MOM’S
Cuando me dijeron mis hijos que si les ayudaba con este proyecto me emocione, pensé que padre. Después que empecé me di cuenta que no es tan padre.
Si saber cocinar es tener medidas para todo entonces no se
c o c i n a r. M i s r e s p e t o s p a r a l a s p e r s o n a s q u e h a c e n e s t o , p e r o a m i no se me da. He aprendido a cocinar por necesidad por alimentar a mi familia, no había de otra. Me di cuenta que solo cocino al tanteo, una pizca de esto un puño de lo otro pero todo tengo que probar lo y así sentir si esta rico. A veces vienen a mi memoria sabores de mi abuela así siempre trate de imitar la, se también que las cosas con cariño son las que mejor saben, así que mi mejor punto y condimento para cocinar es mi amor eso es todo.
Y no se crean de las cantidades que he puesto, ha sido una
tarea difícil pero divertida esto de calcular cuanto, es un aproximado solamente, así que a probar y cuando este rico al paladar ahí es el punto.
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BREAKFAST
10
H U E V O S A L A C A N A S TA
2 slices of bread of choice
Heat a frying pan or skillet over medium heat. Butter the
2 eggs
s k i l l e t a b i t t o e n s u r e t h a t b r e a d d o e s n’t s t i c k .
1 tbs butter
Cut a small hole in the center of each piece of bread. Place slices of bread on skillet, and place a small spoon full of butter into the hole of the bread. Once butter starts melting, crack egg so the yolk land into
B R E A K FA S T
EGGS IN A BASKET
Allow egg to cook through hole for a while, once able to slide a spatula under bottom of bread without breaking the yolk flip bread to other side and allow to continue to cook until egg is cooked.
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the cut out hole in the bread.
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M I G U I TA S C O N H U E V O EGGS AND MIGAS
Tor tillas Onion chopped
Cut tortilla into small pieces. In an oiled frying pan set to medium heat, add tortillas on-
jalapeno pepper minced
ions, jalapeno and salt and fry them until onions start turning
tomato chopped
translucent.
eggs
Then add eggs and allow to cook.
taco seasoning olive oil salt to taste
Lastly add chopped tomatoes and allow them to cook a little on low heat.
CHILAQUILES SHREDDED TORTILLAS IN SAUCE
Tor tillas (depends on quantity)
Ta k e a b o u t 4 c h i l e s a n c h o s a n d c l e a n t h e m , r e m o v i n g t h e s e e d s
Onion, chopped
from witin.Place them in a pot with water and boil them un-
Dried Chile ancho Garlic Olive oil Salt
Place in blender along with garlic, salt (amount to liking) and the water that was used to boil the chile anchos and blend until an even consistency is reached. Cut tortillas into small pieces. In a large oiled frying pan,
B R E A K FA S T
(or cheese of choice)
til they get soft. Remove them from water and remove skins.
f r y t h e t o r t i l l a s a l o n g w i t h t h e c h o p p e d o n i o n s a n d s a l t . Fr y t h e t o r t i l l a s u n t i l t h e y a r e g o l d e n a n d c r i s p y. At this point reduce heat on stove and add the chile ancho sauce to the tortillas in the frying pan and allow both to cook for about 2-3 minutes. Tu r n t h e s t o v e o f f a n d a d d c h e e s e o v e r t o r t i l l a s , a l l o w i n g t h e heat of the skillet to melt the cheese.
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Queso fresco, shredded
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PA P I TA S C O N H U E V O P OTATO E S A N D E G G S
2 large potatoes 2 eggs
Wa s h a n d p e e l p o t a t o e s a n d c h o p i n t o s m a l l s q u a r e s Heat a frying pan on high heat, once pan gets hot reduce to
¼ cup onion, chopped
low heat and allow to cool a bit before adding olive oil, then
¼ cup jalapeno pepper minced
return heat to high.
1 cup tomato, chopped or ½ cup-
Add the chopped potatoes and fry them until they start get-
tomato sauce
t i n g t e n d e r.
