Ingredients: 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 Reading(In English) DESAYUNO Un Desayuno Navideño con Mucho Color BEBIDAS Atardecer Tequilero BOTANAS Fondeu de Queso al Tequila PLATILLOS PRINCIPALES Tamales de Espinaca con Queso Pozole Mole Cochinita Pibil Pechugas Navideñas Birria Pierna al Horno PARE ACOMPAÑAR Sopa de Arroz Roja Frijoles Refritos PAN Mochos Rosca de Reyes SALSAS Salsa Mexicana Salsa Jalapeño “Super Mex” POSTRES Buñuelos Pay de […]
Continue Reading(En Español) An Introduction to this Section. BREAKFAST A Colorful Christmas Morning REFRESHMENTS Tequila Sunset BOTANAS Cheese Fondue with Tequila MAIN DISHES Spinach Tamales Pozole Mole Cochinita Pibil Christmas Breasts Birria Baked Ham Pavo al Vapor en Recado Colorado: Steamed Turkey in Achiote Sauce Pavo al Horno Estilo Chihuahua: Chihuahua-Style Roast Turkey Pechuga de Pavo […]
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 Reading