INGREDIENTS
½ cup white tequila
1/8 cup orange liquor
2 lemons freshly squeezed
8 ice cubes
Salt
PREPARATION
To make this traditional beverage, blend all the ingredients (except the salt) until the ice is frappe thickness. Using the lemon, wet the rim of the glasses and dip them, upside down, in a plate of salt until it adheres. Pour the drink into the glasses. To garnish them, slice a lemon and put a small incision in each slice so that you can hang it on the glass rim.
INGREDIENTS (for 6 servings)
24 large shrimp (peeled, but with the tail intact)
lemon juice
salt to taste
For the batter:
200 gr (6.8 oz) flour
2 eggs
milk (as much as needed)
For breading:
1 ½ cups cornflakes (partially crushed with a rolling pin)
1 ½ cups coconut flakes, dried
oil for frying
To garnish:
3 apples, peeled and cut diced
½ cup sugar
1 cinnamon stick
PREPARATION
Mix the flour and eggs, a pinch of salt and enough milk to form a heavy batter.
Cut the shrimp Ύ of the way through to clean them and soak them for a few seconds in lemon water. Drain and dry them before dipping them first in the batter and then in the coconut mixed with the cornflakes.
Fry them in hot oil, being careful that they do not overcook.
Finally, place them on top of a paper towel to absorb excess grease.
At the same time, cook the apples with the sugar, cinnamon and a bit of water until they are soft and the sauce thickens. Arrange the apples in a halved coconut and place the shrimp around the edges.
INGREDIENTS (for 6 servings)
12 tortillas
3 TB corn oil
½ onion, finely diced
3 medium garlic cloves, finely diced
6 guajillo peppers, sliced (a dark red pepper of medium heat)
3 ancho peppers, sliced (dried version of polano peppers)
3 large tomatoes, cut in chunks
3 L (2.6 quarts) water
chicken bouillon
1 stalk epazote (herb similar to parsley, but has distinct flavor)
salt to flavor
PREPARATION
Cut the tortillas in thin strips and fry them until they become brittle. Place them on a paper towel to absorb excess grease. Meanwhile, finely dice the onion and garlic, fry them with 2 TB oil, add the chiles and simmer for an additional minute.
Add the tomatoes and allow to season well before adding 1 ½ cups water. Simmer on low heat until mixture thickens. Allow to cool and then strain it. Add the additional water, bouillon and epazote.
Boil for 15 minutes.
Place a handful of the tortilla strips in each bowl and cover them with the soup. Garnish with slices of dried pasilla peppers, queso fresco (crumbled cream cheese), bits of chicharrσn (fried pig skin), avocado and sour cream.
INGREDIENTS (for 8 servings)
1 K (2.2 lb) hominy or large dried corn kernels
1 Ύ K (3Ύ lb) pork leg or loin
400 gr (14 oz) pig?s feet, thoroughly cleaned
1 head of garlic
1 onion, cut in half
6 ancho peppers, veins removed
salt to taste
1 TB oregano
broth from the pork
For the spicy sauce:
20 chiles de αrbol peppers, roasted and seeded
½ cup vinegar
salt to taste
PREPARATION
Buy the corn kernels already cut from the cob so that it opens as it cooks. Wash it, put it in a large pot, fill with water, cover and boil.
Separately, boil the pork and pig's feet in water with garlic, onion and salt. When it is very tender, shred it in large chunks and de-bone the feet and cut them into pieces. Reserve broth for later.
In boiling water, wet the ancho peppers and remove their seeds. Puree them with the same water and the oregano. Strain them and place them in the pot where the corn kernels are cooking. Add all of the pork, little by little, along with salt to taste, and let boil for 15 minutes. Serve in earthenware bowls.
For the spicy sauce, blend all of the ingredients together and serve on the side.
This Mexican dish is served with slices of radishes, oregano, diced onion, shredded lettuce and limes. Accompany it with tostadas (hard tortillas), sour cream and salsa.
INGREDIENTS
1 turkey or chicken, cut in pieces and cooked (see preparation below)
750 gr (27 oz) ancho peppers, seeded and veins removed (reserve seeds)
500 gr (18oz) mulato peppers, seeded and veins removed (reserve seeds)
750 gr (27 oz) pasilla peppers, seeded and veins removed (reserve seeds)
5 tablets of semi bitter chocolate
5 garlic cloves
2 medium onions, sliced
4 tortillas, toasted in a skillet or flat iron and cut into fourths
1 bolillo (large bread roll similar to French bread), fried until very hard
125 gr (4.5 oz) raisins
250 gr (8.8 oz) almonds
250 gr (8.8 oz) sesame seeds
½ TB aniseed
1 tsp ground cloves
25 gr (.9 oz) cinnamon sticks
1 tsp ground black pepper
250 gr (8.8 oz) tomatoes, peeled and diced
450 gr (16 oz) lard
sugar and salt to taste
PREPARATION
Buy a turkey or chicken cut into pieces. Wash them well and cook them with garlic and roasted onion, carrots, leeks, onion, a stalk of celery and parsley. Reserve the broth for later.
To soften the peppers, place them in very hot water and leave them until it boils. In a stone dish, put the lard and fry the garlic and onion, adding the tortilla, bread, raisins, almonds, a handful of the pepper seeds, half of the sesame seeds, the aniseed, cloves, cinnamon, black pepper, chocolate and tomatoes.