½ cup olive oil
T h e n r e d u c e h e a t t o m e d i u m h e a t a n d a d d L a w r y ’s s e a s o n i n g ,
½ tsp Lawr y’s seasoning
s a l t , p e p p e r, o n i o n s a n d j a l a p e n o p e p p e r s .
salt and pepper to taste
Continue to fry until onions start getting translucent. At this point add the eggs and allow them to cook. Lastly lower heat and add chopped tomatoes or tomato sauce, cover frying pan and allow tomato to cook for a bit and for f l a v o r t o d i s t r i b u t e e v e n l y.
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B R E A K FA S T
MAIN DISHES
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CHILES RELLENOS STUFFED PEPPERS
2 fresh poblano peppers
Place whole peppers over an open flame (gas burner) or broil
1 (8 oz) Queso Panela or Queso-
in stove. Roast, turning the peppers frequently until evenly
Fresco 1 egg 1/3-cup flour or cornstarch Oil of choice (for fr ying)
black and blistered. Remove from the heat, place in plastic bag with a bit of oil and let them sweat for a while. This will a l l o w f o r t h e s k i n s t o p e e l o f f e a s i l y. After 10 minutes remove the peppers from the bag and carefully peel off the burnt skin. Run the peppers under cool water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers and remove the seeds. Through the same slit stuff the peppers with shredded cheese of choice. ( Ti p : y o u c a n c l o s e a n d s e c u re t h e s l i t s w i t h a t o o t h p i c k t o e n s u r e s t u f f i n g d o e s n’t f a l l o u t . )
Separate egg white and yolk, both will be used. Whip egg white yolk and whip for about a minute to blend in. Heat Âź inch of oil of choice in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour (or corn starch), and then dip them in the egg so they are fully covered. Carefully place pepper in the hot oil,
MAIN DISHES
i n g l a s s o r m e t a l b o w l u n t i l t h i c k a n d f l u f f y. T h e n a d d t h e e g g
paper towels to allow oil to be absorbed.
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and fry both sides until golden. Remove from oil and place on
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C O D I T O S C O N AT Ú N Y H E L OT E TUNA AND CORN MACARONI
1 - 7oz macaroni pasta
In a large pot bring water with garlic, oregano, Knorr chiken
3 - 5oz cans of tuna in water
f l a v o r e d p o w d e r, b a y l e a v e s , o i l a n d m i l k , t o a b o i l . W h e n
1 - 15oz can of corn
water reaches a rolling boil add macaroni pasta. Boil pasta
2/3 cup sour cream 2/3 cup mayonnaise
for about 10 minutes or until al dente. Drain pasta, place in a large bowl and allow to cool down.
1 tbs mustard
Drain tuna and corn from its liquids, then add both to pasta
1/2 tbs ranch dressing
a n d m i x t o g e t h e r. A d d r e m a i n i n g w e t i n g r e d i e n t s , m u s t a r d ,
½ tbs Knorr powder
m a y o n n a i s e , s o u r c r e a m , a n d r a n c h . M i x e v e r y t h i n g t o g e t h e r,
¼ cup milk ½ cup olive oil 3 garlic cloves ¼ tsp oregano 2 bay leaves salt and pepper to taste
ensuring that all ingredients are evenly distributed. Ta s t e p a s t a a n d a d d s a l t a n d p e p p e r t o t a s t e . Pl a c e p a s t a i n re f r i g e r a t o r a n d a l l ow t o c o o l . Pa s t a i s b e s t served cold.
CAMARONES
2 pounds shrimp
In a large pot bring about 1 gallon of water with 1 tbsp of
5 medium potatoes
salt to a boil.
3 carrots
Meanwhile, peel potatoes and carrots. Cut potatoes into cubes
1 cup chopped onions
and slice the carrots into rounds. Add the carrot rounds into
garlic cloves 1 cup green bell peppers 1/2 tbs lawr y’s seasoning
the boiling water for about 2 minutes, then add the potatoes a n d c o n t i n u e t o b o i l f o r 8 m i n u t e s o r u n t i l t e n d e r. D r a i n c a r r o t s a n d p o t a t o e s i n a s t r a i n e r. S e t a s i d e a n d l e t s i t t o ensure no water remains. In a large frying pan place butter and olive oil over medium
1 tbs salt
heat. When butter and oil get hot add the garlic and shrimp
1 tbs butter
a n d f r y t h e m u n t i l t h e s h r i m p c h a n g e i n t o p i n k c o l o r. O n c e
2 tbs olive oil
shrimp change color remove them from frying pan.
