Menu:
Crab and shrimp tacos with avocado, shredded cabbage and guajillo chile cream sauce
Enchiladas de verduras with tomatillo sauce and toasted nut topping
Quacamole dip
Simmered Heirloom Rancho Gordo Ayocote Morado beans
Mexican rice
Chocolate cake with Dulce de Leche ice cream (used regular cake mix and store bought ice cream).
Heirloom beans
Makes 8-10 side dish servings
Cook time is 2 - 2 1/2 hours so start this dish early.
1 c (8 oz.) of Rancho Gordo Ayocote Morado beans which I bought at a specialty shop in the SF Ferry Building, but they are sold at some farmers markets and also can be ordered online.
1/2 onion, finely diced
3 cloves garlic, minced
Bay leaf
2 tbsp dried oregano
1 1/2 tsp salt or to taste
4 - 6 cups water
I used a clay bean pot but you can use any saucepan that will hold 4- 6 cups water and the beans. Add all the ingredients to the pot and cover with 4 cups of the water. Bring to a rolling boil for ten minutes, then reduce heat to medium and continue to simmer the beans at a light boil. Check and stir every half hour and ensure the beans are always covered by at least an inch of water. After 2 to 2 1/2 hours, test beans for doneness, add salt if needed, and continue to simmer and add water until the beans are uniformly soft and ready to eat. Remove from heat and set aside until ready to serve.
Mexican Rice.
Makes 6 cups (8 -10 servings)
Takes about 40 minutes to prep and cook
2 cups long grain white or jasmine rice
3 tbsp olive or vegetable oil
4 cups water
4 tbsp caldo de pollo tomato broth powder
1 Tbsp tomato paste
1 tsp ground cumin
Two tender center of celery stalks with leaves attached, finely chopped
3 cloves garlic, minced
1/2 white or yellow onion, minced
Heat a large skillet and add the oil. When hot, add the rice and stir to coat with the oil. Turn the heat down to medium or medium high and continue to stir the rice for 7 to 12 minutes until it is evenly browned. This step is very important because it gives a nutty flavor to the rice and prevents it from sticking together. Be patient to get a nice light brown color on all your rice. While the rice is browning, mix the tomato buillion with the water and heat in the microwave for 4 minutes to blend. Stir and set aside. Add the garlic, chopped onions, and celery and continue to stir for 2 to 3 more minutes. And the broth, tomato paste and cumin to the rice. Stir and bring to a boil then reduce the heat to low, cover, and simmer for 20 minutes. Check for doneness and either remove from heat or continue to cook a bit longer until all the water is absorbed and the rice is dry and beginning to split open. Be sure to check the bottom of the pan to ensure the rice is not sticking and scorching.
Quacamole
Makes 8-10 servings
3 ripe avocados
1/2 tsp salt, or to taste
1 Jalapeno pepper, minced
1/2 cup chopped fresh cilantro leaves
Juice of one half of a medium lime
Mash the avocados into a coase paste and stir in the remaining ingredients. Cover with plastic wrap by pressing the wrap onto the top of the dip to eliminate the air, until ready to serve.
Tacos:
Makes 24
1 lb 21-25 ct frozen uncooked shrimp, deveined, tails on
1 lb premium crab meat (I used chicken of the sea brand sold at Trader Joe's)*
4 large cloves garlic
1/2 cup cilantro
1/4 cup olive oil
1/4 cup butter (or Earth Balance)
2 tablespoons salt
24 small fresh corn tortillas
2 cups grape seed oil for frying
4 oz jar guajillo cooking sauce (found at Safeway where they sell salsas)
1/4 cup vegenaise or mayonnaise
1 1/2 c shredded cabbage
2 avocados, of the correct ripeness for slicing, sliced into 12 pieces each
2-3 medium limes, cut into wedges for garnish
Prepare the tortillas.
In a high sided skillet, pour in the oil and heat to 375 degrees. Place a tortilla in the oil and fry lightly for 10-15 seconds. Using tongs, flip the tortilla over and repeat. After 15 seconds, flip again and fold in half, holding open with the tongs. Cook until the side of the tortilla in the oil begins to brown, 5-10 seconds. Flip and cook the other side until browned. Lift from the oil, let excess oil drain off, the rest upside down on paper towels. Sprinkle lightly with garlic salt. Repeat until all the tortillas are cooked. Place tortillas upside down on a baking tray and hold in a warm oven until ready to use.
