Related posts

Related Posts Plugin for WordPress, Blogger...

Wednesday, January 4, 2012

Feelin' Spicy (Latina Style)

Remember I mentioned the Tres Leches cake I made for NYE at my neighbors? Well, we had a bit leftover, and it put me in mind to make a meal that complimented it quite nicely. Now, I went to high school in Texas and was introduced to so many of the regional foods of Mexico. Not that disgusting bean paste and cheese crap that so many Americanized Mexican restaurants serve. I'm talking slow cooked, fresh and flavorful food. I've made Yucatan Lime Soup which is from the south of Mexico. Today I'm making Chicken Chimichangas with a Sour Cream Sauce from the Sonoran, or Northwest, area of Mexico. Coupled with Sofrito Yellow Rice and Black Bean and Hearts of Palm Salad we are set!

I don't know about where you guys are, but it is unseasonably warm here this winter. It's about 62 degrees outside right now which means that I am not bundled to my chin in sweaters and scarves. I'm in grey jeggings and a sequined teal asymmetrical shirt. It's balanced, it's comfortable, and it sure as hell isn't sweats!

(Disclaimer: As you may have guessed I took this pic two days ago when it was warmer, I'm way more bundled today!)

First let's make that Tres Leches Cake! It's creamy sponge caked soaked goodness. Seriously, if I could be covered in this stuff I would.  Hmmm, anniversary idea for the future, perhaps?

Tres Leches Cake:

1 c. all purpose flour

1 1/2 t. baking powder

1/4 t. salt

5 whole eggs, yolks and whites separated

1 c. sugar, divided

1 t. vanilla

1/3 c. milk

1 can evaporated milk

1 can sweetened condensed milk

1/4 c. heavy cream


1 pint heavy cream

3 T. sugar

Preheat oven to 350 degrees. Spray 9 x 13 inch pan with non stick spray.

Combine flour, baking powder, and salt in a large bowl. In another bowl beat yolks and 3/4 c. sugar until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir until combined. Beat egg whites until soft peaks form (oooh kinda kinky). Add remaining 1/4 c. sugar and beat until stiff, but not dry (definitely kinky!)

Fold egg white mixture into the batter VERY gently until just combined-don't want to lose that airy goodness!. Pour into prepared pan and and spread evenly. Bake for 35 to 45 minutes or until toothpick comes out clean.

Combine evaporated milk, sweetened condensed milk, and 1/4 c. cream.

Allow to cool. Using a fork pierce the surface of the cake repeatedly. Slowly pour all but 1 cup of the milk mixture onto the cake. Allow the cake to sit for 30 minutes. This gives it time to absorb all that creamy lusciousness!

Meanwhile, whip pint of cream and sugar to make whipped cream topping. Ice the cake and enjoy!

This is a cake that only improves with time. I always make it a day ahead at least. My favorite time to enjoy it? 3 days after being made. It's like crack and sex had a crazy love child...

Now for the entre. I told you this is not your pour refried beans out of a can kinda meal. This is a labor of flavorful love!

Chicken Chimichangas with Sour Cream Sauce:

  • 2 large chicken breast halves

  • 2 chicken thighs

  • 3 cups water

  • 2 tablespoon chili powder

  • 1 teaspoon salt

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/4 teaspoon cayenne pepper

  • 1 (7 ounce) can chopped green chilies, divided

  • 1 cup diced onion

  • 3 large cloves garlic, minced

  • Sauce: 
  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1 cup water

  • 1 cube chicken bouillon

  • 1/2 cup sour cream

  • salt and pepper to taste

  • oil for frying

  • 10 (8 inch) flour tortillas


Place the chicken breasts and thighs into a large saucepan. Pour in the water, and season with chili powder, 1 teaspoon salt, cumin, 1/2 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 30 minutes. After 15 minutes, stir in 7 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup-about 3o minutes. Remove the chicken, debone, shred with two forks, and return to the onion mixture.

Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Place a tortilla onto your work surface, then spoon about 1/3 cup of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle some of the Monterey Jack cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.

Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side. Drain on a paper towel-lined plate, and remove toothpicks. Top with sour cream sauce to serve.

Did you think you were done? Roll up those sleeves, shoot a shot of tequila, and lets get to the side dishes!

Sofrito Rice:

If you aren't familiar with Latino cooking you may not know about sofrito. Sofrito is a flavorful paste of cooked tomatoes, green peppers, garlic, and onion. You can by it in a jar or frozen at your local supermarket, or like me you can make your own. Just freeze what you don't use.


3 plum tomatoes, seeded and diced

2 cloves garlic, diced

1/2 c. onion, diced

1/4 c. green pepper, diced

Cook over low heat in 1 T. vegetable oil to slowly, oh so slowly, caramelize and reduce the liquid. About 15-20 minutes.


2 cups chicken broth

1 T. olive oil

1-2 T. sofrito

1/2 t. salt

1 cup white rice

1 pinch saffron

Bring broth, oil, sofrito, salt, rice and saffron to a boil. Reduce heat to low and simmer for 25 minutes.


Now, my lovelies, kick up your stilettos and enjoy this comida muy sabroso you have made for yourself!



  1. Just mouthwatering...looks so easy to prepare & delicious!

  2. It is easy and muy delicioso! Happy cooking-cheers!