Aunt nana's kitchen
Gloriana segura Quirรณs
Index Scotland récipes……………………………………………………4 Recipe 1……………………………………………………………5 Recipe 2………………………………………………………......6 Recipe 3……………………………………………………………7 Recipe 4…………………………………………………………...8 Recipe 5……………………………………………………………9 Italy récipes………………………………………………………...10 Recipe 1…………………………………………………………..11 Recipe 2…………………………………………………………..12 Recipe 3…………………………………………………………..13 Recipe 4………………………………………………...............14 Recipe 5…………………………………………………………..15 Venezuela récipes………………………………………………….16 Recipe 1…………………………………………………………..17 Recipe 2…………………………………………………………..18 Recipe 3…………………………………………………………..19 Recipe 4………………………………………………………….20 Recipe 5…………………………………………………………..21
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Costa Rica recipes………………………………………………………..22 Recipe 1………………………………………………………………….23 Recipe 2…………………………………………………………….......24 Recipe 3…………………………………………………………………25 Recipe 4…………………………………………………………………26 Recipe 5………………………………………………………………...27 Mexico recipes……………………………………………………………..28 Recipe 1…………………………………………………………………29 Recipe 2…………………………………………………………………30 Recipe 3………………………………………………………………...31 Recipe 4…………………………………………………………………32 Recipe 5…………………………………………………………..........33
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Important announcement: This magazine will have different types of foods from different countries.
Scotland Food of Scotland
4
Ingredients
6 large potatoes cut into cubes
1 tablespoon butter (pork fat or butter)
1 cup of milk
1 large onion
Stovies
Salt
Step by Step
We take a saucepan large enough and introduce the potatoes and milk. We boil them and reduce the heat so they can be simmered and the potatoes are completely tender. This can last about 30 minutes.
While we are cooking the potatoes, we will take a pan and put the lard in it. When hot, sauté the onions until they are completely translucent and soft.
When we see that the potatoes are already, add them to the pan and fry them with the onion and meat. We will cook for about 10 minutes until we see that the meat is completely golden brown. We will pepper the taste and we will have ready the dish to delight our guests.
500 grams of meat (depending on the tastes of each)
5
Paprika or black pepper
Ingredients
250 gr of baking flour
1 and a half tablespoon of yeast
1 egg
1 tablespoon of oil
300 ml of milk
30 gr of glazed sugar
Salt
Butter
Scotch Pancakes
6
Step by Step
First of all we have to mix milk, egg and oil well in a container. In a separate bowl mix the flour with the yeast, a little salt and the icing sugar. Now we take both mixtures and beat them until we get a homogeneous mass.
-We take a pan and heat a little butter in its bottom.
-Using a spoon (tureen) we are pouring small portions of dough in the pan, making approximately three or four cakes at a time. When we see that bubbles begin to appear on their surface, we turn them over and repeat the process on the other side of the Pancakes, until they acquire a golden hue.
- Surely the first will not go perfect, because the pan takes a little time to reach the necessary temperature, but little by little you will see that they are getting better as we go.
-Before serving, we can let them cool on a plate and sprinkle them a little with glazed sugar, in case we are not going to make them with a salty garnish
Ingredients
300 gr of flour
150 gr of butter
150 gr of pork loin
150 gr of smoked bacon
2 eggs
cinnamon
nutmeg
cognac
lemon
Salt
Pepper
Scottish pie
7
Step by Step
First, we have to spread the flour on a surface, then we add the butter (previously melted), an egg, a bit of grated lemon peel and a little salt.
-We knead the mixture until we get a doughy mass, being careful not to crack and be flexible. We can correct this by adding one or two tablespoons of water. Then, let the dough rest for an hour or so, if possible in a cool place.
-Now we take the tenderloin and smoked bacon and chop it (better with a grinder), add a little cinnamon, a pinch of cognac and salt and pepper to taste. Then we knead everything until it is well mixed.
-We take a little of the dough and extend it in a circle, approximately 20cm in diameter.
