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Creativity Takes Courage’s Fresh Family Recipes
How appropriate that the Fresh Family Recipes in our art issue come from Cultural District favorite, Don Artemio, and its little sibling, Dos Mares?
Chef Juan Ramón Cárdenas and his son, Chef Rodrigo Cárdenas, are known for their contemporary approach to Mexican cuisine. They have shared three recipes with us that are sure to entice your family and friends’ palates.
Lamb “Doves”
In Chef Juan Ramón Cárdenas’ hometown of Saltillo, tacos made with flour tortillas are called “palomas” or “doves.” The original recipe calls for cabrito, or kid goat, but Chef Cárdenas suggests substituting lamb for kid goat, as it’s difficult to find kid goat in family-friendly amounts.
Ingredients
For the árbol chile salsa
1 tablespoon oil
8 dried árbol chiles
8 green tomatoes
¼ onion
2 cloves garlic
salt and pepper to taste
For the cabbage salad
½ of a green cabbage, sliced into thin ribbons
½ of a red cabbage, sliced into thin ribbons
1 large tomato, cut into small cubes
¼ cup olive oil
2 to 3 tablespoons lime juice
salt and pepper to taste
For the palomas (doves)
1 ½ cups lamb confit (see recipe below)
6 to 8 flour tortillas
sliced avocado
Directions
For the salsa
Heat the oil in a skillet over medium-high heat. Fry the dried chiles until they turn from red to brown. Remove the chiles from the skillet and place in a blender with the green tomatoes, onion, and garlic cloves until smooth. This will last in the fridge for 3 to 4 days.
For the cabbage salad
Mix all ingredients in a large bowl. Refrigerate for at least 30 minutes.
For the palomas
Pour the salsa into a large skillet over medium-high heat and add the lamb confit; stir to combine. Cook, stirring frequently, for about 8 minutes, or until the liquid has reduced and the mixture looks dry.
Heat the flour tortillas and fill with lamb confit in salsa. Place the tacos on a comal or griddle over medium heat, and toast lightly on each side.
Serve the palomas with the cabbage salad and sliced avocados. You are welcome to add your favorite salsa. Serves 4.
Lamb Confit
A confit is a well-seasoned piece of meat cooked slowly in its own fat. As lamb fat is hard to find, substitute lard or beef tallow. [Editor’s Note: Yes, this sounds rich. It is. However, you don’t use a lot in the recipe, and it freezes beautifully. Additionally, I adapted Chef Juan Ramón Cárdenas’ recipe to make it more family-friendly.]
Ingredients
2.5 to 3 pounds of lamb shoulder chops
1 heaping tablespoon of kosher salt
2 cups lard or beef tallow
2 cups neutral oil, like canola
Directions
Rub the lamb all over with the salt. Place them into a resealable bag and refrigerate overnight.
Place a large pot over medium-high heat. Add the lard or tallow and the oil. Once the lard or tallow has melted and the mixture is shimmering, pat the lamb pieces dry and add them to the oil mixture. Reduce the heat to medium-low to low, depending on your stove, and cook the lamb for 3 to 4 hours, or until the bones slide out of the meat. If you have a meat or frying thermometer, keep the oil between 190° and 199° during cooking.
Remove the lamb from the pot. [Editor’s Note: I placed the lamb on a rack that had been placed on a baking sheet lined with paper towels and allowed the lamb to drain.]
Cut the meat into small pieces or shred it. The confit will keep in an airtight container in the refrigerator for 4 to 5 days or can be frozen for use within 6 months.
Ceviche a la Mexicana
Ingredients
6 to 8 ounces firm, white fish (such as snapper, halibut, seabass, grouper, or mahi mahi), cubed
¼ of a yellow onion, thinly sliced
1 jalapeño, seeds and ribs removed, sliced
1 Persian cucumber, diced
1 ripe tomato, seeded and diced
2 tablespoons chile sauce from palomas recipe (optional)
½ cup lime juice
2 teaspoons olive oil
salt and pepper to taste
1 scallion (green onion), sliced
¼ peeled beet, grated (garnish)
¼ peeled carrot, grated (garnish)
Directions
Mix the onion, jalapeño, tomato, and cucumber in a bowl.
In another bowl, combine the lime juice and chile sauce (if using), then add the fish so it can “cook” in the mixture. Refrigerate for at least 30 minutes and no longer than 4 hours.
Before serving, combine the marinated fish with the vegetables and season with salt and pepper. To serve, place on a plate or in a pasta bowl, then drizzle with olive oil. Garnish with the grated carrot, beet, and scallion. Serve with good-quality tortilla chips. Makes enough for 2 as an appetizer.
Ceviche de Coliflor (Vegan)
Ingredients
1 white cauliflower, cut into small pieces
½ red onion, thinly sliced
1 serrano chile, thinly sliced
½ cup lime juice
1 teaspoon kosher salt
½ bunch cilantro leaves, chopped
1 large mango, cubed
1 Persian cucumber, grated and drained
½ peeled carrot, grated
½ cup corn kernels
2 tomatoes, seeded and diced
salt and pepper to taste
Directions
Bring a large pot of salted water to the boil. Cook the cauliflower for 4 to 5 minutes, or until tender. Drain, place in a large bowl, cover, and refrigerate.
Once the cauliflower is chilled, add the onion, serrano, lime juice, and kosher salt and stir to combine. Refrigerate for at least 30 minutes or no longer than 4 hours.
Before serving, add the cilantro, mango, cucumber, carrot, corn, and tomato to the bowl with the marinated cauliflower, then toss to combine. Season to taste. Serve with tortillas or as a salad. Makes enough for 8 as a starter or 4 as a salad.
