El Tesorito

Pierna Mechada

2008-07-07T16:45:00.000-07:00

to be translated into english soon, i'm having some problems reading the recipe out of the book so some of the words may be completely incorrect. please bear with me. you won't regret it!

3 cabezas de ajos
2 cucharaditos de comino
1 cucharada de oregano
3 hojas de laurel
jugo de limon 405
polvo de pimienta
sal
3 ecbollas picadas
1 bandeja de bacon
1 manojo de culantro
vinagre y vino tinto
10 o 12 chorizos rojos
1 pruno de alcapanas
tiras de chile pimienta rojo
acetunas
consume de pollo

__?__ esto se pone en la pierna y se hacer agujeros para poner parte de los ingredientes

Coquito

2008-07-07T16:38:00.000-07:00

1 lata de crema de coca
1 lata de leche condensada
1 lata de leche evaporada
2 huevos
canela molida

2 minutos batir en la licuadora
Nota: Si de desea ponerle licor al gusta

1 can cream of coconut
1 can condensed milk
1 can evaporated milk
2 eggs
ground cinnamon

Beat for two minutes in a blender
Note: If you'd like add liquor

Cucumber Soup

2008-07-07T15:55:00.000-07:00

4 servings

1 tablespoon vegetable oil
1 pound hydroponic cucumbers or small, pickling cucumbers (peel if waxed), chopped
1 medium onion, chopped
1 medium red bell pepper, chopped
3 cups low sodium chicken broth (remove fat)
ground pepper to taste
small amount of salt (optional)
¼ cup plain, nonfat yogurt
1 tablespoon chopped fresh parsley

1. In a large saucepan, warm the oil over medium heat. Add the cucumbers, onion, and red pepper. Cook until all the vegetables are tender, about 15 minutes. Stir in the chicken broth and simmer for 10 minutes, stirring occasionally. Remove from heat.

2. In a blender or food processor, puree the soup until very smooth and then return it to the saucepan. Bring to a simmer and season to taste with salt (optional) and pepper. Serve hot, topped with a tablespoon of yogurt and sprinkling of parsley.

Serve with garlic shrimp and rice.

Mixtas

2008-07-07T13:36:00.000-07:00

Family recipe, number one!

Bratwurst
a head of Cabbage
Guacamole (recipe here)
Tortillas
Vinegar
Oregano

1. Boil bratwurst (preferably in one part water, one part beer) and then grill
2. Boil shredded cabbage until cooked through, drain
3. Once you drain the cooked cabbage add 1-2 Tablespoons of vinegar, 1 Tbsp oregano and some salt.
4. Place a handful of shredded cabbage on your tortilla, a few spoonfuls of guacamole, and top it off with your grilled bratwurst.

Note: This recipe gets VERY messy. It might be a little runny because of the cabbage, but just be sure to drain the cabbage as best you can.

Enjoy!

Rellenitos de Platano

2008-07-07T13:02:00.000-07:00

INGREDIENTS

6 plantains, peeled and broken into chunks
1 (16 ounce) can refried black beans
1 tablespoon white sugar
1 teaspoon salt
1 quart oil for frying

DIRECTIONS

1. Place the plantains in water to cover in a large pot. Bring to a boil, then reduce heat and simmer until tender, 15 minutes. Drain and mash.
2. In a small saucepan over low heat, heat the refried beans. Stir in the sugar and salt. Remove from heat.
3. To make the rellenitos, form a palm-sized amount of mashed plantains into a ball; flatten and place about a teaspoon of the bean mixture in the middle; then mold the sides of the plantain around the beans, making an egg-shaped ball.
4. Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C), or until a small amount of batter sizzles and browns in the oil. Fry rellenitos in oil until browned. Drain on paper towels.

Chuchitos

2008-05-14T12:39:00.001-07:00

1 pound boneless chicken or pork
1 Tbs oil 2 cups sliced ripe tomatoes
1 chile guajillo, seeds and stem removed
2 Tbs water
4 cups masa harina
8 Tbs margarine, room temperature
1 1/2 cups cold water
1 tsp salt
Fresh green or dried cornhusks, wet

Cut the chicken or pork into 1 inch cubes and fry in oil over medium heat for 3 minutes. Set aside. Process the tomatoes, chile pepper and 2 Tbs water into a smooth sauce. Set aside. Mix the masa, margarine, 1 1/2 cups cold water and the salt together into a thick mush. Put 1/2 cup mush in each wet cornhusk, push and indentation into the mush, and add 1 Tbs sauce and a chunk of meat. Cover the stuffing with the mush and wrap the dumpling into a sausage shape with the corn leaves. Steam the chuchitos over hot water over moderate heat for 1 1/2 hours. Unwrap and eat warm or at room temperature.

