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Esteban

Mango con Limón Peeps with Tajín

Mango con Limón Peeps with TajínRemember when I said I still needed to get my hands on some peeps in my last post?

Welllll….I did.

Kinda.

I wasn’t feeling any of the flavors that were available, so we ended up going home and ended up making our own.

Mango con Limón Peeps with TajínLast week, I was featured in a piece on Food 52 where I mentioned I like to infuse flavors I grew up with into American classics as an homage to my identity as a Chicano, and I think today’s recipe showcases this perfectly.

If you haven’t read the feature, you can read it here.

I really enjoyed seeing all of the conversations it sparked. Even if a few people got a little uncomfortable because they only read what I had to say and didn’t take the time to actually hear what I was trying to say.

Mango con Limón Peeps with TajínCuando era niño, we used to spend our Easters in Merced.

I know, it’s Merced–But one of my aunts had a dairy farm with a bunch of fruit groves on it so we always had a blast.

We’d run off to the lake, we’d dye eggs, and we’d pick apricots and eat allll of the grapes.

It was all good and fun until my aunt took us inside one year to show us how the cows were milked and basically scared the baby jesus out of me.

Mango con Limón Peeps with TajínDe niños, we always snacked on fruit.

We’d get home from school and mi mamá would cut up some jicama, papaya, pepino, or mango for us. She’d spritz a little lime juice, sprinkle tajín over it and we’d sit in front of the tv and watch Luz Clarita or whatever novela was popular at the time.

When I was testing these out, I really wanted to make sure the nostalgia hit with all these flavors–and I really felt like I was sitting there in front of the tv biting into a juicy tart slice of mango covered in Tajín.

If you happen to have the time to make these, please do so! They’re 100x more delicious.

Billy also made some crazy good Strawberry Ginger Peeps, check them out here.

Anyways.. have a great Monday.Y como siempre, stay chingonx!

Mango con Limón Peeps with Tajín
 
Makes 1 dozen
Author:
Recipe type: Easter, Sweets
Ingredients
  • For the Marshmallow:
  • ¼ cup fresh squeezed lime juice
  • 2 .25oz packets gelatin
  • 1 cup white granulated sugar
  • ⅔ cup light corn syrup
  • ⅓ cup water
  • ¼ teaspoon salt
  • yellow food coloring, optional
  • 1.7 oz freeze dried mango (1 whole bag from Trader Joe’s)

  • For the coating:
  • 4 tablespoons white granulated sugar
  • 1 teaspoon Tajín

  • For the eyes:
  • ¼ cup milk chocolate chips

  • Special Equipment:
  • Peeps Mold http://amzn.to/2pjCSO4
  • Piping Bags http://amzn.to/2nSTNpr
  • Candy Thermometer
Instructions
  1. In the bowl of a stand mixer add the lime juice, then sprinkle the gelatin over that and stir together to combine, set aside.
  2. In a medium sized saucepan stir together the sugar, corn syrup, water, and salt. Turn the heat to medium, stir a couple of times then heat the mixture until it reaches 240ºF on a candy thermometer.
  3. Pour the syrup into the bowl with the lime juice gelatin mixture then use the whisk attachment to stir it up to combine. Attach the whisk to the mixer and beat on medium speed for about 30 seconds to really combine everything then crank it up to high speed and beat until the mixture has almost doubled in volume and the outside of the bowl is just warm to the touch, at least 8 minutes.
  4. WHILE THIS HAPPENS: Spray the tiniest amount of nonstick spray in each cavity of the mold and use your fingers to evenly coat the mold. Pulverize the mango in a food processor and set aside. Prepare the sugar Tajín coating by combining the sugar and Tajín. If you want to tint it then combine in a zip top bag with a few drops of the food coloring then massage it around. Transfer to a bowl for coating.
  5. Once the marshmallows are done remove the bowl, tap the whisk attachment on the inside of the bowl to knock out any stuck marshmallow then quickly fold in the pulverized mango and transfer to the piping bag, snip off the tip and pipe into the prepared mold.
  6. Once it’s all piped in there you can pat it down if needed by dipping your finger in water to make sure the marshmallows don’t stick. Let the peeps set for 30 minutes then pop them out of the mold and roll them into the sugar Tajín mixture.
  7. If you want the eyes you can melt the chocolate in a small zip top bag then snip off the tiniest hole in a corner and pipe the eyes out.

