–The Wall Street Journal
–The Wall Street Journal
Amazing, authentic Mexican cooking for the home kitchen
Mexican cuisine is an American favorite from coast to coast, but many people are too intimidated to try cooking real Mexican meals in their own kitchens. In Truly Mexican, Roberto Santibañez shows you that it’s the flavors that are complex, not the cooking. With effortless preparations and fresh, flavorful ingredients, Mexican home cooking can be simple and simply delicious.
An introduction to Mexican cooking covers the main ingredients as well as how they’re best prepared—from toasting tortillas to roasting tomatoes—and offers a few simple kitchen commandments that make great results a given. Recipes cover main dishes, sides, salsas, guacamoles, moles, adobos, and more.
Illustrated throughout with dramatic photos that evoke bold Mexican flavors, Truly Mexican puts the real tastes of Mexico within easy reach.
Ancho Chiles Stuffed with Beef Tenderloin, Shiitakes, and Cremini
– Chiles Anchos Rellenos de Puntitas de Res
I like to rehydrate dried ancho chiles in a mixture of water and cider vinegar flavored with piloncillo. Here, the sweetness from the piloncillo and the acidity from the vinegar make a well-balanced and delicious finished dish. Serve with one of the tangy sauces as suggested below.
– Makes 6 servings
For the Filling:
– 1/3-cup (about 3 ounces) soft goat cheese
– ¾ cup chopped fresh cilantro
– 1 ½ pounds trimmed beef tenderloin (see Note) or skirt steak, cut into ¼ inch dice
– 6 ounces shiitake mushrooms, stems, removed, caps coarsely chopped (about 2 ½ cups)
– 6 ounces cremini mushrooms, stems trimmed, coarsely chopped (about 3 cups)
– 1 large white onion, finely chopped (about 1 ½ cups)
– 2 medium jalapenos, finely chopped (about 3 tablespoons)
– 1 ½ tablespoons finely chopped garlic
– 2 ½ teaspoons dried oregano, crumbled
– 2 teaspoons salt, or to taste
– ¾ teaspoon ground cumin
– 3 tablespoons olive oil
– Freshly ground black pepper
– 6 large (about 6 inches long) ancho chiles, prepared for stuffing (see page 5 of the cookbook)
– 3 cups Cooked Green Salsa, Roasted Yellow Tomato Sauce, or Roasted Tomatillo-Chipotle Sauce
With a rack in the center position, preheat the oven to 350F
Prepare the filling –
Put the goat cheese and cilantro in a large bowl and set aside. Toss the beef, mushrooms, onion, jalapenos, garlic, oregano, salt and cumin together in a bowl. Heat half the oil in a large skillet over high heat until very hot but not smoking. Carefully add half the beef mixture and cook, stirring constantly, until the beef is cooked through and the mushrooms are lightly browned about 8 minutes. (The timing may vary, and the beef and mushrooms may give off liquid that will have to be cooked off before the mushrooms will brown.) Scrape into the bowl with goat cheese and cilantro and repeat with the remaining beef-mushroom mixture, using the remaining oil. When all the beef-mushroom mixture has been cooked, stir well to blend in the cheese and cilantro. Season with salt and pepper.
Drain the chiles and stuff them. There should be enough beef mixture to fill each chile, open side up, without overstuffing, so the cut in the chile can be closed over the filling. Place the chiles in a baking dish that holds them comfortably. Cover with aluminum foil and bake until warmed through, about 20 minutes.
Meanwhile, reheat the sauce to simmering. Ladle about ¾ cup of the sauce onto each plate, top with a chile, and serve.
NOTE: If possible, use tenderloin “tails” (the thin tapered ends) or “heads” (the wider end opposite the tails) for the dish. Both have a less compact texture than cuts from the center that works well in this dish. These cuts may be less expensive than center-cut tenderloin.
– 2 (16 oz) cans of refried beans
– 1 (8 oz) package softened cream cheese
– 1 cup sour cream
– 1 (8 oz) package of shredded Monterey Jack cheese
– 1 (8 oz) package of shredded Cheddar cheese
– 1/2 (1 oz) pkg of taco seasoning mix
– 1/4 cup green onions, chopped
– 2 tbsp dried parsley
– 5 drops hot pepper sauce