To Make Mayan Spice Blend, you will need authentic spices, a molcajete, a 4oz Ball Jar with a lid.
Here are the spices you will need, since people’s tastes vary, you can add more or less, Cayenne Pepper to your liking. Cayenne Pepper has Capsaicin which has many medicinal properties, it helps circulation, cardiovascular function, and has even been told to relief people when they are having a heart attack.
3 Tblspn. Cinnamon
1 1/2 Tspn. of Anise
1 1/2 Tspns of Allspice
1 1/2 Tspns of Nutmeg ( optional, since Allspice has Nutmeg)
1 Tspn Clove
1 Tspn of Cayenne
I always try to try a little bit on my hand, you will feel a sweetness and then the biting sting of the Cayenne on the back of your tongue.
This Spice Blend can be prepared in advance for when you want to add it to Mayan Hot Chocolate, Mayan Truffles, Mayan Brownies. For Mayan Spice Brownies, stay tuned. I will be posting something soon!
This is simple soup is delicious on cold winter nights and Butternut Squash is packed with Beta Carotene. This is a simple recipe with a few ingredients: Butternut Squash, Coconut Milk and Curry.The Coconut and Curry combination makes this an exotic twist to a simple recipe that makes it very warming and delicious.
1. Adding Sea Salt and Cracked Black Pepper and Olive Oil or Coconut Oil on Squash.
2. Bake Squash in a pan for 30 -40 minutes at 350 degrees.
3. Set aside and let cool, when cool scoop out flesh with big spoon, seeds can be used and eaten later.
4. Add enough squash to fill a blender 3/4 the way full
4. Add 3/4 to 1 can of Light Coconut Milk. ( I get mine from Trader Joe’s)
5. Add Curry to Taste. Start out with 1 TBLSPN
6. When it’s a creamy rich consistency put in a pot reheat.
7. Put in beautiful bowls and Garnish with Coriander or Cilantro leaves
Note: You may have to do it in batches, since not all the Squash can fit at once in the blender. Keep tasting soup, add more or less Curry as you like. Soup can be freezed and last up to 3 months in Freezer. I like to freeze these soups and have them on hand when I’m hungry it’s a nice way to fill up on all these gorgeous vitamins and nutrients. Enjoy with some nice Ciabatta bread !
This delicious guiso, or stew, has pieces of tender pork, cumin and other seasonings, sweet potatoes, and raisins. The sweet and mildly spicy flavors come together beautifully for a simple one dish meal. Serve pork and sweet potato stew over rice, with a side of arepas. Leftovers make an excellent filling for empanadas.
1-2 pounds of pork shoulder, cut into 1 inch cubes
1 teapsoon cumin
2 tablespoons flour
3 tablespoons vegetable oil
1 tablespoon butter
1 large yellow onion, thinly sliced
2 sweet potatoes
2 cups chicken broth
1 packet sazon Goya with achiote and cilantro (optional)
3/4 cups raisins
Salt and pepper to taste
In a heavy, deep-sided skillet, heat 1 tablespoon of vegetable oil with 1 tablespoon butter. Add the onions and cook over medium low heat, stirring occasionally, until soft and golden brown (about 10 minutes).
While the onions are cooking, toss the cubed pork with the cumin, flour, sazon Goya (if using) and salt and pepper.
Heat the remaining 2 tablespoons of oil in a separate skillet, add pork pieces, and sauté until well-browned on all sides (work in batches if necessary). Remove pork to a plate and set aside.
Add 1 cup chicken broth to the skillet and deglaze, scraping up any pieces of pork from the pan with a wooden spoon. Add chicken broth to onion mixture.
Add the pork to onion mixture, along with enough chicken broth to cover. Simmer gently for 1 hour.
Peel the sweet potatoes and cut into 1-inch cubes. Add the sweet potatoes to the stew with the raisins and simmer until the pork and the sweet potatoes are tender, about 45 minutes more. Season with salt and pepper to taste.
Marinated mussels or are available small cans, but home-made tastes even better! These mussels have an intensely flavored sauce of onion, wine, garlic and Spanish paprika that only gets better with time. We like to make this dish a day ahead, store it in the refrigerator and serve it the following day with fresh rustic-style bread – either as an appetizer or a first course.
2 lbs. raw mussels in shells
1/2 large yellow or white onion
6 garlic cloves
2 cups (16 oz) white wine
6 Tbsp vinegar
2 Tbsp Spanish paprika
salt to taste
virgin olive oil
This marinated mussel recipe makes 4 servings as a first course, or about 6-8 servings as a tapa.
