Claudia's Cocina: A Taste of Mexico

By Claudia Sandoval

From the winner of MasterChef season 6, sixty-five recipes inspired by her Mexican roots, featuring her favorite dishes plus on-the-spot creations from the show.

Claudia’s Cocina: A Taste of Mexico celebrates the food of MasterChef Season 6 winner, Claudia Sandoval. Claudia brought with her a cooking background strongly influenced by her family’s Mexican roots, as well as the seafood restaurant her grandparents owned when she was a child. Throughout the show she demonstrated a bright, versatile range of flavors and always made family the center of her dishes.

Simple by design, the book offers sixty-five mouthwatering recipes straight from Claudia’s kitchen to yours. It showcases a mix of Claudia’s favorite dishes, as well as some of the on-the-spot creations that propelled her to victory: 

·       Hibiscus Poached Pears

·       Grilled Swordfish

·       Head-On Garlic Shrimp

·       Achiote Rubbed Pork Chops

·       Cilantro Lime Grilled Chicken

·       Tres Leches Cake

The book also shares her favorites from her family’s town of Mazatlán, as well as creams, sauces, and salsas, plus step-by-step directions for complex dishes that will help readers master some of the staples of Mexican cuisine. Readers will also learn about Claudia’s life and childhood and find insights into how she became the extraordinary winner of MasterChef Season 6.

With a foreword by Graham Elliot

• Language: English
• Publisher: Stewart, Tabori Chang
• Release date: May 10, 2016
• ISBN: 9781613129449

Book preview

the basics

LO BASICO

how to prepare cactus paddles

boiled beans

corn tortillas

flour tortillas

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Learning the basics is where all good cooks start. You have to have a good foundation if you are going to have a great structure. So I wanted to take you through the most important basics you will need to make some of the most delicious Mexican meals. Many of these are recipes that people have long asked for from my mom. Luckily, I was able to convince her to share them with you in this book.

These basic recipes include everything from cleaning cactus to making flour tortillas, which as many of you may know can be quite difficult. Fortunately, my mom and I decided to show you step-by-step how we go about making these delightful accompaniments to any meal. Some of these basics take more than just a couple of tries to master, as evidenced by my years of practice, but stick with it and you will do just fine!

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how to prepare cactus paddles

COMO PREPARAR NOPALES

Cleaning cactus is no easy feat to accomplish. In fact, I was too scared to attempt it until I was older, for fear of getting pricked. That’s because even though the bigger needles are visible to the naked eye, there are also some tiny needles that are as clear as water and virtually invisible.

You can blanch your cactus, boil it, sauté it, or even cure it in salt (see this page) for a different approach. Heck, some people blend cactus into their green smoothies. Note that the smaller the paddle, the more tender the cactus will be.

In this book, I’ve shared two of my favorite cactus-centered recipes, Cactus Salsa (this page) and Cactus and Queso Fresco Salad (this page).

here is what you will need:

Medium bowl

Tongs

Cactus paddles

Vegetable peeler

Cutting board

Chef’s knife or paring knife

Baking dish filled with water

To begin, invert the medium bowl so the dome is facing upward. Using tongs, place a cactus paddle over the bowl and, using a vegetable peeler, remove the cactus needles. It is OK to take off a bit of the green skin in the process, but you want to try to avoid losing too much of the cactus. Position any part of the paddle that is hard to reach over the domed area of the bowl, using the contour of the bowl to help the peeler remove the needles.

Lay a cactus paddle flat on the cutting board and use your tongs to hold the paddle in place. Cut ½ to 1 inch (12 mm to 2.5 cm) off of the base of the cactus. Then rotate the cactus, trimming ¼ to ½ inch (6 to 12 mm) off of the edges all the way around. Once you’re done, remove the edges from the cutting board and discard them.

When your cactus paddles are clean and trimmed, place them in the baking dish filled with water (this will remove some of the slime released by the cactus) until you’re ready to use them.

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boiled beans

FRIJOLES DE LA OLLA

If you are going to learn one thing from me, it’s how to make great beans. Nothing screams Mexican food like beans, right? So I am going to share my family’s simple way of making frijoles de la olla (boiled beans), which go well with braised meat dishes of all types and are the foundation for our Traditional Refried Beans (this page).

When I was growing up, every Sunday my mom would boil a large pot of beans for the week ahead. This is that same simple recipe that I learned more than twenty-five years ago, and as simple as it may be, it is very important to follow every step carefully, as doing so will give you the best flavor and the correct texture.

makes about 10½ cups (2.6 L )

4 cups (780 g) dried pinto or Peruvian beans

5 quarts (4.7 L) hot water

1¼ tablespoons salt

Spread the beans on a counter or table and sort out any broken or damaged beans. Place the beans in a large colander and rinse under cold running water for 2 to 3 minutes, moving the beans around with your hands to make sure all sand particles are washed away.

Add the beans and hot water to a large stockpot. Place it over high heat, cover, and bring it to a boil (if the water bubbles over, uncover and stir the beans, then cover again and lower the heat if needed). Reduce the heat to medium and boil for an additional 20 minutes, checking the water level every 7 to 10 minutes and adding water to return the water level to where it originally was if needed. Boil until a bean can be squished between your pointer finger and thumb with ease and the beans are smooth in texture and not grainy on the tongue. Turn off the heat, add the salt, and stir with a large spoon. Cover and allow them to rest for 15 minutes before scooping out and serving or using to refry. Cooked beans will keep for about 1 week in the fridge or up to 4 months in the freezer (store them in their cooking liquid).

