Bread of the Dead - More Halloween Lore

Traditions associated with Halloween and All Saint's Day seem to be country specific. Most of Europe views Halloween  as a bother and further evidence that American culture and advertising is tainting their own. Prior to the 1950's, only English and Spanish speaking countries truly observed the day, though I'm told that in some areas of Germany knives were put away to thwart  returning spirits who might wish to do the household harm. All Saint's Day is another matter. It is a religious holiday in most countries of the world,  and while most traditions associated with the day are subdued, those  observed in Peru and Mexico are especially interesting. I first wrote about pan de muerto in 2009 and I thought this would be a great time for it to make an encore performance. 

From the kitchen of One Perfect Bite...The Day of the Dead, or Dia de Los Muertos, represents the melding of an old Aztec tradition with the religion of the Conquistadors. The celebration is actually a two day feast that coincides with the Catholic observance of All Saint's and All Soul's days. The first day of the celebration occurs on the 1st of November. It's called the Day of the Little Angels and it is set aside to remember children who have died. The second day is set aside to honor adults who have passed to the next life. It is important to understand that these are days of celebration rather than days of mourning. In homes that observe Dia de los Muertos, altars are built containing symbols of the four elements: fire, water, wind and earth. They are beautifully decorated and, because many believe that the deceased visit their homes during this celebration, food is placed on the altar to entice them to stay for the festivities. Feasting is an important part of both days of celebration. Good food, and clean homes are thought to entice the dead. Toy skeletons and skulls are welcome features and "dead" bread may even have a small skeleton, promising good luck, baked inside it. The second day of the celebration is usually spent outdoors with picnics in graveyards. It is a joyous time and seen as an opportunity for families to come together to honor the memories of those who have passed to the next life. It is hoped that the laughter and mention of the deceased will bring their spirits back to earth to visit with the assembled family members. To many, the Day of the Dead is a strange observance, but Mexican tradition views death as an important part of life, a natural consequence of living and one not to be feared. It's their belief that these celebrations connect families to each other and their deceased relatives, a proof, if you will, that the ties of love cannot be broken - even by the grave.

The Aztecs believed that death was a portal to another existence. Oral tradition tells us that the request of the dead before burial is, "Give me bread and sugar to help me on my journey." The bread of the dead, pan de muerto, is made only for the Dia de los Muertos celebration. It is a sweet, egg-rich bread and it can be found throughout Mexico, though its form differs vastly from one region to the next. The bread is supposed to resemble a skull and it is adorned with bones and sometimes tear drops.

I've chosen a very simple recipe for the bread and have opted for bare bones - forgive the pun - adornment. While this recipe appears in many places, I believe that its original source is "Look What We Brought You from Mexico." I actually had trouble with the first loaf I tried to make. I found 3 cups of flour produced a loaf that was heavy enough to be a door stop. The loaf you see in the photo was made with 2-1/2 cups flour. I've changed the flour measurement to reflect a range, but I strongly advise you mix with the lesser amount and use the last 1/2 cup for kneading. Here's the recipe, just in time for Dia de Los Muertos.

Pan de Muerto (Bread of the Dead)...from the kitchen of One Perfect Bite
Ingredients:
1/4 cup milk
1/4 cup (half a stick) butter, cut into 8 pieces
1/4 cup sugar
1/2 teaspoon salt
2-1/4 teaspoons active dry yeast
1/4 cup very warm water
2 eggs, divided use
2-1/2 to 3 cups all-purpose flour, unsifted
1/2 teaspoon anise seed
1/4 teaspoon ground cinnamon
2 teaspoons sugar

