Looking for your T&T Mexican recipes...
- Thread starter suz
- Start date
amanda_pennsylvania
Well-known member
Me, too.
dawn_mo
Well-known member
Take a look at this link from the Group Project from waaaay back.
This is a wonderful list of recipes that were posted on Gail's quite some time ago.
I have no idea why the links won't work. I found them through a search on FK. I will just post some of the recipes for you.
http://www.finerkitchens.com/swap/forum1/4971_Meat_Fowl_Fish
http://eat.at/swap/forum1/4955_Group_Project
This is a wonderful list of recipes that were posted on Gail's quite some time ago.
I have no idea why the links won't work. I found them through a search on FK. I will just post some of the recipes for you.
http://www.finerkitchens.com/swap/forum1/4971_Meat_Fowl_Fish
http://eat.at/swap/forum1/4955_Group_Project
dawn_mo
Well-known member
Meat, Fowl and Fish
RECIPES: Meat/Fowl/Fish
CARNE CON CHILE COLORADO - (Beef with
Red Chiles)
Carne:
2 tablespoons lard or vegetable oil
1 1/2 pounds trimmed boneless pork
shoulder -- 1" dice
1 large garlic clove, minced
2 cups chicken stock
1 cup Adobo de Chile Colorado
salt
Adobo:
4 dried red chiles (New Mexico,
Ancho or -- Guajillo) stems
intact, aboout 2 ounces
2 large garlic cloves (1 whole, 1
crushed)
2 tablespoons lard or vegetable oil
2 tablespoons all-purpose flour
1/2 teaspoon salt
Carne:
In a large, heavy skillet, heat the lard until very
hot but not smoking.
Add the pork and cook over high heat, stirring,
for 3-4 minutes. Add the
garlic and cook, stirring, until the pork is
golden, 1-2 minutes.
Stir the stock and the Adobo into the skillet.
Bring to a boil, cover and
simmer over moderately low heat for 30
minutes. Uncover and cook, stirring
occasionally, until the meat is tender, about
35-40 minutes longer. Season
with salt and serve.
The stew can be made up to 2 days ahead
cover and refrigerate, reheat over
low heat.
Adobo:
Heat a cast iron griddle or a heavy saucepan
until hot. Rinse the chiles.
Place them on the hot pan and toast over
moderate heat, turning until
fragrant, about 1 minute. Be careful not to
scorch them or they will be bitter.
Meanwhile, bring 1 1/2 cups water to a boil in
a small saucepan. Add the
chiles, lower the heat and simmer until
softened, about 10 minutes. Use a
wooden spoon to submerge the chiles if they
come to the surface. Drain the
chiles.
Stem the chiles and scrape out the seeds.
Place the chiles in a blender
with 1 cup of water and the whole garlic clove
and puree. Strain the puree
through a sieve set over a bowl, pressing
against the solids with a wooden
spoon to force through as much as possible.
In a small heavy saucepan, heat the lard until
very hot, but not smoking.
Add the crushed garlic clove and cook,
stirring, over moderately high heat
for 10 seconds, until fragrant. Discard the
garlic clove. Add the flour
and cook, stirring, until golden, about 30
seconds. Add the chile puree and
cook over low heat for 3 minutes, stirring.
Season with salt.
The adobo can be refrigerated, tightly covered
for up to 1 month or frozen
for up to 3 months.
COCHINITA PIBIL (yucatan style pork)
1 cup fresh orange juice
1 Tbs white vinegar
2 Tbs achiote paste
3 Tbs mashed garlic
Salt
5 pounds pork
Prepare marinade of orange juice,
vinegar, achiote paste, garlic and salt to taste.
Mix all ingredients well and rub into meat.
Marinate for at least one hour.
Line a roaster with foil and arrange the
marinated pork in it, cover pork with any
leftover marinade. Seal the meat by
wrapping foil tightly around it. Cover
and bake in a preheated 300F oven for 2 to 3
hours. Check often and turn pieces of meat in
their own juikce. Roasting time varies
according to meat toughness.
Chop meat into small cubes and discard
fatty parts. Serve with fresh corn tortillas,
spoon meat into them and roll.
Garnish with pickled onions. (see recipe below)
Serves 10
CHORIZO
1 pound lean ground beef
1 pound ground round of pork
2 Tbs finely minced garlic
1/4 cup white vinegar
1 tsp black pepper
1/2 tsp ground cloves
1 Tbs oregano
1/4 cup dry wine
1 tsp sugar
4 ounces pure ground dry red chile
(NOT chile powder)
1 cup boiling water
Put meat in a bowl and add the garlic,
salt and vinegar and mix well. Sprinkle
pepper and spices over mix and blend.
Sprinkle with the oregano, red wine, and
sugar and mix well. Place the ground chile
powder in a small bowl and andd the boiling
water all at once. Stir into a paste and work it
into the meat mixture until well blended and a
red-orange color develops. Cover and place
in refrigerator overnight.
Saute the sausage in 1 cup pork lard for
an authentic flavor. Cook until partially
cooked, cool, pack in small plastic bags in 1
cup portions. Close bags and freeze until
ready to use. Thaw and pan-fry when
ready to use.
8-10 servings
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
MOLE POBLANO
6 ancho chiles
4 pasilla chiles
4 mulato chiles
1 8-lb fresh turkey or chicken, cut into serving
pieces
4 tbsp. oil
2 onions, chopped
4 cloves garlic, chopped
1/2 tsp anise
4 tbsp sesame seeds
2 to 3 sprigs fresh coriander
1 tortilla or 1 slice toast, cut up
1 lb. tomatoes, peeled, seeded & chopped
1 cup blanched almonds
1/2 cup raisins
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp coriander seeds, ground
1.5 oz unsweetened chocolate
salt
freshly ground pepper
Remove the veins, stems and seeds of the
chiles. Rinse the chiles briefly
under cold water, then tear them into pieces.
Place the pieces in a bowl,
pour in 2.25 cups of boiling water, cover the
bowl, then soak the chile
pieces for about an hour.
Cover the turkey/chicken pieces with salted
water, bring to a boil, and
simmer for 1 hour. Drain, reserving 2 cups of
the stock. Dry the pieces
of turkey thoroughly with paper towels. Heat
the oil in a skillet; then
brown the turkey pieces in the oil, a few pieces
at a time. Transfer to a
large, flameproof casserole, reserving the oil.
Combine the onions, garlic, almonds, raisins,
cloves, cinnamon, coriander
seeds, anise, 2 tbsp of the sesame seeds,
fresh coriander, tortilla or
toast, prepared chiles plus their soaking liquid,
and the tomatoes. Blend,
a small amount at at time, in the electric
blender to make a coarse puree.
Heat the oil remaining in the skillet, adding, if
necessary, enough oil to
make about 3 tbsp. Cook the puree in the oil
for 5 minutes, stirring
constantly. (Note from Bonnie: This
technique of making the chile puree
then cooking it is common to many Mexican
recipes. The trick is to make
sure that the oil is very hot, before adding the
puree. The puree will
sputter a lot. Don't panic -- turn the heat down
immediately. Be sure to
stir constantly. And keep tasting -- you will
notice after a few minutes
that the flavor will begin to change and
deepen. That means it's ready.)
Add the 2 cups of broth, the chocolate, salt
and pepper to taste, and cook,
stirring, over low heat until the chocolate has
melted. The sauce should
be quite thick -- somewhat thicker than heavy
cream. Pour the sauce over
the turkey in the casserole, and cook, covered,
over the lowest possible
heat for 30 minutes. Just before serving,
sprinkle with the remaining
sesame seeds.
Serves 8 to 10. Serve with beans and rice and
hot tortillas.
Or and easier version ......
MOLE POBLANO DE DOS CHILES
6 mulato chiles
6 pasilla chiles
8 turkey or chicken breast filets, without the
skin
3 to 4 tbsp oil
1/2 cup almonds
1/2 cup peanuts
1 tortilla or slice of toast, coarsely chopped
4 tbsp sesame seeds
1/8 tsp ground cloves
1/4 tsp cinnamon
1/2 tsp anise
1 lb tomatoes, peeled, seeded and chopped
(or 1 small can of whole
tomatoes, drained)
2 cups chicken stock (be sure to use top-
quality stock, not cubes)
1 oz. unsweetened chocolate
salt
freshly ground pepper
1 tsp sugar
Remove the veins, stems and seeds of the
chiles. Rinse the chiles briefly
under cold water, then tear them into pieces.
Place the pieces in a bowl,
pour in 2 cups of boiling water, cover the bowl,
then soak the chile pieces
for about an hour.
In an electric blender, blend the almonds,
peanuts, tortilla or toast, 2
tbsp of the sesame seeds, cloves, cinnamon,
anise, tomatoes, and the
prepared chiles with the soaking liquid, and
reduce to a coarse puree.
Salt and pepper the turkey or chicken filets.
Heat the oil in a large
heavy skillet, and saute the filets (a few pieces
at a time) for five
minutes on each side, on medium high heat.
(The actual saute time will
depend on the thickness of the filets. They
shouldn't be completely
cooked, however, as they will continue to cook
further on in the recipe.)
Place the filets in a large flameproof casserole
dish.
Add a little more oil if necessary to the pan
(there should be about 2 to 3
tbsp), get the oil hot, then add the chile
mixture and cook for 5 minutes
while stirring constantly. (See above note
about the technique for this.)
Add the chicken stock, chocolate, salt and
pepper to taste, and sugar.
Stir until choclolate has melted.
Pour the sauce over the turkey/chicken filets.
Cover and cook over very
low heat for about 30 minutes, taking care not
to let it burn. (I often
just put the dish in a pre-heated 300 deg. oven
and let it cook for about
30 to 45 minutes, rather than cook on top of
the stove. Same for the above
recipe.) The sauce should be the consistency
of heavy cream. Sprinkle
with the remaining sesame seeds just before
serving.
Serves 8 to 10.
BLACK BEAN AND CHICKEN CHILI
2 cans drained, rinsed black beans
3 Tbs (or more) chili powder
2 Tbs ground cumin
1 tsp allspice
1 tsp ground cinnamon
2 1/2 pounds chicken thighs
2 Tbs olive oil
3 1/2 cups chicken stock
2 cups water
6 (or more) garlic cloves, chopped
4 dried ancho chilies, stemmed, seeded,
chopped
3 whole cloves
2 bay leaves
1 Tbs minced canned chipotle chilies in
adobo sauce (or 2 dried
chipotle chilies,stemmed,
seeded, chopped)
1 15 oz can hominy, drained
Vegetable oil (for deep frying)
3 corn tortillas, cut into strips
Sour cream
Salsa
Preheat oven to 325F. Mix 1 Tbs chili
powder, cumin, allspice and cinnamon in smal
bowl. Rub spice mixture over chicken. Heat 2
Tbs olive oil in heaby skillet over medium-
high heat. Add chicken and brown well on all
sides, about 6 minutes. Transfer chicken to
roasting pan. Add chicken stock, 2 cups
water, garlic, ancho chilies, cloves, bay leaves
and chipotle chilies to roasting pan. Cover
pan tightly with foil and bake until meat
almost falls off bones, turning occasionally,
about 2 hours.
Combine beans with 2 Tbs chili powder.
Transfer chicken to bowl and cool. Pour
chicken cooking liquid into beans. Shred
chicken, discarding any fat. Mix
chicken and hominy into beans. bring to
simmer. Add enough additional stock to thin
chili, if desired. Season with salt, epper and
more chili powder. Can be made 2 days
ahead.Cver and chill.
Bring to simmer before continuing.
Heat oil in heavy saucepan over
medium-high heat. Working inbatches, add
tortilla strips and fry until crisp, about 1 minute.
Transfer tortillas to paper towels.
Ladle chili into bowls. Tops with sour cream,
salsa and tortilla strips.
Makes 10 small (to me) servings. Can
easily be doubled.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
HUACHINANGO A LA VERACRUZANA
1 pound red snapper or other white
firm fish (or shrimp)
3 whole limes -- juice
6 ounces water
1 tab olive oil
1 whole onion -- chopped
2 cloves garlic -- mashed
1 dash cumin
1 dash pepper
3 tabs capers with juice
1/2 cup spanish olives with juice --
chopped
1 whole bay leaf
3 whole tomatoes -- chopped
some jalapenos or serranos
chopped big
1 cup dry white wine
Marinate fish in lime juice water and salt for
1/2 hour.
Preheat oven to 350F. Place fish in lightly
oiled baking dish.
Saute all ingredients for sauce.
Pour sauce over fish.
Bake for 15 - 20 minutes or until fish is
opaque.