-We put a portion of the meat mixture in the center and then fold the dough to shape the empanada. We repeat the process until the material is spent.
-We butter the walls of a baking tray, put the empanadas and leave them for about 40 minutes at 120/150 degrees. When we see that they are golden, we remove them.
-We let them cool a bit and we serve them
Ingredients
Potatoes (about 450 grams)
-Butter (60 grams)
-1 onion
-Col (250 grams)
-Cheese (Emmental or Cheddar)
-Salt
-Pepper
Rumbledethumps
8
Step by Step
First of all, we have to peel and boil the potatoes, after which we make them puree and leave them aside
- Then, in a pan, we pass the onion and cabbage (chopped into thin strips) until they are poached and then season them to taste.
-We remove the onion and the cabbage from the pan and mix it with the mashed potatoes. We add the cheese to this mixture.
-We take a baking tray and we spread butter on the bottom and walls,
-Once I miss this, we add the mixture to the tray and put some cheese on top to gratinate (the mozzarella is very good).
-We cook in the oven, at about 170ºC for about 45 minutes, or when we see that the cheese is golden.
Ingredients
230 grs of good quality butter
100 grams of sugar
230 grams of wheat flour
To decorate we can use chocolate chips, sugar, nuts, almonds, etc.
80 grams of sugar
1 Teaspoon vanilla extract
Butter cookies
9
Step by Step
These delicious cookies do not have any tricks, you just have to knead all the ingredients well with your fingertips.
· You must knead until you get a way in which the ingredients are joined but do not remain too compact, to avoid that they come out very hard.
· The best is to keep the dough together and then cut them by some lines that we must draw previously. We can cut them round or in bars, at the cook's choice.
· The only thing we have to do next is to bake the cookies on the paper of the oven, at 180º for about 20 minutes, we will know that they are ready when they acquire a slightly golden color, but very little, almost white. It is important not to spend with the oven, because if they get too brown once they are cold they are very hard.
· When you take them out of the oven, you only need to let them cool down and they will be ready to eat.
Italy
Variety in Italian meals
10
Ingredients:
Italian lasagna
500 Grams of Ground Beef
200 Grams of Pasta for Lasagna
3 Units of Tomatoes
1 Unit White onion
1 Unit of Carrot
1 Olive oil jet
30 grams of white wine
200 Grams of Milk
40 grams of Butter
11
Step by step Having everything ready to work, we will start by preparing the stuffing meat. For
this, In a saucepan sauté the finely chopped onion with olive oil and the grated carrot. When the onion looks golden, add the meat and cook for 7 minutes. Stir everything and season to taste, as this meat will be the main filling of our homemade lasagna.
When the meat is cooked, add the tomatoes cut in squares, without seeds or skin, together with the white wine. We let the alcohol evaporate and we reserve the mixture.
Besides, to make the béchamel sauce, melt the butter in a pan and add the flour little by little. We cook the white sauce until lumps are formed.
Next, add the milk and mix until the sauce thickens. Then, we add salt and a little nutmeg to give a touch of flavor to the bechamel.
With the stuffing and the sauce already ready, it's time to put together the Italian lasagna of meat. To do this, on a baking tray we have a layer of pasta that we previously cooked in boiling water, add a layer of filling and on top a layer of white sauce.
We make this step as many times as we see necessary and we finish with a layer of pasta, one of cream and cheese to gratinate, bake the lasagna at 180ºC for 20 minutes.
Wait a few minutes so that the pasta is well compacted and then serve and taste the Italian lasagna with a little bread from the village. This dish is ideal to accompany with a César salad of watercress. Bon Appetite!
