Trap-A-Man Recipe

My sister was once told by a lovely little old lady that if she wanted to stop being single, she had to develop and perfect her very own Trap-A- Man recipe. It wasn’t enough to be funny, attractive or intelligent. Matter of fact, this sweet little lady said she didn’t even have to be pretty so long as she approached a man through his biggest weakness. For most men, that’s their stomach. “I got this!” she told her, and she hit the ground running. My mother has tried her hardest to teach me her amazing cooking skills and secrets, but I have never been and never will be gastronomically inclined! I don’t have the patience for cooking nor do I have the passion that people like my mom and my little sister have. Don’t get me wrong, I can whip up things that are edible. Some might even call my quick fix meals good or tasty, but I really just cook so that I don’t starve on days that I don’t go to my mom’s house. I prefer cleaning, cleaning is more relaxing, more satisfying to me. Cleaning a kitchen or a bathroom is very… controllable. Bleach sitting in a bathtub for a bit before I scrub it thoroughly won’t burn when you leave it unattended.  You can’t over-mop a floor, but you can definitely oversalt a dish! So l leave the overly complicated trap-a-man cooking to my mother and sister, married 41 and 5 years respectively.

Dad’s Cold Leftover Burritos 

The one thing I did learn how to cook well and is my favorite dish of all time is costillitas (spare ribs) de puerco en salsa verde, or pork chile verde. Growing up, I looked forward to those nights that my mom would cook this delicious meal for my dad either for dinner or for his lonche. That’s the beauty of this dish, you can eat it for lunch in the form of a burrito or you can have a hot bowl of this green deliciousness along with a generous serving of white rice and beans. On days when he took pork chile verde burritos to his construction or demolition, lead and asbestos abatement job, my mom would wake up early in the morning and fill the house with intoxicating smells. Sometimes my dad wouldn’t eat all his lunch and he’d come home with one or two cold burritos in his lunch pail; I would always try to be the first to greet him so that he could hand me his lunch pail, ensuring that I’d get first dibs on one of his cold burritos. It was later in life when he let it slip that he would often stay a little hungry because he’d save a burrito for me and one for my little sister. It was completely unnecessary because my mom always made a big pot of chile verde and she could have made us 10 burritos, but he’d do it anyway because he loved how excited his little girls got over his cold leftovers

THE INGREDIENTS

Pork Chile Verde is what people call a guiso or guisado, a stew or cooked dish, usually a meat or protein of some sort cut into small pieces and slow simmered in a sauce, usually one with a bit of spicy kick. So this could be chicken in chile verde, or beef chile verde. If pork is the preferred protein, it can either be costillitas (pork ribs), spare ribs, or pork shoulder chunks. My son doesn’t like anything with bones so I make mine with pork chunks but if it were up to me, I’d make only costillitas. There is also my personal favorite, chicharrón en chile verde, made with the deep fried pork rind.  Gonzalez-Northgate Market sells this guiso which in my opinion is the 2nd best, my mom’s version obviously being the absolute best. My sister recently introduced me to pork belly chile verde. My kid sister is a total game changer!  

Tomatillos are of the nightshade family, sometimes called Mexican ground cherry or Mexican husk tomato. Tomatillos are a good source of dietary fiber, vitamin C and K. They have a husk that’s usually dry and resembles parchment paper. The fruit is green or purple with small seeds inside and they have a tart flavor. Tomatillos are native to Mexico and Central America. There is a smaller type of tomatillo called tomatillo milpero

so when mom finds a good sale, she’ll use the milpero kind instead. Some people can’t tell the difference but I can. When she makes this dish with tomatillo milpero, the sauce seems more delicate and authentic. The salsa is less acidic and if the tomatillos are roasted, it takes your dish to a whole other level! Tomatillo and tomatillo milpero can be dated as far back as 800 B.C. where excavations in the Mexican state of Puebla have shown that tomatillos were used as far back as that time.    

The way my mother roasts her ingredients is by placing a sheet of foil paper directly on her comal (smooth flat griddle) and constantly turning the whole tomatillos and other ingredients until everything is soft and has char spots here and there.

I have learned a slightly lazier (I chose to see it as a more effective, less time consuming) way of doing it, a “non-latino” or non-traditional way (my mom would call it a “gringa” habit) to reduce the cooking time as well as the possibility of burnt fingers and that is to cut the tomatillos in quarters, place them on a cookie sheet and stick it in the oven on broil for about 10-15 minutes. I take them out of the oven, turn the ingredients over a couple of times, and I put them back in the oven for another 10 minutes, depending on the amount of ingredients I am using. Sometimes I might leave them in longer or take them out sooner, this is one of those “Tu te vas fijando” situations that a lot of Latina moms like to use. This term in mom’s kitchen is like chef Roy Choi’s “Sohn Mash” flavor in the fingertips.  In her kitchen it literally translates to “you’ll observe along the way” so this is where your sense of smell, taste, and most importantly sight kick in since real measurements are almost non existent here. Pretty much if it looks like the picture above or the picture below, you’re doing alright!

