From Mexico, with love. by ferfriederich

Fernanda Friederich

From Mexico, with love.

From Mexico, with love. How does losing the connection with our food, and with the people who grow and process it, allow us to forget much of our cultural identify? Finding an old family cookbook gave me the chance to learn, connect, and rewrite recipes written by my family members many years ago. In the process of eating great food I have learned many traditional ways of doing things. A little piece of my history and my culture will move on in the pages of my book. The food choices we make, either as individuals or as a group, can uncover passions, assumptions and personalities. Food tell stories of families, migrations, adaptation, conflict, changes over times, and cultural identity. What we eat reveals to us words and emotions unspoken; tells a story of what makes us who we are.

Traditions are the set of cultural goods that are transmitted from generation to generation within a community. These are customs and manifestations that each society considers valuable and maintains them to be learned by the new generations, as an indispensable part of the cultural legacy. Sociologists warn, however, that tradition must be able to renew and actualize itself to maintain its value and utility. This means that a tradition can acquire new expressions without losing its essence. The pages in this book are an attempt to modern a cultural legacy, food recipes, so that the past does not fade and the present get to teast them.

ciudad de mexico 1940

entradas

One of my favorites and the best entre or snak there ir. Esquites are a typical dish of Mexican cuisine, especially in the central part of the country. In Puebla and in some other states of the center-east of Mexico also sells chileatole in the same position. In different part of Mexico the esquites are called difderently such as trolelote (in the north), or chasca in Aguascalientes, in Michoacán as vasolote, in Monterrey they are known as grano de choclo en vaso, in Durango is known as choclo desgranado. In Sinaloa it is prepared with cream, fresh cheese, lemon juice, chili powder and a little butter.

elote en salsa crema

Se escogen 12 elotes tiernos y blancos, se desgranan y se ponen a cocer durante dos horas a fuego lento; después de cocidos se escurren; después se hacen la siguiente salsa:

Choose 12 tender and white corn, they are shredded and they cook for two hours on a slow fire; after cooking them drain them; then the following sauce is made:

En una cacerola se ponen 50 gramos de mantequilla fresca y 50 gramos de harina; cuando esté mezclada la harina con la mantequilla se le pone medio litro de leche cocida; se sigue agitandno con el batidor hasta que empieza a hervir; después se saca del fuego y se le ponen 4 yemas de huevo, una por una, teniendo cuidado de que cuendo se ponen las yemas, batirlas muy fuerte, para que no se cuaje la yema en la salsa blanca y se pueda mezclar con toda facilidad; después se le pone sal y nuez moscada rallada: se echan los elotes cocidos y desgranados en esta salsa y se ponen en baño de maría para que se conserve caliente.

In a saucepan put 50 grams of fresh butter and 50 grams of flour; when the flour is mixed with the butter, half a liter of cooked milk is put; stirring is continued with the beater until it begins to boil; then take it out of the fire and put 4 egg yolks, one by one, taking care of that when you put the yolks, whisk up them very hard, so that the yolk is not set in the white sauce and can be mixed with ease; then put salt and grated nutmeg: put the cooked and shredded corn in this sauce and put in water bath to keep it warm.

elote en salsa crema 4 servings

INGREDIENTS: 4 ears sweet corn, husked and silks removed 4 tablespoons mayonnaise or Mexican sour cream 4 tablespoons unsalted butter, softened 6 tablespoons crumbled queso fresco or mild feta cheese Ground chili powder, for sprinkling Salt, for sprinkling Lime wedges, for serving, optional

Bring a large saucepan of salted water to a boil over medium-high heat. Add the corn and cook until tender, about 5 to 7 minutes. Using tongs, transfer the corn to a platter and allow them to cool slightly. Using a serrated knife, remove the kernels from the corn. Divide the corn between 4 individual cups or small glasses. Put 1 tablespoon mayonnaise and 1 tablespoon butter in each glass. Sprinkle with cheese, chili powder, and salt. Serve with the lime wedges, if desired.

The sope has spread throughout Mexico’s territory, and there are now thousands of regional variants. While the pinched sides of the sope are its most distinctive characteristic, there are also flat sopes resembling a thick tortilla or the toast. However, although both are toasted and fried, the toast is thin and fried until it becomes crunchy and fragile, while the sope is very thicker and fried only until the outer surface is cooked. The sope therefore has a soft, slightly pliable texture. The sope’s thickness is meant to support its toppings, and the frying of its outer surface adds resistance to the moisture of the ingredients.

sopes Se fríen en manteca de unto 36 totopos (sin que se doren), se fríen aparte una cebolla grande en ruedas, se bate en una ensaladera y en un lugar fresco, si es posible encima de un pedazo de hielo, medio litro de crema de leche, hasta que se haga espesa; se pone sal, y con esta crema se hacen unos taquitos con los totopos, poniéndoles adentro un poco de cebolla frita y un poco de queso fresco; estos tacos se van colocando en un plato de loza refreactaria; de manera que entre capa y capa de pone crema y queso fresco, encima de todos los totopos se pone un chile cuaresmeño asado y frito en manteca, después se corta en pedazos y se echa encima de las tortillas y se mete al horno treinta minutos; es una sopa exquisita.

36 fried topping (without browning), fry aside a large onion, beat in a salad bowl and in a cool place, if possible on top of a piece of ice, half a liter of ice cream. Milk, until thickened; put salt, and with this cream a few taquitos are made with totopos, putting in a little fried onion and some fresh cheese; these tacos are placed in a dish of refreactory earthenware. Between layer and layer of totpos cream and fresh cheese are added, on top of all totopos is placed a chile cuaresmeño roasted and fried in butter, then cut into pieces and thrown on the tortillas and put into the oven thirty minutes, it is an exquisite soup.

sopes 5 servings

INGREDIENTS: 1 clove garlic 1 bay leaf Whole peppercorns ¼onion, whole 1 boneless chicken breast 1 ½ cups chorizo One packet Sopes* 2 cups Refried Beans, recipe follows 1 onion chopped small 2 bunches cilantro chopped 1 ½ cups Crema Fresca Mexicana (Mexican table cream) 1 ½ cups queso fresco (fresh cheese) 1 avocado, diced 3 ripe medium tomatoes cubed 1/2 head iceberg lettuce shredded Green salsa Red salsa Refried beans:

For the boiled chicken: To a saucepan, add enough water to cover the chicken, a clove of garlic, bay leaf, a couple peppercorns and 1/4 of an onion and bring to a boil. Add the chicken and boil for about 20 minutes. Remove from the water and slice. For the Chorizo: To a hot saute pan, add the chorizo and saute until cooked through, about 10 minutes. Fry the Sopes in plenty of canola oil. Drain and bring to the table. Each ingredient should be on the table in a separate serving dish. Each person constructs their own sope to taste. Please note: the beans should always be at the bottom of the sope because they serve as a binder. This is a layered dish, do not mix all the ingredients. Usual serving -2 sopes per person. The sopes are eaten with your hands, no need for utensils.

2 cups pinto beans

REFRIED BEANS:

Water, to cover

In a low heat slow cooker combine beans, water, onion, epazote (or Mexican oregano) and ham bone. Cook until the beans are soft, add salt to taste. Put beans in a skillet and mash with potato masher.

1 small onion cut in large wedges “Epazote” or Mexican oregano Ham bone

RECIPE NOTE: *Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Option: You may substitute the home made beans with 2 cans of refried beans.