2 Tablespoons Flour Soups
Ingredients:
pizza rolls
1/2 pound of Italian sausage
1 can (13.8 oz) of refrigerated pizza dough (classic)
1-1 / 2 cups of mix of five Italian cheeses * shredded with a touch of cream cheese KRAFT Shredded Italian * Five Cheese with a TOUCH OF PHILADELPHIA
1/2 cup of traditional pizza sauce CLASSICO Traditional Pizza Sauce
1/2 teaspoon garlic powder
2 Tablespoons Grated Parmesan Cheese KRAFT Grated Parmesan Cheese
12
Step by step
Heat the oven to 375 ºF.
Dora the sausage and drain it. Stretch the pizza dough on a lightly floured surface until it forms a 14x12inch rectangle. Put the shredded cheese and the sausage on top. Mix the pizza sauce and garlic powder; drop squirts of this mixture on the sausage.
Roll the dough, starting with a long side; cut it into 16 circles. Put the grinders, with the sides cut down, on an 8-inch square mold, sprayed with cooking spray; Sprinkle with Parmesan.
Bake the pizza for 25 min. or until it is golden brown.
Ingredients:
Minestrone soup
2 cans (14.5 oz each) of vegetable broth
1 can (28 oz) of tomatoes (tomatoes) in cubes, without draining
1 can (15.5 oz) of red kidney beans (drained and rinsed)
1 stalk of celery, 1 squash (zucchini) and 1 onion, chopped
1 red potato and 1 carrot, peeled and chopped
1/3 cup Italian strong seasoning KRAFT Zesty Italian Dressing
1/2 cup of small pasta shells, uncooked
2 well-compact cups of fresh spinach leaves
6 tablespoons grated parmesan cheese KRAFT Grated Parmesan Cheese
13
Step by step
Boil all but the last 3 ingredients in a large pot; cover the pot. Keep a gentle boil over medium-low heat for 45 min.
Add the pasta shells and the spinach; kitchen 10 min. more or until the shells are tender.
When serving the soup, sprinkle the grated Parmesan cheese.
Stuffed chicken breasts with five Ingredients: Italian-style cheeses 2 oz. (1/4 pkg 8 oz.) PHILADELPHIA Step by step
14
Cream Cheese cream cheese, softened
1/2 of dried leaves of oregano
Heat the oven to 400 ° F.
1/8 garlic powder
1 cup of mixture of five Italian cheeses * finely shredded KRAFT Finely Shredded Italian * Five Cheese Blend, divided amount
Mix well the first 4 ingredients. Add 1/2 cup of the shredded cheese; mix everything well. Form 4 logs with this mixture. Place each of the logs on one of the short ends of each of the breasts; Press them a little against the breasts. Wrap each of the breasts well by folding in the ends in order to wrap the filling well.
4 small, skinless, boneless chicken breasts (1 lb), crushed to 1/4 in. thick.
Place the breasts, with the sides where they open down, in a 13x9-inch baking dish. that you sprayed with spray oil; put on the sauce for spaghetti. Cover the mold.
Bake the breasts for 30 min. or until they are cooked (165 ° F). Sprinkle with the remaining shredded cheese; bake them for 3 to 5 min. more or until the cheese melts.
Ingredients:
Tiramisu
2 instant coffee MAXWELL HOUSE Instant Coffee
1 sugar
1 cup of boiling water
2 (3 oz. Each) soft soletas cookies (soft ladyfingers), with their halves separated, divided amount
2 large containers (8 oz each) of cream cheese with 1/3 less fat PHILADELPHIA 1/3 Less Fat than Cream Cheese
1/2 cup of sugar
2 cups of reduced fat and calorie coverage COOL WHIP LITE Whipped Topping thawed
1 unsweetened cocoa powder
15
Step by step
Mezcla el café y 1 cda. de azúcar en un tazón pequeño. Agrega el agua hirviendo; revuelve hasta disolver el café. Acomoda 1 pqte. de las galletas soletas en el fondo de un molde de 13x9 pulgs; pincélalas con 1/2 taza del café preparado.
Bate el queso crema en un tazón grande utilizando la batidora hasta obtener una consistencia cremosa. Agrega la 1/2 taza de azúcar; mezcla bien. Incorpora la cobertura COOL WHIP utilizando un batidor de varillas.