The other ingredients on my roasting pan are chiles serranos, onion, and garlic. Again, this is another little trick I learned along the way. I used to add raw white onion and raw garlic to my blender just like my mom taught me, but somewhere along the way, I discovered that if you add the garlic and the onion to the baking sheet along with the tomatillos, it gives the salsa a slightly sweet and smoky taste. Just think about it, sure raw garlic will still give your food a great taste, but roasted garlic is just plain magical! And slightly caramelized onion is bound to play quite nicely with the sweet and sour taste of roasted tomatillos. 

As far as the types of chiles you use is completely up to you. You can go with jalapeno peppers which can be low to mildly spicy or you can go with serrano chiles which tend to be more on the spicier side. The great thing about a salsa verde guiso is that you can tweak it here and there to make it your own. Sometimes instead of adding cilantro and white onions to my salsa, I use roasted green onions. I do this for some of my poor, unfortunate friends who were born with an enzyme that makes cilantro taste like soap to them. I call my friends unfortunate because I love cilantro and couldn’t imagine hating the taste of it! 

Now, this next ingredient is a bit controversial for some people. My mom’s not-so-secret ingredient is a generous amount of Knorr-Suiza brand chicken bouillon. The reason why I think it is controversial is because this is a beef or pork dish so why would you add chicken bouillon? This is always a question that comes up when I teach my non-Latino friends this recipe. They ask, ‘Why not use beef or pork bouillon?” First of all, “is there such a thing as pork bouillon?” The answer is probably yes,  but I have never seen it in my mother’s, my grandmother’s or my numerous aunts’ kitchens so that’s not an option. I feel like beef bouillon just makes my food taste too salty so that is also not an option. I simply tell them what my mom told me, which is “Do you want your food to taste good or no?” Just don’t question it and add as much or as little as your batch of chile verde needs. “Tu te vas fijando.”  

It’s the most widely used ingredient in Mexican moms’ kitchens! Don’t use any other brand or you will offend your antepasados, your ancestors! Also, if you feel like your dish (chile verde or any other guiso) is missing something but you’ve already added enough salt, gradually add a bit of Knorr until it tastes just right. My Grammy taught me that!

The final ingredient in my opinion is optional and that is cumin. I am not a fan of too much cumin and cumin is one of those spices that one sprinkle too much and it overpowers your entire guiso. Too little and you can’t taste the difference. I would say to tread lightly with this spice.

TIME IT TAKES TO  COOK CHILE VERDE

Time it takes to cook this can vary by the amount you plan on cooking. When my mom makes it for the entire family, it can be a bit time consuming because you have to take the husk off of the tomatillos, pull the tails off the chiles and, the most time consuming part, cut the pork shoulder in small to medium pieces. When made with spare ribs, the carnicero (butcher) usually cuts the ribs for you so that saves time. However, pork shoulder takes less time to thoroughly cook than spare ribs. Spare ribs, you have to allow them to release all the fat and then you allow that same fat to essentially burn itself out, allowing the ribs to pretty much deep fry without adding more fat which gives them a nice, crispy outer layer while keeping the meat fall-off- the-bone tender. Sometimes when my mom is in a hurry, she cuts corners and drains the fat but that doesn’t allow for enough crispiness, in my opinion. Pork shoulder on the other hand, has less fat and will not need to cook as much, but you do have to add a little bit of fat or oil to get the browning of the meat. Once the meat is done and the salsa is well blended and added to the pot, it really only has to simmer on low to medium heat for about 15-20 minutes. Obviously the longer you allow it to simmer at low heat, the better this guiso comes out. Patience is truly a virtue with Mexican cuisine. It took hundreds of years for this recipe to be perfected, I think the man I’m trying to trap can wait a few extra minutes.

SIDE DISHES TO GO WITH PORK VERDE

Plain white rice was and continues to be a staple in my household. Especially when a guiso like this is on the menu for the day! In fact, you’re kind of expected to eat rice along with chile verde. If money was extra tight and mom only had enough to buy a small amount of meat, sometimes your plate mostly consisted of white rice generously smothered in salsa verde with like 4 or 5 chunks of meat. If money was extra, extra tight, a hearty portion of frijoles de la olla, fresh cooked beans, went a long way! And you can’t forget tortillas! I always chose flour tortillas over corn but every once in a while, when my mom would make handmade corn tortillas to go along with this savory piece of heaven, I’d make an exception and happily take my two (or more) corn tortillas!

LET’S GET STARTED!

I chose to make pork shoulder because that is the cut of meat that I had on hand. 

I used about a 3lb piece.

