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Author: The Huggins Family

  • Tom Kha–Style Soup with Meatballs & Rice

    Tom Kha–Style Soup with Meatballs & Rice

    This comforting Thai-style soup bridges the gap between Tom Kha Gai and Khao Tom. Like Tom Kha Gai, it features fragrant aromatics—lemongrass, galangal, and kaffir lime leaves—for the signature balance of tangy, savory, and lightly sweet flavors. But instead of a coconut-rich broth, it leans toward the clear, soothing style of Khao Tom, with tender pork (or pork-and-chicken) meatballs and a small scoop of rice added just before serving. The result is a light yet aromatic soup that feels familiar and refreshingly different.

    Ingredients

    Meatballs:

    • ¾ lb (340 g) ground pork
    • ¼ lb (115 g) ground chicken (or use all pork)
    • 1 tbsp chili-garlic sauce (garlic sambal oelek)
    • 1 tsp fresh ginger or galangal, finely grated
    • 1 tbsp fish sauce
    • 1 tsp white pepper (or black pepper)
    • ½ tsp table salt
    • 1 tsp cornstarch (optional — improves springy texture)
    • 1 tbsp finely chopped cilantro stems or scallion whites (optional)

    Soup Base:

    • 1 tbsp neutral oil (vegetable, canola, or peanut; or lard)
    • 3 large shallots, halved and thinly sliced
    • 2 stalks lemongrass, white parts only, bruised and halved
    • 3 slices fresh galangal (or 1½ tsp thin-sliced ginger)
    • 1 tbsp fresh ginger, grated
    • 3 kaffir lime leaves, torn in half
    • 3–4 cloves garlic, smashed
    • 1–2 small Thai chiles, lightly crushed (optional)
    • 6 cups (1.4 L) chicken stock or light broth
    • 1 tbsp fish sauce (to taste)
    • 1 tsp palm sugar or light brown sugar
    • 1–2 tsp soy sauce (optional, for depth)
    • ½ cup fresh cilantro, chopped (added at the end)
    • juice of 1 lime (1½–2 tbsp, added at the end)
    • optional: ¼–½ cup coconut milk, for a lightly creamy finish
    • 1 cup cooked jasmine rice, warmed (added to bowl before serving)

    Garnishes:

    • 1–2 tsp coconut cream from the top of an undisturbed can (optional)
    • fresh cilantro leaves
    • thinly sliced scallions
    • fried shallots or garlic
    • soft-, medium-, or hard-boiled eggs, halved
    • lime wedges
    • thinly sliced red chiles or chile oil (optional)

    Directions

    Prepare the Meatballs

    In a medium bowl, combine pork, chicken, chili-garlic sauce, ginger, fish sauce, white pepper, salt, cornstarch (if using), and cilantro stems or scallion whites. Mix gently until combined but not sticky. Roll into small ¾–1 inch balls.

    Build the Aromatic Broth

    Heat oil in a large saucepan over medium. Add shallots and sauté until golden. Add lemongrass, galangal, kaffir lime leaves, garlic, and chiles. Stir until fragrant, then add chicken broth. Simmer 15 minutes to infuse.

    Cook the Meatballs

    Remove lemongrass. Add meatballs and simmer 5–6 minutes until cooked through. Skim any foam.

    Season & Finish

    Add fish sauce, palm sugar, soy sauce, and cilantro. Adjust seasoning. Remove from heat and stir in lime juice.

    Assemble the Bowls

    Place ¼–½ cup warm jasmine rice in each bowl. Ladle soup and meatballs over top. Garnish with coconut cream, cilantro, scallions, fried shallots, sliced chiles, and lime.

    Notes

    Preparation

    • Sautéing shallots first adds sweetness and depth.
    • Use both galangal and kaffir lime leaves if possible for true Tom Kha flavor.
    • For a creamier finish, stir in coconut milk at the end.
    • For porridge-like consistency, simmer a small amount of rice in the broth before serving.