Directions:
1) Bring milk to boil in a small saucepan; remove from heat. Stir in butter, 1/4 cup sugar and salt.
2) In large bowl, mix yeast with warm water until dissolved and let stand 5 minutes. Add the milk mixture.
3) Separate yolk and white of one egg, reserving white for glaze. Add yolk and 1 whole egg to yeast mixture. Stir in flour, blend until a dough ball is formed.
4) Flour a pastry board or work surface. Knead dough until smooth. Return to large bowl and cover with plastic wrap. Let rise in warm place for 90 minutes.
5) Grease a baking sheet. Punch dough down. Knead again on floured surface. Divide it into fourths and set one piece aside. Roll remaining 3 pieces into "ropes."
On greased baking sheet, pinch 3 rope ends together and braid. Finish by pinching ends together on opposite side to form a circle. Use remaining dough to form bones. Place them on the baking sheet.
6) Preheat oven to 350 degrees F. Cover bread with plastic wrap and let rise for 30 minutes. Meanwhile, in a bowl, mix anise seed, cinnamon and 2 teaspoons sugar together. In another bowl, beat egg white lightly.
7) Brush top of bread and bones with egg white, sprinkling only the loaf with sugar mixture. Bake at 350 degrees for 35 minutes. Cool. Yield: 1 loaf.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Crock-Pot Chinese Hacked Pork

Two Years Ago Today: Pumpkin-Pecan Squares with Cinnamon Chips

Three Years Ago Today: Roasted Red Pepper and Tomato Soup

Four Years Ago Today: Patatas Bravas

Chilaquiles

From the kitchen of One Perfect Bite...Our fall rains have started a bit early this year. Today was cold and wet enough to chill those of us who were outside when the deluge began. Once home, we set the first fire of the season and it quickly warmed these old bones that seem to be growing more cold sensitive every year. With the fire blazing and snug in a Northwood's fleece and wool socks, I set about making a lunch that would that would add some fire to our bellies as well. I decided to make chilaquiles (chee-lay-KEE-less) which is a traditional Mexican dish that is made with strips of fried corn tortillas, salsa and cheese. In some parts of Mexico, the tortilla strips are cooked in salsa until they start to soften, but there are exceptions to the rule, and in other areas of the country your plate will contain crisp tortilla strips that are topped with chicken, salsa, eggs and cheese. We first had chilaquiles while whale watching in Baja, and our introduction to them was the crisp fully loaded version. I still make the fully loaded variety, though I suspect the simpler version is more authentic. This is an extremely easy dish to make if you have the ingredients on hand. You'll need corn tortillas, salsa verde, chicken, eggs and cheese. Now, while you didn't hear it from me, rotisserie chicken and corn tortilla chips can make this dish even easier to prepare and just about as good to eat as the from-scratch variety. Refried beans are often served as an accompaniment to the chilaquiles and they add substance that will please those with large appetites.You can serve the chilaquiles with the same topping as you would use for enchiladas. The dish is quite filling and perfect for a fall brunch or lunch. Here is how they are made.

Chilaquiles...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 cup canola oil
8 corn tortillas, cut into 3/4-inch strips
1/4 teaspoon plus 1/8 tsp salt
6 eggs, beaten
2 cups shredded cooked chicken
1 cup salsa verde
Optional:
Shredded queso fresco, sliced scallions and chopped cilantro

Directions:
1) Heat oil in a large heavy-bottomed skillet over medium-high heat until shimmering, about 350 degrees to 375 degrees on a deep-fry thermometer. Fry tortilla strips in 3 batches until golden-brown, 1 to 2 minutes each, gently moving around in oil with a slotted spoon. Remove with spoon to a paper-towel-lined plate. Season strips with 1/4 teaspoon salt.
2) Carefully discard all but 1 tablespoon of oil. Add eggs and cook over medium heat until scrambled, about 2 minutes. Season with remaining 1/8 teaspoon salt. Meanwhile, heat chicken and salsa verde in a medium pan.
3) Arrange tortilla strips on a large platter. Spoon chicken mixture on top, then scatter eggs on top of chicken. Garnish with shredded queso fresco, sliced scallions and chopped cilantro, if desired. Yield: 6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Arroz Brasileiro - Brazilian Tomato Rice

Two Years Ago Today: Rhubarb Meringue Pie

Three Years Ago Today: Pickled Plums

Four Years Ago Today: Pumpkin Cupcakes with Maple Cream Frosting

Frugal Foodie Friday - Potato Tacos

My Thought for the Day can be found, here. If you like it, give us a thumbs up and share it with your friends.

