Ixchel Ornelas is a renowned Mexican chef and culinary anthropologist from Tlaxiaco, known for promoting traditional Oaxacan cuisine. She learned about her culinary roots when she opened her restaurant, El Patio, 15 years ago. She shares her journey and the responsibility she feels to honor the women who taught her everything she now knows.
Jalapeño Cream Rice with Epazote
By Ixchel Ornelas
INGREDIENTS
4 cups water
2 tablespoons extra-virgin olive oil
1/4 cup minced white onion
2 garlic cloves minced
2 cups rice (arborio or basmati)
6 fresh jalapeño peppers
1 tablespoon unsalted butter
1/2 cup sour cream
1/2 cup queso fresco cut into 2 1/2-inch long batons
4 tomatoes roughly chopped
2 tablespoons of fresh epazote
salt
PREPARATION
Step 1
Slice the jalapeños in half lengthwise, scrape out all the seeds and ribs from each jalapeño with a spoon (a grapefruit spoon works great) and nestle a baton of queso fresco onto the filling of each one. Be careful to rinse your hands thoroughly after.
Step 2
Place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic, tomato and epazote, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
Step 3
Add water and season with salt. Place the jalapeños and dollop the cream on top. Cover and simmer the rice over low heat until all of the liquid is absorbed (about 15-20 minutes).
Step 4
Turn off heat. Divide among 4 shallow bowls and garnish with some fresh epazote and a small bugambilia flower. Serve immediately.