3lb pork shoulder (cut in small to medium chunks)

2 1lb packages of tomatillo milpero

½ of a white onion cut in quarters

4 medium to large cloves of garlic (less or more according to your preference but I recommend 2 cloves minimum)

1-1 ½ cups of cold water

7-10 Serrano peppers or about 10-15 jalapeno peppers

½ or a little less than ½ of a cilantro bunch 

½ teaspoon of oil or lard (if needed)

A pinch and 1tsp each of salt and pepper or to taste

Approx. 1 tbsp. or to taste of Knorr Chicken bullion

1/8 tsp. of cumin (optional)

Instructions

Preheat oven to broil setting.

Cut pork shoulder into small to medium sized pieces and season with a generous pinch of salt and pepper and set aside. 

Remove husks from tomatillos and pull the tails off of the chiles serranos. Rinse thoroughly. 

Since you’re using tomatillo milpero it isn’t necessary to cut them in quarters.

Peel garlic cloves.

Spread the tomatillos, quartered onions, garlic cloves and chiles serranos on a baking sheet and broil for 10-15 min. 

While the tomatillos broil, brown pork chunks until golden brown. Add additional teaspoon of salt and pepper to taste.

When tomatillos are done roasting, add ingredients to a blender that already has 1 cup-1 ½ cups of cold water. Note: Be very careful when using a glass blender because the hot ingredients can shatter the glass if you add them before the cold water. If possible, allow the roasted ingredients to cool down a bit before blending.  Also, be mindful of your chile amount. I would say to add a few at a time and stop when you achieve the level of heat you can tolerate. Sometimes you will use all your chiles and sometimes you might leave 4 or 5 behind. Along with tomatillos, chiles, onion and garlic, add the cilantro and blend to your heart’s content.

Once the salsa is blended, you will see that you made way too much. I don’t know how to fix this problem and neither does my mom. No matter how much I try to adjust the amounts, I always end up with way too much salsa. You can save part of the salsa for tacos or chilaquiles verdes (another one of my all-time favorite Mexican dishes!) later in the week or you can bless your other single friends so they too can have the base for their Trap-A-Man recipe. Add the salsa you are not keeping to the pork chunks, add a bit more salt, and slowly start adding the chicken bouillon. Allow it to simmer on low to medium heat for a few minutes and keep tasting to see if you need to add more salt or bouillon.

Once you achieve the level of yummy worthy of the praise of our Aztec ancestors, serve your man and watch him fall madly in love with your cooking.  I’ve yet to find the gentleman worthy of being served my very own trap-a-man recipe but if it worked for my mother and sister, it will work for me and you, dear reader. 

Works Cited

Choi, R., Nguyen, T., & Phan, N. (2013). L.A. son my life, my city, my food. New York, NY, NY: Ecco.

Young-jin, K. (2014, December 14). A chef’s dramatic LA journey. Retrieved March 07, 2020, from https://www.pressreader.com/korea-republic/the-korea-times/20131214/281964605531660

Unknown. (2018, December). Milpero Tomatillos. Information, Recipes and Facts. Retrieved March 07, 2020, from https://specialtyproduce.com/produce/milpero_tomatillos_8674.php

As I sat at the table surrounded by family members, I stared at the bowl full of hot stew in front of me. I looked around and could see adult family members enjoying this soup that was new and strange for me. As a kid, I was convinced it was one of those foods that only adults enjoy. My mom encouraged me to try it and with a deep breath, I grabbed my spoon and filled tiny drops of this broth. It wasn’t enough to get the full taste so I took another sip, this time filling the spoon. Instantly and unexpectedly, this dish named pozole had just become my favorite.

A bowl of prepared red pozole.

The fact that it was a popular dish in our Mexican culture had me confused as to why it took seven years for my mother to introduce this dish to me. I even felt a little resentment that I was not told about it a lot sooner. From then on, I had pozole as many times I could with the belief that I would be making up for all the times I missed out on it. My mom then started making it on my birthdays and soon, it became a necessary tradition for me to celebrate each year. My most memorable birthday with pozole was when I turned 15. It was a rainy day in February during my freshman year in high school as I walked home from school cold and soaking wet. I tried my best not to allow the weather to literally “rain on my parade”. As I opened the front door to my house, my cousin stood in front of me holding pink and purple balloons as I heard my mom and friends yell, “Happy birthday!” The smell of pozole instantly filled my nose and convinced me my birthday was in fact, not ruined at all.

From then on, whenever the topic of pozole was brought up between me and my friends, I would argue that my mother’s pozole was the best and that no one could top hers. Of course, my friends felt the same about their mother’s pozole and would argue the same. To settle this debate once and for all, I would invite my friends over for pozole whenever my mom made it. My friends would always ask, “What’s the special occasion?” since pozole is usually known to be served during celebrations but at this point, my mom was making it “just because”.

