Taquitos

I'm trying to support my local restaurants by ordering takeout at least twice a week. Last night, I was really craving Mexican food, but our local restaurant is all closed up and our closest food trick moved away a while ago so I had to make some myself. I had an accumulation of leftover meat in the fridge - some Roast Chicken and Roast Pork. So, I decided to make Taquitos as I always have Corn Tortillas in my freezer. 

Taquitos are incredibly easy to make and I often forget to make them when I have leftovers in my fridge. I learned how to make them from a good friend who was from Mexico when I was pregnant, as I was craving Salsa all the time and needed more ways to eat it!  My favorite filling is leftover Pot Roast and I will sometimes use leftover Refried Beans or Mashed Potatoes in the Taquitos as well. Leftover Turkey from Thanksgiving is also great.

All you have to do is soften the Corn Tortillas either by, steaming them or cooking them for a very short time in the microwave with a damp paper towel on top. I use the microwave method and cook only about 3 - 4 at a time so they will stay soft. And, I only cook them for about 30 seconds. Then you put in a scant (not quite) 1/4 cup filling across the bottom one third and roll up tightly. The Corn Tortillas should be soft and pliable and easy to roll. Then you secure the Taquito with a toothpick (threaded like you are sewing) and pan fry them in a shallow amount of Oil until they are browned and crisp. Just remember to take out the toothpick before you bite into them. Serve them with lots of homemade Salsa (previous post) or bottled Salsa and Guacamole if you have it, and you will have made something wonderful!

Taquitos

3 cups filling of your choice - shredded cooked Chicken, Pork or Beef, Refried Beans or Mashed Potato

12 Corn Tortillas

3/4 cup Vegetable Oil (Safflower, Sunflower, Grapeseed or Avocado are all good)

Place 4 Corn Tortillas on a plate and cover with a wet paper towel that has been wrung out. Cook on High for 30 seconds. Repeat with remaining Tortillas as needed for rolling. 

Or, place all of the Tortillas on a heat proof plate in a steamer and steam for 5 minutes, turning over the stack and shuffling the Tortillas and then steam for an additional 5 minutes. Pull out 3 - 4 to roll at a time.

Place one Tortilla on a cutting board and put the Filling on the bottom one third of the Tortilla. Roll tightly around the filling away from you and then secure with a toothpick, threading the toothpick lengthwise to hold the Tortilla in place. Remove to a plate. Repeat with the remaining Tortillas and filling.

Heat 1/2 cup of the Oil in a 12 inch frying pan. When the Oil is shimmering, lower 6 Taquitos carefully into the Oil with tongs so that the Toothpick side is face down. Cook until the Tortilla is browned and crisp. Turn over and cook the other side until it is browned as well. Remove to a paper towel covered plate. Add in the remaining Oil and reheat. When the Oil is hot, put it the remaining Taquitos and cook turning once until they are all browned. Remove the Toothpicks and serve with lots of Salsa and Guacamole and if you want to make this dinner, add some Beans, Rice and Lettuce to the plate.

Five Element Analysis

Corn Tortillas belong to the Earth Element and frying is a Fire way of cooking. So those two Elements are covered. It depends on what kind of filling you use as that will determine the remaining Elements - Chicken is from the Wood Element, Beef and Potatoes are from the Earth Element, Pork is from the Water Element, as are Beans. Salsa made with Tomatoes and a Jalapeño Chili contributes the Fire Element, along with some Wood from the Lime Juice and some Metal from the Onion and Cilantro. Guacamole adds some Water and again more Wood from Lime Juice and Metal from the Onion. If you serve these Taquitos with Beans, Rice and some Lettuce, I think you pretty much have all of the Elements covered no matter what filling you use!

Instant Pot Shredded Beef

I'm a bit of a slow adopter of new technological gadgets and I probably wouldn't have gone out to get an Instant Pot myself, as I have an old Kuhn Rikon Pressure Cooker. But the seal isn't working well and I can't seem to find a replacement. So, my son gave me an Instant Pot that I finally started using and I was astounded at how quickly it cooks food!  In half an hour, I made delicious shredded Beef for Tacos, Tostadas and Burritos!  

