Mexico: One Plate at a Time with Rick Bayless Recipes

Mexico: One Plate at a Time with Rick Bayless - Pork Picadillo-Stuffed Chiles)

Stuff each well drained chile with about 1/2 cup of cool pork filling, then slightly overlap the two sides of the incision and pin them back together with a skewer or 2 toothpicks.  For the greatest ease in battering and frying, flatten the chiles slightly, place on a parchment-lined baking sheet and freeze for about 1 hour to firm.

Mexico: One Plate at a Time with Rick Bayless - Chipotle-Roasted Tomatillo Salsa)

Spread the onion and garlic on another baking sheet, slide into the oven and roast for about 15 minutes, stirring every few minutes until the onions are golden—they’ll look a little wilted with a touch of char on some of the edges.  The garlic should feel soft and be browned in spots. Cool.

Mexico: One Plate at a Time with Rick Bayless - Guajillo Chilaquiles)

Toast the chile pieces a few at a time in a dry heavy skillet or on a griddle heated over medium, pressing them flat against the hot surface with a metal spatula until they are aromatic, about 19 seconds per side. In a bowl, rehydrate the chiles for 20 minutes in hot tap water to cover; place a small place on the top to keep the chiles submerged.

Mexico: One Plate at a Time with Rick Bayless - Chillied Peanuts and Pumpkin Seeds)

In a medium bowl, toss the peanuts with the lime juice until all have been moistened. Sprinkle evenly with chile, then toss until the chile evenly coats the nuts.

Mexico: One Plate at a Time with Rick Bayless - Tequila Infused Queso Fundido)

Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted—too long over the heat and the cheese will become tough, oily and stringy.

Mexico: One Plate at a Time with Rick Bayless - Black Bean Bathed Enchiladas)

Mexico: One Plate at a Time - Honey-Grilled Plantains with Toasted Pecans, Cream and Berries)

In a large (10-inch) skillet over medium heat, melt the butter.  Add the nuts and stir until toasty smelling, about 4 minutes. Stir in the honey, tequila, black pepper and a good sprinkling of salt. As soon as the honey begins to simmer, reduce the heat to low and keep warm.

Mexico: One Plate at a Time with Rick Bayless - Cheese-Stuffed, Bacon-Crusted Shrimp)

Mexico: One Plate at a Time - Yucatecan Black Bean Dinner)

Rinse the beans, then scoop them into a large (6-quart) pot (preferably a Dutch oven or Mexican earthenware olla) and add 2 quarts water. Bring to a boil, then reduce heat to medium-low and simmer, partially covered for 1 hour.

Mexico: One Plate at a Time - White Chocolate Xtabentun Ice Cream)

Makes 1 quart

Set up a 4-quart saucepan, filled halfway with water, into which you can nestle a 3-quart stainless steel bowl.  Bring the pot of water to a boil over high heat while you're preparing the custard base.