From the kitchen of One Perfect Bite...I usually struggle to find recipes for Frugal Foodie Friday. It can be difficult to find a dish that is both delicious and inexpensive, but this week several came my way, and I actually had trouble deciding which one I would share with you tonight. Produce is usually quite reasonable at our local Hispanic markets, but when I learned they had avocados on sale for the week, these potato filled tacos, which come from Serious Eats, became the obvious choice for tonight's feature. The Silver Fox and I had a version of these in Peru and we were both surprised at just how tasty this simple combination can be. This recipe is easier than many that are out there and it is simple enough to make for weeknight supper. I do have a couple of cautions to share with those of you who plan to try the tacos. Queso fresco is a very mild cheese and if you think you'd like something with a bit more punch, use any of the Jack cheeses in its place. While I love the avocado and tomatillo sauce that is served with the tacos, if you think it to be too mild for your taste, by all means, boost the quantity or type of chili that you use. These are best eaten while still warm and they are most excellent when served with an ice cold Mexican beer to help wash them down. If you are looking for something different to serve your family, this might be it. I hope you'll give the potato tacos a try. Here is how they are made.

Potato Tacos with Avocado and Tomatillo Salsa...from the kitchen of One Perfect Bite courtesy of Serious Eats

Ingredients:
Avocado and Tomatillo Salsa
2 avocados
4 medium tomatillos, husked, rinsed, and quartered
1 large garlic clove, quartered
1 jalapeno, stemmed, seeded, and chopped
1/2 cup cilantro leaves, chopped
1/2 teaspoon salt
Potato Tacos
1 pound Yukon Gold potatoes, peeled, chopped into 1/2-inch pieces
4 ounces queso fresco, divided, crumbled, divided use
salt and black pepper
12 corn tortillas
1/4 cup vegetable oil
1/2 cup Mexican crema, or sour cream
1-1/2 cups iceberg lettuce, shredded
Directions:
1) To make avocado salsa Cut avocados in half lengthwise, and remove large seeds. Scoop out flesh and place in blender along with tomatillos, garlic, chiles, cilantro, 1/4 cup water, and salt. Process until it is a coarse puree. Set aside. Tomatillos will keep sauce from turning brown.
2) To make potato tacos: Bring large pot of water to boil over high heat. Add potatoes and cook until tender, about 10 minutes. Drain in a colander. Mash potato in large bowl, or pass through potato ricer. Mix in half of the queso fresco. Season mixture with salt and pepper to taste. Spoon two tablespoons of potato mixture into each tortilla. Fold each over, and secure each with one tooth pick, weaving in and out to keep each in a “U” shape.
3) To cook tacos: Pour oil into large 10-inch cast iron pan set over medium-high heat. When oil is shimmering, add enough tacos as will fit in a single layer, probably three. Cook until crisp and golden on each side, about 30 seconds for each, flipping with pair of tongs. When done, remove tacos, draining off as much oil as you can. Place on paper towels and repeat process until all tacos are cooked. Serve tacos with salsa, crema, lettuce and remainder of crumbled queso fresco. Yield: 4 to 5 servings.









One Year Ago Today: Quick Orange Glazed Pork Chops















Two Years Ago Today: Asian-Style Mushroom Soup

















Three Years Ago Today: Blue Cheese Bread















Four Years Ago Today: Dandelion Blueberry Bars

Bizcochitos

My Thought for the Day can be found, here. If you like it, give us a thumbs up and share it with your friends.