I used a 2 1/2 pound Chuck Roast and I seasoned it with a combination of spices - Chili Powder, Garlic Powder, Onion Powder, Cumin, Salt and Sugar. I mixed in a small can of Tomato Sauce and some Water and let it cook. I was mimicking the flavors of my childhood standby Taco Seasoning Mix. The Beef came out perfectly. I served it on fried Corn Tortillas, spread with some (Instant Pot assisted) refried Beans, sprinkled on some shredded Lettuce and drizzled it all with Salsa. I was very happy and it was so good!

Instant Pot Shredded Beef

2 - 2 1/2 pound piece of Beef Chuck Roast, cut lengthwise in half

1 8 oz can of Tomato Paste
1 cup Water

2 Tablespoons Chili Powder

2 teaspoon Garlic Powder

2 teaspoon Onion Powder

1 te2 teaspoon Sugar

Add the Tomato Sauce and Water to the Instant Pot.  and then add in the seasonings. Stir to blend. Then add in the Beef. Seal the lid and cook for 30 minutes on High Pressure. Let cool naturally and then take the Beef out and shred with two forks.  Use as a topping for Tostadas or as a filling for Tacos, Burritos or Quesadillas.

Five Element Analysis

Beef is an Earth Food, but the Tomato Sauce and Chili Powder bring in some Fire. The Garlic and Onion Powder, as well as the Cumin contribute the Metal Element. Served with Corn Tortillas, you add more Earth, but when served with Flour Tortillas, you add the Wood Element. Lettuce brings in more Fire as does Salsa, which also has Lime for more Wood  and Onions and Cilantro adding in more Metal. And finally, Refried Beans contribute the Water Element.  So making Tostadas with this Shredded Beef gives you a pretty balanced little snack!  

Quick Chicken Tinga

I was in the mood for tacos the other day and decided to make a quick version of Chicken Tinga as the filling. This is a dish of Shredded Chicken wrapped in a sauce of Tomatoes and Chipotle Chiles. I like to make it myself so that it's not too spicy. It's very fast to make. You cook the sauce while you are poaching the chicken and then blend them together for just a little while longer. It's also so simple - all that's required is boneless, skinless Chicken Breasts, Canned Tomatoes and canned Chipotle Chiles in Adobo Sauce. I added some onion slices for some texture. I cooked the Chicken Breasts in some Chicken Broth to give it a bit more flavor.  I served it in small steamed corn tortillas topped with a bit of Cilantro  Chicken TInga is  such a delicious taco filling!

Quick Chicken Tinga

2 Boneless Skinless Chicken Breasts, cut in half across the middle

4 cups Chicken Broth or Water

1 Tablespoon Oil

1 medium Onion, sliced thin

1 can of Chopped Tomatoes

1 teaspoon of Sugar

1 teaspoon of Salt

1/2 can up to 1 whole can ( 7 ox)  of Chipotle in Adobo Sauce, chopped

in a medium pot, pour in Chicken Broth and add in the Chicken Breast pieces. Bring to a boil and then turn down heat to a simmer and oook for 25 minutes.  

Meanwhile, heat the Oil in a frying pan. Add in the Onion and cook until soft. Then add in the Chipotle Chiles and the Adobo Sauce along with the Tomatoes.  Season with Salt and Sugar. Taste and adjust as desired. Cook for 5 minutes on Medium Heat to blend the flavors. Turn off until the Chicken is done.

When the Chicken is done, remove it from the Broth onto a cutting board and let cool slightly. Then, using two forks, scrape of shreds of each piece until all the Chicken is shredded.

Add the Chicken into the Tinga Sauce and toss to coat. Heat for an additional 10 minutes or until hot and bubbling. Use for Tacos, Burritos or Quesadillas..

Five Element Analysis

Chicken belongs to the Wood Element. The Tomatoes and Chpotle Chiles contribute the Fire Element and the Onion makes sure that the Metal Element is also present.  Both Water and Earth are missing but using Corn Tortillas for tacos adds in the Earth Element and Beans served on the side make sure the Water Element is also included in a balanced Five Element meal.  

