Tamales de Puerco – pork tamales
You will need:
32 corn husks – soaked in hot water for 1 hour
Masa
4 cups instant masa
2 teaspoon baking powder
½ teaspoon salt
2 1/2 cups chicken broth
1 cup vegetable shortening
Combine instant masa with baking powder and salt in a mixing bowl. Work in broth with a wooden spoon until a soft dough is formed. In a separate bowl, beat the shortening until soft, then beat into the corn meal. Keep beating until a small piece of dough placed on the surface of some water in a cup floats.
Pork Filling:
1 lb pork butt
1 medium onion
2 garlic cloves
2 cups water
1 bay leaf
8 peppercorns
Salt
Salsa:
8 dried Anaheim chilies, softened in 1 cup hot water for 45 minutes, then drained (reserve liquid)
Vegetable oil
1 tablespoon all purpose flour
1 8 oz can tomato sauce
1 teaspoon vinegar
¾ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon ground cumin
1/8 teaspoon garlic powder
Cut meat into small chunks and place in a large saucepan. Add water, onion, garlic, bay leaf, salt and peppercorns. Bring to a boil and simmer for about 1 hour. When cool, using two forks, shred pork and mix with salsa. Refrigerate overnight.
For salsa: Place drained and deseeded chilies in blender or food processor. Process until pureed. Rub through sieve to remove small pieces of peel. Heat oil in saucepan, add flour, stirring. Add tomato sauce, chilies, ½ cup of the reserved chili liquid, vinegar, salt, oregano, cumin and garlic powder. Stir over medium heat until sauce thickens.
To assemble tamale: place a spoonful of masa in the center of a soaked, drained corn husk. Put a tablespoon of the pork filling on top. Fold the sides of the husk into the center and the pointy end over the top. Wrap loosely with a piece of string. You can also tie off both ends of the tamale .
Mole Poblano
Mole sauce:
2 dried ancho chilies, stemmed and seeded
2 dried anaheim chilies, stemmed and seeded
2 dried chipotle chilies, stemmed and seeded
1/4 cup golden raisins
1/4 cup whole almonds
1 tablespoon whole black peppercorns
1 cinnamon stick, preferably Mexican, broken in pieces
1 tablespoon dried oregano, preferably Mexican
4 sprigs fresh thyme, leaves only
3 tablespoons extra-virgin olive oil
2 onions, sliced
3 cloves garlic, chopped
2 serrano peppers, stemmed and seeded
6 plum tomatoes, chopped
2 ounces bittersweet chocolate, preferably Mexican, chopped
1 whole chicken, cut into pieces or 12 chicken thighs
1 lemon, juiced
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
2 cups chicken stock
1 onion, thinly sliced
4 radishes, thinly sliced
1 lime, juiced
Cilantro leaves, for garnish
Cooked white rice, for serving
For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).
Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.
Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt. Mix well and serve with the chicken.
Serve over cooked white rice with the onion and radish salad. Garnish everything with cilantro leaves.
Recipes - Mexico
Nachos con Queso
1 pkg. non-fat tortillas
1 cup velveeta brand processed cheese (cubed)
1 small jar (8oz) medium hot salsa
Mix the velveeta cheese and salsa in a micro-proof bowl. Microwave on high heat for 1 minute, stir and repeat until the cheese mixture is smooth. Serve with tortilla chips.
Mexican Rice
1 cup uncooked rice
1 tbsp. oil
1 small onion (minced)
1/2 clove garlic (minced)
1/2 cup tomato sauce
1 tsp. salt
2 cups warm water
1 cup frozen peas
1 red pimento
1. Heat oil in frying pan on medium heat until hot. Add rice and saute until light brown. Stir occasionally.
2. Add onion, garlic, tomato sauce and salt. Stir to blend.
3. Add warm water and peas. Cover tightly and simmer for 20 minutes.
4. Add chopped pimento just before placing rice in warmed serving dish.
Flautas
1 lb ground lean beef
1 pkg. taco seasoning
lettuce, shredded
tomatoes, chopped
cheddar cheese, grated
sour cream
black olives
1-2 6" flour tortillas per person
optional: jalapenos, guacamole, refried beans
1. In a frying pan, over medium heat, saute ground beef until lightly brown. Drain off fat.
2. Add taco seasoning mix and 1/4 cup water and stir . Cook for 5 minutes, stirring occasionally. Keep warm.
3. Shred lettuce, chop tomato and black olives.
4. Heat tortillas in microwave for 20 seconds per tortilla, or warm in ungreased frying pan for 30 seconds on each side..
5. Place 3-4 tbsp. of meat mixture in center of each tortilla. Cover with toppings and roll up. Serve at once with dabs of sour cream and guacamole.
Flan
Caramel
1 cup sugar
1/4 cup boiling water
Custard
8 oz cream cheese
1 can sweetened condensed milk
2 eggs
1 cup milk
1. To make caramel, heat sugar in heavy skillet over low heat. Stir constantly until sugar is melted and turns light brown. Watchpoint: caramel is very hot and can easily burn.