Esparce la mitad de la mezcla de queso crema sobre las galletas del molde; ponles encima las demás galletas. Pincélales con el resto de la mezcla de café; cúbrelas con el resto de la mezcla de queso crema. Espolvoréalas con el cacao en polvo. Refrigéralas 4 horas.
Venezuela
Food of Venezuela
16
Ingredients:
2 cups Precooked White Corn Flour
1 teaspoon salt
Water
Oil
Grilled arepas
17
Step by step
Pour approximately one and a half cups of water into a bowl, add the salt and a little oil, add the flour progressively, diluting it in the water, avoiding lumps, knead with flour and water until you get a flour. soft dough that does not stick to hands. Form medium balls and flatten them creating a slightly thick and symmetrical round. Heat a griddle and grease it with a little oil, place the arepas and cook on both sides, (until they detach themselves from the griddle), then take the previously heated oven to 350º and leave them until they are knocked out and sound them to "hollow", and become bulging and golden. They are served at the moment, accompanied or stuffed with cheeses, butter, stews, meats, beans, scrambled eggs, etc. At breakfast or dinner, it will be a magnificent encounter with the customs of Venezuelan cuisine.
Ingredients:
1/2 kg black beans
2 medium onions
6 green and red sweet peppers
1 head garlic
1/2 cdts black pepper
1/2 cdts ground oregano
1 chives stem
1 tbsp sugar
1/2 kg beef skirt or round boy
1 1/2 cups rice
to taste Salt
1/2 cup oil onotado
2 ripe bananas
Criollo Pavilion
18
Step by step
On the one hand put to soak the beans for about 4 hours, wash them and put them to cook in enough water until they are soft.
Apart put to sauté the minced meat into pieces until it is soft, remove from the broth and let stand to be able to rub with your fingers. (Reserve the broth).
Finely chop all the dressings and put to sauté with the oil onotado, crushed garlic, pepper and oregano in a pan or medium cauldron, remove 2 or 3 tablespoons of the already fried dressings and add them to the caraotas q should be soft, along with sugar and salt to taste, let cook the caraotas about 15 minutes more without drying too much.
In the pan or cauldron where we have the rest of the dressing, add the meat already mashed, fry a little stirring to mix with the dressings and add a cup of the broth where we cook the meat, add salt to taste and let cook until that all the broth is consumed.
In a medium saucepan, heat 2 cups of the remaining broth, add salt to taste and rice, let cook until it is at the desired point.
Set aside in a pan to place oil and fry the bananas cut into slices
Serve as shown in the presentation.
Ingredients:
Stew
Step by step
19
1 kg red bones with meat
1 1/2 kg assorted vegetables (ocumo, yam, cassava, pumpkin, green banana, celery and any other of your liking)
Boil 5 liters of water. Then, while the water warms, cut the bones into small pieces, wash and place in a pot (ca. 8 liters approx.), Season with all the mentioned dressings except the sprigs of parsley, coriander and celery.
1 large onion or 2 medium onions
10 green and red sweet peppers
2 sprigs of chives
Add a splash of oil onotada and bring to the fire until all the liquid has been consumed, add the water that must already be boiling, add salt to taste and let it cook for about 1 1/2 hours.
1 head garlic
1 cdts oregano
When the meat feels soft, add the vegetable that you should already have it peeled, clean and cut into small pieces.
to taste pepper and salt
celery, parsley and coriander sprigs
Oil onotado
Continue cooking for 1/2 hour or until the vegetables are tender. Remove from the heat, add the sprigs of celery, parsley and cilantro, cover and let stand for about 5 minutes. Serve still hot and accompany with casabe.