Pollo en Piña

2008-05-14T12:09:00.000-07:00

3-1/2 to 4-pound chicken, cut into serving pieces
1 ripe pineapple, weighing about 1-1/2 pounds, peeled, cored, and coarsely chopped, or a 1-pound can unsweetened pineapple, in its own juice
2 medium onions, finely chopped
2 cloves garlic, chopped
2 whole cloves
1-inch piece of stick cinnamon
2 bay leaves
1/2 cup olive oil
1/2 cup white vinegar
1/2 cup dry sherry
2 medium tomatoes, peeled and coarsely chopped
salt, freshly ground pepper
chicken stock, if necessary

Put the chicken pieces into a heavy saucepan or casserole. If using fresh pineapple, be careful to save and use all the juice. If using canned pineapple, us the juice. Add all the rest of the ingredients, including salt and pepepr to taste. If using fresh pineapple, it may be necessary to add a little chicken stock to cover the chicken pieces, as the fresh fruit will not have as much juice as the canned. Cover and simmer over low heat until the chicken is tender, about 45 minutes. If the sauce is very abundant, cook partially covered for the last 15 minutes. Serve with rice.

Cassava Root Souffle (Budin de Yuca)

2008-05-14T12:08:00.001-07:00

1 pound cassava (yucca) root
salt, freshly ground pepper
6 tablespoons butter
1 cup milk, about
4 egg yolks
5 egg whites

Peel the cassava (yucca) root under cold running water, as it discolors quickly. Slice it and drop it into a saucepan of salted water. Bring to a boil, lower the heat, cover, and simmer until tender, about 30 minutes. Drain the cassava, mash, season to taste with salt and pepper, and beat in the butter. Heat the milk and stir it gradually into the mashed vegetables until it has the consistency of mashed potatoes. Use a little more hot milk if necessary. Beat in the egg yolks one by one. Beat the egg whites with a pinch of salt until they stand in firm peaks. Fold them into the vegetable mixture lightly but thoroughly and pour into a 2-quart souffle dish. Bake in a preheated moderate (350 F.) oven for 35 minutes or until well puffed and lightly browned.

Arroz Con Pollo

2008-05-14T12:00:00.001-07:00

8 boneless chicken thighs, with skin
1/2 cup olive oil
2 cups chopped onion
1 garlic clove, crushed
1/2 teaspoon crushed red pepper flakes
2 cups converted long-grain white rice
2 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon saffron threads
1 (28 ounce) can diced tomato
1 (4 ounce) can chopped green chilies
1 1/4 cups chicken broth
3/4 cup fresh peas
1 (4 ounce) jar pimiento, drained
1/2 (8 ounce) jar pimento stuffed olive, drained and sliced
1/2 cup water

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat the olive oil in a Dutch oven over medium heat.
3. Sear the chicken until golden, then set aside. Stir in the onion, garlic, and red pepper flakes; cook until the onions have softened, about 4 minutes.
4. Add the rice, and season with salt, pepper, and saffron. Cook rice until golden, stirring constantly, about 10 minutes.
5. Stir in the tomatoes, green chiles, and chicken broth. Place chicken thighs on top, then bring to a boil, cover, and place in the preheated oven.
6. Bake for 1 hour in the preheated oven, then sprinkle the peas, pimentos, and olives on top. Pour in the water, but do not stir. Recover and continue baking until the chicken is fully cooked, about 20 minutes.

Tres Leches

2008-05-14T11:58:00.001-07:00

3/4 cup butter, softened
1 1/2 cups white sugar
9 egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup milk
9 egg whites
1 teaspoon cream of tartar

2 cups heavy whipping cream
1 (5 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk

2 cups heavy whipping cream
1 cup white sugar

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it wont absorb any more. You may have 1/3 to 1/4 left over. That's okay.

Combine the whipped cream and sugar, spread over soaked cake. Refrigerate cake until serving, Pour leftover milk mixture onto plates and swirl in jam if desired, before setting cake on the plates.

