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Arroz con Leche is the ultimate in Mexican comfort food. Creamy and delicious with a hint of cinnamon, this Mexican rice pudding is a warm and comforting hug in a mug. 



Classic Mexican Arroz con Leche 
Arroz con Leche is another of those traditional Mexican dishes that takes me back to my childhood. I don't think there was a week that Pappy didn't whip up a huge olla (pot) of Arroz con Leche. Pappy was of the belief that Arroz con Leche was the caldo de pollo (chicken soup) of desserts, in that it could cure just about anything. And he was always looking for an excuse to make this creamy deliciousness: birthdays, rainy days, holidays, Tuesdays, sick days, and any day ending in the letters "s" or "o". (The days of the week in Spanish end in either "s" or "o": lunes, martes, miércoles, jueves, viernes, sábado y domingo.) 
How to Make Traditional Mexican Arroz con Leche Every family has their own unique recipe for Arroz con Leche. Today I'm sharing the classic version, made with just rice, water, milk, cinnamon, sugar, and raisins, if you like them. There are other versions of Arroz con Leche that also include sweetened condensed milk and evaporated milk, which I'll be sharing soon, but today it's all about the traditional arroz con leche like our abuelitos (grandparents) and favorite tías (aunts) used to make. 




Yield: 8 servingsAuthor: Leslie LimónPrint Recipe
Arroz con Leche
Arroz con Leche is the ultimate in Mexican comfort food. Creamy and delicious, this Mexican rice pudding is a warm and comforting hug in a mug.+-w
prep time: 5 MINScook time: 60 MINStotal time: 65 mins
ingredients:

  • 1 cup long-grain rice 
  • 4 cups water
  • 1/4 teaspoon salt 
  • 1 (3-inch cinnamon stick) 
  • 4 cups whole milk 
  • 1/2 to 1 cup granulated sugar 
  • 1 cup raisins or dried cranberries (optional) 
  • 3 tablespoons cornstarch (optional) 
  • 3 tablespoons whole milk (optional) 
instructions

  1. Bring rice, water, salt, and cinnamon to a boil in a large saucepan over high heat. Cover and reduce heat to low; let simmer for 12 to 15 minutes until the rice is cooked through and almost all of the water has evaporated. (That starchy water that remains after the rice is cooked through is what is going to help make our arroz con leche extra creamy.) 
  2. Stir in the 4 cups of milk. Cover, leaving lid slightly ajar; let simmer, stirring occasionally, for about 15 minutes or until milk comes to a boil.
  3. Sweeten with granulated sugar to taste. If adding raisins or dried cranberries, stir them in with the granulated sugar. Cover, leaving lid slightly ajar (to preven milk from spilling over); let simmer for an additional 15 to 20 minutes until rice mixture is thick and creamy. 
  4. Remove from heat. Let cool slightly. Serve warm or let cool completely and refrigerate until ready to serve. Spoon rice pudding into bowl or coffee mugs. Sprinkle with ground cinnamon. Buen provecho! 
Tips:
  1. To help thicken your arroz con leche, mash the rice lightly with a potato masher.
  2. If your arroz con leche is still not creamy enough for your taste, dissolve the cornstarch in the cold milk. Stir into the rice pudding, and let simmer until desired thickness. 
©La Cocina de Leslie
Created using The Recipes Generator
















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La Cocina de Leslie by Leslie Limón - 2y ago
Add flavor and pizazz to your chicken salad with crisp Granny Smith apples, tart dried cranberries, and crunchy pecans.



This cranberry chicken salad has been sitting in my drafts for a few months now, but I haven't really had a chance to post anything due to a translation project that came up in the middle of my A to Z Recipe Challenge (which I will be continuing soon) and took me about a month and half to finish. And then came some technical difficulties with my laptop. Ay, ay, ay! Thankfully, the problems seem to have been resolved, so I will be back to posting recipes regularly here in my cocina, three days a week. Woo-hoo! Thank you all so much for your patience and kind emails/messages asking where I've been and when I'll be back.

