Mexico en la cocina de Sandy by edgar camacho

MEXICO en la cocina de: Sandy Krischan Por: Claudia Flores

INGREDIENTS -1/4 to 1/2 cup of Machacado (Dried Shredded beef) -6 eggs -1/2 onion -1 tomato -1/4 cup chopped cilantro -1/2 of a serrano pepper -1 clove of garlic -salt to taste (As Machacado meat is generally salty, be careful with adding salt to this recipe. Any additional salt should be added by the individual

DIRECTIONS STEP

Place the Onion in a skillet with some oil on medium heat and cook until tender. STEP

Add the Tomato, Serrano and Garlic and cook for 3 minutes.

STEP

Add the Machacado and Eggs together and scramble until cooked. Stir in the Cilantro. Serve either as an egg scramble, or in tortillas as tacos.

INGREDIENTS -2 ripe avocados -1/2 onion, minced (about 1/2 cup) -1-2 Local Hot Peppers, stems and seeds removed, minced -2 tablespoons cilantro (leaves and tender stems), finely chopped -1 tablespoon of fresh lime or lemon juice -1/2 teaspoon coarse salt -A dash of freshly grated black pepper -1/2 ripe tomato, seeds and pulp removed, chopped

STEP

Guacamole

Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. STEP

Using a fork, roughly mash the avocado. (Don’t overdo it! (Ladies if you are having problems with the man, don’t do it,lol) The guacamole should be a little chunky.) Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Hot peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours. Chilling tomatoes hurts their flavor, so don’t chop the tomatoes or add to the guacamole until ready to serve. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

STEP

Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready. 2

Beef Nachos DIRECTIONS

-Preheat oven to 200째C. -Heat oil in a non-stick frying pan over medium heat. Cook onion for 2 minutes, or until soft. -Add mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned.

INGREDIENTS -1 tbsp

olive oil -1 large onion, finely chopped -500g beef mince -300g can kidney beans, drained, rinsed -1 tsp Mexican chilli powder -35g sachet reduced-salt taco seasoning mix -2 tbsp tomato paste -1/4 cup water -1/2 cup coriander leaves, chopped -230g packet corn chips -1 cup grated tasty cheese

-Add kidney beans, chilli powder, seasoning, tomato paste and water. -Reduce heat to medium-low. -Simmer for 5 minutes, or until thick. -Stir through coriander. -Arrange corn chips on a heatproof plate. -Top with mince. -Sprinkle with cheese. -Bake for 15 minutes, or until hot.

To Serve: -1/2 cup tomato salsa, -1/4 cup mashed avocado -1/2 cup sour cream -Top with salsa, avocado and sour cream. -Beef Nachos are ready to serve. Enjoy! 3

Fish Chicharron These versatile chicharrones can be made with shrimp or ground crab. They are an excellent snack for watching TV or as an accompaniment to a main dish.

INGREDIENTS -½ cup MASECA corn masa flour -1 cup ground fish -½ cup shredded cheese -1 egg -3 tablespoon lime juice -½ teaspoon garlic powder -½ teaspoon onion powder -1 teaspoon salt -½ teaspoon sesame oil (optional) -3 cups oil for frying INSTRUCTIONS

INGREDIENTS

For mango guacamole: -1 mango, chopped -1 avocado -1 tomato -½ onion -1 tablespoon olive oil -Cilantro to taste -Lemon juice to taste

In a deep bowl, combine all ingredients except oil for frying to form a firm dough (masa). Divide masa into 12 balls; place each ball between two pieces of plastic wrap and hammer into a round tortilla-like shape using a meat tenderizing mallet or rolling pin. Set aside on a tray with plastic between each tortilla so they do not to stick together. Refrigerate for 30 minutes or until firm. When ready to serve, heat oil in a deep skillet and fry chicharrón (tortilla) until golden brown (the more golden, the crunchier the chicharrón). Drain on paper towels to absorb excess oil. These chicharrones can be served with guacamole, chutney, lemon, bottled chile, or your favorite ingredient. 4

