10 Recipes

Peanuts, a staple in Mexican cuisine, carry a rich history and cultural significance. Introduced to Mexico centuries ago, they have become an integral part of traditional dishes, snacks, and beverages. Their versatility spans from savory sauces like mole to sweet treats such as mazapan. This section delves into the cultural and culinary roles of peanuts in Mexican cuisine, showcasing unique recipes and exploring their broader uses in food and culture.

“Peanuts became a favorite street snack all over Mexico, commonly called botana de cacahuates, and are enjoyed roasted, fried, or paired with chiles for a magical combination of flavors”

 (Peanut Butter & Co., 2024).

Recipes

1. Cacahuates Oaxaqueños con Chile y Ajo (Oaxacan-Style Peanuts with Chilis and Garlic)

A classic and flavorful snack with a spicy kick.

Ingredients:

• 2 cups Spanish peanuts (skins on)
• 6 large garlic cloves, peeled and sliced
• 1 tsp olive oil
• ½ tsp fine sea salt (optional, if unsalted peanuts)
• ⅛ tsp cayenne pepper
• 1 lime, cut into wedges

Instructions:

1. Preheat oven to 300°F (150°C).
2. Toss peanuts, garlic, and olive oil in a bowl until coated.
3. Spread on a foil-lined baking sheet and bake for 20 minutes.
4. Remove from oven, sprinkle with salt (if needed) and cayenne, and serve with lime wedges for added zest.

2. Peanut Atole

A warm, comforting beverage ideal for chilly days.

Ingredients:

• ½ cup peanut butter
• 1 cup milk
• ½ cup masa harina
• 3¼ cups water (or more, as needed)
• 3 Tbsp. piloncillo or brown sugar
• Pinch of salt

Instructions:

1. Blend peanut butter and milk until smooth.
2. In a saucepan, whisk masa harina with water over medium heat to prevent lumps.
3. Bring to a simmer, then whisk in the peanut-milk mixture, sugar, and salt.
4. Simmer gently for 3 minutes, adding water to achieve the desired consistency.

“And last but not least, one of the most famous local beverages in our area is ‘torito de cacahuate,’ a creamy and flavorful drink made with peanut butter, milk, and aguardiente de caña (sugarcane alcohol).”

 (Ara Figueroa, External Collaborator, 2024)

3. Pollo Encacahuatado: Chicken in Peanut Sauce
   
   The pollo encacahuatado – chicken in peanut sauce – served in Veracruz today is a direct descendant of the African peanut sauces. Moles and other thick sauces made with nuts and seeds go best with chicken and pork. This recipe is from the town of Huauchinango, Puebla, set in a cloud forest not far from the Puebla-Veracruz border. It is a specialty of the small family restaurants in the area.

   Ingredients:

   • 1 whole chicken, cut into serving pieces
   • 4 tablespoons lard or corn oil, divided
   • 2 roma tomatoes, roasted and peeled
   • 1/2 medium white onion, peeled and chopped
   • 1 large garlic clove, peeled
   • 1/2 cup shelled peanuts, skins removed
   • 1 ancho chile, seeded, deveined and soaked in warm water until soft
   • 1 stick cinnamon
   • 2 cups chicken broth
   • salt to taste

   Instructions:

   1. Season the chicken with salt and pepper, and saute it in 2 tablespoons of the lard or oil until golden. While the chicken is sauteing, make the sauce.
   2. Puree the tomatoes, onion and garlic, with a little water, until smooth. Heat the remaining 2 tablespoons of lard or oil in a large saucepan, add the tomato puree, and cook over medium heat for 5 minutes.
   3. Liquify the peanuts, chile and cinnamon with the chicken broth, add this mixture to the tomato puree and continue cooking another 5 minutes.
   4. Transfer the chicken into the pan containing the sauce, cover and cook over low heat for 35-40 minutes.
   5. Serve in shallow bowls, accompanied by fresh, hot tortillas.
   6. Serves 6.
      

      

4.  Toritos de Cacahuate Recipe

This creamy and sweet beverage is a classic from Veracruz.

Ingredients:

• Two 12-ounce cans evaporated milk
• One 14-ounce can condensed milk
• 1/2 – 3/4 cup peanut butter
• 1/2 teaspoon pure vanilla extract
• 8 ounces (1 cup) cane liquor, or 96-proof grain alcohol

Instructions:

1. Place all the ingredients in a blender and blend until smooth.
2. Pour the mixture into bottles and store them tightly covered in the refrigerator.
3. The drink will keep for up to a month.

Peanuts have transcended their origins to become a cornerstone of Mexican gastronomy, demonstrating their versatility through savory, sweet, and even alcoholic creations. From the vibrant flavors of Oaxacan-style peanuts to the comforting warmth of peanut atole, these recipes highlight the depth and diversity of peanut-based cuisine. Incorporating peanuts into your meals not only honors tradition but also provides a delicious and nutritious touch to everyday cooking.