Chutney with Pecans and Mole Dulce

1 cup (packed) chopped ripe figs

1/3 cup chopped onion

2 teaspoons minced garlic

1 tablespoon butter

Dash of salt

2 tablespoons apple cider vinegar

2 tablespoons Mano Y Metate Mole Dulce powder, available here

2 tablespoons pecans pieces

Soften the onion and garlic in butter. Add the figs and cook until softened, adding a tablespoon of water as needed to keep the mixture from sticking to the bottom of the pan. Season to taste with salt, vinegar and Mole Dulce. Finish with pecans.

Enjoy!

Categories: Cooking, Edible Landscape Plant, fruit, Gardening, heirloom crops, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , | Leave a comment

Corn to posole

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Do you love posole? Amy here today making posole from dry, untreated corn. What corn to use for posole? Flour corn varieties are good, as they have a large starch content. Also dent corn varieties, which contain some starch, dry unevenly on the cob and form an indentation in the top of the kernel. The dent corn I’m using today is sometimes called field corn, and it may have been grown to feed to livestock. I sometimes get dry corn, purple or white, from the bulk bins at the Mexican store. Use what you can find or grow and see what happens! This corn was a gift of completely unknown origin from my friend Lori.

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The ratio is 1 cup dry corn, 3 cups water and 1 tablespoon lime. Not lime, the citrus fruit, it is specially treated limestone. The best source for culinary calcium hydroxide is called cal sold with Mexican spices, or called pickling lime sold with canning supplies to keep pickles crisp. It is becoming rare since modern pickle recipes are more cautious of botulism growing in the less acidic environment. If necessary, type S (slaked) construction lime for concrete and mortar works, but you have to add more of it.

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Place all in a non reactive pan, simmer for a few minutes and then remove from the heat. If you are making posole, it is not critical if the corn starts to cook a bit. If the corn will be ground into tamales or tortillas, it will be gummy and not stick together well if cooked.

As soon as the corn is in the lime water, it turns bright yellow!

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Then let it soak overnight. I decided to boil some corn in plain water to compare the results.

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The next morning: On the right, the limed corn is much darker yellow color than the corn boiled and soaked overnight in fresh water, on the left. On the right the lime water, formerly white, is now yellow from the seed coats of the corn. The water in the pot on the left remains clear.

Drain the lime water and send to the sewer, not your plants! It is very alkaline and will harm the soil and plants.

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The lime turns the seed coats into slime. Now rinse, rub, rinse, rub, rinse.

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Now the rinsed, limed treated corn in the colander is a lighter yellow than the plain water boiled corn in my hand.

This is called nixtamal, and can be ground into masa for tamales or tortillas, or cooked into posole. I will make masa in another post.

You can purchase nixtamal ready to rinse at most grocery stores. After rinsing, it freezes beautifully. I have purchased it dry, whole or ground, but never dried it myself. I use it dry in the Mano Y Metate Mole powders to give body to the sauce.

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When the corn rinsing water is clear, boil in fresh salted water. Add chopped onion and a few cloves of garlic. Cooking times vary wildly depending on the batch, but at least an hour, until tender and the kernels burst open.

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The same corn after identical soaking and cooking times: the treated corn on the right blossomed to toothsome tenderness and has the characteristic posole aroma. I see some residual seed coat, but I do not notice when eating. On the left, the fresh water soaked and cooked corn has a few kernels that blossomed some, but is overall texture is hard with seed coats remaining in my mouth after chewing. It does not smell like posole.

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This reason alone would justify the nixtamal-ization process, but it also makes it more nutritious. The niacin present in corn becomes more available, the amino acid balance improves and the lime adds a digestible source of calcium.

To the pot you can add little red chile, green chile, cubes of pork, beef tripe, pinto beans, or sliced carrots. I added Mano Y Metate Pipian Picante Powder. Garnish with shredded cabbage, sliced radishes, cilantro, white or green onion or lime wedges.

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Categories: Cooking, heirloom crops, heirloom grains, Sonoran Native, Southwest Food | Tags: , , , , , , , , | 1 Comment

Wild Greens and Mole Enchiladas

blog1Hello, this is Amy Valdés Schwem, and I’m honored to be here with such esteemed plant and cooking women!