Clean the mussels with a stiff brush, removing any debris on outside. Rinse thoroughly under cold running water. Put all the mussels into a large pot with about 1-inch of water in the bottom. Cover and place over high heat and cook until the shells open. Remove from stove and place mussels in a colander. Rinse under cold water. Set aside and allow to cool.
While mussels are cooling, peel and chop the onion and the garlic cloves. Pour 2-3 tablespoons of Spanish olive oil into a large, heavy-bottomed frying pan and heat oil on medium heat. Once oil is hot enough, sauté the onion and garlic until golden in color. Remove pan from heat and add salt, paprika, white wine and vinegar. Stir all ingredients until salt and paprika are dissolved.
Return frying pan to burner with onion and wine mixture and turn heat on low. Add mussels to pan and stir. Simmer on low to medium-low for 3-4 minutes, then allow to cool for 5-10 minutes before serving. Serve with toothpicks and slices of French-style bread.
Although these mussels are tasty as soon as they are cooked, they are more flavorful when refrigerated and eaten the next day.
Few tapas taste more Spanish than Champiñones al Ajillo, dripping with olive oil, garlic and dry Spanish Sherry. To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to mop up the delicious juices.
•1/4 cup (2 fl. oz) olive oil
•4 cups (8 oz) mushrooms, wiped clean and quartered
•6 cloves garlic, minced
•3 tablespoons dry sherry
•2 tablespoons lemon juice
•1/2 teaspoon dried red chile, seeded and crumbled
•1/4 teaspoon Spanish paprika
•Salt and pepper, to taste
•2 tablespoons chopped parsley
Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly. Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.
Cook for about 5 minutes or until the garlic and mushrooms have softened.
Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.
I came back from Buenos Aires this summer and all I can think about is Cafe Con Leche, Medialunas, Chimichurri Sauce, Torta de Calabaza and of course, Dulce de Leche. Here is an easy recipe for Chimmichurri from Sabrina’s Latin Kitchen that you can make under 15 minutes. Store it in nice Mason Jars in the fridge and voila you have a nice tasty sauce that’s ready to go all week long. This is my go to condiment and I put in on everything chicken, carne asada, vegetables, eggs, rice, ice cream, no just kidding, but I do love it on just about everything. Great on Tapas on your Tortilla Espanola or Pollo Al Ajillio.
Not to mention, with all the nice chlorophyll your getting from the parsley and cilantro it’s a healthy sauce that you can’t over dose on. Enjoy ! Buen Provecho !
Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The Chimichurri will keep in the refrigerator for up to 1 week.
Spanish meatballs, can be eaten with other tapas or as a main course. The meatballs are made with finely julienned carrots on insid that gives it a gourmet touch. It is served with a delicate saffron Tomato sauce, this is definitely for the more sophisticated palette.
For the meatballs
500g/1lb 2oz minced beef or pork (or a mixture of both)
½ onion, finely chopped
1 garlic clove, chopped
2 tbsp dried parsley
3-4 tbsp fresh white breadcrumbs
1 free-range egg, beaten
plain flour, for coating
2-3 tbsp olive oil
For the sauce
2 carrots, quartered into batons, thinly sliced
½ onion, finely chopped
3 garlic cloves, chopped
2 tbsp dried parsley
1 tbsp paprika
generous pinch saffron
For the meatballs, Put the minced meat in a bowl with the onion, garlic, parsley and breadcrumbs. Mix with your hands until well combined, add the beaten egg and mix until well combined. Shape the mixture into small meatballs.
Sprinkle some plain flour onto a plate, and roll the meatballs in the flour to coat lightly.
Heat one tablespoon of the olive oil in a frying pan and add a few meatballs to the pan. Fry gently, turning frequently, until golden-brown on all sides. Remove from the pan and set aside to drain on kitchen paper. Repeat with the remaining meatballs, cooking them in batches until they are all cooked. Top up the oil as needed during the cooking process.
Once the meatballs are cooked, make the sauce. In the same pan as the meatballs were cooked in, fry the carrots, onions and garlic over a medium heat until the onions are soft and lightly coloured. Add the parsley, paprika and saffron, and pour in 300ml/½pt water. Bring to the boil, simmer for 2-3 minutes to thicken, season with salt to taste, and then add the meatballs to the pan. Simmer for 10 minutes to warm through before serving.