Central Recipes

Sweet Tamales – Serves 8

Sweet Tamales

Sweet Tamales

Ingredients:

  • 2 cups of corn dough
  • 1/3 cup of lard
  • 1/4 teaspoon of salt
  • 1 1/2 teaspoons of baking powder
  • 24 corn husks
  • 1/2 cup of sugar
  • 1/2 cup of raisins
  • 1/2 cup of strawberry syrup

Preparation:

  1. Soak corn husks in hot water to soften
  2. Beat the lard until fluffy
  3. Knead the corn dough with the salt, sugar and baking powder and gradually beat in the lard
  4. Mix the syrup with one cup of water and gradually add to the dough, beating to keep it light and then mix in the raisins
  5. Drain the corn husks thoroughly
  6. Place two tablespoons of dough down the center of the husk, wrap the sides over it and fold the ends
  7. Place Tamales in a steamer for one hour or until the dough comes away from the husk and eat hot

bbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbb

Chiles en Nogada (Chilies in walnut sauce) – Serves 6-8

Ingredients:

Chiles En Nogada

Chiles En Nogada

  • 900 grams of boneless pork
  • 1/2 onion, sliced
  • 2 cloves garlic, peeled
  • 1 tablespoon of salt, or to taste
  • 6 tablespoons of lard or the fat from the broth
  • 1/2 medium onion, finely chopped
  • 3 cloves garlic, peeled and finely chopped
  • The cooked meat (about 3 cups – note if you use more than 3 cups, you will need to increase the amounts of the other ingredients)
  • A molcajete (mortar and pestle)
  • 8 peppercorns
  • 5 whole cloves
  • 1/2 inch stick cinnamon
  • 3 heaping tablespoon of raisins
  • 2 tablespoons of blanched and slivered almonds
  • 2 heaping tablespoons of acitron or candied fruit, chopped
  • 2 teaspoons of salt, or to taste
  • 1 1/2 pounds of tomatoes, peeled and seeded
  • 1 pear, cored, peeled and chopped
  • 1 peach, pitted, peeled and chopped
  • 20-25 shelled walnuts
  • 1 small piece white bread without crust
  • 450 grams of queso fresco (fresh cheese)
  • 1 1/2 cups thick sour creme (or creme fraiche)
  • 1 1/2 tablespoons of sugar

Preparation:

  1. The Picadillo (mince):Cut the meat into large cubes. Put them into the pan with the onion, garlic, and salt and cover with cold water. Bring the meat to a boil, lower the flame and let it simmer until just tender – about 40-45 minutes. Do not over cook. Leave the meat to cool off in the broth.
  2. Strain the meat, reserving the broth, then shred or chop it finely and set it aside. Let the broth get completely cold and skim off the fat. Reserve the fat.
  3. Melt the lard and cook the onion and garlic, without browning, until they are soft.
  4. Add the meat and let it cook until it begins to brown.
  5. Crush the spices roughly in the molcajete and add them, with the rest of the ingredients to the meat mixture. (If you don’t have a molcajete, you can use the blunt end of a pestle to crush the spices in a bowl.) Cook the mixture a few moments longer.
  6. Add chopped peach and pear to the mixture.
  7. The Chilies:Put 6 chiles poblanos (and you MUST use this type of chili) straight into a fairly high flame or under a broiler and let the skin blister and burn. Turn the chiles from time to time so they do not get overcooked or burn right through.
  8. Wrap the chiles in a damp cloth or plastic bag and leave them for about 20 minutes. The burned skin will then flake off very easily and the flesh will become a little more cooked in the steam. Make a slit in the side of each chili and carefully remove the seeds and veins. Be careful to leave the top of the chili, the part around the base of the stem, intact. Rinse the chilies and pat them dry.
  9. Stuff the chilies with the picadillo until they are well filled out. Set them aside on paper towels.
  10. The Nogada (walnut sauce):The day before: Completely cover the walnuts with cold milk and leave them to soak overnight.
  11. On serving day: Blend the soaked walnuts, piece of crustless bread, fresh cheese, thick sour cream and sugar all together until smooth.

bbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbb

Ensalada de Nopales y Camarones (prawn and cactus salad) – Serves 4

Ingredients:

Ensalada De Nopales Y Camerones

Ensalada De Nopales Y Camerones

  • 3 ripe tomatoes, chopped
  • ½ medium red onion, diced
  • 1 jalapeno diced
  • ¼ cup of chopped coriander
  • 1 garlic clove minced
  • 1 cup extra virgin olive oil divided
  • 4 medium size fresh nopales
  • Salt and freshly ground pepper
  • 8 medium shrimp (about ½ pound) peeled and deveined with tails on
  • ¼ cup white vinegar
  • Lettuce leaves or corn tortillas for serving

Preparation:

  1. In a large bowl, mix the tomatoes, onion, jalapeno, and cilantro and set it aside.
  2. Preheat a ridged grill pan over a medium-high flame. In a medium bowl, combine the garlic and ½ cup of the extra virgin olive oil.
  3. Dip the nopales in the garlic oil to coat; season both sides with salt and pepper to taste, reserving garlic oil.
  4. Place the cactus on the hot grill and cook until limp (about 4 minutes on each side).
  5. When cool, cut the pads into ¼-inch thick strips and add to the tomato mixture.
  6. Dip the shrimp in the reserved garlic oil to coat and season.
  7. Grill for 3 minutes on each side, until firm and pink and add to the tomato and nopales mixture.
  8. Pour the vinegar and remaining ½ cup of extra virgin olive oil; toss to coat.
  9. Season with salt and pepper to taste and serve in a lettuce leaf or corn tortilla.

vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvv

Mole Negro (Black Mole) – Serves 20

Ingredients:

Mole Negro

Mole Negro

  • 1 turkey weighing 2kg
  • 900 gm meaty pork backbone
  • 5 tomatoes
  • 1 onion
  • 18 black chihuacle chilies
  • 9 mulato chilies
  • 2 tablets Mexican of drinking chocolate
  • 3 tablespoons of peanuts
  • 3 tablespoons of sesame seeds
  • 3 tablespoons of pecans
  • 3 tablespoons of almonds
  • 6 pitted prunes
  • 1 piece of stale french bread or hard roll
  • 1 dry tortilla
  • 6 cloves
  • 4 black peppercorns
  • 1 cinnamon stick
  • 1 teaspoon of oregano
  • 1 avocado leaf
  • chicken stock powder
  • salt to taste

Preparation:

  1. Cut turkey into serving pieces and boil with the onion and a little salt
  2. Cut the pork into pieces an boil separately in a small amount of salted water
  3. Toast the chilies on a griddle, devein, and reserve the seeds
  4. Soak the chilies in hot water then blend and fry in a little oil
  5. Toast the tortilla on the griddle and place the Chilhuacle seeds on top (the tortilla must be flipped often so remove and replace the seeds when flipping) both ingredients are ready when they are black
  6. Toast the same seeds, tomatoes and the avocado leaf
  7. Fry the pecans, peanuts,almonds,bread and spices then blend with the prunes and sesame seeds
  8. Fry with the tomatoes
  9. Add the chili mixture, 4 cups of broth from the turkey, the chocolate, cinnamon and oregano.
  10. Season to taste with stock powder and then add the turkey and pork
  11. Cook until thickened.

bbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbb

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




%d bloggers like this: