Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: December 20, 2014
Oh! Sweet Christmas, It is that time of the year where you want to enjoy yourself in the kitchen, to give and to allow the time to go by with no remorse while indulging the guiltless pleasure of a Holiday morning…. Waaahw Wahhw Wahhw Wahhw… Rewind that… you wake up and your children are screaming “Can we open the presents?” Dog barking, Phone ringing, hubby half sleep, you are feeling cranky because you stayed up late making these rolls for breakfast… this is more like it right?, But where is the Christmas spirit?… No worries, it’s coming out of the oven in a few minutes. Make coffee, place the tray of Apple Cinnamon Rolls in the oven to warm up while you open a few presents. Twenty minutes later your house will start to smell like the north pole kitchen. Cinnamon is in the air! Drizzle the glaze, and scream “Breakfast is ready!”
I know this recipe is not the 1,2, 3 mix and done cinnamon rolls. But, why settle for less?, let’s make it AWESOME, It’s Christmas! I promise you it’s all worth it.
One bite of these rolls and you will feel how the world is merry, joyful, and your efforts so worth it when making these rolls. Time to sit, relax and enjoy!
Undoubtedly, these Maximus Apple Cinnamon Rolls with Eggnog glaze will ungrinch-ify the grinchiest Grinch.
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: December 16, 2014
At less than 10 days until Christmas there are too many cookies and so little time! This year I decided to go with just ONE cookie, yes believe it or not just one… Ahem.. let me re phrase that…because there is no way I can eat just one of these buttery and nutty lil cookie sandwiches. I mean one type of cookie, and I chose my favorite ones Garabatos, which translates to: scribbles. The name of these Scribbles Garabatos Cookies comes from the freedom and delightful abandon in which the chocolate is drizzled all over these buttery cookies. This cookies are very popular and loved in Mexico.
These crisp cookies with a soft crumb like a shortbread are filled with raspberry jam, chocolate ganache or hazelnut spread. A fine scribbling drizzle of dark chocolate, makes these little cookies not only delicious, and appealing, but equally easy to make. Dough is made in a flash in the food processor, chilled for 30 minutes, then rolled, cut, and baked 8-10 minutes. When you bake these cookies a butter cloud hugs you with love and Christmas feelings.
If you want to enjoy and make a simple and delicious effortless buttery cookie, start scribbling, this is the perfect last-minute letter to Santa! Ho, ho, ho!
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: December 11, 2014
It is freezing and wet cold here in Austin, I really needed a warm drink, so last night I geared up and made this warm fruit punch recipe, it is divine and it works like a charm!. This Punch is traditionally from Mexico and is served, on the cold weather months November, December, January, “Ponche de Frutas” Warm Fruit Punch is a delicious warm drink made with fall and winter stone fruits like apples, pears, crabapples, hawthorns, oranges, mandarines, guavas, prunes, plums, raw sugar cane sticks, tamarind, hibiscus tea, cloves, cinnamon well everything but the kitchen zinc!
Imagine all these ingredients gather in a pot, slowly simmering to magically deliver fantastic warm aromas and wintery flavors with only one mission: warm you up!
There are no rules when making the punch, the only ingredient that is a must is the Mexican cinnamon. For the rest, you can make it with your favorite fruit combinations, but I will encourage you to use at least 2 kind of stone fruits, 1 citrus and either hibiscus or tamarind they add the acidity background note needed to balance the sweetness.
This drink is not meant to be overly sweet. In fact most of the sweetness comes mainly from the fruits so adding a small amount of sugar is just what you need to balance the flavors.
You can use brown sugar, turbinado sugar, honey, dark agave nectar, monk-fruit sweetener or piloncillo* which its my favorite option in small amounts. Piloncillo is raw-pure unrefined sugar compressed into a cone that resembles in flavor to molasses; some times you can find it with cinnamon, anise and a little vanilla added. It is used to sweeten desserts, drinks and bake goods. So a little goes along way.
Can you imagine the aromas that this concoction will bring to your kitchen? spices, apples, cinnamon, oranges, warming up the house!…**sigh**
This punch is served in mugs and with a little spoon so you can eat the fruits from the bottom as you drink along. It is great for parties and family gatherings kids love it!