INGREDIENTS

Sopa de Lima

-1 medium yellow onion, quartered -10 cloves garlic -2 quarts of chicken broth -1/4 teaspoon ground allspice -1/4 teaspoon ground cinnamon -1/2 teaspoon oregano -1/4 teaspoon ground cumin -Pinch of cayenne -1 cup chopped cilantro, divided -2 teaspoons lime zest -2 cups shredded cooked chicken -Salt and black pepper to taste -1/4 cup lime juice -Crushed tortilla chips -1/2 cup shredded Monterrey Jack cheese (4 ounces) -2 jalape単os, stems and seeds removed, diced -1 lime, cut into slices -1 avocado, pitted and peeled, cubed

DIRECTIONS

Place the quartered onion and 10 cloves of garlic under the broiler. Cook until blackened, about 10 minutes, turning once. Place the cooked onion and garlic into the blender, along with 1 cup of the broth. Pour into a large pot. Add the rest of the chicken broth to the pot, and stir in the allspice, cinnamon, oregano, cumin, cayenne, 1/2 cup of the chopped cilantro and lime zest. Bring to a boil and then turn down the heat and simmer uncovered for 10 minutes. Add the shredded chicken and cook for 5 more minutes. Taste and add salt and black pepper to taste. Adjust seasonings, and then stir in the lime juice. Serve with Monterrey Jack, crushed tortilla chips, diced jalape単os, remaining 1/2 cup of chopped cilantro, avocado and lime slices. Yield: 8 servings

Mexican Shrimp Cocktail INGREDIENTS -2 pounds cooked shrimp, peeled and deveined -1 tablespoon crushed garlic

-1/2 cup finely chopped red onion -1/4 cup fresh cilantro, chopped -1 1/2 cups tomato and clam juice cocktail -1/4 cup ketchup -1/4 cup fresh lime juice -1 teaspoon hot pepper sauce -1/4 cup prepared horseradish -salt to taste -1 ripe avocado - peeled, pitted and chopped

Spice with salt. SALSA TABASCO

DIRECTIONS Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls. 6

INGREDIENTS

Arroz Rojo Red Rice

-1 cup of rice -2 medium size tomatoes boiled and peeled -1/4 onion - garlic -2 cups of chicken stock -a spring of parsley salt

STEP

In the blender make a puree with the tomatoes, the onion and the garlic, I used to have ready my puree before start frying the rice, so when I need it, it is ready.

STEP

1 2

I prepare my rice almost always in a pan or in a saucepan, because it needs room to grow. There are some recipes that ask you to put the rice in warm water for 15 min. before you fry it. I don't do it, since I cook with little amount of oil, and when it is dry, there is no problem of having the rice stuck in the pan. So fry your rice uniformly until light golden, with medium low heat.

STEP

1 3

Optional: At the time you add the stock you may add one carrot chopped and some green peas, or some corn. If you used canned vegetables, just put them at the end to get warm. My Mom was from MĂŠxico City and people from there eat rice with bananas, She taught me to eat that way, but in Monterrey the people think I'm crazy .... You have to treat, you will love it.....

if my mom were here she would say, NO, NO, Claudia that is not true, Ja,ja,ja....!

Sopes

INGREDIENTS -4 cups corn masa flour -2½ cups water -½ teaspoon salt -1½ cups refried beans -1½ cups chicken “tinga” (spicy chicken stew) -1½ cups requeson (can substitute cottage cheese) -1 cup tomatoes, seedless and chopped -¾ cup onion, chopped -½ cup aged cheese, crumbled -2 cups romaine lettuce, chopped -2 cups red or green sauce -½ cup oil for frying STEP

STEP

Combine masa, water, and salt and knead for five minutes or until masa is no longer sticky. Divide into 20 small balls. Flatten into thick tortillas approximately three inches in diameter. STEP

On a hot skillet or griddle, cook each sope for one minute and then turn; cook until golden. Repeat with remaining masa balls. STEP

Hold each sope with side first cooked facing up; pinch edges to make a border. Be careful as sopes will be hot.

5 STEP

Spread with one tablespoon hot refried beans. Top with chicken, tomato, onion, lettuce, cheese, and your choice of sauce. Serve immediately.