Ed's Papaya Salsa

I was speaking at the Pacific Symposium this weekend and they didn't give me a room with a kitchen, so I didn't get to cook at all. But, my good friends Holly and Ed Guzman invited me to their room where they made some wonderful Mexican food and it was so good! Ed made a Papaya Salsa that kept me coming back for more. I've never had Papaya in my salsa before, although I have had Mango and Pineapple Salsa.  I actually this one better because it is not as sweet and it is beautiful! There is something about the combination of the rich soft orange of the Papaya mixed with the tomatoes that I loved. And, the Papaya softened the astringency of the tomato in a way that smoothes out the flavor. It was a delightful salsa that I am going to make over and over again and it's so easy to make too. I think it would be amazing with Grilled Fish or Chicken if I can get past eating it with chips....

Ed's Papaya Salsa

1 large ripe Papaya, cut into a small dice
3 medium Tomatoes, diced
3 Tablespoons minced Red Onion
Juice of 1 large Lime or 2 small Limes
1/2 teaspoon Salt
Optional:  1/2 Serrano Chili, seeds removed and minced finely

Mix together all the ingredients and let flavors meld for at least 5 - 10 minutes. Serve with Tortilla hips, Tacos and/or Grilled Fish or Chicken.

Five Element Analysis

Papaya, being a Tropical fruit and also a beautiful orange color belongs to the Earth Element. They are exceptionally good for the digestive system as the enzymes help process other foods like meat. Tomatoes contribute the Fire Element and if you add the Serranos, that's even more Fire.  The Limes add the Wood Element and the Red Onion brings in the Metal Element.  Only the Water Element is missing so that's why this would be especially good on Fish.

Blanca's Cilantro Potatoes

I was traveling most of the last month and in the few days I got to be home, I cooked my old favorites so no interesting new recipes to post.  But, I've finally gotten a chance to be home for longer than a few days and my desire to cook is overwhelming! And I went to the grocery store and bought everything that looked good - so now I have to cook.

Last week when I was in Mexico City, I got a recipe for potatoes that I knew that I had to come home and try. I met a lovely older Mexican woman named Blanca who took me shopping. Over lunch at the Anthropology Museum we were talking about how much Danish people love new potatoes- simply boiled with butter and she gave me her Mexican version.  It's a really simple recipe, but if you like Cilantro and browned Onions, you will love this recipe! Cilantro is considered a blood purifier and is considered good for cleaning heavy metals out of the body. It has also been used for centuries in both Chinese and Ayurvedic Medicine for a number of health problems and is considered a digestive aid. For those of you who don't like Cilantro, it can also be made with Parsley. I served it with Roast Chicken and a salad and it made the perfect meal.  The potatoes can be cooked ahead of time and then reheated in the sauce to save time, making this a wonderful dish for a dinner party! 

Blanca's Cilantro Potatoes

1 pound small New Potatoes, washed

1 small white or yellow Onion, minced (about 1/2 cup)

1 bunch Cilantro, washed, large stems removed and chopped fine, about 1/2 cup

2 Tablespoons Butter

Salt and fresh ground pepper to taste

In a large pot, cover the potatoes and boil until a knife can pierce them (about 20 minutes).  Drain and hold in a bowl (this step can be done ahead). In a large frying pan, heat butter and add onions. Cook until lightly browned (about 4 - 5 minutes), then add in the Cilantro and cook until Cilantro begins to wilt (this happens fast). Pour sauce over the potatoes and toss to coat.  Season with salt and pepper and serve.

Five Element Analysis

Potatoes belong to the Earth Element while the Onion and Cilantro contribute the Metal Element. It's missing the Wood, Fire and Water Elements (except for the very small amount of salt) so it's a good side dish for a meal that's composed mostly of those kinds of food and that's why I served it with a Fiery Salad and a Wood main dish - roast chicken.  And, I served soup first to bring in the Water Element to create a balanced Five Element meal.