From the kitchen of One Perfect Bite...This is the third and last of the recipes that I'll be featuring for bizcochitos this year. It comes from Jen's Favorite Cookies and it is my favorite of all the versions I tested. Bizcochitos are the state cookie of New Mexicao, and this traditional lemon and anise treat is a regional favorite that is served during the celebration of Cinco de Mayo. Jen's version has a slightly different texture than the others  because it uses less sugar  and it is made with shortening rather than butter. The cookie was originally made with lard. This is a perfect biscuit for those who prefer their treats on the less sweet side and they are wonderful served with coffee or tea. Bizcochitos are easy to make but I find them difficult to roll out because the dough is so soft. Keep the dough as cold as possible and roll it on a heavily floured board to keep sticking to a minimum. The process is irksome, but definitely worth it. Here is how this version of Bizcochitos is  made.

Bizcochitos ...from the kitchen of One Perfect Bite courtesy of Jen's Favorite Cookies

Ingredients:
Cookie Dough
1 cup shortening
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon anise seeds, crushed
zest of 1 lemon
1/2 teaspoon salt
1 teaspoon baking powder
2-1/2 cups flour
Cinnamon-Sugar Mixture
1/2 teaspoon cinnamon
1/4 cup sugar

Directions:
1) Cream shortening and sugar.
2) Add eggs and vanilla and mix well.
3) Add anise and lemon zest, and mix well. Add salt and baking powder and mix well.
4) Add flour a bit at a time, mixing to incorporate. Dough will be stiff.
5) Wrap in plastic or parchment paper and chill for 30-60 minutes.
6) Meanwhile, combine cinnamon and sugar in a small bowl.
7) Roll onto a lightly floured surface, to about 1/4-inch thickness, and cut shapes. Place on baking sheet, and sprinkle with cinnamon-sugar mixture.
8) Bake at 350 degrees for 12-15 minutes. Cool on wire racks.









One Year Ago Today: Orange Blossom Sheet Cake














Two Years Ago Today: Roasted Strawberry and Cream Cheesecake













Three Years Ago Today: Strawberry Tea Bread















Four Years Ago Today: Circassian Chicken

Shrimp Burritos

From the kitchen of One Perfect Bite...We've been eating a bit lighter than usual this week. I've flirted with this recipe for months now and I decided that with small adjustments, these burritos  would be perfect for our dinner tonight. While they are a bother to make, I can happily report they are absolutely delicious and worth the fuss. They are not truly hard to make, but their assembly is a four step process and you'll end up using more pots and pans than you normally  associate with  quick meal preparation. Three frying pans later, I'm still of the opinion that these burritos are worth it.  You'll need cooked shrimp to begin their assembly. You can boil or steam them yourself if that's your want, but the precooked market variety will work just as well in this recipe. There are two elements that make these burritos standouts. One is the Mexican rice filling  and the other is a yogurt sauce that's flavored with chipotles and the adobo sauce in which they are packed.  If you are counting calories or fat grams, feel free to use a low-fat version of refried beans or simply cut back on the amount you use in the assembly of the burritos. This is a wonderful recipe for a Meatless Monday meal and I hope you'll give it a try.  The only thing it lacked was a bit of green to give it more color.  I added a  1/3 cup of cilantro to the ingredient list to remedy that.  I am not a huge fan of Mexican cooking, but  I really enjoyed these and I think you will, too.  I found the recipe at Blog Chef. Here is how the burritos are made.

Shrimp Burritos...from the kitchen of One Perfect Bite courtesy of Blog Chef

Ingredients:
Shrimp
12 ounces cooked shrimp (with tails removed)
2 tablespoons garlic (minced)
Rice
2 tablespoons oil
1/2 cup onion (chopped)
3/4 cup long-grain white rice
3/4 teaspoon cumin
3/4 teaspoon garlic salt
1-1/2 cups chicken broth
1/2 cup canned petite diced tomatoes
Chipotle Sauce
1/2 cup plain yogurt
1/2 cup mayonnaise
2 teaspoon pureed chipotle peppers in adobo sauce
Other
1 (16 ounce) can refried beans
3/4 teaspoon garlic salt
1/2 teaspoon ground black pepper
6 (10 inch) flour tortillas
3 cups shredded cheddar cheese
1/3 cup salsa
1/3 cup cilantro, chopped

