Elote Particular
This variation of Mexico’s popular street food elote (roasted corn on the cob) uses freshly-ground chili powder, pastured butter, lime, sea salt and homemade crema Mexicana with toasted cumin and cilantro..
Elote Particular
For the Chile Powder (all amounts may be adjusted according to taste)
2 ancho chiles, stemmed, seeded and split
2 arbol chiles, stemmed, seeded and split
1/2 tablespoon granulated garlic
1 teaspoon granulated onion
1 teaspoon Mexican oregano
1/2 teaspoon black peppercorns
1/4 teaspoon cinnamon
3 whole cloves
1/2 teaspoon cacao powder
Toast the chiles on a dry comal over medium heat until fragrant, about 45 seconds per side. Take care not to let the chiles burn, or they will be bitter.
Once cooled, add the chiles and the rest of the ingredients to a food processor and pulse into a fine powder. Store in an airtight container up to 3 months.
For the Cumin Crema
1/2 cup fresh heavy cream
1/4 cup buttermilk
2 teaspoons cumin seeds
1/3 teaspoon sea salt
1/2 teaspoon freshly-squeezed lime juice
1 tablespoon fresh cilantro
Toast the cumin in a dry skillet over medium heat until fragrant, about 3 minutes. Allow to cool, then crush in a mortar or spice grinder and set aside. Freshly-toasted cumin tastes nothing like that jar of powdered stuff that’s been in the back of your cabinet for 2 years..
Using an instant read thermometer, warm the cream on the stove to 98 degrees then remove from heat, cover and allow to stand overnight at room temperature. Transfer the now somewhat thickened cream to the refrigerator and chill 4 or more hours. Stir in cumin, salt, cilantro and lime 20 minutes before serving.
For the Corn
Pull back the husks and remove the silk. Put the husks back in place and tie closed with kitchen string. Plunge into a pot of lightly-salted boiling water, cover and parboil 5 minutes. Transfer the corn to a wood-fired grill and cook turning often until tender, about10-15 minutes depending on size, etc.
Peel back the husks and slather the corn with butter, chili powder and crema. Use the husks as a handle to eat the corn popsicle-style, offering cotija cheese and lime wedges on the side if desired.
This post is part of the Nourishing Gourmet’s Pennywise Platter Thursday!
Birria Jalisciense
Slow-braised Texas cabrito (young goat) in the Jalisco-style, with guajillo chiles, cumin,raw cider vinegar, cinnamon and cloves..
Birria Jalisciense
(adapted from a recipe by Rick Bayless)
1 pound goat shoulder roast
1 tablespoon leaf lard
3 cloves garlic, minced
1 white onion, diced and divided
2 Roma tomatoes, roasted and diced
1 teaspoon cumin seeds
3 guajillo chiles, toasted and ground
1 1/2 tablespoons raw apple cider vinegar
2 cups filtered water or meat stock
1/2 teaspoon freshly-ground black pepper
1 teaspoon Mexican oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
sea salt
fresh cilantro
fresh lime
Trim the goat of fat and silverskin and cut into 1-inch cubes. Sprinkle with sea salt and allow to stand 30 minutes at room temperature. Melt the lard in a Dutch oven over medium-high heat, then brown the meat on all sides.
Add tomatoes, garlic, cumin, chile powder, pepper and 2/3 of the onion and stir to combine. Add vinegar, stock, oregano, cinnamon and cloves, cover and braise until tender, about 4 hours at 250 degrees.
Transfer the meat to a bowl or plate, then set the dutch over on a burner over medium heat. Skim and discard any fat, then reduce sauce until slightly thickened. Return the meat to the pot and taste for salt.
To serve, ladle stew into serving bowls and garnish with the remaining onion, fresh cilantro and lime wedges. Serve with fresh corn tortillas.
In Austin? Many of these ingredients are available from Farmhouse Delivery
This post is part of Real Food Wednesdays!
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Queso Flameado
A decidedly Tex-Mex affair, queso flameado (flaming cheese) is a mixture of assorted white cheeses with chilies, onions, garlic and homemade chorizo served bubbling hot from the oven with warm tortillas..
Queso Flameado
(informed by recipes by the Homesick Texan)
For the Chorizo
1/2 pound fatty pork, coarsely ground
1 ancho and 1 guajillo chile, toasted and ground
1 tablespoon apple cider vinegar
1 teaspoon sea salt
1/2 teaspoon freshly-ground black pepper
1 tablespoon paprika
2 cloves garlic, minced
1 teaspoon Mexican oregano
1/2 teaspoon cumin seeds, toasted
1/4 teaspoon cinnamon
1/4 cup chipotle chili sauce
Loosely combine all ingredients together in a bowl. Pinch off ping pong ball-sized pieces and fry in a hot skillet until brown and crusty on the outside. Transfer to a side dish to drain.
For the Vegetables
1/2 poblano pepper, stemmed and seeded
1/2 Spanish onion, cut into wedges
1/2 small red bell pepper, stemmed and seeded
Place all ingredients in a heavy skillet and broil until blistered and partially blackened, about 5 minutes. Remove from oven, cover and let stand until cool enough to handle. Cut into strips.
To Prepare
Combine vegetables with 2 cups of assorted shredded white cheeses such as asadero and Oaxaca in a heavy skillet. Arrange cooked chorizo over the top and dress with a little chipotle chile sauce. Place in a 350 degree oven until bubbly, about 10-15 minutes.
Spoon mixture onto warm tortillas and serve immediately.
