Milanesa Tortas - As seen on FOX 5 San Diego

INGREDIENTS:

1 - 1 1/2 pounds of beef milanesa steak or thinly sliced beef round cut steak

3 eggs

4- 6 telera bread rolls, or other flat roll

2 cups bread crumbs

1 tablespoon achiote powder

1 teaspoon salt & pepper

1/4 red onion, thinly sliced

2 tomatoes, sliced

2 avocados, sliced

refried beans 

oil for frying

mayonnaise 

DIRECTIONS: 

1) Begin by preheating a large skillet on medium heat with just enough oil to coat the bottom of the pan. In a shallow bowl or baking dish whisk eggs. In a seperate shallow bowl or baking dish prepare the dry dredge by adding bread crumbs, salt, pepper, and achiote powder and mixing until incorporated. 

2) Steaks should be no more than 1/8" thickness. If steaks are too thick, pound with a meat mallet until reduced thickness is acheived, being careful not to break meat. Begin dredging the meat by first placing it through the egg wash and then coating it with bread crumbs generously on both sides. Immediately place into large skillet and fry for 1-2 minutes on each side or until dark golden brown. Be careful to not cook too long as steak is thin and takes a short time to cook. 

3) Remove steaks from skillet and place on a paper towel lined plate to absorb any excess oil. 

4) Heat a seperate skillet or comal to toast the telera roll on medium-low heat. Slice the rolls horizontally and spread with mayo generously. Once skillet is ready place each roll half cut side down onto skillet. Mayo will absorb into bread. Check on it often and remove when toasted. 

5) Plate by spreading a thin layer of refried beans on the bottom half of the roll. Place Milanesa steak on top and add tomatos, onions and avocados as desired. Enjoy!

TOTAL GROCERY COST: $19.25

Copyright © 2016 Claudias Cocina LLC. All Rights Reserved. 

Warm Kale Salad with Roasted Persimmons and a Pomegranate Vinaigrette as seen on FOX 5 San Diego

Produce provided by Stehly Farms. All organic produce was locally sourced. 

INGREDIENTS:

For Salad

2 bunches kale, cut into bite size pieces, stem removed

2 persimmons, cut into 1/2" wedges

2 carrots, thinly sliced

2 scarlet radishes, sliced

1 pomegranates, seeds only

1 red onion, thinly sliced

2 garlic cloves, minced

havarti cheese (black tea cheese used on show)

grapeseed oil

salt

For Vinaigrette

1 grapefruit, juice only

1 pomegranate, juice only

1/4 cup red wine vinegar

1/2 cup grapeseed oil

1 teaspoon yellow mustard

salt

DIRECTIONS: 

1) Begin by preheating your oven to 425 degrees. In a bowl, toss persimmon wedges with 1 teaspoon of oil and 1/2 teaspoon of salt. Place persimmons on a cookie sheet ensuring cut sides are facing the cookie sheet. Roast for 15-20 minutes or until nicely caramelized on one side. Remove from oven. 

2) Meanwhile, in a sauté pan, heat 1 tablespoon of oil on medium heat. Add 1/2 of garlic to the pan and 1/2 of chopped kale. sauté for 60 seconds and remove to a large bowl. Toss with sliced carrots, onions, persimmons, and radishes. 

3) Make vinaigrette by mixing grapefruit juice, pomegranate juice, oil, mustard and a pinch of salt to taste. Whisk vigorously until it no longer separates. 

4) Plate salad by garnishing with additional persimmons, carrots, radishes, and pomegranate seeds. Dress with pomegranate vinaigrette and serve with cheese shavings.

TOTAL GROCERY COST: $14.12

RESOURCES: http://stehlyfarmsorganics.com

Copyright © 2015 Claudias Cocina LLC. All Rights Reserved. 

