Veni, vidi, vici, Cordero?

I came, I saw, I conquered & then there was the Lamb....Of all the things I have fed by hand & I NEVER wanted to eat very much of, top of the list would have to be Lamb! Mr. Texas to Mexico does love a good rack of Lamb & friends of ours in Mexico gave me cause to give it a second thought. True, I can go most Summer months without meat of any form but being the daughter of generations of Texas Ranch folk I would be a bit of a hypocrite to eschew meat or those who eat it. Hope that statement won't get me kicked out of the Veggie establishments I enjoy visiting around in & around Austin~ Having said that I recently brought home a leg of lamb & we had a Roasted Leg of Lamb for dinner. The Earthy flavors of Rosemary & tangy taste of Mustard meld well with the texture & taste of Lamb.
I then conquered our next Lamb related meal by whipping up some Portobello & Lamb Quesadillas. Oven roasted Portobellos sliced thin, shredded Lamb, Black Beans warmed up in a fabulous Central Market Multi-grain Tortilla & served with a mound of fresh Guacamole! The only thing which could have made the meal better would have been an absolute Box Free Existence at our home....Currently we are in Veni, Vidi Vici mode with the hundreds of moving boxes still in our home! Small steps........ seeing & conquering can be very different sides of the coin or moving crate as it might be! I'll be digging out for a while yet trying to mix what came from Mexico back into our Texas lives. In the mean time we continue to settle in, visit Family, Friends & our favorite Farmer's markets on the weekends. The blogging might be slow for a while but slow food, good conversation & enjoyment of life have always been important at our house. ¡Buen Provecho!



Cordero Asado con Mostaza
2 Tbsp. Olive Oil
2 Tbsp Stone Ground Brown Mustard
2 Tbsp chopped Fresh Rosemary
1/3 cup of Honey
1 tsp. each Black Pepper & Salt
1 tsp lime zest
1 Clove Shallots, minced
4 pounds whole leg of lamb, trimmed to remove most fat

Mix the honey, mustard, rosemary, ground black pepper, lime zest and shallots. Mix well and apply to the Lamb. Cover and marinate in the refrigerator 3 to 4 hrs.

Preheat oven to 450*
Place Lamb in a roasting pan after removing some of the marinade with a spatula, reserve for basting purposes.
Bake at medium rare, during this time brush roast with the marinade just keeping moist, meat will gradually glaze & brown. The internal temperature should be at least 145* when taken with a meat thermometer. Rest the Roast for about 10 minutes before carving, slicing into 1/3 inch slices against the grain. t 450* for 20 minutes, then reduce heat to 400* and roast for 1 & 10 hour more minutes for medium rare. The internal temperature should be at least 145* when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.




















Portobello y Cordero Quesadillas
2 cups Roasted Lamb, shredded
8 oz. shredded Oaxaca Cheese, fine shredded
2 Portobello mushrooms, oven roasted & sliced into 1/4 inch slices
1/2 cup canned Black Beans, drained
1/2 cup chopped fresh Tomatoes
Whole wheat, Flour or Multi-grain Tortillas
Fresh Guacamole

Prep all ingredients & have all filling ingredients ready next to the cooking area. We made these ingredients available & had everyone prepare their own quesadilla once it was set up & ready to go. Over medium high heated gridle or skillet, heat tortilla & layer in cheese, portabella, lamb, few tsp. black beans & tomatoes & top with a little more cheese then layer on one more tortilla. This creates a "sandwich of tortillas with your fillings caught between 2 layers of tortillas. When it starts to slightly brown flip it over, (careful not to drop any ingredients out of the sides & then toast a few more moments till it is slightly browned, cut into wedges & serve with fresh Guacamole.

Going home~Who says we can't go home?

The Spirit of Mexico may never leave us but we are certainly going to do just that & leaving Mexico to head back home...


















