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Mexico City Photos

on November 07, 2017

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Bisquets de Alvaro Obregon

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Salsa Macha

Ingredients 1 ½ cups olive oil ½ cup raw unsalted peanuts (or pecans, pine nuts, etc.) 4 garlic cloves 2 tablespoons sesame seeds 60 g (2 ounces) dried morita and meco chipotle chiles (1 ½–2 cups), stemmed and seeded 1 teaspoon kosher or sea salt (or to taste) 1 tablespoon brown sugar (or to taste) 3 tablespoons white distilled vinegar Directions Heat the oil over medium heat in a 12” skillet or a large casserole, until hot but not smoking. Add the peanuts and garlic cloves. Stir and fry for about 30 seconds, just until they begin to color. Be on the lookout, as peanuts can be deceiving and not reveal how brown they are getting until it is too late. Add the sesame seeds and the stemmed and seeded chiles, stir and continue to fry for a minute, until the chiles are lightly toasted. Remove from the heat. Transfer the contents of the pan, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and process or blend until smooth. Pour into a cont...

Cherry Tomato and Garlic Confit

Ingredients : 2 cups cherry tomatoes (whole, preferably ripe) 6–8 garlic cloves (peeled and gently smashed) ¾ cup extra virgin olive oil (enough to mostly cover the tomatoes) 4–5 sprigs of fresh thyme (or rosemary, oregano, or basil) ½ tsp sea salt (or to taste) Optional: a pinch of chili flakes for heat Instructions : Preheat oven to 250°F (120°C). Arrange ingredients : Place the cherry tomatoes in a small baking dish or ovenproof skillet in a single layer. Tuck the garlic cloves and herb sprigs around the tomatoes. Sprinkle with salt (and chili flakes if using). Pour olive oil over the tomatoes until they are about ¾ submerged. Slow roast : Bake uncovered for 1½ to 2 hours, until the tomatoes are soft, wrinkled, and just starting to burst. Don’t let them brown or shrivel too much — you want them juicy and tender. Cool and store : Let cool completely. Transfer tomatoes, garlic, herbs, and oil into a clean jar. Store i...

Braised Beef Short Ribs with With Carrots

Monica Ingredients Beef 1-1/2 to 2 lbs boneless short ribs Coarse Kosher salt Olive oil 1 or 2 garlic heads, halved crosswise 2 tablespoons tomato purée 2 cups red wine, such as cabernet sauvignon or shiraz (see notes) 2 teaspoons Knorr beef bouillon dissolved in 2 cups hot water 1 large bay leaf 1 sprig fresh rosemary 1 sprigfreshly ground black pepper fresh thyme or 1 teaspoon dry thyme Black pepper, freshly ground Carrots 5 large carrots, peeled and obliquely cut into evenly sized pieces To Serve Mashed potatoes Fresh flat-leaf parsley, chopped or Chives, cut into small slices Instructions 1. Prepare the Ribs: Pat the boneless short ribs dry, then season generously with salt and let rest in the fridge for 45 minutes or overnight . In a large oven-safe pot or skillet set over medium-high heat, heat a splash of olive oil. Sear the short ribs on all sides until deep golden brown to develop deep flavor. Cook in batches to prevent boiling the beef. Remove f...

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