Recipes By Rick Martínez
4 recipes found
Flan
Flan can trace its origin back to the Roman empire, when chickens were domesticated and an abundance of eggs led to the creation of a savory, flat cream-and-egg custard cake called “flado.” It was later, during the Middle Ages, that a sweet version of flado grew in popularity in Spain, finding its way to the Americas and eventually spreading across Latin America. This flan was inspired by the flavors of Mexican tres leches cake and uses the same three milks — evaporated, condensed and whole — to give a rich and creamy texture to the custard. A full tablespoon of vanilla extract breaks through the richness of the milks and adds a classic dessert note. To further amplify the vanilla flavor, substitute an equal amount of vanilla bean paste or 1 whole vanilla bean, split and scraped, for the extract.
Refried Beans
Refried beans, a staple of Mexican cuisine, is a flavorful side dish that’s surprisingly easy to make at home. (They’re not really fried twice — “refried beans” is derived from their Spanish name, frjoles refritos, which means “well-fried beans.”) Throughout Mexico, the beans are cooked in freshly rendered lard, which adds a deep, caramelized pork flavor. In this quick recipe, smoked bacon stands in for the lard while chipotle pepper in adobo adds heat, sweetness and a long-simmered flavor that makes canned beans taste homemade. For a meatless version, replace the bacon with half a bell or poblano pepper, and swap the vegetable oil with 3 tablespoons of olive oil. You can easily make a double batch and freeze the leftovers. Store in an airtight container in the freezer for up to 3 months.
Chilaquiles
Chilaquiles are an incredibly comforting, quick and easy Mexican dish whose origins and name are believed to go back to the Aztecs. (In Náhuatl, the Aztec language, the name means “submerged in chile sauce.”) It was — and is — a great way to use up stale tortillas because they soften and absorb the flavor and color of the chiles. For chilaquiles rojos, guajillo chiles are used to add that familiar brick red color, as well as an earthiness that balances out the sweetness and acidity of the tomatoes. Chiles de árbol add heat, but if you don’t have them, you can use one or two chipotles in adobo for heat and a bit of smokiness. Top with shredded rotisserie chicken or roasted vegetables to make a hearty meal.
Chicken Enchiladas
With the help of rotisserie or roast chicken and easy, premade (or canned) enchilada sauce, these American Southwest-inspired enchiladas are ready in about an hour. Make them vegetarian by substituting the chicken with roasted vegetables, such as summer or winter squash, eggplant or mushrooms. For extra flavor and texture, add some fresh cilantro, or chopped raw onion or jalapeño to the filling before you roll up the enchiladas. Pre-shredded cheese (preferably Cheddar or a Mexican blend) will help get this meal on the table even faster.