For the grownups you can spike it up by adding a little splash-a-rooh of your favorite rum or vodka as you serve it.
Whether you make a large, medium or small pot, this fruit punch will definitely warm you up inside out!…
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: December 6, 2014
This is the perfect breakfast on a rainy weekend morning. Or a even cold snowy morning, if you live north of Texas. The origin of this dish is unknown to me yet very familiar. It’s a classic everywhere in Mexico. There are dozens of variations with different toppings and seasonings from various regions, families, grandmas, mercados, or restaurants. This is the dish in its purest form. All principles items include fried eggs, dried chiles, tomato sauce, tortillas, and that last onion section that you didn’t quite finish on Thursday. This Mexican one pan wonder is the weekend antidote when you wake up extra hungry and craving a breakfast worth making. Imagine the creamy runniness of a sunny side up egg, smothered with savory spicy warm salsa over soft fried corn tortillas, a side of black beans, crema, and queso fresco. I would wake up to that in a flash!
My Huevos Rancheros version gets a side of black beans which I prepare almost every month by cooking a large batch in a slow cooker. I make little portion bags that I freeze for quick use. It makes my life easier and tastier. Ian calls them “Beansicles”. They are very easy to defrost and use either whole or smashed when ever needed they are there for you. Now, what you need from the pantry is that forgotten can of tomatoes. Please check your refrigerator drawers for a couple of fresh ones if in season. I always have my staple dry chiles in the pantry. Dried chiles are miracle workers. I can make salsa in a flash, or spice up soups or even hot cocoa like this. Fresh chiles? Yes, please! Serranos, jalapeños, chipotles en adobo; for me all variations are delicious as long you follow the ranchero principle: simple sauce + fried egg + corn tortilla + beans = Best Huevos Rancheros. Please no melty cheese in my Rancheros, save it for a quesadilla.
One of my favorite version of Huevos Rancheros Its the one you are about to see, easy enough to prepare them before coffee, and the spicy kick to the sauce will add to your morning wake up.
Huevos Rancheros cures hangovers, rainy mornings, helps you forget weekly stress, and fuels the most ambitious of Caudillos. Its uncomplicated preparation will give you a boost of confidence and culinary accomplishment. The way I prepare them could work for bigger crowds if arranged on a large platter or for a brunch with friends or neighbors. All you have to do is learn how to fry an egg and combine 4 ingredients for a killer salsa. Enjoy!
Huevos Rancheros
Serves 1 Güerito and 1 Mexican
4 Eggs (ranchero faces drawing optional)
4 corn tortillas best kind you kind find.
Corn oil or your frying oil of preference enough to fry the eggs. about 2-3 glugs.
Salt and black pepper to taste
1 cup Black beans whole or fried is up to your preference.
For the Sauce:
1-1/2 cups roasted tomatoes I used roasted canned, if using fresh when in season you will need about 4 Roma tomatoes.
6-8 Chiles de Arbol (For amateurs please start with 3-4 chiles. When this dry chiles get toasted, the flavor profile is a bit smoky and much milder in spice, so do not fear them!)
1 garlic clove
1/8 onion
Salt and black pepper
1/8 onion slivered and rinsed*, 1/2 lime juice, one good pinch of salt, one good pinch Mexican dry oregano, combine everything on a small dish, wait for 10 minutes, serve. * I always like to rinse my onions when they gonna be eaten raw, it smooths away that sharp taste, and you will not have to brush your teeth five times before the flavor on your palate is gone.
Preparation:
1. Start by preparing all your toppings, warm up your beans, make the quick pickled onions, set a side.
2. Remove the stems of all your dry chiles de arbol. On a medium size frying pan, (good enough o fry some sunny side up eggs) place about two glugs of Corn oil over medium high heat, add the chiles and toast them tossing often, until a deep dark red. Remove the chiles, and add 1/8 of an onion for a quick sauté. Remove the onion, turn of the pan. In a Blender or with the help of an immersion blender Combine the roasted tomatoes, the toasted chiles, one garlic clove, the sautéed onion, 1/2 cup water,salt and a bit of black pepper. Blend until smooth. Set aside.
