CHIPOTLE SALSA
(Salsa de Chipotle)
Ingredients:
1 large tomato
5 tomatillos
chipotle chili as desired
1 onion, finely diced
1 clove of garlic
1 teaspoon of vinegar
oil
salt
Procedure:
Boil the tomatillos and the chilis in a cup of water for 15 minutes.
Liquify the chilis, the tomatoes, the tomatillos, the garlic and add the vinegar. Strain.
Fry the onion; add the above mixture and cook 10 minutes more, stirring constantly. Add salt and serve with warm tortillas.
Often served with queso añejo sprinkled on top (Romano cheese or dry or aged ricotta may be substituted).
CHILIS IN VINEGAR
(Chiles en Vinagre)
Ingredients:
10 chiles cuaresmeños cut into strips (rajas)
10 serrano chilis cut into strips (rajas)
3 carrots peeled and cut
1 handful of green onions, without the tail (or stem)
3 garlic cloves cut in half
1/2 cup of sliced green beans
1/2 cup of nopales
1/2 cauliflower cut into florettes
1 cup of vinegar
any one or a combination of the following spices: oregano, cilantro, mint, epazote or parsley
oil
salt
Procedure:
Lightly fry all the vegetables together in oil.
Add a cup of water, sat and the spices. Let boil for 5 minutes and add the vinegar. Let cool.
Serve or jar.
CHILIS IN ESCABECHE
(Chiles en Escabeche)
Ingredients:
6 poblano chiles (poblano peppers)
oil
Escabeche:
1/2 cup of vinegar
1 red onion, thinly sliced
5 cloves of garlic, halved
1 carrot thinly sliced
salt
Filling:
2 cups of cooked beans
3 oz. of sausage
1 medium, peeled, chopped tomato
1 white onion, finely chopped
1 piece of queso añejo (Romano or dry Ricotta Cheese, cheese may be substituted)
1/2 lb. of panela, cut into chunks
12 leaves of romaine lettuce
3 soup spoons of oil
Procedure:
Toast the chiles (peppers) and clean them. Put them in hot oil in a frying pan and cover them so they "sweat" for 5 minutes. Take them out and drain them.
To make the escabeche or pickle sauce, fry the garlic and red onion together, add the carrot, the vinegar and two table spoons of water. Add salt and boil on low flame for two minutes. Drain.
For the filling, mash the beans in the same juice they were cooked in. Peel and break up the sausage and fry for 5 minutes. Drain. Fry the chopped white onion in the same grease and add to the tomato. Season. Add the mashed beans and the sausage. Continue frying, stirring so that it doesn't stick to the frying pan. When it thickens, turn off the flame. Let cool a little and add the queso añejo.
Open the chilis on one side. Take out the veins and seeds and fill them with the beans.
Place the chilis on lettuce leaves dressed with vinegar. Place a chunk of panela on each chile and dress them with the escabeche.
PASILLA SALSA
(Salsa de Pasilla)
Ingredients:
5 pasilla chilis (chiles pasilla)
5 cloves of garlic
1 chunk of queso fresco (farmer's cheese may be substituted)
salt
Procedure:
Hollow out, toast and soak the chilis.
In a molcajete, grind up the garlic and the chili in the water in which the chilis were soaked. (A molcajete is a rough-surfaced mortar - usually made of volcanic rock - for grinding up spices and vegetables.) Add salt.
Serve with queso fresco sprinkled on top.
CAMPECHANO STYLE SHRIMPS
Ingredients:
3 tablespoons oil
2 garlic cloves
¼ onion
6 boiled and strained tomatoes
1 ½ cups boiling fish soup
2 potatoes, plucked, cooked and chopped
3 tablespoons chopped cilantro
½ kg. plucked shrimps
Procedure:
Fry the garlic, the onion and the tomatoes at the oil, add the fish soup, the potatoes and the cilantro.
Cook for five minutes with a short flame. Add the shrimps to the sauce and cook for other 5 minutes.
GREEN LIME STYLE SHRIMPS
Ingredients:
6 giant shrimps
1 plucked lime in slices
30 grs. of butter
2 tabespoons of cambray onion chopped on very little pieces
1/3 cup of sour cream
1/8 small salt teespoon
1 mite of pepper
Procedure:
Clean the shrimps, put them on the butter with the onion, salt and pepper.
Add the lime slices, fry for other few minutes and take them off the flame. Add the sour cream and serve.
DESSERTS
CAJETA DE MANGO
Ingredients:
6 manila mangos peeled and diced
1/2 cup of ground almonds or peanuts
1 tablespoon of raisins
1 cup of sugar
Procedure:
Boil the sugar in a cup of water and when it is thickened and sticky, add the nuts and mangos.
Continue boiling, stirring constantly. When the liquid thickens, empty into a serving dish and garnish with raisins. Refrigerate.
CAJETA QUEMADA
Ingredients:
8 cups of milk
4 cups of sugar
1/2 teaspoon of baking soda
Procedure:
Mix 6 cups of milk with the baking soda. Heat until boiling and remove from heat.
In a pot, mix 2 cups of milk with the sugar. Boil on low flame until the mixture begins to thicken and turn darker.
Pour into the pot the 6 cups of milk with the baking soda. Continue boiling, stirring constantly, until you can see the bottom of the pot.
Let chill. Serve in a glass vessel.
NATILLA
Ingredients:
4 egg yolks
2 tablespoons of flour
3/4 cup of sugar
1 tablespoon of vanilla extract
6 cups of milk
1 tablespoon of raisins
Procedure:
Mix the egg yolks with the sugar, flour and milk. Add the vanilla extract and start to cook the mix, stirring constantly, until the liquid is thick enough that you can see the bottom of the pot when stirring. Remove from heat.
Garnish with raisins.
this dessert recipes are actually very nice im trying to find the one of the flan napolitano its the best of the best but i dont remeber very well how to make it is very triky and a little hard but its worthy.
ill keep updating this thing.
Imagination is better than knowledge, Because Knowledge is finite. (Albert Einstein)
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GW Recipe Thread/General food stuff thread.