Once, I attended a friend’s birthday party where pozole was served. People around me saw that I was hesitant to try it as I only trusted my mom’s pozole. They tried convincing me it was delicious. To my disappointment, it wasn’t as great as my mother’s but I held back from arguing to avoid being rude and so I politely agreed. Ever since I have not tried other people’s pozole except for my mother’s. There was an exception though when my boss had someone make all the employees pozole as a gesture of gratitude during the week of Christmas. As much as I hate to admit, that pozole was better than my mother’s that I did not bother telling anyone that this pozole was better. This pozole was different though: it was green as opposed to my mother’s whose dish was red because of the sauce she used. I was amazed that there were other kinds of pozole! This green version of my favorite dish instantly took me back to 1^st grade when I had just finished reading Dr. Seuss’ “Green Eggs and Ham.” I had begged and convinced my mom to make me green eggs and ham at the time. Unfortunately, she can’t make me green pozole since she doesn’t know how to cook it.

Green pozole.

Although pozole is a popular Mexican dish served on special occasions, people still enjoy it on any typical day. If you’re lucky enough, you may even have a Mexican restaurant nearby that serves pozole freshly made on weekends. Usually Sundays after church many Mexican families go out to eat it. Sundays also became the time of the week that my aunts, uncles, and cousins would go over my Abuelita’s house to enjoy a bowl. I would wake up to the smell of pozole as it filled the house with its scrumptious scent. The smell was the best thing to wake up to.

The table was covered and full of napkins, soda, bowls, cups, tostadas, condiments, and of course, loved ones. It always seemed that we did not have enough chairs for everyone because of how crowded it was with family members. So, when one person was done eating, he or she would offer their seat to someone who was standing. Usually, the kids would sit at the same table in order to allow the adults to sit together and chat away. Even little cousins who were picky eaters liked pozole and would always ask for seconds. Our neighbors from different races and ethnicities would enjoy it as well. Every time pozole was made, we would invite them over or send some their way.

Table with pozole and garnishes.

As I got older, I realized soon my mom would not be able to cook pozole when she got as old as my grandmother who couldn’t cook pozole at her current age. I never learned to cook, not even my favorite dish. I was worried that my family’s recipe would be gone if I didn’t learn. So, at Christmas of 2019, I learned how to make my very first dish. It was easier than I thought but my mother made it difficult with her style of teaching. You see, most Mexican mothers do not use measurements when cooking. When explaining how to make something, they will always say to just “tanteale” which means to put however much of an ingredient you think is needed to cook the dish well. My mother explained to me that “you just feel it”. Since I never cooked in my 27 years of life, it was hard to sense when enough was enough but I managed to pull through. I was proud of myself for making a decent pozole that tasted very similar to my mom’s. I also felt relief knowing that I got the recipe down to pass down to our family’s future generations.

The History of Pozole (Warning: Not for the Weak Hearted)

The only thing I knew about pozole was its delicious taste, but I learned that there is more to it than just that. The term pozole comes from Nahuatl words such as pozole, pozolli or pasole. These words mean foam and it refers to the foam that is made when cooking pozole. In pre-colonial times, Aztecs were one of the many indigenous people of Mesoamerica that cooked pozole. Just like today, the Aztecs cooked pozole to celebrate special occasions such as a celebration for their god, Xipe Totec, who is said to have fed his first people with his own flesh. Because of this, Aztecs included a very unique ingredient in their pozole: human meat! Prisoners and slaves were sacrificed to obtain their flesh. When Spanish conquistadores arrived, they did not allow the practice of their cannibalistic rituals, so the Aztecs started substituting their human meat for pork or Xoloitzcuintles meat, a famous Mexican dog (sounds a little bit better than human meat, right?). Ok, but let’s not let these historic details keep us from enjoying a bowl of my mom’s pozole. Below is her recipe, human-meat free (insert sigh of relief here).

Ingredients

 Go to your nearest grocery store and get:

• 1 can of white hominy
• 2 lbs. of pork neck bone
• 2 lbs. of pork shoulder chunks
• 15 California chili pods
• 1 head of garlic
• 2 large onion
• Salt
• Radish
• Lemons
• Bag of tostadas

Recommend popular hominy that is commonly used in pozole.

Chili Sauce

First, you’ll need to make the chili sauce. My mom likes to make red pozole so this red sauce will help do just that. Devein the California chili pods. You can do this by using a knife to cut down the middle and scoop out the seeds using a spoon. Next, you’ll want to rinse the chili pods and soak them in hot water. Make sure to use enough water to cover all chili pods. Once they become soft, blend the chili pods in a blender with the garlic and 1 chopped onion.

