In this episode we explore San Cristobal, Mexico, visit some of the famous Mayan ruins, Serafina learns to SCUBA dive, and we attend a biker rally where we are in for a surprise. Next we are off to Belize.
Its been a while since we have had decent internet to upload! In this episode we are in Puebla Mexico where we learn how to make Mole from scratch. Ride through a mountain pass from Veracruze to Oaxaca where we chow down on crickets and chocolate.
When we visited Puebla Mexico in Hungry Riders Episode 7, we had the chance to learn how to make authentic home made mole from scratch. This is the recipe featured in that episode which can be used for additional instructions and tips. While it does take quite a bit of time and some work, the results are worth it. The end result is a deeply complex sauce that is out of this world, invented by nuns.
4 large chile ancho
4 large chile mulato
2 small chile chipotle
1 cup of almonds
1 cup of peanuts
1 cup of sesame seeds
1 large stick cinnamon
3 black peppercorns
1 dried tortilla
1 piece of stale bread
1 large white onion
1 large platano macho (plantain)
1 chocolate bar (unsweetened Mexican)
3 cloves of garlic
Canola oil as needed
½ cup of raisins
½ cup of sugar to taste
dry unsalted crackers
small sprig of mint
6 cups of chicken broth
Boil cut up chicken ahead of time with onion, cilantro, cinnamon and mint.
Deseed chiles and remove stems.
Slice onions, tomatoes, and plantains (large slices).
Soak almonds in hot water.
Soak raisins in room temperature water.
Fry tomatoes in only oil until soft. Remove tomatoes, then fry onions in same oil until they're clear but not brown.
In a separate pan, use lard and oil to fry in the following order, one ingredient at a time, emptying into large pot (no heat) as you go: platanos, tortilla, bread, almonds, peanuts & spices, chiles, then the sesame seeds soaking up remaining oil.
Add chicken broth to the pot of fried ingredients then let sit for 5 minute
Process in blender, filter through strainer, add water as necessary.
Put in large pot on medium heat and stir frequently until it comes to a boil.
Add whole chocolate bar, stirring until it is entirely melted, add sugar and salt to taste continuing to stir.
Simmer for 15 minutes, stir occasionally, but it does not require constant stirring at this point.
Add cooked chicken and simmer for another 15 minutes. Then eat!
Signature Dish from Guanajuato Mexico. Featured in episode 6 of Hungry Riders. This dish loads up on carbs for hungry miners (Hence the Mineras). An interesting twist on a classic Mexican enchilada.
4-5 medium potatoes (pealed)
8 dried chiles guajillos, remove stems and seeds
2 dried chiles anchos, remove stems and seeds
1 white onion
2 cloves of garlic
8-10 Corn tortillas
1 package of Cotija cheese
1 tsp oregano
Cayeanne to taste
Salt to taste
"Enough" Canola type oil
Boil water in order to cook chunks of potato and carrots until done but firm.
Roast cleaned chiles in a skillet until bubbled but not burned, then soak for 20 minutes in hot water until soft.
Using a blender puree ¼ of the onion, garlic, oregano, dash of cayeanne and salt, then add and blend soaked chiles for the sauce. Strain using small sieve and separate out the liquid.
Heat oil in skillet to soften tortillas. Dip tortilla briefly in oil turning immediately. Then dip tortilla in enchilada sauce and roll tightly with Cotija cheese. Cooked shredded chicken would also work.
Fry potato and carrots in oil remaining oil, with a little of the enchilada sauce for flavor.
Pour additional sauce over enchiladas, then add potatoes, carrots, some diced onion, and additional cheese to taste.
This was the Tarahumara dish we made in Batopilas in Episode 5 of Hungry Riders. It is a 1 pot meal that someone could make almost anywhere though I am not sure it will taste the same without a wood fire. There are many ways someone could add to this to more suit their tastes. This is a very hearty meal that will feed a large group.
4 medium potatoes
1 white onion
4 cloves of garlic
half pound of beef (I think we used sirloin but that is all the local market had)
Cooking oil (we used Canola)
Salt to taste
Tortillas for serving
Chop everything into small bite sized cubes: potato, onion, tomato, and beef.
Cook the potatoes in a generous amount of oil, not to fry them, but just to cook through. the potatoes are not really fried, but just cooked through.
Then add the beef, onions, garlic, and tomatoes, and cook an additional 5 minutes.
Once cooked through, almost like a very thick stew, serve in tortillas and eat with your hands.
With my American palate, I would add some pepper. I am sure people will add a number of ingredients to this recipe, so let us know how it turns out!
Also keep in mind, this is an example of what the Tarahumara are eating now, because for quite a while their diet consisted primarily of corn.
In episode 4, we cross our first international border into Mexico. We discover the regional treat of Coyotas, go to the beach, then head into the mountains where we try to deliver a 50 year old package to a Tarahumara family.
These are a delicious pastry found primarily in the Hermosillo region of Sonora in Mexico. This was the closest recipe to Dona Maria from hungry riders Episode 4. The name Coyota is mestizo and means “daughter of Indigene and Spaniard – sweet, dark skinned and full of grace.” An exquisite hybrid and a modern empanada.
2 lbs flour + 5 tablespoons for filling
1 lb of shortening
6 piloncillos (raw evaporated sugar cane juice)
1 cup water
2 egg, beaten for brushing
In a cup of water dissolve 2 piloncillos, set aside.
Crush the other 4 piloncillos and mix in 5 tablespoons of flour. Mix well by hand and set aside.
In a separate mixing bowl add flour, shortening, yeast, water with dissolved piloncillo and mix well until reaching a doughy consistency. Add more water if needed.
Knead dough by hand and roll into 40 balls. With a rolling pin, roll each ball into tortilla size and shape. Add 1-1/2 tablespoons of pilloncillo flour to 20 of the rolled out dough tortillas. Cover with the other dough tortilla and bend in the edges. Cut edges using a circular cutter if available
Lightly grease a baking sheet.
With a knife or fork, poke holes on top of each one, place on baking sheet and brush with egg, bake until golden, 350F.
Note, your oven will likely take longer than the wood fired ones at Dona Maria.
We are leaving the beach behind in Guayamas and headed to Copper Canyon. We will try to dodge some expected rain, but it is just that time of year, so there is only so much we can do. Aren has enjoyed the seafood at every available opportunity, while Serafina is glad to get away from coastal cuisine. Sonora (northern Mexico) is known for its high quality beef, and deservedly so. I wonder what kind of food they will have in the mountains?