Take Mexico wherever you go: travel inspiration, recipes, and more • MexicoInMyPocket@gmail.com 🇲🇽 #MexicoInMyPocket

Cooking Comadres' Easter Feast

Cooking Comadres' Easter Feast

Photo Credit: Karla Zazueta

Photo Credit: Karla Zazueta

MIMP Contributors, Susana Villasuso of "Hola Sus" and Karla Zazueta of "Mexican Food Memories," have prepared a delicious Easter menu for those of you who are craving Mexican! 

The menu includes: Chicken in green pipian, scallop and pomegranate tiradito, Mexican rice, and mango-lime tequila slushies! Keep scrolling for all the recipes...and for more on how Karla and Susana came up with these delicious ideas.

Photo Credits: Susana Villasuso, Karla Zazueta

Photo Credits: Susana Villasuso, Karla Zazueta

I have been wanting to meet my friend Karla from @mexicanfoodmemories for a while. I love that we are part of the same team on ‘Mexico in My Pocket’ and really admire the way she preserves her Mexican roots. Her food always brings back memories of home and spending time with my Mum and Dad.

Easter is a very special time in Mexico. Karla and I come from very different parts of the country and we both have our own traditions. She is from Ensenada, a fishing town, that these days has become one of the trendiest places to eat in Mexico. I come from San Luis Potosí a colonial town in the center of Mexico where the food is similar to what you find in Mexico City. In this menu, you’ll find dishes from both places married together.

Even if you are not very religious in Mexico, Easter is a very important time to gather with your loved ones.

As expats in London, we want to have a little bit of home with us and tried to recreate some of those traditions. I know Karla would agree with me when I say that getting together and preparing a feast for our families is the best way to do it.

We hope that you like these recipes with authentic Mexican flavors as much as we do. Enjoy!
— Susana Villasuso, 'Hola Sus'
Photo Credits: Susana Villasuso, Karla Zazueta

Photo Credits: Susana Villasuso, Karla Zazueta

Mango-Tequila Slushie:

  • Makes 2 cocktails
  • Prep 5 min

Ingredients

  • 1 ripped sweet mango
  • 1 shot tequila 
  • 1 lime
  • 1/2 tbsp agave syrup
  • 2 cups ice
  • 1 cup water

To serve

  • 2 small tumbler glasses
  • 2 tbsp chicatana ants and cardamom salt or chilli salt
  • 2 toothpicks
  • 6 small mango wedges

Instructions

1. Place the salt on a plate, rimm the edge of the glasses with lime and the salt. Set aside.

2. Put half of the peeled mango pulp in a blender together with the lime juice, tequila, agave syrup, ice and water. Blend until smooth.

3. Pour the same amount into the two glasses. Put 3 mango wedges through a toothpick and place it on top of the glass. Salud!

Photo Credits: Susana Villasuso, Karla Zazueta

Photo Credits: Susana Villasuso, Karla Zazueta

Chicken in Green Pipían

  • Serves 2
  • Prep 15 min
  • Cooking 1 hr

Ingredients

  • 6 pieces organic chicken
  • 1 green pepper
  • 1/2 white onion
  • 1 garlic clove
  • 1 bunch radish leaves
  • 1 cup green tomatillos
  • 2 fresh jalapeño chillies
  • 10 gr or small bunch fresh coriander
  • 1 cup pumpkin seeds
  • 1/3 cup sesame seeds
  • 1/3 tsp dried oregano
  • 1/3 tsp dried epazote
  • 4 cups chicken stock
  • 4 tbsp rapeseed oil
  • 2 tbsp Maldon salt
  • 1/8 tsp ground black pepper
  • 1/2 tsp ground dried jalapeño chilli

Instructions

1. Char the green pepper on the hot burner. Once the skin has blacken, wrap it in a plastic bag and keep aside.


2. Heat a frying pan on high heat and toast the sunflower seeds (around 5 min). Stir constantly to avoid burning. Do the same with the sesame seeds. Reserve.


3. Remove the green pepper from the plastic bag and take away all the black skin. Deseed, remove the stem, and cut.


4. Transfer the green pepper, onion, garlic, radish leaves, coriander, tomatillos, jalapeño chillies, some of the chicken stock, epazote and oregano to the blender and blend until smooth.