 

Beer Braised Ribs

Beer Braised Ribs

¡Hola!

How’s your week?

Am I the only one who feels like 2017 is coming at us full speed? It’s already April!

Easter is coming up, and so is Mother’s day, which means two things.

1: I still need to get my hands on a bag of peeps and those chocolate marshmallow eggs from Walgreens.

2: I need to make reservations for Mothers’ Day Dinner.

Spoiler alert: We’re probably going to do Mother’s Day at Lucille’s Smokehouse Bbq because my parents are weirdly obsessed with it. For the past few years we’ve been to Lucille’s for their birthdays, and Father/Mother’s day and we always end up spending too much money on really dry ribs with practically no meat on them.

I make waaay better ribs though. Trust and believe.

Beer Braised Ribs

Over the weekend, Billy, our friend Matt, and I went to Knott’s to check out the Boysenberry Festival and it was so much fun!

I grew up in Orange County, which means we always went to Knott’s for school trips–and I think this is why I love Knott’s so much!

Anyways, this was our second time at the Boysenberry Festival and we were excited to try some of the newer items on their tasting card—and I was also v excited to get my hands on their Boysenberry BBQ Sauce cause it’s just so damn good.

Beer Braised Ribs

Boysenberry Pizza

Beer Braised Ribs

Boysenberry Panna Cotta

I wish Boysenberries were a little more accessible so I could make the bbq sauce from scratch, but because they aren’t, Ina says store bought is fine.

The Festival is kind of cool because it happens inside and you get to walk around through the different areas of the park to access the different booths.

We had the opportunity to try Boysenberry: Ravioli, Meatballs, Panna Cotta, Pizza, Chicken Wings, Beer and Cider–and I was really surprised to see how well it all fit together!

The Boysenberry Festival is running through April 23rd, so if you live in SoCal, be sure to check it out.

Beer Braised Ribs

I’m gonna make these braised ribs with the Boysenberry bbq sauce for Easter in hopes that we can skip Lucille’s next month and have some really good bbq at my place instead.

If you’ve never braised ribs before, brace yourself. They’ll be nice and juicy and the meat will fall off the bone with the slightest pull.

Make these for your next quince/bautizo/primera comunión or carne asada, you won’t dissapoint!

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Aguachile

Aguachile

Hola!

How’s your week so far?

I’m pretty excited about this weekend, cause Billy and I are heading out to Knott’s Berry Farm to check out the Boysenberry Festival.

There’s going to be giant cinnamon rolls, boysenberry pizza, and funnel cake.

Call me boring y crazy, pero I love going to Knott’s just for the funnel cake and the berry punch.

Ohmygod, y el fried chicken, cannot forget about that!

Aguachile

I mentioned in my last post how we went to Cuyutlán while we were in Colima a few weeks ago. Billy wanted to visit the Sea Turtle Sanctuary in Cuyutlán, so we did and it was a pretty good time. We got to learn about some of the species that come in and lay their eggs in Colima, and we even had the opportunity to release a few baby turtles into the ocean. It was stressful. So stressful.

They are so tiny and fragile and most of the babies end up getting eaten, so I hope they all make it and live long and happy lives.

Aguachile

We made a pit stop at our favorite restaurant (shack) on the beach, Mariscos el 7 , where we shared a few botanas.

We had Micheladas, Ceviche de Pescado, and Botana de Pulpo y Camaron. I’ll be posting a bunch of pictures from our trip to my Insta Story today in case you’re curious!

Anyways, es cuaresma for those of us who are practicing catholics.. which means no meat on Fridays!

Lent was one of my favorite times growing up because we always had seafood every Friday. My mom always had pescado frito, tortas de camaron, camarones a la diabla, and ceviche on rotation and I lived for it all.

We’re making an aguachile today, which is closely related to ceviche. The only difference is the shrimp is cooked in a spicy lime and cucumber sauce instead of just straight up lime juice.

If you’re currently observing lent, or you just need a really good app to go with your Michelada, look no further! I got you!