FILETES DE PESCADO AL MOJO DE AJO
(Fish Fillets In Garlic Sauce)
1 pound white fish fillets
Juice of half a lemon
Salt and pepper
8 Tbs margarine mixed with 2 Tbs
vegetable oil
3 or 4 garlic cloves, thinly sliced
1/4 cup vegetable oil
1/4 cup flour
Marinate fillets in lemon juice and
sprinkle with salt and pepper to taste.
Heat margarine and oil in a small skillet
and stir in thinly sliced garlic over very low
heat. Remove from stove when
golden brown and pour into a small
sauceboat that can be kept warm.
Heat 1/4 cup oil in a large skillet.
Remove fish from marinade and roll in flour.
Saute in hot oil until fish flakes easily, 7 to 10
minutes. Turn once only.
Divide fish into 4 serving portions and
serve topped with the garlic butter.
Serves 4
CAMARONES (Shrimp)
1 pound medium shrimp
4 Tbs butter
3 cloves garlic, minced
1/4 cup parsley, chopped fine
3 tomatoes, peeled and chopped
3 Tbs tomato paste
Salt, pepper
1/3 cup brandy or sherry
Peel and devein shrimp and place
shells into a pan with 2 cups water. Bring to a
boil, reduce heat and simmer uncovered for 20
minutes. Strain and discard shells. There
should be 1 cup liquid. If not, reduce
over high heat or add extra water.
Heat butter in a large skillet and add the
garlic and parsley and saute for 2 minutes.
Add tomatoes and simmer for about 10
minutes until the mixture
thickens. Add the shrimp stock, tomato paste,
salt and pepper, stir to mix, and add the
brandy or sherry. Bring to a simmer, add
shrimp, cover and cook for 2 to 3
minutes until shrimp are pink. Serve on rice.
RECIPES: Meat/Fowl/Fish
CARNE CON CHILE COLORADO - (Beef with
Red Chiles)
Carne:
2 tablespoons lard or vegetable oil
1 1/2 pounds trimmed boneless pork
shoulder -- 1" dice
1 large garlic clove, minced
2 cups chicken stock
1 cup Adobo de Chile Colorado
salt
Adobo:
4 dried red chiles (New Mexico,
Ancho or -- Guajillo) stems
intact, aboout 2 ounces
2 large garlic cloves (1 whole, 1
crushed)
2 tablespoons lard or vegetable oil
2 tablespoons all-purpose flour
1/2 teaspoon salt
Carne:
In a large, heavy skillet, heat the lard until very
hot but not smoking.
Add the pork and cook over high heat, stirring,
for 3-4 minutes. Add the
garlic and cook, stirring, until the pork is
golden, 1-2 minutes.
Stir the stock and the Adobo into the skillet.
Bring to a boil, cover and
simmer over moderately low heat for 30
minutes. Uncover and cook, stirring
occasionally, until the meat is tender, about
35-40 minutes longer. Season
with salt and serve.
The stew can be made up to 2 days ahead
cover and refrigerate, reheat over
low heat.
Adobo:
Heat a cast iron griddle or a heavy saucepan
until hot. Rinse the chiles.
Place them on the hot pan and toast over
moderate heat, turning until
fragrant, about 1 minute. Be careful not to
scorch them or they will be bitter.
Meanwhile, bring 1 1/2 cups water to a boil in
a small saucepan. Add the
chiles, lower the heat and simmer until
softened, about 10 minutes. Use a
wooden spoon to submerge the chiles if they
come to the surface. Drain the
chiles.
Stem the chiles and scrape out the seeds.
Place the chiles in a blender
with 1 cup of water and the whole garlic clove
and puree. Strain the puree
through a sieve set over a bowl, pressing
against the solids with a wooden
spoon to force through as much as possible.
In a small heavy saucepan, heat the lard until
very hot, but not smoking.
Add the crushed garlic clove and cook,
stirring, over moderately high heat
for 10 seconds, until fragrant. Discard the
garlic clove. Add the flour
and cook, stirring, until golden, about 30
seconds. Add the chile puree and
cook over low heat for 3 minutes, stirring.
Season with salt.
The adobo can be refrigerated, tightly covered
for up to 1 month or frozen
for up to 3 months.
COCHINITA PIBIL (yucatan style pork)
1 cup fresh orange juice
1 Tbs white vinegar
2 Tbs achiote paste
3 Tbs mashed garlic
Salt
5 pounds pork
Prepare marinade of orange juice,
vinegar, achiote paste, garlic and salt to taste.
Mix all ingredients well and rub into meat.
Marinate for at least one hour.
Line a roaster with foil and arrange the
marinated pork in it, cover pork with any
leftover marinade. Seal the meat by
wrapping foil tightly around it. Cover
and bake in a preheated 300F oven for 2 to 3
hours. Check often and turn pieces of meat in
their own juikce. Roasting time varies
according to meat toughness.
Chop meat into small cubes and discard
fatty parts. Serve with fresh corn tortillas,
spoon meat into them and roll.
Garnish with pickled onions. (see recipe below)
Serves 10
CHORIZO
1 pound lean ground beef
1 pound ground round of pork
2 Tbs finely minced garlic
1/4 cup white vinegar
1 tsp black pepper
1/2 tsp ground cloves
1 Tbs oregano
1/4 cup dry wine
1 tsp sugar
4 ounces pure ground dry red chile
(NOT chile powder)
1 cup boiling water
Put meat in a bowl and add the garlic,
salt and vinegar and mix well. Sprinkle
pepper and spices over mix and blend.
Sprinkle with the oregano, red wine, and
sugar and mix well. Place the ground chile
powder in a small bowl and andd the boiling
water all at once. Stir into a paste and work it
into the meat mixture until well blended and a
red-orange color develops. Cover and place
in refrigerator overnight.
Saute the sausage in 1 cup pork lard for
an authentic flavor. Cook until partially
cooked, cool, pack in small plastic bags in 1
cup portions. Close bags and freeze until
ready to use. Thaw and pan-fry when
ready to use.
8-10 servings
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
MOLE POBLANO
6 ancho chiles
4 pasilla chiles
4 mulato chiles
1 8-lb fresh turkey or chicken, cut into serving
pieces
4 tbsp. oil
2 onions, chopped
4 cloves garlic, chopped
1/2 tsp anise
4 tbsp sesame seeds
2 to 3 sprigs fresh coriander
1 tortilla or 1 slice toast, cut up
1 lb. tomatoes, peeled, seeded & chopped
1 cup blanched almonds
1/2 cup raisins
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp coriander seeds, ground
1.5 oz unsweetened chocolate
salt
freshly ground pepper
Remove the veins, stems and seeds of the
chiles. Rinse the chiles briefly
under cold water, then tear them into pieces.
Place the pieces in a bowl,
pour in 2.25 cups of boiling water, cover the
bowl, then soak the chile
pieces for about an hour.
Cover the turkey/chicken pieces with salted
water, bring to a boil, and
simmer for 1 hour. Drain, reserving 2 cups of
the stock. Dry the pieces
of turkey thoroughly with paper towels. Heat
the oil in a skillet; then
brown the turkey pieces in the oil, a few pieces
at a time. Transfer to a
large, flameproof casserole, reserving the oil.
Combine the onions, garlic, almonds, raisins,
cloves, cinnamon, coriander
seeds, anise, 2 tbsp of the sesame seeds,
fresh coriander, tortilla or
toast, prepared chiles plus their soaking liquid,
and the tomatoes. Blend,
a small amount at at time, in the electric
blender to make a coarse puree.
Heat the oil remaining in the skillet, adding, if
necessary, enough oil to
make about 3 tbsp. Cook the puree in the oil
for 5 minutes, stirring
constantly. (Note from Bonnie: This
technique of making the chile puree
then cooking it is common to many Mexican
recipes. The trick is to make
sure that the oil is very hot, before adding the
puree. The puree will
sputter a lot. Don't panic -- turn the heat down
immediately. Be sure to
stir constantly. And keep tasting -- you will
notice after a few minutes
that the flavor will begin to change and
deepen. That means it's ready.)
Add the 2 cups of broth, the chocolate, salt
and pepper to taste, and cook,
stirring, over low heat until the chocolate has
melted. The sauce should
be quite thick -- somewhat thicker than heavy
cream. Pour the sauce over
the turkey in the casserole, and cook, covered,
over the lowest possible
heat for 30 minutes. Just before serving,
sprinkle with the remaining
sesame seeds.
Serves 8 to 10. Serve with beans and rice and
hot tortillas.
Or and easier version ......
MOLE POBLANO DE DOS CHILES
6 mulato chiles
6 pasilla chiles
8 turkey or chicken breast filets, without the
skin
3 to 4 tbsp oil
1/2 cup almonds
1/2 cup peanuts
1 tortilla or slice of toast, coarsely chopped
4 tbsp sesame seeds
1/8 tsp ground cloves
1/4 tsp cinnamon
1/2 tsp anise
1 lb tomatoes, peeled, seeded and chopped
(or 1 small can of whole
tomatoes, drained)
2 cups chicken stock (be sure to use top-
quality stock, not cubes)
1 oz. unsweetened chocolate
salt
freshly ground pepper
1 tsp sugar
Remove the veins, stems and seeds of the
chiles. Rinse the chiles briefly
under cold water, then tear them into pieces.
Place the pieces in a bowl,
pour in 2 cups of boiling water, cover the bowl,
then soak the chile pieces
for about an hour.
In an electric blender, blend the almonds,
peanuts, tortilla or toast, 2
tbsp of the sesame seeds, cloves, cinnamon,
anise, tomatoes, and the
prepared chiles with the soaking liquid, and
reduce to a coarse puree.
Salt and pepper the turkey or chicken filets.
Heat the oil in a large
heavy skillet, and saute the filets (a few pieces
at a time) for five
minutes on each side, on medium high heat.
(The actual saute time will
depend on the thickness of the filets. They
shouldn't be completely
cooked, however, as they will continue to cook
further on in the recipe.)
Place the filets in a large flameproof casserole
dish.
Add a little more oil if necessary to the pan
(there should be about 2 to 3
tbsp), get the oil hot, then add the chile
mixture and cook for 5 minutes
while stirring constantly. (See above note
about the technique for this.)
Add the chicken stock, chocolate, salt and
pepper to taste, and sugar.
Stir until choclolate has melted.
Pour the sauce over the turkey/chicken filets.
Cover and cook over very
low heat for about 30 minutes, taking care not
to let it burn. (I often
just put the dish in a pre-heated 300 deg. oven
and let it cook for about
30 to 45 minutes, rather than cook on top of
the stove. Same for the above
recipe.) The sauce should be the consistency
of heavy cream. Sprinkle
with the remaining sesame seeds just before
serving.
Serves 8 to 10.
BLACK BEAN AND CHICKEN CHILI
2 cans drained, rinsed black beans
3 Tbs (or more) chili powder
2 Tbs ground cumin
1 tsp allspice
1 tsp ground cinnamon
2 1/2 pounds chicken thighs
2 Tbs olive oil
3 1/2 cups chicken stock
2 cups water
6 (or more) garlic cloves, chopped
4 dried ancho chilies, stemmed, seeded,
chopped
3 whole cloves
2 bay leaves
1 Tbs minced canned chipotle chilies in
adobo sauce (or 2 dried
chipotle chilies,stemmed,
seeded, chopped)
1 15 oz can hominy, drained
Vegetable oil (for deep frying)
3 corn tortillas, cut into strips
Sour cream
Salsa
Preheat oven to 325F. Mix 1 Tbs chili
powder, cumin, allspice and cinnamon in smal
bowl. Rub spice mixture over chicken. Heat 2
Tbs olive oil in heaby skillet over medium-
high heat. Add chicken and brown well on all
sides, about 6 minutes. Transfer chicken to
roasting pan. Add chicken stock, 2 cups
water, garlic, ancho chilies, cloves, bay leaves
and chipotle chilies to roasting pan. Cover
pan tightly with foil and bake until meat
almost falls off bones, turning occasionally,
about 2 hours.
Combine beans with 2 Tbs chili powder.
Transfer chicken to bowl and cool. Pour
chicken cooking liquid into beans. Shred
chicken, discarding any fat. Mix
chicken and hominy into beans. bring to
simmer. Add enough additional stock to thin
chili, if desired. Season with salt, epper and
more chili powder. Can be made 2 days
ahead.Cver and chill.
Bring to simmer before continuing.
Heat oil in heavy saucepan over
medium-high heat. Working inbatches, add
tortilla strips and fry until crisp, about 1 minute.
Transfer tortillas to paper towels.
Ladle chili into bowls. Tops with sour cream,
salsa and tortilla strips.
Makes 10 small (to me) servings. Can
easily be doubled.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
HUACHINANGO A LA VERACRUZANA
1 pound red snapper or other white
firm fish (or shrimp)
3 whole limes -- juice
6 ounces water
1 tab olive oil
1 whole onion -- chopped
2 cloves garlic -- mashed
1 dash cumin
1 dash pepper
3 tabs capers with juice
1/2 cup spanish olives with juice --
chopped
1 whole bay leaf
3 whole tomatoes -- chopped
some jalapenos or serranos
chopped big
1 cup dry white wine
Marinate fish in lime juice water and salt for
1/2 hour.