Chorizo Tostadas - As seen on FOX 5 San Diego

INGREDIENTS:

-12 tostadas

-1 pound of butcher ground chorizo

-1 cup refried beans

-1 cup mexican crema or salted sour cream

-3 cups of red cabbage, shredded

-1 cup cotija cheese, finely grated

Salsa of choice 

Serves 4 to 6

DIRECTIONS:

1)    Begin by taking chorizo out of casing and placing it in a medium sauté pan set over medium heat. Break up chorizo into one even layer and allow to cook for 1-2 minutes or until juice is released. Begin breaking up chorizo with spoon of choice and continue cooking until all juice has cooked out and chorizo has darkened to a rich deep red, about 5 minutes. Remove from heat. 

2) Heat your refried beans on low heat until they are warmed throughout.

TO PLATE: 

Take approximately 1 tablespoon of beans and spread them on one side of the tostada. Add cooked chorizo to the beans spreading about 1-2 teaspoons of meat on each tostada. Add shredded cabbage, sour cream, cotija cheese and salsa to taste and serve. 

TOTAL GROCERY COST: $ 18.76

Provecho! (Bon Appetit!)

Chef Claudia 

Watch me next Monday at 9:00 am for another delicious dinner idea!

Copyright © 2015 Claudias Cocina LLC. All Rights Reserved. 

15 Minute - Candied Pumpkin Dessert

Ingredients:

1 Castilla Pumpkin or semi-firm pumpkin (6 - 8 pounds)

2 piloncillos or panocha (raw sugar cones)

2-4 cloves

1 cinnammon stick

2 cups hot water

1 lime, rind only

1 Begin by placing hot water and piloncillo in a large sauce pan over medium heat. Stir until piloncillo has melted completely about 5 minutes. Add lime rind cinnamon stick and cloves and reduce heat to low. Cover and simmer for 3 minutes.

2 Using a Y- peeler, peel the outside rind of the pumpkin. Slice the pumpkin in half and scoop out all seed and cut off any stem. Cut smaller portions to fin on mandolin and slice into 1/4" thick slices.

3 Blanch the pumpkin for 3-5 minutes and remove when soft and fork tender. 

4 If you have time, reduce the blanching syrup two thirds and use to plate or garnish.

To plate, use ribbons of pumpkin to create flower like designs and serve with your choice of ice cream. This method of slicing the pumpkin thin reduces your cooking time, but feel free to cut your pumpkin into small cubes or dices for a different texture. 

I hope you enjoy this fun way to enjoy candied pumpkin. Provecho- Chef Claudia ~

Copyright © 2015 Claudias Cocina LLC. All Rights Reserved. 

Adobado Tacos

Ingredients:

TACOS

1 pound of pork shoulder or roast, cubed ½” x ½”

½ cup of Chef Merito Adobo para Carne Al Pastor

1 lime, juiced

12 tortillas

2 tablespoons of canola oil

PICKLED ONIONS

½ red onion, sliced in half moons 1/8” thick

¼ cup of lime juice

salt & pepper

AVOCADO CREMA

1 avocado

¼ cup Mexican sour cream or regular sour cream

½ teaspoon lime juice

salt and pepper

GARNISH

2 Squash Blossoms or 12 edible marigolds, stem removed and petals separated 

2 Radishes, sliced 1/16” thick

2 Limes, quartered into wedges

Microgreens or Micro Cilantro

Makes 12 tacos

            1  In a large bowl place cubed pork and add Chef Merito Adobo para Carne Al Pastor marinade and juice of one lime. Mix until well incorporated ensuring to massage marinade into meat. Cover with plastic wrap and allow to rest in refrigerator while preparing the rest of your ingredients.

            2  In a separate non-metallic bowl place julienned onions, lime juice and sprinkle with a pinch of salt and pepper. Mix and taste lime juice and adjust salt and pepper to taste. Cover with plastic wrap and place in refrigerator to pickle. 

            3  In a blender place the flesh of the avocado, cream or sour cream, lime juice and a pinch of salt to taste and blend until smooth. If avocado is having trouble blending add more lime juice until fully blended and smooth. Remove from blender and adjust seasoning as needed. Place in a bowl or a condiment bottle for easy application.

            4  Preheat a large skillet or pan on medium-high heat and a griddle or comal to warm tortillas on.

            5  Once skillet is smoking hot add oil to pan and swirl to coat bottom of pan. Add marinated pork to pan immediately and cook on all sides for about 10-15 minutes or until completely cooked through and semi crispy on the outside.