Prepare the sauce.
Mix the mayo or vegenaise and guajillo sauce together with a fork until well blended. Put into a squeeze bottle or Ziploc bag (from which you can trim the corner off to drizzle the sauce over the tacos later). Hold in the refrigerator until ready to use.
Cook the filling.
Fill a pot large enough to hold the frozen shrimp with water, add the salt, and bring to a boil. Pour in the shrimp and cook until they change color from gray to pink and are cooked through. While the shrimp are boiling, finely chop the garlic and cilantro. Drain the shrimp and pat off the excess water. Heat a skillet and add the olive oil and butter, stirring until the butter melts and begins to froth. Reduce the heat and add the garlic, sautéing until it softens and gives up its flavor to the butter. Stir in the crabmeat and add the shrimp, tossing to coat and sautéing for 3 to 5 minutes. Add salt to taste. Remove from heat and sprinkle with cilantro. Keep warm until ready to fill the tacos and serve.
Assemble the tacos.
When ready to serve, assemble the tacos by placing one shrimp and a heaping tablespoon of crab meat in each taco shell. Sprinkle with cabbage and top with the piece of avocado. Place all the tacos on a platter and drizzle with the sauce. Serve immediately.
Enchiladas
Makes 1 dozen
Filling:
1/2 yellow onion, chopped
3 cloves of garlic, minced
1 poblano pepper, finely chopped
Olive oil or vegetable oil for sautéing
1/2 butternut squash, peeled and finely chopped
1 cup brussels sprouts, finely chopped
1 chipotle pepper, chopped, and 1 tbsp of the sauce that comes with it
8 oz honey goat cheese, or for vegans, 8 oz "Follow your Heart" vegan gourmet shreds fiesta blend cheese alternative
12 large corn tortillas
Sauce:
3 cups tomatillos, about 3 lbs
1 medium yellow or white onion, sliced
1-2 jalapeños,depending on heat tolerance, chopped
5 cloves garlic, minced
1 Tbsp vegetable Better then Buillion
Topping:
1/4 c. Toasted pumpkin seed kernels
1/4 c. Toasted salted sunflower seed kernels
1/4 c. Toasted chopped walnuts
Toast the seeds and nuts and set aside.
Prepare the sauce.
Soak the tomatillos in water for a few minutes to loosen their husks. Remove and toss the husks. Place the tomatillos, onion, garlic, jalapeño and Better than Buillion paste in a saucepan and barely cover all with water. Simmer on medium high heat until the tomatillos split their skins. Process in a blender or use an immersion blender to purée the mixture. Return to the sauce pan and continue to simmer until sauce is reduced by one quarter. Remove from heat and set aside.
Prepare the filling.
Pour 2 to 3 tablespoons of olive oil in your sauté pan and add the onions, garlic, poblano and chipotle pepper. Sauté until the onion is softened and translucent, about 5 to 7 minutes. Add the chopped Brussels sprouts and butternut squash and continue to cook until softened, about 7 to 10 minutes. Remove from heat and stir in half of the goat cheese or vegan cheese.
Assemble the enchiladas.
Warm the tortillas one or two at a time on a hot griddle or cast-iron skillet. Individually dip each tortilla in the sauce and lay in your baking tray. Place 1 to 2 tablespoons of the filling down the center of the tortilla, and roll off like a cigar. Repeat until all the tortillas are used. Crumble and sprinkle the remaining goat cheese or vegan shreds on top of the enchiladas. Drizzle some of the extra sauce on top as well. Sprinkle with the toasted nuts.
Note: the method described for warming the tortillas often results in very crumbly enchiladas when serving. If you want to ensure your enchiladas stay whole when serving, you will have to add calories by frying the tortillas until just before they start to crisp, then dip them in the sauce, instead of warming and softening them on the griddle or cast iron skillet.
Preheat an oven to 375°, and bake the enchiladas for 20 minutes just before serving to melt the cheese and blend the flavors.