Directions:
1) Heat oil in a saucepan over medium heat. Add onion and cook while stirring until tender. Stir in  rice, season with garlic salt and cumin. Cook until the rice is lightly toasted (about 5 minutes). Pour in  chicken broth and diced tomatoes. Bring to a boil, then reduce heat cover and simmer for 15-20 minutes, until liquid has been absorbed. Set aside.
2) In a small saucepan, stir together refried beans, 3/4 teaspoon of garlic salt, and 1/2 teaspoon black pepper. Cover and warm over low heat until heated through.
3) Coat a skillet with cooking spray and heat over medium-high heat. Add shrimp and garlic, sauté shrimp until they are heated through and lightly browned.
4) In a small bowl combine yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until needed.
5) To assemble each burrito. Warm tortillas in Microwave so they are easy to fold. Place about 1/4 cup of cheese on each warm tortilla. Top with about 1/2 cup of shrimp. Top with 1/4 cup of refried beans, and then 1/4  cup of rice. Spread on about a tablespoon each of salsa and chipotle sauce, sprinkle with a tablespoon of cilantro, then  roll up and serve. Yield: 6 burritos.








One Year Ago Today: Russian Easter Bread
















Two Years Ago Today: Baked Herbed Shrimp















Three Years Ago Today: Roasted Yellow Pepper Soup














Four Years Ago Today: Beggar's Chowder - A Crock-Pot Recipe

Frugal Foodie Friday - Slow-Cooker Refried Beans with Salsa and Refried Bean Burritos

From the kitchen of One Perfect Bite...It's Frugal Foodie Friday and tonight's focus is beans. Beans are often worked into the meals of those who must closely watch their food budgets. Fortunately, they are cheap, nutritious and can be delicious when they are properly prepared. I have a series of recipes to share with you tonight, but the jewel in the crown is undoubtedly the fat-free refried beans which are made in a slow-cooker. I've adapted a popular internet recipe to the tastes of my family, and while it makes a lot of refried beans, they, fortunately, can be frozen and used as needed for other meals. Tonight, however, I'm using a portion of them as the base for a low cost burrito supper, that is especially appealing to children and teenagers. To keep costs under control, I've also made the salsa that is used to flavor the burritos. The beans, of course, take time to cook, but they can be ready for the slow-cooker in about 5 minutes. The salsa and the burritos are also quick to make. If your family enjoys Mexican-style food and you are looking for a meatless entree, I hope you'll give this series of recipes which follow a try.

I came across this article on Shine and I thought some of you might find the story of a family's voluntarily participation in the SNAP program interesting. Their story can be found here.



Slow-Cooker Refried Beans...from the kitchen of One Perfect Bite

Ingredients:
1 pound dried pinto beans, rinsed and sorted
1 medium onion, diced
3 cloves of garlic, minced
1-1/2 teaspoons of salt
1 teaspoon ground black pepper
1/2 teaspoon ground cumin powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon smoked paprika
6 cups of water

Directions:
Add all ingredients to slow cooker and stir to combine. Cook on low for 8 hours, adding up to one additional cup of water if beans appear to be dry as they cook. Reserving liquid, strain beans into bowl of a food processor. Pulse until smooth, adding reserved bean bean liquid to achieve desired consistency. Adjust salt to taste. If not used immediately chill or freeze. Yield: 3-1/2 cups.



Fire-Roasted Tomato Salsa...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
1/2 cup sliced onion
1/3 cup fresh cilantro leaves
1 tablespoon lime juice
1 teaspoon sugar
1/4 teaspoon salt

Directions:
Combine tomatoes, onion, cilantro, lime juice, sugar and salt in bowl of a food processor. Cover and process until desired consistency. Yield: 1-1/2 cups.