The Tortilla Soup is originally from Mexico, specifically from the state of Tlaxcala and its origin dates back to antiquity when, as the stories tell, the need arose to make the foods softer to facilitate their digestion and chewing. The Tlaxcalans represent Tlaxcala as a pair of hands together, as in an attitude of prayer, and with a corn tortilla in between. Surely it was meant to represent the act of “tortear” the dough during the making of the tortilla. Its own name tells us of its importance, because Tlaxcala means “Place where tortillas abound or” Tierra de maíz. “Many known culinary specialties of this state are made with corn: like tlacoyos, quesadillas, huaraches, tortilla soup or the tlaxcalteca soup.

sopa de tortilla Se fríen en manteca de unto 36 totopos (sin que se doren), se fríen aparte una cebolla grande en ruedas, se bate en una ensaladera y en un lugar fresco, si es posible encima de un pedazo de hielo, medio litro de crema de leche, hasta que se haga espesa; se pone sal, y con esta crema se hacen unos taquitos con los totopos, poniéndoles adentro un poco de cebolla frita y un poco de queso fresco; estos tacos se van colocando en un plato de loza refreactaria; de manera que entre capa y capa de pone crema y queso fresco, encima de todos los totopos se pone un chile cuaresmeño asado y frito en manteca, después se corta en pedazos y se echa encima de las tortillas y se mete al horno treinta minutos; es una sopa exquisita.

sopa de tortillas 4 servings

INGREDIENTS:

Garnishes:

Vegetable or corn oil, for drizzling,

¼ red raw onion, chopped

plus 2 tablespoons -- 2 turns of the

2 to 3 tablespoons chopped cilantro

pot in a slow stream

or parsley leaves

3 ears corn on the cob or 2 ears

1 ripe avocado, diced and dressed

fresh-frozen cobs, defrosted

with the juice of ½ lemon

1 red bell pepper, split and seeded 1 pound chicken breast tenders 1 teaspoon poultry seasoning ¹⁄₃ palm full 1 teaspoon ground cumin, 1/3 palm full Salt and pepper 1 small to medium zucchini, small dice 1 medium yellow skinned onion, chopped 3 cloves garlic, chopped 1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market 1 (28-ounce) can stewed tomatoes 1 (8-ounce) can tomato sauce 3 cups chicken stock, available in re-sealable paper containers on soup aisle 4 cups blue corn tortilla chips, broken up into large pieces 1 cup shredded Cheddar or pepper jack cheese 1/2 cup sour cream

Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper. While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add zucchini, onions, garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low. Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

Corn is native to the land and has always been used in food since pre-Columbian till nowadays. In Mexico, elotes are the base or complement of many dishes, including soups, stews, fritters, cakes and puddings, casserole tamales, desserts and pastries such as cakes, breads, and tlaxcales. They are also used to prepare specific tamales of corn, different from the great variety of tamales that exist. Another application of elotes is in certain types of atoles, such as chileatole.

sopa de elote Se desgrana dos elotes tiernos y se ponen a cocer en una cacerola con 3 litros de agua y sal durante cuatro horas a fuego lento; luego se lava los elotes con agua caliente y se les quíta todos los hollejos Y se ponen a escurrir. En la cacerola se ponen de 20 gramos de mantequilla fresca y 100 gramos de harina; cuando la mantequilla está fundida y la harina mezclada, les agrega 2 litros y medio de leche, previamente cocida, y se sigue agitando con una batidora hasta que esté hirviendo; luego se saca del fuego se le pones sal, pimienta blanca, nuez moscada y 4 llamas de huevo; se mezcla todo, se le agregan los elotes cocidos; se pone a la cacerola en baño de María para que se conserve caliente.

Cut the kernwls of two tender corn and cook in a saucepan with 3 liters of water and salt for four hours over low heat; then wash the elotes with hot water and remove all the skins and put them to drain. In the pan put 20 grams of fresh butter and 100 grams of flour; When the butter is melted and the flour is mixed, add 2 and a half liters of milk, previously cooked, and continue stirring with a blender until it is boiling; then is removed from the fire and then add salt, white pepper, nutmeg and 4 flames of egg; mix everything, add cooked elotes; heat in a double boiler so that the heat will preserve the food worm.

sopa de elote 4 servings

INGREDIENTS: 6 ears sweet corn 10 ounces cherry tomatoes 1 medium leek about 10 ounces 2 tablespoons olive oil 1-2 cups soy milk 2 teaspoons salt 1/4 teaspoon white pepper

Strip the corn off the cob with a sharp knife straight into a bowl to catch the juices along with the corn. Run the back of the knife along each stripped cob to extract as much pulp as you can. Cut each stripped cob in half, and add them to a pot with 6 cups of water. Boil the cobs for 1 hour to make a corn stock. Remove the cobs and measure out 4 cups of liquid, add water if you don’t have enough. I the meantime, drizzle the tomatoes with a generous amount of olive oil, and then salt and pepper. Toss to coat and place them in a 350 degree oven until shriveled and caramelized (about 20-30 minutes) Add 3/4 of the corn to a blender or food processor and purée until smooth. Strain the purée through a fine mesh sieve back into the bowl with the rest of the corn and set aside. Clean the leek and slice it as thinly as possible. There’s often grit trapped between the leaves, so I usually drop the sliced leeks into a colander and submerge it in a bowl of water to let the grit settle to the bottom. Drain and dry the leeks with a salad spinner or paper towels, then add them to a pot with the 2 tablespoons of olive oil. Sauté the leeks until they are a quarter of their original volume and they are starting to brown. Add the 4 cups of corn stock, boil for 10 minutes, and then add to a heatproof food processor or blender and puree. Be very careful when blending hot liquids as the sudden release of steam has a tendency to blow the lid off of blenders. Start it at a low speed with

the lid covered with a towel, and then slowly increase the speed. Add the blended leek mixture back into the pot a long with the corn and corn juice. Add 1-2 cups (depending on how thick you want it) of soy milk and bring to a boil. Add the salt and white pepper and adjust after tasting. This soup is delicious hot or cold. To serve, just ladle the soup into bowls and use a spoon to carefully place a few roasted tomatoes on top of the soup. Drizzle a little of the olive oil from the roasted tomatoes onto the soup and serve.

las recetas familia res 27

plato fuerte

Stuffed chilies are one of the richest and most emblematic dishes of Mexican cuisine, whose origins go back to the Spanish conquest. Much of the culinary tradition of the Mexican culture derives from the mix of Spanish and Indian customs. This dish is the result of a mixture of indigenous and European ingredients: a fusion of the native vegetable with an external filling of sardines, cheese or hash.

chiles rellenos y su salsa Estos chiles rellenos, que son especiales en la costa del Pacíficos, son muy sabrosos, aunque llevan un poco de dulce.

These stuffed chilies, which are the specialty on the Pacific coast, are very rich in flavor, although they have a little sweet.

Modo de hacerlos– Se desvenan y se limpian los chiles; se rellenan con carne de puerco deshebrada y cocinada, y con unas pasa de Málaga, quitándoles las semillas; se fríe esto con manteca y se rellenan los chiles; después se hace una crema de la manera siguiente:

How to make them:

50 gramos de azucar 6 yemsa de huevos 1 litro de leche y un poco de vanilla Se pone todo al fuego, y antes que suelte el hervor, se saca del fuego y se le agregan unas almendras mondads y molidas; después esta salsa se cuela encima de los chiles.

The chilies are cleaned in the inside; They are filled with meat of shredded and cooked pork, and with raisins of Malaga, removing the seeds to them; They are fried with fat and the chiles are filled; Then a cream is made as follows: 50 grams of sugar 6 egg yolks 1 liter of milk and a little vanilla Put everything on the low heat, and before it releases the boil, it is taken out of the fire and add some almonds monados and ground; Then this sauce is strained over the chiles.

chiles rellenos y su salsa 6 servings

INGREDIENTS:

CHAR THE CHILES:

50 grams of sugar.

Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs (Do not use your hands!), until blackened all over. Or char the

6 egg yolks 1 liter of milk and a little vanilla 6 poblano chile peppers

chiles under the broiler.

5 plum tomatoes, cored and coarse-

LET THEM SOFTEN:

ly chopped

Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel.

½ small white onion, chopped 1 clove garlic, chopped 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground

REMOVE THE SKIN:

pepper

Gently rub the chiles with paper towels to remove as much skin as possible. It’s okay if a few flecks remain-they’ll add flavor, so don’t rinse

1 ½ cups shredded monterey jack cheese 1 tablespoon dried oregano 3 large egg whites plus 1 egg yolk, at room temperature Vegetable oil, for frying All-purpose flour, for dredging

them off.

