I can't lie to you, I'm a pumpkin freak at this time of year. Pumpkin this and pumpkin that, I am dreaming about the things I get to make with pumpkins.

So amigos, I can't tell you how excited I am about the video I am going to be posting on Monday so you need to stay tuned and tell all of your friends to watch, it is going to be so much fun, something you won't want to miss.
Remember if you have a request feel free to send it my way and I will do my best to get that posted for you. I have a few that I am working on getting posted for those of you that have sent me one. Keep checking back!

See you in the kitchen,

Tina




1/2 cup white sugar


1/2 cup cream
1/2 cup white sugar
4 eggs
1 12 oz can evaporated milk
1 1/2 cups pumpkin
1 tsp Mexican vanilla
juice of one orange
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves

Garnish with
dulce de leche
whip cream
sprinkle of cinnamon

Hey there Amigos!

I was looking over my archive last week and noticed I was lacking in the breakfast department. This surprised me because we are always eating yummy Mexican/Mexican inspired breakfasts. My mind started racing back and forth as I thought about all the different dishes I could make a video for and I decided that I would go for this one today. Huevos Rancheros is one of those recipes that clearly there are thousands of ways to make. This is one of the many. I hope you enjoy it.

Before I check out for the day I wanted to thank those of you that have recently sent me photos...They are finally up and I hope all of you will take a minute to check out some of my new amigos. Also, I want to thank Mr. Mexican for the little face lift he gave my video. Mr. Mexican thought I needed to spice up the video and make it a little more exciting, as if I am not exciting enough!(LOL) Thank you my love, I think it is going to be a work in progress, but I do think it looks better.
You may wonder why the counting at the beginning of the video only goes to eight, well folks let's be honest that's really about as high as I can count in Spanish.(LOL) I think I need to get with the program and start watching Dora everyday! My kids can speak Spanish better then me! Okay amigos, that's about all I have to say for today.

See you in the kitchen,
Tina

BTW You can check the archive on the right for the beans and rice recipes.




Sauce

1/2 red bell pepper
1/2 yellow bell pepper
1/2 chile poblano
1/2 white onion
swish of oil

5 medium tomatoes
1/2 small white onion
2 cloves garlic
5-6 Chile Arbol (soaked in boiling water)
salt

6 corn tortillas
non stick cooking spray

6 eggs
salt/pepper
swish of oil

I hope you haven't thrown your leftover pumpkin away. If you have you can always use the stuff in the can. I didn't want my pumpkin to go to waste so after I finished the last video I removed the seeds and threw it in a pot of boiling water with a cinnamon stick and let in boil about 30 minutes, then I removed it from the skin and mashed it with a potato masher. This is the pumpkin I used in this cake. I hope that makes sense. I received several emails from viewer asking me if we eat the pumpkin and seeds in the Atole de Calabaza, yes we do. That is Mr. Mexicans favorite part!

Back to today's recipe. If you are a Tres Leches fan and you love pumpkin cake this is the recipe for you. My Mexican is sitting here devouring this cake as we speak. So this definitely has the Mexican seal of approval. Enjoy!

See you in the kitchen,

Tina




Batter
3 cups all purpose flour
1 tbsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp ground cloves
2 tsp baking soda
1 tsp salt
1 cup butter
2 cups sugar
4 eggs
1 1/2 cups pumpkin
1 cup Mexican Crema
2 tsp Mexican vanilla

Whip Cream
2 cup heavy cream
1/2 cup powdered
1tsp Mexican vanilla

Nut topping
1 cup chopped walnuts
1 tbsp brown sugar
sprinkle of cinnamon

Love, love, love this recipe, and I know you will too. So be honest, what do you think about my idea to dance and cook?(LOL) Really I'm totally joking just felt like shaking my groove thing a little today, and how about that wepes? Who would have thought I had that in me?

Amigos, I hope you have a super fabuloso day (don't you love how I added a little Spanish in there?

See you in the kitchen,


Tina





1/2 Pumpkin (cut in chunks)
14 cups water
1 cinnamon stick
1-2 piloncillo
pinch of anise

Add milk or cream the same as if you were adding it to your coffee

Everyone loves a great flour tortilla and today I am going to show you how easy it is to make your own. I'm guessing that it costs less then a dollar to make a batch of theses and with economic times the way they are maybe this is one of many ways you can save your family some cash. Check back tomorrow I already have another great recipe ready to share with you.

Also a little update for all of you that don't hang with me on facebook, last month I took a job as a personal chef and that is part of the reason you have not seen as many videos from me. I have mixed emotions about taking the job. I have always been an advocate for stay at home moms and I still strongly believe this is very important to do. I worked the schedule out so that my children would never miss me. That is the main reason I felt okay about taking the job. At my job I cook all organic and gluten free food. I know very different from what you see me do here. I hope to share some videos in the future of that style cooking on another page of marriedtoamexican.com.


BTW I was married! After you watch the video you will understand.


See you in the kitchen,

Tina




4 cups all purpose flour
1 cup shortening (or lard if you dare)
1 tsp salt
1 cup warm water


Makes 12 10 inch tortillas

Poor little Mia has been waiting for this video for forever! I made this video about a month ago but it was having problems uploading due to the length so I kept having to cut it down when I had free time, which I do not have too much of anymore. This is a great recipe. One thing that makes my tamales a little different from the authentic ones is that I use butter instead of lard. I'm just not down with the whole lard thing and I try to avoid it where I can. Some of my recipes just have to have it. I have done this recipe with lard, shortening and butter and have found that I prefer the butter. If you want to go 100% authentic then use the same measurement of lard as I use butter.
I think that's about it folks! Can you believe it is snowing a little bit here at my house today and it's the last day of September....What the heck? Crazy weather, but a good day for tamales and champurrado. Yummy! Mr. Mexican told me that once again I need to apologize for my horrible pronunciation. Sorry amigos, I still have a ways to go. =)

See you in the Kitchen,

Tina



Fill pot with water and add the following

3 lbs Boneless country style pork ribs
1 white onion (cut in rings)
3 cloves garlic (minced)
1 carrot (sliced)
1 poblano chile ( sliced )
handful cilantro (last 15 minutes)


Toast and soak

5 chile pasilla
4 chile guajillo
3 chile cascabel
1 chile arbol (add more if you want it hot)

30-35 corn husks

Masa

4 -5 cups tamale maseca
1 tsp salt
1 tsp baking powder (I think this got cut out of the video)
1 1/2 cups butter, lard or shortening
3 cups broth from pork (you can always add more but you can't take away, so go easy)

one onion sliced in rings to fry with meat.
Salt the meat as needed after you mix the sauce in.

Quick, easy and probably the best you will ever taste! No joke! Mr. Mexican was in such a hurry to eat these that he threw one on a plate and video taped it while I was gone so he and the kids could eat them, hence the lovely display at the end! Nice job sweetie! Watch out food stylists everywhere Mr Mexican has arrived with all his skills.

See you in the kitchen,
Tina

BTW I used a different camera and it kept beeping. Ugggg!!! If you haven't been over to vote for my friend Lauren, please stop over on my Latino Pride page. You can easily get there by clicking on the Latino Pride link on the lower right side of this page.




1 1/2 cups Goya coconut milk
1 cup condensed milk
1 handful coconut flakes

Makes 6