            6Warm tortillas on skillet and place into either a kitchen towel or tortilla warmer to keep warm. Repeat with all tortillas until all are warm.

To plate, place desired tortillas on your plate. Serve warm Adobada pork meat on tortilla and garnish with a big pinch of microgreens, add a couple of Avocado Crema kisses, add squash blossom petals, sliced radishes and serve with a lime wedge on the side. Provecho Familia. – Chef Claudia 

Copyright © 2015 Claudias Cocina LLC. All Rights Reserved. 

Empanada Dough Recipe

Ingredients:
3 Cups All-Purpose Flour
10 tbsp Unsalted Butter
2 Eggs
1 cup Warm Water
1 ½ tsp Dry Active Yeast
1 ½ tsp Salt
1/8 tsp Granulated Garlic
1/8 tsp Granulated Onion

Directions:
- Preheat oven to 350 degrees. 
- In large cup, place warm water and yeast and stir. Allow to sit while completing next steps.
- In large bowl, place flour, salt, and both granulated garlic and onion. Mix until incorporated.
- Add butter and break up with hands until you get a sand like consistency. Do not overwork. 
- Add 1 egg and cup of yeast water and mix until incorporated.
- Move dough onto floured surface and knead for 5-8 minutes. 
- Place dough in oiled bowl and cover with plastic wrap. Allow to rest for 15 minutes. 
- Remove dough and divide in half. On floured surface, roll dough to 1/8 inch thickness and cut circles with cookie cutter or small bowl to desired size. 
- Fill with cooled, savory filling of your choice. Ground Beef Picadilo is a Mexican favorite. DO NOT OVERFILL! 
- Using the left over egg, make an egg wash by whisking with 1/8 cup of water. 
- Brush onto edge of dough, flip one side onto itself to create half moon shape and carefully seal edges. 
- Press fork tines onto edges to secure seal. 
- Move carefully onto a non-stick cookie sheet or buttered/non-stick sprayed cookie sheet. Brush with egg wash completely to ensure gorgeous browning.
- Bake at 350 degrees for 25 minutes or until golden brown. 
- Allow to cool 3-5 minutes before serving. 
PROVECHO!

Copyright © 2015 Claudias Cocina LLC. All Rights Reserved. 

Chilaquiles Mexicanos

Ingredients: 

6-8 Corn Tortillas Cut Into 1" bite size pieces 
4 Medium Tomatillos 
1 Medium Tomato (Roma)
1 Jalapeño
6-8 Chile de Arbol chile pods (stems removed)
1 garlic clove
1/2 Medium Onion (Thinly Sliced)
1 Cup + 2 Tbsp Oil of Choice
1/4 Cup Queso Fresco (Crumbled) 
1/4 Cup Sour Cream 
4 Tbs Chopped Chilantro
Salt and Pepper to Taste 

Directions: 
1) In medium stock pot with hot water, set to boil 2 tomatillos, tomato, and jalapeño. Turn of heat when tomato skins have begun to break from tomato or jalapeño has darkened in color. 
2) Fry Tortillas in cup of oil until golden brown. Remove from oil and lay over paper towels to absorb extra oil. 
3) Place tomatillos, tomato, and jalapeno in blender along with 3/4 cup of cooking water and add garlic and chile de arbol. Blend on low for 20 seconds, then turn up to medium for another 40 seconds. Remove and set aside. 
4) In hot sautée pan add 2 tbs of oil, sliced onions and cubed remaining tamatillos. Sautee until tomatillos start to change in color. 
5) Add approximately 1 1/2 cups prepared salsa and season with salt and pepper to taste. Allow mixture to come to simmer and turn down to low. Taste and adjust seasoning as needed. 
6) Add crispy tortillas and fold 1/2 of cilantro. 
7) Top with Sour Cream, Cheese, and Cilantro as desired. 

Chilaquiles are a staple in Mexican cooking. They are vegetarian... unless paired with some fried eggs (wink wink) or fried in lard. However, this easy to make breakfast is delicious, texturally substantial, and more importantly quite nice and spicy! Provecho!