Mayan Chicken Fricassee

2008-05-14T11:57:00.001-07:00

(Pollo en Pepian Dulce)

3-1/2 to 4-pound chicken, cut into serving pieces
2 cups chicken stock,
about 1 tablespoon sesame seeds
1/2 cup pepitas (Mexican pumpkin seeds)
3 red bell peppers, seeded and coarsely chopped, or 5 canned pimientos, chopped
3 medium tomatoes, peeled and coarsely chopped
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons lard or vegetable oil
1/4 cup Seville (bitter) orange juice, or use two-thirds orange juice and one-third lime juice
1/2 teaspoon ground allspice salt,
freshly ground pepper
1/4 cup seedless raisins
butter
1/4 cup chopped almonds

Put the chicken pieces into a heavy casserole, pour in the stock, adding a little more to cover, if necessary. Cover and simmer until almost tender, about 30 minutes. In a blender or food processor grind the sesame and pumpkin seeds as fine as possible and shake through a sieve. Set aside. Put the peppers, tomatoes, onion, and garlic into a blender or food processor and reduce to a coarse puree. Mix the puree with the ground sesame and pumpkin seeds. Heat the lard or vegetable oil in a skillet, add the puree, and cook, over moderate heat, stirring constantly with a wooden spoon, for 5 minutes. Drain the chicken, reserve the stock, and return the chicken to the casserole. Add to the puree 1 cup of the stock, the Seville (bitter) orange juice, allspice, and salt and pepper to taste. Stir to mix, and pour over the chicken. Cover and simmer gently until the chicken is tender, about 15 minutes. Add a little more stock if necessary. The sauce should be thick. Soak the raisins in cold water to cover for 15 minutes. Drain thoroughly. Heat a little butter in a skillet and saute the almonds until they are golden. Drain. Transfer the chicken and sauce to a warmed serving dish and sprinkle with the raisins and almonds. Serve with rice.

Buñuelos

2008-05-14T11:56:00.001-07:00

1 cup water
1/2 t anise seed
1/4 t salt
1/8 t baking soda
1 1/4 cup sifted flour
5 eggs
Oil for frying

Glaze:
2 to 3 cups sugar
1 cup water
1 cinnamon stick

In a saucepan over medium heat, mix the water, aniseed and salt. Bring the mixture to a boil, then add the baking soda and flour. Remove pan from heat and beat until flour is well mixed. Let the dough cool. Add eggs one by one, waiting until one egg has been completely mixed into the dough before adding the next. This process can be done by hand or with an electric mixer. Let the dough sit for at least one hour, covered with plastic or a cloth. Once the dough has set, heat enough oil in a saucepan so that small balls will be submerged for frying. Drop spoonfuls of the dough into hot oil. Do not crowd pan. Fry until golden brown.

Place on a paper towel to remove excess grease. In a small pot bring sugar, water and cinnamon stick to a boil, and simmer about 5 minutes. Add vanilla, liquor or other flavors to taste. Serve with syrup and enjoy!

Makes 15–20 buñuelos.

Carne en Jocon

2008-05-14T11:54:00.000-07:00

1/4 cup peanut oil
1 med onion finely chopped
2 cloves garlic
2 red or green bell peppers seeded & chopped
1 fresh hot red or green pepper seeded & chopped
3 lbs lean boneless beef chuck cut into 1 inch cubes
A 10 oz can Mexican green tomatoes w/ liquid
4 med tomatoes peeled and coarsely chopped
1 bay leaf
2 cloves
1/2 tsp oregano
Salt and Pepper
1/2 cp beef stock more or less
2 stale tortillas, or 2 Tbs masa harina or
2 TBs cornmeal

Heat oil in heavy saucepan or casserole and saute onion garlic and peppers until the onion is soft. Add the meat and the other ingredients except the tortilla. The liquid should barely cover the meat. Add a little more stock if necessary. Covered simmer gently until the beef is tender, about 2 hours. If using tortillas soak in cold water, and crumble like bread crumbs. Add to the casserole and simmer uncovered, until the sauce is thickened. If using masa harina or cornmeal mix with a little cold water and stir into the stew, cooking just until the sauce is thickened. Serve stew on a bed of rice.

Plátanos Fritos

2008-05-14T09:59:00.000-07:00

Family recommendation: add some honey and/or sour cream. Makes it 100 times more savory.

Ripe plantains, cut in half crosswise and lengthwise, peeled
Oil for frying

1. Heat about 1/2" oil in a skillet over medium heat. Add the plantains, a few pieces at a time and sauté until lightly browned. Turn and sauté the second side.
2. Remove to a paper towel-lined plate and repeat with the rest of the plantains. Sprinkle with a little salt serve hot.