Fry sopes in a skillet with a bit of oil until lightly golden; remove from skillet and drain. 8

Chiles Rellenos Filled Chiles Poblanos

INGREDIENTS

-*8 chiles poblanos, grilled and peeled **filling -3 eggs -1 tablespoon of flour -1/2 teaspoon baking powder -oil to fry the chiles. -extra flour to flour the chiles. Ingredients to prepare the tomato sauce:

To prepare the chiles:

-3 ripe tomatoes boiled and peeled -1/2 onion in stripes -l garlic -oil, salt and dry oregano

With your chiles already peel, make a small cut, to remove the seeds and veins. Don't remove the stem. Dry the chiles with a kitchen paper and fill them with what you have chosen. In a bowl mix the white of eggs to get firm, add the flour, the baking powder and the yolks, mix again just a little. Flour the chiles and submerge them into the bowl to cover them well, fry them in a pan with enough oil medium low heat. When the cover is golden they are ready, place them in a dish with kitchen paper to absorb the oil.

To prepare the tomato sauce Prepare a puree with the tomato, garlic, and some of the small stripes of onion. Saute the rest of the onion in a pot, and add the pure, fry well, add water to get the consistency of a sauce. Add the oregano and salt, if your tomatoes are a little sour add a bit of sugar. You can serve them alone or with white rice and/or refried frijolitos as side dish. Don't forget the corn tortillas. Notes: * To get the chiles ready: grill the poblanos until the skin is burnt, place them in a plastic bag. Close the plastic bag and wrap it with a kitchen fabric. Half and hour later, peel them.* This sort of chiles can be filled with fresh cheese, Refried Beans or Ground Beef or whatever you like it. 9

Albondigas Meat Balls

INGREDIENTS -1/2 kg. ground meat (pork and beef) -1 egg -oil -powder bread -1/2 kg. tomato boiled and peeled -1 Canned chile chipotle en adobo -1/4 onion -garlic -cumin and oregano -Salt and Pepper

To prepare the sauce or "caldillo".

In the blender: tomatoes, onion, half or one chile chipotle and garlic, well blended. Pour the mix into the pot already warm with the oil.Fry the sauce medium heat until there isn't pale foam in the edges. You can add water or chicken stock until your sauce in the pot is enough to cover your algondigas completely. Here is important to say that some people like the sauce thin like caldillo and some others a little think. Add the cumin, oregano, and salt, not too much because you will have salt in your meat. Let it boil with medium-low heat.

To prepare the meat balls Meanwhile, you can prepare your algondigas. In a bowl you will have the meat, egg, salt, pepper, a little juice of the canned chile, a bit of cumin, the amount of powder bread depends on how big is the egg, you can add 2 tablespoons first and add until you have a nice mix to prepare balls I like to prepare them all and place them in a dish. When they are ready, your sauce will be boiling so you can add them at the same time. Cook for 25 min, Side dishes could be mexican rice or white rice and refried beans Don't forget some corn tortillas. 10

Mole Poblano Chiken with Mole INGREDIENTS

-1 chicken or turkey -11 ancho chiles -6 mulatto chiles -3 chiles chipotles adobados -3 tablespoons chile seed -5 pasilla chiles -4oz. almonds -4oz. peanuts -8oz. sesame seeds -2oz. pumpkin seeds -1 bar dark chocolate

-6 allspice -1 cinnamon stick -4 tomatoes -3 cloves garlic -3 tortillas -1/2 lb.lard

-6 cloves -A pinch aniseed -10 green tomatillos -1 medium onion -1 stale white bread roll -2 tablespoons vinegar

INSTRUCTIONS

Clean, wash and boil the chicken or turkey. Cook and cut into pieces, and then fry them in lard. Puree the tomatoes and the chipotle chiles and add to the chicken. When cooked through, add one quart of chicken broth. Mole sauce: toast the sesame seeds on a griddle. Fry the bread and remove from pan; fry the tortillas. Fry the chile together with the pumpkin seeds, peanuts, almonds, cloves, allspice aniseed, and cinnamon. Grind them together with little water. Add the toasted and peeled tomatillos, onion and garlic. Continue blending, return to heat and slowly mix in one quart stock. Thicken over a low heat, stirring continually to prevent sticking. Add the mole sauce to the turkey or chicken and tomato purse. Be sure to stir well. Grind the chocolate to a powder and sprinkle over sauce. Mix well. Bring to a boil and thicken. Remove from heat and add the vinegar and one tablespoon hot lard. Serve a piece of chicken on each plate with a helping of mole and sprinkle over the toasted sesame seeds.

