Not much I can say that the video doesn’t convey. The Molcajete meal at Ten Ten Pie – the bubbling one pot meal which is as good as it looks!
A recipe that was given to us
By Mexico Bob and his wife Gina
And this post is for them.
The movie is by us, starring us.
These are what the fresh chiles look like
They are also known as yellow wax chiles in the US
They are yellow to light green when young
Turning toward orange as they age.
About four inches long.
You’ll need a few chile Güeros
Some queso Oaxaca or queso Asadero
Or in the case of our experiment
You can use a soft goat cheese
Which turned out just fine.
Make a lengthwise slit in the chile
Carefully scoop out the seeds.
If you want it less hot,
Get the membranes out too.
Put a small amount of salt in the cavity
Fill the chile with cheese
Close with a toothpick
Roast the chiles on the grill until charred and soft
The grilling took us about 20 minutes
Wrap inside a tortilla and eat!
Click here if you missed the video
Regarding the word Güero,
The first time I heard this word
Was when we were remodeling our house.
There was one worker who everyone called güero.
At the time I thought that this was his name
Until one day I called him güero and everyone laughed.
I asked why they were laughing.
Fausto told me this was not his name.
His name is Antonio.
I asked if this was his nickname.
They laughed again and said
We always call the lightest skinned worker güero.
It was used in a good natured, light teasing way.
So in my then, much cruder understanding of Spanish,
I took this to mean that Güero was the word for light,
Which of course is not the case,
Because there are several words for light,
Depending on the subject matter and context.
Luckily, did not use it in conversation in the wrong context.
Pretty soon I am hearing güero used all over,
In the streets, the markets, in friend’s homes.
I also begin hearing people call me güera,
Taxi drivers saying ‘si güera’
Which it took a long time to realize
They didn’t mean it derogatorily,
However I did hear it a few times,
Walking down the street, by men,
Sitting on the curb calling ‘Güera
Which I did take in a derogatory way,
As it was a taunt.
Meantime, back to chiles,
Another translation came up last week
As having blonde hair,
Or in the case of chile güero,
A light color chile.
Chipotle chiles en adobo.
Usually bought in a can,
Made with tomato sauce,
You’ll never buy it again
If you try this recipe.
CHIPOTLE CHILIS EN ADOBO
4 oz chipotle mora chiles, or dry chipotle chiles
3 ancho chiles, remove seeds and veins
1.5 c. water
5-6 garlic cloves
Fresh or dry marjoram, thyme, oregano, whatever you have
Crushed or ground cumin seed to taste, not too much
Bay leaf, crushed
2 tbsp olive oil
1.5 c. vinegar – half white, half balsamic or dark red vinegar
2 oz piloncillo, grated or brown sugar – 1/3 cup packed
1 tbsp. sea salt
How do tacos pastor with pineapple
Or gringas de pastor sound?
Here’s a little jaunt to our favorite taco stand
There are four fast moving guys in chefs hats
And a couple of helpers
They have been on Calle Insurgente
Since I started coming here 13 years ago.
We walked out our door in Santa Julia
Headed down into town on Quebrada
Descending the stairway on to Canal
Which is downright spooky at night
Then headed up into town
We wanted a view of the Parroquia at night.
For all the complaining
That I heard the gringos in town do
As they repainted and repaired the facade –
I have to say, that I think they did a fabulous job
Of making it magically beautiful at night
when it’s all lit up, I enjoy it every time I see it
After a long sit on the wall, enjoying the view
We decided not to put ourselves in the photo
And wandered down to Ten Ten Pie
For a Margarita
With sugar on the rim
It was a crystal clear warm night
Lots of people were about
We took our time walking and enjoying
That you can be outside, in February without a jacket on.
Eventually we made it to Insurgentes
Where we could sit on the street
With the cars, buses, musicians and all
To eat these fabulous tasty tacos.
Last year, this taco stand got a new roof cover
Then a new stand, with a double shelf
That holds the salsas, onions and hot peppers
On one side they cook the pork pastor
Then there’s a row of grills filled with
Roasting onions, beef, chorizo, longanisa
Tortillas softening on top of it all
The sound of chopping
Against the music in the background
As the night goes on, people are three deep waiting
And the helpers become waiters.
Zoe ordered tacos pastor with pineapple
Two small double tortillas stacked with pork
Salsa, chiles, onions, cilantro and greens
Juicy and the tortillas steamed over the meat as they cooked
John’s boys always rave about the gringas pastor
So I decided to try those for a change
As the young folks say ‘OMG’ are these fantastic
A flour tortilla is grilled with the juices of the meat
The filling is grilled apart on the grill
Pork pastor, fired on the fire then sliced and grilled
Queso panela – a stringy but soft cheese is grilled alongside it
Then combined with grilled onions, salsa and lime on the side
Served on a plastic plate covered with a plastic bag
It doesn’t get any better than this.
It’s crispy, chewy, stringy and wants to drip down your arms
And you’ll want to eat more than one.
To top it off, all four tacos only cost about 40 pesos
It’s always fun when someone comes to visit.
We do things we normally don’t do
Like visit places as tourists again.
My daughter Zoe came to visit for two weeks
The visit began with a big walk around town
Lunch and a margarita
At la Posadita on a crystal clear day
This year I got tired of paying
120 pesos a kilo
For the only good granola in San Miguel.
So I figured out
How to make good granola.
Make that EXCELLENT granola
Back in the early 70’s,
When I was a hippy
It was a requirement of the hippy job
To make and eat granola.
To tell the truth, I hated granola back then
And the granola I made
Never turned out.
It was like eating dry oats
With dry nuts,
And dry fruit
I may have well hung a feed bag
Around my neck, it was that bad.
This last year, Mark Bittman
The minimalist chef
Who writes for the NYTimes
Put up a simple recipe
For no brainer granola,
Which I have been playing with
And it turns out toasty golden
With a slight crunch
That opens up into a chewy mouthful.
Here is the article with Mark’s recipe
Here’s what I do with his recipe: