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
(CHORIZO “El Mexicano” brand
sold in supermarkets- in the Ham & sausage section)
(smoked jalapeños,
sold in a can, in
supermarkets in the Hispanic Section or any other Hispanic Market)
(or 6 fresh
boiled tomatoes; add 1 clove of garlic, ¼ of onion, salt – all this In
the blender)
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:
Shredded
lettuce
Sour
cream or Mexican crema
Guacamole
or sliced avocados
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.
Serves
8-10 people.
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
- 2 1/2 pounds of pork shoulder or chicken
- 8 pasilla chiles - seeded and boiled 3 times in hot water
- 1/4 cup of apple vinegar
- 1 tsp. of cummin seeds
- 4 big garlic cloves
- 4 bay leaves
- salt to taste
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.
Buen provecho !
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us if you have any questions or suggestions for improvement
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