As we leave Mexico & return home I reflect on all the ways Mexico touches our lives. While it is true Texas is never far from Mexico both in distance & cultural connections. During the time we have both lived here & traveled to and from Mexico it has touched our lives in ways one cannot describe or even try to tell someone else. The friends we made in Mexico will be ours for a lifetime & the experiences we had will stay with us even longer. Texas will always be my home & birthplace but Mexico will always have a piece of my heart. **Besides all of the sentiment, I knew it was time to head home to Texas when my husband wanted ice cream & I paid 130.00 pesos for a carton of Blue Bell ice cream. Somethings are just sacred!





I spent last week running around visiting my friends, saying my goodbyes & having a few last cups of coffee. I was able to visit a Festival de Artesanias from Oaxaca which came to town just before we left Monterrey. The festival featured handmade products from across the state of Oaxaca. I was impressed as always by the quality of goods & the skills of the artist from that region. Most of the artist were very friendly & eager to show the wares they had made but one in particular impressed me when she gave me a demonstration of weaving with a traditional back strap loom. Alicia Gomez Navarro showed us several of the weavings she had made several of which depicted animals woven into the patterns. We of course bought some of her beautiful woven pieces, which are true treasures. Many of the typical Artesanias we saw from Oaxaca have been made for generations & the ancient traditions have been handed down from Nahua or Aztec heritage.




















A Typical Tex-Mex Breakfast good enough for a meal at any time.
More than once during our moving time period I made up Migas for a meal. When moving easy meals featuring whatever was on hand & didn't require making a run to the "Super" was the comida del día.
"Migas" means crumbs, in Spain the migas or crumbs are actual breadcrumbs mixed into the eggs & scambled. In Texas or Northern Mexico it's Tortillas which are the "crumbs" in the eggs.


Huevos con migas Omlette
3 large eggs
1 Tbsp. Poblano Chili Pepper, diced
1 tablespoon butter
1 tablespoon olive oil
2 6-inch corn tortillas, cut into small strips
1/4 cup finely chopped red onion
1 roma tomato, seeds and pulp removed, chopped
1/2 cup chopped avocado, sprinkled with a little lemon juice
2 teaspoons minced fresh cilantro
2/3 cup grated mild cheddar or Monterrey jack cheese
crema or sour cream

In a small bowl, lightly beat together the eggs, and set aside.

Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and sauté until softened. Add the chopped onion and sauté until it is transparent. Stir in the chopped Poblano chiles, tomato.

Pour the egg mixture into the skillet, and "scramble" gently eggs are done or set. Remove the skillet from heat, and sprinkle the cilantro and cheese into the eggs, fold Omelette over carefully making certain the cheese is in the center as you would with a regular omelette. the Tortillas add density to folding it over may require both a spatula & silicon spatula. Top with Crema & serve avocado to the side. This omelette serves 2. Serve at once with warm flour or corn tortillas & favorite salsa.

Cinco de Mayo & Why all the Hoop-la?

For perplexed Cinco de Mayo celebrants & shrimp lovers I offer some South of the Border explanations.

The first year lived in Mexico I asked my Spanish teacher about how people celebrated Cinco de Mayo in Mexico? I seriously thought people strung up those Jose Cuervo banners I saw at home in all the Tex-Mex restaurants & had one day long extravaganza! I mean why not?? Back in the states it's a day of culture & foods. I'd already seen how they threw parties for Diez y Sies & other big events. I was quite surprised to find out that the celebration is called Cinco de Mayo but hardly rates a blip on the radar across most of Mexico. As we leave Mexico soon I have to wonder if I'll be celebrating Cinco de Mayo next year in the Estados Unidos with a different appreciation for the event?