Pozole

Fill a pot with 1/3 of water and bring water to a boil. While you’re waiting for the water to boil, rinse all of the pork meat and hominy. Add chili sauce, meat, and hominy once the water is ready. Don’t forget to add salt, (“tanteale”) and put as much salt as you’d like to achieve your desired flavor. Leave the stove on High and cook for 2-3 hours. Cut radish, cabbage, onion, and lemons and add to your bowl of pozole. Top off pieces of tostada with pozole if desired. Enjoy the smell of pozole as it fills your home.

Tostadas, cabbage, radish, and lime.

Prepare to join the debate of who’s pozole is better.

References:

Berkman, J. (n.d.). What Is Pozole? How to Make Delicious Mexican Corn Soup. Retrieved from https://blog.prepscholar.com/pozole-recipes

Cocking, L. (2017, February 28). A Brief History of Pozole, Mexico’s Take on Traditional Stew. Retrieved from https://theculturetrip.com/north-america/mexico/articles/a-brief-history-of-pozole-mexicos-take-on-traditional-stew/

Lopez-McHugh, N. (2012, May 21). Mexico On My Plate: Red Pozole and Its History. Retrieved from https://honestcooking.com/mexico-on-my-plate-red-pozole-and-its-history/

Mazatlan Post. (2018, July 17). Dark origin of pozole an emblematic Mexican dish. Retrieved from https://themazatlanpost.com/2018/07/16/dark-origin-of-pozole-a-emblematic-mexican-dish/

The sacred, religious, and cannibalistic origins of pozole. (2019, September 9). Retrieved from https://www.eluniversal.com.mx/english/sacred-religious-and-cannibalistic-origins-pozole

The Chocotorta is a very decadent and delicious Argentine chocolate cake dessert that is served during special occasions, birthdays and parties.  The Chocotorta, which is very similar to the Italian Tiramisu, was created sometime in the 1980s by Marité Mabragaña.  Ms.  Mabragaña, an advertising executive, is credited with coming up with the idea for the Chocotorta recipe so that she could combine two of her accounts, Mendizábal, makers of Mendicrim cream cheese, and Bagley, the makers of Chocolinas chocolate cookies, in one commercial.  The Mendizábal and Bagdley accounts were skeptical of the idea at first but were eventually able to be convinced by Ms. Mabragaña to join forces.  The idea

worked better than they had expected, turning the silky Chocotorta into one of the most beloved desserts.  Additionally, Ms. Mabragaña has also been credited with coming up with the concept of cobranding in Argentina.

Even though the Chocotorta has not been around for as long as other better-known desserts, I feel like I have been eating the Chocotorta for as long as I can remember.  I have eaten many versions of the cake but the one I always remember the most is the one my mother would make for us when I was a young child.  It was this silky, chocolatey, dulce de lechey party on my mouth.

My Mother

My mother is an amazing baker.  She makes really beautiful and elaborate cakes.  Family and friends are always asking her to make them cakes for all sorts of special occasions.  The interesting thing is that out of all of her awesome cakes, I always want her to make the very simple Chocotorta.   My mother would make the Chocotorta, and various versions of the dessert, for birthdays, holidays and many other festive occasions.  I have many wonderful memories of her mixing up the dulce de leche with the cream cheese in our small kitchen in Buenos Aires.  I would eagerly await to be able to lick the spoon and the mixing bowl after she was finished lathering the frosting on the cake.

            I reached out to my mom to discuss making this cake for my class project as well as ask for her help in putting this recipe together.  She found it interesting that, out of all of the different recipes that I could have chosen to make for this assignment, I would choose to make the Chocotorta.  This very simple, no bake cake is the one thing that takes me back to being a child, eagerly hanging around the kitchen waiting for my mother to allow to finally lick the spoon and mixing bowl.

My version of the Chocotorta did not come out as pretty and delicious as the ones my mother used to make.  I think it’s going to take some time for me to perfect the recipe and have it taste as good as my mother’s cake.  Maybe I’ll never make it as good as her and I am truly okay with that.  The upside is that I will keep eating my mother’s Chocotorta as long as she keeps making it.  I will also continue to shamelessly keep calling first dibs on that spoon and mixing bowl.

So, What Goes In The Chocotorta?

            Now that I have gotten your attention about how delicious this dessert is, I will discuss the ingredients that go in to the Chocotorta.  In order to have as many of the original items for the cake, I drove to an Argentinian market located in the City of Redondo Beach.  I was able to find the chocolate cookies, Chocolinas, and the dulce de leche made by the brand La Serenisima.  La Serenisima is my preferred brand of dulce de leche and so I was very happy that they carried this brand.  Unfortunately, the cream cheese made by the brand Mendicrim is no longer available, so I settled for the Lucerne brand.

For my version of the Chocotorta, I mix Kahlua in to the cups of coffee used to moisten the cookies.  This gives it an extra something that was not there in the original recipe.  I also sprinkle ground espresso beans in between the layers in order to balance out the sweetness from the dulce de leche.

