Food for thoughtRecipes Inspired by the Colors of East Cesar Chavez

By Kimberly Irwin

IntroThrough exploring East Cesar Chavez, I found myself very inspired by all of the colors that filled the neighborhood. This little area of town has a big Mexican influence, and I felt the yearning to connect the most predominant colors in the neighborhood to the most predominant colors in the traditional Mexican food dishes found throughout the neighborhood. As you look through this book, you will find various recipes that are inspired from various images taken throughout the East Cesar Chavez neighborhood. It is up to you to make the connections between the two and decide what they mean to you. Enjoy!

1

Drinks

5

1 cup uncooked long grain white rice1 quart warm water1/2 cup whole milk2 teaspoons pure vanilla extract1/2 teaspoon almond extract1/2 teaspoon ground cinnamon1/4 cup sugarWhole cinnamon sticks, optional

Horchata

1. In a blender, combine the rice and warm water. Blend for 1 to 2 minutes until the rice breaks up but does not form a powder. Let the rice mixture stand in the refrigerator for 6 hours or up to overnight.2. Strain the rice mixture into a container through a fine-mesh sieve or several layers of cheesecloth to remove the rice solids.3. Pour the rice water into a blender and add the milk, vanilla and almond extracts, cinnamon, and sugar. Blend for 1 minute until well combined and smooth. Serve the horchata over ice with cinnamon sticks as stirrers.

4 u

u

7

1 (12 fluid ounce) can frozen limeade concentrate12 fluid ounces tequila12 fluid ounces water12 fluid ounces beerice1 lime, cut into wedges

Beer Margarita

6

1. Pour limeade, tequila, water, and beer into a large pitcher. 2. Stir until well-blended, and limeade has melted. 3. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.

u

u

Side Dishes

3 cups chopped tomatoes1/2 cup chopped green bell pepper1 cup onion, diced1/4 cup minced fresh cilantro2 tablespoons fresh lime juice4 teaspoons chopped fresh jalapeno pepper1/2 teaspoon ground cumin1/2 teaspoon kosher salt1/2 teaspoon ground black pepper

Tomato Salsa

1110

1. Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

u u

13

1 (15 ounce) can black-eyed peas1 (15 ounce) can black beans, rinsed and drained1 (15 ounce) can whole kernel corn, drained1/2 cup chopped onion1/2 cup chopped green bell pepper1 (4 ounce) can diced jalapeno peppers1 (14.5 ounce) can diced tomatoes, drained1 cup Italian-style salad dressing1/2 teaspoon garlic salt

Spicy Bean Salsa

12

1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers, and tomatoes. 2. Season with Italian-style salad dressing and garlic salt; mix well. 3. Cover, and refrigerate overnight to blend flavors.

1 package bulk pork breakfast sausage1 (16 oz) package Velveeta cheese, cubed1 (14 oz) can diced tomatoes with green chile peppers, drained

Queso 1. Cook the sausage in a large skillet over medium heat until completely browned; drain.2. Slice the cheese into 1” cubes.3. Combine the cooked sausage, cheese, and diced tomatoes with green chile peppers in a slow cooker set to Low.4. Cook until the cheese melts completely, stirring occasionally, 30 to 40 minutes.

17

3 avocados - peeled, pitted, and mashed 1 lime, juiced 1 teaspoon salt 1/2 cup diced onion 3 tablespoons chopped fresh cilantro 2 roma (plum) tomatoes, diced 1 teaspoon minced garlic 1 pinch ground cayenne pepper

Guacamole

16

1. In a medium bowl, mash together the avocados, lime juice, and salt. 2. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. 3. Refrigerate 1 hour for best flavor, or serve immediately. u

u

19

3 tablespoons vegetable oil1 cup uncooked long-grain rice1 teaspoon garlic salt

1/2 teaspoon ground cumin1/4 cup chopped onion1/2 cup tomato sauce

Mexican Rice

18

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.2. Stir in onions and cook until tender. 3. Stir in tomato sauce and chicken broth; bring to a boil. 4. Reduce heat to low, cover and simmer for 20 to 25 minutes. 5. Fluff with a fork and serve.

u

u

Main Dishes

4 skinless, boneless chicken breast halves 1 onion, chopped 1/2 pint sour cream 1 cup shredded cheddar cheese 1 tablespoon dried parsley 1/2 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/2 teaspoon salt (optional) 1 (15 ounce) can tomato sauce 1/2 cup water 1 tablespoon chili powder 1/3 cup chopped green bell pepper 1 clove garlic, minced 8 (10 inch) flour tortillas 1 (12 ounce) jar taco sauce 3/4 cup shredded cheddar cheese