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2 tbs minced garlic or 6 chopped
MAIN DISHES
MOM’S SHRIMP
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Using the remaining oil/butter in the fr ying pan fr y the onions
oil). When the onions and bell peppers get tender add the carrots, p o t a t o e s a n d L a w r y ’s s e a s o n i n g
and continue to fry for about
1-2 minutes. Finally add the shrimp and mix into vegetables.
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(If not much oil remains in pan, add a bit more of butter and
MAIN DISHES
a n d b e l l p e p p e r s u n t i l t e n d e r.
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CALDO DE POLLO CHICKEN SOUP
1 whole chicken (cut into pieces)
In a large pot filled with about 1 gallon of water add the
2 potatoes
g a r l i c , b a y l e a v e s , c u m i n , k n o r r, s a l t , a n d c i l a n t r o a l o n g w i t h
1 chayote
the chicken. Set stove to high heat and bring water to a roll-
2 zucchinis
ing boil, then reduce to medium heat and cover for about 20
1/2 green bell pepper
to 30 minutes.
3 carrots Âź cabbabe
Meanwhile cut all the vegetables to desirable sizes.
8 sprigs of cilantro
Add the corn and rice first, for about 5 minutes. Next add
2 tomatoes
t h e c a r r o t s , p o t a t o e s , z u c c h i n i , o n i o n , b e l l p e p p e r, t o m a t o
4 garlic cloves
and chayote for about another 5 minutes. Lastly add the cab-
2 corn cobs
bage.Cover and allow to simmer on medium heat for 12-15
2 tbs knorr chicken powder
m i n u t e s . C h e c k t o m a k e s u r e a l l v e g e t a b l e s a r e t e n d e r.
½ tsp salt 2 bay leaves 2/3 cup rice pinch of cumin powder
MOLE CON POLLO
4 chicken breasts
P l a c e C h i c k e n b r e a s t s i n l a r g e p o t w i t h w a t e r, g a r l i c c l o v e s ,
1 glass of Dona Maria mole
bay leaves, Knorr and salt. Boil chicken until fully cooked then remove chicken from pot and shred meat. Save chicken broth for use in mole sauce.
1 banana 2 tbs peanut butter ½ a wheel of Abuelita or Ibarra Mexican chocolate drink mix used to cook chicken
I n a b l e n d e r, a d d t h e f o l l o w i n g c o n t e n t s ; m o l e , t o m a t o s a u c e , p e a n u t b u t t e r, b a n a n a , 1 / 2 o f c h o c o l a t e w h e e l , a n d c h i c k e n b r o t h t o t a s t e , b l e n d a l l c o n t e n t s t o g e t h e r. In a large frying pan heat up olive oil, and place blended contents in pan. Allow sauce to simmer on low heat until
2 bay leaves
sauce slighlty darkens and consistency gets thick. Once sauce
3 or 4 garlic cloves
reaches this point add the shredded chicken into sauce and
½ tbs knorr powder ¼ tbs salt ½ tsp olive oil
m i x t o g e t h e r.
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1 small can of tomato sauce
MAIN DISHES
CHICKEN MOLE
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T O RT I TA S D E AT Ú N TUNA CAKES
4 5oz cans on tuna in water
Drain water from canned tuna making sure to remove as much
2 cups tomatoes finely chopped
of the water as possible. Once drained, in a bowl mix the tuna,
½ cup onion minced
o n i o n , t o m a t o , p e p p e r s a n d c h o i c e o f s e a s o n i n g t o g e t h e r.
1 jalapeno pepper minced
S l o w l y m i x i n f l o u r t o t u n a m i x t u r e . M i x i n g t o g e t h e r e v e n l y.
½ tbs Lawr y’s or taco seasoning
I n a n o t h e r b o w l b e a t t h e e g g w h i t e f r o m t h e 3 e g g s u n t i l f l u f f y.
