Shrimp Tamale Casserole with Three Sisters Black Mole

INGREDIENTS

• 2 cup(s) masa (see Tips & Techniques)
• 3 tablespoon(s) chopped fresh oregano, preferably Mexican
• 2 teaspoon(s) baking powder
• 1/2 teaspoon(s) dried thyme
• 1/2 teaspoon(s) sea salt
• 1/2 teaspoon(s) freshly ground pepper
• 2 cup(s) water, divided
• 1/4 cup(s) extra-virgin olive oil
• 2 tablespoon(s) butter, softened
• 1 pound(s) raw shrimp (see Tips & Techniques), peeled, deveined and chopped
• 1 1/8 cup(s) Three Sisters Black Mole

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Directions

1. Preheat oven to 375 degrees. Put a kettle of water on to heat for the water bath. Coat an 8-inch-square baking dish with cooking spray.
2. Whisk masa, oregano, baking powder, thyme, salt and pepper in a large bowl. Add 2 cups water and beat with an electric mixer until combined. With the mixer on low speed, add more water, 1 tablespoon at a time, until the mixture is the consistency of thick pancake batter. Add oil and butter. Increase mixer speed to medium-high and continue beating, scraping down the sides, for 4 minutes more.
3. Spread half the batter in the prepared baking dish. Evenly scatter shrimp on top, then cover with the remaining batter, smoothing it evenly to the sides. Place the baking dish in a larger pan, transfer to the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Cover both pans with a piece of foil. Bake until set, 45 minutes to 1 hour. Let stand, covered, for 10 minutes. Serve each portion with 2 tablespoons Three Sisters Black Mole, or to taste.

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Stewed Cactus Quesadillas / Quesadillas de Tinga de Nopal

This quesadilla has an unusual filling, stewed cactus; the stew or tinga is made with Nopals often referred to as prickly pear cactus. Once the thorns are carefully removed the cactus is quite edible tasting like a cross between a cucumber and zucchini. It can be cooked in soups and stews or used raw in salads.

·        

 4 cups masa harina

·         2 tablespoons fresh marjoram or 1 tablespoon dried

·         1 tablespoon achiote paste

·         ¼ cup orange juice

·         ¼ cup grape seed oil

Tinga de Nopal:

·         4 nopales, julienne

·         ½ white onion, julienne

·         2 tomatoes, seeded, julienne

·         1 chile chipotle in adobo, diced

·         1 tablespoon butter

·         2 clove garlic, minced

·         1 tablespoon Mexican oregano

·         2  cups chicken broth, or more if needed

·         salt and pepper to taste

·         1 cup vegetable oil

·         ¼ cup crema, thinned with milk to a pouring consistency  

·         1 cup hard cheese, grated ( queso anejo )

·         1 avocado, sliced

Prepare the Masa: In a bowl pulverize the achiote with your fingers. Dissolve the achiote in the orange juice and grape seed oil; add the marjoram mixing just to incorporate ingredients.  Add 1 ½ cups of chicken broth and knead the dough until it is soft and pulls away from the sides of the bowl and does not stick to your fingers. Masa is forgiving, if too wet add more masa harina and knead well.  If too dry knead in more liquid. Form into a ball, cover with a dish towel and let rest while preparing the tinga.

Prepare the Tinga: Melt the butter and sauté onion for one minute, then add the nopal, garlic, oregano, and chile chipotle and continue to cook for another minute.  Add the tomato, salt, pepper, ½ cup chicken broth and cook on medium high heat for 10 minutes.  Cool and reserve.

Prepare Quesadilla: Roll the prepared masa into golf ball size pieces. Flatten with a tortilla press between pieces of heavy plastic wrap. Open the press, remove the top paper then lift off the tortilla. Flip the tortilla onto a work surface and remove the other piece of plastic film. Place about one heaping tablespoon of tinga de nopal in the center of each tortilla. Fold in half pinching the edges to seal. Fry in hot vegetable oil for about 5 minutes until golden brown.  Drain on paper towel.

To serve, drizzle the crema over quesadillas, top with a favorite salsa, grated queso anejo cheese, and avocado slice

makes 8- 12 quesadillas  

Chiles in Walnut Sauce / Chiles en Nogada

WATCH HOW TO MAKE IT ON OUR YOUTUBE PAGE

Created in 1821 to commemorate Mexican patriotism this dish incorporates the red, green and white of the Mexican flag. Green Poblano chiles stuffed with fruit, aromatic spices, and savory meat and adorned with creamy white walnut sauce and sparkly red pomegranate seeds. Decadent!

• 8 large poblano chiles, charred, peeled and deveined
• 1/2 lb. ground beef, coarsely ground
• 1/2 lb. ground pork, coarsely ground
• 2 Tablespoons pork lard or olive oil
• 1 cup onion, finely chopped
• 2 cloves garlic, diced
• 1 Tablespoon dried ancho chile powder
• 1 teaspoon thyme
• ½ cinnamon stick
• ¼ teaspoon ground cloves
• salt to taste
• 1 lb. peaches or apples peeled and cubed, (approx. 2 cups)
• 1/3 cup raisins
• 1/3 cup raw almonds, chopped
• 1/4 cup cider vinegar
• 2 teaspoons pilloncillo or dark brown sugar (optional )

Prepare Filling: In a heavy skillet melt lard or oil over medium high heat. Add the meat and brown lightly, breaking into small pieces. Drain off any fat. Reduce heat to medium, add the onions, garlic, chile powder, thyme, cinnamon, cloves and salt, cook for 10 minutes. Stir in peaches, raisins, almonds, vinegar, and sugar and continue to simmer uncovered for another 15 minutes. Remove cinnamon; adjust seasonings, let cool slightly.

Prepare Poblanos: After the poblano has been charred and peeled make a slit down the side of each chile, remove seeds and membranes by cutting carefully around the crown, leaving the stem intact.

Serve chiles: Fill prepared poblano with about ½ cup of the meat filling. An option at this time is to fry the filled chiles in an egg batter or simply bake them in a 400 degree oven for 10 – 15 minutes. To serve; plate chile, smother in Nogado sauce, (recipe follows) and sprinkle with pomegranate seeds

Serves 8

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