Ingredients: 5 large Beefsteak tomatoes or 10 plum tomatoes, roasted 2 poblano peppers, roasted and thinly sliced 1/2 onion, sliced lengthwise 4 Tbsp. oil Salt to taste Preparation: Grind the tomatoes in a blender, add salt to taste, set aside. In a skilet, heat oil then fry onion and peppers until onions are soft. Add […]
Continue ReadingThese are Great Grandma’s Pecan Balls: Ingredients: Cookie 1 C. plus 2 tsp. flour 1/2 C. plus 2 tsp. butter 1/4 C. plus 1 Tbsp. sugar 3 Tbsp. plus 1 tsp. ground pecans 1/2 C. chopped pecans Topping 1/2 C. powdered sugar Preparation: Mix first four ingredients together, form this mixture into small […]
Continue ReadingIngredients: 3/4 C. plus 1 Tbsp. plus 1 tsp. butter 3 eggs 2 tsps. sugar 1 1/2 tsps. salt 3/4 C. plus 1 Tbsp. plus 1 tsp. rice flour 2 tsps. baking powder 3 oz. farmer’s cheese 1 lb. grated zucchini or, the kernels from 7 ears of corn ground in a blender with a […]
Continue ReadingThe Mexican trout farms in the mountains outside Atlixco have open air restaurants that are crowded with families getting out of the city on weekends. The menus feature trucha empapelada, or en papillote, with a variety of seasonings. This version of Mexican trout with sesame seeds in parchment paper is delicious and unusual. Ingredients 4 whole small […]
Continue ReadingAlthough undoubtedly made without chile in their native Cornwall, these tasty, filling meat pies have been mexicanized in translation, usually with the addition of serrano chiles, either canned in vinaigrette or fresh. Some cooks incorporate cream cheese into the dough, but the filling is so rich, the pastes do nicely without the extra fat and calories. Ingredients: […]
Continue ReadingChilaquiles is a good way to use up left over tortillas. Like all great, simple recipes, this one probably came about when something quick and filling was needed but only the most basic ingredients were available. This dish makes a wonderful breakfast or first course before a light entreé. Ingredients: 8 corn tortillas (preferably bought […]
Continue ReadingIngredients: 1/2 kilo peruvian beans (pinto beans make a decent substitute) 2 qts. water 1 C. oil 1 onion, finely chopped 1 chipotle pepper, chopped finely ro ground with a little water (optional) Salt to taste Preparation: Bring the 2 qts. of water to a boil in a pressure cooker, stock pot or bean pot. […]
Continue ReadingIngredients: 2 C. sugar 1 can of evaported milk 4 cans sweetened condensed milk 18 egg yolks 50 ml. vanilla extract Preparation: Pre-heat the oven to 175° C Place the sugar in a small saucepan with 3 tablespoons of water, cook over a low flame until the sugar melts. Once it becomes caramel colored, […]
Continue ReadingIngredients: 1 1/2 C.butter (4 sticks) 8 Tbsp. unsweetened cocoa powder 4 eggs 2 C. sugar 2 tsps. vanilla 2 C. flour 2 tsps. baking powder 1 pinch baking soda 1 pinch salt 1 C. chopped pecans milk Powdered sugar Preparation: In a small saucepan, melt the butter and add the cocoa one tablespoon at […]
Continue ReadingJamaica flowers give this dish a delightful tangy flavor, making it a perfect accompaniment for any palin meat dish. Ingredients: 3 Tbsp. plus 1 tsp. unflavored, powdered gelatin 1/4 C. jamaica flowers 1 C. red wine 1 1/2 C. sugar 1 qt. water 3 drops red food coloring Preparation: Soften the gelatin in 1 cup […]
Continue Reading