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Celebrate Mother's Day with Las Palmas!

Coraz??n y Miel's Chef Eduardo Ruiz shares his exclusive recipe for Huevos a la Madre

By LatinoLA Contributor
Published on LatinoLA: May 8, 2015


Celebrate Mother's Day with Las Palmas!


In Mexico, Guatemala and El Salvador, Mother's Day is celebrated on May 10th. In the U.S. as in Puerto Rico, Venezuela, Uruguay, Peru, Chile, Colombia and Cuba, its always observed on the second Sunday in May. This year, May 10th is the second Sunday of the month and that's why we will all be celebrating!

Whether we celebrate her as "mother" or "mam?ν", innovative Chef Eduardo Ruiz of the renowned restaurant, Coraz??n y Miel in Bell, CA, shares with you two exclusive recipes - Huevos "A la Madre" and Quail in Aj?‘ Verde Sauce - prepared with LAS PALMAS authentic Mexican sauces.

LAS PALMAS sauces are made with tomatoes, tomatillos and chiles as well as other ingredients and spices that have been part of Mexican cuisine for centuries. The recipes come from those handed down from generation to generation and that's why the results are meals with that authentic Mexican taste!

Huevos "A La Madre"

Number of servings: 6
Preparation time: 20 minutes
Cook time: 60 minutes

INGREDIENTS

For the "A la Madre" Sauce
ΤΗσ 2 Tomatoes, Heirloom or Roma
ΤΗσ ?’ Onion, yellow
ΤΗσ 4 Garlic cloves
ΤΗσ 2 Jalape??os, deseeded
ΤΗσ 1 tablespoon Canola Oil
ΤΗσ 3 Dried Ancho Chilies
ΤΗσ 6 Chile de ?όrbol Peppers, (if you want it hot!)
ΤΗσ 1 (28 oz.) can of LAS PALMAS Red Chile Sauce

For the Frijoles Leche de Ajo
ΤΗσ 1 can of LAS PALMAS Chili Beans
ΤΗσ 6 Garlic cloves
ΤΗσ 3 tablespoons Olive Oil
ΤΗσ 8 ounces Milk
ΤΗσ Salt, to your desired taste

For the Final Dish
ΤΗσ 12-16 Organic Eggs
ΤΗσ 12-16 Tostadas
ΤΗσ 8 ounces Queso Casero, or Queso Fresco
ΤΗσ 2 Avocados
ΤΗσ 1 bunch of Cilantro, freshly chopped

DIRECTIONS

1. For the "A la Madre" Sauce:
ΤΗσ Thoroughly wash the Tomatoes, Onion and Jalape??os, you may also rinse your Dried Ancho Chilies at this time. Set aside to dry.
ΤΗσ Preheat a grill or cast iron skillet, and while you are waiting for that to come to temperature, quarter Tomatoes, Onion, and Jalape??os. Keep Garlic cloves whole.
ΤΗσ Place all the fresh, washed vegetables on the hot grill or cast-iron, leaving them on until they are fully charred. Usually around 10-12 minutes. Once they are all charred set aside.
ΤΗσ In a small sauce pan, place Dried Ancho Chilies and fill with water, covering the chilies about once inch. Bring to a simmer for about 15 minutes or until chilies are soft.
ΤΗσ Once chilies and charred vegetables are ready, place into a blender along with the LAS PALMAS Red Chile Sauce and about 1/2 cup of the cooking water from the Dried Ancho Chilies.
ΤΗσ Once the ingredients are smooth you can add Sea Salt to your liking.
ΤΗσ Place sauce into a clean sauce pan and hold on low heat until it's time to build the final dish.

2. For the Frijoles Leche de Ajo:
ΤΗσ In a heavy bottomed sauce pan, place the Olive Oil with the 6 Garlic cloves. Set your stove to the lowest possible heat level.
ΤΗσ Allow the Garlic to cook very slowly (about 15 minutes). Once Garlic is soft add the LAS PALMAS Chili Beans and heat in for about 10 minutes. Puree using a blender or hand blender, adding milk in in slowly to turn the beans into a beautiful puree. Leave on low heat until you are ready to make final dish.