The state of Puebla recognizes the day but it's not a national holiday throughout Mexico. The day actually celebrates the Battle of Puebla when the French under estimated how the Mexicans were seriously fed up with & quite angered concerning French expansion on Mexican soil. It took Mexico several more battles albiet years to clear out foreign intervention in Mexico. The real hero of the Battle of Puebla was a young General Ignacio Zaragoza Seguin. Texans may recognize the name Zaragoza as he was born in near the town of present day Goliad Texas. Ignacio Zaragoza moved from Goliad to Monterrey, entered a Seminary then later joined the Mexican Army. There he rose through the ranks & actually fought for reestablishment of a constitutional democratic government in Mexico & defeated the dictator Santa Anna. (I knew there was a reason I liked this historical personage!) General Ignacio Zaragoza died after contracting Malaria & dying at the youthful age of 33. So when you celebrate Cinco de Mayo in the States just remember this true hero of Cinco de Mayo. My tribute to General Zaragoza involves giving some South of the Border flair to a standard Thai dish. All Texans know that premium shrimp can be found in the Gulf. The shrimp I cooked for Cinco de Mayo are from the state of Veracruz & of course the Gulfo de Mexico! Feliz Cinco de Mayo~


















Our dinner menu featured Drunken Noodles with 2 Different Chilies (which I am sending onto Girlichef for her Chili Pepper Challenge) & Krupek/Shrimp crackers sprinkled with Tajin, a Mexican Lime & chili seasoning~

Cinco de Mayo Drunken Noodles
16 oz wide Thai rice noodles
1 medium Onion, sliced
1 Red Bell pepper, sliced
1 Yellow Bell pepper, sliced
3-4 cloves Garlic, minced
1 lb raw, peeled shrimp
1 can baby corn, drained & halved
1 can sliced water chestnuts, drained
fresh basil leaves, about 2-3 stems of leaves.
fresh cilantro leaves, about 2-3 stems of leaves.
3-4 Chilis Arbol*
oil for cooking
1 large or 2 small limes for juicing in sauce and garnish

Sauce Ingredients:
6 TB Oyster sauce
3 TB rice vinegar
2-3 TB fish sauce
3 TB sugar
3 TB fresh lime juice
1 TB Ground Chipotle Chilis (ground chiles processed or blended into paste)

Start noodles & have boiled & ready to add to dish since the veggies & shrimp come together quickly. Keep them in water so they don't stick together.
Saute onion, garlic & peppers in 2 Tbsp. Oil in large skillet. When the veggies are still crisp add the Chilis Arbol, Shrimp & cook till just pink but not over cooked. Add in the drained baby corn & water chestnuts. Drain the noodles & add them into the skillet, toss the shrimp, veggies & add sauce, stir well enough to blend the sauce over the mixture. The noodles are now drunken with the sauce, add basil, cilantro & serve with limes.
*Chilis Arbol are thin skinny Mexican Chilis the size of a small finger. Leave them whole when cooking with them. It makes it easier for a non-Chili lover to pick them out!

Veggie Tacos & life this week South of the Border.

This week in Mexico has been tumultuous at best. With the news of the H1N1 Influenza A~aka: Swine Flu becoming the media Feeding Frenzy of Spring 2009 we are certainly taking stock of our lives here South of the Border. Daily the news & rumors seem to mutate into some different form of rules or recommendations of how one should go about daily living here. I had to in fact laugh when we were handed thin, quite useless facial masks with a brief explanation of Influenza prevention methods on the back of a "Vote for me" paper insert. The facial masks as you can see might have been a better political point than true germ barrier. (yes, that is our lips you can see through the thin papery masks) The ultimate Flu prevention as always remains washing hands & avoiding sick people. Common sense & logic tells me this is so & yet it is hard not to become slightly panicked with a whole country wearing masks. Currently the warm Mexican greetings of kisses & hugs are a thing of the past as the government is telling the general populace to avoid even handshakes as well. As the government has asked the country to shut down all but "essential businesses" from May 1-5 we are certainly getting creative at home with our time & talents. Time to get creative & stay on my toes!



















