We've just moved into our very own, brand-new condo and the kitchen is absolutely perfect, especially when I can share it with my sister, which I've already had the opportunity to do! And did we make quite a meal! We had intended to go out for a fantastic Mexican dinner the night before my sister and her fiance left, but we had gotten tired of eating out and decided to make our own Mexican fiesta. We started off with a Smoky Black-Bean Dip and queso (recipe on previous blog entry "Let's Go, Raiders!" August 2008), then continued on to a Chilled Avocado and Green Chile Soup and a Real Tamale Pie. We couldn't have eaten a better Mexican meal.
Smoky Black-Bean Dip (Vegetarian Planet, Didi Emmons)
Super fast and super delicious, this is a definite must to make.
1 15-oz. can black beans
3 Tbs. chopped fresh cilantro
1/2 cup chopped onion
2 large garlic cloves
1 Tbs. chopped chipotles in adobo sauce, 1 dried chipotle pepper soad in hot water 30 minutes and chopped, or 1/2 tsp. liquid smoke
1 pinch cayenne
2 Tbs. lime juice (from about 1 lime)
salt and pepper to taste
1/4 cup unsalted hulled pumpkin seeds, toasted (available in Mexican markets; optional)
1. Pour the black beans into a large strainer, and run cool water over them for a few seconds.
2. In a food processor, combine the cilantro with the onion, garlic, and chipotles, and run the machine in short spurts to mince the vegetables. Add the black beans, cayenne, lime juice, and salt and pepper, and run the machine for 5 seconds or so, until most of the beans are pureed.
3. Transfer the mixture to an attractive dipping bowl, sprinkle with toasted pumpkin seeds, if you like, and serve.
Chilled Avocado and Green Chile Soup (Cafe Pasqual's Cookbook: Spirited Recipes from Santa Fe, Katharine Kagel)
This soup was incredibly thick and creamy. It's wonderful with the red onion and some spiced sunflower seeds on top. It also works as a guacamole to top the tamale pie or tortillas.
About 3/4 lbs. fresh green New Mexico chiles, roasted, peeled, seeded, and coarsely chopped to measure 1 cup
6 ripe avocados, peeled, pitted, and coarsely cut
1/2 tsp. curry powder
1/4 to 1/2 tsp. cayenne pepper
2 to 4 cups milk
salt
2 Tbs. finely minced red onion for garnish
1. Combine the chiles, avocados, curry powder, cayenne pepper, and 2 cups of the milk in a blender. Whirl at high speed until all the ingredients are well incorporated and smooth. Add additional milk, if desired, for flavor and smoothness. Adjust to taste with salt. Cover and refrigerate to chill thoroughly before serving, at least 4 hours.
2. Ladle chilled soup into individual bowls. Garnish each serving with the onion.
Real Tamale Pie (Vegetarian Planet, Didi Emmons)
Much easier than making true tamales, this would make a perfect dinner any night of the week.
4 cups sliced onions
2 large green bell peppers
2 cups masa harina
1/4 lbs. butter (1 stick), softened
1 tsp. salt
3/4 cup water
1 1/2 cups (1 15-oz. can) cooked and drained pinto beans or black beans
4 oz. soft, mild chevre (goat cheese)
1 Tbs. chili powder
1 tsp. cumin seeds
3 1/2 cups (1 28-oz. can) crushed plum tomatoes
2 garlic cloves, minced
1 ancho pepper, soaked in hot water (optional)
1 pinch cayenne
1 pinch sugar
salt and fresh-ground black pepper to taste
1/2 cup chopped scallions
1. Roast the onions and peppers: Preheat the oven to 450. Spread the sliced onions on one ungreased baking sheet, and place the peppers on another. Put both baking sheets into the hot oven. Roast the onions, sitrring once or twice for 25 to 30 minutes, until they are browning and soft. Take out the peppers after 20 to 25 minutes, when the skin is blistering and swelling. Let the vegetables cool. Lower the oven temperature to 375.
2. Make the masa dough: In a large bowl, combine the masa harina, butter, and 1 tsp. salt. With your hand, incorporate the butter by squeezing the dough through your fingers. Add the water slowly, stirring and squeezing with your hand. Mix until the ingredients are blended.
3. Assemble the pie: Remove the skin from the peppers, split them open, and discard the seeds. Cut them into strips, if you like, or leave them in one piece. Mash the beans with a potato masher, or blend them through a food processor, leaving a bit of texture. Press the dough into a 9-by-9-inch baking pan. Spread the beans evenly over the dough. Lay the peppers on the beans. Dot with goat cheese, then cover the cheese with the onions. Cover the pan with foil. Bake the tamale pie for 40 minutes.
4. While the pie is baking, make the sauce: In a dry saucepan, heat the chili powder and cumin seeds over medium heat, shaking the pan constantly. After about 1 minute, when the seeds have begun to release their aroma, add the tomatoes and the garlic. If you are using the ancho chile, remove it from the water, chop it fine, and add it to the tomato sauce. Simmer the tomato sauce for 25 minutes, stirring once or twice. Toward the end of the simmering, add the cayenne, sugar, and salt and pepper to taste.
5. When the pie has finished baking, cut it into 4 pieces. Spoon a little of the tomato sauce on each of 4 plates, and place each piece on the sauce. Garnish with scallions, and serve.
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