Ingredients

1. 16 oz. dulce de leche (La Serenisima)
2. 16 oz. cream cheese
3. 18 oz. chocolate cookies (Chocolinas)
4. 2 cup freshly brewed coffee/espresso
5. 1/4 cup of Kahlua

For garnishing

1. grounded espresso

Dulce de Leche

The most important ingredient of the Chocotorta is the dulce de leche.  Without this ingredient, you are unable to have a proper Chocotorta.  My preferred brand of dulce de leche is La Serenisima.  I was able to locate this item from an Argentine market located in the City of Redondo Beach.

Mendicrim

The original recipe called for Mendicrim.  Mendicrim is a type of cream cheese that was made by The Mendizabal Company.   Mendizabal is no longer in operation.  The original recipe was purchased by the SanCor Company.  Sancor currently sells a similar version of the product.

For my recipe, I was unable to obtain Mendidrin, so I utilized the Lucerne brand of cream cheese.  The Lucerne cream cheese worked very well with the La Serenisima dulce de leche.  I was able to locate this item at an Argentine market located in the City of Redondo Beach.

Chocolinas

Chocolinas are simple chocolate cookies from Argentina. The cookies are not very great on their own. The cookies are chalky, dry, and leave crumbs everywhere; however, they are the perfect cookie for this recipe.  I was able to locate this item at an Argentine market located in the City of Redondo Beach.

Coffee

Coffee is also another very important part of this recipe.  It helps balance out the sweetness of the dulce de leche.  The coffee is utilized to moisten the Chocolinas before layering them into the pan.  You also use the coffee grounds in between the layers of the Chocotorta.  You are able to purchase this coffee at most supermarkets.

Kahlua

The original recipe did not include Kahlua; however, mine does.  The Kahlua gives it an extra something.  It makes the cake taste extra delicious.  This item is available at most supermarkets.

Directions

Chocotorta is incredibly simple to make. The only ingredients needed are dulce de leche, cream cheese, chocolate biscuits, Kahlua, coffee and a sprinkling of ground espresso.  Different versions of Chocotorta can be created, some use chocolate milk instead of coffee, others prefer to use heavy whipping cream, while others have their own favorite cookies to use.

Instructions

1. First, the dulce de Leche (I personally prefer La Serenisima) is mixed with the cream cheese in equal parts (I used 16 oz of each for this recipe) in a large bowl.  I would recommend using an electric mixer until smooth. Make sure that the mixture is not lumpy. Put the frosting aside once you finish mixing.
2. In a small bowl, mix the coffee with the Kahlua.
3. The chocolate biscuits are then soaked in the coffee/Kahlua mix.
4. Once the chocolate cookies are fully soaked, arrange them in a rectangular mold, forming a single layer, covering the entire surface of the mold.
5. Next comes a layer of the dulce de leche/cream cheese combination.  Make sure to slather it onto the layer of chocolate biscuits.  Spread evenly with a spatula.
6. Arrange another layer of the moist chocolate cookies.
7. Add more of the dulce de leche spread.
8. Make sure to sprinkle some of the ground espresso in between the layers.
9. You should repeat this process until it reaches your preferred height.
10. For garnishing, sprinkle the ground espresso over the last layer of dulce de leche.
11. Cover with plastic film and refrigerate overnight. It is really important to refrigerate for at least 8 hours.  The Chocotorta needs to set in the fridge in order for the layers to merge.

Notes

1. You can substitute the coffee mix for chocolate milk, especially if you are preparing it for children.

After waiting for what seems like an eternity (8 hours), you may take the cake out of the refrigerator and cut yourself a slice of heaven.  You can enjoy your piece of Chocotorta with a glass of milk, or as I do, a nice cup of espresso.

References:

An Argentinian Classic: Chocotorta. (2015). Retrieved from https://www.elebaires.com/an-argentinian-classic-chocatorta/

Chocotorta. (n.d.).  Retrieved from https://www.tasteatlas.com/chocotorta

Chocotorta. (n.d.).  Retrieved from https://es.wikipedia.org/wiki/Chocotorta

Chocolinas? Forgettable: Chocotorta? Extraordinary. (2019).  Retrieved from https://heated.medium.com/chocolinas-forgettable-chocotorta-extraordinary-c2a0b79242fd

Chocotorta – The Real Argentine Dessert. (2016).  Retrieved from https://vamospanish.com/discover/chocotorta-the-real-argentine-dessert/

A Little Sauce History
Whether it’s pasta with red, white or butter sauce, I think everyone will agree that Italian is a good old-fashioned comfort food! There are a couple names given to spaghetti sauce; Italians with roots straight from Italy call spaghetti sauce; ragù, sugo and salsa.  American Italians from the East Coast call it “gravy” as discussed in Lorraine Ranalli’s book, Gravy Wars: South Philly Foods, Feuds & Attytudes.  One thing is for sure, that Italians don’t have word or use “gravy” in Italian.  Italians only say salsa, or ragù or sugo, which mean “sauce,” regardless if it contains meat or not.