To make matters a wee bit more hectic here we have our entire household in an upheaval as we are getting ready to say goodbye to life as we have known it for the last several years here. We are packed up & will be ready to leave Mexico in a short time, returning once again to our home & family back in Texas. Will I continue to keep the blog moniker: "Texas to Mexico"? Yep, it is who I am & after all Texas was once part of Mexico. No matter where one goes in Texas, Mexico isn't all that far away.




















These Veggie Tacos are my "Quarantine Creative" meal for the week! I am going through & using things up before we head out of the country. Sending this recipe on over to Gloria at Flavors of San Antonio for Taco Tuesdays!

Spicy, Sweet Veggie Tacos
2 med. white potatoes, diced with peels
2 lg. carrots, diced
1/4 cup onion, sliced thinly
8 large Crimini mushrooms, sliced in half (baby Portabello also may be used)
1 cup cherry tomatoes, cut into quarters
1 4 oz. can of Mild Fire Roasted Green Chilies, undrained
2 Tbsp. Cilantro chopped
4 Tbsp. Balsamic Vinegar
1 clove of garlic
Salt & Pepper to taste
Whole Wheat or Flour Tortillas
Avocado & lettuce for garnish

Saute onion, carrot & potatoes in 2 Tbsp vegetable oil for 15 min. or till potatoes & carrots are almost tender then add tomatoes, mushrooms plus 2 tbsp. of Balsamic vinegar then mix in the can of green chilies, remove from heat, adjust seasoning adding salt & pepper then sprinkle with cilantro. Heat tortillas, fill with Veggie filling, garnish & serve. *The Mushrooms have are best kept in larger pieces so as to rather "meaty" quality & add pleasing texture.

Fiestas, Friends & Frijoles

Last week we had a fabulous Fiesta at our home to celebrate our time here South of the Border & spend an evening with our friends as life in Mexico winds to a close. Celebrations in Mexico are always great fun & the people here love a good party. We took a trip earlier in the week to the large Mercado down on Cuauhtémoc in Monterrey to find the perfect Pinata for the party. The selection, color & size of the Pinatas was nothing short of staggering. We did however make a selection & I rode next to a 3 X 4 foot Fuzzy Butterfly Pinata on the way back home. There were several kilos of candies & little tiny plastic Puerquito toys stuffed inside the Giant Pinata. Nothing says "let's Party" like hitting a swinging paper mache' Pinata & being blindfolded. Even those novices who were new to the Pinata experience got into the fun when our Pinata was strung up from the balcony. We had far more food & beverage than could possibly be consumed by the crowd & it seemed like everyone had a Mexican dish they specialized in. Of course the cuisine in Mexico seems take center stage at any celebration. I made Frijoles Borracho which I learned to make years ago from a friend of ours who is from Mexico. I used my traditional Mexican Olla to cook the beans in. A well seasoned Olla makes the flavor even better for these tasty legumes.





Frijoles Borrachos, Drunken Beans

1 pound dried pinto beans
1 14 oz. can of Diced tomatoes, or 2 fresh tomatoes, diced
1 med. white onion, diced
4 slices of bacon, cut into small 1 inch pieces
1 fresh jalapeno, seeded, finely diced
2 cloves garlic
2 Tbsp. Cilantro, chopped
1 tablespoon dried Mexican oregano
12 ounces Sol beer
2 quarts water
Salt and freshly ground black pepper

Wash the beans thoroughly in cold water, sort beans discarding any stones or odd beans. Place the beans in a Dutch oven or well seasoned Mexican Clay Olla, and cover with water. Soak overnight. Next day, cook for 30 minutes & add the tomatoes, onions, jalapeno, garlic, bacon, oregano, and beer. Cook until the beans are tender, about another 2 hrs over low heat. With a potato or bean masher, crush the beans, to thicken the bean liquid. Adjust the seasonings with salt and pepper. Serve in bowls. We serve this topped with extra diced tomato, onion & cilantro.

