This Mother’s Day do something special for the Mom in your life. Why not surprise her by doing the cooking and preparing a delicious meal. Whether you celebrate in the style of mother or mamá,  Chef Eduardo Ruiz,  of the popular restaurant Corazón y Miel in Bell, CA, shares recipes for some of his favorite dishes –  Costillas a la BBQ y Miel,  Codorniz en Ají Verde and Huevos “A la Madre” – all prepared using the authentic Mexican sauces LAS PALMAS.

In Central America and Mexico Mother’s Day falls on May 10, in the U.S., Puerto Rico, Venezuela, Uruguay, Perú, Chile, Colombia and Cuba, it’s celebrated the second Sunday in May. This year as it happens May 10 is the second Sunday in May, so we’ll all celebrate!

LAS PALMAS sauces are prepared with tomatoes, tomatillos and real peppers, along with ingredients and species that have been a part of Mexican cuisine for centuries.  At the same time the recipes have been passed on from generation to generation; for that reason these dishes have a genuine Mexican flavor.

HUEVOS “A LA MADRE”
Developed by Chef Eduardo Ruiz

Course: Main
Number of servings: 6
Preparation time: 20 minutes
Cook time: 60 minutes

INGREDIENTS

For the “a la madre” sauce
⦁ 2 tomatoes, heirloom or roma
⦁ ½ onion, yellow
⦁ 4 garlic cloves
⦁ 2 jalapeños, deseeded
⦁ 1 tablespoon canola oil
⦁ 3 dried ancho chilies
⦁ 6 chile de árbol peppers, (if you want it hot!)
⦁ 1 (28 oz.) can of LAS PALMAS Red Chile Sauce

For the Frijoles Leche de Ajo
⦁ 1 can of LAS PALMAS Chili Beans
⦁ 6 garlic cloves
⦁ 3 tablespoons olive oil
⦁ 8 ounces milk
⦁ Salt, to your desired taste

For the Final Dish
⦁ 12-16 organic eggs
⦁ 12-16 tostadas
⦁ 8 ounces queso casero, or queso fresco
⦁ 2 avocados
⦁ 1 bunch of cilantro, freshly chopped

DIRECTIONS

1. For the “a la madre” sauce:
⦁ Thoroughly wash the tomatoes, onion and jalapeños, you may also rinse your dried ancho chilies at this time. Set aside to dry.
⦁ Preheat a grill or cast iron skillet, and while you are waiting for that to come to temperature, quarter tomatoes, onion, and jalapeños. Keep garlic cloves whole.
⦁ Place all the fresh, washed vegetables on the hot grill or cast-iron, leaving them on until they are fully charred. Usually around 10-12 minutes. Once they are all charred set aside.
⦁ In a small sauce pan, place dried ancho chilies and fill with water, covering the chilies about once inch. Bring to a simmer for about 15 minutes or until chilies are soft.
⦁ Once chilies and charred vegetables are ready, place into a blender along with the LAS PALMAS® Red Chile Sauce and about 1/2 cup of the cooking water from the dried ancho chilies.
⦁ Once the ingredients are smooth you can add sea salt to your liking.
⦁ Place sauce into a clean sauce pan and hold on low heat until it’s time to build the final dish.

2. For the frijoles leche de ajo:
⦁ In a heavy bottomed sauce pan, place the olive oil with the 6 garlic cloves. Set your stove to the lowest possible heat level.
⦁ Allow the garlic to cook very slowly (about 15 minutes). Once garlic is soft add the LAS PALMAS® Chili Beans and heat in for about 10 minutes. Puree using a blender or hand blender, adding milk in in slowly to turn the beans into a beautiful puree. Leave on low heat until you are ready to make final dish.

3. For the eggs:
⦁ If serving a larger group we recommend cooking your eggs to a soft scramble. If you are a pro! Cook your guest’s eggs to their liking.

4. For the final dish:
⦁ You will need a plate for each guest. Smear a small amount of the frijoles leche de ajo on each plate and place your favorite tostada brand on top. This is so that the tostada doesn’t slide off the plate. Then, using a large spoon place a hearty amount of beans on top of each tostada. Follow the same process with the following eggs and tostada.
⦁ Cover each tostada tower with the salsa “a la madre”. Garnish each tostada with crumbled queso fresco, avocado slices and freshly chopped cilantro.

