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There is a wonderful Mexican Bread called Bolillo and they are great for tortas, and the subject of this post the wonderful Molletes. Simply delicious a Mollete is a Bolillo, relative of a French Baquette, piled with salsa, frijoles and queso and cooked for a bit until all is bubbly and heated through. As the ingredients are few it is very important that you use only the best, most flavorful ingredients.
Make your own refried beans with freshly cooked beans (a can works too) and salsa, venture into a panaderia and buy fresh bolillos. Skip the Rosarita pasty refried stuff and the overpriced picante sauce and go for the goo stuff! Fresh, vine ripened tomatoe, onions and chilies, frijoles and queso. Don’t get uptight about the bacon fat, it will make the dish excellent.
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Enchiladas are the best! Easy to prepare, quick and very satisfying. Enchiladas can be a side as a part of a meal or as the main event. Enchiladas The best enchiladas come from the freshest ingredients. If you really want the best enchilada then make your own sauce, buy fresh produce, shred the cheese finely and make them to order.
An enchilada can be nearly anything, rolled inside a corn tortilla and covered with chili sauce. This recipe is for Sweet Potato and Squash Enchiladas and it is a wonderfully delicious and satisfying version of a great Mexican dish. Sometimes I like to add black beans but today I skipped them. The sauce is thick and rich, picoso (spicy) but only gently so. I used a blend of chilies that compliment the fillings and tantalize the taste buds and which would never be found in a canned sauce.
To make the sauce, pick the best chilies you can find. I like to select mine from bins at my local mercado. If you don’t have bulk chilies available then packages will have to do. Choose dried chilies but which are still moist and pliable. If buying in packages then try to find packets without a lot of dust in the bottom of the cello which indicates insects. If you cannot find dried chilies locally the online shops like Penzeys and My Spicer have them available. [...]
 It is amazing the difference a few miles can make! I live in, and raised my son in, a predominately Hispanic town in Central California. We have reveled in the delightful culture, wonderful foods and especially gracious people that have always been a part of our lives. On every corner is a Mercado, Carneceria or Taqueria; wonderfully fresh meat, produce and mountains of chiles, spices, tortillas and pandulces.
My son is now living 30 miles North in a college town of mostly non-hispanic peoples and the closest there is to Latino food is, well, coming home. There is no Mercado, not a Taquieria to be found, no street vendedores selling freshly roasted Elotes in the afternoon and certainly no Panaderia where he can purchase Pandulces.
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Polvorones, or Mexican Wedding Cakes, are popular in Mexico, and
the Southwest of the United States. Delicious, ethereal cookies, wrapped in confectioner’s sugar and cinnamon. A delightful and easy Mexican cookie. [...]
This salsa is one of the fastest, easiest to make and delivers in the taste arena. People always ask the same question – is it hot? I don’t know, really I don’t. For me this is a mild salsa. I know people that would say it is hot but then we have friends who think black pepper is hot. You really just have to try and see. If you like mild then start with one of the chilies and test. Add more chilies to get to the heat level that is comfortable for you. [...]
Rafaela taught me to make Salsa Enchilada many years ago. I had loved her enchiladas which were always exactly the same. Two thin cheese enchiladas stacked one atop the other. Creamy cheese stuffed inside freshly made corn tortillas which were dipped in the most delicious red sauce I had ever eaten. Rafi’s salsa is wonderful and I still make it now and then and will always keep her recipe close to my heart but I have made a few changes that make the salsa one of the best Salsas para Enchiladas I have ever eaten. [...]
In our home, a Chili Rellano is deeply satisfying, non-fried and exceptionally piquant, dried chili, stuffed with cheese and simmered in a sauce. The yummy fragrance filling our home draws us to the table in anticipation of a treat. Mulato Chilis Rellano – Bon Apetito! [...]
When I was a kid my mom would sometimes buy, either frozen or canned, Mexican Style Corn. As a kid I thought it was great! Corn with red and green things in it to give it that Fiesta look. Mexican Style Corn is was not. Later I discovered Elotes which are truly Mexican Style Corn and it is delicious! [...]
Black Bean and Corn Quesadilla
I love Quesadillas! I love all types of Quesadillas, I like the traditional Mexican corn tortilla and queso and I like the American version of flour tortilla and cheese. I like the idea of anything that is easy to prepare, quick to the table and something which can dress up or [...]
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