Grilled Hamburger Taco Meat

I love to find uses for leftovers, as I hate to waste food.  At the same barbecue I mentioned in the last post, we also had leftover hamburgers that took a little more creativity for me to repurpose.  I had a bunch of teenagers coming over as Antonie graduated from high school and here in Denmark the kids ride around on open buses visiting all the houses to eat and drink to celebrate.  I was preparing food for 25 kids and decided to make make your own nachos. I spread out the tortilla chips, sprinkled them with cheese and put them in the oven right before the kids got here. I served them with salsa, fresh tomatoes, cubed avocado and hamburger taco filling that I made from the leftover hamburgers.  The kids piled everything on their chips and they loved it. I discovered that making taco filling from previously grilled burgers gave it a delightfully smoky taste that I like even better than using fresh hamburger!  So, next time we do burgers on the grill, I am going to through some extras on to make this taco filling again.  There is no doubt that this will become a family favorite!

Grilled Hamburger Taco Meat

1 pound leftover hamburger patties (in this case 3 large or 4 small patties already grilled) cut into small pieces

1 Tablespoon vegetable oil

1 small onion chopped fine

1 small garlic clove minced

2 Tablespoon Chili Powder

¼ teaspoon dried Mexican Oregano

2 teaspoons Ground Cumin

1 teaspoon salt

½ teaspoon of Smoked Paprika

pinch of Cayenne Pepper

Optional: ½ teaspoon Smoked Paprika

1 cup diluted beef broth (can also use chicken)

1 heaping teaspoon cornstarch mixed with 2 teaspoons water

Put the vegetable oil in a skillet with high sides on medium heat.  Cook until wilted.  Then add in the hamburger pieces, spices and broth.  Cook until the meat has become soft. Then add in the cornstarch and cook until thickened. Use for tacos, nachos or taco salad.

Five Element Analysis

Ground Beef belongs to the Earth Element and all the spices contribute Metal Element.  The Fire Element is represented with the tomatoes served cut up or in salsa and the fresh and dried chilis.  Avocados represent both the Water and Wood Elements and the Lime Juice in the salsa adds a bit more Wood.  Only Water needs some support, so be sure to serve these tacos with another Watery food like a flan as the eggs will contribute that element for balance.

Refried Beans - Frijoles Refritos

Making a Mexican meal involves making good beans.  And for me, serving them from the can, even when you doctor them, does not cut it. Besides that, beans are so easy to make - they just take some time but you don't even have to pay attention until it is time to refry them and mash them. Also, don't mash them all as it is good to have some texture from some whole beans. Having good Refried Beans to go with Spanish rice makes the meal for me along with fresh made Salsa.  Refried beans are not actually fried, but they are cooked twice and the second time involves some fat or oil - I use olive oil to make it lighter.  This recipe is a classic.  Make sure to soak the beans overnight and then throw away the soaking water as this is supposed to make the beans less gassy. You can also cook the beans with Epazote, which is also supposed to help. I use the pressure cooker as it is so fast and I often make the beans the day before I am going to use them. Once the beans are cooked, it only takes about 10 minutes to make perfect Mexican beans!

Refried Beans

2 cups Pinto Beans

Water to soak bean

6 cups water to cook beans

Small onion, chopped (about 1 cup)

2 Tablespoons Olive Oil

1 teaspoon Chili Powder

1/2 teaspoon Cayenne Pepper

Salt to Taste (at least 1 teaspoon)

In a large pot, soak the beans overnight with water to cover.  Drain and add 6 cups of water and bring to a boil.  Lower heat to simmer, cover and cook for 2 1/2 hours and beans are soft.  Or, put the beans in a pressure cooker, add 1 Tablespoon of oil and cook for 25 minutes.  Cool completely before opening.  Drain beans but reserve bean cooking water.

In a lage frying pan, heat oil and add the onions.  Cook until translucent and just beginning to brown.  Add in drained beans, chili powder and Cayenne and begin to mash the beans. Add in 1/2 cup of the cooking water and continue to stir and mash most but not all of the beans.  Add an additional 1/2 cup of the bean cooking water as the mixture gets too thick. You will use between 1 1/2 - 2 cups of liquid. Taste and salt as desired. Serve, sprinkled with cheddar cheese.

