A traditional dish served for comida or supper at large family gatherings. Ingredients: 1 kilo of hominy (large kernel white corn available in Mexican markets or canned in your local supermarket) 2 kilos pork leg 4 clean pork bones 3 chilacate peppers 1 head of garlic 6 quarts of water 1 head iceberg lettuce, washed and cut […]
Continue ReadingIngredientes: 6 calabacitas tiernas lavadas 6 tiras de tocino ahumado 2 cucharaditas de mantequilla 1-1/2 tazas de queso chihuahua, manchego, o gouda rallado 1 taza de crema 1 cucharadita de aceite 3 cucharaditas de harina sal y pimienta al gusto 1 cucharadita de ajo en polvo Preparación: Se pica en cuadritos el tocino y se […]
Continue ReadingIngredients: 1/2 C. oil 1 kilo pork shank, cleaned and cut into 1/2 inch cubes 10 small chilacate peppers 5 small tomatoes 2 bay leaves 4 whole peppercorns 1/2 C. vinegar 1 clove garlic salt 40 tortillas Preparation: Place the oil in a pressure cooker and add the meat. Brown the meat for approximately 10 […]
Continue ReadingIngredients: 18 “maria” cookies (can be found in the specialty foods section of your supermarket or local hispanic market. Vanilla wafers may be substituted.) 1/2 stick butte or margarine, melted a bit of milk 1 C. chopped pcans 1 C. chopped dates 5 eggs 1 can of sweetened condensed milk (397 grs.) 1 tsp. vainilla […]
Continue ReadingIngredients: 2 C. rice 1 C. sugar 1 C. sweetened condensed Milk 2 qts. whole Milk 2″ stick cinnamon 1 Tbsp. Vanilla Preparation: In a medium saucepan place the cinnamon stick, add the milk and bring to a boil. Add the rice, lower the flame and simmer covered 15 minutes. Add the sugar and condensed […]
Continue ReadingChiles rellenos — poblano peppers stuffed with cheese, covered with beaten egg whites and fried — are a perennial Mexican favorite. They are served in a savory tomato broth. Ingredients 2 cups oil 8 poblano peppers 3 cups grated Manchego, Chihuahua, Gouda or farmer’s cheese 5 eggs, separated 4 small tomatoes or 2 large tomatoes […]
Continue ReadingWhen preparing cactus (nopal) paddles, make sure you wear gloves to avoid the agüates or tiny thorns. Use a potato peeler or small paring knife to remove them. Ingredients: 12 tender cactus (nopal) paddles 3 C. water 6 slices of Manchego or Panela cheese 1/4 onion, thinly sliced lengthwise 1 clove garlic Salt to taste 1/2 C. […]
Continue ReadingIngredients: 6 medium zucchini squash, washed and trimmed 6 strips smoked bacon 2 tsp. butter 1 1/2 C. grated Chihuahua, Manchego or Gouda cheese 1 C. cream 1 tsp. oil 3 tsp. all purpose flour 1 tsp. garlic powder Salt and pepper to taste Additional butter for greasing Preparation: Dice bacon and fry until crisp. […]
Continue ReadingUnlike the Americanized version, these Enchiladas are not baked, but served freshly made on the spot. In Mexico we buy special tortillas which are made thinner in order to absorb less oil and not break when being rolled. If you can’t get thin tortillas, don’t worry, the regular ones (corn, of course) will work just […]
Continue ReadingThe addition of poblano peppers to this seemingly simple soup turns it into a masterpiece. Ingredients: 1/2 kilo of carrots, washed, peeled and chopped 1/2 onion, cut in thin wedges 1 poblano pepper washed and cut in strips 1 C. cream 3 Tbsp. butter 2 tsp.. chicken broth Salt and pepper Crackers Watercress leaves […]
Continue Reading