When all is completely fried, add the strained peppers and allow it to all cook together for awhile longer. Puree this mixture and combine it with a bit of the turkey or chicken broth and strain it through a colander. In the same stone dish, heat the rest of the lard and add the pureed sauce and let it boil for a few minutes. Add salt and sugar to taste, gradually adding a little more of the broth, and then boil for 30 minutes.
Add the pieces of turkey or chicken to the mole sauce and let it simmer for a few minutes. It should have a thick texture. Serve it on a plate and garnish with the remaining sesame seeds toasted. Accompany it with rice.
INGREDIENTS (for 6 servings)
To make the masa or dough:
½ K (1.1 lb) masa for tortillas (sold by that name)
2 ancho peppers
lard or corn oil to fry
For the sauce:
1 large tomato
8 tomatillos (looks like a green tomato inside a thin paper peel)
5 serrano peppers (add more or less to your taste)
2 guajillo peppers
½ onion, diced
salt and pepper to taste
2 TB lard
100 gr (3.5 oz) Chihuahua cheese, shredded (widely available, similar to a mild cheddar)
100 gr (3.5 oz) aρejo cheese, shredded (a soft, aged cheese, similar to Romano)
PREPARATION
It is recommended to make the tortillas for the enchiladas one day ahead. Soak the ancho peppers in boiling water, puree and strain them. Add this paste to the masa with a little salt, mixing it until it reaches a dough consistency. Set aside for 20 minutes.
Make little tortillas on a lightly greased skillet and when they are almost cooked, smear a bit of the sauce on the undone side. Let it cook a few seconds to absorb the sauce and then fold them in half as if they were quesadillas. Wrap them in a towel and place them in a covered dish so that they "sweat."
To prepare the sauce (for wetting the tortillas) you need to boil the tomatoes, tomatillos and peppers in a little water and then puree them. Separately, fry the onion in the lard and then add the pureed mixture, salt, pepper and a little ball of the prepared masa dough. Allow it to thicken and season.
Before serving, fry the tortillas in hot oil and place them on paper towel to absorb the excess grease. Arrange them with the cheeses and accompany them with guacamole.
INGREDIENTS (for 6 servings)
400 gr (14 oz) mussels, well-cleaned
5 dried peppers (one of each type: cascabel, morita, chile de αrbol, chiltepνn and chipotle)
1 garlic clove, diced
100 gr (3.5 oz) longaniza or chorizo (pork sausage with spices), cut in large pieces
1 cup white wine
1 tomato, seeded and finely diced
Ό cup oil
PREPARATION
Briefly toast the peppers on a skillet or hot pan. Be careful not to burn them, because if this happens it makes the dish taste bitter. Grind or blend them until they turn into a powder. Wash the mussels well and scrub the shells with a brush.
Fry the garlic in oil and immediately add the pork sausage and half of the ground pepper. Brown the meat for a few minutes and add the mussels, tomatoes and wine. Allow for cook for approximately 3 minutes; you will know when the shells begin to open. At that time, add the rest of the ground peppers. Remove the mussels that did not open and serve the remaining.
INGREDIENTS
1 tablespoon or one package dry yeast
1 tablespoon sugar
1/2 cup lukewarm water
3 1/2 cups flour
1 teaspoon salt
1/3 cup sugar
2 tablespoons vegetable shortening
4 eggs, beaten and at room temperature
Topping (below)
PREPARATION:
Mix 1 tablespoon of sugar and yeast into lukewarm water. Let it rest for about 10 minutes.
In a large mixing bowl, cream shortening and sugar. Slowly add in eggs, salt, and the yeast in the water.
Add flour in, 1 cup at a time until incorporated. Cover and let rise in a warm place for 45 minutes.
Divide dough into 16 pieces and shape each into a ball. Place on baking sheet with plenty of space between each dough ball. Press each ball slightly to flatten it. Let the dough rise for an hour.
With your hands, divide the topping (below) into 16 pieces. Roll each piece into a ball and roll it out on a floured surface until it is large enough to cover each piece of dough, about 5 inches in diameter. Lightly press topping onto dough and use a knife to cut a pattern into the topping, but not into the bread.
You can do something as simple as lines across the top, or a criss-cross pattern. If you do nothing, the topping will create it's own cracks, which is also interesting looking.
Bake at 350 degrees for about 15 minutes or until bread is lightly golden.
TOPPING:
1/2 cup shortening
1/2 cup powdered sugar
1/2 cup granulated sugar
1 cup flour
3 teaspoons vanilla extract
optional- food coloring
Mix all the ingredients in a food processor until smooth.
INGREDIENTS
13 oz. can evaporated milk
4 large eggs
1/2 cup cold milk
1/2 cup sugar
1 tsp vanilla
pinch salt
3/4 cup sugar (to caramelize) or 100% maple syrup
INSTRUCTIONS
Preheat oven to 350 degrees
1. Prepare the custard: Combine the first 6 ingredients together in a blender. Blend well.
2. Prepare the caramel (if using sugar): Melt the sugar in a small saucepan over medium heat until the sugar liquefies and turns almost amber in color.
3. Pour the hot caramel (or syrup) into a dry casserole mold.
4. Pour the custard mixture into the caramel-coated mold. Set the mold in a larger pan (roasting pan), and pour enough hot water in the larger pan to reach halfway up the sides of the mold.
5. Bake until the top of the custard is firm to touch, about 30-40 minutes. Let it cool to room temperature, and then refrigerate it until chilled.
6. Unmold the flan onto a large platter. Slice and serve, spooning caramel over each serving.
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