It is customary for Mexican cooks to save the seeds they remove from dried chiles and store them, mixing several varieties in the same jar. This traditional recipe from El Bajio restaurant in Mexico City may be made with either boneless pork leg or beef shanks. Ingredients: 2 pounds cut-up boneless pork leg or beef […]
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 ReadingIngredients: 1 large round of garlic bread (shepherds bread may be substituted) 1 tsp. butter 150 grs. (2/3 C.) crumbled roquefort cheese 190 grs. (7 oz.) cream cheese, cubed 150 grs. (5 oz.) Manchego cheese, shredded (Monterrey Jack may be substituted) 1 clove garlic, minced 2 Tbsp. sour cream 1 jigger tequila 1/2 tsp. pureed […]
Continue ReadingIngredients: 4 C. cooked rice mixed with 2 Tbsp. butter 2 C. sliced mushrooms 1/4 of a medium onion, diced 3 Tbsp. butter 1 Tbsp. chicken consommé 1 Tbsp. fresh parsley, chopped 1 sprig of fresh oregano or 1/2 tsp. dried 3 Tbsp. soy sauce 1/2 tsp. mustard 3 Tbsp. brandy 4 Tbsp. sour cream […]
Continue ReadingA very light coating of olive oil is just enough to adhere the pistachiocrust mixture to the chicken without using egg. This contemporary Mexican recipe is also a nice preparation for fish filets. Baking eliminates a lot of fat and calories. Place it on a torta roll spread with refried beans and top with avocado, […]
Continue ReadingIngredientes: 2 tazas de frijoles cocidos 1/3 taza de agua o del caldo en que se cocieron los frijoles 1/4 taza de aceite 8 tortillas de maíz 3/4 taza de queso fresco o manchego 3 cucharadas de cebolla picada 1 ó 2 chiles de árbol tatemados directamente en el fuego (opcional) 1/2 taza de crema […]
Continue ReadingIngredientes: 1/2 taza de aceite 1 kilo de pierna de puerco lavada y cortada en cuadritos pequeños 10 chiles chilacates chicos 5 jitomates pequeños 2 hojas de laurel 4 pimientas enteras 1/2 taza de vinagre 1 diente de ajo y sal al gusto 60 tortillas de maíz Preparación: Se pone el aceite en la olla […]
Continue ReadingIngredientes: 1 kilo de maíz precocido (lo venden en el supermercado en paquetes de plástico o en latas) 2 kilos de pierna de cerdo 4 huesos de puerco, limpios 3 chiles chilacates 1 cabeza de ajo 6 litros de agua 1 lechuga limpia, desinfectada y cortada en tiritas 1 manojo de rébanos limpios, desinfectados y […]
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