Preheat oven to 350F. Place fish in lightly
oiled baking dish.
Saute all ingredients for sauce.
Pour sauce over fish.
Bake for 15 - 20 minutes or until fish is
opaque.
FILETES DE PESCADO AL MOJO DE AJO
(Fish Fillets In Garlic Sauce)
1 pound white fish fillets
Juice of half a lemon
Salt and pepper
8 Tbs margarine mixed with 2 Tbs
vegetable oil
3 or 4 garlic cloves, thinly sliced
1/4 cup vegetable oil
1/4 cup flour
Marinate fillets in lemon juice and
sprinkle with salt and pepper to taste.
Heat margarine and oil in a small skillet
and stir in thinly sliced garlic over very low
heat. Remove from stove when
golden brown and pour into a small
sauceboat that can be kept warm.
Heat 1/4 cup oil in a large skillet.
Remove fish from marinade and roll in flour.
Saute in hot oil until fish flakes easily, 7 to 10
minutes. Turn once only.
Divide fish into 4 serving portions and
serve topped with the garlic butter.
Serves 4
CAMARONES (Shrimp)
1 pound medium shrimp
4 Tbs butter
3 cloves garlic, minced
1/4 cup parsley, chopped fine
3 tomatoes, peeled and chopped
3 Tbs tomato paste
Salt, pepper
1/3 cup brandy or sherry
Peel and devein shrimp and place
shells into a pan with 2 cups water. Bring to a
boil, reduce heat and simmer uncovered for 20
minutes. Strain and discard shells. There
should be 1 cup liquid. If not, reduce
over high heat or add extra water.
Heat butter in a large skillet and add the
garlic and parsley and saute for 2 minutes.
Add tomatoes and simmer for about 10
minutes until the mixture
thickens. Add the shrimp stock, tomato paste,
salt and pepper, stir to mix, and add the
brandy or sherry. Bring to a simmer, add
shrimp, cover and cook for 2 to 3
minutes until shrimp are pink. Serve on rice.
dawn_mo
Well-known member
Antojito through Eggs
RECIPES: Antojito through Egg/Cheese
TOMATILLO AVOCADO SALSA
1/2 pound tomatillos, husked and rinsed
1 Tbs chopped onion
1 serrano pepper, minced
1/2 cup loosely packed cilantro,
chopped
2 cloves garlic, chopped
2 ripe avocados, halved and pitted
Juice of 1 lime
1/2 tsp salt
Cook tomatillos in boiling water for
about 2 minutes. Drain and rinse under cold
water. Put in food processor and add
onion, serrano pepper, garlic and
cilantro. Puree to a coarse consistency.
Mash avocados in a bowl, leaving some
texture. Add tomatillo mix, lime juice and salt.
Mix well. Cover andrefrigerate at least one
hour. Serve cold.
FRESH TORTILLA CHIPS
Cut corn tortillas (see recipe below) into 6-8 wedge
shaped pieces. Heat oil in a frying pan until
very hot but not smoking (never turn your back
on a classroom of 5th graders or a heating pan
of oil ... they both ignite easily!)
Drop the wedges in a few at a time ... they will
cook quickly ...when the bubbling lessons,
remove with a slotted spoon and salt while hot
.. drain on paper towling. Serve warm.
GUACAMOLE
3 large ripe avocados
1 medium tomato -- seeded & cubed
1 medium onion -- chopped
1 cloves garlic -- finely chopped
2 limes
3 green chiles -- finely
chopped
1 handful of cilantro - finely
chopped
salt and white pepper
Chop the tomato, onion, garlic, green chilies
and cilantro together. Make
sure it is not mushy. Set aside.
Place avocado pulp in bowl and mash well
with your hands. Add the lime
juice to the bowl and blend well with a wooden
spoon.
Add half of the chopped vegetables and blend
well. Taste. Add more
vegetables if needed or wanted, it all depends
on the taste of the avocados.
Add more lime juice and add salt to taste.
Blend well with a wooden spoon.
Make sure to reserve one of the avocado pits
to place in the dish so that
the avocado will not turn black.
SALSA MEXICANA
5 large tomatoes -- chopped in cubes
2 medium onions -- chopped finely
1 handful coriander -- coarsely chopped
4 green chilies -- chopped
1 cup cold water
salt and white pepper
Mixed chopped vegetables, add water, salt
and pepper.
Allow to sit for about 2-3 hours before serving.
PICADILLO-STUFFED EMPANADAS
Cornmeal-Cumin Pastry:
1 cup flour
1/2 cup yellow corn meal
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tbls butter
1/3 cup milk
1 egg white
1/2 tsp. cumin seed
Mix flour, corn meal, salt and baking powder in
Food processor. Add butter and whirl until
crumbly. Add remaining ingredients and whirl
until dough hold together (add a bit more milk
if needed) Roll into a ball, wrap and chill until
ready to use or for up to an hour.
Picadillo:
2 Tbls slivered almonds
1 tsp. salad oil
1 finely chopped, large onion
2 minced cloves garlic
6 oz. ground turkey or chicken breast
8 oz tomato sauce
1/2 tsp. cinnamon
1/8 tsp. ground cloves
2 tbs. currants or raisins
2 tsp. cider vinegar
salt
a little broth, apple juice, or water
lightly toast almonds until golden brown, let
cool and coarsely chop. Se aside. In a wide,
non-stick fry pan combine oil, onion, garlic.
And 1 tbs. liquid of choice. Cook over
medium heat until mixture is deep golden
(about 20 minutes): deglaze with liquid as
needed. When golden brown add meat to pan
and cook until well browned. Continue to add
liquid as needed to prevent sticking. Stir in
tomato sauce, cinnamon, cloves and currants.
Bring to a boil, reduce heat and simmer
uncovered until almost all liquid is gone and
mixture has thickened (about 10 minutes).
Remove from heat and stir in almonds,
vinegar and salt to taste. Cool.
To Form:
Roll out dough on pastry cloth or floured board
to 1/8 inch thickness. Cut into 3 1/2 inch
rounds. Spoon equal amounts of filling onto
one half. Moisten edges, fold over and crimp
seal with a fork. Bake on lightly oiled baking
sheet at 400 F until lightly browned (about 20
minutes) Makes about 16 empanadas.
ALBONDIGAS EN SALSA DE CHIPOTLE -
Stuffed Meatballs
2 large eggs
1 teaspoon salt
1/3 cup dry breadcrumbs
1 1/2 pounds lean ground beef
1/2 pound lean ground pork
1/4 cup coarsely chopped cilantro
3 1/2 ounces queso fresco - cut into nine
3/4" cubes
9 whole pimiento stuffed olives
2 tablespoons lard or vegetable oil
1 cup finely chopped white onion
2 cloves garlic, minced
1 pound canned whole tomatoes,
undrained -- coarsely chopped
1/2 cup beef broth
2-4 canned chipotles en adobo -- finely
chopped
sliced pimiento stuffed olives
Beat the eggs with salt in a large bowl. Stir in
the breadcrumbs and let
stand for 5 minutes. Add the beef, the pork
and the cilantro, then mix
lightly, but thoroughly.
Divide the meat mixture into 18 even portions.
(If making for appetizers, make portions
smaller.)
Shape portions into a flat
round patty. Top 9 of them with the cheese
cubes and the other nine with
the whole olives. Then press meat firmly
around each stuffing to enclose
completely and form the meatball. Make sure
none of the stuffing is showing.
Heat the lard in a deep skillet over medium
heat until. Fry the meatballs
in two batches, turning occasionally, until
brown on all sides, about 5
minutes, then remove to a plate.
Drain all but 3 tablespoons of the drippings
from the skillet. Add the
onion and garlic and saute over medium heat
until soft, about 4 minutes.
Stir in the tomatoes, stock and chiles, then
heat to boiling.
Return the meatballs to the skillet and reduce
the heat to low. Simmer,
uncovered, until the meatballs are cooked
through, about 45 minutes. Remove
the meatballs to a serving dish with a slotted
spoon and keep warm.
Transfer the tomato mixture to a blender
container and process until smooth
(or use an immersion blender). Return the
mixture to the skillet and heat
over high heat to boiling.
Pour the sauce over the meatballs and garnish
with the sliced olives.
SOPA MEXICANA
1 chicken breast (with skin and bone)
1 onion, halved
8 peppercorns
1 bay leaf
1 tab. lard (or veg oil)
1/2 cup tomato puree (i.e. POMI)
1 tab grated onion
2 quarts chicken broth (from above
breast ... a dd a bit of cubes if
necessary)
1/2 cup cream
2 avocados in strips
4 oz. cream cheese cubed
fried tortilla strips
chopped cilantro
salt and pepper
Cook the chicken breast in 3 quarts salted
water with the onion, peppercorns
and bay leaf. When tender, drain off stock
and dice.
Sautee the tomato puree and onion juice in the
lard. Add the strained
broth, season to taste, and let boil for 15
minutes. Remove from heat.
When ready to serve, stir in the cream. Ladle
into bowls and in small
dishes pass the chicken, avocado, cream
cheese, tortillas, and cilantro.
Variation: Before sauteeing the onion and
tomato, heat some lard (or veg
oil) and lightly brown some small pasta shapes
or fideos. Then, before they
burn, continue with the onion and tomato,
etc....
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ENSALADA DE JICAMA
1 jicama (1 1/2 lbs) (substitute jerusalem
artichoke)
1 small cucumber, unpared
1/2 cup very thinly slivered mild red onion
2 tablespoons fresh lime juice
1/2 teaspoon grated lime rind
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon crumbled dried chile de arbol
3 tablespoons vegetable oil
leaf lettuce
Pare the jicama and cut lengthwise into 8
wedges. Cut wedges crosswise in
1/8" thick slices.
Cut cucumber lengthwise in half, scoop out
and discard the seeds. Cut
halves crosswise in 1/8" thick slices.
Combine jicama, cucumber and onion in a
large bowl and toss lightly to mix.
Mix the lime juice, lime rind, garlic, salt and
chile in a small bowl.
Gradually add the oil, whisking continously,
until dressing is thoroughly
blended.
Pour the dressing over the jicama mixture and
toss lightly to coat.
Refrigerate, covered, 1-2 hours to blend
flavors before serving. Do not
leave over night as the onion will overpower
the rest of the vegs.
To serve, line a shallow salad bowl with the
lettuce leaves and spoon salad
over them. Garnish with lime wedges.
AVOCADO, OLIVE AND TOMATO SALAD
2 ripe tomatoes, cut into 8 wedges each
1 can whole black olives, drained
4 green onions, coarsely chopped
Juice of 1 lime
2 Tbs extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
2 large avocados, peeled and cut into
1/2 inch dice
2 Tbs chopped cilantro
In large bowl, toss together tomatoes,
olives, onion, lime juice, oil, salt and pepper.
Gently stir in avocado and cilantro and serve.
BLACK BEAN AND CORN SALAD
2 cans drained, rinsed black beans
1 can whole corn, drained
1 red pepper, chopped
4 green onions, coarsely chopped
1 can whole black olives, drained
2 Tbs chopped cilantro
Salsa to taste (about 1/2 jar)
In large bowl, toss together everything
and taste for seasoning, adding more salsa if
desired.
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CHILAQUILES (Red W/Chicken)
10 corn tortillas, halved and cut into 1/2
inch strips
2 large poblano pepper
1 1/2 pounds chicken, breasts or thighs
2 cups chicken broth
1/4 cup white wine
1 bay leaf
1 medium onion, chopped
14 ounces (about 1 1/2 cups) chopped
tomatoes
1/2 cup heavy cream
1 cup shredded Monterey Jack cheese
Heat 1/2 inch of oil over medium heat
and add tortilla pieces in batches. Fry until
light golden brown. Drain on paper towels.
Roast poblano peppers over a gas
flame or under a broiler,
turning, until blistered and charred, 5-10
minutes. Place in bag to steam for about 5
minutes. Rub skins off, remove seeds and
veins. Rinse and pat dry. Cut into strips 1/4
inch wide and 2 inches long.
Place chicken in pan with broth, wine,
and bay leaf. Bring to boil over medium-high
heat, reduce to low, cover and cook
12-14 minutes. Let cool in broth. When
cool, pull meat off bones and shred. Discard
skin and bones and reserve 1 cupbroth for
sauce.
Heat 2 Tbs oil in pan over medium heat
and add onion,cooking with stirring for 3
minutes until it begins to brown. Add tomatoes
and cook, uncovered, stirring frequently, until
liquid almost evaporates, about 5 minutes.