2. Remove pan from heat. Add water very slowly.
3. Pour into 1 1/2 quart glass pie dish. Turn casserole to spread caramel evenly.
4. Combine ingredients for custard in a blender.
5. Pourl over caramel and place casserole in pan of hot water (bain marie).
7. Bake in 325 oven for 1 hour or until set in center. Replace water in pan if necessary.
8. Chill overnight. Run knife around edge. Unmold on large round platter.
Mexican Wedding Cakes
1 cup butter, softened
3/4 cup confectioner's sugar
2 tsp. vanilla
2 cups flour
1 cup finely chopped walnuts or pecans
powdered sugar
1. In a large bowl, cream butter and powdered sugar. Stir in vanilla and 1 tbsp. water.
2. In another bowl, mix flour and nuts together. Add to butter mixture.
3. Shape into small balls.
4. Place on ungreased cookie sheet.
5. Bake in 300 oven for 20 mins.
6. Roll in confectioners sugar.
Makes 2 1/2 dozen
Fresh Tomato Salsa
3 medium tomatoes, seeded and chopped
1/2 cup sliced green onions
1/2 cup chopped green bell pepper
2 tablespooons lime juice
2 tablespoons fresh cilantro
1 tablespoon chopped jalapeno chilies
1/2 tsp salt
3 cloves garlic (or 1 teaspoon)
Mix together all ingredients. Place in dish and serve with tortilla chips, crackers or vegetables.
Flan (a Columbian recipe – sturdier than the Spanish or French version
6 tablespoons sugar
8 oz cream cheese, softened
1 can sweetened condensed milk
2 eggs
1 cup milk
Melt the sugar slowly over low heat. Do Not Stir. When it turns a caramel color, quickly pour it into an 8” pan and swirl to cover the bottom. Do not touch the caramel, it will burn you badly.
Mix the cream cheese, condensed milk, eggs and milk in a blender. Pour on top of the caramel.
Place the 8” pan into another pan that is at least 4” wider and comes at least 2” up the sides of the inserted pan. Fill the bottom pan with hot water. This is called a “water bath” or what the French call “au Bain Marie” Bake at 350°F for 1 hour. Cool completely and invert just before serving.
Chiles Rellenos
12 pieces (3”x1”x1/2”) Monetery Jack cheese
12 Poblano chilies, clean out the inside (wear gloves!!)
2 eggs
½ teaspoon salt
Flour
¼ cup water
Oil (1 ½” for deep frying)
Roast the chilies on an electric burner set to medium until the skin begins to “char”. Put the chilies into a paper bag and let them “sweat” until the skins easily peel. Push the cheese carefully into the chilies, making sure the cheese is completely inside the chili.
In a medium bowl, beat the eggs with the salt and the water. Add enough flour to give a consistency of pancake batter. Dip the chilies in the batter and fry in hot oil for 5 to 6 minutes or until golden brown.
Serve with Mexican Tomato Sauce
16 oz can tomatoes
½ medium onion in large chunks
2 cloves garlic
¼ cup cilantro
¾ cup chicken broth
Put all ingredients in the blender and liquefy. Put in a saucepan and cook uncovered over medium heat until sauce has thickened.
Benuelos
2 cups unsifted flour
2 tablespoons sugar
½ teaspoon salt
2 eggs
6 tablespoons milk
2 tablespoons butter (melted)
Put the flour, sugar and salt in a medium mixing bowl. In a small bowl mix together the eggs, milk and butter.
Add egg mixture to flour mixture. Stir until you must use your hands.
Coat your hands with flour and knead dough on a floured surface for 3 minutes. Shape into 24 small balls.
Roll out to a thin, round cookie shape. Deep fry 1 or two at a time at 375°F for 2-3 minutes. Dip in sugar/cinnamon mixture.
Enchiladas de Queso
(Cheese Enchiladas)
12 corn tortillas
¼ cup vegetable oil
12 oz Cheddar and Jack cheese (2 cups, shredded)
1 green onion
Salsa de Chile en Polvo:
3 tablespoons vegetable oil
2 tablespoons all purpose flour
¼ cup mild chili pepper
1 cup beef broth
2 cans tomato puree
½ teaspoon oregano
¼ teaspoon cumin
¼ teaspoon garlic powder
For salsa (sauce): Heat oil in saucepan. Stir in flour and cook 1 minute. Stir in chili powder. Add beef broth, tomato puree, oregano, cumin and garlic powder. Simmer 15 minutes.
To assemble enchiladas:
Heat ¼ cup vegetable oil in skillet. With tongs, carefully place one tortilla at a time in the hot oil to soften (3-5 seconds) Drain on paper towels. Immediately dip into sauce, removing at once. Place tortilla on a plate and arrange some of the cheese in a strip just below the center. Sprinkle with green onions. Roll up tightly and place, seam side down in an 11x8” glass dish. Bake 15-20 minutes in a preheated 350°F oven. Garnish with green onions and serve at once.
Refried Beans
2 cups dried pinto beans
Hot water
1 small onion
2 cloves garlic
1 tablespoon lard or bacon drippings
Salt (add at end or beans will be tough)
To refry:
1 tablespoon lard, vegetable oil or bacon drippings
Salt
Chili powder
Sort beans and rinse. Place beans in a large saucepan. Add hot water to cover. Let stand overnight, or at least 8 hours. Drain beans.
Rinse, then cover with fresh hot water. Bring to a boil. Add onions and garlic NO Salt at this point. Cover and simmer gently for 2 hours. Add lard or bacon drippings and cook 2 to 4 hours longer or until beans are very tender.
Salt to taste during last hour of cooking.
To refry beans:
Mash cooked beans with a potato masher or large spoon. Melt lard or bacon drippings in large skillet, add beans and fry until fairly dry. Add chili powder to taste if desired.