    Serving Suggestions

    • Top generously with fried shallots or garlic.
    • Add soft- or medium-boiled eggs for a heartier meal.
    • Serve with lime wedges for brightness.

    Make-Ahead & Storage

    • Meatballs can be formed 24 hours ahead and refrigerated.
    • Broth can be made ahead and reheated, adding herbs and lime at the end.
    • Stores 2–3 days; keep rice separate to avoid mushiness.
  • Aguachile Rojo de Camaron

    Aguachile Rojo de Camaron

    Our family’s take on northern Mexican aguachile rojo: quick-blanched shrimp finished in fresh lime, a vivid red base of toasted dried chiles and Camaronazo, and a crisp bed of cucumber, red onion, cilantro, and just-ripe avocado. Bright, spicy, and ice-cold—made to serve immediately with tostadas, salsa negra, and wedges of lime.

    Ingredients

      Shrimp & Lime Cure

    • 2 lb large raw shrimp, peeled, deveined, halved lengthwise
    • 1 cup fresh lime juice (just enough to cover shrimp)
    • 2 tsp table salt, divided (to season curing liquid and sauce)

      • Vegetables & Herbs

    • 1 red onion, very thinly sliced
    • 3 cucumbers, thin half-moons
    • 3 avocados, diced (add just before serving)
    • ½ bunch cilantro, chopped, plus leaves for garnish
    • radishes, thinly sliced (garnish, optional)
    • lime wedges, for serving

      • Red Base

    • 24–28 oz Camaronazo spicy tomato cocktail with shrimp
    • 4 dried chiles de árbol
    • 2 dried pequín chiles
    • 1 dried guajillo chile
    • 1 clove garlic
    • ¼ tsp chicken bouillon powder (Knorr-style), or to taste

      • Optional Balancers

    • ½ tsp sugar (to soften bitterness from toasted chiles)
    • 1–2 tbsp soy sauce or Maggi seasoning (depth; Sinaloan style)
    • 2–3 tbsp cold water (only if base is too thick)

    Directions

    Blanch and Cure the Shrimp

    Bring a pot of well-salted water to a gentle boil. Add shrimp and blanch 10–15 seconds—just until edges blush pink—then immediately transfer to an ice bath to stop cooking. Drain well and pat dry.

    Place shrimp in a shallow bowl and pour in just enough fresh lime juice to cover. Refrigerate 20–25 minutes, stirring once halfway, until opaque and slightly firm. Avoid over-marinating.

    Soak the Onion

    Soak sliced red onion in ice water for 10 minutes to mellow sharpness and keep a crisp bite; drain thoroughly.

    Toast & Hydrate the Chiles

    Toast árbol, pequín, and guajillo chiles in a dry skillet over medium heat until fragrant, ~30 seconds per side. Remove stems and most seeds.

    Soak guajillo in hot water 10 minutes to soften; reserve a spoonful of soaking liquid.

    Blend the Red Base

    Blend about ¼ of the Camaronazo with toasted chiles, garlic, 1 tsp of the salt, chicken bouillon, and a splash of guajillo soaking liquid until completely smooth and vivid red.

    Add remaining Camaronazo and optional soy sauce or Maggi; pulse to combine. If using, add sugar to round bitterness.

    If the base is too thick, add 2–3 tbsp cold water. If it tastes too sweet, brighten with more lime. Taste and adjust salt at the end.

    Combine the Vegetables

    In a large chilled bowl, mix cucumber, drained onion, and chopped cilantro. Pour in the red base and stir to coat evenly.

    Finish with Shrimp & Avocado

    Add the cured shrimp along with their lime marinade; fold gently to combine so the broth stays bright and balanced.

    Add avocado just before serving and fold lightly to keep the cubes intact.

    Serve

    Serve immediately in chilled bowls or on tostadas. Garnish with cilantro leaves, sliced radish, and lime wedges; drizzle with salsa negra or salsa macha if desired.