3 eggs
Once fluffy add either 1 or 2 of the egg yolks and beat into
½ cup flour Olive oil
egg whites. Then fold egg whites into tuna mixture. H a v e a h e a t e d f r y i n g p a n w i t h a b i t o f o i l r e a d y. Spoon up some the tuna mixture and drop into fr ying pan, up to 4 or 6 tuna cakes at a time. Allow bottoms to fry until golden brown then flip cake over and continue to fry on other side. Place cakes on paper towels to absorb excess oil.
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MAIN DISHES
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PICADILLO CON HELOTE
1 ½ pounds ground beef
In an oiled frying pan set to medium-high heat fry the ground
1 can of corn
b e e f s e a s o n e d w i t h L a w r y ’s s e a s o n i n g .
½ cup onions, chopped
Once ground beefs in cooked, add the garlic, onion, and bell
½ cup green bell pepper, chopped
p e p p e r s a n d f r y u n t i l v e g e t a b l e s g e t t e n d e r.
½ can of tomato sauce
T h e n a d d c o r n n i b l e t s a l l o w t o f r y a l i t t l e l o n g e r.
½ tbs minced garlic olive oil
Lastly add tomato sauce, cover frying pan and allow to simmer on low heat for about 5 minutes.
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½ tbs Lawr y’s seasoning
MAIN DISHES
G RO U N D M E AT W I T H C O R N
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P O L L O A PA N A D O BREADED CHICKEN
3 chicken breasts 2 packs of saltine crackers
Fillet chicken breasts, about 3 fillets per breast. In a large bowl beat together eggs, mustard, milk and garlic.
2 eggs
Once mixed together add chicken fillets to mixture and allow
2 tsp mustard
t o s i t f o r a b o u t a n h o u r.
2 tsp garlic, minced
To m a k e b r e a d i n g , p l a c e s a l t i n e c r a c k e r s i n a l a r g e s t o r a g e b a g ,
1/3 cup milk
s e a l a n d C r u s h t h e c r a c k e r s u n t i l c r u m b s a r e f i n e . A d d L a w r y ’s
¼ tsp Lawr y’s seasoning
seasoning to the crumbs and mix. Place crumbs in a bowl.
¼ tsp salt
Ta k e c h i c k e n t h a t h a s b e e n m a r i n a t i n g a n d d i p i n t o c r u m b s
olive oil (for fr ying)
to bread them. Place into hot oiled skillet and fry until chicken is thoroughly cooked and breading is golden brown.
ARROZ CON LECHE
3 cups rice
Wa s h r i c e u n t i l w a t e r r u n s c l e a r . H e a t l a r g e p o t w i t h e i t h e r
Butter or olive oil (enough to fr y
butter or olive oil and fry the rice until the color of the rice
1/3 cup onion, chopped 1 garlic clove or ½ tsp minced garlic 1/3 cup green bell pepper 3-4 slices of ham, chopped
starts changing to an intense white. When the rice starts changing color add the chopped onion, garlic and bell peppers and continue to fry until the onions become translucent. At this point add ham and corn niblets and continue to fry for about 2 more minutes. Then add can of evaporated milk, knorr powder and about 1 cup of regular milk. Raise cooking temperature and bring contents
I can corn niblets
to a boil. At this point give the liquids a taste test and assure
1 tbs knorr chicken powder
that flavoring is to liking, more knorr can be added if needed.
1 can evaporated milk
Once boiling point is reached, reduce heat and allow rice to
milk
simmer for about 15 to 20 minutes or until rice is tender and thoroughly cooked.
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rice in)
MAIN DISHES
S AV O RY R I C E C O O K E D I N M I L K
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TA Q U I T O S C AT O L I C O S D E PA PA “ C AT H O L I C � TAC O S
Potatoes
I n a l a r g e p o t b r i n g s a l t e d w a t e r t o a b o i l . Pe e l a n d c u b e
Onions chopped (to liking)
p o t a t o e s a n d a d d t h e m t o b o i l i n g w a t e r. A l l o w t o b o i l f o r
Knorr chicken flavored powder Butter Corn Totillas Olive oil (for fr ying) Optional: Boil chicken and shred or used left over chicken from another meal.
a b o u t 8 t o 1 0 m i n u t e s o r u n t i l t e n d e r. Drain potatoes and put in large bowl, add butter and knorr powder to liking and mash potatoes, as if making mashed potatoes. Add chopped onions to the mashed potatoes. If using c h i c k e n a d d a s w e l l a n d m i x t o g e t h e r. Put tor tillas in microwave and heat them up, enough to where they become soft and can be rolled without breaking them. Add mashed potatoes to center of tortilla and roll them. Place them in hot oiled frying pan and fry them until tortillas are golden. Ta c o s a r e a c c o m p a n i e d w e l l w i t h s h r e d d e d l e t t u c e , t o m a t o slices and avocado cilantro sauce.