Add reserved 1 cup broth, poblano, pepper
strips, and cream. Cook 5 minutes.
Preheat oven to 350F. Place 1/2 of
tortilla pieces in bottom of greased 2 1/2 qt
casserole. Spoon on 1/2 of chicken and 1/2 of
tomato sauce. Repeat layers. Top with
shredded cheese. Bake, uncovered, in
oven 20 mminutes or
until cheese is melted and casserole is
heated through.
Serves 6.
ENCHILADAS SUISSES
4 poblano or Anaheim peppers
2 pounds tomatillos, husked, rinsed, and
quartered
2 Tbs chopped onion
1/2 cup cilantro sprigs, lightly packed,
plus 2 Tbs chopped
2 serrano peppers, chopped
1 tsp dried oregano
1/2 cup chicken broth
1/2 to 1 tsp sugar
1 1/2 tsp salt
1/4 cup vegetable oil
12 corn tortillas
1 poached, shredded chicken
2 cups shredded Monterey Jack cheese
4 scallions, finely chopped
1/2 cup sour cream
2 Tbs milk
Broil peppers or roast over gas flame
until charred all over. Place in paper bag and
steam 10 minutes. Peel off blackened skin
and rinse under cold running water. Cut
peppers open, discard stems and seeds.
Coarsely cut up peppers.
In food processor, combine cut-up
peppers, tomatillos,onion, cilantro sprigs,
serrano peppers, oregano, chicken
broth, 1/2 tsp sugar and salt. Puree
until smooth. Transfer to saucepan, partially
cover and cook over medium-low heat, stirring
often, 10 minutes. Add rest of sugar if too
tart. Set green sauce aside.
Preheat oven to 350F. In skillet, heat
oil over medium-high heat. Soften tortillas, 1
at a time, by dipping them in hot oil on both
sides 2-3 seconds. Drain between layers of
paper towels. When finished, place 1
tortilla on a plate. Put about 1 Tbs green
sauce and 2 Tbs shredded chicken on
lower third of tortilla and roll up. Place
seam side down in a 9x13 inch baking dish.
Continue until all are filled and rolled. Pour
remaining cooked green sauce over all. Cover
top with shredded cheese and scallions.
Bake, uncovered, 15-20 minutes, or
until enchiladas are heated through and
bubbly. In a samll bowl, stir together
sour cream and milk. Drizzle over casserole.
Sprinkle cilantro on top and serve.
Serves 12
CHILAQUILES (Green)
2 cups vegetable oil -- for frying
12 corn tortillas -- 1/4" wide strips
1 1/2 cups sour cream
1/2 cup onion -- minced
2 cloves garlic -- minced
2 tablespoons cilantro -- finely
chopped
1 pound manchego or queso
fresco cheese -- shredded
Tomatillo Sauce:
1 pound tomatillos -- husked &
rinsed
3/4 cup onion -- finely chopped
2 cloves garlic
2 fresh jalapeno or serrano
chiles -- stemmed
1/2 cup fresh cilantro -- packed
1 teaspoon sugar
salt
Preheat the oven to 325 degrees. In a large
heavy saucepan, heat the oil to
350 degrees. Working in batches, fry the
tortilla strips until crisp, about
1 minute. Transfer with a slotted spoon onto
paper towels to drain. Let cool.
In a small bowl, combine the sour cream,
onion, garlic and cilantro.
In a large bowl, toss together the cheese and
tortilla strips. Spread
evenly in a 3 quart baking dish. Spoon the
sour cream mixture over the top.
Bake for 25 minutes or until heated through.
Meanwhile, in a small nonreactive saucepan,
reheat the tomatillo sauce.
Pour the warm sauce over the casserole and
let sit for about 2 minutes
before serving.
Tomatillo Sauce:
Place the tomatillos in a medium non-reactive
saucepan and add water to
cover. Bring to a boil over high heat and cook
until the tomatillos turn a
dull olive color, about 5 minutes. Drain,
reserving 1 cup of the cooking
liquid.
Place the tomatillos in a blender with the
reserved 1 cup cooking liquid,
the onion, garlic, chiles, cilantro and sugar.
Season with salt and blend
until smooth. Serve warm or at room
temperature.
For tomatillo sauce with cream, heat 1 1/2
tablespoon of unsalted butter or
vegetable oil in a medium nonreactive
saucepan until sizzling hot. Add the
sauce and 1 cup of light cream and cook over
moderately high heat until
thickened and reduced to 3 1/2 cups, about 10
minutes. Remove from the heat.
NOTES : The tomatillo sauce can be made
either with or without cream
depending on how rich you want it.
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CHILE RELLENOS
6 Anaheim or Fresno chiles (even better are
poblano chiles, if available)
3 eggs, separated
3 tbsp (45 ml) white flour (plus extra flour for
rolling the rellenos)
3 tbsp (45 ml)water
Olive oil, for frying
For the filling: Monterey Jack cheese or other
mild cheese cut into long,
thin strips (A mild goat cheese also works
nicely.)
For the topping: mild salsa (either home-
made or La Victoria brand),
coriander (for garnish)
To prepare the chiles:
1. Put the chiles on a cookie sheet and place
under the broiler until the
skins turn black. Turn each chile as it
blackens in order to achieve an
even blackening over the whole chile. (Where
the chile does not blacken,
the skin will not peel off, which will prevent the
flour and egg batter
from sticking at a later point.)
2. As each chile finishes blackening, place the
chiles in a paper bag for
10 minutes. (If a paper bag is not available,
the chiles may be placed on
a plate and covered with a towel.)
3. One by one, take the chiles out of the bag
and remove the skin.
4. Once the skin is removed, cut off the stem
at the top. Very gently
make a 4-centimeter slit at the top and
carefully remove the seeds. (The
seeds make the chiles hot; thus, by removing
the seeds, you remove the
hotness of the chile. While a large slit makes
it easier to remove the
seeds, a smaller slit will help the rellenos to
hold together better during
stuffing and frying.) Another common
technique is to leave the stem on the
relleno, and to make the slit directly below the
stem.
To make the rellenos:
5. Gently stuff the chiles with the cheese.
6. Roll each chile in white flour. Set aside on
a plate. Also, begin to
heat up the salsa.
7. Whisk the egg yolks with the 3 tbsp. flour
until fluffy. Add the
water. Set aside.
8. Beat the egg whites to stiff peaks.
9. Fold the yolk mixture gently into the egg
whites. (This makes a fluffy
relleno. If a more omelette-type of relleno is
desired, adjust the mix
with more flour and water.)
10. Place the salsa in a pan and simmer.
11. Heat about 1 cm. (or 1/3 inch) of olive oil
in a heavy pan that is
large enough to hold all six chiles. The oil
must be hot, almost to the
point of smoking. (Note: You can easily cut
down on the amount of oil by
using a non-stick pan. However, beware of
cutting the oil down to close to
nothing -- as I have done a few times --
because the rellenos will end up
dry and tough.)
12. Dip the chiles, one by one, into the egg
batter and place in the hot
pan. Fry until golden on both sides. (For the
best success, be sure that
the oil is hot and work as quickly as possible.
Also, an easy dipping
technique is to dip one side of the chile in the
egg batter, place the
chile in the pan with the dipped side down,
then spoon some of the egg
batter on top. That makes for a nicer-looking
relleno and is easier to
handle when the chile is extremely full of
stuffing.)
To serve the rellenos:
13. Place the rellenos on the plates. Top with
the warm salsa and a sprig
of coriander.
Serves six people
CHILES STUFFED WITH CHEESE
4 Anaheim or poblano chiles
1/2 cup shredded Monterey Jack cheese
1 cup tomato sauce or salsa
Roast peppers over flame or under
broiler to char skin. Place in paper bag to
steam for 5 minutes. Cool under running
water and remove skins. Cut off tops, rinse
andremove seeds. Dry. Fill each pepper
with about 2 1/2 Tbs cheese. Heat oil in skillet
and add chiles and cook, turning often, until
cheese just melts, about 1-2 minutes.
RECIPES: Antojito through Egg/Cheese
TOMATILLO AVOCADO SALSA
1/2 pound tomatillos, husked and rinsed
1 Tbs chopped onion
1 serrano pepper, minced
1/2 cup loosely packed cilantro,
chopped
2 cloves garlic, chopped
2 ripe avocados, halved and pitted
Juice of 1 lime
1/2 tsp salt
Cook tomatillos in boiling water for
about 2 minutes. Drain and rinse under cold
water. Put in food processor and add
onion, serrano pepper, garlic and
cilantro. Puree to a coarse consistency.
Mash avocados in a bowl, leaving some
texture. Add tomatillo mix, lime juice and salt.
Mix well. Cover andrefrigerate at least one
hour. Serve cold.
FRESH TORTILLA CHIPS
Cut corn tortillas (see recipe below) into 6-8 wedge
shaped pieces. Heat oil in a frying pan until
very hot but not smoking (never turn your back
on a classroom of 5th graders or a heating pan
of oil ... they both ignite easily!)
Drop the wedges in a few at a time ... they will
cook quickly ...when the bubbling lessons,
remove with a slotted spoon and salt while hot
.. drain on paper towling. Serve warm.
GUACAMOLE
3 large ripe avocados
1 medium tomato -- seeded & cubed
1 medium onion -- chopped
1 cloves garlic -- finely chopped
2 limes
3 green chiles -- finely
chopped
1 handful of cilantro - finely
chopped
salt and white pepper
Chop the tomato, onion, garlic, green chilies
and cilantro together. Make
sure it is not mushy. Set aside.
Place avocado pulp in bowl and mash well
with your hands. Add the lime
juice to the bowl and blend well with a wooden
spoon.
Add half of the chopped vegetables and blend
well. Taste. Add more
vegetables if needed or wanted, it all depends
on the taste of the avocados.
Add more lime juice and add salt to taste.
Blend well with a wooden spoon.
Make sure to reserve one of the avocado pits
to place in the dish so that
the avocado will not turn black.
SALSA MEXICANA
5 large tomatoes -- chopped in cubes
2 medium onions -- chopped finely
1 handful coriander -- coarsely chopped
4 green chilies -- chopped
1 cup cold water
salt and white pepper
Mixed chopped vegetables, add water, salt
and pepper.
Allow to sit for about 2-3 hours before serving.
PICADILLO-STUFFED EMPANADAS
Cornmeal-Cumin Pastry:
1 cup flour
1/2 cup yellow corn meal
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tbls butter
1/3 cup milk
1 egg white
1/2 tsp. cumin seed
Mix flour, corn meal, salt and baking powder in
Food processor. Add butter and whirl until
crumbly. Add remaining ingredients and whirl
until dough hold together (add a bit more milk
if needed) Roll into a ball, wrap and chill until
ready to use or for up to an hour.
Picadillo:
2 Tbls slivered almonds
1 tsp. salad oil
1 finely chopped, large onion
2 minced cloves garlic
6 oz. ground turkey or chicken breast
8 oz tomato sauce
1/2 tsp. cinnamon
1/8 tsp. ground cloves
2 tbs. currants or raisins
2 tsp. cider vinegar
salt
a little broth, apple juice, or water
lightly toast almonds until golden brown, let
cool and coarsely chop. Se aside. In a wide,
non-stick fry pan combine oil, onion, garlic.
And 1 tbs. liquid of choice. Cook over
medium heat until mixture is deep golden
(about 20 minutes): deglaze with liquid as
needed. When golden brown add meat to pan
and cook until well browned. Continue to add
liquid as needed to prevent sticking. Stir in
tomato sauce, cinnamon, cloves and currants.
Bring to a boil, reduce heat and simmer
uncovered until almost all liquid is gone and
mixture has thickened (about 10 minutes).
Remove from heat and stir in almonds,
vinegar and salt to taste. Cool.
To Form:
Roll out dough on pastry cloth or floured board
to 1/8 inch thickness. Cut into 3 1/2 inch
rounds. Spoon equal amounts of filling onto
one half. Moisten edges, fold over and crimp
seal with a fork. Bake on lightly oiled baking
sheet at 400 F until lightly browned (about 20
minutes) Makes about 16 empanadas.
ALBONDIGAS EN SALSA DE CHIPOTLE -
Stuffed Meatballs
2 large eggs
1 teaspoon salt
1/3 cup dry breadcrumbs
1 1/2 pounds lean ground beef
1/2 pound lean ground pork
1/4 cup coarsely chopped cilantro
3 1/2 ounces queso fresco - cut into nine
3/4" cubes
9 whole pimiento stuffed olives
2 tablespoons lard or vegetable oil
1 cup finely chopped white onion
2 cloves garlic, minced
1 pound canned whole tomatoes,
undrained -- coarsely chopped
1/2 cup beef broth
2-4 canned chipotles en adobo -- finely
chopped
sliced pimiento stuffed olives
Beat the eggs with salt in a large bowl. Stir in
the breadcrumbs and let
stand for 5 minutes. Add the beef, the pork
and the cilantro, then mix
lightly, but thoroughly.