    Notes

    Preparation

    • Blanching locks in a crisp, restaurant-quality texture; the short lime cure finishes the “cook” without turning mushy.
    • Toast all dried chiles briefly to deepen flavor and color; soak guajillo for a smoother blend.
    • Onion soak: 10 minutes in ice water keeps texture while taming harshness.
    • If the base is too thick, add 2–3 tbsp cold water; if sweetness dominates, add a squeeze of lime; always taste and adjust salt at the end.
    • Add avocado only at the end to prevent bruising and mushiness.

    Serving Suggestions

    • Serve with crisp tostadas (not just chips) for structure and crunch.
    • Add thinly sliced radish and extra cilantro leaves for color and freshness.
    • Offer salsa negra or salsa macha for a glossy, smoky-spicy drizzle.
    • Pass extra lime wedges at the table for last-second brightness.

    Variations

    • Soy sauce or Maggi (1–2 tbsp) adds savory depth common in Sinaloan versions—use to taste.
    • A pinch of sugar (½ tsp) can smooth bitterness from well-toasted chiles.
    • For extra heat, add another árbol or a small amount of the chile seeds; for milder heat, reduce árbol/pequín.

    Make-Ahead & Storage

    • The red chile base can be blended up to 1 day ahead; keep refrigerated and whisk before using.
    • Blanch shrimp and chill the onion/cucumber ahead, but cure shrimp in lime and add avocado just before serving.
    • Best served immediately once assembled; leftovers lose texture quickly—consume the same day.
  • Refried Beans

    Refried Beans

    Rich, creamy, and deeply savory, our family’s recipe for refried beans captures the heart of traditional Mexican cooking with a fraction of the usual time. Each bite balances earthy depth and a hint of sweetness from slow-simmered pinto beans. Whether tucked inside burritos, layered beside Mexican rice, or served simply with warm tortillas, they bring comfort and authenticity to any meal—and once you’ve made them this way, you may never reach for canned beans again.

    Ingredients

      Beans

    • 2 cups dry pinto beans, rinsed and drained
    • 1 onion, diced (or 1 tbsp onion powder)
    • 1 tsp table salt
    • ½ tsp ground cumin
    • 5 cups chicken broth or water

      • Fat (Choose One or a Blend)

    • 2–3 tbsp avocado oil, lard, butter, or a combination

      • Optional Flavor Boosters

    • ¼ cup Mexican Tomato Sauce (recommended for deeper flavor)
    • OR ½ tsp soy sauce or Maggi (for umami depth without tomato flavor)

      • Optional Add-Ins

    • ⅛ tsp Mexican oregano
    • 1 tsp garlic powder (add after cooking)
    • 1 sachet ham bouillon or sazón (optional, for savory richness)

    Directions

    Sauté Aromatics (Optional but Recommended)

    Using the Sauté function, heat 1 tbsp of the fat in the Instant Pot. Add diced onion and cook 2–3 minutes until translucent and fragrant. If using onion powder, add during the Mash step.

    Deglaze with a splash of broth if any browning occurs.

    Cook the Beans

    Add pinto beans, broth, cumin, and salt to the pot. (If using butter, reserve it for after cooking.) If using Mexican Tomato Sauce for integrated flavor, stir it in now—or stir it in later during the refry step as a finisher.

    Set to Pressure Cook – High for 60 minutes. When complete, allow natural release for 10–15 minutes, then release remaining pressure manually.

    Mash or Refry

    Drain beans lightly, reserving at least ½ cup of the cooking liquid. For classic mashed texture, return beans to the pot, add fat, and mash to desired smoothness using a potato masher, hand mixer, or immersion blender. Add liquid as needed for consistency.

    For authentic refried texture, heat remaining fat in a large skillet over medium-high heat. Add beans and mash directly in the pan, stirring occasionally until thickened and slightly toasty (about 5 minutes). Stir in reserved broth as needed for a silky, spreadable consistency. If using Mexican Tomato Sauce as a finisher, add 2–3 tbsp during this stage and cook until slightly reduced and glossy.

    Rest and Serve

    For best flavor, refrigerate overnight and reheat before serving. The beans thicken slightly as they cool, deepening both flavor and texture.

