CO R N A N D P O B L A N O TA CO S ROASTED CHICKEN WITH SALSA VERDE C R I S P Y F I S H TA CO S CO R N S A L A D CEVICHE P L A N TA I N C H I P S FLAN DE QUESO TRES LECHES CAKE H O R C H A TA M OJ I TO C U C U M B E R WA T E R
INGREDIENT S: Corn tacos (makes 12 tacos) 3 tbsp butter 1 tbsp canola oil 1 poblano pepper, roasted seeded and coarsely chopped 3 cups fresh corn kernels 1/2 tsp paprika salt and pepper 12 tortillas, warm cotija cheese to serve
Heat the butter and the canola oil in a large skillet. Add the poblano pepper and cook for a couple of minutes. Add the corn and cook for about 5 minutes. Add the paprika and season with salt and pepper. Assemble the tacos and sprinkle with cotija cheese or queso fresco. Serve immediately. Tip: Serve this tacos with sliced avocado, it will make this dish that much tastier.
I N GR E DIE N T S: 1 whole chicken, clean and cut in half 4 garlic cloves, minced 2 tbsp olive oil 1/4 cup sour orange juice salt and pepper to taste To make the marinade, combine in a bowl the garlic, dijon mustard, olive oil, sour orange juice, salt and pepper. Whisk well until smooth. Add the chicken and coat it well with marinade. Cover and the chicken skin side up on a baking pan with a wire rack and lined with foil. Add 1 cup of water to the baking pan to create steam for a moist chicken. Bake for 1.5 hours. If it is getting too dark, loosely place a piece of foil on top. Let the chicken rest for 15 minutes before cutting. Serve with salsa verde. (makes about 1 cup)
6 garlic cloves 2 jalape単o chiles, cored and seeded 1 cup of parsley 1 cup of cilantro 1/2 tsp cumin 1/2 cup canola oil salt and pepper to taste Add all the ingredients to a food processor and pulse until
Crispy Fish Tacos I N GREDIEN T S: For the Tacos
(makes 16 tacos)
For the batter
I NGREDI ENT S:
3 ears fresh corn, husked with silks removed 1/4 cup red onion, 1/3 cup red bell pepper, 1/3 cup chopped cilantro olive oil to drizzle over the salad the juice of 1 lemon salt and pepper to taste
remove the kernels with a sharp knife. In a bowl, combine all the ingredients, cover and set aside until needed.
Ceviche
Ingredients:
Plantain Chips I NGR E DIE N TS: 3 green plantains, peeled salt
INGR ED I ENTS: For the caramel 1 1/4 cups sugar 1/4 cup water For the custard 6 large eggs 8oz cream cheese, softened 8oz whole milk 4oz evaporate milk 14oz sweetened condensed milk 1 tsp vanilla extract
I NGR E DIE N TS: For the cake: 1 pinch of salt 1 tsp baking powder 1 stick butter (4oz) ½ cup sugar 4 eggs 1 tsp vanilla extract 1/4 cup milk For the three milks: 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk 2 cups whole milk
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baking pan and bake for 25 minutes or until a
tres leches and mix until all tres leches are well top all over with a fork then pour the tres leches spread whipped cream on top and add fruit or
INGR ED I ENTS: 2 cups rice, washed 3 large cinnamon stick 10 cups water, room temperature 1 cup vanilla almond milk 1 tsp vanilla extract Lime zest, from three limes Sugar to taste Place the rice, 1 cinnamon stick and 1 cup of water to a blender. Blend until you break down the rice. In a large container, place the rice and the rest of the ingredients (except the sugar and only half of the lime zest) mix well, cover it and place it in the fridge for 6 hours or preferably over night. When ready, stir it well then strain it. Add the rest of the lime zest, put back the cinnamon sticks (or use fresh ones if you want) and sweeten with sugar. Serve cold over ice, grate more zest and cinnamon.
I N GR E DIE N TS: (1 serving)
12 mint leaves ½ lime 1 ½ tbsp simple syrup 1 oz rum ice cubes club soda, cold In a cocktail shaker, muddle the mint leaves and lime. Add the simple syrup rum and ice, cover the cocktail shaker and shake well. Transfer the mixture to a tall glass and splash with club soda.
for the simple syrup: 1 cup of water 1 cup of sugar Place the water and sugar in a saucepan and bring it to a boil. Cook until the sugar is dissolved, about 4 minutes. Let cool completely. Keep in the refrigerator, well covered for up to 1 month.
C ucumber w at er INGREDIENT S: (makes 4-6 drinks)
2 cucumbers, peeled, seeded and cut in half 5 cups water 1/4 cup lemon juice agave nectar to taste
Working in batches, add all the ingredients to a blender and puree until smooth. Pass it through a strainer and discard the pulp. Serve it very cold with a lot of ice. Variation: You can also add mint or for a refreshing cocktail, add 1 oz of rum per serving.