Marcela Valladolid is an American chef and author who used to host the Food Network television series, Mexican Made Easy and was a judge on Best Baker In America (also by the Food Network television series).
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Marcela Valladolid’s desire to be a chef was ignited when she began cooking at her aunt’s cooking school in Tjuana.
Marcela Valladolid graduated from the Los Angeles Culinary Institute as a certified cook and then graduated in Paris as a classically trained pastry chef at the Ritz-Escoffier Cooking School.
Marcela Valladolid has come up with some incredible recipes, some of which can be seen below;
Marcela Valladolid Tres Leches Cake Recipe
Cooking Level: Easy
Preparation Time: 25 mins
Cooking Time: 4 hrs
Ingredients:
1 1/2 cups all-purpose flour
1 tablespoon baking powder
4 large eggs, separated
1 1/2 cups sugar
1/2 cup whole milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 cups heavy cream, divided
3 tablespoons orange liqueur
1 tablespoon powdered sugar
1/2 teaspoon ground cinnamon
Preheat the oven to 350 F. Spray and flour a cake pan and then line with parchment paper. Grease the parchment paper.
Mix the flour and baking powder in a bowl and set aside
In a mixing bowl, whip the egg whites till it becomes frothy. Gradually add the sugar and beat to stiff peaks. Beat in the yolks and ensure that they blend well. Add the flour mixture in 3 additions, alternating with the whole milk in 2 additions.
Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean (about 30 mins). Cool the cake slightly for about 10 mins and then invert it onto a platter.
Pierce the top of the cake all over with a thick skewer. Mix the sweetened condensed milk, evaporated milk, 1 cup heavy cream and orange liqueur in a medium bowl. Pour the mixture over the cake while warm. Cover and refrigerate until cold, about 3 hours or overnight.
Combine the remaining 1 cup heavy cream and powdered sugar in a bowl and then using a mixer, beat the cream until soft peaks form.
Spread the whipped cream onto top of the cake and sprinkle with the ground cinnamon.
Marcela Valladolid Chiles Rellenos Recipe
Cooking Level: Intermediate
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Preparation Time: 30 mins
Cooking Time: 1 hr, 30 mins
Ingredients:
6 poblano chile peppers
5 plum tomatoes, cored and coarsely chopped
1/2 small white onion, chopped
clove garlic, chopped
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 cups shredded monterey jack cheese
1 tablespoon dried oregano, preferably Mexican
3 large egg whites plus 1 egg yolk, at room temperature
Vegetable oil, for frying
All-purpose flour, for dredging
Char the chiles on a burner grate, turning with tongs , until blackened all over (the chiles can also be charred under a broiler) and let them soften.
Transfer the charred chiles to a heavy-duty resealable plastic bag and close, about 10 mins. The chiles will steam in the bag, making them soft and easy to peel.
Remove the skin of the chiles and gently rub the chiles with paper towels to remove as much skin as possible and open the chiles (open the chile like a book and pull out the seeds and inner membranes). You may need to use a paring knife to loosen the top of the seedpod.
In preparing the sauce; puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer for about 5 mins, stirring occasionally until the sauce becomes broth-y. Season with salt and pepper and keep warm.
Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper.
Fill each chile with about 1/4 cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X.
Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat 3 more mins.
Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
To dredge; Pour flour into a shallow dish and season with salt and pepper. Do it one at a time and coat the stuffed chiles with the flour.
Holding each chile by the stem, lower it into the egg batter to cover completely and then allow any excess batter to drip off.
Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 mins per side.
Place a fried chile on each plate and pour the warm sauce over it. Eat!
Other recipes of Marcela Valladolid include;
Chicken Mole Enchiladas, Salmon in Corn Husks, Bean, Cauliflower and Cheese Burritos, Soy Wasabi Mayonnaise, Shallot Vinaigrette, Turkey Meatballs with Chipotle Cream Sauce, Peanut Butter Ice cream sauce, Golden Beet Carpaccio Salad, Spicy Surf-and-Turf, Halibut Cooked in Corn Husks, Stuffed Pablano Chiles in a Creamy Walnut Sauce, etc.
Source: abtc.ng