Ingredients:
200 gr. of semi sweet chocolate in pieces
200 gr. of sugar
100 gr. of butter
200 gr. Of flour
100 gr. of ground nuts, or almonds or hazelnuts
3 tbsp of water
½ tsp vanilla
3 eggs
1 tsp baking powder
Negritos
20 Step by step
Place the chocolate with the water, vanilla and butter in a bowl in a bain-marie, let it melt and mix well, stirring constantly, remove from the heat and let cool a little, add the eggs one by one and mix vigorously , aside a flour with nuts and baking powder, add to the previous mixture little by little beating everything very well. Pour this mixture into a rectangular mold and take it to the oven at about 200º for about 30 minutes. Remove from the oven and let cool, cut into even pieces and place in serving pots.
Ingredients:
Egg - 1 unit
Wheat flour - 20 grams (2 large spoons)
Sugar - 15 grams (1 large spoonful)
Pre-cooked corn flour - 30 grams (3 large spoons)
Butter - 15 grams (1 large spoonful)
Salt - 5 grams (1 small spoonful)
Yeast - 1 small spoonful
Corn cooked in a tin - 450 grams
Milk - 150 grams
Sliced cheese - to taste
Cachapa
21
Step by step
First, we drain the canned corn. We must remove all the water we can so that the dough does not leave us with an excess of liquid.
Once drained, put the corn in a medium bowl. We add the rest of the ingredients of the recipe to the bowl.
With the help of an electric mixer, we crush all the ingredients until obtaining a paste of rustic texture, in which some pieces of corn are still appreciated.
When we have the dough ready, we cover the bowl with a plastic and put it in the fridge where we let it rest for 1 hour.
After the resting time, we take the bowl out of the fridge. We put to heat a frying pan whose base we will have greased lightly with a little butter.
When the pan has picked up heat, we distribute a good amount of dough in the center of the pan. For this, we can help with a soup ladle. We extend the dough a little until we have a cake of approximately one centimeter thick.
Cook a few minutes on both sides over medium heat. We turn it over when it is browned on the bottom and above it has a certain consistency.
Repeat the process with the rest of the dough, greasing a little the pan between cachapa and cachapa if necessary.
Just remove from the pan, we spread our cakes with a little butter or margarine, fill them with sliced cheese (or another ingredient) and serve hot.
Butter - to grease the pan
Costa Rica Variety in
Costaricans meals
22
Ingredients:
3 chicken breasts
4 cups of rice
1 stalk of celery
3 carrots
1 medium onion
1 sweet pepper
1 teaspoon achiote
1 can of mixed vegetables
Numar
Chicken Rice
23
Step by step
First cook the chicken breasts, then cook in a pan with a little Numar half the celery, carrots, onion, sweet pepper and mixed vegetables, all finely chopped with a little salt and pepper.
Then in another large pan with a little Numar you can add the teaspoon of achiote and fry with the rest of the vegetables. Add the chicken and rice little by little, add the peas and season a little. Finally I served with the minced chives.
Ingredients:
1 liter of milk
2 cups of rice
1 cup of sugar
Rice Pudding
24
Step by step
1. In a pot heat the milk with sugar, lemon zest and the two cinnamon sticks, leave over medium heat until the milk boils.
2. Wash the rice in a colander and drain.
3. Once the milk boils, add the well-drained rice and stir constantly.
4. Place the fire on medium - low and let the rice cook for 50-60 minutes.
2 tablespoons of Numar classic Margarine
2 cinnamon sticks
A lemon peel
5. Mix constantly to avoid sticking to the bottom of the pot.
Cinnamon powder
6. Remove the pot from the heat and remove the cinnamon sticks.
7. Add the Numar Margarine to the milk rice and mix well until it is integrated with the rice.
8. Let rest for five minutes and sprinkle cinnamon to taste.
Ingredients:
Tortillas Caseras
Half a kilo of dough
250 grams of warm water
100 grams of grated cheese
Homemade Numar Margarine to taste
25
Step by step
I stirred the dough with water and cheese, formed a small ball and then patted it to create an omelette. Put to heat the pan and add Margarina Numar Casera, add a little of the mixture and cook until it looks golden on both sides. I repeated the same process preparing many more tortillas. To enjoy
Ingredients:
