Make Aarón Sánchez's Delicious Recipes For National Hispanic Heritage Month
Make these delicious dishes at home!
He demonstrated how to make Caldo Gallegos of White Bean, Chorizo, and Swiss Chard and Brussel Sprouts Salad with Butternut Squash, Cotija, and Jalapeño Vinaigrette. Make the recipes below to try these delicious dishes for yourself!
Caldo Gallegos of White Bean, Chorizo, and Swiss Chard (Serves 6)
1 bunch Swiss chard
2 tablespoons olive oil, plus more for serving
4 ounces (115 g) Mexican chorizo
1 yellow onion, chopped
1 teaspoon kosher salt
8 cloves garlic, finely chopped
2 tablespoons oregano, chopped
1 teaspoon smoked paprika
2/3 cup (130 g) dry white beans, soaked overnight and drained
4 ounces (115 g) fully cooked Spanish chorizo, diced
2 bay leaves
1 large Yukon gold potato (about 12 ounces/340 g), diced
1 large turnip (about 12 ounces/340 g), peeled and diced
¼ cup (13 g) flat-leaf parsley, chopped
1. Trim the thick stems from the Swiss chard and cut them into ½-inch (12 mm) dice. Reserve the delicate greens.
2. In a large heavy-bottomed pot, warm the oil over medium heat. Add the Mexican chorizo in a single layer, breaking it up with a spoon, and fry undisturbed until most of its fat has rendered and the sausage is starting to crisp up. Stir in the onion and salt and sauté until the onion begins to soften, 5 to 8 minutes. Stir in the garlic, oregano, and paprika and toast for another minute.
3. To the pot, add the beans, 2 quarts (2 L) of water, the Spanish chorizo, and the bay leaves. Adjust the heat to medium-high, bring to a simmer, then adjust the heat to medium and cook, stirring occasionally, until the beans just start to soften, 40 to 50 minutes.
4. To the pot, add the potato, turnip, and chard stems, and continue to cook until the vegetables are tender and the beans are creamy, another 30 minutes or so. After 20 minutes, tear the reserved Swiss chard leaves into the pot to wilt. Serve warm, topped with fresh parsley and a swirl of oil.
Brussel Sprouts Salad with Butternut Squash, Cotija, and Jalapeño Vinaigrette (Serves 4 to 6)
1 large butternut squash
1 tablespoon extra-virgin olive oil
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon chili powder
½ teaspoon dried Mexican oregano
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon ground fennel
¼ teaspoon ground yellow mustard
¼ teaspoon sweet paprika
1/8 teaspoon onion powder
1⁄8 teaspoon garlic powder
8 cups (about 790 g) Brussels sprouts
2 quarts (2 L) canola or vegetable oil for frying
1 cup (120 ml) Roasted Jalapeño Vinaigrette (recipe follows)
½ cup (15 g) cilantro, chopped, plus more for serving
1 serrano pepper, thinly sliced
½ cup (60 g) crumbled cotija cheese
¼ cup (45 g) pomegranate seeds
1. Preheat the oven to 375°F (190°C) and line a baking sheet with cooking parchment. Peel and seed the squash, then cut it into 1-inch (2.5 cm) pieces. Toss with the olive oil, salt, and all the spices, then spread on the sheet in a single layer. Roast until tender with lightly browned edges, 20 to 30 minutes.
2. Meanwhile, halve the Brussels sprouts and trim their tough outer leaves. (If you prefer to roast the Brussels sprouts instead of deep-frying them, see Note.) Pour the canola oil into a large heavy-bottomed pot and clip a thermometer to the side. Line a plate or wire rack with paper towels.
3. Bring the canola oil to 375°F (190°C) over medium-high heat and fry the sprouts in batches until golden brown, about 2 minutes per batch. Use a spider or slotted spoon to transfer them to the lined plate, season with salt, and continue with the rest.
4. Pour the vinaigrette into a large mixing bowl, then gently fold in the squash, Brussels sprouts, cilantro, and serrano pepper to coat. Scatter the cheese and a handful of pomegranate seeds over the top for serving.
NOTE: To roast the Brussels sprouts, line another baking sheet with cooking parchment and adjust the oven to 400°F (205°C). Prep the sprouts as described in Step 2, then toss them in 2 tablespoons of olive oil, season with salt, and roast until deeply golden, 20 to 25 minutes.
Roasted Jalapeño Vinaigrette (Makes about 1 ½ cups)
1 to 2 jalapeños
2 green onions
2 cloves garlic, peeled
1 cup (200 ml) grapeseed or vegetable oil
¼ cup (60 ml) rice vinegar
1 tablespoon orange juice
1 tablespoon lime juice
1 tablespoon agave nectar
1 cup (40 g) fresh cilantro
Salt and freshly ground black pepper
1. Preheat your grill to medium-high or place a metal grate directly atop a gas burner on medium-high heat. Set the jalapenos and green onions over the flame and roast, turning occasionally, until they’re soft and charred all over. When they’re cool enough to handle, peel any papery char from the jalapeño, then remove its stem, seeds, and membranes.
2. Confit the garlic by covering the cloves with the oil in a small saucepan or skillet and gently warming over medium-low heat for 20 to 30 minutes, until it’s soft but hasn’t built too much color. Remove the garlic when cooked and reserve the oil.
3. Chop the roasted jalapeños and green onions and puree in a blender with the confit garlic, rice vinegar, orange juice, lime juice, agave nectar, and cilantro. With the blender still going, stream in the reserved garlic oil and blend until smooth. Season with salt and pepper. Use right away or store in the refrigerator for up to 1 week.