In Mexican homes there is a maxim and that is that the grandmother of that house is the best cooknot only of the family, but of the country… what to say, of the world.
To honor all mexican grandmothersCarlos Dragonné and Elsie Méndez Enríquez compiled 100 recipes that have accompanied their family for more than 80 years and that have the common denominator of being a compendium of Mexican tradition which places particular emphasis on the cuisine of the states of Chiapas, Zacatecas and, of course, Mexico City.
Through this recipe book, which is also accompanied by beautiful photos captured by the lens of Fernando Gómez Carbajal, step by step, family recipes are described, from a pipian de pipián with ancho chili, a soup of marbles, to toasts of salpicón, the favorites of the cookbook.
“Grandma’s Recipe Book is more than just a recipe book. They are the memories of a woman who has built the foundations and memories of a family in the kitchen. It is putting in a book the memories of a family, of generations that have passed and that they have inherited from the little notes to make the perfect rice to why each cake generates a different smile. “Grandma’s Recipe Book” is the legacy of a woman who has let the kitchen be the space where she distributes love, lessons and even scolding when necessary, because grandmothers are always accomplices and inspiration, but also guides, confidants and advisers.”
Recipe of Pipián e nugget with ancho chili
By Elsie Mendez Enriquez
Pipián de nugget with ancho chili is one of my favorite recipes from my grandmother’s recipe book because of how easy it is to make and how tasty it is. You don’t need to be an expert to cook it and enjoy the flavors of traditional and authentic Mexican cuisine.
To make the Pipian de nugget and ancho chili this is what we are going to need
Ingredients
- Oil
- 1 kilo of pumpkin seeds
- 500 g of red corn
- 20 chiles de arbol
- 30 guajillo chiles
- 10 ancho chili peppers
- 1 kilo of pork leg
- 500 g of pork knuckle
- 500 g boneless pork rib
- 10 cloves of garlic
- 1/2 onion
- Salt
Process
- In a large saucepan, heat enough oil. Slowly brown the corn with the pumpkin seeds.
- Remove from heat and reserve.
- In the same pan, fry all the chiles very well. Cook the meat with salt, two cloves of garlic and half an onion.
- Cook until soft. Remove and reserve both the meat and the broth.
- In a blender, grind the corn, seeds, chiles and the remaining eight pieces of garlic. Add the broth, little by little, to give the pipián texture. It should be thick and very smooth.
- Strain through a medium strainer. Bathe the meat with pipián and serve with white rice and beans from the pot.
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