I love harvesting wild greens, but my day job is making mole as Mano Y Metate. Today I’m going to make enchiladas made with Mole Dulce and fill them with wild greens and summer squash. It won’t heat up the house, if you take the toaster oven outside! Enchiladas made with tomato sauce instead of chile are called entomatados, and those made with mole are enmoladas. So the menu can read: Enmoladas de Mole Dulce con Quelites y Calabacitas.

Quelites can refer to several unrelated wild greens, but to me they are wild amaranth greens, Amaranthus palmeri, also known as pigweed.

I grew up eating quelites with my maternal grandfather, and he knew no shame jumping fences to pick weeds. They make a few tiny black seeds, unlike its Mexican domesticated relatives that make enough blond seed to fill bulk bins at the health food store.

It is native to the southwest US and northwest Mexico, and its wild and domesticated relatives are enjoyed around the world both as a green and for its grain-like seed. It easily out-competes summer garden and field crops and is becoming resistant to glyposphate (Roundup). But you wouldn’t want to harvest from those over fertilized fields anyway, since it can absorb too much nitrate, making it unsafe for humans and animals. However, grown in native desert soil, they are safe and nutritious, high in vitamin A, vitamin C, and folate, among other vitamins and valuable minerals.

Some species and cultivars available at Native Seeds/SEARCH are used for dye and have red leaves, and some make a huge red inflorescence pretty enough to grow as an ornamental, even if the birds eat all the seed. I’ve never had much luck popping the seed I grew, but you can buy commercially popped seed, like miniature popped corn.

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I just visited my closest community garden, Las Milpitas de Cottonwood, and found these beauties in the irrigated beds already in flower. If this was all I had, I would pick the smallest leaves from the stalks and use those.

blog5Hopefully you find quelites before flowering, shorter than a foot tall. I found a few plants in my yard where other things get watered. Many more will sprout with the summer rains.

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Last year I had so many from my Tucson Community Supported Agriculture share that I dried some, just like my great aunt Tia Lucy told me they used to do. I just plucked leaves from the stems and air dried them in the house. To use, I soaked in water overnight, then sauteed with the others. I’ll dry more this summer, for sure.

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To prepare the fresh quelites, wash, chop tender stems and all, and saute with a little onion and garlic in oil. My grandfather always used bacon grease, so that’s what I did.

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It’s also prime season for calabacitas, so use them if you don’t have any fresh or dried quelites. My grandfather also collected and cooked verdolagas for us, which would work here, too.

 

 

 

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Calabacitas, sauteed with onion and garlic. This filling with mushrooms and queso fresco, inside mole dulce enchiladas, is my brother’s signature dish. Well, one of his signature dishes.

 

 

 

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Now for the mole! For a half dozen enchiladas, to serve two people, I used about half of a tin of Mano Y Metate Mole Dulce powder, cooked in mild olive oil to make paste.

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Then I added about half a cup homemade chicken stock and a dash of salt, but veggie stock is great, too. Water doesn’t quite do it. Simmer until you have a nice sauce, adding more broth as necessary. There will be steam and good smells.

 

 

 

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The secret to enchiladas: start with thin corn tortillas and fry briefly in oil hot enough to sizzle, but not hot enough to make them crispy!!! DO NOT skip this step!

If the tortilla cooks too much, or if it breaks, just turn up the heat and make that one into a corn chip.

Dip the flexible tortilla in the mole dulce.

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Put quelites or calabacitas in the tortilla and roll.

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Top with homemade queso fresco and bake until heated though. My grandfather used the toaster oven outside on the patio in the summer to make enchiladas. No need to heat the house!

Depending on your oven, you may need to cover them with foil, but I didn’t. I like crispy edges. Serve with a cucumber, tomato salad dressed with a squeeze of lime, beans, and prickly pear grapefruit-ade.

Leftovers are best fried in a cast iron pan until crispy.

Mano Y Metate moles can be purchased from Martha Burgess of Flor de Mayo Arts at the Sunday Heirloom Farmers’ Market at St. Philip’s Plaza, Native Seeds/SEARCH, and ManoYMetate.com.

 

Categories: Cooking, Gardening, Sonoran herb, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

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