Divide the meat mixture into 18 even portions.
(If making for appetizers, make portions
smaller.)
Shape portions into a flat
round patty. Top 9 of them with the cheese
cubes and the other nine with
the whole olives. Then press meat firmly
around each stuffing to enclose
completely and form the meatball. Make sure
none of the stuffing is showing.
Heat the lard in a deep skillet over medium
heat until. Fry the meatballs
in two batches, turning occasionally, until
brown on all sides, about 5
minutes, then remove to a plate.
Drain all but 3 tablespoons of the drippings
from the skillet. Add the
onion and garlic and saute over medium heat
until soft, about 4 minutes.
Stir in the tomatoes, stock and chiles, then
heat to boiling.
Return the meatballs to the skillet and reduce
the heat to low. Simmer,
uncovered, until the meatballs are cooked
through, about 45 minutes. Remove
the meatballs to a serving dish with a slotted
spoon and keep warm.
Transfer the tomato mixture to a blender
container and process until smooth
(or use an immersion blender). Return the
mixture to the skillet and heat
over high heat to boiling.
Pour the sauce over the meatballs and garnish
with the sliced olives.
SOPA MEXICANA
1 chicken breast (with skin and bone)
1 onion, halved
8 peppercorns
1 bay leaf
1 tab. lard (or veg oil)
1/2 cup tomato puree (i.e. POMI)
1 tab grated onion
2 quarts chicken broth (from above
breast ... a dd a bit of cubes if
necessary)
1/2 cup cream
2 avocados in strips
4 oz. cream cheese cubed
fried tortilla strips
chopped cilantro
salt and pepper
Cook the chicken breast in 3 quarts salted
water with the onion, peppercorns
and bay leaf. When tender, drain off stock
and dice.
Sautee the tomato puree and onion juice in the
lard. Add the strained
broth, season to taste, and let boil for 15
minutes. Remove from heat.
When ready to serve, stir in the cream. Ladle
into bowls and in small
dishes pass the chicken, avocado, cream
cheese, tortillas, and cilantro.
Variation: Before sauteeing the onion and
tomato, heat some lard (or veg
oil) and lightly brown some small pasta shapes
or fideos. Then, before they
burn, continue with the onion and tomato,
etc....
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
ENSALADA DE JICAMA
1 jicama (1 1/2 lbs) (substitute jerusalem
artichoke)
1 small cucumber, unpared
1/2 cup very thinly slivered mild red onion
2 tablespoons fresh lime juice
1/2 teaspoon grated lime rind
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon crumbled dried chile de arbol
3 tablespoons vegetable oil
leaf lettuce
Pare the jicama and cut lengthwise into 8
wedges. Cut wedges crosswise in
1/8" thick slices.
Cut cucumber lengthwise in half, scoop out
and discard the seeds. Cut
halves crosswise in 1/8" thick slices.
Combine jicama, cucumber and onion in a
large bowl and toss lightly to mix.
Mix the lime juice, lime rind, garlic, salt and
chile in a small bowl.
Gradually add the oil, whisking continously,
until dressing is thoroughly
blended.
Pour the dressing over the jicama mixture and
toss lightly to coat.
Refrigerate, covered, 1-2 hours to blend
flavors before serving. Do not
leave over night as the onion will overpower
the rest of the vegs.
To serve, line a shallow salad bowl with the
lettuce leaves and spoon salad
over them. Garnish with lime wedges.
AVOCADO, OLIVE AND TOMATO SALAD
2 ripe tomatoes, cut into 8 wedges each
1 can whole black olives, drained
4 green onions, coarsely chopped
Juice of 1 lime
2 Tbs extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
2 large avocados, peeled and cut into
1/2 inch dice
2 Tbs chopped cilantro
In large bowl, toss together tomatoes,
olives, onion, lime juice, oil, salt and pepper.
Gently stir in avocado and cilantro and serve.
BLACK BEAN AND CORN SALAD
2 cans drained, rinsed black beans
1 can whole corn, drained
1 red pepper, chopped
4 green onions, coarsely chopped
1 can whole black olives, drained
2 Tbs chopped cilantro
Salsa to taste (about 1/2 jar)
In large bowl, toss together everything
and taste for seasoning, adding more salsa if
desired.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
CHILAQUILES (Red W/Chicken)
10 corn tortillas, halved and cut into 1/2
inch strips
2 large poblano pepper
1 1/2 pounds chicken, breasts or thighs
2 cups chicken broth
1/4 cup white wine
1 bay leaf
1 medium onion, chopped
14 ounces (about 1 1/2 cups) chopped
tomatoes
1/2 cup heavy cream
1 cup shredded Monterey Jack cheese
Heat 1/2 inch of oil over medium heat
and add tortilla pieces in batches. Fry until
light golden brown. Drain on paper towels.
Roast poblano peppers over a gas
flame or under a broiler,
turning, until blistered and charred, 5-10
minutes. Place in bag to steam for about 5
minutes. Rub skins off, remove seeds and
veins. Rinse and pat dry. Cut into strips 1/4
inch wide and 2 inches long.
Place chicken in pan with broth, wine,
and bay leaf. Bring to boil over medium-high
heat, reduce to low, cover and cook
12-14 minutes. Let cool in broth. When
cool, pull meat off bones and shred. Discard
skin and bones and reserve 1 cupbroth for
sauce.
Heat 2 Tbs oil in pan over medium heat
and add onion,cooking with stirring for 3
minutes until it begins to brown. Add tomatoes
and cook, uncovered, stirring frequently, until
liquid almost evaporates, about 5 minutes.
Add reserved 1 cup broth, poblano, pepper
strips, and cream. Cook 5 minutes.
Preheat oven to 350F. Place 1/2 of
tortilla pieces in bottom of greased 2 1/2 qt
casserole. Spoon on 1/2 of chicken and 1/2 of
tomato sauce. Repeat layers. Top with
shredded cheese. Bake, uncovered, in
oven 20 mminutes or
until cheese is melted and casserole is
heated through.
Serves 6.
ENCHILADAS SUISSES
4 poblano or Anaheim peppers
2 pounds tomatillos, husked, rinsed, and
quartered
2 Tbs chopped onion
1/2 cup cilantro sprigs, lightly packed,
plus 2 Tbs chopped
2 serrano peppers, chopped
1 tsp dried oregano
1/2 cup chicken broth
1/2 to 1 tsp sugar
1 1/2 tsp salt
1/4 cup vegetable oil
12 corn tortillas
1 poached, shredded chicken
2 cups shredded Monterey Jack cheese
4 scallions, finely chopped
1/2 cup sour cream
2 Tbs milk
Broil peppers or roast over gas flame
until charred all over. Place in paper bag and
steam 10 minutes. Peel off blackened skin
and rinse under cold running water. Cut
peppers open, discard stems and seeds.
Coarsely cut up peppers.
In food processor, combine cut-up
peppers, tomatillos,onion, cilantro sprigs,
serrano peppers, oregano, chicken
broth, 1/2 tsp sugar and salt. Puree
until smooth. Transfer to saucepan, partially
cover and cook over medium-low heat, stirring
often, 10 minutes. Add rest of sugar if too
tart. Set green sauce aside.
Preheat oven to 350F. In skillet, heat
oil over medium-high heat. Soften tortillas, 1
at a time, by dipping them in hot oil on both
sides 2-3 seconds. Drain between layers of
paper towels. When finished, place 1
tortilla on a plate. Put about 1 Tbs green
sauce and 2 Tbs shredded chicken on
lower third of tortilla and roll up. Place
seam side down in a 9x13 inch baking dish.
Continue until all are filled and rolled. Pour
remaining cooked green sauce over all. Cover
top with shredded cheese and scallions.
Bake, uncovered, 15-20 minutes, or
until enchiladas are heated through and
bubbly. In a samll bowl, stir together
sour cream and milk. Drizzle over casserole.
Sprinkle cilantro on top and serve.
Serves 12
CHILAQUILES (Green)
2 cups vegetable oil -- for frying
12 corn tortillas -- 1/4" wide strips
1 1/2 cups sour cream
1/2 cup onion -- minced
2 cloves garlic -- minced
2 tablespoons cilantro -- finely
chopped
1 pound manchego or queso
fresco cheese -- shredded
Tomatillo Sauce:
1 pound tomatillos -- husked &
rinsed
3/4 cup onion -- finely chopped
2 cloves garlic
2 fresh jalapeno or serrano
chiles -- stemmed
1/2 cup fresh cilantro -- packed
1 teaspoon sugar
salt
Preheat the oven to 325 degrees. In a large
heavy saucepan, heat the oil to
350 degrees. Working in batches, fry the
tortilla strips until crisp, about
1 minute. Transfer with a slotted spoon onto
paper towels to drain. Let cool.
In a small bowl, combine the sour cream,
onion, garlic and cilantro.
In a large bowl, toss together the cheese and
tortilla strips. Spread
evenly in a 3 quart baking dish. Spoon the
sour cream mixture over the top.
Bake for 25 minutes or until heated through.
Meanwhile, in a small nonreactive saucepan,
reheat the tomatillo sauce.
Pour the warm sauce over the casserole and
let sit for about 2 minutes
before serving.
Tomatillo Sauce:
Place the tomatillos in a medium non-reactive
saucepan and add water to
cover. Bring to a boil over high heat and cook
until the tomatillos turn a
dull olive color, about 5 minutes. Drain,
reserving 1 cup of the cooking
liquid.
Place the tomatillos in a blender with the
reserved 1 cup cooking liquid,
the onion, garlic, chiles, cilantro and sugar.
Season with salt and blend
until smooth. Serve warm or at room
temperature.
For tomatillo sauce with cream, heat 1 1/2
tablespoon of unsalted butter or
vegetable oil in a medium nonreactive
saucepan until sizzling hot. Add the
sauce and 1 cup of light cream and cook over
moderately high heat until
thickened and reduced to 3 1/2 cups, about 10
minutes. Remove from the heat.
NOTES : The tomatillo sauce can be made
either with or without cream
depending on how rich you want it.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
CHILE RELLENOS
6 Anaheim or Fresno chiles (even better are
poblano chiles, if available)
3 eggs, separated
3 tbsp (45 ml) white flour (plus extra flour for
rolling the rellenos)
3 tbsp (45 ml)water
Olive oil, for frying
For the filling: Monterey Jack cheese or other
mild cheese cut into long,
thin strips (A mild goat cheese also works
nicely.)
For the topping: mild salsa (either home-
made or La Victoria brand),
coriander (for garnish)
To prepare the chiles:
1. Put the chiles on a cookie sheet and place
under the broiler until the
skins turn black. Turn each chile as it
blackens in order to achieve an
even blackening over the whole chile. (Where
the chile does not blacken,
the skin will not peel off, which will prevent the
flour and egg batter
from sticking at a later point.)
2. As each chile finishes blackening, place the
chiles in a paper bag for
10 minutes. (If a paper bag is not available,
the chiles may be placed on
a plate and covered with a towel.)
3. One by one, take the chiles out of the bag
and remove the skin.
4. Once the skin is removed, cut off the stem
at the top. Very gently
make a 4-centimeter slit at the top and
carefully remove the seeds. (The
seeds make the chiles hot; thus, by removing
the seeds, you remove the
hotness of the chile. While a large slit makes
it easier to remove the
seeds, a smaller slit will help the rellenos to
hold together better during
stuffing and frying.) Another common
technique is to leave the stem on the
relleno, and to make the slit directly below the
stem.
To make the rellenos:
5. Gently stuff the chiles with the cheese.
6. Roll each chile in white flour. Set aside on
a plate. Also, begin to
heat up the salsa.
7. Whisk the egg yolks with the 3 tbsp. flour
until fluffy. Add the
water. Set aside.
8. Beat the egg whites to stiff peaks.
9. Fold the yolk mixture gently into the egg
whites. (This makes a fluffy
relleno. If a more omelette-type of relleno is
desired, adjust the mix
with more flour and water.)
10. Place the salsa in a pan and simmer.
11. Heat about 1 cm. (or 1/3 inch) of olive oil
in a heavy pan that is
large enough to hold all six chiles. The oil
must be hot, almost to the
point of smoking. (Note: You can easily cut
down on the amount of oil by
using a non-stick pan. However, beware of
cutting the oil down to close to
nothing -- as I have done a few times --
because the rellenos will end up
dry and tough.)
12. Dip the chiles, one by one, into the egg
batter and place in the hot
pan. Fry until golden on both sides. (For the
best success, be sure that
the oil is hot and work as quickly as possible.
Also, an easy dipping
technique is to dip one side of the chile in the
egg batter, place the
chile in the pan with the dipped side down,
then spoon some of the egg
batter on top. That makes for a nicer-looking
relleno and is easier to
handle when the chile is extremely full of
stuffing.)
