Agua de Chayote

(4 Servings)

Cook time: 30 min
Prep time: 10 min
Total time: 40 min

Ingredients 
  • 1/2 Chayote grilled and diced
  • 4 cups water
  • Juice of one lemon
  • 4 tablespoon agave nectar
  • 6 shiso leaves (optional)
  • Hand of Buddha (optional)
  • Salt to taste
Method

Peel, halve and scoop out center of chayote. Heat over to 400F. Add a little oil to a along tray and place the chayote face down and bake for 30 min.
Dice half a chayote and purée in food processor. Add to water with juice of lemon, agave nectar, a pinch of salt and shiso leaves and set aside to chill in the refrigerator
Serve over Ice with a shiso leaf and one slice of the hand of Buddha(if you don’t have hand of Buddha, a slice of lime will also do).

Churros

(4 servings)

Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

If you are looking for a sweet treat recipe for the holiday season, look no further! These light, fluffy churros rolled in brown sugar and cinnamon and finished with a cajeta (Goat’s milk dulce de leche) dip will blow your minds away! Traditionally served with a chocolate dip, churros are really quick and easy to make. These warm churros on a cold wintery day will lighten up the mood and get you singing Christmas carols.

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Cajeta

(6 servings)

Preparation Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

I consider Cajeta or goat’s milk caramel an elevated version of dulce de leche which is made with cow’s milk. The taste is rich and concentrated and the flavor profile more complex. It took me about an hour and half to reduce a quart of goat’s milk. A pinch of baking soda added at the start of the process will lower the temperature at which the milk can brown and develop the flavor.

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Goat Tamales

(8 servings)

Preparation Time: 40 minutes
Cook Time: 2 hours (includes time to cook goat and steam tamale)
Total Time: 2 hours 40 minutes

I absolutely love cooking with goat. In taste similar to lamb but more fragrant and fatty!! Growing up my mom always cooked goat curries over weekends. I loved taking all the pieces of with the bone marrow for myself. I remember fighting with my sis for the last piece and mostly coming away with my prize on account of me being the youngest.

A few weeks back I put my name on the “goat list” at my neighborhood local and sustainable Hudson & Charles butcher shop on the Upper West side in NYC. Got lucky when they called me last week saying they had a beautiful goat shank for me. I used this for my goat tamales recipe. The goat recipe has an Indian flair to it, but I substituted dried red chilis with pasilla negro dried chilies I found in the supermarket. These chilies are not spicy but they have a deep flavor and impart a rich dark color to the sauce.

The other very important ingredient for tamales is lard. This is what gives tamales that unique taste that reminds me of the small little pop up stores you find on the corner of the street in Mexico serving up homemade tamales!

This recipe definitely needs time but hey – Food tastes even better when cooked with love and patience

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Braised Pork Belly Blue Corn Tacos

(5 servings – 16 tacos)

Preparation time: 30 minutes
Cook time: 3 hours 30 minutes (Includes time for braising pork belly)
Total time: 4 hours

Nothing equals making fresh tacos. Right from the dough for the tortillas, hand pressing and then heating over a pan to get the best taste possible. It really does not take much time. The dough for instance does not need much kneading. Two minutes is enough as compared to a pizza or pasta dough this is short change. If you have a good strong hand press then it takes a few quick seconds to press each tortilla flat and heating 2 minutes on each side is enough.

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Spicy Aloe Vera Margarita

(1 Serving)

Preparation Time: 7 minutes

Aloe Vera is well known for its cosmetic benefits and is used regularly in skin lotions, cosmetics and for minor burns. In general it’s great for skin and can be consumed directly too. It grows wild in tropical climates and requires very little care which makes it a great addition to your home or backyard! I bought fresh Aloe Vera cactus from the market and decided to use it in a Margarita recipe.

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