April Beach Escape & Tasty Tortilla Dishes

Our April run to the border began last week for Semana Santa here in Mexico. Semana Santa is Holy Week in Mexico & people often take the entire week off for the holiday. In Northern Mexico much of that week is spent heading North of the Border to South Padre Island or seeking out relatives in Texas. Driving to Nuevo Laredo we kept uploading the government website for the bridge "wait times" hoping we were ahead of the rush of cars & buses seeking entry at one of several bridges. Smooth sailing at the bridges on the Mexican side looks much like the proverbial lemming rush with thousands of people crushing into too few lanes. Once across we drove several hours through familiar South Texas landmarks to our final destination of South Padre Island. The weather was blustery, the sun intermittent; however the relaxation & family time was premium. For our family the sounds of ocean waves crashing on the sand makes the cares of the world seem far away. For several blessed days we watched nothing more than the setting sun & drifting sands. (Oh there was a large rattlesnake on the sand as well...we gave him a wide berth!)

While in Port Aransas we hit Port A Seafood Company several times for incredible fish & oysters but ate so quickly no photos or recipes are forthcoming (better planning next trip)...So food wise I'll post a couple of Lenten favorites which make the cut even post Easter. Tortillas in Mexico are thought to date as far back as 10,000 B.C. According to a Mayan legend they were created by a peasant to feed a hungry king. Whatever the origin, no one can argue the importance of the Tortilla in Mexico or Mexican cuisine. While living in Mexico I have found that almost everyone who has kitchen help or has lived in Mexico very long has a favorite version of Chiliquiles either Rojo or Verde. I am particularly fond of the version favored by the Mexican artist Frida Kahlo. She enjoyed serving company Chiliquiles Verde. Frida loved to entertain & was fond of traditional Mexican dishes of which several are recorded in the book "Frida's Fiestas~Recipes & Reminiscences of Life with Frida Kahlo". The other recipe I have included is a different twist on Pie Azteca which I first blogged in the traditional format in November 2008. I changed it up a bit deleting a few of the vegetables & staying with only chicken, mushrooms & white corn. These type dishes are frequently served with beans & salad of some type. The last of the Padre sand is being swept out of the car, I'm still hearing seabirds in my head but it's a comforting feeling to know my lifetime obsession of the Texas Gulf Coast keeps me anchored back home~






















Chilaquiles in Green Sauce
24 medium Corn Tortillas, cut into triangles
Corn Oil1
1/2 cups. of Mexican Crema (Sour Cream can be substituted but needs to be thinned out with milk.)
1/2 lb. shredded Oaxaca Cheese


*Sauce
30 tomatillos, peeled & chopped
1/2 cup water
1/2 cup chopped cilantro
5 Serrano Chiles
1/2 onion, chopped
Salt
2 Tbsp. Corn Oil
Fry tortilla triangles in hot oil until golden & drain on brown paper.Cover the bottom of an ovenproof casserole (8 X 13) with a small amount of sauce & cream after spraying the pan with cooking spray. Top with 1/2 of the remaining sauce, 1/2 of the remaining cream & half of the cheese. repeat this process ending with cheese. Bake @ 375* for about 20 minutes or till the sauce is hot & cheese is golden & bubbling. *To make the sauce, puree all the ingredients except the oil with salt to taste. Saute the puree in the 2 Tbsp. Corn Oil until the flavors blend & the sauce has thickened.




