Five Element Analysis

Beans are a Water Food so that element is covered. The onion and cheese add the Metal Element and the Chili Powder and Cayenne ensure that the Fire Element is present too.  But, the Wood and Earth Elements are not present. So, beans are especially good when served with Corn Tortillas and beef for some Earth or Flour Tortillas and Rice for more Metal, Salsa for more Fire and Chicken or green vegetables for some the Wood Element to create a balanced five element meal.  

Tomatillo Salsa Crudo

I am still obsessed with Mexican food since I came back, but my excuse is that it has always been one of my favorite cuisines. After all, growing up in LA is a lot like living in a suburb of Mexico City. Last week, I ate a lot of Salsa Verde and I was missing it so I ran to the store to buy tomatillos to make some. They were on sale so I bought a lot!  Tomatillos look a lot like green tomatoes, and they are related, but they are really more closely related part to Gooseberries and they have a charming little husk covering them up. These papery husks must be removed and the slightly sticky residue needs to be washed off before you cut them up. Now, I like my salsas chunky, so I hand chop everything, but if you like your salsa to be smoother, you can puree this salsa in a food processor or blender to create the consistency that you prefer. These fruits are also good for you. In Chinese Medicine, Tomatillos are considered an antibacterial food and are especially good for inflammation, respiratory conditions, abscesses, coughs, fevers and sore throats. Most important though, is that that they have a lovely tart flavor. While they are in season, this salsa is definitely worth making!

Tomatillo Salsa Cruda

1 pound fresh Tomatillos, husked, rinsed and chopped into small pieces

1 fresh Serrano Chili, seeded and minced

1/2 large Onion, minced

2 Garlic cloves, minced

1/2 cup water

1 Tablespoon vegetable oil

Handful of cilantro – stems removed and leaves chopped

Juice of one lime

1 teaspoon of agave syrup (or 1/2 teaspoon of sugar)

Salt to taste

Heat oil in a frying pan and add onions and garlic. Cook until just wilted and translucent.  Add in the Tomatillos, water and Serrano Chili.  Cook for 15 minutes.  Stir in the lime juice, the cilantro and lime and salt to taste.  Serve with Tortilla chips.

Five Element Analysis

Tomatillos are green and sour so they belong to the Wood Element and the lime juice adds even more Wood. The Serrano Chili contributes the Fire Element and the cilantro, garlic and onions bring in the Metal Element. The agave syrup adds just a hint of Earth so serving this salsa with Tortilla Chips made with corn makes sure that the Earth Element is completely present. Only the Water Element is missing, so this is also a good sauce to serve with eggs, fish or pork or as a prelude to a soup course.  

Mexican Jicama Salad

I had a wonderful time in Mexico City last week and one of the recipes I came back with was a super simple little salad made with Jicama, limon (lime juice), chili powder and salt. The chili powder turned the salad a nice light pink color too. Jicama is often served as an appetizer sliced on a plate with lime and salt for dipping and this is a jumbled version of that. I found it to be a very refreshing salad and it was a wonderful side dish that contrasted nicely with all of the soft cooked meat, beans and rice that we were consuming.  

Jicama can be found in most large supermarkets these days and if you haven't tried it - you should.  It is a wonderful root vegetable with a brown skin. It is composed mostly of soluble fiber and is low in calories. It is high in potassium and has a low glycemic index and is a prebiotic and contains inulin that helps you absorb calcium from other foods. It doesn't really have much flavor, but it does have a wonderful juicy crunch that is quite a bit like fresh water chestnuts.  I am very fond of JIcama as I love crunchy foods and this is a version that I will definitely serve again!

Mexican Jicama Salad

1 large Jicama, peeled and cut into julienned pieces

Juice of 2 limes

1 teaspoon Honey

1/2 teaspoon Chili Powder

1/8 teaspoon Cayenne Pepper

1/2 teaspoon salt

Drizzle of olive oil

Mix lime juice, honey, chili powder, Cayenne Pepper and salt together.  Taste and adjust salt and sugar accordingly.  Toss with the Jicama pieces and serve.

