Abuelita Full of Life - Illena de Vida

April 22, 6:57 PMPhoenix Mexican Food ExaminerSunny Conley

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"Abuelita: Full of Life" is a heartwarming, loving story of cultures and generations.

“She cooks chiles that make everyone sneeze.”
“Cocinca chiles que les hacen estornudar a todos.”
From “Abuelita: Full of Life-Llena de Vida” – by/por Amy Costales

Once upon a time but not very long ago, a little boy’s abuelita (grandmother) moved from Mexico into his family's home in the United States.

José was skeptical at first to have this new addition to the family, especially since Abuelita would be sharing his bedroom, which meant moving his stuffed dinosaurs to make room for her candles and moving his bed under a window to make room for hers. But in time, José appreciates and grows to love Abuelita.

“She is old, but she is lively. Her skin is wrinkled, but soft to kiss. She is frail, but her hugs are strong. Her voice, is soft but it is heard clearly…She whispers stories in the dark of the night…knits…counts beans with my little sister...braids chiles.”

José is introduced to Mexican music that plays daily from Abuelita’s favorite radio station. Although she claims to be too old to enjoy Jose’s music – reggaetón, “she taps her toes…when she thinks he isn’t looking.”

Abuelita plants a garden – corn, tomatoes, pumpkin, and chile. She makes tamales, cinnamon-spiced hot chocolate and “cooks chiles that make everyone sneeze.”

“Abuelita: Full of Life-Ilena de Vida” (Luna Rising, 2007, $14.95), written by Amy Costales, tells a heartwarming, loving story “of cultures and generations discovering that there is so much to be learned from each other and that we aren’t so different all.” The book is colorfully illustrated with warmth and detail by Martha Avilés. Although written for children, adults will also enjoy Abuelita's story – especially for those of us who wish to learn and practice Spanish. And the cover is so delightful and sweet that I plan to frame it to hang in my cocina.

Missing from this enchanting story are recipes but don’t let that stop you from purchasing a copy. “Abuelita” is delicioso, spicy and as savory as the “Abuelita-style” recipes I share here.

Chile Rellenos

12 Anaheim chilies
1 plastic bag
1/2 lb. jack cheese
6 eggs
1/2 cup all-purpose flour

Roast 12 Anaheim chilies under the broiler turning frequently until skin is charred. Put chilies in a heavy-duty plastic bag for 10 minutes to steam. Cool slightly. Peel charred skin off roasted peppers. Cut jack cheese into oblong cubes. Make a small vertical incision near the chile stem and insert cheese to stuff.

Separate six eggs (whites and yolks). Put whites in large bowl and beat well until fluffy and stiff, then slowly add yolks. Cover chiles with flour, dip in egg batter and fry in vegetable or canola oil until golden brown. Lay them on a paper towel to drain oil and serve hot!

Chile Relleno Sauce

1 medium/large white or yellow onion
Vegetable or canola oil
1 clove of garlic, peeled and crushed
1/2 teaspoon salt or to taste
Red chile pepper powder or cayenne
3 plum tomatoes
1/4 cup of water

Slice onion and fry in vegetable or canola oil. Add crushed garlic, salt, and chile powder.
Cut 1/8-inch slices of three plum tomatoes and add to mixture. Add 1/4 cup of water and simmer on low heat for five minutes. Serve over hot Chile Rellenos.

Chile Cheese Sweet Corn Tamale Pie

1 1/2 cups yellow corn meal
1/2 cup flour
1 (8 oz.) can diced medium-hot green chiles
2 cans of sweet cream style corn
1/2 cup sugar (or Splenda)
1/3 teaspoon salt
2 oz. of unsalted butter or margarine
8 oz. jack cheese.

Mix yellow corn meal and flour in a bowl. Add chiles and two cans of sweet cream style corn to the bowl. Mix well. Add 1/2-cup sugar (or Splenda) and 1/3 teaspoon of salt and mix. Melt unsalted butter or margarine. Mix it into corn meal ingredients. Preheat oven to 450 F. degrees.

Pour mixture into a baking dish or 8-9 inch pie plate and add at least 8 oz. of jack cheese. Then add the other half of the mixture and add remaining cheese. (Layer cheese as you would a lasagna dish.) Put oven dish in the oven to bake 25 to 30 minutes or until golden brown. Serve hot.

Hot Sauce Mexican Chicken (Serves 6)

6 chicken breasts
½ cup flour
1 teaspoon powdered garlic
1 teaspoon Hungarian paprika
1 teaspoon ground black pepper
Butter
1 (10 ¾ ounce) can cream of chicken soup
1/3 cup hot sauce
1/3 cup water

Mix flour and spices. Dip chicken in flour and fry lightly. Place in baking dish. Top with any remaining flour mix. Add pat of butter. Mix remaining ingredients for sauce, cover with sauce. Bake at 350 degrees F. for 1 hour. Serve with rice or noodles.

Sopa (Spanish Rice)

2 cups white rice
About 4 tablespoons of corn or vegetable oil
4 cups water
1 teaspoon salt
2 chicken bouillon cubes
Dash of chicken bouillon powder
1 or 2 teaspoons of cumin powder (cumin seeds are fine in place of powder)
1 cup favorite Picante sauce (preferably medium-hot)
2 or 3 long green onions cut into 3 or 4 pieces
About 1 cup of peas
About 1 cup of chopped carrots

In a medium saucepan, add oil and warm. Add white rice and stir until rice turns (toasts) a medium brown. Add the water, salt, bouillon, onions, cumin, peas, carrots, and lastly add the Picante sauce. Bring all ingredients to a boil, then lower flame to low to medium heat. Cover saucepan and simmer for about 15 to 20 minutes. Then turn off heat and keep covered. Leave covered for about another 10 to 15 minutes before serving