OPEN THE CHILES: Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles.

PREPARE THE SAUCE: Puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer 5 minutes, stirring occasionally; the sauce will be broth-y. Season 32

with salt and pepper and keep warm.

MAKE THE FILLING: Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper.

STUFF THE CHILES: Fill each chile with about ¼ cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X. You will probably need to make a second toothpick X to secure each chile so the filling doesn’t leak out when you fry.

MIX THE BATTER: Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat 3 more minutes.

BATTER AND FRY: Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry.redge: Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour. Batter: Holding each chile by the stem, lower it into the egg batter to cover completely. Let any excess batter drip off. Fry: Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side. Drain on paper towels.

SERVE. Place a fried chile on each plate and pour the warm sauce over it. Serve immediately.

My families and me top pick for a meal. Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas.

enchiladas de mole

Se frien las tortillas en manetca, se rehogan en un mole que se hace de esya manera:

The tortillas are fried in butter, they are fried in a mole that is made in this way:

Tres chiles colorados, 3 chile mulato, un poco de ajonjoli, laurel, ajo y especias; se muele todo muy bien y se fire en la manteca; con este mol se hacen las enchiladas, poniendo en lo interior de la tortilla carne de puerco frito y dehebrada; por encima se le pone queso añejo, cebolla en ruedas, rabanos y hojas de lechuga alrededor del plato.

Three red peppers, 3 mulatto chili, a little ajonjoli, laurel, garlic and spices; Everything is well ground and the butter is burned; With this mole the enchiladas are made, placing in the inside of the tortilla fried pork and dehebrada; Above it is put aged cheese, onion on wheels, radishes and leaves of lettuce around the plate.

enchiladas de mole 4 to 6 servings

INGREDIENTS:

FOR THE CHICKEN:

2 chicken breasts

Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bitesized pieces (using two forks, one on each hand, will make it easier shred the chiken).

Kosher salt and freshly ground black pepper 1/2 cup olive oil Mole: 5 dried pasilla or anocho chiles, stemmed and seeded 1 ½ cups hot water

FOR THE MOLE:

2 (6-inch) corn tortillas, or

Reconstitute the dried chiles by soaking them in 1½ cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.

handful regular tortilla chips 2 tablespoons olive oil 1 ½ medium onions, chopped Kosher salt 2 garlic cloves, minced 2 tablespoons smooth peanut butter 1 teaspoon dried oregano 1 ¾ cups chicken stock One 3.1-ounce disk Mexican chocolate, chopped, (recommended: Ibarra*) Freshly ground black pepper Enchiladas: Olive oil, as needed Twelve 6-inch corn tortillas, warmed ¼ cup sour cream ¾ cup queso fresco or mild Feta

TO ASSEMBLE THE ENCHILADAS: Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a 36

few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put ¹⁄₃ cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seamside down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage.

SERVE: Place 3–4 enchiladas with mole on a plate, drizzle with a little sour cream, sprinkle with queso, and onions.

TO REHEAT: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.

RECIPE’S NOTE: Queso Fresco is a white, mild, fresh Mexican cheese with the texture of fresh farmer’s cheese in the US. Queso fresco can be found in many supermarkets, or can also substituted with a mild feta cheese. The pasilla is a Mexican dried chile, also known as “ancho” or “chile negro” in the U.S. It is often used in moles and other Mexican sauces. It also can be sold as a fresh chile in the U.S. similar to the poblano. They can be found at most supermarkets, Latin specialty

markets or online. Ibarra chocolate is a brand of Mexican chocolate that can be purchased in most national supermarkets. If you cannot find Ibarra or any Mexican chocolate, you can substitute one ounce of Mexican chocolate for: 1 ounce of semi-sweet chocolate, Â˝ teaspoon ground cinnamon and one drop of almond extract.

Tamales are a favorite comfort food in Mexico, eaten as both breakfast (sweet tamales) and for dinner. Making the tamales is a ritual that has been part of Mexican life since pre-Hispanic times. Today, tamales are typically filled with meats, cheese or vegetables, especially chilies. Preparation is complex, time-consuming and an excellent example of Mexican communal cooking.

tamales

1 kilo 200 gramos de maíz

1 kilo 200 grams of corn

500 gramos de manteca de unto

500 grams of buttery

1 gallina cocida y un octavo de litro

1 cooked hen and one eighth of a li-

de clado donde de cocio la gallina

ter of clado where the hen’s chicken

Manera de prepararlo.– Se pone el maíz a cocer; se lava perfectamente, se descabeza y se muele; se pone es una cazuela honda de barro; con una cuchara grande de palo se bate y se va poniendo la manteca derretida y el caldo; cuando la pasta está muy porosa, se van formando en hojas de maíz, remojadas, los tamales; en el centro de cada tamal se pone un pedazo de gallina bien cocinada o con salsa de mole; se cuecen al baño de maría durante media hora; se sirve muy caliente.

How to prepare it.– The corn is cooked; washed perfectly, cut the top and ground; it is put in a deep pot of clay; with a large spoon of it is beaten. The melted butter and the broth is added; when the pasta is very porous, the tamales are formed in maize leaves, soaked; in the center of each tamale is put a piece of chicken well cooked or with mole sauce; they are cooked in a water bath for half an hour; It is served very hot.

tamales 4–6 dozen tamales

INGREDIENTS:

PORK:

TAMALE ASSEMBLY:

Pork:

Place pork butt in medium-size stock pot. Add the garlic, salt and pepper. Add cold water to cover the pork. On high heat, bring to a boil, then reduce heat to medium low and let it simmer partly covered for about 1 ½ to 2 hours. Remove pork from the stock and let it cool at room temperature. When cook, begin shredding the meat into fine threads.

Soak the dried husks in warm water for about an hour and a half or until soft. Drain the husks well; pat dry with paper towels. For each tamale spread about 2 tablespoons of the masa mixture on each cornhusk. Spoon 2 tablespoons of the filling lengthwise down the center. Fold husk and secure with strips of cornhusk. Steam for about 1 hour.

CHILE SAUCE:

STEAM TAMALES:

In a large saucepan, boil the chile ancho for about 10 – 12 minutes or until softened. Drain the chiles and reserve the water. Rinse the seeds out of the boiled chiles. Put the chiles, garlic and cumin in a blender and blend well. Add the 2 cups of reserved water. In a heavy, large-size saucepan, heat 2 tablespoons pork lard over medium high heat. Add the drained chile puree very carefully because it will splatter. Reduce the heat to low. Cook over low heat for about 10-15 minutes. Take sauce off the heat. (Reserve about 2 ounces of this sauce to color the masa). Combine the pork with the chile sauce.

At this point, the tamales are ready to be steamed. Use a stock pot with wire lining or steamer insert. Add enough water as to keep it below the steamer. Add a few husks to prevent the tamales from getting wet. Tamales must be placed open side up along the inside perimeter of the stock pot. Place extra husks on top the tamales and cover the pot. Steam for about an hour or until the husk peels away from the masa easily.

2 ½ lbs. Boneless pork butt 1 Tbsp. Garlic powder 1 Tsp. Salt 1 Tsp. Black pepper Masa Mix: 10 lbs. Masa (cornmeal flour) 4 cups Pork lard ¼ cup Water 3 Tbsp. Baking powder 2 oz. Chile Ancho to color masa Tamale Assembly: 6 dozen dried corn husks Chile Sauce: ½ lb. Chile Ancho 1 Tsp. Garlic powder ½ Tsp. Ground cumin 2 cups Water (stock saved from boiling the Chile Ancho) 2 Tbsp. Pork lard 2 Tbsp. Salt

MASA MIX: Place 10 pounds of masa in a large mixing bowl. Pour water and add the baking powder over the masa evenly. Add salt and begin mixing the masa with your hands. Add the pork lard and two ounces of chile ancho sauce (this adds color to the masa) and knead the masa once more. Masa is ready when it starts to feel thick and compact. Pad it down in bowl and set it aside.

