Ingredientes: 1/4 taza de aceite 1 1/2 tazas de arroz blanco 1/2 cebolla mediana, picada 2 – 3 jitomates chicos 2 dientes de ajo 3 1/4 taza de agua o caldo de pollo 1 taza de verdura congelada (chícharos, zanahorias, elotes o una combinación de estos (opcional) Sal al gusto Procedimiento: Limpia el arroz, quitándole […]
Continue ReadingIngredients: 1 4 – 5 lb. pork ham 6 slices sandwich ham, chopped 6 slice bacon, chopped 6 cgarlic cloves 10 black peppercorns 2 or 3 C. vinegar salt to taste 1/2 C. oil 3 C. water or as needed Preparation: With a large tined fork, pierce the ham and in each hole place a […]
Continue ReadingThis beef stew, the main course of our cooking class’s feast, is from the Tehuantepec region, and is characterized by the combination of sweet and savory flavors. A good beef stock, which the students in charge of this dish prepared, is essential. Ingredients for beef stock 1 lb. beef ribs 2 lb. boneless stewing beef […]
Continue ReadingI came up with this recipe when I was working a lot overtime. It was so nice to come home to a house smelling of good pozole. This recipe can be done over a regular stove — just cut cooking time down to three hours on low heat. Ingredients 2 pound pork sirloin roast — […]
Continue ReadingMexican Kitchen This salad has typical Mexican vegetables — calabacita (zucchini), chayote, corn and tomatoes — but the dressing could be used on any vegetable salad, such as a broccoli or bean salad, or a cobb-style salad. I prefer to lightly steam the calabacita and chayote so that they are crisp-tender, though many people leave […]
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