2 cups of sweet corn
4 eggs
2 cups flour
1 cup of sugar
1 cup of milk
1 Margarine bar Numar Premium Taste
Lemon zest
Cornbread
26
Step by step
1. Blend sweet corn, eggs, milk, Numar Premium Taste Margarine and sugar.
2. Pour the mixture into a container.
3. Incorporate the flour and stir well.
4. Place the ready mixture in small molds, previously greased.
5. In a preheated 180F oven, bake for 20 minutes or until a knife comes out clean when inserted.
Ingredients:
2 cups fresh corn
1/2 cup of sugar
1/4 cup flour
Chorreadas
27
Step by step
2 eggs
1. Combine all the ingredients in a blender and blend until the mixture is lumpy.
2 Tablespoons Homemade Numar Margarine
2. Pour some of the mixture in a pan with oil (they should not be too thin or too thick).
3. Cook until golden brown on both sides
1/2 cup of milk
1/2 teaspoon vanilla, optional
Oil
Food of Mexico
Mexico
28
Ingredients: 1 kilo of pork loin, cut into thin steaks
3 guajillo chiles, deveined and ginned
2 wide chiles, deveined and ginned
2 chipotle peppers in marinade
2 cloves garlic crushed
1 onion in pieces
1/4 cup of vinegar
1/2 cup of orange juice
1 cup of chopped pineapple
3 cloves
1 teaspoon cumin
1 teaspoon oregano
1 roasted tomato, peeled and seeded
1 tablespoon of salt
Tacos al pastor
29
Step by step
Roast the tomato in a skillet or small comal over medium-high heat, turning constantly, until your skin has burned and begins to peel, about 10 minutes. Peel, cut in half and discard the seeds.
Meanwhile, boil enough water in a medium saucepan and add the guajillo and wide chiles. Let them boil until they have softened, about 5 minutes.
Place the boiled chiles in the blender jar. Add the chipotle chiles, garlic, onion, vinegar, orange juice, chopped pineapple, cloves, cumin, oregano and roasted tomato. Blend until you have a homogeneous sauce.
Place the meat in a glass bowl or zipper bag and add the sauce making sure to cover all the meat. Marina inside the refrigerator for at least 4 hours or overnight.
Preheat a griddle or grill on medium-high heat. Grill the marinated fillets, turning once, until they are fully cooked, about 2 minutes per side.
Meanwhile, roast the pineapple slices that have been lightly burned, about 5 minutes per side. If you wish, you can varnish them with the sauce of the meat while they are roasted.
Chop the meat and pineapple.
Serve the meat on hot tortillas, add roasted pineapple. Add cilantro and chopped onion, tomato sauce and a few drops of lemon juice
Corn tamales with 30 Ingredients: fresh cheese Step by step
12 young ears of corn with their leaves
1 cup of milk
100 grams of cream
125 grams of fresh cheese
100 grams of lard, softened
1 spoon of sugar
1 teaspoon salt, or to taste
2 liters of water
Cut the stem of the corn with a sharp knife and reserve the leaves to wrap the tamales. Remove the hair from the ears of corn, remove them and blend them with the milk, cream, cheese, butter, sugar and salt. Pour the mixture into a large bowl.
Boil 2 liters of water in a steamer pot while gunning the tamales. Place the tamales standing inside the pot, cover them with the remaining corn leaves, cover well and cook over medium heat for about 45 minutes or until the tamale is easily peeled off the blade
Ingredients:
1 kg of cooked parboiled corn
1 large onion
Pozole tapatío
1 head of garlic
4 bay leaves
1 tablespoon dried oregano
1 kg of pork spine
1 kg of pork leg mixed into pieces
2 pork legs
Chicken consommé powder, to taste
31
Step by step
In a large pot with enough water, simmer the precooked corn with the onion, garlic, bay leaves and oregano for 6 hours.