Easy way, buy Mole Do単a Maria 11

Pozole

Mexican pork and hominy stew Pozole is a special occasion dish in Mexico, especially in Guerrero State. Restaurants called pozolerĂas specialize in it. This dish is a well known cure for hangovers and is often eaten in the wee hours of the morning as a preventive. INGREDIENTS

Garnishes

Soup

-Cabbage or iceberg lettuce, shredded

-Pork shoulder or roast 2 pounds -Canned or fresh hominy, rinsed 3 cups -Garlic -- 3 to 5 cloves -Ground cumin -- 2 teaspoons -Salt -- 2 teaspoons -Water or stock -- 6 cups

-Onion, finely diced -Radishes, thinly sliced -Limes, cut into wedges -Avocado, diced -Cilantro, chopped Oregano, dried -Chile piquĂn, ground

INSTRUCTIONS 1.- Add the pork, hominy, garlic, cumin, salt and stock or water to a large pot. Bring to a boil over medium-high heat, and then reduce heat to low and simmer for 1 1/2 to 2 hours, or until the meat is very tender. 2.-Remove the pot from heat. Take the pork from pot and set aside to cool. When cool enough to handle, remove the meat from its bones and shred it with your hands. 3.-Add the meat back to the pot and simmer for another 10 to 15 minutes. Adjust seasoning and serve with little bowls of your choice of garnishes so each dinner can garnish his or her own serving.

Pork Tamales INGREDIENTS

INSTRUCTIONS

-6 cups MASECA for Tamales -7 cups pork broth -1¼ cups lard (or vegetable shortening) -1 tablespoon baking powder -1¼ tablespoons salt -1 cup red chile chipotle sauce -1¼ pounds shredded pork or chicken -9 ounces cream cheese in slices -80 corn husks

-Soak corn husks in warm water about two hours or until soft. -Using a mixer, combine MASECA with pork broth, lard or vegetable shortening, baking powder, and salt until well mixed. -Layer two softened corn husks; using a large spoon, spread a portion of the masa in the center of top corn husk in a rectangle. Top with a slice of cream cheese, some shredded pork, and a spoonful of chile chipotle sauce. Fold sides of corn husks to the center; fold the empty parts of the husks under so that they rest against the side of the tamale with the seam, making certain to enclose all ingredients. -Fill the bottom of a steamer with water and line steamer rack with some of the extra corn husks. Without crowding, arrange tamales upright in the steamer (folded side down). - Cover tamales with more husks and then the steamer lid. Bring water to a boil and steam tamales over medium-high heat for about an hour. -Tamales are ready when filling pulls away from the husks. 13

Burritos -4 Rotis/Chappatis 2 cups chicken cooked & shredded - 1/2 teaspoon chilli powder -1/2 teaspoon Sakthi chicken masala powder -1 cup finely chopped onion -1 cup finely chopped tomatoes -2 green chillies finely chopped finely chopped cilantro -1/2 cup shredded Mexican cheese blend

-The burrito is a traditional food in the city of Juárez in northern Mexico. -The word burrito means “little donkey” in Spanish. Some say that this name was used because a rolled up tortilla resembles a donkey’s ear; others think it has more to do with the rolled up blankets donkeys traditionally carry in Mexico. -Authentic Mexican burritos are thin and contain only one or two ingredients usually meat. -In Mexico, burritos are called tacos de harina, which translates to “flour tacos.” -In Northern Mexico, burritos are eaten for breakfast, lunch or dinner.

STEP

Heat a tablespoon oil in a kadai/pan. Add the chicken and sauté well for few minutes. Add the chilli powder, sakthi masala and salt and saute well for another 2 minutes until the raw smell of the chilli powder leaves. Keep aside.

STEP

Mix the onions, tomatoes, green chillies, cilantro and some salt. Set aside.

STEP

Place some ( 1/4 of the 1/2 cup cheese ) of cheese onto each warm roti/chappati. Then place about 1/4 of chicken on the cheese. Top with 1/4 of onion mixture. Roll up, and serve. 14

Flautas Flautas is Spanish for flutes. Chicken flautas are traditionally served with rice and beans. You can also use beef or black beans as fillings for flautas.

