02.18.19

FAMILY RECIPES / 2

hey guys, ivan here. thank you so much for your feedback on my previous family recipes post. it’s been such a rewarding project putting together and also such a joy to see others loving the recipes as well! for my next round of recipes i wanted to share some family favorites. these are recipes that my mom makes in no time and can feed a lot of people. i’ve been lucky to have all my immediate family living here in los angeles and these are some of the most requested recipes throughout the year when we get together.

chilaquiles are always such a treat to eat. i remember as a kid my mom would make this on sundays and it would feel so special. this salsa verde recipe is mind-blowing. how most people make the salsa is by boiling the ingredients and then slightly sautéing it in oil before blending. this version skips that step and uses a cast iron to get all the beautiful flavors out of the ingredients.

green chilaquiles:
• 6-8 tomatillos
• quarter yellow onion
• 5 garlic cloves skin on
• 1 small bunch cilantro stems removed
• 2 jalapeños
• 1 teaspoon salt ( more to adjust)
• cotija cheese (queso fresco is great as well)
• crema
• fried eggs
• tortilla chips

remove the husks from the tomatillos and wash well until the sticky residue is removed. cut into halves. bring a large cast iron to medium/medium hight heat. add the tomatillos, onion, jalapeños (devein if you can tell they will too be spicy!) and garlic cloves with skins on and roast for about 10 minutes; shifting the ingredients every few minutes. once roasted remove the skins from the garlic and place all the ingredients into a blender. add the salt and cilantro and blend until smooth. adjust the salt until you got the right amount that you like.

fry your eggs to your liking. to assemble start by having a base of chips, drizzle over the salsa verde, crema, cotija cheese, and top with your fried egg. garnish with cilantro if you have extra. enjoy! if you are making this recipe for one, you will have plenty of salsa verde left over and will hold well in the fridge for a few days.

ceviche:
• 2 wild caught white cod fillets
• 2 roma tomatoes diced
• 1 jalapeno
• 1 bunch cilantro de-stemed and chopped
• 3-4 lemons juiced
• 1 1/2 tablespoons sea salt
• 1 large avocado diced

serve with:
• chips or tostadas and hot sauce

cut the white cod fillets into small cubes and place into a large ceramic or glass bowl. devein the jalapeño and dice it up (keep some of the center if you’d like a little heat in your ceviche). add the remainder of ingredients in the bowl and mix well. keep in the fridge at least an hour for the acidity in the lemon juice and salt to cook the fish. a slight note when making this is that I used malden salt when making these recipes and 1 1/2 tablespoons was the perfect amount for me for this ceviche. if using a different salt i would adjust to taste as the density of the salt flakes will make the difference in taste. serve with your favorite chips and hot sauce.

esquites (mexican corn salad):
• 4 ears of yellow corn (kernels removed)
• 1 tablespoon olive oil or canola oil
• juice of 2 limes
• 1 big bunch of cilantro de-stemmed and chopped
• 1/4 – 1/3 cup mayo
• quarter of red onion diced
• 1 teaspoon chili powder
• 1 teaspoon cayenne powder
• 1/2 cup cotija cheese crumbled (or feta if not available)
• salt + pepper to taste

serve with: 
• chips and hot sauce

heat a pan on medium heat and add the oil. once heated sauté the corn for about 4 minutes. set corn aside in a large bowl to slightly cool. after a few minutes add the remainder of the ingredients and adjust the spices to taste. this is traditionally eaten in a cup with a spoon as this is street food and topped with hot sauce. but this also goes great served with chips or tortillas and is sure to be a crowd pleaser!

also, joanie made an excellent version that roasts the corn and has the addition of avocado, see the original post here!

photography and food styling by

15 COMMENTS

Add your own

    Lynne says:

    This all looks amazing! Can you tell us how to make Migas some time? I think it is similar to the recipe here, with the chips and the eggs.

    Ivan Solis says:

    oh yum! my step mom is from Mexico City and she knows how to make a great one. I’ll have to ask her for the recipe!

    Ally says:

    Seems like there’s no design content on here anymore..

    Rebecca says:

    I can’t wait to try this salsa verde recipe, I have never been able to pull off salsa verde to my liking, this one sounds awesome. I tried growing tomatillos one year and beetles totally demolished the plant! Love the family recipe posts!

    Ivan Solis says:

    Hi Rebecca! I really hope you like it! If you want to try another amazing salsa verde recipe that we made search “veggie flautas” on here. That version is a bit creamier and goes amazing with pretty much everything as well.

    Joyce Anderson says:

    They all look yummy. How would the ceviche be using raw shrimp?

    Ivan Solis says:

    Hi Joyce! I would suggest that the shrimp is soaking in the lemon/ salt for at least an hour for it to turn pink. But that would make an excellent addition!

    Annie Slocum says:

    What do you think about substituting a bag of Trader Joe’s frozen roasted corn?

    Ivan Solis says:

    That sounds like a great idea! I also love using their roasted bell peppers in other recipes.

    Fran says:

    Only one recommendation for the ceviche. You can put a bit of evaporated milk and the juice turns into leche de tigre!

    Ivan Solis says:

    Yum! great recommendation, my favorite way to order ceviche in Peruvian restaurants.

    Anonymous says:

    1313… for me, is the only way 🙂

    Fran says:

    And another suggestion. You can use the onion in feather, and soak it in water with salt for about 15 mins. This will help to soften the flavor and it will leave the onion more crunchy 😉

    All of these recipes look delicious, mmm now I want some esquites ! thanks for sharing 🙂

    x
    StephC

    All of this looks delicious!!! I’ve been craving chilaquiles like these for a while.

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