The differences:

Ragù implies that the sauce was reduced, i.e. the flavors are concentrated, and the ingredients are usually cooked for a long time. The resulting sauce is used to dress pasta, fregola, polenta, rice.  The Italian expression ‘ragú’ is derived from the French ‘ragout’-it is a thick stew of meat, poultry or fish with or without vegetables.

Sugo is often used interchangeably with ‘ragú’- different regions of Italy prefer one term above the other, but generally a ragú is cooked on low heat for a long time and the flavors are concentrated.

Photo by C.Gonzalez

Salsa or Pomodoro Salsa is an alternative to a long cooking sauce.  This simple type of spaghetti sauce is made with very few ingredients; fresh tomatoes, olive oil, garlic, onion, and fresh herbs (such as basil, oregano, and parsley) with a pinch of salt and pepper.  There is no meat or vegetables are added to this sauce.  This is an easy, fragrant and perfect summer sauce poured over any pasta.

Fettuccini Alfredo sauce is a big Italian myth along with its most famous use in Fettuccini noodle. The name “Alfredo sauce” is almost completely absent in Italy.  However, there are plenty of pasta sauces which are similarly based on the combination of butter and Parmigiano that are known as “al burro” with butter. In Rome, egg noodles with butter and Parmigiano are often called “alla Romana”, Roman style.

Did you know…

• A little history behind Fettuccini Alfredo is a bit of a mixed legend. In 1914, Alfredo di Lelio, a Roman restaurateur who was popular among American tourists, named his butter and cheese linguine after himself. According to the legend, the dish caught the attention of early Hollywood actors Mary Pickford and Douglas Fairbanks, who were in Rome for their honeymoon. When they returned to the US, the actors introduced the dish to their Hollywood friends, making it famous. In 1943 Alfredo di Lelio sold his restaurant, but the new owner kept the menu and is still in business under the name “Alfredo alla Scrofa“. In 1950, Alfredo di Lelio and his son opened a new restaurant in a different location and called it “Il vero Alfredo“, the real Alfredo, which is now managed by Alfredo’s nephews. Both restaurants are popular with North American tourists that want to taste the original Alfredo recipe. Besides these two restaurants, in Italy, “Alfredo” is just a first name (Alfred).
• Spaghetti with meatballs is an American invention. Yes, that right, only American Italians eat their spaghetti and meatballs.  If you ever get the opportunity to visit Italy, NEVER ask for spaghetti and meat balls. Spaghetti and meatballs are practically non-existent in Italy, instead, meatballs are eaten together with a side dish of  some type of vegetable or salad on their own.  There are  many variations of meatballs or as the Italian call them ‘polpette’, are found almost everywhere in the Italy. As the Italians assimilated into the American culture, they also began to switch to a large single course (as opposed to multiple smaller courses). This resulted in the combination of spaghetti and meatballs in a rich tomato sauce, which turned into the iconic dish we all know today; spaghetti and meatballs.
• When it comes to cuisine, Italians take things quite seriously. The main meal of the day occurs at lunch, also known as il pranzo, or ‘the lunch’. This mean starts with antipasti, commonly referred to as appetizers in America. Antipasti consists of hors d’oeuvres such as olives, cheese, and salami. The first course, il primo, follows with delights such as pasta, or minestrone; a type of soup. Afterwards, il secondo, and the main course, arrives. Meat, fish, and a vegetable-dominated salad are served during this period. To conclude the overall meal, fruit, dessert, and espresso are served.

My story

I grew up on the Eastside of  Los Angeles with my big Italian family.  Most of our family lived within a block and a half radius from each other.  As I grew into a young girl, I hung out in the kitchen with my mom, aunts, and grandmother; where life was shared, and recipes were passed down over the years.  Understanding who we are and where we came from is important in how we pass down those special traditional dishes.  My sisters’ brother, and I are first generation born here in the United States.  My grandparents and my parents, and their siblings were all born back in Italy.  At times it felt like a little Italy when were all got together, which was all the time.

The one dish I loved the most was my grandma Nani’s pasta with red sauce.  This was our family favorite dish and still is.  We all knew when she was cooking her sauce because we could smell it while we all played outside.  The smell of simmering spaghetti sauce still takes me back to the great days of when we would all run it and fight for a seat about the table to eat her pasta with meatballs. Tutti a tavolo (everyone to the table)! Is something my grandma and mom call out when our meal was ready.

But, aside from my family, our neighborhood, especially on my block; there were families of various nationalities; Polish, Japanese, German, but majority were Mexican.  I loved growing up and hanging out at each other’s houses.  That’s how I was introduced to spicy Mexican food.  I love the heat of the spicy peppers.

