Churros

Ingredients:

• 1 cup water
• 1 Tbsp. granulated sugar, plus extra for dusting
• 1/2 tsp. salt
• 1 1/2 cups plain flour
• 1 large egg
• 1/2 lime or lemon
• oil for frying

Instructions:

1. Bring the water, sugar and salt to a boil.  Remove from the heat and beat in the flour until smooth.
2. Beat in the egg, using a wooden spoon, until the mixture is smooth and satiny.  Set the batter aside.
3. Pour the oil into a deep-frying pan to a depth of about 2 inches.  Add the lime or lemon half, then heat the oil to 375 degrees or until a cube of day-old bread added to the oil browns in 30 to 60 seconds.
4. Pour the batter into a pastry bad fitted with a fluted nozzle.  Pipe 3 inch strips of batter and then add to the oil a few at a time.  Fry for 3 to 4 minutes or until golden brown.
5. Using a slotted spoon, remove the churros from the pan and drain on a paper towel.  Roll the hot churros in granulated sugar before serving.

(The original recipe came from "Around the World in 450 Recipes" by Sarah Ainley) 

Frijoles Refritos (Refried Beans)

Ingredients:

• 6-8 Tbsp. corn oil
• 1 onion, finely chopped
• 1 can of pinto beans

Instructions:

1. Heat 2 Tbsp. oil in a large heavy-based frying pan and saute the onion until soft.  Add the can of beans.
2. Mash the beans with the back of a wooden spoon or a potato masher, until the beans have formed a heavy paste.  Use extra oil as needed.
3. Tip out onto a serving platter and garnish with cheese.

(The original recipe came from "Around the World in 450 Recipes" by Sarah Ainley)

Mole Poblano de Guajolote (Chicken Mole)

Though I have lived in Texas my entire life, and have eaten Mexican food more times than I can count, I have sadly never eaten the wonderful feast dish that is chicken mole.  Traditionally made for special family gatherings or holidays, it is a meal that is best served with a festive sensibility.  Open to such festivities, I decided it would make the perfect "pick me up" meal for a boring Wednesday night.

For those a little squeamish with recipes, it might seem like a daunting checklist to behold.  Though the list of spices is long, the mole sauce is really very easy to make (though only slightly time consuming).  Truly, the hardest part comes in wrangling the spices and blending them into a puree.  After that, the rest is easy!  And the best part (in my opinion) is that there is enough sauce left over to freeze and save for another night.  Succulent and sweet, chicken mole was a wonderful addition to an otherwise drab rotation of weekly meals.  Try it for yourself!

Ingredients:

• 1 lb. chicken breast
• 3 dried ancho chillies
• 2 dried pasilla chillies
• 2 dried mulato chillies
• 1 onion, chopped
• 1 garlic clove, chopped
• 1/2 lb. tomatoes, peeled and chopped
• 1/2 stale tortilla
• 1/4 cup raisins
• 1/2 cup ground almonds
• 1/4 tsp. coriander seeds, ground
• 1/2 tsp. cinnamon
• 1/4 tsp. ground anise
• 1/8 tsp. ground black peppercorns
• 2 Tbsp. oil or lard
• 1 oz. unsweetened (bitter) chocolate
• 1/2 Tbsp. sugar
• salt and pepper to taste

Instructions:

1. Put the ancho, pasilla and mulato chillies in a frying pan over gentle heat and roast them for a few minutes, shaking the pan frequently.  Remove the stems and shake out the seeds.  Tear the pods into pieces and put them into a small bowl.  Add sufficient warm water to just cover and soak, turning from time to time, for 30 minutes or until soft.
2. Meanwhile, to bake the chicken, preheat the oven to 400 degrees.  Line a tray with foil, grease foil lining and put chicken on top.  Sprinkle with salt, pepper and oil to taste.  Bake for 40-50 minutes, until internal temperature reaches 170 degrees.
3. After the chillies have soaked, put them and their water into a food processor.  Add onions, garlic, tomatoes, tortilla, raisins, ground almonds and spices.  Process to a puree.
4. Add oil to the bottom of a large pan or casserole dish and add the puree.  Once the puree is heated, add 1 cup of water along with the chocolate.  Season with salt and pepper.  Cook over low heat until the chocolate has melted.  Stir in the sugar and add the cooked chicken.  Cover the pan and simmer for 30 minutes.
5. Serve warm with fresh tortillas, beans, rice and guacamole.

(The original recipe came from "Around The World in 450 Recipes" by Sarah Ainley)

Mexico

Capital City - Mexico City
Currency - Peso
Population - 112,322,757 (2011 estimate)
National Language - Spanish
Type of Government - Federal Presidential Constitutional Republic
Leaders - Felipe Calderon (President)
Country's Motto - Mexico does not have a motto, though some of its states do.

Location - Mexico is a country in North America that is bordered by the United States on the north and Guatemala and Belize on the southeast.  To the west it is bordered by the Pacific Ocean and to the west it is bordered by the Gulf of Mexico.

Climate - Mexico has one of the world's most diverse weather systems.  Some areas of the country remain temperate and cool throughout the year while other regions are dry and hot with little variation.  Additionally, the regions that border the Gulf of Mexico often fall victim to the wrath of hurricanes.

Religion - At 82%, Roman Catholicism remains the most predominant religion of the land.  10% of the remainder belong to the Christian faith of various denominations, while 5% reported to be atheist and 3% wished to remain unaffiliated.

Cuisine - Most of Mexico's cuisine is based on pre-Columbian traditions, such as the Aztecs and Maya, combined with Spanish influences.  A heavy use of spices and chiles are used to liven up dishes; and, various meats and vegetables are used depending on region.

Most Famous Landmark - Located in the Yucatan Peninsula, the ruins of Chichen Itza are without question one of the most photographed and most memorable spots in Mexico.  A tribute to ancient Mayan culture, Chichen Itza stands as a beautiful architectural feat as well as a majestic glance into a time long since passed.

If You Learn Only One Thing About Mexico, It Should Be This - Chocolate was used as a sacred and savory drink for the Maya and Aztecs - though it is traditionally believed to have been discovered by the Maya.  People typically drank it following meals to aid in digestion.  It was not the sweet treat that we know today; instead it was a luscious and sometimes bitter libation.  The Europeans first came across this substance in the 16th century when Montezuma introduced the drink to conquistador Hernan Cortes.  Once sugar was added to the blend, chocolate would never be the same.  Thanks be to Montezuma for one of the greatest treats of all time!