Some argue their birth of los tacos al pastor. People from the state of Puebla say that it is the result of the adaptation of the shawarma, which is an Arab dish consisting of placing portions of lamb or beef to roast in the heat of the coal coals upright, which was brought by the Lebanese immigrants who arrived in Mexico. It is also very similar to the gyros of Greece and the döner kebab of Turkey. Probably everyone has a common origin, the kitchen of the Ottoman Empire.

tacos al pastor

3/4 kilo de Bisteces de Cerdo o Pollo

3/4 kilo of Pork or Chicken Broth

2 Chiles Mirasol cocidos

2 Cooked Mirasol Chiles

2 Chiles Anchos cocidos

2 cooked chilies

2 Dientes de Ajo

2 Garlic cloves

2 rebanadas de Piña natural

2 slices of Natural Pineapple

1 Cebolla picada

1 chopped onion

1 kilo de Tortillas

1 kilo of Tortillas

1 Manojo de Cilantro picado

1 Chopped Coriander

Salsa picante de tomate verde

Spicy Green Tomato Sauce

Sal

Salt

Los Chiles ya cocidos se licuan con los ajos y la sal, se cuelan y se vacea en un recipiente junto con la carne, se deja macerar por 30 minutos. Después se pica la carne en trocitos chiquitos y se pone a freir junto con la piña en trocitos. Se hacen tacos con las tortillas calientitas y se adornan con cebolla y cilantro picado y chilito de tomate verde.

The already cooked Chiles are liquefied with the garlic and the salt, they are glazed and it is emptied in a container along with the meat, it is allowed to macerate for 30 minutes. Then the meat is chopped into small pieces and fried together with the pineapple in small pieces. They make tacos with the warm tortillas and they are adorned with onion and cilantro chopped and chilito of green tomato.

tacos al pastor 6–8 tacos

INGREDIENTS:

FOR THE AL PASTOR:

2 ancho chiles

Put the ancho and guajillo chiles in a pot of water and bring to a boil. Turn off the heat and allow the chiles to steep until they are rehydrated, about 30 minutes. Discard the seeds and stems and toss the chiles in a food processor along with the pineapple, honey, smoked paprika, vinegar, salt, chipotle chile, adobo sauce, garlic and oregano.

2 guajillo chiles 1 cup/250 ml chopped fresh pineapple 2 tablespoons/30 ml honey 1 tablespoon/15 ml smoked paprika 1 tablespoon/15 ml vinegar 1 teaspoon/5 ml salt 1 chipotle chile in adobo sauce 1 tablespoon/15 ml adobo sauce 5 cloves garlic, peeled A few sprigs fresh oregano One 4-pound pork butt roast 1 large onion, sliced Serving: Small white corn tortillas Onions, chopped Salsa Cilantro leaves

Slice the roast into 3/4-inch-thick slices, but don’t cut all the way through. Slather the marinade between each layer until all the meat is covered. Stack the onion slices in between the slices of meat. Tie the roast back together. Cover it and allow it to marinade in the refrigerator for at least 3 hours or overnight. Preheat the oven to 475 degrees F (245 degrees C). Put the roast on a rack in a roasting pan and add water to the bottom of the pan (this is to keep the drippings from smoking). Roast for 30 minutes at this temperature, and then turn down the heat to 300 degrees F (160 degrees C). Roast until the meat is very tender, about 3 hours. After removing the meat from the oven, cover it with foil and let it rest for about 20 minutes.

SERVE: Thinly slice the meat. Serve the meat on corn tortillas and garnish with onions, salsa and cilantro, and lime wedges on the side.

RECIPE’S NOTE: You can also slow cook the roast on 44

a barbecue using indirect heat or the rotisserie if you have one.

Pozole is a dish of Mexico and Central America, is a kind of broth made from corn kernels of a type commonly known as cacahuazintle, to which is added, according to the region, chicken or pork meat as a secondary ingredient. This basic preparation exists variations throughout the Mexican territory. The pozole’s recipe comes from pre-Hispanic times, so its current recipe is a mixture of Mexican, European and Asian ingredients.

pozole

1 kilo de Maíz Blanco para Pozole

1 kilo of White Corn for Pozole

1 Cabeza de Ajo

1 Head of Garlic

1 Cebolla

1 onion

3 Chiles Chilacate cocidos

3 Boiled Chilacate Chilies

1 1/2 kilo de carne de Cerdo (es-

1 1/2 kilo of pork meat (spine, leg,

pinazo, pierna, cabeza)

head)

1 Lechuga romana picada

1 chopped romaine lettuce

1 Manojo de Rábanos

1 Bunch of Radishes

1 Cebolla picada

1 chopped onion

1 cucharada sopera de Cal

1 tablespoon of lime

Sal

Salt

El maíz se pone a remojar durante 2 horas, después se pone en una olla de peltre o de barro y se le añade 1 cucharada de Cal y se pone a cocer hasta que el maíz suelta el pellego de manera facil, después se deja enfriar y se talla el maíz para que suelte todo el pellejo. El maíz ya sin pellejo se pone en una olla con agua y se le añade la cabeza de ajo y 1 cebolla entera y se deja hasta que reviente el maíz como en forma de rosa. La carne se pone a cocer por separado y ya que este cocida y el maíz reventado se le agrega el caldo de la carne a la olla del maíz para que quede espeso. Los chiles se licuan y se le agrega a la olla del pozole para que quede rojo, después se sazona con sal. El plato se sirve con el maíz, carne y se adorna con la lechuga picada, rábanos y cebolla picada.

The corn is soaked for 2 hours, then put in a pot of pewter or mud and added 1 tablespoon of lime and cooked until the corn easily releases the skin, then is allowed to cool and the corn is carved to release all the skin. The already skinless corn is put in a pot with water and the garlic head and 1 whole onion is added and it is left until the corn pops like rose-shaped. The meat is cooked separately, the meat broth is added to the pot of corn to become thick. The chiles are liquefied and added to the pot of the pozole to turn red, then seasoned with salt. The dish is served with corn, beef and is garnished with chopped lettuce, radishes and chopped onion.

pozole 6â&#x20AC;&#x201C;8 servings

INGREDIENTS:

CHILES:

3/4 cup dried chiles de arbol

Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.

4 or 5 dried ancho chiles 6 cloves garlic (2 smashed, 4 finely chopped) Kosher salt 2 pounds boneless pork shoulder, trimmed and cut in half 2 teaspoons ground cumin 2 tablespoons vegetable oil 1 large white onion, chopped 8 cups low-sodium chicken broth 1 tablespoon dried oregano (preferably Mexican) 1 bay leaf 3 15-ounce cans white hominy, drained and rinsed Diced avocado, shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping

PORK: Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.

POZOLE: Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours.

Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce.

Poblano chile is a variety of pepper that has a very large fruit, it is not very spicy. It is used intensively in the Mexican gastronomy, because of its size, it is ideal to prepare stuffed peppers. It is the main ingredient of chiles en nogada. In addition, in Guerrero is used as part of the masuchiles - literally, bunches of flowers - that are offered to San Francisco in OlinalĂĄ (state of Guerrero). When it dries, poblano chile acquires the names of wide chile or mulato chile, depending on the color that has acquired after losing humidity.

rajas de chile poblano

6 Chiles Poblanos

2 Tomates medianos

2 medium tomatoes

1 Cebolla

1 onion

1 Litro de Leche

1 Liter of Milk

Aceite

Oil

Sal

Salt

Los chiles se pican en rajitas. El tomate y la cebolla se pican finamente. Se pone un chorrito de aceite en una cacerola y ya que esta caliente se le agregan las rajas a freĂr hasta que se hagan blandas. Enseguida se le agrega el tomate y la cebolla. Ya que esta todo bien frito se le agrega la leche y se le baja la flama. Se deja hervir hasta que se reseque un poco y se le agrega sal al gusto.