When I got married and had a family of my own, I learned how to make my mother’s spaghetti sauce.  I wanted them to enjoy that rich flavorful taste that I grew up with and loved.  As the years passed the recipe took on a new tradition; my new tradition.  I tried to stay as close to their recipe as possible but growing up on the Eastside of Los Angeles my taste for spicy foods became a part of my life which extended into my cooking the kitchen.  Not only did my taste change my life did as well.  When my household went from a two-parent household to a one parent household, which meant I had to cut down on meal preparation time to cooked meals for my kids.  As a single working mom, with two kids, homemade spaghetti sauce and meatballs from scratch was a very time-consuming process and I had to restructure and prioritize my time.  I found that some canned tomato sauces had good flavor and began to use them in my sauce.  One weekend was making my sauce and did not have enough canned diced tomatoes so I decided to substitute one can with RO*TEL green chilies. My kids also like spicy food so this was a bit of an experiment as I did not know how my kids would react to this little surprise.  I served it to my kids, and they loved it.  Now, I know it would have to pass the “mom” test.  I invited my mom over to sample my “new and improved” sauce, and much to my surprise my mom loved it.  As a matter of fact, my mom and sister use my recipe when they make their Sunday dinners or when we have our family get together, they always ask me to bring the pasta with my sauce.  Maybe this easy recipe will inspire you to create your own new traditions.

Ingredients

1 – 24 oz. can Del Monte  or Hunt’s Tomato & Basil Pasta Sauce

1 – 14 oz. can Del Monte Diced Tomatoes with Basil, Garlic & Oregano

1 – 10 oz. can RO*TEL Original Diced Tomatoes with Green Chilies

6-10 large leaves of fresh basil, torn, or 1 Tbsp. dried basil

1 tsp. dried oregano or Italian seasoning (optional)

Salt and pepper to taste (optional)

10 – 12 Meatballs (Costco or any type of cooked meat)

1 lb. pasta or spaghetti

Grated Parmesan or Pecorino Romano cheese

Directions

1. 

   Photo by C.Gonzalez

   In a medium/large saucepan pour in the canned pasta sauce, diced tomatoes, and the RO*TEL green chilies, Basil or you favorite Italian spices, and simmer on a medium heat.

   At this point you can add in the meatballs or half cooked sausage (I usually partially cook them in the microwave to cut down on the cook time) into the simmering tomato sauce for 30 – 40 mins.  Until the meats are completely cooked.

2. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, according to the direction on the package. Drain.
3. Stir tomato mixture into pasta and season with salt and pepper. Toss warm pasta with Grated Parmesan or Pecorino Romano cheese to taste cheese in a large bowl.

The nutritional benefits of spaghetti sauce:

Photographer unknown

If you’re like me and don’t have a lot of time and the inclination of how to make your own pasta sauce there are some types of canned pasta sauce are relatively healthy.  Check the fat, sugar, sodium and calorie contents on the nutrition facts label to find the healthiest variety of the type of sauce you are considering.  Red sauces are low in saturated fat and all offer plenty of vitamins A and C and lycopene, an antioxidant. Adding extras such as cheese, meats, and cream add calories, salt and saturated fat.  Look at the daily value percentages too. A daily value (DV) of 15 per cent or more for vitamins A and C mean that one serving is a good source of those nutrients.

One last tip: Although nutrition information typically provided for 1/2 cup of pasta sauce, most people pour at least one cup on their noodles. So you’ll need to double the numbers.

References:

Author, Speaker, Voice-over. (n.d.). Retrieved from http://lorraineranalli.com/

Bowen, D. (n.d.). Ragù Around Italy. Retrieved from https://www.saveur.com/article/Kitchen/Ragu-Around-Italy/

Duggan, T. (2012, January 20). SEDUCED BY SUGO / Long-cooked Italian sauces captivate chefs and diners. Retrieved from https://www.sfgate.com/recipes/article/SEDUCED-BY-SUGO-Long-cooked-Italian-sauces-2647395.php

Blair, Blair, Wallace, W., Finkle, J., Sullivan, R., Sheila, … Chelsea C. (2019, May 27). 5-Ingredient Pasta Pomodoro Sauce. Retrieved from https://www.theseasonedmom.com/5-ingredient-pasta-pomodoro-sauce/

Ristorante di Roma – Alfredo alla Scrofa. (n.d.). Retrieved from https://www.alfredoallascrofa.com/chi-siamo

Il Vero Alfredo “The Real Alfredo”. (n.d.). Retrieved from http://www.ilveroalfredo.it/index-eng.htm

The Advantages of Tomato Sauce. (n.d.). Retrieved from https://www.livestrong.com/article/522521-the-advantages-of-tomato-sauce/