Five Element Analysis

Jicama, as a root vegetable is clearly from the Earth Element and the honey brings in just a bit more so this is mostly an Earthy  dish. The limes and olive oil add the Wood Element and the Chili Powder and Cayenne Pepper contribute a bit of the Fire Element and the salt adds a hint of the Water Element.  The Metal Element is missing.  So,this dish clearly needs to be served along other foods to create balance. Consider serving this salad with Carnitas (pork) tacos along with pinto beans - both Water foods; lots of hot salsa, which contributes more of the Fire Element; and rice, which adds the Metal Element.  

Albondigas with Chicken Meatballs

Albondigas is one of my favorite soups and I was craving it. I didn't have any ground beef in the freezer, but I did have chicken. Now, I've never made Albondigas with Chicken Meatballs before, but I actually like it better! This is usually a rustic soup with big chunks of vegetables, but  I like my soup ingredients to fit on a spoon, so I cut up everything a bit smaller and also cut the corn off the cob instead of serving it in big chunks that you have to fish out to eat.  This turned out to be a very light version of the Mexican Classic and it was so delicious!

Albondigas with Chicken Meatballs

For Meatballs:

1 lb ground chicken

1/3 cup long grain rice (uncooked)

1 teaspoon salt

1 teaspoon ground Cumin

1 clove of garlic, minced

For Soup:

1 large white onion, chopped

2 cloves of garlic minced

2 large carrots, peeled and chopped or sliced

3 stalks of celery, chopped

1 ear of corn, shucked

1 large tomato, cut up in small pieces

1 large potato, peeled and cut into small pieces

1 zucchini, cut into small pieces

2 teaspoons of Mexican Oregano

1 teaspoon ground Cumin

1/2 teaspoon Cayenne Pepper

10 cups of Chicken Broth

To Serve: 1 bunch cilantro leaves

Mix ground chicken with rice, 1 teaspoon of cumin, 1 teaspoon of salt and the crushed garlic. Form into small meatballs and put on a plate.

Bring broth to a boil in a large pot. Turn down to a slow simmer and add in meatballs and corn. Simmer gently for 10 minutes. Remove the corn and cut the kernels off the cob and return to the soup. Add in the onion, garlic, carrots, celery, zucchini, potato and tomato along with the Cumin and Mexican Oregano. Bring back to a boil and then turn down to a simmer. Cook for an additional 20 minutes. Taste and adjust seasoning. Sprinkle with cilantro leaves before serving.  

Five Element Analysis

With this many ingredients, you know that there is probably going to be an intrinsic balance. Soup is a water element kind of cooking so that element is covered. Chicken and the broth add the Wood Element along with the celery and cilantro - which is also partly Metallic.  The Fire Element is represented by the Tomato and the Cayenne Pepper.  The zucchini, carrots and potatoes contribute the Earth Element and the rice, onion, garlic, the pungency of the cilantro and the spices bring in the Metal Element.  That proves that this is a very balanced soup and can be a one dish meal all by itself!

Kale Salad with Mexican Flavors

I am currently in love with Kale Salads and I know that some of you remember that I wrote that I didn’t like Kale that much, until I discovered it in a salad. I know that I am a late adopter on the Kale bandwagon and I even read a few days ago that it is not longer an “In Food” for 2013. But I  don’t really care if it is in or not because it is just so good.  In any case, here’s my new favorite Kale Salad with Mexican flavors. I made it with Lacinato Kale simply because it was a special price and I discovered that this is now my favorite Kale for a salad – mostly because it is more tender and also sweeter. I decided to add avocado so I opted for some Mexican flavors in the dressing – red wine vinegar, which is quite popular in Mexico with a little lemon juice to brighten it up.  I also used a little chili powder and Cayenne along with Agave Syrup.  I also used pine nuts and sunflower seeds for a little crunch. It was so delicious that I wanted to make another bowl immediately except I was full. If you love Kale Salad, I think this one is the best one yet!

Mexican Kale, Avocado and Tomato Salad

1 large bunch Lacinato Kale – also called Dinosaur Kale, washed

1 large avocado, peeled and cut into chunks

2 medium tomatoes, diced

2 green onions, washed, stem removed and cut into small pieces

½ small red onion, diced

3 Tablespoons Red Wine Vinegar

1 Tablespoon fresh squeezed Lemon Juice

1 Tablespoon of Agave Syrup or Honey

3 – 4 Tablespoons Olive Oil

½ teaspoon salt

½ teaspoon Chili Powder

1/8 teaspoon Cayenne Pepper or both

Optional:  Pine Nuts, Sunflower Seeds or Pumpkin Seeds in any combination, lightly toasted in a frying pan.