The chiles are chopped in strips. The tomato and onion are finely chopped. Put a splash of oil in a pan and wait until it is hot, add the slices to fry until they become soft. Then add the tomato and onion. When everything is well fried the milk is added and the flame is lowered. Let it boil until it is a little dry and add salt to taste.

rajas de chile poblano 4–6 servings

INGREDIENTS:

FOR THE AL PASTOR:

6 fresh poblano chiles* (or canned,

Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.

peeled) 3 tablespoons vegetable oil 1 medium white onion, thinly sliced 2 ears corn, kernels removed 1/4 cup heavy cream 1/4 cup Mexican crema or creme fraiche 1/2 cup, shredded Monterrey jack cheese Kosher salt and fresh ground black pepper

Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside. Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste. Transfer to a serving dish and serve.

RECIPE’S NOTE: The poblano chile is a fresh chile that ranges from mild to hot. It is a deep, dark green color and is large and wide with shiny skin. Ripened on the plant and dried it is known as “chile ancho” or “pasilla.” They can also be found at most supermarkets or Latin specialty markets. Just keep your eye out, as some stores sell them fresh under the name “pasilla.” A great filling for tacos or topping for grilled arrachera. You can use virtually any chile but a mild poblano adds the perfect amount of spice to any dish.

Despite its name, the Aztec cake is a perfect example of the fusion of two cultures that create Mexican food today: tortillas, chilies and tomatoes use for the sauce were used by pre-Columbian natives. While chicken, cream, and the cheese arrived with the Spaniards during the conquest.

pastel azteca 1/2 kilo de Tortillas de Maíz

1/2 kilo of Corn Tortillas

2 Diente de Ajo

2 Garlic clove

3 Pimientas negras

3 Black Peppers

1/2 kilo de Tomates

1/2 kg of Tomatoes

1 Clavo de olor

1 Clove

1 Pisca de Mejorana

1 Blade of Marjoram

100 gramos de Jamón cortado en

100 grams of diced ham

cuadritos

150 grams of Adobera Cheese or

150 gramos de Queso Adobera ó

Oaxaca

1/4 liter of Cream of Milk

1/4 litro de Crema de Leche

2 Chiles Poblanos

Oil

Aceite Las tortillas se conrtan en cuadritos y se frien en aceite. Se ponen a cocer los tomates. Los chiles se asan, se les quita la piel, las semillas, se desvenan y se cortan en rajitas. Después se licuan los tomates junto con el ajo, pimienta, clavo y la mejorana. En un molde refractario se acomodan las tortillas y se vacea el tomate ya licuado y colado. Se le espolvorea el queso, el jamón, la crema y se adorna con las rajitas de chile, por ultimo se mete al horno a 180ºC hasta que se seque.

Tortillas are squashed and fried in oil. Cook the tomatoes. The chiles are roasted, the skin is removed, the seeds are deoiled and cut into slices. Then the tomatoes are liquefied along with garlic, pepper, clove and marjoram. Aaccommodated the toritillas and the tomato is poured already liquefied. Sprinkle the cheese, ham, cream and garnish with the chili ravioli, finally put in the oven at 180ºC until dry.

pastel azteca 6 servings

INGREDIENTS:

SALSA:

12 small corn tortilla

Bring all ingredients to the boil in a saucepan, then reduce heat and simmer until tomatoes are tender. Place all ingredients in a blender with a small amount of the liquid and blend until smooth. Return to saucepan with olive oil and cook until it thickens and shows a rich red colour. Season to taste or even add a little vegetable stock powder.

1 ½ tbsp olive oil Salsa: 7 ripe tomatoes 3 cloves garlic, finely chopped ½ brown onion, chopped 5 green serrano chillies, deseeded 4 sprigs coriander 1 tbsp olive oil Chicken filling: 1 kg chicken breast fillet 1 clove garlic ¼ brown onion pinch salt

CHIKEN: Place the chicken breasts in a saucepan and cover with water. Add the garlic, onion and salt. Bring almost to a boil, then reduce heat to simmer gently for 1 minute. Remove from the heat and rest for 20 minutes until just warm. Drain, shred and set aside.

To finish:

TO FINISH:

3 corn cobs

Meanwhile, chargrill the corn, covered with foil, turning occasionally, for 15-20 minutes or until lightly charred and tender. Cut corn kernels from the cobs. Chargrill the poblano chillies for 10-15 minutes, covered until blackened lightly all over. Place in a dish, cover and set aside for 5 minutes for the skin to loosen. Skin, deseed and cut into thin strips. Whisk cream and sour cream together in a bowl.

4 fresh poblano chillies 400 ml pure cream 300 ml sour cream 250 g shredded Oaxaca string cheese (or mozzarella)

Preheat oven to 180˚C. Place a large frypan over high heat. Add a drizzle of oil (1 ½ tsp), and fry in batches for 1 minute each side, or until tough rather than crispy. Dip 4 tortillas in the salsa, then lay in a baking dish. Add one-third each of 56

the shredded chicken, corn kernels, poblano chillies, salsa, sour cream and cheese. Repeat 2 more times without dipping the remaining tortillas in the sauce to create a total of 3 layers. Cover the dish with a layer of baking paper and a layer of foil. Bake for 20 minutes until heated through and cheese has melted. Remove the cover and increase heat to 200˚C. Cook until cheese is golden brown.

RECIPE’S NOTE: Serrano chillies are small-medium size and quite hot. Substitute with jalapeño if unavailable. Poblano chillies may be hard to find, but are available in season. Ask at your local greengrocer. If Oaxaca ‘’string ball’’ cheese is unvailable change it with mozzarella cheese.

In Latin America the ceviche is very common, each country has its own vercion to do it. Its origin is unknown. There are historians who believe that its origin comes from Peru as well as there are historians who believe that its origin well from Spain from the time of the Moors. In Mexico the ceviche is a dish that can be starter or main course, is commonly deer on the coast and almost always carries chilies.

ceviche

1 kilo de Pescado

1 kilo of Fish

10 Limones

10 Lemons

2 taza de Cebolla picada

2 cup chopped onion

3 Tomates pelados y picados

3 Peeled and chopped tomatoes

4 Aguacates (Avocado) picados

4 avocados (avocado), chopped

1 Cucharadita de Oregano

1 teaspoon of Oregano

Chiles Jalapeños en escabeche

Jalapeño Chilies

Sal y Pimienta al gusto

Salt and pepper to taste

Se lava muy bien el pescado y se limpia de espinas y piel, se pica la pulpa en cubitos. Se ponen en un recipiente y se le agrega el jugo de limón, se tapa y se mete al refrigerador durante 6 horas, revolviendolo de vez en cuando. Se mezcla la cebolla con el cilantro, el tomate, el aguacate y el orégano. Se revuelve muy bien y se agrega al pescado, se deja reposar otra hora en el refrigerador. Se sirve adornado con chiles jalapeños acompañado de galletas saladas o tostadas.

It cleans the fish very well and is cleaned of thorns and skin, the pulp is diced. Put in a bowl and add the lemon juice, cover and put in the refrigerator for 6 hours, stirring occasionally. Mix the onion with cilantro, tomato, avocado and oregano. Stir well and add to the fish, let stand another hour in the refrigerator. It is served garnished with jalapeno peppers accompanied by salty crackers or toast.

ceviche 6 servings

INGREDIENTS:

CEVICHE:

2 pounds tilapia fillets, finely diced

Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.

1 cup lime juice (about 8 large limes) 1/2 cup seeded chopped tomato 1/2 cucumber, peeled, seeded and finely diced 1/2 cup finely chopped onion 1/4 cup chopped fresh cilantro leaves Salt and freshly ground black pepper 1/2 cup clam-tomato juice (recommended: Clamato), optional 1 tablespoon bottled hot sauce (recommended: Huichol), optional 1 serrano chile, optional Grilled Tostadas, recipe follows, or 6 purchased tostadas Mayonnaise, for spreading 1 avocado, halved, pitted, peeled, and thinly sliced 1 lime, cut into wedges Grilled Tostadas: 6 corn tortillas

Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using. Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.

