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 Cakebread Cellars offers Mexican recipes
for Hispanic Heritage Month
RUTHERFORD, Calif., Sept. 12 /PRNewswire/
-- Great wine and food play a major role in the Hispanic culture. To
celebrate this heritage, Cakebread Cellars would like to share some
of its favorite Mexican recipes paired with the winery's wines.
GUACAMOLE WITH SALSA VERDE MADE IN THE MOLCAJETE
Makes about 3 cups
1/2 lb. (about 4 medium) tomatillos, husked & rinsed in warm water
2-3 fresh Serrano or Jalapeno chilies
2 thick slices white onion
2 garlic cloves
1/2 cup fresh cilantro
1 teaspoon Kosher or sea salt, to taste
3-4 ripe avocados
2-3 limes
1) Cook the whole tomatillos and chilies on a comal, or under the
broiler, until the skins are blackened and blistered, about 5 minutes
on each side. Set aside.
2) Place the quartered onion & garlic with the outer skins still intact,
on the comal also, cooking until lightly browned on all sides, being
careful not to burn the onion or garlic, or they will become bitter.
3) Put the onion, chilies, cilantro, and salt into a molcajete and crush
to a paste. Start adding the whole cooked tomatillos a few at a time
crushing and grinding well after each addition to create a roughly
textured sauce. Cut the avocadoes in half, and without peeling,
remove the pit and squeeze out the flesh into the molcajete. Mash
the avocado roughly into the salsa verde and mix well. Squeeze the
juice of 2 limes. Taste, and adjust seasonings as desired. Serve
with tortilla chips.
Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.
GRILLED NOPALES WITH PUMPKIN SEED SALSA
Serves about 6-8 as an appetizer
PUMPKIN SEED SALSA
Makes about 3 cups
8 teaspoons olive or corn oil
1 cup pumpkin seeds
2 Roma tomatoes, roasted on the comal
2 thick slices medium-sized white onion, roasted on the comal
2 medium tomatillos, husked, rinsed in warm water, roasted on the comal
3 jalapenos, roasted on the comal
3 cloves garlic, roasted on the comal
1 cup water
Kosher or sea salt, to taste
2 tablespoons fresh cilantro
1/4 teaspoon toasted & ground dried Mexican oregano
4-8 nopales (cactus paddles), spines removed
1) Heat the oil in a small skillet over medium-high heat, until hot but
not smoking. Add the pumpkin seeds and cook, swirling the pan and
stirring often, until evenly toasted, about 2 minutes. They will
puff and pop. Scrape the seeds and their oil into a food processor
and add the roasted tomato, onion, and tomatillos. Process until
smooth. Add the roasted jalapenos & garlic, and continue to process.
With the motor running, add the water. Stop and scrape down the
sides. Add salt, cilantro, & oregano, & pulse to blend.
2) Brush nopales lightly with oil and grill over medium fire until
tender, about 4 minutes on each side. Remove from fire, and set
aside to cool slightly. Cut into 1-inch strips, and serve with the
Pumpkin Seed Salsa, and fresh tortillas.
Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.
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