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I found this Chimole dish while traveling accross the Yucatan peninsula, it is sometimes referred to as “Relleno Negro”. In homes on the Yucatan, like many here in the U.S. around the holidays there is typically an abundance of leftovers. Making chimole is a nice change from the usual round of casseroles, soups, sandwhices and other common turkey encores.
This can easily be made ahead to reheat out on the trail.
Chimole:
6 Cups leftover cooked turkey, skinned, boneless and shredded (dark meat is my favorite)
8 cups turkey or chicken broth
1/4 cup “Recado Negro” seasoning (SEE BELOW)
2 hard boiled eggs, sliced for garnish
RECADO NEGRO: This makes more than the recipe requires but by making alot you can freeze and use in future applications.
1/2 Tbs achiote seeds
1/4 cup sweet orange and lime juice combined
1/2 pound dried ancho chiles (seeded and deviened)
1 ea. clove spice
4 ea. allspice berries
1/2 Tbs black pepper
1/2 Tbs dried marjoram
1/2 tsp whole cumin seeds
1 head garlic, peeled
Recado Directions: Place the achiote seeds in a small bowl and cover with the juice. Allow to soak for 2-3 hours. Toast the chiles just until they give off their fragrance and cover them in a small amount of hot water until they soften. Drain them well. Place all the ingredients in a food processor or powerful blender. Blend until it forms a thick paste the consistency of chilled cookie dough.
For the CHIMOLE: Heat the turkey in the broth. Dissolve the recado with a bit of broth, add back to the turkey and broth. Let simmer and cook until a slightly thickened consistency is achieved. Serve with plenty of warm tortillas and cerveza.
Live well, eat well, wheel well and responsibly of course! See you on the trail!
2005 W 33rd Denver, CO (corner of 33rd and Zuni)
Oscar pouring up the tequilla.
Nestled off the beaten path and situated in a quaint little neighborhood just west of downtown Denver is a gem of a traditional family Mexican Restaurant. The Aguirre Family has been serving up traditional foods of their native Mexico in this spot since 1985 in the Highlands neighborhood. A close knit community and close knit family is what they are about.
Rosa Linda’s has many local and national accolades for their contributions to the community as well as food awards, recently recognized in the Wall Street Journal as top 15 Nachos to Hispanic Magazine in 1991 as Top 50 Hispanic Restaurants. They are most notably known in the Denver community for their service of feeding over 2000 homeless people during their Annual Free Thanksgiving Feast. With help from local community friends and business’ this is an unparallel event of substantial giving and show of volunteerism.
Oscar Aguirre, a former student and graduate of Johnson & Wales University (2001) went to culinary school to assist in making his family’s business stronger and more diverse. The fruits of his labor have brought tremendous benefit to the restaurant as a whole with little physical aesthetic upgrades to the location as well as menu diversity. One of the only Mexican restaurants I know of that can claim a full service traditional Mexican Vegetarian menu as well as having a Certified Healthy section too. …ah dios mios…que bueno por todos!
Rosa Linda’s tequila menu is hard to be rivaled with only two locations that I know of in the Denver area even remotely having equal diversity. I just might have to check this out more in depth over the next few weeks and get back to you. I will also say that Oscar is quite the tequila aficionado and can talk you through a tasting like a master sommelier talking about wine.
The tequilla we did try that day was an Clase Azul Silver as well as Tres Mujeres Anejo. A far cry from the Cuervo or Mezcal of my younger days. Wow….each had such unique attributes. Essence of apple with port wine and oak aromas. Certainly no need for the lime and salt as these aren’t for slamming down these are the types of tequillas that are meant to be sipped, enjoyed and appreciated.
I was fortunate enough that day to have dropped in just as a fresh pot of Menudo con Posole was finshed. “Mom has just finished Menudo Rojo, you want some” Oscar said….in my hearty back east manner I said “are you kiddin’ me…of course”! I just lavish the thought of enjoying a fresh bowl of menudo. Muy bien!
Another really neat event Rosa Linda’s does is a fundraiser for local artisan, Stevon Lucero www.StevonLucero.com a visual mystic in his own right. The Metarealism and Neo-preColombian styles portrayed in his works have an eclectic insight of Mayan and Aztec influence that is just mind bending! His work is truly from pure visions of the ancients expressed in vivid display of colors, shapes and visual stories. His works can be found adorning the restaurants walls.
I am proud to know the Aguirre family personally, as they all work at the restaurant in one capacity or another. I think that in part certainly has something to do with them being recognized as one of the best Family Friendly Restaurants in the area.
So stop on by this quaint little place nestled minutes away from the hustle and bustle of the big ol’ cow-town’s downtown Denver. Whether alone or bringing the whole family the Aguirre family will accept you with open arms. If Oscar is around I would most definitely inquire about a tequila tasting, one that would be unforgettable…. unless of course you drink too much!
Eat well, wheel well and responsibly of course! We’ll see you on the trail.
See the recipes aqui (here):
O.K. So here is a follow up and praise to my favorite latino food menudo. Menudo is said to have hangover curing characteristics. The medicinal broth made with the second and third section of cows stomach (tripe), hominy and chiles replenishes vitamins A and C. The posole soothes the stomach and stimulates the gastric juices. Here is the recipe to acquire all the parts and pieces to make this awesome dish at home. I guess this one is not for the faint of heart….I could see this being a great warming and hearty fall or early spring dish out on the trail. You may have to be a little adventerous as most regular grocery stores may not have some of the ingredients. Get out of your comfort zone and head to the “barrio” (latino neighborhood) to a “carneceria” (latino meat market)
10 Cups Water
2 Pounds Tripe (Honeycomb is the best)
1 Pounds Cales feet (have the butcher cut into 1/2 inch sections)
1 Medium Onion, Diced Small
10 Cloves Garlic, Chopped
3 Cups Hominy (canned), Drained
1/4th Cup Good Red Chile Powder
1 Tablespoon Kosher or Sea Salt
Garnishes and Condiments:
Flour Tortillas, Chopped Onion, Marjoram Flakes (dried), Red Pepper Flakes and Limes
Also a cold refreshing Tecate or Negro Modelo goes well with this dish.
Method of Preparation: In a large pot combine the water, tripe, calves feet, onion, chile powder, garlic and salt. Bring to a boil. Cover the pot, lower the heat to a simmer and allow to simmer for 3 hours. Add the himiny and cilantro, return to a boil for 5 minutes. Place the condiments in seperate small bowls for use by your guests. Serve the menudo in bowls with the flour tortillas as a side.