To serve the rellenos:
13. Place the rellenos on the plates. Top with
the warm salsa and a sprig
of coriander.
Serves six people
CHILES STUFFED WITH CHEESE
4 Anaheim or poblano chiles
1/2 cup shredded Monterey Jack cheese
1 cup tomato sauce or salsa
Roast peppers over flame or under
broiler to char skin. Place in paper bag to
steam for 5 minutes. Cool under running
water and remove skins. Cut off tops, rinse
andremove seeds. Dry. Fill each pepper
with about 2 1/2 Tbs cheese. Heat oil in skillet
and add chiles and cook, turning often, until
cheese just melts, about 1-2 minutes.
dawn_mo
Well-known member
Sides through Drinks
RECIPES: Sides Through Drinks
ARROZ A LA MEXICANA ARROZ A LA
MEXICANA - Mexican Rice
2 tablespoons lard or vegetable oil
1 cup long grain white rice - not
converted
1/2 cup finely chopped white onion
1 clove garlic, minced
1/2 teaspoon salt
2 large tomatoes, peeled, seeded and
chopped
1 1/2 cups chicken broth
Heat the lard in a 10 inch skillet over medium
heat until hot.
Add the rice and cook, stirring constantly, until
rice turns opaque white,
about 2 minutes.Quickly add the onion and
saute over medium heat 1 minute. Stir in the
garlic, salt and add the tomatoes, stirring
constantly, about 2 minutes.Add the stock and
mix well. Over high heat, bring to a boil, then
reducethe heat to low. Simmer, covered, until
rice is almost tender, about 15 minutes.(at this
point you can stir in some peas, pimientos,
olives, etc...if you like)Continue cooking until
rice is tender and all water has been absorbed,
about2-4 minutes longer.Rice grains will be
slightly firm and separate, rather than soft or
sticky.
FRIJOLES REFRITO - Refried Beans
2 cups dry pinto beans (1 lb)
1 onion
1 garlic clove
bayleaf
1Tbs oregano
salt
a finely chopped serrano (little green) chili
(opt.)
water
Wash and pick over the beans. You can soak
them overnight, bring to a boil in salted water
and let them set for an hour or just go ahead
and cook them for a really long time.
Everyone has their own opinion about what
takes care of beans "side-effect." I've heard it
is a matter of your system being used to them
... if you eat beans regularly they don't bother
you.
Once you're ready to cook them, put beans,
chopped onions and chopped garlic. bayleaf,
chili and seasonings into a heavy pot. Cover
by an inch with fresh, cold water and bring to a
slow boil. Cover and simmer slowly continuing
to add water as the beans expand, but never
so there's more than an inch coverage. If
you've used canned tomatoes recently you
could use the juice for part of the water. Let
them cook for as long as you can ... several
hours ... until they are quite soft but not falling
apart. It's real hard to over cook them!!!
You can dress them up from here with some
sautéed onion, garlic and tomato. Add a little
lard or oil to your sauté with a few tablespoons
of cooked beans. Mash well and return to the
rest of the beans to thicken it up. This is a
tasty bean dish served up in a bowl.
Or... you can turn the beans into refried beans.
To refry beans:
To lard or not to lard ... authentic beans are
made with lard!!! You can make them with oil,
or even fat free, but they will not taste the
same. They may still be good, but not the
same.
The amount of lard depends on how rich you
want them and whether or not you want to add
cheese. I use 1+ Tbs. per cup of cooked
beans. The beans should be hot to begin with.
If they aren't, heat them up! When they're
hot, bring some lard to almost the smoking
point in a clay cooking dish. (Or use a heavy
metal one) Add the beans carefully but all at
once. They will sizzle!!! Cook for a few
minutes and begin mashing. A potato masher
works fine although authentically it is done
with a wooden spoon. Season to taste with
salt and add as much shredded jack cheese as
the diet will allow. Serve in a side bowl ... in
my mother-in-law's house they never put
beans on the plate. Don't know why ... does
anyone else?
In a pinch you can use canned pintos ...Sun
Vista are very good. Try to cook them a little
more with the can liquid before you begin the
frying process, and add your own seasoning,
chili, etc. These usually need more cheese to
make them taste wonderful!
FLOUR TORTILLAS
These are a bit untraditional but easy to make
by hand and don't include lard.
2 cups flour
1/4 cup Mayonnaise (yeah,I know it sounds weird)
1/2 tsp. baking powder
1 tsp. salt
1/2 cup milk
Don't use non-fat products, since the tortillas
need fat and this is where it comes from. I've
tried it and it doesn't work. They turn out like
CDs.
Mix flour, salt, baking powder, mayo until well
blended. Pour milk (or water) over and make
a soft dough. Knead for about 5 minutes by
hand or do everything in your bread maker
and let it run for 5 minutes. Divide into about
2" balls and let them set for at least 5 minutes
to rest. This step is important the dough won't
roll out! Roll out the dough on a lightly floured
board and cook on a pre-heated medium hot
griddle for a minute or so on each side. Keep
warm. This recipe works great in the electric
tortilla maker, too. Follow those cooking
directions.
CORN TORTILLAS
You must use Masa Harina de Maiz ... This is
a specially ground corn ... it is NOT the same
as corn meal or corn flour!
These are easy to make with a tortilla maker,
but you must be quite skilled (or very brave) to
make them by hand.
4 parts Masa Harina
3 parts Warm Water
Mix well, it will seem soupy but the water gets
absorbed ... don't leave any out! Form into
balls about 1 1/2 inches in diameter. Let them
rest a few minutes. If you have a tortilla
maker follow those directions, if not, roll them
out between plastic wrapinto a 6 inch circle
and cook on a dry, medium hot, cast iron
griddle. 30 seconds on one side, then flip and
cook another 30-45 seconds. Keep warm in a
towel while you make the others.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
CEBOLLAS YUCATECAS (YUCATAN
ONIONS)
1 large red onion
2 cups boiling water salted with 1 tsp
salt
2 Tbs white vinegar
1/2 cup Bay Leaf Tea (see note)
1 clove garlic, mashed
1 tsp crushed oregano leaves
6 peppercorns
1/2 tsp salt
Peel onion. Cut in half through stem
end and slice thinly into half moon shaped
slices. Place in a strainer and pour
boiling water over them to blanch.
Drain. Place in a small bowl and set side. In
a small saucepan boil the vinegar, bay leaf
tea, garlic, oregano, peppercorns, and salt for
1 minute. Pour over blanched onions and
let stand until cooled, stirring once or twice so
that all of the onions get the marinade. After
using, reserve the liquid to make another
recipe.
Note: Bay Leaf Tea-Combine 3 bay
leaves and 2 cups water in a small saucepan
and bring to boil. Reduce to 1 cup, remove
from heat, steep until deep, dark color.
Remove bay leaves and use as directed.
CAULIFLOWER WITH CARROTS &
JALAPENOS
1 medium head of cauliflower,
separated into 1-1/2 inch florets
1 tsp salt
1 Tbs butter
2 Tbs olive oil
1 small carrot, peeled and coarsely
shredded
1/2 tsp ground cumin
2 pickled jalapeno peppers, seeded and
minced
3 scallions, chopped
In a large saucepan of boiling water,
cook cauliflower over medium heat until crisp-
tender, about 3 minutes. Drain and place in a
serving dish. Season with 1/2 tsp of salt.
In a small skillet, melt butter in olive oil
over medium high heat. Add carrot, cumin,
jalapenos, scallions, and remaining 1/2 tsp
salt. Cook, stirring, until carrot is limp, about 1
minute. Scrape carrot and seasoned oil from
skillet over cauliflower and serve.
ZUCCHINI WITH CORN AND CREAM
(Calabacitas con crema)
2 Tbs unsalted butter
1/2 medium onion, quarted and sliced
4 medium zucchini (about 1 pound), cut
nto 1/2 inch dice
1/2 tsp salt
1/4 tsp pepper
1 cup corn kernels
1 can (4 oz) diced green chiles
1/2 cup heavy cream
In a large skillet, melt butter over
medium heat. Add onion and cook, stirring,
until it begins to brown, 3-5 minutes. Add
zucchini, salt, and pepper. Stir to combine.
Cover and cook, stirring frequently, until
zucchini is barely tender, 3-5 minutes.
Add corn and diced green chiles. Cook,
uncovered, stirring, until corn is tender, about
2 minutes. Stir in cream and bring to a boil,
about 1 minute. Serve hot.
ZANAHORIAS BORRACHAS
(Drunken Carrots)
1 pound carrots, peeled, slice, parboiled
8 Tbs butter, melted
4 Tbs brown sugar
1/2 tsp nutmeg
1/4 tsp cloves
1/4 cup tequila
Arrange cooked carrot slives in a 1 1/2
quart baking pan. Mix the melted butter with
the remainder of the ingredients.
Pour over the carrots, cover, and bake
15 minutes in a 325F oven.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
FLAN DE VERACRUZ FLAN DE VERACRUZ
3/4 cup sugar
14 ounces canned sweetened
condensed milk
1 cup whipping cream
1/2 cup milk
4 eggs
1 cinnamon stick
Heat sugar in a 7 inch skillet over medium
high heat. When the sugar begins
to melt, reduce the heat to medium. Continue
to cook sugar, stirring
occasionally. When sugar is melted and
browned, immediately spoon over the
bottom and sides of a shallow 1 1/2 quart
baking dish. Set aside for
caramel to cool.
Preheat the oven to 325 F (165 C).
Combine condensed milk, cream, milk and
eggs in the blender. Process until
thoroughly mixed. Pour into the baking dish
lined with caramelized sugar.
Drop the cinnamon stick into the middle of the
mixture.
Place the baking dish in a baking pan. Pour
hot water into pan halfway up
the sides of the baking dish.
Bake about 1 hour 50 minutes or until a knife
inserted off-center comes out
clean.
Cover flan loosely with foil if necessary to
prevent excessive browning.
Remove baking dish from the pan of hot
water. Cool, then refrigerate at
least 3 hours.
To serve, run a knife around top edge and
invert flan onto a serving plate.
This flan is incredibly rich, so do not serve with
cajeta or whipped cream...
CAJETA DE CELAYA
2 cups cow's milk
2 cups goat's milk
2 teaspoons cornstarch
1/8 teaspoon baking soda
1 1/2 cups sugar
1 cinnamon stick
1 fig leaf
1 tablespoon sweet sherry (optional)
In a small bowl, blend 1 tablespoon milk,
cornstarch and baking soda.
Combine remaining milk in a large saucepan.
Bring to a boil. Stir in
cornstarch mixture, sugar, cinnamon stick and
fig leaf.
Boil, stirring constantly, until mixture thickens
and the bottom of the pan
can be seen clearly when a spoon is scraped
across it, about 1 hour. After
30 minutes of boiling and stirring, remove the
cinnamon stick and the fig
leaf. When the cajeta is very thick, stir in the
sherry, if desired. Cook
1 minute longer.
Pour into a heatproof container or a serving
dish and cool. The cajeta will
be soft, but not runny.
Use it as a topping for flan, ice cream, cakes,
toast, pancakes, or as a
filling for crepes.
LECHE QUEMADA
1 liter milk (I use FF powdered milk, doubling
the amount
of powder per quantity of water)
2 cups sugar
1 t vanilla
Put everything to boil, and when boiling
simmer. Mix often. Leave like
this many hours, the color will change, first
yellow, than light brown and
at the caramel color (the one that interests us).
Remove from stove, add
vanilla, mix so as not to get a skin. Takes a
little more than 2 hours.>>
Or a lazy substitute ....
LECHE QUEMADA SIN TRABAJO
1 can sweetened condensed milk
small metal rack
Large pot
Place can on rack in pot. Fill with water to
completely cover can by
an inch or more. Boil for 4 hours. Carefully
remove can and set in
refrigerator till cool. Open one end of can and
turn over onto plate,
open other end and push caramel through can
onto plate.
4 hours turns the milk into a rich brown solid
pudding. Less time will
leave it more syrupy. Spread onto dessert
bread or cookie or eat
plain. Use on frozen desserts or as frosting.
Share with many -- 1,100 calories per can!
Deadly good -- save for
very special occasions.
TORTA BORRACHA
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
6 eggs, separated
3/4 cup sugar
1 stick butter, melted
1 tsp vanilla extract
Rum Syrup (recipe follows)
Preheat oven to 350F. Butter and flour
a 10 inch round cake pan. In a medium bowl,
combine flour, baking powder, and
salt. Stir or whisk gently until well
blended.
