Arroz a la campisina- Mexican Rice

Mexican red rice is served here more than beans. A lot of people like to call it Spanish rice, but Spanish rice is not the same. Rice (arroz) is a great side dish to any meal, and beats plain white rice anyday. This rice is called "campisina," because the people who work on ranches, farms, or working camps make this type of rice in order to get some vegetables in their diet. You can also make this recipe with only chicken broth and the veggies if you don't like red rice. This is also very common in Michoacan. So why does everyone get so freaked out about making rice? Follow my steps to a perfect Mexican style red rice. This makes enough for around 4 people. ****Remember, one palm of rice is equal to one serving*****

Ingredients-
1. White rice- 4 palms full
2. 1-1/2 TBLS Extra Virgin Olive oil
3. Two cloves of finely chopped garlic
4. 1/2 cup of finely chopped white onion
5. 1/2 cup peas- Frozen is totally fine
6. 1/2 cup of carrots cut in small cubes- Once again, frozen works fine
7. 2 or 3 large tomato's
8. Chicken Broth (boxed) or Knorr-Suiza powder chicken bouillon.
9. Strainer
10. Medium sized cooking pot with lid
Step one:

Blend the tomato's with a little chicken broth in order to get the blades moving. Set the blended tomato's aside. Put burner on med-high. Add olive oil in a hot pan, and add the rice and onion.

Step Two:

Fry the rice until the rice is golden brown in color. Make sure that you stir the rice every twenty seconds so the rice does not burn.

Step three:

Add the garlic, peas, and carrots and saute for no more than a minute.

Step four:

Add enough chicken broth to go at least 1" inch above the rice in the pan. A good rule of thumb is have the broth touch the first knuckle on your forefinger while you are touching the rice in the pot with your finger tip. If you are using Knorr-Suiza instead of broth, than use water and add enough Knorr-Suiza until the it has good flavor. A little salty is fine. The rice will soak up all the flavor.

Step Five:

Get a stainer, and strain all the tomato's that you blended. Tap the strainer on your left palm while you are holding the strainer in your right hand. This will help you get all the juice out. There will be a little clump of un-strained tomato. Just through it out. Give the rice a nice stir. Wait for the broth to boil, and then turn the heat down to medium low.

Step six:

Check the rice after around 7-10 minutes, and again until there is no more broth bubbling. It will probably take a good 15-20 minutes depending if you have a gas or electric burner. Until you get good at making rice, don't be too afraid to check the rice periodicaly. There should be no more broth, and the rice should be a beautiful red color. I always leave the top on the rice for an extra ten minutes so the rice can continue to soak up all the goodness. Enjoy with almost any meal Mexican or not!

Bistek a la Mexicana

Some of the simplest foods are the tastiest, and this is a recipe that is sold almost everywhere here in Morelia and throughout Mexico. Bistek (steak) Mexicana, is a recipe that not only delicious, but very economical. Try this with the corn tortillas you just made! This serves 4-6 people

Ingredients-
1. 1 pound of flank, sirloin, or any economy cut/ *Cut the meat in little strips
2. 2/3 cup of fresh cilantro or if you like more than add more
3. 4 big cloves of garlic diced
4. 1 medium size white onion cut into thin lengthwise strips (Julian)
5. 2-4 Serrano Chile's diced depending on(how much you like heat. They look like thinner smaller jalapenos, and can be found at most grocery stores. If they do not have them, use jalapeno). Serrano does have a better flavor.
6. Two medium tomato's cut into medium wedges
7. salt
8. pepper
9. 2 tbs extra virgin olive oil
10. Queso fresco ( a Mexican crumbly cheese found in all Mexican stores)
Step one:
On medium high, add a few tbs of extra virgin olive oil and the meat. Salt and lightly pepper the meat.

Step two:
Add the diced Chile Serrano, tomato, and onion. Saute until the onion is starting to turn a transparent color ( You don't want the onion to be limp)

Step three:
Once the onion is to where you want it (firm but not raw), add the diced garlic and continue to saute for another two minutes.

Step four:
Add the fresh cilantro and mix. Take the pan off the burner and serve with fresh corn tortillas and crumble your queso fresco for garnish. It is also very good with sour cream.

This is an easy way to taste Mexico at home, and the colors make the plate very appetizing. Red, White, and Green....Viva Mexico!