INGREDIENTS -12 corn tortillas - 2 cups Tomatillo Sauce -Grated cheddar cheese -2 cups cooked, shredded chicken cooking -oil for frying -shredded lettuce -Crema or sour cream -Guacamole

INSTRUCTIONS

Combine the chicken with the tomatillo sauce, heat, and keep warm. Heat a cast iron skillet or griddle to medium-hot. Lay a tortilla on the hot surface for a few seconds, then turn and heat the other side. This will make the tortilla pliable enough to roll in a tight flute. Spread 1 heaping tablespoon of the chicken/tomatillo sauce mixture along one side of the tortilla, and roll the tortilla into a flute -- as tightly as possible without tearing the tortilla. Lay the tortilla flute flap down, and continue filling and rolling the rest of the tortillas. Heat about an inch of cooking oil in the skillet. The oil should be hot enough to make a few drops of water sizzle when sprinkled into it, or 375째F. Carefully lay the flautas, three at a time, in the hot oil, flap side down, and cook until they are golden and crisp. Drain and keep warm until all flautas are cooked. Makes four servings of three flautas each. Garnish with crema or sour cream. On the plate include lettuce, chilled, ripe tomato wedges, and a scoop of guacamole. As a side, serve Mexican Red Rice. 15

Carne Asada Grilled Steak

INGREDIENTS

-1 flank steak (about 2 lbs) -The juice of 2 limes -2 cloves of garlic, chopped -1/4 onion, chopped -1/4 cup fresh cilantro, chopped -2 tablespoons white vinegar -3 tablespoons olive oil -1 teaspoon cumin -salt and pepper -vegetable oil for grilling

Side dishes could be mexican rice, refried beans, guacamole and salsa. Don't forget some corn tortillas.

Preheat grill. Combine all ingredients, except steak, in a large bowl. Mix well. Add steak. Let it marinate for 1 - 3 hours. Letting it marinate for too long will make the meat "soggy" because the citrus and vinegar will start to cook the meat. Brush grill grates with vegetable, or another high heat oil. Grill until you get a good sear on each side. You don't want to cook more than medium, or it will become dry. Make sure to let the steak rest for at least half of it's cooking time. Then slice perpendicular to grain of meat before serving.

Mexican Pizza INGREDIENTS

-1 pound ground beef - 2 tablespoons taco seasoning -1/4 cup water -1 (7 3/4) counce can Mexican style tomato sauce - 1 (14.5 ounce) can refried beans -1/4 cup canola oil for frying

INSTRUCTIONS

-8 small flour tortillas -1 cup shredded cheddar cheese -1 cup shredded pepper jack cheese -2 tomatoes, seeded, diced -3 green onions, diced

1.-Preheat oven on broiler setting. 2.-In a skillet over medium heat, brown ground beef. Strain to remove any pan drippings. Return to pan and add taco seasoning and water. Reduce heat and simmer 10 minutes.

3.-Meanwhile, heat your refried beans until they are warmed through. Also, in a seperate pot heat your tomato sauce until it is warmed through. 4.-Heat oil over medium-high heat. Fry one tortilla at a time until all are golden brown. About 2 minutes per-side. (Note: I like to layer the finished tortillas between paper towels while I am frying the remaining tortillas) 5.-Once the meat is brown, the beans and tomato sauce are warmed and the tortillas are fried, you can start assembling your pizzas. Starting with one crispy tortilla, layer refried beans and seasoned ground beef, then place another crispy tortilla on top. Next, spoon about 2 tablespoons of the Mexican tomato sauce on top, spreading it around with the back of your spoon. Sprinkle with cheddar and jack cheeses, diced tomatoes and green onions. Repeat until youâ&#x20AC;&#x2122;ve made four pizzas.Lay assembled pizzas on a cookie sheet, depending on the size of your cookie sheet you may need to do these in batches. Cook the pizzas under the broiler until the cheese melts, about 2 minutes. 17

Mexican Hamburguers Gorditas INGREDIENTS -1 cup masa harina (instant corn masa mix) -1 cup all-purpose flour

-1 teaspoon salt -1 tablespoon shortening -1 cup hot water -1 cup oil for frying

INSTRUCTIONS

1.-In a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.

2.- Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick. 3.-Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through. 4.-Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.