3. Warm up over medium high heat the same pan and oil you use to toast the chiles and onion. There should be plenty of oil to sauté the corn tortillas. If not enough add a bit more oil. Oil must be hot before soft frying the tortillas. Cook the tortillas in the oil one by one both sides. Tortillas should have a toasty color and they should be playable. Place the tortillas as you go into the plates; one tortilla per egg.
4. Using the same pan and oil fry your eggs. I like to fry 2 eggs at the time, so they have lots of room and the temperature of the pan does not drop. I like my eggs with a bit of crunchy edges but soft runny yolks. It’s really up to you, cook them up to your preference. Place the eggs on top of the tortillas one egg per tortilla as you go. Remember that it is important letting the pan and oil to come up to hot temperature in-between egg batches. Like I said, I like sunny side up eggs in this recipe so I do not over cook the yolks. In fact I leave them a little under done, so when I pour the warm sauce over the eggs, it will warm them up and finish the cooking to a perfect creamy runniness. Take this in consideration when your cooking your eggs.
5. Once your eggs are ready, in the same pan with the remaining oil and while it warm add the sauce. (Be careful sauce might get a bit feisty, you might end up with a polka dot pajama!). Lower the heat. Stir and season with salt and pepper. Simmer for 2-3 minutes. Sauce should be rich and at the same time lose enough to cover the eggs. If the sauce is too tick add a bit of water or chicken stock, if to loose keep reducing it.
6. Taste your sauce for seasonings and adjust if needed. Sauce your eggs with plenty of warm sauce. Place leftover sauce in a small bowl and take it to the table for an extra spoon or two.
Serve a couple of tablespoons of black beans on the side, top with queso fresco, crema, cilantro for garnish and the quick pickled onions on the side. Enjoy!
Huevos Rancheros, A great rainy weekend breakfast!
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: December 2, 2014
“If there’s no chocolate in Heaven, I’m not going.” ― Jane Seabrook
Chocolate must be, with out a doubt, one of the best gifts from Mexico to the world: Xocolat, Kakawa, Chocolate. Mayan and Aztec gods “seed of love and generosity”, manifested in a cacao bean, which they transformed into a beverage known as xocolatl meaning “bitter water”. Modern drinking chocolate is the result of the 17th century European addition of milk and sugar.
One of my favorite guilty pleasures is a cup of Mexican hot chocolate. It lifts my spirit, brings happiness, joy, comfort, warmth, peace, and a great sensation of fulfillment. Love in a cup Mexican hot cocoa also features amazing warm cinnamon notes, vanilla, and frothed milk.
I have fond memories of my Grandma preparing a cup of frothy hot cocoa as dinner. It was almost like an adrenalin shot when we could hear her in the kitchen frothing the milk with her molinillo, the arousing aroma of chocolate, cinnamon and vanilla coming out of the kitchen was heavenly. What is the molinillo?…it is a wood handled tool that is used to froth and dissolve the chocolate into warm milk. By spinning the long handle between two hands, air is churned into the liquid turning it into a light cloud of goodness. My Grandma definitely knew how to use her molinillo. Her hot chocolate was like sipping a light cloud.
The following recipe is a delicious Mexican Hot Chocolate which provides an exciting experience much different from the little packets to which you add water. In my opinion, this preparation is well worth the extra time and a few ingredients added to your shopping list.
In this recipe I made the addition of chile ancho powder and a hint of pasilla negro, which tickle and warm the throat and enhance the chocolate flavor. I know you will love the recipe. Serve it at your next get-together on a chilly day and watch faces light up with surprise and satisfaction.
Keep warm and enjoy the weather!
Mexican Hot Chocolate
Makes 2 generous large mugs, serves two yetis.
2 cups of whole milk
1 cup almond milk
2 chocolate tablets Taza Chocolate brand Chocolate Mexicano 70% Cacao Puro*
½ teaspoon vanilla bean paste or Mexican vanilla extract
1-2 teaspoon ancho powder. Start with one, taste and decide if you need the second one.
2 generous pinches of pasilla negro powder, cayenne or one dry chile de arbol
1 stick of mexican cinnamon
Agave nectar, turbinado sugar or piloncillo to your taste. This is totally up to you, I like mine barely sweet, some people like it sweet, or extra sweet. I would say start with 2 tablespoons and move from there up to your desire sweetness.
