Tag Archives: sauce

Mexican Flavor Cubes


For lack of a beter name, Mexican flavor cubes is what I have named these little cubes. Concentrated Mexican “mole-like” flavor packed into little cubes to be added to any sauce or dish that needs a little “oomph”. These little cubes are full of Mexican flavor and really pack a punch. Lots of flavor in minutes without all the hassle.
I have these as part of my standard frozen staples. I’m a true believer in a well-stocked kitchen pantry/freezer as this will ensure you’re prepared, even if you don’t have time for a last minute shopping trip , so that you can make your favourite recipes and always have the basics at hand.
There are a ton of standard items in my freezer, that I make again and again as soon as they, or almost, run out. Such items are home made chicken stock, Napolitana sauce, and a roast pepper Napolitana version for myself, Pizza bases, Bread, Bagels etc… and of course these Mexican flavor cubes.
Let me explain how and why. We eat a lot of Mexican inspired dishes at home and I say inspired because I don’t want to offend anyone, I’m sure they are far from authentic, but they’re very tasty and that’s what it all about, for us. So basically what I do is, I soak some Mexican peppers that I buy online, add spices, cooked onion, garlic and some other flavourings, then blend it all up and freeze it in an ice cube tray. I happen to have a very large ice cube tray, that makes ¼ cup cubes, perfect for us but you can freeze it how it would work best for you. Don’t be put off by the long ingredient list, you’ll have most of the spices in your cupboard already, and it actually comes together very quickly.

INGREDIENTS:

• 3 dried Ancho peppers ( aka dried Poblano peppers) Scoville scale: 1,000 to 2,000 shu
• 3 Chipotles peppers (smoke-dried Jalapeño peppers) Scoville scale: 2,500 to 8,000 shu
• 3 Guajillo peppers (aka dried Mirasol peppers) Scoville scale : 2,500–5,000 shu
• 2 tbsp. neutral oil
• 2 medium onions, peeled and chopped
• 4 garlic cloves, peeled and grated or crushed
• 2 roast peppers from a jar
• 2 chicken or beef stock cube
• 1 tsp. Mexican oregano
• 1 tbsp. smoked paprika
• 2 tsp. ground cumin
• 1 tsp. cinnamon
• ½ tsp. ground cloves
• ½ tsp. all spice
• 2 tbsp. cocoa powder
• 1 tsp. salt
• Freshly ground black pepper
• 1 tsp. sugar or more to taste

INSTRUCTIONS:

Put a large frying pan on medium high heat, place your peppers in the dry pan and toast gently all over until they begin to soften and change color. Remove from heat.
Add the oil to the pan and add the onion and garlic, cook gently while you clean the peppers.
Cut the peppers open with scissors and remove stems and seeds, place in a bowl and cover with 2 cups of very hot water (not boiling) and leave to soak for 30 minutes.
Once the onion is soft and golden add the smoked paprika, oregano, the ground cumin, cinnamon, ground cloves, all spice, salt and freshly ground pepper, just a few twists. Stir and let it become fragrant, turn of the heat after one or two minutes.
Once everything has cooled, place the hydrated peppers with liquid in the blender, with the onion-spice mixture, add the peppers from a jar, add the stock cubes, cocoa powder and sugar. Blend everything until you have a dark smooth puree, taste and season if necessary.
Pour into ice cube tray or other small containers and freeze.
I use these cubes to make fajitas, chili, enchiladas and all sorts of Mexican dishes. It gives everything a really authentic flavor without hours of cooking. Just make your regular recipes, and then add one of these cubes for a flavor explosion.
Enjoy.

Roasted Tomato sauce

tomato sauce

Eating seasonal is one of the best ways to cook and enjoy food at its peak moment of flavor. It only makes sense to draw from what’s fresh and put in on your table. Now at the market we have all sorts of Tomatoes, and I love to combine them in this sauce. You can make this throughout the entire season and store it in the freezer. It can be used for so many dishes and is like a good foundation for many recipes. Keep it on hand and you will always be able to make a quick dinner.

Roasting tomatoes is the secret to a sweet and fresh tasting sauce, even after it’s been jarred or frozen. And it’s beyond easy to do.

Ingredients;

  • 4 lbs. Tomatoes, washed and stems removed. Use different types!
  • 4 garlic cloves, whole and unpeeled, squash them a little bit with the side of a knife
  • 2 large Onions, peeled and quartered
  • 1 tsp. Finely chopped fresh Rosemary
  • 1/4 C.  extra virgin olive oil
  • 1 small tin (2.5 oz.) Tomato puree
  • 2 tbsp. Honey
  • ½ cup fresh basil leaves
  • 1 1/2 tsp Himalayan Salt
  • 5 or 6 twist of the Pepper mill

toms

Instructions;

Preheat the oven to 350 degrees F.

Line a large oven tray with baking parchment. Sprinkle the Basil leafs over the tray.

Cut large tomatoes in quarters, smaller ones in half. Mix in a bowl with all the remaining ingredients.

Place the tomato mix on the  baking sheet covering all the Basil leafs so they don’t burn.

Bake for 1 hour.

Allow to cool. Remove the skins from the garlic before blending the sauce in batches. Pulse 2-3 times then blend. Pour into quart jars or pour into freezer bags to freeze flat.

Will keep in the refrigerator for 1 week or 4 months in the freezer.

Enjoy.

Myra XO