Originally it went on for these dates but after the Catholic Missionary's arrived they teamed it up with All Saints Day (Nov 1st), so now it might only be held on this date.
I am using the following vegetables in some form for tomorrows menu:
Nopales..these are the paddles from the prickly pear cactus that have been de-spiked and sliced. I cook them first in boiling salted water for about 10 minutes before adding to the soup, and am also adding to the enchiladas
Hominy..this is large white corn kernals that have been soaked in lye..they usually come canned and have to be washed well, when added to any soup or stew they have to be cooked until they pop, they are featured in the Pozole Soup, and the Green Vegetable soup
Avocado and fresh limes...the ripe Hass avocado is for the lime and avocado soup and also for the seasonal salsa that will be served with the entrees.
Always buy hard unripe fruit a few days ahead and let them ripen at your home, this way you are ensured they are not bruised or damaged.
Once ripe they can be stored in the fridge for a couple of days without cutting.
Red Chili sauce...this can be bought ready made in a can or made from scratch
take 3-4 large dried red peppers ( you chose the heat you prefer, by the choice of dried pepper you purchase..ask your store keeper for advice).
Heat the dried chilis in an ungreased skillet and toast them for a few minutes, this will make them more pliable.
Remove from heat and open with a knife and remove the seeds and any stems.
Place the toasted peppers in a blender, add 2 cups fresh filtered cold water, and blend on high speed until smooth.
Add 2 roasted tomatoes, and or 3 roasted tomatillos, one small onion ( this can be scorched too), 2 cloves garlic, salt and blend well.
Place in a small pan and heat through, check for seasonings before use
( can add cumin or cilantro, or spice of choice).
I am using it to make vegetable cheese enchiladas.
Mole..a pumpkin seed, chilis and chocolate paste, that is also quite spicy.
I don't know anyone who makes this from scratch and I buy my Mole blend from my local Spanish Butcher. The mole paste is mixed with water or stock, and then used in either a stew or casserole, I am using mine for vegetable cheese enchiladas
Corn tortillas..try and buy these freshly made as it makes all the difference to the finished dish.
I am using these fabulous gluten free "wraps" for both of my enchilada dishes one spicy with mole the other non spiced with tomato sauce.
Fabulous flavors and texture ensuring a freshly made product.
Also dip the tortillas in the sauce before filling and folding, then adding more sauce and cheese and this will give you a much more tender and flavorful dish.
The menu for tomorrow is :
Green vegetable soup with tortilla chips
lemon and lime soup
Pozole with cabbage and potatoes ( traditionally served on Christmas Eve and made with pork)..very spicy and delicious
Entrees..... all come with an avocado-tomato- lime salsa
Spinach and mushroom Strudels with red chili vegetables ( no cheese)
Cheese and vegetable Enchiladas with mole
Cheese and vegetable Enchiladas with a non-spicy tomato sauce
The vegetable mix for both enchiladas includes, nopales, carrots, yams, potatoes,onions, garlic, cilantro plus cheese and the respective sauces
A Blueberry-apple Crumble Pie..whole wheat oatmeal crust with poached fresh blueberries and Fuji apples, topped with broken lemon-almond oatmeal cookies
Lemon and almond oatmeal cookies
Here is a great site for a granite Molcajete a mortor and pestle to grind authentic Mexican spices:
Imusa Granite Molcajete (Google Affiliate Ad)Imusa Granite Molcajete (Google Affiliate Ad)
Enjoy the photographs I took today at my local "south of the border" market:
|prickly pear cactus fruits|
|Cut and ready to cook Nopales Cactus ( paddles from the prickly pear cactus)|
|Fresh young coconuts|
|Yucca Root...peel well and cook like a potato..remove stems which are woody when cooked|
|Butternut squash and Aloe Vera leaves ( which can be juiced or pulped)|
|Previous 3..dried chili peppers,in large bins|
|Corn husks for tamales|
|Center, fresh guavas|
|Fresh Jalepeno peppers, and in bags small green tomatillos|
|Fresh Limes buy by the pound|
|Bright orange marigolds sold for Day of the Dead|