GRILLED TOSTADAS: Heat a grill or grill pan over medium heat. Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.

RECIPEâ&#x20AC;&#x2122;S NOTE: The fish is easiest to dice when it is partially frozen; this also makes for a much cleaner presentation. Use a very sharp knife.

The home Mexican cuisine is distinguished by being in many cases simple recipes but full of flavor and color, in Mexico chicharrones in green or red sauce are a tradition almost all over the country, although from state to state they can vary slightly. This recipe can be modify or served differently but the essence of it is the same.

chicha rron en salsa 250 gramos de Chicharrones de

250 grams of Pork Chicharrones

puerco

3 medium cooked tomatoes

3 Tomates medianos cocidos

3 Boiled Green Chilies

3 Chiles Verdes cocidos

1 clove garlic

1 Diente de Ajo Se ponen a cocer los tomates y los chiles. Una vez cocidos se licuan con el diente de ajo y agua la necesaria. DespuĂŠs de licuados se pone a hervir en una cacerola; se le agregan los chicharrones y se dejan hervir hasta los chicharrones se ablanden.

Cook tomatoes and chilies. Once cooked they are liquefied with the clove of garlic and water as needed. After been blend it is put to boil in a saucepan; add the chicharron and let them boil until they are softened.

chicharron en salsa 6 servings

INGREDIENTS: 4 large jalapeno chiles, stemmed 1/2 cup cold water 1/2 medium onion, cut in half 1 clove garlic, coarsely chopped 2 bunches cilantro, stems and leaves 2 teaspoons salt 2 tablespoons lard or vegetable oil 1/2 pound chicharron (fried pigskin? For Garnish: 10 radishes, trimmed and thinly sliced 1/2 small red onion, very finely diced 1/4 small head cabbage, shredded 2 limes, cut into wedges Warm corn tortillas Refried pinto beans Cooked white rice

Place the tomatillos, jalapenos, and water in a blender or a food processor. Puree just until chunky, then add the onion, garlic, cilantro, and salt and puree for about 2 minutes more, scraping down the sides of the bowl as necessary, until no large chunks remain. In a large cast iron skillet, heat the lard over medium high heat. Add the blended salsa and cook, stirring occasionally, for about 7 minutes, or until reduced and thickened. Reduce the heat a little and add the Chicharron. Cover, and continue cooking for about 5 minutes more, or until the Chicharron is soft but not mushy (this may take more or less time, depending on the thickness and freshness of the Chicharron). Serve the Chicharron with warm tortillas, refried pinto beans, and rice. Serve the garnishes in small bowls, for sprinkling at the table.

RECIPEâ&#x20AC;&#x2122;S NOTE: Chicharron, or fried pigskin, is sometimes available freshly made at good Mexican butchers and markets. It is crusty, golden, and has a unique savory flavor. It is usually kept under a hot lamp. Because it takes a long time to prepare, not many butchers bother, but it is worth calling around to find this unusual product. If the chicharrin is not available buy pork rind sold in bags.

Cochinita Pibil is part of the cultural fusion that developed in Yucatan: the fusion between the Spanish and the Mayan. The dish is prepared with pork garnished in achiote and wrapped in banana leaves, traditionally cooked inside a hole in the ground on hot stones, pibil in Maya language means “underground”. According to various historians, Yucatan was the first place on the American continent, where pork was tested.

cochinita pibil

1 cebolla morada, en rebanadas

1 onion, sliced

5 chiles habaneros rebanados

5 sliced habanero chiles

20 limones agrios, su jugo

20 lemons, your juice

100 gramos de chiles guajillos de los

100 grams of guajillos chiles of

que no pican, desvenados

those that do not itch

1 cucharada de aceite vegetal

1 Tablespoon vegetable oil

1 1/2 kilos de cabeza de lomo de

1 1/2 kilos of loin head

puerco en cubos

Cubed pork

3 tazas de jugo fresco de naranja

3 cups fresh orange juice

1 taza de vinagre

1 cup of vinegar

1 cabeza de ajos

1 head of garlic

1/2 barra (50 gramos) de achiote

1/2 bar (50 grams) of achiote

Sal, al gusto

Salt to taste

Mezcla la cebolla con los chiles y el jugo de limón en un tazón de vidrio o cerámica. Sazona con sal y deja reposar, moviendo de vez en cuando, hasta el momento de servir. Calienta el aceite en una olla de presión a fuego medio-alto. Salpimienta la carne y fríela en el aceite caliente, moviendo de vez en cuando, hasta que se haya dorado uniformemente, aproximadamente 15 minutos. Mientras, licua el jugo de naranja con los chiles, vinagre, ajo, achiote y sal, hasta tener una mezcla homogénea. Vierte sobre la carne sellada. Tapa la olla y reduce el fuego cuando empiece a sonar la válvula. Cocina durante 45 minutos. Apaga la olla y deja que baje la presión. Pasa la carne a un tazón y reserva los jugos en la olla. Deshebra la carne y vierte encima los jugos reservados.

Mix the onion with chiles and lemon juice in a glass or ceramic bowl. Season with salt and let stand, stirring occasionally, until ready to serve. Heat the oil in a pressure cooker over medium-high heat. Pepper the meat and fry it in the hot oil, stirring occasionally, until it has evenly browned, about 15 minutes. Meanwhile, mix the orange juice with the chiles, vinegar, garlic, achiote and salt, until having a homogenous mixture. Pour over the sealed meat. Cover the pot and reduce the fire when the valve starts ringing. Cook for 45 minutes. Turn off the pot and let the pressure drop. Pass the meat into a bowl and reserve the juices in the pot. Thin the meat and pour over the reserved juices.

cochinita pibil 10â&#x20AC;&#x201C;12 servings

INGREDIENTS: 3 pounds pork roast or pork butt 8 tablespoons achiote recado paste 1 teaspoon white wine vinegar 1 pinch dried Mexican oregano 1 sour orange, juiced 2 cloves garlic, minced 2 large banana leaves Salt and freshly ground pepper Serving suggestions: pickled red onions, warm corn tortillas and salsa

Preheat the oven to 375 degrees F. Trim the excess fat from the pork. In a mixing bowl, combine the achiote paste, vinegar, oregano, orange juice, and garlic. Mix well. Trim the center core from the banana leaves and run them under hot tap water until the leaves become soft and pliable. Remove the excess water from the leaves and lay them, long edges slightly overlapping, onto the countertop. Place the roast in a large mixing bowl and add a generous amount of salt and pepper. Add the achiote mixture and cover the roast with the mixture. Place the roast on the banana leaves and wrap it well, completely covering the surface of the roast. Place the roast on a rack inside a roasting pan. Add 2 cups water to the bottom of the pan, tent with foil and place it in the oven for 20 minutes. Reduce the heat to 275 degrees F and roast for 6 hours. Serve with pickled red onions, warm corn tortillas and salsa.

