Hungry Riders Ep 16: Crazy Colombian Cuisine

On this episode, we cook up the world’s largest rodent, snack on some giant ants, and have a blast at a local mountain cabin party.

Hungry Riders Ep 12: Nicaragua & Costa Rica

On this episode, we continue the search for a new muffler, and take a dip in a pool with healing powers.

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.

 

Episode 3: Arizona’s Vortexes, Cowboy Grub and The Fastest Bike Ever

Episode third is up highlighting some of the great times we had in Arizona. We try to “feel” a vortex, eat some cowboy food, taste some Arizona wine, experience a rodeo, and top it all off with something we have never ridden before. Next we head into Mexico!

Cactus Fries with Prickly Pear Sauce

Cactus Fries with Prickly Pear Sauce

Cactus Fries with Prickly Pear Sauce
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ever wonder what to do with the cactus you see at the supermarket? How about some fries? We found these at The Cowboy Club in Sedona Arizona and they were kind enough to share their recipe. Now that's cowboy hospitality!
Ingredients
  • 1 Pad of Prickly Pear Cactus (Napolitas Cactus)
  • 1 tbl flour
  • 2 tbl baking powder
  • ¼ lb cornstarch
  • 1 tbl salt
  • 2 tbl paprika
  • 1 tsp white pepper
  • 3 tbl garlic granules
  • 1 tbl sugar
  • Prickly Pear Sauce:
  • ¼ cup Prickly Pear syrup
  • ¼ cup rice vinegar
  • ¼ cup Red Hot
  • 1 tbl lime juice
  • 1 tbl soy sauce
  • ½ tbl white sugar
  • 1 tbl cilantro
  • 1 tbl green onion
  • ½ tbl corn starch
  • 1 tbl water
Instructions
  1. To prepare the Prickly Pear Sauce, bring vinegar, Red Hot and soy sauce to a boil, then add slurry of corn starch and water.
  2. Add remaining Prickly Pear Sauce ingredients.
  3. Cut cleaned cactus into fry shaped slices (can be purchased in the supermarket)
  4. Drain cactus in colander.
  5. Coat with buttermilk, let soak overnight.
  6. Drain off most of the buttermilk.
  7. Coat cactus in seasoned flour.
  8. Cook in a fry basket for 3 minutes at 325 degrees or until crispy.

Big thank you to The Cowboy Club in uptown Sedona, AZ.