Rice and Refried Bean Burritos...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine 

Ingredients:
2 cups refried beans
1 cup salsa
1 cup cooked white or brown rice
2 cups (8 ounces) shredded cheddar cheese, divided
12 flour tortillas (6 to 7 inches)

Directions:
1) Combine beans, salsa, rice and 1 cup cheese in a bowl. Spoon about 1/3 cup off-center on each tortilla. Fold sides and ends over filling and roll up.
2) Arrange burritos in a greased 13 x 9-inch baking dish. Sprinkle with remaining cheese. Cover and bake at 375 degrees for 20-25
minutes or until heated through. Yield: 1 dozen.







One Year Ago Today: Asian-Style Caramelized Pork














Two Years Ago Today: Peanutty Icebox Cheese Cake















Three Years Ago Today: Flower Pot Bread

50 Women Game Changers in Food - # 47 Zarela Martinez - Pebre de Pollo

From the kitchen of One Perfect Bite...Zarela Martinez holds position 47 on the Gourmet Live list of 50 Women Game-Changers in Food. She is a restaurateur and cookbook author who was born in the Mexican border town of Agua Prieta. While cooking seems to be an inherited talent, she did not begin her career as a chef until marriage to a widower with financial problems forced her to leave her job as a social worker and begin working in a restaurant kitchen. Her mother, the cookbook author, Aida Gabilondo, taught her to cook as a child and she was able to transfer those skills to a professional kitchen. She met Paul Prudhomme in a cooking class and he became her mentor. He introduced her to Craig Claiborne who featured several of her recipes in the New York Times, calling his feature, "Memorable Dishes from a Mexican Master Chef." That gained attention and her rise through the food circles began. She became the executive chef at Cafe Marimba in 1983, and in 1987 she moved on to open her own successful restaurant, Zarela. Her first cookbook, Food from My Heart was published in 1992. It was followed by The Food and Life of Oaxaca and Zarela's Veracruz. She also had a 13-part series, Zarela! La Cocina Veracruzana, that was featured on PBS. Although her restaurant closed last year, she continues to write and make appearances in keeping with the mission she set for herself many years ago. She has said, "I have a mission, which is to make my culture known and understood." She has helped and inspired a generation of young Hispanic chefs and restaurateurs, including her own son, Aaron Sanchez, to build a vibrant Latino food scene in this country. She has earned the accolades she has received.

I chose a fairly simple braised chicken entree to highlight the type of cooking that Zarela featured in her restaurant and cookbooks. The recipe comes from Zarela's Veracruz and it is an adaptation of a stew that was recommended to her by Doña Angeles Juárez Molina, a restaurateur in Tuxpan. It has decidedly Spanish overtones but lacks the vinegar punch of a true Spanish pebre, so the name is somewhat misleading. The sauce, however, is delicious and those of you who try this recipe will have no regrets. Here is Zarela's recipe for Pebre de Pollo or Chicken in Sweet-Tart Sauce.

Pebre de Pollo - Chicken in Sweet-Tart Sauce...from the kitchen of One Perfect Bite...courtesy of Zarela Martinez

Ingredients:
1 teaspoon black peppercorns
4 – 5 cloves
4 tablespoons olive oil
1 medium-sized white onion, coarsely chopped
3 garlic cloves, coarsely chopped
3 large ripe tomatoes (about 1 1/2 pounds total), coarsely chopped
One 4-pound chicken, quartered
1 to 1-1/2 teaspoons salt, or to taste
Freshly ground black pepper
1/3 cup capers, rinsed, patted dry with paper towels, and spread out to dry completely
2 cups chicken stock, preferably homemade.
15 – 20 pimiento-stuffed green olives
1/2 cup dark raisins
2 tart, crisp green apples, cored and cut into eighths
1/4 cup dry sherry (I use fino)
Pickled jalapeño chiles (optional)