5. Heat a frying pan to medium heat and add 2 tbsp oil. Once hot, add the green sauce and cook for around 10 min. When it starts boiling turn the heat down and continue cooking.


6. Transfer the toasted seeds into the blender, add some chicken stock and blend three times to get a smooth consistency. Add the seed mixture and rest of the chicken stock to the green sauce, check the seasoning and leave to cook for around 15 min.


7. While the pipían sauce cooks, heat a casserole dish to medium heat and add the rest of the oil. Season the chicken with some Maldon salt, ground black pepper and dried jalapeño chilli.


Seal the chicken in the casserole dish. Once brown, add a bit of water and cover it. Let the chicken cook in its own steam for around 30 min.


8. Serve the chicken on a large plate, cover it with the green Pipían sauce, and scatter some coriander and pumpkin seeds.

Photo Credits: Susana Villasuso, Karla Zazueta

Photo Credits: Susana Villasuso, Karla Zazueta

Scallop and Pomegranate Tiradito

  • Serves 2
  • Prep 5 min
  • Cooking 15 min

Ingredients

  • 5 scallops
  • 1 medium pomegranate
  • 1 fresh jalapeño
  • 3 red radishes
  • 1 tbsp of extra virgin olive oil
  • 1 tsp ground chile ancho
  • 1 tsp of maldon salt (to taste)
  • 4 tostadas (either baked or shallow fried with a bit of canola oil until crispy)

1. First thing is to buy very fresh scallops from a good fishmonger. Thinly cut your scallops with the help of a sharp knife and make a layer of them over a pretty serving plate. Cover with cling film and keep them in the fridge until serving.

2. Cut your pomegranate in half and get all the lovely juicy seeds out. Place them in a small bowl and pour half of them into a blender. Add the juice of 2 big limes along with the seeds and a pinch of salt. Blend it really well until smooth. Transfer the juice into a bowl and use a sift to get rid of the little impurities and get a clear juice.

3. With the help of a mandolin, thinly slice your radishes and reserve them on ice and water until you use them. Thinly slice your jalapeño as well and reserve.

4. Now get your scallops and pour some of the lovely lime juice on top, just enough so it is slightly covered. Garnish with the red radishes and plenty of jalapeño. Drizzle the extra virgin olive oil on top, add the remaining pomegranate seeds, the ground chile ancho and a pinch of salt.

Enjoy these fresh dish as a starter with some tostadas and a cold drink!

Photo Credits: Susana Villasuso, Karla Zazueta

Photo Credits: Susana Villasuso, Karla Zazueta

Mexican Rice

  • Serves 4
  • Prep time 15 min , Cooking time 30 min

Ingredients:

  • 1 cup of long grain rice
  • 1 tbsp of olive oil
  • 2 vine, skinless tomatoes
  • 1 garlic clove
  • 1/2 white onion
  • 1/3 cup organic tomato purée
  • chicken or vegetable stock and fresh cilantro
  • Kosher salt and pepper
  • Place the rice in a bowl and cover it with water. Let it soak for 20 minutes at least, then strain it and keep it on the side while you prepare your tomato mix.

The tomato mix or recaudo is a basic recipe that is very common in Mexican homes. It's the base for a lot of soups, salsas and the red rice. It's basically the mix of peeled vine tomatoes, garlic and white onion. Blend it really well - there is no need to add water.

Now add olive oil or canola oil to a sauce pan. Heat it up and add your rice. Give it a good stir and you want to fry it a little bit, but don't let it get burned. Once this is done, add your recaudo and your tomato purée. Let it cook a little bit and add a cup of vegetable stock or chicken stock, a pinch of salt and black pepper. Cover it with a lid and simmer it on low heat until cooked. Add a bit more stock if you think you need it.

'Like' Karla on Facebook: Mexican Food Memories // 'Follow' Karla on Twitter: @MexicanFoodMem // 'Follow' Karla on Instagram: @MexicanFoodMemories // Read Karla's MIMP bio here. 

Follow @HolaSus on Instagram // Read Susana's MIMP bio here

Pibil-Tofu Tacos

Pibil-Tofu Tacos

Sweet Potato Soup with Chipotle Chilli

Sweet Potato Soup with Chipotle Chilli