Chicken Enchiladas1. Preheat oven to 350 degrees F.2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat.3. Cube the chicken and return it to the skillet. Add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. 4. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.5. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup cheddar cheese. 6. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

2322

u

2 cloves garlic3 serrano peppers1 pound small green tomatillos, husks removed1 cup vegetable oil for frying9 corn tortillas3 cups water4 teaspoons chicken bouillon granules1/2 store-bought rotisserie chicken, meat removed and shredded1/4 head iceberg lettuce, shredded1 cup cilantro leaves1 (8 ounce) container Mexican crema, crema fresca1 cup grated cotija cheese

Enchiladas Verdes1. Cover a large griddle with aluminum foil and preheat to medium-high. Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and allow to cool.2. Heat oil in a small, deep skillet to 350 degrees F (175 degrees C). Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn’t be in the hot oil for more than 5 seconds per side. Remove excess oil with paper towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb.3. Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend

until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn’t be too thick.4. Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more.

25

u

Desserts

Mexican Wedding Cookies

1. In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add flour and almonds, mix until blended. Cover and chill for 3 hours.2. Preheat oven to 325 degrees.3. Shape dough into balls or crescents. Place on

an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. 4. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners’ sugar.

1 cup butter1/2 cup white sugar2 teaspoons vanilla extract2 teaspoons water2 cups all-purpose flour1 cup chopped almonds1/2 cup confectioners’ sugar

1. Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.2. Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. 3. Add the sugar, eggs and vanilla to the saucepan

and stir with a wooden spoon until combined.4. Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. 5. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgey, 20 to 25 minutes. 6. Cool in the pan on a rack, then use parchment paper to lift out the brownies before slicing.

31

2 sticks unsalted butter, plus more for greasing2 cups sugar4 large eggs2 teaspoons vanilla extract2/3 cup good-quality unsweetened cocoa powder1 cup all-purpose flour1 teaspoon ground Mexican cinnamon (canela)1/4 teaspoon pequin chili powder1/2 teaspoon kosher salt1/2 teaspoon baking powder

Mexican Brownies

u

1 cup all-purpose flour1 1/2 teaspoons baking powder1/4 teaspoon salt5 large eggs, separated1 cup sugar1/3 cup milk1 teaspoon vanilla extract

1/4 cup heavy creamOne 14-oz can sweetened condensed milkOne 12-oz can evaporated milk1 pint heavy cream, for whipping3 tablespoons sugarMaraschino cherries, to decorate

Tres Leches

For the cake: 1. Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.Sift the flour, baking powder and salt into a large bowl. Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.2. Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface.

3. Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.For the tres leches: 4. Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture.For the icing: 5. Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries.6. Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better!

33

u

4: HorchataRecipe: http://www.foodnetwork.com/recipes/ingrid-hoffmann/horchata-recipe/

5: Image by: AA6: Beer Margaritas

Recipe: http://allrecipes.com/recipe/beer-margaritasImage: http://www.hamptonroadshappyhour.com/mexican-beer-margarita

7: Image by: AA10: Image by: AA11: Tomato Salsa

Recipe: http://allrecipes.com/Recipe/The-Best-Fresh-Tomato-Salsa12: Spicy Bean Salsa

Recipe: http://allrecipes.com/recipe/spicy-bean-salsa13: Image by: AA14: Image by: Sonia Astorga16: Guacamole

Recipe: http://allrecipes.com/recipe/guacamole17: Image by: ?18: Mexican Rice

Recipe: http://allrecipes.com/Recipe/Mexican-Rice-II19: Image by: Sonia Astorga22: Image by: Andrea Rojas23: Chicken Enchiladas

Recipe: http://allrecipes.com/Recipe/Chicken-Enchiladas-I24: Image by: Andrea Rojas25: Enchiladas Verdes

Recipe: http://allrecipes.com/Recipe/Enchiladas-Verdes28: Mexican Wedding Cookies

Recipe: http://allrecipes.com/Recipe/Mexican-Wedding-Cookies29: Image by: AA30: Mexican Brownies

Recipe: http://www.foodnetwork.com/recipes/aaron-sanchezs-mexican-brownies-recipe31: Image by: Erika Marquez33: Tres Leches

Recipe: http://www.foodnetwork.com/recipes/ree-drummond/tres-leche-cake-recipe

Sources