Arepas and Coleslaw

Did you know cabbage is loaded with vitamins c and k? And is a great filler even though it has next to no calories?

If you don't like cabbage I suggest:

making a coleslaw recipe with plenty of citrus, it seems to cut through the bitterness.
it made me a believer.

also if you are squimmesh of mayo usage (as I am), sour cream or yogurt are excellent substitutes.

And on to the Arepas.

Arepas are basically stuffed tortillas. They vary throughout south america, but for the sake of this blog, an arepa is a stuffed tortilla. John fell in love with them at a hole in the wall restaurant in Provo and so tonight we succesfully attempted them.

Super easy, super yummy. 4 ingredients.

Arepas for 2

1 c masa harina (dry)
1/2 c warm water
1 t salt
1/2 c cheddar cheese (pepper jack would be a yummy option)

1. Mix masa and water with your hand and let sit for 5 minutes.
2. Add salt and knead a little, it should stick togehter well.
3. Split into 8 smaller balls, roll so they are smooth.
4. Flatten between wax paper with a rolling pin or handy dandy tortilla maker like we have.
5. put cheese in the middle of half the rounds and top with the other rounds.
6. Smash the edges so it is sealed.
7. Heat pan and add thin layer of oil.
8. Fry for 2-3 minutes per side on medium high.

Serve with coleslaw

These were great. There were like super flavorful tortillas because the cheese seemed to just become a part of the tortilla instead of ozzing out. Delicious! We will definitly be doing that again.

And don't for a minute think it was too hard because it literally took 5 minutes!

Has anyone bought masa harina yet? I want to hear what you think!

Sorry for the lack of dessert this week, we've been being kinda healthy...

enJOY Mexican Food

We love Mexican food. Love it. The mix of spicy and fresh, hot and cold, lots of veggies and flavors. We love it. The other night I taught John to make Masa cakes (his are a little taller than mine- which lets be honest it's fitting) and with him I added squash into the cakes to make them all the more healthy and give them a little crunch.

To go with our masa cakes we bakes some chicken thighs, cooked some rice and made a little sauce. Doesen't it look delicious? I have to say the avacado just makes the food all that much yummier.

Since I already taught you to make masa cakes here is the recipe for my sauce.

Warm Mexican Dressing

1/2 onion chopped
1 chipotle chopped(you'll come to find that I use chipotles a lot)
1 garlic clove chopped
1/4 c of your favorite salsa
1 lime zest and juice
1 c water
1-2 T cornstarch

Saute onions with chipotles and garlic. Add salsa and lime. (I threw the whole lime in after I juiced and zested it to get out any leftover juice) Mix water and cornstarch into a slurry and pour it into the pot. Bring up to a boil while stirring, should slightly thicken. Season with salt, pepper and cumin to your liking.

Serve over chicken, rice, tamales, enchiladas...It's so good it will go with anything.

Quick note: In order to make masa cakes like the ones shown today grate up 2 squash(we used mexican gray squash) and mix with dry ingredients before adding wet. We sauteed one side of them in out cast iron skillet than put it in the oven to finish cooking. They really were great.

Masa Cakes with Warm Corn Salad

So, you've heard of cornmeal, corn starch and you know... corn.

But have you heard of Masa Harina?

Masa Harina is basically corn flour and is a lot finer than cornmeal. It is sweet and delicious. It is used to make tortillas, tamales etc. Fresh masa is available at mexican markets but masa harina is readily available, and I think is better because you can then flavor it more easily. We have been using it a lot more lately as I've been teaching myself to make tamales and tortillas. Tamales and tortillas are a big process and I don't bother making them unless I am planning on making a lot. I came up with a good alternative for a lunch by myself or a good snack for when you have people over that is super easy and very similar to a tamale.

Masa Cakes topped with Warm Corn Salad
(Small lunch for 2 or snacks for 4)

Tamale Cakes

3/4 c masa harina
1/4 c cornmeal
1 t salt
1/2 t baking soda
1 t pepper
1 t chile powder
1 T oil
water

1. Mix dry ingredients, turn on oven to 375 degrees
2. Add oil and mix with your hand, add water slowly until the batter becomes thickness of thick muffin batter
3. Scoop on a sprayed sheetpan, makes 3 larger servings or 6 smaller (i use an ice cream scoop to make them), flatten and then bake for 10-15 minutes, until golden brown

Warm Corn Salad Topping

1/2 onion chopped
1/2 c frozen spinach
1/2 c corn
1/4 c pepper jack cheese
1 garlic clove, chopped
1/2 chipotle, chopped
salt, pepper and cumin
1/2 c vegetable stock

1. Cook onions and add garlic, chipotle, spinach and corn
2. Add stock and let simmer until the liquid has dried up
3. Add seasoning and cheese

Spoon over cakes and put back in oven until cheese is melted.

Enjoy!

(Sorry no pictures, for some reason I didn't think about it when I was eating yesterday)

to learn more about masa