In 'Familia,' Emmy-nominated chef Marcela Valladolid shares her take on Mexican dishes

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In 'Familia,' Emmy-nominated chef Marcela Valladolid shares her take on Mexican dishes
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The cookbook arose out of an online cooking class that Marcela and her sister Carina gave during the pandemic.

This salsa is hot from the chile de árbol. If you’re new to salsas and spice, this salsa might not be for you…yet. You’ll get there! Even though I give you a range of using from five to fifteen chiles, even five is still pretty hot. I developed this recipe for Sopes , but it can be a table salsa like any other.Bring a medium saucepan of salted water to a boil over high heat. Add everything, except the olive oil and salt, and bring to a boil again.

Combine all the salsa ingredients in a blender and blend until smooth. Season to taste with salt and black pepper. Serve with the roasted chicken.Frijoles machacados are a version of refried beans that are much lighter on the fat than the traditional dish, which uses lard. Instead, these use a little butter and olive oil. But if you don’t want to make frijoles de la olla and then the machacados because they take forever, I get it.

There are so many different things you can do with frijoles dela olla, including serve them just as they are, in a soup bowl, with traditional garnishes: crema Mexicana, cilantro, chopped white onion, a ton of flaky sea salt, and if you ask my mom, a drizzle of olive oil. Makes about 6 cups of beansCombine the drained beans, garlic, onion, and bay leaves in a medium pot. Add 8 cups of water. Do not add salt to the water! Bring to a boil over medium-high heat.

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