COSTILLAS BBQ y MIEL
Developed by Chef Eduardo Ruiz

Course: Main
Number of servings: 8
Preparation time: 50 minutes
Cook time: 3.5 hours, including oven time

INGREDIENTS

For the Ribs
⦁ 2 racks of baby back ribs
⦁ 2 onions, yellow
⦁ 3 tablespoons salt

For the BBQ sauce
⦁ 1 (28 oz.) can of LAS PALMAS Red Chile Sauce
⦁ 12 oz. chipotles in adobo
⦁ 8 ounces ketchup
⦁ 12 ounces apple cider
⦁ 4 ounces brown sugar
⦁ 16 oz. Mexican beer
⦁ 1 teaspoon onion powder
⦁ 1 teaspoon garlic powder
⦁ 1 teaspoon smoked Spanish paprika
⦁ ½ cup honey

For the Garnish
⦁ ¼ cup honey

DIRECTIONS

1. For the ribs: Have the butcher cut your two baby back or St. Louis rib racks in half. This will give you 4 half racks to present to guests.
⦁ Preheat oven at 350℉.
⦁ Cut onions into thick half-moon slices. Place onions into a deep oven-safe dish or baking dish.
⦁ Rinse your rib racks thoroughly with cold water and pat dry with paper towels. Coat the ribs evenly with salt. Place the ribs in the deep oven-safe dish and top it with the onions, feathering the racks so that they cover the whole dish. Cover tightly with foil. If foil touches the top of the rib racks, place some more onions on top of the ribs to protect them from burning.
⦁ Cool at 350℉ for 3 hours until fork tender.

2. For the BBQ sauce:
⦁ Place into a blender the LAS PALMAS® Red Chile Sauce, chipotles, ketchup, apple cider, brown sugar, Mexican beer, onion powder, garlic powder, smoked Spanish paprika and honey, and puree until smooth. Note: depending on the size of the blender you may need to do two batches.
⦁ Transfer all the ingredients into a heavy bottomed stock pot and cook on low heat for 3 hours.
⦁ The sauce will start off with a thin consistency and finish thick and sticky! Stir frequently so that the sauce does not burn on the bottom of the pot.

3. To finish: Remove the Ribs from the oven let cool for about 20 minutes. You can finish ribs on the grill or serve as is. On a large serving plate, place rib racks whole or cut into individual riblettes. Pour hot BBQ sauce over ribs and garnish by drizzling warm honey on top.

CODORNIZ EN AJI VERDE
Developed by Chef Eduardo Ruiz

Course: Main
Number of servings: 8
Preparation time: 40 minutes
Cook time: 20 minutes

INGREDIENTS

For the Quail Marinade
⦁ 8 fresh whole quails, one per person
⦁ ¼ cup soy sauce
⦁ 8 ounces of LAS PALMAS Green Enchilada Sauce
⦁ 2 tablespoons red wine vinegar
⦁ 3 tablespoons ají amarillo paste
⦁ 4 garlic cloves
⦁ 1 tablespoon ground cumin
⦁ 1 tablespoon dried oregano
⦁ 1 tablespoon paprika
⦁ 2 tablespoons olive oil
⦁ ¼ cup Pisco (optional)
⦁ 1 tablespoon salt
⦁ 3 limes, sliced

For the ají verde sauce
⦁ 20 ounces of LAS PALMAS Green Enchilada Sauce
⦁ 5 jalapeños, minced (remove seeds to make less spicy)
⦁ 2 bunches of cilantro
⦁ 5 garlic cloves
⦁ 1 small bunch of chives, about 8 chive strings
⦁ 4 tablespoon ají amarillo paste
⦁ ¼ cup fresh lime juice
⦁ 2 ounces queso fresco
⦁ 1 cup crema mexicana
⦁ 2 tablespoon olive oil
⦁ 1 tablespoon salt, or to your desired taste

DIRECTIONS

1. For the quail: 
⦁ One day before cooking place into a blender all quail marinade ingredients except the lime slices – soy sauce, 8 ounces of LAS PALMAS® Green Enchilada Sauce, red wine vinegar, ají amarillo paste, garlic, cumin, oregano, paprika, olive oil, Pisco (optional), and salt. Puree until smooth. Set aside.
⦁ Rinse the quail in cold water and pat dry with paper towels. Place the quail into a bowl and pour marinade over. Toss the quail gently to ensuring that the marinade fills every cavity. Store refrigerated in a glass or plastic container with lid overnight.

2. For the ají verde sauce: Place 20 ounces of LAS PALMAS® Green Enchilada Sauce, jalapeño, cilantro, garlic, chives, ají amarillo paste, lime juice, queso fresco, crema mexicana, olive oil and salt in a food processor and pulse until smooth. Set aside until quail is cooked.

3. Cooking the quail:
⦁ Preheat grill on high. Remove quail from marinade and pat off excess liquid with a paper towel. Once all the quails are ready to grill drizzle a small amount of olive oil on each side.
⦁ Set quail on grill skin side down making sure not to lift until skin begins to brown and char (about 5-6 minutes) flip and finish on bottom side for another 2-4 minutes.

4. Final step: Serve grilled quail on top of your favorite potato preparation (French fries, roasted, steamed), drizzle ají verde sauce on top of quail and make sure to save some for dipping!