Strip the kale leaves off the stem and discard stem. Cut into bite sized pieces and place in a large bowl with the green and red onions. In a separate bowl, mix together the Red Wine Vinegar, lemon juice, Agave Syrup, Olive Oil and salt.  Add to the Kale and onions and toss. Let the mixture sit for about 15 – 20 minutes before serving. When ready to serve, add in the avocado and tomatoes and toss to coat with the dressing. Sprinkle on seeds and serve.

Five Element Analysis

Kale belongs to the Wood Element, but the dark green color adds a bit of the Water Element as well. The avocado brings in both the Water and Wood Elements too. The vinegar, lemon juice and olive oil contribute even more Wood, so this is primarily a Wood dish. However, the seeds bring in more Water. The tomatoes and Chili Powder add the Fire Element and the green and red onions add the Metal Element. Finally, the Agave syrup represents the Earth Element – so all the elements are present, making this a balanced salad by itself!

Mexican Flan

I had a dinner party the other night here in Denmark and wanted to make something different so I cooked Mexican food.  There was a lack of certain ingredients and it was actually fun to recreate dishes with whatever I could find. For example, I ended up using half a packet of Fajita Seasoning Mix combined with pineapple juice to marinate the chicken pieces before roasting them and they turned out great!  The one thing that was easiest to make was the Flan and it was a big hit. Flan is one of my favorite desserts (along with Creme Brulee) and I admit that I do have to take a Lactaid pill in order to eat it, but it is so worth it. It is creamy and smooth and sweet in just the right way. This recipe is a variation of several that I have tried over the years, the most famous of which is the one from Diana Kennedy.  Her recipe calls for 4 extra egg yolks and it does make the flan richer, but I think this way is lighter and I actually prefer it.  I've never had trouble inverting the flan and if you do, just scoop it up and put the flan in dessert glasses and act like you meant it to be that way.  Flan is a lovely end to a big meal.

Mexican Flan

3/4 cup sugar for caramel

3 ¼ cups milk

1/4 teaspoon sea salt

1/2 cup sugar

1 tsp vanilla extract

6 eggs

A 9-inch Pyrex pie dish or 9x9" square baking dish

Heat oven to 325 degrees 

Heat the sugar for the caramel in a small frying pan over medium heat until it begins to dissolve. Shake the pan often until all the sugar melts and it turns caramel colored. Pour the caramel into the bottom of the pie pan or baking dish and quickly turn it until the entire bottom of the pan has been lightly coated with the caramel. Set aside to cool.

Put the milk, salt, sugar, and cinnamon or vanilla into a saucepan and bring slowly to a boil, stirring until the sugar has dissolved. Cool slightly.

Beat the eggs and yolks together.  Stir in a small amount of milk and then pour into the milk mixture.  Pour the mixture through a strainer into the glass pan and place it in a hot water bath in the oven. Test after 45 minutes with a sharp knife; if it comes out clean the flan is cooked but the middle should still jiggle. If the knife comes out with too much that sticks, keep cooking for 5 minutes more.  When done, remove from the oven and set aside to cool completely before refrigerating. (It will puff while it bakes and flatten when it cools).

To unmold, carefully slip a butter knife around the rim of the flan and gently under the flan slightly.  Place the serving plate on top of the mold, invert quickly, and turn over.  Cut into wedges or pieces and serve with extra syrup spooned on top.

Five Element Analysis

As a custard, this dish is composed of mostly eggs and milk.  Eggs belong to the Water Element and Milk to the Metal Element so those elements are covered.  And, as a sweet dessert, especially one that has caramelized sugar, you know the Earth Element is involved. What's missing is the Fire and Wood Elements so this is a good dessert to supplement main dishes and vegetables that contain those elements to create balance.  I served it with Mexican Chicken, which is a Wood protein and a Mexican Salad with lettuce that contributed the Fire Element.