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Recipes
From time to time we serve traditional Mexican
dishes during course sessions. Below are some popular recipes.
We hope you enjoy them.
(from the city and state of
Puebla, in Mexico). Can be served on May 5th (Cinco de Mayo) to commemorate the Battle
of
Puebla
. Serves 4 people.
Tinga is a stewed chicken dish, cooked
with a chipotle sauce and most commonly served on tostadas.
A chipotle is a dried jalapeño
with a wonderful, smokey flavor. The chipotles called for in this recipe,
called chipotles adobados are canned and can be found anywhere from
Michoacán to Michigan. This is a good dish to prepare in advance (cover and refrigerate until needed,
then reheat) and provide garnishes to let guests build their own tostadas.
Ingredients
-
Cooked
chicken breasts 2 pounds
-
Mexican
sausage ½ pound
(CHORIZO
“El Mexicano” brand sold in supermarkets- in the Ham & sausage
section)
-
CHIPOTLE 1 or 2 peppers.
(smoked
jalapeños, sold in a can, in supermarkets in the Hispanic Section or
any other Hispanic Market)
-
Tomato
sauce 12 oz. can
(or
6 fresh boiled tomatoes; add 1 clove of garlic, ¼ of onion, salt –
all this In the blender)
-
Onion 1
large
Directions
-
Cover chicken breasts with water and add: 1/4 onion, 1 garlic clove, 1
tsp cumin, pinch of salt, pepper, bay leaf
-
Slice
the onion into thin rings, saute in 1 tsp. of olive oil)
-
Cook
Mexican sausage in pan (5 min).
-
Add
tomato sauce blended with chipotles. Cook for 5 minutes.
-
Add
cooked and shredded chicken. Cook 10 minutes.
-
Add
sauted onions at the end.
Serving
Serve over
tostadas (hard tortilla shells)
Garnish
with:
Gelatina de
Piña (Pineapple Dessert)
Serves 10 people.
Ingredients
-
3
Unflavored Knox Gelatine envelopes (Baking
section)
-
1
can (20 oz) pineapple chunks (
and save juice ) 
-
2
cups of boiling water + pineapple juice
-
1
pint of whipping cream
-
1
can of condensed milk
Directions
Dissolve gelatine in 1/2 cup of cold
water.
Add pineapple juice to boiling water.
Let it cool.
Mix whipping cream, condensed milk, gelatine, boiling water and
pineapple juice.
Put pineapple chunks on bottom of a
baking mold and pour the mixture over it.
Refrigerate 4 hours.
Flan
Serves 8 – 10 people
Ingredients:
Directions
Put sugar in an aluminum saucepan and cook at a
low heat until it becomes a dark liquid (caramel). Let
it cool.
Mix eggs, condensed milk , evaporated milk and
vanilla in a blender until the mixture is smooth. Pour this mixture
into the aluminum saucepan containing the caramel. Cover with a lid
or aluminum foil. Half
fill a large frying pan with boiling water, place
the aluminum saucepan into the frying pan. Cook the flan for about
45 minutes on the stove until it’s firm - remove the foil. Once
it’s firm and cool put it in the fridge.
Alternatively
you can bake the flan in the oven (at 325 for half an hour);
submerge the aluminum saucepan in a wide baking dish with enough
water. (Water keeps the flan moist). Once it’s firm and cool put
it in the fridge.
Use a knife around the edge of the sauce pan to
release the flan and then flip it over onto a serving plate.
Pastes
Pastes
(pass-tess) are small pastries
produced in the state of Hidalgo
in central Mexico and available in the surrounding area. Pastes are
stuffed with a variety of fillings including potatoes and ground beef, apples,
pineapple, sweetened rice, or other typical Mexican ingredients, such as tinga and mole.
Pasties are considered typical local cuisine, they are similar to empanadas.
The
Paste has its roots in the Cornish
Pasty, introduced by miners and builders from Cornwall,
England
who were contracted in the towns of Mineral
del Monte and Pachuca
in Hidalgo.
Ingredients:
Dough:
- 4 pounds of flour
- 1/2 pound vegetable
shortening
- 1 can of Tecate beer (or any other
brand)
Filling:
- 2 pounds of raw grated
potatoes
- 1 pound of uncooked ground beef or
pork
- 2 big chopped onions
- 1 cup of chopped fresh parsley
- Salt and pepper
- 2 eggs and 2 tablespoons of milk
Directions
Mix flour and shortening; once both
ingredients are mixed well, add beer. This should form a nice dough.
Cover the dough with a wet towel and set it aside as you prepare the
filling.
Mix all the ingredients for the
filling -- adding salt and pepper to taste.
Make small balls and flatten each
ball to form a thin pancake.
Place a spoonful of the filling onto
each pancake, then fold in half, pinching the edges of the
"paste" with your fingers to seal it.
Whisk together the milk and eggs.
Once both ingredients are well mixed, brush each "paste".
Put them on a greased cooking sheet and bake the pastes at 180f for
about 40 minutes until they look gold on the top.
Tatemado
Ingredients
Directions
Put the pasilla chiles, vinegar, cumin seeds, cloves and salt in a food processor or a powerful blender. The mixture should be very thick. Pour this mixture on the pork or chicken, covering all the meat. Put the marinated pork or chicken in a baking dish and put the bay leaves on top. Bake in the oven for 30 minutes. (oven temperature: 350).
Serve with white rice, black beans and warm tortillas.
