February 13th was my mom’s 60th birthday! I really hate saying that because it means she is older than I think she is which reminds me of how old I am getting. That being said, my mom is the youngest and most energetic 60 year old around. Seriously, do not take her on in a grocery cart race because she will beat you.
My mom’s love language is acts of service. She is one of the most giving people I have ever met which means I am probably one of the most spoiled people you will ever meet. She loves to help out her friends and family even to the exclusion of taking care of herself sometimes. So this year my sister-in-law, Star, and I decided to give back in one of the only ways we know how–we cooked an epic meal!
We cooked chicken, shredded it and stewed it in a spicy tomato sauce. We fried up some fresh corn tortillas, made refried beans, salsa verde, a shredded cabbage topping, a sour cream sauce and finally we crumbled up some Queso Fresco.
Let me tell you, our family has eaten a lot of authentic Mexican food in our lifetimes. Home-cooked, street food, hole-in-the-wall amazing restaurants, you name it, we know our Mexican food. I am not even going to try to be humble folks, this meal was one of the best I have ever had. Josh, my husband who turns up his nose at leftovers, ate 4 tostadas for dinner last night, 3 for lunch today and another 3 for dinner tonight.
For the stewed chicken, or tinga de pollo, I followed this recipe from Amy Hernandez in The Examiner. It was perfect and I wouldn’t change a thing. You can find the recipe for Abuelita’s Salsa HERE and the rest of the recipes you can find below. I also made a fantastic Lemon Cake but I’ll tell you more about that on Sunday for #52Cakes.
- ⅓ cup butter
- 3 cans whole pinto beans (approximately 20 oz cans)
- ½ large onion, minced
- ½ green bell pepper, minced
- 5 cloves garlic
- salt to taste
- Saute onion and bell pepper in butter on medium heat until onions are translucent.
- Add beans, 2 cans with juices and 1 can drained, and cook for 10 minutes.
- Crush garlic cloves into beans.
- Use immersion blender to blend beans until smooth.
- Cook on low heat, stirring regularly, for 5-10 minutes to allow flavours to set.
- Add salt to taste.
- ½ head of green cabbage
- 1 TBS white vinegar
- ½ lemon
- ¼ tsp salt
- Shred cabbage in food processor with a fine grating attachment.
- Pour cabbage into a medium mixing bowl.
- Add vinegar, juice of half a lemon and salt.
- Stir and set for 10 minutes before serving.
- 1 large can of tomatillos, drained
- 1-2 large jalapeño chiles
- ½ cup onion, finely chopped
- 2 large garlic cloves
- 1 bunch cilantro
- Salt to taste
- Place tomatillos and jalapeño chiles in a medium sauce pan and cover with water.
- Bring to a boil.
- Place onion, garlic and cilantro in a blender.
- When tomatillos and jalapeños are soft and color has changed to a darker, more yellow shade of green; add into blender jar with 1-1/2 cups cooking liquid.
- Blend well, check for salt, and set aside.
- 1 cup of whole fat sour cream
- ½ tsp salt
- ⅓ cup of milk
- Whisk all ingredients until smooth.
- Taste for salt. (It shouldn't be salty, just slightly flavoured.)
I hope you make this and let me know how it goes! It’s a winner!!!