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notes

This method of boiling beans at a high temperature is the fastest way of cooking beans and is what I use for beans that are going to be refried. For perfectly shaped beans, you’ve got to soak the beans overnight, drain the soaking water, add fresh water, and cook the beans at a simmer for about 1½ hours. Remember, the key is to keep the lid on the whole time (except when adding water) and to make sure not to salt the beans until they are off the heat.

You can add extra flavor to the beans by including a whole peeled onion or some peeled garlic cloves in the cooking liquid.

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corn tortillas

TORTILLAS DE MAÍZ

Corn tortillas were one of the first recipes I learned to make. It’s one of those basic recipes that all Mexican children grow up learning. In fact, teaching my Munchkin made for some of the most memorable kitchen experiences we’ve had together.

Fresh corn tortillas are easy to make, but I must warn you: fresh masa has a very different consistency from packaged instant corn masa flour. It is denser and the texture is smooth and starchy. If possible, use fresh ground masa for the best corn flavor.

makes thirty-two 6-inch (15-cm) tortillas

FOR FRESH MASA TORTILLAS:

¾ teaspoon salt

2 pounds (910 g) fresh unsalted ground corn masa

¼ teaspoon fresh lime juice

FOR DRIED MASA TORTILLAS:

¾ teaspoon salt

4 cups (520 g) instant corn masa flour, such as Maseca

¼ teaspoon fresh lime juice

If you’re using fresh masa for your tortillas, combine all the ingredients in a bowl and knead until incorporated.

If you’re making dried masa tortillas, first whisk the salt into the corn flour, then add 3 cups (720 ml) warm water and the lime juice and mix until incorporated. If the masa is too sticky or wet, add a bit more masa flour and continue kneading until it is easy to manage. Allow the masa to rest in the refrigerator for 20 to 30 minutes before proceeding.

For either masa dough: Divide the masa into four equal portions and place them in a bowl; cover with a damp towel to keep your masa from developing a dry crust.

Preheat a griddle or comal (tortilla griddle) over medium-high heat.

Cut through both sides of a large plastic bag, preferably a produce bag from the grocery store (see Notes), from the opening of the bag to the bottom edge (do not cut past the seam) to create a long strip of plastic with the seam down the middle. Lay the plastic flat on your tortilla press with the seam at the joint of the tortilla press. There will be extra plastic bag by the handle, but don’t worry; you will be using it to retrieve the tortilla later.

Divide the first portion of masa into eight equal-size balls. Place a ball onto the middle of the lined tortilla press. Cover the tortilla ball with the plastic, leaving the seam near the joint of the press, and press down to close the tortilla press. Be careful not to press too hard, as you don’t want to make your tortilla too thin (see Notes). Don’t be afraid to take a peek.

Open the tortilla press. Remove the plastic from the press, lay the tortilla facedown on one hand, and carefully peel back the top layer of plastic. Place your other hand on the tortilla and flip the tortilla onto that hand. Carefully peel back the plastic again, removing it completely and leaving the tortilla on your hand.

In one sweeping motion, almost as if you were going to brush the back of your hand over the griddle, carefully lay the tortilla on the griddle, taking care not to burn yourself. This sweeping motion will ensure there are no marks on the tortilla from flipping it once again.

Cook the tortilla for 1 minute on each side, or until it puffs up, flipping the tortilla with your hands or a spatula if you aren’t familiar with the heat of a griddle. Remove the tortilla from the griddle and wrap it in a kitchen towel or place it in a tortilla warmer to keep warm. Continue pressing and cooking the tortillas in this fashion, adding them to the towel as they are made. Store leftovers for up to 2 weeks in a plastic bag in the refrigerator and reheat before serving.

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notes

Using thin plastic is best, as it makes it easier to separate the dough from the bag, so avoid heavy-duty plastic storage bags.

How thick or thin you make your tortillas is up to you, but the most authentic thickness is between and ⅛ inch (2 and 3 mm). When you’re using your tortillas to make fried tacos, thinner is better.

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flour tortillas

TORTILLAS DE HARINA

At a very early age, my mom would bring me into the kitchen and say, You have to pay attention and watch how I do things. Watching my mamí cook is like watching a professional. She moves with authority and finesse and knows her flavors through and through. When I was a kid, I would mimic the way her hands moved when she made tortillas before I even fully understood what I was doing.

My mom tells everyone how my first flour tortilla was shaped like the continent of Africa. I’ve come a long way, and I encourage you not to get discouraged with your first attempts. Being able to roll out a perfectly round flour tortilla is a hard-earned skill, so try to be patient. Just remember that it’s not so much the shape of the tortilla but how it tastes. Spread a little butter on a just-made tortilla, take a bite, then you tell me if you care what shape that tortilla is!

makes twelve to fourteen 10-inch (25-cm) tortillas

3 cups (375 g) all-purpose flour, plus more for dusting

1 teaspoon baking powder

1½ teaspoons salt

¾ cup (155 g) cold lard or vegetable shortening, plus more for greasing

1 cup (240 ml) hot water

In a large bowl, whisk together the flour, baking powder, and salt. Add the lard or shortening and break it up with your hands until you have a cornmeal-like texture. Add the hot water and carefully mix with a spoon or your hands. You will have a very sticky dough. Remove the dough from the bowl onto a lightly floured surface and knead it for 5 to 8 minutes, dusting it with a small amount of flour as needed. Your dough will quickly