I hope you all have a great weekend. Y como siempre, stay chingonx!

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Tejuino

Tejuino¡Hola!

I’m finally [mentally] back from vacation.

It was so good getting to spend mi cumple con mis abuelitos y mis tías en Colima, even if it was just for a few days. We ate everything we could, we got to release baby sea turtles back into the ocean, and we got to share a few beers with my grandparents.

It was perfect.

When one of the Mitú video producers approached me to be featured on one of their videos, I was terrified, I’m not gonna lie. I’m so used to working behind the scenes that I wasn’t sure how it would all be received but I’m really happy with the outcome — and I’m even happier with all the support I’ve been receiving.

Thank you so much, it really does mean a lot to me!

You can watch the video here.

Tejuino

During our trip to Colima, we had the opportunity to visit el pueblito along the beach, Cuyutlán. Where we got to visit Sea Salt Museum!

Fun Fact: Mi abuelito mined sea salt in Cuyutlán for many, many years, basically up until a few years ago before his legs gave out, so it was really neat to see the process and the hard work that the Salineros put in to mine sea salt.

TejuinoI was trying to think of what I was going to share first upon returning, and then it hit me.

Tejuino.

Chances are, if you’re not from Colima (Jalisco, Nayarit, or Michoacan), you probably haven’t heard of Tejuino. The drink originated in Nayarit and it dates back to Pre-Columbian times.

Tejuino

Having Tejuino en el Jardín de La Villa.

When I shared the atole de mazapan with you all, I shared the importance of atole in Pre-Columbian times because Pre-Columbian societies got most of their daily calories from it.

Tejuino is essentially an atole made from piloncillo, masa, and water and a little bit of lime juice that is left in a clay pot to ferment for up to three days. As most things in Mexico, it’ll be prepared and served differently depending on where you have it. I believe in Jalisco it is customary to serve it with lime sorbet, but in Colima, Tejuino is served over shaved ice, and lots of lime juice.

TejuinoColima is hot and pretty humid year round, so Tejuino is a good way to cool off–it’s just so refreshing! You get a little sweetness from the piloncillo, the tartness from the lime juice, and then little bits of the sea salt that makes it a complete experience!

Fun fact: Colima is one of the two most important states in Mexico that produces limes, the other is Michoacan.

If you happen to make it, I hope you enjoy it as much as we do. I’m always happy to share a little bit of Colima with everyone because we love, love, love being from there!

Till next time.

Nos vemos pronto, y como siempre, stay chingonx! Continue Reading

Guacamole

Guacamole
We’re throwing a party today, a chip & dip party!

Good Health shared some of their new Good Health Snacks with a few of us, so we’re pairing them with our favorite dips, so we’re going back 2 basics with this super easy and quick guacamole.

Pro Tip: Use a molcajete, because everything tastes better out of a molcajete.

PS. Peas should never be in or around guacamole. That’s just blasphemous.

Guacamole has always been a staple on our table growing up, it always made the most bland meals a little more exciting.

When times were rough, and all we had to eat were frijoles de la olla, my mom would always make sure to whip up a batch of guacamole, y salsita de molcajete.

Those were simpler times, and I miss coming home from school to the smell of a fresh pot of beans simmering on the stove, and the smell of onion and garlic lingering in the air.

I’m keeping it short today bc I’m still on vacation mode, so I’m slowly trying to get back into the swing of things, but I can’t wait to share some of the tasty recipes I have planned for you all!

Nos vemos el Jueves!

GuacamoleSee  what everyone else is contributing to the #EnjoyDippingGood Chip & Dip Party by clicking on their recipes below!

Salvadoran Chimol by Sour Then Sweet

3 Dips en menos de 5 minutos by The Blog By Taina

Mango & Pineapple Salsa by BearsnUnicornsLA

Roasted Red Pepper, Thyme, and Goat Cheese Dip by Appeasing a Food Geek

Poza Rica-Style Peanut and Chipotle Salsa by Flan & Apple Pie

Sambal Tahini Carrot Dip by Wit & Vinegar

Charred Carrot and Avocado Dip by Sun Diego Eats

White Bean Dip with Salsa Macha Swirl by Loves Food Loves to Eat

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