1 wood molinillo or blender.
1 tall pot will work best.
Why Mexican Vanilla and Cinnamon? Everything that grows together, for me it translates in flavors that belong together. Vanilla comes from an orchid endemic from Veracruz, Mexico and the Mexican cinnamon flavor is delicate and extremely fragrant , if you can get this two your hot cocoa will taste divine!.
Vegan or Lactose intolerance substitutions:Soy milk and Almond Milk/ Rice milk and Almond Milk Nut allergies?: Soy milk and coconut / Rice milk and Coconut
Preparation:
1. Place all the ingredients into a tall pot, over medium low heat. With a wood spoon stir until the chocolate tablet becomes a soft paste and the heat starts dissolving the chocolate. 2. Increase the heat to medium and watch the pot at all times. (Believe me the worst spillages on the stove are from milk it can haven in a franc of a second, so watch out!) 3. As soon as you start seen bubbles on the edge of the milk, and the color of the milk has change, star frothing the chocolate with the molinillo.
Place both hands and star swirling around, making sure the molinillo is half into the milk and half out to incorporate as much air as possible into the milk. Once you see a thick layer of chocolate foam , it’s time to serve the chocolate. I usually poor it from high to achieve even more foam. At this point everything goes, sprinkle some cinnamon and extra cayenne powder or spike it up with some mezcal, rum, hazelnut liquor, coffee liquor…Keep warm!
Lets talk about chocolate:
Other Mexican chocolate brands that I find extremely good, and they all can be purchased online: Moctezuma, this chocolate comes from Michoacan, Mexico, it has an intense chocolate flavor, notes of cinnamon and vanilla. Mayordomo, this legendary chocolate paste is from Oaxaca, and part of a production is still made by hand, absolutely divine. Rancho Gordo, this chocolate comes from Guerrero, Mexico, its stone ground 70% cacao and its sweetened with piloncillo! amazing, be aware it goes fast on line, but if you are on their website, check for their beans, and multiple other goodies, you can scape! La taza, hecho en Mexico, I like its strong but balanced flavor, and their varieties. Try other flavors like clove, rose petals, anis (my favorite!), canela, almendras.. etc..
This is a list of my favorite choices, for Mexican chocolate.
Chocolate Abuelita: This is the most common used chocolate tablets for hot cocoa in Mexico. Unfortunately and to my surprise last time I prepared some, the flavor was not the same as it used to. I had to use almost double the amount to give the punch of chocolate and cinnamon flavor that was so characteristic of Abuelita brand…
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: November 24, 2014
Not your 101 Classic Thanksgiving Side dish recipes… Just 6 new side dishes to add this Thanksgiving or any up coming Holiday dinner.
I really get distracted and kind of dizzy when I see these compilations of recipes where there’s too many options. I’m indecisive by nature and these extreme multiple option posts can be overwhelming. I can’t focus. I offer one of my own this year in an effort to add variety rather than replace one of those dear Thanksgiving classics. I narrowed it down to six recipes from the blog that I would love to add to a traditional menu. Some of them are more versatile and unusual to pair with the traditional Turkey dinner but several add pleasant variation in texture or the acid note to balance the richness of traditional dishes. Sometimes “gravyness” can overwhelm us, if you know what I mean.
Something new on the table may attract attention and possibly resistance. Allow your guests to discover the dish on their own terms. This will help you avoid any tension or “pushback” because you have decided to add variation to the meal. With that in mind, I know you will enjoy these dishes and have fun preparing them. During this special meal, please remember to focus on what matters the most at the table: family, friends and being grateful for what we have.
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: November 20, 2014
This is the time of the year when quick breads like this fill up the house with warmth and delicious comforting aromas. MAKE THEM, It’s a must.
I have had this recipe for about 25 years …from one of my grandma’s best friends. It is one of the first encounters I had with baking. My modern grandma Ana Fernanda used to make this cornbread; she used some canned goods and different chiles from the north part of Mexico including chile California a bright green chile mild in spice. Also she used Chihuahua style cheese and baked it in a big rectangular dish. By the time this corn bread hit the table it was pretty much gone, absolutely delicious.
