Hungry Riders Ep 9: Belizean Sharks, Boobies and Mennonites

In this episode we enter into Belize where we tube through an underground river, zip through the treeline and head to Caye Caulker for some world class diving!

Belizean Stewed Chicken with Rice and Beans


Belizean Stewed Chicken with Rice and Beans
Recipe type: entree
Cuisine: Belizean
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This is The Dish of Belizean food. Many Belizeans will eat some version of this for one of their 3 meals a day.
Ingredients
  • 1 whole chicken, cut into pieces
  • 2 servings of recado (a Central American spice or small amount of cayenne + Paprika)
  • ½ teaspoon of pepper
  • 1 onion sliced for the chicken
  • 1 tablespoon of white vinegar
  • 3 tablespoons of Vegetable oil
  • 2 teaspoons of sugar (brown)
  • 2 cups of water (added 1 cup at a time)
  • 1 teaspoon Worcestershire Sauce
  • 1 cup dry red kidney beans
  • 1 sliced onion for rice & beans
  • 1 cup coconut cream
  • 1 clove of garlic
  • 2 cups of white rice (uncooked)
  • salt and pepper to taste
Instructions
  1. For Chicken:
  2. Rub recado (or substitute) thinly over chicken with either a bit of oil or fat.
  3. Heat oil in large pot and brown chicken in heated oil.
  4. Add onion to partly browned chicken.
  5. Pour off excess fat and add vinegar and water, and let simmer 5 minutes.
  6. Add 1 more cup of water along with sugar, and Worcestershire Sauce, and let stew. (1 to 3 hours)
  7. For the Rice and Beans:
  8. Soak beans overnight covered with water
  9. Boil beans till tender for ~1.5 hours adding ½ onion and garlic during last 15 minutes.
  10. Add coconut cream and the remaining onion with salt and pepper.
  11. Rinse rice then add to pot of beans.
  12. Cook gently for 20 minutes or until liquid is absorbed.
  13. Add more water until rice is cooked.
  14. If the bottom of the pan becomes scorched do not stir, just leave there (you can still eat this part, they do in Belize!)
  15. To thicken gravy add 3 tsp of corn starch to ½ cup of cold water then simmer for an additional 5 minutes.
  16. Pour chicken and sauce over rice and beans. In Belize they serve this with some type of coleslaw, pasta, potato salad or fried plantains.

 

Hungry Riders Ep 8: Scuba Diving, Chichen Itza, and a Biker Rally

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.

Hungry Riders Ep 7: Mole, Crickets, and Chocolate – Yum!

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.

Puebla Style Chicken Mole


Puebla Chicken Mole
Author: 
Recipe type: Entree
Cuisine: Puebla, Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
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.
Ingredients
  • 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 cloves
  • 3 black peppercorns
  • 1 dried tortilla
  • 1 piece of stale bread
  • 2 tomatoes
  • 1 large white onion
  • 1 large platano macho (plantain)
  • 1 chocolate bar (unsweetened Mexican)
  • 3 cloves of garlic
  • Canola oil as needed
  • Manteca (lard)
  • ½ cup of raisins
  • Salt
  • ½ cup of sugar to taste
  • 1 Chicken
  • dry unsalted crackers
  • Cilantro
  • small sprig of mint
  • onion
  • 6 cups of chicken broth
Instructions
  1. Boil cut up chicken ahead of time with onion, cilantro, cinnamon and mint.
  2. Deseed chiles and remove stems.
  3. Slice onions, tomatoes, and plantains (large slices).
  4. Soak almonds in hot water.
  5. Soak raisins in room temperature water.
  6. Fry tomatoes in only oil until soft. Remove tomatoes, then fry onions in same oil until they're clear but not brown.
  7. 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.
  8. Add chicken broth to the pot of fried ingredients then let sit for 5 minute
  9. Process in blender, filter through strainer, add water as necessary.
  10. Put in large pot on medium heat and stir frequently until it comes to a boil.
  11. Add whole chocolate bar, stirring until it is entirely melted, add sugar and salt to taste continuing to stir.
  12. Simmer for 15 minutes, stir occasionally, but it does not require constant stirring at this point.
  13. Add cooked chicken and simmer for another 15 minutes. Then eat!
  14. Sprinkle sesame seeds at the table to taste.
  15. Serve with white rice and maize tortilla.

 

 

 

Enchiladas Mineras

 

Enchiladas Mineras
Recipe type: Entree
 
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.
Ingredients
  • 4-5 medium potatoes (pealed)
  • 4-5 carrots
  • 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
Instructions
  1. Boil water in order to cook chunks of potato and carrots until done but firm.
  2. Roast cleaned chiles in a skillet until bubbled but not burned, then soak for 20 minutes in hot water until soft.
  3. 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.
  4. 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.
  5. Fry potato and carrots in oil remaining oil, with a little of the enchilada sauce for flavor.
  6. Pour additional sauce over enchiladas, then add potatoes, carrots, some diced onion, and additional cheese to taste.

 

Tarahumara Dish: Apregate

 


Tarahumara Dish - Apregate
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
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.
Ingredients
  • 4 medium potatoes
  • 1 white onion
  • 4 cloves of garlic
  • 4 tomatoes
  • 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
Instructions
  1. Chop everything into small bite sized cubes: potato, onion, tomato, and beef.
  2. 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.
  3. Then add the beef, onions, garlic, and tomatoes, and cook an additional 5 minutes.
  4. Once cooked through, almost like a very thick stew, serve in tortillas and eat with your hands.
Notes
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.

 

Hungry Riders Ep 4: Northern Mexico’s Desert Desserts and a Delayed Delivery

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.