RECIPEâ&#x20AC;&#x2122;S NOTE: Achiote recado paste is available at Mexican grocery stores.

las recetas familia res

postres y pan dulce

One of the first non-native foods that was introduced to Mexico by Spain was wheat, a Spanish religious necessity. The creation of sweet bread was influenced by the French and Spaniards who were the ones that introduced baked goods such as crispy rolls, baguettes, and sweet pastries to Mexico. This inspired the indigenous peoples to create different types of sweet breads such as besos, conchas, and cuernos amongst others. It is consumed daily as breakfast or late supper, known as merienda. This sweet berad with a hot cholate made in Veracruz is one of the best memories I have.

orejas 200 gramos de harina flor 200 gramos de mantequilla Modo de hacer la pasta– Se tamiza la harina y se pone en la tabla de amansar; se hace un circulo en la harina; en el centro se le pone la sal, el jugo de limón, la yema de huevo y la pimiento; se mezcla con la mano y se le pone una taza de agua fría: se deslíe todo esto y se mezcla la harina; se amasa un poco hasta que todo quede bien incorporado y la masa bien lista y tersa; se deja descansar diez minutos y entonces se le pone la mantequilla en el centro; debe de estar la mantequilla dura y tersa; se cumbre perfectamente mantequilla con la masa y se extiende a lo largo, del grueso de medio centímetro: después se dobla una punta de la masa hasta la mitad de la pasta, y la otra mitad encima de la misma masa; por segunda vez se extiende la masa a lo largo y se dobla de la misma manera; se deja reposar la pasta diez minutos encima de hielo picado y en un lugar fresco; esto se hace 5 veces mas. Se extiende la pasta con el palote en forma de cuadro; cuando esta extendida la pasta, se le agrega 100 gramos de azúcar molida; en todo lo largo de la pasta se incrusta el azúcar en la pasta con la palma de la mano y se van doblando las puntas en forma de cuadro de 2 centímetros de ancho por ambas partes; cuando

se unen las dos partes de la pasta un centímetro de distancia una de la otra; se colocan separadas en latas y se cuecen a horno caliente durante 20 minutos; deben salir dorados de ambas partes, y el azúcar enteramente derretía. Notas. La lata si no se unta ni de grasa ni de agua para ninguna estas pasas. Tanto drama de pasta hojaldrada se pones en gramo de azúcar. 200 grams of flour flour 200 grams of butter How to make the pasta - Sieve the flour and put it on the table to tame; a circle is made in the flour; in the center is put the salt, the lemon juice, the egg yolk and the pepper; Is mixed with the hand and is put a cup of cold water: it slides all this and the flour is mixed; knead a little until everything is well incorporated and the dough well ready and smooth; let it rest ten minutes and then the butter is put in the center; the butter must be hard and smooth; perfectly mix butter with the dough and it extends along the thickness of half a centimeter: then one tip of the dough is folded to the middle of the dough, and the other half over the same dough; for the second time the dough is extended lengthwise and folded in the same manner; let the pasta rest ten

minutes on crushed ice and in a cool place; This is done 5 more times. The pasta is spread in the form of a square; when the pasta is spread, 100 grams of ground sugar is added; in the whole length of the paste the sugar is embedded in the pasta with the palm of the hand and the points are folded in the form of a box 2 centimeters wide on both sides; when the two parts of the pasta are joined one centimeter apart; are placed separately in cans and baked in a hot oven for 20 minutes; They should be golden brown on both sides, and the sugar would melt entirely. Notes. The can, if it is not greased or greased for any of these raisins. So much drama of puff pastry you put in gram of sugar.

orejas 36 cookies

INGREDIENTS: 1/2 cup sugar 2 teaspoons ground cinnamon Zest of 1 orange 1/2 (17.3-ounce) package (1 sheet) frozen puff pastry, thawed

Preheat the oven to 400 degrees F. Combine the sugar, cinnamon, and orange zest in a bowl. Sprinkle 1/2 the sugar mix on a clean work surface. Lay the puff pastry on top of the sugar and sprinkle the remaining sugar mix on top of the pastry. Using a rolling pin, roll the sugar into the dough, and roll the dough into an even rectangle, about 1/8-inch thick. Working from the short ends of the rectangle, roll up each end of the dough to meet in the middle. Lay the rolls on top of each other and gently press to secure. Wrap the dough in plastic and let sit in the refrigerator for at least 30 minutes. Cut the dough into slices that are 1/4inch thick. Lay the slices on 2 parchment paper or silpat-lined sheet trays and bake in the preheated oven for 12 minutes. Turn the slices over and bake for another 6 to 7 minutes. When done, the cookies should be golden brown. Remove from the oven, and cool on a rack before serving.

The Garibaldis were born in Mexico in El Globo bakery which was founded in 1884. Garibladi was created by the owner and founder of the Globe, Mr. Tenconi of Italian origin. Like many other French and Italian pastry chefs who settled in Mexico, Mr. Tenconi had begun to move recipes that were pastry specialties like orejas and condes to Mexican bakeries, similar to what had happened in another Time with the convent breads. Thus was born the Garibaldi which is a pancake covered with a thin layer of jam of chabacano and covered with white dragee.

ga ribaldi

250 gramos de mantequilla

250 grams of butter

200 gramos de azúcar blanca molida

200 grams of ground white sugar

300 gramos harina flor tamizada

300 grams sifted flower flour

7 huevos, raspadura de medio limón

7 eggs, half lemon scrap and 2 grams

y 2 gramos de royal

royal

Manera hacer la pasta.–La mantequilla se pone en una cazuela de barro o en un cazo de cobre; se bate un poco con una cuchara grande, hasta que se ablande; luego se le agrega el azúcar molida y se sigue batiendo con la misma cuchara, hasta que la pasta se ponga blanca; luego se le va poniendo los huevos enteros, uno por un, y se sigue batiendo; cuando están incorporados siete huevos, se le agrega la raspadura de limón y la harina cernida juntamente con el royal; cuando tiene la harina la pasta, se le mezcla con la misma cuchara y se bate un poco para que la masa quede completamente lista; luego se engrasa de mantequilla los moldes, que serán redondos y listos, y se espolvorean de harina; se llena la mitad y se cuece al horno regular. Después de cocidos, se sacan de los moldes y se cubren con jalea fundida y a cada Garibaldi se le pone azúcar en grano grueso.

How to make the pasta.–The butter is put in a pot or in a copper saucepan; beat a little with a large spoon, until softened; then add the ground sugar and continue beating with the same spoon, until the paste turns white; then the whole eggs are added, one by one, and it continue beating; when seven eggs are incorporated, lemon scrape and sifted flour are added together with the royal; when the pasta has the flour, it is mixed with the same spoon and beat a little so that the dough is completely ready; then the molds are greased with butter, which will be round, sprinkled with flour; fill half and bake regularly. After boiling, they are removed from the molds each Garibaldi is covered with jelly and thick sugar grain.

garibaldi 12 small cakes

INGREDIENTS:

PANQUE:

2 sticks butter, softened

Preheat the oven to 300ºF. Beat the softened butter & cream cheese on low speed until creamy and fluffy. Gradually add the sugar, beating 5-7 minutes or until sugar is incorporated and soft peaks form. Add eggs one at a time and blend just until the yolk disappears. Add vanilla and mix well to incorporate. Combine flour and salt and gradually add to butter mixture, continually beating at low speed until blended after each addition. Once blended, beat batter on a low or medium-low speed for a few minutes until it looks fluffy with soft peaks.

4 ounces of whipped cream cheese 1 1/2 cups granulated cane sugar 3 large eggs 3/4 tsp vanilla extract A pinch of salt 1 1/2 cups all-purpose unbleached flour 2 cups water (keep separate from the recipe) Glaze and adronments: 1/2 cup apricot or seedless raspberry jam or preserves 1 tablespoon of warm water to dilute the jam 3–4 ounces of white nonpareils (grageas blancas)

Pour batter into greased silicone cupcake pan. (You can also use Pam to grease the pan if preferred – they make one that has flour in it and is specifically for baking). Do not fill each well more than half to three-quarters full or they’ll spill over during the baking process and you’ll have to trim them. Place the silicone cupcake pan on a baking sheet for stability. With an ovenproof 2-cup measuring cup (such as Pyrex glass), fill the measuring cup with 2 cups water and place in the oven with the cupcake pan. Bake at 300ºF at 45 minutes to one hour (the time will depend on your oven) or until a toothpick

GLAZE AND ADRONMENTS: Heat the jam in a small saucepan or butter warmer (or at 20-second intervals in the microwave) until it is warm and more of a liquid consistency. Dilute with a tablespoon of warm water and mix well. 80

Using a pastry brush or a spoon, coat the pound cakes with two applications of the jam and allow it to soak in to the cake for about five minutes for each application. It should soak about 1/8 of an inch into the cake. After the second application has soaked in, pour the nonpareils into a dish at least 2 inches deep or tupperware and roll each cake until they are completely covered in the nonpareils. They should just be sticky enough to allow the nonpareils to stick to the cake, but you shouldn’t have any jam oozing. If they ooze, the cake needs to sit longer while the jam soaks in more. These will keep for about 4 days and should be stored on a cake plate with a dome top or in an airtight container. Note: the apricot (chabacano) are the traditional flavor; they also sell the raspberry (frambuesa) but they have not been around as long. Feel free to use whichever flavor jam you prefer.