I decided to adjust the recipe and replace the canned goods by using fresh ingredients. For me it makes such a big difference in flavor and in texture. I used corn meal instead of corn mix, and interchanged the flour for gluten-free flour mix, which gives them a lighter and fluffier texture. The recipe works great with both types of flour, whether if you are using all-purpose flour, or a gluten-free all-purpose mix.
Now, instead of a big rectangular bread, I think to portion them out it’s the ticket! It cuts down the cooking time and each muffin gets an irresistible crusty top. I used Poblano peppers instead of California, Hatch chiles would be also great if you happen to have some frozen ones from this last season. Now, do not worry about the Poblanos, they are mild with just a hint of heat that play really well with the sweet corn. Instead of Chihuahua cheese, since I could not find one of a good quality and flavor, I used Smoked Gouda. Use what you like, perhaps something local, mild with good melting qualities.
These Cornbread Muffins with Poblano peppers and Smoked Gouda will make everybody happy at the table, including your gluten-free guests, they are moist , fluffy and flavorful, I assure you this babies can be the hit at your Thanksgiving table or any given baking night!…Or Breakfast…Ian and I split them in half, warmed them on the pan with a dash of butter and topped them with a sunny side up egg…you’ve got to love the leftovers, if there are any…
Enjoy and Happy Thanksgiving!
Gluten free Cornbread Muffins with Poblano Peppers and Smoked Gouda
Makes 12 muffins or one 9×13 rectangular baking dish.
1-1/2 cups organic corn meal flour *
1 cup gluten-free all-purpose flour ** Not gluten-free fan? you can use regular all-purpose flour.
2 teaspoons baking powder***
1 teaspoon plus one pinch kosher salt
4 eggs
½ cup greek yogurt
1-1/2 tablespoons honey
¾ cup corn oil. Grape seed oil, sunflower will work too.
4 tablespoons melted butter
4 small medium fresh ears of sweet corn
1 cup shredded smoked gouda cheese
2 Poblano peppers roasted, skinned, de seeded and sliced into strips. Remember to save some strips to top the muffins!
1 pinch smoked paprika
Topping with:
½ cup shredded cheese
12 thin Poblano strips
smoked paprika to sprinkle on top
12 baking liners
*If you are in Austin, Boggy Creek Farm has the best one, Lamb’s stone ground meal, or Bob’s Red Mill for a national brand. **The brands I prefer for gluten-free all-purpose flour: Cup4Cup, King Arthur all-purpose gluten-free mix.Not a gluten-free fan, you can use regular unbleached all-purpose flour.
*** I always use aluminum free Baking Powder.
Preparation Method:
1. De-kernel 3 ears of corn and blend on the food processor or immersion hand blender, until a coarse purée. De-kernel the 4th ear of corn and add the kernels to the purée.
2. Preheat your oven at 375F. Line two muffin baking pans with the large muffin liners 6 on each pan alternating spots. (Please: Read bottom note about baking liners and baking times.) 3. In a medium size bowl mix all DRY ingredients, whisk well to incorporate. Add cheese and toss. 4. In another medium size bowl, mix all your WET ingredients, including the corn kernel purée and the poblano strips. Remember to save some poblano strips to top the muffins.
5. Combine wet ingredients into Dry with a wood spatula, until well incorporated, do not over mix.
6. Apply a little oil to a standard size Ice cream scooper, and fill each cup with a well-rounded heaping scoop of the batter. If you are using smaller cups use a leveled scoop.
7. Sprinkle a little cheese, a poblano strip and a dash of paprika on each muffin.
8. Place them into the oven on the lower third rack and LOWER the temperature to 350F. 9. Bake at 350F for 17-20 minutes until golden brown tops and a toothpick comes out almost clean with a few crumbs. Remove from oven and wait for 1-2 minutes, remove from pan into a baking rack or a basket and take them to the table. Enjoy.
Note: Baking liners: I used a large paper cups that overlap if you bake them to close. That’s why I alternate them, and I used two trays. I love the medium size muffins and the raised muffin tops. They take about 17-20 minutes to bake. If you are using regular cupcake liners I would say you might have more than a dozen, since they are smaller, and they will bake faster, perhaps 12-15 minutes. So, watch out and keep an eye on them. If you are using dark muffin pans you might have to lower down your oven temperature at 325F since the darker pans retain more heat.