    Notes

    Preparation

    • For richer flavor, add ¼ cup Mexican Tomato Sauce or ½ tsp soy sauce/Maggi during cooking or mashing (omit if serving entrées with green sauce bases).
    • Mashing the beans in hot fat develops a nutty flavor and glossy, restaurant-style finish.
    • Reserve some cooking liquid and add as needed to reach your preferred consistency.
    • Beans improve overnight as flavors meld and starches set.

    Serving Suggestions

    Make-Ahead & Storage

    • Refrigerate up to 5 days in an airtight container.
    • Freeze up to 3 months; thaw overnight in the refrigerator before reheating.
    • Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen if thickened.
  • Chicken Fajitas

    Chicken Fajitas

    Juicy, smoky chicken tossed with sizzling peppers and onions—these restaurant-style fajitas bring the flavor and drama of a classic Mexican grill to your table. Balanced citrus marinade, caramelized edges, and a final squeeze of lime create a bright, sizzling finish.

    Ingredients

    • 1½ lbs skinless, boneless chicken thighs and/or breasts (1 part thighs and 1 part breasts recommended)

      • Marinade

    • 3 tbsp canola oil
    • 2 tbsp lime juice
    • 1 tbsp orange juice
    • 1 tbsp soy sauce
    • 1 tbsp water
    • 2 garlic cloves, minced
    • ½ tsp chipotle chile powder
    • 1 tsp ancho chile powder
    • 1½ tsp ground cumin
    • ¼ tsp ground coriander
    • ¹⁄₁₆ tsp ground cinnamon
    • 1 tsp smoked paprika
    • 1 tsp dried Mexican oregano
    • 1 tsp kosher salt
    • ½ tsp black pepper
    • 1 tsp brown sugar (optional, helps caramelization)
    • ½ tsp liquid smoke (optional, if not cooking over charcoal)

      • Vegetables

    • 1 red bell pepper, sliced
    • 1 green bell pepper, sliced
    • 1 yellow bell pepper, sliced
    • 1 large white onion, sliced
    • 1–2 tbsp oil
    • Pinch of kosher salt
    • Squeeze of lime juice

      • To Serve

    • Warm flour tortillas
    • Pico de gallo
    • Guacamole or avocado slices
    • Crema or sour cream
    • Shredded cheese (cheddar, Monterey Jack, or Oaxaca)
    • Refried beans
    • Mexican rice
    • Fresh lime wedges
    • Fresh cilantro, chopped
    • Cotija cheese, crumbled (optional for garnish)

    Directions

    Marinate the Chicken

    Combine marinade ingredients in a bowl or resealable container. Add chicken and coat thoroughly, reserving 1–2 tbsp of the marinade for use later with the vegetables.

    Cover and refrigerate for 4–12 hours, turning occasionally.

    Prepare the Serving Skillet

    Preheat oven to 450–500°F (230–260°C). Place a large cast-iron fajita platter or skillet in the oven to heat for at least 15 minutes before serving.

    Cook the Chicken

    Heat a grill or cast-iron skillet over high heat. Cook chicken until nicely charred on the outside and reaches 160–165°F internally.

    Transfer to a plate, tent loosely with foil, and rest 5 minutes. Slice into thin strips across the grain.

    Caramelize and Combine

    Return the hot skillet to the stove (or use the same grill pan). Add sliced chicken and about 1 tbsp of the reserved marinade. Toss over high heat for 30–45 seconds to lightly caramelize and glaze the edges. Remove from heat and keep warm.

    Cook the Vegetables

    In a separate large skillet (or grill pan), heat 1–2 tbsp oil over high heat. Add sliced peppers and onions. Cook until blistered and tender-crisp, stirring occasionally, about 4–5 minutes.

    Add a pinch of salt and a squeeze of lime juice at the end of cooking for brightness and balance.

    Assemble and Serve

    Combine the vegetables with the sliced chicken. Carefully remove the preheated cast-iron skillet from the oven and transfer the chicken and peppers into it.

