Recipes

Recipes 2017 AGUA DE PEPINO Cucumber Agua Fresca (yields 67 fl oz/2 l) 8 cups (67 fl oz/2 l) water 1 medium size cucumber, peeled and coarsely sliced ½ cup sugar ½ cup lime juice Put 1 cup of water in a blender container with sliced cucumber, lime juice and sugar and blend. Strain the cucumber juice of its seeds into a large pitcher. Chill before serving.


ENFRIJOLADAS

Tortillas dipped in bean sauce 2 cups (1 lb/500 g) frijoles de la olla with their liquid 3 avocado leaves 2 chiles de árbol 1 tablespoon oil 1 tablespoon onion Salt to taste Oil for frying 12 corn tortillas ½ cup (4 fl oz/125 ml) thick cream 3 oz (100 g) crumbled queso fresco

In a blender, purée the frijoles de la olla with their liquid, chiles and roasted avocado leaves. The mixture should be the consistency of a sauce; if too thick, add water.

Heat the oil in a skillet and brown the chopped onion slightly. Add the puréed beans and simmer for 2 minutes. Add salt to taste.

Heat ½ in (1 cm) oil in a skillet and fry each tortilla briefly (about 10 seconds) on both sides. Immerse the tortilla in the bean purée and fold it in half, then in half again to form a triangle. Transfer to a plate, spoon on a little cream and sprinkle with cheese. Garnish with the onion slices.


Amarillo Mole

3 guajillo chiles, stems and seeds removed 1 ancho chile, stems and seeds removed Boiling water 1 small onion, unpeeled 2 garlic cloves, unpeeled 1 large, hard green tomato 3 large tomatillos, with husks 5 whole black peppercorns, ground 2 whole cloves 2 tablespoons lard (preferably homemade), or vegetable oil Salt 2 tablespoons fresh masa or 2 teaspoons masa harina mixed with 2 tablespoons of water

Rinse the chiles under cold running water and shake off the excess, but do not dry. Set a griddle or cast-iron skillet over moderately-high heat until a drop of water sizzles on contact. Place the chiles, a few at a time, on the griddle and let them heat, turning occasionally with tongs, just until the water evaporates and the chiles are fragrant. Allow between 30 to 45 seconds for the ancho, slightly less for guajillos (which are very thin-skinned). The chiles should just become dry, hot and aromatic; do not allow them to start really roasting or they will have a terrible scorched flavor. Remove from the griddle as they are done and place in a small bowl. Cover generously with boiling water and let soak for at least 20 minutes. Drain the soaked chiles and reserve. While the chiles soak, prepare the vegetables, one kind at a time. Set a heavy ungreased griddle or cast-iron skillet over moderately-low heat until a drop of water sizzles on contact. Place the unpeeled onion and garlic cloves on the griddle and cook, turning frequently, until somewhat softened, 15 to 20 minutes for the onion, and 8 minutes for the garlic cloves. Remove the onion and garlic from the griddle; when cool enough to handle, peel them over a bowl to catch the juices. Place the tomato on the griddle, stem end down. (Started this way it will lose less juice.) Cook, turning frequently, until the skin is blackened and blistered all over, 15 to 20 minutes. Transfer to a bowl that will hold the juices. At the same time, roast the tomatillos in their husks, turning frequently to guard against scorching, until they are lightly softened all over, 10 to 15 minutes. Handle them delicately so as not to squeeze them and pierce the skins. Carefully transfer them to a bowl to catch the juices. When cool enough to handle, peel the tomato and remove the husks from the tomatillos. Put the vegetables in a blender with the drained chiles and ground spices and blend until smooth, about 3 minutes on high. With a wooden spoon, force the puree through a medium-mesh sieve into a bowl. In a medium saucepan, heat the lard over moderate heat until rippling. Add the puree, cover and cook for 10 minutes, stirring occasionally. Stir in 1 teaspoon of salt. In a small bowl, mix the masa with 1/2 cup water and whisk into the sauce. Bring to a simmer and cook, whisking constantly, until the sauce is somewhat thickened and the flavors well blended, about 15 minutes.


Vanilla Pudding (6 portions) 2 cups (16 fl oz/½ l) milk 3 tablespoons sugar 2 in (5 cm) cinnamon stick 2 tablespoons cornstarch ¼ cup (2 fl oz/62.5 ml) cold water 5 peeled almonds, finely chopped 3 egg yolks Boil the milk with the sugar and cinnamon stick in a saucepan over low heat. Dissolve the cornstarch in ¼ cup of cold water and slowly add it to the hot milk. Stir constantly until it thickens. Add the chopped almonds. Just before turning off the stove, add the egg yolks. Beat vigorously so they completely combine with the milk mixture. Serve on individual saucers

CHILES JALAPEÑOS RELLENOS DE QUESO Y CREMA

CHILES 12 large chiles jalapeños, cleaned and seeded, veins removed water sufficient to cook chiles ¼ cup lime juice 1 teaspoon salt Cover the chiles with sufficient water, and bring to a boil with lime juice and salt. Cook for 15 minutes or until chiles are soft.

How to clean jalapeño chiles We recommend using the large and fat chiles. Place the chile on a chopping board, always making sure that the stem is pointing upwards. With the point of a paring knife make a cut in a form of a ” T” . Carefully remove the seeds and veins, using a tea spoon. If you are very sensitive to chiles´ heat, wear rubber gloves.

How to clean poblano chiles To remove the skin first we roast them over a low heat flame. Then place them in a damp cloth or in a plastic bag. After peeling the chiles, make a slit cut lenghtwise in each one, remove seeds and veins with your fingers. Once the chiles are ready we start stuffing them with the filling using a spoon.

RELLENO 200 grs queso fresco, cut into strips 250 ml crema 12 epazote leaves Stuff the chiles with the cheese and an epazote leaf. Make sure they are not overstuffed and that they can be closed. Place them in a sauce pan, pour in the cream and cook until the cream bubbles and cheese melts. Serve immediately