Corn Tortillas INGREDIENTS 2 Cups MASECA 1Âź Cup Water Âź Tbsp Salt INSTRUCTIONS -In a bowl mix the MASECA, water and salt until it is all incorporated and a smooth dough is formed which doesn&rsquo;t stick to your hands. If the dough feels dry, add teaspoons of water (one by one). Once the dough is ready, cover with a wet towel so that it does not dry out. -Divide the dough into 16 equal portions and form little balls. Flatten each ball between two sheets of wax paper, using a press for tortillas and start making the tortillas. -Once the tortilla is ready, cook on a hot griddle for 1 minute each side, or until the tortilla fills with air. -Accompany each tortilla with green, red or Mexican salsa, butter or fresh cheese. Tortillas taste good with everything.

INGREDIENTS

Flour Tortillas

-4 1/2 cups unbleached flour -1 tsp salt or to taste -3 tbsp vegetable shortening -1/2 cup water INSTRUCTIONS Put flour in a glass bowl. Add salt and vegetable shortening. Knead by hand until the mixture has a gritty texture. Add water a little at a time, and knead dough until it forms an elastic and shiny ball. If it is too greasy, add a little more flour and water. Set dough aside, covered with a cloth, for 30 minutes. Pinch off a small ball of dough, and place between 2 sheets of waxed paper. With a rolling pin, roll the ball into a circle about 3 inches in diameter. The flour tortilla should be very thin. Pull edges with your fingertips, stretching the tortilla a little.Cook tortilla on a hot thick griddle. Cook on each side for about 2 minutes or until light brown. The flour tortilla should puff slightly. Repeat, using all the dough and making 20 tortillas. To serve, place flour tortillas in a basket. 19

RANCHERA (red) INGREDIENTS -2 tomatoes -1/2 onion -2 cloves of garlic -1 tablespoon of oil -Serrano chile as desired -Oregano as desired -Ohe juice of half a lime -Salt

PICO DE GALLO

INSTRUCTIONS Submerge the tomatoes in boiling water for a few seconds. Peel them, dice them and put them in what will be your salsa bowl.Chop up the onion, chili, and garlic and mix with the tomato. Add the oil and the lime juice and sprinkle with oregano.

INGREDIENTS -6 medium Tomatoes diced -1 medium Onion diced -1/4 cup fresh Cilantro chopped -1 to 2 Serrano Chiles seeded and minced -1 Tbsp. Olive Oil -Salt

INSTRUCTIONS

Stir together all ingredients and chill. Use Tortilla Chips for dipping.

SALSA VERDE INGREDIENTS -1 Qt water -12 Whole Tomatillos -7 medium cloves garlic, whole 4-8 chiles serranos -3 Tbsp white onion, coarsely chopped, salt to taste. -3/4 cup cilantro leaves, with a bit of stem. For the Garnish 1/4 cup white onion, chopped 1/4 cup cilantro, chopped.

INSTRUCTIONS

Bring water to a boil in a saucepan. Add tomatillos, 4 garlic cloves, 4 or more chiles and onion. Cook over medium heat for 20 minutes and remove from heat. Drain and reserve cooking water. Cool. Meanwhile, puree 3 garlic cloves in a molcajete or food processor, adding salt to taste. Add cilantro and blend. Add tomatillo mixture. Add a little cooking water and blend. The sauce should have a slightly thick consistency. Correct seasoning. To serve, pour green sauce into a molcajete and garnish with onion and cilantro. 20

MEXICO en la cocina de: Sandy Krischan Por: Claudia Flores

This is a book that the author did especially For Sandy I know that Mexico is one of your loves, so I decide to write you this book with a lot excitement. Every time you cook a recipe from this book you will feel very close to me, enjoy it with Ron and all the family.

Recommended book for the same author “Dulce Sabor a México”

Dulce Sabor a

MEXICO Por: Claudia Flores

This is a book that the author did especially For Dana Enjoy a good Mexican dessert with a cup of coffee and share with the people that you love. Never forget the delicious sweet flavor of mexico.

Dana

Con amor para:

Dieter

Recommended book for the same author “México en la cocina de Sandy Krischan”

MEXICO en la cocina de: Sandy Krischan Por: Claudia Flores

Recommended book for the same author “Dulce Sabor a México”

Dulce Sabor a

MEXICO Por: Claudia Flores

Dana

Con amor para:

Dieter

Dana

Con amor para:

Dieter