Salpicón
Serves
4 to 6 people
Ingredients
-
Beef
flank or skirt steak -- 2 to 2 1/2 pounds
-
Onion
– ¼ of a small onion
-
Garlic
- 2 cloves
-
Salt
and pepper -- to taste
-
Chicken
Bouillon – 2 tbsp
-
Tomatoes,
seeded and chopped -- 3
-
Potatoes
(cubed in cooked in
salty water until tender) --
3
-
Green
peas (cooked 4 minutes in microwave ) – 1 cup
-
Avocado,
chopped – 2
-
Fresh
Mexican Cheese (Queso Fresco- cubed) – 1 cup
-
Capers
– to taste
-
Olive
oil -- 1/3 cup
-
Cilantro
-- 1 or 2 tablespoons
-
Garlic
powder – 1 tsp
-
Salt
and pepper -- to taste
-
Onion,
thinly sliced – 1 (optional)
Directions
Add
the beef, onion, garlic, 1 tbsp of chicken bouillon ,salt &
pepper to a large pot and add water to cover. Bring to a boil,
reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until
meat is very tender. If you have a pressure cooker, you can cook the
meat in 25 minutes. Shred the meat with your fingers when it is cool
enough to handle.
Gently
add tomatoes, potatoes, green peas, fresh cheese , capers. cilantro,
1 tsp. of chicken bouillon, garlic powder, salt ,pepper and olive
oil. Add chopped avocado before serving . Spread on a serving
platter and serve at room temperature with tostadas or tortilla
chips.
Atún
a la Vizcaína
Serves
4 – 6 people
Ingredients
-
Olive
oil – 2 tbsp
-
Garlic
- 3 cloves
-
Onion
– medium – 1
-
Tomatoes
– chopped – 4 medium
-
Red
peppers – chopped – 2 medium
-
Tuna
– 2 cans
-
Potatoes
– cubed – 3 medium
-
Capers
– 2 tbsp
-
Green
Olives - ½
cup
-
Black
Olives – ½ cup
-
Almonds
– chopped - ½ cup
-
Parsley
– chopped –
2 tbsp
-
Salt
& Pepper – to taste
-
Chicken
bouillon – 1 tsp
Directions
Heat
olive oil in a sauce pan. Add garlic and onion and cook until transparent. Add
tomatoes and peppers; cook for 5 minutes, medium flame. Add tuna, potatoes,
capers, olives, almonds, parsley, chicken bouillon, salt and pepper. Cover with
a lid and cook at low flame for 20 minutes or until potatoes are soft.
Serve with sourdough bread or crackers.
Pipián
Pipián
sauce is a piquant Mexican sauce traditionally served over pork, roast chicken
or enchiladas. It is part of a larger family of ground sauces known as moles,
and it has a very distinctive, nutty, earthy flavor which some consumers find
quite enjoyable. It is possible to find this sauce packaged in an 8 oz glass
container in Mexican grocery stores ( brands such El Mexicano, Doña Maria,
etc).The best pipián sauce, however, is made fresh at home, as needed, to
preserve the flavor. The key ingredient in pipián sauce or pipián verde, as it
is sometimes called, is pumpkin or squash seeds (pepitas), which may be roasted
or simply dried. The seeds are ground before being seasoned with spices like
cumin, pepper, garlic, and cilantro, and dried hot chilies are also thrown into
the pipián sauce to give it a distinctive and rather fiery kick. Ingredients
like lemon juice may also be added, turning the pipián sauce more runny, and
less like a paste
Serves
8 - 10 people
Ingredients
- 2 pounds of pork in small pieces
or
- 2 pounds of chicken breasts ( cut
in 8 pieces )
- 1 8 1/4 oz of Pipian (sold in
Latino Supermarkets)
- 1 15 oz can of Tomato Sauce
- 1/2 of a small onion
- 2 garlic cloves
- 1 pound of cubed yellow or green
zuchini cooked "al dente" (a little crunchy)
- 2 tbsp of chicken bouillon
- 1 tbsp of oil
Directions
Cover
pork or chicken with enough water, add 1/4 of a small onion, 1 garlic clove, a
tbsp of Chicken bouillon, salt and pepper. Cook until tender ~ 20 minutes in a
pressure cooker or an hour in a regular saucepan (for pork); about 30 minutes
for chicken. Heat oil in a saucepan and saute the other 1/4 of onion and 1
garlic clove. Remove from oil and put in the blender with tomato sauce, 1 tbsp
of chicken bouillon, salt, pepper. Fry this mixture in the remaining oil at low
flame for 1 or 2 minutes; add the Pipian, stirring constantly. Add 1 cup or 1
1/2 of pork or chicken broth. Cook until is thick. Add the pork or chicken and
the cubed zuchini. Serve with white rice and warm tortillas.
Ceviche
de camaron
Serves
?????
Ingredients
- Prawns - one pound, deveined and
chopped in small pieces
- Limes - 10-12
- Onion - 1 small finely chopped
- Jalapenos - 3 fresh and chopped
- Cilantro - a bunch and chopped
- Avocados - 1 or 2 diced
- Spanish olives- 1/2 cup &
chopped
- Olive oil - 2 tbsp
Directions
Marinate
the prawns for 6 hours with lime juice, salt, pepper, chopped onion, fresh
jalapenos, cilantro. After 6 hours, add 1 or 2 diced avocados, olive oil and
Spanish olives. Refrigerate for 2 more hours. Serve on tostadas or saltine
crackers.
Buen provecho !
Please Contact
us if you have any questions or suggestions for improvement
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