Tamales de Elote

2008-05-14T09:55:00.000-07:00

Making a good tamale is a bit of a miracle that requires infinite amounts of practice. Test yourself: TAMALES DE ELOTE

Jocon

2008-05-14T09:51:00.001-07:00

I had some of this amazing dish when in Guatemala two years ago. Its absolutely delicious. I'm really looking forward to testing this one out.

2 1/2 to 3 lbs Chicken, cut into serving pieces
4 cups Water
2 tsp Salt

1/4 cup Sesame seeds
1/4 cup Pumpkin seeds (pepitas)

1 bunch Cilantro, chopped
1 bunch Scallions, chopped
1 cup Tomatillos, hulled & chopped
1-5 Chiles jalapeños or serranos, chopped
2 Corn tortillas, chopped, soaked in water, drained

1. Put chicken in a large pot with the water and salt. Bring to a boil, reduce heat, and simmer slowly for 30 minutes to 1 hour.
2. Remove chicken to a bowl, and strain and set aside the broth. Let chicken cool, then remove meat from bones and shred. Set aside.
3. Toast the sesame and pumpkin seeds in a dry skillet over medium heat till lightly browned, stirring frequently. Remove to a coffee grinder and grind to a fine powder.
4. Add sesame and pumpkin seed powder and all remaining ingredients to a food processor or blender. Add 1 cup of the broth and process till smooth. (If using a blender you may have to do this step in batches.)
5. Return chicken to large pot. Pour over green sauce and add 1 to 1 1/2 cups of remaining broth to bring to a sauce-like consistency. Heat over medium-low flame and simmer an additional 15-25 minutes. Adjust seasoning and serve.

Horchata

2008-05-14T09:44:00.001-07:00

Pretty basic. And super tasty. Ya can't really complain.

2 cups Rice
6 cups Water
1/2 teaspoon Cinnamon
1/3 cup Sugar
1 teaspoon Vanilla

1. Soak the rice overnight in 3 cups of the water. Add the rice, soaking water and cinnamon to a blender and puree until smooth, 2-3 minutes.
2. Strain into a pitcher through a fine-meshed sieve or 3 layers of cheesecloth. There should be no grit or large particles in the liquid.
3. Stir in the remaining 3 cups water, sugar and vanilla. Adjust sugar to taste and serve well chilled.

Hilachas

2008-05-14T09:25:00.000-07:00

Serves 4-6

2 lbs Beef, skirt steak, cubed
5 cups Water

2-3 Tbsp Oil
1 Onion, chopped
1 cup Tomatoes, chopped
1 cup Tomatillos, chopped
2-3 Chiles guajillos, warmed over a flame, deseeded, and chopped

Salt and pepper

1 lb Potatoes, chopped
2-3 Carrots, peeled, chopped
1/2 cup Breadcrumbs
1 bunch Cilantro, chopped

1. Bring the beef, water and a big pinch of salt to a boil in a large saucepan. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours until beef is very tender. Remove beef and cool, reserving broth. When cool, shred beef well with your fingers and set aside.
2. While beef is simmering, place onion, tomatoes, tomatillos and chiles in a food processor or blender and puree well. Add a little water if necessary.
3. Heat oil in a large pot over medium flame. Add onion-tomato puree and cook until the puree is reduced down and darkens, about 10 minutes. Do not burn.
4. Add beef and about 3 cups of broth to the onion-tomato puree, season with salt and pepper and simmer about 15 minutes
5. Add potatoes, onions and a little more broth or water if necessary. Simmer till potatoes and carrots are cooked through. Thicken the sauce if necessary by adding the breadcrumbs. Stir in the chopped cilantro and adjust seasoning. Serve hot with tortillas or rice.

Picado de Rábano

2008-05-14T09:20:00.000-07:00

1 lb Radishes, trimmed, sliced in thin rounds
1/4 cup Mint, chopped finely
1/2 cup, Orange juice
1/4 cup, Lemon juice
Salt and pepper

Mix all together and chill well.

Guacamole

2008-05-07T13:43:00.000-07:00

The best Guac you've ever had in your life:

4 avocados
a few limes
1 red onion
salt

1. When your avocados are nice and ripe, half them and mash them up in a bowl. Leave the pits in the avocado mixture.
2. Add the juice from half of a lime (a fork works well to get out as much juice as possible). Keep adding lime to taste.
3. Dice one red onion and add to the mix.
4. Sprinkle some salt to taste

Be sure to leave the pits in the guacamole, this will keep the guacamole from going brown too quickly.

Enjoy!