Directions:
1) In an electric spice or coffee grinder or a mortar, grind peppercorns and cloves to a coarse powder. Set aside.
2) In a medium-sized, heavy-bottomed skillet or wide saucepan, heat 2 tablespoons of oil to rippling over medium-high heat. Add onion and garlic and cook, stirring occasionally, for 3 to 5 minutes, or until onion is translucent. Add tomatoes and pepper-clove mixture. Reduce heat to medium and cook, covered, for 12-15 minutes, until mixture is lightly thickened. Let cool slightly and process to a puree in a blender. Set aside.
3) Season chicken with salt and a good grinding of black pepper. In a Dutch oven or large saucepan, heat remaining 2 tablespoons oil to rippling over medium-high heat. Add chicken pieces and cook, turning once, until lightly golden, allowing about 3 minutes per side. Remove chicken to a plate and set aside. Quite a bit of fat (rendered from the chicken skin) will now be in pan; pour off all but 2 tablespoons. With a wooden spoon or spatula, scrape bottom to loosen flavorful browned scraps.
4) Return pan to medium heat. When fat ripples, add capers and stir-fry for about 2 to 3 minutes, until they puff slightly and become brown and crisp. Scoop them out and set aside. Add reserved tomato puree and cook, covered, for 15 minutes, or until flavor is concentrated and fat is starting to separate. Stir in chicken stock, olives, raisins, apples, and all but about 1 tablespoon of the fried capers. Add reserved chicken pieces with any accumulated cooking juices. Bring to a boil and cook, covered, over medium heat for 20 to 25 minutes, or until chicken is just done. (Actually, you’ll get best results if you add leg pieces first, wait 5 minutes, and then add breast pieces). Taste for salt and add up to 1 teaspoon if desired. Stir in sherry and cook about 5 minutes longer, until raw alcohol taste is gone. Serve at once, with remaining fried capers scattered over the dish. If you like, garnish with pickled jalapeños. Yield: 4 servings

The following bloggers are also featuring the recipes of Zarela Martinez today. I hope you'll pay them all a visit. They are all great cooks who have wonderful blogs.

Val - More Than Burnt Toast, Taryn - Have Kitchen Will Feed, Susan - The Spice Garden
Heather - girlichef, Miranda - Mangoes and Chutney, Amrita - Beetles Kitchen Escapades
Mary - One Perfect Bite, Sue - The View from Great Island, Barbara - Movable Feasts
Linda A - There and Back Again, Nancy - Picadillo, Mireya - My Healthy Eating Habits
Veronica - My Catholic Kitchen, Annie - Most Lovely Things, Jeanette - Healthy Living
Claudia - Journey of an Italian Cook, Alyce - More Time at the Table
Kathy - Bakeaway with Me, Martha - Simple Nourished Living, Jill - Saucy Cooks
Sarah - Everything in the Kitchen Sink

Next week we will highlight the career and recipes of Cat Cora. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, May 14th.

Chicken Tinga

From the kitchen of One Perfect Bite...This really was a unexpected treat. I don't do a lot of Mexican cooking, but I wanted to try at least one new dish for Cinco de Mayo. I had seen this recipe in Food and Wine Magazine and clipped it because it sounded so easy to make. As it turned out, it was that and more. I hadn't counted on how delicious this dish would be. Tinga is made with shredded chicken and onions that are simmered in a thick chipotle sauce that gives the dish its pleasant heat and smoky flavor. Shredded beef and pork can also be used to make tinga. While it takes a couple of hours for the chicken to cook, once it is browned and the sauce is assembled, the oven does the work. This dish, by the way, can easily be adapted for cooking in a crock-pot. Tinga is usually served with tortillas or crispy tostadas. I broke the rules a bit and served ours over rice. Jenn Louis, who developed the recipe, suggests topping the tinga with Cotija cheese, scallions and cilantro. Mexican crema would be a lovely addition. I really liked this dish and recommend it to you without reservation. I do hope you'll give it a try. Here's the recipe.

