Thursday, December 29, 2011

In Guera's Kitchen this weekend: 12/29/11

I say weekend because the hubs is starting this holiday weekend early! He rarely ever takes time off so this is a big treat for us. To celebrate, I am making several yummy things to eat off of for the next four days or so.

Tonight, I am soaking pinto beans to make "frijoles borrachos" tomorrow. This translates to "drunken beans". Put simply, they are pinto beans, soaked, cooked until tender, and then stewed with jalapeno, onion, and tomatoes that have been sauteed in lard. Lots of fresh cilantro makes this pot of beans extra yummy. A few cups of beer makes them drunken.

They are really good WITH beer, by the way...or after too much of it.

Go here to see a really easy, basic recipe.

Also on the cooking agenda this weekend is tamales. More tamales. I have already made about 12 dozen this season, and will probably only do another six-ten tomorrow. It all depends on how much meat I get out of my chicken. :) I am out of pork, which is my favorite meat for tamales but I had a chicken in the freezer that will make some pretty tasty tamales del pollo. I am trying to compile my tamale recipe, but its easier said than done. There is a certain element of instinct and practice that goes into preparing tamales, and I cant simply include those aspects in a written recipe.

With New Years Eve coming, I will also be making some bunuelos. If you havent eaten bunuelos before, let me be the first to tell you how sorry I am. Then let me tell you that they are too good to have never eaten before. They are the yummiest fried cinnamon and sugar coated treat next to churros. (Churros are awfully hard to beat!)Bunuelos are a traditional New Years treat, so we will not be missing out on making this recipe like we do every year. :)If you look here, you will find just one of many versions of bunuelos. This, like many "latin" recipes varies by region, so each one may be a bit different from the next. One cook might serve them simply dusted with cinnamon sugar while another might make a caramel type syrup to drizzle over them. Put simply, a dough is made, fried, and tossed in cinnamon sugar. Essentially, what you end up with is a Mexican fritter. I have only seen them rolled out flat and circular (like a flour tortilla), but the recipe above is formed into little balls before cooking. I like this idea for serving purposes. I think the kids will enjoy the bite-size appeal.

I hope your holiday weekend is a safe and happy one...and tasty too. ;)

Prospero Ano Nuevo! (Goodness I need to figure out how to type the tilde on this computer!)

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