Enjoy!
Music Pairing: Billie Holiday – The very thought of you
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: November 14, 2014
Cold weather, soups and blankets. The time has come and I’m setting you up with the most delicious Mexican mushroom soup. I was planning to make cream of mushrooms since one of my friends asked me for a recipe I made many years ago when I was a student in Guadalajara. (Rosi, if you are reading this please make this soup I think you’re gonna love it more than the cream of mushroom…although the cream of mushroom recipe is in your e-mail by now.)
As usual my brain went in multiple directions when I was at the market. I saw the epazote, smelled it and immediately thought of the Pasilla peppers I had at home. Suddenly it evoked the smells and flavors the recipe which were in my head and I could almost taste this delicious mushroom soup.
As you can see it has nothing to do with the cream of mushrooms I had plan to made, but I have to say that when I trust my instincts and let go, a wonderful recipe arises. I think when the soup was ready, it knock me down it tasted so good and it is so easy to make.
Warm and earthy yet light at the same time, this mushroom soup has the distinct flavor of the Pasilla peppers which tint the broth with a mahogany color and a faint spice. The Cremini mushrooms’ heartiness shine through along with the epazote licorice-minty flavor. The corn masa rue gives the broth a nutty corn flavor and great consistency.
To top it off, I recommend a bit of fresh crema or a dollop of plain greek yogurt which can be added along with some queso panela or queso fresco. For a Vegan version, you can add tofu squares, and a bit of unsweetened coconut cream. If you are looking for a soup that will warm you up with a friendly calorie count this Mariana’s Mexican Mushroom Soup might be just what you where waiting for… Mmm!!!
1 lb cremini mushrooms, clean and medium thin sliced.
1 large or 2 small dried pasilla chile seedless and cut with scissors
1 tablespoon corn masa-harina “Maseca”
½ medium white onion small diced
1 medium garlic clove finely diced
4 roma tomatoes
4 cups chicken, beef or vegetable stock
1 glug corn oil or extra virgin olive oil (what ever flavor you prefer)
2 sprigs of epazote (if you are using Mexican epazote, use just one)
Sea salt to taste.
2-3 cranks of Fresh Black Pepper
Garnish with:
Fresh Mexican crema, crème fraîche or plain greek yogurt
Queso Panela or queso fresco
Fresh epazote
1. Cut a little cross on the bottom of each tomato. In a small pot boil your tomatoes until soft. Remove the skins. Reserve one cup of the boiling water and blend them until smooth. Set aside. 2. Remove the stem of the chile pasilla and shake to remove all the seeds and core.With the help of kitchen scissors slice the chile pasilla into an 1/8” inch thin strips.
3. Have everything ready beside your stove to start the soup. 4. In a medium large soup pot, over medium high heat add the oil, wait until warms up and then add the pasilla strips. Toss with a wood spoon for 1-2 minutes until they start looking crispy and they release their flavor. After 2 minutes the color of the oil is orange. Remove the crispy rings from oil and reserve them for garnish. 5. Lower the heat to medium and add 1 tablespoon of the corn-masa harina and stir until slightly golden brown. Add the diced onions and garlic, toss for 1-2 minutes, add the tomato pure, toss and season salt and pepper, bring to a boil. 6. Add the chicken stock, and the epazote sprig. Bring to a boil and then simmer for 5 minutes. Add the cremini Mushrooms and crush some of the fried pasilla reserved. Bring to a slow simmer, cover and cook for 15-20 minutes until the mushrooms are tender and the broth has a richer consistency.
7. Taste for salt and pepper. Turn down the heat and let the soup rest for 10 minutes. 8. Meantime prepare your garnishes. Warm up some corn tortillas, serve the soup and garnish with crema, queso panela o fresco, some of the crispy pasilla rings, fresh epazote, and Warm up!
Note: If you are the spicy soul like me, toast some chile de arbol with a little bit of oil and crush some of this spicy chile on top… mmm spicy!
Warm up!
Note: Now that I think about it.. it will be delicious if you add some kale or swiss chard, even baby spinach…at the end of the preparation…yum!