Pie Azteca con Pollo

18 Flour Tortillas, cut into triangles
1 cup Roasted Chicken Breast, diced
1 small can of fire roasted Green Chiles, (Roasted Poblanos can be used instead)
3 cups Sour Cream or Low Fat Sour Cream
2 Large Eggs, beaten
pinch of ground Cumin
12 oz. Manchego, Oaxaca Cheese or Monterrey Jack grated
Veggies:
1/4 onion, diced
8 oz. Mushrooms, sliced
1 cup frozen or fresh white corn, thawed
1 clove garlic, diced
1 Tbsp. Olive Oil
1 bunch of Green Onion tops, diced
salt, pepper to taste

Lightly bake tortillas @ 350 for 15 min. spread evenly on a cookie sheet, sprayed with vegetable spray.
Prepare the sauce by sauteing the onion, garlic, mushrooms & corn for 8-10 minutes, seasoning with salt & pepper to taste. Remove from heat. Mix in sour cream & 1 beaten egg with pinch of cumin & green onion tops.
In an oven proof, greased 9 x 13 casserole: layer 1/2 of the tortillas, 1/2 of the chicken & green chilis, 1/2 sour cream mixture, top with 1/2 cheese. Repeat layers ending with cheese. Bake in 350* oven for 30 minutes or till bubbling at the edge & slight golden color to the edges. Remove from heat, cool for 10 minutes, cut into squares & serve.

Minnesota Visitor & Tex-Mex Food South of the Border~

"A friend is one who walks in when others walk out"
-Walter Winchell



We were blessed last week with a visit from one of our dearest friends. Lori & I quite possibly keep the longest running conversations in history. When we reunite each time the conversation threads just pick up where we left off, whether it is years or months it matters not. Good friends are meant to be like that. So precious & therapeutic those visits are.... While Lori was here we made a tour of several museums in Monterrey. We saw an incredible Pixar exhibit at the Monterrey Museum of Modern Art, kid friendly of course but totally fascinating for adults. One of the most incredible sights in the exhibit was the Toy Story Zoetrope where claymation figures of Woody & the gang rotated, leaped & jumped. The weather was a bit on the warmish side but Lori seemed content to be thawing out her Minnesota blood & never complained. We enjoyed our time together & she took in beautiful views, the sunrises/sunsets from our idyllic little corner here in Northern Mexico. We shopped, visited & she met some of the kids at Casa Hogar Douglas when we helped feed the kids for a Saturday dinner. I believe I miss her already but then we will just pick up where we left off this visit, another high octane pot of coffee & conversation next time...






















I enjoy entertaining good friends & try to keep the kitchen low pressure so the focus is on the visit versus the food. Since Lori was our neighbor in Houston several years ago she has somewhat of an appreciation for our Tex-Mex cuisine. While she was here we noshed on unsightly amounts of guacamole, fresh fruits, frijoles & several varieties of Latin American wines including our favorite Casa Madero wines.
Avocado Basil Dressing

3 Medium ripe Avocados, Peeled & seeded
1 small Shallot, chopped
2 1/2 cups Buttermilk
1/4 cup Mexican Crema
3 Tbsp. Fresh Basil, chopped
2 Tbsp. Fresh Lime or Lemon Juice
2 Tbsp. Olive oil
2 Tbsp. Sugar
2 1/2 Tsp. minced Garlic
1 1/2 Tsp. salt
1/2 tsp. Tsp. Black Pepper

Throw all ingredients into blender or food processor, blend till smooth, cover & chill. Store dressing in an airtight container for up to 1 week.


Easy Sour Cream Chicken Enchiladas

13 oz. canned Chicken, drained
8 oz. Cream Cheese, softened
8 oz. sour cream, thinned out with 3 T. milk *Mexican Crema may be used.
2 cups shredded Monterey jack cheese
10 oz. can of Mexican Rotel tomatoes
15 oz. Green Chili enchilada sauce, Hatch is preferred
1 small chopped White Onion
24 White Corn tortillas

Save some of the onions and shredded cheese for topping. Mix the chicken, cheeses, Rotel, and onions together. Warm the tortillas in the microwave, (either in a loose plastic bag or damp paper towel) then stuff and roll. Lay them in a pan, pour the sour cream mixture over the enchiladas, pour over the green chili sauce, then sprinkle on the remaining onions and cheese.

Bake at 400 for 20 minutes.