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MAIN DISHES
34
POZOLE DE POLLO CHICKEN & HOMINY SOUP
1 whole chicken (cut into pieces)
In a large pot filled with about 1 gallon of water add the
1 can 60oz hominy
c h i c k e n , k n o r r, s a l t , g a r l i c , o r e g a n o a n d b a y l e a v e s .
4 dried chiles anchos
Allow to simmer over medium heat for about 30 minutes.
1 tsp oregano 2 bay leaves 1 tbs knorr chicken powder
Then add the hominy and allow to continue to simmer for about 20 more minutes. Meanwhile clean and deseed chile anchos.
1/4 tsp salt 3 tsp mined garlic Âź cabbage, shredded 6 radishes, thinly sliced Tostadas Fresh limes
Place them in a small pot with a little bit of water and allow them to cook over medium heat until they are soft and skin can be peeled. P e e l t h e s k i n s o f f a n d p l a c e t h e m i n a b l e n d e r . Yo u c a n u s e some of the chicken broth from the soup or the water you just boiled the chile anchos in, add this to the blender as well and b l e n d b o t h t o g e t h e r u n t i l i t s b l e n d e d e v e n l y.
Little by little add some of the chile ancho sauce into the
Ta s t e s o u p t o m a k e s u r e i t ’s g o o d o n s a l t . (Optional: for get a thicker consistency in the soup blend ½ a cup of hominy in the blender and add to soup.) (Soup is accompanied well with shredded cabbage, sliced
MAIN DISHES
soup until the soup acquires some of the color from the sauce.
individual portion.)
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radishes and fresh lime juice, added to ones liking to each
MAIN DISHES
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E N S A L A D A D E PA PA P OTATO S A L A D
Place the potatoes into a large pot and cover with water that 6 Large potatoes 3 eggs
has been salted. Bring to a boil over high heat, then reduce t o m e d i u m l o w, c o v e r, a n d s i m m e r u n t i l t e n d e r. D r a i n f r o m water and let cool. Once cooled peel and cube potatoes.
2tbs sweet relish 1-cup sour cream
P l a c e t h e e g g s i n t o a s m a l l p o t a n d f i l l w i t h w a t e r, e n o u g h t o cover eggs. Boil eggs until cooked. Remove from hot water;
1-cup mayonnaise
c o o l t h e e g g s u n d e r c o l s r u n n i n g w a t e r i n s i n k . Pe e l a n d c h o p
2tbs mustard
the cooled eggs.
Salt and pepper to taste
Put chopped potatoes and eggs into large bowl and add the mustard, mayonnaise, sour cream and sweet relish. Add pepper and salt to taste.
SARAPES
8 Jalapeno peppers 16oz cream cheese
j a l a p e n o s , a n d t h e n m a k e a v e r t i c a l s l i c e a l o n g s i d e o f p e p p e r. Carefully open peppers and using a small spoon remove the seeds and veins.
8 strips of bacon Once all peppers have been cleaned and deseeded, stuff them with cream cheese. Plastic gloves Then wrap each pepper with a slice of bacon. P l a c e i n o v e n a t 2 5 0 d e g r e e s f o r 4 5 m i n t o a n h o u r.