3. For the Eggs: If serving a larger group we recommend cooking your Eggs to a soft scramble. If you are a pro! Cook your guest's eggs to their liking.

4. For the Final Dish:
ΤΗσ You will need a plate for each guest. Smear a small amount of the Frijoles Leche de Ajo on each plate and place your favorite tostada brand on top. This is so that the Tostada doesn't slide off the plate. Then, using a large spoon place a hearty amount of beans on top of each Tostada. Follow the same process with the following eggs and tostada.
ΤΗσ Cover each tostada tower with the salsa "A La Madre". Garnish each Tostada with crumbled Queso Fresco, avocado slices and freshly chopped Cilantro.

Codorniz En Aj?‘ Verde

Number of servings: 8
Preparation time: 40 minutes
Cook time: 20 minutes

INGREDIENTS

For the Quail Marinade
ΤΗσ 8 fresh whole Quails, one per person
ΤΗσ ?? cup Soy Sauce
ΤΗσ 8 ounces of LAS PALMAS Green Enchilada Sauce
ΤΗσ 2 tablespoons Red Wine Vinegar
ΤΗσ 3 tablespoons Aj?‘ Amarillo paste
ΤΗσ 4 Garlic cloves
ΤΗσ 1 tablespoon ground Cumin
ΤΗσ 1 tablespoon dried Oregano
ΤΗσ 1 tablespoon Paprika
ΤΗσ 2 tablespoons Olive Oil
ΤΗσ ?? cup Pisco (optional)
ΤΗσ 1 tablespoon Salt
ΤΗσ 3 Limes, sliced

For the Aj?‘ Verde Sauce
ΤΗσ 20 ounces of LAS PALMAS Green Enchilada Sauce
ΤΗσ 5 Jalape??o, minced (remove seeds to make less spicy)
ΤΗσ 2 bunches of Cilantro
ΤΗσ 5 Garlic cloves
ΤΗσ 1 small bunch of Chives, about 8 Chive strings
ΤΗσ 4 tablespoon Aj?‘ Amarillo paste
ΤΗσ ?? cup fresh Lime Juice
ΤΗσ 2 ounces Queso Fresco
ΤΗσ 1 cup Crema Mexicana
ΤΗσ 2 tablespoon Olive Oil
ΤΗσ 1 tablespoon Salt, or to your desired taste

DIRECTIONS

1. For the Quail:
ΤΗσ One day before cooking place into a blender all Quail marinade ingredients except the Lime slices - Soy Sauce, 8 ounces of LAS PALMAS Green Enchilada Sauce, Red Wine Vinegar, Aj?‘ Amarillo Paste, Garlic, Cumin, Oregano, Paprika, Olive Oil, Pisco (optional), and Salt. Puree until smooth. Set aside.
ΤΗσ Rinse the Quail in cold water and pat dry with paper towels. Place the Quail into a bowl and pour marinade over. Toss the quail gently to ensuring that the marinade fills every cavity. Store refrigerated in a glass or plastic container with lid overnight.

2. For the Aj?‘ Verde Sauce: Place 20 ounces of LAS PALMAS Green Enchilada Sauce, Jalape??o, Cilantro, Garlic, Chives, Aj?‘ Amarillo Paste, Lime Juice, Queso Fresco, Crema Mexicana, Olive Oil and Salt in a food processor and pulse until smooth. Set aside until quail is cooked.

3. Cooking the quail:
ΤΗσ Preheat grill on High. Remove Quail from marinade and pat off excess liquid with a paper towel. Once all the Quails are ready to grill drizzle a small amount of Olive Oil on each side.
ΤΗσ Set Quail on grill skin side down making sure not to lift until skin begins to brown and char (about 5-6 minutes) flip and finish on bottom side for another 2-4 minutes.

4. Final Step: Serve grilled Quail on top of your favorite potato preparation (French fries, roasted, steamed), drizzle Aj?‘ Verde sauce on top of Quail and make sure to save some for dipping!

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