En esta receta, la cazuela en la que se hornea el kebe es poco profunda como una charola. El platillo es similar a un rollo de carne hecho de carne de cordero. Su capa exterior forma una corteza para sostener el relleno de carne y piñones. También se sirve con jocoque, para el cual un […]
Continue ReadingMilpa means “cornfield,” and this soup incorporates not only corn, but a medley of other Tlaxcalan produce abundant at this time of year. Although fresh nopales are preferable, they are available canned in north-of-the-border supermarkets. This can be served as a first course at dinner, or makes an ideal autumn lunch or light supper, accompanied by a salad […]
Continue ReadingCharola is the Spanish word for a tray or, in this case, the pan in which the kibbeh is baked. It is something like a meat loaf made with lamb, with the outer layers forming a crust to hold the meat and pine nut filling. It is always served with jocoque, for which a thick, natural yogurt is […]
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 ReadingWe had been told to look for this by friends who had been to the Isthmus, and it proved to be a good tip. It is very different from the usual north-of-the-border concept of cornbread, since it is made with ground corn rather than corn flour and has a unique consistency. The bread we bought […]
Continue ReadingHorchata is one of the most common table drinks in Mexico, usually served in pitchers to accompany the main meal, and is classified as an agua, like many Mexican fruit drinks. In some areas, horchata is made with dried melon seeds instead of rice. The following recipe is adapted from Adela Fernandez’ La Cocina Tradicional Mexicana. […]
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Cooking and draining the chorizo separately before mixing with the rice cuts down considerably on fat, and adding vegetables ups both fiber and flavor. Feel free to add other vegetables you have on hand, or to swap out the rice for cooked quinoa. Ingredients: 4 large artichokes, cleaned, steamed, and chokes removed, stems trimmed 2 […]
Continue ReadingThis is an adaptation of a recipe provided by Gladys Zavaleta Ruiz in her collection, Cocina con Amaranto. Served with a salad, it makes a fine light supper, and is a good example of the many vegetarian main dishes that can be prepared with amaranth. Ingredients 2 lbs. potaoes, boiled 1/4 lb. manchego, chihuahua or […]
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In the northern and central parts of the state, southern Puebla is called ” tierra caliente” — hot land — although it can get chilly in winter, especially in the mountains. Most pozole is made with hominy-like corn kernels that have been dried then soaked, but this one is made with fresh corn, called elote, thus giving rise […]
Continue ReadingThe days of soaking hominy kernels – cacahuazintle – in calcified water and peeling each one individually are fading fast, thanks to the pre-cleaned hominy that comes in packages in the refrigerated food section of even small neighborhood supermarkets. If you don’t live near a market that sells Mexican maiz para pozole, you can substitute canned hominy. There […]
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