39 39
Impor tant to use gloves when cleaning Jalapenos. Rinse fresh
S I DMEA D I NI S D HIESSH & E SS A U C E S
STUFFED JALAPENOS
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C A L A B A C I TA S C O N H E L O T E ZUCCHINI WITH CORN
Heat oil in large frying pan on medium heat. Add garlic and 5 zucchinis 1 15oz can of corn 1 can tomato sauce 1/3 cup chopped onions Ÿ tspn oregano 1 tspn knorr powder (chicken flavored) ½ tbspn minced garlic 1tbspn olive oil
oil and fry both until chopped onions start to get translucent. T h e n a d d t h e t o m a t o s a u c e f r o m t h e c a n , k n o r r p o w d e r, a n d oregano. Simmer sauce over high heat until you see the tomato sauce turn from a bright red to a darker red. Then add corn niblets to sauce and let simmer for about 5 minutes. While corn is simmering chop zucchini into small cubes, then add to frying pan. M i x c o n t e n t s t o g e t h e r, c o v e r a n d l e t s i m m e r o v e r l o w h e a t f o r a b o u t 1 0 m i n u t e s o r u n t i l z u c c h i n i i s t e n d e r.
E N S A L A D A D E N O PA L E S
Cut the cactus pads into small squares. Place the cut cactus,
pads that have been stripped of
¼ of an onion, cilantro sprigs, garlic and salt to taste into pot
spines and cleaned. 5 cilantro sprigs
c o v e r a n d b o i l t h e m w i t h a l i t t l e w a t e r. ( O n l y a s m a l l a m o u n t of water is necessary since the cactus will release a sort of slime that will aid in cooking them.)
¼ onion 2 garlic cloves salt to taste
Pico de Gallo 2 tomatoes
Check on cactus periodically and when the color of the cactus c h a n g e s t o a d a r k e r g r e e n a n d t h e y f e e l t e n d e r t h e y a r e r e a d y. Drain water from cactus, the onion, garlic and cilantro can be removed and tossed. Place cactus in refrigerator and allow them to cool down.
1/3 cup chopped onions 3 sprigs of cilantro 3 jalapeno peppers lime to taste
Meanwhile chop tomatoes, onion, jalapenos, and cilantro into s m a l l p i e c e s , m i x a l l t o g e t h e r t o m a k e a s o r t o f “ P i c o d e G a l l o” . Once cactus has cooled add to Pico along with lime and salt, to taste, and mix.
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10 nopales, prickly pear cactus
S I DMEA D I NI S D HIESSH & E SS A U C E S
CACTUS SALAD
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QUESO FLAMEADO M E LT E D C H E E S E
4 cups of monterrey jack, Colby
heat up a medium frying pan on high then lower to medium
jack or mozzarella cheese
heat.
2 roma tomatoes
Fr y c h o r i zo u n t i l we l l c o o k e d , a b o u t 5 t o 7 m i n u t e s .
Âź cup onion 2 tbs cilantro, chopped 2 cups of chorizo
Add vegetables to chorizo and continue to fry for about 5 minutes or until onions turn translucent. Put on low heat and stir for about 2 minutes, then add cheese over and allow to melt.
V E G E TA B L E S M I X T O S
place vegetables in a microwavable safe bowl and heat up veg-
(preferred carrot, peas and
etables in microwave for about 8 minutes.
broccoli mix)
O n c e h o t a d d m a y o a n d m i x t o g e t h e r.
3 tbs mayonnaise
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1 bag of frozen vegetables
S I DMEA D I NI S D HIESSH & E SS A U C E S
M I X E D V E G E TA B L E W I T H M AYO
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ARROZ ROJO RED RICE
In a large pot set to medium high heat add oil and allow to 3 cups white rice 1 small can of tomato sauce
get hot. Add washed uncooked rice to pot and fry until rice s t a r t s c h a n g i n g c o l o r. R i c e c o l o r s h o u l d s t a r t t u r n i n g i n t o a n i n t e n s e w h i t e . O n c e r i c e s t a r t s c h a n g i n g c o l o r, a d d g a r l i c
2 garlic cloves
and onions and continue to fry until onions start turning
1/3 cup chopped onion
translucent.
olive oil
(Optional squeeze a bit of fresh lime juice into rice while
1 tbs knorr chicken powder
frying rice)
(optional fresh lime juice)
Next add about 1/3 of the tomato sauce, 4 to 5 cups of water
Was h rice un til wa ter r uns
a n d k n o r r. R a i s e s t o v e t e m p e r a t u r e t o h i g h h e a t a n d b r i n g t o
cle ar.
a boil. (While waiting for rice to boil taste test the water to ensure that seasoning is to liking.) Once boiling point is reached, reduce heat to medium and allow rice to cook, about 15 to 20 minutes.