In a large bowl with electri mixer, beat
egg whites until foamy and white. Add 1/4 cup
sugar and beat util soft, shiny peaks form. In
a medium blowl with same beaters, beat
egg yolks with remaining 1/2 cup sugar
until thick and fluffy. Add egg yolks to beaten
whites and beat on low speed just until
blended, about 5 seconds. Using a spatula, in
3 additions, fold flour mixture carefully
into egg mixture. Drizzle melted butter and
vanilla over batter and gently stir to blend
ingredients into a smooth batter. Pour batter
into prepared cake pan.
Bake 25-30 minutes, or until cake is
lightly browned on top and a cake tester
comes out clean.
Remove cake from oven and set in pan
on a wire rack 5 minutes. Gradually spoon hot
rum syrup over hot cake until it is all absorbed.
Let cake cool to room temperature before
serving.
Rum Syrup:
2 cups sugar
1/2 cup dark rum
In medium saucepan, stir together sugar
and 1 1/2 water. Bring to a boil over medium
heat, stirring to dissolve sugar. Reduce heat
to medium-low and simmer 3 minutes.
Remove from heat. Stir rum into hot syrup
just before spooning onto cake.
Serves 12
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
CANTALOUPE COOLER
1 medium cantalope
Juice of 1 lime
4 mint sprigs
Peel and seed cantalope and cut into 2
inch chunks. Put 1/2 of cantalope into blender
with 1/3 cup water and puree until
smooth. Pour into pitcher and repeat with
remaining cantalope.
Add lime juice to puree, mix and
refrigerate at least 1 hour. Serve with mint
sprig.
MEXICAN HOT CHOCOLATE
1 1/2 rounds Mexican chocolate,
chopped
4 cups milk
Put chocolate and milk in a medium
saucepan. Bring to boil over medium heat,
stirring constantly, until chocolate
melts. Beat until frothy with a beater.
Pour into mugs and serve.
Serves 4
Note: authentic Mexican chocolate
w/ cinnamon and vanilla and can be found
in Mexican markets.
MEXICAN COFFEE
1/2 cup packed dark brown sugar
2 cinnamon sticks
1 to 3 whole cloves
3/4 cup dark roast coffee, coarsely
ground
In a medium pan, combine brown sugar,
cinnamon sticks, and cloves. Add 4 cups
water and bring to boil over medium
heat, stirring, until sugar melts, 3 to 4
minutes.
Sitr in ground coffee, remove pan from
heat, cover, and let steep 5 minutes. Strain
coffee through coffee filter or sieve into a
server. Serve at once.
Serves 4
TOP SHELF MARGARITAS
for each serving ...
... rub the rim of a wide, frozen glass with lime
and dip into coarse salt.
Mix ...
1 part Cointreau
1 part Lime (or lemon) bar mix
2 parts Cuervo Gold Tequila
a squeeze of lime
For frozen : Put in a blender with ice and mix,
then pour ...
For Straight up: Shake with ice and strain ...
... into the frozen, salt rimmed glass.
TEQUILA-- HOW TO DRINK
1) Cut a lime into small wedges
2) Pour a shot of GOOD tequila
3) Lick the back of your hand between your
thumb and index knuckel (or have someone
special do it for you)
4) Salt the aforementioned area
5) Lick off the salt (this you must do yourself)
6) shoot down the tequila
7) bite into a lime wedge
smileys/bigeyes.gif say "ah-h-h-h-h!"
9) repeat as needed
MICHELADAS...It sounds funny, but try it....
beer
lime juice
salt
ice
Coat the rim of a tall glass with salt, then pour
about 1 part lime juice to
3 parts beer, add ice and serve.
ADIOS AMIGOS!!!!
RECIPES: Sides Through Drinks
ARROZ A LA MEXICANA ARROZ A LA
MEXICANA - Mexican Rice
2 tablespoons lard or vegetable oil
1 cup long grain white rice - not
converted
1/2 cup finely chopped white onion
1 clove garlic, minced
1/2 teaspoon salt
2 large tomatoes, peeled, seeded and
chopped
1 1/2 cups chicken broth
Heat the lard in a 10 inch skillet over medium
heat until hot.
Add the rice and cook, stirring constantly, until
rice turns opaque white,
about 2 minutes.Quickly add the onion and
saute over medium heat 1 minute. Stir in the
garlic, salt and add the tomatoes, stirring
constantly, about 2 minutes.Add the stock and
mix well. Over high heat, bring to a boil, then
reducethe heat to low. Simmer, covered, until
rice is almost tender, about 15 minutes.(at this
point you can stir in some peas, pimientos,
olives, etc...if you like)Continue cooking until
rice is tender and all water has been absorbed,
about2-4 minutes longer.Rice grains will be
slightly firm and separate, rather than soft or
sticky.
FRIJOLES REFRITO - Refried Beans
2 cups dry pinto beans (1 lb)
1 onion
1 garlic clove
bayleaf
1Tbs oregano
salt
a finely chopped serrano (little green) chili
(opt.)
water
Wash and pick over the beans. You can soak
them overnight, bring to a boil in salted water
and let them set for an hour or just go ahead
and cook them for a really long time.
Everyone has their own opinion about what
takes care of beans "side-effect." I've heard it
is a matter of your system being used to them
... if you eat beans regularly they don't bother
you.
Once you're ready to cook them, put beans,
chopped onions and chopped garlic. bayleaf,
chili and seasonings into a heavy pot. Cover
by an inch with fresh, cold water and bring to a
slow boil. Cover and simmer slowly continuing
to add water as the beans expand, but never
so there's more than an inch coverage. If
you've used canned tomatoes recently you
could use the juice for part of the water. Let
them cook for as long as you can ... several
hours ... until they are quite soft but not falling
apart. It's real hard to over cook them!!!
You can dress them up from here with some
sautéed onion, garlic and tomato. Add a little
lard or oil to your sauté with a few tablespoons
of cooked beans. Mash well and return to the
rest of the beans to thicken it up. This is a
tasty bean dish served up in a bowl.
Or... you can turn the beans into refried beans.
To refry beans:
To lard or not to lard ... authentic beans are
made with lard!!! You can make them with oil,
or even fat free, but they will not taste the
same. They may still be good, but not the
same.
The amount of lard depends on how rich you
want them and whether or not you want to add
cheese. I use 1+ Tbs. per cup of cooked
beans. The beans should be hot to begin with.
If they aren't, heat them up! When they're
hot, bring some lard to almost the smoking
point in a clay cooking dish. (Or use a heavy
metal one) Add the beans carefully but all at
once. They will sizzle!!! Cook for a few
minutes and begin mashing. A potato masher
works fine although authentically it is done
with a wooden spoon. Season to taste with
salt and add as much shredded jack cheese as
the diet will allow. Serve in a side bowl ... in
my mother-in-law's house they never put
beans on the plate. Don't know why ... does
anyone else?
In a pinch you can use canned pintos ...Sun
Vista are very good. Try to cook them a little
more with the can liquid before you begin the
frying process, and add your own seasoning,
chili, etc. These usually need more cheese to
make them taste wonderful!
FLOUR TORTILLAS
These are a bit untraditional but easy to make
by hand and don't include lard.
2 cups flour
1/4 cup Mayonnaise (yeah,I know it sounds weird)
1/2 tsp. baking powder
1 tsp. salt
1/2 cup milk
Don't use non-fat products, since the tortillas
need fat and this is where it comes from. I've
tried it and it doesn't work. They turn out like
CDs.
Mix flour, salt, baking powder, mayo until well
blended. Pour milk (or water) over and make
a soft dough. Knead for about 5 minutes by
hand or do everything in your bread maker
and let it run for 5 minutes. Divide into about
2" balls and let them set for at least 5 minutes
to rest. This step is important the dough won't
roll out! Roll out the dough on a lightly floured
board and cook on a pre-heated medium hot
griddle for a minute or so on each side. Keep
warm. This recipe works great in the electric
tortilla maker, too. Follow those cooking
directions.
CORN TORTILLAS
You must use Masa Harina de Maiz ... This is
a specially ground corn ... it is NOT the same
as corn meal or corn flour!
These are easy to make with a tortilla maker,
but you must be quite skilled (or very brave) to
make them by hand.
4 parts Masa Harina
3 parts Warm Water
Mix well, it will seem soupy but the water gets
absorbed ... don't leave any out! Form into
balls about 1 1/2 inches in diameter. Let them
rest a few minutes. If you have a tortilla
maker follow those directions, if not, roll them
out between plastic wrapinto a 6 inch circle
and cook on a dry, medium hot, cast iron
griddle. 30 seconds on one side, then flip and
cook another 30-45 seconds. Keep warm in a
towel while you make the others.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
CEBOLLAS YUCATECAS (YUCATAN
ONIONS)
1 large red onion
2 cups boiling water salted with 1 tsp
salt
2 Tbs white vinegar
1/2 cup Bay Leaf Tea (see note)
1 clove garlic, mashed
1 tsp crushed oregano leaves
6 peppercorns
1/2 tsp salt
Peel onion. Cut in half through stem
end and slice thinly into half moon shaped
slices. Place in a strainer and pour
boiling water over them to blanch.
Drain. Place in a small bowl and set side. In
a small saucepan boil the vinegar, bay leaf
tea, garlic, oregano, peppercorns, and salt for
1 minute. Pour over blanched onions and
let stand until cooled, stirring once or twice so
that all of the onions get the marinade. After
using, reserve the liquid to make another
recipe.
Note: Bay Leaf Tea-Combine 3 bay
leaves and 2 cups water in a small saucepan
and bring to boil. Reduce to 1 cup, remove
from heat, steep until deep, dark color.
Remove bay leaves and use as directed.
CAULIFLOWER WITH CARROTS &
JALAPENOS
1 medium head of cauliflower,
separated into 1-1/2 inch florets
1 tsp salt
1 Tbs butter
2 Tbs olive oil
1 small carrot, peeled and coarsely
shredded
1/2 tsp ground cumin
2 pickled jalapeno peppers, seeded and
minced
3 scallions, chopped
In a large saucepan of boiling water,
cook cauliflower over medium heat until crisp-
tender, about 3 minutes. Drain and place in a
serving dish. Season with 1/2 tsp of salt.
In a small skillet, melt butter in olive oil
over medium high heat. Add carrot, cumin,
jalapenos, scallions, and remaining 1/2 tsp
salt. Cook, stirring, until carrot is limp, about 1
minute. Scrape carrot and seasoned oil from
skillet over cauliflower and serve.
ZUCCHINI WITH CORN AND CREAM
(Calabacitas con crema)
2 Tbs unsalted butter
1/2 medium onion, quarted and sliced
4 medium zucchini (about 1 pound), cut
nto 1/2 inch dice
1/2 tsp salt
1/4 tsp pepper
1 cup corn kernels
1 can (4 oz) diced green chiles
1/2 cup heavy cream
In a large skillet, melt butter over
medium heat. Add onion and cook, stirring,
until it begins to brown, 3-5 minutes. Add
zucchini, salt, and pepper. Stir to combine.
Cover and cook, stirring frequently, until
zucchini is barely tender, 3-5 minutes.
Add corn and diced green chiles. Cook,
uncovered, stirring, until corn is tender, about
2 minutes. Stir in cream and bring to a boil,
about 1 minute. Serve hot.
ZANAHORIAS BORRACHAS
(Drunken Carrots)
1 pound carrots, peeled, slice, parboiled
8 Tbs butter, melted
4 Tbs brown sugar
1/2 tsp nutmeg
1/4 tsp cloves
1/4 cup tequila
Arrange cooked carrot slives in a 1 1/2
quart baking pan. Mix the melted butter with
the remainder of the ingredients.
Pour over the carrots, cover, and bake
15 minutes in a 325F oven.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
FLAN DE VERACRUZ FLAN DE VERACRUZ
3/4 cup sugar
14 ounces canned sweetened
condensed milk
1 cup whipping cream
1/2 cup milk
4 eggs
1 cinnamon stick
Heat sugar in a 7 inch skillet over medium
high heat. When the sugar begins
to melt, reduce the heat to medium. Continue
to cook sugar, stirring
occasionally. When sugar is melted and
browned, immediately spoon over the
bottom and sides of a shallow 1 1/2 quart
baking dish. Set aside for
caramel to cool.
Preheat the oven to 325 F (165 C).
Combine condensed milk, cream, milk and
eggs in the blender. Process until
thoroughly mixed. Pour into the baking dish
lined with caramelized sugar.
Drop the cinnamon stick into the middle of the
mixture.
Place the baking dish in a baking pan. Pour
hot water into pan halfway up
the sides of the baking dish.
Bake about 1 hour 50 minutes or until a knife
inserted off-center comes out
clean.
Cover flan loosely with foil if necessary to
prevent excessive browning.
Remove baking dish from the pan of hot
water. Cool, then refrigerate at
least 3 hours.
To serve, run a knife around top edge and
invert flan onto a serving plate.
