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.

 

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.

 

From The Beach To The Canyons

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?

Leaving the USA

Hiking at Lake Watson in Prescott Arizona

We’re crossing the border into Mexico first thing tomorrow morning, so this will be the last night in the US for quite a while. We really want to thank everyone we stayed with for accommodating us and making us feel so welcome. We have really enjoyed our travels so far and we are looking forward to more continue as we head south. Hasta luego!