Sopa de Lima con Pollo y Elote
Chicken, Corn, and Lime Soup serves 4–6
Chicken, Corn, and Lime Soup serves 4–6
PROCEDURE
- 1 Heat oil over medium heat, add onion and garlic, cook 8–10 minutes or until very soft.
- 2 Add chicken stock, tomatoes, corn, chiles, and cumin, bring to boil, reduce to simmer, and cook 5–8 minutes to blend flavors.
- 3 Add chicken and simmer about 3 minutes to cook meat.
- 4 Stir in cilantro and lime juice.
- 5 Correct seasoning.
Nopales en Chipotle Adobado
Nopales in Chipotle Sauce serves 4
The mild flavor of nopales makes them ideal for combining with strong-flavored ingredients.
Chef Tip Nopal means cactus in Spanish and nopales is the term for “cactus stem.” The term nopalitos refers to the pads once they are cut and prepared for eating. Nopales can be eaten grilled or boiled. Overcooking may give them a slightly slimy texture.
The mild flavor of nopales makes them ideal for combining with strong-flavored ingredients.
Chef Tip Nopal means cactus in Spanish and nopales is the term for “cactus stem.” The term nopalitos refers to the pads once they are cut and prepared for eating. Nopales can be eaten grilled or boiled. Overcooking may give them a slightly slimy texture.
PROCEDURE
- 1 To prepare the nopales remove the thorns and the “eyes” with a vegetable peeler or small paring knife. Wash the pads well with cool water and peel or trim off any blemished or discolored areas.
- 2 Combine nopales with enough salted water to cover. Bring to a boil and cook 10 minutes. Drain and set aside.
- 3 Combine tomatillos, garlic, and chipotles in a blender and blend until smooth.
- 4 Heat oil and sauté onions over low heat until transparent.
- 5 Add puree and nopales, stir and cook over low heat 10–15 minutes. Season to taste.
- 6 Serve hot with rice and warm tortillas
Pescado à la Veracruzana
Fish Veracruz Style serves 4
Pescado à la Veracruzana is one of the most famous dishes of Veracruz, which lies on the Caribbean coast of eastern Mexico. This dish shows a strong influence of Spanish cuisine.
Chef Tip Be careful with how much salt you add to this dish. The olives and capers will add their own salt to the sauce.
Red snapper is the fish most commonly associated with this dish, but any firm white fish fillet may be used.
Pescado à la Veracruzana is one of the most famous dishes of Veracruz, which lies on the Caribbean coast of eastern Mexico. This dish shows a strong influence of Spanish cuisine.
Chef Tip Be careful with how much salt you add to this dish. The olives and capers will add their own salt to the sauce.
Red snapper is the fish most commonly associated with this dish, but any firm white fish fillet may be used.
PROCEDURE
- 1 Marinate the fish in the lime juice and salt, 30 minutes to 1 hour.
- 2 Heat oil over medium heat; add onion and cook until translucent.
- 3 Add garlic and cook 1 minute.
- 4 Add remaining ingredients, bring to simmer, and cook 15 minutes until almost sauce consistency.
- 5 Add fish to tomato sauce, cover with sauce; cover and simmer until fish is cooked.
- 6 Serve with rice.
Flan de Naranja
Orange Flan serves 4
PROCEDURE
PROCEDURE
- 1 Preheat oven to 350°F (176°C).
- 2 Make caramel by melting ½ cup sugar (3½ ounces, 98 g), water, lemon juice (lemon juice keeps the mixture from hardening or crystallizing), and cayenne over low heat and cook for 8 to 10 minutes, without stirring. Gently tilt the pan off the heat to distribute color evenly as sugar caramelizes. When sugar reaches a uniform golden brown (light amber) color, immediately remove from heat.
- 3 Pour caramel into 4 individual custard cups; tip the molds side to side until there is an even coating of caramel over the bottom and halfway up the sides. Set aside.
- 4 Grind the almonds in a food processor.
- 5 Add the remaining sugar, orange zest, and the eggs, process until smooth.
- 6 Add cream and orange juice, process to mix.
- 7 Let the froth subside before pouring into custard cup.
- 8 Bake in a water bath, covered, until the flan is set. Test by inserting the blade of a knife into the center of the custard. If the blade comes out clean, cooking is done.
- 9 Set aside to cool before unmolding.