And now on to the recipe...



This chicken salad is one of my all-time favorites made with tender pieces of shredded chicken, crisp Granny Smith apples, tart dried cranberries, crunchy pecans, celery, red onion, and a mixture of mayonnaise and Mexican crema. It's one of those salads that can be prepared year round. During the hot spring and summer months, we like to eat this atop cruchy tostada shells or served on a bed of romaine lettuce or baby spinach leaves. During the holiday season I like to serve it as an appetizer atop crackers or as a filling for volovanes. And for sporting events or the kiddies' graduation parties, I serve it as a filling for cute little finger sandwiches.


No matter how or when you serve this flavorful chicken salad, it is sure to become a family favorite!

You may have noticed that I've added a new printable recipe card to my posts this week. What do you think? Do you like them?


Yield: 8 servingsAuthor: Leslie LimónPrint Recipe
Cranberry Chicken Salad
prep time: 15 MINScook time: 3 hourstotal time: 3 hours and 15 mins
Add flavor and pizazz to your chicken salad with crisp Granny Smith apples, tart dried cranberries, and crunchy pecans.
INGREDIENTS:

  • 2/3 cup mayonnaise
  • 1/3 cup Mexican crema
  • 4 tablespoons granulated sugar
  • 4 cups shredded chicken
  • 1 medium red onion, finely chopped
  • 1 cup celery, finely chopped
  • 1 cup dried cranberries
  • 1/2 cup pecans, finely chopped
INSTRUCTIONS:

  1. Whisk the mayonnaise, Mexican crema, and granulated sugar in a medium bowl until the sugar dissolves completely.
  2. Mix together the chicken, apples, onion, celery, and dried cranberries in a large bowl. Season with salt and black pepper to taste. Cover and refrigerate for 3 hours before serving. Stir in the chopped pecans just before serving. Enjoy!
©La Cocina de Leslie
Created using The Recipes Generator











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Tender pieces of cauliflower in a flavorful tomato chipotle sauce wrapped in a warm corn tortilla is a delicious meatless option for taco Tuesday.




Cauliflower has been one of my favorite vegetables since way before it became the popular veggie it is today. Whether it's steamed, baked and covered with cheese, battered and fried to a golden crisp, or simmered in a spicy tomato chipotle sauce, cauliflower is a versatile vegetable that can be enjoyed as a side dish or main dish. Simmered in a spicy tomato chipotle sauce, this Tinga de Coliflor is then wrapped in warm corn tortillas and topped with Cebollas Encurtidas (pickled red onions) and chopped fresh cilantro for a healthy taco perfect for meatless Mondays, taco Tuesdays, or any other night of the week.


Tinga de Coliflor
(Cauliflower Tinga)


Ingredients:

  • 4 roma tomatoes 
  • 2 to 3 chipotle chiles 
  • 1 clove garlic
  • 3 cups water
  • 2 tablespoons vegetable oil 
  • 1 head cauliflower, cut into bite-size pieces  
  • 1/2 medium white onion, chopped 
  • Corn tortillas 
  • Pickled Red Onions 
  • Chopped cilantro 


Directions:
Bring the tomatoes and water to a boil in a medium saucepan over medium-high heat. Cover and reduce heat to low; let simmer for 8 to 10 minutes until tomatoes are cooked through. Remove from heat and let cool slightly. Puree the tomatoes and the cooking water with the chipotle peppers and garlic in a blender until smooth.

Heat the vegetable oil in a Dutch oven medium-high heat. Saute the the cauliflower and onion for about 5 minutes, until the onion turns translucent. Pour in the tomato-chipotle puree. Let sauce come to a boil; season with salt to taste. Cover and cauliflower simmer for 12 to 15 minutes until the sauce has reduced slightly. Remove from heat.

Heat a comal, griddle, or non-stick skillet over medium heat. Heat the tortillas, about 30 seconds per side, until soft and pliable. Spoon 3 to 4 tablespoons of cauliflower down the center of each tortilla. Garnish with Pickled Red Onions and chopped cilantro. Enjoy!