    Add a final squeeze of fresh lime juice—the skillet will sizzle and steam. Serve immediately on a heat-safe surface with warmed tortillas and all accompaniments.

    Garnish

    Sprinkle with fresh chopped cilantro and a light dusting of cotija cheese just before serving.

    Notes

    Preparation

    • The balanced 3:3 oil-to-citrus ratio prevents over-acidification and improves browning.
    • Adding 1 tbsp water ensures even coating and full marinade coverage.
    • Optional liquid smoke adds authentic char aroma when not using a charcoal grill.
    • A brief toss of sliced chicken in reserved marinade creates a restaurant-style glossy finish.
    • Seasoning vegetables with salt and lime at the end enhances flavor and color.
    • The sizzling lime finish releases steam and aroma when the hot skillet hits the table.

    Serving Suggestions

    • Serve with warm tortillas, Mexican rice, and refried beans.
    • Offer pico de gallo, guacamole, crema, or cheese for build-your-own fajitas.
    • Top with extra cilantro, cotija, and a squeeze of lime just before serving.

    Make-Ahead & Storage

    • Marinate chicken up to 12 hours in advance for maximum flavor.
    • Cooked chicken and vegetables can be refrigerated for up to 3 days.
    • Reheat gently in a skillet or oven before serving; add a squeeze of lime to refresh flavor.
  • Browned Butter Sage Sauce

    Browned Butter Sage Sauce

    A quick, elegant sauce that pairs beautifully with ricotta or potato gnocchi. Simple to prepare, it highlights the nutty aroma of browned butter and the earthy perfume of fresh sage. When served with gnocchi, a pinch of nutmeg in the dough adds warm, slightly sweet notes that complement the savory depth of the sage. This classic combination appears throughout Italian cooking—in pasta, meatballs, gnocchi, and creamy soups—where sage contributes its herbaceous edge and nutmeg lends a subtle, cozy warmth.

    Ingredients

    • 6 tbsp unsalted butter (85 g)
    • 8–10 fresh sage leaves
    • ⅛ tsp table salt (or to taste)
    • freshly ground black pepper (to taste)
    • 2 tbsp grated parmesan (optional, for finishing)
    • ½ tsp lemon juice (optional, brightens flavor)

    Directions

    Brown the Butter

    In a medium skillet or saucepan, melt the butter over medium heat. Add the sage leaves and cook, swirling occasionally, until the butter turns deep golden and smells nutty, about 4–5 minutes. The sage will crisp slightly as it fries.


    Finish the Sauce

    Remove from heat and stir in salt, black pepper, and lemon juice if using. Serve the sage leaves whole or remove them depending on preference.


    Serve

    Toss hot, drained gnocchi directly in the pan with the brown butter sauce until evenly coated. Serve immediately with freshly grated parmesan.

    Notes

    Preparation

    • Watch closely—brown butter goes from nutty to burnt quickly. Remove from heat as soon as the milk solids turn golden.
    • Create a silkier sauce by swirling in 1–2 tbsp pasta or gnocchi cooking water to form a light emulsion.
    • For deeper sage flavor, crisp the leaves for an extra 30 seconds before removing the pan from heat.

    Serving Suggestions

    • Drizzle over ricotta gnocchi, potato gnocchi, or sweet potato gnocchi.
    • Excellent on cheese ravioli, butternut squash ravioli, or spinach ravioli.
    • Also delicious over roasted vegetables, grilled chicken, or sautéed mushrooms.

    Variations

    • Garlic Brown Butter: Add one lightly crushed garlic clove to the skillet during browning; remove before serving.
    • Brown Butter & Walnut: Stir in ¼ cup toasted chopped walnuts for added crunch.
    • Lemon-Sage Butter: Increase lemon juice to 1 tsp and add ½ tsp lemon zest for brightness.

    Make-Ahead & Storage

    • Best served immediately after browning.
    • Refrigerate leftover sauce up to 3 days; rewarm gently over low heat before serving.
    • Sage leaves soften in storage—crisp fresh leaves separately if reheating.