Although 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 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 ReadingGalletas de la Bisabuela, Chambergos: Ingredientes: Galletas 500 grs. de harina 125 grs. de azúcar 4 yemas 3 barritas de mantequilla (250 grs.) Cobertura 3 claras 1 cucharada de harina 4 cucharadas de azúcar 1 cucharada de agua 1/2 limón (el jugo) 2 cucharadas de azúcar pintada del color que se quiera Procedimiento: […]
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Paleterías – ice pop shops – have some of the most attractively displayed items in México: frozen pops, made from crushed fresh fruit. Lined up according to flavor, they present a spectrum of colors, from the creamy white of the guanabana to the bright pink of the watermelon. Use any tropical fruit available, and don’t worry about removing […]
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