Chicken Tinga...from the kitchen of One Perfect Bite courtesy of Jenn Louis

Ingredients:
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 pounds trimmed, skinless, bone-in chicken thighs
Salt and freshly ground black pepper
1 large onion, thinly sliced
3 large garlic cloves, minced
One 28-ounce can diced tomatoes, undrained
2 canned chipotles in adobo, coarsely chopped
1 cup chicken broth

Directions:
1) Heat 3 tablespoons of  olive oil in a large nonstick skillet. Season  chicken all over with salt and pepper, add it to skillet and cook over moderately high heat, turning once, until browned, about 12 minutes. Transfer the chicken to a 9-by-13-inch baking dish and pour off the fat in the skillet.
2)  Add  remaining 3 tablespoons of olive oil to  skillet. Sir in onions and cook over moderately high heat, stirring occasionally, until  lightly browned and softened,  about 5 minutes. Add  garlic and cook  until fragrant, about 2 minutes. Add  tomatoes and their juices,  chipotles and broth and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and slightly reduced,  about 20 minutes.
3) Preheat  oven to 350 degrees F.  Let sauce cool for about 15 minutes, then transfer it to a food processor.  Puree until smooth and season with salt and pepper. Pour  sauce over the chicken. Bake  chicken, uncovered, in  center of  oven for about 45 minutes,  or until  meat is tender and the sauce is very thick and darkened around the edges. Remove  chicken from  sauce and shred  meat, discarding bones.  Return  chicken meat to  sauce. Serve warm with tortillas,  tostadas or  rice. Yield : 4 to 6 servings.

Cook's Note: The tinga can be refrigerated for up to 3 days and reheated gently.

One Year Ago Today: Spaghetti with Shaved Asparagus, Brown Butter and Toasted Walnuts

Two Years Ago Today: Chocolate-Hazelnut Track Bread

Three Years Ago Today: Chocolate Yeast Bread

Mexican Bizcochitos - Anise Butter Cookies

From the kitchen of One Perfect Bite...I haven't featured a lot of cookies this year. I've been trying to balance my sweet and savory entries, and as a result I've been neglecting them. I'm going to play catch-up this week and focus on grown-up cookies from various parts of the world. I don't think these cookies will appeal to children, but if you enjoy afternoon tea, or like a nibble with your wine, I hope you'll stay with me and follow the recipes I'll be posting for the next few days. The first to be featured is a rich anise and butter biscuit that comes from New Mexico. It's believed that the cookies originally came from Spain where they were known as mantecosas. They have the unique distinction of being the first ever confection to be named an official state cookie. New Mexico gave them that honor in 1989 and no holiday or celebration in that state would be complete without them being offered. They are easy to make and they age really well. As a matter of fact, I think they are at their best if made a day before they are served. I have on various occasions doubled this recipe to feed a crowd and when I make them for the Silver Fox and myself, I cut the recipe in half. I know those of you who enjoy European-style pastries will like these. The mild anise flavor is a perfect counterpoint to the buttery taste of the bizcochitos. Here's the recipe.

Mexican Bizcochitos - Anise Butter Cookies...from the kitchen of One Perfect Bite

Ingredients:
2 cups butter, softened
1-3/4 cups sugar, divided use
2 eggs
1/4 cup thawed orange juice concentrate
4 teaspoons aniseed, crushed or ground
6 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon

Directions:
1) Preheat oven to 350 degrees F.
1) Cream butter and 1-1/2 cups sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice concentrate and aniseed. Combine flour, baking powder and salt. Gradually add to creamed mixture and mix well..
2) Roll out dough to 1/4-inch thickness on a lightly floured surface. Cut with a floured 2-1/2-inch round cookie cutter. Place 1 inch apart on ungreased baking sheets.
3) Combine cinnamon and remaining sugar and sprinkle over cookies. Bake for 12-15 minutes or until golden brown. Remove to wire racks. Yield: 5 dozen.








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You might also enjoy these recipes:
Thin Mint Cookies - The Flourishing Foodie
Ginger Cookies - Carrie's Sweet Life
Mojito Cookies - Baking Bites
Salted Caramel Bars - Jane Deere
Pain D' Amande: Italian Almond Cookies - The Hopeful Kitchen

This post is being linked to:
Smiling Sally - Blue Monday