P L ATA N O S F R I T O S
½ cup of Mexican cream ½ cup Queso Fresco ¼ cup olive oil
Wa s h a n d p e e l p l a n t a i n s , c u t p l a n t a i n s a t a 4 5 d e g r e e a n g l e . Heat an oiled frying pan on medium heat and allow oil to get hot. Not too much oil in needed just enough to keep plantains from sticking to pan. Fr y p l a n t a i n s l i c e s u n t i l g o l d e n o n b o t h s i d e s . Ser ve plantains with Mexican cream and shredded queso fresco drizzled over them.
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2 plantains (the more ripe the better)
S I DMEA D I NI S D HIESSH & E SS A U C E S
F R I E D P L A N TA I N S
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FRIJOLES FRITOS REFRIED BEANS
Oil a frying pan and set to medium heat. 2 cups cooked beans Âź cup chopped onion 2 tbs olive oil
Fr y o n i o n s i n o i l u n t i l t h e y b e c o m e t e n d e r a n d t r a n s l u c e n t . Then add beans and allow to fry for about 2 minutes, before beginning to mash them. After mashing beans lower heat to low setting and let simmer until consistency thickens a little.
S A L S A D E A G U A C AT E Y C I L A N T R O
Avocados Milk Cilantro
Amount of each ingredient is to ones liking. P l a c e a l l i n g r e d i e n t s i n t o b l e n d e r a n d b l e n d u n t i l i t ’s a n e v e n c o n s i s t e n c y.
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Sour cream or Mexican cream
S I DMEA D I NI S D HIESSH & E SS A U C E S
AV O C A D O C I L A N T RO S A U C E
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SALSA VERDE GREEN SAUCE
10 tomatillos
In a medium pot set to medium high heat place all the in-
Âź of a large onion
g r e d i e n t s a n d w a t e r.
1 jalapeno pepper
B o i l f o r a b o u t 1 0 m i n u t e s o r u n t i l a l l v e g e t a b l e s a r e v e r y t e n d e r.
6 sprigs of cilantro 3 tbs water salt to taste
Place all contents into blender and blend until smooth.
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S I DMEA D I NI S D HIESSH & E SS A U C E S
DESSERTS
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C O T TA G E C H E E S E D E F R E S A S T R AW B E R R Y C O T TA G E C H E E S E
1 6oz pack of strawberr y JELL-O
Drain the juice from the pineapple and place into a micro-
32oz cottage cheese
waveable bowl.
16oz cool whip whipped topping
Heat the pineapple in the microwave until it is hot.
1 15oz can of cr ushed pineapple
Once hot, mix JELL-O packet into pineapple juice.
½ cup walnuts, finely chopped Once mixed add the crushed pineapple, cottage cheese, whipped c r e a m a n d w a l n u t s a n d m i x a l l c o m p l e t e l y. Put in refrigerator and allow cooling for 2 to 3 hours.
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D EM S SAEI RNT D S ISHES
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ARROZ CON LECHE RICE PUDDING
3 cups of rice
In a large pot bring about 5 cups of water and 3 cinnamon
1 can condensed milk
s t i c k s t o a b o i l . A l l o w t o s i m m e r u n t i l w a t e r c h a n g e s c o l o r,
8 cups milk 3 cinnamon sticks ½ tbs vanilla
o n c e c o l o r c h a n g e s r e m o v e c i n n a m o n s t i c k s f r o m w a t e r. Wa s h r i c e u n t i l w a t e r s t a r t s r u n n i n g c l e a r. A d d r i c e t o i n f u s e d c i n n a m o n w a t e r, a l o n g w i t h v a n i l l a a n d c o n d e n s e d m i l k . Bring all ingredients to a boil, while slowly adding milk to rice. L o w e r t h e h e a t t o a l l o w r i c e t o c o o k s l o w l y. E v e r y s o o f t e n s t i r the rice in the pot. Continue to cook until rice is tender and thoroughly cooked.
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D EM S SAEI RNT D S ISHES