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La Cocina de Leslie by Leslie Limón - 2y ago
Salsa macha is an oil-based Mexican salsa made with golden fried garlic and dried árbol chiles.



If you like spicy Mexican salsas, you are going to love Salsa Macha! It's a simple, three ingredient salsa that is rich in flavor and heavy on the heat. The small town we call home is known for producing the best árbol chiles in the world, and in this salsa the unique earthy flavor of the chile de árbol de Yahualica really shines through. A little bit of this salsa goes a long way, so use sparingly. Salsa macha can be served with soups like menudo, Pozole Rojo, Cocido (beef stew), and/or Caldo de Pollo (chicken soup), but it's also delicious served over everything from carne asada to eggs and even a fresh green salad.



Salsa Macha 


Ingredients:

  • 3/4 cup vegetable oil 
  • 2 cloves garlic, thinly sliced 
  • 50 dried árbol chiles, stems removed 
  • Coarse salt 


Directions:
Heat vegetable oil in a medium saucepan over low heat. Add garlic and fry, stirring constantly, until light golden brown. Immediately remove garlic from oil with a slotted spoon. Transfer to a heat-proof bowl.

Add the dried árbol chiles to oil, working in 2 to 3 batches if neccesary, and let fry for 45 to 60 seconds until the chiles turn a dark red. Remove chiles to the heat-proof bowl with the garlic. Continue with remaining chiles if working in batches.

Remove oil from heat and let cool slightly, about 5 to 7 minutes. Puree the cooled oil with the garlic and chiles in a blender until smooth. Pour into a serving bowl; season with coarse salt to taste. Stir gently before serving. Enjoy!






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Thin slices of nopales sauteed with onion and banana peppers in a spicy tomatillo salsa topped with crumbled queso fresco are a quick and easy side dish, garnish, or meatless filling for tacos.



I haven't forgotten about my A to Z Recipe Challenge. It is still on, I just had to hit the pause button for a little while because real life got in the way. But, things have settled back into our normal routine and I'm ready to get back to finishing this challenge.

 Today's recipe is brought to you by the letter "N" and these scrumptious Nopales en Salsa Verde. I could eat nopales all day, every day! It's one of the few foods I didn't like as a kid, but completely fell in love with as an adult. My favorite thing about nopales is how versatile they are. I can't help but nibble on a few while cooking them to use in various recipes like moles, soups, or just a simple Ensalada de Nopales. Nopales also make for a delicious meatless filling for tacos. Serve these Nopales en Salsa Verde wrapped in warm corn tortillas and topped with crumbled queso fresco for an easy meatless meal.


Nopales en Salsa Verde
(Salsa Verde Cactus Paddles)


Ingredients:

  • 2 tablespoons vegetable oil 
  • 1/2 medium onion, thinly sliced 
  • 2 banana peppers, seeded and finely chopped 
  • 1lb. cooked cactus paddles, cut in thin strips (drained if using canned)
  • 1-1/2 cups salsa verde* (see tip for easy homemade salsa) 
  • Queso fresco or cotija cheese, crumbled 



Directions: 
Heat vegetable oil in a large skillet over medium-high heat. Saute onion and banana peppers for about 3 minutes until onion turns transparent. Stir in the cactus paddles and salsa verde; season with salt to taste. Cover and reduce heat to low. Let simmer, stirring occasionally, for 8 to 10 minutes. Remove from heat. Sprinkle crumbled queso fresco over nopales. Serve with warm corn tortillas. Enjoy!



*Tip: For the salsa verde, bring 1lb. tomatillos to a boil in a medium saucepan with 3 cups of water, 1/2 medium white onion, 3 serrano chiles, and 1 garlic clove. Cover and reduce heat to low; let simmer for 10 to 12 minutes until tomatillos are completely cooked. Remove from heat and let cool slightly. Puree the tomatillos, onion, chiles, and garlic with 1 cup of the cooking liquid in a blender until smooth; season with salt to taste. 












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