In Spain it is a traditional Christmas dessert, although in Toledo, place where the first written reference of this dessert goes back to 1512. There are many legends about its origin (including a supposed Persian origin), but most likely the mazapan is of Arab origin. Thus, mazapan would have been introduced in Europe either from the south, with the Muslim invasion of the Iberian peninsula in the eighth century, or else from the east, through pilgrims and crusaders. Which later on would have found its way to Mexico. In Mexico peanut mazapan is very popular.

mazapan

500 gramos de almendra

500 grams of almond

1 kilo de azúcar blanca de pilón

1 kilo white pound sugar

Manera de hacerlo.– Se ponen en una cacerola 1 litro de agua y cuando comienza a hervir se echa las almendras, se mezclan con una cuchara de palo, y los dos minutos sacan del fuego y se echa en una coladera y se ponen agua fría; se monda la almendra y después de mondada se lava con agua fría perfectamente; después, con 250 gramos de azúcar en dos cucharadas soperas de leche, se muele la almendra en el metate hasta que quede muy bien molida; los 750 gramos de azúcar restante se ponen en la cacerola con un cuarto de litro de agua; cuando empiecen a hervir se cuela la miel y se vuelve a poner en la misma cacerola, hasta que tome punto de 45 grados; luego saca del fuego, y allí se le incorpora la almendra molida y se bate con una cuchara de palo, hasta que la pasta se enfríe; luego se vacía la pasta encima de la tabla de amasar; después se amasa un poco con la mano y está lista la pasta.

How to do it.-– 1 liter of water is put in a pan and when it starts to boil the almonds are thrown in, mixed with a wooden spoon, and the two minutes they are taken out of the fire and put in a drain and then put in cold water; the almonds are peeled and then are washed with cold water perfectly; then, with 250 grams of sugar in two tablespoons of milk, grind the almond in a bowl until it is very well ground; the remaining 750 grams of sugar are placed in the pan with a quart of water; when they start to boil, strain the honey and put it back in the same saucepan until it reaches 45 degrees; Then remove from the fire, and there the ground almond is incorporated and mixed, until the pasta cools; Then the pasta is emptied on top of the table; then mix a little with the hand and the pasta is ready.

mazapan 10 mazapans

INGREDIENTS: 2 cups roasted unsalted peanuts 1 cup powdered sugar 1 teaspoon smooth peanut butter

Using a food processor, grind the peanuts until coarse. Add the powdered sugar and peanut butter and continue mixing for 2 minutes, scraping down the sides as needed, until a compact paste is formed. Remove the peanut mazapan mixture from the food processor. Using a rolling pin, roll out the dough to 3/4inch thick. With a 2-inch round cookie cutter, cut out circles of dough and carefully remove them onto a baking sheet lined with wax or parchment paper. You can reform and roll the dough again to yield the remaining rounds. Serve immediately, or wrap in parchment paper and refrigerate to store.

The picture (on the top) demonstrate a couple of woman making tortillas in an outdoors kitchen. The propaganda (on the left) was found on the family cookbook. It is a great example of old mexican design and old prints of recipes.

el diccionario de la cocina

A AL DENTE Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.

B BAKE To cook by dry heat, usually in the oven.

BARBECUE Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. More specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a barbecue sauce.

BASTE To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.

BROIL

DISSOLVE

To cook on a grill under strong, direct heat.

To cause a dry substance to pass into solution in a liquid.

DREDGE

CARAMELIZE To heat sugar in order to turn it brown and give it a special taste.

BEAT To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.

BLANCH To immerse in rapidly boiling water and allow to cook slightly.

BLEND To incorporate two or more ingredients thoroughly.

BOIL To heat a liquid until bubbles break continually on the surface.

DRIZZLE

CHOP

To sprinkle drops of liquid lightly over food in a casual manner.

To cut solids into pieces with a sharp knife or other chopping device.

DUST

CLARIFY To separate and remove solids from a liquid, thus making it clear.

To sprinkle food with dry ingredients. Use a strainer or a jar with a perforated cover, or try the good, old-fashioned way of shaking things together in a paper bag.

CREAM To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.

CURE To preserve meats by drying and salting and/or smoking.

BATTER A mixture containing flour and liquid, thin enough to pour.

To sprinkle or coat with flour or other fine substance.

D DEGLAZE To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce.

DEGREASE To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed.

DICE To cut food in small cubes of uniform size and shape.

F FILLET As a verb, to remove the bones from meat or fish. A fillet (or filet) is the piece of flesh after it has been boned.

FLAKE To break lightly into small pieces.

FLAMBE' To flame foods by dousing in some form of potable alcohol and setting alight.

FOLD To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. Cut down through mixture with spoon, whisk, or fork; go across bottom of bowl, up and over, close to surface. The process is repeated, while slowing rotating the bowl, until the ingredients are thoroughly blended.

FRICASSEE To cook by braising; usually applied to fowl or rabbit.

FRY To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying.

G GARNISH To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon slices, raw vegetables, chopped chives, and other herbs are all forms of garnishes.

GLAZE To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to cover with a thin, glossy icing.

GRATE To rub on a grater that separates the food in various sizes of bits or shreds.

GRATIN From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is form.

GRILL To cook on a grill over intense heat.

GRIND To process solids by hand or mechanically to reduce them to tiny particles.

K KNEAD To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.

PARBOIL To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce.

PARE To remove the outermost skin of a fruit or vegetable.

LUKEWARM

PEEL

Neither cool nor warm; approximately body temperature.

To remove the peels from vegetables or fruits.

M MARINATE

PICKLE To preserve meats, vegetables, and fruits in brine.

To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of salt, pepper, herbs or spices may also be rubbed into meat, poultry or seafood.

PINCH

MEUNIERE

PLANKED

Dredged with flour and sauteed in butter.

Cooked on a thick hardwood plank.

MINCE

To soak dried fruits in liquid until they swell.

To cut or chop food into extremely small pieces.

MIX To combine ingredients usually by stirring.

P PAN-BROIL

To cook uncovered in a hot fry pan, pouring off fat as it accumulates.

JULIENNE

PAN-FRY

To cut vegetables, fruits, or cheeses into thin strips.

To cook in small amounts of fat.

A pinch is the trifling amount you can hold between your thumb and forefinger.

PIT To remove pits from fruits.

PLUMP

POACH To cook very gently in hot liquid kept just below the boiling point.

PUREE To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.

R REDUCE To boil down to reduce the volume.

REFRESH To run cold water over food that has been parboiled, to stop the cooking process quickly.

RENDER To make solid fat into liquid by melting it slowly.

ROAST To cook by dry heat in an oven.

S SAUTE To cook and/or brown food in a small amount of hot fat.

SCALD To bring to a temperature just below the boiling point.

SCALLOP To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.

STEAM To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during steaming process, if necessary.

STEEP To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.

STERILIZE To destroy micro organisms by boiling, dry heat, or steam.

STEW To simmer slowly in a small amount of liquid for a long time.

STIR

SCORE

To mix ingredients with a circular motion until well blended or of uniform consistency.

To cut narrow grooves or gashes partway through the outer surface of food.

SHRED To cut or tear in small, long, narrow pieces.

SIFT To put one or more dry ingredients through a sieve or sifter.

SIMMER To cook slowly in liquid over low heat at a temperature of about 180Â°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.

SKIM To remove impurities, whether scum

or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce.

TOSS To combine ingredients with a lifting motion.

TRUSS To secure poultry with string or skewers, to hold its shape while cooking.

W WHIP To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.