Homemade corn tortillas

So in the States, flour tortillas are more popular than corn. Here in Mexico, flour tortillas are only used more or less for after dinner treats in which they put a healthy glob of cajeta (a caramel made from goat milk) or La lechera (condensed milk). I have never been served a flour tortilla the whole time I have been here, and that is why I am going to give you a simple recipe for corn tortillas that anyone can make. Granted, they are not like the ones that they sell in the tortillarias (stores that only sell corn tortillas), but they are much tastier than the store bought ones you find in most supermarkets back home. The tortillas literally a staple food down here, and the only way I can explain it is the way that Italians consider pasta the most important part of the dish and not the sauce. The same could be said more or less for Mexicans and tortillas. I will put some pictures along with the recipe for refrence.

Ingredients-
1. 2 Cups Maseca Corn Masa mix
2. 1/2 teaspoon Salt-only use with water
3. 1 1/8 Cup vegetable or water
4. Tortilla Press, or rolling pen
5. Measuring Cups
6. spoon
7. 2 Plastic Bags (Large sandwich bags or wax paper)
8. Iron Skillet (Comal)
9. Metal spatula

Step one:
First mix together for about 3 minutes, or until it becomes a dough ball:
2 Cups Maseca Corn Masa mix (Sold in all mexican stores)
1/2 teaspoon Salt
1 1/8 vegetable broth
(If it is a little crumbly just mix in a Tablespoon of water)
Then separate the dough into 16 equally sized pieces. Now you will want to form these globes into slightly flat little balls.
Step Two:
You will need to bust out the tortillas press. You can buy one of these in any mexican store for cheap.Ok first you will need to lay a plastic bag down on the inside of the press, then flour it, put the dough ball down on it, put another plastic bag on top of it and then close the lid and press the handle down. Now flip the lid back and you should have a very nice round tortilla. If you neglect using the plastic and flour on bothe ends, your batter (masa) will stick.

Step Three:
Put the tortillas on a hot skillet. They will start to bubble, and that is when you flip them. They should have a nice golden brown color. That's it! Enjoy with just about any type of mexican dish. Here are some pics of the stuff you'll need-

El rinconsito de Michoacan: Chile Negro

El rinconsito de Michoacan: Chile Negro: "In all my traveles in Mexico, I have never seen 'Chili Negro' anywhere outside of Michoacan. You can find chile negro back home in the state..."

Dona Tere's Chile Negro

In all my travels in Mexico, I have never seen "Chile Negro" anywhere outside of Michoacan. You can find chile negro back home in the states in most little teinditas (little Mexican stores). It is black in color, and basically looks like a black chili passilla. It is the bomb, and I have never met anyone who does not love the unique sweet and spicy flavor of this dish. Here is the recipe:

Ingredients-
1. 7-10 Chile negro dried Mexican chile's
2. 3-4 cloves of garlic "ajo"
3. 1/2 medium size onion diced
4. 8-10 medium size tomatillos "tomates"
5. Knorr-Suiza "powder chicken bouillon " you can find it in any supermarkets Mexican section"
6. 1 cup of H2O
7. *Secret ingredient- Coka Cola " I know it sounds weird, but trust me on this one"
8. 2 pounds of either pork shoulder or chuck roast cut in 1-2" squares
9. Extra Virgin Olive Oil

Sauce-
Clean off the chilis and cut off the stems. Heat up a enough olive oil to cover the bottom of your saute pan. Add onion to hot oil for two minutes. Put in a bowl. Next add the whole pieces of garlic. Be sure not to burn the garlic or it will ruin the flavor. Fry garlic for a minute or so and put in bowl with onions. Next add the tomatillo's. Fry the tomatillos for three minutes or until they begin to soften, and add to the bowl. Add the chilis. This is important- Do not fry the chilies for more than a minute and a half or they will taste horrible, and continue to keep moving them while you are frying them. Next add 1 cup of water, onion, garlic, and tomatillos, and boil the mix until the chile's are soft. Add to the blender with all the left over olive oil and water. Blend the mix. The sauce should not be too thin. You actually want the sauce thick, but not too thick to blend. Add the sauce into the pot and now is the important part. Add enough Coka-Cola until you reach your desired thickness of sauce. Remember, the sauce will reduce some while it is being cooked. Add one spoonfull after another of the Knorr-Suiza powder chicken bouillon until you have your desired taste. Trust me, you'll know when it is ready, but be sure to go slow because you don't want it too salty. Do not strain the sauce like you would with a chile rojo.

Meat-

I like this recipe with both pork and beef. It is usually served with either one, but you can make it with chicken also. Cut the meat into 1-2" cubes. Salt the meat but not too much. Sear the meat until golden brown and add to the sauce. Cook on low with a lid for 45-60 minutes. Let stand for another 15 minutes. Serve with white rice cooked in chicken broth and corn tortillas. Provecho!