Later, cook in another large pot the spine, leg of pork and legs. Let it boil, reduce the heat, cover and cook for 2 hours. Allow to cool and remove the grease from the surface. Separate the flesh from the bones and discard the bones.
Pour the meat and its broth into the corn pot after its first 6 hours of cooking. Season to your liking with the chicken powder broth. Cover and cook for 1 hour over low heat. Discard the onion, garlic and bay leaf.
Serve the pozole in bowls with chopped lettuce, radishes, lemon juice and salsa pozolera. Accompany with toast
Ingredients:
4 poblanos peppers
225 g of ground beef
1 chopped onion
1 clove of chopped garlic
Salt and pepper to taste
3 eggs, separated
Chiles Rellenos Meat
1 cup of grated mozzarella cheese
2 chopped tomatoes saladet
½ cup flour
1 cup of corn oil
32
Step by step
Put the chiles on the flame or on a comal. Handle by turning frequently, until the skin has burned and blisters evenly. Remove from heat, place in a plastic bag and let them sweat for a few minutes. This will allow you to easily peel them.
Meanwhile, place the meat in a pan over medium-high heat. Stir so that it separates and let it cook evenly. When the meat has cooked, add the onion, garlic and tomato. Cook for a few more minutes. Season with salt and pepper to taste.
Take the chiles out of the bag and peel. I suggest you wear gloves. If you wish you can rinse them carefully with a jet of cold water to remove any burned piece. Make a vertical cut on one side of the peppers, taking care that they do not break, remove the seeds and veins. Since they are clean, fill half with the meat and the other half with the cheese. Seal the opening with wooden sticks.
Beat the egg whites in a glass or metal container until a thick and fluffy consistency is achieved. Add the yolks in an enveloping form until well incorporated.
Meanwhile, heat a little more than 1/2 cm of oil in a large skillet over medium-high heat. Pass the stuffed chilies through the flour and then dip them in the egg mixture until completely covered. Place carefully in the hot oil and fry both sides until the egg turns golden. Drain the excess oil on paper towels and serve on a large plate .
Ingredients:
Enchiladas verdes
1 kilo green tomatoes guys
1 cooked and shredded chicken (without skin or bones)
8 serrano peppers
2 medium garlic cloves
3-4 cups of water (or chicken broth)
1/2 romaine lettuce
1 bunch of coriander
1 cup of cream
225 grams grated cotija cheese
18 corn tortillas
Vegetable oil
33
Step by step
Wash and disinfect all your vegetables. In a large comal or pan lined with aluminum foil, roast the tomatoes, chilies and garlic. Turn occasionally until they have softened and look a bit burned on both sides. Approximately 5 minutes for the garlic, 10 minutes for the chilies and 15 minutes for the tomatoes.
Remove from the fire as they are ready, place in a bowl and wait for them to cool a little.
Meanwhile, finely chop the lettuce, chop the cilantro and grate the cheese.
Blend the tomatoes and their juices well together with the chilies, garlic and 3 cups of water, or the broth in which the chicken was cooked. The sauce should have a not very thick consistency, since it will be reduced a bit when cooked later. Season with Knorr® chicken broth to taste.
In a large saucepan, heat oil over medium heat. Pour the green sauce and let it boil. Reduce the flame and cook on low heat for 5 to 10 minutes, taking care not to get too thick. Add water or broth if necessary and check the seasoning.
Meanwhile, prepare the tortillas. Preheat the oven to 180 ° C. Coat both sides of the tortillas with as little oil as possible. Place in two layers on a baking sheet and bake for 5 to 7 minutes. The tortillas should be well cooked, but be careful not to harden the edges.
To serve a portion of enchiladas, dip 3 tortillas in the green sauce, fold each one in half and place one next to the other on a plate forming a bed for the chicken. Put 4 tablespoons of sauce (or more) on the tortillas. Add a fist of shredded chicken and pour 4 more tablespoons of sauce onto it. Add enough lettuce, then a couple of tablespoons of cream, cheese to taste and finally a little coriander.
Serve immediately.