This flan is incredibly rich, so do not serve with
cajeta or whipped cream...
CAJETA DE CELAYA
2 cups cow's milk
2 cups goat's milk
2 teaspoons cornstarch
1/8 teaspoon baking soda
1 1/2 cups sugar
1 cinnamon stick
1 fig leaf
1 tablespoon sweet sherry (optional)
In a small bowl, blend 1 tablespoon milk,
cornstarch and baking soda.
Combine remaining milk in a large saucepan.
Bring to a boil. Stir in
cornstarch mixture, sugar, cinnamon stick and
fig leaf.
Boil, stirring constantly, until mixture thickens
and the bottom of the pan
can be seen clearly when a spoon is scraped
across it, about 1 hour. After
30 minutes of boiling and stirring, remove the
cinnamon stick and the fig
leaf. When the cajeta is very thick, stir in the
sherry, if desired. Cook
1 minute longer.
Pour into a heatproof container or a serving
dish and cool. The cajeta will
be soft, but not runny.
Use it as a topping for flan, ice cream, cakes,
toast, pancakes, or as a
filling for crepes.
LECHE QUEMADA
1 liter milk (I use FF powdered milk, doubling
the amount
of powder per quantity of water)
2 cups sugar
1 t vanilla
Put everything to boil, and when boiling
simmer. Mix often. Leave like
this many hours, the color will change, first
yellow, than light brown and
at the caramel color (the one that interests us).
Remove from stove, add
vanilla, mix so as not to get a skin. Takes a
little more than 2 hours.>>
Or a lazy substitute ....
LECHE QUEMADA SIN TRABAJO
1 can sweetened condensed milk
small metal rack
Large pot
Place can on rack in pot. Fill with water to
completely cover can by
an inch or more. Boil for 4 hours. Carefully
remove can and set in
refrigerator till cool. Open one end of can and
turn over onto plate,
open other end and push caramel through can
onto plate.
4 hours turns the milk into a rich brown solid
pudding. Less time will
leave it more syrupy. Spread onto dessert
bread or cookie or eat
plain. Use on frozen desserts or as frosting.
Share with many -- 1,100 calories per can!
Deadly good -- save for
very special occasions.
TORTA BORRACHA
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
6 eggs, separated
3/4 cup sugar
1 stick butter, melted
1 tsp vanilla extract
Rum Syrup (recipe follows)
Preheat oven to 350F. Butter and flour
a 10 inch round cake pan. In a medium bowl,
combine flour, baking powder, and
salt. Stir or whisk gently until well
blended.
In a large bowl with electri mixer, beat
egg whites until foamy and white. Add 1/4 cup
sugar and beat util soft, shiny peaks form. In
a medium blowl with same beaters, beat
egg yolks with remaining 1/2 cup sugar
until thick and fluffy. Add egg yolks to beaten
whites and beat on low speed just until
blended, about 5 seconds. Using a spatula, in
3 additions, fold flour mixture carefully
into egg mixture. Drizzle melted butter and
vanilla over batter and gently stir to blend
ingredients into a smooth batter. Pour batter
into prepared cake pan.
Bake 25-30 minutes, or until cake is
lightly browned on top and a cake tester
comes out clean.
Remove cake from oven and set in pan
on a wire rack 5 minutes. Gradually spoon hot
rum syrup over hot cake until it is all absorbed.
Let cake cool to room temperature before
serving.
Rum Syrup:
2 cups sugar
1/2 cup dark rum
In medium saucepan, stir together sugar
and 1 1/2 water. Bring to a boil over medium
heat, stirring to dissolve sugar. Reduce heat
to medium-low and simmer 3 minutes.
Remove from heat. Stir rum into hot syrup
just before spooning onto cake.
Serves 12
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
CANTALOUPE COOLER
1 medium cantalope
Juice of 1 lime
4 mint sprigs
Peel and seed cantalope and cut into 2
inch chunks. Put 1/2 of cantalope into blender
with 1/3 cup water and puree until
smooth. Pour into pitcher and repeat with
remaining cantalope.
Add lime juice to puree, mix and
refrigerate at least 1 hour. Serve with mint
sprig.
MEXICAN HOT CHOCOLATE
1 1/2 rounds Mexican chocolate,
chopped
4 cups milk
Put chocolate and milk in a medium
saucepan. Bring to boil over medium heat,
stirring constantly, until chocolate
melts. Beat until frothy with a beater.
Pour into mugs and serve.
Serves 4
Note: authentic Mexican chocolate
w/ cinnamon and vanilla and can be found
in Mexican markets.
MEXICAN COFFEE
1/2 cup packed dark brown sugar
2 cinnamon sticks
1 to 3 whole cloves
3/4 cup dark roast coffee, coarsely
ground
In a medium pan, combine brown sugar,
cinnamon sticks, and cloves. Add 4 cups
water and bring to boil over medium
heat, stirring, until sugar melts, 3 to 4
minutes.
Sitr in ground coffee, remove pan from
heat, cover, and let steep 5 minutes. Strain
coffee through coffee filter or sieve into a
server. Serve at once.
Serves 4
TOP SHELF MARGARITAS
for each serving ...
... rub the rim of a wide, frozen glass with lime
and dip into coarse salt.
Mix ...
1 part Cointreau
1 part Lime (or lemon) bar mix
2 parts Cuervo Gold Tequila
a squeeze of lime
For frozen : Put in a blender with ice and mix,
then pour ...
For Straight up: Shake with ice and strain ...
... into the frozen, salt rimmed glass.
TEQUILA-- HOW TO DRINK
1) Cut a lime into small wedges
2) Pour a shot of GOOD tequila
3) Lick the back of your hand between your
thumb and index knuckel (or have someone
special do it for you)
4) Salt the aforementioned area
5) Lick off the salt (this you must do yourself)
6) shoot down the tequila
7) bite into a lime wedge
smileys/bigeyes.gif say "ah-h-h-h-h!"
9) repeat as needed
MICHELADAS...It sounds funny, but try it....
beer
lime juice
salt
ice
Coat the rim of a tall glass with salt, then pour
about 1 part lime juice to
3 parts beer, add ice and serve.
ADIOS AMIGOS!!!!
dawn_mo
Well-known member
Menu
BIENVENIDOS AMIGOS ... VENGAN CON NOSOTROS!!
Join the Muchachas y Muchacho de Cocina de
Mexico ...Bonnie, Sandra, Jim, Janet and Pat,
...por favor... for a long day of eating, drinking,
and laughing, ... and enjoying the company of
all our new "foodie" friends. We will be served
by dark eyed men in tight pants and
entertained by a beautiful Flamenco dancer in
a low cut black and red dress with lots of white
lace. The mariachis are in tune and the sun is
warm on our Huatulco terrace as we overlook
the Pacific. This is a big fiesta and the kitchen
staff is large. The macaws and parrots fly
from tree to tree ... but never over tables or
heads. The bougainvillea and palms quiver in
the breeze and the tiles are cool beneath our
feet. Sit back, let the sun warm your heart and
drift back with us into old Mexico ... "Ay, ay,
ay, ay, ... canta y no llores ..."
ANTOJITOS
Tomatillo Avocado Salsa
Fresh Tortilla Chips
Guacamole
Salsa De Sandra
Picadillo-Stuffed Empanadas
Albondigas En Salsa De Chipotle
SOUP
Sopa Mexicana
SALAD
Ensalada De Jicama
Avocado, Olive And Tomato Salad
Black Bean And Corn Salad
TORTILLA DISH
Chilaquiles (Red W/Chicken)
Enchiladas Suisses
Chilaquiles (Green)
EGG/CHEESE
Chile Rellenos
Chiles stuffed with cheese
MEAT
Carne Con Chile Colorado
Conchinita Pibil
Chorizo
FOWL
Mole Poblano
or
Mole Poblano De Dos Chiles
Black Bean And Chicken Chili
FISH
Huachinango A La Veracruzana
Filetes De Pescado Al Mojo De Ajo
Camarones
SIDES
Arroz A La Mexicana
Frijoles Refrito
Flour Tortillas
Corn Tortillas
Cebollas Yucatecas
Cauliflower With Carrots & Jalapenos
Zucchini With Corn And Cream
Zanahorias Borrachas
DESSERT
Flan De Veracruz
Cajeta De Celaya
or
Leche Quemada
or
Leche Quemada sin Trabajo
Torta borracha
DRINKS
Cantalope Cooler
Mexican Hot Chocolate
Mexicam Coffee
Marguritas (TBA)
Micheladas
Tequila
See sub-posting for the recipes!
Muchachas y Muchacho de Cocina de Mexico
ADIOS, AMIGOS ....
The sun is long down ... in fact the sky is
beginning to pink with tomorrow’s day ... the
dishes are cleared away but the chocolate is
still warm and some of the cognac and
kahlua bottles aren’t quite empty. The lights
are twinkling in the palm trees and the
mariachis still have a few quiet songs to
sing. Everyone has their feet up and their
guards down ... it is the finest part of the
evening. We have gathered as strangers with
a common love of good food and it’s creation.
We are parting as friends, having discovered
we share much more than that. Thank you, Gail,
for making this party possible!
Via con Dios, mi amigos!!!
Muchachas y Muchacho de Cocina de Mexico
Bonnie, Sandra, Janet, Jim, and Pat
BIENVENIDOS AMIGOS ... VENGAN CON NOSOTROS!!
Join the Muchachas y Muchacho de Cocina de
Mexico ...Bonnie, Sandra, Jim, Janet and Pat,
...por favor... for a long day of eating, drinking,
and laughing, ... and enjoying the company of
all our new "foodie" friends. We will be served
by dark eyed men in tight pants and
entertained by a beautiful Flamenco dancer in
a low cut black and red dress with lots of white
lace. The mariachis are in tune and the sun is
warm on our Huatulco terrace as we overlook
the Pacific. This is a big fiesta and the kitchen
staff is large. The macaws and parrots fly
from tree to tree ... but never over tables or
heads. The bougainvillea and palms quiver in
the breeze and the tiles are cool beneath our
feet. Sit back, let the sun warm your heart and
drift back with us into old Mexico ... "Ay, ay,
ay, ay, ... canta y no llores ..."
ANTOJITOS
Tomatillo Avocado Salsa
Fresh Tortilla Chips
Guacamole
Salsa De Sandra
Picadillo-Stuffed Empanadas
Albondigas En Salsa De Chipotle
SOUP
Sopa Mexicana
SALAD
Ensalada De Jicama
Avocado, Olive And Tomato Salad
Black Bean And Corn Salad
TORTILLA DISH
Chilaquiles (Red W/Chicken)
Enchiladas Suisses
Chilaquiles (Green)
EGG/CHEESE
Chile Rellenos
Chiles stuffed with cheese
MEAT
Carne Con Chile Colorado
Conchinita Pibil
Chorizo
FOWL
Mole Poblano
or
Mole Poblano De Dos Chiles
Black Bean And Chicken Chili
FISH
Huachinango A La Veracruzana
Filetes De Pescado Al Mojo De Ajo
Camarones
SIDES
Arroz A La Mexicana
Frijoles Refrito
Flour Tortillas
Corn Tortillas
Cebollas Yucatecas
Cauliflower With Carrots & Jalapenos
Zucchini With Corn And Cream
Zanahorias Borrachas
DESSERT
Flan De Veracruz
Cajeta De Celaya
or
Leche Quemada
or
Leche Quemada sin Trabajo
Torta borracha
DRINKS
Cantalope Cooler
Mexican Hot Chocolate
Mexicam Coffee
Marguritas (TBA)
Micheladas
Tequila
See sub-posting for the recipes!
Muchachas y Muchacho de Cocina de Mexico
ADIOS, AMIGOS ....
The sun is long down ... in fact the sky is
beginning to pink with tomorrow’s day ... the
dishes are cleared away but the chocolate is
still warm and some of the cognac and
kahlua bottles aren’t quite empty. The lights
are twinkling in the palm trees and the
mariachis still have a few quiet songs to
sing. Everyone has their feet up and their
guards down ... it is the finest part of the
evening. We have gathered as strangers with
a common love of good food and it’s creation.
We are parting as friends, having discovered
we share much more than that. Thank you, Gail,
for making this party possible!
Via con Dios, mi amigos!!!
Muchachas y Muchacho de Cocina de Mexico
Bonnie, Sandra, Janet, Jim, and Pat
bonnieinholland
Well-known member
Wow!
I am so glad that this still exists somewhere - I'd always thought everyone's hard work way back then was lost in space. Thanks, Dawn!!! cheers, Bonnie
I am so glad that this still exists somewhere - I'd always thought everyone's hard work way back then was lost in space. Thanks, Dawn!!! cheers, Bonnie
steve2-in-la
Well-known member
I use Diana Kennedy's green chile stew recipe. Similar to this w/o tomatillos. I often add 'em, tho.